A traditional Trini snack
Put mango strips into nonreactive bowl. Add remaining ingredients, toss to combine. Serve immediately
These spicy meatballs are loved by all, the fish sauce is a true background ingredient, but can be omitted if desired
Grilled Spicy Pork Meatballs with Nuoc Cham
Soak skewers if using wooden ones.
Finely grate ginger and 4 garlic cloves into medium bowl.
add salt, 1/2 cup cilantro, 1/4 chili paste, 1 dash XXX sauce, 2 Tbsp fish sauce, and 2 tsp sugar
Add pork and mix well with your hands
Form pork mixture into 20 oblong shaped balls.
Let chill 15 min
Place 2 balls onto each pair of skewers.
grill until charred and just cooked through.
remove to pan and cover with foil for sauce whisk lime juice, 1 Tbsp cilantro, 2 tsp chili past,1 dash XXX sauce, 2 Tbsp fish sauce, 2 tsp sugar, and 2 Tbsp warm water
grate remaining garlic clove int Nuoc Cahm and stir
This Dish is reminiscent of a dish I ordered many years ago in a fine French Restaurant in Quebec.
I remember calling it Shrimp Proffa Sally: I was a little kid after all. It looked so good but….. I couldn’t stand garlic, and would not eat one bit of if after I tasted the garlic.
Now I love this dish and This is pretty close to the original, only better with the Lemoncello® Sauce.
You can do the same thing with sea scallops.
Shrimp Provencial with Lemoncello®
:note the garlic cloves are not pictured
In large skillet over medium high heat melt clarified butter and add 2 tbsp. olive oil.
Season shrimp with salt and pepper.
add to the skillet and cook till lightly browned around edges, about 2 min..
Add garlic and stir well while cooking
chop green ingredients:parsley, basil, cilantro
Add remaining 2 tbsp olive oil to pan,along with tomato paste and capers.
mix well add the lemon juice and the parsley, basil and cilantro.
cook over low heat until shrimp are cooked through and sauce thickens 4-5 min.
Transfer shrimp to serving plate and spoon some sauce over them put a drop of Lemoncello® on each shrimp.
Serve with rice or crusty French bread.
A perfect way to use the leftover turkey from the holidays.
No sense relying on turkey hash, mix it up, turkeys are big with lots of extra meat.
Toast seeded nacho chilies in dry pan till darkened, about 4 min.
Place chilis in med bowl, add 2 cups hot water, soak till soft about 5 minutes.
pulse chilis, 1 cup of soaking liquid, garlic, tomato paste, until smooth
Heat olive oil in large pot on medium, add onion, oregano, cumin, and yellow scotch bonnet sauce, and cook until translucent.
About 6 minutes.
Add chili paste, it should be about 3 Tbsp,
Cook mixture until it thickens, about 4 minutes.
Add the 2 cans of hominy, turkey stock, and cooked turkey.
season with salt and pepper.
Simmer for 10-15 minutes
Serve with tortilla chips,
Oyster stew is a popular Thanksgiving dish.
Rich, creamy goodness.
Creole Oyster Stew Nocino®
In a large pot, cook bacon until fat is rendered, and bacon is crisp ~5-6 minutes.
Drain on towels and set aside.
Drain all but 1 Tbsp of fat from pan.
Add butter, heat over medium heat.
Next add Onions, celery, and cook until soft. ~ 5 minutes.
Add green onions, salt, garlic, white pepper, 1 tsp Nocino® Blonde, and thyme.
Cook for 1 minute stirring
Add flour and cook stirring, to make a light roux ~3 minutes.
Add wine (if used) cook 1 minute.
Add Reserved oyster liquor ( add enough water to make 2 cup liquid), and add milk and bring mixture to a boil.
Reduce heat and simmer until liquid thickens. ~ 4 minutes
Add more water if necessary to maintain constancy
Add oysters, parsley, and cilantro, simmer until oysters start to curl ~ 3 minutes.
Add reserved Bacon and cook for ~1minute.
Remove from heat and adjust seasoning.
Serve with hot French Bread.
Another Great dish for a hot summer day or family party
Mexican Shrimp Cocktail: Coctel de Camarones
in small bowl mix onion and lime juice
Let stand for 10 Minutes
In separate non reactive bowl add shrimp tomatoes, cucumber, jalapeños, salt and pepper.
Add clamato juice ketchup, and Lemoncello® to onion mixture and mix.
Add juice mixture to shrimp mixture bowl.
Stir to blend.
Add Cilantro and Avocados.
Cover and chill for at least 1 hour
This Pozole is made with hominy, just like the traditional version, just minus the pork.
Very delicious too.