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Edible South Shore
Winter 2010-11

South Shore Living
September 2011

Recipes from our Caribbean Kitchen

Recipes from Customers
The following recipes have been submitted by customers who have enjoyed my products over the years.  To submit Recipes CLICK HERE.
 

James Brooke’s Caribbean Shrimp Soup

3 tablespoons of Extra Virgin Olive Oil

6 cups of Vegetable Broth –

(6 cups of water with 2 Tbsp – Better than Bouillon Vegetable Base)

2 Cloves of Garlic - (crushed)

Kosher Salt

1 lb of Raw Shrimp – (peeled and deveined, 21 ct or smaller,  thaw if frozen)

Freshly Ground Black Pepper

4-6 Scallions - (sliced thin)

8 oz Sliced Okra - (frozen okay)

1 Tbsp freshly minced Ginger

1 Tbsp Walter’s Specialty Foods Caribbean Hot Pepper Sauce

8oz Can of Sweet Corn Kernels -                (with water)

1   14.5 oz can of Coconut Milk

14.5 oz can of Diced Tomatoes

1  Bunch of Cilantro

6  oz thinly sliced white mushrooms.

 

  • Add the Extra Virgin Olive Oil, crushed Garlic and Raw Shrimp to a 5 qt saucepan on medium high. 
    Cook all of the shrimp through, there should be no grey translucent flesh left. 
    (approx. 7 minutes)

  • Add the sliced Scallions, minced Ginger and can of Corn Kernels with water to the pot. 
    Stir the mixture and let the ginger and scallions flavor the shrimp.  (2-3 minutes)

  • Add the Diced tomatoes.  Stir in and let them cook.  (2 minutes)

  • Add the mushrooms and allow them to soak in the liquid.  (2-3 minutes)

  • Add the 6 cups of Vegetable Broth.

  • Add the Kosher Salt and Freshly Ground Black pepper to taste.

  • Stir the mixture and add 8 oz of sliced Okra and 1 Tbsp of Walter’s Specialty Foods Caribbean Hot Pepper Sauce.  (You can add more later if it is not spicy enough)

  • Allow the mixture to cook through at a low boil.  (10 minutes)

  • Turn off the heat and mix in the Coconut Milk.  Stir it in until it if fully integrated.

  • Serve with shredded Cilantro on top of each bowl.

SALVY'S SHRIMP RISOTTO

2 cups Brussels Sprouts (cleaned and halved) 2 Medium Carrots (cleaned and halved)
3 or 4 Shallots or 4 or 5 Cipollini Onions (crudely chopped) Plus any other hard vegetables you want to add
1 Pound Bag Fresh or Frozen Shrimp
(I like Trader Joes Wild Blue Gulf Shrimp)
Walters Specialty Foods Fish Rub
2 Cups Arbrio Rice 1½ to 2 Cups Grated Parmesan Cheese
Quart Organic Chicken Stock 1½ to 2 Cups Grated Parmesan Cheese
  • Defrost the frozen Gulf shrimp and allow to dry between pieces of paper towel.
    Pour a quart of organic chicken stock into a pan and heat.

  • Simmer the Brussels Sprouts (flat-side-down) in several tablespoons full of unfiltered virgin olive oil in an extra large deep skillet.

  • When the sprouts begin to brown, turn flat-side-up and add the remaining vegetables. Continue simmering.

  • When the Cipollini (or Shallots) begin to brown pour 2 cups of Arborio rice directly on top of the simmering vegetables and a minute later stir the dry mixture while continuing to cook, on medium high heat.

  • When the rice begins to singe, slowly add the heated chicken stock until everything is now in the large skillet. Bring almost to a boil and turn down the heat to a simmer.

  • Place several tablespoons of Walters Caribbean Fish rum into a shallow bowl and begin to tamp both sides of the shrimp into the spicy rub.

  • Heat several tablespoons of unfiltered virgin Olive oil into another skillet and place a number of the rubbed shrimp into the pan. Sauté on high heat until lightly singed and turn them over. When the other side begins to color-up, remove the shrimp and place in a bowl for later.

  • ln the mean time, stir the Arborio rice and vegetables with a fork and sample the rice gauging the amount of liquid needed to complete cooking. At this point you may want to add additional broth to assure the rice will have cooked completely when all liquid has been absorbed.

  • When the rice and vegetables are almost done, stir in the cooked shrimp and continue simmering and stirring until all flavors are blended evenly. Taste.

  • When the rice is done, turn off the stove and let the mixture stand for a minute or two.

  • Add 1½ cups of grated Parmesan cheese into the rice and stir well. Taste. Add more Parmesan if desired. You are ready to serve!

Note: this dish needs only a fresh salad and bottle of white wine to complete.

STEWED COD FISH

1 lb. Boneless salted codfish

½ tsp. basil

1 Tbsp. butter or vegetable oil

1 bay leaf

2 large onions

½ tsp. Walters Caribbean hot sauce

2 cloves of garlic

1 bay leaf

½ tsp. of chives

1 celery stalk finely chopped

½ tsp. of parsley

½ red bell pepper chopped

½ tsp. thyme

1 cup chopped tomatoes

½ tsp. of marjoram

 

Soak codfish overnight in cold water, refresh and bring to a boil then simmer for ten minutes. Taste to ascertain saltiness and if needed refresh water and boil for an additional five minutes.

Melt butter in a saucepan, add garlic and vegetables, salt and pepper to taste and cook for five minutes, add salt cod and spices, cover ingredients with water and cook for twenty minutes stirring frequently. Add more water if needed.


Recipes courtesy of
Susannah Locketti
Food & Lifestyles personality
discovered by the Food Network.

Beach Plum Pork Roast

2 lb. pork roast 1 Tbsp. chopped fresh rosemary ¼ cup Beach Plum Jelly
Salt and pepper 2 cloves minced garlic  

Preheat the oven to 375. Meanwhile season the pork roast with salt, pepper, rosemary and garlic. Bake until juices run clear, about forty minutes. (use a meat thermometer to test for doneness) Remove from the oven and put the broiler on. Top the roast with 1/4 cup or more of Beach Plum Jelly and place under the broiler until the jelly browns and caramelizes. Allow to stand for ten minutes before slicing. Use the leftovers to make a delicious sandwich the next day. Serve with mayo and another TB of Beach Plum Jelly along with some lettuce and onion.
So delicious! Feel free to substitute any other jelly from the Walters product line!

French Style English Muffin

"Phil Walters makes an exceptional product! Walters Specialty Foods is my go to place for jams, jellies, sauces and chutneys to create simple yet delicious recipes...not to mention these products make great edible gifts for anytime of the year. This yummy product line is my top local pick for 2010!" Susannah Locketti-Food & Lifestyles personality discovered by the Food Network"

1 whole grain English muffin toasted

1 oz. brie sliced thin

1 Tbsp. Lavender Champagne Jelly

2 tsp. chopped toasted nuts or whole pepitas (Spanish culinary term for the pumpkin seed)

Toast the English muffin. While it is still piping hot, top each side with the brie, then the yummy jelly followed by a sprinkling of the nuts. This is a hearty, simple yet sophisticated breakfast on the go or to slowly savor with a cup of coffee or tea.

Cranberry Apricot Phyllo Triangles with Goat Cheese
 

24 sheets phyllo dough at room temperature

Olive Oil Cooking Spray

Cranberry Apricot Chutney

Parchment Paper

Crumbled Goat Cheese

Honey, toasted chopped walnuts & fresh chopped parsley (optional)

Preheat oven to 400 degrees and line a cookie sheet with parchment paper. Working quickly lay one piece of phyllo dough out and spray with olive oil spray. Top the first sheet with a second sheet of phyllo and spray again. Top with a third sheet and spray a final time.

HINT: (Be sure to cover phyllo you are not working with to prevent it from drying out)

Cut the layered phyllo lengthwise to form three long strips. (a pizza cutter works great for this)
At the bottom of the strip top with 1 tsp of chutney and 1 teaspoon of goat cheese.

Fold the strip up like you are folding an American flag forming a triangle shape when done. Spray with olive oil spray and repeat this process until all phyllo sheets are used up. You should end up with 24 triangles when done. Bake for 10-15 minutes until browned. Place on a serving platter and drizzle lightly with honey and top with chopped nuts and parsley. (this is an optional step) These make a beautiful hors d'ouevre for everyday entertaining. Feel free to substitute Brie for the goat cheese. It is just as delicious!

Cod Fish Cakes
 

1 lb salted cod fish

1 Tbsp. of thyme

6 medium potatoes cooked & mashed with butter & cream

1 medium onion chopped

2 Tbsp. heavy cream

2 cloves of garlic minced

2 Tbsp. butter

1 Tbsp. freshly ground black pepper

2 eggs lightly beaten

1 Tbsp. Walters Caribbean hot sauce

1 cup of bread crumbs

Canola oil to cook

4 Tbsp. of finely chopped parsley

 

Soak the cod fish overnight or for at least 8 hours in several changes of fresh water. Cook the cod fish by bringing to a boil in a medium pot, then simmer covered for 15 - 20 minutes or until tender. Flake the fish completely with a fork and combine with other ingredients. Mix well and pat into 2 inch cakes.
In a large skillet heat the canola oil over a medium flame, add the fish cakes and cook on both sides until they are golden brown. Remove from skillet and keep warm in a heated oven. Serve with a little hot sauce on the side.
Mixture can be made into small balls, fried and serve on a tooth pick with fresh cucumbers as an appetizer, of course some hot sauce as a condiment.

Spiced Green Beans
 
4 Tbsp. of canola oil 1 tsp. of salt
1 Tbsp. whole black mustard seed ½ tsp. of sugar
4 cloves of garlic minced ¼ tsp. coarse ground black pepper
½ tsp. of Walters Caribbean hot sauce  

Trim the green beans and cut into 1 inch length. Blanch the beans by immersing them into rapidly boiling water for 3 - 4 minutes until tender.

Drain the beans in a colander and quickly rinse under cold running water then set aside.

Heat the canola oil in a large skillet over medium heat, when hot put in the mustard seeds. As soon as the mustard seeds begin to pop add the garlic and stir until the minced pieces are browned, add the hot sauce and stir for a few seconds. Put in the green beans, salt and sugar, stir to mix. Reduce the heat to medium low, cook the beans for 7 - 8 minutes, or until they have absorbed the flavor of the spices. Add coarse black pepper mix and serve.

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