2016, Volume 10
2015, Volume 9
2014, Volume 8
2013, Volume 7
2012, Volume 6
2011, Volume 5
2010, Volume 4
2009, Volume 3
2008, Volume 2
2007, Volume 1
1 cup whole wheat bulgur
1 1/4 lbs ground beef
2 cups oil
2 basil leaves chopped fine
1 tbsp tomato paste
1/4 cup raisins
1 tsp salt
1 small red onion
1 green pepper
1. In a large bowl, put the wheat bulgur and cover with water. Add 4 more cups of water and let it sit overnight or for 12 hours.
2. Drain and squeeze the leftover water out of the wheat.
3. Chop red onion fine.
4. Chop green pepper fine, size as the onions.
5. Put the ground beef in a bowl, mix pepper and onion, add a pinch of oregano, a pinch of pepper and a teaspoon of salt. Reserve half the meat.
6. In a shallow pan heat a tablespoon of oil. Add the ground beef and cook through.
7. Add two tablespoons of water and tomato paste.
8. Let simmer at medium heat.
9. When the meat is ready let all the liquid evaporate, add salt to taste. Turn off the heat and cool.
10. In a deep bowl, mix soaked wheat bulgur with reserved meat mixture. Knead or put in food processor until soft.
11. Put two tablespoons of the mixture in the palm of your hand. Flatten it and put a teaspoon of the cooked meat in the center.
12. Roll wheat mixture over it forming small football shaped rolls sealing tightly. Deep-fry.
3 pieces of celery, peeled and cut into 1 inch pieces
1 parsley root, peeled and cut into 1 inch pieces
10 whole peppercorns
3/4 c. sour cream
2 T. flour
White wine to taste
Preheat oven to 350°F. With a sharp knife, loosen the meat from the bone slightly. Rub the salt, pepper, sage and rosemary all over the outside of the hock. In an oven proof pan or roaster, brown the hock well on all sides. Pour some of the broth over the ham hock and add the vegetables and peppercorns. Place the pan or roaster in the oven and roast for 1 1/2 to 2 hours, basting with broth every 15 minutes or so. Add more broth if necessary, so the pan doesn’t dry out.
Remove the ham hock and cover with foil to keep warm. Place the roasting pan over medium heat and scrape all the roasted bits from the bottom. Strain the broth and add extra to make 2 cups. Stir the flour into the sour cream and then add the sour cream to the hot broth in the pan. Season to taste with salt, pepper and white wine. Serve with the sauce.
Enjoy with potato dumplings and sauerkraut.
1 large or 3 small,
Fresh ham hocks, 3-4 lbs.
1 tsp salt
1/2 tsp. pepper
1 tsp dried sage, chopped fine or rubbed
1 tsp dried rosemary, chopped fine
1 Tbsp shortening
1 1/2 cup broth
1 onion, peeled, quartered
1 carrot, peeled and cut into 1 inch pieces
1 1/2 lbs russet potatoes
1/4 cup half-and-half
2 ounces unsalted butter
3/4 tsp kosher salt
1/4 tsp ground black pepper
1 egg yolk
2 tbsp canola oil
1 cup chopped onion
2 carrots, diced small
2 cloves garlic, minced
1 1/2 lbs ground lamb
1 tsp kosher salt*
1/2 tsp ground black pepper
2 tbsp all-purpose flour
2 tsp tomato paste
1 cup chicken broth
1 tsp Worcestershire sauce
2 tsp freshly chopped rosemary leaves
1 tsp freshly chopped thyme
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen English peas
Preheat the oven to 400 degrees F.
Peel potatoes and cut into 1/2-inch dice. Bring to boil, simmer until tender 10-15 minutes. Warm butter in half-and-half for 35 seconds in microwave. Drain potatoes and return to saucepan. Add half-and-half, butter, salt and pepper. Mash until smooth. Stir in the yolk until well combined.
Saute onions and carrots in canola oil approximately 3 minutes. Add garlic, lamb, salt and pepper. Cook until browned. Stir in flour continuing to cook for another minute. Add tomato paste, chicken broth, Worcestershire, rosemary, thyme and stir to combine. Bring to a boil, reduce heat to low, cover and simmer 10-12 minutes or until the sauce is thickened slightly.
Add corn and peas to lamb mixture. Spread evenly into an 11 x 7-inch glass baking dish. Top with mashed potatoes, smooth with a rubber spatula making sure to seal the edges. Bake for 25 minutes or just until the potatoes begin to brown.
*Reduce salt if using a regular fine grind table salt.
2 tbsp coconut oil
1 small onion, chopped
4 garlic cloves, minced
1/2 cup red pepper, diced
1/4 scotch bonnet pepper, seeded, chopped (optional)
1 can coconut milk
1/4 cup scallion chopped
1/4 cup fresh thyme
salt and pepper to taste
1 lb shrimp
1. Heat coconut oil in shallow pan over medium heat. Saute onion, garlic and peppers.
2. Add coconut milk and reduce until sauce thickens slightly for about 10 minutes.
3. Add shrimp and cook each side for 3 minutes or until they turn pink and opaque.
4. Stir in scallions and thyme. Remove from heat and enjoy with rice.
Spinach Patty Quesadillas
6 Caribbean Food Delights Spinach or
Spinach & Cheese Patties
1 cup shredded Monterey Jack cheese
1/2 cup black beans
1/2 cup corn kernels
Bake spinach patties according to directions on box or purchase them at your local patty shop. Allow to cool before carefully opening it. Add bean and cheese mixture. Close and let melt in toaster oven for 2 minutes. Cut each patty into three triangles.
2 Loaves Royal Caribbean Bakery Coco Bread
2 Tbsp Olive Oil
1 Large Yellow Onion, Chopped
8oz pack of Mushrooms, White or Baby Bella, Chopped
8oz Havarti Cheese, Shredded
1 Caribbean Food Delights Jerk Hickory BBQ Sauce
Chopped Parsley or Scallions for Garnish
Salt and Pepper to Taste
Saute onions in olive oil with a dash of salt and black pepper. Add chopped mushrooms. Open 2 loaves of coco bread and layer the mushroom and onion mixture on each side. Sprinkle with your favorite white cheese: mozzarella, swiss, muenster, jack, havarti or sharp cheddar. Place that in your toaster oven to melt the cheese and crisp the bread. Top it with our jerk bbq sauce. Optional: Garnish with parsley or scallions.
117 Route 303, Suite B • Tappan, NY 10983 • Tel: 845.398.3000 • Fax: 845.398.3001 • Hours of Operation: Monday - Friday 8:00 am - 4:30 pm
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