Most people associate Pumpkin dishes or drinks with the Autumn/Fall Season. At this time of year the weather begins to get colder and we can see the trees turn from green to oranges, ambers and browns. This for many people is the season for all things Pumpkin Spice. This blend of spices was originally used to flavor Pumpkin Pies which are an American staple around Thanksgiving. However, with this recipe we hope to give you a chilled or warm beverage that’s everything we love about pumpkin and pumpkin spice. Would you like a break from the sugary caffeinated latte?
There is simply nothing better on a hot day than to refresh yourself with a cold glass of Lime Juice. The Caribbean is known for using limes in various ways and we especially love it at a juice. In St. Lucia, they add banana essence and call it lime squash. On other islands they will add Mixed Essence or Vanilla essence for another flavor Variation. In Trinidad however, we always add our Angostura Bitters and our local brown cane sugar. However, you make it, no one can deny the incredible power lime juice has to refresh you and quench your thirst on a hot Caribbean day.
As the seasons change we turn to our food and drink to keep up warm. Cinnamon is another autumn/fall favorite in most dishes and drinks but it’s just as good on it’s own. This woody spice is full of health benefits for your digestion, immune system and it’s also said to be a delicious sleep aid. Enjoy a warm cup of cinnamon tea with our recipe which comes caffeinated or not, it's up to you.
French Toast as a dish is as old as its ingredients. The history of this dish is noted around the world from the Romans in the 1st century until today. There are two basic variations of this dish, one sweet and the other savory. The dish was a good way to utilize stale bread and re-hydrate it with the egg and milk mixture. As you can see from this recipe we have come a long way from this dish being reconstructed leftovers. With the addition of bananas and roasted pecans, we hope to provide a more luxury experience to your regular French Toast.
Jambalaya is a unique one pot dish that's very common to Louisiana. The dish is a direct representation of the multicultural influences of people from Africa, France and Spain that settled in Louisiana. The dish actually has two versions: the Creole or Red Jambalaya which has tomatoes in the mixture. The other version is the Cajun Jambalaya which is from the south western and central parts of Louisiana and has no tomatoes in their mixture. Regardless of which version you prefer most people will agree it's the Seasoning that really makes the dish.
Salmon Fried Rice will show you how versatile salmon really is. Asian Cuisine is full of great spices and seasonings that compliment seafood of all kinds. Fried rice is a great quick fix for leftover rice and when mixed with any meat it becomes an excellent one pot comfort food. So the next time you’re in the mood for fish try our Salmon Fried Rice, where we make the conventional exceptional!
What goes well with salmon?
Dumplings are a term given to a broad spectrum of foods made of a dough with some type of flour mixed, salt and water that may or may not have a filling. In Trinidad & Tobago our dumplings are the unfilled versions made with wheat flour, salt and water. We have two general shapes of dumplings that differ depending on the dish or the dumpling maker’s preference.
One of the staple condiments in Caribbean cuisine is Pepper sauce made with Scotch Bonnet peppers. From Trinidad to Jamaica and from store bought to homemade everyone has their favorite hot spicy sauce. This recipe for Scotch Bonnet Pepper Sauce will be full of flavor and heat but will compliment any food you feel to add it to or drizzle it on. Be bold, Be Brave, Be Hot Like Pepper!!!