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Couples Cooking Corner
MAIN COURSE:
Caribbean Ratatouille
Ingredients:
3 tbsp. olive oil
1 large onion, diced
1 small eggplant, diced
1 small green plantain, diced
2 medium Cho- Cho, diced
1/4 Scotch Bonnet , seeded and diced ( Ensure to wear Disposable Gloves)
1 medium red pepper, seeded and diced
1 Sweet Pepper, Seeded and diced
2 large tomatoes, peeled, seeded and diced
1/2 tbsp. garlic, chopped
1/2 tbsp. cumin
1 tsp. black pepper
1 tbsp Dry Jerk Seasoning
2 tsp. salt
1/2 cup dry white wine
Method:
In a large Dutch oven warm the olive oil. Add the onion and cook until translucent. Add the eggplant and cook for a minute. Then add each of the vegetables at one minute intervals starting with the green plantain, Cho- Cho, Scotch Bonnet, red pepper, Sweet Pepper and tomato. Stir well, but try not to crush any of the
vegetables. Season with garlic, oregano, cumin, black pepper, Jerk Seasoning and
salt. Moisten the mixture with the white wine. Simmer for 5 minutes allowing all of the flavor to incorporate, yet not loose the integrity of each vegetable.
This dish can be served immediately or set aside to serve at room temperature. Servings: 4-6
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Grace Jerk Chicken
(Featured at the 23rd annual Food & Wine Magazine Classic in Aspen, CO)
Ingredients:
1 pound chicken breast
1 tablespoon soy sauce
1 tablespoon Grace Jerk Seasoning
2 tablespoons Grace Vegetable Oil
1/2 cup water
1/4 cup chopped red sweet pepper
1/4 cup chopped green sweet pepper
1/2 cup onion wedges
Method:
Cut chicken into strips.
In a bowl, add soy sauce and Grace Jerk Seasoning and mix
together. Add chicken strips to soy sauce and Grace Jerk Seasoning
mixture. Allow to marinate for 15 minutes.
Heat Grace Vegetable Oil and stir fry chicken strips until pink color
disappears. Add water, chopped sweet pepper, onion wedges and simmer for one minute.
Preparation time: 15 minutes
Cooking time: Approximately 9 minutes
Serves 6
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DESSERT
Banana Bread
Courtesy of Chef Tim Wood / Couples Ocho Rios
Ingredients:
1 lb All Purpose Flour
1 lb Ripe Banana
1 lb Sugar
4 Eggs
1/2 oz Baking Soda
1/4 cup Corn Oil
1/2 tsp Vanilla Extract
1 tsp Cinnamon
1 tsp Nutmeg
1/4 cup Milk
Method:
Cream the flour, banana, and sugar together.
Slowly add the eggs, then the
spices. Mix the baking soda with the milk to dissolve, then add to the mixture. Finally, gradually add the oil.
Place into a buttered and papered pan. Bake in the oven at 350 degrees for approximately 1/2 hr.
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