caribbeanandworldrecipes

August 2, 2012

West Indian Cherry

Filed under: gardening, travel — Tags: , , , , — caribbeanandworldrecipes @ 2:10 am

West Indian Cherry Snapshot

West Indian cherry (acerola) is popular as a snack and in cold beverages.

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July 26, 2012

Eggplant, Mushrooms, and Onions With Wild Rice

Filed under: gardening, outdoors, recipes, travel — Tags: , , , , , , , — caribbeanandworldrecipes @ 4:42 am
English: Three varieties of Eggplant

English: Three varieties of Eggplant (Photo credit: Wikipedia)

Skillet style side dish is the perfect accompaniment to beef, chicken, or pork. Sautéed eggplant, button mushrooms, and chopped yellow onion are seasoned with garlic, Italian seasoning, coarse sea salt, and fresh ground pepper. Vegetable mixture is combined with chicken broth, cream of mushroom soup, half-and-half, and cooked wild rice. Simmered 15 minutes until liquids are absorbed and flavors have had a chance to mingle. Serve hot with your favorite entrée.

Cook’s Notes:
As eggplant can be bitter, I recommend lightly salting the eggplant cubes and placing them in a strainer or colander for half an hour. The salt draws out any excess liquid, resulting in a milder flavored eggplant.

Substitute your favorite mushroom, such as shiitake or Portobello for a heartier dish.

Eggplant, Mushrooms, and Onions with Wild Rice

Ingredients:

3 tablespoons Salted Butter
3 tablespoons Extra Virgin Olive Oil, divided
1 Large Eggplant, peeled and cubed
1 Medium Yellow Onion, chopped
1 (8 ounces) package Sliced Fresh Button Mushrooms,
1/2 teaspoon Garlic, minced
1/2 teaspoon Sea Salt
1/4 teaspoon Fresh Ground Black Pepper
1 teaspoon Italian Seasoning
1 cup Low Sodium Chicken Broth
1 (10.75 ounces) can Condensed Cream of Mushroom Soup
1/2 cup Half-and-Half
1 cup Cooked Wild Rice

Preparation:

1. Heat the butter and 1 tablespoon of extra virgin olive oil in a large skillet.

2. Stir in the eggplant, and fry until tender, which takes about 5 minutes.

3. Remove the eggplant from the skillet, and keep warm.

4. Add the remaining 2 tablespoons of extra virgin olive oil to the skillet.

5. Stir in the onion and mushrooms and fry until they are tender, which takes about 5 minutes.

6. Return the eggplant to the pan, and season with the minced garlic, salt, pepper, and Italian seasoning.

7. Cook and stir for one minute to blend the flavors.

8. Stir in the chicken broth, and simmer for about 5 minutes, until most of the liquid is reduced or absorbed.

9. Stir in the cream of mushroom soup, half-and-half and the cooked wild rice.

10. Simmer the mixture over low heat for 15 minutes, stirring occasionally.

11. Taste and adjust seasoning with salt and pepper if desired.

cooking class is a great way to learn how to prepare and cook eggplant the way the professionals do, or head over to http://www.EggplantRecipes.net, for the best, taste-tested eggplant recipes.

Article Source: http://EzineArticles.com/?expert=Tom_Lingle

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July 21, 2012

10 Steps to Grilling The Best BBQ Boneless Chicken Breasts

Filed under: outdoors, recipes, travel — Tags: , , , , , , , — caribbeanandworldrecipes @ 9:55 pm

‘Grill Master’ isn’t a title reserved only for Dad’s and their Dad’s. You too can learn how to grill the perfect BBQ chicken breasts and you won’t have to take cooking classes to find out how.

If you want to learn how to grill the best BBQ chicken, then read this entire article to become a BBQ chicken master.

Grilling chicken on a gas grill or charcoal does not have to be intimidating, just as long as you follow these 10 proven steps to grilling the best BBQ chicken.

10 Steps to Grilling BBQ Chicken Breasts:

 

  1. Trim any of the excess fat and skin from chicken breast.
  2. Rinse the boneless skinless chicken under cold water. Lightly remove any excess moisture with a paper towel, but do not dry completely.
  3. Coat the chicken breasts with olive oil and sprinkle salt on both sides.
  4. Sprinkle powdered BBQ chicken seasoning on both sides of the breast. You can use any preferred seasoning, but BBQ seasoning adds a distinct flavor that enhances grilled chicken.
  5. Preheat your gas grill to a high heat. It is better to use propane, but charcoal will do the trick as well.
  6. Spray the cooking grill with a non-flammable no-stick grilling spray.
  7. Place the chicken breasts on the hot grill, all facing the same direction.
  8. Apply BBQ Sauce to the top side of each breast and close, or cover the grill.
  9. After seven minutes, turn the chicken breasts over, applying BBQ sauce to the cooked side, then re-close, or cover the grill.
  10. After an additional seven minutes, flip the chicken breasts over and once again, apply another coat of BBQ sauce. Let them lay for 10-15 seconds, flip and then apply an additional coat of BBQ sauce and then turn off the burners and close the gas.

 

You’ll then remove the chicken from the grill and place them on a plate or platter where you should let them stand at least 5 minutes before serving.

Grilled chicken

 

NOTEThese tips should be followed when grilling medium-sized breasts. If you purchase breasts that seem large, thick or heavy, you should increase the grill time by 1-2 minutes per side. If you have a meat thermometer, chicken should be cooked to 165 degrees Fahrenheit before consumption. The purpose of coating the chicken breasts with olive oil and salt is to help lock in juices and flavor once they are exposed to the high heat.

Consuming raw or undercooked chicken is not recommended and could cause serious illness, or worse.

Steven Lewis is experienced at writing articles that help you accomplish life at a higher level. He hopes you enjoyed reading this article and his reward is that you’ve learned something valuable from his knowledge.

Article Source: http://EzineArticles.com/?expert=Steven_M_Lewis
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July 19, 2012

Grapes That Make the Best Wine

Filed under: culture, gardening, health, recipes, travel — Tags: , , , — caribbeanandworldrecipes @ 10:57 pm

The wine making process can make wine out of any fruit that contains residual sugar after harvesting. I can guarantee that many of these wines will have some alcohol in them, but most will not be very tasty since they are usually sweet and poorly balanced. The grape has emerged as the champion wine making fruit over the years because it contains the highest sugar of most other fruits and yields about 11 percent alcohol. The tartaric acid and tannins found exclusively in grapes is responsible for its unique tastes. There probably is also a little snob appeal since grapes have royal origins, and fruit wines are more associated with home brews during prohibition.

The variety of grape is the most important factor in your wine’s style and taste. Of course red grapes make red wine and white grapes make white wine, but many other factors such as levels of sugar, acidity, and tannins make a huge difference in taste. The varieties discussed below have proven over the years to make the best wine and are the most popular. Any new research in developing new vines looks at tweaking these varieties to be more disease resistant, more productive, and to grow in colder climates. Most of these wines originated in Europe, but now are planted around the world in temperate climates.

Top White Wines

 

  • The Chardonnay grape variety is a classic white wine grape grown all around the world. Origins are in the Burgundy and Champagne regions of France. It makes a full bodied, complex wine that is often aged in oak.
  • The Sauvignon Blanc grape from Loire and Bordeaux can be grown in warmer regions and are higher in acid that most whites. It is often identified by its grassy flavor, and is often called Fume Blanc.
  • The Pinot Blanc grape is used to produce light, dry, pleasant white wines. It originated in Alsace region of France.
  • The Pinot Gris grape variety is known as Pinot Grigio in Italy and Rulander in Germany. In general it produces wines of average quality except in Alsace and Tuscany.
  • Riesling makes wines from very dry to very sweet but are usually made in semi-dry styles that accent the fruity flavors. They are originally form the Moselle and Rhine valleys of Germany as and the Alsace region of France.
  • Gewurztraminer originated in Germany and Alsace and is known for its floral fragrance and spicy flavor. It grows well in cool climates..
  • The Viognier grape from the Rhone valley is becoming more popular as more is planted in California. It makes wines of medium body with a fruity flavor..
  • Chenin Blanc is a white grape from the Loire Valley (Vouvray). It makes white wines that are fragrant and high in acid, and is often used as a base for jug wine.
  • The Muscat family makes wines that are generally sweet and very floral. It is known as Moscato in Italy and Moscatel in Spain and also is often used for sparkling wines.

Top Red Wines 

 

White grapes used for wine

  • The premier red wine grape is Cabernet Sauvignon and is the dominant grape in the Bordeaux region of France. The Cabernet Sauvignon grape produces distinctive wines that are tannic and full bodied. They are always barreled in oak and may age for up to 10 years in the bottle..
  • The Merlot grape is very similar to Cabernet Sauvignon but makes a wine lower in tannins that matures faster and is softer in texture. Merlot is blended with Cabernet Sauvignon to make the famous “Bordeaux Blend” which is know as Meritage in the US.
  • Pinot Noir is the top wine in the Burgundy region of France. It is also a major grape in most fine quality Champagne and sparkling wines. It low in tannin and relatively high in acid and produces a medium body wine with exceptional flavor.
  • Known as Syrah in France and Shiraz in Australia, this grape originated in Persia. It produces full bodied wines of intense color and flavor.
  • Zinfandel’s origin is unknown and it is grown almost exclusively in California. It probably arrived in the US from Italy or Croatia. This grape makes solid red wines with good fruit and structure. It was popular with home winemakers during prohibition and were the only vines that survived those “dark ages”.
  • Sangiovese is the primary grape grown in Italy’s Tuscany and is used to make Chianti. Sangiovese wines are spicy, have a smooth texture, medium body and good acid levels,.
  • Barbera is a red wine grape grown mostly in Italy. It has some of the flavor characteristics you would find in Cabernet Sauvignon but with higher acid levels
  • Cabernet Franc is a grape most often used in Bordeaux blends to add acidity and aroma. It is lighter and fruitier than Cabernet Sauvignon and was first planted in the Loire region of France.
  • Carignane grapes are widely planted throughout the world. They originated in Spain and grow well in Mediterranean climates. Wines are full bodied with strong fruit and tannin characteristics.
  • The Gamay grape started in the Beaujolais region of France. These wines are light, low in alcohol, high in acidity and very fruity. They should not be aged very long
  • Grenache grapes are a sweet grape that started in the Rhone valley. It is one of the most popular because its wines are fruity, full in flavor, and have overtones of spice. It is often the base for jug wines.

 

Gino Marino is a grape growing and wine making expert. You can find out more about grapes and wines at http://www.grapesmakewine.com.

Article Source: http://EzineArticles.com/?expert=Gino_Marino

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How to Cook Chestnuts on the Stove

Filed under: health, recipes, travel — Tags: , , , — caribbeanandworldrecipes @ 10:46 pm

Snow, presents, yuletide logs, Christmas trees and Christmas carols never fail to surround us with that cheerful holiday spirit. Another thing that never fails to remind me of Christmas is a fresh bowl of roasted chestnuts. The delicious taste and enticing aroma of roasted chestnuts even up until today immediately brings me back to my childhood where each Christmas was spent with the entire family and roasted chestnuts were a “staple snack” during the very jolly December holiday. Although technically roasting chestnuts require you to use a grill but in this day and age, a stove is sufficient.

The first step in roasting the chestnuts is to turn on the fire on the stove and to set it to a low flame. This is to make sure the chestnuts are cooked properly without directly burning them. Before cooking them, poke the flat underside of the nuts with a fork to enable the steam to escape because this prevents the chestnuts from exploding! Since we’re going to roast the chestnuts on the stove, the chestnuts are placed in a long handle pan. Throughout the time the chestnuts are being cooked on the fire, sprinkle some water on them to ensure they do not completely dry out.

Roasting chestnuts on the stove

Leave the chestnuts to roast for about fifteen to twenty minutes, while they’re still cooking, remember to stir them around to ensure each chestnut is equally cooked, preventing them from burning. Once they’re done cooking, switch the oven off and allow them to cool for about five to ten minutes. After the cooling period, the chestnuts are ready to be cracked open and eaten. You can add salt and sugar according to the wishes of your taste buds to make sure these delectable fruits are enjoyed at its best. What easy steps for such a delicious treat!

Another way on how to cook chestnuts on the stove is to boil them in a pot. Add a little salt to the water while the chestnuts are inside the pot and wait for them to boil. Once the water starts to boil, turn the oven off and drain the chestnuts and allow them to cool down. Once they’re cool enough, peel the skin off because the skin would be easier to peel now they’ve been cooked. The boiled chestnuts can be eaten alone or with a garnish. They are also used as stuffing for turkeys during Thanksgiving and other occasions.

Chestnuts are not necessarily eaten only during Christmas or Thanksgiving but on normal days as well. They’re delicious and there’s no denying that. No wonder they wrote a Christmas song in dedication to these delicious little fruits!

Stuart is writing for many websites, He enjoys writing on wide range of topics such as how to cook chestnuts on stove and Homemade Decorations for Christmas. You may visit for more details.

Article Source: http://EzineArticles.com/?expert=Stuart_Michael_M

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August 30, 2011

Favorite L’Oreal Models : Aishwarya Rai

Filed under: art, business, culture, fashion, travel — Tags: , , , , , , , , — caribbeanandworldrecipes @ 11:30 pm

Aishwarya Rai is an Indian model and actress and a former Miss World. She won Miss World in 1994. She is also one of the successful women who has been chosen at one time or another by the cosmetics company L’Oreal to represent its brand. Aishwarya is the favorite L’oreal model of some consumers.

 

Aishwarya Rai represented the brand as one of the Loreal models in the early part of 2011. She was later replaced by Freida Pinto, who acted in Slumdog Millionaire.

 

Aishwarya Rai has acted in films written in several languages, including Tamil, English and Bengali. To date, she has appeared in more than 40 different films. She is married and her husband is an actor as well. His name is Abhishek Bachchan.

Polka Dots Backgrounds

Filed under: art, politics, travel — Tags: , , , , , , — caribbeanandworldrecipes @ 10:29 pm

Polka dots backgrounds are used in a wide variety of art images. They are used on website backgrounds, as well as on curtains, tablecloths and other fabric, cell phone cases and to make fashionable prints for clothing.

 

Polka dots are often associated with the dance of that name. A few female politicians in recent times have worn polka dots on their toenails.

Polka dots are frequently used in Yayoi Kusama art images.

 

The next time you see polka dot backgrounds the cheerful dots might be in emails, on blogs, or on a Twitter background.

August 29, 2011

Chinese Vases: The Secret of Porcelain

Filed under: art, travel — Tags: , , , , — caribbeanandworldrecipes @ 3:18 pm

Chinese porcelain vases look translucent. Fine porcelain vases have the appearance of glass and for many years potters across the world tried to make pottery like that, without success.

 

Chinese porcelain and other arts fromChinaare some ofChina’s main exports. Many persons in countries across the world are now interested in learning how to grow a bonsai tree, or how to make a Chinese vase.

 

Chinese porcelain contains feldspar quartz. It also contains fine clay called kaolin. Different types of Chinese porcelain contain these two ingredients in different quantities.

Lacquer in Chinese Art: An Ancient Tradition

Filed under: art, travel — Tags: , , , , — caribbeanandworldrecipes @ 3:14 pm

Lacquer is naturally produced by a tree that was once grown only inChina. Lacquer is prepared from the sap of this tree. It is harvested and purified and dyes are added to it to give it the desired tint and shade.

 

Art forms such as Japanese bunraku puppet theatre have long been admired in the west. Materials such as lacquer, which have been used in Chinese art for centuries, have also found numerous applications in the west.

 

Lacquer was used in ancient Chinese art to create water-resistant trays and bowls. The technique of applying lacquer later spread toChina’s neighbors.

Chinese Jade Forms: Bi Disks

Filed under: art, travel — Tags: , , , , , , — caribbeanandworldrecipes @ 3:09 pm

InChina, jade is believed to have special properties. For centuries, green jade has been associated with rainwater, and plants, including crops such as corn.

 

Among its many art forms and art products,Chinais famous for its jade, just asJapanis famous for ikebana vases and the art of ikebana.

 

The bi disk is one of the oldest jade forms. The bi jade form is round and flat, and has a hole in the center. Some bi jade forms have carving son them for decoration, while others are simple and have no adorning sculptures. Dragons are one of the popular sculptures found on bi disks.

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