CaribbeanChoice.com
   HOME |  Carnival |  Recipes |  Gourmet Shop |  Islands |  Games |  Market |  News |  Links |  Events |  Articles |  Forums  |  Search 

 Forum Categories
 Main Menu
 

 Recipes Main Menu 

 Related Forums 
 Caribbean Cooking
 & Recipes Forum 
 International Cooking
 & Recipes Forum 
 Recipe Comments 
 Other Forums 

 Popular Forums 

 Newsletters 


 Food 


 Caribbean Corner 

Feedback   
Tell us what you think!
Tell us what you want!



 
   Tuesday, May 26, 2020 

  Active TopicsActive Topics  Display List of Forum MembersMemberlist  CalendarCalendar  Search The ForumSearch  HelpHelp
  RegisterRegister  LoginLogin
Caribbean Cooking
 CaribbeanChoice : Food, Cooking & Dining : Caribbean Cooking
Message Icon Topic: "ARUBA Recipes" Post Reply Post New Topic
<< Prev Page  of 11 Next >>
Related Items
Author Message
Shucander
Admiral
Admiral

Palm Beach Aruba

Joined: 04 Feb 2006
Location: Aruba
Online Status: Offline
Posts: 43613

Aruba.GIF, 0 kB

Shucander’s Recipes

Quote Shucander Replybullet Posted: 06 June 2006 at 12:44pm

Bitterbal (Meat Croquettes)  
     

The "bitter" refers to the accompanying drink, not the appetizer. These are mild, crustly little balls to be dipped in tangy mustard.

Make a thick white sauce of :

  • 3 Tbs. butter
  • 3 Tbs. flour
  • 3/4 cup stock

Add :

  • 1 1/2 cups finely chopped, cooked meat (roast beef or veal, ham, chicken or shrimp)
  • 1 Tbs. parsley, minced
  • salt and pepper to taste

Chill mixture and shape into balls one inch in diameter.

Roll balls in: 

  • fine cracker crumbs

Then dip them in a mixture of:

  • 1 egg, beaten
  • 2 Tbs. water

Dip again in cracker crumbs. Fry the balls in deep, hot fat for one or two minutes, or until golden brown. Serve hot with mustard. Spear with toothpicks.
(by Lisa Tromp)

Bon Probecho!

IP IP Logged
Angel4me
Quartermaster
Quartermaster
Avatar

Joined: 08 May 2006
Location: Aruba
Online Status: Offline
Posts: 1631

Aruba.GIF, 0 kB

Angel4me’s Recipes

Quote Angel4me Replybullet Posted: 06 June 2006 at 2:27pm

Seared Mulato (Wahoo) Salad
with Lemon Dressing
and Ginger Dipping Sauce
(serves four)

¾ pound Wahoo loin
¼ cup vegetable oil
3 tbs finely chopped garlic, divided
Coarse freshly ground pepper
Vegetable oil, for pan frying
Juice of 2 lemons or limes
¼ cup extra virgin olive oil
2 tbs fresh grated ginger
¼ cup soy sauce
4 small handfuls mixed baby lettuces
Salt to taste

Preparing the Wahoo

Combine ¼ cup olive oil with 2 tablespoons of the chopped garlic. Take the wahoo loin and rub garlic oil mixture on it, then take fresh ground black pepper and sprinkle over surface of the wahoo. Keep fish cold and well wrapped until ready to cook.
Put a pan (preferably heavy weight such as cast iron) on a high fire with enough vegetable oil to make a light film on the bottom. When the oil is shimmering and hot, sear the fish on all sides for a few seconds, making sure that the inside stays raw and cold.

Preparing the Dipping Sauce
Combine the juice of 1 lemon, ginger, garlic and soy sauce in a small bowl.

Preparing the Salad
Combine the juice of remaining lemon with olive oil, salt, and pepper. Mix the lettuces lightly with dressing and place it in a mound on each of 4 cold salad plates. Slice the seared wahoo very thin and arrange in a fan shape alongside the salad. Serve the dipping sauce alongside.

IP IP Logged
Angel4me
Quartermaster
Quartermaster
Avatar

Joined: 08 May 2006
Location: Aruba
Online Status: Offline
Posts: 1631

Aruba.GIF, 0 kB

Angel4me’s Recipes

Quote Angel4me Replybullet Posted: 08 June 2006 at 9:51am

Aruban Bread Pudding with Rum Sauce

Ingredients

For the Bread Pudding:

  • 5 slices white bread
  • 1 cup milk
  • 1/2 tsp. vegetable oil
  • 1/2 cup sugar
  • 1/4 cup honey
  • 3 eggs
  • 1 tbsp. vanilla extract
  • 1/2 cup raisins soaked in rum for at least 30 minutes
  • 1/2 cup dried cranberries
  • 1 tbsp. baking powder

    For Rum Sauce:

  • 1 tbsp. cornstarch
  • 1/2 cup sugar
  • 1 3/4 cups milk
  • 1/3 cup rum
  • 4 tbsp. unsalted butter
  • 1/2 tsp. vanilla extract

    Instructions

    Make the bread pudding. Cut off crust from bread slices. Tear into small pieces and put in a mixing bowl. Add milk and mash with the back of a fork. Let mixture stand for at least 1 hour.

    Preheat oven to 350F. Coat a loaf pan with oil.

    Add sugar, honey, eggs, vanilla extract, fruits and baking powder to the bread mixture. Mix well and pour on the loaf pan. Put in oven and bake for 50' to 1 hour, until the top is golden brown. Remove and let the pan cool on a wire rack.

    Prepare the sauce by mixing the cornstarch and the sugar together in a heavy saucepan. Put on the stove, on medium heat, and gradually add the milk and the rum, stirring constantly. Stir until the mixture almost boils and then reduce heat. Let simmer uncovered for about 3 minutes, stirring occasionally. Add the butter and vanilla, mix and remove from heat.

    Slice up the bread pudding and serve with sauce on top.

  • IP IP Logged
    Shucander
    Admiral
    Admiral

    Palm Beach Aruba

    Joined: 04 Feb 2006
    Location: Aruba
    Online Status: Offline
    Posts: 43613

    Aruba.GIF, 0 kB

    Shucander’s Recipes

    Quote Shucander Replybullet Posted: 10 June 2006 at 7:59pm

    Welcome to a typical Aruban dish or delicacy. You can print out this page.

    Calco Stoba

    (Conch Stew)

       (Serves 6)

    Clean, peel, and pound well with a wooden mallet:

    • 2 lbs Conch Meat

    Then rub it with:

    • 1/2 cup white wine vinegar

    Cut the conch into bite size pieces. Sauté in three tablespoons butter:

    • 1 large onion, finely chopped
    • 1 medium green pepper, finely chopped

    Add:

    • 2 large tomatoes, peeled and chopped
    • 2chicken bouillon cubes dissolved in 1/2 cup water
    • Dash of Tabasco sauce or minced hot pepper
    • 1 Tbs. Maggi or Beef extract

    Simmer the stew for about twenty minutes. Add conch, cover and continue to cook until meat is tender - about ten minutes. Add seasoning as required.


    Bon Probecho!

    (Compiled by Lisa Tromp)

    IP IP Logged
    Shucander
    Admiral
    Admiral

    Palm Beach Aruba

    Joined: 04 Feb 2006
    Location: Aruba
    Online Status: Offline
    Posts: 43613

    Aruba.GIF, 0 kB

    Shucander’s Recipes

    Quote Shucander Replybullet Posted: 10 June 2006 at 8:22pm

    Welcome to a typical Aruban dish.
    Fried Fish (Pisca Hasa) with Pan Bati

    Prepare and wash: 1/4 lbs. fish

    Sprinkle: 1/4 tsp. salt
                   lime juice

    and let the fish marinade for half an hour.

    Slice into small pieces:      1/4 onion
                                              1/2 tomato
                                              1/6 green pepper
                                              1/8 clove garlic

    Heat in a pan:

    1/2 Tbs. margarine
    1/2 Tbs. oil

    Fry the fish till it turns brown of color. To eliminate the fish odor add 1/2 a clove of garlic while frying. When done take out the fish and throw away the garlic clove but do not throw away the fat. Add to the pan with fat the chopped onion, garlic, tomato and green pepper and let it cook for 3-4 minutes.

    Place the fish in the pan once again.

    Mix:  2 Tbs. water
            1/2 Tbs. vinager
            1/2 tsp tomato paste

    and add to the pan, leaving it for another 3-4 minutes on low fire.

    Serve the fish with sauce in a platter.


    Pan Bati

    Mix in a bowl: 2 cups flour
                          1 cup corn flour
                          2 tbs baking powder
                          pinch of salt
                          sugar to taste

    Add:   1 egg
              1 3/4 cup milk
              vanilla to taste

    Batter the mixture until it becomes smooth (approx. 25 min) . If it is not smooth enough add a little water gradually until it smoothens. Like pancakes, put the mixture on a greased pan and turn the pan bati upside down when the downside is brown or dry.


    Bon Probecho!

    (Compiled by Lisa Tromp)

    IP IP Logged
    Shucander
    Admiral
    Admiral

    Palm Beach Aruba

    Joined: 04 Feb 2006
    Location: Aruba
    Online Status: Offline
    Posts: 43613

    Aruba.GIF, 0 kB

    Shucander’s Recipes

    Quote Shucander Replybullet Posted: 08 Aug 2006 at 9:35pm

    Welcome to a typical Aruban dish.

    Banana na Binja
      

    To make Banana na Binja:

    Ingredients:

    Peel and cut in half lenghtwise:

    • 2 very ripe plantains

    In a heavy skillet melt:

    • 2 or 3 Tbs. butter

    Gently sauté the plantain halves until golden on one side. Turn them over.

    In a mixing bowl blend well:

    • 2 or 3 Tbs. dark brown sugar
    • 2 Tbs. water
    • 2 or 3 Tbs. port wine
      Dash of cinnamon

    Pour mixture over the plantain halves. Simmer gently until the liquid becomes a thick syrup. Serve at once.

    Bon Probecho!



    Edited by Shucander
    IP IP Logged
    Shucander
    Admiral
    Admiral

    Palm Beach Aruba

    Joined: 04 Feb 2006
    Location: Aruba
    Online Status: Offline
    Posts: 43613

    Aruba.GIF, 0 kB

    Shucander’s Recipes

    Quote Shucander Replybullet Posted: 12 Aug 2006 at 10:48am

    Welcome to a typical Aruban dish.

    Stoba di Cabrito (Stewed Kid)  

    Serves 6     

    Soak overnight in ample water :

    • 1/2 lb. salted beef

    Drain, discarding water. Place the beef in a heavy kettle with four cups fresh water. Bring to boil, reduce heat and simmer for about an hour. When beef is tender remove kettle from the fire. Remove beef from the broth. Cube beef and add it once again to the kettle. Set aside for later use. Rub with three tablespoons lemon or lime juice:

    • 1 1/2 lbs. young kid, or cabrito

    In a second kettle, saute in four tablespoons butter until the onion is transparent: 

    • 2 onions, sliced
    • 2 cloves garlic, minced
    • 1 green pepper, finely chopped
    • 1/2 minced hot pepper or 1 tsp. Tabasco suace

    Add:

    • 2 tomatoes, peeled and quarted
    • 1 tsp. sugar
    • 1/4 tsp. nutmeg
    • 2 Tbs. ruku
    • The kid
    • Salt and pepper to taste

    Simmer for thirty minutes, then pour in the beef broth and the cubed beef.
    Add:

    • 3 potatoes, peeled and diced

    Simmer an additional half hour, or serve when potatoes are tender.Aruban cooks add a spiny, light green cucumber, called concomber, to the stew at the same time as the potatoes. The cucumbers should be rasped and cut in half lengthwise. Press each half gently to pop out the seeds before adding cucumbers to the stew.


    (by Lisa Tromp)

    Bon Probecho!

    IP IP Logged
    Shucander
    Admiral
    Admiral

    Palm Beach Aruba

    Joined: 04 Feb 2006
    Location: Aruba
    Online Status: Offline
    Posts: 43613

    Aruba.GIF, 0 kB

    Shucander’s Recipes

    Quote Shucander Replybullet Posted: 09 Jan 2007 at 11:18pm

    Aruban Chilled Tomato Consommé

     
    Serves 4

    Ingredients:

    ·         2 cups canned Del Monte Italian plum tomatoes

    ·         4 cups homemade chicken stock

    ·         1/4 cup Martini & Rossi dry vermouth

    ·         1 tablespoon sugar

    ·         salt and freshly ground black pepper

    ·         garnish: finely shredded lemon peel and/or lime peel

     

    In saucepan, simmer tomatoes and broth for 5 minutes. In blender or processor, blend until smooth. Transfer to bowl or pitcher and whisk in vermouth, sugar, salt, whisking until sugar and salt are incorporated. Chill for several hours or overnight. Chill for several hours or overnight. Garnish with shredded peel.

    Serve in Glass cups or wine goblets.


    Bon Appetit!

    Star

    IP IP Logged
    Shucander
    Admiral
    Admiral

    Palm Beach Aruba

    Joined: 04 Feb 2006
    Location: Aruba
    Online Status: Offline
    Posts: 43613

    Aruba.GIF, 0 kB

    Shucander’s Recipes

    Quote Shucander Replybullet Posted: 09 Jan 2007 at 11:29pm
    Pan Bollo

    (Aruban Bread Pudding with Rum Sauce)

     
    Ingredients
    For the Bread Pudding:
  • 5 slices white bread
  • 1 cup milk
  • 1/2 tsp. vegetable oil
  • 1/2 cup sugar
  • 1/4 cup honey
  • 3 eggs
  • 1 tbsp. vanilla extract
  • 1/2 cup raisins soaked in rum for at least 30 minutes
  • 1/2 cup dried cranberries
  • 1 tbsp. baking powder

    For Rum Sauce:

  • 1 tbsp. cornstarch
  • 1/2 cup sugar
  • 1 3/4 cups milk
  • 1/3 cup rum
  • 4 tbsp. unsalted butter
  • 1/2 tsp. vanilla extract

    Instructions

    Make the bread pudding. Cut off crust from bread slices. Tear into small pieces and put in a mixing bowl. Add milk and mash with the back of a fork. Let mixture stand for at least 1 hour.

    Preheat oven to 350F. Coat a loaf pan with oil.

    Add sugar, honey, eggs, vanilla extract, fruits and baking powder to the bread mixture. Mix well and pour on the loaf pan. Put in oven and bake for 50' to 1 hour, until the top is golden brown. Remove and let the pan cool on a wire rack.

    Prepare the sauce by mixing the cornstarch and the sugar together in a heavy saucepan. Put on the stove, on medium heat, and gradually add the milk and the rum, stirring constantly. Stir until the mixture almost boils and then reduce heat. Let simmer uncovered for about 3 minutes, stirring occasionally. Add the butter and vanilla, mix and remove from heat.

    Slice up the bread pudding and serve with sauce on top.

    Bon Appetit!
  • By Margarita
  • IP IP Logged
    Shucander
    Admiral
    Admiral

    Palm Beach Aruba

    Joined: 04 Feb 2006
    Location: Aruba
    Online Status: Offline
    Posts: 43613

    Aruba.GIF, 0 kB

    Shucander’s Recipes

    Quote Shucander Replybullet Posted: 14 Jan 2007 at 11:56pm

     

    Antillean-Style grilled Swordfish or Shark

    Serves 4.

    Ingredients:

    • 1-8 ounce can Del Monte unsweetened pineapple slices, juice reserved
    • 4-4 ounce fish steaks, each about 3/4" thick
    • 8-1/4" slices peeled sweet potato or yam
    • 4-1/2" slices purple onion
    • 1/4 cup plus 2 tablespoons fresh lime juice
    • 2 teaspoons vegetable oil
    • 1 teaspoon sugar
    • 1/2 teaspoon grated fresh lime rind
    • 1/2 teaspoon Tabasco, or to taste

     
    Arrange pineapple slices on bottom of large shallow baking dish. Place fish steaks on top of pineapple. In bowl, mix together sweet potato and onion slices. Place on top of fish steaks.

    In small bowl, stir together 2 teaspoons reserved pineapple juice, lime juice, vegetable oil, sugar, grated rind and tabasco. Pour over pineapple, fish and vegetables, coating well. Cover and chill for at least 1 hour.

    Prepare grill and brush grill rack with vegetable oil. Place fish and onion slices on rack. Cook, covered, 4 minutes each side or until fish is done basting occassionally with reserved marinade in baking dish. Remove to warm platter.

    Place pineapple and sweet potato slices on grill. Cook, covered, 2 minutes each side, basting occasionally with reserved marinade. Add decoratively to platter.

    Serve immediately.


    Bon Appetit!

    Star

    IP IP Logged
    << Prev Page  of 11 Next >>
    Post Reply Post New Topic
    Printable version Printable version

    Forum Jump
    You cannot post new topics in this forum
    You cannot reply to topics in this forum
    You cannot delete your posts in this forum
    You cannot edit your posts in this forum
    You cannot create polls in this forum
    You cannot vote in polls in this forum



    This page was generated in 0.047 seconds.

     More Destinations     

    New Articles | New Recipes | Active Topics | New Links | Announcements & What's New

    Google
     

    CaribbeanChoice.com - Your Gateway to the Caribbean
    One Love. One People. All Caribbean!™

    Proverb: Cat foot soft but he can scratch bad.
    Meaning: Some people may seem friendly and understanding but it is not really so.

    del.icio.us digg technorati YahooMyWeb Reddit FURL BlinkList

    Member Center

    Welcome Guest

    Register
    Login

    Search  
    E-mail & IM 
    New & Updated Articles


     
    Sponsored Links
    Battle of the Islands


    Venezuela
    Current Leader

    Jamaica
    2nd Most Active

    vutjebal
    Most Active User



    Complete Hosting Guide

    Life is Transformational

    Visionary Learning Studios


    HOME | Culture | E-mail | Community | Resources | Disclaimer | CaribProud.com | Advertising | About Us
     Copyright © 1998-2010 CaribbeanChoice.com. Inc.  All rights reserved.