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 CaribbeanChoice : Food, Cooking & Dining : Caribbean Cooking
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vutjebal
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Quote vutjebal Replybullet Posted: 28 May 2007 at 10:26am

Okay  shucander....let  see which one  you're going to place on the  forum....Put a nice one...recently...We  want  to know  you so we know  to whom we  are  replying....LMAO

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Quote vutjebal Replybullet Posted: 28 May 2007 at 10:30am
Shucander  maybe this one   is  look alike you..???
 
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Quote weezie Replybullet Posted: 28 May 2007 at 12:29pm
Originally posted by Shucander

Originally posted by vutjebal

Shucander.. I thought you're  going  to place a photo yours on  the forumWink
 
LOLYeah Yeah, ta loco gewoon tur cos a bin di caribe englis, di e imigrantenan, y bo sa cual potret lo mi a pone di nan.

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vutjebal
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Quote vutjebal Replybullet Posted: 28 May 2007 at 2:15pm

Nopes  weezie   shucander was suposed  to place  his  pic. on the  forum...Ermm

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Quote Shucander Replybullet Posted: 29 May 2007 at 2:16am

Aruban cuisine.


Banana den Forno
(Baked Bananas)

serves 4

Ingredients:

  • 4 ripe bananas
  • 2 tbs cinnamon powder
  • 3 tbs vanilla extract
  • 1 cup sugar
  • 4 cups water

Peal the bananas and boil them together with the cinnamon, vanilla extract, sugar and water for about 20 minutes.

Bake the bananas in the oven at 275° for 10 minutes.

Serve with favorite ice cream.


Bon Probecho

(Compiled by Lisa Tromp)

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Edited by Shucander - 29 May 2007 at 2:52am
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Quote Shucander Replybullet Posted: 29 May 2007 at 2:48am

Aruban cuisine.

Scabechi

Serves 12

  • 2 pounds mackerel, kingfish or other firm white-fleshed fish fillets
  • 3 tablespoons butter
  • 6 small yellow onions, sliced
  • 2 tablespoons corn oil
  • 1 1/2 cups water
  • 1/2 cup Roland white wine vinegar or cider vinegar
  • 4 small carrots, sliced very thin lenghtwise
  • 4 madame jeanet hot peppers, cut in eights or taste
  • 3 bay leaves
  • 2 teaspoons salt
  • 12 black peppercorns
  • 2 cloves of garlic, crushed
  • 1 tablespoon capers, drained
  • 6 pimento stuffed olives, sliced

 

In large skillet, fry fish fillets in butter until golden brown on both sides. Place in earthenware or glass bowl.

In cleaned or other skillet, sauté sliced onions in oil until golden but not browned. Add remaining ingredients and bring to a oil. Cool.

Pour over fish and let stand at least 24 hours, covered and chilled.

Can be served either as a cold appetizer or hot fish course, reheated gently just before serving.


Bon Appetit!

(Compiled by Lisa Tromp)
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Quote Shucander Replybullet Posted: 29 May 2007 at 2:52am

Aruban cuisine.

"Our Best" Rum Balls

Yield: 30 pieces

  • 8 ounces walnuts, finely ground
  • 8 ounces (2 bars) German sweet chocolate, finely grated
  • 1 cup sugar
  • 3 egg whites, lightly beaten
  • 4-6 ounces chocolate sprinkles
  • about 1 tablespoon Bacardi dark rum

In  bowl mix together walnuts, sweet chocolate, sugar and half the egg whites. Add enough rum to moisten mixture so it holds together to form dough.

Shape mixture into 1" balls. Roll balls in remaining egg white, then in chocolate sprinkles. Set aside on waxed paper to dry.

Store in waxed paper-lined covered tin until ready to serve. Will keep fresh for about two weeks.


Bon Appetit!

(Compiled by Lisa Tromp)

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Shucander’s Recipes

Quote Shucander Replybullet Posted: 12 June 2007 at 8:37pm

Aruban cuisine.

Cornmeal Coo Coo
 

Serves 8-10

Without okra, this recipe from the southern United States is the same als Aruban funchi.

  • 1/2 pund fresh okra
  • 2 cups water
  • 1/2 teaspoon salt
  • 1 cup yellow cornmeal
  • 2 tablespoons butter, softened

Scrape okra skins slightly to remove any surface fuzz. Cut of stems and slice into 1/4"rounds. Combine okra, water and salt in large pan and bring to a boil. Lower heat and simmer 10 minutes until okra is tender but not mushy. Add cornmeal in a stream, stirring constantly. Continue cooking and stirring over low heat until mixture is thick enough to pull away from the bottom and the sides of the pan in a solid mass, about 5 minutes.

Turn out onto a large plate andshape mixture into a round cake 1" thick and 8" in diameter. Spread top with softened butter. Cut into wedges to serve.

The San Francisco way:
Cut cooked coo coo into finger sized strips and fry in butter in skillet until crisp. Dip into milk-softened Gorgonzola chees for parties or snacking.


Bon Appetit!

 
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(Compiled by Lisa Tromp)
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Shucander’s Recipes

Quote Shucander Replybullet Posted: 12 June 2007 at 8:40pm

Aruban cuisine.

Cool Island Soup
 

Serves 4-6

  • 1 1/2 cups fresh pineapple, peeled and chopped
  • 1 1/2 cups ripe cataloupe, seeded, peeled, chopped
  • 1 1/2 cups ripe papaya, seeded, peeled, chopped
  • 3/4 cupunsweeted apricot nectar
  • 1 1/2 cups unsweetened pineapple juice
  • 3/4 cup sparkling water or 1/2 cup sparkling water and 1/4 cup Martini $ Rossi Asti Spumanti
  • Fresh lime juice, to taste (optional)

In blender or food processor, pur? pineapple, cantaloupe and papaya until smooth. With motor running, add apricot nectar, 1 cup pineapple juice and water and/or wine.

Transfer to bowl. Season with lime juice, if desired. Add remaining pineapple juice to desired consistency.

Chill, covered, at least 4 hours or until cold; up to two days to let flavors develop

Garnish with fresh mint leaves.

Bon Appetit!
 
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(Compiled by Lisa Tromp)
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Shucander
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Shucander’s Recipes

Quote Shucander Replybullet Posted: 12 June 2007 at 9:59pm

Aruban Cuisine.

 

Aruban Citrus Chicken

 

Serves 4

·         1 medium onion, sliced

·         6-8 garlic cloves, thinly sliced

·         1/4 cup olive oil or corn oil

·         1/2 cup fresh orange juice

·         1/3 cup fresh lime juice

·         3 tablespoons white wine

·         1 tablespoon sugar

·         1 teaspoon salt, or to taste

·         1/4 teaspoon freshly ground black pepper

·         1 teaspoon Roland white wine vinegar

·         Tabasco, to taste, optional

·         3 1/2 pound roasting chicken

·         Garnishes: orange and lime slices, cilantro and / or parsley sprigs

 

Saut?nion and garlic oil in large deep skillet until soft, but not browned. Add orange and lime juices, wine, sugar, salt, freshly ground pepper, vinegar and Tabasco, stirring to mix well. Bring to a boil and remove from heat. Cool. Set aside 1/4 cup mixture and chill, covered.

Place chicken in shallow baking dish and pour remaining sauce over. Cover and refrigerate at least 8 hours or overnight, turning chicken ocassionally in marinade. Remove chicken from marinade; discard marinade. Pat chicken dry with paper towels, place on lightly greased rack and place rack in baking pan.

Bake in pre-heated 400? oven for 15 minutes. Reduce heat to 350? and bake for 1 hour to 1 hour 15 minutes, basting with reserved 1/4 cup marinade mixture. If chicken becomes too brown, cover with foil tent.

Cut chicken into serving pieces and place on serving platter with garnishes.


Bon Appetit!

 
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