I didn't know they ate roti and curry in the West Indies. I thought it was just a Pakistani thing. Good to see our food traveling the world.
My wife is Guyanese. She makes them from scratch.
I didn't know they ate roti and curry in the West Indies. I thought it was just a Pakistani thing. Good to see our food traveling the world.
Ribeye steak.....seasoned with lemon pepper, italian seasoning, & seasoning salt. coated with a mixture of louisiana red pepper marinade w/ lemon, red wine vinegar, and honey bbq sauce.
that shit will make u slap the fuck outta everybody in your immediate family....starting with the elders.
I didn't know they ate roti and curry in the West Indies. I thought it was just a Pakistani thing. Good to see our food traveling the world.
My wife is Guyanese. She makes them from scratch.
alot of them guyanese chicks can cook my brother
and got some goooooooood pussy
ask for the recipe my brother please---
My wife is Guyanese. She makes them from scratch.
I'll ask her for it this evening.
I like to grill a Salmon on a plank, lemon pepper, butter, rosemary, with a pinch of garlic.
If it's on da grill I can make it work.
Shrimp Etouffee
6 tablespoons unsalted butter
1/2 cup all-purpose flour
4 cups chopped onions
2 cups chopped green bell peppers
2 cups chopped celery
2 tablespoons minced garlic
1 (14.5-ounce) can diced tomatoes
2 bay leaves
2 teaspoons salt
1/2 teaspoon cayenne pepper
2 tablespoons Essence, recipe follows
1 quart shrimp stock
3 pounds medium shrimp (21 to 25 count per pound), peeled and deveined
1/4 cup chopped parsley leaves
Steamed white rice, for serving
1/2 cup thinly sliced green onion tops, for garnish
Directions
Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon of the Essence. Cook the tomatoes for 2 to 3 minutes and then whisk in the shrimp stock.
Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 45 minutes. Season the shrimp with the remaining tablespoon of Essence and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine.
Serve immediately over steamed white rice and garnish with sliced green onion tops.
Not the exact shrimp recipe i use from Emeril, but close enough.
I got a lot of shit from Yan can cook that was hand written when i was kid, ingredients, please ^^^^
Baked Penne Pasta with Meatballs. My personal favorite.
born and raised on da bayou of south louisiana... thx for the recipe, but around here, if you put tomato in your etoufee, it might set-off a civil war.
we don't put no tomato dat etoufee, my brother.
you spend the extra money and buy you some crawfish fat instead.
Very nice.
Hey, isn't Guyana in South America? But it's considered the Caribbean no?
Why Venezuela isn't the Caribbean as well? Seems closer.
Easy Turkey "Steak" recipe:
Turkey Cutlets
All you need:
Pound TURKEY BREAST CUTLETS
lemon pepper seasonings
freshly squeezed lemon juice
Worcestershire sauce
Dijon mustard
Season both sides of turkey cutlets with lemon pepper. Place turkey in hot skillet with little oil and saute for 3 to 5 minutes on each side until golden.
Mix 2parts worcesterchire to 1part dijon mustard and juice of half lemon. Add to pan with cutlets and simmer on low for a few minutes.
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Up these recipes fellas:
"Homemade banana-walnut or banana-pecan bread. I make it quite often at work and it's a fan-fave"
"Sweet Potato Biscuits"
Both of you guys gimme a day or so to get that recipe, I have to go thru some junk and find it, and I'm doing some Hardware changes to my "rig" so I'll be on and offline for the next day or so.
When you tried to do that Recipe with Pineapple, you should have let the Pineapple drain in a "fine Collander" suspended over a large mixing bowl overnight in the Fridge for at least 24 hrs. to let gravity drain all the Liquid out of the pineapple, even if you try and squeeze the pineapple out it will still contain too much liquid to BAKE with.
I almost always drain my pineapple for at least 24 hrs before I try to BAKE with it.
Let's put it this way, Guyana is one of two English speaking "countries" in South America (the Falklands is the other) and is the only one actually on the continent. It doesn't actually touch the Caribbean Sea, but it's people consider themselves West Indian due to its cultural ties.
Yes, it's bordered by Venezuela - which both touches the Caribbean Sea AND the Atlantic ocean.
Just realise that in Spain, they call all of the islands "the West Indies" too. The Hispanic countries (Cuba, Puerto Rico, Domincan Republic) were considered the Spanish West Indies, while the French speaking ones were The French West Indies and so on for the Dutch and Danish islands.
Now let me get radical: Apart from minor differences, there is a movement to consider them all culturally the same - the "Repeating Island theory". When the English speaking islands and Guyana combine to create a West Indian team, it was the first attempt at a federal system - and it's only remnant. Frankly, I'd like to see that spirit continued so that we can put a West Indian Olympic team together. Can you imagine a Bajan handing off to a Trini to a Cuban who hands off to Bolt in the men's 4X100?
Anyway, DJCandle who wrote "I didn't know they ate roti and curry in the West Indies. I thought it was just a Pakistani thing. Good to see our food traveling the world."
The roti is South Asian (India, Pakistan, Bangladesh and Sri Lanka) that was brought to the English Speaking West Indies by indentured servants. And while there is great racial division between the Afro and Indo population - and even intermixture, LOL - even the most militant blacks eat roti.
Yours sincerely, Wobble Wobble - pan-West Indian.
Now if I could just get some decent fly fish in Minnesota...
alot of them guyanese chicks can cook my brother
and got some goooooooood pussy
ask for the recipe my brother please---
My wife is Guyanese. She makes them from scratch.
Yo Fam, can anybody recommend a good way to do up some couscous?
here's a quickie:
8 oz. frozen spinach thawed. remove excess water with paper toweling.
3 medium sized cloves of fresh garlic.
about three tablespoons of grapeseed oil.
sizzle the garlic into oil until garlic bronzes. throw in spinach.
remove from heat for a couple of minutes to sprinkle in black pepper, sage, basil, cilantro, thyme, etc. (all dried stuff).
place skillet back onto fire for about five minutes.
delicious.