The Cook Book

Your recipes are the reason I get up at five in the morning to run, just to maintain my current waistline.

  You're welcome.






It's part of my plan to conquer the world...

My (maternal) family has deepish roots in Barbados, so when I spotted this recipe, it immediately brought my grandfather to mind.  He was a gentle man who liked his sauces hot.


BAJAN HOT SAUCE


1 green pawpaw (papaya) - peeled, seeded and roughly choppped
 
10 scotch bonnet peppers -with seeds removed

2 onions - peeled and quartered

Puree (in food processor) pawpaw, peppers, onions as well as 3 cloves garlic, grated rind of 1 lime, 1/2 cup lime juice.

Place into medium-sized pot and add 1 1/2 cups malt vinegar, 1 teaspoon salt, 1/4 cup yellow mustard (prepared).  Stir together and simmer over low heat for 20 minutes.  Stir occasionally.  Bottle into hot, sterilised jars.

Makes 2 pints.

10 scotch bonnet peppers -with seeds removed

Totally off-topic:  But I used to grow the scotch bonnet peppers - and they can have quite a zing.  My dog thought they were bad for me, so he would bite every one off the bush and bury them.  Never ate them, just dropped them under the bush or buried them.

I used to grow the scotch bonnet peppers - and they can have quite a zing. 

So does the yellow mustard, which will give this recipe a hearty kick.

I have also grown Scotch bonnets or habenero peppers.  Seed package came with a warning label to wear long sleeves and gloves with picking.

What size papaya do you use??  My youngest son loves hot sauces - the hotter the better so I want to send him this recipe.

What size papaya do you use??  My youngest son loves hot sauces - the hotter the better so I want to send him this recipe.

I'd tend to use one that is fully grown, but not yet ripe...maybe double-fist size.

If your son likes the hot stuff, I can also give you recipes for Jamaican Jerk seasoning/rub/marinade.

Or Bermudian Sherry Pepper sauce.... ...a very spicy local condiment...

One thing that I recently noticed....I've been giving oven temperatures in F*, but most of your ovens are likely in C*.

So.  Here's a quick conversion reference....


Fahrenheit                Celsius
 
      450                          232
     
      425                          218

      400                          205

      375                          190

      350                          180

      325                          163

      300                          150



Sorry I didn't do this earlier.  Happy Baking, All

... I can also give you recipes for Jamaican Jerk seasoning/rub/marinade.

Or Bermudian Sherry Pepper sauce.... ...a very spicy local condiment...

Please do.

Yes I want them too even though my loving son hasn't replied to my e-mail!!!

By this weekend...

OK.  FIrst out of the gate is a really easy, peasy recipe.  Bermudians like to add a touch of this condiment (and a drop or two of black rum) to our world renowned fish chowder.

SHERRY PEPPERS

Take a bottle or jar (about 1 pint-sized) and fill it to half-way with (de-stemmed, whole) bird peppers (small, hot variety).  Fill jar to the top with sherry.  Store in cupboard until needed.  Top up sherry level, as required.

NOTE: The longer it sits, the stronger it gets

DRY JERK SEASONING

1 Tablespoon onion flakes
1 Tablespoon onion powder
2 teaspoons ground thyme
2 teaspoons salt
1 teaspoon ground pimento (all-spice)
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
2 teaspoons sugar
1 teaspoon coarsely ground black pepper
1 teaspoon cayenne pepper
2 teaspoons dried chives (or green onion)

Mix together all the ingredients.  Store leftovers in tightly sealed jar.  It will stay pungent for at least a month.

Yield - 5 Tablespoons

Excellent to sprinkle on (cooked or uncooked) fish and vegetables or snacks.  Not quite as strong a flavour as the rub or marinade.  To increase the heat, add more cayenne.

DRY JERK RUB

1 onion - finely chopped
1/2 cup finely chopped scallion
2 teaspoons fresh thyme leaves
2 teaspoons salt
1 teaspoon ground Jamaican pimento (allspice)
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
4-6 hot peppers - finely ground
1 teaspoon ground black pepper

Mix together all the ingredients to make a paste.  A food processor with a steel blade is ideal.  Store leftovers in the refrigerator, in a tightly sealed jar (up to one month).

Yield - about 1 cup.

Rub the paste onto uncooked meat.  This is a medium-hot rub.  To increase the heat, add more peppers.  For less heat, remove seeds and membranes which contain seeds before grinding.  Scotch bonnet or habanero are preferred, but jalapeno or serano varieties may be used.

Some people prefer a marinade.  This one is more liquid than the rub, but not as liquid as most common marinades.  The first impression may seem a little harsh, but the flavours meld and blend nicely as the meat cooks. This is a fairly mild marinade, but you can increase the heat by adding some hot pepper sauce.  For less heat, remove the seeds and membranes before grinding.

JERK MARINADE

1 onion - finely chopped
1/2 cup finely chopped scallions
2 teaspoons fresh thyme leaves
1 teaspoon salt
2 teaspoons sugar
1 teaspoon ground Jamaican pimento (allspice)
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 hot pepper - finely ground
1 teaspoon ground black pepper
3 Tablespoons soy sauce
1 Tablespoon cooking oil
1 Tablespoon cider (or white) vinegar

Mix together all ingredients.  A food processor with steel blades is ideal.  An excellent marinade for chicken, beef or pork. Store leftovers in tightly sealed jar in the refrigerator (up to one month).

Yiled - about 1 1/2 cups.

OK.  All that chatter about T. Horton and his donuts, reminded me that I haven't made any in a very l-o-n-g while.  So, since I'm digging out the recipe anyway, I figured that I might as well pass it along.  Hope you like.


DOUGHNUTS


2 Eggs
1 cup Sugar
1/4 cup (melted) Shortening/Cooking Oil
1 cup Sour Milk/Buttermilk
4 cups Flour
4 teaspoons Baking Powder
3/4 teaspoon Salt
1/4 teaspoon Baking Soda
1 teaspoon grated Nutmeg

Mix together - eggs, shortening, milk. 
Sift together - remaining ingredients.  Add to first mixture and Mix well.
Roll out onto floured board (1/4-inch thick).
Cut with doughnut cutter.

Deep Fry @ 390*F, turning only once.

Drain briefly, then put warm doughnuts into brown bag containing sugar/icing(confectioner's) sugar/brown sugar/sugar+Cinnamon.  Shake gently to coat.

Makes about 2 dozen