Home' Trinidad and Tobago Guardian : April 11th 2015 Contents 11
Living in Tobago has benefits that extend to much more than
the exotic island life. The benefits extend to friends and fam-
ily from the sister isle and abroad.
It's no surprise that upcoming events on the island invite the endless
phone calls of plans surrounding the weekend as The Tobago Jazz Expe-
rience approaches. My friends are gearing up, booking tickets and accom-
modations, and planning to 'wild out' every minute they are here. I am
being roped into these plans, and bless their hearts, they seem to forget
that I work here. But, their spirited and enthused planning truly has me
The lineup for this year is as always outstanding. Everyone has their
must-see act, and in the spirit of things, I have decided to do a pre-jazz
fest dinner inspired by elements featured in the festivities this year, as a
special treat for my friends -- and for you, of course. I have set my head-
phones in place, and uploaded music that will be featured by the enter-
tainers to let the beats guide the creation.
Rocking my head and shoulders to the bold and sassy Jennifer Hud-
son, a spicy rubbed pork chop served with caramelized red onions and
chunky pineapple gravy comes to mind. Tiny tapping two steps to the
soulful and seductive Jill Scott sends me to the root of cassava to be
whipped with coconut butter. The funky, fresh, and quick moves to the
old school sounds of Kool and the Gang pairs fresh tomatoes, ginger and
oranges into a masterpiece salad. Slowly swaying hips to the simply sexy
Miguel calls for a dessert that truly sets the mood, and in this case there
is nothing like a chocolate rum fruit cake.
The pan jazz sessions featuring our talents: Kes the Band, Machel
Montano, David Rudder, bring it all together to palatable, tropical tastes
like the flavors and style of each dish. Fringe complements this meal like
wine or a famously homemade drink, in the same way Jazz 2015 is com-
plemented by the Tobago Paint Jouvert Party. Truly a freeing experience
of people, music and food.
Both dinner and jazz can savor senses, whether it's seeing the artiste
on a grand stage or the presentation of the dishes served on exquisite
dining ware on a trendy table scape. The aromatic mixology of people
and the enticing smoke of flavor come from the plate set before them;
feeling the vibe of the island and the sensation of each forkful to their
lips. The tasty sounds of jazz music and the rhythmic elements of each
dish is an expression of love, and this meal is my love expression. That
being said, apron strings together. Napkins Ready at the table. Let's get
started in the kitchen!
Spicy Rub Pork Whipped Cassava Tomatoes with Orange Ginger.
Chocolate Rum Fruit Cake.
SPICY RUBBED PORK
(Available @ Flavigny's Meat Shop 3D Al-
leyne's Plaza, Carnbee Junction, Tobago)
Lay on tray 6-10 shoulder cut pork
slices approx. 1/4 " thick , drizzle with
mix of lemon juice, salt and pepper. Add
extra portions for seconds.
In a mixing bowl combine 1c brown
sugar, 2 tbsp. paprika, 2 tbsp. cayenne
pepper, 2 tbsp. chili flakes. In a food
processor mince garlic, chive and pi-
mento then add 1/2 c jerk seasoning (use
less for less heat). Few dashes angostura
bitters and black pepper. Mix together
and add dark rum of your choice until
mix has a pasty consistency. Slow bake
in oven at 300 degrees until tender then
set aside to absorb the goodness.
Quick prep tip: Rub pork the day be-
fore, wrap in plastic and keep chilled
ONIONS & CHUNKY
In a medium saucepan, heat a few
tbsp. vegetable oil, add a little garlic,
about 6 medium sliced red onions, salt
and pepper to taste. Brown sugar and
allow to cook until onions are tender and
sweet. Add diced pineapples (fresh
pineapple is recommended), 1/4 c
pineapple juice, cover and set aside in the
heat of the pan allowing juices to come
out. When you are ready to serve reheat
and add salt and pepper to taste.
WHIPPED COCONUT CASSAVA
Using about 3-4lbs frozen cassava, cut into small pieces removing threads
from the cassava and place in pot. Cover with water, add salt, black pepper,
grind seasoning, and bring to a boil. When baby soft, strain. Mix 1 c coconut
milk powder to 1/2 c. warm water season with 2 dashes bitters and whisk
until fluffy. Using the whisk setting on the electric mixer, mix together co-
conut milk mixture and 1/2 stick butter. Slowly introduce boiled cassava in-
creasing the speed to whip. Add salt to taste if needed. Pour into a baking dish
and place in oven at 100 degrees to maintain warmth until ready to serve
TOMATO SALAD WITH ORANGE & GINGER
Buy about 18-20 small organic tomatoes and cut into quarters, remove the
pulp and put into in blender. Drizzle olive oil and sprinkle salt to quarters and
set aside. To the pulp, add 1/4 c peeled ginger, 1c orange juice, 6 cloves, peeled
garlic and blend. Pour and toss into tomato quarters just before serving.
Quick tip: Can be made in advance to save time on dinner day
Garnish Idea: Finely chopped cilantro /Shaddon Beni
CHOCOLATE RUM FRUIT CAKE (We Cater -Mix Fruit)
Using a devil's food cake mix as directed, replace oil with room temperature
butter, replace water with 1/2 c milk, 1/2 c dark rum and add 1c We Cater-Mix
Fruit (available at Pennysavers Supermarket).
Pour batter into 2 9' round pans, bake and set to cool.
QUICK SERVING TIPS
This cake is superb on its own but if you'd like to dress it up you can use
vanilla frosting mixed with We Cater fruit mix between the layers. Generously
put more frosting on the top only and shave dark chocolate over everything.
If you decide to cutify this and do cupcakes, you can while the cupcakes are
still warm make holes in the middle which can be filled with the frosting fruit
mix for a sexy surprise in the middle. For the top, same as above.
Photographer: Oswin Browne
Catering for about 6 friends
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