I found these white Asparagus at my local grocery store this past week- end, and just had to put a little Island spin to them. Here goes

                         Steamed white Asparagus with Apple Curry Relish

1 pound white Asparagus spears (about one bundle)

1 tablespoon butter

2 tablespoon chopped onions

1 garlic cloves peeled and chopped

1 golden delicious apple cut into medium dice

2 tablespoons sliced red peppers

2 tablespoon golden raisins

½ tablespoon curry powder

¼ cup coconut milk

¼ chicken stock

Salt and pepper to taste

Steam Asparagus in a pot of salted boiling water for 5-10 minutes do not over cook. Remove Asparagus from pan and plunge in a cold water bath to stop cooking and set aside

Make curry relish by melting butter in a medium pan add, onions, garlic, apples, red pepper and sauté for 5 minutes. Add Curry powder and cook for another 2 minutes add the raisins, coconut milk and chicken stock simmer for another 5 minutes until relish is thickened season with salt and pepper serve with steamed white asparagus

I will be adding more spring recipes these upcoming weeks, don't miss my special Easter Sunday recipes coming soon.

Christmas in the Caribbean: Christmas time in the Caribbean is a time filled with fun, revelry along with good traditional food and drinks

During the Christmas and new year holidays traditional island holiday fare are served, these vary from island to island. Dishes such as Sorrel Drink, Ginger beer, Planter's Punch, Conch Fritters, Souse, Black Cake, Suckling Pig, Goat Water,and a host of others. Holiday festival are also held such as the Junkanoo festival held in the Bahamas which starts in the early hours of the morning of Boxing day( December 26) and continues through New Years Day,Followed by an energetic colorful parade of people dressed in bright costumes. or St Lucia's  Christmas Bamboo Busting which begins by November announcing the coming of Christmas.

Following is some of my family traditional Christmas Holiday Dishes. I hope that you will try some for your holiday dining and entertaining this year. send me an email  if you have any questions. I  wish you a happy holiday and a prosperous 2009 with fine eating.

Chef Freda

Conch Fritters with Creole Mango Ketchup

1 egg, beaten 

1/3 cup water 

1 Cup all purpose Flour,

 1 teaspoon baking powder,

salt and pepper to taste

1/2 teaspoon hot sauce

8 ounces cooked conch meat( or 8 ounces raw shrimp) if using fresh shrimp chop in food processor before adding to batter.

2 onions finely chopped

2 celery finely chopped

1/2 red bell pepper finely chopped

1 garlic clove, minced

Vegetable oil for frying.

1 tablespoon fresh squeezed lime juice,

Mix the egg, flour, baking powder and seasonings with enough water to make a stiff batter. Add other ingredients and let stand for 12- 15 mins. deep fry in hot oil until golden serve with creole Mango ketchup.

Makes 18 fritters

Creole Mango ketchup

1/2 Cup mayonaise

1/4 Cup Ketchup

1/2 teaspoon garlic finely chopped

1 ripe mango finely chopped

1 teaspoon onion finely chopped

A dash or worcestershire sauce

1/2 teaspoon lime juice

1/2 teaspoon hot pepper sauce

1tablespoon dark rum

mix all ingrediets in a blender chill serve with conch fritters and lime wedges for garnish

Heat Things Up this Summer host a Caribbean Summer Barbecue

Try our mouth watering Recipes for Jerk Chicken with Papaya, Avocado Key Lime Salsa,
Grilled Sweet Potatoes & Plantain Kebabs, our Shrimp, Watermelon, and Grapefruit Salad is a sure treat for the entire family.

Chef Freda did not forget dessert her Baked Pineapple Martinique is to die for and is a fresh take on the traditional baked Alaska.  Whole pineapples are cut in half forming two boats, most of the flesh is removed from the skins which are kept intact. Shells are refilled with rum soaked Angel food cake, ice cream, pineapple chunks, covered with whipped meringue and sprinkled with coconut flakes and toasted.  What a way to end a meal.  All washed down with a tropical refreshing mango iced tea

Jerk Chicken with Papaya, Avocado and Key lime Salsa


2 whole Chicken cut into quarters
Jerk Marinade (you can also purchase a variety of jerk marinade in most supermarkets)

Toast and grind the following in a dry skillet
1/2 of 1 nutmeg
2 cinnamon stick
2 tablespoon coriander seeds
2 teaspoon cloves, whole
12 pimento seeds (allspice)
2 teaspoon black peppercorns

In a blender or food processor puree:
2 bunches scallions or chives, chopped
2 large onion, roughly chop
4 to6 Scotch Bonnet peppers
1 bunch of thyme, leaves picked
15 garlic cloves
1/4 cup dark rum

Combine all of the above in a bowl and stir in the following:
1/2 cup fresh lime or lemon juice
1 1/2 cup soy sauce
1 cup bark brown sugar

Preheat the oven to 350 degrees. Score chicken and season with salt. Pour desired amount of jerk marinade over chicken and rub into scores. Marinade for 2 hours or overnight covered in the refrigerator. Bake for 35- 50 minutes in the oven. Remove chicken from the oven and finish on the grill.
Serves 8

Papaya, Avocado, Key Lime Salsa

Makes 4 Cups
1 small red onion, peeled and finely chopped
1 jalapeno, stemmed, seeded and finely chopped
1/2 cup roughly chopped cilantro leaves
1 teaspoon salt
1/2 tablespoon virgin olive oil
3 tablespoon key lime juice
2 cups peeled, seeded papaya diced (about 1medium ripe papaya)
2 cups peeled, seed removed avocados dices (about 4 half or 2 large Caribbean avocados)

1. Mix together all of the ingredients except papaya and avocados in a bowl
2. Slowly add the papaya and avocados, being careful not to over mix them which will cause them to be soft and mushy
3. Cover with plastic wrap and chill until ready to serve

Sweet Potato, Plantain, Pepper Kebabs

4 Medium Sweet Potatoes
4 Medium ripe( Not black)Plantains
1large Red Bell Peppers
1large green Peppers
1 1/2 teaspoon salt
1/3 cup vegetable oil
1/2 cup balsamic vinegar
2 tablespoon minced garlic
1 doz large bamboo skewers soaked in water

1. Place the potatos and plantains with skin on in a medium saucepan. bring to a boil and cook for 10 mins until barely tender when tested with a fork.  Do not over cook.
2. Remove from the water and let cool, cut potatoes into quaters with skin on. Remove skin from plantains and cut into quaters, place in a medium bowl.
3. Cut peppers in half, remove seeds, cut in quaters
4. In a small bowl mix together salt, vinegar, garlic and oil
5. Thread vegetables alternately on skewers,( potatoes, pepers, plantains, peppers,)
6. Drizzle with oil mixture and marinade for 2 hours
7. Grill skewers on a for 20 mins, turning and basting with oil mixture
Serve Hot

Serves 8

Shrimp, Watermelon, and Grapefruit Salad

4 pink grapefruit peeled and segmented
2 teaspoon grated ginger
1 teaspoon olive oil
1/2 cup pink grapefruit juice
1/4 cup passion fruit puree
2 tablespoon honey
1/4 cup fresh mint
16 jumbo shrimp unpeeled

1. Mix ginger, oil, grapefruit juice, passion fruit puree, honey together in a bowl
2. Pour 1/4 cup in a bowl and drizzle shrimp, marinade for 2 hours or overnight covered in plastic.  Reserve remaining dressing.
3. Grill shrimp until pink and done.
4. Arrange lettuce and watercress on 4 service plates
5. Top evenly with grapefruit segments, watermelon and grilled shrimp
6. Drizzle with reserved grapefruit, passion fruit dressing

Serves 8

Baked Pineapple Martinique

4 Whole pineapples cut in half, heads intact, remove core and cut flesh in small chunks, set aside
1 whole Angel Food Cake
2 tablespoon dark rum
1/4 cup pineapple juice
1 gal rum and raisin ice-cream
12 large egg whites
1 cup granulated sugar
2 teaspoon cream of tartar
2 cups coconut flakes

1. Scoop ice-cream and form into 16 balls with an ice-cream scoop place on a plastic lined cookie sheet cover with plastic and freeze over night
2. Place Angel food cake in freezer to firm for a few minutes
3. Place pineapple shells on a cookie sheet, cut angel food cake into thin slices and line the insides of pineapple shells.
4. Mix rum and pineapple juice together and drizzle the insides of pineapples with the mixture, set aside.
5. Make meringue with an electric mixer. Beat egg whites and cream of tartar until soft peaks form. Gradually beat in sugar until stiff.
6. Transfer the meringue into a large piping bag fitted with a large star tip, cover entire top of pineapple halves leaving the tops (Leaves) out.
7. Sprinkle with coconut flakes, toast in the oven for 10- 15 minutes or until golden.  This can also be done with a blow torch.

Serves 8

Tropical Beverages

Its's that time of the year when the heat is on and some of my favorite fruits are in season. It is summer time and there are mangos every where. If you love mangos like I do, you might have tried them in a lot of ways. I have made mango bread, mango pie, mango cheesecake, mango salad, mango butter, mango chutney, mango jam. How about mango ice-cream? The best. This is my latest mango creation "cooking in paradise mango ice tea". Here is the recipe, try it and see what you think.


Freda's Cooking in Paradise Mango Ice Tea

8 ripe mangos or 1 (19 oz) can mango nectar
8 cups water
6 large ice tea bags
2 cups fine granulated sugar
1/4 cup freshly squeezed lime or lemon juice
Lemon or lime wedges and cinnamon sticks for garnish

1. Wash and peel the mangos, remove the pulp from the seeds, puree mango pulp in a blender or food processor. Chill.
2. Bring water to a boil in a large saucepan add tea bags, turn off heat, cover saucepan and let tea stand for 30 minutes to steep.
3. Remove tea bags, add sugar, lime juice, mango puree, mix well, strain through a fine strainer.
4. Serve chilled over ice cubes with lemon or lime wedges and cinnamon sticks. Enjoy.

Serves 8- 12