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Caribbean Week June 2011

June 5, 2010 4 comments

Demonstration at Bloomingdales

Chef Yvette Michelle LaCrette also known as Yvette James from LaCrette Catering Services invites you to a cooking demonstration at Bloomingdales on Friday, June 10^that 3:00 – 5:00 p.m. Bloomingdale’s is located at 1000 Third Avenue at 59^th Street in Manhattan.

The Rum and Rhythm event on Wednesday June 8, 2011 at Grand Central Terminal Vanderbilt Hall from 10:30am- 6:00pm. Guests will sample award-winning Caribbean rums and enjoy traditional Caribbean cuisine and rum-infused delicacies prepared by Celebrity Chefs including Chef Yvette Michelle LaCrette from the beautiful island of Grenada.

Rhythms of the Caribbean Ball @ THE PLAZA – Fifth Avenue at Central Park South, New York City

Rhythms of the Caribbean Ball combines everything that is culturally unique and appealing about the Caribbean. Guests, including Government officials, business professionals, the Media and friends of the Caribbean will sample award-winning Caribbean rums, enjoy authentic Caribbean cuisine and rum-infused delicacies prepared by Celebrity Chefs from the Dutch, English, French and Spanish Caribbean.

The event will benefit the Caribbean Tourism Organization’s charity – the CTO Foundation. This is an opportunity to honor those whose contribute to the Region’s development. Everyone is invited to come and sample the libations, dance to the rhythms, savor the delectable cuisine of the Region, congratulate the honorees and support a worthy cause.

Rhythms of the Caribbean Ball Friday June 10 7:pm-12:am cost $350pp

Special Recipes

WPIX 11 Morning News Recipes

May 27, 2009 10 comments

Fish Cakes

Coconut Bake

Pan Fried Snapper in a Caribbean Fish Sauce

1. Recipe for Fish Cakes

1lb salt fish (cod fish)

2 cups flour

1tbsp baking powder

½ cup chopped scallion (green only)

½ cup small dice onion

¼ cup water

¼ cup evaporated milk

Pepper to taste

2 eggs

   Oil for deep frying

Boil salt fish to remove salt.

Flake salt fish; add flour, baking powder, scallion, onion, milk, water and eggs

Mix ingredient together, for a soft mixture, add pepper to taste

Drop by teaspoon in hot oil and deep fry until brown

Drain on paper towel and serve with my tamarind dip

2. Recipe for Coconut Bake

1lb of flour

2tbsps baking powder

1tsp salt

2tbsps sugar

½ cup margarine

11/4 cups coconut milk

¼ cup coconut flakes

In a large mixing bowl – add flour, baking powder, salt, sugar and coconut flakes, mix ingredients together. Rub butter into flour mixture.

Add coconut milk slowly to make smooth dough. Form dough into ball, cover and rest for 30 minute.

Preheat oven to 400°F , roll out to 11/2 inch thick, place on a greased baking sheet and bake for 20 minutes, cool but serve warm.



3. Pan Fried Snapper

   4 Snappers cleaned

¼ cup Lime juice

¼ cup Vinegar

2tbsps Mustard

Soak snapper in lime, vinegar, and mustard mixture with 4cups of cold water for a few minutes, rinse and drain well.

   Season

2tbsps granulated garlic

3tbsps Old Bay seasoning

2tbsps Mrs. Dash seasoning

1tbsp salt

Juice from two (2) lemons

   For frying

1 cup Flour

2tbsps Paprika

1tbsp Cayenne pepper

Oil for frying

Combine all ingredients except oil in pan, coat fish in mixture and fry in oil.



   Caribbean Fish Sauce

2 medium onions sliced

½ cup pimento pepper

3 cups tomato chopped

¼ cup scallions

2tbsps tamarind paste

3 fresh thyme sprigs

4 cloves

4 garlic cloves smashed

Fresh squeezed lime juice

Salt to taste

1 whole scotch bonnet pepper

3 cups of white wine

Yvette seasoning mix

Sauté onions and garlic. Add pimento pepper, scallions, tamarind paste, scotch bonnet pepper, clove, thyme and wine. Bring mixture to a boil add Yvette seasoning mix and fresh squeezed lime juice to taste. Add fried snapper and simmer for a few minutes.

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