This month’s “They Go Well Together” challenge, asked food bloggers to prepare dishes that combined meat and chocolate. Unlike prior challenges this one was rather second nature to me as I have been adding chocolate to my chilis for several years now. Sounds weird? Not really, it’s actually quite traditional

From Moosewood Restaurant Celebrates: Festive Meals for Holidays and Special Occasions:
Using chocolate in dishes other than desserts may seem odd, but it is not so unusual in countries where cocoa beans are grown. Chocolate’s deep flavour provides an ambience …

I love burgers and I’ve made no attempt to hide my belief that Trini street burgers are extremely special So, when I saw that Writing At The Kitchen Table was having a burger challenge I knew I had to throw my hat into the ring and represent the ol’ Red, Black and White The only problem… I had never made a Trini street burger from scratch before! No problem, I have certainly eaten enough to have some idea how it is done
One of …

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I was all set to make a chicken paella this morning, that was until I learnt about the ‘Waiter there’s something in my stew’ challenge which ends tonight. See these days nothing gets me more excited than the 101 food blog challenges that seem to pop up every other minute. I mostly enjoy them because I think they are great way to find new interesting bloggers, and likewise it’s a good way for bloggers to find me I also enjoy them because they force …

One of Trinidad’s seasonal delights, pastelles are a steamed cornmeal pie wrapped in banana leaves and filled with stewed meat, olives, and raisins. I’ve been told that they are very similar to Latin American tamales, and indeed Venezualan foodblogger Tomasnomas has a link to the exact same dish, referring to it on his blog as Tamal Navideo. It makes me so happy that this dish is yet another cultural tie that our geographic neighbour shares with us, despite our language differences Bienvenido!
The following recipe for Pastelles …

Whether you call it melongene, eggplant, aubergine or garden egg, you’re referring to one of my favorite ingredients. And when you are talking about Stuffed Melongene you are definitely referring to one of my favorite dishes. It’s such a favorite that my mother makes it for me every birthday. I look forward to it more than the cake!
Creamy, buttery, chewy on the outside from the charred skin, and sweet on top from the ketchup, my mother’s recipe to me is close to the ultimate comfort food If …

From GlobalChefs.com (a culinary online magazine written by chefs) comes the following “Cooking Tips From The Pros”.
Cooking With Olive Oil
Do not saute (fry) food in good olive oil. High quality olive oils contain small particles from the olives that the oil was pressed from. When these are introduced to intense heat the particles burn and give the oil and the …