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 you wanted to turn this into a vegetarian favorite I would simply use more breadcrumbs or christophene (cho cho/chayote) in place of the meat or any leftover chopped vegetables.

Stuffed Melongene

1 large melongene (eggplant/aubergine/garden egg)
1 cup cooked minced meat
1/3 cup breadcrumbs
3 tbs margarine or olive oil
1 tsp black pepper
1 tsp salt

Instructions:

1. Wash melongenes and cut off head.
2. Halve lengthwise
3. Sprinkle with salt and let drain for about 20 minutes
4. Place melongene halves, skin-side up in a large pot.
5. Pour enough water to barely cover the melongene slices
6. Cover pot and steam until tender
7. Scoop out pulp, leaving a thin shell
8. Dice pulp and cook in margarine/olive oil in a covered pan over low heat for about 15 minutes
9. Remove from heat and mix with the rest of the ingredients
10. Spoon mixture into melongene ‘shells’.
11. Place melongene shells onto a greased baking dish.
12. Drizzle with olive oil/melted margarine and then cover with ketchup
13. Bake at 350˚F for 20 minutes

This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com and linking back to this site

This post was originally published November 21, 2006. It has been updated twice since then.

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 Navideño. It makes me so happy that this dish is yet another cultural tie that our geographic neighbour shares with us, despite our language differences

On this page you will find two approaches towards pastelles. Firstly there is the traditional meat-based recipe for pastelles which comes from Wendy Rahamut of Caribbean Gourmet and author of Modern Caribbean Cuisine and Caribbean Flavors the second is decidedly non-traditional yet and was developed in response to the many requests I have gotten through the years for a vegetarian alternative.

Up until now most of the local attempts at a meat-free pastelle have used soya mince or lentils as fillings and, at the risk of causing offense, I have usually found them rather underwhelming. We’re a creative people, surely we could come up with something exciting, something that would make meat-eaters want seconds for themselves, something a little more Caribbean Glam! Yet I myself, wasn’t sure what direction to go in.

It wasn’t until I received a copy of Taymer Mason‘s “Caribbean Vegan” that I realized what the missing link would be. In her book, Taymer takes on that most meat-centric of traditional Caribbean dishes, black pudding. Recreating something that most people would think of as impossible to do with nothing but plant based ingredients. Her secret weapon? Sweet potato! Shocked? So was I. When combined with browning, the potato (grated finely) takes on the color and texture of high quality ground meat. The bitterness of the browning turns the potato into an ingredient more savory than sweet, and heightens the silky feel. I knew that this approach would be the one to create a vegan pastelle filling that would both amaze and delight. Because the base of this recipe is naturally milder in profile it needs to be more strongly seasoned. Feel free to adjust the balance and sweet and sour to suit your own preferences, in my original testings I omitted capers and used more raisins than olives. Again, shift the ratios to suit your own tastes. To date my taste testers have all given this recipe two hearty thumbs up and none were able to identify the ‘secret ingredient’. It sure was fun to see them try though I hope you enjoy it as well!

Note: I often get asked about fish pastelles. For fish pastelles I prefer working with steamed and shredded mild white fish. Tuna is a common choice but I find that it often imparts a dry, harsh quality to the pastelle. Taking the extra time to steam and shred white fish lends to a much moister and delicately flavoured result. It can then be combined with the remaining ingredients of the meat-based filling.

Also, for those with problems with the cornmeal coming together. It’s very important to use hot water otherwise the cornmeal will not swell adequately. The original recipe called for lukewarm, but I have modified it to reflect my own practice.

Trinidadian Beef/Chicken Pastelles

To prepare fig leaves, steam them in a large pot of boiling water for ten minutes until they become pliable and soft. They may also be softened by waving them over an open flame. You can also use sheets of tin foil.

Cornmeal dough and pastelle assembly

Ingredients

2 cups yellow cornmeal
3 cups hot water
1/2 cup butter
1 1/4 tsp salt

1. In a food processor or by hand, combine cornmeal with butter and salt.
2. Add water and process to make a soft, pliable dough.
3. Divide the dough into 12 balls. Cover with a damp cloth to prevent drying.
4. Place one piece of dough on a greased fig leaf and press into an eight-inch square.
5. Spoon two tablespoons of filling onto the middle of the dough and fold and seal pastelles.
6. Wrap in fig leaf and tie into a neat package. (you can also use foil)
7. Steam pastelles for 45 minutes until cooked.

Makes 12-15 pastelles.

Chicken and Beef pastelle filling

1 lb chopped beef and chicken, chicken only, or beef only
2 onions, finely chopped
2 tbs olive oil
1 cup chopped chives
1/4 cup chopped fresh thyme
2 pimento peppers, chopped
4 cloves garlic, chopped
1 tbs chopped celery
1/2 Congo pepper, seeded and chopped (optional)
1 tsp freshly ground black pepper
1 tsp salt
1/4 cup tomato sauce
4 tbs capers
3 tbs stuffed olives, sliced
1/4 cup raisins
2 tbs fresh thyme

1. Combine beef with chicken. Add salt and black pepper.
2. Add a quarter-cup chopped chives and one tablespoon thyme.
3. In a large saute pan heat olive oil.
4. Add onion and garlic. Saute until fragrant.
5. Add pimento peppers, remaining chive, pepper and thyme.
6. Add meat and cook until brown.
7. Add tomato sauce, cover and simmer for about 15 minutes.
8. Add raisins, capers and olives and stir to combine.
9. Cook for about five minutes more. Taste and adjust seasoning.
10. Add two tablespoons fresh thyme and stir to combine.

11. Remove from heat and cool.
12. Prepare dough as in recipe above and fill and fold pastelles as indicated.

Makes 12-15 pastelles.

Sarina’s Vegan Sweet Potato Pastelles

Ingredients:
2 1/2 cups finely grated sweet potato
2 medium-large onions, minced
1 cup chopped chives
2 pimento peppers, minced
2 cloves garlic, minced
1 tablespoon dried thyme
1 tsp freshly ground black pepper
1 tsp salt

1 tablespoon olive oil

3 tablespoons chopped olives
1/4 cup raisins

1/4 cup water
3 tablespoons margarine
1 tablespoon browning
1/4 cup brown sugar
1 tablespoon tomato paste

Method:

1. Combine first 8 ingredients (sweet potato through salt) in large mixing bowl.
2. Heat olive oil over medium heat
3. Add potato mixture, sauté for 5 minutes.
4. Turn off heat
5. Add water, margarine, browning, brown sugar and tomato paste.
6. Stir to combine.
7. Add raisins and olives.
8. Stir to combine.
9. Taste and adjust seasonings (especially salt and pepper) to suit.
10. Proceed to fill pastelles as above

Want even more Pastelle related info?

Why not check out the following two links from fellow Trini Food Blogger ‘Can Cook Must Cook’!

• Can Cook Must Cook provides two additional recipes for Trinidadian pastelles
• Can Cook Must Cook provides an interesting history of the Trinidadian pastelle

This post was originally published November 27, 2006. It has been updated twice since then.

.
From Epicentre.com:
Ginger is one of those ingredients that can be many things to many people. Not only is it used in cuisines around the world, but it also comes in a variety of forms fresh, pickled, dried, and crystallized among them
.
People who bake may immediately call to mind the ground ginger they use in gingerbread or the jewel-like crystallized ginger they add to holiday cookies and cakes. Others think first of ginger’s savory contributions: the brightness that minced fresh ginger adds to Chinese stir-fry, or the refreshing tang of pickled ginger served with sushi.
.
Rarely used as the sole flavouring in recipes, ginger combines particularly well with the warm spice notes of cumin and coriander in savory preparations. Garlic, mustard seed, turmeric, and the whole palette of Indian seasonings would shine less brightly without ginger’s glow. In sweets such as quick breads, muffins, and preserves, ginger is part of a classic triumvirate along with cinnamon and cloves.
.
In each of its incarnations, however, ginger makes its simultaneously hot and refreshing presence known.

Top 10 Recipes Featuring Ginger on TriniGourmet.com

	1. Carmen’s Jamaican Ginger Beer (recipe) My mom’s traditional family recipe for Jamaican Ginger Beer
	2. Carrot, Ginger and Cumin Salad (recipe) The following is my take on a very popular Middle Eastern salad. The parsley and lemon juice give the carrots much needed brightness, while the cumin deepens all the flavours, creating an exotic side that complements most dishes
	3. Sarina’s Sparkling Ginger-Lime Shandy (recipe) Bubbly and sweet with a slight tang of lemon and beer. An unusual refreshment that is sure to garner raves!
	4. Sarina’s Spinach-Ginger Salad (recipe) This quick and simple salad is perked up by the addition of slivered stem ginger. Stem ginger is an ingredient that doesn’t get as much love as I think it should. It’s usually found in the baking aisle, but at times I have seen it hiding rather uncomfortably in the aisles that house ‘international ingredients’ and/or random salad dressings.
	5. Sarina’s Bubbly Guava-Ginger Ale (recipe) A light and refreshing non-alcoholic cooler.
	6. Butternut Squash Soup With Ginger (recipe) Adapted from a recipe in Bon Appetit magazine, this warm and creamy soup became an instant classic in my home and graced the table at last year’s Passover Seder.
	7. Fresh Ginger and Chocolate Gingerbread (recipe) Rich, coffee laced chocolate icing forms the perfect counterfoil to the sweeter chocolate gingerbread base. Studded with slivers of fresh (as well as crystallized) ginger and chocolate chips this gingerbread has no problem staying light, moist and vibrantly flavoured. It’s without a doubt the best gingerbread I’ve ever made, and the best gingerbread I’ve ever had!
	8. Fruit & Nut Cookies (recipe) Gingerbread fruit and nut ‘cookies’ are colorful, festive, and not-too sweet. Perfect for any gathering from formal to informal.
	9. Iced Lemon Ginger Tea (recipe) This drink is wonderfully refreshing and has a soft muted tone, thanks to the use of honey. Not only does the honey take the sharpness off the ginger flavour, it also makes this drink especially soothing on the throat.
	10. Get Your C Ginger-Lime Tea (recipe) This recipe for Ginger-Lime tea comes from Everyday With Rachael Rayand is chock-full of goodness. Fresh lime/lemon juice provides a boost of vitamin C, and grated ginger brings powerful antioxidants and anti-inflammatory agents. The combination of citric sweetness and spicy heat is not just good for chilling out on an afternoon but the health benefits also make it the perfect pick-me-up if you are feeling queasy, or like a cold is coming on.

5 More Ginger Inflected Recipes from my favourite Food Blogs!

1. Ginger Beef Patties with Lime Noodle Salad (sidewalk shoes) 2. Bajan Sweet Potato Pie Ice Cream (Vegan In The Sun) 3. Iced Ginger Chai (elana’s pantry) 4. Fresh Ginger and Basil Pasta (Kahakai Kitchen) 5. Asian Salmon Burgers with Tangy Ginger Lime Sauce (Mommie Cooks)

Have questions about Ginger? Tweet me! I’d love to hear from you

Want more ideas? Here are 5 Ginger Intensive Cookbooks, picked for your enjoyment

	1. Spoonful of Ginger Part cookbook, part primer of Chinese medicine, Nina Simonds’s A Spoonful of Ginger offers dietary advice, herbal home remedies, and lively, unintimidating Asian recipes for the American home cook.
	2. Ginger and Ganesh: Adventures in Indian Cooking, Culture, and Love The recipes shared in this collection are far from ordinary; they are treasured family recipes from vegetarian homes in India — from homemade cheese cubes in a rich cilantro and almond curry to coconut-stuffed okra and luscious potato-curry dumplings. Power’s recipes and stories pave the road to understanding a culture that is at the same time ancient and so very much part of our modern world.
	3. Blue Ginger: East Meets West Cooking with Ming Tsai Blue Ginger offers many ways to spice up family meals and dishes to surprise guests without too much effort. Cooking from this book is an opportunity to take Asian ingredients you may have eaten in restaurants and master using them in your own kitchen.
	4. Ginger (The Basic Flavoring Series) A collection of 30 ginger recipes from around the world.
	5. Ginger: A Book of Recipes (Little Recipe Book)

This post was first published June 9, 2010. It has been updated once since then.

Oxtail stew (or ‘stew oxtail’ as it is more commonly called in local parlance) is a sentimental favourite of many Trinbagonians. While writing this post I even had a Twitter follower tell me that it’s the first thing she insists on having upon returning home! In the US stew oxtail is more closely identified with Jamaican fare, but I do believe that each island is equally proud of its own takes on this classic Caribbean dish.

In the case of Trinidad-style ‘stew oxtail’ I believe what makes ours distinctive is the combination of our green seasoning marination (dominant in culantro flavour) and the subsequent browning of the meat. Browning meat in Trinidad (as I told Sam Sifton of the New York Times for his piece “A Winter’s Tail”) is mandatory to all stewed preparations and always involves caramelizing it with molten sugar for around 5 minutes before anything else is added. This adds a golden tone to the meat and also imparts a sweetness, that combined with the prior marination, creates a very unique flavour.

I prefer to caramelize my sugar as needed rather than buying ready made bottles of ‘browning’. These have a somewhat bitter flavour in my book. Something that is easily avoided by just doing it from scratch and taking a little care.

To prepare the stew three methods dominate 1) pressure cooker (my mother’s preference) 2) starting it off on the stove and then finishing it in the oven 3) slow cooking on the stovetop. My recipe uses the 3rd method which is the slowest but what I prefer . The depth of flavour and colour that it achieves can not be matched and the result is a close cousin to boeuf bourguignon. J even says it’s better than his mother’s, but we won’t tell her right?

Talking about my mother, this whole oxtail exchange has made her determined to share her Jamaican oxtail recipe which uses chive, thyme, lima beans and tomatoes and doesn’t involve browning. It’s a completely different flavour profile and just goes to show how having a dish by one name in one island, doesn’t mean that’s the dish you’ll get if you are served it on another. Only time will tell if she will stand by those words though so, until then, I’ll leave you with my recipe. Enjoy!

Sarina’s Trinidad-Style Stew Oxtail

INGREDIENTS:

Marinade:

1 tsp. salt
1 tsp. black pepper
1 tsp. dried thyme
1 tablespoon chopped chive
1 tablespoon chopped culantro (chadon beni)
4 cloves chopped garlic
1 tsp chopped ginger
1 tsp Angostura bitters
1 tbsp ketchup

Stew:

2 lbs. oxtail pieces (they are easily available pre-cut here)
4 potatoes, peeled and roughly cubed
3 tbsp oil
3 tbsp sugar
2 large onions, sliced
2 small carrots, diced
4 cups water
1 habanero or scotch bonnet pepper
salt

METHOD:

1. Puree marinade ingredients in food processor/blender
2. Combine with oxtail pieces (you can stab them with a small knife to create incisions that will allow the marinade to permeate deeper)
3. Marinate (preferably overnight – a minimum of 2 hours)

4. Heat the oil in a large dutch oven over medium heat.
5. Add sugar to oil and allow to cook until it turns caramel in colour – don’t allow it to smoke!

6. Immediately add oxtail pieces (along with all of the marinade). – If the sugar seizes up at this point that’s perfectly normal it will dissolve.
7. Stir until the oxtail pieces are well-coated and continue to brown for 5 minutes, stirring regularly.

8. Add onion slices and cook for 5 minutes more, stirring regularly.

9. Add the 4 cups of water and bring to a boil.
10. Reduce heat to a gentle simmer.
11. Add the hot pepper, potatoes and carrots. Cover.
12. Allow to cook until oxtails are tender, stirring occasionally. (This can take anywhere from 2-4 hours. Check at the 2 hour point for fork tenderness and make sure at all times to not burst the pepper)

13. Add more liquid if needed (you want a thick, shiny gravy) and season with salt and black pepper to taste. This is the first time you’re adding additional seasoning so don’t be afraid to be liberal!
14. Simmer, covered, for an additional 30 minutes.
15. Remove pepper (making sure it remains whole)
16. Enjoy!

This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com and linking back to this site

If, like me, you were a TTT baby (i.e. you grew up only knowing one channel that signed off at noon, and signed back at 2:30 p.m. with the call of “Caribbean Vibration”) then you probably also remember government promos touting the benefits of the mysterious locally-designed ‘Buffalypso’. Part Water Buffalo and part uh… Calypso? this breed, national dispatches said, would fill a gap in local domestic meat supplies. Full of wonderous characteristics it would provide nutritional value for consumers and sustainable profits for farmers. It all sounded well and good… except that the influx never took place.

To date I have never seen buffalypso on sale in the meat section.

Have you?

Trek to the Eastern coasts of Trinidad and you’ll see herders of water buffalo languidly moving along the shore. Cattle that one is sure is being bred for sale. But to whom? And where?

Where oh where have the Buffalypso gone?

Maybe to understand that question we need to first take a look at how the buffalypso emerged onto the shores of Trinidad…

The Buffalypso breed was developed through a selective breeding program by veterinarian Steve Bennett in Trinidad.

A selection and improvement programme for a meat type animal began in 1950 with a breeding programme designed to straighten the top line and broaden the loin and rump.

By 1964 Dr. Steve Bennet was satisfied that the animals in the meat improvement programme had changed sufficiently to warrant a new name. Buffalypso therefore was coined from Buffalo and Calypso the indigenous music of Trinidad and Tobago.

Buffalypso were bred from the following riverine breeds of the Indian sub-continent: Murrah, Jafarabadi, Nili-Ravi, Surti, and Nagpuri. They are docile domesticated livestock that are useful for milk, meat, and draft.

From the Ministry of Food Production, Land and Marine Affairs:

Taste tests conducted by the St. Augustine campus of the University of the West Indies showed that buffalypso meat rated higher in terms of acceptability for colour, taste, texture and fat content than comparative prime cuts of beef.

THE FUTURE

The buffalypso represents a “genetic goldmine” for Trinidad and Tobago which is free of the major livestock diseases that can limit international trade.

During the past 26 years Trinidad and Tobago has exported a significant amount of buffalypso breeding stock to Barbados, Belize, Cayenne, Cuba, Colombia, Costa Rica, Ecuador, Guatemala, Guyana, Honduras, Panama, Suriname, The United States of America and Venezuela.

Efforts are currently underway in Trinidad and Tobago to more fully exploit the meat and milk producing potential of these animals.

THE MILK

Water buffalo milk is white and has a much higher butterfat and total solids content than cow’s milk. Buffalo milk is used almost exclusively for making mozzarella cheese in Italy, while the South Americans produce “Queso Blanco” and “Queso de Mano”

Recent newspaper articles have suggested that more governmental attention is going to be paid to developing buffalypso as a domestic product, both for its meat and its milk. However, I’ve been hearing this for decades. What do you think? (If you are not a vegetarian), would you eat buffalypso? Have you already?

Note: There is a poll embedded within this post, please visit the site to participate in this post's poll.

In closing, I leave you a video clip of “After Half-Past Nine” a classic track (c. 1989) from one of my local favourite groups jointpop. I’ve picked this video as it is one of the only clips I can think of that features footage of the herds of water buffalo that can be seen on the East Coast.

TOP 5 BEEF RECIPES (that could easily utilise Buffalypso) ON TRINIGOURMET

	1. Trinidad Beef Pastelles (recipe) One of Trinidad’s seasonal delights, pastelles are a steamed cornmeal pie wrapped in banana leaves and filled with stewed meat, olives, and raisins.
	2. Trinidad Stew Beef with Herbed Dumplings (recipe) This recipe exemplifies the multicultural fusion nature of Trinidadian cooking. From the African influence of initially caramelizing the meat, to the European addition of beer, to the presence of Asian soy sauce
	3. Tyler’s Texas Chili (recipe) This hearty chili combines beef chuck with Mexican chocolate. An unexpected yet traditional combination. For kosher adherents, make sure to use pareve chocolate or to replace the meat with a ground soy substitute
	4. Ants In A Tree (recipe) Much like Trinidad Singapore has been a melting pot of cultures, and these influences are reflected in the local cuisine. This particular dish, Ants in a Tree, gets its name cos the ground meat separates to resemble ants, against the cellophane noodles.
	5. Eggplant Ragout with Tomatoes, Peppers and Ground Beef (recipe) This dish is redolent with the flavours of the Middle East and is a personal favourite of mine.

And, if you want even more ideas. Here are 4 Beef Intensive Cookbooks, picked for your enjoyment

	1. The Healthy Beef Cookbook: Steaks, Salads, Stir-fry, and More – Over 130 Luscious Lean Beef Recipes for Every Occasion Brought to you by the American Dietetic Association and the National Cattlemen’s Beef Association, supported by the Cattlemen’s Beef Board, The Healthy Beef Cookbook shows health-conscious cooks exciting new ways to use lean beef in everything from quick and easy suppers to special occasion entrées. From great grilling recipes and sensational salads to hearty sandwiches, soups, stews, and one-dish meals, this full-color cookbook shows you special preparation and cooking techniques to create tender, moist, flavorful dishes every time.
	2. The Ultimate Ground Beef Cookbook
	3. Williams-Sonoma Mastering: Beef & Veal: made easy with step-by-step photographs Williams-Sonoma Mastering Beef & Veal is a complete cooking course in single volume. The opening describes the different cuts of beef and veal, how to buy them, and how to trim them. You will also learn how to cook, season, and serve beef and veal, from readying your mise en place to expertly carving a bone-in roast.
	4. Jerky: Make Your Own Delicious Jerky and Jerky Dishes Using Beef, Venison, Fish, or Fowl A guide to making the popular high-protein, low-fat dried meat snack.

.
How to cook Trinidad style curry beef with potato from CaribbeanPot.com:
Trinidad style curry beef with potato. A uniquely tropical way of cooking curry beef (of beef curry), you’ll be amazed at how simple and very tasty this recipe is. For step by step instructions, check out: caribbeanpot.com/tropical-curry-beef-with-potato/ … where I explain the entire cooking process, including all the ingredients you’ll need for this curry beef with potato.

Top 5 Recipes Featuring Beef on TriniGourmet.com

	1. Trinidad Beef Pastelles (recipe) One of Trinidad’s seasonal delights, pastelles are a steamed cornmeal pie wrapped in banana leaves and filled with stewed meat, olives, and raisins.
	2. Trinidad Stew Beef with Herbed Dumplings (recipe) This recipe exemplifies the multicultural fusion nature of Trinidadian cooking. From the African influence of initially caramelizing the meat, to the European addition of beer, to the presence of Asian soy sauce
	3. Tyler’s Texas Chili (recipe) This hearty chili combines beef chuck with Mexican chocolate. An unexpected yet traditional combination. For kosher adherents, make sure to use pareve chocolate or to replace the meat with a ground soy substitute
	4. Ants In A Tree (recipe) Much like Trinidad Singapore has been a melting pot of cultures, and these influences are reflected in the local cuisine. This particular dish, Ants in a Tree, gets its name cos the ground meat separates to resemble ants, against the cellophane noodles.
	5. Eggplant Ragout with Tomatoes, Peppers and Ground Beef (recipe) This dish is redolent with the flavours of the Middle East and is a personal favourite of mine.

5 More Beef Recipes from my favourite Food Blogs!

1. Skirt Steak with Salsa Verde (Foto Cuisine) 2. Easy Thai Style Beef Salad (Pink of Perfection) 3. The Ultimate Sicilian Pasta Sauce (food from books) 4. Sizzling Beef and Scallion Stir-Fry with Black Bean Sauce (Ezra Pound Cake) 5. Beef Jerky (Michael Ruhlman)

And, if you want even more ideas. Here are 4 Beef Intensive Cookbooks, picked for your enjoyment

	1. The Healthy Beef Cookbook: Steaks, Salads, Stir-fry, and More – Over 130 Luscious Lean Beef Recipes for Every Occasion Brought to you by the American Dietetic Association and the National Cattlemen’s Beef Association, supported by the Cattlemen’s Beef Board, The Healthy Beef Cookbook shows health-conscious cooks exciting new ways to use lean beef in everything from quick and easy suppers to special occasion entrées. From great grilling recipes and sensational salads to hearty sandwiches, soups, stews, and one-dish meals, this full-color cookbook shows you special preparation and cooking techniques to create tender, moist, flavorful dishes every time.
	2. The Ultimate Ground Beef Cookbook
	3. Williams-Sonoma Mastering: Beef & Veal: made easy with step-by-step photographs Williams-Sonoma Mastering Beef & Veal is a complete cooking course in single volume. The opening describes the different cuts of beef and veal, how to buy them, and how to trim them. You will also learn how to cook, season, and serve beef and veal, from readying your mise en place to expertly carving a bone-in roast.
	4. Jerky: Make Your Own Delicious Jerky and Jerky Dishes Using Beef, Venison, Fish, or Fowl A guide to making the popular high-protein, low-fat dried meat snack.

I first learnt of this recipe via Sara Moulton‘s excellent (and now defunct) Food Network series “Sara’s Secrets”. It was my first introduction to the culinary history of Singapore, and I’ve been hooked on learning as much as I can ever since. Much like Trinidad Singapore has been a melting pot of cultures, and these influences are reflected in the local cuisine.
This particular dish, Ants in a Tree, gets its name cos the ground meat separates to resemble ants, against the cellophane noodles. Now, I hate ants but I give this dish two thumbs up! The original recipe used pork, but I substituted with ground beef. Ground chicken would also be quite delightful I’d wager

Ants In A Tree

SERVINGS: 8
SOURCE: Sara Moulton Cooks at Home
INGREDIENTS:

Kosher salt
1 lb. cellophane noodles (bean threads) or angel hair pasta
2 lb. ground meat
1/2 cup soy sauce
2 tablespoons Asian (toasted) sesame oil
1.33 tablespoons cornstarch
12 scallions, white and green parts, thinly sliced
3/8 cups vegetable oil
2 (2-inch) piece fresh ginger, peeled and finely grated
8 cloves, garlic minced
2 tablespoons Asian chile paste
4 cups shredded Napa cabbage
1 1/3 cups chicken stock, preferably homemade
Freshly ground black pepper

METHOD:

1) Bring a large pot of salted water to a boil over high heat.
2) Add the noodles and bring back to a boil.
3) Boil for 1 minute for cellophane noodles and 2 to 3 minutes for angel hair pasta.
4) Drain in a colander and rinse under running water. Set aside.
5) Stir the meat with 2 tablespoons of the soy sauce, the sesame oil, the cornstarch, and 1/2 of the scallions in a small bowl.
6) Heat the vegetable oil in a wok or large skillet over high heat until almost smoking.
7) Add the ginger, garlic, and chile paste.
Cook, stirring constantly, until fragrant, about 30 seconds.

9) Add the meat mixture and cook for 1 minute longer.
10) Stir in the cabbage and the remaining 2 tablespoons soy sauce.
11) Cook, stirring, until the cabbage is almost wilted, 1 to 2 minutes.
12) Add the cooked noodles and cook, cutting them slightly with the side of the spatula, until the meat is no longer pink, about 1 minute.
13) Pour in the chicken stock and add the remaining scallions.
14) Season with salt and pepper and reduce the heat to medium-low.
15) Cover loosely with foil and simmer until the noodles have absorbed some of the stock, about 3 minutes

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 in which other tastes can flourish.

This is my first Tyler Florence recipe and I was quite pleased with how it came out. The recipe calls for beef chuck and a 1 1/2 hour cooking time. I’m sure it is probably even more soothing this way but I didn’t have 1 1/2 hours to wait so I used ground beef instead, which basically eliminated any extra cooking time. I loved the warmth that the ground coriander added to the sauce and also was quietly amazed at what an effective thickener cornmeal was (why hadn’t I thought of that before?!).

Tyler’s Texas Chili
Recipe by: Tyler Florence/Food Network
Makes 6 servings

INGREDIENTS:

3 dried ancho peppers, stemmed and seeded
2 tablespoons dried oregano
2 tablespoons sweet paprika
2 tablespoons whole coriander
1 tablespoon cumin seed
1 tablespoon chili powder
3 tablespoons extra-virgin olive oil
2 onions, chopped
3 lbs. beef chuck, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
6 cloves garlic, chopped
1 canned chipotle chile, chopped
½ jalapeno pepper, chopped
2 cans (28-ounce) whole tomatoes, hand crushed
1 cinnamon stick
1 teaspoon sugar
2 tablespoons masa harina
½ tablet Mexican chocolate (about 1 1/2 ounces)
Cilantro leaves, for garnish

DIRECTIONS:

In a small dry skillet over low heat add the ancho peppers, oregano, paprika, coriander, cumin, and chili powder. Cook until they begin to smell, about 2 minutes.

Put the spices into a spice mill or food processor and grind until they are powdered. Set aside.

Heat a large heavy bottomed casserole over medium heat; add 3 tablespoons olive oil and the onions. Cook until the onions are soft and beginning to caramelize, about 10 minutes. Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. Add 2 tablespoons of the toasted spice mix, the garlic, chipotle, jalapeno, tomatoes, cinnamon stick, and sugar. Season with salt and stir well. Add some hot water until the meat is just covered with liquid. Return to the boil, reduce to a simmer, cover, and cook for 1 1/2 hours. Remove the meat and shred it with a fork. Return it to the pot, stir in the masa harina and chocolate, and cook for another 10 minutes, uncovered, to thicken. Taste and adjust seasoning. Serve with the queso fresco, cilantro, and lime for garnish.

Eggplant is one of my favorite plants so it was with great joy that I saw that it was the main focus of this month’s JFI food challenge. Here in Trinidad you can find the eggplant called by many different names. In the course of the day it is not uncommon to here it being referred to as not only eggplant, but also melongene, aubergine, or baigan – even by the same person! This dish is redolent with the flavours of the Middle East and is a personal favourite of mine. I’ve heard some vicious rumours that there exist people who don’t like eggplants. I certainly hope that this is not true? If so, I hope maybe you’ll like it too!

Eggplant Ragout with Tomatoes, Peppers and Ground Beef
——————————————————————————–

Serving Size: 6

Ingredients:

1 1/2 lb. eggplant, preferably plump round fruits
2 tbsps. olive oil, more for brushing the eggplant
1 large red onion, cut into 1/2-inch dice
1 large bell pepper, red or yellow, cored, seeded, and cut into 1-inch pieces
2 cloves plump garlic, thinly sliced
2 tsps. paprika
1 teaspoon ground cumin
generous pinch cayenne
2 tbsps. tomato paste
1 1/4 cups water
5 plum tomatoes, peeled, quartered lengthwise, and seeded
1 1/2 lbs ground beef
1 teaspoon salt, more to taste
1/4 cup coarsely chopped fresh flat-leaf parsley
freshly ground black pepper to taste

Directions:

Heat the broiler. Cut the eggplant crosswise into 3/4-inch rounds and brush both sides with olive oil.

Broil until light gold on each side, about 2 minutes per side. Let cool and cut into 1-inch pieces.

In a medium Dutch oven, heat the 2 tbsps. olive oil over medium-high heat.
Add the ground beef, onion and bell pepper; sauté until the onion is lightly browned, 12 to 15 minutes.
During the last few minutes of browning, add the garlic, paprika, cumin, and cayenne.
Stir in the tomato paste and cook, stirring, for 1 min.
Stir in 1/4 cup of the water and boil, using a wooden spoon to scrape up the juices from the bottom of the pan.
Add the tomatoes, eggplant, remaining 1 cup water and salt.

Bring to a boil and then simmer, covered, until the vegetables are quite tender, about 25 minutes, stirring once or twice.

Stir in the parsley, adjust the seasonings, and serve.

This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com. A link back to our site is not necessary but always appreciated

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 the first things you notice about a Trini burger is how redolent the flavour of garlic is. Not only is it infused throughout the patty itself, it is not uncommon to top the burger afterwards with garlic sauce as well! MMM garlic *rubs belly* Garlic sauce isn’t the only difference in topping either, over here coleslaw trumps the ol lettuce and tomato that seems to be the default veggie accompaniment in the US. Personally I think the coleslaw adds the right amount of crunch and texture and softens the intensity of the garlic, without adding the sagginess that lettuce and tomato often do.

I was very happy with how this, my first attempt, came out and I’ll definitely be making it again

Trini-style Hamburgers
——————————————————————————–

Recipe By: TriniGourmet.com
Serving Size: 4

Ingredients:

1 1/4 lb ground beef
1/2 cup ketchup
1/4 cup cilantro (chadon beni)
1/2 small onion
6 cloves garlic
1 tablespoon pepper sauce
2 tablespoons vegetable oil

Directions:

1. Puree the onion, garlic, cilantro, pepper sauce and vegetable oil

2. Combine with ketchup and beef

3. Form into 4 patties

4. Grill or cook in a saucepan (on medium-high) 6 to 7 minutes per side

5. Assemble by placing burgers in buns, topping with plain coleslaw and drizzling with ketchup and garlic sauce