Red potatoes are so delicious and intimidating at the same time! My husband went to the grocery store to pick up a few things and came back with these one day. I have eaten them on many occasions, however, I have never made them! I have heard many horror stories about these red skin potatoes cooking for hours and never getting soft. So excuse me but I did not cook these for about 2 weeks after he brought them home! Finally I decided, how bad can these be? If they do not cook I’ll just through them out or keep cooking until they get soft!…
Driving one day coming home from work I couldn’t help but think about how long I had not eaten my garlic shrimp. Well apparently my husband was on the same page with me that evening as he told me he wanted shrimp too! So we drove down to the seafood store and I remained in the car! He comes back with a bag full of seafood that I didn’t anticipate and pulls out this bag full of jumbo shrimp! My eyes lit up one time and I became so excited because usually I’d pass that straight! Although I was tired, I couldn’t help but brainstorm all these recipes I have in my head! I thought garlic shrimp …
Bread is a commodity that can go well with anything! Be it soups, pastas, sausages, vegetables, you name it! We all love bread especially when it is good quality bread! I mean why buy bread when you have this great recipe? You do not know how many preservatives are in the store bought bread or how fresh they are, so why not make your own gourmet bread at home knowing exactly what is going into it? This recipe was one of the first recipes I have ever written down since back in 2008! My now husband and I thew a Luau party for our friends and I made this bread to go along with the other finger foods we had. This bread was a real hit as many people did not believe I made it. Today one of my friends, Lindy, told me she wanted a bread recipe and instantly, this is the bread I remembered making! She was at the party when I first made this bread but I am sure that she does not recall. The crust is a little more solid like regular homemade bread but the inside is soft, airy and melt in your mouth delicious. I must warn you that while kneading this bread the alluring aroma might trick you into wanting to eat a piece of the dough but behave yourself and wait until the bread is finished baking in the oven! Here is the 2012 version and I hope that you enjoy this bread recipe as mush as my hubby and I did tonight!
Garlic Herbed Bread
Preparation time:1 hour 35minutes
Cook time: 20-30 minutes
Yields: One long loaf or 20 3″ rolls or 10 6″ subs
2 ½ lbs (7 ½ cups) all-purpose flour
12 tbsp (6 oz) margarine
4 tbsp (2 ½ oz) shortening
1 pk 11 g instant yeast
1/8 cup pizza seasoning or oregano
2 heads garlic, finely grated
1 tbsp brown sugar
1 tbsp salt
2 ¼ cups water
Combine the flour with all of the other ingredients except the water in a deep or wide mixing bowl. Using a pastry cutter or your hands, incorporate the margarine and the shortening into the flour mixture to form a bread crumb texture. Once bread crumb texture is formed, add in the water a little at a time, kneading continuously until all the flour mixture is combined with the water. Cover and set the dough aside in a warm place in your kitchen. Let the dough sit for 1 hour and 20-30 minutes to rise. At this point, the dough will double in size. Preheat the oven to 350°F. When raised, knead again and separate into parts to make multiple 3″ rolls or 6″ sub bread loaves. You can also use all of this dough to make 1 large loaf in a loaf pan. Knead each piece of dough again and form into desired shape. Place in a greased baking sheet or pan. Let rise for 5 minutes in pan and then put into a hot oven. Bake for 30 minutes or as long as the bread reaches the desired color depending on the shape and size.
This type of seasoning is characteristic to Trinidad and Tobago and the rest of the Caribbean, not to mention, my kitchen! Each household has their own recipe and different combinations of herbs they put together to form this highly aromatic base staple called the “green seasoning”. The herbs are a bit similar to some of the seasonings used in some Latin American countries such as Mexico and Venezuela. This is where all of the flavors start with many people from both Trinidad and Tobago as well as the wider Caribbean. When preparing chicken for stewing, currying goat, currying vegetables, barbecuing pork/ chicken/ lamb, or any type of meat, this is what gives it the blow your mind away flavor that is very characteristic to Caribbean cooking. Many of my local Trinidad and Tobago recipes such as stewed chicken, curried shrimp, fried chicken, curried channa, baked pork, curried crab, etc. all have green seasoning as the main flavor which aids in really bringing out the respective flavors of the meat or vegetables. Once you try this recipe for green seasoning in your food, I assure you that you would not be disappointed!
Preparation time: 20 minutes
Yields approximately 2-3 cups
1 fresh bundle chives/scallions
1 large sized onion
1 head garlic or 8 cloves garlic
1 sprig French / fine thyme
8 medium sized leaves Spanish thyme/ broad leaf thyme/ Cuban oregano/ big leaf oregano
4 pimentos or 1 scotch bonnet pepper
4 leaves shado beni/ culantro/ bandhania
1 sprig cilantro or celery or parsley (optional)
2 tbsp white vinegar (optional if storing in the refrigerator)
Clean and wash everything thoroughly. Pat dry and cut everything into medium to small size pieces. In a mini chopper, add a little at a time and chop finely or in a blender, add 1/4 cup water and 1/4 cup vinegar and blend everything together. When finished chopping everything in the chopper, mix in a bowl thoroughly. Now it is ready to season your meats or other foods.