How To Make Sorrel

alright, let me clarify something about this post. This is indeed sorrel that you will see in the video BUT the preparation is closer to what mexicans call Agua de Jamaica. Basically the same thing just less ingredients. Unlike sorrel it does not include: cloves, cinnamon or orange peel. It is in a category of drinks they call Agua Frescas(Fresh Waters). But if you watch the preparation steps, it's prepared just about the same way. Now that that's cleared up. enjoy the video and if anyone wants me to record a video specifically geared towards Sorrel preparation, just let me know.

How To Make Dhal: Trinidadian Style

So I decided to tap into the indian side of my family and culture and share with you the process of how to make dhal(Trini-Style). I will hit you with indian,creole, Portuguese recipes that are indigenous to trinidad. I just got to film them all and post em. So keep an eye out for that. Jevon

New Year, New Approach

Alright everybody, I have been continuing with my mission to preserve the cuisine of Trinidad & Tobago in my own little way. I have come up with a way to approach this, that is different compared to the normal, post a recipe and pictures thing. I figured, why not actually record myself demonstrating the recipes so the viewer can have a visual reference to refer back to when they hit a road block?! So anyways, here is the first video recipe focusing specifically on trinidadian food. Hope you enjoy, let me know what you think.

Update for 2009(Enlightenment)

Alright, as you may have noticed, I've been pretty M.I.A. on this blog or have posted some things/recipes that weren't so "trini." Well, the goal for 2009, is to get back to the roots, my roots and tackle some topics and recipes that are 100% TRINI. Stay tuned cuz I am in the process of mastering some recipes to post. They will hopefully include:

Stew Chicken
Curry Chicken
Callaloo
Macaroni Pie
Pholouri(I been at this one for a minute,lol)
Dhal
Doubles
Pepper Sauce,etc.....

New Year's(Part Deux)

Here's the pics from the night of...More partyin' and more grubbin'! This time we hit up Ocha, which has some bomb azz thai food, so if you in vegas, you need to check them out. To Be Continued.....

Some More Pics(New Year's)

These were from the Rock House endeavor earlier today.

Happy New Year!!!

So it's officially the year 2009 and it also means, I'm about to be a year older. So since 2008 was not the best year for me, I figured I would go back home to ring in the new year and start fresh for once. So I got off work and hit the road in route to vegas. I arrived in vegas around 9:00pm and began my night by visiting some old friends that I haven't seen since we were kids back in 1994! After that concluded, I in turn met up with some of my current homies and went to a new years eve house party(If you haven't attended a vegas house party then you ain't knowin for real!). I concluded my night around 5:45am.

Next,I went to sleep and 3 hours later I'm back up and makin the necessary calls to see what's on the agenda for the day. After all the calls were made, my boy steve and I decided to go have our first meal of 2009 in style, so we headed out to chinatown(yes, vegas has a china town). We landed at Cafe Noodle & Chinese Barbeque. Our order consisted of chinese broccoli with a garlic-wine sauce, Chicken & Salted Fish fried rice, a WHOLE Peking Duck and Barbeque duck, Wonton & Egg noodle soup with 2 large thai iced teas! It was definitely a proper invite for 2009! LAstly, we went to see my boy June who was working a double at The RockHouse Bar(He bartends) and that fool was already trying to get me faded with a "Katrina(Category Five: meaning it had at least 5 types of rum in the mix)"Now we went back to crash out in preperation for tonight's endeavors...Part Two coming soon..

Trini-Style Split Pea Soup...

Well, I have to clear up something here first. This version is not 100% trini-style split pea soup but it is indeed, TASTY!!! Hahaha, anyways, with that aired out let's get started.

I remember the first time my mom made split pea soup for us and how I swore I would hate it just due to the name "pea" being included in it's title alone. Man, was I about to be proven very wrong. So I took that first bite of that warm, silky, yellow-colored soup and I was blown away as to how damn good it was...I must have devoured that first bowl within 5 minutes flat, hahahaha!!!!! And it didn't stop there, my mom made dumplings that she put in the soup, they were dense yet slightly chewy(in a good way) with a hint of sweetness that balanced out the entire thing. I love those dumplings sooo much that I used to fish them out of the pot and try to add as many to my bowl as I could. I had just met my newest culinary addiction and loved every second of it.

Split Pea Soup(Rough Draft):
4 strips bacon, minced
1 medium onion, diced(about 1 1/4 cups)
1 carrot,diced(about 1/3 cup)
1 celery stalk,diced(about 1/2 cup)
1/3 cup chives, minced
8 cups chicken broth
2 yellow or white potatoes
1 lb. split peas yellow(about 3 cups,you can substitute with green or lentils)
1 smoked ham hock( or salt pig tail)
6-8 ears of corn, cut in half
1 bay leaf
2 garlic cloves
salt, to taste
freshly ground black pepper, to taste


(Basic pureed soup method)
Cook the aromatic vegetables in the rendered fat.
Add the liquid and long cooking ingredients; bring to a simmer.
Add additional ingredients at the appropriate time and simmer until all ingredients are very tender.
Puree the soup and adjust the consistency and seasoning.

Method:
cook bacon on medium-high until fat is rendered and bacon is cooked through. Next, add the carrot, celery, chives and onion to the bacon fat and cook on medium-low until the onion is translucent. Now add the split peas and if using, smoked ham hock. Bring to a boil, stir to incorporate then drop to medium-low heat and simmer, stirring occasionally until peas are softened(about 1 1/2 to 2 hours).When ham hock is finished cooking, remove and dice meat. Strain the other solids through sieve, reserving the liquid. Puree the solids, return to pot with enough of the reserved liquid to achieve a thick but smooth consistency. Blend well. Garnish with minced chives(if you have any left over).

*Note: If you wish to give the soup more body but without the potatoes, take a can of corn and pour the entire thing(water and all)into a bowl and puree with an immersion blender or alternately, use a blender or food processor. Once pureed add to the soup.


Dumplings:
2 cups flour
1 tsp. salt
2 tsp sugar
3/4 to 1 cup of ice cold water

Method:
Place all ingredients in a mixing bowl. Slowly add all water and knead to a stiff dough. Divide dumpling dough
into two pieces. Roll each piece into a long rope about 12 inches long. Cut into two-inch lengths and drop into boiling soup or pot of boiling water. boil for 4 minutes. Serves six to eight.


Total yield:
8 servings.