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Hector Rodriguez

Hector's Latin Caribbean Food Blog


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Red Snapper Poached in Tomato and Wine Sauce

Friday May 30, 2014

Also called Court Bouillon de Poisson. This fish dish hails from the French West Indies Although the name of the dish indicates this is fish cooked in court bouillon (French for flavored broth), it does not quite have the same meaning in the islands. The court bouillon here is actually a tomato and wine based sauce instead of broth.

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French Caribbean Curried Goat Recipe

Thursday May 29, 2014

CurryCountless recipes for curried dishes abound throughout the Caribbean and goat is one of the popular meat choices for such dishes. My recipe for French Caribbean Curried Goat makes use of Colombo powder - a true French West Indian seasoning. You can make it spicy hot or not, it delicious just the same.

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Photo: Babble On Babylon | Flickr

You may also like: Jamaican Goat Curry

Easy Rum Cake Recipe

Tuesday May 27, 2014

rum cake

Here is a simple rum cake recipe using pre-packaged yellow cake mix. Rum was a driving factor behind the Caribbean's economy, history, and culture. By the late 17th century a thriving export trade developed. Not only is the alcohol used for cocktails, it is used for preserving and cooking, too. Almost every major Caribbean island group produces its own distinct style of rum. This recipe calls for Bacardi rum, but you can use your favorite brand.

photo copyright iStockphoto.com | Angela Sorrentino

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Memorial Day Grilling Caribbean Style

Thursday May 22, 2014

PinchoMemorial Day weekend marks the beginning of summer and, for some, the start of grilling season. Why not celebrate your first cook out of the summer by grilling up a few Caribbean favorites such as these pork kabobs (pinchos) or pork chops (chuletas).

Photo © Leonid Nyshko Image from BigStockPhoto.com

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Jerk Shrimp

Monday May 19, 2014

Jerk Shrimp Born in Jamaica, jerking is an old, yet effective method of seasoning, marinating, and barbecuing that came about from the necessity to preserve meat (usually pork) in the wild. These days, this method is applied to seafood, fish, chicken, beef and other meats, as well as vegetables. And yes, it's very spicy! Here is my recipe for grilled jerk shrimp served with a cooling minty mango salsa and sour cream dip.

Photo © Hector Rodriguez

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Stuffed Chayote With Beef Filling

Monday May 12, 2014

ChayoteYou've probably seen a chayote before, but weren't sure what to do with it. It's not quite a staple of the American diet, but it's beginning to show up on grocery store shelves all over the country. Chayote is consumed throughout the Caribbean. My recipe for chayote stuffed with a savory beef filling is a simple and delicious dish similar to stuffed squash. You can change up the recipe using ground pork, ground turkey, or a 50/50 mixture of ground pork and beef.

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Photo © Vinicius Ramalho Tupinamba | Image from BigStockPhoto.com

Passion Fruit Pie

Tuesday May 6, 2014

Passion fruit may sound tropical and exotic, but it's the fruit of the Maypop flower which is commonly found growing wild throughout the southern U.S. It shouldn't be too hard to find the fresh fruits in the grocery store, but you can use sugar-free bottled juice or use frozen concentrate. If you like key lime pie, you'll love passion fruit pie.

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Jamaican Gingerbread

Tuesday April 29, 2014

Jamaica is one of the world's leading ginger producers. This flavorsome spice is the star in many of the island's dishes. Gingerbread recipes have been around for a very long time. European immigrants probably brought the recipe with them when they moved to the islands, but many of the necessary ingredients are produced in the Caribbean - brown sugar, rum, molasses, ginger, nutmeg, and allspice and in this recipe's case - rum. Here's how they make gingerbread in Jamaica.

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Different Ways to Prepare Yuca (Cassava)

Tuesday April 29, 2014

Yuca Photo © Hector Rodriguez. Licensed to About.com. There are many ways to prepare cassava, also called yuca. The starchy root is eaten as a vegetable, much like potatoes are. As a matter fact, anything you can do with a potato, you can pretty much do with cassava. My list of cassava recipes reflects the diversity of yuca and different ways of preparing it.

Photo © Hector Rodriguez

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Caribbean Ginger and Lime Sorbet

Sunday April 27, 2014

ginger lime sorbetIn the Caribbean, light sorbets seem to be more popular than heavy ice cream. Here is a yummy recipe for a tropical inspired sorbet using limes, spearmint and ginger. An ice cream maker isn't necessary, but sure makes the job easier. If you'd like an adult version of this recipe, just mix in a few tablespoons of coconut rum or citrus liqueur near the end of the freezing time.

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Photo (c) Hector Rodriguez. Licensed to About.com

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