Food Designer Arlene

Trendy Caribbean Cooking

Passion for Food

I started cooking at the age of 7 years. Taught by my mom and grandmother, I cherish the memories of growing up in an extended family home, where food was the vessel used to show love.

In The Kitchen

Check Out My Latest Recipe Videos.

Recipes

Trendy Caribbean Recipes

merchandise

Still Baking!

My Story

I discovered my true calling years later in 2008 when I committed all to pursue a catering business with a difference. Determined to give my clients a culinary adventure, ‘Intriguing Ideas’ was born.

This then fueled my ambitions of becoming a restauranteur, to further expand my creative energy. The proud island girl spirit channeled her focus on the use of local ingredients, creating what I now describe as trendy Caribbean cuisine.

Love for creating Food 

My love for creating food never wavered and has found expression in other food projects. I created executive private chef services, as well as catering services for both intimate and major events.

Welcome to the Gourmet Lifestyle

Trendy Caribbean Recipes

Left over Cou Cou Salad and Dressing

Left over Cou Cou Salad and Dressing

Left over Cou Cou Salad and Dressing

Here’s what you’ll need

½ c Left over cou cou (cut into cubes) – portion is as desired 

2 TBSP Our Garlic Butter Secret 

Greens of your choosing 

Combination of your favorite salad ingredients (tomatoes, cucumbers, fruits, nuts etc)

Dressing 

¼ c or Juice of 2 oranges 

1 tsp Ginger 

Salt to taste

Black pepper to taste

1 TBSP Honey 

½ TBSP Garlic minced

¼ c Red onions (diced finely)

 

Let’s make it 

For the Dressing 

  • In a large bowl whisk together all the ingredients adding salt to preferred taste

 

For the Salad 

  • Cut greens into bite sized pieces and create a bed in a plate or large bowl 
  • Dice all your favorite salad ingredients and add to the dressing 
  • Mix well ensuring all ingredients gets coated with the dressing 
  • Layer over the bed of greens and set aside 

 

The left over Cou Cou

  • Cut Cou cou into bite sized squares and set aside 
  • On medium heat using a non-stick pan add Our Garlic Butter 
  • Place cou cou squares in the pan to cook, turning occasionally until edges are golden brown 
  • Add Cou Cou to the top of the salad 
  • Life is good! 

 

Tips 

  • To save and store your cou cou, cut into squares approx. 4 inches, wrap tightly in or cling or plastic wrap. This can be stored altogether in a food storage container in the refrigerator for up to 6 days. 

 

Roasted Breadfruit, Seafood Cook Down

Roasted Breadfruit, Seafood Cook Down

Roasted Breadfruit & Seafood Cook Down 

 

You will need 

1 Lobster tail /desired amount 

10 Large Shrimp /desired amount  

1 med Breadfruit 

¼ c Coconut oil 

½ c Coconut oil (for roasting)

2 c Coconut milk powder 

5 c Water Warm

¾ c Fresh Chopped Seasoning   

1 c Fresh Blended Seasoning  

2 TBSP Garlic Butter (divided)

1/8 c Pimento (sliced thinly- divided)

½ c Tomatoes (diced – divided)

½ c Parsley (chopped -divided)

Salt 

Black pepper

Lime or Lemon Juice

Pepper Sauce- optional 

 

This is how 

  • Devein shrimp and cut lobster meat into bit size pieces
  • Wash shrimp and lobster in lemon and water
  • Season the shrimp and lobster in separate bowls using the fresh blended seasoning, salt and black pepper
  • Set aside to marinate for about 20 mins 
  • In a small pot on low heat add 1TBSP garlic butter and sauté 1 TBSP chopped pimento and ¼ c tomatoes for 1 min
  • Add shrimp and cook for 30 sec on each side – remove from heat and set aside 
  • In the same pot add 1 TBSP garlic butter and sauté 1TBSP chopped pimento and ¼ c tomatoes for 1 min
  • Add lobster cook and stir for 2 mins – remove from heat and set aside 
  • Rinse, and peel breadfruit, cutting inti 2-inch square pieces removing the inedible center 
  • Place breadfruit in a large pot and cover with water 
  • Add 1 c fresh blended seasoning to the water and allow to boil for 10-15 mins or until half way cooked 
  • Strain to remove the water 
  • Place the breadfruit on a large baking tray drizzle with ½ c coconut oil, season with salt and pepper as desired, mix and spread evenly.
  • Place in pre heated oven to 450 degrees for 35 mins until edges are light brown. Move around the breadfruit on the tray occasionally to avoid sticking 
  • In a large pot add ¼ c coconut oil to heat on medium heat and add chopped seasoning and sauté for 2 mins 
  • Add the breadfruit, stir and let sauté for 5 mins stirring occasionally  
  • Mix the coconut milk powder with warm water, and add to breadfruit. Add more water if needed to ensure the contents are covered 
  • Stir occasionally, adding additional coconut liquid to avoid sticking 
  • Season with salt and add hot sauce if desired 
  • Be sure that the breadfruit is covered in liquid 
  • Using a knife, test the readiness of the breadfruit – once the knife goes into the center easily its ready. 
  • Add shrimp, lobster and parsley – stir and remove the pot from the heat
  • Cover to allow the remaining heat to finish cooking the shrimp and lobster 
  • Serve in bowls with love!

Breakfast Sausage

Breakfast Sausage

 Breakfast Sausages

 

Here’s what you need  

8 Chicken franks (optional) beef, turkey or pork can be used 

1/8 c Vegetable oil 

½ c Tomatoes (diced) 

1/3 c Onions (sliced thinly) 

½ c Sweet peppers (sliced thinly) 

¼ c Pimento peppers (sliced thinly) 

2 TBSP Garlic (minced) 

¼ c Ketchup 

1 TBSP BBQ Sauce 

½ TBSP Mustard 

Hot sauce /Pepper sauce (optional) 

 

This is how 

 

  • In a pan on medium heat add vegetable oil and sauté garlic, pimento and onions until onions become translucent 
  • Add chicken franks stir and allow to cook for 4-5 mins or until franks become swollen 
  • Add ketchup, mustard, BBQ sauce and hot sauce stir allow to cook for 2 -3 mins 
  • Add a little water if needed to create more sauce 
  • Add sweet peppers and tomatoes stir well remove from heat and cover until ready to serve 
  • Enjoy with homemade bread or local bakes 

 

Traditional Hot Cocoa

Traditional Hot Cocoa

Cocoa Tea / Chocolate Tea 

 

Here’s what you need 

1c Local grating cocoa (grated finely)

¾ c Condensed Milk

½ c Evaporated Milk

6 Whole Bay leaves

2 Cinnamon Sticks

8 c Water

Pinch of Salt

 

Let’s make it 

  • Using the small side of the grater, grate the cocoa and set aside 
  • In a large pot add water, cinnamon sticks and bay leaves allow to boil for 5-8 mins 
  • Add the cocoa and salt, stir and continue boiling for an additional 5 mins

 (Do not turn your back on the cocoa tea)

  • Add condense and evaporated milk, mix well 
  • Lower heat and allow to simmer for an additional 15 – 20 mins stirring occasionally if the tea begins to rise up. 

 (Do not turn your back on the cocoa tea) 

  • To serve, strain the tea through a fine strainer and enjoy 

 

Saffron Rice & Bodi

Saffron Rice & Bodi

Saffron Rice & Bodi

Here’s what to get 

Jasmine Rice (boiled as instructed on packaging)

1 ½ c Bodi 

¼ c Coconut oil 

1 TBSP Garlic (chopped)

1/8 c Pimento (chopped)

1/3 c Red Onions (chopped)

1 TBSP Ginger (minced) /fresh or powder 

1 tsp Chilli Flakes 

½ TBSP Turmeric /saffron powder  

½ tsp Massala Powder 

Parsley (chopped) – Garnish

Salt to taste 

 

This is how 

  • In a pan on medium heat – heat oil and add garlic, pimento, onions and ginger and cook until onions become translucent 
  • Add green peas and season lightly with salt – sauté for 2 mins and add chili flakes, masala powder and turmeric / saffron powder cook for 2 mins 
  • Add rice a little at a time and mix well until it is an even color 
  • Add salt to taste 
  • Remove from heat and toss in parsley cover until ready to serve 
  • Make it a weekday side for dinner! 

 

Drumsticks with Cognac Pineapple BBQ Sauce

Drumsticks with Cognac Pineapple BBQ Sauce

Drumsticks with Cognac Pineapple BBQ Sauce 

Here’s what to get 

Fried Drumsticks 

6 drumsticks 

Fresh blended seasoning 

Lime Juice 

Salt (optional)

1 TBSP Ginger (minced)

2 TBSP Jerk Seasoning 

3 Eggs 

1 c Milk Full Cream

2 c Flour 

Vegetable Oil (Deep Frying)

1 TBSP Paprika 

All purpose flour 

Cognac BBQ sauce 

½ c Cognac 

2 c BBQ sauce 

Ketchup 

2 ½ c Pineapple juice 

¾ c Brown sugar 

1 c Pineapple (crushed) 

1 Cinnamon stick 

Let’s make it 

  • In a large bowl mix prepare a lime juice and water bath to cover drumsticks let soak for 5 mins then strain water away from the drumsticks 
  • Cut around the top of the drumstick and push the meat down. 
  • Add fresh blended seasoning, ginger, jerk seasoning – and mix thoroughly
  • Cover and set aside to marinate for 30 mins to 1 hour 
  • In a small pot on low heat simmer pineapple juice, brown sugar and cinnamon for 10 mins 
  • Add cognac and crushed pineapple let simmer for 2 – 3 mins 
  • Add BBQ sauce, Ketchup mix well and let cook for another 5 mins on low heat 
  • In a bowl whisk together flour and paprika 
  • In another bowl whisk eggs and milk 
  •  In a large pot for frying on medium heat, fill half way with vegetable oil 
  • Test readiness of oil with bamboo skewer, if bubbles form around it – it’s ready 
  • Remove chicken from marinade and coat in wet mix then transfer to dry mix and coat 
  • Using a pot on medium heat, fill with oil half way 
  • Gently place drumsticks into the oil and allow to cook for a few  mins on each side or until fully cooked and golden brown in color  
  • Do not over crowd the pot 
  • When the drumsticks are done lay unto some paper towel to absorb excess oil.

 

Let’s make the sauce 

  • In a sauce pan on low heat add pineapple juice, sugar and cinnamon stick – Allow to simmer and reduce for about 5-8 mins. 
  • Add crushed pineapple and cognac let simmer for another 5 mins.
  • Add BBQ sauce and ketchup, stir and let simmer on low heat. 
  • Once the sauce begins to stick on the pot, stir and let thicken 
  • Remove from heat and let cool before serving 

Happy Adulting! 

 

Coconut Whole Wheat Hops Bread

Coconut Whole Wheat Hops Bread

Coconut Whole Wheat Hops Bread 

 

Here’s what to get 

4c All purpose flour 

½ tsp Yeast 

3 tsp Brown sugar 

½ tsp Salt 

1 tsp Baking powder 

1c Warm water – Extra for kneading 

3 tbsp Coconut Milk Powder 

¼ c Whole wheat 

2 Tbsp Margarine (melted)

2 Tbsp Shortening (melted)

Grease Magic for baking pans (See website for recipe)

 

Let’s make it 

  • To make the sponge – In a bowl whisk together coconut milk powder and warm water then add yeast and brown sugar – whisk together
  • Cover the sponge and let sit for 10 mins 
  • In a mixing bowl, combine all dry ingredients, margarine and shortening allowing air to pass through the ingredients. 
  • Gradually add sponge while mixing and knead into a smooth soft dough, using additional water as needed 
  •  Cover dough and let sit for 30 mins in a cool place 
  • On a lightly floured surface, separate dough in 8 equal pieces and form smooth balls 
  • Using the Grease Magic prepare a baking dish and place dough on dish, cover and let sit for 30mins 
  • Bake at 350 degrees for 20- 30 mins or until cooked and lightly brown on top 
  • Enjoy with your favorite butter ! 

 

Mini Corned Beef Pies

Mini Corned Beef Pies

Mini Corned Beef Pies 

 

Here’s what to get 

Prepare our fried bake / floats recipe 

¼ c Vegetable Oil 

1 tin Corned beef (12oz)

1/3 c Onions (diced)

1 TBSP Garlic (chopped)

¼ c Pimento (chopped)

2 tbsp Parsley 

Hot Sauce /Pepper Sauce as desired 

 

Let’s make it 

  • Prepare our fried bake dough recipe, form 2-inch balls, place on a tray, cover and let sit 
  • In pan on low medium heat add vegetable oil 
  • Saute onions, garlic and pimento until onions are translucent 
  • Add corned beef and hot sauce /pepper sauce -mix well let cook for 5 mins stirring occasionally 
  • Let simmer for 5- 8 mins stirring occasionally 
  • Remove from heat and add parsley 
  • Set aside to cool 
  • In a large pot for frying, add vegetable oil half way full and place over medium heat 
  • Prepare a clean surface, lightly dusted with all purpose flour 
  • Using a rolling pin, roll dough into a small ¼ inch think circles on the floured surface 
  • Place corned beef filling to the center of one side leaving all edges clear 
  • Fold over the dough end to end and seal closed 
  • Fry pies until a golden-brown color is achieved on both sides (approx. 2mins on each side
  •  Remove from heat and place on paper towels to absorb excess oil 
  • Great for a snack, breakfast or brunch 

 

Tips 

  1. Both the fried bake / floats recipe and corned beef can be frozen for shorter cooking and prep time. 

Loaded Cassava Fries

Loaded Cassava Fries

Loaded Cassava Fries

Here’s what to get

Cassava Fries (Frozen)
Vegetable oil for frying
Olive oil for greasing
½ lb Fish fillets (skinless in cubes)
Fresh blended seasoning
Hot sauce or Pepper sauce
1 c All-purpose flour
1 ½ c Cheese mix – sharp cheddar & mozzarella (shredded)
½ c Tomatoes (diced)
¼ c Red onions (diced)
¼ c Sweet peppers (diced)
½ c Mushrooms
1 TBSP Garlic
¼ c Parsley
Salt to taste
1 tsp Black pepper – Additional to taste
Chuchela (as desired)

Let’s make it

● Cut fish into small pieces, place in a bowl and add fresh blended
seasoning, salt,1 tsp black pepper, thyme and hot sauce or pepper
sauce – mix well and set aside to marinate
● In a bowl add tomatoes, onions, sweet peppers, garlic and parsley
– mix together and season with salt, black pepper.
● In a large pot for frying, fill half way with vegetable oil and set on
medium heat
● To fry fish bits – dust lightly with flour and fry until light brown in
color
● Set to rest on paper towel
● Preheat oven on broil at 400 degrees
● Prepare a baking dish by greasing lightly with olive oil
● Deep fry cassava fries for 4 mins or until edges are slight brown in
color
● Place cassava fries in a baking dish layer with cheese, vegetables
and fish alternately – top with cheese
● Broil in the oven for 15 sec on 400 degrees or until everything is
melty
● Remove from oven and top with chuchela
● Enjoy with a good movie

Sardine Buljol Recipe

Sardine Buljol Recipe

Sardines 

 

You will need 

3 tins Sardines (142g each)

2 tbsp Lime juice 

1 tsp Black pepper 

½ tbsp Hot Sauce /Pepper sauce or Scotch Bonnet (finely chopped) 

2 tsp Shaddon Beni 

1 tbsp Garlic (chopped)

1/3 c Onions (diced)

½ c Tomatoes (diced)

1/8 c Coconut Oil 

1 clove Garlic (smashed)

¼ c Pimento (chopped)

Salt to taste 

 

This is how 

  • Remove sardines from the tin straining off the liquid /oil from the can and place in a bowl  
  • Using a fork shred /crush the sardines 
  • Add lime juice, salt, black pepper and hot sauce / scotch bonnet pepper 
  • Mix well 
  • In a pot on medium heat, add coconut oil and smashed garlic allow to heat until the garlic becomes dark brown on both sides. 
  • Add garlic, pimento, onions, tomatoes and shaddon beni – mix and allow to cook for 2-3 mins or until onions become translucent. 
  • Add seasoned sardines and mix well 
  • Allow this to cook on medium heat for 3-4 minutes then lower heat cover, and allow to simmer for another 3-4 minutes. 
  • Be sure to stir occasionally until it’s done. 
  • Enjoy with bread, roti or rice .

Tips 

  • Sardines are good for mood disorders such as anxiety and depression. So, if you are feeling some type ah way today. Try this sardine recipe and feel good.

 

 

Arlene Pereira

Contact

Phone

+1 (868) 330 4138

EMail

fooddesignerarlene@gmail.com