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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.


Trendy Caribbean Recipes


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

Carrot & Linseed Bread Rolls

Carrot & Linseed Bread Rolls

Carrot & Linseed Bread Rolls

Here’s what to get
3 c All-purpose Flour
¼ c Margarine (room temperature)
¼ c Shortening (room temperature)
½ TBSP Yeast
1 ½ tsp Baking powder
1 ½ TBSP Brown sugar
½ tsp Salt
¼ c Linseed (raw)
1 c Carrot (shredded)
1 TBSP Nutmeg
½ c Whole wheat (Optional)
Warm water for kneading
Grease Magic for pans

Let’s make it
● Place all dry ingredients and carrots into the mixing bowl
● Using the dough hook mix for 3-4 mins on medium
● Gradually add warm water and mix until soft, slightly sticky dough
is formed.

● Scrape the sides of the bowl with spatula to ensure all ingredients
are well incorporated
● Remove any remaining dough from the hook
● Cover and let sit for 40 mins
● Prepare a baking pan with Grease Magic for Pans
● On a flat surface dust lightly with flour
● Pour dough unto the surface and knead gently to smoothen
● Separate dough into 8 pieces and form smooth rolls
● Place on baking sheet about 1 inch apart – cover and allow to rest
for 20 mins
● Preheat oven to 350 degrees
● Place rolls in the oven and bake for 20-30 mins or until the top
gets a little brown
● Remove from the oven and place on a cooling rack
● Make sandwiches and enjoy

Fried Bake or Floats

Fried Bake or Floats

Fried Bakes or Floats

Here’s what to get
2c All-purpose flour
¼ tsp Yeast
1tsp Baking powder
½ tbsp Brown sugar
1 tbsp Shortening
½ tsp Salt
¼ c whole wheat (optional)
Warm water for kneading
Vegetable oil for deep frying

Let’s make it
● Put all dry ingredients in a mixing bowl
● Using the dough hook attachment, mix on medium speed for 5
● Slowly add warm water until smooth dough forms around the
hook. Knead lightly to smoothen if needed
● Prepare a tray lightly dusted with dry flour and form 2-inch balls
from the dough
● Cover and allow to sit for 5- 10 mins

● Prepare a bowl with paper towels or a kitchen cloth to store bakes
after frying
● In a large pot fill halfway with vegetable oil for deep frying and
allow to heat to a medium heat
● Using a rolling pin, roll dough balls into ½ inch thick, round bakes
● Once the oil is hot, gently place bakes to fry – do not over crowd
the pot
● When the bakes rise to the top, use a spoon to baste the top of
the bake with the oil – this helps it to swell and become light
● Once it becomes swollen, flip to fry the other side for about 30
● Remove from the oil and into prepared bowl with paper
towel/kitchen cloth to soak up an extra oil

● You can add ¼ c whole wheat for a healthy addition
● After making the dough into balls you can store in an airtight
container the freezer for later use. defrost time is approx 5-8mins.

Fried Rice Recipe

Fried Rice Recipe

Fried Rice


Here’s what to get 

2 cups long grain rice (boiled -not too soft) 

2 ½ tbsp Dark soy sauce 

1/3c Sesame oil 

2 ½ tbsp Garlic (chopped)

2 ½ tbsp Ginger (finely grated)

¼ c Pimento (chopped)

¾ c Celery (chopped)

1 ½ c Frozen peas and carrots (defrosted)

½ tsp Fried rice seasoning 

1 tbsp granulated sugar  

Chopped Chives for garnish


Let’s make it 

  • Using a wok on medium heat, add sesame oil and allow to heat 
  • Add garlic, ginger, pimento and fried rice seasoning to sesame oil, stir and let sauté for 1 min. 
  • Add peas and carrots and soy sauce, mix and allow to cook for 2 mins 
  • Add rice and at a little at a time and stir until everything is combined 
  • Stir in granulated sugar thoroughly 
  • Mix in celery and remove from heat 
  • Garnish with chives before serving



  1. Do not boil rice to soft as it has to re enter the heat for frying and come easily become overcooked 
Garlic Butter Recipe

Garlic Butter Recipe

You will need

1 c salted butter (room temperature)

15-20 garlic cloves

¼ c olive oil


This is how

  • Place garlic and olive oil on a small baking tray and roast in the oven until they are slightly brown – 350 degrees for 40 mins
  • Remove and allow to cool
  • Chop garlic into a paste using a knife or food processor
  • In a bowl combine the garlic and butter and mix well
  • Store in a container with a tight lid and refrigerate


Our Garlic Butter can be used to sauté vegetables, make garlic bread, bake and grill meats, and much more.




Stuffed Fish

Stuffed Fish

You will need

2 – 3 lbs redfish fillet and open at the seams (parachute style)

Plantains (boiled and thinly sliced)

1 med potato (peeled and shredded)

½ c Mushrooms (sliced thinly)

¼ c Onions (diced)

½ c Tomatoes (remove seeds and dice)

3 sm Ochros (sliced thinly)

1 TBSP Garlic (chopped)

2 TBSP Pimento (chopped)

¼ c Parsley (chopped)

1 TBSP Salt/ To taste

¼ c Lemon Juice

½ c Fresh blended seasoning

¼ c Thyme (chopped)

¼ c Vegetable oil

¼ c Coconut Oil

Our Garlic Butter

Wooden tooth pics



This is how

  • Place prepared fish fillets in a bowl and cover with water and add lime juice mix and give the fish a bath.
  • Be sure to remove any undesirables from the fish
  • Remove from water and add freshly blended seasoning, thyme, and 2 pinches of salt
  • Rub seasoning around and inside the fillets – set aside to marinate
  • Peel and grate potatoes into a large bowl of salted water and set aside
  • Remove potato from water by straining and squeezing out the excess liquid
  • In a pan on medium heat add vegetable oil
  • Once the oil is hot, add potatoes and cook for 10 mins until lightly brown – season lightly with salt
  • Add garlic pimento, onions, ochros, and mushroom- sauté for

4 – 5  mins – season lightly with salt to taste

  • Add boiled plantains and mix well and remove from heat
  • Combine tomatoes and parsley and set aside


Stuffing the fish to bake

  • Lightly grease a baking dish with coconut oil
  • Carefully stuff the fillets and pin the opening ends together with the skewers or toothpicks
  • Place on the side in the greased baking dish
  • Spread Our Garlic Butter on the top of the fillets and bake in the oven at 350 degrees for 30-40 mins or until the fish is cooked through and tender



Using smaller fish is great for serving individual portions to your guests. It is easier to serve and also very thoughtful.

Dinner party idea – use smaller fish so each guest can get their own fish and it’s easier to serve.

Green Seasoning | Chopped & Blended

Green Seasoning | Chopped & Blended

Fresh Blended Seasoning

You will need

6-8 Bundles of Chive

10 – 12 Pimento Peppers

30 Garlic Cloves

Water  ½ way to contents

This is how

  • In an emulsion, blender add chive, pimento, garlic, and fill water to halfway point of the ingredients
  • Blend until well combined


  1. This can be stored in a glass jar for up to 2 weeks in the refrigerator or filled into ziplock bags and kept frozen for up to 3 months
  2. This blend is great for seasoning meats for stews, peas, and other gravy-type recipes.
  3. It can also be added to boiling potatoes and other provisions for extra flavor


Fresh Chopped Seasoning

You will need

6- 8 Chive Bundles

10 – 12 Pimento Peppers

20 Garlic Cloves


This is how

Using a food processor add in this order garlic, chive, pimento, and process on medium speed until all ingredients are chopped roughly but evenly. You can stop to scrape down the sides if needed.



  1. For best results use this within a day or 2 of preparing
  2. This can be used when finishing a dish as a level of seasoning in stews, peas, beans, and sauces


Pumpkin Oat Bread

Pumpkin Oat Bread

Here’s What to Get

  • ½ c Rolled Oats
  • ½ tsp Cinnamon Powder
  • 1 tsp Nutmeg
  • 5 c Flour
  • 1 TBSP Brown Sugar
  • ½ TBSP Yeast
  • ½ tsp Salt
  • 2 tsp Baking Powder
  • 2 c Frozen Pumpkin – Defrosted OR Fresh Pumpkin
  • 1 ½ c Luke Warm Water
  • 2 TBSP Rolled Oats (Topping)
  • ¼ c Margarine – room temperature
  • ¼ c Shortening- room temperature


Grease Magic for Pans

  • ½ c margarine melted
  • ½ c shortening melted
  • Mix together and use a brush


Let’s Make It

  • In a non-stick pan on low – medium heat, add rolled oats and gently toast 5 mins until a light brown color is formed and set aside.
  • Add cinnamon and nutmeg. Combine and set aside to cool
  • In your mixing bowl, add all dry ingredients, margarine and shortening.
  • Using the dough hook attachment, mix for 3 mins until combined using a spatula to push ingredients from the side of the bowl.
  • In a blender, add pumpkin and water and blend to a puree
  • Add this pumpkin mix to the dry ingredients and continue to mix until dough forms and hugs the dough hook.
  • Using your hands smooth the dough by gently kneading.
  • Cover dough with a cloth allow to sit for 30 mins
  • Prepare baking pans by greasing with margarine and shortening mixture
  • Once the dough has risen, about double in size, place on a lightly floured surface
  • Separate dough into two (2) equal pieces and form into loaves – 9 inch loaf
  • To make the grease magic for pans, using a small pan melt and combine margarine and shortening
  • Brush with Grease Magic and roll top in oats on top; place in pans
  • Cover the dough and let rise for another 30 mins
  • Preheat oven to 325 degrees
  • Place bread in the oven to bake for 30 – 40 mins or until the top has a light brown color
  • Remove from oven and place on a cooling rack
  • Cut immediately and serve with butter.
    Chocolate Pork Ribs

    Chocolate Pork Ribs

    Here’s What to Get

    • 1 rack of pork ribs
    • ½ c Tobago grating cocoa /chocolate
    • ¼ c Brown sugar
    • ¼ TBSP Cinnamon
    • ½ TBSP Nutmeg
    • 3 -4TBSP Salt
    • ½ TBSP Black pepper
    • ¼ c Olive oil (enough to cover rack of ribs)
    • ½ c Garlic cloves (minced)
    • 5 Bay leaves


    Let’s Make It

    ● Preheat the oven to 350 degrees
    ● Place the pork ribs in another tray, pat dry with paper towels
    ● Remove the membrane from the underside of the ribs and any other undesirable parts – This helps the ribs to stay tender and also allows for seasoning of the meat and not the membrane.
    ● Season Ribs with Salt and Black Pepper
    ● Drizzle with olive oil and rub in garlic
    ● For the rub combine cocoa, brown sugar, cinnamon, nutmeg in a small bowl. Apply generously to both sides.
    ● Place on a foiled tray with garlic and bay leaves below the ribs
    ● Bake for 2 hours uncovered
    ● Remove from the oven and allow to rest for 15 – 20 mins
    ● Cut and enjoy

    Arlene Pereira



    +1 (868) 330 4138