Food Designer Arlene

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

Tips

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

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

Tips

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.

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

Tips 

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.

Tips

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

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.

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