A Food Lover’s Fantasy – Page 3 – Travel With A Purpose

Barbecue at Bumpy’s

Posted on March 5, 2016by admin

Unavoidably, I feel as though Trinidadians and by extension Caribbean people love to indulge in barbecued meals. This can be at home, at a friend’s house, at a fund raiser, at a friend of a friend’s house, after work barbecue pit stop and the list goes on. Some of them even go to the river or to the beach where they can barbecue their meats on their portable grills. I am not too sure if people barbecue because they get to bond over doing things together through team building skills like the preparation of the barbecue. Perhaps the fact that almost every barbecue event turns into a party of some sort (the tendency to throw a party is in their Trini DNA). I am thinking they are probably fond of the effortless preparation and wait time for meal completion. It is not as time consuming in comparison to gourmet meals in my kitchen with attention to every detail and plating. My thoughts are also collected around the idea that our very ancestors, the native Amerindians also barbecued meats probably not in the luxurious way that we do it. They did not have the advancements in food and technology that we have today but they enjoyed that barbecue and coincidence or not so do we!

I say all of this to bring to your attention the number of barbecue pit stops in Trinidad and Tobago. I am not sorry but I have stopped counting. Now I just go, “Oh.. look a new place just opened” … (comment about the marketing and the brand identity ) …. which brings my story to a few weekends ago when I was in South Trinidad. I was going over to see a friend. I offered to get her something to eat. Of course her response was “.. barbecue” and she pointed me in the direction of “Bumpy’s Barbeque”. Bumpy’s recently opened and they are located at Twin Walls, South Trunk Road La Romaine and via the Southern Main Road at Grant’s Road Junction in Rousillac. Their brand identity was visible via road signage and product packaging which were attractive to the eye and precise on content marketing. They specialize in barbecued chicken, lamb and fish. This is great as persons observing fast from meat this Lent can choose from their fish options and not feel left out. Their combo of barbecued chicken, fries, mini bread roll and salad starts at TTD $45.00. I had my people sample the chicken since I do not eat meat and I trust their judgement as they have consumed barbecued meats from all over the world. So my taste testers approved of the meal and the quantity too. The portions in each combo were enough for two servings for each of them.

Now about their service; Bumpy’s staff is very attentive, polite and productive. I hope they keep it that way. I cannot stress enough the importance of customer service to any business especially the food industry and one that has just started too. It definitely compliments a good product and does wonders for the brand when it all fits together. It seems like the service reminder from Mahatma Ghandi stuck on their wall is definitely helping to accomplish this. The quote is so appropriately positioned. Staff and customer are reminded that both parties have a role to play in customer service. I was able to find the quote online so take a read for yourself below!

Overall, I can definitely say that I may make another purchase at Bumpy’s in the future. The influences for my buyer behaviour would most likely be the price, service, cleanliness, quality and quantity. Bumpy’s gets the 3 star approval from me since they are just starting and I wait to see them grow more (just so you know no one ever gets 5 stars with me unless I see zero room for improvement. I always believe there is room for evolution and positive change). So if you are ever in South Trinidad and you are “hangry” or you are making a “food run” or you just love barbecue and you cannot contain yourself feel free to check them out!!!

Life of a Pescetarian

Posted on February 20, 2016by admin

For the last five years I have been a Pescetarian by choice (someone who consumes seafood but not poultry or other meats). Seafood has become such a normal part of my diet that I no longer get hyped over purchase, preparation and consumption of it during the period of Lent. I am also an Anglican ( most of us are baptized into a religion from an early age so we do not choose it rather it chooses us). Hence, I am now faced with finding other things than meat to fast from during this Christian season of Lent. Now if I were to observe fasting forty days and forty nights may not be necessary as many may believe it to be. I can choose a few days of the week or set aside another season in time for fasting. I am not religious and I am entitled to form my own beliefs about my identity and spirituality so I usually do my own thing. Anyways, we are not here to read about the story of my life but for me to share with you my oven barbecue fish steak recipe and a few of my favourite places to find awesome seafood!

Abraham’s Grill Hut (Shrimp Salad and Shrimp Burger)

I love shrimp mainly because there are no bones so I usually go for this option. At Abraham’s located on Munroe Road just after the Flyover you can have lobster, red snapper and shrimp. Their shrimps are jumbo sized and you can have it in a burger, in pasta, in a wrap, in a rice bowl, in a quesadilla, in a salad and as a side to name a few options. The prices vary depending on your order. Although you can rest assured that you are getting value for your money. Their portions make for two servings for myself (I’m a petite eater) and even others who eat larger portion sizes than me. The shrimp is fresh, flavourful and succulent. So if you love your shrimp as much as I do then go ahead and visit them as soon as you can.

(Shrimp Salad from Abraham’s Grill Hut)

(Shrimp Burger from Abraham’s Grill Hut)

2. Sumo Sushi (Shiko Sriracha Shrimp Sushi)

Again with the shrimp craving and I found myself at Massy Stores purchasing some shrimp sushi. I got about eight rolls for under $100.00. It was fresh, sweet and spicy. The trick is to get to Massy Stores and buy your pack of sumo sushi fresh and eat them the same day. If you really love the salty side of things then go ahead and use their packaged soy sauce. For me it tastes better without dipping it into the soy sauce. The price, the attractive look of it and the taste were the perfect for me. There are other shrimp, fish and crab options so pick up a pack when you can.

(Sumo Sushi at Massy Stores – Shiko Sriracha Shrimp Sushi)

3. Filipino Shrimp (At my Filipino friend’s house)

Okay so some of you may be fortunate enough to have some Filipino friends or you may have been to a Filipino themed food party. Well if you have not done either I suggest you do a search to try some of their seafood recipes. Also, if you ever get the opportunity in the form of an invitation to a Filipino dinner get dressed and get ready for some amazing culture cuisine and karaoke. The last time I had Filipino food was New Year’s Eve. There is usually a buffet with fruit, vegetables, fish, shrimp, rice, noodles, pork, goat, and lots of Filipino desserts. Of course, you know my plate has its fair share of shrimp, fish, rice, salad and desserts. Their shrimps are sweet and savoury and it usually cooked with the shell on as some Asian cuisines also do it. It is delectable.

(Filipino Fish and Shrimp – Filipino Buffet New Year’s Eve)

4. Crab Cakes and Fish ( Prive Restaurant)

My brethrens always take such good care of me and so my next bounty of seafood came in the form of crab cakes, samosas, fish and coo coo packed and shipped to me from Prive Restaurant and Conference Center. The crab cakes and fish are seasoned with the Caribbean touch. The crisp exterior and delicate interior of the crab cakes make texture tasting worthwhile. The sweet, tangy and spicy tamarind sauce compliments the crab cakes very well. The fish and the coo coo were the epitome of our ethnic cuisine in Trinidad with the fish heralding at the forefront as the national seafood icon during this period of Lent.

(Prive Restaurant and Conference Center – Crab Cakes and Samosas )

(Prive Restaurant and Conference Center – Coo Coo and Fish)

5. Oven Barbecue Shark Steak

I love Mahi Mahi, Salmon and Shark steaks among other types of fish. I was at a friend’s house recently when they brought two beautiful, chunky and fresh steaks of Shark from the fish depot and I immediately got ecstatic. (Fish Steaks are a big deal for people who do not eat meat so chill out and do not rain on the Pescetarian parade okay) My domesticated persona assumed the position to take over their kitchen as executive chef in less than the blink of an eye. See below my recipe.

Ingredients

4 red limes
1 head of garlic
1 piece of ginger
1 teaspoon of sea salt
1 tablespoon of jerk seasoning
2 tablespoons of fresh chives, shadon beni and thyme leaves
1 teaspoon mustard
1 tablespoon garlic sauce
1 teaspoon black pepper
1 tablespoon olive oil
1 tablespoon ketchup
2 tablespoon red cooking wine
Aluminum foil

Method

Wash and cut the limes and squeeze them over the shark steaks.
Leave the limes in the same bowl of shark and add water.
Allow to soak for half hour to forty five minutes.
Wash out the shark steaks.
Add salt, black pepper, jerk seasoning and rub over the two steaks.
Finely mince the chives, garlic, ginger, shadon beni, thyme leaves.
Add these to the steaks as a rub and allow to marinate.
In a separate bowl mix ketchup, mustard, barbecue sauce, red cooking wine, garlic sauce.
Smother this mixture over the steaks and allow to marinate.
Prepare a baking dish by greasing it with olive oil.
Pre – heat your oven to 350 degrees fahrenheit.
Add the fish steaks to the baking dish and keep any left over sauce.
Cover the dish with foil.
Bake in the oven for half hour (when the colour of the fish turns white it is cooked)
Remove the dish from the oven
Take off the foil and drain off the excess oil and marinade.
Turn the steaks over and brush some left over marinade on the steaks.
Place the steaks back in the oven to dry out a bit (without foil) leave it for fifteen minutes to half hour.
Keep checking them in case they burn.
Enjoy with your tacos, fried rice, grilled potatoes or whatever your heart desires!!!

(Oven Barbecue Shark Steak)

My Quick Picks for Valentine's Day

Posted on February 10, 2016by admin

1.Style them – The gift of style has come to be appreciated by men and women. Your significant other does not have to be a fashionista or a fashionisto to embrace fashion. I am sure they have their own sense of style whether they fancy fitness wear, artisan jewellery, handbags, spa essentials or accessories. Perhaps they are huge fans of sustainable living and they prefer ethical wear. If this is the case then I strongly suggest you make a fashion stop at Blue Basin Stores at the Cruise Complex in Port of Spain. Another bonus here is their sale of up to 50 % on local designer menswear, women apparel and accessories. Their sale ends on February 13th 2016 so visit them to find out more.

https://www.facebook.com/BlueBasin/info/?tab=overview

2. Wine them – It’s the season of love and romance is spilled from the glass of wine that runneth over; well at least for the “winos” out there. Now you can enjoy local wines aged to perfection in just five flavours: sorrel, spice, five finger, pommerac and jamun. These wines were aged for 5 years. All the wines are light to medium bodied, crisp and refreshing. They are available at Unwined Wine Bar, Trade Winds Hotel mini mart, On Deck Pub at Trade Winds Hotel, TnT Wine Cellar and of course directly from 11 Degrees North.

https://www.facebook.com/11-Degrees-North-656560257809429/?fref=ts

3. Chocolate Coat them – At #37 Fitt Street, Woodbrook on Thursday 11th February 2016 Medulla Art Gallery brings you Destination Chocolate’s Pop Up Shop. There you can purchase local artisan chocolate on sale and relish in tasting the “true trini sweet hand”. Some featured products include chocolate gift bags, cocoa products, truffles, cocoa nib brittle and dark chocolates from various local sommeliers in the local chocolate industry. You can also get your tickets for my next suggestion at this Pop Up event.

https://www.facebook.com/events/891391910981283/

4. Dine them – Locals love to adventure together into the realms of food. Mariposa Cafe in Lopinot Trinidad is nothing short of being an epic culinary journey. They are hosting their “Cocoa Inno Foosion” tasting event at Mariposa Gardens in Arouca on February 13th 2016. The highlights of the event include savoury and sweet cocoa creations, bean to bar demonstration and sampling and selling of various cocoa treats. The tickets for this event are $300.00 and are on sale at Medulla Art Gallery tomorrow. So if you or your loved one may be interested in the excitement feel free to check it out.

https://www.facebook.com/destinationchocolatett/?fref=ts

These are just a few awesome local finds right here in Trinidad for the 14th February 2016!! Whether you choose fashion, food or fun or all of them remember your dearest of them all is the gift of giving from your heart!!! Enjoy!!!

Gluten Free Ice Cream – Why Not?!

Posted on December 3, 2015by admin

Nana Ice Cream (serves 6-12)

Ingredients

6 ripe bananas

6 tablespoons of cacao powder

1 cup coconut milk

1 ice tray

1 dessert bullet maker

1 food processor

(I hand grated local cacao blocks and the smell of cacao infused with spices and the texture…oh so earthy and lovely!)

Method (10 – 20 mins )

Peel bananas and throw away the skins (or add to compost heap for your garden)
Chop the bananas
Add them to your food processor and process
Add in coconut milk and cacao powder and process
Fill the ice tray with the new mix
Freeze overnight
Thaw next morning (2-7 minutes)
Add to dessert bullet
Press
Serve

(Nana Ice cream)

( I am in love with my dessert bullet)

N.B.

This recipe is 100 % local!!! You can use almond milk or any milk of your choice instead of coconut milk. You can add other fruits and flavours to the mix. Basically, you can top your ice cream with as many toppings as you like for example shredded coconut or chocolate chips. If you do not have a dessert bullet you can make the mix and store it in a container in the freezer then thaw and scoop when you are ready for a bowl .

You can have a really huge bowl of this and not worry about weight gain. It’s also good for your health. This has a strong banana flavour so it can be an acquired taste for some, an adventure taste trip for others, a more appealing dessert and or an addition to the breakfast bar for my friends out there who suffer from celiac, hypothyroidism, hyperthyroidism and other gluten intolerance (we feel your pain too!)

For my Darlings and Divas

suffering from gluten intolerance…

Let’s Fight this Together!!!!!

Curry Favor for Curry Flavour

Posted on November 21, 2015by admin

I can ascertain that persons who are ‘trinicentric’ and die hard fanatics of ‘trinibagonian’ culture can attest that they have experienced this thing called ‘curry favor for curry flavour’ at some point in their life (if not everyday). So I now share with you some history of our “curry culture” and this discourse on “curry favor” for curry flavour.

Curry has been a household spice used throughout Trinidad and Tobago for as long as I can remember (that’s almost three decades ugh I’m getting old ugh -_- so not enthused). The East Indian immigration via the Fatel Razack ship brought new ways of life to Trinidad such as cooking techniques, produce and recipes. When the immigrants arrived on May 30th 1845 there were many other ethnic groups on the island at that time and so fusion foods became inevitable. Many of their traditional Indian dishes were altered. The cuisine became part of the culture of Trinidad and Tobago. After indentureship many Indians sought to open shops and sell their culinary bounty of delicacies. Soon a fondness and demand for this type of food developed which were quickly matched with accessibility and affordability for this cuisine by all social classes that existed in the then society.

Today, there is still a strong demand for ‘Indo Trini’ cuisine as roti shops are almost never scarce on the island neither is there a shortage of customers. These shop owners have even gone the extra mile to do additional marketing and branding for their product. This is a sustainable business after all. Hosein’s Roti Shop is one example of such an owner. They have done radio, television and print advertising. They also own their own space on the internet. Their packaging is also branded for customer take away orders. Their shop is patronized everyday by almost everyone and on special occasions like this Divali 2015. This year they received such an overwhelming crowd of customers overflowing from their restaurant capacity.

Admittedly, I am not really a curry fanatic ( yeah my palate is kind of ‘unique’ ). Although, I must say every time their curried shrimp promo catches my undivided attention. Hosein’s Roti Shops are located in Tunapuna, Arima, San Juan and Port of Spain. It was pure luck that I was passing by their Tunapuna branch a few months ago when I saw their shop. I knew I had to return to relish in “the truth” behind this cuisine. It is worth mentioning that the shop was clean, the service was attentive and there was sufficient parking.

On stumbling into the shop (literally since my feet were tired in my wedge heels). There were dhal, rice and other vegetables but those were not on my agenda. They were out of curried shrimp (you can imagine my facial expression of dismay). That evening I inquired whether they would be doing more shrimp or not. I believe that’s when I realized I had “curry favor” for curry flavour. I expected that my curry favor for curry food would appease the “food gods”. It was the mere thought that my purchase for this type of food would bring me the blessings of bountiful and beautiful food adventures in the near future (albeit I am not supposed to neglect my diet). Moreover, the visuals from the television advertisement were indeed too challenging to let go from the bran positioned in my mind. The owner offered to cook some more shrimp just for me if I would wait. I think the “food gods” smiled in that moment and of course I waited in anticipation for my order to be filled.

My orders of one dozen of phoulouries with mango sauce and three portions of curried shrimp were filled very soon. Nonetheless, I was quite content with my pursuit for happiness (however short lived it may have been). They were phenomenal in taste and texture. My food adventures take me to so many undiscovered places, people and cuisines that I guarantee you they have all been worth it (whether the experiences were good or bad I would have either learned or shared a thing or two with them ).

http://www.hoseinsrotishop.com/menu.html

https://www.facebook.com/pages/Hoseins-Roti-Shop/116980184998188

I am not the only one who can attest to “curry favor for curry flavour”. Foreigners, international celebrities and socialites who visit Trinidad and Tobago curse any missed opportunity to taste local cuisine. Those who have shared in curry delights have become immediate ‘aficionados/as’ of the cuisine. Recently, Mandy Moore international celebrity actress, singer and humanitarian visited Trinidad for some much anticipated human rights work. She enjoyed it so much that she shared the photo of her first taste of a curry dish from Shiann’s Roti Shop via social media. Mandy had her roti with slight pepper. She was also quoted saying, “I’m hooked.”

Mandy Moore enjoying a curry dish in Trinidad

(Photo Credit : PSI Caribbean)

Just two weeks ago Divali celebrations were in full swing and can you guess what was on the most coveted menu in almost every household and if not every then maybe your neighbour’s house?! This destination definitely has ‘curry favor for curry flavour.’

There are many more contributions that make this destination exotic and most tempting for the international as well as domestic tourists. The ability to indulge in this local Indo Trinidadian cuisine is definitely one of them and a gift to the people of Trinidad and Tobago worth celebrating everyday!

See here is the local tribute:

Click the link to see Nebula 868 (local group) and their ode to curry

in their Justin Bieber’s “Sorry- Parody”

Enjoy!!!

Baked Empanada (gluten free)

Posted on November 3, 2015by admin

Baked Empanada (gluten free)

(20 -24 empanadas)

4 green plantain
2 tbsp olive oil
1 tsp sea salt

Method
1. Peel plantains
2. Use 3 plantains; chop them and boil for 45 minutes(big enough chunks to grate or small enough to process if you have a power food processor)
3. Allow to cool before you process or grate
4. The fourth uncooked plantain can be grated while you wait for the other 3 to cool
5. Strain off excess water in the cooked, cooled plantain
6. Grate or process it
7. Add salt and oil to the processed and cooled plantain
8. Mix in the fourth raw and grated plantain
9. Form a dough in the shape of a huge ball
10. Allow to rest for half hour
11. Find your fillings ( I used curried chip chip, flavoured tuna and cheese)
12. Pinch off a ball the size of your hand or smaller
13. Roll out dough into a round flat shape
14. Add about a teaspoon of filling (enough to allow the empanada to be sealed)
15. Fold the flat shape in half bringing the empanada to close
16. Seal the empanada with a fork
17. You can moisten your hands and dough with a little water throughout the process to make it workable
18. Pre-heat your oven
19. Grease your baking tray (I used olive oil)
20. Place the empanadas on the tray
21. Brush the tops of empanadas with olive oil
22. Bake for half hour or more on the lowest oven heat

N.B.

The change in colour will indicate when it is done as well as the texture. You do not want your empanada to break up with you so make sure it has a bit of a crispy but not arid texture. Also remember it does not need to overcook since the plantains were precooked. I suggest you use a dipping sauce for these empanadas. It can be your own mix of your favourite spicy or sweet sauce.

Gluten Free Fruit Cake

Posted on November 3, 2015by admin

Fruit Cake

1 ripe plantain
2 tbsp olive oil
1 tsp baking powder
1 tbsp coconut sugar
1 tsp vanilla essence
2 cups fruits and nuts chopped
2-5 cups cherry brandy

Method

Blend plantain
Add oil and sugar
Add baking powder
Add fruits , brandy and nuts
Add vanilla essence
Puree (add more brandy and pulse if the mixture is too thick)
Grease baking tray
Add mixture
Bake on lowest heat for 45 mins to 1 hour
The texture will be soft but firm on the outside
A tooth pick can be used to test it but use your judgement

Mini Plantain Bundt Cakes

Posted on October 23, 2015by admin

Mini Plantain Bundt Cakes
Ingredients
1 yellow plantain (peeled)
2 tablespoons olive oil
1 egg
1 teaspoon baking powder
1 tablespoon coconut sugar
1 teaspoon almond essence

Method
1. Preheat oven to 375 Degrees Fahrenheit. (Lower temperature to 275 Degrees Fahrenheit after preheating)
2. Chop the peeled plantain
3. Add plantain to blender and pulse until the texture is smooth
4. Add other ingredients: olive oil, egg. Baking powder and almond essence
5. Again pulse the mixture until smooth.
6. Grease the mini bundt cake pan (make sure the parts in the middle are greased too.
7. Bake them for ten minutes
8. Remove the mini bundt cake pan from oven and allow to cool.
9. After cooling then remove the mini bundt cakes (try loosening the edges first)
10. Handle with care these are very delicate
11. After cooling plate them up and grate the local chocolate over them.
12. Serve

Garnish:
(2 blocks per 2 cakes) grated chocolate from a local chocolate bar (70% cocoa)

Serve the banana ice cream

(Using the banana ice cream recipe in the previous blog post)

Banana Coconut Ice Cream Cups (chocolate smothered)

Posted on October 19, 2015by admin

What you will need

3 cups chocolate chips
¼ cup olive oil
5 bananas
1/8 cup coconut milk
1 mini muffin tin
1 food processor (or blender)

Method

Peel the bananas
Chop bananas
Place them in a freezer bag
Store in freezer for 5 hours (a day or until frozen)
Place the frozen bananas in the processor
Add 1/8 cup of coconut milk
Process
Taste and add more coconut if you desire( or wish to adjust taste)
Put in freezer bag and store in freezer until ready to use
Melt 2 cups of chocolate chips in microwave ( you can add olive oil to thin out the chocolate) or use a double boiler
Monitor to make sure it does not burn
Separate evenly in two bowls
Using one bowl of liquid chocolate coat the mini muffin tin
The insides of the mini muffin tin cup should be well coated
Take the frozen banana coconut ice cream out of the freezer ( you can process it if it is too solid to use)
Add the mix to each cup in the tin
Cover the mix by topping it with the second batch of liquid chocolate
Cover the surface of the entire tin with foil or plastic wrap and store in freezer for five hours or a day or until frozen
Using a knife or flat tipped steel skewer loosen the edges around the cup
Scoop the cups out and plate them

N.B.

Remember they may thaw if left out for too long so make sure you serve them to guests who eat them immediately. Another thing you can do is to pop it back into the freezer until you are ready to serve again.

Level Up or Bow out !!!

Posted on August 8, 2015by admin

Level Up!

The name itself is catchy and surmises connotations of “pushing the bar” rather competing with your regular self to be your better and eventually best self.

Who is the mastermind behind Level Up?

Level Up is owned by former University of the West Indies graduate, Sevastar Ramlogan. Among many other accolades to this title he is also a model. Sevastar is a passionate, ambitious and a young entrepreneur. While fitness and health may not have been in his pursued field of study they are lifestyle traits that define the young Ramlogan. Sevastar is undeniably a fitness buff so he understands the plight of persons who would like to get fit and in shape for health reasons, athletic reasons or even just because they want to be their best self. His outgoing personality and love for life, health and fitness resulted in his lovechild; Level Up. Sevastar is always willing to go above and beyond for his clients to help them get on the right track to a healthier lifestyle. His mantra states, “Set your goals and achieve them! No-one is going to do it for you.”

(Photo Credit : Sevastar Ramlogan featured in OMG Magazine)

What is Level Up?

Level Up is a gym and supplement / nutrition store conveniently located along the Southern Main Road, Carapichaima in Central Trinidad. The customer service there is “leveling up” to premier products and premium quality just for you. Their opening hours are Monday – Friday from 10:30 a.m. – 6:00 p.m. and Saturdays – Sundays from 10:30 a.m. – 3:00 p.m. The in store supplements include protein powders among other vital gym supplies for the fitness fanatic. The store has also expanded to include a gourmet health and food section. So persons who are dieting or have a fancy for gourmet food can also get their supplies right there. Some of these products include Greek yogurt, organic chocolate, quinoa pasta, gluten free flour, organic bread, almond butter, coconut water, health bars, snacks and so much more.

(Some delectable gluten free cinnamon raisin bread I baked from a gluten free bread mix I bought at Level Up! Who knew baking bread was this easy?! I just read the instructions, mixed the batter, allowed time for the raising of the bread. Then I popped that mix in the oven and voila!!!)

Level Up is also doing a promotion next week for all those health and fitness buffs!

There will be lots of samples and surprises in store!!!!

From the team at

Let’s Go Trinidad and Tobago

We would like to wish Sevastar Ramlogan

all the best in his endeavors !!!

To find out more on Level Up see their contact information listed for you below

https://www.facebook.com/Level.Up.Supplements/timeline

Call them at

745-8235