WE COOKIN': ECLECTIC VINCY CUISINE ©2012
Wednesday, 9 January 2013
WE COOKIN' IN THE GRENADINES
WE COOKIN': ECLECTIC VINCY CUISINE, has been exploring the Grenadines islands; searching for new locations and talent to experience for Our New Season 2013. We had the unique opportunity to share and sample the best recipes using the marine produce of the Grenadines. This was one of my favorite recipes for Lobster and we are sharing it here on We Cookin". The best and only way to really enjoy safely eating lobster is to have them prepared by Chef Wally of Fairview Guest House, in New Montrose; & Joshua's House in Union Island. Lobsters fresh caught, still alive placed on a grill basted with Kim Richards-Ashley's grated fresh ginger, & garlic in white wine & butter sauce, served with roast breadfruit, cucumber, grated carrots & bell pepper garnish. L'Chaim!!!!!
SVGTV
Wednesday, 26 December 2012
HABARI GANI? UMOJA =UNITY
HABARI GANI? UMOJAH=UNITY!!!!! Greetings on this first day of Kwanzaa to all We Cookin', fams, fans, friends, sponsors & supporters. The pix below are of one of my favorite JahMeat© Gluten k-bob recipe,(gluten steaks cube, tomato, bell pepper, onion, 5 fingers/carambola marinated in special sauce & grilled served with red beans and rice Ayisien, zaboca, cucumber salad, fried ripe plantains. As we have reached the end of the year 2012, and usher in the year 2013; let me take this moment to extend my heartfelt gratitude to our We Cookin family. Your constructive comments, suggestions and critique has helped us to grow and improve as We Cookin' is a work in progress. It has been a short while since I posted anything on this blog page, but it does not mean we are not doing anything constructive. We Cookin' new episodes filmed in the fall are currently being edited and can be previewed weekly on
SVGTV
tues. 6:30 p.m.
thurs. 11:30 a.m
IKTV
wed. 5:00 p.m.
fri. 12:00 p.m.
sat. 9:00 a.m.
VINTAGE EPISODES ARE REPEATED AND CAN BE VIEWED ON:
CARIB VISION'S 22 CARIBBEAN STATIONS , 3 U.S. STATIONS & COMING SOON TO CANADA & U.K.
mon. 8:30 p.m.
tues. 12:30 a.m
wed. 10:30 a.m.
WE COOKIN': ECLECTIC VINCY CUISINE, LOOKS FORWARD TO YOUR CONTINUED SUPPORT. STAY TUNED TO THIS BLOG PAGE & TO OUR FACEBOOK PAGE "WE COOKIN'" & ALSO LIKE OUR PAGE "WE COOKIN': ECLECTIC VINCY CUISINE".
CONTINUE TO SUPPORT THE LOCAL FARMERS, FISHERFOLK & FOOD PRODUCERS OF SVG.
BEST WISHES OF GOOD HEALTH, LOVE, JOY & PROSPERITY IN THE YEAR 2013
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Thursday, 15 November 2012
WE COOKIN' LINKS ON YOU TUBE

WE COOKIN’:ECLECTIC VINCY CUISINE©2012, is a
weekly cooking show, featuring the local and international Chefs of St. Vincent
and The Grenadines. Each week on WE COOKIN, these culinary artists will
demonstrate their skills and talents, using the fresh agricultural and marine
produce of St. Vincent and the Grenadines. These weekly series, are 30 minutes
long including ads; and premiered its second year in October, 2012; on Island
Koncept TV, SVG TV, and Carib Vision both
during prime time and off peak hours. We are Offering Advertising space to
small enterprises and corporate businesses, within St. Vincent and the
Grenadines and the surrounding region.
At the request of our viewers, we have attached the link on You Tube, for two of our episodes made in the previous year. This is for your viewing pleasure, please have a look and post your constructive comments on the You Tube link. Please feel free to share with your family and friends round the globe.
http://www.youtube.com/watch?v=7h2vqC5Rkeg
http://www.youtube.com/watch?v=wGTUytcn8cc
http://www.youtube.com/watch?v=lkpWvhbtpuo
I am also including one of my favorite recipes each week on this blog, for you to try. This is the recipe for Pigeon Peas, featured on the You Tube Link. I will also add the recipe the Yah Meat/Gluten Steaks, that can be served with the peas or separately. Don't forget to share your constructive comments, ideas, and ways we can make our program better. Enjoy!!!!
PIGEON PEAS
Pigeon
peas is a popular legume widely used in the Caribbean and other parts of the
world. Also known as congo peas, gandules, evidence of the earliest cultivated
pigeon peas were seeds founds in India dating back several thousand years. It
is a widely used during the Christmas season in the Caribbean, to make soups,
stews, combined with rice and corn meal coucou.
ITAL PIGEON PEAS
INGREDIENTS:
1
LB. OF FRESH PIGEON PEAS (FROZEN OR CANNED WHEN NOT IN SEASON)
1⁄4
LB OF FRESH PUMPKIN
1
SMALL ONION, 2-‐3 GARLIC CLOVES
2-‐3 VEGETABLE BOUILLON CUBES
1-‐2 FLAVOR PEPPER
1
TSP. EA.OF FRESH OR DRY MARJORAM & THYME
1TSP.
ONION OR GARLIC POWDER
1CUP
FRESH COCONUT MILK (CANNED, CREAM OR POWDER CAN BE SUBSTITUTED)
3TBS.
OLIVE OR COCONUT OIL
PROCESS:
Wash
and drain peas. Peel and remove pumpkin skin and seeds; cut into medium size
pieces. Peel, cut & dice onion into medium size pieces. Place in pressure cooker or kettle, peas with
pumpkin, onion, garlic, and bouillon cubes. Cover with water, cook ingredients
for 25 to 30 minutes or until peas are tender.
Remove
from burner and let sit for 5 minutes. Add coconut milk, oil, marjoram, and
thyme. Stir ingredients in peas, cook for another 10 to 15 minutes more , stirring
frequently. Make sure peas are very
tender and all other ingredients are almost dissolved in the stew. Remove from burner.
May
be served as a side dish with rice, coucou, or provisions.
1lb. peas serves 4-6
portions
yah meat/gluten steaks
YAH Meat/Gluten
Steaks are easily made from whole wheat ,unbleached or Gluten flour. Gluten is highly rich in protein and may be
substituted for meats, poultry or fish recipes.
INGREDIENTS:
5-15 LBS. OF WHOLE WHEAT, GLUTEN OR
UNBLEACHED FLOUR
1-2 LARGE ONIONS(peel & cut in
medium size pieces)
1 WHOLE HEAD OF GARLIC(peel and set
aside 4 cloves , chop remaining
garlic set aside for marinate)
5 CIVES STALK(wash and leave whole)
2 CELERY STALKS(wash & cut into
med pieces)
2-3 BOUILLON CUBES
2-3 FLAVOR PEPPERS(cut remove seeds
and keep in halves)
1/8TH LB. FRESH GINGER ROOT(peel
and chop finely)
1-2 CUP MOLASSES
1CUP SOY SAUCE
2TBS. SCOTCH BONNET PEPPER SAUCE
2TBS. CHOPPED : FRESH THYME, SHADO
BENE, & MARJORAM
PROCESS:
In a mixing bowl add the amount of
flour desired, add water and shape into large dough balls as if you are making
bread or very large dumplings. In a very
large pot of water let these balls soak for 15-30 minutes.
Before starting to wash your gluten,
place a large soup pot on the stove. Add enough water to cover the amount of
gluten you will be making. To the water add: chopped onions, 1tbs ea. Of herbs;
2-3 Bouillon cubes, 3-4 garlic cloves, celery, cives,. Add 1tbs. ea. Thyme,
shado bene, & marjoram.. Let broth come to boil while you wash the starch
out of the flour to get the gluten.
Place yourself at the kitchen sink
with a colander. Remove the balls from soaking.
Place 2-3 in colander under running water and begin to wash the starch
out of flour until the residue left in
your hand, is glutenous matter, as indicated in the photograph. Repeat the process until all the flour balls
are washed ; starch free and you are left with the gluten.. Place all gluten
balls in the boiling broth and let cook for about 30 minutes or until all balls
swell into big dumplings. Remove from
burner. Let Cool, Drain and cut the balls into desired size pieces.
Season the Yah Meat chunks with a combination of the 1-2 cups molasses, 1 cup
soy sauce, 1tbs. of herbs, 2 tbs. chopped
ginger, chopped head of garlic, & 2
tbs pepper sauce. Mix in all ingredients. Let marinate until you are ready to
cook as substitute for any meat, poultry of fish dish.
*1lb of wheat or unbleached flour will
yield 1/2lb of gluten
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