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=jQ4iblq7ZWs


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)

1/8^TH 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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