Curry Chicken Salad
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By Creig Greenidge
Ingredients:
Boneless chicken thighs, 4 each
Madras curry powder, 6 oz
Barbadian seasoning, 6 oz
Soy sauce to taste
Salt and pepper to taste
Barbadian pepper sauce to taste
Brown sugar, 4 oz
Mayonnaise, 10 oz
Yellow mustard, 2 oz
Chopped onions, 3 oz
Chopped parsley, 1 teaspoon
Chopped chives,1 teaspoon
Method:
1. Wash and season chicken with curry, soy sauce, salt and pepper, Barbadian seasoning.
2. Bake in a 350F degree oven for 30 minutes.
3. Remove chicken from oven and allow to reach room temperature.
4. Cut chicken into medium dice and add remaining ingredients.
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5. Mix together and place into the refrigerator to chill.
Avocado Cream
Ingredients:
Avocado, 1 whole
Mayonnaise, 8 oz
Lime juice, 3 oz
Fresh cilantro
Salt and pepper to taste
Water if needed
Method:
1. Remove avocado from peel and seed.
2. Place all ingredients into a blender.
3. Blend until smooth.
4. If mixture is too thick, please add water in small amounts to lighten.
Tomato Salsa
Ingredients:
Diced fresh heirloom tomato
Chopped fresh garlic, 2 cloves
Chopped fresh basil, 4 large leaves
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Dice red onion, 2 oz
Olive oil, 3 oz
Balsamic vinegar, 1 oz
Salt and pepper to taste
Method:
Mix all ingredients together and place to chill.
Barbados Garden Fresh Cocktail
By Philip "Casanova" Antoine
Ingredients:
10 sprigs of fresh cilantro
5 slices of fresh cucumber
3 oz grapefruit juice
2 tsps granulated sugar
Garnish: salt & black pepper, edible flowers
Methodology:
1. Muddle cilantro, cucumber and sugar in mixing glass/shaker to extract extra flavor from ingredients.
2. Add grapefruit juice, fill glass/tin with ice and shake to marry ingredients as well as to chill the drink.
3. Double strain cocktail over ice.
4. Garnish and serve.