Snackshot of the Day: Cuz's Blue Marlin Cutter in Barbados


The Daily Meal's editors, contributors, and readers dig into some pretty great restaurants, festivals, and meals. There's not always enough time to give a full review of a restaurant or describe in depth why a place, its food, and the people who prepare it are noteworthy, so Snackshot of the Day does what photographs do best, rely on the image to do most of the talking. Today's Snackshot is of Cuz's blue marlin cutter in Barbados.

Cuz is outside Bridgetown, just off Highway 7 in the parking lot next to the beach at Needham's Point before you climb the hill to the Barbados Hilton. It's just a little shack, but this is a fish sandwich with a following. Beach bums, locals, taxi drivers, kids off from school, they all line up for Cuz's blue marlin sandwich. The sandwich consists of salt bread, lightly pan-seared blue marlin, tomato, lettuce, and pickle, with an option of either a fried egg, or cheese. You put the sauces on: mayonnaise, barbecue sauce, and, of course, Scotch bonnet sauce.

The salt bread (named thusly because many other Bajan breads are sweet) has a thin crust and a chewy interior. Inside, the juicy fish steak has a very light, peppery breading and wet flakes. You get a choice of fried egg, or cheese (Anchor New Zealand Cheddar, the cheese found everywhere in local grocers'). Anyone shy about mixing fish and cheese needn't worry — the meat isn't fishy, and the thick slice of soft cheese pulls the bread and fish together. The crunch of the pickle and its vinegar is key to flavor and texture balance, and the make-you-sweat Scotch bonnet sauce makes you feel like you've accomplished something.

You may not be a believer in the fish and cheese combo, you may not be a believer in a fish sandwich... period. But trust me, I've been saying this now for years, and it's still true: this is one of the best fish sandwiches in the world, heck, one of the best sandwiches in the world. Try it. You'll be a believer.

Read more about The Daily Meal's Snackshot feature. To submit a photo, email jbruce[at]thedailymeal.com, subject: "Snackshots."


10 Places To Grab Lunch In Barbados

True travel foodies plan their day around their meals. Here are 10 of our favourite places to grab lunch in Barbados. How many have you been to?

Calabash Café
Located at Bougainvillea Barbados overlooking the stunning Maxwell Beach. Calabash Café is known for its tantalizing international dishes and the local flavours of Barbados. Calabash Café is great for families too! There&rsquos a kid&rsquos menu with several favourites to choose from. After lunch, enjoy a long walk across the white sandy shores or a dip in the sea.


The Orange Street Grocer

Spend a day wondering the scenic Speightstown on the north-west coast of Barbados. The Orange Street Grocer is located on the Speightstown boardwalk with stunning views of the ocean, pier and sunset (if you stay on for drinks after lunch). The Orange Street Grocer is known for their pizza, salad and desserts.


Little Bristol Beach Bar

Speightstown was formerly known as Little Bristol hence the name of this popular beachfront pub. Speightstown is easily accessible by public transportation. Hop on the &lsquoSpeightstown&rsquo bus and get off at the last stop in front of the bus terminal. From there, walk towards the traffic lights, turn left, then turn right and walk for about 3 minutes and you&rsquoll find Little Bristol Beach Bar. Walk with your camera to capture the beauty of rustic Speightstown. Little Bristol offers sandwiches, burgers, local favourites and cocktails of course!


Cuz&rsquos Fish Stand

A trip to Barbados is not complete until you have had a Cuz fish cutter?! Featured in international magazines as one of the best sandwiches in the world! Cuz has one thing on its menu, a lightly pan seared blue marlin fish steak in a salt bread. Add cheese and other toppings including the popular Bajan pepper sauce. Cuz Cutters is a small shack with no tables and chairs for dining, but it is located on the beautiful Carlisle Bay so you can enjoy your sandwich on the beach.


Sahara Arabic Grill and Falafel

Family run with love and passion, Sahara is a fast-casual restaurant with 5-star meals each made to order and carefully plated. Sahara was the first restaurant in Barbados to start taking orders online. We strongly recommend ordering ahead of time as they can get quite busy and wait times can get long (but trust us, it is worth the wait!) Try the falafels, they are a crowd favourite!

Outstanding food at reasonable prices, Salt Café is rated #1 out of 38 restaurants in Hastings Barbados on Trip Advisor. The menu features fresh local ingredients and has vegetarian and gluten-free options as well. Salt is said to stand for &lsquoSimon and Lauren Tempro&rsquo the names of the lovely couple who own and operate this modern family run café. We strongly recommend making a reservation as Salt Café is a popular lunch spot for locals and visitors alike.

Bliss Café started the New Year by opening a new location in St. Lawrence Gap (where Luigi&rsquos Restaurant used to be). Known for their fresh waffles and crazy milkshakes Bliss Café is a family run, breakfast lover&rsquos paradise &ndash or place or pure &lsquobliss&rsquo. They also serve homemade panini&rsquos, natural juices and all-day English breakfast. How good does this deluxe savoury waffle with ham, spinach, a sunny side up fresh egg and honey mustard sauce look?!


Happy Days Café

Rated #1 out of 36 restaurants in St. Lawrence Gap on Trip Advisor, Happy Days Café is the place to enjoy a casual breakfast or lunch before a day at the nearby Dover beach. The menu has something for everyone and is reasonably priced but walk with cash as Happy Days Café does not accept card. Happy Days friendly service and tasty food has allowed them to build a loyal, returning customer family.

A taste of Jamaica in Barbados! Enjoy authentic Jamaican jerked meats, ackee and saltfish, patties, rice n peas, oxtail and more at Irie Foods located on Dover Road. Dover is just a short walk from Bougainvillea Barbados, there is a lot to see and do in the area, including a popular surf school. Take your time and explore Dover before experiencing the flavour of Irie Foods.

Overlooking the specular Oistins Bay, Surfer&rsquos Café offers a laid back, island life atmosphere with great service and delicious food and drinks. The cool vibes and rustic charm paired with the free wifi will make you never want to leave. Their menu is surf themed and includes favourites like the &lsquoLong Board Omelet&rsquo and the &lsquoFreights Flying Fish Cutter&rsquo


Snackshot of the Day: Cuz's Blue Marlin Cutter in Barbados - Recipes

We stop several times to enjoy a quick bite. Can’t go wrong here. There is only 1 sandwich but 2 options with or without cheese. Loved it! Best thing- only $5.

114 - 118 of 1,699 reviews

We were swimming on Pebbles Beach chatting with a JetBlue pilot who told us not to miss out on a Fish Cutter from Cuz’s. So we added that to our list to make sure we didn’t miss out. His location is right off the beach and has a table or two just outside. The only two items available are Fish Cutters – with or without cheese. We had one with cheese and one without. I would say I liked them equally. The fish was blue marlin and it was very good. There are plenty of condiments right at the order window to dress the cutter up however you want.

The owner is super friendly and one of the things I loved the most is that its super quick food – I had my cutter in less than a minute I think. The buns are awesome too!


The Cliff

Stunning views await as you arrive at The Cliff restaurant in Durants. You might catch a glimpse of the stingrays or fish playing in the waves as you dine in the elegant open-air venue set on the cliffs above the sparkling water.

If you enjoy dishes like savory snails in puff pastry and delectable drinks like green tea mojitos, you’ll find The Cliff more than satisfactory. The restaurant brings the island’s greatest fare — crab, shrimp, mahi-mahi — together with the elegance of European dishes like foie gras and Scottish smoked salmon. Their signature dishes include snow crab cakes, prime beef tenderloin, and truffle parmesan fries.

The service at The Cliff is impeccable, the views stunning, and the food indescribably delicious. You’ll need to make a reservation to ensure you have a table. Wait for a cliff-side table to open up if you can — though all tables offer at least a glimpse of the sea.


A Road Trip Through Barbados Shows Off the Island's Wilder Side

Hours into my Barbados vacation, at Chill Café Bar & Grill, an open-air beach bar on the South Coast Hastings Boardwalk in southwestern Barbados, I'm calming my nerves with a club soda. My bar mates, all locals, assure me that I'm not the first visitor to fall prey to a pothole. The local mechanic, I'm told, cruises around bailing out Americans unaccustomed to left-side driving. Navigational challenges aside, Barbados's landscape, ranging from secluded beaches to jungles to mountain villages, is best explored by car. It's small (about 170 square miles) and manageable, and the curvy, narrow back roads force you to slow down and admire the scenery. Many travelers associate Barbados with the wide beaches, opulent retreats like the Colony Club, and polo games of its Caribbean-facing coast, but its less-visited Atlantic side has a wild, bohemian flavor that is equally appealing, and the contrast between the two makes the little island feel a lot bigger.

Barbados is one of the only Caribbean islands where you can surf, so I kick off the trip with my first-ever lesson. Out on Freights Bay, on the south coast, the swells are gentle and the water is as soft as suede. Zac, my instructor from the surf school Ride the Tide, shouts encouraging mantras at me. Hungry, I head down Highway 7 to Cuz's Fish Stand, a Brownes Beach stalwart that serves flying-fish sandwiches two ways: “Cheese or no cheese.” (Correct order: cheese.) In the village of Oistins, I make a sharp turn onto a side street after glimpsing the bright blue water of Welches Beach, a blink-and-you-miss-it sliver where I have the sands almost all to myself. As the sky starts to darken, I walk to Pat's Place, next to Oistins Fish Market, for dinner: grilled marlin with a garlicky marinade and macaroni pie. Given that it's shoulder season, there isn't much happening aside from the dancehall tunes by local legend Demarco wafting from a nearby bar. Soon after sunset I return to my laid-back hotel, the 10-room Little Arches, and fall asleep to the sound of whistling frogs.

Few smells are better to wake up to than fresh-baked banana bread. I try a slice, watching the tiny yellow birds going for my crumbs, then head 20 minutes eastward to the funky Bajan café Cutters, which I was rightly told has an omelet to die for. Just north is Shark Hole, where today there are massive waves thundering over the coral reefs, flooding the beach. Even though I can't lie out, it's a spectacular photo op. Fifteen minutes farther north, past colorful chattel houses and churches, I arrive at a dead end and take the slippery footpath to Bottom Bay, which is serenely calm. Tempting though it is to stay on the beaches all day, I can't miss the dense jungles and hilly farmlands of the interior. Highway 5 starts the 45-minute journey to Hunte's Gardens, an otherworldly botanical garden in a large sinkhole on a former sugar plantation. The road turns bumpy for the last 10 minutes before PEG Farm, a biodynamic farm and nature reserve. I stop at their café for star fruit-basil juice and lemon cake, both freshly made. As I veer north through the jungle and back toward the coast, the route gets twisty and mountainous. Rain-slicked waist-high grasses whoosh against the car doors. Finally I see my destination: Bathsheba, a world-famous surf break that lies just beyond the coral.

My home base on the west coast—often called the Platinum Coast for its monied reputation—is the House, a 34-room beach hotel. From there, it's a short drive through farmland to Earthworks Pottery, where artists mold clay vases and fire them in huge kilns. Continuing on Highway 2A, I reach the quiet shoreline of Six Men's Bay. A friendly guy named Omar offers me island tips before inviting me to “chill and drink rum,” but I need to press on toward Speightstown, Barbados's first major port (and sister city to Charleston, South Carolina). Once there I'm surrounded by peachy-toned colonial architecture. I stop at the Orange Street Grocer for swordfish and greens in a bright space that could have been imported from Malibu, then visit the small but impressive Gallery of Caribbean Art. On the way back to the House, I grab a mango smoothie at Adrian's Corner, on Mullins Beach. With that day's list of Barbados vacation adventures done—and my left-side driving skills a little more polished—it's finally time to chill and drink that rum.


Barbados Underground

****************************
As a boy coming from a plantation in St. Andrew, my first introduction to farm life was met with disdain and somewhat shame, as the agrarian life style was a total humdrum. Compared to escaping to the beaches of the East Coast road or even visits to Edgewater gully and Long pond, … why should I be feeding chickens, watering cows and washing down the dirty pig stys. For those who remembered, Onions was a champion boat builder and racer, earning the nickname of Gibber. I was a good fisherman too, holding many baby travali and pompas with only a spool of 10 lb test, purchased with misered pocket money gotten from the farmland chores.

Why I preferred visiting the pristine white sands of Cleavers Hole, flicking for sea cockroaches (which were placed in a sand filled bucket as bait), than cutting sheep and rabbit meat, in the hot midday sun. Preferred, baiting a white cockroach on a jack hook, and tossing it in Bathsheba cooling waters and waiting for that nibble ..dit dit boom, as the fish exploded at the end of the line, making a mad dash to escape the pain of the barbed hook.

As I matured more in years, this farm hand was informed he would be going Cawmeer, and as such would need to hone his skills more in the direction of a doctor or lawyer…feeding the pigs and cutting sour grass was now a chore for the hired hands.

I was to find more time for reading Wordsworth and Shakespeare and that lot. Equally during this time, I discovered a true love for pig and palate. Every Saturday, Mama Gibb indulged in the art of making swine n brine (as it was known then)…and became somewhat of a connoisseur. The concocting of steam potatoes in pre-washed cow intestines with a benevolent measure of the pork and cucumber n pepper (oh yes plenty) collaborated nicely with a ripe aged breadfruit. The smell was also most heavenly, and every Saturday around 11.30 a.m, cars could be seen in a long line up and down the cart road,… their occupants, utensil in hand, awaiting a supple measure of the intricacy that was sold to pay for my Waterford education.

With time, I also got involved in the art of “swining and brining”and to good measure. With good jocose..” Snout, D souse ent dun yet ?” could often be heard when I should have been into Chaucer for the Monday’s exam. Oft I could be seen up to the elbows, stirring the ever now popular Saturday bajan delicacy and afterwards when all the cars were gone, self indulging in glorious soliloquy.

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Jesus peace man that picture is the most mouth watering pic of pudding and souse I ever see … Pity they don’ mek it like that anymore. Nowadays it is boring over sweet steam pudding and mash up pig head … stupse!

@ islandgal246 | July 28, 2012 at 6:39 PM |
What does PIG stand for? Pump up, Insert , Gyrate? Old Onions is a cultured man who read Chaucer and Shakespeare at School. You don’t expect him to get involved in such “manly’ activities.

@ Old Onions: You are the same Gibbs boy that was so quiet and gentle manly at school? What’s up, rich boy Win? I right or pulling the wrong card from the pack? Remember pitching marbles on the famous “drop shot” rock?

yeah things tight but you sure know how to pig out. ! i too grew up not wid the farm life experience but wid family ties in de puddin/souse business ,me wasnt too keen on de puddin but i love de souse.

@ Miller
If I told you that either I will have to shoot myself or you…..and I sure we both want to live to see “the beast” eat “the bolt “…lol

@ IsalGal that lil pig you got …in trouble….Snout.

their occupants, utensil in hand, awaiting a supple measure of the intricacy that was sold to pay for my Waterford education.
***********

Yuh mean you didn’t get any “free education”? Or is this a bit of poetic license where you stretch the truth? Who picked sheep and rabbit meat in the midday sun? don’t you know that only “Mad dogs and Englishmen go out in the noon day sun”. I used to pick my rabbit and sheep meat (not pond grass that gave the rabbits mange) in the evening after school.

Seems that even in little Barbados the terminology changes depending on where one lived, we used to call sea cockroaches “cockles”

Puddin’ N Souse my comfort food.

old onion bags wrote “I was a good fisherman too, holding many baby travali and pompas with only a spool of 10 lb test.”

If that statement is true, you are one of the best fishermen Barbados has ever produced.

I used to hook cavally’s with 25lb line and they used to burn my hand. We used to fish with 50lb line for pompas.

I did catch a fairly big king mackerel on 20lb hand line.

I have switched to rod and reel now I getting old and I do use 10lb to catch salmon in the 30lb range.

I got a big ass pot of carambola chutney simmering pon the stove since 5.00 pm and should be ready for bottling round midnight tonight. The best in town. Place yuh orders.

Very nicely written Mr.Onions. Cawmere is after all, well known for the Arts.

I went to the ‘Other Place’.

A good piece of the old days. Remembered when a lady in the Sugar Hill area used to do the Black Pudding and souse over there on Saturdays ,and early on Saturday foreday morning after she took put the first lot of black pudding out of the big pot, she would hand it to the boys . Some used to fight like dogs to get some of that ‘Goo Goo” water. There must have been something good in it, as these boys all grew up to be big strong men,.

And I always thought that De Onions ent had boy days.Shame on me,but thanks for taking us all back in time.Dat was when we all saw eye to eye.Now De Onions is de very one causing all this strife.Wicked man dat.

@ Hamiliton
Strife? What strife…you chose the wrong party, not me….lol
@ Hants
Read what you see, not what you wanna see…..as a boy “holding many baby travali and pompas with only a spool of 10 lb test,”…’baby’ is the operative word….Bromley boy…lol
@ Crusoe……..with thanks
@ Sarge…….seems like you got yours free……but should have remained cutting rabbit meat instead…….You Joe Crocker cockerel you…lol
@The Colonel………….tippin a stingy brim,…the bust water is normal when the intestine burst…the old people used to tell the children around the pot to whisper..or the cow belly holding the puddin would burts…
@ IslanGal………Dun know you did aT&T nutgrass root from Lavanteel…and I soon killin that lil pig..lol

SCARBOROUGH, Tobago, Friday July 27, 2012 – Barbadians have been howling long and hard over the cost of living in “the land of the flying fish”, but at least they’ve never had to fork-out TT$5,000 (US$833) for a dolphin and 14 flying fish.

Bajan boat captain Ricardo Elliott wasn’t quite so lucky.
The Barbadian skipper was given until today to pay a court fine of TT$5,000 or serve four months hard labour after he pleaded guilty to a charge of fishing illegally in Tobago waters.

The Scarborough Magistrate’s First Court was told that Elliott, 37, and another fisherman had been observed fishing in Tobago waters last Thursday by the Trinidad and Tobago Coast Guard.

When their vessel, Pride and Joy, was stopped and searched, a dolphin and 14 flying fish were found.

The catch was confiscated and distributed to a charitable organisation in Tobago.

Bajan boat captain Ricardo Elliott wasn’t quite so lucky.
The Barbadian skipper was given until today to pay a court fine of TT$5,000 or serve four months hard labour after he pleaded guilty to a charge of fishing illegally in Tobago waters’
what was all the hullaballo in the media comig out of a trinidad conference three weeks ago that our fishermen would be treated humanely and a fishing agrement was imminent.
lord have mercy onions that puding and souse picture lok inviting.

Another Bajan Sunday morning tasteful:
fried souse

Take any left over souse (that was refrigerated) and lightly saute in small frying pan for 3 mins, enough time to slightly re-warm. Put that aside. Take any puddin (that was left over and refrigerated) and do the same. Take out and put by souse. Take two eggs and fry until brown n crispy in the remnant juices left in the pan……Eat immediately with some bran bread or rye…..and a cup of Ovaltine….murderous .

Another Bajan Sunday morning tasteful:
fried souse and left over puddin

Lord mek peace that sound delish onions. Lightly saute the souse with fresh sliced onions do the same with the pudding. Left overs at the bestest. Onions look leave out the politics and start a little 2 by 3 restaurant its the only time you will get my support.

hah ! nah! too much cholesterol ! just little souse and some liver and a bowl of cou-cou!

@ Puddin Luver
LOL LOL….Onions cud do a ting or two..thnks.

@ac….Cow liver or pig liver….my taste bugs tantalized….Harslip cutter wid pepper sauce and a cold coke..Whaloss!

Add a little carambola chutney pon de puddin and mek it snort!

For those who say that traditional pudding & souse gone through the eddoes. Not true. I’ve had some serious plates of delight over the years during my culinary travels of the island that I am documenting. And strangely enough as I did not feel like gine too far (I live in Ch Ch) was sent to Golden Sands yesterday on Maxwell Coast Rd. Sweet, sweet it was. Pudding smooth and delicious, souse with all the features, tongue & head – a delight.

Now Old Onion Bags…I would like permission to quote you in my pudding & souse section please? Maybe even in Old Time Ways section of the book. Super job at describing the good life. The book is called Barbados Bu’n-Bu’n and will be out hopefully in time for Xmas this year.

Island Gal….call muh….I want a jar of Carambola Chutney please…. I am as serious as a judge. Carambola section needs it and so does my taste buds. Thanks for offering…..

We need to ENLARGE these servings…Granny..D roti white like snow..wow

Onions I got some chutney $12.00 a bottle I will deliver to a spot you name de place. Leff muh money behind a rock and will leff de chutney pon de rock.

Rosemary I will see you later at de place!

@ Rosemary…..by all means ….quote the whole thread if you care…

@ IslanGal……I frighten fa you….lol

While we at it…who could remember a SNOW BALL, on Sundays?…..dash aside a snow cone by miles….who could forget the hub cap bell?…..the taste was like nothing else…..or the box card wid side glasses and shaver..
I would love a true bajan snow ball for 25c right now!

….Harslip cutter wid pepper sauce and a cold coke..Whaloss!

Old Onions my apologies. Didn’t realise you were hooking swallow tails and little cavally’s.

We did that when we were boys, but around age 10 we graduated to hooking the bigger fish.

Glad you learned to fish Onions because you will still be able to feed yourself when Gabby’s riots start.lol

You sizzled then sizzled again and you were still fresh. I was like a little boy who was kept out of the kitchen. . . expectation overwhelmed me, many thanks.

Okay guys…I would love to put a section in the book of all the good eating things you all remember from way back when…if David gives permission I will say that it was taken from BU etc. etc. And I will use all the lovely names you give yourselves. Please remember I will check foolishness, so doan mess ‘roun if you want to play this game. I serious as a judge but not as devious! Gotta run…have a meeting….then home to cook a roast chicken with sweet sweet spicy stuffin’, a macaroni pie, some boiled ochra and much friend platain if I can find some ‘pun de road. And ‘eff I get a breadruit, will make the stuffing with same ’cause dat is one lovely stuffin’ to mekk. Have a wonderful and blessed day….

Island Gal…call muh or message muh. Dat Carambola Chutney got my tastest buds ‘quirling’ up.

That is fine Rosemary, BU is open source.

Wait till she taste my Frizzled Salt fish n yam pie….or Breadfruit Creole wid cheese sauce and pig tails…..or Eggplant gin jong…Baked Rainbow Travali stuffed wid bayleaf….Ah boy!

From reading this thread I see that we can share and care for each other. ac, this proves that we can leave out the name calling of OSA.

Onion slop biscuits with english potato and saltfish-all mixed together- used to cause fights in my house.
Too sweet man.

all yoh got to do is wrap a sardine in an omelette .. Proper

All a wunna may have to replace the steak and duck a l’orange with some Bajan poor people food.Old onions,

Radio and now BAFBFP coming with some serious survuval cheap food.

Poor people food Hants? Salt fish dear than fresh fish, pork ent cheap. Right now we might have tah ketch Rame. pigeons and doves.

You want pauper food … check this

Sautee onions and a bit of garlic with some ketchip and a touch of mustard. Add Smoked herring and cover for about 15 min on a low flame. Pun de side you could have a slow pot going with some seasoned chopped eggplant …

My God, sweet man, only pun a Sundy though …

I just read to say that you got a “Big Ass” ….!

Baffy I hear yuh got a small toetee!

HA HA HA … Wah is a toetee … HA HA

What she trying to tell yuh B, is that yuh ain’t got nuh lot ah size below the waist. In Trini parlance “toetee”= dickey.

Anyone has the recipe for Guyanese Oil Dun. Willing to trade for the recipe for Eggplant Jing jong……

Onions it is oil down and it is from Grenada, Guyanese do a cook up, Trinis also do an oil down. I will ask my mother and some Grenadians.

Looks like we have to rename Onions ‘The Bellyist’.

Here is Onions’ Frizzled Yam Pie

1lb salt fish (cooked de-boned)
1 lb yams
12 oz cabbage
2½ oz butter or margarine
2½ oz onions, grated
1 egg (set aside some white for brushing)
4 oz cheese, grated
parsley or tomatoes to garnish

Instructions:
Cut up cabbage and half of the salt fish very finely, sauté in butter with onions, season to taste, and set aside.Keeping the other half of the salt fish to frizzzle fry separately as a final top garnish.
Peel and boil yams until very soft, crush while hot in a large bowl with fork.
Add egg and beat with a wooden spoon until it becomes white and creamy then set aside.
Line a well-buttered pie dish with some of the yam mixture then put alternate layers of cabbage and cheese.
Cover with remaining yam and brush top with egg white.
Cook at 375 degrees Fahrenheit for 10-15 minutes until golden brown.
Garnish with parsley or halved tomatoes and the frizzled salt fish kept back.

LOL David the french have a name for this a Gourmand
Onions and those of you who like to cook this a collection of my recipes
http://benthamshouse.blogspot.com/search/label/recipes

Gourmand….A person given to excess in the consumption of food and drink a greedy or ravenous eater. A gourmand is a person who takes great pleasure in food. The word has different connotations from the similar word gourmet, which emphasizes an individual with a highly refined discerning palate, but in practice the two terms are closely linked, as both imply the enjoyment of good food.

@Old Onion…I have a traditional recipe for Grenada Oil Dong…that is where it originates…had some Grenadian workers make it for me in the Spice Garden grounds…so you can imagine…my book Culinaria:The Caribbean, now only available as a used/or used new copy on the net has the recipe…but I would gladly share for yours…yours first…I doan trust men and particular one called Old Onion Bags unless you got a real bad heart, a pacemaker, plenty money and looking for a honey to share your little bit of life with.

Nah IslanGal…cooking is but one of my hobbies the others are boating and fishing for the Blue Marlin and wahoo and cudda…..Land cuddas too lol

Sure Rosie..I will go into my recipe box again..hold for Eggplant Jing jong

Onions’ Eggplant Jing jong

Ingredients:
3 med.eggplants (peeled and thinly sliced)
2 whole sweet peppers
1 cup skimmed milk powder
1/2 cup white flour
2 ozs butter or margarine
1 tsp baking powder
Oil for frying
clove, nutmegs,cinnamon, sugar
Milk for mixing

Syrup:
2 cups white sugar
2 cups water
2 drops yellow coloring
6 cardamoms
Instructions:
Mix milk powder, flour, baking powder and margarine till mixture looks like breadcrumbs.
Knead with milk to form a soft dough.
Set aside for a few minutes.
Form small balls with mixture. (If mixture has hardened, add more milk and knead).
Heat oil on low flame, fry a few at a time and set aside.
Boil sugar and two cups of water for five minutes.
Add yellow coloring and cardamoms.
Add the fried balls and boil for five minutes.
Cover and let stand for six hours without opening.
Take thinly sliced eggplant wedges and rub with bajan seasoning. Saute the lightly in olive oil or butter.Set aside to cool. Take sweet peppers also blanche in frying pan with remnant oil of eggplants. Add 14 of water and place back in eggplant. Add a 2 oz. sugar, a dash clove nutmeg dust and cinnamon to taste, cook for about 5 mins to thicken.Serve as a side with the Jing Jong balls . (Make 18-20 jing jongs )

I got a new recipe called Mash Up Toetee …. HA HA HA ..

LOLLL ..Baffy yuh too sweet

D two of wanna shud marry…..would mekk 2 good Jing jongs…lol

Hey Rosie….just got an email from a lady friend who seems to faster to the draw….never mind….you can still submit yours if any different…OOB

Ingredients
Oil Down1/2 lb Salt meat( pre-soaked overnight)
1 large Breadfruit peeled
2 cups coconut milk
1 medium onion chopped
8-10 young dasheen
1 sprig celery, chive and thyme
2 medium carrots chopped
2 green peppers chopped
1 lb dumplings
2 tps tumeric (saffon)
Instructions
Boil salt meat for 15 minutes in a heavy pot.Add onion, celery, chive, thyme and seasoning pepper. Wash Breadfruit, cut into large pieces and arrange above meat. Add carrots and dumplings
Wash dasheen leaves and spread on top of the breadfruit. Add coconut milk and tumeric
Cover the pot closely, cook on medium heat until the coconut milk becomes oily and all the water is absorbed.

Preparation of Coconut Milk
Grate 1 whole coconut
Add 1 cup (250ml) warm water and let stand for 15 minutes.
Strain mixture through a fine sieve, press on coconut to squeeze out all of the milk
Makes 1 cup

Preparation of Dumplings (add coconut for coconut dumplings)
Place flour, coconut, salt, margarine and oil in a bowl. Gradually stir in water to make a stiff dough.Turn onto a lightly floured board and knead for about 2 minutes. Make dumplings in desired shape. Slide dumplings into boiling water. Cover and cook for about 10 to 15 minutes.

Serve with a nice ice cold glass of Mauby or Passion fruit juice…..mmmmm

@ IslanGal
Hope you like Doubles…..lol
Trinidadian Bara Bara

Ingredients
Bara/Doubles:
2 cups flour
1/2 tsp salt
1 teaspoon curry powder
1 teaspoon gheera (cumin)
1/2 tsp ground pepper
1 teaspoon yeast
1/3 cup warm water
1/4 tsp brown sugar
Vegetable Oil for frying
Filling (Curried Channa):
1 can (14 oz) channa/chic peas
1 tablespoon curry powder
3 cloves garlic, minced
1 onion, sliced
1 tbsp vegetable oil
2 tsp ground geera (cumin)
1 tsp Pepper sauce
2 tsp salt
1 tsp black pepper
Instructions
1. In a large bowl combine the flour, salt, curry powder and gheera.
2. In a separate small bowl place the warm water, sugar and yeast and let it set for 5 minutes.
3. To the flour, add the yeast mixture and enough water to make a slightly firm dough.
4. Mix well, cover with a damp cloth and allow to rise for 1 1/2 hours.

5. For the filling,
Heat fry oil in a heavy skillet or pan, add onion, garlic and 1 heaped tablespoon of curry powder mixed with 1/4 cup water. 6. Saute or stir for a few minutes.
7. Add the channa, stir well and cook for five minutes.
8. Add 1 cup water, gheera, salt and pepper cover, lower heat and simmer until peas are very soft (20-30 minutes).
9. Channa/chic peas should be soft & moist when finished.
10. Add pepper sauce and season to taste.

11. For the Bara/Doubles:
Knead dough using your fists, then allow it to sit for 10 to 15 minutes.
12. Take 1 tablespoon dough and flatten to round, 4 to 5″ diameter pieces.
NOTE: Rounds must be the correct texture. Not too sticky, thin or thick. If your rounds are thicker, dryer or heavier or too sticky they will be of the incorrect texture and will not turn out well in the cooking process.
13. Use oil to moisten palms of your hands so that the dough won’t stick to them.
14. Fry the doubles/baras in hot oil until puffy (about 15 seconds per side), turn once and drain on paper towels.
15. Once all baras/doubles are cooked, place a heaping tablespoon of the cooked channa filling on each bara, covering with another to form a sandwich.
Servings depends on the amount of baras made and can be eaten. Makes approximately 8 sevings

Please put up the recipe for all those crayfish you used to tief from we Big Gully by Edgewater. The one by Powell Spring was the Lil Gully.
You used to dive in Cleavers Hole? Dah mean dat I should know you den. Wuh you did call bosie?

On a serious note. Bajans fussy and Poor Great. They dont eat crayfish anymore. The ones in the Big Gully now as big as lobsters. I made some snort last year. You can still catch them with a bent straight pin, a piece of cord, some pork fat and a tree branch.
You dont need no rod and reel like Hants!

@ Pat
Bet used to get an old onion bag too….. and go to the top of Powell Spring Gully near Gladstone home (a.k.a Lamp or Issa burning Beast) and cap off the spring to grub for cray fish? Why you probably lost a good few Silvers as the pin had no bard….Why I never fished with any girls in Edgewater doa? Therefore you may also know the Olivers and the Parkingson’s…..are we getting any where ?

Getting near? When Rosemary Parkinson first blogged here, I thought she was THAT Parkinson, who is now married to a Corbin and is also into FOOD. I loved Ma Parkie, they used to love to swim in the ‘cold hole’. By the way, Pat Parkinson died earlier this year, my relatives were at the funeral, if you went you would have seen them. In fact, you probably know them.

Man, you not near, you in the middle of the FIRE. Issa is my last surviving great aunt. My grandmother’s sister. I phone her regularly, but she is a little deaf. I spoke to Lamp on Friday. It is he who got me those crayfish and he supplies all my sea cats when I am home too. I going downstairs and take out that last pack to eat tomorrow.

No last names now, but you may also know Colonel Buggy. He used to hang around Bathsheba a lot, but from Dark Hole, he, he, he.

There used to be lots of silvers in the Big Gully, but I did not see any this year or last when I was home. It is becoming overgrown with brush and coconut trees and can be treacherous climbing through it.

My favourite was fishing for congers on ginger shoal, with a little fat girl/boy called Francis. I thought she was a boy, but was surprised to find out years later that she was a SHE.

@ Pat
Enuff is Enuff…….close enough I think…..You should get Gladstone to fetch you some sea crabs at night…..best in BIM..fa real….Me i prefer lobster which I used to dive wid David Oliver..

Who wants a recipe fa a true Bajan Salt Fish Roti? holla cuz conditions got me pissed.

Recipe for Chicken Roti
INGREDIENTS:

3 boneless breast of chicken
1 medium onion, chopped chunky
1 green pepper, chopped chunky
1 large carrot, peeled sliced thinly
2 large potato, peeled and cubed
1 can chicken broth
1/2 cup water
2 cloves crushed garlic
2 Tbs. curry powder
2-3 tsp. Blind Betty Original Recipe
salt and pepper to taste
fresh chopped parsley
4 large flower tortillas
1 jar mango chutney or fruit salsa

In a large skillet sauté garlic, onion 1-2 minutes. Add chicken and sauté till cooked but tender add green pepper and carrots. Sauté 1-2 min. Add chicken broth, potatoes and as much water as needed to cover everything. Simmer till potatoes are very tender and begin to reduce broth. Add all spices and flavorings to taste.

Cover and turn off. This can now stand till just before serving time. It will thicken a little as it cools. At suppertime heat the roti mixture to a boil stirring with a wooden spoon. You want a nice thick curry stew. Reduce more if too runny. Warm tortillas, place on plate, put generous portion of roti in center of tortilla. Fold into flat tube with ends folded under. Serve with chutney on top. Salad and rice good accompanyments.

For Salt fish roti…use 2 lbs boneless pre-soaked cod fish instead of the chicken….and less pepper.

Get Lamp to get me sea crabs? Man, I am a senior and I do all my crabbing like in my young days. Just ask Gladstone. I start up in Lil Bay and come down to the Goat Rocks, and then High Rock. I go at night. I took home a Canadian neighbour in 2009 and we rented a bay house for 5 days and I took her burning with me for crabs. She said she never knew you could get something so sweet from the sea.

I have someone who supplies me with bangus lobsters.

You sound life Efflene of Elenor XXX….who went to Canada. She was a real crab luvva….Me I had my share but now I have to watch the cholesterol…
Still like my horse eye and porgie doa…..gotta run..see ya!

Onions I have to tell you that you can’t cook curry at all! I just finished cooking some chicken curry and I never hear anyone cooking curry like you. Curry has to be cooked/sauted in a little oil and then the onions and garlic added, after that you add the chicken to cook in that curry mixture. You then add some coconut milk and to make it sweeter add some sweet potatoes. I could see that you ent get nuh training in the art of curry cooking.

@ IslanGal
That sounds too sweet……I want to get in you curry, I want to get in you curry..tonite.. tonite…hmmm

Onions carry yuh rass and curry it. Yuh tink I is one ah dem wabeens yuh does ketch in de gully? Yuh Gully boar!

I never would have thought that a genteel,sensitive lover of nature would be such a rabble-rousing, rough and ill tempered curried mate.I guess, as is said of politics, the culinary arts, as well, can attract such strange bedfellows.Where is your sense of humor IslGal?

Pat | July 30, 2012 at 6:00 PM |
@ old onions

Please put up the recipe for all those crayfish you used to tief from we Big Gully by Edgewater. The one by Powell Spring was the Lil Gully.
You used to dive in Cleavers Hole? Dah mean dat I should know you den. Wuh you did call bosie?
*****************************************************************************
But you know where those crayfish at Edgewater used to come from ? There was a stream running from as far up as Castle Grant , just below Surinam, and it had two big water holes, one name Johnaton and the other Molly.The biggest crayfish that I’ve ever seen were in these water holes.

@Colonel Buggy
Why yes but of course…..all those gullies were but water course coming down from Welcman Hall, Blackmans, the Flower Forest into Joe’s River tributary (Dr.Smith back yard),Castle Grant, St.Elizabeth Village, Cleavers Hill enroute to the sea.In any of the water catchments, along the way, you will find these encrustations (Dendrobranchiata’), cousins to the shrimp and lobster, referred international as prawns. Not only are they most delicious blanched or curried and fried, but almost most nutritious and tasty.

On a good day , as a boy, my mate Wings (now in Canada, maybe Hants for all I know) and I, would take to the gully from about 7.am and spend the whole day fishing for the crays and silvers. Armed with a corn beef key ( to bend the pin-hook),a 5c pack of common pins as hooks from Roslyn father’s shop, ” pop off nylon” (which was but jetsam from the beach) and a 6ft river tamarind rod, we would be brimming with ‘great expectations’ for the day’s prospects ahead. Our intentions.. to relieve Edgewater hole for at least 25 crays and 10 Silvers…and of course bragging rite of who was the better fisherman.

On arrival we would most likely find six or so others vieing for the better fishing spots. As bait, we would use an old onion bag as a net to gub, baby crays, or take to lifting small rocks and swiftly ‘downing hands’ into the mirky shadows below…On many an occasion, landin on a big swamp dog or wompa…(big 10inch crab sleeping under the rock) to be painfully bitten for all our troubles. Yes Colonel those were the good ole days and yes Hamilton Onions did have many many of them.

Have promised myself too…to return on many an occasion but never did.
May be for fear that if the “gully should come down’ (flash flood), I may not be limbo enough to escape the deluge of water..to but drown in one of the hole and be eaten by a great great great grandson of a cray..which Wings or I, once caught…like a true old onion bag.

Today being Emancipation Day…..I shall emancipate these bowels wid some Mango Flambe’……we gine exotic

Ingredients
4 (1-pound) firm-ripe mangoes
6 tablespoons turbinado sugar such as Sugar in the Raw
1/3 cup dark rum
Preparation a la mode
Preheat broiler.

Wash and dry mangoes. Remove 2 flat sides of each mango with a sharp knife, cutting lengthwise alongside pit and cutting as close to pit as possible so that mango flesh is in 2 large pieces (reserve remaining fruit for another use). Make a crosshatch pattern with a small sharp knife, cutting across fruit down to skin at 1/2-inch intervals and being careful not to pierce through. Grasp fruit at both ends and turn inside out to make flesh side convex.

Arrange fruit, skin side down, in a large shallow baking pan lined with foil and sprinkle evenly with 4 tablespoons granulated sugar (total). Broil 5 inches from heat until fruit is golden brown (it will not brown evenly), about 5 minutes. Arrange fruit on a large platter.

Cook rum with remaining sugar in a small saucepan over moderately low heat, stirring, until sugar is dissolved. Remove from heat, then carefully ignite rum with a kitchen match and pour, still flaming, over warm mangoes. Serve immediately.

Beat that Trini curry dawn…….doa get drunk !

Me no want nah Trini Curry to hurt up me bellee….nah Buss Up Shut boi..

Now for the true darling of all DARLINGS……

onions anymore dem stories very interesting and fun reading.

Yes ac..here goes young Huck Finn & Co.again

When time was available, away from chores, that is. as always “a budding adventurist “, young Gibber do recall his hopes of becoming a “human chimney” and macho man, smoking Anchor and Trumpeters cigarettes. These as the men among us may remember, were very strong and no filter cancer sticks. Cheapest too. I remember once, myself and two of the gang were out of money but wanted smokes, and intended to raise some cash by less than legal means…teifing Miss Burpiit’s kerosene oil from the storage can in her yard. I remember quite vividly, how we were to wait on her son Axx (who was part of the gang) to come outside to refill a customer’s oil can, and he was to leave the lock off for us to partake of two gallons of kerosene.. into Valvoline cans.

The plan was to enter over her palin. Axx was also to be the inside signal man….to watch for when his Mom was distracted (as the shop opened to the yard)..His signal was to make two loud grave yard irritating coughs ..Achoooooo….Achoooooo..signaling coast clear. Wings was the first man over the palin, stealthily and quietly like a cock lizard….unto the fowl coup with one can in hand…Next was Flint a lot less agile, 40 lbs heavier and the stronger of the lot. His role was to be the muscles….to hand the filled heavy cans over the palin to me who would be waiting Eager 11 on the other side when the coast clear.

The plan went off smoothly to a T….Wings filled all two cans with the hydrocarbon distillate to the brim…..Flint given my signal, two knocks on the palin… passed over the cans to me…one can..two. I in turn hid them in the nearby cane field… and back to the palin to help Wings and Flint make good their escape. Flint would leg- up Wings…over he went…then he in turn using his brute strength. onto the fowl pen roof , up and over.. Bram, that simple..What a steal!

Now that we had the loot, but no cigarettes … we had to come up with an ingenious plan to fence the treasure. Selling kerosene oil of course, man. In the end after many attempts off loading all the loot at black market prices, we managed to sell all but two pints. We had toiled all day as well, and had managed to raise about $ 0.96.. We in turn bought 6 pks (a pk. of Anchors 0.15c) from the same Ms. Burpip…..who I remember asking ..”You fadda like he get he Crop money …buying all these cigarettes.”…Gibber smiling, was quick to reply..”yes please”….and out through the shop door like a flash to enjoy our ill got fortunes.

Not knowing what to do with the balance of the Valvoline “loot”, it was unanimously decided to light Ole sour face Mr. XXXX cane field when it got dark, and no one could see us .“Yeah…that would teach the ole foggy a lesson for letting loose his dogs on us last week ,when we went stealing his canes“…“Yeah‘…It would be fireworks and extra money for us again, as we would also get paid for helping him put out the fire on his fields..”.Yeah nice plan Gibber”..”Boy you is a real smart one”…

boy you like you were nuff trouble, seems like more things change the more they remain the same . now instead of lighting cane field yuh liting the blog wid nuff trouble. hope David don’t get you upset because you might burn down de BLOG,

Tropical Storm conditions are likely to affect Barbados within another 12 to 18 hours.

@ Hants
We experiencing 35 MPH winds in gust all day …..no rain but windy.
Less you forget… God is a Bajan…we safe dawg!

@ ac
Girl you ent see trouble yet…..BTW ..I ent hear nutting bout Rhianna..so her gig like it get put back….hmmm (pensive)

old onion bags, there is a reason why God gave humans intellect.

But you live in de hites an yuh mansion got hurricane shutters so you int worried.

Hants
I hope you safe…..that is all…no blizzards nor nuttin……site?

@ old onion bags we have to worry about flooding and 90kmh wind at this time of year up here.

Hope you dont have to use the shutters tonight. Dun know you got all de gear, food an likka fuh when the electricity shut off.lol

Man Hants
You is a true Bajan …..even you up dey in Canada…and you really to buy sardine as you hear will water comin….lol
I ent buy one brass….

old onion bags wrote “I ent buy one brass….”

That is because wunna dat live in de hites does have a pantry full a food all de time.

The best storm for to eat when marooned inside by rain ..(although I hear the Finals still on)…is hot coconut bread laced way wid coconut n suga on top……hmm light the oven children

1/4 cup butter or margarine, softened
1 cup sugar
1 egg
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
3/4 cup flaked coconut
Additional sugar

In a mixing bowl, cream butter and sugar. Beat in the egg and extracts. Combine the flour, baking powder and salt add to creamed mixture alternately with milk. Fold in coconut. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Sprinkle with sugar , Taking a knife split the top and place some sugared coconut and slightly fold to have a sweet xxx top. Bake at 350 degrees F for 50-55 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.



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