- 1 Lb of cleaned shrimp
- ¾ Tsp of Salt
- ½ Tsp Black Pepper
- ¼ Cup of Garlic Infused Coconut Oil
- 6 Cloves of Garlic, thinly sliced
- 3 Tbsp of Freshly Chopped Parsley
- 3 Tbsp of Cream
- 4 Slices of Ciabatta Bread
- 2 Tbsp of Garlic Infused Coconut Oil
Season shrimp with salt and black pepper.
For the toast, drizzle 2 tbsp of Garlic infused coconut oil on the bread slices and toast until golden brown. Place medium pot over high heat, add the garlic infused coconut oil and sliced garlic. Sauté for 30 seconds. Add Shrimp and sauté for 2 minutes. Add paprika, cream and parsley. Cook for 1 minute To serve, place toast on a saucer and spoon the garlic shrimp atop. Serve immediately.
Photo Cred: afarmgirlsdabbles
The Indo Caribbean Alliance Gala (ICA) was held on September 30th, at Floral Terrace. This year’s gala celebrated the Indo-Caribbean heritage commemorating 100 years after the end of indentureship in the Caribbean. Singer Terry Gajraj, Doctor Devicka Persaud and Deputy Inspector Deodat Urprasad were their honorees and the lovely Jennifer Bisram was the emcee.
Congratulations to the ICA team on job well.
- 3 cups sugar
- ⅔ cup evaporated milk
- ¾ cup Margarine( Melted )
- 12 oz. pkg. Chocolate Chips
- 12 oz Of White Marshmallows
- 1 Tsp. Vanilla Essence
- ½ Tsp Cinnamon or Cardamom Powder
- ½ Walnut ( Medium Chopped )
In a medium saucepan, combine sugar, milk, and margarine and bring to boil. Reduce heat to medium and constantly stir for 6 minutes. Using a food thermometer, bring mixture to a temperature of 240 degrees Fahrenheit. Remove from heat. Add remaining ingredients. Stir vigorously until well blended. Pour into greased 13 x 9x 2 inch pan. Place in refrigerator for four hours. Cut into desired cubes and serve.
Photo Cred – tablespoon.com
- 7 Cardamom Pods
- 1 Star Anise
- 2 each Cloves
- 2 Tbsp FennelSeeds
- 1 stick Cinnamon
- 3 ½ cups water
- 4 Black-Teabags
- 1 ½ cups Evaporated Milk
- 4 Tbsp Sugar
In a piece of cheesecloth, place all the spices into a little pouch and fasten tightly with kitchen twine.
Place the water into a medium sauce pan, together with the teabag, spice pouch and bring to a gradual boil. When it boils, reduce to a low simmer for 15 minutes.
Photo Credit: foodsogoodmall.com
We had a great time being apart of Priya and Andrew’s wedding reception. DJ Shan, DJ Nick we on the ones and twos
The weekend of the solar eclipse Dj Groove and I were apart of Ross and Christina’s wedding reception. It took place in New Jersey. I had an amazing time emceeing.
I did it. I emceed my first Arangetram event; a lot of the words on the program were difficult to pronounce but I managed to get it done. Pranjal Jain (the dancer) her mom said to me before the event, ‘Rose I know you’re going to be perfect at this and we have faith in you that’s why we chose you’. At the end of the event she came up to me and said you were amazing and you did well, keep practicing because you will get more Arangetram to emcee in the future. Pranjal‘s father was walking around feeding everyone ladoo and when it was my turn he said double for me because I did an exceptional job. This was the most difficult event to date, but I’m happy it went well for the most part. I rehearsed for days with Guru Jamuna Mitcham which helped a lot. A few minutes into mic check, I called one of the sound engineers down to the podium because I had a question; he then said to me on a side note we love your voice and would love for you to voice all of our theatre announcements.
Super excited to share this exclusive recipe by Chef Jason Peru, he recently posted this to his social media and got very great reviews.
1 Tbsp of Gelatin
3 Tbsp of Milk
2 Cups of Heavy Cream
4 Oz of Sugar
3 Oz of Grated Dark Chocolate
3 Oz of Crumbled Chocolate Cookies
1 Tbsp of Cocoa Nibs
Diced Fruit to Garnish
In a small Bowl, add the milk and sprinkle in the gelatin to bloom for five minutes.
Meanwhile, add cream and sugar to a medium stainless pan over medium heat. When mixture starts to simmer add the chocolate and stir to dissolve. Remove pan from heat, add the gelatin and stir to combine. Set aside.
Add a little of the cookie crumbs at the bottom of the ramekins, then gently pour the panna cotta mixture ¾ to the top. Place in chiller for four hours to set.
To serve, garnish by adding a little of the cocoa nibs and diced fruit atop. Enjoy.
- Prepared Polenta – Cut into 2 X 4 Inch Pieces
- 3 Tbsp of Olive Oil
- 1 Tbsp of Minced Garlic
- 2 Tbsp of minced Onions
- 1 Tsp of Fine Thyme
- 1 Lb of Chopped Button Mushrooms
- ¼ Cup Red Wine
- ½ Cup of Vegetable Stock
- ½ Cup of Heavy Cream
- ½ Tsp of Cayenne Powder
- Salt and Black Pepper to taste
Place polenta steaks onto a greased baking sheet and into a hot oven preheated to 375 Degrees Fahrenheit for 15 minutes or until crisp. In a medium sauté over high heat, add the olive oil and sauté the garlic, onions and thyme for 1 minute or until fragrant. Add the mushrooms and cook until the mushrooms have softened and most of the liquid has evaporated, maybe 7 minutes.
Deglaze by adding the wine, stir and scrape the caramelized bits at the bottom of the pan and reduce for 2 minutes. Add the stock and reduce to a simmer until half the liquid has evaporated. Add the cream and cook gently for 3 minutes until mixture thickens slightly. Remove from heat and season with cayenne, salt and pepper.
Place your polenta steaks on your plate and spoon your creamy mushroom potpourri atop.
Serve as a starter or small canapé.
Photo Credit – www.mnn.com