Tag: side dish
Trinidad Corn Pie
Trinidad Corn Pie
Corn pie is really popular in Caribbean cuisine, especially in Trinidad and Barbados. It can be eaten as a side dish or a main course. One bite will have you reconsider this as the main course next to your meat. It’s that damn good. Other ingredients that you can add to enhance this dish even more include jalapeños, sausage, ham, and/or bacon.
Servings: 4
Ingredients
- 1 canned corn plus the corn water + enough water to equal 1 cup
- 1 large egg beaten
- 1/2 cup cornmeal
- 4 tbsp butter
- 3 green onions finely chopped
- 1/2 medium onion finely chopped
- 1/2 red bell pepper finely chopped
- 1/2 yellow or green bell pepper finely chopped
- 1/2 tsp cayenne pepper
- 1 can evaporated milk
- 2 tbsp parsley chopped
- 1 tbsp sugar
- 2 tsp salt
- 1 cup cheddar cheese grated
Instructions
- Mix together the water from the corn, egg, and cornmeal. Set aside.
- Melt the butter in a pot over medium high heat. Sauté the onions, bell peppers, and green onions for 7-8 minutes.
- Pour in the evaporated milk and salt. Bring to a simmer.
- Reduce the heat to medium low. Stir in the cornmeal mixture. Consistently stir for 4 minutes.
- Mix in the corn. Cook for another 5 minutes.
- Mix in a 1/2 cup of the cheese, sugar, and parsley.
- Preheat the oven to 350 degrees. Place the corn mixture into a greased baking dish. Top with the rest of the cheese.
- Bake the corn pie for 30 minutes. Lest rest for 15 minutes before serving.
Indian-Style Basmati Rice (Instant Pot)
Indian-Style Basmati Rice (Instant Pot)
Here is another really simple Indian-style basmati rice recipe that goes great with curries and dal. Using the Instant Pot significantly cuts down on the cooking time. Sauté the whole spices for a minute, then the onions for 10 minutes, and the rice for 3 minutes. Pour in the water and set the function to Pressure Cook on high for 4 minutes. That’s it. Make sure to take out the whole spices before serving.
Equipment
- instant pot
Ingredients
- 2 cups basmati rice soaked for 20 minutes
- 2 tbsp vegetable oil
- 1 cinnamon stick
- 2 green cardamom pods
- 2 whole cloves
- 1 tbsp cumin seeds
- 1 small onion finely chopped
- salt to taste
- 2 cups water
Instructions
- Turn your Instant Pot function to Sauté on medium heat for 15 minutes. Heat up the cooking oil. Add in the whole spices, frying in the oil for 1 minute.
- Add in the onions, seasoning with salt. Sauté for 10 minutes until browned.
- Add in the soaked basmati rice and fry for 3 minutes.
- Pour in the water. Turn the Instant Pot function to Pressure Cook on high for 4 minutes. Put on the lid and push start.
- Once the 4 minutes are up, release the pressure. Fluff the rice with a fork. Take out the whole spices.
Trinidad Macaroni Pie
Trinidad Macaroni Pie
This just isn’t any old macaroni recipe. This recipe has Caribbean flavors of smoked paprika, garlic, thyme, creole salt, with slight heat from jalapeños. This is a great side dish and can be eaten as a main course.
Ingredients
- 8 oz dry macaroni cooked according to the package
- 2 tbsp butter
- 2 tbsp jalapeños minced
- 1 small white onion finely diced
- 4 garlic cloves minced
- 1 tsp thyme
- 1 tsp smoked paprika
- 1 tbsp flour
- 1 can evaporated milk
- 1 large egg beaten
- 4 oz cheddar cheese
- 4 oz mozzarella cheese
- 1 tsp creole salt
Instructions
- Melt butter in a large sauce pan over medium high heat. Sauté the onions, garlic, jalapeños, thyme, and smoked paprika for 5 minutes.
- Whisk in the flour. Pour in the evaporated milk and simmer for 2 minutes.
- Scoop out a 1/4 cup of the milk mixture and whisk with the beaten egg. This process will temper the egg, allowing it to not curdle in the cheese sauce but still help thicken it.
- Pour the tempered egg back into the milk mixture, continuing to whisk. Add in 3/4 of the 2 cheeses.
- Turn off the heat. Mix in the macaroni.
- Preheat the oven to 350 degrees. Add the macaroni to a well greased baking dish. Top with the remaining cheeses.
- Bake for 25-30 minutes. Let rest for 15 minutes before serving.
