The details can be found at the cabin weblog. I also love this link to an old dresser made into a kitchen island.
Five Steps to a Cozier Kitchen
Fried Bannock Recipe
Ingredients
- 3 cups of sifted flour
- 1 teaspoon salt
- 2 tablespoons baking powder
- water
- vegetable oil or lard
Directions
- Mix half the flour with the remaining dry ingredients.
- Add water until the mixture becomes thick, "like a paper mache paste".
- Add more flour until the dough feels like a soft earlobe.
- Heat the oil or lard over a medium-high heat until very hot, but not smoking.
- Break off small pieces of the dough and flatten each to the size of your palm, about 1/2-inch thick.
- Place the pieces in the hot oil, turn after about 3 minutes, or when golden brown.
- Place the bannock on a paper towel to soak up the excess grease.
Aeropress Coffee Maker
Over at the Jordon Cooper Outfitters, Jordon has posted about the Aeropress Coffee Maker, a maker that makes some of the best coffee you have ever tasted for under $25.
Conch Fritters Recipe
Ingredients
- 2 pounds conch -- finely chopped
- 1 cup lime juice
- 1/4 cup olive oil
- 1 green bell pepper -- chop fine
- 1 red bell pepper -- chop fine
- 1 large onion -- chopped fine
- 4 eggs – beaten
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon Cajun seasoning -- can use 2 tsp for spicier
- 6 dashes Tabasco sauce
- 3 teaspoons baking powder
- 5 tablespoons margarine – melted
- Vegetable oil for frying
- Have fish market put conch through tenderizer.
Directions
- Marinate conch in 1 cup lime juice and 1/4 cup olive oil for at least 30 minutes; drain. Mix all ingredients together.
- Fry by tbls in HOT vegetable oil until golden, about 3-5 minutes. Serve with red cocktail sauce or tartar sauce.
Caribbean Guacamole Recipe
Ingredients
- 1/2 lb Sweet bread, Hawaiian or – Portuguese
- 2 tb Coconut,sweetened,flaked, dried
- 1 sm Firm-ripe papaya
- 1 lg Firm-ripe avocado
- 2 tb Lime juice
- 1 ts Sugar
- 1/4 ts Crushed dried red hot chilies
Directions
- Cut bread into 1/4 thick slices, then cut diagonally into triangles. Arrange in a single layer in a 10x15” pan. Bake in a 300'F. oven until lightly browned, about 10 minutes; turn slices over halfway through baking. Cool on racks. If made ahead, wrap airtight and store at room temperature up to a day.
- In a 7-8” frying pan, stir coconut over medium-high heat until golden brown, about 3 minutes. Pour from pan; set aside.
- Cut papaya in half lengthwise. Discard seeds and peel, leaving halves intact. From 1 half, cut 2 lengthwise slices, each about 1/4” thick.
- Dice remaining papaya; set fruit aside.
- Cut avocado in half lengthwise. Discard pit and peel, leaving halves intact. From 1 half, cut 2 lengthwise slices, each about 1/4″ thick.
- Sprinkle slices with 1 teaspoon lime juice; set aside. Dice remaining avocado and mix with remaining lime juice, sugar, and red chilies. On a platter, arrange avocado mixture and diced papaya side by side in separate mounds. Fan reserved avocado slices next to diced papaya, and reserved papaya slices next to avocado mixture. Sprinkle with coconut.