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SEAFOOD
VEGETABLES/PASTA/RICE
TABLE USE
CARIBBEAN RECIPES
Debra Sardinha Metivier is a highly respected professional in her filed and an award winning chef. Educated at New York City Technical College she received her Bachelor’s Degree in Hotel and Restaurant Management and went ton to earn her Certificate in Flavor and Color Technology at the Centre for Professional Advancement apart from numerous other certificate and accolades.
She is now the Chef Consultant of Creative Cuisine, a company whose mission statement is based on service excellence. This gives her the opportunity to work on projects that involve training and upgrading various Food and Beverage systems as well as handling corporate and personal catering events.
“For me the versatility of Angostura aromatic bitters is limitless. It lends itseld to the culinary term of fusion at its best because it can go from providing the ‘oomph’ in beverages to being the secret weapon in our stew chicken’
Bitters Enhanced Chocolate Brownies
Ingredients:
1 cup margarine
8 ozs. Semi-sweet chocolate, cut into tiny pieces
4 large eggs
2 tsp. Angostura® aromatic bitters
¼ tsp. salt
1 cup granulated sugar
1 cup brown sugar
2 tsp. vanilla essence
1 cup all purpose chocolate
¼ cup cocoa powder
2 tbsp. instant coffee
1 cup semi sweet chocolate chips
1cup walnuts [optional]
Method:
Pre-heat oven to 350 degrees. In a bowl combine the flour, coffee and the cocoa powder and set aside.
In a double boiler add the butter and chocolate pieces and stir until melted. In another bowl combine the eggs, bitters, salt, sugars, and vanilla essence. Stir in the melted chocolate mixture and then add the mixed flour, walnuts and chocolate chips.
Pour into a lightly greased and floured pan [a 13 x 9 x 2-inch pan] and bake for approx. 40 mins. (Allow to cool completely before cutting).
Bitters Enhanced Apple Filling (for Turnovers or Pie)
1 ¼ lb. Fresh Apples (peel; remove the inner stalk and dice)
¼ cup raisins
2 tsp. lime juice
½ tsp. cinnamon powder
¾ cup brown sugar
¼ tsp. nutmeg
Pinch of salt
1 tsp. Angostura® aromatic bitters
¾ oz. cornstarch
In a bowl combine all of the ingredients, except the cornstarch and mix well. Sprinkle the cornstarch on the fruit and allow the mixture to rest for 20 mins. Place into an unbaked pie shell for apple pie or store bought puff pastry to make turnovers.
Bitters Beef Goulash
3 tbsp. olive oil
3 lbs. beef chuck, cut into 1½ -inch cubes
3 tsp. Angostura® aromatic bitters
5 cups beef or chicken stock
3 tbsp. flour
3 tbsp. paprika
¼ tsp. cayenne pepper
2 medium onions, diced
1 tbsp. minced garlic
8 oz. can of peeled tomatoes, chopped
2 tbsp. tomato paste
2 tsp. fine thyme
Salt and pepper to taste
Optional:
1 pkg. frozen cassava (follow manufacturer’s directions)
2 ears of corn, cut into 2 inch circles
Broccoli florets
Sprinkle meat with salt, bitters and pepper. Heat a large heavy based pot, add the oil and “brown” the meat in batches.
Remove the meat from the pot and slowly sprinkle the flour and stir well with a whisk. Next add 2 cups of the stock and lower the flame to a simmer.
In a separate pot, sauté the onions, garlic and paprika; add this to the simmering stock along with the remaining stock, the beef, tomatoes, tomato paste and thyme.
Bring up to a boil and allow to simmer for approx. 1-1/2 hours or until the meat is tender.
To serve: The goulash may be served with cassava, broccoli and corn if you want to have a complete meal, or a more traditional approach of pasta and sour cream.
Bitters Braised Pork 
2 1/2 lbs. cubed pork for stew – cut into 2 inch cubes
4 tbsp. olive oil
2 medium onion, cubed
8 cloves garlic, minced
2 flavoring peppers, minced
4 tbsp. fresh thyme, leaves only
¼ tsp. black pepper
5 tsp. Angostura® aromatic bitters
2 tbsp. tomato Paste
3 fresh tomatoes, cubed
1 cup chicken stock
¼ cup red wine
1 sweet pepper, diced
3 cloves garlic
¼ inch orange peel
Optional: Pinch of red pepper chili flakes
salt to taste
Place the oil into a heavy flameproof casserole pot and heat on high.
Add the pork and sear the pieces [i.e. allowing the pieces to brown on both sides on a med-high heat without allowing the pork to release too much liquid].
Remove the pork from the pot add the onion and garlic and sauté until transparent.
Next add the wine and mix well add the remaining ingredients and the pork into the casserole pot and place in a 350 degree oven for 40-45 mins. or until the pork is tender.
Please note that you may need to reduce the liquid if you prefer a more concentrated flavor. To do this remove the pork from the pot and place the pot on the stove on a med-high heat to reduce slightly.
Bitters Caribbean Dressing
5 fl oz. sour cream
½ cup cream cheese
1 tsp. finely chopped chive
4 tbsp. olive oil
1 tbsp. lime juice
1 tsp. grated rind of lime
1 tbsp. dried Italian herbs
½ tsp. mustard
½ tsp. sugar
1½ tsp. Angostura® aromatic bitters
Salt and pepper to taste
Optional: a pinch cayenne pepper
Place all the ingredients into a blender and mix together well. Transfer to a bowl and place in the refrigerator until ready to use.
Bitters Caribbean Tacos
1 lbs. ground beef [look for ground chuck]
3 tbsp. finely minced garlic
1-fl oz. Angostura® aromatic bitters
1 medium onion, finely diced
1 flavoring pepper, finely diced
3 tbsp. fresh oregano
1 tsp. pepper sauce [optional]
Salt and pepper to taste
1 carrot, cut into fine strips
1 each - red and yellow peppers, finely diced
2 tbsp. tomato paste
1 pkg. Taco Shells [available at the supermarket]
Garnish:
Lettuce
Grated Cheddar cheese
Sauté the ground beef in a pot add the minced onion and garlic and stir well until the meat has browned. Strains off any excess oil, then add the remaining ingredients.
Adjust the seasonings if necessary.
To Assemble: Place the lettuce in the base of the taco fill with ground beef and top with grated cheese.
Bitters Scented Wonton Soup
16 wontons [available in the frozen section of most supermarkets]
2 pints of chicken stock
½ tsp. minced ginger
1 tsp. minced garlic
12 fresh button mushrooms, thinly sliced
1 cup fresh bean sprouts or sliced patchoi
Watercress sprigs [optional]
1 tsp. Angostura® aromatic bitters
3 tbsp. Angostura® low sodium soy sauce
2 blades of chive, chopped
1 tbsp. finely minced ‘shadon bene’
¼ cup minced water chestnuts
¼ tsp. sesame oil
For the soup, heat the stock in a large pan and bring to a boil. Add the ginger, garlic mushrooms, bitters, soy sauce and ‘shadon bene’. Lower the flame and allow the ingredients to simmer for 15 mins.
Taste and adjust the seasonings with salt and pepper if necessary.
Follow the manufacturer’s instructions to cook the wontons and place into 4 bowls along with the bean sprouts/ patchoi, watercress and water chestnuts. Ladle the soup into each of the bowls and sprinkle with the chopped chive.
Bitters Caribbean Stuffing
¼ cup butter
¼ cup diced celery
½ cup diced red onions
2 tsp. minced garlic
½ each diced red and yellow peppers
5 cups (day old) bread, cut into ½ inch cubes and toasted
¼ tsp. fine ground thyme
¼ cup sliced olives
¼ cup raisins
Pinch cayenne pepper [optional]
Pinch cinnamon powder
1 tsp. Angostura® aromatic bitters
½ -1cup hot stock
Salt and Pepper to taste
Melt the butter and sauté the celery, onions and garlic. Add the peppers and stir well for another two mins. Remove from the fire. In a large bowl combine all the dry ingredients and mix well. Next, slowly add the bitters and next the stock [depending on how firm you want the stuffing to be].
This mixture can be used in many different ways: for example to stuff turkey, chicken or fish or as a garnish or side dish.
Center Cut Pork Leg with a spicy brown sugar rub.
1 kg. chilled pork leg, center cut
Angostura® aromatic bitters
Rinse the leg under cold water, pat dry with absorbent paper towels and dash about 5 or 6 dashes of bitters on each side of the pork cut. Allow this to marinate for at least 30 minutes before applying the spice rub.
Brown Sugar Rub:
½ cup brown sugar
2 tbsp. italian seasoning
1 tsp. fresh ground pepper
2 tbsp. garlic powder
1 tbsp. curry powder
2 tsp. cayenne pepper [optional]
1 tsp. paprika
salt to taste
Combine the above ingredients well and rub into the pork on either side. Allow the pork to marinate overnight. Remove the pork from the marinade and you can pan sear it in a heavy based skillet to give both sides some color and finish in a 350◦ F oven; or you can put it on your coal pot or a BBQ grill and cook until done.
To garnish try some guava glazed onions.
Guava Glazed onions
Three medium onions, peeled
Olive oil
Salt pepper
Glaze:
3 tbsp. guava jam
2 tbsp. water.
1 tsp. Angostura® aromatic bitters
olive oil
salt and pepper to taste
Cut each onion across into 1-inch slices [Try to keep the slice from falling into rings]. Place these onto a sheet tray, brush each with olive oil and sprinkle with salt and pepper. Place into a 350◦ F oven and roast [approx.15-20 minutes].
In a small saucepan add the water and the jam. Allow the jam to “melt” and remove from the fire; add the bitters and coat each onion with the jam glaze.
Bitters Caribbean Tartar Sauce
2 cups mayonnaise
½ tsp. geera
1 blade of shandon bene (cilantro)
2 tbsp. chopped chive
2 tbsp grated red onion
11/2 tsp. Angotura® aromatic bitters
2 tsp. minced dill pickles
2 tsp. capers
dash Tabasco sauce or pepper sauce
2 tsp. fresh lime juice
¼ tsp. white sugar
¼ tsp. black pepper
½ tsp. mustard
2 tsp. raisins
salt to taste
Place the above ingredients into a blender and pulse until well incorporated. As an option, serve with fish fingers or fried shrimp.