Eating Like A Local

Recently I met up with a couple of foreigners who I unfortunately did not get to spend a lot of time with. However, the time we did spend, we spoke about food, obviously. At first it was difficult to think of Trinidad's food, what we eat and what's uniquely ours. Trinidad comprises so many different types of people and so many different types of cuisine that it was difficult to think of something that represents us all. After naming one thing, I could think of another and then the list just began to flow.
It's no secret we love to eat in Trinidad and that's exactly the reason why we're so inventive and every thing that leaves our kitchen is always full of flavour. I decided to write this partly to remind myself, so the next time someone ask what they should eat when they visit Trinidad, maybe I'll be able to recommend. Not all of it is completely unique to Trinidad but if you want to eat like a local, it's a good start!

Breakfast

Black Pudding

Coconut Bake and Saltfish Buljol/Smoked Herring

Doubles | Aloo Pie | Baiganee | Saheena | Pholourie

Pepper Roti

Bake & Plantain

 

Lunch/Dinner

Callaloo

Pelau

Curried Chicken/Beef/Goat/Duck/ Shrimp Roti | Channa and Aloo | Pumpkin | Curried Mango | Anchar | Mother-in-law | Pepper Sauce

*Curried Cascadura

Sunday Lunch: Stewed Beans | Stewed Chicken | Provisions | Macaroni Pie

Corn Soup

Geera Chicken/Pork

Chicken/Pig Foot Souse

Vegetable Curries or Chokas | Bodi | Cabbage/Cauliflower | Ochro | Caraille | Baigan | Tomato

Oil Down

Accra

Oxtail/Cow Heel Soup

Fish Broth

Crab & Dumpling

Shark & Bake

Sancoche*

BBQ Pigtail*

Snacks

*Local Ice Creams | Coconut, Rum & Raisin

Pone

Fudge

Sweet Bread

Sugar Cake | Benne Ball | Toolum | Tamarind Ball

Mango/Plum/Pine Chow

Oysters Cocktail

*Crix

Local Fruit | Pommecythere, Chennette

Beverages

Mauby

Peanut/Beetroot/Channa Punch*

Coconut Water*

Carib | Stag | Shandy

Seasonal (October-January)

Divali Feast* with Sweets

Black/Fruit Cake

Pastelles

Sorrel Drink

Garlic Pork

Cubanelle Pepper Pesto

I recently took a trip to the grocery store with the intent to buy some things that I just cannot remember at this moment. However, I did come across these lovely peppers that I have never tried before. It just screamed pesto, to me.

They were cubanelle peppers which is a variety of sweet (mild) peppers, similar in taste and texture to bell peppers. However, its walls are slightly thinner than the bell peppers which makes for faster cooking. I roasted these peppers in the toaster over for a short time, then made the pesto, and tossed it with some pasta. Pasta is definitely one of my favourite ways to eat pesto.
I also used some basil in this pesto, but not enough to overpower the peppers. Using little is important since basil has a very strong flavour while these peppers are quite mild.

Sweet Pepper (Cubanelle/Bell) Pesto

Ingredients:

• Two large Peppers (about 250g in total)
• 1 C. loosely packed Basil
• 2 medium-large cloves Garlic
• 1/8 C. favourite Nut, toasted (optional)
• 1 oz. Parmesan Cheese
• Sea Salt and Black Pepper, to taste
• Olive Oil

Method:

1. Roast the pepper on medium heat in the oven until soft and slightly charred.
2. Remove stems and seeds of the peppers and slice into a couple of pieces.
3. In a food processor or blender (I used the Magic Bullet), pulse garlic with a few drops of oil until it is a fine paste.
4. Add peppers, basil, nuts, a little salt and pepper, and parmesan. Drizzle olive oil as you blend mixture into a smooth paste/sauce. 
5. Adjust seasonings to taste.

I used this pesto in a light but tasty pasta dish. I sauteed some polish sausage slices in a little butter, added some farfalle and the pesto, and topped it off with some tiny feta cubes. If serving the pesto with feta, remember it's a salty cheese, so use salt sparingly in the pesto.

It was quite good. Light and clean tasting, but still filling.

Homemade Ricotta

A good friend of mine celebrated her birthday this month. Sometimes shopping for people or deciding what to give them as a present, is quite difficult. But everyone eats. And almost everyone finds great joy out of doing just that. Acknowledging that fact as well as my love for food, the only appropriate thing to do was cook her a meal. She has had a slight craving for Baked Ziti recently. I have never eaten nor made that dish before, but I decided to try for her anyway. I also baked a carrot cake with coconut cream cheese frosting and some shortbread cookies. I'll talk about those later on.
For the Ziti, since I had an exam, I made it shortcut. I used a canned tomato sauce, a few fresh herbs, some mushrooms and three types of cheeses (New Zealand cheddar which is most common in Trinidad, Parmesan and Ricotta). However, I did make the ricotta from scratch... sort of a personal touch.
It's actually surprising how simple it is to make ricotta. It's obviously not the sheep's milk whey type of ricotta, but it tastes great, and it's not full of chemicals or preservatives. It's a whole milk homemade variety using cow's milk. Traditional ricotta uses the leftover whey from making other cheeses. However, this type uses the actual curds gathered and the whey is leftover.

Homemade (Whole Milk) Ricotta

Ingredients:

• 1 Liter (32oz./4 cups) Milk
• 2 Tbsp Distilled White Vinegar/Lime Juice
• (optional) 1/2 Cup Heavy Cream
• 1 Tsp. Salt

Method:

1. In a medium pot/saucepan, heat the milk (and heavy cream, if using) on medium low heat, stirring occasionally to avoid scalding the milk. If the milk scalds, the ricotta would have a burnt smell that isn't very pleasant.
2. JUST before the boil, remove milk from heat and stir in salt. It is important to heat the milk enough so that it curdles properly but not too much that it scalds. It's not as complicated as it sounds. However, if you want to be exact and use a thermometer, 180º F is about what you're looking for.
3. Allow to sit for 10 minutes to an hour. 
4. Line a colander/strainer with cheesecloth or some fine-meshed cloth and remove curds from liquid with a slotted spoon. Leave the liquids to drain for 30-minutes up to a few hours, depending on how dry you want it. To speed up the process and to get a firmer cheese, gently squeeze the liquid occasionally. 
5. Store cheese in the refrigerator and use within the week. 

Hopefully she enjoyed the meal, and I'll definitely be making some more soon to make homemade ravioli. This recipe can easily be doubled or tripled depending on how much cheese you need/want. 

Chaud Cafe and Wine Bar

What I had here... THIS was a meal! Wow. Everything we've tried here has been brilliant... Even the fries. The fries! Best. Fries. Ever.

Best fries with arugula mayo, fried calamari with roasted pepper dip.

Chaud Cafe and Wine Bar, located at One Woodbrook Place is a friendly environment with amazing food at affordable prices. They have a variety of cuisines varying from pasta, sandwiches, soups and more. The soup of the day is a fantastic deal, and always the two different ones I've tried (so far) are quite good. The mussels soup was quite good, when dipped with the bread, it was amazing!

Mussels Soup with Toast and Herb Butter

I did notice something however, which I thought was worth mentioning. I saw some reviews by local (well-known) food bloggers from Chaud Cafe. The quality (and quantity) of food seemed to surpass what they actually serve to customers who might not be advertising for them. Or maybe they just choose who they want to serve in a particular way. For example, our scallops dish was significantly different from the one seen on the local food blog previously mentioned. It's unfortunate especially if an individual sees the photos and decides to try the restaurant based on that. They may be disappointed. I think it would be a good idea to acknowledge it on my next visit.
Regardless, the food is still very good, and the portions are quite good, especially for the quality of food and the prices. The soup of the day, for example, is TTD$30.00 (plus Service Charge and VAT). The mussels soup was very flavourful and included pieces of mussels, which is quite exceptional for the price.

Seared Scallops (with guava sauce), cheesy grits and sweet potato hash on top.

The restaurant never seems to be overly crowded so the service is always speedy and efficient. The servers are also quite friendly and willing to assist you with anything you need. Good service is a big plus in my book. Parking is readily available at One Woodbrook; the restaurant is just above the south carpark.

Smoked Salmon open-faced Sandwich

The steak salad... Wow. I had already started before I took the picture because it looked and smelled so good. And when I tasted it... Perfect to my specifications and properly seasoned (salt), which makes quite the difference. Most definitely one of the best salads I've ever had.

Steak Salad

You can't go wrong with Hot Chocolate. And at TTD$12.00...

Hot Chocolate

It's quite unfortunate that I am yet to try dessert... But I will be soon, and I will be posting. We just get a bit excited and order a lot of food and eventually become too full to have dessert. But, we won't allow that to happen next time!

Mushroom Ragout Pasta

The pasta was not bad. I love pasta and have tried so many different pastas, so it takes a really great pasta to impress me. This pasta did not do it. The ingredients were fresh and a good choice as a vegetarian option, but I probably would not have the pasta again. I did not say it was bad though, just not the best.

Overall Experience: Fantastic quality, quantity and taste.
Will I return?: Tomorrow, maybe? Those fries are calling my name!

A Special Birthday Lunch

Last week was the birthday of someone very near and dear to me. It only made sense to cook a great lunch in order to show my appreciation, as I knew that was something the person would appreciate as well. And he did, he enjoyed it very much (thankfully), and enjoyed the leftovers the next day. My sister indulged a little in it, and was delighted.
It consisted of a simple seven courses. However, time did not allow for proper food styling for the pictures or presentation, so I worked with the time I had. I did not want to keep him waiting, really. Here's what I prepared!

The first course was the Appetizer, which was a crostini made using a fresh baguette I got from the bakery, cream cheese, pink salmon that was briefly broiled, capers, and fresh dill from my sister's garden.

The second course was the Soup: Light onion soup in a beef broth.

The third course was the Salad. My version of a Caprese BLT. I'd normally add basil but he would not have liked it. It's skewers of tomato pieces (couldn't find cherry tomatoes or I would've used that), soy mozzarella cubes, turkey bacon, arugula from the garden as well (as the lettuce) and an olive oil, balsamic vinegar dressing.

The fourth course was Seafood (and pasta). I made a spicy pumpkin pasta with sauteed lime shrimp.

The fifth course was a Palate Cleanser (especially because the seafood was spicy). It was a frozen lemon-pine cocktail (with a little vodka).

The sixth course was the Meat. I prepared a creamy cauliflower puree, mustard glazed rosemary lamb chops and a side of garlicky green beans.

Finally, the last course was Dessert. I contemplated making a lot of different things including a coconut-pine panna cotta or homemade tiramisu but I did not have the time to do those things, so I cheated a little with cupcakes. He likes pina coladas, so I made a cupcake around those flavours sans the rum because he shared with young siblings. It was a pineapple flavoured batter with a bit of pine jelly in the center with a coconut infused buttercream and dessicated coconut. And of course, like every good pina colada, a cherry on top.

I had a blast preparing this meal, even though it was time consuming and quite tiring. I'm excited to make more meals like this for people who'd enjoy it.

Herbs, Spice and Everything Nice

I thought it'd be a nice idea to showcase a little of my sister's garden since she lets me steal some herbs etc. from her once in a while for my cooking (as long as I cook for her too). I don't really have time for a proper garden right now, but she recently started and seems to enjoy it a lot. She's slowly building up a garden, but it's definitely more hard work than expected. The best part of having a garden is reaping (literally) the benefits. Seeing something grow, nurturing it, and then the taste of fresh herbs and other produce is incomparable.

Basil

Baby Tomatoes

Cayenne Peppers

Marjoram

Thyme

Baby Squash in the making.

Tarragon

Lettuce

Dill

Arugula

Rosemary

Different Variety of Basil

Purple Basil

Sage

It's pretty great to see her so enthusiastic about something. Can't wait for the garden to grow. Will definitely be making some recipes using these!

Salmon Cream Pasta

I mentioned that I love being cooked for, right? Well, especially after a long day of work and school, coming home to find something that tastes great, prepared especially for me, is awesome.
My sister made me dinner on this night: Cream pasta (not Alfredo) with pink salmon and bacon-wrapped rosemary shrimp.

Salmon Cream pasta, bacon-wrapped rosemary shrimp and homemade pesto.

I'll ask her to write up a recipe soon so I can add it as a guest post.
It was fantastic, by the way. The pesto was a really great touch, she picked the basil leaves from her garden. She's been spending a lot of time recently building up a garden. She's actually working quite hard at it and enjoying the rewards. The dill (garnish and in the cream sauce) was from her garden, as well the rosemary in the shrimp.
Thanks so much for dinner, Amy!

Three Years

Though I really love cooking (obviously), it's always really great to be cooked for, particularly when someone makes something special and well thought out, completely for you. You'll always be safe making me pasta, of course. I was very happy and satisfied with this meal put together by a very special person who put a lot of effort into preparing a lovely meal, and a wonderful day for me. Besides the lunch, I also got homemade pancakes for breakfast and bake and plantain (one of my absolute favourites) for dinner the night before.

Fettuccine Alfredo, Parmesan Chicken and a side salad with cranberries.

According to the chef, the "brookie". Chocolate chip cookie dough stuffed fudge brownies.

I am forever grateful for the time and effort you put into doing lovely things for me, like preparing this meal. Also, thanks for a lovely three years. It's been brilliant.

Medford's Grill

Sometimes all we really want is slippers, shorts and a good home-cooked meal. But sometimes we don't have the time, energy or patience to cook a meal, and just feel like eating out. Of course, where we choose to go must have delicious food, or it defeats the purpose. "Homey" food is always supposed to be mouth-watering and comforting. That's where Medford's Grill comes in.
Medford's Grill has two locations, one primarily for their grill menu, and the other that serves local dishes as well as their (also brilliant) grill menu. The one I am referring to in this post is the latter, located just off the Medford flyover, right after the gas station (in the side street: Chan Ramlal Street). I enjoy eating there on a Saturday morning when they have a great selection of local and other dishes. It's designed as a fast food restaurant so there is no significant interaction between the customer and employees. However, they usually have a pleasant attitude and you are attended to promptly.

Pelau with Fresh Salad and, Curried Shrimp Box with Buss-Up-Shut

One of my favourite things to eat there is the pelau. It is one of the best I've had. We often have their curry and roti as well, which is also very good. In fact, everything I have tried from there has been pretty good thus far. It's definitely worth trying.
Some things may appear to be a little more expensive in comparison to other places, but they give you *a lot* of food, and you definitely get value for your money. Important to note is that they only accept CASH payments. However, conveniently, there is an ATM just behind the restaurant if you forgot to walk with your cash. The wide range of food makes it great for both the carnivores and herbivores... omnivores too. 😋
Parking is not always available outside the restaurant but the compound has a lot of other available spots for parking, so it's never really a problem.

Pelau with Fresh Salad and, Fried Rice, Potato Ball and Sauteed Broccoli

Some of the menu items include:

• Pelau
• Curried Chicken/Shrimp/Goat
• Stewed Chicken
• Fried Rice
• Potato/Macaroni Salad
• Mixed Vegetables
• Cole Slaw
• Pepper Roti
• Local Soups
• (They always have fresh salad and pepper sauces available.)

Did I mention that they serve Crab and Dumplings?

Crab and Dumplings

Rustica

Rustica, located at Upper Level, Trincity Mall, is a modern Italian restaurant, serving classic pasta dishes, paninis, salads, along with brick-oven pizzas. The restaurant is run by the proprietors of J.Malones; they share a kitchen, and a drinks menu.
One of my favourite elements of this restaurant is its calm ambiance. It is a lovely place to get away from the clamorous environment that is Trinicity Mall. The restaurant never seems to be crowded which allows for quicker service. However, they seem to be a bit understaffed, and the servers (or anyone at all) is often absent from the dining area of the restaurant. This may be inconvenient to some if they require additional service during the meal, but the servers do return mostly in a timely manner. However, this is not the norm, as I have visited this restaurant repeatedly and received good service. It may be a one time thing or it may signal that the service is worsening.

Steak at Rustica. Yes, it's as huge as it looks.

Being a repeat customer, I have tried a number of their appetizers and entrees. Some meals have been very good, others fair. Here's a brief account of some of the meals I have tried:

• Appetizer: Meatball Sliders - Most definitely my favourite appetizer of choice. Three open faced meatball sandwiches, each with two meatballs each, served on foccacia, topped with marinara and cheese. It's very filling, best to be shared among three. 
• Appetizer: Fried Calamari with Dipping Sauce - The sauce is delicious, compliments the calamari well and makes you want to keep eating. 
• Appetizer: Chicken Tenders with Artichokes - I adore the fried artichokes, probably moreso than the chicken itself. The tenders and artichokes are lightly battered and very crispy.
• Soup: Minestrone - The minestrone is light and refreshing but can be very filling as well. It could even be eaten as a main with a side salad.
• Main Course: Sausage Baked Penne - Fantastic! Cheesy penne with sausage and chicken baked to form a nice crust on top. 
• Pizza: Shrimp Alfredo - Pizza crust, sauce, ingredients are delicious... would like a bit more shrimp on the pizza though. Serves two.
• Main Course: Chicken Piccata - Tangy lemon and caper sauce over grilled chicken breast and fettuccine. I love lemon/lime flavours and the tangyness of it, but it may be more of an acquired taste.
• Dessert: Apple Crumble with Vanilla Ice Cream - One of my favourite desserts, I must admit. The apple crumble is served hot with the vanilla ice cream on top. A wonderful combination. It's pretty big though, so it's best to be shared since you wouldn't want to take away leftovers with melted ice cream on it.

The menu includes numerous vegetarian and pescatarian options such as the minestrone, three cheese lasagna, veggie pizza, eggplant parmesan, to name a few. I am unable to confirm any vegan or gluten-free options.

Shrimp Alfredo Pizza at Rustica

Most recent experience at Rustica:
Upon arriving, we were warmly greeted by the hostess, immediately seated and given menus. The server shortly returned to take our orders. However, the server seemed new and not very knowledgeable of the menu items including what was out of stock or unavailable. Once those issues were cleared, she took out order and headed to the kitchen. Unfortunately, she took quite a while to bring our drinks (all we asked for was water). After waiting a short while more, the appetizers came to our table. We did not receive any plates for our appetizers but then the server returned a minute after with the main course! At the same time! While we tried to eat the appetizer, our food was becoming chilled, so we were unable to finish our appetizers before starting the main course.
As always, the food was delicious. We ordered the seafood pasta (with shrimp and lobster in a cream sauce), the steak served over fettuccine Alfredo, and the Jerk Chicken Alfredo. Although the steak was cooked perfectly as requested (medium) it lacked a bit of seasoning. Just a tad more salt would've gone a long way, but our table did not have shakers. The Jerk Chicken pasta was more on the spicy side (moreso than the first time I tried it), but still very good, especially if you like spicy. The seafood pasta was good but did not contain a lot of shrimp and (imitation) lobster. We did not order dessert at this particular visit so we were ready for the bill shortly after.
The server had disappeared for a short while so we had to wait before asking for the bill. However, when she returned, the payment procedure was prompt. One brilliant thing about this restaurant is its prices. They are unbeatable.

Overall Experience: The overall experience was fair, though previously, the experience was much better.
Would you return?: I most definitely will return in the event that I am in the area, and craving some Italian. The food is most often very good, and though the service lacked a bit during my last experience, I may still give it another try, as the service has always been good before.

This is not intended as an official review; it's my personal opinion.