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Homemade Bread
by Chef Greta Charles

As always it is indeed a pleasure to reach you through the pages of ICC's Newsletter. Over the weekend I thought for a bit of therapy I would get into my spring cleaning. Oddly enough I started in the garden. After 4 hours out doors I took my business indoors, separating into piles of unwanted paper and clothes and shoes to be given away in order to make room for what remained. That was about all I could focus on in one day, but what a relief it was to to finally say goodbye to hoarding the unwanted. My dad is the player in this month's recipe. He bakes the best bread.

After spending some time in the kitchen with Papa Bristol, and watching him passionately add each ingredient to make the best homemade bread I have eaten. I thought it was appropriate to contribute this recipe so others might share the experience.

Papa Bristol,even though retired, has always been a patient person in everything he did. There is never a hurry to life's requests. The time I spent with him and wife Maryllia has etched a permanent place in my memory bank. Today I am much more at peace with my daily activities on account of watching this spiritually motivated gentle man. Thanks to Papa Bristol and his loving wife for life's contribution.

Ingredients:

12 cups of all purpose flour (suggestion 1/2 and half wheat and unbleached all purpose white flour)
1/2 Packet yeast
2 Teaspoon salt
4 Tablespoon brown sugar
1 Stick margarine
1/2 Stick crisco shortening (2 oz.)
4 Cups warm water

In small bowl stir yeast, 1 cup warm water and 1 tablespoon sugar. Then leave it to rise. In a large bowl add flour making a well in the center to add remaining water. Add margarine, crisco, sugar and salt.

In the large bowl with the flour mixture, add yeast mixture and mix gradually while adding margarine mixture. Knead dough well for about 30 minutes, form into large ball, cover with towel and leave dough to rise to double the size.

On floured board form dough into six balls, knead well. Place balls onto greased loaf pan and cover, allowing this to rise once again to double the size. Heat oven to 350 degrees, sprinkle drops of warm water on loaves, this gives bread moist crust. Bake until golden brown, approximately 45 minutes. Turrn over baked bread on a wire rack to cool. I like warm bread with a little butter, my my my. What a treat!

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ON THE ROAD WITH CHEF DELITE [REPRINT]
Chef Nora L. Dejoie

"When you go to NEW ORLEANS, you gotta see the MARDI GRAS" words of Professor Longhair.  Now when you get there, you will be saying, "THROW ME SOMETHING MISTER" This will be happening all over the Greater New Orleans Area, throughout the Gulf Coast, into Mississippi and over  in Alabama. DON'T FORGET BRAZIL...... This year, Mardi Gras, Carnival, Fat Tuesday, Shrove Tuesday (farewell to flesh) falls on March 2nd.  We will be celebrating 146 years of Mardi Gras in New Orleans. Nearly two decades before New Orleans was founded, Mardi Gras had become a part of the local geography.  It was on that holiday in 1699, that Iberville rediscovered the Mississippi River and camped for the night there on the banks of a little bayou that he named "Bayou du Mardi Gras" Carnival begins on the 12th night. That's 12 days after Christmas, also called the Feast of Epiphany. This is the biggest free party in the world and it ends at 12 midnight on Mardi Gras. Thus, beginning the Lenten Season, the season of fasting and praying. Committing to give up some wonderful pleasure until Easter. Just before we start to pledging to giving up some of those fleshy pleasures, let's just take a quick walk on the parade route. Because on the route you will see and smell some many of the wonders New Orleans at Mardi Gras.

There are rows and rows or grills, some portable, some, well, not so portable, Big Pots of Red Beans & Rice, Bigger Pots of Boiled Seafood and Sausages,  Garlic, Turkey, Corn  Really BIG CUPS , not cups, I mean GALLONS of HURRICANES...... Just before you dig into one of those pots, remember it is 8:00 AM Mardi Gras Morning......Here comes the first float rolling.   The start of the festivities, it is KING ZULU, leading the way for the Rex, King of Carnival. Maskers everywhere, beads flying through the air.  Fun seekers are screaming out their lungs for that GOLDEN COCONUT from KING ZULU and his tribe. 8:30 AM   several floats have passed you by, no COCONUT for you yet. Think you better get to the pots, the Red Beans and Rice is the number one favorite, It goes a long way, it is sooooo good, and it goes from the picnic table to the tables in Commander's Palace. (one of the finest restaurants in New Orleans)      
          
NEW ORLEANS RED BEANS & RICE               

4   pounds           Red Beans  (soaked overnight)
4   each               Ham Hocks 
4   each                Large Onions      (diced)
4   each               Green  bell pepper  (diced)
4   stalks            Celery  (diced)
4   each              Bay Leaf
2   Teaspoon      Thyme
4    Tablespoon   Worcester Sauce
4   Tablespoon   Tabasco
8    Ounces         Ham Base
4    Quarts         Water
6    Pounds     Smoke Sausage      (sliced)
2    Quarts        Rice   (steamed)                         

Salt and Pepper to taste.  Saute sausage to render fat.  Add vegetables and cook until wilted.  Add thyme, bay leaf, worcester shire, tabasco, ham hock, beans and water.  Bring to a boil then reduce to simmer.  Cook until beans  are tender.  Add ham base. Cook for 30 minutes more.  Adjust seasoning with salt and pepper if necessary.  Serve on a bed of steamed rice.  (WHITE OR BROWN)  SERVES 2.  I  think it might be time to try the HURRICANE

HURRICANE

1  OUNCE   DARK RUM
1  OUNCE   LIGHT RUM
1/2  OUNCE  Galliano
1/2  OUNCE  Orange Juice
2   OUNCES  Passion Fruit Syrup
1  SPLASH    Rose's Lime Juice
1  SPLASH    Pineapple Juice

Fill a mixing glass with crack ice.  Add rum, galliano, passion fruit syrup and orange juice.  Shake and strain into highball or collins
glass filled with ice cubes.  Top with a splash of Rose's lime juice and a splash of pineapple juice, garnish with orange slices and
cherries. BE SURE YOU ARE NOT THE DESIGNATED DRIVER !!!! 

BOILED SEAFOOD AND SAUSAGES

seasoning mix for BOILED SEAFOOD
30    GALLONS          WATER   in a very big pot
4      Cups                  Crab Boil (commercially Sold)
10    WHOLE              LEMONS       (cut in half)
5      WHOLE              CARROTS
1      WHOLE              CELERY
1      CUP                   GARLIC CLOVES or whole head
2      CUPS                 Lemon Juice (in addition to 10)
3      CUPS                 SALT (DON'T MESS THIS UP)

Place all ingredients in a large non-reactive sauce pan/pot and bring to boil.  Cook seafood as required to each type. You should
be on that second HURRICANE by now, and wondering about the PURPLE & lt; GREEN& lt; AND GOLD type. Those are the Mardi Gras Colors.  PURPLE-justice:

GREEN-faith: GOLD-power. and the official Theme song of Rex, King of Carnival is "If I Ever Cease to Love"       If I ever Cease to Love, May oysters have legs, and cows lay eggs,..... May little dogs wag their tails in front,  If I ever Cease to Love..This has been a ball, and come early next year as Mardi Gras falls on February 28, 2004. I have got  to catch the Mardi Gras Indians and the Neville Brothers in Concert. Thank you for all your letters and comments, if you have too many of those Hurricanes,

REMEMBER to contact me for Personal Chef Service, in the USA and Internationally, or come on down to New Orleans and let me tease the taste buds in a beautiful courtyard in the French Quarter. Don't forget to register for my

Creole Cooking 101 at Oxford in July 2003.
Contact: richard@thespeeds.freeserve.co.uk   or www.oxfordsummerschool.com

RED BEANS & RICELY YOURS, CHEF NORA L. DEJOIE
chefdelite@hotmail.com or  chefdelight@iwon.com

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ICC'S Cooking Column [REPRINT]
Okra Cook-Up Rice
by Chef Greta Charles

Have you wondered how to use Okra in another way besides as a side dish? While doing my weekly shopping I came across some beautiful Okras that had my name on it. I was not sure what I wanted to do with it and decided on the way home, to go down memory lane and take you there with me for a happy visit . Here's what I came up with.

Okra Cook-Up Rice

Ingredients:

1lb Beef cut up in ½ inch cubes
2 Tbsp vegetable oil
1/2 lb Salted beef for flavor
1-cup Coconut milk from grated dry coconut
1/2 lb Okras - preferably fresh okra
3 cups Long grain rice - rinse and drain rice before cooking
3 cups Water
1 Whole hot pepper
Thyme - thick and fine leaf
Black pepper .. salt .. .

Method:

Rinse and dry beef. Season meat with your favorite seasoning and let sit for an hour. Heat oil in skillet; lightly stir-fry enough to brown meat.

Rinse salted beef well with cold water. In a pot bring to boil 3 cups of water. Add brown stew beef and salted beef, coconut milk and pepper. The pepper is for flavoring, once it bursts remove from pot, so your pot will not get too hot, this over powers your dish. Boil your meats for about an hour to 45 minutes. this is the longest part of the process. Beef needs to be tender.

Next, add the Okra and allow that to cook for about 10 minutes before adding your rice. The remaining liquid in the pot should be enough to now cover the solids in the pot. If not add as needed. Simmer, when done let sit for 15 minutes covered, allowing all the flavors to settle for better taste. Hmmmmm.

It serves 6 - 8.

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Homemade Bread
by Chef Greta Charles

As always it is indeed a pleasure to reach you through the pages of ICC's Newsletter. Over the weekend I thought for a bit of therapy I would get into my spring cleaning. Oddly enough I started in the garden. After 4 hours out doors I took my business indoors, separating into piles of unwanted paper and clothes and shoes to be given away in order to make room for what remained. That was about all I could focus on in one day, but what a relief it was to to finally say goodbye to hoarding the unwanted. My dad is the player in this month's recipe. He bakes the best bread.

After spending some time in the kitchen with Papa Bristol, and watching him passionately add each ingredient to make the best homemade bread I have eaten. I thought it was appropriate to contribute this recipe so others might share the experience.

Papa Bristol,even though retired, has always been a patient person in everything he did. There is never a hurry to life's requests. The time I spent with him and wife Maryllia has etched a permanent place in my memory bank. Today I am much more at peace with my daily activities on account of watching this spiritually motivated gentle man. Thanks to Papa Bristol and his loving wife for life's contribution.

Ingredients:

12 cups of all purpose flour (suggestion 1/2 and half wheat and unbleached all purpose white flour)
1/2 Packet yeast
2 Teaspoon salt
4 Tablespoon brown sugar
1 Stick margarine
1/2 Stick crisco shortening (2 oz.)
4 Cups warm water

In small bowl stir yeast, 1 cup warm water and 1 tablespoon sugar. Then leave it to rise. In a large bowl add flour making a well in the center to add remaining water. Add margarine, crisco, sugar and salt.

In the large bowl with the flour mixture, add yeast mixture and mix gradually while adding margarine mixture. Knead dough well for about 30 minutes, form into large ball, cover with towel and leave dough to rise to double the size.

On floured board form dough into six balls, knead well. Place balls onto greased loaf pan and cover, allowing this to rise once again to double the size. Heat oven to 350 degrees, sprinkle drops of warm water on loaves, this gives bread moist crust. Bake until golden brown, approximately 45 minutes. Turrn over baked bread on a wire rack to cool. I like warm bread with a little butter, my my my. What a treat!

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Guyanese Bake Egg and Saltfish
by Chef Greta Charles

Hello readers,

I hope you are doing well enjoying each day that you are given to do a good thing for someone.

This is a time when you have visitors come and go. For a quick morning breakfast I chose a Guyanese Bake Egg and Saltfish meal. Stuff it or fry it then stuff.

Ingredients:

Saltfish

½ LB Saltfish
½ Cup Canola Oil
½ Onion … couple figs of garlic … pinch of black pepper Thyme (any kind of thyme) shallot, 1 tomato, (optional any color bell pepper and mushroom) ½ Dozen eggs … Scrambled or boiled

Preparation:

Soak saltfish in lukewarm water to remove extra salt. Heat three tablespoons of oil in skillet. Add in this order chopped garlic, onion shredded saltfish and simmer for 2 minutes. Stir and then add ingredient of choice. I added tomato bell pepper and mushroom. Simmer some more for another couple of minutes; then add pepper to taste, be careful not to add salt because of the saltfish.

BAKE

1 ½ LB flour
Pinch of salt and 2 teaspoon of baking powder ¼ Stick or two tablespoon margarine … 1 ¼ cup water Ready for simple bake.

Mix all dry ingredients and work margarine into it. Gradually add water to mixture until the dough is passed being stiff. Separate into small balls on a floured surface flatten dough into bake form. Heat remaining oil, drop raw flattened dough into hot oil keep your eye on this process. It takes a few minutes to fry. Later slice and stuff bake with egg and saltfish or add saltfish and egg into raw dough seal dough to hold in ingredients then fry.

This makes 12 Bake Egg and Saltfish.

Enjoy

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A Big Bear Hug Happy New Year To You
by Chef Greta Charles

I trust that you have had a good 2006 and looking into a greater 2007. I wanted to take this time to sincerely thank you for allowing me to share my Guyanese and American recipes with you, month after month; I have just about given you tips on all of my traditional cooking.

Today, because of my modified diet, many of my recipes have changed course, and our media and airwaves have been bombarded with food by professional chefs and nonprofessional chefs.

It has been an interesting year for me-one of Trials, Accomplishments and Growth, I call it TAG. After nine years of constant digging and turning over old stones, I have finally completed a family history book and it’s a joy to be able to share with the rest of the family what had not been known before. There are also a lot of funny stories.

I will be embarking on my etiquette training project that I have been perfecting over the past seven months and my children are starving for my attention; so I will take time off and address those situations. I am reachable if there is a question about a traditional Guyanese dish.

Last week I was at the market place and could not pass on the mountain of fresh okra. And then try to figure out what was I going to do with it? I knew both of my children love Fried Okra, so I fixed Fried Okra and Saltfish over rice with Dahl (yellow split peas in a soupy texture, poured over the rice). Both of my children thought it was a pleasant surprise.

I enjoy cooking, without the commitment of letting the other parties know I am doing it. It’s less of a strain and the love can flow into the dishes. Try it sometimes.

Lastly, I am treating the parents of the children whom I call my SleepOver Buddies, a group of youngsters that I work with which include my grandchildren, to their valentine dinners. In closing, I do know I will continue to look to the Lord. There is nothing He cannot handle. To you I offer Love .. Peace .. Happiness, and the best of 2007.

The Okra , Saltfish and Dahl recipes are in the archive. TA TA.

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Chicken and Lamb Medley
by Chef Greta Charles

Ingredients

Clean and marinate meat separately for ½ hour in soy sauce. Cut up chard greens and other herbs. Bake chicken and lamb separately for 30 minutes.

Cooking time will continue and complete on top of stove.

Heat 2 tablespoons oil in sausepan.

Add garlic. Then onion. Toss for a second; then add remainder of herbs.

Chop chicken and lamb separately but add chicken first into saucepan for about 5 minutes; Then add lamb and allow to cook for 15 minutes; then add tomato paste and cook for 10 minutes;

Our last addition is the greens that should only cook for 10 minutes, sprinkle to flavor with spike seasoning, remove from stove cover and allow dish to sit for about 20 minutes to absorb all of the different herbs.

Serve over rice. What a meal! Serves 6.

For more information, send your questions to:
Contact Chef Greta
gretacooks4u2002@yahoo.com

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Holiday in GT (Georgetown-GUYANA)
by Chef Greta Charles

Merry Christmas everyone !!

There is that brief moment every year at Christmas time when I reminisce on my childhood in Guyana at Christmas time. I can only go back to the time the British were in power because I left shortly after their rule ended. So when you hear me talk about ice apples and grapes, it was all imported stuff.

Those items brought the smell of festivities in the air, from the well off to the not so well off, everyone is in glee and it's truly an exciting time for the children.

Days' prior to the 25th, mom and several of her Presbyterian church members would go caroling around the village. That was fun!!! In the meantime dad was doing his thing getting our makeshift butcher shop ready for the many slabs of pork he would hang from the ceiling. My dad was known to have the best meat of any kind because he took pride in the rearing of his animals; he fed them with the best of everything. So there was always a demand for his meat. We (his wife and children) were always there to help, I liked greeting the customers collecting the money and making change. Everyone was smiling even while spending their money.

The changing of chair pillow covers, drapes and curtains. furniture were put outdoors, sanded and polished or varnished, bare floors looking good as new from a new polished job, and the bubbling holiday lights strung up everywhere. Excitement filled the air. The smell of black cake still lingering through the home, days after it is baked; everything and everyone is in full swing. Black cake our dessert can be set as early as a year ahead of time to as little as two months. The ingredients were raisins currants prunes, all of which is ground and set in wine and Guyana rum, as you can see up to this point every ingredient is black. As the ingredients absorb the liquid, additional rum and wine is added into the mixture from time to time. Oh my!! The kids enjoyed small pieces at a time and other cakes are baked, pound cake sponge cake other fruit cake and so on. Then it's the day before Christmas, and we are off to the city to see the decoration, bubbling holiday lights and beautiful displays in the store windows.

Children and adults alike are fascinated with the display of the manger where Christ was born which is the real reason for the season. If by chance we did fall asleep from exhaustion on the evening of the 24th, our wakeup call was at the smell of garlic pork, the traditional breakfast for the 25th, along with mom's sticky pepperpot homemade bread and yes some hot cocoa, this is why I mentally go back home at Christmas time.

My aunt Gwendolyn who spent most of her adult life in St Lucia, supplied the family with that good coca. I still to this day have that cocoa in my cabinet. I was in St. Lucia last year for my aunt's home going service and stacked up on cocoa After breakfast, lunch and dinner was over, the left over ham (we cured ourselves) garlic pork, cheese and baked chicken were sliced up dabbed with mustard and pepper sauce and served as cutters for my mom and dad and their adult friends. These friends visited later in the evening. On December 26th (boxing day) my sister and our friends would find a party for the younger folks. There were quite a few parties around the village.

Back to December 25th, when you hear this coming from the radiogram, both young and old dive into the mood, hips swinging to the rhythm of "Drink a rum on a Christmas morning drink a rum, ma ma drink if you drinking." Those days were so much fun.

Here in North America, my family still holds on to much of the Guyanese tradition. Garlic pork and pepperpot still adorn the breakfast table. However we have changed our way of food preparation and cooking. Without further ado, it's time for my recipe.

Cut up your pork into 2" pieces. Wash and pat dry with paper towel. Rub meat with salt, garlic and thyme. Let meat sit for about 4 hours. Mix vinegar and water in a glass jar or dish. Soak seasoned pork and leaves two or three days. Remove meat from solution and cook in a skillet until tender. Serve with bread as a breakfast dish. This is a basically an easy dish to prepare. It takes approximately 20 minutes and serves about 4-5 people.

Let me know what you think. Contact Chef Greta Charles In the olden days Carila vine and leaves were used as a blood cleanser. I still use that today, A Caribbean store in your area should carry them.

Thank you again for allowing me to share this recipe.

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My Visit With Chef Richard by Greta Charles [REPRINT]
by Chef Greta Charles

Richard is our visiting chef this month and a native Washingtonian. Richard has always had a passion for cooking as a family man and for his friends who somehow used his home as the meeting place.

Richard took flight from his career in the computer field over 25 years ago to launch a professional cooking career. He has worked with some of Washington's best and recently acquired additional skills in baking and is now head baker with a well known establishment in Bethesda, Maryland. In the past 25 years, Richard has worn many hats from working with the homeless in their kitchen, to nursing homes and day care centers and helping with planning well balanced meals. So let's share one of his many favorite recipes with you.

Seafood Lasagna

2 Lb. of Bay scallops .... 2½ Lb. medium size divined shrimp
3 cloves garlic
1 lemon
1 tsp. seafood seasoning

In the event you're working with fresh shrimp, divined, by slightly cutting the back of the shrimp after shelling and pulling out the vein, do this before rinsing in lemon water.

Scald scallops and shrimp for a minute no more than a minute and a half, allowing time for baking process.

To prepare your sauce:

In a saucepan combine the following ingredients
1-6 Oz. Can Tomato Sauce
2 Medium size diced tomato
1 Green pepper (cut up)
Some Old Bay seasoning
1 Small onion diced .

2-LB box of precooked frozen lasagna 4 "x 4". (to be used later in the recipe)

1- LB Provolone and Colby Jack cheese.

Add salt and pepper to taste. Let simmer for 2 minutes. This sauce will be used to complete the lasagna recipe.

You will start layering your pan, oh! By the way just lightly oil your pan.

Place a layer of lasagna, a layer of sauce, a layer of seafood, and the mixture of Provolone and Colby Jack cheese. Repeat the process so that in the end the cheese is on top.

Baking time is 30 to 40 minutes at 325 temperature and serves a party of 10 people.

For more information: send your questions to:
Contact Chef Greta
gretacooks4u2002@yahoo.com
Attention Chef Richard

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Chick pea and Saltfish
by Chef Greta Charles

Chickpeas Are To Guyanese As Potato Chips Are To Americans.

Greetings Readers.

I am not officially back but I miss you and wanted to give you an update on what’s been happening in Chef Greta’s life. A month ago I became the proud grandmother of grandbaby number four and blessed to be around to see my son celebrate his 40th birthday. With little room on my plate, I am also preparing to launch my business as a Children's Etiquette Consultant.

My recipe, which you may have tried before, is something special when you prepare it again. It might be realizing the time frame in which I was able to do it and realizing the low the cost. So let’s do it again.

Chickpeas are also known to the Spanish as Garbonza while Guyanese people call it Channa.

Tip 101:
For a quick snack:
Chickpeas can be fixed in many different ways.

Soak dry chickpeas overnight. They get softer and take less time cooking. Boil chick peas until tender. Drain and set aside. In skillet using about two tablespoons of oil, fry-up two cloves of garlic and a couple of slices of onion; then toss drained, boiled chickpeas into pan and add seasoning of choice.

Fry dry peas in hot oil, drain and sprinkle with a little sea salt. It’s just like eating potato chips. Now let’s move on to our recipe.

Serving 4 for under $20

Main ingredients:

1 lb. Cod fish shredded (Soak for ½ hour in cold water, drain and soak again before shredding) it removes the salt.
1 can of Chickpeas drained (if time permits) soak 1/ lb of the dried peas and boil until tender.
1 pint rice

Other ingredients:
Sunflower oil and olive oil.. carrot .. ½ small onion (chopped) .. 3 cloves of fresh crushed or chopped garlic .. mushroom and a medium tomato

For presentation:

Herbs .. be creative. I used some from my herb garden chives .. celery .. fine leaf thyme .. a sprig of mint .. cucumber and a small cherry tomato. Some of these same herbs are used in the cooking process. No dish is complete without that Guyanese peppersauce.

Heat in skillet 5 tablespoons of oil. Add garlic to flavor oil. Next simmer your onion for a couple of seconds. Now you are ready to add your shredded saltfish. Toss in skillet for about 3 to 5 minutes under medium heat.

Add some of the same herbs used at this stage. Instead of chopping, I break them up into little pieces so I enjoy the fresh smell of the different herbs. Next add your chickpeas and carrots. Additionally, a little black pepper and you’re good to go. Drizzle some olive oil and cook for no longer than 10 minutes and then let your finished dish sit for 10 minutes. Invite your stomach and/or your guests to prepare their pallet.

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A Big Bear Hug Happy New Year To You
by Chef Greta Charles

I trust that you have had a good 2006 and looking into a greater 2007. I wanted to take this time to sincerely thank you for allowing me to share my Guyanese and American recipes with you, month after month; I have just about given you tips on all of my traditional cooking.

Today, because of my modified diet, many of my recipes have changed course, and our media and airwaves have been bombarded with food by professional chefs and nonprofessional chefs.

It has been an interesting year for me-one of Trials, Accomplishments and Growth, I call it TAG. After nine years of constant digging and turning over old stones, I have finally completed a family history book and it’s a joy to be able to share with the rest of the family what had not been known before. There are also a lot of funny stories.

I will be embarking on my etiquette training project that I have been perfecting over the past seven months and my children are starving for my attention; so I will take time off and address those situations. I am reachable if there is a question about a traditional Guyanese dish.

Last week I was at the market place and could not pass on the mountain of fresh okra. And then try to figure out what was I going to do with it? I knew both of my children love Fried Okra, so I fixed Fried Okra and Saltfish over rice with Dahl (yellow split peas in a soupy texture, poured over the rice). Both of my children thought it was a pleasant surprise.

I enjoy cooking, without the commitment of letting the other parties know I am doing it. It’s less of a strain and the love can flow into the dishes. Try it sometimes.

Lastly, I am treating the parents of the children whom I call my SleepOver Buddies, a group of youngsters that I work with which include my grandchildren, to their valentine dinners. In closing, I do know I will continue to look to the Lord. There is nothing He cannot handle. To you I offer Love .. Peace .. Happiness, and the best of 2007.

The Okra , Saltfish and Dahl recipes are in the archive. TA TA.

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CURRIED CRABS
by Chef Greta Charles

Happy end of summer to all of you. If you are like me, I welcome all seasons. Why complain! The farmers need the sunny and rainy days and my herb garden needs them also. In turn, our produce are less pricey.

Wearing the right clothing, eating the right food, staying in touch with nature and your spirituality reduces anxiety and stress.

When we cleanse our body at the end of each season, we can ultimately prepare our minds and with exercise our body gets in tuned for the season ahead. The summer tends to bring out the best in some of us in the way we eat, and in others the bad habits that should have been left behind from whence they came.

Last week I made my last trip to the wharf. With a dozen live crabs, some shrimps and scallops, I prepared a feast for under $50 and fed five families. This was my way of giving back to others. Not necessarily the ones who have given me, but for respect to my spiritual master. I prepared the best curried crab meal. What a surprise end of summer treat!

The bigger picture for me was it was a surprise. So there was no stress on the pocketbook .No expectation of time of delivery and the beautiful expression on the faces when the package was delivered by me.

I planned ahead by secretly finding out everyone's schedule and if anyone had any allergic reactions to seafood. The remarks were four out of the five families had no idea what they were going to have for dinner that day.

So on that note, lets get busy.

Note: depending on who you're cooking for this type of curried food goes over well with West Indians, for all others you can add your celery, mushroom green pepper etc. (these ingredients changes the taste of curried foods)

Curried Crabs

Scald 6 live crabs in large pots (12 halves) (2 minutes)

Remove from heat and sit in container of cold water to stop the cooking process.

Clean crabs by removing backs and tiny legs rinse well under cold running water to remove excess sea sand (15 minutes)

Drain ... season lightly (sprinkle) with Phillips Seafood seasoning and curry powder. (1 minute)

Set aside for half hour it's like marinating (30 minutes) .

Chop half onion of your choice mine is red onion and 3 cloves garlic set that aside (1 minute)

In a deep skillet heat, cup oil. Drop a cutup garlic clove to flavor oil (1 minute)

Bay leaf ... chopped onion ... five cloves garlic (three cloves garlic chopped up with onion)

2 sprigs of medium chopped shallot. If available, I often use curly garlic and a couple of slices of very green mango, toward the end of cooking your dish. You mek me mouth water!! (that's what the Guyanese people would say)

2 medium size red potatoes. Medium chopped potatoes are used to give sauce a light creamy consistency.

1 tablespoon curry powder.

1/4 teaspoon ground cumin

1/2 teaspoon salt

Mix curry and cumin into a paste by adding water as needed. Now mix that in the pan with oil and garlic.

Add potatoes and cook for about (5 minutes) uncovered and 2 minutes covered (7 minutes)

Add all other herbs and your sea salt. Occasionally you might have to add a dash more of curry powder. Try not to stir much so your potatoes don't turn to mush. My trick is to toss crabs around with lid on. (15 minutes)

At the end of cooking, allow dish to sit for at least 15 minutes for crabs to sit in sauce. (15 minutes)

Under an hour and a half, serve over rice makes a great meal!

For advice, comments or suggestions, contact Chef Greta Charles
E-mail: gretacooks4u2002@yahoo.com

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Brenda's Blueberry Cobbler
by Chef Greta Charles

One sunny Saturday in 2002 my beautiful granddaughter and I went to one of my favorite spots on Capitol Hill in Washington DC for brunch. What happened there confirmed that I needed to pursue my dream of offering the children that often spend time with me, something extra special.

The word Etiquette kept playing in my head and upon my return home from the restaurant I hastened to put together 'Etiquette 101.' Two weeks later I invited the children over for class 101. My level of this impromptu class was based only from my British upbringing. Elbows off the table, always use a teacup with a saucer and the table was set with a knife and a fork. I remember there were small sets of silverware for my sister and I and dinner was a definite family affair.

The day had finally come; four years later and the last week of June, 2006, when I boarded Delta Airlines headed to Atlanta, Georgia to the Bulkhead Intercontinental Hotel and The American School of Protocol. There was a peace inside my soul because I knew I had made the right decision.

When the plane landed in Atlanta there was a big rainstorm and my polite driver informed me and the two ladies one from Florida, and the other from my own backyard in Virginia, that the ground was thirsty and had not seen rain in a while. I welcomed the rain for them. My program started on Sunday and my mind had not yet conceived what I was going to achieve in those five days of intense study. I had a bit of anxiety but I had to cope. Classes were held at the home of the president and that was my first gift because it gave me great ideas for my own home-based protocol business.

Everyday was a new creation and that was not all. The meals were better than any upscale restaurant. After blessing the meal, we dined. Our breaks were short but meaningful due to the peace that surrounded us. The trees around the home were seemingly pleased with the weather and fresh flowers were all around the home, daily. I learned to recycle flowers. The tranquility I experienced there I would definitely imitate for my business, of course with my special touch.

President, Peggy Newfield, is a champion at what she does so I kept my eyes on her every moment. Her staff was of many different cultures and everyone brought with them a special touch to protocol. They treated everything and everyone as though it or they were their own. My research had proven me correct. The American School of Protocol is definitely the best school of protocol.

Ten children graduated as better diners and ten adults graduated as trainers, I was one of them. On my return home, as we were approaching Ronald Reagan National Airport, the sky was filled with lighting and thundering and I prayed that I would be given one chance to teach one single class.

Thanks to Mrs. Newfield and Staff for the pleasant experience.

Brenda a member of the Protocol staff was kind enough to share with me her recipe for Blueberry Cobbler with me. Enjoy!!!

Brenda's Blueberry Cobbler

This recipe makes 2 - 9" X 13 Cobblers

One 3 lb. bag mixed frozen Berries
Three lb. cans Blueberry Pie Fillings
Two 1 lb. cans Blueberries or 2 cups fresh Blueberries washed and dried
2 tsp Cinnamon
2 tsp Nutmeg
2 tsp Lemon Juice
11/4 cups Sugar
2 boxes Pillsbury Pie

__________________________________________________

Mix the following ingredients:
One 3 lb. bag mixed frozen Berries (defrost)
Three 1 lb. cans Blueberry Pie Filling
2 tsp Cinnamon
2 tsp Nutmeg
2 tsp Lemon Juice
1 cup Sugar Cover and let set overnight in the refrigerator
Flavors will develop overnight. Season to taste before making cobbler

Remove 2 boxes of Pillsbury Pie Crust from the refrigerator
Prepare 2 greased 9"X13" glass dishes
Roll out one crust of Pillsbury pie crust and place in bottom of baking dish.
Repeat for your second baking dish
Divide filling and put into prepared baking dishes
Drain 2 cans of plain blueberries, place one can on the top of each mixture or use
1-cup fresh blueberries for each cobbler
Roll out 3rd pie crust and slice into half inch slices. Place on top of cobbler to resemble a lattice top pie.
Sprinkle dough with a little bit of sugar.
Bake 375 degrees for 1 hour

Chef Greta Charles
E-mail: gretacooks4u2002@yahoo.com

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ICC'S Cooking Column (REPRINT)
A DAY IN THE KITCHEN WITH CHEF GRETA CHARLES
by Chef Greta Charles

After months of planning and rearranging schedules, Chef Greta set out to create one of her mouth watering succulent meals for the web master extraordinary of ICC, William Jordan. Two weeks prior to the date, Greta came down with a severe back problem that forced her to take on some much needed rest. As each day goes by and she is unable to think about anything but her recovery, she is blessed with a referral to Affinity Sport and Health Rehabilitative Therapy (web site http://www.affinityphysicaltherapy.com), who had just recently discharged ICC's President, Tasha Lewis, by her physical therapist, Mr. Derrick Martin, in Silver Spring, Maryland USA.

With just days before the date for the cooking engagement, she is back on her feet and able to direct Ms. Lewis, into being the pseudo preparer of her meal. After Ms. Lewis received specific instructions from Chef Greta's physical therapist, Phyllis Williams, of what her physical limitations were, Ms. Lewis set out to prepare all of the initial ingredients while Chef Greta instructed her with each task. Shopping for the meal was very instructional. Each item was given careful consideration to make the entire menu meet a certain criteria. The night before the two undertook their task, they visited Ms. Lewis’s spa and spent the evening relaxing and discussing the next days routine and future business projects that Chef Greta will be undertaking (Personal Chef Training, Workshops, Seminars, Book projects, just to name a few).

Finally, the day arrived. Throughout the whole process, Chef Greta monitored and outlined all of the contents while sitting in a massage chair and heeding the counsel of her therapist. The day was full of wonderful smells and superior instruction. From Pigeon Peas and Rice, Plantain, to Escoveitch Fish (Guyanese Style), chic peas and saltfish with a dash of curry powder for flavor and a mixture of kale and collard greens. The foods aromas were filling the air in the kitchen.

Ingredients:

Escoveitch Fish (Guyanese Style)

2 – 2 lbs Snapper or Bass (these fish hold firm)
2 limes
½ cup oil for frying
1 teaspoon allspice or season all seasoning
1 large onion thickly sliced
1 whole hot pepper
3 cloves garlic finely chopped
2 each - teaspoon black pepper, salt, whole black pepper grains
1 tablespoon tomato paste
1 whole tomato sliced
1 stalk spring onion
2 pieces fine leaf thyme

Scale and wash fish in water and lime juice. Pat dry. With a sharp knife make tiny slit on fish, in slit add small amount of thyme and chopped garlic. Next season whole fish with season all spice. Let sit for about ½ hour. Lightly flour and fry on both sides until crisp or done.

Heat two-tablespoon oil in saucepan. Add onion and whole pepper. Remove the pepper, its used to give the sauce a kick. Now add tomato slices and tomato paste. Stir lightly, and then add ¼ cup water. Simmer for 7 minutes let sit for 10 minutes. Pour over fish when serving.

Serve 6

Chef Greta Charles
E-mail: gretacooks4u2002@yahoo.com

Entertaining on a budget under fifty dollars.

After about 3 and half hours, the meal was ready to be delivered to the Jordan Family. Once Chef Greta and Ms. Lewis arrived with the meal and saw the initial reaction of the Jordan family as they began to eat their meal, Chef Greta and Ms. Lewis knew that they had succeeded in their quest to deliver excellence to a family that always delivered quality service and products through their web hosting company.

At the end of the day when Chef Greta and Ms. Lewis reflected and ate their creation, they were thankful for being allowed to serve and pleased with this new chapter in each of their respected lives .

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ICC'S Cooking Column
Guyanese Family Cutty Cutty
by Chef Greta Charles

Cutty Cutty means ... a little bit of this and a little bit of that.

Chef Greta Charles Family Reunion.

Ingredients:

Love ... .Patience ... Kindness ... Forgiveness... Hugs and Smiles , use portions as needed.

Download Family Order Form

The theme at the reunion included all the ingredients above. Like many families, the Powdar descendants of Washington and Maryland were geared up and ready to go for the 10th year 5th family reunion.

The hometown of Carol Carter, founder of the Powdar Family Reunion. Carol was diagnosed with the lupus disease 10 years ago, and the doctors with there prediction gave her months to be with us. Carol started a family reunion to an already close knit family. With the ingredients above we pulled off a reunion to remember. We were over one hundred people in attendance.

Ivy, her 3 children and 5 grandchildren divvy up the food assignments. Mom and dad Bristol were in every phase of the preparation. They left there quiet home in Winnipeg, Canada three months prior to the reunion celebration, to help out, oh boy did we need them.

The family has grown since we started meeting in 1995, the newest member, is Kelif Powdar born on June 1, 2004. He is a fourth generation Powdar. We have lost a couple of our elders too..

The 2004 reunion got on the way on Thursday July 22 with a full four days of fun and activities planned through Sunday July 25. My fabulous niece Rebbie Riley had the agenda down to the tiniest detail. Without that organization, we could not pull it off in the way we did. Her husband Mike did, in no way take a back seat to the goings on, but was his wife's right arm. There home also accommodated some family members.

Thursday night was the big welcomes get acquainted night, that's for new member-in-laws. Family traveled as long as 26 hours on road to get to DC, but were ready to fellowship upon arrival, no time to rest, one cousin said to me.

For the benefit of the younger generation, we go back to our roots, in the things we do. Grandfather, was an indian gentle man from Grenada and grandmother an Afro Guyanese lady, they are the reason we all were gathered together.

The first night sis, Carol and husband Vincent of Ft. Washington, Maryland entertained the family. Cousin Camille and aunt Inez graced the dance floor with there rendition of Indian dancing.... The aroma of Guyanese cuisine was everywhere-cookup rice, curry chicken /goat and roti , pollouri to name some of the dishes served up.

On Friday night Nigel and Tammy, my son and sister-in-law, with the help of there house guest, cousin Wayne and Monica Haley of Winnipeg , entertained American style. On the grill the smell of barbecue chicken, hamburger a variety of sausages tickled our nostrils. Potato salad macaroni and cheese, 4 pans of sweet potato puddings brought by a family friend. Some of us swung our hips to the good sound of soca and oldies music. It rained a bit, but that did not stop the show. Cousin Sharon Samuels son Charles, took over duties at the grill when the rain started, we call that family team spirit.

Saturday, the big dinner at the Best Western, was well attended, that's the day we all get dressed up, not so that you are unable to let loose. There were some barefoot folk on the dance floor. Nikita, my daughter, was there in a pretty Caribbean style looking pair of shoes. She became one of the bare footed dancers. The Powdar brothers are always in high demand because they are great dance partners. I know, and we take time to show off on the young people, who looks on in envy that we still go it. Some, like cousin Kim has stepped on enough toes in the past; finally she has graduated to dance with the pros.

Friday and Saturday there were chartered tours of the city.

On Sunday the picnic was planned for the park, but because we were threatened with rain, we decided to take it to Frankie and Janice, My brother-in-law and sister's house. Jan is the best in town, especially when it comes to Guyanese food and Frank likes the grill. His jerk chicken never needs condiment treatment. Janice's chickpeas (channa), black and white pudding, and souse to mention a few of the dishes she prepares so well, makes you go my .. my .. my.

Mom has the smallest family, so this was quite a bit of cooking for us, but we pulled it off We owe a great part of what we do and what we know to the matriarch of my family 75 year old mama Mingo-Bristol.

One of the highlights was a book that was in the making since 1997. T his book started out as an address/birthday list. At the reunion dinner, the book was introduced as a must have item. My cousin Lennox Powdar was excited about the information in the book and gave it a plug. A big plug. We're looking to make it an item that can be picked up as a holiday gift. Lennox's niece Sharon Samuels shared with me that she had started a genealogical research on the family but became frustrated when she kept running into dead ends along the way. This type of resource also serves as a place for the younger generation to go to for history. It helped me understand my quest for self-employment. My grandfather raised 8 children and a wife before his wife passed on, by creating work for himself. It takes skill, a creative mind and shear determination to make your own paycheck.

Aunt Eva was there, as she always is, in attendance at every Powdars get together. She celebrates a hearty 80 years on August 25th 2004, and we will meet again if God's willing, to show support and celebrate.

The other highlight was the wedding celebration for Terrence and Simone. My mom and her sister Inez, Simone's mom made the traditional Guyanese black cake. After cutting the cake, we toasted to champagne. The bride and groom had there first dance and the family pinned bills (currency) on the couple, another Guyanese tradition.

Family reunions also recognize the many ways in which extended family members and friends have helped create a sheltering domestic community , to our many friends here. The joy expressed in seeing family show love and respect and the nurturing of each other.

My cousin, Gordon of Florida, my grandson Erik and myself found comfort on the upper level bedroom floor at my home. As we prepared for our floor rendezvous, it took us back to childhood days in Guyana; there was always room for one more person (adult or child) even if it meant sleeping on the living room floor.

News brief. I called on the Florida folks after hurricane Charley. My cousin Gloria shared with me how she explained to her granddaughter Antoinette who was scared and curious, about the kerosene lamp her grandmother was lighting, grandma went back in time to occasions when her parents had to light the kerosene lamp. History replaying itself. Where would we be without history and her story.

I hope you enjoy my story. Greta.

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Homemade Bread
by Chef Greta Charles

As always it is indeed a pleasure to reach you through the pages of ICC's Newsletter. Over the weekend I thought for a bit of therapy I would get into my spring cleaning. Oddly enough I started in the garden. After 4 hours out doors I took my business indoors, separating into piles of unwanted paper and clothes and shoes to be given away in order to make room for what remained. That was about all I could focus on in one day, but what a relief it was to to finally say goodbye to hoarding the unwanted. My dad is the player in this month's recipe. He bakes the best bread.

After spending some time in the kitchen with Papa Bristol, and watching him passionately add each ingredient to make the best homemade bread I have eaten. I thought it was appropriate to contribute this recipe so others might share the experience.

Papa Bristol,even though retired, has always been a patient person in everything he did. There is never a hurry to life's requests. The time I spent with him and wife Maryllia has etched a permanent place in my memory bank. Today I am much more at peace with my daily activities on account of watching this spiritually motivated gentle man. Thanks to Papa Bristol and his loving wife for life's contribution.

Ingredients:

12 cups of all purpose flour (suggestion 1/2 and half wheat and unbleached all purpose white flour)
1/2 Packet yeast
2 Teaspoon salt
4 Tablespoon brown sugar
1 Stick margarine
1/2 Stick crisco shortening (2 oz.)
4 Cups warm water

In small bowl stir yeast, 1 cup warm water and 1 tablespoon sugar. Then leave it to rise. In a large bowl add flour making a well in the center to add remaining water. Add margarine, crisco, sugar and salt.

In the large bowl with the flour mixture, add yeast mixture and mix gradually while adding margarine mixture. Knead dough well for about 30 minutes, form into large ball, cover with towel and leave dough to rise to double the size.

On floured board form dough into six balls, knead well. Place balls onto greased loaf pan and cover, allowing this to rise once again to double the size. Heat oven to 350 degrees, sprinkle drops of warm water on loaves, this gives bread moist crust. Bake until golden brown, approximately 45 minutes. Turrn over baked bread on a wire rack to cool. I like warm bread with a little butter, my my my. What a treat!

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Simply Stuffed Eggplant with Tofu
by Chef Greta Charles

Growing up in Guyana, the months of March and April were busy times for everyone especially for kids. It was kite-making time. The gummy berry trees were raided and on every young face great anticipation. Is the wooden frame light enough? Will my kite soar high?

Mothers were busy sewing pretty frocks for their little girl(s) and suits for the boys as the Easter season approached. Easter Monday was time to be off from school

Food for me is quite the same theory. It's in the preparation and there is no joy in rushing the process. It can also be a medium of communication. In Guyana, one is insulted if a visitor refuses to eat when offered a meal. Guyana has still managed to evade the bombardment of the fast food industry. Yes they are there but many still cook from the land. I live to eat when I visit Guyana.

I meet once monthly with a group of six kids-my grandson is the youngest at age two. During the warmer months each meeting includes a visit to the garden and we discuss the origination of the food we eat from the bud to the table. My belief is, if we help them to understand and have them participate in the process of how the food that grace our table begins, then we may be able to eliminate obesity in the younger generation that leads into obese adults. Equipped with such knowledge, they are in a position to choose sensibly. Fast food is hurting our children and adults alike all attributed to lack of education.

I understand this is a fast paced society we live in today; however we can be in this world but not of the world. One of the few things that we must take time out for is our precious body, the temple. After nine years I was caught with a cold. My juicer had taken its toll and was not replaced right away, denying my body of the care it was then used to, was confirmation that you can pay now or pay later.

Every day we are bombarded with quick fix recipes. Why compromise your health for food that promises nothing but pain?

History tells us that there has been quite a bit of overcooking, especially to vegetables. My colleagues at work were doubtful when I told them I had gotten up one morning and fixed collard greens for that day's lunch. There was a line up for the taste test. I was excited not having any left for myself, but someone learned that a half hour of medium chopped collard on medium to hi fire seasoned to taste, my choice of seasoning is spike, produced a healthy meal. Like anything we do in life with practice, things get better and easier, don't give up. When it does not come out right after several tries, try it again. It's all in the attitude.

During the cold season part of the herb garden is moved indoors. There is no greater joy than, reaping fresh herbs, from the garden to the pot. Each of my two sisters has this type of garden so we are never out of fresh herbs.

Educate the babies on eating right. Instead of sticking some instant mash potatoes with all that flour gravy in there mouth how about boiling that little red potato with the skin and mash it. Puree there carrots and spinach etc. The process takes less time. Let's go on then to this month's recipe.

Simply Stuffed Eggplant with Tofu

1 Large eggplant
1lb Firm tofu
¼ lb Soy cheese
Green and red bell pepper
Soy sauce (preferably organic) for marinating
Sea salt
Spike seasoning
Garlic (3 figs)
Spring onion (shallot)
Basil
Red onion
Ginger
Olive oil

LET'S GET PASSIONATE:

Remove tofu from liquid. Cut into bite size cubes. Marinate in soy sauce for an hour. Cut an oblong section out of one side of the eggplant we will use as the top. Scoop out the inside of remaining eggplant and soak in sea salt water. Chop up all other vegetables, in a saucepan, heat two-tablespoon olive oil to a nearly hot temperature. Sauté garlic and half onion in oil. Remove soaked eggplant from water and allow it to drain some. Then add belly of eggplant to sauce pan stir-fry under medium heat for ten minutes. Now throw in all additional vegetables including the scooped out eggplant and season to taste with spike. Toss for five minutes, mixture will finish cooking when baking.

Rub eggplant skin down with olive oil. Add back ingredients to scooped out eggplant top with grated soy cheese. Put eggplant in oblong baking dish, one fourth filled with water. Cover with foil, bake for twenty minutes on 375-degree temperature.

This dish is great when served with side of brown rice.

Serves 4 Enjoy.

For more information, send your questions to:
Contact Chef Greta
gretacooks4u2002@yahoo.com

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Five Finger (Star Fruit) Jam
by Chef Greta Charles

On January 16th I received a phone call from St. Lucia. One would say the news was not good, auntie had passed away in her sleep. My opinion was my aunt had seen four score and some years, that's much to be thankful for. The trip there would be to celebrate her life.

Two days later I was on my way to the West Indies. A trip I had promised to make for several years and here I am onboard American Airlines heading to the unknown. After a day of traveling, I landed safely in this place that would turn out to be an experience of a lifetime for me. After meeting and greeting family members I felt worn out so I retired for the night.

Once the sun was up, so was I. I thought it's time to feed my outdoor craving. My aunt and her husband had a beautiful flower garden and I literally floated around like a bee amongst the flowers of every kind, inhaling each individual aroma. Then it was time for me to make my move in the fruit and vegetable garden. I was to experience the thing I knew so well growing up in Guyana, eating from the natural land. My breakfast consisted of every type of tropical fruit I desired, from grapefruit to banana to five finger(star fruit) gooseberry to guava and so on. It was heavenly. At lunch time, I took in ripe mango, cucumber, shallot and made them into a salad with fresh coconut water to wash it down. For dessert, I ate a sour sap. Dinner was no different from yam to ground plantains and all sort of ground provision. All the herbs to add flavor were harvested nearby.

You might say what does this trip have to do with a recipe. We have drifted so far away from the land, that for so many, if it does not come frozen or in a can it's considered too much work. I encourage you to get back to nature, start by planting your own little herb box/pot/garden.

I rassled with bringing back fresh fruits but the only way it's allowed into the country is that it must be cooked. So I cooked some five finger. This is as simple as it gets.

Five Finger (Star Fruit) Jam

Rinse well 6 five finger (star fruit), slice or chop coarsely. In a sauce pan, add less than a quarter cup of water. Next add your fruit. Cook uncovered for 15 minutes. Now add your spices (2 cinnamon sticks broken into smaller pieces, about 6 to 8 cloves and 1/4 cup of sugar (I love brown sugar or natural organic cane sugar). Now cover and cook for another 15 minutes. This is like a jam. Remember simple is in for 2006. Enjoy!!.

For more information: send your questions to:
Contact Chef Greta
gretacooks4u2002@yahoo.com

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My Visit With Chef Richard by Greta Charles
by Chef Greta Charles

Richard is our visiting chef this month and a native Washingtonian. Richard has always had a passion for cooking as a family man and for his friends who somehow used his home as the meeting place.

Richard took flight from his career in the computer field over 25 years ago to launch a professional cooking career. He has worked with some of Washington's best and recently acquired additional skills in baking and is now head baker with a well known establishment in Bethesda, Maryland. In the past 25 years, Richard has worn many hats from working with the homeless in their kitchen, to nursing homes and day care centers and helping with planning well balanced meals. So let's share one of his many favorite recipes with you.

Seafood Lasagna

2 Lb. of Bay scallops .... 2½ Lb. medium size divined shrimp
3 cloves garlic
1 lemon
1 tsp. seafood seasoning

In the event you're working with fresh shrimp, divined, by slightly cutting the back of the shrimp after shelling and pulling out the vein, do this before rinsing in lemon water.

Scald scallops and shrimp for a minute no more than a minute and a half, allowing time for baking process.

To prepare your sauce:

In a saucepan combine the following ingredients
1-6 Oz. Can Tomato Sauce
2 Medium size diced tomato
1 Green pepper (cut up)
Some Old Bay seasoning
1 Small onion diced .

2-LB box of precooked frozen lasagna 4 "x 4". (to be used later in the recipe)

1- LB Provolone and Colby Jack cheese.

Add salt and pepper to taste. Let simmer for 2 minutes. This sauce will be used to complete the lasagna recipe.

You will start layering your pan, oh! By the way just lightly oil your pan.

Place a layer of lasagna, a layer of sauce, a layer of seafood, and the mixture of Provolone and Colby Jack cheese. Repeat the process so that in the end the cheese is on top.

Baking time is 30 to 40 minutes at 325 temperature and serves a party of 10 people.

For more information: send your questions to:
Contact Chef Greta
gretacooks4u2002@yahoo.com
Attention Chef Richard

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Cassava (Yucca) Pancake
by Chef Greta Charles

When we talk simplicity, here is a quick fix. Cassava pancake. In Guyana the Amerindians used a processed form of cassava called cassryp to preserve their meats. In the interior where there is a large population of the Amerindians still living there, civilization was not interrupted with all the amenities of the new age. No electricity existed in that part of the country and there were many different ways of preserving meats. Today cassryp is still used in a dish called Pepperpot.

Check Cooking Archive for recipe on Pepperpot.

Cassava (Yucca) Pancake

1 Cup grated cassava
1 Cup all-purpose flour
1 Teaspoon baking powdar
1-Tablespoon vegetable oil
½ to ¾ cup water.

Mix baking powder into flour. Gradually add in grated cassava, oil and water to the mix. The mixture should not be too firm.

Drop each quarter cup of mixture on hot griddle or non-stick frying pan, spread thinly. Bake for 2 minutes on each side.

Next to Dahl Pouri, Cassava Pancake Roti, as some call it , is the best light morning breakfast bread. It makes a good item when served with saltfish or scrambled eggs with tuna.

I would love to hear from you in 2006 regarding your favorite recipes or ideas for new dishes.

Contact Chef Greta
gretacooks4u2002@yahoo.com

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Holiday in GT (Georgetown-GUYANA)
by Chef Greta Charles

Howdy, howdy!!. Greta, back with you. Happy holiday greetings to you and your family

I thought this would be a great time to share fond memories of what the holidays in Guyana was like for me.

With the smell of festivities in the air, from the well off to the not so well off, everyone is in glee and it's truly an exciting time for the children. Days' prior to the 25th, mom and friends, mostly from her church would to caroling around the village. That was fun!!!

It's now a couple of days before the 25th and our large kitchen is transformed into a butcher shop.

Villagers stop by to pick up their special part of dad's pork selection.

The changing of chair pillow covers, drapes and curtains, furniture are put outdoors, sanded and polished or varnished, bare floors looking good as new, and the bubbling holiday lights strung up everywhere. Excitement fills the air.

The smell of black cake still lingering through the home, days after it is baked; everything and everyone is in full swing.

Black cake our dessert can be set as early as a year ahead of time to as little as two months.

Black cake is made with raisins currants prunes, all of which is ground and set in wine and Guyana rum. As the ingredients absorb the liquid, additional rum and wine is added into the mixture from time to time. Oh my!! The kids enjoy small pieces at a time and other cakes are baked.

Ice apples and grapes are imported from England at that time of year. There was something about the smell of grapes and apples it just blends in with the aroma of holiday foods.

It's Christmas Eve, and we are off to the city to see the decoration, bubbling holiday lights and beautiful displays in the store windows.

Children and adults alike are fascinated with the display of the manger where Christ was born which is the real reason for the season.

If by chance we did fall asleep from exhaustion on the evening of the 24th, our wake up call was at the smell of garlic pork, the traditional breakfast for the 25th, along with mom's sticky pepperpot homemade bread and yes some hot cocoa.

My aunt Gwendolyn who spent most of her adult life in St Lucia, sends us coca that had to be grated (absolutely the best) actually all of our spices come from St Lucia and still does.

After breakfast, lunch and dinner was over the left over ham (we cured ourselves) garlic pork, cheese and baked chicken were sliced up dabbed with mustard and pepper sauce and served as cutters for my mom and dad and their adult friends. These friends visited later in the evening. December 26th (boxing day) was also a holiday and there were several parties for the younger folks.

Getting back to December 25th, when you hear this coming from the radiogram, both young and old dive into the mood, hips swinging to the rhythm of

"Drink a rum on a Christmas morning drink a rum, ma ma drink if you drinking."

Here in North America, myself and family still hold on to much of the Guyanese tradition. Garlic pork and pepperpot still adorn the breakfast table. However we have changed our way of food preparation and cooking.

Without further ado, it's time for my recipe.

Garlic Pork

2 pounds lean pork

2 tablespoons sea salt

4 tablespoon crushed garlic

4 sprigs fine leaf thyme

Soaking solution:

1-cup vinegar and 3 cups of water.

Cut up your pork into 2" pieces. Wash and pat dry with paper towel. Rub meat with salt, garlic and thyme. Let meat sit for about 4 hours. Mix vinegar and water in a glass jar or dish. Soak seasoned pork and leaves two or three days. Remove meat from solution and cook in a skillet until tender. Serve with bread as a breakfast dish. This is a basically an easy dish to prepare. It takes approximately 20 minutes and serves about 4-5 people.

Let me know what you think.

Contact Chef Greta Charles

In the olden days Carila vine and leaves were used as a blood cleanser. I still use that today, A Caribbean store in your area should carry them.

Thank you again for allowing me to share this recipe.

gretacooks4u2002@yahoo.com

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ICC'S Cooking Column
Carila over Rice
by Chef Greta Charles

Last month I shared with you my thoughts on the devastation in New Orleans. Everyday my Microsoft outlook was flooded with emails more than I could count. I did not want to be considered one with giving only lip service, and was thus prompted to make my support to the cause in my own unique way. Fasting, praying and contributing the money I saved on my lattes and morning muffins to a family housing a family from New Orleans. I found a family in Texas through a good friend of mine.

Still keeping it simple, this week I want to share with you a three step dish. As a child this dish was not even at the bottom of the list for me, but my mother cooked it anyway, she and my dad liked it. Carila (ka-rile-a) This vegetable grew in the form like a big bean with small fluffy seeds when opened. It's shape is like a green plantain and a bit rough on the outside.

I shared this dish last weekend with a few folks and was pleased to hear they enjoyed it. The key to cooking Carila is, once you have cut it down the middle in two halves you can either stuff it with crabmeat or slice in small pieces, then sprinkle with salt and let it sit overnight. My mom took it another step and sat it out in the sun, that combination drew the bitterness out. When it was ready to be cooked all that was needed was to squeeze the liquid accumulated out of the Carila and then it was ready to be cooked.

2 Large carila (split down the middle and scoop seeds out of the inside slice, salt and sit aside)
3 Tablespoon oil in pan
3 Cloves garlic and 1/2 medium size onion .

Cut garlic and onion up and add to pan with oil, simmer to flavor oil.
Add 1/2 lb medium sized shrimp (shelled, deveined, and season with seafood seasoning).
Add shrimp to pan with garlic and onion. Cook for 15 minutes.
Cut up 1/2 tomato,1 stalk spring onion, bay leaf, and fresh thyme: and add to shrimp. Next add mixture to Carila.
Sprinkle with fresh black pepper and spike seasoning.
Allow 20 to 25 minutes cooking time.

This dish is great with boiled potatoes, plantain and cassava (Yuca) or over rice.

In the olden days Carila vine and leaves were used as a blood cleanser. I still use that today, A Caribbean store in your area should carry them.

Thank you again for allowing me to share this recipe.

gretacooks4u2002@yahoo.com

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ICC'S Cooking Column
Reflection
by Chef Greta Charles

It's a new day and a time for reflection. 911 has come and gone and like a New Year's resolution the promises to care more, share more, be kind to one another has fallen by the way side.

While meandering through my week with the buzz of whose responsibility it was and still is that so many perished under Hurricane Katrina, I felt obligated to make my contribution worthwhile, to make a difference.

I challenged my family to a 5 day fast on a meatless diet, spend nothing outside of the basic needs to run the home to document each trip made considering the price of gas, and in the process equip ourselves with healthy eating patterns, taking a closer look at where we leisurely drive to and eliminate the unnecessary trips.

Our children of all ages will be participants in this project. The rewards can be a lifetime of knowledge to share with others. At the end of this time we will sow a seed to a family housing an evacuee family.

Encourage your family to join us, we can create a chain of positive attitudes to spread around. This can happen to you.

Here are some food products of our choice: Food is meant to nourish our body. Eat well and live long.

This is good: blend soy milk .. oat meal .. raisins .. almonds for a healthy breakfast meal, with fresh orange juice

Ingredients:

Carrots
String bean
Kale/Collard/spinach
Cabbage
Red potato
Garlic/onion/spring onion
Bay leaf/thyme/cumin
Curry powder
Spike seasoning
Tomato
Bell pepper
Coconut Milk
Brown Rice

Drink

Lipton/green tea bag/cinnamon stick/brown sugar on ice. It makes a great drink lime or lemonade with brown sugar

Apple/banana/pear/peach or any type of berries with a dash of honey can be used as well.

We're on our way to tell our story, we can do it. As always have a divine week and email me at gretacooks4u2002@yahoo.com.

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ICC'S Cooking Column
Shrimp Etouffee and Grits
by Chef Greta Charles

Shrimp Etouffee and Grits

Ingredients:

2 Lbs shrimp ... make
3 cups shrimp stock
Stone ground grits preferred (stand up better than instant grits)
1 Cup grated cheddar & parmesan cheese
1/2 Lb. butter
1/2 Lb. flour Bay leaf, thyme leaf, celery
Chopped red and green pepper
1 Medium onion
1 Tbsp freshly chopped garlic
1/2 Lb unbleached flour
2 Cups stone ground grits cooked
A bit of Cajun seasoning
2 Tbsp olive oil

Make brown roux out of butter and flour. Sauté peppers, onion, celery and garlic in butter until tender. Add shrimp stock and remaining ingredients. Stir constantly until thickens. Add cooked shrimp at the end.

Place stone ground cooked grits in dish and top with grated cheddar cheese.

It should be served with Shrimp Etouffee over the grits and top with parmesan cheese.

It serves 6 - 8.

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ICC'S Cooking Column
Okra Cook-Up Rice
by Chef Greta Charles

Have you wondered how to use Okra in another way besides as a side dish? While doing my weekly shopping I came across some beautiful Okras that had my name on it. I was not sure what I wanted to do with it and decided on the way home, to go down memory lane and take you there with me for a happy visit . Here's what I came up with.

Okra Cook-Up Rice

Ingredients:

1lb Beef cut up in ½ inch cubes
2 Tbsp vegetable oil
1/2 lb Salted beef for flavor
1-cup Coconut milk from grated dry coconut
1/2 lb Okras - preferably fresh okra
3 cups Long grain rice - rinse and drain rice before cooking
3 cups Water
1 Whole hot pepper
Thyme - thick and fine leaf
Black pepper .. salt .. .

Method:

Rinse and dry beef. Season meat with your favorite seasoning and let sit for an hour. Heat oil in skillet; lightly stir-fry enough to brown meat.

Rinse salted beef well with cold water. In a pot bring to boil 3 cups of water. Add brown stew beef and salted beef, coconut milk and pepper. The pepper is for flavoring, once it bursts remove from pot, so your pot will not get too hot, this over powers your dish. Boil your meats for about an hour to 45 minutes. this is the longest part of the process. Beef needs to be tender.

Next, add the Okra and allow that to cook for about 10 minutes before adding your rice. The remaining liquid in the pot should be enough to now cover the solids in the pot. If not add as needed. Simmer, when done let sit for 15 minutes covered, allowing all the flavors to settle for better taste. Hmmmmm.

It serves 6 - 8.

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Homemade Bread
by Chef Greta Charles

As always it is indeed a pleasure to reach you through the pages of ICC's Newsletter. Over the weekend I thought for a bit of therapy I would get into my spring cleaning. Oddly enough I started in the garden. After 4 hours out doors I took my business indoors, separating into piles of unwanted paper and clothes and shoes to be given away in order to make room for what remained. That was about all I could focus on in one day, but what a relief it was to to finally say goodbye to hoarding the unwanted. My dad is the player in this month's recipe. He bakes the best bread.

After spending some time in the kitchen with Papa Bristol, and watching him passionately add each ingredient to make the best homemade bread I have eaten. I thought it was appropriate to contribute this recipe so others might share the experience.

Papa Bristol,even though retired, has always been a patient person in everything he did. There is never a hurry to life's requests. The time I spent with him and wife Maryllia has etched a permanent place in my memory bank. Today I am much more at peace with my daily activities on account of watching this spiritually motivated gentle man. Thanks to Papa Bristol and his loving wife for life's contribution.

Ingredients:

12 cups of all purpose flour (suggestion 1/2 and half wheat and unbleached all purpose white flour)
1/2 Packet yeast
2 Teaspoon salt
4 Tablespoon brown sugar
1 Stick margarine
1/2 Stick crisco shortening (2 oz.)
4 Cups warm water

In small bowl stir yeast, 1 cup warm water and 1 tablespoon sugar. Then leave it to rise. In a large bowl add flour making a well in the center to add remaining water. Add margarine, crisco, sugar and salt.

In the large bowl with the flour mixture, add yeast mixture and mix gradually while adding margarine mixture. Knead dough well for about 30 minutes, form into large ball, cover with towel and leave dough to rise to double the size.

On floured board form dough into six balls, knead well. Place balls onto greased loaf pan and cover, allowing this to rise once again to double the size. Heat oven to 350 degrees, sprinkle drops of warm water on loaves, this gives bread moist crust. Bake until golden brown, approximately 45 minutes. Turrn over baked bread on a wire rack to cool. I like warm bread with a little butter, my my my. What a treat!

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Eggplant in Split Peas Batter and Pholourie
by Chef Greta Charles

Ingredients:

1 large Egg plant sliced 1/4 inch thickness 3" long
1 cup Oil
1 cup Flour
1/2 cup Yellow split peas
1 med Hot pepper
2 stalks Spring onions
1 tsp Ground ghera
1/2 tsp Cumin
1 tsp Curry powdar
4 Cloves garlic finely chopped
1 cup Water Salt and pepper
2-3 teaspoons baking powdar (optional) .

To make split peas batter, soak split peas over night. Puree peas, garlic, hot pepper, ghera, cumin and curry powdar in 1 cup water. Pour batter into bowl; add flour in segments to give batter a little consistency. Mix with a wooden spoon.

Dip slices into batter and drop them in the hot oil.

This same batter can be used to make pholourie. Using a teaspoon to drop into hot oil, it can be used as an appetizer.

Sauce for the pholourie: Green mango or apple sliced can be used. Cook to make it tender; mash and add 1 clove crushed garlic salt and pepper to taste and a little olive oil. Let sit to absorb flavor.

It serves 6 to 8.

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Guyana Callaloo Cookup
by Chef Greta Charles

Guyanese enjoy this dish both young and old. It is simply simple to prepare. At this time Guyanese are trying to recover from a terrible flood that has cost the lives of many Guyanese, livestock and farms.

I do ask that you support us in your prayers for the families in Guyana and those abroad that are faced with the daily news of the hardship that this has caused.

In the meantime, I hope you enjoy your experiment with the cookup rice.

Ingredients:

1/2 lb Pickled beef
1 lb Beef or chicken cut in small bite size pieces
2 tbsp Olive oil
1/4 lb Beef tripe (optional)
6 cups Water
1 Small onion chopped
2 Cloves garlic
1 lb Callaloo or spinach
1 fresh coconut grated for milk or substitute with can coconut milk
2 cups Long grain basmati rice .

1. Rinse pickled beef thoroughly. Bring to a boil for an hour in covered saucepan. Brown beef or chicken in skillet. Add browned beef or chicken and tripe to pot with pickled beef. Boil for an hour. Meats should be semi-tender.

2. There should be approximately 3 cups of water left in saucepan. Add coconut milk,chopped onion, garlic and callaloo, salt and pepper. Cook covered for 10 to 15 minutes. Now it's time to add your rice, simmer for 20 to 25 minutes under low to medium heat. Add water as needed for rice to completely cook.

3. When done let dish sit covered for additional 10 minutes. It's delicious.

Note: Vegetarians enjoy this dish. It's called itol. Use a little more seasonings like bay leaf and spike seasoning to flavor.

It serves 8 to as many as 12.

I would like to hear from you.

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Carrot Hash Brown
by Chef Greta Charles

Simple is simply better. 2005 is about simplicity, humility and sacrifice for a cause bigger than me (?)

Here is something simple, a little different but healthy. It does not have to be for breakfast, try it as a side dish, share it with a neighbor, it's also cost effective.

This year I plan a healthier lifestyle than 2004. Doctors visits are nil for me and I would like to keep it that way. I have been teased about spending money in the grocery/health food store, but the up side is, in past years I realized I only visit the doctor for those yearly situations.

So journey with me in 2005 for the simple menu that's not glamorized for looks and content.

Carrot Hash Brown

Ingredients:

3 medium carrots, washed/brush clean and shredded (I avoid peeling carrots to save nutrition.)
3 medium red potatoes (washed thoroughly and shredded)
3 large tablespoon olive oil
3 tablespoon butter
1/2 red onion coarsely chopped
2 cloves garlic (finely chopped/optional)
sea salt
spike seasoning
black pepper.

In a large skillet melt butter and oil. Add garlic (optional) and onions simultaneously. Add carrots and potatoes. Cook for 10 minutes; then sprinkle with sea salt and spike seasoning. After cooking under medium heat, lightly sprinkle with black pepper. Remove and cover so flavoring (taste) could occur.

That's all folks!! Remember, keep it simple and share it with others.

It serves 6

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ICC'S Cooking Column
Shrimp Etouffee and Grits
by Chef Greta Charles

Happy holiday to all of you, and a prosperous New Year. If you are fond of grits like I am then try this one.

Shrimp Etouffee and Grits

Ingredients:

2 Lbs shrimp ... make
3 cups shrimp stock
Stone ground grits preferred (stand up better than instant grits)
1 Cup grated cheddar & parmesan cheese
1/2 Lb. butter
1/2 Lb. flour Bay leaf, thyme leaf, celery
Chopped red and green pepper
1 Medium onion
1 Tbsp freshly chopped garlic
1/2 Lb unbleached flour
2 Cups stone ground grits cooked
A bit of Cajun seasoning
2 Tbsp olive oil

Make brown roux out of butter and flour. Sauté peppers, onion, celery and garlic in butter until tender. Add shrimp stock and remaining ingredients. Stir constantly until thickens. Add cooked shrimp at the end.

Place stone ground cooked grits in dish and top with grated cheddar cheese.

It should be served with Shrimp Etouffee over the grits and top with parmesan cheese.

It serves 6 - 8.

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ICC'S Cooking Column
Okra Cook-Up Rice
by Chef Greta Charles

Have you wondered how to use Okra in another way besides as a side dish? While doing my weekly shopping I came across some beautiful Okras that had my name on it. I was not sure what I wanted to do with it and decided on the way home, to go down memory lane and take you there with me for a happy visit . Here's what I came up with.

Okra Cook-Up Rice

Ingredients:

1lb Beef cut up in ½ inch cubes
2 Tbsp vegetable oil
1/2 lb Salted beef for flavor
1-cup Coconut milk from grated dry coconut
1/2 lb Okras - preferably fresh okra
3 cups Long grain rice - rinse and drain rice before cooking
3 cups Water
1 Whole hot pepper
Thyme - thick and fine leaf
Black pepper .. salt .. .

Method:

Rinse and dry beef. Season meat with your favorite seasoning and let sit for an hour. Heat oil in skillet; lightly stir-fry enough to brown meat.

Rinse salted beef well with cold water. In a pot bring to boil 3 cups of water. Add brown stew beef and salted beef, coconut milk and pepper. The pepper is for flavoring, once it bursts remove from pot, so your pot will not get too hot, this over powers your dish. Boil your meats for about an hour to 45 minutes. this is the longest part of the process. Beef needs to be tender.

Next, add the Okra and allow that to cook for about 10 minutes before adding your rice. The remaining liquid in the pot should be enough to now cover the solids in the pot. If not add as needed. Simmer, when done let sit for 15 minutes covered, allowing all the flavors to settle for better taste. Hmmmmm.

It serves 6 - 8.