Caribbean Inspired Menu

Two weeks ago,  the hubby and I celebrated our fifth wedding anniversary on June 17, 2006. We had been married on the caribbean island of Grand Cayman and at the time vowed we would be back to celebrate our fifth anniversary. Well, guess what? Two weeks I was obviously not in the caribbean enjoying some nice frozen drinks with the sand in between my toes. However, that didn't stop me from trying to bring a little bit of the island into our house.

 

For Christmas Rob had surprised me with Eric Ripert's latest cookbook: Avec Eric. Eric is one of my favorite celebrity chef's as he always seems so subdued and comes across as just a fun guy to be around. Mr. Ripert is a huge fan of Grand Cayman as he has a restaurant in the Ritz on the island. He goes back to the island time and time again to enjoy the beautiful sunsets, amazing food and the kindness of the natives. Oh, and that little fact that he is one of the best seafood chef's around does help. Okay, that and him having a french accent helps too.

Although the book says simple recipes, there were many times where, yes, they were simple. However, trying to find some of the ingredients was quite difficult (Yes, that would be you conch and wild boar)

 

Even with all the difficulty I must admit that this cookbook has some of the best food porn I have ever come across. I mean, who wouldn't want to be Eric traveling the globe, cooking and eating amazing food all with the camaraderie of great  friends? I like to think that this isn't just a cookbook, but an ode to an amazing life. One that me as a regular person can thumb through drooling over the food and wishing that I was there, and there, and there. However, I guess I can't complain too much. I mean, I did get married there and we had the most fantastic time. It must have been the thumbing through the pages that made me get a little nostalgic and miss the island. 

Although I obviously was missing rum runner's on the beach and pink sunsets, I was craving some caribbean fare fiercely! Since I am a die hard gastronome, going out to eat at a caribbean restaurant just doesn't do it for me. I wanted to make it myself! What better way than to let Eric take the reigns and show me how.

 

Menu

Piña Colada

Shrimp in Coconut Curry Sauce

Caribbean Fried Rice

Rum Cake

 

What's the perfect way to start a Caribbean meal? With the infamous Pina Colada of course! This was a must at our reception on the beach, and for good reason. Who doesn't enjoy pineapple and coconut? Add some rum and you have yourself an out of this world cocktail. Enjoy!

Piña Colada

Serves Four

Ingredients

1 cup light rum

1 cup pineapple juice

1 cup unsweetened coconut milk

1/2 cup pineapple chunks

1 1/2 cups ice cubes

4 fresh pineapple slices for garnish

Directions

Combine the rum, pineapple chunks, coconut milk and pineapple juice in a blender and blend well. Add the ice and blend until slushy.

Pour the Piña Colada into 4 glasses. Garnish each glass with a pineapple slice and serve.

 

Shrimp in Coconut Curry Sauce

Serves Four

Ingredients

2 tablespoons canola oil

1 shallot, thinly sliced

2 garlic cloves, thinly sliced

1 stalk lemongrass, thinly sliced

2 tablespoons thinly sliced fresh ginger

2 teaspoons Thai red curry paste

1 teaspoon Madras curry powder

1/2 cup chicken stock

1 cup unsweetened coconut milk

-fine sea salt and freshly ground black pepper

1 1/2 pounds large shrimp, peeled and deveined

1/4 cup fresh lime juice

1/2 cup fresh basil, julienned

Directions

Heat the canola oil in a saucepan over medium heat. Add the shallot, garlic, lemongrass and ginger and saute until softened. Add the Thai curry paste and curry powder and stir to combine. Add the chicken stock and simmer for about 10 minutes, until lightly reduced. Add the coconut milk and simmer for 5 more minutes for the flavors to come together. Remove the curry sauce from the heat and season to taste with salt and pepper. Strain the sauce through a fine-mesh sieve into another saucepan.

Season the shrimp with salt and pepper and add the shrimp to the curry sauce. Bring the curry sauce to a simmer and cook just until the shrimp start to turn opaque, about 5 minutes. Stir in the lime juice to taste. Divide the curry among 4 bowls, then garnish with the basil and serve immediately.

Caribbean Fried Rice

Serves Four to Six

Ingredients

1 1/2 uncooked basmati rice

-fine sea salt and freshly ground black pepper

4 tablespoons olive oil

3 tablespoons sliced scallions

1 jalapeño pepper, seeded and minced

2 teaspoons minced fresh ginger

1/2 cup diced apple

1/4 cup diced banana

1/4 cup pitted peeled mango

1/4 cup golden raisins

1/4 cup sliced almonds

-pinch of cayenne pepper

-cilantro, for garnish

Directions

Rinse and drain the basmati rice. Place the rice in a small saucepan with 2 1/2 cups water and a pinch of salt. Bring the rice to a boil over high heat, then lower the heat to medium and simmer for 10 minutes, or until most of the water has been absorbed. Place a tight fitting lid on the pan,  then remove the pan from the heat and let sit another 10 minutes or until all the water is absorbed and the rice is tender. Spread the rice out on a sheet pan and chill.

Heat the olive oil in a large nonstick saute pan over high heat. Add the scallions, jalapeño, and ginger and very quickly toss until fragrant. Add 2 1/2 cups of the chilled cooked rice, apple, banana, mango, raisins and almonds and season to taste with salt, pepper and cayenne.

Transfer the fried rice to a platter. Garnish with cilantro and serve hot.

 

Rum Cake

Rum cake has a special place in our hearts as it was served as our wedding cake. I wanted to order a Tortuga Rum Cake for our anniversary and then realized that a small one would cost me around $50 (that included shipping) I searched the internet far and wide and could not find the exact recipe for Tortuga Rum Cake. However, I did find a recipe named: Almost Tortuga Rum Cake. Although it didn't taste exactly like Tortuga's version, it was darn close and absolutely delicious to the point that I will make it again many times over.

Serves 12 

Recipe from www.food.com

Ingredients

Basic Cake Mix

2 cups cake flour

1 1/2 cups granulated sugar

4 teaspoons baking powder

1 teaspoon salt

1/2 cup butter, cut into small pieces

3 tablespoons vegetable oil

For the Cake

1/2 cup finely chopped walnuts

1 (3.5 oz) package vanilla instant pudding mix

1/2 cup milk

4 eggs

1/2 cup Whaler Vanille Rum (Hawaiian-style rum)

1/2 cup vegetable oil

1 teaspoon vanilla extract

Rum Soaking Glaze

1/2 cup butter (do not substitute)

1/4 cup water

1/2 cup Whaler Vanille Rum

1 cup granulated sugar

Directions

1. Basic cake mix; In a large mixing bowl, combine basic cake mix ingredients.

2. On low speed combine ingredients until the mixture is the consistency of fine gravel, and all the particles are the same size.

3. This mix may be contained and stored for up to 3 months in the fridge.

For the Cake:

4. Preheat the oven to 325 degrees

5. Spray a large Bundt pan (12 cup) with nonstick cooking spray.

6. Sprinkle the chopped walnuts on the bottom.

7. Place the basic cake mix, pudding mix, milk, eggs, rum, oil and vanilla extract in a large bowl and combine on medium speed with mixer for 2-3 minutes. Scrape down the bowl halfway through. Batter should be smooth.

8. Pour into bundt pan

9. Bake for about 55 minutes (I baked for 60 and recommend you do as well because the glaze makes the cake very moist)

10. Remove from the oven and place on a cooling rack while making the soaking glaze.

Rum soaking glaze:

11. Combine the butter, water and sugar in a small saucepan.

12. Bring to a boil carefully as mixture boils over easily.

13. Reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little thicker.

14. Remove from the heat and add the rum, mix to combine.

15. While cake is still cooling, pour some of the hot syrup over the cake, allowing it time to soak in (this may take a few minutes as there will be a lot of syrup) continue to add syrup until all the syrup is added.

16. Allow cake to cook completely in a pan before turning out onto a serving platter. This cake is delicate, so once it is turned out, it can not be moved around easily. Can be eaten when fully cool and is even better the next day!

 

 

Comments

[kamagra]

This recipe for rum cake originated from the owners of the Tortuga Rum Company Limited over one hundred years ago, and it has been passed down through the family generation after generation.

[Gastronome Tart]

I love this cookbook too! It is a good one. Let me know when you whip something up of his!
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[Victoria]

I have this cookbook and am totally in love with it! There are still way too many recipes to try, but from what I've experienced so far, it's definitely one of the best :) Glad Eric was able to bring back the flavors of your wedding, even if you couldn't take a trip back to Grand Cayman!

[Gastronome Tart]

No you arent missing anything :) I must have forgotten to write it. The glaze calls for one cup of granulated sugar.
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[lisa]

How much sugar goes into the glaze? Or am I missing something? Thanks! This cake sounds so good!

[Ryan]

Oh my word, this whole meal looks absolutely delicious! I'm craving that shrimp curry and fried rice-- not to mention that cake! What a great meal! Hope you all had a wonderful anniversary!

[Gastronome Tart]

The shrimp was soooo yummy! You can make the curry with chicken or fish as well. Let me know how it works out for you if you try it :)
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[Sasha @ The Procrastobaker]

I came to this page for the rum cake (booze...cake..yes please!) but am left MASSIVELY craving that prawn curry and the rice too, they look so delicious! I am definitely saving the recipes and hopefully they will make an appearance on the old dinner table sooner rather than later :)