St. Lucian Green Fig Salad

Some of my best relationships are formed with people I encounter in the ladies room at work, at the supermarket or while commuting....Can you relate? These are the people you see occasionally, you chat with for a few minutes, you listen to their troubles, you share yours. You never exchange phone numbers with them and sometimes you never even know their name…(or remember it)…but every time you meet it’s like you are old best friends. 

Petra is one such friend. If I see her on mornings, it means that I am late..very late.. because she takes the later train. We talk about our kids, life, her husband’s love for fish…and I always enjoy giving her meal ideas, recipes and encourage her to make healthy meals for her son who is autistic. One morning, I couldn't wait to tell her about a recipe using cod fish and green bananas, which I knew her husband would love.  After I was done, she looked at me with surprise and patriotic pride and said, “that’s our national dish!” That’s when I learned that Petra, my friend, is from St. Lucia. My cousin, Sam, who first told me about this dish is married to a St. Lucian....and then it all made sense to me....

Petra mentioned that at one point green figs were St. Lucia’s main export crop and this is one of the dishes that was created using the abundance of green figs on the island . She said that everyone makes it on Sunday and it’s also a popular dish at many events on the island. 

I asked her to share her recipe with me hoping to learn something new…......“Boil the figs whole with the skin because the skin has nutrients, slice it. Boil your salted fish about two times, leave a little saltiness in it, cook it dry with garlic and onion, boil the mixed vegetables, drain and add it to the salted fish, then add sliced figs and add mayo to your discretion, because some people like a lot and others don’t..oh I forgot, add a garlic clove to the figs while they are boiling to help it keep the color”…..and when I thought she was done she said, “I forgot to tell you the secret(now she had me excited), add grated onion to the mayo, it gives it a great flavor and when you taste the onion, it is ummmmmm sooo good!!" I was sold on St. Lucian Fig salad after that conversation. 

When my cousin and I prepared this fig salad [the same cousin I made the escovitch with],  we did not cook the salted fish with onion and garlic nor did we boil the veggies---for the sake of simplicity. We used Trader Joe's Organic Foursome veggies which are definitely the most tender, tastiest and sweetest frozen veggies to be found anywhere. We mashed one of the figs to create a slightly smoother consistency and texture.  We added scallions, parsley and garlic for more flavor. 

Since I couldn't eat much of it because of the mayo, I dropped off the leftovers for my mom. She loved it so much, she called me for the recipe a few days later and made it in abundance for Saturday dinner the same week. Mummy confessed that my salad tasted better. Receiving a compliment from my mom is equivalent to winning a James Beard award for culinary perfection. I am still glowing with the memory of the "win"... 

In order to indulge the next time, I plan to use home-made mayo, which is on my list of things to try, or I'll probably saute all the ingredients in olive oil, garlic and onion.....or most likely make an olive oil dressing for it. I am sure this dish was equally delicious before the islanders reinvented it with the addition of mayo.

One thing I know....I can’t wait to eat this combination again---soon. It really is Caribbean comfort food...

St. Lucian Green Fig Salad

Serves 6-8, as a side dish

½ (half) pound salted codfish, skinless and boneless

6-8 green figs (aka green bananas, about 2 pounds)

1 cup frozen mixed vegetables, defrosted and drained

½ large yellow (red or orange) sweet pepper, seeded and diced

2 scallions, finely chopped

½ cup mayo (for a creamier salad use 1 cup)

2 cloves garlic (1 whole and 1 grated)

½ small onion, grated

2 sprigs parsley, finely chopped (for garnish) 

Salt and pepper to taste

**** free to adjust the quantity of mayo and salted fish according to your preference.

Wash the green figs. Cut off the top and bottom and slice skin lengthwise. Bring about 8-10 cups of water in a large pot to boil. Add one clove of garlic and the green fig. Boil 10-20 minutes or until fork tender, sometimes it may take up to an hour to boil!

Remove skins, and dice. Using a fork mash one of the figs.

While the green figs are boiling, rinse salted fish. In a small pot, add about 2 cups of water and salted fish. Boil for 5 minutes. Drain and repeat a second time(if still salty). Drain boiled salted fish in a colander. 

Alternately, you can rinse the salt fish, add the salt fish to hot water for 10 minutes, then test and flake.

Flake using fingers or fork. Dice sweet pepper, scallions and parsley. Grate one clove of garlic and onion.

Note: You can also boil the mixed vegetables for a few minutes to tenderize it(then drain). 

In a large bowl, add chopped figs, mixed vegetables, diced sweet peppers, chopped scallions, grated onion,  grated garlic and mayo. Mix well. Add salt and freshly ground black pepper to taste. Garnish with parsley.

Refrigerate until ready to serve. Enjoy..

Let me know how it turns out....Write me if you have any questions. 

Until I'm in a creative state of mind again, 
Hopefully soon,
Ria

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Jamaican Me Crazy Escovitch Fish

Last weekend my cousin Sam spent the day with me in my kitchen. I promised to make her baked lamb and fried rice if she assisted with the production of the final prep for this and the next post. We collaborated. She learned from me and I from her...and the gentle, beautiful soul that she is helped me put order where disorder reigned.... I wanted her in the kitchen with me for this escovitch fish recipe (not only to help with the mess) but because that’s her specialty, that’s what people request she bring when we have family gatherings. For our last New Year’s party at my cousin’s, I almost ate the entire tray of escovitch fish(what's new), including the unforgettable flavorful hot pepper (from her backyard garden) and onions that adorned the top. 

The first time I tasted this at her house I was skeptical when she told me that she only used salt and pepper to season the fish. I gave her an evil doubting look. I was in disbelief. This was surely laced with adobo or other seasoning salt, I shamelessly thought to myself. And I did this every time I ate her escoviche fish.....I wanted her here because I was intent on witnessing her prepare it first hand. [I now attest to the fact that the fish was indeed only seasoned with salt and pepper with an end result that was remarkably tasty.]

I am slowly learning to embrace minimalism in cooking. As cooks we always feel obligated to add everything including the kitchen sink into our pots to enhance flavor. A little pinch of this, a lot of that, and maybe some of this... with the expectation that if we add more, it will taste better. I've had to "unlearn"  that bad habit. I have had guilty desires to add many ingredients to the fish, but I've learned to accept it for what it is. "Stay calm. Keep it simple. Breathe. That’s how the Jamaicans do it...and they love it. Everything’s gonna be alright, Mon." With a lot of positive self talk like the aforementioned, I am on my way to recovery. [And yes, I am still talking about fish. I think.]

Two Trinis Jamaican Escovitch Fish

Serves 4-5

Ingredients:

For Fish

4-5 whole small red snappers (about 2 pounds) (or Parrot /Croaker/porgies/king fish)

Salt (I used 2 teaspoons Himalayan salt)

1 teaspoon freshly ground black pepper

Oil for frying (2 cups)

1 clove garlic

1 habanero
Juice of lemon or lime, for washing fish

For pickled vegetables

1 large onion, peeled and sliced

1 carrot, julienned (thin strips)

1  hot pepper (habanero, scotch bonnet or congo pepper), sliced

½ sweet pepper (yellow and red), sliced [optional]

1 cup water****

1 cup vinegar

1 tsp salt

2 teaspoons brown sugar

1 tsp pimento seeds [optional]

A few sprigs of thyme (for garnish) [optional]

***decrease water to 1/2 cup if you prefer it more acidic. 

Make a day ahead

In a small saucepan add water, vinegar, salt, sugar, pimento and bring to a boil. Cook until salt and sugar is dissolved, about 5 minutes. Remove from heat and cool. Add to onion, carrot, sweet pepper, hot pepper.  

Marinate several hours or preferably overnight.

Fry Fish

Wash fish with juice of a lemon or lime and water. Rinse several times removing any visible scales or other unwanted "innards". Do not soak too long or else the fish would start cooking. Dry fish using a paper towel. Cut a small gash on each side of the fish. Season inside and out liberally with salt and pepper.

Heat a large frying pan over medium heat, then add oil. I used about 2 cups in my wide pan. Place a clove of garlic and 1 whole hot pepper in the pot.

When the oil is hot add fish, two at a time. Do not overcrowd pan—this is important to prevent the fish from sticking to the pot. Fry each side for 7-10 minutes until cooked and golden brown. When removing, drain fish with a slotted spoon at the side of the pot. Place fish on paper towels to drain. Allow the oil to reheat before adding the second batch of fish (about a minute). Repeat with remaining fish.

You know when the fish is done frying when two things happen 1. the loud sizzle that occurs when fish meets oil turns to a mere fizzle, use your ears...2. the big "bubbles" surrounding the fish gradually dissipates, use your eyes...

Alternately, for those of you who don’t like anything FRIED, drizzle a tablespoon or two of olive oil over fish and broil in the oven. 

Cook until fish is golden brown, turning midway, about 15-20 minutes total, more or less depending on your oven.

Pour pickled veggies including the liquid over the fish.
 [I don't use the liquid because of my awful sensitivities]... 
[Save any unused pickled vegetables in a jar in the refrigerator for up to two weeks to eat with any and every thing...]

Serve and enjoy.

This fish is too simple to prepare, satisfying and delicious....! Hope you try it.....

Enjoy with the "salad" which I am posting soon...

Hint: See plated meal...can you guess the type of salad I served with this fish?
..and I am not referring to the green salad.....

Cooking with love,

for and with my family,

Ria

[pic of a tree in my backyard...taken a few weeks ago....soon there'll be no more green..or pinks...or pretty outdoor pictures...:-(]

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Coconut Palette (Popsicles)

A coconut “palette” (pronounced pah-lit in Trinidad) reminds me of childhood days in Trinidad. I grew up enjoying this home made coconut treat which was usually wrapped in a very thin parchment-paper-like wrapper. Strangely, I could vividly remember the scent of the wrapping—even more than the palette itself.

The hypnotic ding ding of the palette man's bicycle bells always provoked an instantaneous smile. Everyone (my sisters and me) would dash out of the crevices and head for the road side, shout repeatedly in our loudest voice, “stop, stop, st-o-o-o-o-p!” and frantically race back into the house to scramble spare change, usually from our daddy’s pockets, hoping to gather enough money to exchange for happiness wrapped in wax paper.  I remember the two most popular varieties were coconut and peanut.

Palette, as we refer to these cold, refreshing treats in Trinidad, or “Likka Sticks”--a popular commercial brand are also known around the world as ice pops, popsicles(US), paletas(Mexicans), granitas and gelatos(Italians), Kulfis(Indians) and mochi by the Japanese.

I wanted to develop a recipe on my own but summer may come and go and I would not have a recipe to share with you. I found this recipe on Epicurious which I really like because it involves making the coconut milk from scratch, just the way I would have done—had I attempted. Recipes like this are rare.  The recipe is very similar to coconut ice cream but much simpler to make and they don’t melt as quickly!

My little munster didn’t leave my side for the entire time with the incessant "angelic" inquisition, “is it done yet, Mummy?”. Here she is seen using the measuring spoon to scoop out a taste…..or two…or three…My camera was set on the tripod and was lucky to get this shot. She looked up when she heard the click of the camera and I looked away quickly so as not to spoil her moment…..she thinks her Mummy didn’t know what was happening….and I didn’t stop her since I wasn’t preparing this for company and these are the moments she will treasure when she's all grown up…her good ole days…..plus I love her so so much……

Seven hours after I placed the "palettes" in the freezer it still wasn’t frozen. Why, you ask? My kids opened the freezer and checked it umpteen times…and their dad did the same…I don’t know who was more excited…

That Sunday night around 9:20 pm, I heard my husband call the kids downstairs to the kitchen for dessert(what kinda parent does stuff like this)…I evaluated the situation instantly. He was so eager to try the palettes, he used the kids as his excuse…..A few minutes later I followed to see what they were up to….there they were eating hot brownies (who makes brownies for their kids at 9 pm at night? [me] :-)....) and scooping out the “palette” with the back of a spoon…

Me: What are you doing, it’s not ready!
Hubbie: It’s ice cream…[ and continued eating..]
Me: No, it’s not....!
Hubbie: It tastes like it..
Me: Gimme some…!

..and so we all ate hot brownies and popsicle-palette-ice cream…..or whatever it was….A perfect end to a wonderful weekend…..


Hope you have better luck waiting for it to freeze……


Coconut Palette (popsicles)
Makes 10-12

2 cups fresh coconut milk
3 cups whole milk
3/4 cup sugar, or to taste (I used raw brown sugar)**
1 (3 inch) piece of cinnamon
Dash vanilla (optional)

**Sugar may be substituted with condensed milk, but I used sugar because it contains less calories which means I can enjoy this treat with a little less guilt.

1. Make fresh coconut milk using my instructions here.  

2. Pour the strained coconut milk in a large saucepan, then stir in the milk, sugar, (vanilla, if using) and cinnamon, and bring to a simmer over medium heat. 

3. Lower the heat and simmer, stirring occasionally, for 15 minutes. Keep in mind that the sweetness will diminish as the mixture cools off, taste and add more sugar if you like. 


4. Let cool to room temperature, then strain through a fine-mesh sieve.

5. If using conventional molds, pour the mixture into the molds, snap on the lid, and freeze until solid, about 5 hours.  If using glasses or other unconventional molds, freeze until the pops are beginning to set (1 1/2 to 2 hours), then insert the sticks and freeze until solid, 4 to 5 hours.

Happy 50th Independence Day to sweet Trinidad and Tobago and Happy Labor Day weekend to the Americans....also wishing all students, teachers and parents a super productive, sane, happy (try) and safe school term...May God grant us all the serenity....

With love and best wishes,
Ria

Source: Adapted from a recipe on Epicurious by Fany Gerson

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