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Thread: Recipes

  1. #51
    Senior Member Arubalisa's Avatar
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    Keshi Yena

    Keshi Yena

    Frugality was the keynote of island living in earlier times, when provisions had to last from the visit of one sailing ship to the call of another. In this classic recipe the shell of a scooped Edam (the thin rind remaining after a family had consumed the four pounds of cheese) is filled with spiced meat, then baked in the oven or steamed in the top of a double boiler. For these methods of preparation the red wax must be removed from the empty shell after is has been soaked in hot water. In a more dramatic version the filled Edam, with the red wax intact, is. tied in cheese cloth and suspended in boiling water for twenty minutes. The wax melts away in the hot water, leaving a delicate pink blush on the cheese. Use chicken or beef for the filling.

    For the chicken filling, rub with the juice of several limes:

    1 lb. chicken breasts
    1 lb. chicken thighs

    Season the breasts and thighs with:

    Salt and pepper
    Poultry seasoning
    Minced onion

    Let them stand for several hours. Then either arrange the pieces in a shallow baking dish, and after browning the chicken under the broiler, bake it for one hour at 350? , deboning it when cool enough to handle, or choose this more frugal method of preparation.
    Brown the chicken in three tablespoons butter, then place it in a heavy kettle with:
    4 quarts water
    2 tsp. salt
    12 peppercorns
    1 or 2 onions
    1 celery stalk with leaves
    bay leaf, bruised

    Bring to a boil, reduce heat and simmer for twenty minutes, or just until chicken is tender. Strain and reserve the broth, discarding the vegetables Debone the chicken and set aside.

    After the chicken has been prepared by one of the above methods, sautÚ in two tablespoons of butter:
    3 tomatoes, peeled and chopped
    4 onions, sliced
    1 large green pepper, chopped
    1Tbs. parsley, minced, or a few drops Tabasco sauce
    Salt and pepper

    Add and stir in well:
    2 Tbs. ketchup
    1/4 cup pimento olives, sliced
    1 Tbs. capers
    1/4 cup raisins
    2 Tbs. piccalilli

    The chicken, or 1 lb. ground beef, lightly browned, if beef is to be substituted for the chicken.

    Simmer until the tomatoes are reduced, about twenty or thirty minutes. Remove from the fire and permit mixture to cool. If keshi yena is to be baked, preheat oven to 350? , if it is to be steamed, begin heating water in the bottom of a double boiler.

    Beat and add to the meat mixture:
    3 eggs, reserving about 6 Tbs.

    Generously butter a casserole or the top of a double boiler. Before placing the cheese shell in it, spoon three tablespoons of the reserved beaten egg into the bottom of the container.

    Half fill with the meat mixture and add:
    1 or 2 hard-cooked eggs

    Fill shell to the top with remaining meat and cover with:
    The original cap of the Edam, from which the wax has been removed, or a few slices of cheese. A word of caution! Never use soft young cheese for keshi yena.

    Drip the remaining three tablespoonfuls of beaten egg over the top of the cheese as a sealer. (Place the lid on the double boiler). Set the casserole in a pan of hot water, or the double boiler top over the simmering water. Cook for one and one-quarter hours. Reverse keshi yena on a heated platter and keep warm for the cheese becomes hard and unappetizing if permitted to cool.

    In place of the cheese shell, two pounds of Edam or Gouda slices may be used to line the cooking container. The slices should overlap and create the same effect as the shell. Add filling cover with additional slices and follow directions for baking or steaming the shell. The traditionalist with a great deal of time and patience, may scoop out a four pound Edam or Gouda, taking care not to pierce the shell.

  2. #52
    Senior Member Arubalisa's Avatar
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    Pisca den foil

    Pisca den foil

    serves 4

    Ingredients:
    800 grams (28.22 ounces) of fresh fish filet (prefferably Mahi

    Mahi or Red Snapper)
    1 yellow pepper
    1 red pepper
    1 branch of broccoli
    1 small union
    4 cloves of garlic
    a small leek
    1 lemon
    a small wisp of dill
    a small wisp of basil
    white wine
    Pernod
    Salt and pepper

    Cut the peppers onion and leek in small bars. Seperate the roses from the broccoli and mash up the garlic. Chop up the dill and the basil. Mix the vegetables, spices and garlic. Cut the fresh fish filet in not too thin bars and sprinkle it with salt and pepper.

    Take 4 sheets of aluminium foil of about 40 cm (15.75 inch) long and ditribute the vegetables on them. Place the bars of fish on top of that with a slice of lemon. Sprinkle a dash of white wine and Pernod and fold the foil into packets. Put these packets into the oven for about 20 minutes in the highest position.

  3. #53
    Senior Member Arubalisa's Avatar
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    Giambo

    Giambo

    Giambo (pronounced ghee-yam-bo) is the Antillean gumbo, a thick, hearty soup. The pureed okra gives it a slippery consistency.

    Soak overnight:
    1/2 lb. salted beef

    Discard water. Place the beef in a heavy kettle with:
    2 quarts fresh water
    1 ham hock
    1 or 2 onions
    a few sprigs of parsley
    1 or 2 carrots
    1 bay leaf
    1 celery stalk

    Bring to a brisk boil. Reduce heat and simmer for about one and a half hours, or until meat is tender.

    Place in the simmering kettle.
    1 lb. red snapper fillets

    After a few minutes test the fish with the tines of a fork, and remove from the broth when it flakes easily. Make a bite-size chunks of the fillets. Remove the beef from the broth, cube and set aside with the fish. Strain the broth and return it to the fire. Discard the ham hock and vegetables.

    To the simmering broth add:
    2 lbs. okra, washed and sliced
    A few sprigs crushed yerba di hole, or fresh basil
    1/2 tsp. black pepper

    Simmer until the okra is tender. With a lele stick, or its equivalent, a wire whisk, reduce the okra to a pur?. Return the cubed beef and red snapper pieces to the kettle. Heat thoroughly and adjust seasonings.

    Garnish giambo with:
    1/4 lb. cooked shrimp

  4. #54
    Senior Member Arubalisa's Avatar
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    Funchi

    Funchi

    serves 6

    Funchi is a must with this delicious soup and we have therefore included the recipe as well:

    Funchi, the Antillean staple, is a simple corn-meal preparation. It must be vigorously stirred while cooking and to the rhytm of these rotations old-time cooks repeated. Un pa mi, un pa bo, un pe. Funchi was then scooped from the kettle with a little round calabash, and the "funchi ball" was placed on each individual plate - "One for me, one for you, one for him".

    Mix in heavy saucepan:
    1 1/4 cups cold water
    1 1/2 cups corn-meal
    1 tsp. salt

    Stir in:
    1 1/2 cups boiling water
    1 tbs. butter

    Bring to a brisk boil over high heat and cook for three minutes. Continue cooking an additional three minutes, stirring the funchi vigorously with a wooden spoon or palu di funchi. When the mixture is very stiff and pulls away from the sides of the pan, remove from the fire. Turn out in to a deep, well-buttered bowl and cover with a plate. Now shake the funchi down in the bowl, then invert it on a serving platter.

    For a special Sunday breakfast fry sliced funchi in butter and serve with crisp bacon and scrambled eggs.

  5. #55
    Senior Member Arubalisa's Avatar
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    Sopi Mondongo

    Sopi Mondongo
    By Wijkie Maduro

    serves 4
    Before preparing this recipe, hang up your hamaca (hammock) in a cool shady spot. It will be necessary to rest a bit after enjoying this soul-food soup.

    Ingredients:
    1 pound cleaned cow's stomach, cut into chunks (or substitute tripe)
    1 pound cow's heel (the jelly adds flavor)
    **Note: If heel not available, add enough bone to equal 2 pounds.
    1 pound cow's white-bone (the marrow is also a flavor-adder)
    1 teaspoon freshly ground black pepper, to taste
    1 tablespoon salt
    2 beef boullion cubes
    1 3/4 quarts of water
    1 large onion, diced
    1 large green bell pepper, diced
    1 stalk celery with leaves, diced
    4-5 fresh basil leaves
    1 sweet potato, peeled, cut in chunks
    1 plantain, peeled, cut in chunks
    1/2 calabas (West Indian pumpkin) or Hubbard squash, cut in chunks
    1 teaspoon sugar
    "just a touch" ground cumin
    freshly ground black pepper, to taste

    In large kettle place cow meat, heel and bone with salt, freshly ground pepper in water and bring to a boil. Lower heat to medium-low and cook for 2 1/2 hours or until meat is soft.

    Strain and return stock to kettle. Add remaining ingredients and bring to a boil. Lower heat to medium, and cook for an additional 15-20 minutes or until vegetables are soft. Let rest for 10 minutes and serve.

  6. #56
    Senior Member Pegmeister's Avatar
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    I have a slightly different version of the brown lady. Recipe was provided from one of the bartenders at the Divi AI:
    1 shot vodka
    1 shot coffee liquor
    1 shot baileys
    1 dash creme de cocao
    Brenda would also put a little coffee liquor on the bottom of the glass first and then add all the frothed up mixture of the ingredients on top. Addictive but wow!

  7. #57
    Aruba since 1979
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    Andrea J.'s Avatar
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    looks to me like i could even make funchi.

    Quote Originally Posted by Arubalisa View Post
    Funchi

    serves 6

    Funchi is a must with this delicious soup and we have therefore included the recipe as well:

    Funchi, the Antillean staple, is a simple corn-meal preparation. It must be vigorously stirred while cooking and to the rhytm of these rotations old-time cooks repeated. Un pa mi, un pa bo, un pe. Funchi was then scooped from the kettle with a little round calabash, and the "funchi ball" was placed on each individual plate - "One for me, one for you, one for him".

    Mix in heavy saucepan:
    1 1/4 cups cold water
    1 1/2 cups corn-meal
    1 tsp. salt

    Stir in:
    1 1/2 cups boiling water
    1 tbs. butter

    Bring to a brisk boil over high heat and cook for three minutes. Continue cooking an additional three minutes, stirring the funchi vigorously with a wooden spoon or palu di funchi. When the mixture is very stiff and pulls away from the sides of the pan, remove from the fire. Turn out in to a deep, well-buttered bowl and cover with a plate. Now shake the funchi down in the bowl, then invert it on a serving platter.

    For a special Sunday breakfast fry sliced funchi in butter and serve with crisp bacon and scrambled eggs.

  8. #58
    Senior Member Arubalisa's Avatar
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    LOTS more Aruba recipes from some of all of our favorite restaurants at

    Culinary tips from top Aruban chefs


    http://www.aruba.com/explorearuba/cu...lSectionLnk197

    Blue mountain coffee chocolate mousse

    Chef Paul Zijlstra worked under the supervision of master chefs at sucy fine restaurants in the Netherlands as the exclusive Restaurant Excelsior at the Hotel de L'Europe (Amsterdam) and Restaurant de Componist (Haarlem). He fine-tuned his Caribbean cooking skills working at Bonaire restaurants for four years before becoming Executive Chef at Le D˘me Restaurant in Aruba, and now, Executive Chef at the Divi Links.

    Lobster bisque, tuna tartare, papaya mayonnaise
    Chef Erwin Husken's Aruba culinary experience includes five years as Chef of Flying Fishbone and currently 2-1/2 years as Chef of Screaming Eagle. He brought to the table sixteen years of culinary experience in the Netherlands that ranged from bistro restaurants to five-star hotels to two-star Michelin restaurants.

    Potato-Laced Grouper on a Reef of Asparagus

    Chef Edwin Geerman, Aruban Executive Chef of Sunset Beach Bistro and Pure Beach at the Divi Phoenix Resort, has more than three decades of hands-on kitchen experience. Chef Edwin first began his career at age 17 at the Americana Resort (now Allegro) as a cook helper, working an extra shift each day just to learn from experienced international chefs.

    Last edited by Arubalisa; 02-06-2011 at 09:20 PM.

  9. #59
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    Yum, girl!

    Sweet Lisa, I appreciate your contributions to this thread! We live in NW OHIO (very frigid, cold & snow-bound today). Your offerings of Arubiana fare help us get through our dark, cold days. :0))

  10. #60
    Senior Member Arubalisa's Avatar
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    Quote Originally Posted by manzanita View Post
    Sweet Lisa, I appreciate your contributions to this thread! We live in NW OHIO (very frigid, cold & snow-bound today). Your offerings of Arubiana fare help us get through our dark, cold days. :0))
    You are very welcome, thank you for your kind words.
    We all try to contribute and make this forum as fun and full of info as possible.

    Snowy and cold here in North Georgia tonight.

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