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Archives for May 2015

Caribbean Lobster Rolls

May 21, 2015 By Helmi Smeulders

Lobster Roll

Lobster Roll

Having a catering business has its advantages: sometimes I may find myself with some left-over lobster. Lucky me!

The Caribbean spiny lobster or langoust differs from a regular lobster in that it does not have any claws. Which means a little less meat to eat, but not less flavor. The spiny lobster tastes delicious cooked or grilled, warm or cold, day or night.

The last lobster I got my hands on, I used to make a fancy lunch. I grilled the lobster on the BBQ the night before (brushed with some lime-garlic flavored olive oil) for about 15 minutes. The next day I took out the meat from the tail and made these delicious Caribbean lobster rolls. The recipe is easy. Just be careful not to cook or grill the lobster for too long or the meat will get tough.

Enjoy!

Print

Lobster Rolls

Lobster Roll
  • Author: Helmi Smeulders
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 2

Ingredients

  • 200g cooked or grilled lobster meat, roughly chopped
  • 2 large bread rolls or 4 regular rolls
  • A handful of fresh greens
  • 1/2 cup of thinly sliced cucumber
  • 1/4 cup of thinly sliced red onion
  • good quality extra virgin olive oil
  • For the Dressing
  • 1/4 cup good quality mayonnaise
  • 1 tablespoon yoghurt
  • 1/2 teaspoon lime zest
  • 1 teaspoon lime juice
  • 1 tablespoon fresh herbs like dill, tarragon, parsley, spring onion etc., finely chopped
  • a pinch of ground black pepper and salt
  • a few drops of tabasco

Instructions

  1. Put all the ingredients for the dressing in a bowl and stir to combine. Season to taste. Take half of the dressing and mix through the lobster meat.
  2. Heat a griddle pan. Slice the bread in half and grill the bread cut-side down for 2-3 minutes, for extra flavor. Sprinkle the grilled bread halves with a little olive oil.
  3. Put the bottom halves of the bread on a cutting board and divide the lobster meat among the rolls. Top each roll with a few cucumber slices, some greens and drizzle over the remaining dressing. Grind over a little black pepper from the mill and top with the remaining bread halves. Enjoy immediately.

 

 

Filed Under: Seafood Tagged With: #caribbeanfood, #caribbeanrecipes, #caribbeanspicegirl, #foodblog, #healthy food, #homemade, #lobster, #recipes, #seafood, carribean cuisine

Goat Cheese Bruschetta

May 13, 2015 By Helmi Smeulders

 

Goat Cheese Bruschetta

Goat Cheese Bruschetta

On a recent trip to Bonaire, I met with Aletta at the Semper Kontentu goat farm. The farm is situated on a little dirt road on the way to Rincon, passed the cactuses and in the middle of the Bonaire kunuku. The simple set-up with old pallet-wood and small details like coral-doorhandles is almost stylish. I love places like this: not expensively styled to perfection, but naturally charming!

Semper Kontentu

When I arrived in the early morning, Aletta was still busy milking the goats. She uses the fresh milk to make cheese. This cheese was the reason (and perfect excuse) I had to go to Bonaire. I needed some fresh, local goat cheese that I had put on the menu of an upcoming wedding.

Every day, Aletta takes a big bucket filled with fresh goat milk to her little cheese-making room, to make a soft, light goat cheese and fresh goat yoghurt. The popularity of goat milk is growing. It has a high protein and mineral content and is easily digested. It is a pity that we don’t have more people like Aletta with all these goats on our islands!

Semper Kontentu

I was happy enough when I was offered a kabritu (goat) cappuccino with whipped fresh milk, together with a little tasting of the cheese and yoghurt. When I tried the cheese, ideas of grilled bruschetta, good extra virgin olive oil, fresh oregano and a hint of lime came to mind. So after I came home with a suitcase full of cheese, I made myself a delicious goat cheese bruschetta. I hope you enjoy the recipe!

Print

Goat Cheese Bruschetta

  • Author: Helmi Smeulders
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: serves 4
  • Cuisine: Caribbean

Ingredients

  • 1 loaf of country style bread (like ciabatta or sourdough), cut into 1cm thick slices
  • 200g soft goat cheese
  • 1 bunch fresh oregano, leaves picked
  • 2 cloves of garlic, peeled and sliced in half lengthways
  • zest of 1 lime
  • 1 teaspoon dried red pepper flakes
  • good quality extra virgin olive oil
  • Extra: griddle-pan

Instructions

  1. Heat the griddle-pan over medium-high heat. Grill the bread on both sides for 2-3 minutes or until grillmarks appear. Take the bread out of the pan and rub the slices on one side with the garlic clove, for a subtile hint of garlic.
  2. Spread a generous layer of goat cheese on the bruschetta. Sprinkle with some oregano leaves, a little olive oil, lime zest and a pinch of red pepper flakes. Serve immediately, preferably with a glass of crisp Sauvignon Blanc!

Filed Under: Fingerfoods, Travel Tagged With: #bonaire, #bruschetta, #caribbeanfood, #caribbeanrecipes, #caribbeanspicegirl, #foodblog, #goat cheese, #healthy food, #homemade, #recipes

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ABOUT ME

Helmi Smeulders

MY COOKBOOK

Modern Caribbean Flavors

Modern Caribbean Flavors

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Thelma & Louise Catering Curacao
I am a selected Ambassador of The Food Revolution and give up my spare time to further the mission of the Jamie Oliver Food Foundation
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Caribbean Lobster Rolls

Caribbean Lobster Rolls

How to make fresh coconut milk

How to make fresh coconut milk

Chipotle Mayonnaise

Chipotle Mayonnaise

Dradu Fish Cakes with Ginger Mayonnaise

Dradu Fish Cakes with Ginger Mayonnaise

Mango Jelly

Mango Jelly

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