Bahamian Grouper Sandwich

Dave DeWitt Leave a Comment

The grouper can either be fried or grilled, but since we were served fried grouper, try the recipe below.  Snapper can be substituted for the grouper but use a salt water fish for this recipe.

Bahamian Grouper Sandwich


1/2 cup cornmeal
1 tablespoon all-purpose flour
1 teaspoon paprika
1/2 teaspoon chile powder
2 egg whites, lightly beaten
2 teaspoon corn oil
4 grouper fillets (about 5 ounces each)
4 bakery-quality bolillo rolls or hamburger buns, toasted or grilled
Shredded iceberg lettuce as needed
Tartar sauce and coleslaw, to taste
Goat Pepper (or any habanero) hot sauce, to taste


Combine the cornmeal, flour, paprika, and chile powder in a shallow bowl. Place the egg whites in another shallow bowl. Dip each fish fillet in cornmeal mixture, then in the egg whites, then again in cornmeal mixture.
Place the fillets on a plate; cover with plastic wrap and refrigerate 10 minutes.
Heat the oil in a large nonstick skillet. Add fillets and cook over medium-high heat, 2 to 3 minutes per side. Season them to taste with salt and pepper.
On the bottom half of each bun, spread tartar sauce to taste and top with one fillet. Divide the iceberg lettuce evenly between the four sandwiches, and top with coleslaw if desired. Add the hot sauce to taste, place the top of the bun onto the lettuce and slaw and serve.

Heat scale:varies

Whiteflied & Insecticide

system Chile Gardening Leave a Comment

Q:  Dear Dave,I have been dealing with problems of whiteflies.  I keep seeing them come back in less than 1 week each time I spray insecticide.  I think they may be immune to it and that the natural enemies have been eliminated by the insecticide that I spray.  My question is, how do I effectively get rid of the whiteflies, …

Huevos Rancheros Tex- Mex Version

Dave DeWitt Leave a Comment

Although the recipes may vary from place to place, the bottom line with ranch-style eggs is that they are delicious for a hearty breakfast or a brunch served with refried beans and hash browned potatoes.


Tex-Mex Version

4 jalapeño chiles, stems and seeds removed, chopped

1 small onion, chopped

2 tablespoons vegetable oil

2 medium tomatoes, chopped

4 corn tortillas

Vegetable oil for frying

8 eggs

1/2 cup grated Monterey Jack cheese for garnish


Saute the jalapeños and onions in the oil until soft. Add the tomatoes and cook down to a thick sauce.

Heat a couple of inches of oil in a pan. Fry each tortilla in the oil only for a few seconds a side until soft, remove and drain on paper towels.

Fry each egg to desired consistency.

To serve, place the sauce on each tortilla and gently slip the eggs on top of the sauce. Garnish with the grated cheese and serve.

Nam Phrik Kapi with Fresh and Fried Vegetables

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the following article:

Making Thailand’s “Chile Water”

Story and Photos by Austin Bush


Nam phrik kapi is probably the most well known nam phrik in Thailand. As the name suggests, it is made with kapi, a salted and fermented paste of fine shrimp known as khoei and is always served with fresh and/or parboiled vegetables, as well as egg-battered deep-fried vegetables, as described below. The amount of ingredients listed below for the nam phrik are largely for reference; a Thai chef would virtually never use measuring instruments to cook, and a dish is usually made to taste, keeping in mind a desired balance of the four tastes: sour, spicy, salty and sweet. 


For the sauce:

3 or more phrik khii nuu (very small Thai chiles)

1 tablespoon garlic

1 tablespoon sugar

1 tablespoon lime juice

1/4 cup kapi (Thai shrimp paste)

1 tablespoon water

2 tablespoons makheua phuang (pea-sized Thai eggplant)

For the vegetables:

4 eggs

1 Chinese or Japanese eggplant, sliced into 1 cm thick rounds and put in a bowl of water mixed with 1 tablespoon of vinegar to prevent browning

1/2 cup vegetable oil

1 bunch cha om (Thai acacia leaves) or fresh basil leaves

An assortment of fresh Thai vegetables, such as eggplant, cabbage, carrot and green beans, cut into bite-sized pieces.


Using a mortar and pestle, grind the phrik khii nuu with the garlic until a rough paste is formed. Add the sugar and the lime juice and grind together. Add the shrimp paste and continue grinding until a paste forms. Add water. If the mixture is still too thick, add additional water, a teaspoonful at a time (nam phrik kapi should have the consistency of a slightly watery paste). Taste and add more chiles, lime or sugar, to taste. Add the makheua phuang, breaking slightly, but not grinding, with the pestle. Put nam phrik kapi in a serving bowl.

Beat eggs with a few drops of fish sauce or a pinch of salt, divide into two bowls and set aside. Drain eggplant and mix thoroughly with one of the bowls of egg. Heat cooking oil in a wok and taking two or three slices at a time, fry the eggplant in oil on both sides until crispy. Set on paper towels to drain. Remove the tender cha om leaves and blend with the eggs. Fry mixture in hot oil as a thick omelet or frittata, turning over to cook on both sides. Drain on a paper towel until cool then slice into bite-sized squares.

Arrange the fresh and fried vegetables on a plate and serve with rice and bowl of nam phrik kapi.