By Patrick Holian Recipes: Asher Sauce Bequian Lamb Stew Drunken Seafood, Creole-Style Aboard the Sailboat I gazed down from 20,000 feet at shimmering aqua blue waters surrounding the Windward Islands, wondering what hot pepper encounters lie ahead on this Caribbean trip. It had been several years since I was down island. Back then, I was part of a …
By Patrick Holian Recipes: K.B.’s Goat Pepper Sauce K.B.’s Bird Pepper Rub Bahamian Conch Salad Doug’s Blackened Conch Goat Pepper Fried Chicken Goat Pepper Coconut Chicken Story and Photos by Patrick Holian Illustration by Harald Zoschke Editor’s Note: Patrick’s story conjured up quite a memory for me, because the first chile pepper dish I ever ate was not in …
By Paul Ross Recipes: Fish Steaks with “Secret” Scilly Cay Grilling Sauce Grilled Chicken Parts with Tasty’s Barbecue Sauce Caribbean “Crayfish” with Tasty’s Wet Rub Anticipating my next thought, he continued, “It ain’t the meat neither. Nor the smoke, nor the temperature. None of them things you’ve been told–ha!””Some say the secret of great barbecue is the sauce,” winked the …
By Patrick Holian As I arrived at the Flamingo Airport on the southern Caribbean island of Bonaire, I received some bad news. I discovered that I had just missed Karnaval–a seven-day event of colorful parades, excessive libations, and full-tilt boogieing. While the island has only 15,000 residents, a local informed me that pound for pound, this celebration could compete …
Recipes: Curaçao Special Muzik di Zumbi Keshi Yena (Stuffed Cheese) Iguana Stew Stoba di Cabrito Pork Chop Sauté a la Curaçao Willemstad, the colorful Dutch-style capital city of the Caribbean’s Netherland Antilles. Citrus peels. Cheese rinds. Tire rims. It sounds like a garbage pile, but it’s actually the components of delicious food and drink. On the Netherlands Antilles’ island …
