Taste of the Caribbean

In honor of the warm weather finally arriving, a taste of the Caribbean. In this weekend's "What's Cooking" on News 12 Connecticut, two chefs from the U.S. VIrgin Islands visit to promote tourism there. I'm now ready to visit, and it's not just because of the lack of spring weather we've had in southwestern Connecticut. Its the food. Spicy and sweet. Chef Leslie Gumbs taught me how to make cinnamon coconut whipped creme that I can't wait to see if I can actually make myself.

Also Chef Larry Nibbs, click on picture to enlarge, shared his secrets for Creole Yellowtail Snapper.  Enjoy your trip to the tropics this weekend.
Chilled Mango-Papaya-Mint Fruit Coulis Soup Topped with Cinnamon Coconut Whipped Creme
(Can be served with pound cubed cake)
72 Servings
Mango/Papaya Mint Fruit Soup
10 lb Mango (Diced)
10 lb Papaya (Diced)
3 cup Passion-Fruit Juice
2 oz Pear Essence
1 cup Karo Corn Syrup
2 spring Mint Leaves

Cinnamon Coconut Whipped Creme
2 qt Heavy Cream
8 10X Sugar
4 tbl Cinnamon
2 tsp Coconut Extract
1/2 cup shredded coconut                              
Combine mango and papaya (peeled, pitted and cubed) into mixing bowl.  Retain 3 lbs of papaya and mango cubed.
Puree 7 lbs of mangos and papayas in a bowl.  Puree mint in karo corn syrup.  Add 1 cup of passion fruit juice to loosen.
Combine fruits, mango-papaya puree and mint puree.  Refrigerate and serve chilled.
Whisk heavy creme, coconut extract, cinnamon and coconut in chilled mental bowl.  Add sugar in stages until a stiff peak.
Serve fruit soup in small bowl and pipe whip cream in center with a mint leaf for garnish. 

Creole Yellowtail Snapper Style
1 8-10 lb. whole fish (clean and seasoned )
1 red pepper med julienne cut
1 green pepper med julienne cut
1 onion med julienne cut
1 tomato med julienne cut
2 tsp tomatos paste
2 oz of lemon juice
1 tsp garlic ( minced)
2 oz of olive oil
2 spring thyme
4 fresh lemons
1 bay leaf
1hd of romaine lettuce
1 tsp scotchbarnet ( hot sauce)
1 oz worcestershire sauce ( Lea & Perrins )
7 oz of water ( fish stock optional)
2 oz of white wine
Salt and pepper
Method of Creole sauce:
In a med sauce pan, over med heat add oil, saute vegetables, add garlic, thyme and bay leaf. Add wocestershire sauce, lemon juice, white wine, water or stock. Bring liquid to boiling temperature. Add hot sauce and salt to taste,add tomatoes paste to thicken in liquid. Sitr occasionally and simmer until flavor blend in for 10 to 12 mins.
Whole Fish Baking Method:
Heat oven to 350 degree. Place whole fish in a nonstick baking pan one side down other side facing up.Place fish in oven for 15 to 20 mins. Check fish for proper cooking .Place baked fish in a platter.garnished with romaine lettuce places around each side with lemon crown on the top of the lettuce and then add creole sauce on top to finish.