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.

June 16, 2006

Spring Shortage

Hopefully you have outdoor plans this weekend. If not, think about this: my morning weather pal Paul Piorek says it is going to be sunny and in the 80's-- a rare springtime occurrence here in southwestern Connecticut. I'm looking at it as more of an early summer, which begins next week on the June 21st.

With summer approaching, I feel like I'm still waiting for my "spring break" from dreary weather. I've found that I'm not alone. Several people are telling me "What Bugs" them is that southwestern Connecticut doesn't seem to have their once-favorite season anymore, spring!

Plus, the state of Connecticut is blaming a slight drop in employment on the spring's cool and rainy weather.

Click here for the full report from the state.

Basically, the state Department of Labor says the rainy weather kept tourists away and halted construction work.

"Poor weather in May not only depressed beach goers in Connecticut, but also the employment figures for the month," said State Labor Economist John Tirinzonie. " With cloudy, cool conditions and record precipitation during May, the construction and leisure and hospitality industry sectors in May showed significant losses in jobs when seasonally adjusted," he noted. "Landscaping and retail building and garden supply stores seem to also feel the effects of a cooler and wetter than normal May. Hopefully, when summer finally heats up in June so will the state's job market."

For the past two years I've done "What's Bugging You" reports on the issue because people want their springtime back!

I have to thank Paul Piorek for compiling the weather statistics for me.  Lets take a look at what we're complaining about.

According to rainfall totals at Sikorsky Memorial Airport in Stratford, more than double the amount of what's normal for the month fell in the first two weeks of June. As of June 13th, we've received 3.73". The normal for the month is 1.44".

May and April were wetter-than-normal, too.

May's total: 6.50". May's average: 4.03".

April's total: 7.98". April's average: 3.99".

2005 was cool and rainy as well. Southwestern Connecticut had five straight weekends with measured rain- beginning on the weekend of April 23rd. Plus, temperatures in the month of May were nearly 5 degrees below normal.

So get out your bathing suit, sunscreen and grill and enjoy this Father's Day Weekend, because before you know it we'll be complaining about the constant hot and humid temperatures of summer.