Trinidad Sweet Rice (Rice Pudding)

My two sisters will be visiting us in less a week. As part of the preparation, there is a lot of discussion about food: which restaurants to try and what dishes we are going to make. Family visits are a good time to cook together, and in the past we tended to revisit many of our favorite (and admittedly indulgent) dishes we grew up eating in Trinidad. This time will be no different. One of those recipes is Trinidad Sweet Rice - our version of rice pudding or Mexican arroz con leche. In fact, to be more specific, this recipe has its origins in the Indian kheer, brought to the Caribbean in the 1800's by East Indian indentured laborers. Over the decades, the recipe changed only a little, with the omission of saffron threads and the preference for a thicker consistency in this version.

Trinidad Sweet Rice (Rice Pudding)
Serves about 6

1 cup basmati rice, rinsed well
4 cups water
3 cinnamon sticks
4-5 whole, green cardamom
3 whole cloves
1 can low fat evaporated milk
1 can fat free condensed milk
1 piece fresh ginger, about 2 inches, grated
1/3 cup golden raisins
1/4 cup roasted slivered almonds (optional)
maraschino cherries (optional)

1. Bring water to boil. Add rice, cinnamon sticks, cardamom, and cloves. Cook until rice is soft, about 20 to 30 minutes, and until all of the water has been absorbed.
2. Add the evaporated, condensed milk, ginger, and raisins. Cook until thickened to desired consistency. Remember that the pudding will thicken further as it cools.
3. Allow to cool before serving. Serve topped with almonds and maraschino cherries.

Scallops with Rosemary Butter Sauce

A typical Good Friday meal back in Trinidad consisted of some sort of seafood. For my family, it was usually "carite" or "king fish", two types of white fish found just off the coast of the island.  Both of these are similar to tilapia in the sense that their subtle flavor pairs well with a variety of locals spices and preparations.  In keeping with tradition, we will be having seafood this Good Friday- except it will not be fish. I am planning to make this seared scallop recipe with a easy rosemary-butter sauce. In the past I've served this dish with brown rice but this time it will be served on top of grilled polenta slices. Happy Easter!

Scallops with Rosemary Butter Sauce
Serves 2

4 large scallops
salt and ground pepper
2 tbsp oil
1 small shallot, finely minced
1/4 cup white wine
1 tbsp butter
1 tsp fresh rosemary, minced

1. Using paper towels, pat the scallops to remove excess water. Season on each side with salt and pepper.
2. Add the oil to a large skillet over medium high heat. Cook the scallops on each side for 2 to 3 minutes undisturbed. Remove to a serving dish.
3. Lower the heat and add the shallots. Cook for 2 minutes until softened. Add the white wine and stir well to pick up any caramelized bits at the bottom of the skillet. Stir in the butter and chopped rosemary. Pour the sauce of the cooked scallops to serve.

Clams in Saffron Broth

We are on a seafood spree these days. This is a simple but very delicious recipe for clams in a savory saffron and white wine broth.  Don't forgot to pick up some fresh baguette because you would need some for the broth, which just might be the best part.

Clams in Saffron Broth
1 pinch of saffron threads
1 cup of luke warm water
2 tbsp olive oil
2 shallots, minced
2 garlic cloves minced
1/2 cup white wine
approx. 2 dz small clams, cleaned
1/4 cup chopped parsley

1. Using your finger tips, crumble the saffron threads into the water to make a broth. Set aside
2. Heat the oil in a large skillet. Add the shallots and garlic and cook until lightly browned. Stir in the white wine, scraping up any bits of shallots and garlic that have stuck to the pot as you go.
3. Add the saffron broth and the clams. Stir, cover the pot and cook for approximately 10 minutes until all of the clams have opened. (Discard those that have not.) Sprinkle in the parsley and serve with toasted baguette slices.

Crab-Meat-Stuffed Sole with Broccoli Topping

Find this recipe here: Crab-Meat-Stuffed Sole with Broccoli Topping. 

Low Fat Spicy Sausage Corn Chowder

Welcome the cold evenings with a bowl of this spicy corn chowder. To make it lighter in calories, instead of cream, I used low fat evaporated milk. In addition, I substituted chicken sausages for higher calorie pork varieties. Recently, I found these spicy chicken sausages at Trader Joe's which are good in eggs, in paella, and great in this recipe. Of course, you can use any type here and also adjust  the spice level to suit your own taste.

Low Fat Spicy Sausage Corn Chowder

Serves 4 to 5

3 tbsp vegetable oil

4  spicy chicken sausages, sliced

1 medium onion, diced

1 medium bell pepper, diced

1 bay leaf

1 sprig fresh thyme

1 tsp fresh oregano

1/2 tsp ground pepper

1/2 tsp red pepper flakes

3 cups low sodium chicken stock

1 can low fat evaporated milk

1 can corn kernels

1 can cream style corn

1/2 tsp ground all spice

2 tbsp chopped parsley

1. In a large pot over medium high heat, add the oil and brown the sausage slices on both sides. Remove from the pot and add the diced onion and peppers, along with the bay leaf, thyme, and oregano. Cook until softened and until the onion have browned slightly on the edges. 

2. Add the chicken stock, evaporated milk, can of corn kernels, can of creamed corn, and all spice. Stir well, and bring to a boil. 

3. Add the browned sausages and return to a boil. Serve warm, topped with chopped parsley.