In Good Taste

I got the inspiration for this recipe over the August holidays while dining out with friends.

Ham and eggs are an age-old combination as are bacon and eggs.

Like red kidney beans? Like kidney beans and rice? Looking for a vegetarian dish to serve as a main course?

Breakfast potatoes along with sunny-side eggs, drizzled with hot pepper sauce is a plate of food that I can easily enjoy at any mealtime.

Pico de Gallo is a fresh uncooked salsa/salad that can be found widely in Mexican cuisine.

Having had great success with my red cabbage and fresh coriander/cilantro raw slaw, I figured that I would try the combo again, only this time, I’d use the regular white cabbage.

Mofongo is a dish of fried green plantains mashed with garlic, oil, broth, and pork cracklings or chicharrón (fried pork belly or pork rinds).

Granola is a breakfast food and a snack. The main ingredient is rolled oats.

Daiquiri is a rum cocktail and the original daiquiri is a mixture of lime juice, sugar and rum poured over ice.

Many of us are more familiar with the hot version of lemongrass tea but have you ever considered making the tea and having it cold?

Ground meat – beef, veal, lamb, pork, chicken or turkey – are perfect meal stretchers.

Mangoes are in season. Laden branches bend with the weight of plentiful fruit, ripe for the picking.

Chops and steaks are quick-cooking cuts of meat, and they are ideal for the stovetop or a grill.

There are times when dessert is preferred in liquid form. Lighter than ice cream and regular milkshake, this Banana-Dulce de leche Shake comes together quickly and you can adjust the sweetness to suit your taste.

Each weekend I set out to cook a different meat but there are times (many times) that I end up cooking chicken, every weekend – roast, curried, stewed, baked, grilled, pan-seared etc.

One of the main reasons I like to make scones/biscuits is because they require minimal pre-prep.

I have a special place in my heart for French Fries but give me a plate full of freshly harvested sweet potatoes that have been converted to oven-fries and I would easily find myself torn.

One day as I sat enjoying a small bowl of Lucian-style (St Lucia) fig (green banana) salad, I began to wonder how salt fish (a key ingredient in Lucian fig salad) would taste in a regular potato salad.

  Sometimes many of the combinations and things I cook, and the dishes I come up with are borne out of happenstance, experimentation, making do or laziness.

I don’t know about you but I didn’t get much work done last week because I was caught up with all the happenings of Guyana’s elections.