ANNIE'S MANGO AND AVACADO SALSA

I call this Annie's Mango and Avacado Salsa simply because she loves it so much. During the winter months we somtimes reminisce about some of her favorite foods that she has had from me. Mango Salsa and banana fritters always top the list.

2 firm ripe mangoes peeled and diced
1 ripe avacado pelled and diced
1 small red onion chopped
1 jalapeno pepper chopped
2 teaspoons fresh ginger peeled and minced
2 tablespoons fresh lime juice
1 teaspoon grated lime rind (grate the green part off the lime)
1 tablespoon chopped cilantro
a little salt and pepper to taste

Combine all the ingredients except the cilantro in a large dish. Toss lightly, cover and refrigerate. Just before serving add the cilantro, salt and pepper to taste.

PS: This salsa is great with roast pork, grilled fish, chicken or saltfish pie.

VERONICA'S SALTFISH PIE

I was talking to my sister Veronica (she lives in St Maarten) on Mother's Day. We usually exchange recipes so it came as no surprise when she told me to try stewing some saltfish and then baking it with some mash potatoes. Well, I did and I must admit that this dish was a real hit. I served it with Mango Relish and a green salad.

1 lb saltfish
1 large onion chopped
3 garlic cloves crushed and minced
sprig fresh thyme
4 chives chopped
2 tomatoes chopped
1/2 green pepper chopped
3 tablespoon olive oil
2 lbs white potatoes
1 cup warm milk
4 tablespoon butter
1 cup grated cheddar cheese
1/2 cup grated parmesan cheese
salt and pepper to taste

Soak the saltfish overnight or for several hours. Wash, peel and cook the potatoes in boiling water. Boil the saltfish in fresh water until tender. Drain and flake the fish. In a large sauce pan heat oil. Add pepper, onion, garlic and chives and satue for 5 minutes. Add the tomatoes and cook until soft. Add the saltfish and a piece of fresh thyme and cook for about 5 minutes longer. Salt and pepper to taste.
Remove from heat and set aside. Drain the potatoes and mash. Add the butter and warm milk. Beat until light and fluffy. In a greased pie dish add the mashed potatoes and saltfish in alternate layers, ending with the potatoes. Sprinkle the cheese on top and bake in a preheated oven at 350 degrees for 20 minutes. Let stand for 10 minutes before cutting.

TAMARIND DRINK

After making the Tamarind Jam, I had some leftover tamarinds, so I decided to make Tamarind drink. I added a few thin slices of fresh ginger root and some fresh mint leaves. The drink turned out to be very refreshing. Hope you enjoy.

4 cups shelled tamarinds
8 cups of water
2 cups brown sugar
4 pieces of thinly sliced ginger root
a few fresh mint leaves

Combine the tamarinds and water in a larger pitcher and soak overnight. Whisk the mixture to remove the tamarind pulp. Strain the tamarind mixture using a sieve, add the sugar (more if necessary to suit your taste) add the ginger slices. Chill for a couple of hours. Serve over ice garnished with mint leaves. If the mixture is too thick, you can always add more water and sugar to suit your taste.

This drink can be a great thirst quencher during the summer.

TAMARIND JAM

I came across a vendor selling Tamarind on 125 street and Lenox Ave in Harlem, NYC yesterday morning. Just the sight of the Tamarinds instantly rewind my life to a twelve year old girl once again. I remember buying tamarind jam during school recess. 5 cents for a tablespoonful on a piece of parchment paper. Those were the days!

The Tamarinds brought back so many memories of a tree that once stood in our yard. Our Tamarind tree was a second home. We did just about everything under its shade. I could write a book about Life Under The Tamarind Tree, but, not today. Today I am sharing with you the recipe of the Tamarind Jam I just made.

1 1/2 lb ripe tamarinds
2 cup water
3 1/2 cups brown sugar
1 cinnamon stick
1 bay leaf
2 oz ginger root coarsely chopped

Shell the tamarind. Cover with cold water and soak for 2 to three hours. Pour off the water and put the tamarind in a heavy sauce pan. Add 2 cups of water to the tamarind. Whisk for a couple of minute to loosen up the pulp. Add the cinnamon stick, bay leaf, ginger and 3 1/2 cup sugar. Stir until the sugar has dissolve and then bring to a boil over medium heat. Reduce heat to low and let the jam cook, stirring occasionally with a wooden spoon. The jam is finished once it has thickens and it know longer falls freely from the wooden spoon. Remove from heat. Remove bay leaf and cinnamon stick. Store in clean, dry, warm jar jars. ENJOY.

RICE AND DRY PIGEON PEAS COOK UP

2 cups dry pigeon Peas
6 to 8 cups water
1 smoked turkey neck bone
2 chicken cubes
3 garlic cloves minced
1 medinm onion chopped
1 green pepper chopped
2 scallions chopped
sprig of thyme
2 cups rice
salt and pepper to taste

Wash the peas. In a meduim sauce pan combine the peas, water, neck bone, chicken cubes, garlic, onion, green pepper, scallions and thyme. Bring to boil then reduce heat, cover and simmer for 1 to 2 hours or until peas are tender. Add the rice and salt and pepper to taste. (If necessary,add more water so that the rice is completely covered) Bring to a boil. Reduce heat and simmer for 25 minutes or until all the water is absorded and the rice grain is tender.

Serve with your favorite Stew chicken and a green salad.

NIGEL'S MACARONI AND CHEESE

1 box (1 lb) elbow macaroni
1 small onion chopped
1 stick butter
1/2 cup flour
2 tsp dry mustard
1 tsp salt
1/2 tsp black pepper
2 large tins carnation milk
2 cups 2% milk
4 cups shredded cheddar cheese

Preheat oven at 350 degrees

Cook the macaroni according to direction on the package. In a large sauce pan over medium heat melt the butter. Add the chopped onions and saute for 2 minutes stirring ocassionally. Stir in the flour, dry mustard, salt and pepper. Gradually stir in the carnation and 2% milk. Cook stirring constantly, until the sauce thickens and it begins to bubble. Remove from heat stir in 2 cup of the shredded cheese. Stir until the cheese is melted. Place cooked macaroni in a greased baking pan. Pour the cheese sauce over the macaroni and stir together until well combined. Sprinkle the remaining 2 cup of cheese on top. Bake for 40 minutes or until cheese has melt and the macaroni and cheese is bubbly.

Sunday's Roast Chicken with lime and ginger

1 5-61B whole roasting chicken
2 tbsp ginger peel and chopped
4 limes
2 tbsp kosher salt
fresh thyme
2 cup water
1 tbsp flour
2 1/2 tbsp water
1 cup water (or more as need)
salt and pepper to taste

Preheat oven at 500 degrees

Place chicken in a large bowl and cover with water. Add the 2 tablespoon of salt and the juice of 1 lime. Soak for 15 to 20 minutes. Rinse the chicken with cold water inside and out. Pat dry.

Cut another lime and squeeze the juice inside the cavity of the chicken, rub the entire chicken with the lime. Take 1 tablespoon of the ginger and rub the chicken inside and out. Sprinkle the other tablespoon of ginger inside the chicken. Place 1 or 2 lime(s) and a sprig of fresh thyme inside of the chicken. Fold the wing tips under the wings. Push the legs against the body and tie them together using a strip of tin foil or a strong piece of string.

Add two cups of water in a roasting pan. Place the chicken on a rack in the roasting pan. Sprinkle with salt and pepper and put in preheated oven. Roast for 30 minutes. Reduce heat to 350 degrees and continue to cook for another 90 minutes. The chicken should be golden brown when finished and you can easily move the legs back and forth. Remove from oven. Cool for 5 to 10 minutes. Carve and serve with Gravy, Macaroni and cheese and sauteed cabbage and carrots.

GRAVY
Place the roasting pan on top of the stove over medium heat. Combine the flour and 2 1/2 tablespoons cold water and stir into the pan. Add 1 cup of water or more as needed. Bring to a boil and cook for 3 to 5 minutes or until smooth. Remove from heat, add salt and pepper to taste.