Delicious, Scrumptious Recipes

By Chef Selwyn Richards

PRIDE’S Resident Chef

Father’s Day Burgers
Ingredients
1 pound lean ground beef
2 teaspoons peppercorns
1 tablespoon vegetable oil
1 tablespoon green onions, finely chopped
1 tablespoon red wine vinegar
1/4 cup yogurt or sour cream
1 tablespoon parsley, minced

Method
1. Heat up your BBQ.
2. Shape your ground beef into 4 hamburger patties and set aside.
3. Place the peppercorns on a large piece of foil or waxed paper. With a heavy object (bottom of pan) crush and crack peppercorns coarsely. Spread the cracked peppercorns evenly on the paper and place the four patties on top of them. Press down so that the peppercorns stick to the meat and turn around. Repeat until all peppercorns are used up. Put the peppercorn patties onto the BBQ.
4. In the meantime, heat vegetable oil in a pan and add the green onions and wine vinegar. Cook over medium heat until green onions are just done. Remove the pan from the heat and stir in the yogurt/sour cream and parsley.
5. Spoon the sauce over the burger.
This recipe is perfect for a Father’s Day BBQ.

Escoveitch Of Red Snapper Filet
Ingredients
3 pounds red snapper or tilapia filets (or fish of your choice)
2 or 3 limes
1/2 cup flour
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons black pepper
About 1/2 cup oil for frying
1 tablespoon unsalted butter

Sauce
1 tablespoon oil
2 or 3 Scotch bonnet peppers, stemmed, seeded and cut into thin rings*
1 red bell pepper, finely julienned
1 yellow bell pepper, finely julienned
1 green bell pepper, finely julienned
2 carrots, julienned (cut into thin strips)
1 small chocho (chayote), cut into thin strips (optional) 
1 large onion, sliced into thin rings
1 cup white or cider vinegar
3 tablespoons tomato paste (or ketchup)
1/2 cup water
12 whole pimento seeds (allspice berries) (or 1 teaspoon ground allspice)
1 teaspoon sugar
Pinch of salt

Method:
Fish
1. Rinse the fish with water and sprinkle generously with lime juice. Let sit for 20 minutes.
2. Pat fish dry and sprinkle each piece generously with salt, garlic powder and black pepper.
3. Pour the flour into a shallow bowl and dust each fish or filet lightly, shaking off excess. Set aside.
4. Heat about 1/2 inch of oil in a frying pan until hot (but not smoking) and fry fish until light golden brown and crispy (about 2 minutes per side).
5. Remove fish and drain on paper towels, then arrange in a single layer in glass or casserole dish (or on plates if you don’t plan to marinate the fish).
6. Discard the oil.

Sauce
1. In a non-reactive saucepan over medium heat, place a tablespoon of oil in the pan.
2. Add the onions, sweet and hot peppers, carrots and chocho and sauté for 2 minutes. Add the vinegar, water, pimento, tomato paste, butter, sugar and salt, and simmer for about 10 minutes or until the vegetables have softened. You can remove the Scotch bonnet slices at this point or leave them in, whichever you prefer.
3. Remove from heat and cool to lukewarm, about 20 minutes, then pour the marinade over the fish. (Make sure it’s not too hot or you will overcook the fish.)
4. You can serve the dish immediately or allow it to marinate for a few hours to absorb the flavors, but serve it at or near room temperature.
5. To serve, spoon the vegetables and sauce over the snapper, and accompany it with Bammy or Festival.
Serves 6. Enjoy.

Selwyn Richards is the Chief Executive Officer (CEO) and Executive Chef of The Art of Catering. He is also an award-winning author and his latest book is The Art of Cooking – Soul of the Caribbean.