The Culinary Institute of America
Episodes
Tuesday Jul 13, 2021
Introduction to the Cuisine of the Caribbean
Tuesday Jul 13, 2021
Tuesday Jul 13, 2021
Join The Culinary Institute of America on a tour of the cuisines of the Caribbean. The islands of Jamaica, Puerto Rico, and Trinidad and Tobago offer a complex world of flavors, where fine dining can be found side by side with a staggering array of street eats and finger-licking beach treats.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7
Monday Jul 12, 2021
Close to Cuisine of the Caribbean
Monday Jul 12, 2021
Monday Jul 12, 2021
We leave the islands reluctantly, but with memories of Puerto Rico’s empanadillas de jueyes, Jamaica’s curried goat, and the tangy condiments that season Trinidad and Tobago’s bake and shark. We return home with taste memories and ideas that will serve as inspiration for a lifetime of good eating.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7
Sunday Jul 11, 2021
Rum Punch
Sunday Jul 11, 2021
Sunday Jul 11, 2021
No visit to the Caribbean would be complete without a sip or two of rum punch. Port of Spain in Trinidad is home to Angostura, internationally known for its bitters. Angostura’s Chief Mixologist Raymond Edwards, demonstrates to us how to make traditional rum punch.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7
Friday Jul 09, 2021
Tobago’s Crab and Dumplings
Friday Jul 09, 2021
Friday Jul 09, 2021
On Trinidad's sister Island Tobago, everyone's essential beach treat is crab and dumplings, and Miss Trim’s is the place to indulge. Here's we find a plate of curried crab atop a large, flat, oblong dumpling that is there to sop up some of the curry. It’s a perfect Creole dish: the curry is Indian, the crab comes from local waters, and the dense flour dumpling adds the African touch. Chef Debra Sardinha-Metivier demonstrates how to make crab and dumplings in her kitchen.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7
Thursday Jul 08, 2021
Trinidad‘s Bake and Shark
Thursday Jul 08, 2021
Thursday Jul 08, 2021
No trip to Trinidad's Maracas Bay beach is complete without a taste of bake and shark. As one person put it, “bake and shark is to a beach outing what plum pudding is to Christmas – essential!” At Richard's Bake and Shark we get a sample and a lesson in preparing the fried bread known as bakes. Bake and shark sandwiches are topped with an assortment of condiments, including pineapple, garlic sauce, chutneys, tamarind sauce, and shaved mango seasoned with chile and mustard oil called kuchela. All are layered on the sandwich to the diner’s taste and then consumed with gusto.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7
Wednesday Jul 07, 2021
Trinidad’s Street Foods
Wednesday Jul 07, 2021
Wednesday Jul 07, 2021
Trinindad's street food abounds with Indian names like sahina, aloo pie and baghani. Trinny’s, as Trinidadians call themselves, are born nibblers. Eating on the street is a way of life, and at times it seems as though everyone is munching away on a snack or sipping from a coconut, or lined up awaiting the next tasty tidbit. Chef Debra Sardinha-Metivier gives us a crash course in Trinidadian street food 101.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7
Tuesday Jul 06, 2021
Trinidad’s Roti
Tuesday Jul 06, 2021
Tuesday Jul 06, 2021
Roti is to Trinidad what jerk is to Jamaica. The street snack takes the name of the Indian flat bread that is filled with curry. The curry fillings can be prepared from a variety of ingredients, from chick peas to chicken.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7
Monday Jul 05, 2021
Trinidad’s Doubles
Monday Jul 05, 2021
Monday Jul 05, 2021
Here at the market we get a first taste of Trinidad’s favorite street food snack: doubles. Doubles are flat fry breads known as bara, stuffed with channa, or curried chickpeas. Vendors serve the doubles with an array of condiments, such as pepper sauce, or mango, cucumber, coconut, and tamarind chutneys.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7