World Culinary Arts

Puerto Rico’s Markets

When exploring culinary Puerto Rico, what better place to start than a market? And who better to serve as our guide than Chef Wilo Benet, A Culinary Institute of America graduate and one of the island’s premier chefs whose restaurant Pikayo is a beacon to all who visit in search of the tastes of Puerto Rico. He’ll give us a basic course in the Puerto Rican market basket at the Plaza del Mercado, a small, but lively market in the Santurce area of San Juan. Here, we get our first look at the bounty of this region where sometimes the freshest ingredients like bananas and avocados are growing outside the back door.
Get Recipes and watch the full series with closed captioning at:
 www.ciaprochef.com/WCA7

Jamaican Mac n’ Cheese Spring Rolls

Mac n’ cheese is a Caribbean staple often known by its old British name of macaroni pie. In this demonstration, Chef Bill Moore transforms the dish with fried ackee, and creates these playful and delicious spring rolls.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7

Jamaican Pepper Shrimp Gnocchi

Round Hill’s Executive Chef Martin Maginley demonstrates how to make pepper shrimp gnocchi that give an Italian twist to the Jamaican idea of a dumpling. The dish is flavored with scotch bonnets, coconut milk and callaloo.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7

Jamaican Tuna Carpaccio

Round Hill’s Executive Chef Martin Maginley demonstrates how to make tuna carpaccio served in a coconut shell. The dish is one of the resort’s signatures. He flavors the tuna with lime juice, salt, pepper, scotch bonnet, scallions, and coconut milk, and marinates the fish for 24 hours.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7

Jamaican Jerk Spring Rolls

Round Hill’s Executive Chef Martin Maginley was born and raised in Canada, but his heart and stomach are 100% Jamaican. Using a jerk sauce, he transforms traditional jerked chicken into a jerked chicken spring roll with dipping sauces.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7

Jamaican Ackee and Salt Fish

Chef Andre of Round Hill demonstrates how to make ackee and salt fish, a traditional dish that is a standby on many breakfast tables. Ackee is a type of fruit that must be fully ripe before it is edible. It is lightly cooked until it reaches a texture similar to scrambled eggs, then flavored with onions, peppers, scotch bonnet, tomatoes and salted cod fish.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7

Jamaican Red Pea Soup

Chef Marvin of Round Hill, demonstrates how he makes red pea soup with cow skin. While his version retains the classic flavor profile of red pea soup, it is more refined than the soup we saw at Howie’s.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7

Jamaican Curry Goat

In Jamaica, there are goats everywhere in the grasses along the sides of roads, reminding us that curry goat is a Jamaican tradition. Some Jamaicans argue that a party is not a real party unless there’s curry goat. We watch a demonstration of curry goat at Bellefield Great House & Gardens, an 18th century plantation that offers a trip into Jamaica’s past.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7