Contessa Tomato & Feta Salad

by Crucian Contessa

There is something about islands that speak to all kinds of commonalities; whether it is the Virgin Islands or the Grecian islands. Any place that is showered in the sunshine will have foods that reflect that brilliant synergy of sun, earth, and water. This simple tomato and feta salad, is not a Crucian dish, but to me it symbolizes much of the “sun” foods that grow easily on our island by many of our local farmers. Cherry tomatoes, culantro, basil, all lend a hand in this promising, beat-the-heat dish. Read More

Contessa Passion Fruit & Hazelnut Meringue Tartlet

by Crucian Contessa

There is something very elegant about hazelnuts. They are among my favorite nut flavors including pecans, walnuts, and almond. I ran into a bag of hazelnut flour in our local grocery store recently, and my curiosity tried to figure out a way to use it in a dessert. This light as air, tropical dessert was my mind’s reward. This is the first time I put this dessert together, so I have not quantified the recipe enough times to feel comfortable sharing it. However, I thought I would do a “Rambling” on it, and share it visually with you until then! Read More

Contessa Kitchen Tip #11

by Crucian Contessa

Simple Syrups are a great way to infuse sweetness into a drink without the grittiness of undissolved sugar interrupting the experience. I use it mostly in ice-teas and other cold drinks.

Infusing the syrups with various flavors is very simple to do. It gives a real twist to any drink your making. My favorites are those combinations bursting with island tinged flavors –Lime, Lemon grass, and ginger are my go-to-flavors!

Simply mix and boil equal parts sugar with water and until dissolved. While the mixture is cooling add the flavoring of your choice and let steep. Enjoy!

Contessa CocoTea Latte

by Crucian Contessa

I am not a regular coffee drinker. But when I do drink coffee, it has to be something a bit more special than a regular cup of brew. It must be downright delicious! In law school, an inexpensive treat for me was browsing through the isles of my favorite bookstore. It was heaven to bump into books that would offer some release from the mundane “had-to” read cases and statutes that was law school reading.

There was usually a Star BucksCoffee housed in these bookstores, and my favorite flavor was the white chocolate mocha latte. There are no large book stores with specialty coffee houses on our little Rock, so in true Contessa-style, this recipe is an homage to both my now-world and my then-world. A blending of Caribbean flavors of fire roasted cocoa beans, beaten and pounded to release their oils and full flavor, then palmed rolled into logs of pure, minimally processed, chocolate heaven. Read More

Coconut Curls

by Crucian Contessa

There are things you do in the kitchen because you think you HAVE to do it. You think to yourself, “Man, this is hard, but I know the outcome will be well worth it!” This is never more the case for me than making anything related to fresh coconuts. I use coconuts and coconut milk in practically everything I make– both savory and sweet. It is simply too luxurious a mouth-feel and flavor not to find a way to incorporate it.

One of my most favorite, recent, food memories was making coconut milk with my Sister-In-Law Wendy in my kitchen with dried coconuts from my mom’s tree. We scraped and wielded our knives against the unyielding coconut flesh in the hopes of gathering enough of it to make some fresh coconut milk. Read More

Contessa Stew Lamb

by Crucian Contessa

On the island you will rarely hear the words Beef Stew, or Chicken Stew the “Stewing” generally comes before the meat described. So it will be Stew Chicken or Stew Beef instead of the reverse as is more common in the States. This recipe at its heart a STEW! A thick, rich, hearty, and spicy stew! Read More

Coquito Bread Pudding

by Crucian Contessa

Coquito is a drink that was brought to the island from our neighbor island Puerto Rico probably back in the 30’s or 40’s, when many Puerto Rican workers migrated to the Virgin Islands. This  elixir is similar to eggnog, but with the luxury of rum and coconut milk. It is a seasonal drink usually reserved for the Christmas Holidays. However, I love it so much I found a way to enjoy it year round.

On special occasions I cloak my love for this Caribbean-spiced drink in this incredible dessert. The word delicious is used a lot to describe food. But if you looked the word up in the dictionary you would see a picture of this bread pudding staring right back at you. No other definitions necessary! It truly is unapologetically DELICIOUS!!! Read More

Contessa Porridge

by Crucian Contessa

Food can take on many different personalities. Everyday Food. Celebration Food. Breakfast food. And sadly but necessary “Sick Food”. Growing up in the Caribbean there is one food that seemed to capture almost all of the above qualities– a good, hot, steaming, bowl of Porridge. I remember a fellow Caribbean friend using the word “Porridge” instead of cereal, and an American friend of her’s laughed at the foreignness of the sound. She said, “Porridge? What are you in an orphanage!” I guess (hilariously) the word for her conjured images of gruel and desperation! Read More

Caribbeanpot.com!!

by Crucian Contessa

It is a wonderful thing when the people whose work you respect, admire your work too! Chris De La Rosa is the creator of one of my favorite Caribbean Food Blogs, Caribbeanpot.com. I shared my recipe for Mango Honey Mustard BBQ Sauce with him, and he did an awesome job recreating it! Check out his video and be sure to like his page! One of the joys of Caribbean life is food sharing. This happens in reality and virtually! Go, Chris! You make us all proud! 🙂

Check out the video below for Mango Honey Mustard BBQ Sauce and ENJOY!!! 🙂