A Thanksgiving Menu: Jamaica Meets Trinidad

 Image: Chi-Chi Ari

Image: Chi-Chi Ari

Woven in between generations of new and old recipes are the makings of family memories and food traditions. It is in the foods and the traditions we share and pass down during Thanksgiving and throughout the holiday season,  that remind us of the rich heritage that exists in every family and at every dinner table. 

Our 2017 Dine Diaspora Featured Chef, Sean Streete, shares his own heritage with us through his ideal Thanksgiving menu inspired by his memories of Thanksgiving while growing up in a Jamaican and Trinidadian household.  

Chef Streete created a menu that he calls “Homecoming”.

He explained:

“This is what happens when the best of Jamaica and Trinidad come together; showcasing the  fruits of what both cultures have been able to make out of necessity.”
 
 Chef Streete's Jamaican and Trinidadian parents 

Chef Streete's Jamaican and Trinidadian parents 

Homecoming 

~Make Yourself at Home~
 
Callaloo
Dungeness Crab, Okra
Ackee & Saltfish
Bake
Souse
Cucumber, Scallion

 ~ 
~Pass the Sorrel Please~
 
Whole Roasted Turkey
Thyme, Bay Leaf

Escovitch Fish
Pimento, Scotch Bonnet Pepper
  

~Accoutrements~

Boiled Green Banana
Plantain
Pelau
 

~Make Room~

Rum Cake
 


Recipe for Escovitch Fish

  Escovitch Fish

Escovitch Fish

Ingredient for marinade

2 lbs. King Fish (Cleaned)
1 tsp. Garlic (minced)
¼ ea. Onion (julienne)
½ ea. Carrot (julienne)
1 ea. Sprig Fresh Thyme
1 tsp. Pimento (cracked)
1/4 Scotch Bonnet Pepper (seeded; minced)
1 Tbsp. Vinegar
1 tsp. Brown Sugar
¼ C. All Purpose Flour
tt Salt
tt Pepper

****

Ingredients for Escovitch Sauce 

1 ea. Green Bell Pepper (julienne)
1 ea. Green Bell Pepper (julienne)
1 ea. Carrot (julienne)
1 ea. Onion (julienne)
1 C. Vinegar
10 ea. Pimento
1 pt. Canola Oil
1 ea. Sprig Fresh Thyme
1/4 Scotch Bonnet Pepper (seeded; sliced)
tt Salt
tt Pepper
 

Directions

  1. Rub fish with marinade; dust with flour; removing excess flour and  reserve.

  2. Heat oil in a large skillet until smoking. Fry fish until golden brown; about four minutes per side. Remove fish; reserve.

  3.  In a large skillet over moderate heat; add two tablespoons of oil and sauté onion, bell pepper and carrot for 1 to 2 minutes. Add thyme, pimento, scotch bonnet pepper, vinegar, salt and pepper. Cook until onions have softened and liquid has reduced, about 5 minutes.

  4. Spoon escovitch sauce mixture over fish and enjoy! This dish is sort of a quick-pickled fish, so expect  the flavors to enhance the following day.


What are you looking forward to eating this Thanksgiving season? Tell us in the comments section