Houston Bomber

So many times we become so busy in our daily lives and tend to focus on the material things in life but when we really have the time to sit back and reflect we realize that the most important things in life are family and friends. Growing up in Trinidad I had so many friends that I hung out with and even till today we all still try to connect and get together. We may not all be able to do so at the same time but we still keep in touch via Facebook and emails when we can. One friend in particular I stay pretty much connected with even though we live in different states. We often travel together almost every year because it's through him and his family that I met my husband. He used to be my neighbor in Trinidad and my husband is his cousin. Deryck lives in Houston and my husband and I took a trip to visit him recently because he is getting married this year and we are both in the wedding party so we visited to have our fittings completed.

He is a fantastic cook and I gather he got this skill from his mother. For breakfast he made us a dish that I call the Houston Bomber. It is an omelet and it is definitely the bomb! My husband and I have it for breakfast every weekend and we still cannot get enough of it.

I will layout the recipe for you but remember, you can add any variation of spices that you like.  Deryck added a taste of New Orleans flavor and "we added de spice". I decided to add pimento pepper (a flavorful pepper from the islands that can be spicy or non spicy.)

HOUSTON BOMBER

3 to 4 Eggs (You can use less if you are making it for yourself)

Smithfield Spicy Andouille Sausage (Spicy is optional)

1 Onion Diced

1 Medium Tomato Diced

2 to 3 Stalks of Scallions Diced

1 Pimento Pepper Diced

Cheddar Cheese Shredded

A Pat of Butter

Tony Chachere’s Bold Creole Seasoning (to taste)

 First, place some butter in the frying pan on a medium flame. Be sure your pan is not too large as you will need the eggs to fluff up and if the pan is too large it will lay flat.

Saute the sausage for 2 to 3 minutes first then add tomatoes, onions, pimento pepper and scallions. Let cook for about a minute and add a sprinkling of Tony Chachere’s Bold Creole Seasoning and stir into the mixture.

 Push the vegetables more to the center and whip up the eggs and pour evenly into the frying pan. Sprinkle with cheese and cover with a flat lid.

 Lower the flame under the pan and let the omelet cook. 

Keep checking as you do not want your dish to burn.

When eggs are completely fluffed up the dish is complete.

 Again this dish is absolutely delicious eaten with toasted tortillas in butter.

Remember cherish your friends and family and show them how much you love them everyday.

If you try your dish and it's not a 10... don't give up and try again.

Please leave me your questions and comments.

Until my next blog. Toodles!

Day dreaming of warm tropical breezes, palm trees and white sandy beaches. My toes curling in the sand, a drink in my hand and the warmth of the sun bathing down on my skin. One would wonder why someone would move and subject themselves to the harsh icy conditions of the North. I have no idea, but I did and it is in times like these that I do so long for the days of eating a delicious meal that is both tasty and with the added Caribbean blend of spices and seasonings. Even better than that is the fact that I would not have to make it myself but c’est la vie, it is not to be. Some of the dishes that I love are American with a Caribbean twist when we add de spice. Lucky for me I love to experiment. I won’t say I love to cook but I do love dabbling in the variety of flavors that this earth has to offer. 

The first dish that I would like to introduce you to is called CHOKA.

It is a very simple dish and healthy I might add, made either from tomatoes or eggplant also know in Trinidad as Melongene or Baigan.

CHOKA Recipe

2 to 3 Tomatoes

3 sprigs Culantro  
Also known as Shadow Benny or Bandania in Trinidad and is 
stronger than Cilantro but taste just like it.

2 to 3 Cloves of Garlic

1 small Onion

 1 Habanero Pepper (optional)

1 Tbsp of Oil
Salt to taste (Garlic salt can also be substituted in place of salt)

Black Pepper to taste
qtr. tsp of sugar to taste
qtr. tsp of Cumin (Geera) optional

Method:
Cut the onion and Culantro very small.

Stick a fork in the tomatoes and roast on the fire till the outer skin is 
burnt. You can also boil the tomatoes in a sauce pan with very little water for a milder taste.

Crush the tomatoes in a bowl with a potato masher or a fork. 

Add the Culantro and onions to the bowl.

In a small sauce pan or metal ladle add oil, garlic and geera.

Roast on the fire till the garlic is black. This gives the oil the flavor of roasted garlic.

Pour the oil over the onions, culantro and tomatoes in the bowl.

Cut up the habanero pepper into small pieces and add to the dish.

Add salt, black pepper and sugar to taste.

This is usually eaten with Sada Roti or Coconut Bake but today I toasted tortillas in a sauce pan with butter and it tasted just as good.

Everyone can cook if they choose to. If your first attempt is not a 10...don't give up, try again.
Hope you enjoy and feel free to ask questions. 
Until my next blog...keep adding de spice!