Caribbean Cooking

Hey y'all, I'm Paula Deen and you're in for a tropical treat today because this southern gal is putting her own twist on some Caribbean cooking

And lucky for us, this Bahama mama has a good friend that's sharing some of his favorite recipes

I'm going to start off with some spicy jerk pork chops that have been smothered in a savory mango chutney

and then it's crispy coconut shrimp that are truly out of this world delicious

And let's not worry about fitting into that swimsuit because I'm going to cool things down

with a lime souffle for dessert that's been cooked in a coconut

So we'll put the lime in the coconut and serve it all up. And last but certainly not least

it's a pina colada cocktail that's going to help this party get started

So stick around, y'all, because today is sun and serve, Caribbean style

Today's show I'm so excited about because I'm thinking outside the box

We're not going to do southern food today. How about we take a trip to the Caribbean

Just you and me. Today I'm going to be cooking up coconut shrimp and a lime souffle

and last but not least, a wonderful jerk pork chop with a mango chutney

and that's what we're going to start with today. And we'll come on over here and we'll start with our chutney first

I'm going to use like two and a half cups of diced mango

Oh, it smells good already. I've got some vinegar, brown sugar, ginger

minced up real well, raisins, and a very hot pepper that's going to give us a spice

and that's a scotch bonnet. And you'll want to be careful because this is hot

so I'm going to stir this in with a spoon. And I've got one clove of minced garlic

a little bit of salt, and a little bit of pepper, and we're going to turn this eye on

It'll be ready in no time. The colors in that are beautiful

Okay. Let's move on to our pork chops. Now, at the restaurant, we cut our own pork chops

because we've just found out that it's just so much better. So that's what I've done today

And this one's tied up, and I'm just going to nip this string

and lay them up here. And I'm going to cut these into chops

And I'm going to cut mine about 3 quarters of an inch

Look at that pretty, solid piece of white meat. Almost no fat on these

And you can cut these as thick or as thin as you like. I guess depending on how you're going to cook them

I was on Emeril's show the other day with him, and I was cooking pork chops like this thick

And Emeril had some little thin sissy chops. But his were delicious

Now I'm going to take my pork chops, and I'm going to sprinkle a little garlic powder and house seasoning on them

This pork chop seasoning is my recipe that I've been doing for quite a few years now

And now I'm going to coat it with the jerk. Now I've got allspice

I've got dried red peppers, paprika, brown sugar, chives, thyme, ginger, cloves, cinnamon, onion salt, nutmeg, and garlic salt

and you know I don't know why they call this a jerk seasoning now you can see I'm putting this

on pretty heavy because I can't get food too spicy for Michael now you can increase the

ingredients and make you up a bottle of this so that you don't have to make it fresh every time

You can just have it in your cabinets. All right I gonna give our pan a quick spray so those won stick And we going to put these in a 350 degree oven until they cooked throughout And that won take long

because there's no bone in this and it's your bone that usually requires more cooking than

just the actual meat. So we're gonna just throw this in the oven and let it bake until

they're done. Alright, let's check on our chutney. The colors are beautiful. It looks

like corn almost, doesn't it? It's so yellow. And I'm just standing up here admiring this

mango chutney. It truly smells out of this world. So when I come back, when I get through

cleaning and y'all come back, we're gonna make coconut shrimp. It's one of my favorites

It's out of this world. And we're gonna taste these jerk chops

with this mango chutney. So I'll see y'all back in a minute. All right, let's see how these pork chops look

Ooh, they look delicious. And our chutney is so nice and thick

I love raisins. Mmm. Oh, that looks so good

Mmm. Mmm

The chutney just makes it. And you saw how quickly I got that made

To me, it's so much better than bottled chutney that you buy in the grocery stores

and it only takes a minute. Well, let's move on. I do love these little puppies, and they're coconut shrimp

And you'll be amazed at how quickly you can do these at home

and they'll taste every bit as good, if not better, than a restaurant coconut shrimp

Now, I've got some whole shrimp, and I'm just going to peel them. And I have some peeled here

You can just take your shrimp and go down the back of it with a sharp knife

and that'll remove your vein of your shrimp at the same time it almost butterflies them

So we're going to take our shrimp, dust them in flour, and then we're going to dip them in the egg

and we're going to add our coconut to our breadcrumbs along with a little salt

because these are going to be sweet and savory at the same time

All right, and a little black pepper. We're just going to mix that up

I've got some already done here, and I'm just burying them down in that bread crumb and coconut

And you can do this earlier in the day. You can do this part and have them on a tray in the refrigerator

just waiting for you to put them in that fryer. All right, I think we can start frying

I like to fry on like 350 to 375, and we're just going to drop these in our hot grease

and these are not going to take but just a minute to cook

You don't want to crowd your pan too much, but I'm cooking with a big Dutch oven

so they'll hold quite a few. Now, this is one of those foods that, you know, I really love as an appetizer

but these are so rich that it's almost too much for me to make a whole meal of just coconut shrimp

All right, now while those are frying, they're not going to take but a second, but I'm going to come over here, and I'm going to add just regular orange marmalade and some dark rum

and I'm just going to heat those two ingredients up and by the time I finish taking out our shrimp

our sauce is going to be ready for us. Oh, look at that beautiful brown shrimp

Toasted coconut. All right I just going to pile these up on the platter And I just going to take these around the room and pass them out

And that way I kind of control how many people eat. Okay

Our dipping sauce is ready. Look how beautiful these look

So let's see what we've got. Look at the steam pouring off of that

Mmm. I love the marmalade with the sweetness of the coconut. Believe it or not, y'all, it's going to get even sweeter

because coming up next, I'm going to make a lime souffle baked in a fresh coconut shell

This is a mighty hard coconut, y'all. Hope I'll be able to do something with it

I've been waiting all day to make this dish a lime souffle

and we're going to bake it in a fresh coconut. All right, right here in this pot

I've got seven tablespoons of melted butter. And to that, I'm going to add sugar

and cornstarch and a little flour. Now, I'm going to make a regular custard

almost like a banana pudding custard. Now, in this pot, I have one cup of milk

and it's warm. This is just before boiling. And I'm going to add that to it

So I'm going to cut that off. And I'm going to come over here because we're going to temper some egg yolks

and add back into our hot custard, and that's going to make it real, real rich

Now, for the custard, we are going to need four egg yolks

and we're going to need six whites. I've got two extra eggs

And remember to have your eggs at room temperature. Your whites will beat up beautifully

Okay. And I'm just going to beat these up a little bit

Now I'm going to temper this yolk, and temper means to heat slowly

because if you don't do this, If you poured your yolks directly into your custard

there's a good chance that you might come up with scrambled eggs. Oh, they're so pretty and nice and thick

I'm going to just add this into the custard it goes. I'm going to turn that eye back on

and we're going to cook this for, oh, about two minutes. This is not complicated at all

There's just a couple of things that you need to do every time so that it won't lump on you

like temper your yolks and stirring in your dry ingredients all together first

All right. So now we're going to turn this off and we're going to put it aside and let it cool

All right, we're going to come over here and we're going to take our whites. All right, I've beat our egg whites until they're forming soft peaks

Now I'm going to add a pinch of salt and a little sugar, and I'm going to keep beating

them until they're really in the form of meringue. All right, look how pretty, and I've got some cooled custard

I want to put in a little lime zest. It's going to kind of give us a little tropical flavor

It's almost going to taste like a key lime pie has been baked in the center of that coconut

I'm gonna extract the juice from our lime. Just a tropical feeling it gives me

Alright, just gonna mix those up together. The first time I decided that I was gonna bake a fresh coconut cake

I went out to the garage with my coconut and my hammer

I would hit it and it would just take off and go somewhere else

Well, I did that for about an hour and I finally won the battle. won the battle. So I kept calling my grandmama and I finally got her. And she said, Paula

you have to put a coconut in a 400 degree oven and bake it. And then you take the hammer

and it just crack right open Well I learned the hard way But most things that we learn the hard way we never forget them Alright let get back to coconuts

Well, I've got some coconuts that have already been cracked. Now to bake off our lime souffles, we're going to butter the inside of our coconut shells

Mmm, real, real simple. Alright, now I'm going to sprinkle them with sugar, because believe it or not, this coconut's not real sweet

Now, you've got to get these things to stand up. So, to ensure that they stand up, I've made some rings out of just regular tinfoil

And we're just going to put our souffle down into our coconut

I love serving food out of natural containers as often as I can

Alright, the last thing I need to do now is take my finger and run them around the edge

You see how that makes a little indention because that's going to help our souffle rise

All right, these are ready to go into the oven. I'm going to put them in a preheated 375-degree oven

and we're going to let them bake for about 35, 45 minutes until they're nice, light brown

And we're going to put these in and let them do their magic

In the meantime, though, I've got some already ready because four is not enough

Look at those. Aren't they beautiful? Oh, I just love coconut

All right, now I think I'm going to just dust it with a little powdered sugar

Yum. and a little toasted coconut. I think I'll just garnish it with a little bit of lime

Oh, doesn't he look pretty? Oh, I don't know where to start

I think I'll start right here. Mmm. It's so light

I think the only thing holding that to the plate is that heavy shell. All right, I've got to go away for a couple of seconds

But when I come back, we're going to make a pina colada. Okay, now we're going to make a pina colada

I really, really like this drink. It's one of those drinks that almost tastes like a sissy drink

which I can drink as long as I can't taste the liquor in it. But it does have a pretty powerful punch, so you have to be careful

All right, we're going to start by adding some ice-time blender because we want this drink good and cold, like a coconut milkshake

All right, now this part depends on how strong you want it, maybe a half a cup of rum

I don't want everybody getting completely snockered, so. All right, now I'm going to pour in coconut milk and a little pineapple chunks

and then the coconut cream, which is really going to give it that wonderful flavor

Ooh. Ooh. Ooh. That looks and smells delicious. This is going to be so good with all of our dishes

Oh, it looks like we're in the Caribbean, doesn't it? Mmm

Boy, Heidi, I got this one really, really strong. If you find that you can't go to the Caribbean

but the weather's a little nippy, you can bring the Caribbean to you

with these wonderful dishes. The jerk pork chops with that mango chutney

is out of this world. And the coconut shrimp, I think those may be the best I've ever eaten

And the lime souffle is over the top. And of course, that pina colada's not bad either

Until next time, y'all, I wish you best dishes from my Caribbean meal to yours