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 three

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 gonna 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 gonna take my pork chops and I'm gonna 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't take long because there's no bone in this. 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. All right, 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 going to make coconut shrimp

It's one of my favorites. It's out of this world. And we're going to 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. 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. Alright, I think we can start frying

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

And these are not gonna take but just a minute to cook

You don't wanna 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 gonna take but a second, but I'm gonna come over here and I'm gonna add just regular orange marmalade

and some dark rum. And I'm just gonna heat those two ingredients up

And by the time I finish taking out our shrimp, our sauce is gonna be ready for us

Ooh, look at that beautiful brown shrimp. That toasted coconut. All right, I'm just gonna pile these up

on our platter And I just gonna 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's been baked in the center of that coconut

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

All right. 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

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 All right let get back to coconuts Well I got some coconuts

that have already been cracked. Now to bake off our lime souffles, we're gonna

I'm gonna butter the inside of our coconut shells. Mmm, real, real simple

All right, now I'm gonna 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 tin foil. 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

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

And 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 a nice light brown. And we're gonna put these in

And let them do their magic. In the meantime though, I've got some already ready

Cause 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

It's so light. I think the only thing holding that to the plate is that heavy shell

Alright, 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 to our 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. 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

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

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