I   love   to   cook,      and   to   make   people   happy   with   my food.      I   have   won   several   cooking   competitions   in   my hometown            Antigua      Barbuda,      the      Medical Benefits   Healthy   Recipe   Competition   being   the   first in   2005,   where   I   won   all   the   categories   in   which   I entered.         A   feat   I   have   repeated   for   the   past   five years,    (5)    years.        My    second    competition    was the   Courts   Cooking   Competition   which   I   also   won, since then, I have been cooking and entertaining people. I    started    my    own    catering    business    in 2012,   and   opened   my   first   ・Take   Out   Eatery・ in   2013   where   I   got   huge   support   from my   Family,   friends   and      the   community.      I was   first   given   the   idea   to   write   a   Cook Book   from   my   cousin   Miss.   Doleen   Lee,     whom   one   day   after   Church   Service   said to    me;    ・Dwaine,    I    think    you    should should   write   a   Cook   Book   because   you have   a   great   talent   in   cooking.・   I   told her   I   will   think   about   it,   and   this   work   is me   finally   deciding   to   do   so,   that      I   can share my passion with others.
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I   love   to   cook,      and   to   make   people   happy   with   my   food.      I   have   won   several   cooking   competitions   in my   hometown      Antigua   Barbuda,   the   Medical   Benefits   Healthy   Recipe   Competition   being   the   first   in 2005,   where   I   won   all   the   categories   in   which   I   entered.        A   feat   I   have   repeated   for   the   past   five   years, (5)   years.      My   second   competition   was   the   Courts   Cooking   Competition   which   I   also   won,   since   then,   I have been cooking and entertaining people.
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Sorrel is a plant which we use in Antigua heavily around the Christmas season. The flower which is used, is very versatile and is the source for the Sorrel drinks and liqueurs that has become staple Antiguan tradition. Ingredients 2 cups of over cooked sorrel pulp (blended) 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan 2 cups all-purpose flour (spooned and leveled), plus more for pan 1 cup sugar 4 large eggs 2 teaspoons pure vanilla extract 1/2 teaspoon salt Red food coloring DIRECTIONS Preheat oven to 350 degrees. Butter and flour a 6-cup (8 1/2-by- 4 1/2-inch) loaf pan; set aside. Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla and salt. With mixer on low, gradually add flour, beating just until combined (do not over-mix, add sorrel , 4 drops of food coloring and mix together. Bake until a toothpick inserted in center of cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly). Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely. Tip: You can add fruits and rum to the sorrel cake if you wish
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Fry Dumpling which is also called Johnny Cake or Festival by other countries are just like white dumplings but with a little butter or shorting, sugar and fried. There are usually served as a side dish. Ingredients 2 cups White Flour 1 tpsp granulated sugar 1 tsp Baking Powder 1/4 tsp salt 1/2 tpsp butter or shorting 1/3 cup water Extra flour for in case needed 2 cups vegetable oil Method In a medium mixing bowl add flour, baking powder, salt , sugar, butter or shorting and mix together with your hand add water a little at a time until you get a firm dough, firm enough to roll. The dough should not be sticky if sticky add more flour. Cover with a kitchen towel and let sit for 5 mins. After the five minutes dust a little flour in your hand then cut off a piece of dough in the size that you want, place the piece of dough in the palm of your hand and by using your thumb and index finger fold the outer edge into the middle about 3 times then roll the dough into a ball.
I love to cook,  and to make people happy with my food.  I have won several cooking competitions in my hometown  Antigua Barbuda, the Medical Benefits Healthy Recipe Competition being the first in 2005, where I won all the categories in which I entered.   A feat I have repeated for the past five years, (5) years.  My second competition was the Courts Cooking Competition which I also won, since then, I have been cooking and entertaining people. I started my own catering business in 2012, and opened my first Take Out Eatery in 2013 where I got huge support from my Family, friends and  the community.  I was first given the idea to write a Cook Book from my cousin Miss. Doleen Lee,  whom one day after Church Service said to me; Dwaine, I think you should should write a Cook Book because you have a great talent in cooking. I told her I will think about it, and this work is me finally deciding to do so, that  I can share my passion with others.
Curry Goat
Lemon Shrimp
Chicken Soup
Currant Rolls
Creole Fish
Dadli Bread
Stew Beef
STRAWBERRY MUFFIN
Dookana & Saltfish
Beef Patties
Rice Balls
Fry Dumplin
Sorrel Cake
Chick Pea Balls
Pork Souse
Funji & Saltfish
Fry Dumpling which is also called Johnny Cake or Festival by other countries are just like white dumplings but with a little butter or shorting, sugar and fried. There are usually served as a side dish. Ingredients 2 cups White Flour 1 tpsp granulated sugar 1 tsp Baking Powder 1/4 tsp salt 1/2 tpsp butter or shorting 1/3 cup water Extra flour for in case needed 2 cups vegetable oil Method In a medium mixing bowl add flour, baking powder, salt , sugar, butter or shorting and mix together with your hand add water a little at a time until you get a firm dough, firm enough to roll. The dough should not be sticky if sticky add more flour. Cover with a kitchen towel and let sit for 5 mins. After the five minutes dust a little flour in your hand then cut off a piece of dough in the size that you want, place the piece of dough in the palm of your hand and by using your thumb and index finger fold the outer edge into the middle about 3 times then roll the dough into a ball.
Sorrel is a plant which we use in Antigua heavily around the Christmas season. The flower which is used, is very versatile and is the source for the Sorrel drinks and liqueurs that has become staple Antiguan tradition. Ingredients 2 cups of over cooked sorrel pulp (blended) 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan 2 cups all-purpose flour (spooned and leveled), plus more for pan 1 cup sugar 4 large eggs 2 teaspoons pure vanilla extract 1/2 teaspoon salt Red food coloring Directions: Preheat oven to 350 degrees. Butter and flour a 6-cup (8 1/2-by-4 1/2-inch) loaf pan; set aside. Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla and salt. With mixer on low, gradually add flour, beating just until combined (do not over-mix, add sorrel , 4 drops of food coloring and mix together. Bake until a toothpick inserted in center of cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly). Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely. Tip: You can add fruits and rum to the sorrel cake if you wish
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New York was a blast. here’s some of our New York customers
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