COU COU (CARIBBEAN POLENTA)
Cou Cou (Caribbean Polenta) is a popular vegetable casserole in Barbados. My mother served Cou Cou with a sauce made from tomatoes and frizzed codfish. My husband likes the Cou Cou with lots of butter on it instead of codfish.
Provided by NylaM
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Clean and wash okra. Dice all but 6. Add 3 cups of water to a large saucepan. Add salt. Add diced and whole okra. Bring okra to boil for 5 minutes. Remove pan from heat. Save whole okra aside for garnish.
- Measure 2 cups of liquid from the cooked okra to use for cooking your cou-cou.
- Mix cornmeal in a large bowl with enough cold water to moisten and blend it together. Stir the cornmeal slowly into the reserved liquid and okra. Use a wooden spoon to mix together.
- Return pot to stove over medium heat, and continue stirring okra and cornmeal. Cook and stir about 15-20 minutes. Insert wooden spoon into center of the cou-cou If spoon stands up in the pot and is easily removed from cornmeal, your cou-cou is done.
- Cou-cou should be firm when it's done. If the cou-cou is oose and creamy looking, you have used too much water. If too much water is used, let cou-cou stand uncovered over low heat to "dry out."
- When cou-cou is done, turn the entire mixture into a buttered serving bowl and garnish with whole okra.
Nutrition Facts : Calories 330.6, Fat 13.7, SaturatedFat 7.6, Cholesterol 30.5, Sodium 690, Carbohydrate 48.8, Fiber 5.3, Sugar 0.7, Protein 5.6
COQ AU VIN
Cook Ina Garten's top-rated recipe for classic French Coq Au Vin from Barefoot Contessa on Food Network with Burgundy wine, cremini mushrooms and pancetta.
Provided by Ina Garten
Categories main-dish
Time 1h30m
Yield 3 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 250 degrees F.
- Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.
- Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
- Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.
- Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.
PERFECT COUSCOUS
Couscous isn't a grain, as some people may think - it's actually a type of pasta made from durum wheat and shaped like a grain. The couscous you have in your pantry is most likely instant couscous that's been steamed and dried so it cooks very quickly, for a fast and easy side dish or base for a salad or bowl. Look for whole wheat couscous in your supermarket; it cooks in the same time as the regular variety and has all the virtues of whole wheat pasta. This recipe makes a big batch for make-ahead meal prep but is easily halved.
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield about 6 cups
Number Of Ingredients 4
Steps:
- Combine the water or broth, olive oil and 1 teaspoon salt in a medium saucepan. Bring to a boil. Stir in the couscous and immediately remove from the heat. Cover and let sit 5 minutes.
- Fluff the couscous thoroughly with a fork (the more you fluff, the more separate and light the grains will be). Season with salt and pepper. If you are making the couscous ahead, spread while hot on a baking sheet lined with parchment to stop the cooking as it cools. Once cool, refrigerate in an airtight container up to 5 days.
BAJAN COU-COU
Provided by Food Network
Time 15m
Number Of Ingredients 4
Steps:
- Soak cornmeal in water. Grate okra and cook in boiling water. When water is of a slimy consistency strain off okra and reserve. Place saucepan on medium heat, add cornmeal and stir continuously until hot. When cornmeal begins to tighten, add okra water still stirring until cornmeal is cooked. Stir in okra and season, to taste, with salt and pepper.;
COU-COU
The national dish of Barbados when eaten with flying fish;loosely based on the middle eastern cous-cous but the okras make the difference!
Provided by Sageca
Categories Caribbean
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Put water to boil in a medium-size pot. Thinly slice okra and add to boiling water. Cook for 10 to 12 minutes, until soft. Lower the heat.
- Meanwhile, combine corn meal with cold water and mix well.
- Add corn mixture to the okra. Add salt.
- Mix well and cook on low, stirring constantly with a flat wooden spoon or "cou-cou stick".
- When mixture breaks away cleanly from the side of the saucepan, the cou-cou is ready.
- Butter a bowl, turn the mixture out neatly onto it, shaking it so that it takes on the shape of the bowl.
- Turn it out on to a serving dish, make an indentation in the top and place a knob of butter in it.
- What makes it unique and distinguishes it from its now more fashionable cousin the Italian polenta, is the addition of okra. In some islands, cou-cou is spiced up by peppers and yellow-butter.
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Nutrition Facts : Calories 166.6, Fat 3.4, SaturatedFat 1.4, Cholesterol 5.1, Sodium 420.8, Carbohydrate 31.8, Fiber 3.2, Sugar 0.4, Protein 3.5
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