With The ABCs of Paradise Found finally at the printer, it is time for a mini-celebration.
First, a Ti Punch - an apéritif featured in our book.
White Caribbean rum, cane sugar syrup or actual cane sugar, thinly sliced lime, and some lime zest. So simple; the perfect “petite” punch - as its name implies.
For dinner, a delightful mashup of cultures and flavors - as is the hallmark of Caribbean cuisine.
First we have a bit of “rice and peas” - which should never be called “rice and beans.” Pigeon peas are usually used. This is a Pan-Caribbean staple.
Next, we have my version of sticky Chinese-style pork ribs, which I am serving à la Korean bulgogi (which I also make) with crispy Romaine leaves for lettuce wraps.
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