Caribbean Potluck: Modern Recipes from Our Family Kitchen

Caribbean Potluck: Modern Recipes from Our Family Kitchen


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Caribbean Potluck: Modern Recipes from Our Family Kitchen by Suzanne Rousseau, Michelle Rousseau

Throughout the centuries, the Caribbean’s warm and welcoming islands have embraced many cultures and races, adopting and adapting the traditions, cuisine and cultural norms of its new residents. As a result, Caribbean food has emerged as an intriguing fusion of different flavors and ingredients. Sister chefs Suzanne & Michelle Rousseau’s food offers a glimpse into this diversity of culture, race, and history that makes the islands of the Caribbean a fine place to savor beautiful landscapes, turquoise oceans, hot sunny days, warm sultry nights, urban cities, poverty, wealth, intoxicating music and fantastic food. Taking a walk down memory lane from Jamaica to Trinidad and back, the sisters explore how the flavors, tastes and food memories of their childhood influenced their unique cooking style, which combines tradition with modernity. Broken down into chapters like Fetin’ Time: Pickings and Sippings; Ciao! Bella - Wicked Pasta, Island Style; Alfresco Caribbean - Grill Pan and Coal Pot Cooking; and Our Roots - Ground Provisions, Veggies and Sides, the sisters will include over 100 family recipes and classic favorites of the region alongside their own original recipe creations. Start off with a Jerked Chicken and Cashew Spring Roll, enjoy a Caesar Salad with Solomon Gundy Vinaigrette and Hardo Croutons, indulge in Mummy’s Roast Pork with Cracklin’ or go healthier with Herb Dusted Mahi Mahi Fillet in Banana Leaves and Pimento Compound Butter. A side of Rum Brown Sugar Plantain and a dessert of Matrimony Ambrosia Parfaits would end any meal well. Rounded out with an extensive pantry, glossary, and sources (including substitutes), stunning location photography and mouth-watering food shots, Caribbean Potluck is sure to be the most current and enticing bible on Caribbean food.

Product Details

ISBN-13: 9781909487093
Publisher: Kyle Books
Publication date: 05/15/2014
Pages: 192
Sales rank: 1,225,568
Product dimensions: 8.30(w) x 9.50(h) x 1.00(d)

About the Author

Suzanne & Michelle Rousseau are the official culinary hostesses for the Jamaican Tourist Board. Former restaurateurs, they are currently award-winning caterers who have thrown parties for the Prime Minister of Jamaica, the Prince of Wales, and celebrities like Ewan MacGregor. Both girls have lived and travelled widely in the Caribbean, North America, Europe and Asia. To view their recipes, videos and blogs, visit them at

Table of Contents

Caribbean Pantry Essentials
Chapter 1
Fetin’ Time: Pickings and Sippings– Light Snacks and Soups
1. Gourmet Cocktail Patties or Pastelitos
2. Seven Layer Dip with Plantain Chips
3. Caribbean Crostini and Bruschetta Platter
4. Curried Ackee Wontons with Papaya Chutney
5. Tex-Mex Wontons
6. Jerked Chicken and Cashew Spring Roll
7. Calalloo Dip
8. Twice Marinated Spicy Jerk Wings
9. Chocho Zucchini and Mint Gazpacho
10. Roasted Pepper and Pumpkin Soup
11. Gingered Pumpkin Bisque
12. Creamy Tomato, Garlic, Thyme and Scotch Bonnet Soup
Chapter 2
The Ladies’ Lunch- Salads, Sandwiches and Light Daytime Fare
1. Island Caprese
2. Red, Green and Gold Salad Plate with Chickpeas, Avocado,
Beets, Feta, Mango and Toasted Almonds
3. Flatbread with Arugula, Prosciutto, Mango and Manchego
4. Mixed Greens with Plantain, Chevre, Goats Cheese, and Cherry
5. Caesar Salad with Solomon Gundy Vinaigrette and Hardo
6. Pressed Ham and Three-Cheese Sandwiches
7. Jerked Honey Bacon Cheeseburger with Caramelised Onions,
Cilantro Habanero Aioli and Sweet Potato Fries
8. Smoked Marlin and Cream Cheese with Onion Pickle
9. Herb Grilled Chicken Sandwich
10. Smoked Turkey and Brie
11. Sauteed Steak and Cheese Sandwich with Pickapeppa and
12. Grilled Shrimp Salad with Black Bean Corn, Plantain and
13. Calalloo Streudel with Cream Cheese a la Red Bones
Chapter 3
Ciao! Bella - Wicked Pasta, Island Style
1. Penne with Ackee and Coconut
2. Jerked Chicken Lasagne
3. Calalloo and Ricotta Ravioli with Two Sauces
4. Fresh Tossed Capellini with Tomato, Garlic, Habanero and Lime

5. Dolce Jamaica
6. Primavera Jamaicana
7. Ginger Thyme Risotto
8. Tomato Basil Scotch Bonnett Risotto
9. Pasta Cubana a la Sugardaddies
10. Roasted Tomato, Eggplant and Chili Pasta Salad
11. Spaghetti Ciao Bella
12. The Wickedest Rigatoni a la Vodka ever
13. Baked Eggplant Pasta
Chapter 4
Sunday Roasts, Stews and Fixins
1. Roast Chicken with Cornbread Stuffing
2. Rib Roast with Mushroom Gravy
3. Mummy’s Roast Pork with Cracklin’
4. Marmalade Glazed Leg of Lamb
5. Baked Ham with Ortanique Ginger Glaze
6. Suzie’s Sunday Roast Pork Chops
7. Hyacinth’s Pot Roast
8. Shepherd’s Pie
9. Roast Salmon with Citrus Ginger Aioli
Chapter 5
Oxtail My Ass! The Classics, Revisited
1. Mummy’s Braised “Chinese” Chicken with Rum, Orange and Brown Sugar
2. Oxtail with Broad Beans
3. Curried Goat with White Rum and Fresh Mango
4. Spicy Garlic “Pepper” Shrimp
5. Jerked Pork with Mango Ginger Sauce
6. Blue Mountain Beef Stew with Stout
7. Pelau: Trinidadian Chicken and Rice
8. Guyanese Pepperpot)
9. Whole Roast Snapper with Grilled Lime and Mojito Oil
Chapter 6
Alfresco Caribbean - Grill Pan and Coal Pot Cooking
1. Pimento Crusted Beef Tenderloin with Island
Chimichurri, Grilled Escallions and Portobello
Mushrooms with Scotch Bonnet Oil
2. Grilled Lobster with Chilli Lime Butter and Jamaican
Fevergrass Sauce
3. Coconut Shrimp Flambeed in Rum
4. Michelle’s Char-Grilled Baby Back Ribs Glazed with
5. Rack of Lamb with Grapefruit Honey, Eggplant Caponata and Three Olive Salsa
6. Herb Dusted Mahi Mahi Fillet in Banana Leaves with
Coconut Lime Salsa and Pimento Compound Butter
7. Grilled ‘Jerked’ Salmon Fillet and Fresh Fruit Salsa
8. Grilled Chicken with Spicy West Indian Salsa Verde
9. Red Stripe BBQ “Pan” Chicken

Chapter 7
Our Roots - Ground Provisions, Veggies and Sides
1. Sweet Potato Gratin
2. Smashed Yam
3. Sweet Potato Puree with Toasted Pecans and Brown
4. Rum Brown Sugar Plantain
5. Trini Corn Pie
6. String Beans with Ginger, Garlic, Thyme and Mint
7. Roasted Mixed Potatoes
8. Cho Cho Packets
9. Twice-Roasted Local Mixed Vegetables
10. ‘Creyol’ Spiced Slaw
11. Roasted Pumpkin and Figs with Tahini Lime Drizzle and
Chadon Beni Oil
12. Ma Ma’s Banana Fritters
13. Boiled Corn with Pimento Habanero Compound Butter,
Asiago Cheese and Salsa Verde
14. Twice-Fried Pressed Green Plantain with Avocado,
Cilantro and Manchego
15. Rice and Peas
16. Pumpkin Rice
17. Coconut Jasmine ‘Fried’ Rice Pilaf with Cashews and
18. Green Bananas Stewed in Coconut Milk
Chapter 8
Rise and Shine – Breakfast and Brunch
1. Café Bella’s Brioche French Toast
2. Genie’s Cornmeal Porridge with Coconut and Bay Leaf
3. Hyacinth’s Green Banana Porridge
4. Nutty Granola
5. Trini-Style Salt Fish and Bake
6. Ackee and Bacon Quiche
7. Smoked Marlin and Salmon Platter with Dill Cream
Cheese, Lime and Hard Boiled Eggs
8. Pan-Roasted Pumpkin, Bacon and Goat Cheese Frittata
Chapter 9
Sweets for My Sweet – Kitchen Desserts and Sugary
1. Manga’s Bread Pudding
2. Chocolate Coffee Bread Pudding
3. Matrimony Ambrosia Parfaits
4. Dalton’s Plantain Tarts
5. Homemade Ice Cream – Rum and Raisin, Stout, Coconut and Coffee
6. Tia Maria Tiramisu
7. Crepes a la Mode with Flambed Banana and Warm
Ortanique Rum Sauce
8. Banana and Coconut Crème Brulee
9. Coconut Drops
10. Easy No-Bake Ginger Lychee Trifle
11. Lemon Passion Fruit Squares
Brawta: A Little Something Extra

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