Thursday, May 20, 2010




Culinary throw down: Caribbean

Bama Trav was the winner of the last throw down. He chose Caribbean as the topic. I suggested, Reusing my last recipe, but since no one jumped on this I figure, that's a no go.

A few of you know I used to live in the Bahamas. It was great place to live, in the winter. In the summer it was too bloody hot. (the idea of living south of 38° N in the summer, well no thanks) When not working and when the catch was in season, we would go out spear fishing and lobstering (please see previous culinary challenge). Now is all great hunters and fishermen will tell you, they always brings something home. And for the most part this is true yet everyone gets skunked.

Well, Conch was a great way to cover for a bad day of diving. But since the conch are down there and I am up here, this was not an option. So I chose, you got skunked option 2.

This recipe is a favorite, it can be used when serving fish not big enough to serve as filets or when you needed something out of the tin.

Fish and bean salad
Ingredients
1 15- to 19-ounce can beans, kidney beans, rinsed(you could use any other bean, you want)
2 5- to 6-ounce cans water-packed chunk light tuna, drained and flaked. Or parts left over from the previous day's catch.
1 large red bell pepper, finely diced
1/2 cup finely chopped red onion
1/2 cup chopped fresh parsley, divided
4 teaspoons capers, rinsed
1 1/2 teaspoons finely chopped fresh rosemary
1/2 cup lemon juice, divided
4 tablespoons extra-virgin olive oil, divided
Freshly ground pepper, to taste
1/4 teaspoon salt

Preparation
Combine beans, fish, bell pepper, onion, parsley, capers, rosemary, 1/4 cup lemon juice and 2 tablespoons oil in a medium bowl. Season with pepper. Combine the remaining 1/4 cup lemon juice, 2 tablespoons oil and salt in a large bowl. Serve with the strong body cracker, scoop and eat.

As many of you know I can be photographically challenged. Sorry for the picture. I'm not sure what I did wrong, it was bigger.



The beverage of choice is Kalik Bahamian beer.

15 comments:

YELLOWDOG GRANNY said...

oh that sounds good..I made a killer bouillabaisse whe i lived in Calif. miss fresh fish..hard to come by in the middle of texas..espcially after out little gift from the oil company..bastids.

Buzz Kill said...

Karl, you truely are a man of the sea. Spear fishing and lobstering (sharkin'? talking about porkers? - Jaws)

This is like a fish ceviche and bean salsa. I'm not sure about the canned tuna, but if you say it works, I'll have to give it a try. It's hard to get a feel for how it came out beccause THE PICTURE IS TOO SMALL. Bwahahaha You've seen my pictures so I won't say anything else. Nice job.

BamaTrav said...

Sounds good, looks good too, I can see it enough, haha, I wondered about that beer Kahlik, it was suggested in the beer cheese cornbread I made but it said if you don't have it use whatever beer you like. I don't like what we used, it's sorta bitter, some Irish red beer, haha, it wasn't bad tasting though but still too bitter. Good job. That looks like something great to make for college football season.

LaDivaCucina said...

Good morning Karl! I did not know you lived in the Bahamas and can certainly understand why you wouldn't like the summers. Just about that time of the year for us here: Constant sweat down de back, mon!

I love your entry, it's actually great for low carb and I love tuna and beans (it's very Italian, you know) When I eat canned tuna like this, I like the Italian tuna in oil, very tasty! Good job, Karl, Happy Throwdown and 'ave a good weekend, mon!

I'm in and I'm up: CLICK HERE

Karl said...

Jackie Sue: Hmm Bouillabaisse. I love bouillabaisse.

Buzz Kill: Canned is the fish of last resort. But it works.

Bama Trav: Kalik is light and sweet, it would work well in your bread.

LaDiva: I know about the Italian influnce, I married it;)


Glad to see you could join in this time.

moi said...

This sounds like it would make a wonderful party dish. Something a few of my vegetamarian friends would eat, even.

Kalik. Now there's a name I haven't heard in ages! I'm not much of a beer drinker, but when I joined my spousal unit on a two-week project on the island of Abaco about ten years back, I developed quite a fondness for it. VERY good stuff.

Karl said...

Moi: It would be good for a party.

I started drinking Kalik, because it was 10.00 per case cheaper than any other beer, over there. Over the years I've become quite fond of it.

Heff said...

I'll be back ! I've got to find my magnifying glass to look at your dish, lol !

fishy said...

Karl,
I make a similar dish using the tuna, kidney beans, diced fuji apples, hard boiled egg, a tbs of sweet pickle relish, olive oil, alsamic vingar, pepper, celery seed and parsley. Yum! One of my favorite summer feeds. Blowfish prefers his with red onion in place of the apple.

Please stop in at the Pond and add your thoughts on the proposed expanded version of Haiku Thursdays. Thanks.

BTW... love your Wanted poster.

Karl said...

Heff: Well then, see you later. No offense, but could you send Donna instead.

Fishy: Hmmm, I'd have to think about the apple.

I'll stop by.

doggybloggy said...

sounds like a nice dish...

Aunty Belle said...

ANYthing wif' red beans is a winner--an I loves tuna. Ya got me wif' this one. In FLorida, we need lots of entree or filling appetizers that can be served COLD--beat the heat foods.

Some times mah photos turn out too small too...why is this?

Karl said...

Doggybloggy: It is. Your chicken recipe looked a very good.

Aunty Belle: you're so right about cold foods in a warm climate. Helps take the edge off.

I really think some sort of electron VooDoo. I use the same camera, with the same setting. And sometimes it looks like a thumbnail, other times it looks like a panorama.

intuitive eggplant said...

Oh, my, just now discovered your Smackdown entry. Sounds quite tasty, Karl!

Re: photos, I take advantage of blogspot's options re: small, medium, large & extra-large. Does that work for you?

Karl said...

Eggy: Thank you. Yes, I used the largest setting.