The Adventures Of A Perky Pescetarian

A blog about food and fine dining in the island of Barbados, penned by an absolute food enthusiast.

[theperkypescetarian]

Of quaintness and an indescribable charm.

You must be cognisant of the beauty that lines the South Coast of Barbados. It’s like breathing - inadvertent, necessary and vital. Dotted along the island’s most bustling coast are a cohort of restaurants catering to a multiplicity of tastes, a multiplicity of eating habits and of course, a multiplicity of pocket sizes; thankfully. From vegan to vegetarian, Italian to Indian, the want of a wide range of options is virtually non-existent. Some are hidden within hotels while others are just hidden treasures, hidden in plain sight. 

Bistro Monet is one such treasure. This humble, quaint, Barbadian-owned restaurant does not offer beachside dining nor does it wow guests with a balcony perched atop a cliff overlooking the Caribbean sea yet there is an indescribable charm about Bistro Monet that can only be garnered by first-hand experience. It’s porch is calm, recessed from the South Coast’s main road and looks upon the same. It beckons the curious and you should yield to its calling. 

I first discovered Bistro Monet two years ago during my routine exploration of TripAdvisor reviews of Barbadian food establishments. Bistro Monet was highly regarded, so of course I ventured there. Over the past two years, I have eaten at Bistro Monet a number times and each time has been consistently memorable. And I am a servant of consistency, notably on side of the spectrum that reads “excellent”. 

The menu is varied, enticing and quite the surprise considering the restaurant’s simple decor. It again lures the curious and adventurous with its offering of escargot, which if hearsay is allowed, is worthy of the French fingertips kiss - très bien! You will be blown away by the food and the very reasonably prices. 

The West Indian crab cake. Take a friend to dinner, persuade him or her to order the calamari, then steal two pieces. ‘Tis the method employed here.

My favourites are for starters (pun intended here, ha!), the well-seasoned West Indian crab cake and the drool-inducing calamari. However, it is at this time that I let my slavish devotion to the Caribbean snapper be known. Fried to perfection, huge and I would dare say, better than that served at the famous Bay Tavern. And I am always happy to see the head included on my plate.

The behemoth that is the Caribbean snapper.

In the event that you doubted by sheer love and gastronomic devotion, herein lies the proof of such.

In search of a culinary adventure? Head to Bistro Monet. It is worth the trip and I am confident that you will not regret it.

Perky Point

If ever you are smitten with the nagging feeling of “I feel to eat but I don’t know what and from where.” Simply direct your mind to the South Coast, start from Savannah Hotel and using your imagination travel all the way to Oistins envisioning the many restaurants, eateries and drinkeries along the way. You will happen upon a place in your mind before long, guaranteed. This method works for me every time without fail. And if by chance your efforts do fail, you will end up at Oistins. After all, who isn’t satisfied with an impeccably grilled steak of fish with deeply satiating sides? 

[theperkypescetarian]

Poppity pop pop!

In celebration of National Popcorn Day and also out of the need for a healthy late night snack, I got my popping on! I worship homemade popcorn and send glances of sheer scorn at its bagged, microwave alternative. The comparison is like chalk and cheese really. Homemade popcorn (not as though microwave popcorn is not made at home as well but you get the reference I am sure) is absolutely delicious, healthy, “uncaked” with butter and salt and just as easy to prepare.

What’s more, homemade popcorn is incredibly cost effective. How so? One bag of popcorn seeds can feed an entire family of four popcorn lovers I reckon at least four times. While for the same price, you would only get about two bags of microwave popcorn, which would be gobbled up by the same family in merely one sitting. And no need to factor in the oil needed for homemade popcorn as it is minimal and you will have plenty left over for other recipes.

While we are on the subject of oil - coconut oil does wonders for homemade popcorn. Apart from packing an extra oomph of healthy to the scheme of things, the oil coats the popcorn forming a layer of delicious that insanely complements the texture and sought-after crunch of popcorn. You will love it! And there is no need for salt; you will soon see.

Prep Time: 1 minute

Pop Time: 3 minutes

Servings: Variable

Level: It’s quite an easy pop - full stop!

What You’ll Need...

Popcorn seeds

Pure coconut oil

A Simple Process...

1) Grab a pot and pour in coconut oil until it completely covers the bottom of the pot.

2) Add the popcorn seeds until there is one even layer distributed in the oil.

3) Cover the pot and place on medium-low heat. Allow the seeds to pop.

4) Remove from heat, pour the popcorn into a large bowl lined with paper towel and serve!

Perky Points

The size of the pot is a direct indication of the amount of popcorn that you will have, so chose carefully. As a rule of thumb, once you cover the entire bottom of the pot with seeds as suggested, you will result in a full pot of popcorn.

As peculiar as it may seem, I have found that adding the oil to the pot before the seeds results in fluffier popcorn than pouring the seeds then covering them with oil.

You will know when it is time to remove the popcorn from the stove because the rate of “popping” will significantly decrease. You should monitor this to prevent the popcorn from burning.

Line your serving bowl with paper towel to remove excess oil from the popcorn. Your fingertips will sing praises!

[theperkypescetarian]

To be quirky and perky...

That’s double trouble, no doubt. 

I’m quietly confident that I am a little weird. But unapologetically so none the less. Some of my idiosyncrasies shine in the culinary arena and I’m bold-faced enough to share; after all it’s a new year. (Did you get the rhyme there? Haha!)

Let’s just dive straight into it. Five kind of absolutely quirky things about The Perky Pescatarian, with photos for a tad bit of added flair.

1) I hate mops!

No really, I HATE mops. If I was Prime Minister for a day, my first order of business would be to banish all mops from the land...ALL. Swiffers are worthy alternatives. I swear mops plague my life. I see them everywhere and mostly because I try to avoid them so The Law of Attraction shows me them each and every time without fail. I mean its like people use mops as a symbol of cleanliness as if a mop proudly displayed at a back door or thrown over a fence or propped up in a corner on your front porch or leaned on the wall of a room in the house means that you are clean. It’s not clean if the mop is discoloured, disheveled, shedding and the most disgusting thing ever seen. And you do you really need three mops for one house? Really? Reallyyyy? Stop it! Stop it immediately! Cease and desist for crying out loud! Store those hideous things out of sight and replace them as frequently as possible.  

If you want to curb my appetite, show me a mop. It’ll haunt me and I won’t be able to eat - guaranteed!

*** No photo here for obvious reasons! (Hurls.)

2) It’s a very peculiar love-hate relationship between bananas and I.

I strongly dislike bananas - but not as much as I hate mops of course - but I am also quite enamored by them. You would NEVER witness me pick up a banana, peel it and eat it effortlessly. No sirree! I find the taste and texture to be quite repulsive. In my mind or rather in my mouth, it seems like too much banana that is undiluted by other flavours. But the thing is I love all things banana: smoothies, bread, banana atop yogurt bowls - lay it on me and I’ll go bananas! (I couldn’t resist the pun here haha.)

Have you tried my banana smoothie recipe as yet? Yum!

3) An unsweet sweet potato is a crime against all mankind.

Seriously, there is little as disappointing. It’s a crime I tell you! Imagine preparing sweet potato fries and anticipating the taste all the while. You prep, you bake, you allow to cool and finally you taste then to realize that the sweet potato taste is a mere wish and not a reality. La! 

My first, last and only attempt at a Hasselback Sweet Potato. It doesn’t take a wild imagination to see that it looks like an animal.

4) I eat shrimp tails.

Oh the crunch! The tasty, marvellous crunch! In fact, the tail is my favourite part of the shrimp. I always eat it last and savour it - always! Its so flavourful that to eat shrimp in the absence of its accompanying tail is virtually a sin and on that count I rather be a saint. What’s more, shrimp tails are even more delectable when fried, trust me. I bet the bit of roughage must do the digestive system some good as well. So next time, get to “shrimp tailing” (Did I just coin a term?) and thank me later.

Yup these bad boys were all devoured; tails included!

5) I’m sometimes tormented with nightmares of choking on dry, stale bread. 

You know that type of bread that is full, floury, stale and uncomfortably dry? That kind! The kind that you put in your mouth and chew but it’s so unbelievable difficult to swallow so you keep chewing and chewing and chewing but the more you chew, the more floury and dry it gets until it’s stuck to your gums, cheeks, teeth and tongue. Sometimes I wake up gagging. It’s the weirdest thing. Am I alone here?

Well, not this bread. This is actually very very good bread. 

On a final note...

Does beef make you horny? A friend blurted that out to me a few days ago stating that he is a victim of this phenomenon. 

Who else out here is weird? 

[theperkypescetarian]

Here’s to a Happy and Healthy Christmas: A Gastronomic Spread of Good Cheer!

Grill-tide Season!

A good friend and I recently had a cooking session. It was the best kind - spontaneous, quick, healthy, filled with laughter and resulting in an end product that was simply delicious and distinctively creative. The impetus however, was a sudden spell of hunger fueled by a rather disappointing lunch outing to a restaurant that shall remain unnamed; in the spirit of Christmas and good cheer of course! (Wink!)

We also had a panini grill and wanted to make use of it. And so my friends, this is the rather simple story of how our creations were born; out of hunger, the need to grill and most importantly, the constant need to be creative with food. My friend and I are both foodies and both equally willing to jump on board a culinary exploration at every opportunity.

The exploration of creative tastes are to me as rewarding as those of creative plating. You will soon see that we used a multiplicity of vegetables in each meal. I packed as many vegetables as I could on my plate much to my friend’s dismay who is very meticulous in his plating of food. But thankfully, both his creative genius and my gastronomical powers found common ground.

I absolutely adore grilled vegetables, I lick my lips now at the thought of grilled corn on the cob - delish! Notwithstanding that grill marks on vegetables make for a delightful eyesome indeed!

Moreover, apart from vegetables we used a multiplicity of ingredients. The aim was to experiment with various tastes; from lentil chips and cashews on a kale salad to another salad creation loaded with nuts and seeds - our mission was achieved and our taste buds rejoiced.

These meals are superbly easy to make and they land right on the healthy scale. All grilling was done with olive oil, liberal amounts of black pepper and a minuscule sprinkle of sea salt. Most times the starch used was potato and the protein fish. With a multiplicity of elements on the plate you can have fun with plating too! What’s more, the dishes are great for cooking parties. Just do your guests the honour of grilling then allow each of them to plate their food as they see fit. Armed with a creative licence to arrange as they please, you can have a bit of good-natured raillery determining whose creative skills reign supreme. Ensure wine or other forms of libation are in abundance. It is the season of good cheer after all!

Forested - a marriage of kale, boiled eggs, smoked salmon, sweet corn, sesame seeds, cashews, lentil chips and cream cheese.

Bushed - boiled eggs sit atop a bed of kale and sliced tomato accompanied by sprinkles of sweet corn, cashews and pumpkin seeds. A dash of paprika provides an added flair.

Seeded - sesame seeds and cashews blanket a toss of gourmet lettuce, tomato wedges and tangerine.

Fished - grilled snapper sits alone but coupled with a medley of grilled mushrooms, asparagus, egg plant, zucchini, butternut squash, plantain and sweet potato.

Riced - brown rice boiled with sweet corn, broccoli and kale sits beside grilled mahi mahi, mushrooms, plantain, egg plant and butternut squash.

Layered - mahi mahi, plantain with neighbouring asparagus, zucchini, butternut squash and potato. All paired with a herbed two-cheese sauce garnished with diced cantaloupe.

Bowled - yogurt first, then granola. Topped with banana, apple, kiwi, tangerine and grapes.

[theperkypescetarian]

Drift away on St. Lawrence Bay

A few weeks ago, Primo Bar & Bistro, the birthplace of the highly acclaimed Pisces restaurant, opened its doors to commence its inaugural year. Since then the restaurant has been abuzz; not surprising considering the tempting, picturesque view obtained by onlookers when positioned at the mouth of St. Lawrence Gap. What’s more, the view is even more superbly inviting at night. Primo sits along St. Lawrence Bay; its feet directly caressed by the passing tide, so much so that its body appears to be afloat. As such, waterside tables provide a much welcomed “dining over water” appeal.

Primo’s location is prime, its view sublime and both in summation are almost equally matched by its stately modern décor. However, romantics beware. Although the chic, modern appeal of the restaurant in its entirety could easily cater to intimate dining, a surprisingly high noise level impedes such. What element is responsible for setting such a vociferous tone is uncertain. Nevertheless, the restaurant is ideal for communion among large dining parties and this was indeed the case on the night that I visited. Add to that, reservations are open until 9:45 p.m., which is a welcomed convenience for spur-of-the-moment diners; as was my case.

Thai style crab cakes.

Thai style crab cakes were the first to tease my palate and undeniably stole my heart; the taste was superb. Two well-seasoned healthy patties were served with mixed leaves, pickled vegetables and a sweet curry dressing; all melded excellently. The crabmeat was thankfully visible, generous and present in each bite bar none. Bravo!

If you are a lover of all things from the sea then you would want to try the seafood sampler. It offered a range of fare that will tickle your fancy and included: pan-fried spice rubbed fish, chili tiger shrimp, sea scallops and steamed mussels - all sitting atop a mound of Israeli vegetable cous cous. I forgave the relatively tough overcooked fish because all else was simply divine. The cous cous was a smart addition to the dish and does the seafood justice.

Seafood Sampler Platter. 

I reckon death by chocolate might not be a bad way to exit indeed; at least if Primo’s Death by Chocolate dessert is any indication. Although the portion size was noticeably small, tasty chocolate oozed from the flourless cake, mousse, ice-cream and meringue and one and all sufficed.

Death by Chocolate.

You should not allow the night to pass without sampling Primo’s extensive cocktail list. The vodka-based Ri Ri cocktail, with its fruit overtones, comes highly recommended.

The Ri Ri cocktail blend.

Needless to say, you should pay Primo a visit. It does its predecessor Pisces much justice. The waitstaff delivered commendable service and were very knowledgeable about the menu and ready to offer suggestions when asked. But be prepared for a lengthy food turn around time – I waited roughly 25 minutes before I was presented with my appetizer - perhaps a function of the establishment’s popularity.

Cumulative Taste Test:

[theperkypescetarian]

Multigrain Flax Sesame Seed Banana Bread

You’ll taste the healthy in each and every bite!

Can bread get any healthier? Multigrain, flaxseed, sesame seeds and bananas. The nutrient spectrum ranges from omega-3 to fiber, vitamin B, calcium, magnesium, copper, potassium and the list goes on. Add to that roughage and a bowel movement or two is guaranteed! 

You will notice that this recipe does not call for sugar. The natural sweetness of the bananas, apple butter and yogurt (yes yogurt!) will suffice. Overall, the unique combination of ingredients produces a soft, moist, delicious banana bread that will remind you that eating healthy does require a sacrifice at the altar of taste.

The below recipe was adapted from SparkRecipes.

Can I call it “grainified”?

Perky Points

Flaxseed is synonymous with linseed. Potato Potata!

Apple sauce is a healthier alternative to oil when baking. The substitution ratio is 1:1, so swap 1/4 cup of oil with 1/4 cup of apple sauce.

Just in case you needed another view (smiles!).

Prep Time: 15 minutes

Bake Time: 60 minutes

Servings: 10 large slices

Level: Easy!

Ready for the baking!

What You’ll Need...

3 cups multigrain flour

2 eggs

3/4 cup pure apple butter

1/2 cup low fat vanilla yogurt

1/2 cup soya milk

2 cups mashed bananas 

2 tsp baking soda

2 tsp baking powder

1 cup unsalted sunflower seeds (husked)

7/8 cup ground flaxseed

A Simple Process...

1) Preheat oven to 375 degrees Fahrenheit.

2) In a large bowl, combine all wet ingredients.

3) Add the dry ingredients to the mixture. Combine well; the batter will become very tacky.

4) Line a bread pan with parchment paper and transfer the mixture to the pan.

5) Bake for 1 hour or until a toothpick inserted into the middle of the bread emerges clean.

6) Remove the bread from the baking pan and cool on a cooling rack. Serve!

Moist, banana, multigrain goodness.

Similar to most banana breads, in my opinion, the taste is even more superb when the bread is one day old. But gobble it up quickly, the amount of banana in this bread allows a shelf life of only a few days.

[theperkypescetarian]

Coladasop: The Baron’s Blend

Drool worthy, adorned with fruit and shells -  the masterpiece that is the Baron’s Coladasop. (All garnishing and design by Tots.)

You would love to sit and have a chinwag with The Baron; any foodie would. He is as animated and passionate about food as is humanly possible and his understanding of the same is virtually Einsteinian; complete with unexpected intonations, a varying countenance and a mastery of conversation that will have you glued to your seat with an attentive ear and cheeks aching from intermittent laughter. But what makes this self-taught chef so special? Other than the fact that he never stepped foot into a culinary institution to seek formal training, is the fact that he conceived and nurtured the once Crown Jewel of Saint Lawrence Gap and the entire island of Barbados, as a matter of fact, The Baron’s Smokehouse. After a mere year of bursting onto the restaurant scene, The Baron’s Smokehouse was rated 13th on the Caribbean Journal’s list of the 50 best places to eat in the entire Caribbean and the number one place for taste in Barbados. Even more special is that this feat was achieved without the fanciful; The Baron’s Smokehouse offered simple, casual dining with a taste that to this day has tourists and locals alike begging for an encore.

This musically-inclined, practicing logistician, dad to four and all around superhero is not afraid to tell all that he meets that his secret ingredient is love - love for food, love for cooking, love for humanity and love for life. He sprinkles it liberally in each stir of his well-known mouthwatering, marjoram-laden barbecue sauce, in ever flip of a steak as it chars on a hot grill while being exposed to his unparalleled smoking technique and in every smile as each well-plated meal is delivered to eager guests. ‘Tis the secret weapon The Baron employed to wow the taste buds of celebrity actress Joan Collins in 2014 when he spent over a week as her personal chef.

The Baron chases flavours developed in the crevices of his mind that are then birthed through bold experimentation. Such creative-mindedness fuels his out-of-the-box approach to food and is reflected in his creations. And so the story goes for the coladasop, a recipe developed by the Baron himself for fellow foodies who like myself, are constantly in search of every opportunity to secure an unconventional culinary adventure.

The Baron’s Coladasop standing tall in all of its glory.

Coladasop is a new take on traditional Bajan soursop punch. Aptly named as piña colada also forms its muse. It breathes a breathe of fresh peaches, grapes and coconut milk into the punch, to reinvent a taste known to and beloved by many Barbadians, but extraordinarily and distinctively so. The Baron’s Coladasop is light, refreshing, surprisingly filling and most importantly, packed with flavour. Magical overtones of nutmeg and cinnamon commingle with the smooth texture of the blended fruits to produce bursts of heavenly flavour with each gulp.

If you’re not a soursop fan then coladasop is your remedy, as the presence of peaches, grapes and coconut milk mingle with and slightly mask the soursop taste but not overpoweringly so; soursop lovers have no fear. The addition of a few pieces of peach and grapes to the punch not only appeases the eye with pops of colour but also adds another textural element that is both crunchy and simply divine. However, it’s the distinctive taste of the coladasop coupled with hints of spices that you’ll most enjoy. You will be compelled to savour it slowly in order to extract every morsel of gustatory delight.

Even more compelling is the nutrient content of the blend. This green, tropical, prickly fruit that is soursop is high in vitamin B and C, protein, fibre and minerals such as iron and potassium, among others. What’s more, aloe vera, grapes and peaches add an additional nutritional oomph. Nutmeg and cinnamon completes the whole.

An aerial, closeup view gives a sense of the naturally rich, milky nature of the punch.

Prep Time: 12 minutes

Inactive Time: 12 hours

Servings: 6

Level: peel, blend then chill; that easy!

What You’ll Need...

1 ripe medium-sized soursop

2 cups grapes (whole)

15 oz can of peaches (with juice)

1 cup pineapple juice

1 cups water

3/4 cup coconut milk

3 tbsp honey

3 tbsp aloe 

1/4 tsp ground nutmeg

1/2 tsp cinnamon

A Simple Process...

1) Peel the soursop and roughly chop into small pieces. 

2) Beat the soursop pulp away from the seeds by blending slowly. Spoon the seeds out and discard.

3) Add all other ingredients to the soursop pulp and blend. 

4) Strain the blended mixture into a container and allow to “set” for 12 hours in the refrigerator. This step allows the spices to fully infuse the body of the coladasop. 

Serve as is or dunk a few pieces of fruit for an added flair. This masterpiece pairs exceptionally well with spicy, peppery foods. 

Your eyes beseech you, your tastebuds implore you. Listen to the voice in your head and make this coladasop. You won’t regret it.

[theperkypescetarian]

Chocolate Zucchini Bread

From sweet potato chocolate chip cookies to zucchini bread... the adventure continues. 

Zucchini could easily become my new addiction; it’s almost as versatile as sweet potato! The creations seem endless: bread, cake, cookies, noodles, soup, salads, chips and more. I rub my hands together in anticipation of what’s in store. 

Today, I got the ball rolling with a modified version of chocolate zucchini bread from Elana’s Pantry. As per usual, it’s sugar and butter-free and would have been flourless if it didn’t fear that the flavour of zucchini would have clashed with that of breadfruit flour. Nevertheless, multigrain flour worked out well.

The bread is simple, moist and delicious; the perfect combination for a lazy bake. 

Prep Time: 10 minutes

Bake Time: 40 minutes

Yield: 1 small loaf

Level: Way easier than closing your eyes and trying to spell “zucchini”.

What You’ll Need... 

1 1/4 cups multigrain flour

1/4 cup cocoa powder

1/2 teaspoon baking soda

2 eggs

2 tbsp coconut oil

1/4 cup agave*

1/4 tsp mixed essence

1 cup zucchini (grated)

* Ok you caught me! I know I said in a previous post that I would never allow agave to come into contact with my tastebuds again. But I truly believe that it’s an acquired taste and one that I have since then done just that, acquired. 

The Process... 

1) Preheat the oven to 350 degrees Fahrenheit. 

2) Combine the flour and cocoa powder in a food processor.

3) Add the baking soda and pulse.

4) Add the eggs, coconut oil, agave, mixed essence and pulse. Next, add the zucchini and pulse once more.

5) Grease a 6.5 x 4 inch loaf pan and dust it with multigrain flour. Pour the batter into the pan.

6) Bake for 40 minutes. Allow to cool, slice and serve.

If my granny, a relatively unadventurous eater who is not fond of chocolate, likes this bread, then I am uber confident that you will too!

[theperkypescetarian]

Creativity joined hands with delectability and I relished in the experience

Guess who…

There is a small gourmet cafe whose creative genius knows no bounds. Wooden and ceramic tableware support a non-traditional approach to the plating of food that is consistently delectable, served in a consistently timely manner by green and black-cladded staff who are consistently warm, friendly and welcoming. Consistency is mirrored by excellency and both are the central concurrent theme matched only by Champers Restaurant, in my experience. The cafe always offers something new and tempting to tantalize the taste buds, whether it be lunch specials that stray away from the main menu or an array of speciality teas and more.

At this cafe, the decor is smart, consisting almost entirely of saleable gourmet food and beverages such as wines, fresh produce and other packaged and bottled goods. The decor lends itself to a relaxed atmosphere and although only seven tables are housed in its interior, one’s spirit never seems rushed, making the cafe an ideal spot for meetings and other small social gatherings. Free wifi provides added comfort. 

Additional seating is located on the exterior and mainly in the form of couches; quite fitting for lounging spirits and even more so for those weary of the smell of food on their clothing, which will ultimately result from spending a prolonged time seated inside the cafe. A small sacrifice when blessed with knowledge of the culinary opulence that is sure to greet one’s nose, eyes and mouth.

Have you garnered any clues from my specific vagueness? Perhaps, Limegrove Lifestyle Centre, Port Ferdinand and Warrens Simpson Motors may provide an aha moment. 

Pictures speak a thousand words and through this medium I now share my culinary adventures at Relish EPICUREA with you.

Warning! Screen licking may ensue.

Roasted Veggies & Goat Cheese Omelet. 

Smoke Salmon & Dill Cream Cheese Omelet.

Flying Fish, Pickled Cucumber & Roasted Veggie Hash Omelet.

Grilled Salmon with Power Salad & Sides of Beets and Beans.

Lobster & Shrimp Salad with Avocado.

Smoked Salmon with Capers, Cream Cheese & a Side Salad.

Assorted Desserts.

Hazelnut Soy Gelato.

Ambessa Chocolate Nut Black Tea Served with Organic Honey.

Organic Peach Iced Tea.

Joe’s Iced Black Tea. Harney & Sons Won The Perky Pescatarian’s Taste Test.

Breathe if at any point you were tempted to lick the screen - inevitable. Apart from those items pictured above, try the flourless chocolate brownie, freshly squeezed orange juice and blueberry spritzer and at the same time, watch as your senses enter the gates of Ambrosia.

[theperkypescetarian]

Pepenero: The New Addition to Limegrove’s Repertoire of Restaurants

I fell in love with Florentina… well kind of, sort of.

The Florentina. Egg, spinach, kalamata olives and melted mozzarella sit quietly atop a thin crust, pasted with tomato sauce and drizzled with garlic oil.

Pepenero, the sister restaurant to the popular noodle bar and grill ‘Lemongrass’, which is considered to be the Crown Jewel of the restaurants at Limegrove Lifestyle Center, sits a short stone’s throw from its sister, with a similar simple yet appeasing setup inclusive of intimate fountain-side seating directly opposite the restaurant proper. If you are a diner that welcomes complete kitchen transparency then you will grovel at the feet of Pepenero. From the dining area, it does not require 20/20 vision to peer directly into the kitchen and observe the food preparation process. The restaurant and its kitchen are small and welcomes peering, inquisitive eyes from multiple directions.

Pepenero. Deconstructing the name to its constituent parts, “pepe nero” translates from Italian to black pepper.

The uninterrupted view into Pepenero’s kitchen. A worker can be seen here rolling pizza dough.

The menu has a multiplicity of options ranging from pizza to pasta to grilled salmon and more but it was Florentina, the spinach, olives and egg pizza, that stole my heart at first glance. You must understand the root of my love at the time. From the time I had an aha moment after witnessing egg baked on top of pizza while watching the popular Food Network show “Diners, Drive-ins and Dives”, I made it my personal, passionate, unwavering mission to experience this delight. Can you imagine “runny” yolk as it courses atop a slice of pizza, I thought to myself. La! Thus, Florentina was my obvious and only choice, which was made in the split second that the three-letter word “egg” escaped the very amiable waiter’s mouth. In fact, if I may diverge for a brief moment, all of the serving staff that I had the pleasure of interacting with at Pepenero were warm, inviting and impressively amiable.

Pepernero’s assortment of gourmet pizzas.

The soft egg is at the centre of Florentina and rightfully the centre of attention.

Florentina carried a hearty size and although a personal pizza, she could have easily served two. Her crust was thin, simple and crisp. Her egg was all that I had hoped; softly set with yolk that had unfettered access to the remainder of her toppings. Her overall taste? Well, sadly Florentina was not mind-blowing. All together she was bland and dousing her with black pepper boosted her taste only a little. 

Would I allow my tastebuds to commingle with Florentina once more? The answer is no. Would I try egg on a pizza if the opportunity presented itself again? Certainly!

Florentina, Florentina.

I would patronize Pepenero again. The dining experience was casual, relaxing and enjoyable. Limegrove in general is an excellent place to eat. However, based on Florentina alone, Mama Mia’s gourmet, thin crust pizza is a clear winner.

[theperkypescetarian]

Apsara Samudra

In the heart of Saint Lawrence Gap, one side bordered by bustling, lively nightlife and the other by the serene, soft waters of the Caribbean sea, stands Apsara Samudra, a fine dining restaurant that prides itself in serving authentic North Indian and Thai cuisine and being the only establishment in Barbados to do so; although stalwarts of Sitar Indian Restaurant would disagree. 

Apsara’s social media pages are quite active and those oblivious to their existence would have been confronted some time or another by one of the restaurant’s many sponsored ads. The photographs presented are always nothing short of mouthwatering and more than enough to pique many an interest and lure taste buds to the recently-renovated establishment. And so was the impetus for my dinner visit to Apsara Samudra. 

It is quite easy to forget that Apsara is located on Barbados’ most active night strip. From the first step in, there is no dispute that Indian cuisine takes center stage. A multiplicity of decorative fixtures, ornaments and the like adorn the walls and occupy every corner; seemingly each square foot a constant reminder of the restaurant’s overall theme. Simply put, the interior design is both masterful and meticulous. 

Waterside tables are an option and serve to enchant as waves softly caress the underlying shore, creating a ‘dining-atop-water’ effect. Request to be seated at these breathtaking vantage spots only if adventurous or absolutely certain of clear skies as the absence of a protective canopy would make a scamper with food in hand necessary should rainfall intrude. 

The inclusion of both Indian and Thai cuisine offers the flexibility of two menus and happily no restriction. Accordingly, your palate could be both wowed by Phad Thai and appeased by Tandori selections all in one night, if you so desired. As an unabashed lover of Indian meals, I was swayed in the Indian direction.

The Saffron Scallops (BBD $48) are among the seven appetizers offered on the Indian menu. Five plump, pan-fried scallops arrived at the table with an audible sizzle on a metal skillet with accompanying large, metal serving thongs; the choice of utensil was quite a surprise. Although remarkably well-spiced, the scallops were slightly overcooked and in so doing rendered slightly rubbery. 

Saffron Scallops 

The main course, Ajj Ki Machi (BBD $70), arrived with no noticeable delay. A hearty portion of chunks of snapper steamed in coconut milk bouillon and a mixture of Indian spices possessed the power to convert the most steadfast skeptic to a true believer in curry with just one bite. The snapper was remarkably soft but no match for the curry which stole the show as it seeped through every fiber of the fish’s being. Thick but not overly so, spiced well enough to be deemed Ambrosia, this curry could easily stand on its own. 

Indian curry is no stranger to naan and Apsara offers a modest selection. The Peshwari Naan (BBD $20) was paired with the Ajj Ki Machi as recommended by the server. Stuffed with grated coconut, cashew nuts and raisins, the sweet taste it imparts was understandable but unwelcomed. 

Ajj Ki Machi

Food given its due, the service was middling; the main server seemed listless and at times insincere. Be that as it may, Apsara Samudra is worthy of a visit and certainly rivals Satir Indian Restaurant in taste. What Sitar lacks in decor, outdoor scenery and oceanside seating can be found at Apsara albeit at a greater cost.

[theperkypescetarian]

Sweet Potato Chocolate Chip Cookies

Yummy to the nth degree!

Believe you me, these are by far the best homemade chocolate chip cookies that I’ve ever had the pleasure of tasting. I unashamedly salivate as I write this review. There is a certain je ne sais quoi about the flavour of sweet potato as it collides with that of chocolate in your mouth; quite the surprise. What for me began as a means to satisfy my craving for a sweet treat, took an unexpected turn in the direction of The Perky Pescatarian’s best-loved, partially guiltless pleasures. I say partially guiltless because although the recipe is gluten-free and does not call for sugar, it does however require butter; a much worthy sacrifice considering the taste. 

This extremely simple recipe was adapted from Elana’s Pantry, the blog of the New York Times bestselling author Elana Amseterdam and uses Carmeta’s Sweet Potato Flour; a product that I wholeheartedly endorse. I have also used this flour to make hash browns and banana muffins, both with amazing, finger-licking results. What’s more, it is a 100% manufactured Barbadian product! 

Prep Time: 10 minutes

Bake Time: 10 minutes

Yield: 9 cookies

Level: Say, “Yum!”. That easy!

What You’ll Need…

1 cup sweet potato flour

¼ tsp baking soda

¼ cup butter at room temperature

½ tbsp mixed essence

½ cup honey

½ cup semi-sweet chocolate chips 

The Process…

1) Preheat the oven to 350 degress Fahrenheit. 

2) In a medium bowl, combine the flour, baking soda, butter, essence and honey until a dough forms.

3) Stir in the chocolate chips.

4) Scoop the dough onto a greased baking sheet and lightly flatten each scoop.

5) Bake for 10 minutes or until golden brown.

6) Allow to cool and you know what comes next - nom, nom, nom!

[theperkypescetarian]

Mixed Berry or Strawberry Acai Bowl?

Get your pitchforks ready. Sharpen those garden hoes. Pull the shovels from the garage. Is your torchlight charged? Well get set because this review may just cause an uprising. But I write on, even when faced with the fear of crucifixion. After all, Raw Juice Bar seems to be the current craze just as much as healthy eating is rightfully in vogue.

Swept up in the tidal wave of social media posts and with each, salivating profusely at the sight of each offering, particularly the acai bowls; I ventured to Quayside Center to try same but was confronted by a seemingly unapologetic attendant as she informed that the establishment was “out of acai powder.” The blasphemy! On the day I decided to go? After all, it was merely two o’clock in the afternoon. Rendered utterly nonplussed, with a deep sigh of regret and no consolation that acai powder was soon to arrive, I accepted defeat.

Now let us fast-forward two weeks. Still virtually haunted by photographs of acai bowls and conversations about their heavenly nature, I ventured to Raw Juice Bar once more.

“I’ll have the mixed berry acai bowl please,” said I with fingers crossed, breath held and anticipatory taste buds preparing to go haywire. “That’ll be $13.50,” said the attendant as I brimmed with joy. At last!

This beauty was a fusion of blueberries, bananas, raspberries, organic acai and apple juice that was topped with kiwi, blueberries, hemp seeds, Chai seeds and homemade granola. Can you imagine so many hearty ingredients packed into one bowl? I expected to be blown away, to collapse under the spell of a foodgasm and be subsequently revived by each and every spoonful that I shoved into my mouth. I too yearned to be converted to a Raw Juice Bar disciple, like many that came before me. Unfortunately, this was not the case. If brutal honesty is allowed, although light and refreshing, the mixed berry acai bowl was not mind-blowingly flavorful. Furthermore, the flavor was virtually overpowered by the saccharinity of agave; an optional topping that I vow never to allow to disenchant my taste buds again.

Gentle reader, I beg you to let us fast-forward three weeks once more. Bombarded by thoughts that something so beautiful, so beloved could never be so disappointing, I returned to the altar of my hopes longing to experience the wow factor that I obviously was impervious to. There were now only two options left: strawberry acai bowl and chocolate peanut butter acai bowl. Of the two, I chose the former, which was a combination of strawberries, organic acai, bananas, apple juice and agave that was topped with homemade granola, cacao nibs, bananas and blueberries; a winning mix, if I may add. The sweet strawberry flavor melded with the chocolatey cacao nibs and that of the crunchy granola to produce an immensely satisfying taste. The accompanying fresh banana pieces added an extra oomph. Flavour-packed spoonfuls whisked me off to a realm where I watched, felt and savored as my taste buds committed the distinctive taste to memory. To chocolate chips, I say “Be gone!” the cacao nib is your new rival; in my books at least.

Need I say that the strawberry acai bowl trumps that of the mixed berry any way, any day, any how? It will be a while before I step out on this overt love affair to sample the offerings of the chocolate peanut butter acai bowl; the last of the three selections. The choice is now and forever will be, all yours.

[theperkypescetarian]

Chunky Mango Salsa

If you know how to chop mangoes then you already know how to make mango salsa.

Everything tastes better with bacon - No! If you stop eating meat you will lose lots of weight and your body won’t look as healthy as your meat-eating counterparts - No! If you kick meat to the curb you’ll eventually become anaemic - No! Eating no meat equates to having no energy - No! This chunky mango salsa is as orgasmically good as it looks - Yes! 

And for heaven’s sake, a meatless meal is not boring when compared to a “meatful” one! Happy World Vegetarian Day!

Hey beautiful! You’re even more succulent up close. 

This recipe was adapted from the website food.com. 

Prep Time: 20 minutes

Cook Time: 0 minutes

Servings: 6

Level: As easy as the question, “Does tango rhyme with mango?” 

“Marry me!” says the fish to the mango salsa.

“Let’s take a dip!” says the tortilla chip.

What You’ll Need…

5 small mangoes

½ cup crushed pineapple

¼ each of a red, orange and green bell pepper

1 medium cucumber

2 cloves garlic 

1 jalapeno pepper

1 onion

2 tbsp parsley

½ tsp red pepper flakes

½ tsp black pepper

2 tsp lime juice

2 tbsp canola oil

The Process…

1) Remove the mango flesh from the seed and dice.

2) Deseed the jalapeno pepper and coarsely chop along with the remaining vegetables.

3) Add all ingredients to a bowl, mix well and serve. Refrigerate any leftovers.

The paring opportunities for this mango salsa are endless. It’s virtually a dream with grilled tuna; believe you me. I’ve also used it as a dip for homemade tortilla chips, pilled it on top of an omelette for breakfast and packed it over a tossed salad. All with amazing results. As if mangoes could taste any better - this is how. 

We complement each other well! If you’ll be my “ome” then I’ll be your “lette”.

Together we make mouthwatering salad magic. Lettuce never part.

[theperkypescetarian]

Banana Muffins

Flourless, sugarless, butterless banana muffins!

I continue my ode to bananas with these simply ambrosial banana muffins. But wait! There is a twist. These aren’t just “ordinary” banana muffins; who ever wants to be ordinary anyway! These spongy yummies are made without flour (in the conventional sense), sugar or butter. The result is a healthier alternative to muffins that packs the same potassium punch but also has the joy of being gluten free. My appetite is as voracious as an alcoholic in a liquor store so I’m quite fond of guiltless eating opportunities and these muffins provide just that. 

Side note. Tally the muffins in the photo above then subtract three. That’s the number of muffins I gobbled up over the course of a day. Ain’t no shame in my chomping game! 

Thank Your Body for this awesome recipe!

Prep Time: 10 minutes

Bake Time: 30 minutes

Yield: 18 muffins

Level: Say “banana banana”. As easy as that!

Just add heat!

What You’ll Need....

6 ripe bananas 

4 eggs

1/2 cup sweet potato flour

2 tbsp canola oil

2 tbsp pure honey

1 tsp mixed essence

2 tsp ground cinnamon

1/2 tsp grated nutmeg

1/4 tsp ground clove

1/4 tsp ground ginger

1 tsp baking powder

1 tsp baking soda

And I rise!

The Process...

1) Preheat oven to 350 degrees Fahrenheit. 

2) Mash the bananas in a medium bowl.

3) Add the eggs to the mashed bananas and mix well. An electric hand mixer is ideal for use at this stage.

4) Add the canola oil, mixed essence and honey. Mix well.

5) In a separate bowl, mix all dry ingredients then add them to the banana mixture in small aliquots, mixing well each time.

6) Line one 12-cup and one 6-cup muffin pan with paper muffin liners and spoon the batter into each cup. Fill each cup until the batter is close to the top.

7) Bake the muffins for 30 minutes or until golden brown and a knife inserted into the centre comes out clean. 

8) Remove the muffins from the oven and muffin pan, place them on a rack and allow to cool before serving. Store any leftover muffins in an airtight container. 

Bursting with bananary goodness!

Bake with love and savour each bite with happiness.  

[theperkypescetarian]

Chunky Sweet Potato Nachos

Sweet potato nachos - what a nosh! 

Gee-whiz! Can sweet potatoes be any more versatile? Here is a healthier, and I do believe yummier, alternative to tortilla chip nachos that was adapted from the extremely visually and gastronomically stimulating Instagram page @cookinwithmima. 

Prep Time: 15 mins

Bake Time: 40 mins

Servings: 2

Level: As easy as figuring out that muchacho rhymes with nacho!

What You’ll Need... 

1 large sweet potato

1 tbsp olive oil

1 tsp garlic powder

1 tsp cumin

1/2 tsp chilli powder

1/2 tsp black pepper

1/2 onion

1/2 red pepper

1 small tomato

1 small avocado

1/2 can corn

1/2 can small red beans

1/4 cup chunky tomato salsa 

1/4 cup grated cheese

1 tbsp fresh parsley

Ready, set, bake!  

The Process...

1) Preheat oven to 450 degrees Fahrenheit. 

2) Peel and chop sweet potato into bit-sized cubes. 

3) Evenly coat the sweet potato cubes with the olive oil, garlic powder, cumin, black pepper and chilli powder, transfer to a baking sheet and bake until golden brown. Toss the potatoes at intervals while baking.

4) Top the cooked sweet potato cubes with the chopped onion, red pepper, tomato and avocado as well as the canned corn, red beans, tomato salsa and end off with the cheese and parsley. 

5) Return to the oven and bake until the cheese is melted. Serve hot and be captivated by the taste! 

Which tv show, sports game or movie is worthy of this dish? 

Do not lick screen!

[theperkypescetarian]

Homemade Banana Ice cream

Homemade banana ice cream with a dash of chocolate chip and raisin goodness.

You’ll go frozen bananas over this ice cream; pun intended-duh! Firstly, it only requires one ingredient and there is no need for an ice cream maker. Secondly, its healthy - no sugar or heavy cream necessary. Thirdly, it encourages you to explore your creativity by using a variety of mix-ins. I added chocolate chips and raisins but countless possibilities exist including: peanut butter, cocoa, cinnamon, honey, strawberries, nuts and the ever-popular, superbly delectable Nutella. Fourthly (and I could go on and on), the taste of this ice cream will surpass all expectations; it was certainly so in my case. The bananas take on a marvellously smooth, creamy consistency. You’ll be lost in the taste and simply forget about the store-bought tubbed version. 

However, there is one caveat. Although very easy to make, it takes quite a few hours for the ice cream to set in the freezer so I urge you to plan ahead. 

The following recipe was adapted from The Kitchn food blog. 

Prep Time: 10 mins

Inactive Time: 15 hours

Servings: 3

Level: Much easier than quickly saying, “Bats bite bananas because bananas won’t bite bats back!” 

What You’ll Need...

6 ripe bananas 

1/4 cup chocolate chips (optional)

1/4 cup raisins (optional)

The Process...

1) Peel the bananas and cut them into even circular pieces.

2) Place the chopped bananas into an airtight container or freezer bag and freeze overnight.

3) Use a food processor to blend the frozen banana pieces until a creamy, soft-serve ice cream texture is achieved.

4) Add the raisins and chocolate chips and lightly mix with a spoon or spatula so that the mix-ins are evenly distributed throughout the ice cream.

4) Transfer the blended bananas into an airtight container and freeze until solid then scoop, serve, spoon or lick and enjoy!

Dig in!