Chef Winslow Taylor combines the spicy flavours of his rural Jamaican childhood with seasonal local produce for this elegant seafood dinner.
“This special time of year is one of my favourites. Coming from a rural community, the harvest time was always special because it was your chance to share your bounty with friends and family. This supper highlights some seasonal Canadian ingredients such as squash and corn, enlivened with my favourite Caribbean spices and fresh seafood!”
—–
Lobster and Crab Bisque
A creamy, spicy seafood bisque made with coconut milk, butternut squash, cream, lobster and crab, seasoned with Caribbean curry and Scotch bonnet peppers.
Tropical Spinach Salad
Baby spinach salad with fresh mango & red onion salsa, topped with topped with crunchy, slivered almonds and a cinnamon-infused vinaigrette.
Spicy Creole Seafood and Cheesy Garlic Grits
A medley of black tiger shrimp and bay scallops cooked in a spicy creole pepper sauce with fresh thyme, grilled corn and seared lemon, over stone-ground cornmeal slow-cooked with garlic butter and cheddar cheese.
Coconut Rum Rice Pudding
Creamy rice pudding with of nutmeg, cinnamon and coconut rum, garnished with toasted coconut and seasonal berries.
—–
$50 +HST
—–
Winslow Taylor is a native of rural Jamaica and the creator of Brawta Caribbean. The word “Brawta” is a Jamaican Patois word that means ‘A bit more than the ordinary’. Brawta Caribbean’s all natural sauces and spices take average, everyday food and elevate them to the next level, helping home cooks who want to eat healthy without sacrificing flavour. In 2013, Winslow competed on CBC’s Recipe to Riches in which he won the entree round with his Jammin’ Jamaican Lobster Bisque. His mission is to bring those wonderful Caribbean flavours to your home in the healthiest and most natural way possible.
—–
Every weekend The Depanneur invites an amateur or professional guest chef to host a fun, informal dinner party.
Leave a Reply
Want to join the discussion?Feel free to contribute!