Alicia’s Keys’ to Half Moon’s kitchen
Posted by Dresonic on January 20, 2007
MONTEGO BAY’S Half Moon hotel was recently featured in Morgan Freeman & Friends – Caribbean Cooking for a Cause – a cookbook that features various celebrities that have visited exclusive properties in the Caribbean. The recipes in the book reflect what they enjoyed at these resorts.
The Jamaica section features Alicia Keys’ stay at Half Moon: she raves about the property and the food by Executive Chef Fredrick Gayle.
(Half Moon Resort, Executive Chef Frederick Gayle)
1/2 lb codfish
6 scallions (chopped)
1/2 cup fresh parsley (chopped)
2 cups diced seeded green bell peppers
2 cloves garlic (minced)
1 Scotch bonnet pepper (chopped)
1 cup all-purpose flour
2 tsp baking powder
1/2 cup milk
Place the fish in a large bowl with enough water to cover and refrigerate for 24 hours, rinsing the fish and exchanging the water three times. Add the fish to a large pot of water, bring to a boil, reduce heat, and simmer for 20 to 25 minutes. Rinse with cold water, remove the skin and bones, and flake into a large bowl. Add the parsley, bell peppers, garlic, and Scotch bonnet pepper and toss gently to combine. In another large bowl, whisk together the flour, baking powder, eggs, and milk (the mixture will be slightly lumpy). Add the fish mixture and stir until thoroughly combined. Heat oil in a large pot over medium-high heat until the temperature reaches 350°F. Working in batches, slip tablespoon-size portions of the fritter mixture into the oil, and fry for five minutes or until golden. Transfer to paper towels to drain.
Makes three dozen fritters.
NOTE: Wear plastic gloves when handling Scotch bonnet peppers, and wash hands thoroughly with soap and water before touching sensitive parts of your body, especially your face. To reduce the heat in finished dish, use only the sides of the pepper (discard seeds and core).
2 Responses to “Alicia’s Keys’ to Half Moon’s kitchen”
Sorry, the comment form is closed at this time.