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Food4tort, Diego Martin, Port of Spain (2026)

10/09/2020

- Food so good it’s a CRIME!

Try our Eggciting Faces and give us your TORT!

INGREDIENTS
10 large eggs eggs
½ cup mayonnaise
1 teaspoon prepared yellow mustard
¼ cup chopped chives
1 pinch salt and pepper to taste
¼ teaspoon paprika
4 pitted black olives cut into rounds
1 carrot shredded
6-8 slices of bread

Instructions

Place egg in a saucepan and cover with cold water. Bring water to a boil approx 25 min. Remove from heat. Cover and let eggs stand in hot water for 5 minutes.

Remove from hot water, cool, peel and finely chop 8 eggs. The other two cut in 1/4" round (this we will use for the eyes).

Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and chives. Season with salt, pepper and paprika.

Evenly spread the egg paste on the bread. Then place to the top two egg rounds to make the eyes. Add two black ontop of the egg round and one for the nose. Use shredded carrots to make the hair and the mouth.

Serve and enjoy!

07/09/2020

- Food so good it’s a CRIME!

Try our Parmesan Tempura Carrot Bites and give us your TORT!

INGREDIENTS
Vegetable oil to fill the frying pot or pan 1” deep
3 cups of baby carrots or large carrots chopped r
1/4 cup cornstarch
1 teaspoons salt
1 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon onion powder
1 cup parmesan cheese
1 large egg
6 ounces beer or club soda

INSTRUCTIONS

1) Chill the beer or club soda. Cold temps help prevent gluten formation.

2) Preheat a 1" depth of oil to 375°F, preferably in a cast-iron pot.

3) Mix the dry ingredients in a small bowl. Beat the eggs lightly in a large bowl. Add the beer or club soda to the eggs and stir. Pour the dry ingredients into the wet and stir but don’t mix aggressively, you don’t want to form gluten. Some clumps of dry flour should still be floating around in the batter, and the consistency should be a bit thinner than pancake batter. When you dunk something in it, the batter should coat the food thoroughly as excess batter gradually drips off. The batter should not be so thin that it immediately sheets off the food. If you need to thicken it, gently stir in more flour. To thin it, add beer, club soda, or water.

4) Drop the carrots into the batter and stir until coated.

5) With tongs, pull the carrots out, let some of the excess batter drip off, and slip them into the oil. Try to cook pieces of similar thickness together so they are done at the same time. Do not crowd the pot or the oil temp will drop too low. Try to keep the oil temp above 325°F. Flip the veggies often and fry until the batter is pale golden in color, 1 to 2 minutes. When done, lift the food out with tongs or a strainer and spill them onto the paper towels to drain and drip dry for a minute or two.

Sprinkle with coarse salt and excess parmesan cheese and serve. Scoop out any bits of fried batter left in the oil before the next batch goes in.

01/09/2020

- Food so good it’s a CRIME!

Try our Parmesan Pesto Grilled Corn and give us your TORT!

INGREDIENTS
2 cups fresh basil leaves
3/4 cup grated Parmesan-Reggiano cheese
1/2 cup extra virgin olive oil
1/3 cup chopped walnuts
3 garlic cloves, minced
1/4 teaspoon salt, more to taste
1/8 teaspoon freshly ground black pepper
8 corn on the cob

INSTRUCTIONS
Place the basil leaves and walnuts into the bowl of a food processor and pulse a several times.

Add the garlic and 1/2 cup of parmesan cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.

While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor.

Rub corn with 2 tablespoons of pesto and place on a grill on medium heat. The balance of pesto can be refrigerated for future.

Cook corn for approximately 20 min turning so each side get an even distribution of heat.

Once cooked remove from the grill and sprinkle with remaining parmesan cheese. Serve warm

28/08/2020

- Food so good it’s a CRIME!

Try our Sweet Potato Suprise and give us your TORT!

INGREDIENTS

2 1/2 lbs sweet potatoes, peeled and cut into 1-inch cubes
2 cups cold water
3/4 cup light brown sugar
4 tablespoons unsalted butter softened
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
pinch of salt
1/2 cup pecans or walnuts chopped
2 cups mini marshmallows

INSTRUCTIONS

Preheat oven to 375 degrees F. Spray a casserole dish or deep baking dish with cooking spray. Set aside.

Place the sweet potatoes in a pot with the cold water.

Bring to a boil then cover and reduce heat. Simmer for 15-25 minutes or until sweet potatoes are tender enough to mash. Drain. Let cool slightly.

Transfer tender sweet potatoes to a large bowl. Mash sweet potato mixture with a potato masher. Add brown sugar, butter, vanilla extract, cinnamon, nutmeg, salt, and 1/4 cup of pecans (save the rest for later). Mix until all is well combined.

Add the sweet potato mixture evenly into the casserole dish. Top with remaining pecans and marshmallows.

Bake for 15 minutes or until marshmallows are toasted. Remove from oven. Serve and enjoy!

25/08/2020

Its SNACK time! Wait you can have this at anytime!

- Food so good it’s a CRIME!

Try our version of Banana fritters give us your TORT!

INGREDIENTS

3 medium ripe bananas
½ cup milk
2 large eggs eggs
1 tablespoon margarine, melted
1 cup all-purpose flour
3 tablespoons white sugar
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground cinnamon
1 pinch ground nutmeg
1 quart oil for frying
1 cup confectioners' sugar for dusting

INSTRUCTIONS

In a large bowl, mix in milk, eggs and margarine until smooth. In a separate bowl, combine flour, sugar, baking powder, salt, cinnamon and nutmeg. Stir dry ingredients into the wet ingredients.

Cut each banana into quarters and place a skewer in each. Heat oil in a deep fryer or heavy bottomed pan to 375 degrees F (190 degrees C). Dip banana quarter in the batter and coat spoonfuls thrn place into hot oil, and cook, turning once, until browned, 2 to 8 minutes. Drain on paper towels and dust with confectioners' sugar.

18/08/2020

Its Pancake time!

- Food so good it’s a CRIME!

Try this Savory ROSEMARY AND TOMATO PANCAKE give us your TORT!

INGREDIENTS

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
2 medium tomato diced
1 teaspoon chopped rosemary
1 garlic clove minced
1 egg
3 tablespoons melted butter

INSTRUCTIONS

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth. Fold in the tomatoes, garlic and rosemary

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot with a balsamic vinegar and pancake syrup (1/2 part balsamic vinegar and 1/2 part pancake syrup)

04/08/2020

Its SNACK time!

- Food so good it’s a CRIME!

Try this Parmesan Broccoli Fries give us your TORT!

INGREDIENTS

4 broccoli stems
1/4 cup parmesan cheese
2 eggs beaten
1 tea spoon of paprika
1 tablespoons of fresh rosemary
1 cup of bread crumbs
Salt and pepper to taste
Non stick cooking spray

INSTRUCTIONS

Preheat oven 400 degrees F.

Pel the hard exteriors of the broccoli stems. Cut each stem into half lengthwise then again into 1/4" thick fries.

Place beaten egg in a bowl and set aside.

In a separate bowl mix together paprika, salt, pepper, parmesan cheese, rosemary and bread crumbs.

Toss broccoli fries into the egg wash then coat with the parmesan mixture.

Using a baking sheet lay a piece of parchment paper. Spray the non stick cooking spray then lay out the fries. Place in the oven and cook for approximately 15- 20 minutes.

Sprinkle with course sea salt and additional parmesan cheese. Serve immediately

30/07/2020

Looking for some dinner ideas?!

- Food so good it’s a CRIME!

Try this CREAMY STUFFED CHICKEN RECIPE and give us your TORT!

INGREDIENTS

4 chicken breasts (pounded 1/2-inch thin)
1 small onion chopped
2 teaspoon fresh chopped parsley
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
salt and pepper , to taste
2 tablespoon minced garlic
2 teaspoon chopped chives
1 cup milk (or half and half)*
1 teaspoon cornstarch mixed with 1 tablespoon water , until smooth
1 cup of sweet corn
3 medium tomatoes chopped

INSTRUCTIONS

Coat chicken breasts with the 1 tablespoon of garlic, rosemary, thyme, and garlic, 1 teaspoon chive and 1 teaspoon of parsley. Season generously with salt and pepper.

Mix together the corn, tomatoes and remaining parsley.

Cut chicken breast at the center from one side as if you are making a sandwich leaving one side still attached.

Fill chicken breast with corn mixture and close.

Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.

To the same pan or skillet, heat another 2 teaspoons of olive oil and sauté remaining garlic and chives for about 1 minute, or until fragrant.

Stir in milk (or cream); season with salt and pepper, to taste.

Bring to a boil; add the cornstarch mixture to the centre of the pan, quickly stirring, until sauce has thickened slightly. Reduce heat and simmer gently for a further minute to allow the sauce to thicken more.

Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.

NOTES

*For a dairy free option, I find Cashew milk gives the best in flavour. You can also use almond milk or rice milk as well.

30/07/2020

Feeling for something different today?

- Food so good it’s a CRIME!

Try this PHOLOURIE BREAKFAST MUFFIN RECIPE and give us your TORT!

1 packet of pholourie mix
1 cup of water (see packet instructions based on brand)
1/2 cup chopped ham
1/2 cup peas and carrots
1 teaspoon chopped parsley
1 tablespoon chopped onion
1/4 teaspoon salt
1/4 teaspoon chili pepper (optional)
1 tablespoon olive oil

In a bowl mix together the pholourie mix with the required amount of water as per instructions on the packet.

Preheat oven at 350 degrees.

In a skillet on a low flame heat olive oil. Add onion, parsley, chopped ham, peas and carrots. Cook for about 5 minutes and season with salt and chili pepper.

Remove the ham mixture from the skillet and fold into the pholourie batter.

Flour muffin tins and fill with pholourie and ham mixture about 3/4 and bake for approx 35-40 minutes or stick with a tooth pick, once the toothpick comes out clean the muffins are cooked.

Served warm.

29/07/2020

Lunch or snack?

- Food so good it’s a CRIME!

Try this PEANUT BUTTER AND PEPPER JELLY RECIPE and give us your TORT!

1 cup peanut butter of choice (I like the crunchy)
1 cup jelly of choice (I use pepper jelly)
24 wonton wrappers
3 tablespoon olive oil
Oil for frying

Instructions
Place 1/2 - 1 teaspoon of peanut butter in the center of each wonton.
Place 1/2 - 1 teaspoon of pepper jelly on top of the peanut butter in the center of each wonton.

Get a small bowl of water. Dip your fingers in the water and run them along all edges of a wrapper.

Fold that wrapper into a triangle and press edges together. Repeat with the rest of the wonton wrappers. Brush the tops of the triangles with olive oil.

Heat oil for frying and fry until golden brown. This only takes a few seconds. LET COOL for at least 5 minutes, sprinkle with confectioners sugar. Enjoy warm or cold.

29/07/2020

Too many mangoes no problem. Let's put them to use.

- Food so good it’s a CRIME!

Try this CRANBERRY JULIE MANGO PANCAKE RECIPE and give us your TORT!

3/4 Cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons butter, melted
1 ripe Julie mango (this can be substituted for a different type)
1/2 cup of dried cranberries
cooking spray

Combine milk with vinegar in a medium bowl and set aside for 5 minutes.

Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into milk and vinegar mixture. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. Then fold in the cranberries and the mango cubes.

Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Food4tort

10/09/2020

07/09/2020

01/09/2020

28/08/2020

25/08/2020

18/08/2020

04/08/2020

30/07/2020

30/07/2020

29/07/2020

29/07/2020

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