Featured Cookbook

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1. Cod Fritters

2. Pan-Seared Sea Bass with a Tomato Marmalade

3. Filet of Beef Creole

4. Tarte Tatin

Book Description

Robert and Kara Brooks, the authors of PARADISE FOUND, transport the reader to the island of St. Barths, one of the tiniest in the entire Caribbean. PARADISE FOUND takes you inside the kitchens of 18 of the most popular restaurants on St. Barths. All aspects of the island’s gastronomic scene — from the creative genius of the island's award-winning chefs, to Creole favorites made by local island families — are explored. With 18 complete dinner menus and over 70 recipes, PARADISE FOUND is a comprehensive primer on the very best of modern French-Caribbean cooking.

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Paradise Found: The People, Restaurants and Recipes of St. Barthelemy

Authors: Robert Brooks

Date: November 2003

ISBN: 0974312703

Publisher: Buckley Lane Press

Hardcover

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From The Hideaway

This classic dish, also known as Accra, is served at a number of restaurants on the island and is a favorite at The Hideaway.

Makes 4 servings

• 10 ounces dried cod

• 1 onion, finely diced

• 1 garlic clove, minced

• 2 small chili peppers, minced

• 2 tablespoons freshly chopped chives

• 1 1/3 cups flour

• 3 eggs

• 2 packages (4 1/2 teaspoons) active dry yeast

• 2 tablespoons red wine vinegar

• Corn oil for frying

1. Soak the cod for 24 hours, changing the water 2 to 3 times.

2. Chop the cod and puree with the onion, garlic, chili pepper and chives.

3. Dilute the yeast in the vinegar and let it sit for 5 minutes. Add to the pureed cod mixture. Add the eggs and slowly add in the flour, 1/2 cup at a time until you achieve a thick paste.

4. Heat the corn oil to 160 degrees and dip 1 tablespoon of the cod mixture into the oil at a time and fry for 5 minutes, until golden brown.

More From This Book:

1. Cod Fritters

2. Pan-Seared Sea Bass with a Tomato Marmalade

3. Filet of Beef Creole

4. Tarte Tatin

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