Friday, February 23, 2018

A feast fit for the finals


BEER ANYONE?: Make sure you have chilled drinks ready.

Mark Fraser

The World Cup season has definitely had high, low and unforgettable moments that have left many people across the globe at the edge of their seats.

As the anticipation and excitement build for the final match between Germany and Argentina tomorrow, many enthusiastic football fans would have a difficult time pulling themselves away from the television. The games leading up to this epic showdown have been able to draw people from various backgrounds that may not have had anything in common with each other to unite in the spirit of the game. Whether you are football fan or not, there will be no stopping the outpouring of emotion for those who truly love the game.

At times these emotions can be so intense people would find unique ways to express themselves. For some it is like an uncontrollable urge to get up and dance when their team scores a goal or hold their belly and bawl when their side loses. Some even fall to their knees and shed a few tears.

For Chef Raymond Joseph he loves to express himself not through football but through food. Preparing a medley of dishes great for those expecting friends and relatives over for the weekend; Joseph showcased quick and simple dishes packed with tons of flavour. He did creole shrimp quesadilla, tomato salsa-sour cream, seasoned popcorn with smoked paprika and parsley, potato wedges with curry mayo, spicy chicken tenders with mango dip and three cheese nachos with beef hash. Serving up enough food that will have your taste buds singing, Chef Joseph pulled out all the stops to create the perfect football feast.

He noted that for vegetarians hummus is an excellent choice that can be served as a dish or a dip.

Joseph has been a chef for over 12 years and is currently employed at Courtyard by Marriott hotel. When it comes to food his philosophy is that food should be simple yet creates an experience. 

He said, “My favourite thing to make is creole food. I like that it allows me the opportunity to experiment with the dish and take it to a different level.”

He admits his inspiration to cook came from his mother but his passion for food came from his good friend and colleague, Chef Debra Metivier.

Though he is not too keen on football, he plans to watch the game with his best friend, Kirt Davidson. They are both backing Argentina for the win.


Creole shrimp quesadillas




1. 10 shrimp (chopped and seasoned)

2. Salt and pepper

3. 1 cup prepared salsa

4. 1/2 cup cubed tomato

 5. 1/2 cup cubed bell peppers

6. 2 tbsp. chopped chives

7. 8 small flour tortillas (6 to 7-inch diameter)

8. 3/4 cup Mexican or Italian cheese blend




1. Heat oven to 400°F then heat large non-stick skillet over medium heat until hot. Add in shrimp.

2. Cook and stir 3 to 4 minutes and add salsa.

3. Spray baking sheet with cooking spray. Arrange 4 tortillas on baking sheet, overlapping slightly, if necessary. Sprinkle 1/2 of cheese evenly over tortillas. Spoon shrimp mixture and other ingredients evenly over cheese; top with remaining cheese and tortillas. Spray top tortillas with cooking spray.

4. Bake in 400°F oven 11 to 13 minutes or until quesadillas are lightly browned and edges are crisp. Cut into wedges and serve with sour cream and guacamole.

 Chicken tenders with mango sauce




1. 3 boned chicken breast ( cut into 1” strips and seasoned)

2. 1 cup flour

3. Salt and pepper

4. 1 tbsp. cumin

5. 4 cups oil for frying

INGREDIENTS (for sauce)

1. 1 cup mango pulp

2. 1tbsp. oil

3. 2 cloves garlic (chopped)

4. 2 pimento peppers (chopped)

5. 1 tbsp. chadon beni (grind)

6. Salt and pepper




1. Heat oil in a large non-stick skillet over medium heat until hot. Dredge chicken strips in flour seasoned with cumin, salt and pepper. Deep-fry till golden drown and chicken reaches a temp. of 165 degrees.

2. Heat a sauce pan and add oil

3. Sautee garlic and peppers for 1 min.

4. Add mango and season with salt and pepper.

5. Remove from heat then add chadon beni.