White Chocolate Chip Brownie Ice Cream Sandwiches with Marshmallow Sauce

Dessert is always my favorite part of a good meal. Nothing makes you more satisfied than giving your sweet tooth what it craves. Since this dessert is so off the wall, there's no picture to show off its beauty. Here is a simple and delicious recipe. Enjoy!!!




Ingredients:

• 2 teaspoons unsalted butter, plus 4 ounces (1 stick)
• 2 ounces unsweetened chocolate
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup and 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 3/4 cup white chocolate chips or pieces
• 1 pint Rocky Road or Chocolate-Chocolate Chip ice cream, slightly softened
• Marshmallow Icing, recipe follows

Ingredients for icing:

• 4 cups mini marshmallows
• 2 tablespoons butter
• 1/4 cup heavy cream
  

Preparation:

1. Preheat the oven to 350 degrees F.
2. Grease an 8-inch square pan with the 2 teaspoons of butter and set aside.
3. In a medium pot, melt the remaining stick of butter and unsweetened chocolate over medium-low heat, stirring occasionally. Remove from the heat.
4. In a mixing bowl, beat together the sugar and eggs.
   
5. Slowly add the chocolate mixture and mix well.
   
6. Sift the flour and salt into the bowl, and fold into the mixture.
   
7. Fold in the vanilla and white chocolate chips, and turn into the prepared pan.
   
8. Bake in the middle of the oven until risen and a tester inserted into the center comes out clean, 25 to 30 minutes.
   
9. Remove from the oven and cool in the pan on a wire rack for at least 30 minutes before cutting into 2 by 4-inch rectangles.
10. Cut each brownie rectangle in half lengthwise.
    
11. Spread bottom half with 1/2 cup of ice cream, and top with remaining brownie half.
    
12. Repeat with remaining brownies and ice cream, and place in freezer to harden slightly, about 30 minutes.
13. Remove from the freezer and place on dessert plates.
    
14. Pour Marshmallow Icing over the top, place 1 toffee shard straight up from the top brownie, and serve.
    

S'more Brownies

Since last week wasn't enough to post all the desserts I wanted to, this week will also be dedicated to the delicious ending to the perfect meal. Here is the ultimate recipe for all those chocoholics. Enjoy!!!





Ingredients for crust:

• 6 tablespoons unsalted butter, melted
• 1 1/2 cups crushed graham cracker crumbs
• 2 tablespoons sugar
• Pinch fine salt

Ingredients for brownie:

• 8 tablespoons (1 stick) unsalted butter
• 4 ounces unsweetened chocolate, chopped
• 1 cup packed light brown sugar
• 3/4 cup white sugar
• 1 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon fine salt
• 4 large cold eggs
• 1 cup all-purpose flour

Topping:

• 4 cups large marshmallows

Preparation:

1. Position a rack in the lower third of the oven and heat oven to 325 degrees F.
   
2. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.
3. For the crust: Lightly butter the foil with some of the melted butter.
   
4. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl.
   
5. Press the crumb mixture evenly over the bottom of the pan.
   
6. Bake until golden brown, about 20 minutes.
7. Meanwhile, make the brownie.
   
8. Put the butter and chocolate in a medium microwave safe bowl.
   
9. Melt in the microwave on 75 percent power for 2 minutes.
   
10. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl.
    
11. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water.
    
12. Stir occasionally until melted.
    
13. Stir the light brown and white sugars, vanilla and salt into the melted chocolate.
    
14. Add the eggs and beat vigorously to make a thick and glossy batter.
    
15. Add the flour and stir until just incorporated.
16. Pour batter into the prepared pan.
    
17. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.
18. Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low.
    
19. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes.
    
20. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps.
    
21. Carefully separate any marshmallow from the foil and fold away.
    
22. Cut into 12 (2-inch) squares.

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Brownie Cheesecake

Day 4 and the desserts don't stop getting better and better. I'm a big fan of the All-American, well to me anyways, cheesecake. Here is a simple but scrumptious recipe for my favorite dessert. Of course this isn't your ordinary cheesecake. Remember that all these recipes are unique in their own way and this is no exception. Enjoy!!!




Ingredients:

• 8 oz (1 Pk) brownie mix
• 16 oz cream cheese, softened
• 3 tbsp heavy whipping cream
• 1/2 cup sugar
• 2 large eggs
• 1 tsp. vanilla
• 1 cup milk chocolate chips, melted

Preparation:

1. Grease bottom of 9-inch springform pan.

2. Prepare the brownie mix as directed on package. Pour batter into pan, bake for 15 minutes at 350F.

3. Combine cream cheese, whipping cream, sugar, and vanilla. Mix on medium speed with an electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour cheese mixture over brownie layer.

3. Spoon melted chocolate over the cream cheese mixture, then cut through with a knife for a marble effect.

4. Bake at 350F for 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Mud Pie

Day 3 and the desserts keep on coming. Today's blog is something special, delicious, and tempting all at the same time. Enjoy!!!







Ingredients:

• 1 pkg. Oreos, crushed
• 1/4 c. melted butter
• 1/2 gallon Cookies ' n' Cream ice cream, softened
• Hot fudge sauce
• 12 oz. Cool Whip

Preparation:

1. In a 9x13 inch pan, mix Oreos and melted butter.
2. Press to make crust. Freeze 30 minutes.
   
3. Spread coffee ice cream over crust. Freeze 1 hour.
   
4. Spread a thick layer of hot fudge sauce over ice cream.
   
5. Freeze 1 hour.
   
6. Spread Cool Whip over hot fudge sauce.
   
7. Freeze 4 hours.
8. Before serving, let stand for 5 minutes.
   

Molten Lava Cake

Day 2 and the desserts keep rolling. Here is a delicious recipe I've made before and have had several times. Enjoy!!!







Ingredients:

• 6 (1-ounce) squares bittersweet chocolate
• 2 (1-ounce) squares semisweet chocolate
• 10 tablespoons (1 1/4 stick) butter
• 1/2 cup all-purpose flour
• 1 1/2 cups confectioners' sugar
• 3 large eggs
• 3 egg yolks
• 1 teaspoon vanilla extract
• 2 tablespoons orange liqueur (optional)

Preparation:

1. Preheat oven to 425 degrees F.
2. Grease 6 (6-ounce) custard cups.
3. Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture.
4. Stir in the eggs and yolks until smooth.
5. Stir in the vanilla and orange liqueur.
6. Divide the batter evenly among the custard cups.
7. Place in the oven and bake for 14 minutes.
8. The edges should be firm but the center will be runny.
9. Run a knife around the edges to loosen and invert onto dessert plates.
   

Dark Choclate Cake

This week is official start of the sweet tooth in all of us. I'm dedicating this entire week strictly to desserts. Now I hope you weren't planning on going on a diet because there's a good chance it mind go flying out the window when you see this recipe. Enjoy!!!





Ingredients:

• 2 cups boiling water
• 1 cup unsweetened cocoa powder
• 2 3/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup butter, softened
• 2 1/4 cups white sugar
• 4 eggs
• 1 1/2 teaspoons vanilla extract

Preparation:

1. Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
2. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
3. Bake in preheated oven for 25 to 30 minutes. Allow to cool.

Jamaican Rum Fizz

Here is a recipe for to keep the mood right and the people mellow. There's nothing like a nice drink to drift you off to a different place. Here is a simple but delicious drink. Enjoy!!!







Ingredients:

• 1 tbsp. Claret
• 1 oz. Gin
• 1 tsp. Jamaica Rum
• 1 tbsp. Orange Juice

Preparation:

1. Shake with ice and strain into a cocktail glass.
   

Watermelon Gin Fizz

Boy o boy do i have a drink that could kick of all this warm weather off the right way. Here is a drink that will make those hot days feel like nothing when your enjoying this tropical drink. Enjoy!!!








Ingredients:

• 2 cups strained watermelon juice
• 10 mint leaves, chopped fine
• 1 cups simple syrup, room temperature
• Juice of 1 lemon or lime
• 1 1/2 cups Bombay Sapphire or Tanqueray gin, chilled (Use good gin. It does make a difference.)
• Fresh mint sprigs for garnish
• Club soda, chilled
• Ice cubes

Preparation:

1. Make simple syrup by bringing 1/2 cup of white sugar and 1/2 cup of water to a boil. Boil until all the sugar is dissolved, remove from heat and let cool
2. Cut up 1/2 small seedless watermelon (remember to cut the rind off!) and with an immersion blender or stand blender, puree it with 10 chopped mint leaves. Strain though cheesecloth or paper towels until you have 2 cups of juice. Tip: Fold a few pieces of paper towel and place it in a colander. Pour the pureed watermelon over it and let it drip through on its own. When it's almost done draining, gently pull up the soaked paper towels and squeeze the rest of the juice out.
3. Chill watermelon juice, simple syrup and lemon juice until cold.
4. Chill gin until ready to serve.
5. When ready to serve, add cold gin to chilled juice and pour over ice.
6. Add a splash of club soda and garnish with mint sprigs.
7. Serves a lot!

Beef Patty

There is a soft spot in everyone when it comes to food. Everyone has the one dish or snack that they just can't do without and need more of. Mine is a beef patty with perfectly seasoned ground beef and a flaky crust. Mmmm this is making me hungry. Enjoy!!





Ingredients for pastry:

• 2 cups Flour
• 1/4 teaspoon Salt
• 1/2 tablespoon curry powder (optional)
  
• 1/4 cup Solid shortening
• 1/4 cup (1/2 stick) margarine
• 1/3 cup Cold water

Preparation for pastry:

1. Sift the flour, curry powder and salt into a large bowl.
   
2. Cut in the shortening and margarine until crumbly.
   
3. Add the cold water to make a stiff dough.
   
4. Lightly flour a wooden cutting board and roll out the dough until about 1/8-inch thick.
   
5. Cut out 8-inch circles.
   
6. Cover with wax paper or damp cloth until ready to use. (You can place the dough in the refrigerator overnight. If you do refrigerate, remove the dough at least 15 minutes before using.)

Ingredients for filling:

• 2 tablespoon oil
• 1 Small white onion, Finely chopped
• 1/4 teaspoon Chopped Scotch Bonnet pepper
• 1/2 lb. Lean ground beef
• 1/2 teaspoon Salt
• 1/2 teaspoon Freshly ground black pepper
• 1/2 teaspoon Curry powder (optional)
• 1/2 teaspoon Dried thyme
• 1/4 cup Bread crumbs
• 1/4 cup Beef or chicken stock
• 1 Egg, beaten
• 1/4 cup Water

Preparation for filling:

1. In a heavy skillet, melt the margarine and sauté the onion and Scotch Bonnet Pepper until they become tender.
   
2. Add the ground beef, salt, pepper, curry powder and thyme and mix well.
   
3. Brown the meat for about 10 minutes, stirring occasionally.
4. Add the breadcrumbs and stock and combine all the ingredients well.
   
5. Cover the skillet and simmer for about 10 to 15 minutes, stirring occasionally.
6. When all the liquids have been absorbed, the filling is ready.
7. It should be moist but not watery. Remove the skillet from the stove and preheat oven to 400 degrees F.

Preparation:

1. Uncover the dough circles and place 2 to 3 tablespoons of filling on half of each.
2. Moisten the edges of the dough with water and fold the dough circle over the meat filling.
3. Pinch the edges closed with a fork.
4. Lightly brush the pastry with a mixture of the egg and water.
5. Bake on a lightly greased baking sheet for 30 to 40 minutes or until the pastry are golden brown.
6. Serve hot.
   

Wordle

Ronin at the Sistine Chapel

Ronin at the Sistine Chapel

Le Moulin Rouge

Ronin in Paris

Ronin a the library

Ronin in front of painting

Ronin upside down

Ronin in the upside down room

Ronin at Siggy's

Belly flop...ouch!

Ronin taking a ride

Ronin in a balloon

Ronin at the planetarium

Hey it's Leo!!!

Ronin in Morocco

Ronin in Morocco

Ronin Changing Clothes

Ronin in new clothes






Ronin in old clothes

Sorrel

Here is a recipe for a traditional drink usually brought out at Christmas. Sorrel isn't well known in the States but on the islands they're a hit. here is a drink that will make you want to try it yourself. Enjoy!!!







Ingredients:

• 1 lb Sorrel sepals
• 1" of ginger
• 5 tbsp sugar
• 2 litres of water
• A splash of rum (ideally Jamaican white rum)
• 1 tsp cloves
• 1 tsp ground pimento
• 1 tsp cinnamon
• 1 tbsp orange peel
• 1 tbsp lemon peel
• 1 tsp mace

Preparation:

1. Grate ginger along with the sorrel, put both into pot of water and bring to a boil for 20 minutes.
2. Add spices and boil for another 10 minutes.
3. Take the mixture off the heat and once cooled, place into fridge for 24 hours.
4. After 24 hours, take mixture out of fridge and strain out the liquid.
5. Stir in sugar and as much as you like and pour over ice.
   

Jamacain Rum Punch

As usually i like to keep most of these recipes fresh and unique. This drink is the answer to your throat quenching moment. This drink will keep the party going late into the night. Here is a drink sure to keep you cool under the sun and never make your throat dry. Enjoy!!!






Ingredients:

• 1 cup Bacardi® 151 rum
• 1/2 cup Myer's® dark rum
• 1/4 cup Malibu® coconut rum
• 2 1/2 cups pineapple juice
• 2 1/2 cups orange juice
• 1/4 cup lime juice
• 3 tbsp. grenadine syrup
• ice cubes

Preparation:

1. Mix and blend all ingredients until smooth.

Side note: PLEASE DON'T GIVE THIS TO YOUR KIDS!!!

Red Stripe Chicken

I usually stay away from cooking alcohol with any dish because of how it might taste. With every dish of course there are diamonds in the rough and this is one of them. Mix with Jamaica's famous Red Stripe beer, this chicken dish is destined to be a hit with the family. Enjoy!!!




Ingredients:

• 1/4 cup vegetable oil
• 3 lbs. chicken
• 2 cups canned coconut milk
• 1 cup Red Stripe beer
• 1 large onion, chopped
• 1 large green pepper, chopped and seeded
• salt and pepper

Preparation:

1. Cut chicken into serving pieces.
2. Heat oil over medium-high heat and add chicken.
3. Brown chicken on both sides.
4. Remove the chicken and pour out the oil only leave about 2 tablespoons, then put the chicken back in.
5. Add coconut milk and beer and bring to a boil.
6. Once liquid is boiling, turn down the heat and bring to a simmer.
7. Cook for 30 minutes then add pepper and onions.
8. Salt and pepper to taste and let it simmer for another 15-20 minutes. If liquid evaporates before chicken is cooked, add more beer.
9. Serve hot with rice or salad.
   

Dumplings 2 Ways

Most people know dumplings as being this soft almost mushy dough ball in their soups, chicken and dumplings. Now I'm not a fan of the all American chicken and dumplings, so i have a ifferent version thats 10 times better and 100 times bigger. Also i bet you didn't know that you could also fry them as well. Enjoy!!!





Boiled Dumplings




Ingredients:

• 1/2 lb. all-purpose flour
• 1 cup water
• 1/2 tsp. salt

Preparation:

1. Mix flour and salt together.
2. Pour half a cup of water and knead the flour using your hand.
3. At kneading, the flour will look crumbled. When this happens, pour a little bit of water at a time until dough is smooth, tight, and tough. (If you added all the water and the dough still looks dry, add more water. Do not saturate the dough with the water.)
4. Tear off golf size peices and leave it in the bowl to rest for about 20 minutes.
5. Using your palms, flatten the pieces leaving a little dent in the center. (Do not use a rolling pin. You want the dumplings to be flat but not paper thin.)
6. Bring pot of water to a boil seasoned with salt to taste.
7. Add dough to the water and cook for 25 minutes.
8. Serve hot with salt fish, bacallou, or cook it with chicken soup.

Fried Dumplings

Ingredients:

• 1/2 lb. self-rising flour
• 1 cup water
• 1 cup oil

Preparation:

1. Pour half cup of water into flour and knead until crumbly. Add water little by little until dough is soft. (Dough shouldn't be tough or really soft)
2. Take a little bit of flour and spread across a firm surface and tear of about 1/3 of the dough.
3. Throw a little bit of flour on top of the dough and using a rolling pin, starting from the middle, roll the dough out. Dough should be thin.
4. Using a round cookie cutter, cut ou circles. Repeat the same step until all the dough is used.
5. Heat half a cup of the oil and fry dumplings for about 3 minutes on both side while on medium heat. Dumplings should be golden brown.
6. Drain oil on paper towel and serve hot.

Seafood Soup

Now I'm a big fan of soup no matter how hot or how cold the weather may be. Tradition soups have chicken and vegetables but if you havn't noticed so far, these recipes are not your ordinary recipes. With every dish I've posted so far, they are packed with bold flavors with a spicy flare. This dish is no different. So here is a awesome seafood soup to end the flavor-filled seafood week. Enjoy!!!




Ingredients:

• 2 oz. apple smoked bacon, chopped
• 2 oz. jumbo yellow onion, diced
• 2 oz. celery, diced
• 2 oz. leeks, diced
• 2 cups fish stock
• 1 oz. dark brown sugar
• 1/2 tbsp. tarragon
• pinch of cayenne
• 1 oz. Jamaican jerk seasoning
• 2 cups fresh plum tomatoes, diced
• salt
• 1 lb. shrimp, deveined and peeled
• 1 lb. snapper, dolphin, or grouper fish, cleaned
• 1 lb. stone crab meat, cleaned (king crab works fine)
• 6 oz. butter

Preparation:

1. In a large pot, cook the bacon until golden brown.
2. Add onions, celery, and leeks.
3. Cook over low heat for 15 minutes until vegetables are translucent.
4. Add dark brown sugar and cook for 3 minutes still over low heat.
5. Add spices, the jerk seasoning and cayenne, and cook for another minute.
6. Add fish stock and tomatoes turning up the heat to medium and simmer for 30 minutes.
7. Add chopped tarragon and salt to taste.
8. Add roughly chopped seafood and cook over low heat until cooked.
9. Serve hot with crackers.

Side note: If you want to add more seasoning such as Adobo, garlic powder or old bay you may do that as well...that's what I did.

Fish Tea

Nothing takes the stresses away like a warm bowl of soup on a cold day. Something thing makes your insides feel warm and fuzzy. Normally when you hear the word tea you usually associate it having herbs or fruits. Well take your mind elsewhere and think about food. Fish tea is not only delicious but also healthy as well. Enjoy!!!





Ingredients:

• 2 lbs. whole fish, cleaned (Red Snapper and Doctor Fish are best)
• 4 cups water
• 4 green bananas (optional)
• 1 hot pepper (scotch bonnet ideally)
• 4 scallions (green onion)
• 5 sprigs of thyme
• 2 cloves garlic
• 2 potatoes
• salt and pepper

Preparation:

1. Wash fish in water with lime juice.
2. Bring water to a boil in a large pot, add fish, then simmer for 30 minutes.
3. Chop bananas, scallions, garlic, and potatoes.
4. After 30 minutes of simmering, strain fish out of the water.
5. Put broth back into the pot adding all the chopped ingredients plus the pepper. Also add salt and pepper to taste. (Do not cut or chop pepper unless you want it a little spicy.)
6. When fish has cooled, separate the flesh from the bone.
7. Add fish into pot and simmer for another 30 minutes.
8. Serve hot with crackers.

Steamed Fish

Day 3 of seafood and still going strong. Here is a dish for people who want something light, healthy, and absolutely delicious. Fish is a universal ingredient and can be prepare any way you like it. Here is the recipe for a very tasty version of steamed fish. Enjoy!!!





Ingredients:

• 4 8oz. Red Snapper filets
• juice of 1 lime
• salt, pepper, and Adobo
• 4 tbps. butter
• 1 small onion, peeled and sliced into rings
• 1 small green or red pepper, seeded and thinly sliced
• 4 cloves garlic, peeled and coarsely chopped
• 1/2 tsp. minced scotch bonnet (optional)
• 3-4 sprigs of thyme

Preparation:

1. Clean and wash fish and season with salt, pepper, and Adobo to taste. Cover and marinate overnight.
2. Melt 2 tbsps. of butter in a large skillet over medium heat.
3. Saute vegetables until semi-soft, then add fish plus the other 2 tbps. of butter.
4. Reduce heat to low, cover, and cook, basting occasionaly, until fish is cooked thoroughly, about 20 minutes.
5. Serve hot with any side you like.

Curry Shrimp

Day 2 of seafood week is turning into a very good theme for this week. When people hear curried anything, they immediately think of Indian food but that's not always the case. Curry is very popular in Caribbean cooking as well. Curry shrimp is popular on most islands and of course my house. Here is a recepie for a very good seafood fish. Enjoy!!!





Ingredients:

• 1 lb. fresh shrimp peeled, deveined
• 2 tbsps. curry
• 1 tbsp. seanson salt
• 1/2 medium onion chopped
• 2 sprigs of thyme
• 1/4 green bell pepper
• 1 carrot peeled, diced
• 4 oz. vegatable oil
• 1 tbsp. butter
• 1 cup water

Preparation:

1. Heat oil in skillet on medium-high, saute onions for 2-3 minutes then remove from the skillet.
2. Add curry to the hot oil strring constantly for about 1 minute until color changes.
3. Add all vegetables including onions and water. Add season salt to taste.
4. Boil ingredients until vegetables are semi-soft.
5. Add shrimp and reduce heat to medium-low and cook until shrimp begin to change color.
6. Add butter and thyme.
7. Simmer until gravy develops and shrimp is completely cook.
8. Serve hot with white rice.

Note: I usely like to add a little heat, so if you are like me then i have the remedy. Instead of adding a fresh hot pepper, pepper flakes work just as good just add 1 tsp for a little kick.

Escovitch Fish

CAUTION: This dish is not for the faint of heart. This dish contains bold flavors and a spicy right hook that will leave you dazed and confused.
Sorry, I couldn't help myself but I am serious about this dish being spicy. If you cannot withstand the heat of spicy foods, then I recommend that you do not attempt to make or eat this dish. For those of us who love food with a kick, this dish is for you. Here is the official start of seafood week. Enjoy!!!




Ingredients:

• 5 whole or medium Red Snappers, Grunt, Parrot or Goat fish cleaned, with head and tail still on
• 1 1/2 tsps. salt
• 1 1/2 tsps. black pepper
• 3 large cloves of garlic
• cooking oil
• 1/2 cup white vinegar
• 2 scotch bonnet peppers
• 1 medium onion
• half of both a green and red pepper (optional)
• 10 pimento seeds

Preparation:

1. Wash fish in vinegar or lemon and water. (Not the same amount ingredient calls for)
2. Pat dry fish with paper towel and place on a plate.
3. Cut a small, deep incision on both sides of the fish.
4. Rub salt and pepper on the outside, in the incision, and inside of the fish.
5. Heat oil in a frying pan on medium-high and brown on both sides. (Do not fill entire pan with oil. This is not a deep fry dish, so fish should not be completely submerged.)
6. Remove fish and put garlic in the same oil on high heat stirring constantly until brown. (Watch carefully because garlic burns easily.)
7. Remove garlic from pan and put all the fishes back in. (Depending on the size of the pan.)
8. Fry fish to a crisp and completely brown on both sides. Turn down the heat if the fish tends to fry too quickly.
9. Place fish on dry paper towel to drain excess oil.
10. Slice onion, peppers and scotch bonnet pepper. (Take seeds of scotch bonnet or use one depending on how spicy you like it.)
11. Place onion, all the peppers and pimento, and put into a small pot with the vinegar on medium-high.
12. Boil contents for 5 minutes. (Be careful not to over boil because it can burn your eyes)
13. Pour contents on fish for a hot and spicy flavor. (Do not drown fish with the liquid or it become soggy.)
14. Serve hot with rice and peas or eat alone.

P.S. To alleviate the smell of frying fish in your house, you can boil a cinnamon stick in water to kill the smell.