- Acadian Meat Pie
- Beef Stew with Red Wine and Roasted Root Vegetables
- Cows Creamery Grilled Cheese and Smoked Bacon Sandwich
- Grilled Flank Steak Salad with Shallots and Tomatoes
- Honey Roast Turkey with Gravy - Chef Michael Smith
- Lemon Chicken with Ginger
- Meat Loaf
- Orange Glazed PEI Pork Tenderloin
- PEI Pork Cashew Stir-Fry
- Roast Turkey with Potato Dressing
- Sweet 'N' Sour Spareribs
- The Pearl Black Garlic Braised Beef
- Whole Grain Stuffing - Chef Michael Smith
- Creamy Potato Mappas (PEI Potato in coconut milk and gentle spices, Kerala style)
- PEI Turkey Meatballs with Spiced Apple Chutney
- Slow Cooker Salsa Chicken
Creamy Potato Mappas (PEI Potato in coconut milk and gentle spices, Kerala style)
3 medium PEI potatoes
1 medium Vidalia or white onion
1 tablespoon olive /coconut oil
1 teaspoon finely grated fresh ginger root
1 green chilli/Jalapeño pepper
2 cans coconut milk
1/4 cup water
Salt to taste
10 fresh Basil/Indian curry leaves
1. Peel, wash and cut potatoes into chunks. Grate fresh ginger. Finally dice onion
2. Heat oil, medium high, in a heavy bottom, non-stick fry pan. Add grated ginger, minced chilli, and the diced onions and sauté. Add salt. Turn the heat down to medium. Keep on stirring, till the onion pieces are translucent (avoid burning) about 5 minutes.
3. Add potato chunks, and stir to coat the onion mixture. Cook another 5 minutes, add water, increase heat to medium high till the mixture boils. Turn down heat, stir often and check potato pieces for doneness.
4. Add coconut milk, turn down temp to low and simmer for 30 minutes. Using the spatula, mash a couple of pieces of potato to thicken the sauce. Turn off heat. Add the basil/curry leaves (leave a few for garnish) and stir.
5. Optional, add pinch of cardamom powder or freshly ground black pepper).
6. Garnish with the remaining leaves and serve.
7. This is excellent as a soup, or as side dish with rice, bread, etc.