Norman Van Aken


Jun 10, 2017

Banana Leaves

Jun 3, 2017


with a "Steam" of Clams, Boniato, "Bonnets" Saffron and Garlic

Norman Van Aken, COPYRIGHT ©1998

Yield: Serves 4 entrees

For the fish:

2 Tablespoons Extra Virgin olive oil

4 Tablespoons butter

2 shallots, peeled and very thinly sliced

1 teaspoon garlic, peeled and minced

cracked black pepper and salt, to taste

4)    7‑8 ounce fillets of snapper, skinned and totally trimmed

4 thin slices of lemon, cut in half

Chipotle Chilies

May 27, 2017


Norman Van Aken © Copyright 2014

This is fairly involved salsa but deeply flavored. It can dress grilled seafoods, pork and chicken.

Yield: About 2 Cups

1 ounce smoked bacon, diced

1 Tablespoon pure olive oil

1 Tablespoons butter

1 Chipotle pepper, toasted, seeds removed, and minced

2 cloves garlic, minced

1/3 red onion, peeled and diced medium

1 teaspoon sugar

1 large stalks celery, cleaned and diced medium

The Saucier

May 20, 2017


Norman Van Aken, © 2001

The Brazilian influences of cuisine have invigorated several others. Here we have a sauce that is indelibly linked with the glorious flavors of New Orleans but it knew a prior home in Brazil and, of course, Africa in various guises and permutations.

Yield: 3 Cups

1 ounces bacon, diced

1 Tablespoon pure olive oil

1 Tablespoons butter

1 scotch bonnet chile, stem and seeds discarded, minced

2 cloves of raw garlic, minced


May 13, 2017


Norman Van Aken, 2012 Copyright ©

Yield: Serves 2-3 depending on how thirsty you are

1 Cup fresh, ripe mamey cubed, (peel and pit discarded)

1 Cup milk

1/4 Cup buttermilk

¼ Cup sugar or honey

1 dash vanilla extract, (optional)

½ Cup ice cubes

Blend all of the above together very well. Serve.

Note: Frozen mamey pulp can be found in many Latin and Caribbean grocery stores. The flavor is pretty good though not as exquisite as the ripe, fresh one.

Arroz Chaufa

Apr 29, 2017
Photo by Debi Harbin


© 2016 All Rights Reserved by Norman Van Aken

Yield: 3 1/2 Cups

2 Cups cooked jasmine or basmati rice, (see below)

1 Tablespoon canola oil

5 ounces raw, broken up somewhat ‘hot’ (or mild) style Italian sausage

1 Cup onion, peeled and chopped medium

1 Scotch bonnet (or Thai or other hot) chile, seeded and stemmed, minced

1/2 Tablespoon minced ginger

4 scallions, trimmed and cut cross-wise into rings

2 Tablespoons garlic, minced

Hot Sauces

Mar 25, 2017

The Fish Butcher

Mar 18, 2017


Mar 11, 2017

Pa Amb Tomaquet

Feb 18, 2017

Tuna Tartare

Feb 11, 2017


Norman Van Aken © 2004

¼ Cup minced red onion

½-1 jalapeño, seeds and stems removed and finely minced

4 teaspoons ginger, peeled and finely minced

2 teaspoon lemongrass, inner stalks, finely minced, (optional but good if available)

1 teaspoon dark roasted sesame oil

2 teaspoons soy sauce

2 teaspoons grated orange zest, minced

2 teaspoons grated lemon zest, minced

1 # Sushi Quality Tuna, sinew, bloodline and fat removed, diced small

Gallo Pinto

Feb 4, 2017

Griot of Haiti

Jan 28, 2017


Jan 21, 2017

Mise En Place

Jan 14, 2017