The Chef: Rashida Holmes
Her Pop-Up: Business Bridgetown Roti, Los Angeles
What She’s Known For: Applying chops acquired at prime L.A. eating places to the Caribbean dishes of her childhood. Building important pop-up buzz, even in a pandemic.
JUST BEFORE the pandemic hit, Rashida Holmes launched Bridgetown Roti, an L.A. catering firm specializing in Caribbean meals made with impeccable produce. When she relaunched with a deal with takeout, her enterprise blew up. “I’ve constructed this out of the pandemic and it’s been a wild journey,“ she stated.
Ms. Holmes’s first Slow Food Fast recipe serves up spicy peel-and-eat shrimp with a facet of fried plantains, a household favourite from her childhood.
An fragrant paste of scorching peppers, onions, ginger, garlic and Old Bay infuses the shrimp because it cooks. You need the plantains to be very ripe, even overripe. “They should have at least as many black spots as yellow, otherwise it’s all starch,” stated Ms. Holmes. After a fast shallow-fry, toss them in tart Tajín chile-lime seasoning, obtainable in Mexican markets and plenty of supermarkets. (If you don’t discover it, merely swap in one other model.)
This is a meal you eat along with your fingers, ideally in the open air, with a chilly beer—and loads of napkins.
—Kitty Greenwald is a chef, meals author and the co-author of ‘Slow Fires’ (Clarkson Potter)
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