I have not been on a plane in one year. It’s almost unbelievable that the past year could have gone by so fast, yet so slow. There were a few things I kept busy with at home and one of them was being in the kitchen. Whether it was to take advantage of warm light streaming through the window for photos, or trying out a new recipe, being in the kitchen helped me pass the time.

We’ve been to Jamaica, Panama City, Cuba, Dominican Republic, Puerto Rico and Curaçao. All those islands and we just hadn’t gotten around to Trinidad and Tobago yet. My love of fish always makes me think back to our vacations in the Caribbean. A fresh piece of fried fish from the sea warms my heart.

Camella's Kitchen Herbal Blend. Photographed by Takera Gholson, Flights and Foods

After a while spent missing being in the air, I decided to start traveling from home. My first trip, Trinidad and Tobago. Camella’s Kitchen is based in the Washington DC area, but they ship their gourmet sauces and pastries nationwide. They are a Black women owned business and procure many ingredients from small Black-owned farms. I knew their sauces, herbs, and spices would work for a Trinidad and Tobago inspired dish.

I had some branzino on hand and red potatoes. Not exactly a Caribbean meal, but I worked with what I had. Using a couple tablespoons of Camella’s Kitchen Island Herb Blend, I rubbed my fish down, two whole branzino about a pound and a half each. I sprinkled on a little salt to taste, since the Island Herb Blend is salt-free. After about thirty minutes the fish was done perfectly, I then realized the potatoes would need to be cooked an additional fifteen minutes or so. I could have remedied this by actually cutting them smaller. I’ve since tried the Island Herb Blend on one of my island favorites, red snapper, and it tasted just as delicious.

Oven Roasted Branzio with Red Potatoes. Photographed by Takera Gholson, Flights and Foods

I am working on not making it a requirement, but I just have to have dessert after dinner. Earlier in the day I grabbed a couple slices of cake from a local bakery. As my husband says, I love to ‘level it up’, and seeing how I was on a Caribbean kick, I made a sauce using Camella’s Kitchen Trini ‘Hot’ Pepper Sauce. I think a caramel sauce on any dessert is a winner. I made my usual caramel sauce, added whole pecans, and a teaspoon of Trini ‘Hot’ Pepper Sauce for a Spiced Pecan Caramel Sauce. The spicy caramel sauce made the perfect partner for the thick slice of pound cake. Now if your palette can handle it, definitely add more Pepper Sauce and live your best life.

I am sure what I made isn’t likely the national dish of Trinidad and Tobago, but it made me feel closer to the Caribbean. If you want to feel closer to the Caribbean, or you’re a native of Trinidad and Tobago and you just feel homesick, try Camella’s Kitchen. Their Perfect Neighbor Duo comes with everything I used, a bottle of Trini ‘Hot’ Pepper Sauce and one jar of the Island Herb Blend.

Camella’s Kitchen is now two years old! I have watched the brand grow to become a part of the foundation of food businesses in the DC area. The women behind Camella’s Kitchen support the community and other small business. They even support small food bloggers like myself, as we all try to grow and give back to those around us. Go to https://www.camellaskitchen.com/ to learn more about Karen and Nyana, the mother and daughter duo behind Camella’s Kitchen.

Pound Cake with Spiced Caramel Sauce and Pecans

Takera

Spiced Pecan Caramel Sauce

2.99 from 4323 votes

Pound Cake with Spiced Pecan Caramel Sauce using Camella's Kitchen Trini 'Hot' Pepper Sauce.

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Prep Time 5

Cook Time 10

Thickening Time 10

Total Time 25

Servings: 8 Servings

Course: Dessert

Ingredients Method

Ingredients

1 Cup Brown Sugar Use granulated sugar for a thinner sauce
¼ Cup Water
½ Cup Heavy Whipping Cream
5 Tbsp Unsalted Butter Cut the butter into 1 Tbsp cubes
½ tsp Vanilla Extract
½ Cup Pecans I left them whole but feel free to chop
1 tsp Camella's Kitchen Trini 'Hot' Pepper Sauce

Method

Measure out all ingredients before turning on any heat.
Heat the 1/4 C of water and 1 C of brown sugar on medium heat in a sauce pan. (I used a 4 quart pan) Stir until the sugar dissolves.
Allow the sauce to come to a boil. The color will be begin to move closer to a caramel color. (This could take anywhere from 5 to 10 minutes)
Slowly stir in the 1/2 C of heavy whipping cream and turn off the heat.
Add in the 5 Tbsp of butter, one at a time until mixed in well.
Add the 1/2 tsp of vanilla extract. Continue to stir.
Fold in the 1/2 cup of pecan.
Pour in 1 teaspoon of Trini 'Hot' Pepper Sauce (More or less depending on your taste buds.)
Let the caramel cool in the sauce pan for 10-15 minutes, depending on how thick you like it. Stir the caramel a couple times as it cools to test the thickness.
Store the caramel sauce in the fridge. Heat the sauce in the microwave for a few seconds once ready to use.