Category Archive | “Gluten Free”

Simple Caribbean Coconut Spinach.

Simple Caribbean Coconut Spinach.

While we didn't have 'spinach' readily available on the islands when I was growing up, mom did her thing with dasheen bush (leaves), chorai (Jamaican callaloo) , pak choi and other 'greens'. After moving to Canada and not being able to find that stuff I grew up eating on the islands, spinach quickly became my friend. I've confessed before that I have a definite weakness for any and all greens, so this is something I cook on the regular.

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How To Cook Curry Pigeon Peas (from frozen).

How To Cook Curry Pigeon Peas (from frozen).

As a kid growing up on the islands you never really understand/appreciate what you have, especially when it comes to our local produce. I remember giving mom a difficult time during 'peas season' (usually from Dec to mid-June), as it would make it's way on the dinner table too often for my liking. We had a kitchen garden so many of the meals prepared came directly from that small plot of land behind our home. Today I'm stuck using the stuff from the can and the occasional time I can find it in the frozen section of the supermarket. Being based in Canada, the options are slim.. rare is the time you'd get fresh pigeon peas.

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Insanely Good Guava Peppersauce (hot-sauce).

Insanely Good Guava Peppersauce (hot-sauce).

While I don't have immediate access to many of the fruits I grew up eating as a young fella on the islands, with many local groceries servicing the vibrant immigrant population in Ontario, there are times when I luck out. This time I came across ripe guavas (mind you they were not the best quality) at my favorite Asian market. Usually I'd make guava jam or guava cheese, but the amount of fruit required for those two recipes.. let's just say my budget didn't allow for it. So a fruity peppersauce came to mind.

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Classic Caribbean Beef Pelau.

Classic Caribbean Beef Pelau.

During those cold and nasty winter days in January and February I always try to add a little Caribbean sunshine in our home/kitchen in Canada, with a big pot of bubbling Pelau. A delicious one pot dish packed with ingredients and flavors of the Caribbean which immediately takes me back to my childhood on the islands. However back then it was the dish of choice (usually the Chicken version) for those days at the beach.

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The Ultimate Grilled Salmon Recipe.

The Ultimate Grilled Salmon Recipe.

As we wrap up the annual July Month of Grilling for 2017, I thought I'd share one of my favorite salmon recipes with you. While we had a lot of fresh-from-the-ocean fish and seafood on the islands when I was growing up, for some reason our salmon always came from a can (say 'tin') for some reason. Especially around Easter-time when mom would prepare a host of ground provisions, topped with stewed canned salmon. While I still use the canned stuff, I do enjoy the fresh (as can be expected since I don't live near the ocean) salmon we get here Ontario.. when I can afford such!

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Peri Peri Chicken (better than Nandos)

Peri Peri Chicken (better than Nandos)

After my birthday dinner at Nandos compliments of Indy, I came back with an urgency to give Peri Peri chicken a try. While not a "Caribbean" dish I feel it's a dish we would definitely relate to, due to our connection to Africa and Portugal. The Peri Peri chicken at Nandos was good, however I found a true 'depth' of flavor was missing and the 'promise' of heat fell short. Yes, as a son of the Caribbean I do appreciate a bit of heat. So here's my take on Peri Peri chicken.

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Ultimate Caribbean Grilled (roast) Corn Recipe.

Ultimate Caribbean Grilled (roast) Corn Recipe.

This is NOT my dad's roast (grilled) corn! If you grew up on the islands, you'll know that fire roasted corn is a big deal every corn season. However I was never a fan of the 'roast' corn our dad was obsessed with, as I found the younger (not as mature as the ones used for fire roasting) corn, boiled in salted water was my fave. Since moving to North America where we have access to 'sweet' corn early in the summer, that all changed. As I was now able to get the same sort of tender and sweet kernels I enjoyed as a kid (though the corn is fully mature) even after I roast them off.

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The Ultimate Jamaican Jerk Chicken Wings.

The Ultimate Jamaican Jerk Chicken Wings.

As we kick off another edition of our annual "July Month of Grilling", I thought I'd hit you with a recipe we first did in the oven during the early days of this website. However this time we'll try to replicate that authentic pimento wood flavor as you'd normally get at jerk joints in Jamaica. Yes, it's time for the Ultimate Jamaican Jerk Chicken Wings. The marinade and technique can also be used on larger pieces of chicken with great success. But for now let's rock some of the best chicken wings you'll ever make/serve.

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Tasty Island Style Roasted Chicken Drumsticks.

Tasty Island Style Roasted Chicken Drumsticks.

Here's a quick and simple chicken dish I usually make during the cooler months when I can use the oven without overheating the entire house. During the summer months these marinated chicken pieces also make its way onto my outdoor grill. The key with this recipe is the spiced rub we marinate the chicken with for maximum Caribbean appeal. If you decide to rock these on your outdoor grill, I'd recommend cooking them on an indirect heat or you'll risk burning the spices and you won't like the outcome.

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Haitian Influenced Epis Chicken.

Haitian Influenced Epis Chicken.

After making a fresh batch of Epis (zepis) I decided to put it to use on some boneless chicken breast I had thawing in the sink for dinner. If you've ever struggled with dry and bland chicken breast (say chicken chest in the Caribbean) you'll definitely want to give this recipe a try. Moist, tender and packed with flavors of that Haitian Epis. I'm not sure if there's an actual Epis Chicken recipe in Haiti, but I was thoroughly impressed with this one.

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