Category Archive | “Pork”

Traditional Caribbean Salted Pigtail Pelau.

Traditional Caribbean Salted Pigtail Pelau.

While salted pigtails may not sound appealing to many people, it's a key ingredient in many dishes we would consider 'comfort food' in the Caribbean. Only recently are we seeing prominent chefs and restaurants trying to find ways to use the entire animal after it's butchered. Normal thing in the Caribbean. If pork (especially pig tails) is not your thing, I've got versions of Pelau using chicken, beef and we've even played with a vegan option as well. Check the Recipe Index for those recipes.

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Salted Pigtail Callaloo Recipe.

Salted Pigtail Callaloo Recipe.

While I've shared several versions of Callaloo, the classic soup-like dish prepared in the Southern Caribbean, this is one of those versions mom would make when she didn't have access to fresh ocean crab. I still remember mom would have to hide the fact that there were piece of salted pig tails in the Callaloo or my sisters wouldn't ever touch it.. but my brother, dad and I were quite excited to get those tender pieces of pork on our plate on a Sunday.

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Spam For Breakfast – Caribbean Style Spam Recipe.

Spam For Breakfast – Caribbean Style Spam Recipe.

NO! I never had Spam while living in the Caribbean as mom wasn't big on feeding us canned stuff (corned beef, salmon and sardines were the exceptions) and to be completely honest, this was the first time I would be including Spam in a recipe. Further, I didn't even know what to expect as I opened the can of Spam. Totally unknown territory for me, but the plan was to include this interesting canned meat in our morning breakfast alongside eggs, slices of avocado and toasted coconut bread.

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How To Make Haitian Griot.

How To Make Haitian Griot.

While this is my take on the iconic Haitian Griot, it's heavily influenced by the way my friend's mom would make it when I'd find excuses to stay to play Super Mario at their apartment. Pieces of pork (usually a cheap cut with marbling of fat) seasoned with herbs, braised until tender and finally fried until golden and crisp. Back in those days playing Nintendo and patiently waiting for his mom to ask if I'd stay for dinner, my mind was never far from the Pikliz (Picklese) which automatically made it's way on the table.

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Caribbean Stewed Pork Ribs.

Caribbean Stewed Pork Ribs.

We've grilled them, done a sort of "oven BBQ" during the winter and this coming summer I plan on doing a classic smoked/jerk over a charcoal fire, but for now I'd like to share yet another way to do pork ribs. You're free to use the short ribs type you get at the Asian markets (ones sold for making dry garlic ribs), baby-back or your regular rack of pork ribs for this recipe. Using the classic Caribbean technique of 'stewing' to start, then we'll slowly braise these ribs until they tender and packed with rich Caribbean flavor.

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Quick Ham And Turkey Fried Rice.

Quick Ham And Turkey Fried Rice.

A few days after Christmas 2016 I was joined by my good friend Marc, who you would have been introduced to some time ago. Marc (Chef Marc) is a fellow Trinbagonian who's been knocking out the recipes and food-travel videos on his YouTube Channel "Chef Marc". This time Marc will be putting the leftover ham and turkey from the Christmas holidays for (one of) his signature fried rice. Using ingredients we already had in the fridge, Marc blazed through this recipe in a few minutes.

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Caribbean Sorrel Glazed Ham.

Caribbean Sorrel Glazed Ham.

After posting this recipe on FaceBook someone commented "Sorrel only make for drinking" and while when I was a kid on the islands I would have agreed, seeing what creative cooks/chefs are now doing with sorrel, I know better. I've had sorrel cake, cheese cake, relish, ice cream, pudding.. even a sangria or two, just to name a few of the exciting ways sorrel is being put to use. Since sorrel plays such a huge role in the culinary Christmas landscape in the Caribbean, I though I'd rock a sorrel glazed ham this year.

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Stewed Black Eye Peas With Leftover Ham Bone.

Stewed Black Eye Peas With Leftover Ham Bone.

If you're looking for a bit of luck in the new year while enjoying a delightful dish, I got you. It's said that by cooking/enjoying black eye peas on the first day of the new year, brings a wealth of good luck the entire year. So I thought I'd put my leftover ham bone to use and share the recipe with you. Typically I'd do a traditional Caribbean soup with my ham bone, but I thought it would be an excellent way to add additional flavor to the somewhat bland black eye peas. Did you know that black eye peas is really a bean?

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Tasty Jerk Pork In The Oven.

Tasty Jerk Pork In The Oven.

As many of you may know, I'm obsessed with cooking on an outdoor fire/grill/BBQ, so during the winter months I'm always looking for ways to recreate those same flavors indoors. YES I do brave the harsh Canadian winters and make use of my propane grill in the garage, but when temps hit below -40 C (with the windchill), iman not going outside. This recipe is a sort of tribute to Canada and the flavors of fall, while still delivering a unique Jamaican Jerk element.

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Caribbean Red Peas Soup.

Caribbean Red Peas Soup.

Here's another one of those classic soups you'll find being made on a Saturday throughout the Caribbean, with each household putting their own personal twist on things. While it's loving known as Red Peas Soup, the key ingredient in most cases is usually red beans (Kidney Beans). And though in this recipe I didn't use any ground provisions (I explain more in the demo video) it's also customary to add stewing beef and/or smoked meats as well. I went pretty basic to keep it simple for you to duplicate, while giving you maximum flavor and heartiness.

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