This recipe combines two of my favorite dishes into one glorious pot of comfort. After sharing the technique for roasting a breadfruit in an everyday oven, you knew I'd follow up with a recipe for putting that roasted breadfruit to use. Stewed saltfish (salted cod) is as classic as it gets when it comes to Caribbean culinary culture and in the event you cannot source breadfruit, you can use cassava, yam, sweet potato, green cooking bananas or even something as everyday as regular potatoes.
Here's one of those drinks which is guaranteed to give you a boost of energy, especially during those draining winter months we experience in Canada. I was visiting mom and dad in Toronto a while back and I saw she had brought back a ton of Turmeric from our garden in Trinidad and Tobago. She went on to mention that she makes this drink for dad and my sister (who lives close to them), so I got her to share the concoction with me. I've been making this smoothie ever since then.
With my love for peppersauce (hot sauce) I'm always challenging myself to find different flavors to compliment the scorching heat of our beloved Scotch Bonnet Peppers, to add balance, depth and a unique finish. While this peppersauce is fiery, the fruity undertones of the passion fruit makes it very tasty and bearable for those of you who are not into pure heat! My mom like many from her generation, will argue that when making a 'good' peppersauce, there's no room for fruit. However with the success I've had with the 10 + fruity pepper sauces I've shared on here, that mindset can be challenged.
26 May 2015
It's only natural that after posting the Sofrito recipe a while back, I'd have a way for you to put such a classic ingredient to use. Sofrito is basically a seasoning base made in the Spanish speaking Caribbean which is added to enhance the overall flavor of meats, stews, soups and other dishes. In this recipe I'll show you how simple it is to take something as boring as chicken breast and pan roast them on your stove-top for what I believe is the most juicy (and delicious) way to enjoy a part of the chicken notorious for being overly dry and bland.
22 May 2015
Though not necessarily a "Caribbean" thing when I was a young fella' on the islands, smoothies are making it's way across the island chain as more and more people are looking for healthy ways to start their day, especially with the abundance of fresh tropical fruits we have available to us. Back then, you'd quicker find freshly made juices and punches with the same fruits, so I must confess that I'm not a huge fan of smoothies (it just wasn't part of my diet). This mango raspberry smoothie only takes a couple minutes to make, quite refreshing and a wonderful meal in a glass.
15 May 2015
Salsa is not a "Caribbean" type dish! Really? How easily we forget the Spanish speaking Caribbean, like Dominican Republic, Cuba and Puerto Rico. I started making this take on salsa for my girls after I read the label of the pre-packaged stuff they were buying at the grocery stores. Called salsa, but lacked any real flavor and loaded with sodium and preservatives. You'll notice that I've taken the technique we use in Trinidad and Tobago for making Tomato Choka and applied it in making this salsa.. for what I believe is the best salsa you'll ever have/enjoy! Ask my daughters and their friends.
11 May 2015
This is my take on a recipe which screams St Lucia. After a full day of beautiful Caribbean sunshine and wicked heat, we ended up in a small family run restaurant in Castries St Lucia where it was recommended I try the "Green Fig Salad" (like a potato salad made green cooking bananas). What a delightful dish, one bite and I could see why St Lucians are so proud of this dish. The creamy texture, mixed in with the texture of the cooked banana and the slight herbal elements combined with the bits of salted cod was just perfect. So here's my version of Green Fig Salad!
30 April 2015
This is NOT a recipe on so many levels, but an ideal dish for when you want something light and for when it's just you you're 'cooking' for. Just about every day I get emails asking for healthy recipes and with the new 'living better' regime I follow, I thought I'd share this one with you. Our family home in the Caribbean is surrounded with many fruit and citrus trees, so I have a natural affection for both avocado and grapefruit. Maybe in the coming weeks I'll share mom's recipe for one of the most refreshing grapefruit juices you've ever had (I assure you). You can easily multiply the ingredients if you plan on making this for a group. Not only is this a super quick salad recipe, it's vegan, vegetarian and gluten free.
22 April 2015
With the busy lifestyle we tend to live and the fact that more and more students are now reaching out for recipes, I figured I'd share this sort of hack or cheat's way of doing amazing jerk chicken in the oven. Yes, traditionalists will say that you need, smoke, fire and the goodness from pimento wood to really make it "jerk" but when you don't have access to such, you improvise. In under 1 hr I'll have you eating the most juicy, flavorful and tender oven jerk chicken you've ever had. No Lie! Even your Jamaican friends will be asking you for the recipe when you serve this up at that dinner party you've been meaning to have.
20 April 2015
As we have Caribbean Green Seasoning as the base of many dishes in most of the Southern Caribbean, in the Spanish speaking Caribbean you'll find Sofrito. An aromatic blend of herbs, garlic and seasoning peppers. A few years back while in old San Juan (Puerto Rico) I had a delightful rice dish at a small roadside vendor and she told me that the secret was all in the sofrito she started with. You will definitely find variations in the way sofrito is made as you make your way through Cuba, Puerto Rico and Dominican Republic, as everyone tend to have their own specific recipe. This recipe I'm about to share is as basic as sofrito comes and a great starting point.
11 April 2015
Our mom is an expert at making Caribbean style stewed red beans and I'm still to find someone who can match the way she balances flavor, tenderness and the perfect consistency to the gravy. A recipe which calls for soaking dried beans and slowly cooking then for a relatively long time. Time is something we never seem to have much of lately, so I've come up with a recipe which will cut the cooking time tremendously and give you the same sort of feel-good vibe as if you were eating traditional Caribbean stewed beans - stuff your mom or grandma would make for you.
03 April 2015
We always seemed to have had Papaya (say paw paw or paw poi in Trinidad and Tobago) trees in our yard as kids growing up on the islands, so this punch (or call it a smoothie) as well as ice cream was always in the fridge. I still recall getting in trouble with my dad for cutting the leaves (with long stems) off the tree as we would make a sort of cave-man flute or whistle with it. In the process of breaking the leaves off, my brother and I would knock the baby Papaya off the tree and the odd time we would even knock off the more mature fruits.. yea, we didn't care as all we wanted were the stems/leaves.
30 March 2015
Kuchela is one of those spicy condiments traditionally made with green mangoes and a must-have topping for 'doubles', saheena and pholourie (street food in Trinidad and Tobago). Being that I call Canada home and green mango is not something I can go in my back yard and pick off the trees as I did for my mom when I was a young fella on the islands, Granny Smith apples are my new choice. Though sweet, the slight tartness and sturdy texture of these green apples makes an ideal kuchela when you can't source mangoes.