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.
After posting an image of these crispy wings on Instagram a couple weeks back, the DM's we're rocking with requests for the recipe. And while this probably won't be considered a "Caribbean" recipe, I thought that it will still fit within the theme of this website. Infused with herbal flavors as we do on the islands, these wings are super simple to make and with the crispy finish.. you'll impress your family and guests. Guaranteed!
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.
29 June 2012
As our adventure on the grill continues, I thought I’d share a very creative way to do chicken lollipops. If you’re not familiar with chicken lollipops, it’s basically the way the drumette of the wing is shaped to give the appearance of our favorite kid candy, lollipops. With that in mind I decided to make a […]
21 June 2012
As we make our way through our month of grilling, I thought it was time to do some vegetarian kebabs, to satisfy the vegetarian cravings in us. These grilled Caribbean style vegetarian kebabs are sure to excite your taste buds and make a grand impression on your guests. Not only are they eye-pleasing, they […]
16 June 2012
After sharing that wonderful recipe for making your own homemade tamarind bbq sauce, I though I’d quickly show you how to put it to use on some grilled chicken. BBQ or grilling in the Caribbean usually means making your own sauce or taking the commercial stuff and personalizing it with your own herbs and […]
14 June 2012
BBQ Pig Tails is not one of the more glamorous dishes to come out of the Caribbean and to be honest the first time I saw this being grilled in Barbados a few years back, I was a bit apprehensive. Don’t get me wrong, I loved salted pig tails in soups and stewed, but I […]
12 June 2012
One of the first personalized bbq sauces I’ve ever made was this tamarind bbq sauce and in the process I learned the foundation of making good tomato based bbq sauces. I have a number of sauces I’m still to share with you as we dig deeper into this culinary tour of the Caribbean, so do […]
09 June 2012
We’re full steam ahead with our month of grilling with a Caribbean approach, so today it’s time for a Caribbean style rotisserie chicken on the grill. Imagine unveiling a few of these as your friends arrive for your BBQ this summer.. they’ll be blown away! Be prepared for your neighbors inviting themselves to your […]
07 June 2012
Today I thought I share a tasty grilled red snapper recipe with you all, as part of my month of grilling (June). This Caribbean inspired grilled red snapper will cause your taste buds to go into a state of frenzy and confusion as they’re hit with bite after bit of exciting Caribbean flavors. I […]
04 June 2012
As part of my “get ready for summer” series, I thought we’d start off with a tantalizing recipe for grilled shrimp skewers. I know many of you are shaking your head… saying “this is not a traditional” Caribbean dish, but I assure you this Caribbean twist of grilling shrimp will rock your socks off. […]
28 May 2012
Hops bread is one of those things every Trinbagonian can relate too with some level of passion. For me, it’s playing football (soccer) after school at Irving Park, San Fernando and heading over to the Chinese bakery next to the WASA office, for hops bread fresh out of the oven… after our game. Digging deep […]
17 May 2012
My first memory of mango kuchela goes way back to my childhood, when I first had kuchela flavored with mustard oil, along with dhal, rice and fry dry (small herrings or sardines fried very dry until crispy). The memory of that mustard oil clearing my sinus still haunts me and to this day.. I’m still […]