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 for 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.
15 May 2012
Banana bread pudding is one of those things I don’t recall being made in our home growing up as the dessert of choice was always cake. My mom is a serious baker when it comes to cakes… but traditional stuff and not those fancy ones you see in the cookbooks and on the Food Network. […]
11 May 2012
Here’s another dish where the main flavor is heavily influenced by leftovers (food is never wasted in the Caribbean?). There are many variations of this eggplant recipe, but this time we’ll be using left over stewed pork to add another level of flavor and make it more exciting for our taste buds. Hot sada roti […]
10 May 2012
Ever ask yourself what’s our love affair with pepper sauce? What is about Caribbean people and the heat we’re always seeking? I’m sure not everyone from the Caribbean is into the hot stuff, but a good majority of us are and we’re influencing so many thousands of people across the globe with the recipes we […]
08 May 2012
Cucumber chutney is one of those spicy condiments which may well be native to Trinidad and Tobago, especially when it comes to the street food called ‘doubles’. A truly good doubles will always be topped with cumber chutney or depending on the season.. green mango chutney. The sour or tart base, spiced with the shando […]
02 May 2012
After posting the pics of bbq chicken I made in the oven on the Facebook Fan Page a couple weeks back.. you won’t believe the number of emails and phone calls I got asking for the recipe (there were eve some smoke signals originating from Detroit way asking for the recipe). Though not a recipe […]
28 April 2012
Fry bodi is yet another dish I only grew to appreciate as I got older and if I’m being completely honest, I must mention that it’s one of those dishes I can’t replicate as good as our mom’s. How come we can do a dish “exactly” as our mom and never be able to replicate […]
20 April 2012
At no time was shrimp bisque ever cooked in our home when we were growing up. That would not be considered a traditional soup and to be quite honest.. it was too fancy and ‘light” compared to the thick hearty soups our mom would make! However with the changing landscape of Caribbean cuisine, it’s quite […]
18 April 2012
As I’ve mentioned in previous posts, the cuisine of the Caribbean is heavily influenced by the many cultures and people which make up the melting pot the Caribbean is. This chicken lo mein is something I remember purchasing from food trucks in San Fernando (next to the train engine) after school. Back then the menu […]
16 April 2012
A significant part of Caribbean cuisine must be the many hot sauces or pepper sauce as it’s commonly known throughout the islands and our appreciation for such sauces. Not only will you find different variations of these explosive sauces from island to island… in just about every home you’ll find a unique recipe as well. […]
14 April 2012
Dhal is one of those thick soup-like dishes we make in the Caribbean, especially those islands where there’s an East Indian influence. Basically split peas soup, enhanced with turmeric and in some cases… salted meats, as we’ll be using today. Very similar to the traditional dhal recipe and the lentil peas mixed dhal recipe I […]