Classic Geera Pork (Spicy Cumin Pork).

The original version of this recipe, along with a Chicken rendition were shared a few years back, but with increased requests from fans on Instagram I thought I'd share a slightly different method of cooking this spicy dish we adore in Trinidad and Tobago. Geera as we've discussed in previous recipes is simply the word we use when referring to Cumin.. and to be quite honest, I'm NOT a huge fan of this spice. While this version (like the traditional way) is very spicy, you can certainly cut back on the amount of pepper you use so don't be scared off.

Classic Geera Pork (Spicy Cumin Pork). Classic Geera Pork (Spicy Cumin Pork).

Simple Oven Roasted Turkey Breast.

Since I'm not a huge fan of turkey, the past few years I've been focusing more on just the turkey breast when we do Thanksgiving or Christmas dinner. My daughters are not huge fans of the bird either but it's part of their Canadian culture, so rather than doing an entire bird and having too much leftovers to know what to do with.. we usually make a single turkey breast. After posting pics of this on Instagram, I was flooded with requests from people who are in the same situation.

Simple Oven Roasted Turkey Breast. Simple Oven Roasted Turkey Breast.

The Ultimate Plantain Frittata.

With all the requests I've been getting for more breakfast / brunch type recipes, I thought I'd share a classic Plantain Frittata with you. While not something you'd traditionally see in the Caribbean, I came up with this recipe a few years ago when I had friends visiting for the weekend. The idea behind this frittata was to include 3 things we're passionate about (ingredients) in the Caribbean... Salted Cod, Fresh Herbs and Ripe Plantains. You can be as creative as you want in your version.

The Ultimate Plantain Frittata. The Ultimate Plantain Frittata.
Frozen Caribbean Watermelon Treat.

Frozen Caribbean Watermelon Treat.

26 July 2011

When we were kids and home for the ‘August” (summer) holidays from school, I recall my mom making this frozen treat for us. Except she would use Kool Aid or any type of fruit juice we may have at the time. If memory serves me correct, I think she would even use the custard mixture […]

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Q & A With The Rhymin Chef, Philman George.

Q & A With The Rhymin Chef, Philman George.

23 July 2011

A few weeks back I mentioned to you guys that I was meeting with The Rhyming Chef for coffee and after that meeting I was excited when I announced to you guys on FaceBook that the chef agreed to answer any kitchen related questions you guys may have. This was an amazing opportunity to get […]

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Spreading The Culinary Culture Of The Caribbean – Judi-Krogh.

Spreading The Culinary Culture Of The Caribbean – Judi-Krogh.

22 July 2011

My exposure to non-traditional Caribbean food didn’t take foot until I left the shores of beautiful Trinidad and Tobago about two decades ago. Local ingredients, prepared as my grandmother and her grandmother before her would… passed onto my mom and dad (he wasn’t allowed much in the kitchen as it was just a mess waiting […]

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A Tantalizing Tamarind Sauce.

A Tantalizing Tamarind Sauce.

12 July 2011

After posting the tambran (tamarind) ball recipe a couple days ago (sweet spicy sour tambran balls) , I realize that I still had some tamarind left back so I decided to share this recipe with you guys. Originally when I told my mom I purchased some tamarind in a box at the Asian store, she […]

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Sweet Spicy Sour Tambran Balls.

Sweet Spicy Sour Tambran Balls.

06 July 2011

So you’re confused if you’re not form the Caribbean, tambran is just the local way of saying tamarind. This was a favorite of mine as a kid in primary school on the islands. Today I still search them out whenever I make a trip back home or when I go shopping at the many Asian […]

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Cuisinart Pure Indulgence Frozen Yogurt, Sorbet, and Ice Cream Maker – Gadget Of The Week.

Cuisinart Pure Indulgence Frozen Yogurt, Sorbet, and Ice Cream Maker – Gadget Of The Week.

18 June 2011

What seems like a winter that would not end, is finally giving way to some beautiful weather here in Southern Ontario. Today it’s about 32 Celsius, but with the humidity if feels more like 38 Celsius, so this usually means it’s time to break out the trusty old ice cream maker we got a couple […]

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Sancoche, Memories Of A Bush Cook.

Sancoche, Memories Of A Bush Cook.

14 June 2011

Sancoche, is one of those soups we make in the Caribbean which can be identified by various other names from island to island.  Basically is a thick soup with everything but the kitchen sink in it. Loaded with ground provisions (yam, dasheen, cassava, eddoes, sweet potato.. etc), split peas, flour dumplings, coconut milk and some […]

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Posted in PorkComments (27)

The Ultimate Jerk Pork Recipe.

The Ultimate Jerk Pork Recipe.

13 June 2011

Today we’ll induct yet another dish into the series “The Ultimate” (keyword search ‘ultimate’ in the search box – top right of this page for more recipes in the series). This time we’re doing one of those classic Jamaican dishes… Jerk Pork. The first time I made this dish was about 5 years ago when […]

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Posted in Gluten Free, PorkComments (176)

Pommecythere Amchar Talkari.

Pommecythere Amchar Talkari.

01 June 2011

You’re probably wondering what the heck is wrong with Chris,  when you read both Amchar and talkari as the heading of this recipe. I didn’t know if this would be considered amchar, talkari or curry Pommecythere considering I didn’t use any curry in cooking it. All I know is that the few times I had […]

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Posted in Bits and Bites, VegetarianComments (39)

Coconut Drops With Your Tea.

Coconut Drops With Your Tea.

22 May 2011

As kids would have to eat their cereal before heading off to school every morning in north America, we grew up (if we didn’t want actual food) drinking tea. Now here’s the thing about “tea”… basically this would mean just about any hot drink. So it could well be coffee, Milo, Ovaltine, chocolate tea, actual […]

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