Simple Heirloom Tomato Salad.

Even as a child on the islands (I was told) I had an affection for tomatoes. While most of the stuff we get in the grocery stores today lack any sweetness or flavor, and even something as basic as the scent we associate with tomatoes, when I come across Heirloom tomatoes.. they come home with me. You won't find any two looking the same, their shape will be somewhat weird (at times) and they may not be that uniform red color you've been programmed to associate with ripe tomatoes. My favorite way to enjoy such beauties.. raw a salad!

Simple Heirloom Tomato Salad. Simple Heirloom Tomato Salad.

How To Cook Curry Pigeon Peas (from frozen).

As a kid growing up on the islands you never really understand/appreciate what you have, especially when it comes to our local produce. I remember giving mom a difficult time during 'peas season' (usually from Dec to mid-June), as it would make it's way on the dinner table too often for my liking. We had a kitchen garden so many of the meals prepared came directly from that small plot of land behind our home. Today I'm stuck using the stuff from the can and the occasional time I can find it in the frozen section of the supermarket. Being based in Canada, the options are slim.. rare is the time you'd get fresh pigeon peas.

How To Cook Curry Pigeon Peas (from frozen). How To Cook Curry Pigeon Peas (from frozen).

Classic Caribbean Beef Pelau.

During those cold and nasty winter days in January and February I always try to add a little Caribbean sunshine in our home/kitchen in Canada, with a big pot of bubbling Pelau. A delicious one pot dish packed with ingredients and flavors of the Caribbean which immediately takes me back to my childhood on the islands. However back then it was the dish of choice (usually the Chicken version) for those days at the beach.

Classic Caribbean Beef Pelau. Classic Caribbean Beef Pelau.

How to peel yams (Caribbean ground provision)

12 June 2009

You need to a flashplayer enabled browser to view this YouTube video

Read the full recipe…

Posted in VideosComments (0)

Were we making ceviche all along?

Were we making ceviche all along?

04 June 2009

I think I was about 9 years old the very first time I had the opportunity to sample one of the Friday night rituals in Marabella. A small town, known for it’s vibrant weekend market and the hub for oil workers after work on a Friday evening. That ritual being “oyster cocktails”. A spicy drink […]

Read the full recipe…

Posted in Drinks, Fish, Salads, VegetarianComments (45)

Swiss chard with an inkling of salted cod and garlic.

Swiss chard with an inkling of salted cod and garlic.

01 June 2009

There are so many things I’d never touch even with a 10ft pole as a child, but I find myself having cravings for the very same things as I grew older. Fish, Fried Ochro, Pumpkin, Water Cress and any of the more stronger tasting greens like Chorai. But I’ve always been a huge fan of […]

Read the full recipe…

Posted in Fish, VegetarianComments (53)

Succulent herb and lemon roasted chicken.

Succulent herb and lemon roasted chicken.

26 May 2009

Though roasting is usually reserved for the oven, this one can also be prepared on the BBQ. Providing you know how to control the heat on your grill. I’m still to test it on the rotisserie gizmo I have for our grill, but I’m sure it’ll be just as delicious. I’ll probably get the neighbors […]

Read the full recipe…

Posted in ChickenComments (36)

An uncomplicated salad with some “bite”.

An uncomplicated salad with some “bite”.

22 May 2009

Do you ever wonder how things get their name? I remember my mom had a kitchen garden at the back of our house, where she’d grow things that usually ended up on our plate..  Things like herbs, peppers, tomato, eggplant, ground provisions etc. One of the peppers she grew was called “bird” pepper, which is […]

Read the full recipe…

Posted in Salads, VegetarianComments (38)

A piquant green mango chutney.

A piquant green mango chutney.

17 May 2009

As with any trip to Trinidad and Tobago, breakfast means sourcing out the best doubles in Port Of Spain as I usually arrive with a severe craving. I came to learn that the doubles vendors are not only judged on the size, texture and taste of the doubles itself, but what makes a doubles considered […]

Read the full recipe…

Posted in VegetarianComments (51)

Salted pig tails as comfort food?

Salted pig tails as comfort food?

14 May 2009

I think I mentioned in a previous post that one of the most comforting things about growing up on the islands was the amazing thick and rich soups we enjoyed just about every Saturday. Pig tails, salt beef, chicken, beef, vegetarian, salted cod or the 2nd most favorite of mine… fish broth with tons of […]

Read the full recipe…

Posted in PorkComments (64)

Fiery creamy coconut curry shrimp.

Fiery creamy coconut curry shrimp.

11 May 2009

You’re probably thinking… “but Chris, you’ve already posted a curry shrimp recipe” . But I assure you that one bite and you’ll experience how different this one is. Spicy, creamy and well balanced with coconut milk. I’m not a huge fan of coconut in my curry dishes as you find in most Asian dishes, as […]

Read the full recipe…

Posted in Fish, VegetarianComments (53)

It’s “thyme” you enjoyed stewed beef with a rich gravy.

It’s “thyme” you enjoyed stewed beef with a rich gravy.

10 May 2009

What do you make that’s considered “comfort food” by your family? For me growing up it was a nice pig tail soup for Saturday lunch, thick with dumplings, ground provisions and split peas. I think our girls would say “beef with sauce (their way of saying gravy) and mashed potatoes” if I were to ask […]

Read the full recipe…

Posted in BeefComments (70)

The lazy man’s jerk pork recipe.

The lazy man’s jerk pork recipe.

05 May 2009

This recipe can be adopted for just about any of your favorite meats. Including, fish, beef, chicken and shrimp. I’ve never tested it on lamb, since I just can’t stand the flavor of lamb on the grill, as well as the tough texture. I was never a big lover of jerk in the past, but […]

Read the full recipe…

Posted in PorkComments (32)

Page 53 of 56« First...102030...5152535455...Last »
logo