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.
"Chris we want ah Jerk Turkey recipe.. tired of boring oven roasted turkey" That was the DM I received on Twitter a couple weeks back.. even before I was thinking about doing this Christmas Special. I'm not a huge fan of turkey as I find the meat boring, especially when you think about the cost of it and the time it takes to get good results. My goal with this recipe is to show you how simple it is to make a tasty jerk oven roasted turkey, using a 'cheap' turkey and in much less time than the traditional method used for roasting turkey.
Before I get to the recipe I'd like to mention that in the Southern Caribbean what we 'call' Saffron (or sorfran) is really turmeric and NOT Saffron. Saffron is a spice derived from the flower of Crocus sativus, commonly known as the "saffron crocus". As we continue with the 5 days of Christmas recipes, chef Marc is joining us to share his take on this tasty vegan Sorfran rice (Turmeric Rice Pilaf) A lovely one-pot dish which is packed with layers of flavor, is gluten free and something you'll be proud to have on your holiday dinner table.
19 March 2016
With all the requests I usually get this time of the year (Good Friday) for fish recipes, I thought I'd share one of my favorite recipes using fillets of Red Snapper. In my youth days on the islands it was ALWAYS fish on Good Friday (Catholic home) and though mom and dad never went to church they felt it necessary to stick with tradition. Usually it was fried, stewed or curry fish, served with ground provisions (Yam, Dasheen. Eddoes, Cassava and/or green bananas), a salad of some sort and I still recall dad drizzling olive oil (sweet-oil as he would call it) over the boiled ground provisions.
11 March 2016
With a variety of banana and plantain trees in our kitchen garden at the back of our home, we grew up with a natural affection for boiled and/or fried plantains. Sunday lunch was all about the sides of boiled plantains to give the entire meal a sort of rounded appeal, with the natural sweetness of the plantain. It's funny how I still crave plantains from time to time (would explain why I'm always experimenting with different recipes), but I've not had a ripe banana in about 20 years.
02 March 2016
Take us away from the Caribbean, but you CANNOT take the "Caribbean" from US! Soup and Saturday is like the blue shirt and khaki shorts uniform you'd see next generation island boys smartly dressed in as they make their way to school. You expect to see it, without question. In my time on the islands anyway! We love making a massive (no matter how hard you try, the pot never seems big enough) pot of soup, rich and thick with wonderful flavors and textures. Guaranteed to be found on a Saturday bubbling away in homes across the region.
23 February 2016
Shrimp Wontons or Wantons is one of those snacks I grew up eating at the many Chinese restaurants and food trucks in San Fernando Trinidad as a young fella. Fresh from the fryer and dipped in a basic sauce of soy sauce and pepeprsauce, it was the ideal thing to eat after dad, my younger brother and I would go watch Kung Fu movies on a Saturday afternoon. It was usually the appetizer for an amazing full-on Chinese meal, as you could ONLY get in Trinidad and Tobago. Ask any Trinbagonian and they will swear that 'our' Chinee (Chinese) food is unlike any you'd find elsewhere.
16 February 2016
Doh try that! I can hear my Caribbean people screaming "that is not we kinda soup"! As we've discussed in the past, soups on the islands are tick, heavy and generally full of body (like what most non-Caribbean consider to be hearty stews). But let me assume you that this soup is quite filling and very comforting. You'll notice that the ingredients are what we use daily throughout the Caribbean and yuh know we love ah coconut milk! Tip: If you roast the vegetables on a grill or open fire, you'll get a lovely overall flavor.
09 February 2016
A while back I did a more traditional recipe of this "fried" channa (chickpeas), except it was not fried but done in the oven for a more healthy twist. And I know many of you who are familiar with this crunchy snack will certainly find it strange that I'm topping it with grated Parmesan, but I assure you that the addition of the cheese compliments the overall flavor of it. During my primary school days this was sold by street vendors outside the school compound in paper cone shaped parcels and one of the 'choice' snacks for me at recess and lunch.
02 February 2016
Though we don't have a traditional 'dip' culture when it comes to food, that's quickly changing as we start experimenting with local ingredients, flavors and influenced by cuisines from distant shores. With the Super Bowl just days away, this Jerk Chicken Dip is one of the most requested recipes since I announced I'll be doing a Super Bowl Series (see Coconut Chicken Tenders and Chicken Chili - other recipes in the series).
28 January 2016
One of the most popular recipes I've shared to date is a version of the chicken strips mom would make for us as kids, but I was asked recently via FaceBook if there was a gluten free version I had, that I'd be willing to share. With the Super Bowl just days away, I though it would be a great time to share this recipe as it's a great party food idea. This coconut chicken tenders recipe is not only gluten free, super simple to make and quite tasty, it works well for people who are not fans of shrimp (similar to coconut shrimp).
27 January 2016
I may have mentioned before that while growing up on the islands mom never made any sort of curry dishes with pork, so I credit my aunt Victoria (I speak about her in my book) for passing the basics of this recipe on to me, when I lived with her during my early years in Canada. Her version included a bit more cooking (I like my beans with a slight crunch) and a little heavier on the curry, so this version of curry pork with green beans is personalized to my liking.
18 January 2016
Here's another one of those spicy condiments I grew up enjoying with many of the street food sold outside the gates of my secondary school in San Fernando, Trinidad at recess and lunch time. Usually used a a dipping sauce for Pholourie and Saheena... and as a topping for doubles and aloo pies. But I think we most enjoyed it on it's own as a thick savory sauce when our taste buds craved something exciting (especially when we didn't have enough money for the pholourie). You'll find that I did stray a bit from the traditional type recipes, however you'll enjoy the subtle complex flavors.