Tag Archive | "caribbean christmas recipes"

Caribbean Christmas Ham.

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Caribbean Christmas Ham.


Christmas ham is a must in just about every pork eating home in the Caribbean. There are many who choose not to dine in the swine, but I refuse to be prejudice against this wonderful meat, so you know I had to share this wicked recipe. I fondly recall the ham sandwiches our mom would have ready for us at breakfast on Christmas morning as she had other delectable goodies going in the oven and stove. Speaking about ham, don’t forget to check out the chow chow recipe I shared a few days back.

 You’ll Need…

Ham (smoked/bone in) * about 8lbs
5 sprigs thyme
8 cloves
2 scallions
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Glaze…

1 cup pineapple juice
1 table spoon grated ginger
1 tablespoon orange marmalade
1/2 cup brown sugar (golden)
2 table spoon honey
pinch of cinnamon

Dressing the ham when glazing…

5-8 slices of pineapple
10-15 cloves
tooth picks for securing the pineapple slices

Note: If using a shoulder ham with a fat cap on the top, be sure to place that side up when roasting. As the fat melt it will keep the ham nice and juicy.

If your ham is encased in a cloth mesh be sure to leave it on at this point, but you’ll have to remove it before get it in the oven. Give the ham a rinse (btw I used a smoked leg), then place it in a deep pot. Cover with water, add the scallions, cloves and fresh thyme. Bring to a boil, then reduce to a gentle boil and cook for about 30 minutes. This will help remove some of the smoky impurities and infuse it with the herbal notes.

Drain and get ready to finish cooking in the oven. Set your oven to 350F and you’ll be using the lower rack. Remove the cloth mesh if your ham is covered in one, then wrap the entire ham in tin foil and place in a roasting tray. On average you’ll need to cook for 20 minutes per pound.

* Please use a roasting pan with a rack, so you can add a couple cups of water to the pan without the ham sitting directly in it. If you find that the water dries out before it’s fully cooked, do add a cup or 2 more. This will help keep the ham moist.

As we wait for the ham to roast evenly, lets prepare the glaze. In a sauce pan add all the ingredients mentioned above, bring it to a boil then simmer for about 5 minutes. Remember to whisk it so the sugar melts and everything is blended.

When you ham is fully cooked (use the 20 minutes per pound guide), it’s time to dress it up and start the glazing process. Trim off the skin and most of the fat (a little good), then stick in the cloves in a pattern evenly. Attach slices of the pineapple with the toothpicks and hit it a good dose of the glaze (I used a brush). Then place back in the oven for 10 minutes.

Repeat the glaze a couple more times.. brush and place in the oven for 10 minutes. You will start getting a lovely shiny finish on the ham, the slices of pineapple will start getting lovely caramelized edges and the entire kitchen will have a lovely aroma. Remember to brush on the glaze evenly. For additional color I turned on my broiler (about 450 – 500 F)  and allowed the ham to sit in there for about 5 minutes. Be sure to keep an eye on it as the high heat can burn it very fast.

* You’re free to add as many layers of glaze as you like. For me.. 3 layers was enough.

Allow the ham to rest (cover in tin foil) before slicing. I assure you this will be the best ham you’ve ever had or serve… don’t be surprised if your kids start giving you unexpected hugs and your “special” someone may even get frisky.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

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Pastelles A Caribbean Christmas Tradition.

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Pastelles A Caribbean Christmas Tradition.


Growing up on the islands pastelles were not on our hit-list for Christmas, as it wasn’t something made by our mom or dad. I do recall the lady who lived a couple houses across from us had a part time job around the holiday season where she assisted in making pastelles by the hundreds and that’s pretty much all I knew about this tasty Christmas treat. Made from beef, pork or chicken, I do crave pastelles in my adult days and it seems that by the number of requests I get every year for this recipe, it’s a must-have in many homes in Trinidad and Tobago. Very similar to recipes made in Venezuela and Latin America, our pastelle is a true refection of the diverse culture we proudly claim in Trinbago. As there are many variations today and one could even find vegetarian editions being made by suppliers.

One of the problems I encounter as a cook/chef outside the islands, is sourcing the right ingredients. So in the recipe below you’ll see that I encountered a problem with the corn meal, but with some creativity I was able to correct and tweak things.  I do hope you appreciate the creativity.

You’ll Need…

For the filling

1.5 lb mixed ground meat (pork | beef | veal)
2 onions, chopped
2 scallions
2 tablespoon thyme
1/2 habanero or scotch bonnet pepper
2 pimento peppers
2 cloves garlic
1 tsp black pepper
1 teaspoon salt
¼ cup ketchup
1 tsp Worcester sauce
3 tbsp capers (optional)
2 tbsp olives, chopped
½ cup raisins (I didn’t have any so I had to do without this time)

For the cornmeal outer layer.

2 cups cornmeal (I see my note below)
3 cups lukewarm water
4 tbsp cooking oil
1 ¼ tsp salt

Banana leaves for wrapping and about 2 tablespoon veg oil for brushing the leaves.

Note 1. I like the rounded flavor and texture of using the mixed grounded meats I mentioned in the ingredients list. The traditional way is to use beef or pork and maybe chicken and it’s not common to mix the meats. Most people stick to one type of meat.
Note 2. I was lucky to find banana leaves in the freezer section at the Asian supermarket. If you can’t source banana leaves, feel free to use aluminum foil to wrap them in. You may also want to check with Latin grocery stores for the banana leaves as I know they use it in many of their recipes.
Note 3. In 95% of the recipes you’ll see online and in cookbooks you’ll notice that they call for corn meal, I strongly believe they mean to say corn flour as I was told on the Facebook fan page.

The first thing we’ll do is to prepare the filling since we must allow it to cool before we can proceed with actually making the pastelles.  In a large sauce pan (no oil needed) add the ground meats and proceed to brown on a medium heat. Please use a wooden spoon (I find this works best) to continuously break up the meat as it cooks. We don’t want any large lumps.

As the meat cooks, lets prepare the other ingredients for adding to the filling mix. Chop the onion, garlic, peppers and scallion…  give the olives and capers a rough chop as well.

 The ground meat should be fully cooked by now. I used lean ground meats so there’s residual fat in the pan. If you find that you have oil at the bottom of the pan, try to spoon it out. Now add the diced onion, garlic, peppers and scallion to the pan and on a low/med heat allow to cook until soft (about 3-4 minutes). Next up, add the capers and olives give it a good stir. Finally add the black pepper, ketchup, Worcester sauce and salt. If you have raisins, add them now as well. Allow this to cook for a couple minutes, then turn off the stove and allow to cool.

As the filling cools, lets work on the outer layer. Here’s where I ran into problems as the brand and texture of the corn meal I used wasn’t working for me. It was suggested by the group on Facebook, that I should use a brand called Promasa cornmeal flour.. next rongs I guess. Basically all you’re doing is in a large bowl, mix the water, corn meal flour, oil and salt to make a dough. After trying that I realize that the water and meal I was using was not binding. So I quickly placed it in a pot and on a low heat cooked it for a few minutes. But you must continuously stir.. that is if your corn meal gives problem as mine did. If you have the right corn foul as I suggested there’s no need for cooking as I did.

 

So after my issues with the dough.. I moved on. Make 12 equal balls with the dough, but as you make them.. be sure to cover with plastic wrap pr a damp tea towel or they will dry up.

Let’s prepare the green banana leaves for wrapping these packets of heaven. If you’re using fresh cut leaves you’ll have to pass them over an open flame to make them easier to work with. If not, they will not fold and will burst/crack on you. Since I was using frozen leaves which I found at the Asian store (also check Latin groceries as well) I didn’t have to pass them over any flame (make sure they’re thawed though). Cut them into 8 to 10 inch squares, wipe with a wet towel to clean off any residue and get ready to assemble.

I had a small bowl with vegetable oil and a brush handy. Brush some oil in the middle of each leaf, then place a ball of dough and worked it till I got a fairly large circle (make sure you have even thickness). If you have a tortilla press, it will make this step very easy for you. Now grab a heaping tablespoon (or more) of the cooled filling and place in the center. Using the sides of the leaf, fold until you get a small package (see video below). Now tie with some string and repeat for the rest of them.

You’ll find that some people choose to boil these, but I much prefer to have them steamed. Since I don’t own a steamer, I made one with what I already have. In a large pan, I put about 1-2 cups of water, brought that up to a boil, then placed a wire strainer on top (do not have the water touch the pastelles). I then I placed the uncooked pastelles on top, made sure the heat was set so I had a gentle simmer (to create steam) and I placed the laid of the pan over it to trap that steam. In the video below you’ll see what I mean. Steam for about 20-25 minutes and they should be fully cooked.

Well, after 20 minutes I was enjoying my pastelles with some good pepper sauce. If I find the time before Christmas, I’ll try to share a chow chow recipe with you all. That’s one of the main condiments to go with the foods we enjoy around the holidays.

Before you go I invite you to leave me your comments below.. even if it just to say hello. It’s always appreciated. And don’t forget to join us on facebook and do check out the cooking videos.

Posted in Beef, PorkComments (61)



 

 
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