Chris De La Rosa, Author at CaribbeanPot.com

Chow! That spicy sort of pickle we enjoy in the Southern Caribbean. Traditionally made with green mango (not ripe), but days when mango is not in season, you’ll get it made with a variety of local tropical fruits (and imported – like apples, pears, plums.. and even peaches) and in desperate times, cucumber is employed into service. Such is our love for chow. While I did share a smoked apple-wood pineapple chow with you a few moons back, today I give you my version of the Ultimate Pineapple Chow.

You’ll Need…

1 Large Pineapple (peel, cored, cubed)
1 teaspoon sea salt
1 jalapeno pepper (sliced thin)
2 scotch bonnet peppers (sliced thin)
3 large cloves garlic (crushed)
2 tablespoon cilantro (chopped fine)
2 oranges (juice)
3-5 clementines (juice)
2 limes (juice)
1 small red onion (sliced thin)

Note! Chow is supposed to be AS SPICY as you can handle, so I included the seeds of the peppers. Leave them out and cut back on the Scotch Bonnet if you want it milder. Additionally, you can use Habanero peppers if you can’t source the Scotch Bonnet. Please don’t use jalapeno from the can – fresh is the BEST in this case.

Peel, core and dice the pineapple into 1 inch pieces (bite size). Give it a rinse under cool water an drain.

Place the now diced pineapple into a large bowl, where we’ll assemble everything.

Important to slice the peppers, onions etc very thin so the salt and acid in the citrus juices pickle them and you get a lovely crunch.

Now add the salt, garlic, red onion and then the citrus juices – lime, orange and clementine. By adding the juice now (over the sliced onion), it will take away some of the raw pungency of the onion.. plus help to distribute the salt evenly.

Add the scotch bonnet, jalapeno (yes, lil different but awesome flavor) and cilantro. Remember if you can get Shado Beni, use that as it’s a better favor and more traditional to chow.

Give the entire thing a good mix, then into the fridge and allow it to marinate and soak in all the citrus, garlic and peppers… but you can be greedy and eat it immediately.

If you find that you need a bit more liquid, add a 1/4 cup of water if you want, but you’ll have to adjust the salt.

I like storing mine in glass jars in the fridge, so when I need a quick spicy / juicy snack, it’s sitting there waiting to be devoured. Gotta love the presentation too. Do shake it up a bit so the pineapple bruise and you get that juice added to the overall flavor of the chow. BTW, that same juice is GOLDEN – so TASTY! Yea.. makes a killer Caesar (or Blood Mary) too.

Have you tried my Grapes Chow yet?

Meat & Poultry

Comforting Oxtail Stew.

June 10, 2020June 9, 2020Leave a Comment

Yea… another recipe you won’t traditionally find in the Caribbean, but with my luv for oxtails, you know I have several recipes in my arsenal (and willing to share). So I dedicate this recipe to my friends who appreciate oxtails, but more importantly… delicious and comforting one-pot meals.

You’ll Need…

3-4 lbs oxtails (cut 1 1 1/2 inch)
3 tablespoons olive oil
2 tablespoon all-purpose flour
2 stalks celery (chopped)
2 scallions (chopped)
6 cloves garlic (smashed)
8 sprigs thyme (divided)
2 tablespoon tomato paste
1/2 teaspoon black pepper
2 bay leaves
2 allspice berries
1/3 cup Port (sweet, red, fortified wine from Portugal)
4 turnips (cubed)
3 medium red onion
2 carrots (sliced)
2 parsnips (cubed)
15-20 button mushrooms
1 lb baby potato
2 cups cubed pumpkin
3/4 tablespoon salt
8-10 cups beef stock
1 teaspoon Worcestershire sauce
top with chopped parsley

Important! Try to get your butcher to cut (band saw) the oxtails for you as the bones are very tough. I’d also recommend trimming off as much fat as you can from it and discard. Feel free to wash the pieces of oxtails with cool water and the juice of a lime or lemon, then pat dry with paper towels
before dusting in flour.

In a big (deep) heavy pot (one that’s oven proof) add the oil on a medium flame, dust the oxtail pieces in flour and into the pot to brown. Please do it in batches as if they’re too close together it will cause steam and the oxtail will release it’s liquid and star boiling. Note – as the meat shrinks as it brown, it will not make proper contact with the hot oil, so browning at that point can be challenging. 3-4 minutes per side, then set aside in a bowl.

In the same pot (oxtails now removed) on a low flame, add the celery, scallions, garlic, thyme (1/2) for 3 minutes. Add another tablespoon of oil if necessary.

Add the tomato paste and stir well to coat the bottom of the pot and develop it’s natural sugars. Go in with the black pepper and continue cooking on low for 2-3 minutes.

Add the bay leaves along with the pimento berries (allspice) and de-galze with the Port (use red wine if you wish).. scrape the bottom of the pot and bring to a boil.

2-3 minutes later it’s time to add the browned oxtails and any accumulated juices. Stir well and crank up the heat to med/high. Coat the oxtail pieces with all that goodness. Preheat the oven to 350 F

Now it’s time for the ‘body’ of the stew so toss in the potatoes, carrots, onions, parsnips, turnip, sweet potato and pumpkin (please cubed them LARGE as we will cook in the oven for a long time and we want to maintain some texture when it’s done).

For more flavor, add the salt, beef stock, remaining thyme and Worcestershire sauce. For a little sweetness, you can add a teaspoon of brown sugar (not mentioned in the ingredient list).

Bring to a boil (on the stove top), put the lid on, then onto the middle rack of the oven.

2 1.2 hours later and the oxtails were fully cooked and tender, BUT be mindful that depending on the age of your oxtail (animal when it was butchered), it can be TOUGH and may require another 30 – 60 minutes of cooking. So this is where you test it, adjust the salt to your liking and thicken (cook with the lid off) if necessary.

I think I stirred it 2 times during the time in the oven and yes, you can add some heat with some dried pepper flakes or Caribbean Sunshine (Scotch Bonnet) if you want a little kick.

Top with the parsley and enjoy! A delicious one-pot dish that’s comforting and filling.

Outstanding Cook Up Rice (#Ital #Vegan #Glutenfree)

May 28, 2025June 8, 20203 Comments

Cook-up or cook-up rice is one of those classic one-pot Caribbean meals mom would usually do on a Saturday (when she didn’t do a soup). However Mom’s usually came loaded with chicken, beef or salted meats, but in this version I like skipping the meat .. without sacrificing flavors for and iconic meal. Served HOT!

You’ll Need…

1 medium onion (diced)
4 cloves garlic (smashed)
4 sprigs thyme
1-2 tablespoon olive oil
1/2 teaspoon black pepper
2 scallions (chopped)
1/4 scotch bonnet pepper (diced)
1 carrot (cut into 1/2 cm wheels)
3/4 cup red beans (from a can – rinsed)
1 teaspoon turmeric
10 okra (1/2 inch chop)
1 large sweet potato (cubed)
1 1/2 cups squash (or pumpkin \ cubed)
2 cups long grain par-boiled brown rice
2 cups spinach
1 1/2 cups coconut milk
2 1/2 cups veg stock
1 teaspoon salt (adjust)
2 tablespoon parsley (chopped)

Important! If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the veg stock you use.

Heat oil in a deep/wide pan on a medium flame, then add the onion, garlic, thyme, scallions and black pepper. Turn the heat down to low and cook for about 3 minutes.

Add the scotch bonnet pepper (no seeds unless you want it spicy) and carrot, stir well, then add the beans and cook on low for another 2-3 minutes.

Add the turmeric, turn the heat to medium and add okra, stir. In now goes the sweet potato and squash (pumpkin will work too). At every point (when we add ingredients to the pot) stir well.

Go in with the washed rice and mix. Fold in the spinach along with the coconut milk and vegetable stock. Scrape the bottom of the pot as there will be some caramelization (flavors) develop at the bottom of the pot. Add the salt and bring to a boil.

As far as ‘washing” the rice is concerned.. this is to remove extra starch and grit as a result of the process of taking out the husk off the grains. So we’ll cover the rice with cool water in a bowl, massage with our hands, discard that water and repeat until that water is somewhat clear. Or rise under running water in a strainer, until the water runs clear – That’s “Washed” rice.

Lid on when it comes to a boil, then reduce the heat to low and allow the rice to fully cook and go plump. For a more creamy cook-up, stir the pot a bit and the rice will release more of it’s starch in the process.

25 minutes later, taste for salt and adjust… leave it ‘wet’ or you can remove the lid and burn off the liquid which remains. Toss in the parsley and you’re pretty much done. Note that the residual heat on a heavy pot will continue to cook the rice and thicken it up (after you turn off the stove).

For this classic dish, I like having a side of Tomato Choka as a side or condiment for an extraordinary vegan meal.

Desserts

Chocolate Chip Fruit Nut Banana Bread.

June 14, 2020June 6, 20202 Comments

I’m not the biggest fan of banana bread.. or so I thought, until I started making this stunning banana fruit nut bread. An excellent way to start the day > a thick slice, warmed for about 10 seconds, a thin layer of butter and my fav cup of coffee. The difference? (why I like this bread) The Fruit and Nut Chocolate bar I use in the recipe. I’m a HUGE fan of Cadbury’s Dairy Milk Fruit and Nut Chocolate!

You’ll Need…

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter (melted)
1 cup granulated sugar
1 large egg plus 1 egg yolk
1/2 cup sour cream
1 teaspoon vanilla extract
3 ripe bananas (mashed)
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1 1/2 fruit and nut chocolate bar (about 1 1/2 cups chopped)
cooking spray

I know many people treat a banana bread as something that’s only made when there’s ripe bananas which are going bad on your counter. However the flavors of this bread is so enchanting (and simple to make), I know you’ll purposely purchase bananas just for making this one.

Peel, rough chop and crush the ripe bananas with a fork until fully crushed and set aside.

In a large bowl add the flour (sifted may be best), baking soda and salt, whisk and set aside.

In another bowl, place the egg and egg yolk, vanilla, melted butter, sour creme (yes I used the high fat) and one cup sugar. Whisk until smooth – or use an electric mixer if you want. You want to work all the grains of sugar until there’s no grit.

Add the crushed banana to this wet mix and mix well. I added the cinnamon and nutmeg now, but I should have added it to my dry (flour) ingredients.. no stress, all good.

Preheat the oven to 350 F, then add the flour mixture to the wet batter. Fold in as to not overwork the finished dough.

Give the chocolate bar a rough chop so you have chunky pieces. Then fold 2/3 of the chocolate into the batter and reserve 1/3 for topping the bread.

I then poured the batter into a greased loaf pan (I used cooking spray, but you can use melted butter if you wish). And on went the reserved chocolate pieces. Onto the middle rack in the pre-heated 350 oven. BTW the loaf pan I used was also non-stick. Level off the top of the batter with a spatula.

One hour later and the banana nut bread will be READY! Your kitchen will smell GREAT. Allow it to cool for about 5 minutes in the pan, then
turn over on a cooling rack until it’s fully cooled and ready for slicing.

I used my fav chocolate bar as mentioned above, but you can use chocolate chips or even your fav chocolate bar as well. As far as the fruit you use, be creative and use the dried fruit you like – or leave them out if you so choose. While I’m not a fan of hazel nor walnut, you can certainly add those (chopped) or pecans, cashews, almonds.. basically any nut you enjoy

Sauces & Condiments

Granny’s Insane Pepper Oil.

May 28, 2025May 31, 20205 Comments

The culinary culture of the Caribbean (for the most part) is very seasonal as we’ve perfected the art of using fruits and vegetables when they are their best. Basically we don’t have much or a pickling culture. The exception being, peppers! The variety of pepper sauces (anything fiery with the abundance and variety of our lovely HOT peppers we have) and oils will blow you away. In this recipe I’m trying my best to recall my grandmother’s version and pay tribute to her by using a classic food mill as she would.

You’ll Need…

1 lb Bird’s Eye Peppers
3 scallions
5 shado beni (culantro)
3/4 teaspoon salt
3 tablespoon parsley
10-15 cloves garlic
1 1/2 – 2 cups olive oil

Wash the peppers, remove the stems and allow them to air dry as we don’t want water in the finished oil as it will decrease the shelf life.

Wash and chop the scallions, parsley and shado beni – also allow to them dry a bit or use paper towels to dry them before rough-chopping. It will make it easier for the food processor or food mill you’ll be using shortly.

Basically all you have to do now is to ‘grind’ it I used a traditional food mill my grandma would use, but you can certainly use a food processor or blender. You want something that’s a bit chunky. Watch the video below to see how I used the food mill.

You’re making sure everything is ground into tiny bits, but NOT pureed! As you want the finished pepper oil to have some texture. Yes, we did include the seeds of the peppers and if you wanted to give this finished pepper oil more of a kick, you can add some Caribbean sunshine (scotch bonnet pepper) to the mix.

Scrape it all into a sauce pan, followed by the olive oil and salt. Mix well and cook on a VERY LOW heat so you have a gentle simmer. Remember to open the windows in your kitchen and turn on the exhaust fan above your stove if you have one. Cook for about 45-60 minutes. The goal is to make sure you burn off any water and to enhance the flavors of the ingredients we used.

It will go darker and the oil itself will take on a reddish hue. Allow it to cool before putting into glass containers (with a lid). Make sure the oil covers the peppers as it will help to preserve it’s wonderful flavor and prevent it from going bad easily.

According to my dad, my great-grand-mother would do something similar, but she would use a massive mortar and pestle (one my family would use for crushing cocoa and coffee beans) to crush her peppers and garlic and she wouldn’t use scallions.

IMPORTANT! Use gloves when handling such hot peppers and be sure to wash your hands IMMEDIATELY after with soap and water.

Gadget Site News

Cosori Air Fryer GIVEAWAY!

May 28, 2025May 30, 2020586 Comments

Yes, it’s giveaway time again (as promised)! This time we’ve teamed up with Cosori to be able to give one lucky fan a NEW (sexy) Air Fryer. All you have to do is follow the rules as outlined below and wait to see if you’re the next winner we announce.

Last Month’s Winner !

Cherrie Mallette CONGRATULATIONS****

Less Fat: 85% less fat than traditional deep fried foods, same delicious taste.

11 Presets: Steak, Poultry, Seafood, Shrimp, Bacon, Frozen Foods, French Fries, Vegetables, Root Vegetables, Bread, and Desserts.

Easy Cleaning: The air fryer’s detachable, non-stick basket is dishwasher safe and easy to clean with a damp cloth.

5.8-qt Basket: Feed up to 5 people or fit an entire rotisserie chicken.

100-Recipe Cookbook: Included cookbook with original Cosori recipes.

Rules of Participation.

Leave a comment below saying how you would use the air-fryer to be automatically entered to win
1 lucky fan will WIN the White Cosori Air Fryer
Giveaway is open from Today (May 30) and ENDS Midnight June 15 2020
1 winner will be chosen and contacted to send us your mailing address on June 16 2020.
We ask that the winner get back to us within 48 hrs or we will select someone else
Item will be shipped “Ground” Canada Post – we cannot guarantee delivery times due to the pandemic
Open to EVERYONE Globally – even if you’ve won something from us in the past.
Do NOT EMAIL or Send DMs – Your name will be removed for not following the instructions above
The Winner Will Be Announced Via Instagram and Facebook

NOTE! We ask that the winner send us a 10-20 second video clip when they receive the air fryer in the mail. This clip will be added to the video for the next giveaway – to confirm to everyone that we do ship out the prizes from our giveaways.

Special thanks and good luck to everyone who participates.

Meat & Poultry

The Ultimate Garlic Pork.

May 27, 2025May 27, 20204 Comments

Yea ULTIMATE may be a bit bold, but if you’ve had time to go though the series of recipes I title as being “ultimate”, you’ll understand. While this is a “Christmas or holiday” dish in the Caribbean (wherever there’s a Portuguese influence), there’s no reason why you cannot rock this for your family on the regular. All you need is a little patience for the pork to marinate and take on the wonderful seasoned garlic flavor.

You’ll Need..

2 scallions
2 head of garlic (20-24 cloves)
1 tablespoon salt
1 tablespoon brown sugar
5-8 bird’s eye peppers (any pepper you have or like using)
1/2 cup chopped parsley
4-6 pimento peppers (seasoning peppers)
10-12 sprigs thyme
bacon fat (or any type of oil or fat you would like to use).
3 1/2 – 5 lbs pork
Juice of a lemon to wash the pork
white vinegar (2-3 cups)

Wash and drain the herbs, peppers and garlic.

Rough chop the scallions, peppers, garlic and parsley. Then put the the chopped stuff along with the salt, sugar and pulse in your food processor or blender. You will need to scrape down the side… nice chunky consistency. Should you not have a machine, give everything a fine chop with your knife.

Cut the pork (something with a marble – fat) into strips. (cheap cut of pork) Wash with cool water and lemon juice (drain)

In a glass container, toss in a tablespoon of the puree, then 2 sprigs the thyme, then pork.. repeat until it’s all in the jar in layers. We use a glass container so the acid and pungent garlic flavor will not make your fridge smelly. If your glass jar got a metal lid, place a bit of plastic wrap on the underside of the lid, so the vinegar mixture doesn’t cause it to rust.

Top with vinegar, stir and seal. Make sure it’s covered in the vinegar and into the fridge for at least 5 days.

After 5 days! I then decided to add a bit more flavor.. I browned 1/2 lb of bacon in a dry pan and saved the fat. Bacon was for breakfast. Use smoked bacon for best flavors… this one was apple-wood smoked.

Remove the marinated pork out of the fridge and drain. Give it a quick shake and cut into bite size pieces.

Yes, it’s ok to have some of the marinade still on the pieces of pork. You will need to pat the pieces of pork dry with paper towels before frying or you’ll risk having to deal with splattering fat.

I like cutting into pieces before frying as I find I get more crispy edges and a juicy center. You can fry the pork in the original long strips and cut into bite size pieces later should you choose.

Use a pot with a high side, so the splatter will not burn you or get your stove messy. Heat the bacon fat on a medium heat and fry until golden. Flip so all the sides will brown evenly. About 10-12 minutes in total.

Drian on paper towels.

As mentioned above, this is usually served with Plait Bread on Christmas morning in places like Trinidad and Tobago and Guyana. However I make sandwiches all year with this as I refuse to be bound by seasons.

Meat & Poultry

Coconut Stewed Breadfruit With Sweet Potato & Salted Pigtails

May 27, 2025May 20, 20206 Comments

Here’s yet another classic way to put breadfruit to use as did our ancestors. I still recall the scent of the salted pigtails stewing in freshly made coconut milk, just before mom would load the pot with ‘full’ (meaning mature, but not ripe) breadfruit. However she would add a layer of baby dasheen bush leaves to the top. Giving the dish more body and flavor… allowing for better ‘steaming’.

You’ll Need…

4 lb Breadfruit (peeled, cored & cut into segments)
4 med sweet potatoes (cut in 1/2)
2 lbs salted pigtails (cut into 1 inch pieces)
1/2 medium onion (diced)
2 tablespoons Caribbean Green Seasoning (divided)
1 medium tomato (diced)
1/4 teaspoon black pepper
1 teaspoon Worcestershire sauce
1 teaspoon tomato ketchup
1 teaspoon olive oil
1 1/2 tablespoon brown sugar
3 cups coconut milk
1/2 cup water
1 scallion (diced)
5 sprigs thyme
4 slices ginger
4 cloves garlic (smashed)
1/2 scotch bonnet pepper (optional)
4 Bird’s Eye Pepper
1 tablespoon parsley (I finished it at the end with this)
1 lemon or lime (juice)

Wash the cut salted pigtails (get your butcher to do so as it can be tough), then into a deep pot with water and bring to a boil. Reduce to a rolling boil and cook 30-40 minutes. Then drain, rinse and set aside. This step helps to tenderize the pigtails and help remove some of the salt it was cured in.

Peel the sweet potato and breadfruit in the meantime (watch the video below). Cut the sweet potato into 1/2 and after coring the breadfruit (soft center), slice into thick wedges.

How to peel and core a breadfruit << Click To Watch The Video!

Leave the prepped sweet potato and breadfruit covered with water so they don’t discolor.

The salted pigtails should be ready now (drained / cool), so it’s time to season it with the Worcestershire sauce, ketchup, black pepper, Caribbean Green Seasoning (1 tablespoon), onion and tomato. Mix well and get ready to stew.

In a larger heavy pot, heat the oil on a medium/high flame and add the sugar. It will melt, go frothy and (pay attention now as you DON’T want
it to go black) it will go amber in color. As soon as this happens, add the seasoned pig tails to the pot and stir. Watch the video below to follow along as this step can be a bit tricky. If you allow the sugar to go black.. STOP. Cool the pot, wash and start over.

Turn the heat down to low and put the lid on for 4-5 minutes (to allow the flavors to develop). Then remove the lid, crank up the heat and add the coconut milk and water. Bring to a boil.

Reduce to a simmer as we add the pieces of the breadfruit and sweet potato (so we don’t have a vigorous boil going to potentially burn us). Try to coat everything with the rich coconut sauce, then add the scallions, bird’s eye pepper (I didn’t cut them as I wanted the flavor from the skin and not more heat), garlic and scotch bonnet pepper.

Bring back to a boil, add the thyme and the remaining Caribbean Green Seasoning, then reduce to low (pot covered) and cook for 1 hour and 30 minutes.

Taste for salt and adjust, I didn’t have to add any as the residual salt from the pig tails was enough for me. You will notice that the coconut milk wasn’t enough to completely cover the breadfruit, but by covering the pot, the steam created will help it go tender. You will need to stir it a couple times during cooking. It will fall apart a bit so try to be a bit gentle.

Top with the chopped parsley and get ready to enjoy a dish which is hearty and VERY comforting to Caribbean people. Serve with a side salad and/or slices of avocado. Remove the Bird’s Eye Peppers before serving, unless you have someone who enjoys them.

Meat & Poultry

Incredible Curry Beef With Potato.

May 27, 2020May 19, 20202 Comments

Curry Beef With Potato! Can Caribbean food get any better? Fork tender pieces of beef, potatoes falling apart to form a rich and thick gravy, the overall flavors of curry, herbs and the gentle kick of Caribbean Sunshine (scotch bonnet). Need I say more?

You’ll Need…

3 lbs stewing beef (cubed)
1/2 lemon (juice)
3/4 tablespoon salt
2 tablespoon Caribbean Green Seasoning
1 tomato (diced)
1/4 teaspoon black pepper
1 teaspoon Amchar Massala
1 tablespoon olive oil (for seasoning the beef)
1/4 scotch bonnet pepper (sliced thin)
2 tablespoon veg or olive oil
1 medium onion (diced)
6-8 cloves garlic (diced)
2 tablespoon curry powder
1/4 cup water
6 medium potatoes (cut into 1/4’s)
3 cups water
1-2 tablespoon chopped cilantro

NOTE! I used boneless beef, but pieces with bones will give you a better flavor to the dish. With that in mind I added some oil to the beef when I seasoned it, to compensate for the lack of fat. Additionally (important) If doing this recipe gluten free, please go through the complete list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the curry powder you use as some may contain flour as a filler. Use as much (or none) Scotch Bonnet as you like.

Cut the beef into 1-1.5 inch pieces and wash with lemon juice and cool water. Drain dry and season with the salt, black pepper, Caribbean Green Seasoning, scotch bonnet, olive oil (1 tablespoon), tomato and Amchar Masala. Stir well and allow to marinate for at least 1 hour. If you can’t source Amchar Masala, use roasted ground cumin.

Heat your pot (something heavy works best IMHO) on a medium flame, go in with the 2 tablespoon veg (or olive) oil, turn the heat down to low and add the onion and garlic. Cook on low for 2-3 minutes. As it cooks, add the curry powder to the 1/4 cup of water and stir to form a slurry (set aside).

Add the curry slurry to the pot (heat on medium now) and stir. Cook for about 3-4 minutes to cook off the rawness of the curry and to bloom the spices which makes up a good curry powder. It will go dark and start to clump.

Turn the heat to medium / high now and start adding the seasoned beef to the pot. Stir to coat and pick up the curry base we created. Yes, you can add the marinade to the pot too. In the same bowl you marinated the beef, add the water and stir (set aside for later).

Place a lid on the pot (once it comes to a boil), heat down to low and cook for about 10-12 minutes.

Remove the lid, crank the heat up to high to burn off all the liquid it would have sprouted naturally. It may take up to 5 -7 minutes to get back to the oil we started off with (at the bottom of the pan).

Add the potatoes and stir to coat. Then add the water we had reserved in the bowl. Bring to a boil, reduce to low, lid on and simmer for 45-50 minutes or until the beef is tender.

Taste for salt and adjust and get the gravy to the consistency you like (cook longer if it’s too thin). If the beef is not tender, you may need to cook on low for 30 minutes more. Add more water if necessary. Toss in the cilantro as you turn off the heat.

This curry beef with potato is an excellent way to put cheaper cuts of beef to use. Adding the potatoes is a means of stretching this dish to feed more people… something mom would do when we were kids and she had to feed the entire family.

Meat & Poultry

Phenomenal Honey Oven Jerk Chicken.

May 27, 2025May 15, 20202 Comments

Following up on the Outstanding Honey Jerk Marinade I shared a couple weeks back, I thought it was only appropriate that I show you how to put it to use. While I did this version in the oven (it was the middle of winter when I documented the recipe), you can also rock this on your outdoor grill this BBQ season.

You’ll Need…

4-5 lbs chicken drumsticks
1 teaspoon salt
1 1/2 cups Honey Jerk Marinade (divided)
2-3 tablespoon Honey (I used raw organic)
1 lime (juice)

In a large bowl with the cleaned chicken, add the lime juice, salt and 3/4 cup of the Honey Jerk Marinade. Allow to marinate in the fridge for at least 2 hours – overnight will give best results. Feel free to put this in a strong zipper bag.

Pre-heat your oven to 375 F and line your baking tray with parchment or foil to make cleanup easier when you’re done. I also sprayed some baking spray on the wire rack I was using (so the chicken won’t stick), Yes, I recommend using a wire rack if you got one, as it will allow the oven’s hot air to circulate the chicken, cooking it evenly.

When you place the marinated chicken on the rack, try to have some space between each piece. Then into that 375 F oven onto the middle rack. 30 minutes later, flip them over and cook for another 20 minutes.

Mix the honey with the reserved honey jerk marinade, to intensify the honey flavor in the completed jerk chicken.

After 50 minutes remove the chicken from the oven, put the oven to 400 F and brush on some of the honey/jerk marinade. Back into the oven for 20 minutes, brushing on the sort of glaze every 5 minutes. So a total of 2 times on each side of the chicken pieces.

Then to give it that punch of color I went in for 3 minutes on the “Broil” setting (550 F) – be mindful to keep an eye at this point as the high heat and sugars in the glaze could BURN easily.

At no point did I cover these with foil, in case you’re wondering. Yes any cut of chicken will work, but you’ll have to adjust the cooking time according to the size of each piece. The drippings under the rack will also be DYNAMITE!

Vegetarian

Quick And Tasty Vegetable Stir Fry.

May 31, 2020May 12, 20203 Comments

The splendor and simplicity of quickly cooked vegetables is very much highlighted in this recipe. I grew up eating vegetables fresh (organic) from our little kitchen garden at the back on the house. So even as a lil fella on the islands, mommy never had a problem getting us to eat stir fry. Okra and bitter melon (caralie), now that’s a different story.

You’ll Need…

1/2 small savoy cabbage (chopped)
1 carrot (julienne)
1/2 red bell pepper (cut 1/2 inch pieces)
1/2 yellow bell pepper (cut 1/2 inch pieces)
1/2 Christophene (cho cho or Chayote)
1/2 medium onion (diced)
2 cloves garlic (diced fine)
1/2 teaspoon grated ginger
10 string beans (trimmed & cut 1 inch)
1/4 large broccoli (cut into florets)
1 teaspoon veg oil
1 tablespoon light soy sauce
1/4 teaspoon black pepper
1 tablespoon Hoisin Sauce
1/2 teaspoon Sesame oil
1-2 tablespoon water

Wash and core the Christophene, then cut into strips (watch the video below). You may remove the skin if you want (with a pairing knife or potato peeler).

Prep the other vegetables we’ll be using. I like cutting them into different shapes as it gives the finished dish wonderful textures.

Heat a pan of medium/high heat and go in with the oil, followed by the onion, garlic and ginger. Add the black pepper, sesame oil (I’m not a huge fan of it, so you can add more if you wish) and cook for about 1 minute.

Now go in with the more tough vegetables… Christophene, carrot and string beans. Cook for about 2 minutes, then add the broccoli and water. The water is to create a bit of steam to cook the vegetables without burning.

I didn’t add any salt as I’m cutting back on my sodium intake and the soy sauce is enough to season this for me. However, you may want to add about 3/4 teaspoon salt.

Now add the bell peppers and stir well.

Three minutes later add the Hoisin and mix well to make sure all the vegetables are coated with it. Toss in the cabbage, give it 2 minutes and you’re done. For additional favor you’re free to add a teaspoon of Oyster Sauce.

I maintained a med/high heat and at no time did I cover the pan. I used a non-stick pan so I didn’t have to use much oil. You’re also free to add any of your fav vegetables if you wish. Be creative!

NOTE! I like my vegetables with a slight crunch, so you may need to cook an extra minute or two if you like your vegetables cooked longer.

Gluten Free Meat & Poultry

Caribbean Curry Stewed Pork.

May 27, 2025May 11, 20203 Comments

Curry and Stew! My 2 best friends when it comes to Caribbean culinary culture. Combine them and only good things shall happen. I grew up eating pork 2 ways.. Ginger Stewed (brown sugar like you’ll see below) and roasted in the oven or ‘bake pork” as mom would say. ONLY after coming to Canada did I ever eat Curry Pork (living with my aunt) and years later I combined both for this amazing dish.

You’ll Need…

2-3 lbs pork ( I used pork tenderloin)
1 lime or lemon
3/4 tablespoon salt (adjust)
1/4 teaspoon black pepper
1 medium tomato (diced)
1 medium onion (diced)
1 scotch bonnet pepper (sliced)
1 teaspoon grated ginger
1 tablespoon tomato ketchup
4 scallions (divided)
1 1/2 tablespoon Caribbean Green Seasoning
2-3 cups water
1 1/2 tablespoon olive oil
1 1/2 tablespoon golden brown sugar
1 1/4 tablespoon curry powder

IMPORTANT! If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary requirements (especially the curry powder you use as some contain flour as a filler). I used a pork tenderloin in this recipe but any cheap piece of pork will work (something a little fatty will be best), just be prepared to adjust the cooking time accordingly. I used the entire Scotch Bonnet pepper.. feel free to do the same but note it will be spicy. Cut back and don’t use any of the seeds nor white membrane surrounding the seeds if you want to cut back on the heat level. AND remember to wash your hands with soap and water immediately after handling such hot peppers.

Cut the pork into cubes (about 2-3 cm), wash with the juice of a lime or lemon and cool water. Drain dry.

Season the pork with the salt, black pepper, ketchup, onion, tomato, Caribbean Green Seasoning, scotch bonnet pepper, ginger, scallions (1/2) and curry powder. Mix well and allow to marinate for at least 2 hours.

Place a heavy pot on high heat, add the oil and sugar. The sugar will start to melt, go frothy, then amber in color (do not proceed if the sugar goes BLACK). Add the seasoned pork to the pot in batches, while your stir. Use a spoon (dry) with a long handle as the melted sugar will be HOT.

Heat still on high, bring to a boil with the lid on (about 3 minutes). Then reduce to a simmer for 10 minutes. Now remove the lid and crank the heat to high. We need to burn off all that natural liquid (about 6 minutes or so) and in doing so we’ll intensify the color and flavor.

Put the water in the same bowl you marinated the pork in and swish it around to pick up any remaining marinade. As you burn off ALL the liquid and you can see the oil we started off with at the bottom of the pot.. add this water and bring to a boil.

Reduce to a medium low and cook with the lid slightly ajar. Basically we’re braising until tender.

After about 45 minutes, you now have to personalize things. Taste and adjust the salt and decide if it’s tender enough for you (cook longer if necessary) and finally burn off any extra liquid to get to the consistency of gravy you like. I turned up the heat and cooked it for another 5 minutes, then I topped it with the remaining scallions as I turn off the heat.

ABSOLUTELY – one of the best pork dishes you’ll ever have. Fork tender and packed with rich Caribbean flavors. Add a bit more ginger for more of a ‘punch’ and if you don’t care about gravy, burn off ALL the liquid at the end – the flavor will be intense! (only way mom would do it – no ‘sauce’)

Last Month’s Winner !

Cherrie Mallette **CONGRATULATIONS**

Cherrie Mallette CONGRATULATIONS****