The Vibrant Caribbean Pot Vol 2
Soup Season Cookbook
Curry Cookbook
Caribbean Christmas Ebook
Get My Cookbooks
Shop Now

One Kitchen, Many Cultures

Global Favorites

Travel the world one dish at a time. These globally inspired recipes draw from cultures and cuisines far beyond the Caribbean featuring international flavors I love for the curious home cook.

Showing: 1 - 10 of 10 Articles
Caribbean Classics Comfort Food Featured Festive & Holiday Recipes Global Favorites Grilling In Season

Incredible Smoked Jerk Turkey

Leave a Comment on Incredible Smoked Jerk Turkey

A Caribbean Twist on Thanksgiving Flavor

With Thanksgiving just around the corner, I thought it was only fitting that I shared my Incredible Smoked Jerk Turkey with you all. This recipe was born out of my dislike for traditional oven-roasted turkey, which I’ve always found to be bland. I wanted to honor North American holiday traditions while staying true to my Caribbean roots, and this turkey does exactly that.

Using a Traeger pellet smoker gives you amazing control, and the combination of cherrywood, pimento berries, and bay leaves adds a deep, smoky jerk flavor that reminds me of authentic jerk cooked over pimento wood in Jamaica. The result? A turkey that’s juicy, aromatic, and full of that island warmth and spice we all love.

And if you don’t have a smoker, no worries. You can still roast this jerk turkey in your regular oven and enjoy the same rich, mouthwatering results. This is the perfect centerpiece for your holiday table, especially if you want to bring a little Caribbean sunshine to your Thanksgiving feast.

Ingredient Guide

  • Scallions – Add freshness and a subtle onion flavor to balance the jerk seasoning.
  • Thyme – Essential in jerk marinades; gives that earthy, herbal note.
  • Scotch Bonnet Peppers – Bring authentic Caribbean heat and fruity spice.
  • Brown Sugar – Balances the spice with a touch of sweetness.
  • Pimento (Allspice) Powder – The heart of jerk flavor, deep and warm.
  • Ground Cinnamon – Adds a sweet, aromatic undertone.
  • Lime – Provides bright acidity and helps tenderize the meat.
  • Lemon – Adds zest and freshness to the marinade.
  • Ginger – Gives a warm, slightly spicy depth.
  • Garlic – Builds savory flavor in the marinade.
  • Olive Oil – Helps the marinade coat the turkey evenly.
  • Honey – Adds a natural sweetness and shine to the skin.
  • Rice Vinegar – Introduces tang and balance to the spice mix.
  • Dark Soy Sauce – Enhances color and adds umami depth.
  • Orange Juice – Adds a tropical citrus sweetness.
  • Onions – Give body and aromatic richness to the marinade.
  • Butter – Keeps the turkey juicy while basting and adds richness.
  • Bay Leaves – Infuse the steam with subtle herbal flavor.
  • Pimento (Allspice) Berries – Used in the steam pan for smoky authenticity.
  • Turkey – The star of the show; choose a large one for a crowd.

Cooking Notes from the Kitchen

  • Always pat the turkey dry before seasoning to help the marinade stick and the skin crisp up.
  • Marinate overnight (12 hours minimum) for the deepest flavor.
  • If your smoker cooks unevenly, rotate the turkey every hour for even color and texture.
  • A steam pan with pimento berries and bay leaves mimics the smoke from traditional jerk pits in Jamaica.
  • Tent the turkey with foil halfway through to prevent the skin from becoming too dark.
  • Let it rest for at least 30 minutes before carving to keep all those delicious juices inside.

Shopping Made Easy

  • Scotch bonnet peppers can be found at Caribbean, African, or Latin grocery stores.
  • Pimento berries are often sold as “whole allspice berries” in the spice aisle.
  • Use unsalted butter so you can better control the salt level.
  • Fresh thyme is best, but dried thyme works in a pinch.
  • Look for a fresh, not frozen turkey if possible—it will absorb marinade more effectively.

Incredible Smoked Jerk Turkey

Bring bold Caribbean flavor to your Thanksgiving table with this Incredible Smoked Jerk Turkey — marinated overnight in a fiery, aromatic jerk blend and smoked to juicy perfection with pimento, thyme, and scotch bonnet heat. If you’ve ever found traditional Thanksgiving turkey a little too plain, this Incredible Smoked Jerk Turkey is about to change everything. I created this recipe to blend the heart of Caribbean cooking with the warmth of North American holiday tradition. The result? A turkey that’s juicy, deeply flavorful, and smoky, with every bite reminding you of the islands.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 6 hours
Total Time 6 hours 25 minutes
Course Caribbean Classics, Comfort Food, Festive & Holiday Recipes, Global Favorites, Grilling, In Season

Ingredients
  

  • 10 sprigs 10–14 thyme
  • 2 scotch bonnet peppers
  • 2 tbsp brown sugar
  • 1 tbsp pimento powder allspice
  • 1 tsp ground cinnamon
  • 1 lime (juice)
  • 1 lemon (juice)
  • 4 thick 4–5 slices ginger
  • 8 cloves garlic
  • 1 1/2 tbsp olive oil
  • 1 tbsp honey
  • 2 tbsp rice vinegar
  • 2 tbsp dark soy sauce
  • 1/4 cup orange juice
  • 2 medium onions
  • 10 bay leaves
  • 15 pimento berries 15–20 allspice
  • 1/2 lb butter
  • 2 cups 2–3 boiling water

Instructions
 

  • Blend the scallions, thyme, scotch bonnet peppers, brown sugar, pimento powder, cinnamon, lime, lemon, ginger, garlic, olive oil, honey, rice vinegar, soy sauce, orange juice, and onions to create a smooth jerk marinade.
  • Pat the turkey dry with paper towels. Rub half of the marinade all over the turkey, including the cavity. Cover and refrigerate for at least 12 hours to marinate.
  • Preheat the smoker to 300–325°F (149–163°C). Place the turkey on the smoker rack and tuck the wings under—position two metal pans on either side of the turkey. Insert a meat thermometer into the thickest part of the breast. Please refer to the video below, as it provides further explanation. 
  • In one pan, pour the boiling water, add the bay leaves and pimento berries. In the other pan, melt the butter and stir in the remaining jerk marinade.
  • Smoke the turkey for about 1 hour, then start basting with the butter-jerk mixture every 45 minutes. Rotate the turkey occasionally for even cooking.
  • After about 3 hours, tent the turkey loosely with foil to prevent over-browning. Continue smoking until the internal temperature reaches 165°F (74°C), about 5 to 5 1/2 hours total.
  • Remove from the smoker and let the turkey rest for 30 minutes before carving and serving.

Notes

What Makes Jerk Turkey Different from Regular Roasted Turkey?

Jerk turkey is marinated with bold Caribbean spices—like pimento, scotch bonnet, thyme, and citrus—then smoked or roasted for a rich, spicy flavor that traditional roasted turkey simply can’t match.

Can I Make Jerk Turkey Without a Smoker?

Yes. Roast the marinated turkey in a 325°F (163°C) oven and place a tray of water, bay leaves, and pimento berries underneath to mimic the jerk steam.

How Spicy Is Jerk Turkey?

It depends on how many scotch bonnets you use. For a mild kick, use one pepper and remove the seeds. For more authentic heat, use two or three.

What’s the Best Wood for Smoking Jerk Turkey?

Cherrywood provides a subtle sweetness that balances the spice. If available, use pimento wood chunks for the most authentic jerk aroma.

How Long Should I Marinate Jerk Turkey?

At least 12 hours, but overnight or up to 24 hours gives the best flavor penetration. However, if you can allow the turkey to marinate for 48 hours, you’ll have an even more flavourful turkey for this Thanksgiving.
Keyword how to jerk turkey, Jamaican jerk turkey, jerk smoked turkey, jerk turkey, smoked turkey, thanksgiving jerk turkey, thanksgiving smoked turkey, thanksgiving turkey, Traeger jerk turkey, Traeger smoked turkey
Tried this recipe?Let us know how it was!
Beef Recipes Featured Global Favorites Sunday Dinners

Incredible Pepper Steak Recipe

Leave a Comment on Incredible Pepper Steak Recipe

A Caribbean Twist on a Global Favorite

I’ve had so many requests for this one over the years, and I finally decided to share my take on Pepper Steak. While it’s not considered a traditional Caribbean recipe, I’ve seen it pop up more and more across the islands — especially with a dash of jerk seasoning or scotch bonnet heat. My Incredible Pepper Steak Recipe blends the rich, savory flavor of soy sauce and Worcestershire with the sweetness of bell peppers and the warmth of ginger for a sauce that coats every bite beautifully.

You can serve this easy beef stir fry with peppers over coconut rice, jasmine rice, or even noodles. It’s a comforting, colorful dish that brings restaurant-style flavor right to your kitchen — no takeout needed. Once you master this technique, it’ll be one of those go-to recipes that everyone looks forward to.

Ingredient Guide

  • Beef: Use flank, sirloin, or ribeye — tender cuts that work perfectly for quick stir-frying.
  • Baking Soda: Helps soften the beef in the velveting process so it’s never tough.
  • Soy Sauce: The foundation of that deep, umami-rich flavor.
  • Brown Sugar: Adds a hint of sweetness that balances the saltiness of soy.
  • Worcestershire Sauce: Gives a tangy, savory boost to the sauce.
  • Ginger: Freshly grated ginger keeps the dish lively and aromatic.
  • Mirin: Brings sweetness and balance; rice vinegar is a great substitute.
  • Bell Peppers: Red, green, and orange for a mix of sweetness, crunch, and color.
  • Garlic: Adds classic depth and aroma.
  • Jerk Marinade: A Caribbean twist — adds gentle scotch bonnet heat.
  • Cornstarch: Thickens the sauce for that beautiful glossy finish.
  • Sesame Seeds: Add a final nutty crunch and presentation flair.

Cooking Notes from the Kitchen

  • Velvet the beef with baking soda before marinating for the most tender texture.
  • Always slice beef thinly against the grain for easy chewing.
  • Stir-fry on medium-high heat so the beef sears quickly without steaming.
  • Add bell peppers near the end to keep their bright color and crunch.
  • You can double the sauce ingredients if you prefer extra gravy for rice or noodles.

Shopping Made Easy

  • Look for pre-cut “stir-fry beef” strips at your supermarket to save prep time.
  • Mirin and rice vinegar are available in the Asian or international foods aisle.
  • Use any store-bought jerk marinade; Grace, Walkerswood, or Lalah’s are great choices.
  • Choose firm, glossy bell peppers with no soft spots for the freshest flavor.
  • Sesame seeds are often near the soy sauce or spice section of most grocery stores.

Incredible Pepper Steak Recipe

Discover my Incredible Pepper Steak Recipe — tender beef strips, colorful bell peppers, and a rich, savory sauce with a hint of Caribbean flavor. Learn how to make restaurant-quality Pepper Steak at home with simple ingredients and easy steps.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Rest Time 2 hours
Total Time 2 hours 45 minutes
Course Beef Recipes, Global Favorites, Sunday Dinners

Ingredients
  

  • 1 lb beef cut into strips
  • 1 tablespoon baking soda
  • 3 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon grated ginger
  • 1 tablespoon Mirin or rice vinegar
  • 3/4 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cloves garlic crushed
  • 1 tablespoon spicy jerk marinade optional
  • 2 tablespoons vegetable oil
  • 1/2 red bell pepper sliced
  • 1/2 orange bell pepper sliced
  • 1/2 green bell pepper sliced
  • 1 large onion sliced
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame seeds

Instructions
 

  • To tenderize the beef strips so they’re not chewy, combine the baking soda with the beef and mix well. Add 1 tablespoon of water if the mixture feels too dry. Let it sit for 30 minutes to “velvet” the beef. In the video below we discuss how the texture of the beef will change. 
  • After 30 minutes, rinse the beef thoroughly several times, then drain and squeeze out excess water.
  • Season the beef with soy sauce, brown sugar, Worcestershire sauce, grated ginger, Mirin, water, salt, black pepper, garlic, and jerk marinade (if using). Cover and marinate in the fridge for at least 2 hours or overnight for best flavor.
  • Heat vegetable oil in a wok over medium heat. Add the marinated beef (reserve the marinade) and stir-fry for about 5 minutes until the beef is browned and most of the liquid has evaporated.
  • Add the red, orange, and green bell peppers along with the sliced onion. Stir and cook for 2–3 minutes, allowing the vegetables to stay slightly crisp.
  • In a small bowl, whisk the cornstarch into the reserved marinade, then pour into the wok. Stir continuously for 3 minutes until the sauce thickens and coats the beef.
  • Add the chopped scallions, taste, and adjust salt if needed. Turn off the heat after 1 minute, then sprinkle with sesame seeds.
  • Serve hot with coconut rice or steamed jasmine rice.

Notes

What Is Velveting Beef and Why Is It Important?

Velveting is a Chinese cooking method that tenderizes meat using baking soda or cornstarch before stir-frying. It keeps the beef juicy and soft even after high-heat cooking.

Can I Make Pepper Steak Without Jerk Marinade?

Yes. The jerk marinade adds a subtle heat and island flavor, but you can skip it or use a touch of chili paste or crushed red pepper flakes instead.

What’s the Best Cut of Beef for Pepper Steak?

Flank steak, sirloin, or ribeye are ideal because they stay tender and flavorful when sliced thinly against the grain.

Can I Use Chicken Instead of Beef?

Absolutely! Substitute beef with boneless chicken breast or thighs and follow the same recipe steps.

How Do I Prevent the Sauce From Getting Too Thick?

Add a tablespoon of water or broth at a time while stirring until you reach your preferred sauce consistency.
Keyword beef stir fry, Caribbean cookbook, Caribbean cooking, Caribbean pepper steak, chris de la rosa, how to cook caribbean, jerk pepper steak, pepper steak, pepper steak stir fry
Tried this recipe?Let us know how it was!
Global Favorites Sauces, Condiments & Marinades Spring Recipes Summer Recipes

Simple Tasty Chive Pesto

Leave a Comment on Simple Tasty Chive Pesto

A Fresh Take on Homemade Pesto

Pesto is one of those kitchen staples that instantly brings flavor and freshness to the table, and my Simple Tasty Chive Pesto is a seasonal twist worth trying. While it’s not as fiery as the Fierce Green Scotch Bonnet Pesto I shared a few years ago, this version emphasizes flavor over heat. Chives lend a mild, onion-like brightness, walnuts add a toasty depth, and parmesan ties it all together with a rich, salty bite. With just a few ingredients and a food processor (or even a mortar and pestle if you prefer a more traditional approach), this chive pesto recipe comes together in minutes.

I love making a small batch and using it right away—tossed with pasta for a quick dinner, spread over warm toast, or spooned onto roasted potatoes. It also pairs beautifully with grilled meats, especially steak. This recipe is part of my #inSeason series, where I focus on fresh, seasonal ingredients that inspire me beyond traditional Caribbean cooking.

Whether you’re looking for a quick weeknight sauce, a way to use up fresh garden chives, or a new condiment for your summer meals, this chive pesto is versatile, flavorful, and ready in under 15 minutes.

Ingredient Guide

  • Walnuts – Lightly toasted to bring out their nutty flavor and add body to the pesto.
  • Chives – Fresh and bright, with a delicate onion flavor that makes this pesto unique.
  • Garlic – Adds a punch of savory sharpness.
  • Lemon – Fresh juice balances the richness with acidity.
  • Parmesan Cheese – Brings a salty, savory depth.
  • Olive Oil – Smooths everything together into a silky sauce.
  • Sea Salt – Optional, since the Parmesan already provides natural saltiness.

Cooking Notes from the Kitchen

  • Toasting the walnuts over low heat for just a few minutes enhances their flavor without making them bitter.
  • If your pesto feels too thick, drizzle in extra olive oil until it reaches the texture you prefer.
  • For a vegetarian-friendly option, select a Parmesan substitute that is made without animal rennet.
  • This pesto keeps in the fridge for up to a week, but it tastes best when used right away.
  • Try freezing portions in ice cube trays if you want to keep it on hand longer.

Shopping Made Easy

  • Fresh chives can usually be found in the produce section near other fresh herbs.
  • Walnuts are available in the baking aisle or bulk bins at most grocery stores.
  • Good-quality Parmesan is worth the investment; look for it in the deli or specialty cheese section.
  • Use extra virgin olive oil for the best flavor and smooth finish.
  • Garlic and lemon are pantry essentials, readily available at any supermarket year-round.
Appetizers & Snacks Featured Global Favorites Spring Recipes Summer Recipes Vegan Vegetarian

Simple Bread and Butter Pickles

Leave a Comment on Simple Bread and Butter Pickles

There’s something deeply satisfying about opening a jar of homemade pickles in the middle of summer and tasting the bright crunch of garden-fresh cucumbers. This Bread and Butter Pickles recipe is my personal take on a classic, inspired by Chef John’s (Food Wishes fame) method but with a slight twist — jalapeño peppers for just the right amount of gentle heat. While not a traditional Caribbean dish, it’s part of my #InSeason series, where I share recipes that celebrate the fruits and vegetables I’m harvesting right now.

With a sweet-and-tangy balance, fragrant spices like mustard seed, celery seed, turmeric, and cloves, and that extra layer of flavor from jalapeños, these pickles are perfect alongside sandwiches, burgers, or even as a quick snack straight from the jar. They’re also a great introduction to home preserving, since you can enjoy them fresh from the fridge or process them in a hot water bath for long-term storage.

Whether you’re growing cucumbers in your backyard or found a great deal at the market, this is one of the easiest ways to make the most of the season’s bounty. The flavors really shine after a day or two, so be patient — your taste buds will thank you.

Ingredient Guide

  • Pickling Cucumbers – Smaller, firm cucumbers with thin skin, ideal for crisp pickles.
  • Yellow Onion – Adds mild sweetness and a bit of texture.
  • Jalapeño Peppers – Gives a gentle heat; use more or less depending on your spice preference.
  • Kosher Salt – Draws out excess moisture during the brining stage, keeping pickles crisp.
  • White Sugar – Balances the vinegar’s acidity and gives the signature bread-and-butter sweetness.
  • White Vinegar – Provides the tangy base for the brine and preserves the cucumbers.
  • Water – Slightly dilutes the vinegar for a smoother flavor.
  • Garlic – Brings aromatic depth to the brine.
  • Mustard Seed – Adds a warm, slightly peppery flavor and classic pickle aroma.
  • Celery Seeds – Contributes a distinct herbal note.
  • Whole Black Peppercorns – Adds subtle heat and complexity.
  • Ground Turmeric – Gives a golden color and earthy flavor.
  • Ground Cloves – Offers a warm spice note that complements the sweetness.

Shopping Made Easy

  • Look for cucumbers labeled as “pickling cucumbers” or “Kirby cucumbers” at farmers’ markets or well-stocked grocery stores.
  • Fresh jalapeños are available year-round in most supermarkets; choose firm peppers with smooth skin.
  • Whole spices like mustard seeds and peppercorns are often found in the bulk spice section, which can be more affordable.
  • If you can’t find celery seeds in your local store, check online retailers or spice specialty shops.
  • Choose white vinegar with at least 5% acidity to ensure proper preservation.

Cooking Notes from the Kitchen

  • Brining for the full 4 hours ensures maximum crunch, so avoid shortening this step.
  • Rinse the vegetables thoroughly after brining to prevent the finished pickles from being overly salty.
  • For a more traditional flavor, substitute the jalapeños with thin strips of red bell pepper.
  • These pickles develop deeper flavor after sitting for 24–48 hours, so make them ahead if possible.
  • If you’re new to canning, follow a tested hot water bath method to ensure safe long-term storage.

How long do Bread and Butter Pickles last in the fridge?

When stored in a clean, airtight glass jar, these pickles will last up to 3 months in the refrigerator, though the crunch is best within the first month.

Can I make Bread and Butter Pickles without sugar?

Yes, but the flavor profile will change. You can reduce the sugar or substitute with honey or a sugar alternative, keeping in mind this will alter the traditional sweet-and-tangy taste.

What’s the difference between Bread and Butter Pickles and dill pickles?

Bread and Butter Pickles are sweet and mildly spiced, while dill pickles are tangy with a strong dill herb flavor and little to no sweetness.

Can I use regular cucumbers instead of pickling cucumbers?

Yes, but regular slicing cucumbers may produce softer pickles. If using them, remove excess seeds and increase brining time slightly for better texture.

Why are they called Bread and Butter Pickles?

The name comes from the Great Depression era, when people would serve these sweet pickles with slices of bread and butter as an inexpensive meal.

Simple Bread and Butter Pickles

Sweet, tangy, and just a little spicy, these Bread and Butter Pickles are a great way to preserve the fresh bounty of cucumbers when they’re in season. While not traditionally Caribbean, this small-batch recipe is perfect for adding a burst of flavor to sandwiches, burgers, or simply enjoying straight from the jar. With jalapeños for a mild kick, and classic spices like mustard seed, turmeric, and cloves, the result is a crunchy, aromatic pickle that tastes even better after a day or two in the fridge.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Appetizers & Snacks, Global Favorites, Spring Recipes, Summer Recipes, Vegan, Vegetarian

Ingredients
  

  • 2 pounds pickling cucumbers sliced 1/4 inch thick
  • 1 medium yellow onion sliced
  • 2 jalapeño peppers thinly sliced
  • 3 tablespoons kosher salt
  • 2 cups white sugar
  • 2 cups white vinegar
  • 1/4 cup water
  • 2 cloves garlic sliced
  • 1 tablespoon mustard seed
  • 1 teaspoon celery seeds
  • 1 teaspoon whole black peppercorns
  • 3/4 teaspoon ground turmeric
  • 1/3 teaspoon ground cloves

Instructions
 

  • Wash the cucumbers thoroughly and slice into 1/4-inch rounds.
  • Place the cucumbers, onion slices, and jalapeño slices into a large bowl. Sprinkle with kosher salt and mix thoroughly.
  • Cover with plastic wrap and refrigerate for 4 hours, stirring a couple of times during the brining process.
  • Drain the vegetables and rinse thoroughly under cool water to remove most of the salt. Drain well.
  • In a deep saucepan, combine sugar, vinegar, water, garlic, mustard seed, celery seeds, black peppercorns, turmeric, and cloves. Stir and bring to a gentle boil.
  • Reduce heat and simmer for 3 minutes to allow the flavors to combine.
  • Add the cucumber, onion, and jalapeño slices to the pot. Bring back to a gentle simmer and cook for 2–3 minutes.
  • Remove from heat and allow the mixture to cool.
  • Transfer pickles and brine into clean glass jars. Store in the refrigerator for best flavor, allowing 1–2 days before eating.
  • For long-term storage, process in a hot water bath according to safe canning guidelines.
Keyword bread and butter pickles, how to make bread and butter pickles, how to pickle cucumbers, in season, pickles, pickling cucumbers, summer pickles, what are bread and butter pickles
Tried this recipe?Let us know how it was!
Appetizers & Snacks Chris's Kitchen Featured Global Favorites Side Dishes Spring Recipes Summer Recipes Vegetarian Weeknight Dinners

Summertime Creamy Cucumber Salad

Leave a Comment on Summertime Creamy Cucumber Salad

When cucumbers are at their peak in the garden, there’s no better way to enjoy them than in this Summertime Creamy Cucumber Salad. Crisp slices of cucumber and onion are tossed in a tangy, herb-packed dressing made with sour cream, mayo, and fresh dill. This salad is quick to prepare, cooling on a hot day, and perfect alongside grilled meats, seafood, or a simple sandwich.

While it’s not a dish I grew up eating or seeing in Caribbean kitchens, it’s one I’ve embraced over the years—especially here in Canada, where seasonal vegetables inspire me to create fresh, simple recipes for this #InSeason series. The combination of creamy dressing with crunchy vegetables makes this salad a standout for barbecues, picnics, or weeknight dinners. It’s also endlessly adaptable: switch the vinegar, change the onion variety, or swap sour cream for Greek yogurt without losing its fresh summer charm.

Whether you’re making a large batch for a crowd or a small bowl for lunch, this recipe celebrates the best of summer produce. Ready in just 15 minutes, it’s a fuss-free side that will keep you cool and satisfied all season long.

A Refreshing Summer Side Dish for Every Table.

Ingredient Guide

  • Mayonnaise – Adds creaminess and a rich base for the dressing.
  • Sour Cream – Brings tang and balances the richness of the mayo.
  • Rice Vinegar – Provides mild acidity without overpowering the fresh flavors.
  • Sugar – Softens the vinegar’s tang and rounds out the dressing.
  • Sea Salt – Enhances the flavor of the vegetables and dressing.
  • Black Pepper – Adds a gentle heat and depth to the salad.
  • Fresh Dill – Lends a fragrant, slightly citrusy herbal note that pairs beautifully with cucumber.
  • Cucumbers – Crisp and refreshing, the star vegetable of this salad.
  • Red Onion – Brings a mild sharpness and extra crunch to balance the creamy dressing.

Shopping Made Easy

  • Look for firm, blemish-free cucumbers with vibrant skin for the best crunch.
  • Fresh dill is usually found near the fresh herbs in the produce section; if unavailable, dried dill can be used in smaller amounts.
  • Rice vinegar is stocked in the international foods aisle, typically near Asian ingredients.
  • Choose sour cream with a higher fat content for a richer, creamier texture.
  • Red onions add color to the salad, but white or Vidalia onions work if you prefer a milder flavor.

Cooking Notes from the Kitchen

  • Slice cucumbers and onions to the same thickness for even texture.
  • Chilling the salad before serving allows the flavors to meld and the vegetables to crisp up.
  • Taste before serving and adjust seasoning as needed—cold foods sometimes need a touch more salt.
  • If making ahead, store the dressing separately and toss with the vegetables just before serving to keep the cucumbers crunchy.

Can I make creamy cucumber salad ahead of time?

Yes. For best texture, keep the cucumbers and onion separate from the dressing until just before serving. This prevents the vegetables from releasing too much liquid and keeps the salad crunchy.

What can I use instead of sour cream?

Greek yogurt is an excellent substitute that offers a similar tang with a lighter texture. It also adds a boost of protein.

Is rice vinegar necessary?

No. While rice vinegar is mild and slightly sweet, you can use white vinegar, apple cider vinegar, or even fresh lemon juice to create a similar tangy balance.

How long does creamy cucumber salad last in the fridge?

It’s best enjoyed the day it’s made, but it can last up to 2 days when stored in an airtight container in the refrigerator. Keep in mind that the cucumbers will soften over time.

Summertime Creamy Cucumber Salad

A cool, crisp, and refreshing cucumber salad with a creamy dill dressing that’s perfect for hot summer days. While not a traditional Caribbean dish, it’s a seasonal favorite I enjoy making when cucumbers are at their peak in my Canadian garden.
Print Recipe Pin Recipe
Prep Time 15 minutes
Rest Time 15 minutes
Total Time 30 minutes
Course Appetizers & Snacks, Chris’s Kitchen, Global Favorites, Side Dishes, Spring Recipes, Summer Recipes, Vegetarian, Weeknight Dinners

Ingredients
  

  • 1/2 cup mayo
  • 3/4 cup sour cream
  • 3 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons chopped dill
  • 2 large cucumbers sliced 1/8 inch thick
  • 1 medium red onion sliced 1/8 inch thick

Instructions
 

  • Wash, drain, and slice the cucumbers about 1/8 inch thick.
  • Chop the dill and slice the onion to match the thickness of the cucumbers.
  • In a large bowl, whisk together the mayo, sour cream, rice vinegar, sugar, sea salt, black pepper, and dill until smooth.
  • Add the sliced cucumbers and onion to the bowl and mix well to coat evenly.
  • Chill in the refrigerator for about 15 minutes.
  • Taste and adjust the salt just before serving.

Notes

Greek yogurt can be used instead of sour cream.
Any sweetener, including honey, can replace the sugar.
Lemon juice or any vinegar you prefer can replace the rice vinegar.
White or Vidalia onions work just as well as red onions.
Keyword Caribbean Classics, comfort food, Fusion, Garden Fresh, Salad Recipes, Seasonal Recipes, side dishes, summer recipes, vegetarian, weeknight dinners
Tried this recipe?Let us know how it was!
Chris's Kitchen Featured Fusion Global Favorites Side Dishes Spring Recipes Summer Recipes Vegan Vegetarian

Garlic and Chive String Beans with Cashews

Leave a Comment on Garlic and Chive String Beans with Cashews

Every summer, when the string beans start coming in strong from my garden, I look forward to building simple, flavor-forward dishes like this one. This Garlic and Chive String Beans with Cashews recipe is part of my #InSeason series, which celebrates seasonal ingredients I grow or source locally that inspire everyday cooking at home.

I used my homemade chive and garlic butter as the flavor base for this recipe, but if you haven’t made that one yet, don’t worry—salted butter or olive oil works just fine. Toasted cashews bring nutty richness and a lovely texture contrast to the tender beans. Finished with a touch of lemon zest (and a little juice if you like), this dish is quick, fresh, and satisfying.

Though not traditional Caribbean, this recipe reflects the way I cook in real life—rooted in fresh ingredients, flavor-building, and always nourishing. Whether you serve this as a side dish to grilled fish, roasted chicken, or enjoy it as a stand-alone veggie bowl, this recipe brings seasonal joy to your plate.

Ingredient Guide

  • Raw Cashew Nuts – Brings crunch and a nutty depth to balance the buttery beans.
  • Chive Garlic Butter – Adds bold flavor from chives and garlic blended into butter.
  • String Beans – Fresh, tender beans are the base of this seasonal side dish.
  • Sea Salt – Enhances the natural flavors of all the ingredients.
  • Black Pepper – Adds a mild heat and balance to the butteriness.
  • Garlic – Sliced for a mellow aromatic base that infuses the butter.
  • Water – Helps steam the beans briefly to get them just tender.
  • Lemon Zest – Brightens the dish and offsets the richness.
  • Chili Flakes (Optional) – Adds a little extra heat, if desired.
  • Lemon Juice (Optional) – Offers an extra pop of acidity to cut through the fat.

Shopping Made Easy

  • Most grocery stores carry fresh string beans year-round, but they’re best during summer.
  • Raw cashews are available in the baking or snack aisle—look for unsalted to control the flavor.
  • You can use salted butter if chive garlic butter isn’t available, or substitute with olive oil for a vegan version.
  • Fresh garlic and lemon are pantry staples that add essential flavor.

Cooking Notes from the Kitchen

  • Toasting the cashews first enhances their flavor and ensures they stay crisp in the final dish.
  • Don’t overcook the string beans—you want them bright green with a little bite.
  • Feel free to add the lemon juice right at the end to cut the richness from the butter.
  • This recipe is adaptable—great with asparagus or snap peas when string beans aren’t in season.
  • You can prep the garlic and zest the lemon while the cashews are toasting to save time.

What can I use instead of cashews in this recipe?

If you don’t have cashews or need a nut-free option, try using sunflower seeds or slivered almonds. Roasted chickpeas can also add crunch without the allergens.

How do I make garlic and chive butter from scratch?

To make your own, blend softened salted butter with minced garlic and finely chopped fresh chives. Store in the fridge and use for veggies, seafood, or grilled meats.

Can I make this recipe vegan?

Absolutely. Just replace the chive garlic butter with olive oil or a plant-based butter. The flavor will still be excellent with the garlic, lemon, and cashews.

Should I blanch the string beans first?

It’s not necessary for this recipe since the steaming step in the skillet keeps the beans crisp-tender. But blanching and shocking in cold water can be done if you prefer extra crunch.

Can I use frozen string beans?

Yes, but be sure to thaw and pat them dry first. Frozen beans may release more moisture, so adjust the water in the steaming step accordingly.

Garlic and Chive String Beans with Cashews

Fresh string beans straight from the garden come alive in this quick sauté featuring a vibrant garlic and chive butter, toasted cashews for crunch, and a touch of lemon zest for brightness. Part of my #InSeason series, this simple dish shows how local and seasonal ingredients can elevate everyday meals at the dinner table.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Chris’s Kitchen, Global Favorites, Side Dishes, Spring Recipes, Summer Recipes, Vegan, Vegetarian
Cuisine Fusion

Ingredients
  

  • 1/2 cup raw cashew nuts
  • 2 – tablespoons chive garlic butter
  • 1 1/2 – lbs string beans washed, trimmed
  • 3/4 – teaspoon sea salt
  • 1/2 – teaspoon black pepper
  • 3 – cloves garlic sliced
  • 2 – tablespoons water
  • 1/2 – teaspoon lemon zest
  • – pinch chili flakes optional
  • 1/2 juice – of lemon optional

Instructions
 

  • Prep the string beans. Wash, drain and trim off the stems and bottom ends of the beans.
  • Place a dry skillet over medium heat. Add the cashew nuts and toast for 2–3 minutes, stirring often until golden and aromatic. Remove and set aside.
  • Add the chive garlic butter to the same skillet. Once melted, add the sliced garlic and cook for 1 minute, stirring to release its flavor into the butter.
  • Add the trimmed string beans and toss to coat in the flavored butter. Cook for 2–3 minutes, stirring occasionally.
  • Season with sea salt, black pepper, and chili flakes if using. Add the sliced garlic for additional garlic flavor. Add the water, cover the skillet, and allow the beans to steam for 2–3 minutes until just tender but still vibrant.
  • Uncover, stir in the toasted cashews and lemon zest. Add lemon juice if using. Sauté uncovered for 1 additional minute to blend flavors and reduce any liquid.
  • Taste and adjust seasoning to your preference. Serve warm as a side dish.
Keyword french beans, how to cook string beans, InSeason, string beans, vegan, vegan recipe, vegetarian, vegetarian recipe
Tried this recipe?Let us know how it was!
Appetizers & Snacks Desserts Featured Global Favorites Side Dishes Summer Recipes Vegetarian

A Quick Summer Fruit Compote.

Leave a Comment on A Quick Summer Fruit Compote.

A Fruity Caribbean-Inspired Sauce to Elevate Your Summer Meals

With friends dropping by on their way to the Toronto Caribbean Carnival (still called Caribana by many of us), I wanted to whip up something special using fruits that are at their peak during summer. Peaches, plums, and cherries were looking perfect at the market, so I decided to create a simple fruit compote—something that would complement the smoked duck I had going on the Traeger outside.

It was also the perfect opportunity to open a can of Nyarai Cellars Origin Wine Spritzer, a refreshing drink gifted to me just days before by Steve, the owner. The light flavors of passionfruit, mango, apple, and apple cider not only made for a brilliant pairing but also inspired me to add a splash directly into the compote. The result? A sweet and slightly tangy sauce that’s just as versatile as it is flavorful.

This Summer Fruit Compote is part of my #InSeason series, where I showcase simple ways to celebrate the best of what’s fresh. Whether you’re using it as a side dish with poultry or as a dessert topping, this recipe is a brilliant way to bring vibrant Caribbean flavors into your summer cooking.

Ingredient Guide

  • Peaches
    Sweet and juicy, peaches bring a soft texture and mellow flavor to balance the tartness of the other fruits.
  • Plums
    Their natural tartness adds a bright, tangy note that pairs beautifully with the sweetness of the peaches and cherries.
  • Cherries
    Rich in color and deep in flavor, cherries provide a luscious, jammy base once they simmer down.
  • Salt
    A small pinch enhances the natural sweetness of the fruits and balances the overall flavor.
  • Cardamom Pod
    Infuses a warm, aromatic spice that gently perfumes the compote as it cooks.
  • Orange Peel
    Brings a fresh citrus zest that brightens up the fruit flavors without overpowering them.
  • Lemon Juice
    Adds acidity to lift the flavors and help preserve the vibrant color of the fruits.
  • Honey
    A natural sweetener that melts into the fruits, giving the compote a smooth, glossy finish.
  • Origin Wine Spritzer (Nyarai Cellars)
    Infuses subtle tropical notes of passionfruit, mango, and apple, adding a delicate complexity to the compote.

Shopping Made Easy

  • Fresh peaches, plums, and cherries are in peak season during the summer months. Look for ripe but firm fruits for the best texture.
  • Cardamom pods can be found in the spice aisle of most Caribbean or international grocery stores.
  • If Nyarai Cellars Origin Wine Spritzer isn’t available near you, substitute with a light white wine spritzer or a splash of apple cider.
  • Use fresh citrus for the orange peel and lemon juice to get the best flavor.
  • Local honey or any sweetener of choice can be used, depending on your preference. Brown sugar, agave, or maple syrup work well too.

Cooking Notes from the Kitchen

  • If you prefer a smoother compote, dice the fruits into smaller pieces instead of large chunks.
  • In cooler months, add a bay leaf and a slice of fresh ginger for a warming version of this compote.
  • Don’t skip removing the cardamom pod and orange peel before serving to avoid overpowering the delicate fruit flavors.
  • A pinch of cinnamon and nutmeg will deepen the flavor, while a sprinkle of red pepper flakes can add a subtle kick if desired.
  • This compote is not just a side dish; it’s excellent as a dessert topping for ice cream, pastries, or even breakfast favorites like waffles and pancakes.

Can I Make This Fruit Compote Without Wine Spritzer?

Yes, if you prefer a non-alcoholic version, you can substitute the wine spritzer with apple cider, white grape juice, or even a splash of fresh orange juice to maintain a fruity, vibrant flavor.

What’s the Best Way to Store Leftover Compote?

Once cooled, store the compote in an airtight container in the refrigerator. It will stay fresh for up to 5 days. You can also freeze it for longer storage, though the texture may soften slightly when thawed.

Can I Use Frozen Fruits for This Recipe?

While fresh fruits are ideal for the best texture and flavor, you can use frozen peaches, plums, and cherries if that’s what you have on hand. Just be sure to adjust the simmering time slightly, as frozen fruits may release more liquid.

How Can I Add More Spice to This Compote?

To add a warming spice note, include a small piece of fresh ginger or a bay leaf during the simmering process. Ground cinnamon and nutmeg are also great options. For a touch of heat, a pinch of red pepper flakes will do the trick.

What Other Dishes Can I Pair This Compote With?

Besides smoked duck, this compote works wonderfully with grilled chicken, roasted pork, or even as a sauce for turkey during holiday dinners. It’s also fantastic served over vanilla ice cream, yogurt, or used as a filling for pastries.

A Quick Summer Fruit Compote.

A vibrant summer fruit compote made with peaches, plums, cherries, and a splash of Nyarai Cellars Origin Wine Spritzer. Perfect as a side with smoked duck or as a topping for desserts, pancakes, and more.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizers & Snacks, Desserts, Global Favorites, Side Dishes, Summer Recipes, Vegetarian

Ingredients
  

  • 1 1/2 lb peaches seeded, sliced
  • 1 lb plums seeded, sliced
  • 1/4 teaspoon salt
  • 1 cup cherries seeded
  • 1 cardamom pod
  • 2 pieces orange peel 1-inch slices
  • 2 tablespoons honey
  • 1/2 cup Origin Wine Spritzer Nyarai Cellars
  • Tools

Instructions
 

  • Wash the peaches, plums, and cherries thoroughly. Remove the seeds and slice the fruits into large, chunky pieces for a rustic texture.
  • Place the sliced fruits into a deep saucepan.
  • Add the salt, cardamom pod, orange peel, lemon juice, honey, and Origin Wine Spritzer to the saucepan with the fruits.
  • Turn the stove to medium heat and bring the mixture to a gentle boil, stirring occasionally to combine all the flavors.
  • Once it reaches a boil, reduce the heat to a simmer. Let it cook uncovered for 30 minutes, stirring occasionally until the fruits soften and the juices thicken into a compote.
  • Before serving, remove the cardamom pod and orange peel. If you added bay leaves or ginger slices, be sure to remove those as well.
  • Serve warm or cool. This compote pairs beautifully with smoked duck, much like cranberry sauce with roasted turkey. It also makes a delicious topping for ice cream, pastries, pancakes, and waffles.

Notes

Store in a sealed container in the refrigerator for up to 5 days. Optional: Add a pinch of ground cinnamon and nutmeg for extra warmth, or a sprinkle of red pepper flakes for a subtle heat.
Keyword cherries, fruit compote, peach compote, peaches, plum compote, plums, stewed peaches, stewed plums, summer dessert, summer hosting, summertime dessert
Tried this recipe?Let us know how it was!
Appetizers & Snacks Featured General Caribbean Global Favorites Seafood & Fish Summer Recipes Trinidadian Weeknight Dinners

Classic Shrimp Ceviche

Leave a Comment on Classic Shrimp Ceviche

A few years ago, while on a fishing charter off the north-west coast of Trinidad, luck didn’t favor us at first. A little sunburnt and tired from being up since 4 a.m. to get a jump-start on the day, hunger set in quickly. Thankfully, our captain came prepared with a cooler full of fresh shrimp and a plan to make Classic Shrimp Ceviche right there on the boat. His version was vibrant and bold, especially with the thinly sliced Scotch Bonnet peppers that brought a subtle heat to the tangy citrus base.

This Classic Shrimp Ceviche recipe pays homage to that memory and is ideal whether you’re using freshly caught or frozen shrimp. It’s a dish you can serve chilled on hot summer days, as a snack with drinks, or as a light starter for any gathering. Packed with zesty lime and lemon juice, creamy avocado, sweet mango, and punchy chadon beni, this Caribbean-style ceviche is quick to prep and even quicker to disappear from the table.

Ingredient Guide

  • Shrimp: Choose fresh or previously cooked medium shrimp. They are the base of the ceviche.
  • Lemon Juice: Adds acidity and brightness to marinate and “cook” the shrimp.
  • Lime Juice: Balances the lemon juice and brings a distinct Caribbean citrus note.
  • Tomatoes: Adds freshness and a bit of sweetness.
  • Red Onion: For sharpness and crunch.
  • Chadon Beni (Culantro): Brings a deeper, more robust flavor than cilantro.
  • Avocado: Adds creaminess and richness to the ceviche.
  • Mango: Offers a tropical sweetness that pairs beautifully with the shrimp and citrus.
  • Salt: Enhances all the flavors.
  • Black Pepper: Adds a bit of spice and depth.
  • Scotch Bonnet (optional): For a fiery Caribbean kick.
  • Chives: Mild onion flavor and color contrast.

Shopping Made Easy

  • You can find already deveined and sometimes shelled shrimp at most grocery stores.
  • Look for bulk shrimp at warehouse clubs like Costco or Sam’s Club, especially when shopping for a party.
  • Cooked frozen shrimp are often shelled, cleaned, and ready to use. Just thaw, rinse, and drain.
  • Chadon beni may be found in Latin or Caribbean grocery stores. Cilantro is a suitable substitute.

What can I substitute for Chadon Beni?

Chadon Beni has the same flavor as Cilantro (coriander), and from experience, you don’t get the soapy taste that some people experience. Since the Chadon Beni can be a bit more robust in flavor, I’d recommend using about 1/2 cup of chopped cilantro.

What should I serve with shrimp ceviche?

This ceviche goes beautifully with tortilla chips, on toasted baguette slices, or even spooned over greens for a light lunch. It pairs perfectly with cold lagers, craft beers, cider, or sparkling wine coolers.

Can I use cooked shrimp for ceviche?

Yes! Using previously cooked shrimp is a great time-saver. Just skip the marinating step and proceed with the recipe.

How long can shrimp ceviche last in the fridge?

For best results, enjoy the ceviche within two days of preparation. Keep it refrigerated in an airtight container.

What’s the best mango for this recipe?

Use a ripe but firm mango like Julie or Ataulfo for sweetness and texture that holds up well in the ceviche.

Get New Recipes Weekly

Get free Pull up a chair in my kitchen. Subscribe and get bold Caribbean flavor straight to your inbox.

Classic Shrimp Ceviche

Bright, citrusy, and full of island flavor, this Classic Shrimp Ceviche brings together tender shrimp, ripe mango, creamy avocado, and fresh herbs for a vibrant Caribbean twist on the traditional seafood dish. Perfect for warm-weather snacking or as a refreshing appetizer, it’s a no-cook recipe that celebrates bold, fresh ingredients.
Print Recipe Pin Recipe
Prep Time 10 minutes
Rest Time 1 hour
Total Time 1 hour 10 minutes
Course Appetizers & Snacks, Global Favorites, Seafood & Fish, Summer Recipes, Weeknight Dinners
Cuisine General Caribbean, Trinidadian
Servings 4

Ingredients
  

  • 1 lb shrimp cooked, thawed if frozen
  • 1/3 cup lemon freshly squeezed
  • 1/3 cup lime freshly squeezed
  • 2 medium tomatoes diced
  • 1 small red onion thinly sliced
  • 4 chadon beni leaves finely chopped
  • 1 avocado ripened, diced
  • 1 mango peeled and diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chives chopped
  • 1 Scotch Bonnet pepper thinly sliced, optional

Instructions
 

  • Remove the shell from the shrimp, devein, wash, and drain. I used medium-sized shrimp. Pour in the lime and lemon juices and stir.
  • Marinate in the fridge for 60 to 80 minutes. They will firm up and go opaque in color.
  • In the meantime, prepare the other ingredients. I suggest that you dice the mango and avocado into similar-sized pieces. Try to get a half-ripe mango, meaning it’s not fully ripe but mature. Once peeled and diced, it will be firm and sweet with a slight tartness.
  • Remove the marinated shrimp from the fridge and add all of the other ingredients. 
  • Stir well to combine all these fresh flavors.
  • Chill for another 10 minutes, then serve.
Keyword Caribbean ceviche, Caribbean shrimp ceviche, classic shrimp ceviche, easy ceviche, how to make ceviche, shrimp, shrimp ceviche, shrimp recipe, shrimp salsa
Tried this recipe?Let us know how it was!
Shrimp cocktail on picnic table with a background of grass
Appetizers & Snacks Chris's Kitchen Featured Fusion Global Favorites Seafood & Fish Side Dishes Summer Recipes

The Ultimate Shrimp Cocktail

Leave a Comment on The Ultimate Shrimp Cocktail

I can’t say I grew up eating Shrimp Cocktail back home in the islands, but on recent trips through the Caribbean restaurant and bar scene, I’ve grown to love this dish. It’s now one of my favorite appetizers—simple, refreshing, and absolutely bursting with flavor. This version of The Ultimate Shrimp Cocktail is far from the classic ketchup, horseradish, and Worcestershire combo you might know. It’s vibrant, chunky, and layered with herbs, citrus, avocado, and a whisper of heat.

You’ll find a balance of acidity from fresh lime and lemon, a touch of sugar to mellow the tomatoes, and an optional kick of Scotch Bonnet to wake everything up. I use cooked shrimp with the tails on, sometimes served in shooter glasses for a fun presentation. What sets this apart is the texture, everything is hand-chopped so each bite brings a burst of fresh flavor. Whether you’re entertaining guests or just treating yourself, this shrimp cocktail is always a hit.

Shrimp arranged in a martini glass with cocktail sauce at the bottom

Ingredient Guide

  • Cilantro: Brightens the mix and adds a fresh, citrusy lift.
  • Avocado: Offers creamy contrast to the acidity and spice.
  • Tomatoes: Form the juicy base of the cocktail.
  • Scallions and Shallot: Add oniony bite and subtle sharpness.
  • Garlic: Builds savory depth.
  • Lemon and Lime Juice: Essential for brightness and balance.
  • Salt and Sugar: Adjust flavor and reduce acidity.
  • Black Pepper: Gives a warm, earthy kick.
  • Tomato Ketchup: Forms the sweet and tangy base of the sauce.
  • Cucumber and Celery: Provide crunch and freshness.
  • Worcestershire Sauce and Tabasco: Add savory, spicy notes.
  • Horseradish: Brings that classic shrimp cocktail zing.
  • Thyme: Earthy and aromatic, enhances complexity.

Shopping Made Easy

  • Use pre-cooked frozen shrimp to eat right away. Just thaw and pat dry before using.
  • Fresh horseradish is best, but bottled works if needed.
  • Choose firm avocado and tomatoes for best texture.
  • Tabasco and Worcestershire are pantry staples—don’t skip them.
  • For extra heat, a tiny bit of chopped Scotch Bonnet goes a long way.

Cooking Notes from the Kitchen

  • Hand-chop all ingredients for the best texture; avoid using a food processor.
  • Chill the cocktail sauce for at least an hour to let flavors meld.
  • Adjust salt and sugar after chilling, not before.
  • Serve in shooter glasses for an elegant, party-ready presentation.
  • Wash hands thoroughly after handling Scotch Bonnet peppers.

Can I make this shrimp cocktail ahead of time?

Yes, the sauce can be made a day ahead and stored in the fridge. Add the shrimp just before serving to keep the texture fresh.

What if I don’t have horseradish?

You can substitute with wasabi or leave it out. The sauce will still be flavorful thanks to the garlic, pepper, and citrus.

Can I serve this without avocado?

Absolutely. The avocado adds richness, but the cocktail is still delicious and refreshing without it.

Shrimp cocktail on picnic table with a background of grass

The Ultimate Shrimp Cocktail

A fresh, citrusy, and spicy shrimp cocktail that will impress your family and friends this summer, when you whip up a batch at your backyard BBQ.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Appetizers & Snacks, Chris’s Kitchen, Global Favorites, Seafood & Fish, Side Dishes, Summer Recipes
Cuisine Fusion

Ingredients
  

  • 1 tablespoon cilantro chopped finely
  • 1 small avocado cubed
  • 1 1/2 tomatoes diced fine
  • 2 scallions chopped fine
  • 1 clove garlic crushed
  • 1 lemon juiced
  • 1/2 lime juiced
  • 1/3 teaspoon salt
  • 1 teaspoon sugar
  • 1/4 teaspoon black pepper
  • 1 cup tomato ketchup
  • 1 shallot diced fine
  • 3/4 cup cucumber diced fine
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Tabasco sauce
  • 1/3 cup celery diced fine
  • 1 tablespoon horseradish grated
  • 3 sprigs thyme leaves chopped finely
  • 1 1/2 cooked shrimp tails on
  • Scotch Bonnet pepper optional, finely chopped

Instructions
 

  • Grate horseradish into a large bowl. Add cilantro, avocado, tomato, scallions, garlic, shallot, cucumber, celery, and thyme. Stir in ketchup, lemon juice, lime juice, Worcestershire sauce, Tabasco, salt, sugar, and black pepper. Mix well.
    Peeled horseradish being grated into a large white bowl
  • Cover and chill for at least 1 hour to allow flavors to meld.
    Cocktail sauce chilled with a spoon in the mix
  • Pat shrimp dry with paper towels. Add shrimp to the chilled cocktail sauce and toss gently.
    Shrimp on paper towels with cocktail sauce on the side
  • Taste and adjust seasoning. Add optional Scotch Bonnet pepper for heat. Serve immediately, or portion into shooter glasses for a fun presentation.
    Shrimp arranged in a martini glass with cocktail sauce at the bottom
Tried this recipe?Let us know how it was!
The Ultimate Chicken Tikka Masala
Chicken Recipes Chris's Kitchen Fall Recipes Featured Fusion Global Favorites Rice & One-Pot Winter Recipes

Ultimate Chicken Tikka Masala

Leave a Comment on Ultimate Chicken Tikka Masala

Chicken Tikka Masala is one of the most beloved Indian dishes worldwide, known for its rich, creamy tomato sauce and perfectly spiced chicken. While not traditionally Caribbean, it earns its place in our kitchen as part of the naturally diverse culinary landscape we celebrate across the islands.

This version brings bold Indian spices together with creamy coconut milk for a tropical twist that honors both roots and fusion. The marinated chicken becomes tender and flavorful, and when simmered in the velvety sauce, it turns into a satisfying, comforting meal that pairs well with rice, roti, or naan. Whether you’re making it for a family dinner or impressing guests, this island-style tikka masala will win hearts.

chicken tikka masala in pot

Ingredient Guide

  • Chicken Thighs (boneless): Juicy, flavorful meat that stays tender through marination and cooking.
  • Plain Yogurt: Tenderizes chicken and forms the base of the marinade with its tangy creaminess.
  • Ginger and Garlic: Build the aromatic foundation with fragrant depth.
  • Spice Blend: Includes garam masala, turmeric, cumin, coriander, chili powder, and cardamom for rich, layered flavor.
  • Vegetable Oil or Ghee: Helps brown the chicken and spices for deeper taste.
  • Onions and Tomato: Provide natural sweetness and body to the sauce.
  • Coconut Milk: Adds creaminess and a subtle Caribbean touch.
  • Honey or Coconut Sugar: Balances acidity and rounds out flavors.
  • Cilantro: Brightens the dish with fresh herbal notes.

Shopping Made Easy

  • Boneless chicken thighs are ideal—they stay juicy and cook evenly.
  • Opt for plain yogurt without added flavor or sugar.
  • Use canned coconut milk labeled “full-fat” for the best texture in sauces.
  • Gather single-spice jars, like garam masala and cardamom pods—so you can blend fresh masalas at home.

Cooking Notes from the Kitchen

  • Marinate the chicken at least 2 hours (or overnight) for maximum flavor penetration.
  • Build flavor on the stovetop by toasting spices before adding liquids.
  • Adjust chili powder based on your spice preference—add more for heat or less for a milder dish.
  • Stir in coconut milk at the end, and simmer gently to avoid breaking the sauce.

What makes this “ultimate”?

It blends rich Indian-style masala spices, marinated chicken, and creamy coconut milk to deliver chef-level taste with approachable ingredients.

Can I skip coconut milk?

Yes—use heavy cream or extra yogurt for a more classic flavor.

What should I serve with tikka masala?

Pair it with basmati rice, naan, roti, or even jerk-spiced quinoa for a Caribbean fusion twist.

The Ultimate Chicken Tikka Masala

Ultimate Chicken Tikka Masala

This dish features marinated chicken tikka pieces simmered in a creamy, spiced tomato-coconut sauce; rich, comforting, and infused with island-inspired flavor.
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Course Chicken Recipes, Chris’s Kitchen, Fall Recipes, Global Favorites, Rice & One-Pot, Winter Recipes
Cuisine Fusion
Servings 6

Ingredients
  

  • 3 pounds boneless chicken thighs cut into 1–2-inch pieces
  • 1 1/2 cups plain yogurt
  • 1 tablespoon ginger grated
  • 2 teaspoons garlic minced
  • 1 tablespoon garam masala
  • 2 teaspoons turmeric
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon chili powder
  • 5 cardamom pods crushed
  • 1 tablespoon vegetable oil or ghee
  • 1 onion diced
  • 2 medium tomatoes finely diced
  • 1 1/2 cups full-fat coconut milk
  • 1 tablespoon honey or coconut sugar
  • Salt and pepper to taste
  • 2 tablespoons cilantro chopped

Instructions
 

  • In a bowl, combine yogurt, ginger, garlic, garam masala, turmeric, cumin, coriander, chili powder, cardamom, salt, and pepper. 
    curry ingredient powders
  • Add chicken pieces, toss to coat, and marinate for at least 2 hours or overnight.
    Seasoned chicken thighs
  • Heat oil or ghee in a skillet over medium. Add diced onion and sauté 3–4 minutes until soft.
  • Add marinated chicken (reserve extra marinade), browning on all sides, about 5 minutes. Remove and set aside.
    Chicken cut into chunks on a white dish with a knife resting on the side of the dish
  • Add tomatoes and reserved marinade to the pan. Cook 5 minutes, stirring, until tomatoes begin to break down.
    seasonings and oil in the pot
  • Return chicken to pan, stir in coconut milk and honey. 
    Browned seasoned chicken thighs in a red pot on the stove
  • Bring to a gentle simmer, cover, and cook 15–20 minutes until chicken is cooked through and sauce thickens.
    cooking chicken tikka masala in pot
  • Taste and adjust seasoning. Stir in cilantro before serving.
    The Ultimate Chicken Tikka Masala
Tried this recipe?Let us know how it was!