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Meat & Poultry

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Gluten Free Meat & Poultry

Caribbean Curry Stewed Pork.

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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’)

Meat & Poultry

Incredible Comforting Lamb Stew.

1 Comment on Incredible Comforting Lamb Stew.

While there’s nothing “Caribbean” about this recipe, it’s something I make on the regular as I enjoy stews and soups. It’s one of those comforting one-pot dishes the entire family will enjoy and often-times, there’s leftovers to freeze. My reason for posting the recipe here is simple – there were a lot of requests for it when I teased cooking it on Instagram.

You’ll Need…

3-4 lbs lamb (any cut lamb will work)
2-3 tablespoon olive oil
1/4 lb bacon (cut into 1 inch pieces)
1/4 cup flour (all purpose)
1 large onion (cubed)
1 shallot (diced)
6 cloves garlic (smashed)
3 stalks celery (sliced)
5 sprigs thyme
1/2 teaspoon black pepper
1 1/2 tablespoon tomato paste (concentrated puree)
1 1/2 cup red wine
8-10 mushrooms (cut in half)
3/4 tablespoon salt (adjust)
2 carrots (1/4 inch wheels)
10-14 small potatoes
2 bay leaves
4-5 cups chicken stock
1 bird’s eye pepper (optional)
4 tablespoon parsley (divided)

NOTE! I used “blade” chops as they were on sale and to be honest, I much prefer using meat with bones. IMHO you get a much better flavor.

Put a tablespoon olive oil in your heavy stew pot on a medium heat and add bacon and brown. Remove (about 5 minutes) after you have crispy bacon bits and set aside.

Add 1-2 tablespoon olive oil – brown the lightly flour dusted lamb chops. Don’t crowd the pan, so you may need to do it in 2-3 batches. Set aside. It will take 5-7 minutes.

Remove the chops, lower heat to low and add onion, shallot, and cook for 2-3 minutes. Then add the celery, garlic, thyme and black pepper.

A minute later add the tomato puree and stir well to help the natural sugars of the tomato to shine through. Then it’s time to add wine and stir well.. scrape the bottom of the pot. Raise the heat to medium.. bring to a boil. Add mushrooms, carrots, salt and potatoes. Followed by two bay leaves. Stir

Heat to medium high, add stock and add the browned pieces of lamb and bring to a boil Top with the bacon and 1/2 the parsley and birds eye pepper. Lid on and into your oven – middle rack.

1 1/2 hr later, stir, remove the lid to burn off the excess liquid and thicken up. The flour we dusted the lamb chops with, will help to thicken the gravy now. 2 hours later, remove from the oven, taste for salt and adjust. Top with the remaining parsley and serve.

An absolute stunning one pot dish you’ll thoroughly enjoy on those cold winter nights or.. any night yea. Freeze the remaining stew and thaw on those days you really don’t feel like fussing in the kitchen.

Gluten Free Meat & Poultry

Outdoor Fiery Coal-Pot Curry Goat.

4 Comments on Outdoor Fiery Coal-Pot Curry Goat.

This recipe is influenced by the various “bush cook” I’d enjoy with my childhood friends on the islands. Typically it would be something very simple, like dahseen bush bhagi (simmered in freshly made coconut milk) and cassava (from my dad’s garden) / flour dumplings.. we never had the $$ to buy fish, chicken, goat etc. We were kids! This time we’ll be using a traditional coal pot (back then it was three stones, a pot and bamboo fire) as my ancestors would use to cook their meals. Watch the video below for more details.

You’ll Need…

3-4 lbs goat (with bones)
1 medium onion (diced)
5 cloves garlic
2 tablespoon Caribbean Green Seasoning
1 large tomato (diced)
2 scallions (chopped)
1/2 teaspoon grated ginger
1/4 teaspoon black pepper
2 scotch bonnet peppers (optional)
1 tablespoon salt
2-3 tablespoon veg oil
2-3 tablespoon curry powder
1 teaspoon Garam Masala
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
3 cardamon
4 allspice berries
6-8 cups water
2 tablespoon chopped shado beni + 5 birds eye pepper

Note : Coriander seeds when cooked gives a sort of bitter lemon flavor that’s not likable by all, so you can omit it. Remember to use as much Scotch Pepper as you can handle and to wash your hands with soap and water immediately after handling them. Additionally, if doing this recipe gluten free, be sure to go through the full 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.

I used the juice of a lemon along with cool water to wash the goat meat – drain well. Traditionally I’ve seen people use flour instead of the lemon juice to wash their goat meat, saying that the acid from the lemon or lime will tighten the meat and make it tougher. If using meat with bones (best flavor IMHO) be sure to get your butcher to cut it into 1 – 1 1/2 inch pieces for you. As you kitchen knife will struggle to go through the bones. Then season with the Caribbean Green Seasoning, Black Pepper, Garam Masala, salt, tomato, scotch bonnet peppers (I included the seeds – this is a FIERY dish) and grated ginger. Mix well and allow it to marinate for at least 2 hours, overnight will be best.

I used a traditional Coal Pot as mentioned above, so I got my fire started.. to be honest, the smokey flavor from the burning wood or charcoal gives any curry dish a wonder flavor you CANNOT achieve on a stove-top. Now in a heavy pot, heat the oil, then add the onion and garlic (I kept the cloves whole) Turn your heat down to low and cook for 2-3 minutes – but don’t burn the garlic please.

With the heat still on low, add the coriander, allspice, cardamon and cumin seeds- stir. Cook for 3 minutes.

It’s now time to add your favorite curry powder cook (low heat) – 3 -4 minutes – to cook off the rawness of the curry and to bloom the spices which makes up the curry.

Crank up the heat and add the seasoned goat to the pot – stir well to coat each piece of goat with that curry goodness. Cover the pot, medium/low heat. Add the water to the same bowl you marinated the goat in and set aside for later

After 15 minutes, crank up the heat and remove the lid. The goal is to burn off all the natural liquid and infuse the meat with the curry flavor. Takes about 5-7 minutes on high heat. Try to get to where you see the oil we started off with… at the bottom of the pot.

Now go in with the water we reserved in the bowl we marinated the goat in and bring to a boil.

2 hours later on a simmer/low heat (lid on the pot), taste for salt, make sure it’s tender to your liking and reduce the gravy to the consistency you like (turn up the heat to achieve this). Now top with the chopped Shado beni and bird’s eye pepper. You’re Done! An unbelievable curry goat your family will insist on time and time again.

Remember depending on the age of the goat it may take a bit longer to get fork tender, so adjust the cooking time accordingly. If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Meat & Poultry

The First Thing I Learned To Cook. Breakfast Vienna Sausages.

1 Comment on The First Thing I Learned To Cook. Breakfast Vienna Sausages.

Like millions of children across the Caribbean and offspring (like my daughters) with Caribbean heritage around the world, cooking Vienna Sausages (or hot dogs) in tomatoes, is the first thing we learn to cook. We start flexing that culinary freedom, with this classic Hot dog and Sauce (as my girls call it) recipe.

Like most traditional homes in the Caribbean during my childhood, our stove had the propane tank on the side of the stove and mom would never allow us to engage in it’s use (especially since our family home was made of wood and VERY easy to catch on fire). So after we prepped the onion, tomato and sausage we were using (works with any type of hotdogs, sausages or the classic recipe, which is Vienna Sausages from the can), mom or dad would crank-up the stove for us. Yea, we used matches to start the stove too – no automatic starter.

You’ll Need…

3 cans Vienna sausages
1 onion (diced or sliced)
1 1/2 tablespoon olive oil
1 tomato (diced)
1/2 teaspoon black pepper
1 tablespoon tomato ketchup
1 tablespoon parsley (chopped fine)
Optional – Scotch bonnet pepper

NOTE! I didn’t take the normal step by step images for this recipe post, so please follow along via the video below.

Prepare the onion, tomato and Scotch Bonnet pepper (if using). Wash, peel, dice etc. For the Scotch bonnet peppers, slice thin and remember to wash your hands with soap and water immediately after handling them.

Add the oil to wide sauce pan on a medium/low heat, then add the onion and tomato and cook for 2-3 minutes.

Then drain, rinse and cut the Vienna Sausages into 1/2 inch pieces. Add them to pan, followed by the ketchup, black pepper and Scotch Bonnet pepper slices. (with hot peppers, note that the raw heat will be close to and including the seeds).

Turn the heat down to low and place a lid over the pan to create a little steam. Cook for about 5 minutes. They (my girls) like it when I’d put 1/4 cup of water and an extra tablespoon of ketchup to form a sauce.

The sort of NEW step is to top with the chopped parsley and in some cases I add a tablespoon of butter. Something we never did as kids growing up. Yea, no salt.. but you can add after you hit it a taste.

What was the first thing you made as a child? Share with us @ Ask Chris.

Meat & Poultry

The Ultimate Jerk Pork Bites.

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While I’m an ISLAND boy at heart, my luv for grilled meats, means no snow can prevent me from satisfying my craving. Even when it’s – 27 C outside and the wind charges up your jacket. However, when it’s comes to jerk pork, that’s another story. I need it low and slow for a couple hours and there’s NO way you’d catch me out there that long. So I give my Ultimate Jerk Pork Bites – in the oven!

You’ll Need….

5-6 lbs pork
1 large onion (diced)
5 sprigs thyme
2 scallions (chopped)
1 cup orange juice
1 cup apple cider
1 cup prepared jerk marinade
1 1/2 tablespoon brown sugar
1 1/2 tablespoon light soy sauce
1 teaspoon grated ginger
8 wiri wiri peppers (optional)
1 lime or lemon (juice) to wash the cut pork

Cube the pork, wash with juice of a lime and cool water and drain dry. I used a cheap piece of pork with some fatty marbling. Anything lean will give you somewhat dry and bland tasting jerk bites.

Prep the ingredients.

Season the pork (I seasoned it directly in the same roasting pan I’ll be using in the oven). Basically add everything to the pork and mix well. I used store -bought Jerk Marinade, so feel free to use your favorite or make your own. I’ve got a couple recipes on here showing how to make from-scratch Jamaican Jerk Marinade. I used Wiri Wiri peppers (what I had in my garden) and left them whole. But you can use any peppers you like or can handle. Don’t break the peppers if you don’t want it overly spicy.

Marinate in the fridge for at least one hour. 4 hours will give you the best results. You’ll notice that I didn’t add any salt as I’m trying my best to cut back on my sodium intake. You may want to add a teaspoon of salt. The jerk marinade I used, along with Soy Sauce did an ok job, as far as salt goes for me.

Then into a 380 F degree preheated oven, but give it another mix before going onto the middle rack. Uncovered! Be sure to stir it every 20 minutes or so. After One hour, this is what it will look like.

I left it in for a total of 2 hours and 40 minutes as I wanted to be sure the pork was fork tender and packed with those wonder jerk flavors. The final 230 minutes, I put the heat up to 400 F to help develop the golden color. Be sure to stir for even coloring.

Top with some freshly parsley if you wish. You may now remove the Wiri Wiri peppers or leave them for the people who like it spicy. If you wanted to add a few drops of liquid smoke, you’re free to do so during the marination process. I’m no fan of the liquid stuff. If you want to do this on a tray over your outdoor grill, do your thing. I’m sure any added smoke (especially from Pimento, Apple, Cherry or Hickory) would kiss this is a nice way.

If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Meat & Poultry

Ultimate Guinness Braised Oxtails.

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I shared a similar recipe for Oxtails slowly cooked in Guinness back when the website was relatively new in 2009. However I received several requests for an updated version the past few months, so I decided to revisit the recipe and tweak it a bit.

You’ll Need…

4-5 lbs oxtails (cut/trimmed)
3 tablespoon all-purpose flour
3 tablespoon vegetable oil
3 stalks celery (diced)
1 large onion (diced)
2 tablespoon tomato paste
1 heaping tablespoon Caribbean Green Seasoning
3 cloves garlic (smashed)
1 1/2 cups Guinness Extra Stout
1 teaspoon cracked black pepper
5 allspice berries (pimento)
1 teaspoon salt
2 large carrots (cut into wheels)
2-3 cups beef stock
2 bay leaves
1 tablespoon brown sugar
1 tablespoon parsley (chopped)

Cut the oxtail into 1 – 1 1/2 inch pieces (ask your butcher) and trim away any excess fat, then wash with water and lemon juice (not mentioned in the ingredient list). Drain well / pat dry.

Now dust in flour, then go into the heated oil (medium flame) and brown as best you can on all sides. Try to use a heavy pot for best results.

Please do this in batches as to not crowd the pot. Basically we need a little color and to seal in the juices in the meat. Set aside as you brown them off.

In the same pot on a low heat setting (add more oil if the pot is dry) add the onion and celery. Then add the garlic along with the black pepper and cook for 3 minutes or so.

Add the pimento (all spice ) berries and tomato paste – stir well. Cook a further 2-3 minutes on low heat. Cooking the tomato paste at this point will help it to caramelize and bring out the natural sugars.

Add the oxtails we browned off earlier and any juices in the bowl. Heat up to medium/high, add the salt, then the Guinness and scrape the bottom of the pot to release the niceness on the bottom. We’ll need more braising liquid, so it’s time for the beef stock and bring to a boil.

Now add the Caribbean Green Seasoning, carrots and bay leaf. As it comes to a boil, reduce to a simmer, add the brown sugar and allow it to braise for 2.5 to 3 hours (in extreme case it may take 4-4.5 hrs). Or until tender. I had the lid on, but slightly ajar. Remember to stir every 15-20 minutes and keep an eye on the level of liquid in case you need to add more stock or water.

Two ways to personalize it is to taste and adjust the salt to your liking (we taste for salt near the end as the beef stock you use may be heavy in sodium). Then check to make sure the oxtail is a s tender as you like, if not cook it a little longer. Cooking time will vary according to how big the pieces of oxtail were cut and how old the cow was that the oxtails came from.

Turn off the stove, remove the bay leaves and toss in the parsley. If there’s any fat at the surface, be sure to skim off and discard (NOT down your sink).

When I do such low and slow dishes I like doubling up on the recipe and making enough to freeze for a later day when I need to get my Stewed Oxtail craving sorted out.

If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Gluten Free Meat & Poultry

Coconut Curry Rabbit.

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Growing up on the islands this dish would never be a reality, since my brother had rabbits (among other animals and fish) as pets. However since moving to Canada and having access to rabbits at most grocery stores (without guilt of seeing them as pets), combined with my attraction to ‘game’, this dish is somewhat of a norm for me. Especially during the warmer months when I can use my outdoor wood burning stove in the back yard.

You’ll Need…

3 1/2 – 4 lbs rabbit
1 teaspoon salt
1/4 teaspoon black pepper
1 heaping tablespoon Caribbean Green Seasoning
1 tablespoon Cocopine Pimento Sauce (optional)
1 teaspoon Amchar Masalla (for seasoning)
1 scotch bonnet pepper (adjust)
8 cherry tomatoes (any tomato will work)
2-3 tablespoon veg oil
1 medium onion (diced)
4 cloves garlic (smashed)
2 heaping tablespoon curry powder
3/4 teaspoon amchar massala
2-3 tablespoon water (for making the curry slurry)
1 1/2 cup coconut milk
1 cup water
4-6 wiri wiri peppers (optional)
2-3 tablespoon cilantro (chopped)
* use ground roasted cumin if you cannot source the amchar massala

Important! If doing this dish gluten free, please go through the entire 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 thickener). For the Cocopine Pimento Sauce, please check my friend Chef Barry Bartholomew at @Cheffinbar on Instagram.

Cut (small pieces), wash with lemon or lime juice and drain (how you’d normally wash meats). We’re using the entire rabbit (liver, heart and kidney).

Then season with salt, green seasoning, Caribbean green seasoning, coco pine sauce, anchar massala, scotch bonnet pepper, cherry tomatoes and black pepper. Mix well and marinate for about 3 hours in the fridge.

Today we’ll be using my outdoor wood burning stove, so it’s time to get that fire started. Basically you want a low heat to start. Heat the oil on a med/low flame then add the onion and garlic and cook on LOW for 2-3 minutes.

In the meantime mix the curry powder (use your fav), along with the remaining 3/4 teaspoon anchar massala with the water, to form a slurry. Now add that to the pot and mix well. This will help us bloom the spices which makes up the curry powder and ultimately cook-off that raw curry taste and texture.

The curry mixture will go darker in color, clump and you should burn off all that liquid.. until you can see the oil we started with. Now crank up the heat and go in with the seasoned rabbit (not the liver, kidney and heart – yet). Be sure to toss around well, to coat each piece of the rabbit with the curry base.

Bring to a boil (it will spring it’s own natural juices), then simmer for about 20 minutes on med/low. Be sure to stir occasionally. Do not cover the pot. Then crank up the heat to burn off that liquid – this step will give us the color we’re looking for and intensify the curry flavor of the completed dish.

Once it’s dry, add the coconut milk + water and bring to a boil. Then reduce to a gentle simmer, to allow us braise the rabbit until it’s tender.

1 hour and 30 minutes later, taste for salt and adjust to your liking, Burn off the gravy to the consistency you like and be sure to make sure it’s a tender as you like it. Now add the liver, heart and kidney and cook for a further 5 minutes. Then toss in the wiri wiri peppers, along with the chopped cilantro and you’re DONE!

Birds Eye Peppers (bird pepper) is a great substitute to the Wiri Wiri peppers or you can leave that out if heat is not your thing. If you’re based in the Caribbean and cannot source the cilantro (coriander), be sure to use Shado Beni (chadon beni or culantro)

The curry on it’s own is just magnificent, however should you have the ability to cook this over a wood fire – the taste is just INCREDIBLE! The smoke adds a lovely layer of flavor you can never achieve on the stove-top.

If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Meat & Poultry

Applewood Smoked Jerk Chicken.

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With BBQ/Grillign Season just around the corner, I thought I’d reflect back to last year’s Annual July Month Of Grilling and share the printable recipe for outstanding Smoked Jerk Chicken! While I wish I had access to Pimento Wood as used in Jamaica, we found that soaked Apple-Wood gave the jerk chicken a wonderful fruity flavor which balanced the spiciness of the jerk marinade.

You’ll Need…

3-4 3lb chickens
1 cup jerk marinade (store bought)
1/2 cup olive oil
* adjust salt to your own liking as we found that most jerk marinades are already loaded with sodium.
** Soaked apple wood

I was joined by Chef Marc during the filming of this recipe (watch the video below), so special thanks to him for sharing his take on this tasty dish.

Start by taking off the back-bone of the chicken, along with the wing tips. Then press down on the breast or chest – to spatchcock the birds.

Mix the jerk marinade (use store bought or make your own as we’ve done in the past) with the olive oil (whisk) then rub the chickens down with the marinade. Let it sit for an hour or so to enhance the flavor of the finished jerk.

In the meantime, get your wood/charcoal fire started. We used lump charcoal and on top of that we went on with white maple wood. That created a wonderful flame, which in-turn created lovely coals. It got to about 400 F, so yea… it was a high heat. Basically we had 3 zones on the grill. Direct – HIGHEST Heat. Indirect – away from the direct flame (where we’ll be most of the time) and Above both areas – the wire rack. Where you’ll get the most smoke as it travels from the flame to the vent via this route more directly.

We started with the chicken away from the direct heat (so zone 2 indirect heat) and above (zone 3) the direct smoke path. We rotated the birds in a clock wise direction every 10-15 minutes. For even cooking and true infusion of the smoke.

Speaking about the smoke, we had Apple Wood soaking in water overnight (while the guy who we buy wood from said this is the best way to get smoke, we’ve read that it’s the not the most healthy). The Apple wood went directly over the coals we started earlier to burn slowly and give out maximum smoke.

This is after about 30 minutes – we did maintain a heat between 400 and 425 F consistently.

After about 1 hour and 20 minutes, we then went into applying BBQ sauce to the chickens. Basically your fav BBQ will work. But I highly recommend that you heat the BBQ sauce you decide to use, before applying.

In total we went on with about 4 coats of that BBQ sauce (and this meant a further 15-20 minutes of cooking), while still moving the chickens on the different zones – in a clock wise direction. Yes, we did apply BBQ sauce on both sides of the chickens. Use a thermometer if you’re not sure if the chickens are fully cooked. You’ll need to get at about 165 F in the thickest part of the chicken.

Please allow to rest a bit before getting down and dirty with these smoked jerk chicken. It will be difficult as they look and smell so good! Even your neighbors will be peeking over the fence to maco.

If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Gluten Free Meat & Poultry

Peppery Geera (Cumin) Chicken Hearts.

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While I’m no fan of geera (cumin), with a few adult beverages, crusty dinner rolls and good company, this dish hits the spot. Spicy, deep flavors of roasted cumin and tender morsels of meat, this is an excellent example of how we try to use the entire animal in the Caribbean.

You’ll Need…

1 1/2 lbs Chicken Hearts
1 heaping tablespoon Caribbean Green Seasoning
1 teaspoon salt
1/4 teaspoon Black Pepper
2 tablespoon Olive Oil
1/2 small Onion (diced)
3-4 cloves Garlic (smashed)
2 tablespoon Roasted Cumin – divided (ground)
1/2 teaspoon Cumin Seeds
2 Scotch Bonnet Peppers (divided) sliced and diced
2 tablespoon Cilantro

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. Also be mindful to wear gloves and wash your hands with soap and water immediately after handing such hot peppers.

Cut each heart into two pieces, remove any fat and wash with cool water and the juice of a lime or lemon (not mentioned in the ingredients list unfortunately).

Lets now season with 1/2 teaspoon roasted cumin (powder), Caribbean Green Seasoning, black pepper, salt, onion, garlic and 1 scotch bonnet pepper. Mix and let marinate for about 1 hour, two hours would be even better.

Heat a pan (I used a heavy cast iron pan as I like the way I get a caramelized flavor at the end) on a medium flame and add the oil. Add the cumin seeds, turn the heat down to low so we don’t burn the cumin seeds. Add the remaining dry roasted powder cumin (geera) and cook for 3-5 minutes.

Turn the heat up to medium and add the seasoned chicken hearts, including the marinade. Stir to coat with the geera we cooked off earlier.

As it comes to a boil, it will sprout it’s own liquid. DON’T cover, cook on a med/low flame.

BTW, if you’ve not already guessed it, in the Southern Caribbean (anywhere where East Indians Indentured Laborers influence the culinary culture) you’ll find that Cumin is called Geera.

20 – 25 minutes later the liquid will burn off. Make sure the chicken hearts are completely rid of all liquid and you get that deep rich color and hopefully you can see the oil we started off with at the bottom of the pan. Fry-Dong as my mom say!

Top with the chopped cilantro (in the Caribbean Shado Beni / Chadon Beni / Culantro would be used) and add the remaining finely diced scotch bonnet pepper (or leave it out if you’re concerned about the raw heat). Keep the seeds for even more HEAT from the Caribbean Sunshine.

If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Gluten Free Meat & Poultry

Simple Flavorful Homemade Chicken Stock.

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While we don’t have a culture of making stock (specifically) in the Caribbean, you’ll easily notice that our soups and stews are indeed packed with stock-making ingredients. We basically create a stock in the process of cooking. So why am I sharing a homemade Chicken Stock to share with you? Demand! There’s been many requests for this recipe over at Instagram.

You’ll Need…

4-5 lbs chicken
3 stalks celery (rough chop)
1 large onion (quartered)
6-8 sprigs thyme
5 cloves garlic
bunch of parsley (rough chop)
2-4 scallions (rough chop)
12-16 cups water (cool)
10 black peppercorns
2 carrots (rough chopped)
3/4 tablespoon sea salt (optional)

Important: I used chicken carcasses (breast and legs removed) which were on sale, but you can use a whole chicken or chicken parts if you wish. This is a more concentrated stock as I’m using less liquid as I would normally. Add a couple allspice berries for even more flavor. 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.

In a large pot, place the chicken, celery, carrots, onion and pepper corns.

The add the other ingredients and bring to a boil (med/high heat). I did add salt to my stock as IMHO I think it helps to bring out the flavors of the other ingredients. But to make this sodium free, you can leave out the salt obviously. And the beauty of making your own homemade stock is to control the ingredients, especially the high sodium typically found in the grocery store stuff.

As it comes to a boil, turn the heat down to as low as it will go and simmer. Be sure to periodically skim off any scum/froth/impurities at the top.

An hour and thirty minutes later (go longer for a more concentrated stock) turn off the stove. Allow to cool to make straining easier and safer.

Feel free to use immediately or put into sealed containers in the freezer and simply thaw when you’ve got use for this amazing homemade chicken stock.

The second reason I have for sharing this recipe is because whenever I visit the Caribbean I make a huge batch of this stock, then a just as massive pot of chicken soup (very light) for my sister. She portions it out into freezer friendly containers and she’s got soup for those chilly nights during the rainy season in the Caribbean.

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Gluten Free Meat & Poultry

Smoky Roasted Butternut Squash Soup.

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In the Caribbean this would be called a pumpkin soup and it would be thicker and packed with ground provisions and flour dumplings. Outstanding, but we’re going lighter today as I’d like for the smoky flavors, along with the Butternut Squash itself, to shine through and captivate our taste buds.

You’ll Need…

1 large butternut squash (about 4-5 lbs)
4 tablespoon olive oil (divided)
1 tablespoon salt (divided)
1/4 teaspoon black pepper
1 medium onion (diced)
2 stalks celery (diced)
2 scallions (chopped)
2 small heads of garlic (roast whole)
2 1/2 – 3 cups chicken stock (gluten free)
2 1/2 – 3 cups water
3 sprigs thyme
2 tablespoon parsley (chopped)
1 carrot (diced)
1/2 lb smoked pork ribs
1/2 teaspoon grated ginger
1/4 Habanero pepper (diced)

Important: If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary requirements. Especially the stock you choose to use and read the label of the smoked ribs just to be sure.

Cut he squash in half and remove the seeds etc from the core with a spoon.

Place the now ready pieces of squash on a baking tray, along with the 2 heads of garlic and drizzle on 1/2 the olive oil and salt (1/2). Then into a 400 F pre-heated oven on the middle rack.

Heat your soup pot on medium flame and go in with the remaining olive oil. Followed by the onion, celery, scallions and black pepper. Turn the heat down to low and and go in with the thyme and carrot. Mix well.

Cook for 3-4 minutes, then toss in the ribs. Any meaty parts, I’d recommend cutting into cubes. Stir and cook for 3-4 minutes to render out any of the fat on the smoked ribs. Remember you can use smoked Beef, Chicken or Turkey if you don’t eat pork or can’t source the smoked pork ribs.

Turn up the heat to medium / high and add the stock and water, along with the grated ginger. As it comes to a boil, squeeze out the roasted garlic out of it’s skin, directly into the pot. BTW it took 30 minutes for the garlic to roast. I forgot to mention – roast the garlic and squash before you get started with the soup itself. Add the habanero pepper, no seeds and stir. If you want this to have a kick, add the seeds of the pepper.

The squash took 1 hour and 30 minutes to cook through. After the squash cools a bit, scoop out the flesh and add it to the pot. Try to get big chunks if you can.

25 minutes after adding the roasted squash, the soup should be done. Add the remaining salt and parsley. I like this soup to be a bit chunky and not that thick porridge-like stuff you get in North America. Remember to taste it for salt and adjust to your own liking. Be mindful that the stock you use may be loaded with sodium (this is why I add the salt at the end).

The smoky flavors of the smoked ribs, along with the roasting of the squash adds a unique taste to this soup. While it’s ‘light’ it’s also very filling / comforting and for those of us lucky enough to get one of the ribs.. BONUS!

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Meat & Poultry Seafood

The Ultimate Cherry Rum BBQ Sauce.

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This Cherry Rum BBQ Sauce is a great fusion… Canada meets the Caribbean. Freshly picked cherries from Niagara On The Lake, combined with sugarcane juice and all of her byproducts – Molasses, Rum and Demerara Sugar. Read on.. you’ll love the supporting cast of ingredients which goes into making this insanely GREAT homemade BBQ sauce.

You’ll Need…

1 tablespoon olive oil
1 medium onion (diced)
2 cloves garlic (crushed)
2 scallions (chopped fine)
1/2 teaspoon black pepper
3/4 teaspoon salt
1/2 cup Demerara sugar
2-3 tablespoon molasses
1 cup sugar cane juice (with ginger)
1/4 cup honey vinegar (apple cider vinegar will work)
1 1/2 cups tomato ketchup
1 cup dark rum (1/4 cup to finish also)
2 tablespoon honey (+ 1 tablespoon)
1 cup cherries (seeds removed)
2-3 tablespoon Worcestershire sauce
1 teaspoon dry mustard

In a deep saucepan heat the olive oil on a medium flame, then add the diced onion and garlic. Immediately reduce the heat to low so we don’t burn the garlic and add the scallions along with the black pepper. Cook gently for 2-3 minutes.

It’s now time to add the cherries (I guess you can use canned cherries if you wish – I’ve never tried that) and stir well and follow up with the orange juice.

Turn the heat back up to medium high and basically all you have to do now, is add all the other ingredients. Bring to a boil.

Important: If you cannot get sugar cane juice, use apple juice. If you have pure sugarcane juice, grate in about 3/4 teaspoon of ginger.

40 minutes later, turn off the heat and use an immersion blender to puree to the consistency you like. For me it was smooth, but thick.

To finish with that pronounced RUM flavor, hit it with a further 1/4 cup of rum and for a lovely balance, add the remaining tablespoon of honey. Allow to cool and store in sterilized containers in the fridge. Can easily last 2-3 weeks.

Did you know that our annual July Month Of Grilling is into its 11th year this year? Stay tuned… I’ve got some delicious offerings (as usual) this year for you.

If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.