Meat & Poultry Archives - Page 16 of 29

This roast chicken takes me back to my childhood days visiting my godfather in Princess Town (Trinidad). His chef would usually prepare this for us for lunch… served with steaming bowls of white rice and stir-fried cabbage, carrots and bell peppers. I still remember the fear which would come over me when his massive Great Dane named “Buster” would come begging for food from me. Buster was so BIG, it’s rumored that as a kid I could easily ride him like a pony.

You’ll Need…

1 1/2 tablespoon Ginger (grated)
2 scallions (chopped)
3/4 teaspoon salt
1 teaspoon sugar
2 tablespoon soy sauce
2 tablespoon Chinese cooking wine
1 whole chicken

Important: If doing this recipe gluten free, you’ll need to use a gluten free soy sauce (tamari) to ensure it meets with your specific gluten free dietary needs.

Place all the ingredients (except the chicken) in a bowl and give it a good mix. I grated the ginger and chopped the scallions. Place the chicken into a zip lock bag (or bowl) and pour the marinade over it. Give it a good mix/massage and allow it to marinate in the fridge overnight or at least 2 hours. Tip: Place the bag on a plate in the fridge so if it leaks it will not spill throughout the fridge.

Next day, preheat your oven to 375 F. I lined my baking pan with parchment paper (you may also use tin foil), placed the chicken on it and covered loosely with tin foil. I like brushing off the extra marinade before I place it on the middle rack in the oven.

After 35 mins, remove the tin foil and crank up the oven to 400 F and back on the middle rack.

After 30-35 minutes @ 400 you’ll have a golden chicken, with a slightly crispy skin.

If you find that you don’t get the color you want, you can always turn on the ‘broil’ setting on your oven the last 4-5 minutes. If you do opt to use the ‘broil” setting, I’d recommend keeping a close eye on it as the heat will be HIGH (usually 525 F) and can easily burn the skin.

While not the precise recipe I grew up eating (I lost contact with my godfather over 25 yrs ago.. hopefully I can reconnect and get the actual recipe from him), it’s very similar (taste) and I assure you that this will not only be the easiest roast chicken you’ve ever made… you’ll be blown away at how juicy and flavorful this is.

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Spinach Stewed with Salted Pigtail and Coconut Milk.

May 27, 2025October 21, 2016Leave a Comment

You’ll notice that I’m referring to all the ‘greens’ as spinach in this recipe, so kindly bear with me. I had good crops of Swiss Chard, Jamaican Callaloo (chorai bhagi) and Kale in my garden this past summer, so it was only natural that I did this dish.A dish mom would make for us, however she would use dasheen bush (tender leaves of the dasheen plant) and there were times she would add a bit of cooked yellow split peas to the mix (she had a name for that dish which I can’t recall at the moment).

You’ll Need…

4-5 cups (each) Swiss Chard + Kale + Jamaican Callaloo
1 lb salted (cured) pigtails
1 med tomato or 6 cherry tomatoes
1 small onion
2 scallions
1 can coconut milk
4 cloves garlic
1/4 teaspoon black pepper
1 scotch bonnet pepper (no seeds and as much as you can handle)
1 tablespoon olive oil

* Juice of half lime or lemon (optional)

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.

Have your butcher cut the salted pigtails about 1 inch with his band-saw or risk doing some damage to your kitchen knife if trying to cut it at home, due to the tough bone in the middle. Then rinse off, place in a pot covered with water and bring to a boil. Boil on medium heat for 20 mins, then discard the water and repeat with new water for a further 30 mins. By boiling for two times you’ll make the pieces of salted pig tails very tender and help to remove most of the salt it was cured in.

Drain and set aside when you’ve boiled it two times in fresh water.

Wash and trim (discard blemished leaves and hard stems/rib.. especially the Kale) the ‘spinach’ then roll into a cigar shape and cut into ribbons. I would recommend washing again just to be sure you remove any possible dirt you didn’t get the first time. Place in a deep bowl with water (or your sink) and shake around, any dirt will settle to the bottom. I must mention that I didn’t use any of the stems of the Jamaican callaloo.. though I could use the tender ones if I wanted.

Heat the oil on a medium flame in a wide pot, then go in with the diced onion and garlic. Lower the heat all the way down and cook for a couple minutes. Then add the chopped scallions, pieces of salted pig tails (pre-cooked), scotch bonnet pepper and black pepper. Cook for a further 3-4 minutes on low. This is the sort of flavor base we need to get things going.

Now turn up the heat to medium and start adding all the chopped ‘spinach’ to the pot. It will seem like a lot, but after a couple minutes it will wilt down. Go in with the coconut milk and bring to a boil. As it comes to a boil, give it a god stir, cover the pot and reduce the heat to a simmer.

After 20 minutes, remove the lid and turn up the heat. The goal is to now burn off any liquid in the pot. In my case it took about 5 minutes to do so. Taste for salt and adjust accordingly. You’ll notice that I didn’t add any salt to my dish as the salt from the salted pigtails (yea, you won’t get it all out by boiling) will be enough to season the dish. Lastly I went in with some cherry tomato I found in my garden and the juice of 1/2 a lemon (or lime).

The lemon juice at the end really brightens up everything and it helps to prevent any sort of ‘itch’ you may experience at the back of your tongue when you eat ‘greens’. This dish is great with rice, dumplings, ground provisions or roti.

You can cook it longer if you like your ‘spinach’ more tender/melted as traditional bhagi and if pork is not your thing, you can always use salted cod or smoked turkey wings or something.

Meat & Poultry

Caribbean Salted Beef Soup.

September 12, 2016September 12, 2016Leave a Comment

One of my favorite soups to look forward to on “Soup Saturdays” was when mom would have a massive pot of saltbeef (salted beef) soup, packed with ground provisions bubbling away on the stove. Due to the price and the fact that sourcing ‘good’ salted beef was difficult, we didn’t have saltbeef soup often. I still get a chuckle when I do thick heavy soups during the summer months here in Canada and people would say “isn’t it too hot for soups?”. For the most part the Caribbean is always hot and it’s tradition throughout the Caribbean that on Saturday’s we enjoy a piping hot bowl of soup.

You’ll Need…

1 lb salted beef
8-10 cups water
1 onion
4 cloves garlic
1 tablespoon Caribbean Green Seasoning
1 1/4 cups yellow split peas
1 large carrot
1/2 teaspoon black pepper
4-6 sprigs thyme
2 scallions
4 small potatoes
4-6 eddoes
1 large Taro (or dasheen)
3 sweet potatoes
Yam and green bananas optional
1 scotch bonnet pepper

* The salted beef I used had bones so I got my butcher to cut it into pieces for me. I then washed and boiled in water for about 25 minutes before I got to cooking the actual soup. This will help remove some of the salt and start tenderizing it a bit.

Add the pre-cooked salted beef to your soup pot and place it on a medium flame. I didn’t need any veg oil as the pieces of salted beef I had was rather fatty. Then go in with the smashed garlic, diced onion, thyme and black pepper. Turn the heat down to low and let it gently cook for about 5 minutes.

It’s now time to add the split peas (washed), along with the carrots and 5 cups of water and bring to a boil (turn up the heat).

When it comes to a boil, reduce it to a rolling boil and allow it to cook for 45 mins – 1 hr. Basically until the beef and peas are somewhat tender. I also added the scotch bonnet pepper chopped, but if you don’t want the raw heat of the Caribbean Sunshine, you can float it whole. Just be sure to not break it as the soup cooks. Then fish it out near the end and discard. Always wash your hands with soap and water after handling such hot peppers.

While things bubble, I like peeling my ground provisions and potato. Try to cut them the same size so they cook evenly and if you’re doing so in advance, simply place them in a bowl covered with water so they don’t discolor. If you see any sort of foam accumulating at the top, skim off and discard.

After the 1 hr or so, add all the other ingredients (including the chopped scallions), top with water and bring to a boil. If you notice any froth/scum at the top, skim off and discard. Cook for 25 mins or so on a rolling boil, or until all the ground provisions are tender. This will depend on how thick you cut them. You’ll notice that I didn’t add any salt to this soup as the remaining salt from the beef will be enough, but you can certainly adjust to your liking near the end.

You can leave the pot open or have the lid slightly ajar as it boils.

While I must admit that the quality of salted beef I get here in Southern Ontario is not as good as the ones we’d normally get on the islands, this is still a TASTY and comforting soup. This sort of meal takes me back to a time and place I wish I could relive often. Such a fun time to be a kid on the islands! Remember if you wanted you can add some flour dumplings the last 10 mins of cooking and it will take the comfort level over the TOP!

Gluten Free Meat & Poultry

Jerk Chicken Stirfry.

May 27, 2025August 29, 2016Leave a Comment

After sharing a pic of this Jerk Chicken Stirfry on Instagram, I had someone comment “what is leftover jerk chicken?” I do agree, there are many Caribbean dishes which always seems to be gone by the end of the meal. Keeping in mind that I make additional dishes with leftover jerk chicken (chicken salad, fried rice and stirfry) I purposely make extra every-time I make jerk chicken (same can be said about Stew Chicken as well). This an absolute WINNER in my home and I’m sure it will make a delicious impression on you and your family.

You’ll Need…

1 tablespoon veg oil
1 cup diced Jerk Chicken
3-4 cups cabbage
1/2 medium bell pepper
1/2 med carrot
1 stalk celery
1 clove garlic
thin piece of ginger (diced)
1/2 medium onion
1/4 teaspoon black pepper
1 tablespoon Hoisin sauce
1 tablespoon soy sauce
1/4 teaspoon salt
jerk marinade or pan drippings

optional – few drops of sesame oil

* Important. If doing this recipe gluten free, do go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs – especially the sauces (soy, jerk, Hoisin and sesame oil)

I usually use chicken pieces with bones when I make Jamaican jerk chicken as I love the additional flavor you get from the bones. In my case I had to remove the meat off the bones (I used a leg and breast) and gave it a rough chop. Set aside. IMPORTANT! If you have any pan drippings from your jerk chicken SAVE it and add to this dish.

Prepare the vegetables and set aside. Try to keep them the same size so they cook evenly.

Heat the oil in a wide pan on low and go in with the garlic for 20 seconds.

Turn up the heat to medium and go in with the peppers, onion, ginger and celery and mix well. Cook for 2-3 minutes. Then add the soy and Hoisin sauces and toss.

Now go in with the pieces of jerk chicken, mix well and then the cabbage. At this point you can add all of the other ingredients.

Remember to add any pan drippings you may have and for a MORE intense jerk flavor you can add a tablespoon of your fav jerk sauce/marinade. Please don’t cover the pot as we want the vegetables to maintain a slight crunch. That is unless you like soggy vegetables, then do your thing. The soy and salt we added should be enough to properly season this dish, but you can adjust to your own liking.

Now you have a reason to make extra jerk chicken!

Gluten Free Meat & Poultry

Grilled Geera Pork Recipe.

May 27, 2025July 27, 2016Leave a Comment

As we close off another successful year of July’s Month Of Grilling, I’d like to take a traditional recipe for making Geera Pork and tailor it for the grill. Geera (cumin) Pork is one of those food/snacks you normally associate with enjoying big-people beverages and can be classed as a ‘cutters’. As you’d find Tapas in Spain, we have ‘cutters’ in the Southern Caribbean. To help the pork tenderize without having to cook for an hour plus and to add a bit of a fruity balance to the fiery scotch bonnet kick in the kebabs, we’ll employ the use of a ripe pineapple.

You’ll Need…

2-3 lbs pork (cubed)
1 tablespoon ground cumin (geera)
1 scotch bonnet pepper (diced fine)
1 medium pineapple
1/2 teaspoon salt
1 tablespoon Caribbean green seasoning
2 tablespoon olive oil
2 cloves garlic (smashed)
* abt 6 Skewers (bamboo or metal)

* If using chicken instead of the cubed pork, only marinate for a couple hours in the fridge before grilling. If doing this recipe gluten free, do go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs.

I used a cheap cut of pork with a bit of marbling/fat, but I did trim off any areas where there were too much fat. Cube the same size pieces (about 1 inch), wash with water and the juice of a lime or lemon (not mentioned in the ingredient list) and drain/pat dry.

Place the pieces of pork in a large bowl, then add all the ingredients, except the cubed pineapple.

Now add the cubed pineapple and mix well. I used my hands as I like to crush the edges of the pineapple to help release some of it’s juice. We need the enzyme from the pineapple/juice to work as a natural meat tenderizer. Seal with plastic wrap or place in a sturdy zipper bag and marinate in the fridge overnight.

When it’s time to grill, soak your bamboo skewers in cool water for a couple hours, then thread on the pieces of pork and pineapple as you would normally make a kebab. Since there are raw pieces of scotch bonnet pepper in the marinated pork, I’d recommend using gloves for the process and remember to wash your hands with soap and water immediately after.

I grilled this off on a very hot charcoal flame. Though they were placed directly over the heat, I had them elevated so we didn’t burn the Geera or natural sugars from the pineapple.

I grilled them elevated for about 15-20 minutes, then I went directly over the heat source the final 10 minutes. HOWEVER, do keep an eye on them as they may tend to char very easily. Remember to flip them around for even cooking. Slightly charred bits are ok!

You can personalize this dish by adjusting the amounts of salt, scotch bonnet and cumin you use and you can always cook longer if you wish. I must admit that though I’m not a huge fan of the traditional Geera Pork, this grilled version with the pieces of pineapple is absolutely delicious. NOTE! Traditionalists.. I’d recommend using roasted ground geera for the dark color and STRONG cumin flavor you’d be looking for.

Gluten Free Meat & Poultry

The Ultimate Jerk Burger.

October 25, 2016July 21, 20165 Comments

Last weekend I was asked “what’s your specialty?” in reference to what I cook and without hesitation I said it’s not so much a dish or category of food, but technique. As we continue July’s Month Of Grilling, I’m sure you can tell that I quite enjoy working with the raw heat of the grill. The essence of the fire changes the overall dish in such a manner that’s almost impossible to duplicate on a stove or oven. While we’re not using pimento wood to give the burgers that unique “Jamaican Jerk” depth, I assure you that you’ll be amazed by what a simple jerk marinade can do to basic ground beef.

If you follow me on twitter, the ‘I just had the best burger” tweet was this!

You’ll Need…

1 lb ground beef
3 small scallions
1 scotch bonnet pepper
1 lemon (juice + zest)
1 tablespoon olive oil
1 teaspoon grated ginger
1/3 teaspoon ground allspice
1/3 teaspoon ground nutmeg
1/3 teaspoon cinnamon
1 1/5 tablespoon soy sauce
1/2 teaspoon salt
8 sprigs thyme
1 tablespoon brown sugar

1/2 Pineapple sliced.

NOTE: If doing these jerk burgers gluten free, do pay close attention to the list of ingredients… especially the Soy Sauce to make sure they meet with your specific gluten free dietary needs.

Grate the ginger and finely chop the thyme, scallions and scotch bonnet pepper. Be mindful that you can use less of that scotch bonnet pepper if you’re concerned about the raw heat. While jerk is supposed to be spicy, you can also remove the seeds and white membrane surrounding the seeds to help control that heat. BE sure to wash your hands with soap and water after handling such hot peppers.

Add all the ingredients in a bowl (except the ground beef) and give it a good mix to combine. You may wonder if you can puree this in a blender or food processor, but I prefer to have it chopped instead, so you gets hits of flavor with each bite.

Reserve a 1/4 of the marinade and pour the rest over the ground beef and mix well. Allow this to marinate for about 15 minutes before making the individual beef patties (makes 4 burgers). Form the burgers and place in the fridge to firm up a bit so they don’t fall apart on the grill. I do NOT use eggs or bread crumbs in my burgers.

As they firm up in the fridge, peel and slice your pineapple and marinate with the marinade we reserved.

All you have to do now is brush your HOT grill with veg oil (so the burgers don’t stick) and grill as you’d normally grill your burgers. I placed them over direct heat and had the pineapple slices gently warm through away from the direct heat. BTW, in the image below you’ll notice that I poured the marinade from the pineapple slices over the burgers so it wouldn’t waste.

I grilled the burgers for about 10-15 minutes, flipping them occasionally. After I moved the burgers, I placed the pineapple slices over the direct heat for about -3-5 minutes to help get the sugars out.

That natural smoke from the charcoal fire added some of the elements the pimento wood would bring to the jerk game, but you can certainly grill these on a propane grill with much success. The same cane be said for cooking these off indoors in a frying pan or indoor grill plate. The bold flavors from the spices and herbs will be enough to elevate these burgers no matter where or how they are cooked.

Back to what’s my specialty.. I don’t specialize in BBQ or grilling, but it brings me the most joy. BUT.. I hate that smoke (and sort of greasy feeling) on my face though!

Meat & Poultry

Island Style Drunk Grilled Chicken.

May 27, 2025July 5, 20166 Comments

Yes, it’s time again for the annual July Month Of Grilling and we’re kicking things off with one of the best chicken recipes I’ve ever shared. Growing up on the islands, grilling/BBQ was never really something we’d have at home. BBQ at home wasn’t common (I don’t ever recall seeing a propane grill), so the odd time we’d have anything close to bbq, it would be takeout or the times we’d have village bazaars, where it would also be on sale. However when we were treated to bbq takeout.. what a feast! And the sauces.. lick your lip friendly.

You’ll Need…

Chicken
2 scallions
2 tablespoon soy sauce
1/2 cup chopped parsley
10 sprigs thyme
1/4 teaspoon black pepper
1/4 teaspoon allspice
1 lime
1 orange (I used 2 clementines)
1 beer
1/4 cup rum (dark is best)
1 heaping tablespoon brown sugar
1 teaspoon grated ginger
1 scotch bonnet pepper
1 heaping tablespoon brown sugar

Note: This marinade will be enough for 3-4 small chickens.

Give the scallion, parsley and scotch bonnet a rough chop. Remember to wear gloves when handling such hot peppers and wash your hands immediately after with soap and water. To avoid the raw heat, you can leave out the seeds.. but I quite like the punch from including them. Grate the ginger and juice the orange and lime. I didn’t have an orange in the fridge so I went with 2 clementines.

Place all the other ingredients in a bowl and mix well.

Trim the excess fat and skin (as well as the wing tips) off the chicken. Wash with the juice of a lemon (lime or vinegar works well) and cool water.. drain and pat dry with paper towels. No the lemon juice I used to wash the chicken was not mentioned in the ingredient list.

You have 2 options here. I used a deep dish to marinate the chicken (cover with plastic wrap), you can do the same or use a strong zipper bag. Pour the marinade over the chicken/s and massage. Allow to marinate in the fridge overnight or at least a couple hours if you’re in a rush.

Feel free to make deep cuts in the thickest parts of the chicken to allow the marinade to really get in there and do wonderful things. Now it’s just a matter of grilling to your liking. I used a coals fire, but propane will work as well. The keys to perfect chicken are..

low and slow
indirect heat (place the chicken away from the direct heat source)
baste with the marinade as it cooks slowly

Depending on how consistent your heat was and the size of your chicken it will take about 2 hrs to cook all the way though. Remember to flip every 25 minutes and I cannot stress how important it is to baste with the marinade. So DON’T toss it out.

Be sure to watch the video below for some more tips. I didn’t add any salt to my marinade as I find the soy sauce does the trick, but you may need a bit of salt.. depending on your tolerance for salt. I assure you this is an amazing recipe to kick off our annual month of grilling. Do leave me your thoughts in the comment section below.

Meat & Poultry

The Ultimate Island Spicy Fried Chicken.

May 27, 2025June 28, 201611 Comments

I must have been about 10 years old when my aunt and uncle had gone on vacation in Canada and I spent the nights (weekends) with my older cousin. With an entire house to ourselves, you can only imagine the commess (creative trouble) we got into. It was about 11 pm one night when we decided we’d make fried chicken. Beyond the total destruction of the kitchen (oil and flour everywhere), we ended up with bland over-cooked chicken. As with any true Caribbean child, we employed the use of peppersauce, ketchup and mustard to salvage things.

By the end of that August Holidays (aka Summer break) we had not only perfected our fried chicken recipe, we started inviting friends to sample. The following recipe is totally different than our childhood one, but that was the start of my affection for fried chicken.

You’ll Need…

4-5 lbs chicken (trimmed)

Seasoning:
1 tablespoon salt
1 teaspoon black pepper
3-5 cups butter milk
1 1/2 tablespoon pepper sauce
1/2 teaspoon grated ginger
1 heaping tablespoon Caribbean Green Seasoning
1/2 teaspoon ground allspice

—————

Veg oil frying

2 cups flour
4 tablespoons corn starch

2 eggs + 1/2 cup of the brine we made
1 teaspoon curry powder
1/2 teaspoon smoked paprika (hot)

Note: for that true heat and authentic Caribbean flavor I recommend you use a Caribbean peppersauce (hot sauce).. there are several recipes on this website if you can’t source one in your grocery. While it’s a spicy fried chicken, you can obviously cut back on the heat level or kick it up further, to your own liking.

Trim off the excess fat and skin off the chicken (please don’t remove all the skin.. you don’t have to eat it later) and wash with the juice of a lime or lemon (not mentioned in the list of ingredients) and cool water. Drain and season with everything mentioned in the ‘seasoning’ part of the ingredient list. I like mixing everything, then adding the butter milk last. Cover and allow to marinate in the fridge overnight for best results. If you’re pressed for time, 2 hours marinating will work on too. When I don’t have buttermilk, I usually use a beer.

After marinating, drain, but save back about 1/2 cup of the brine/marinade. Add that marinade to the eggs, curry powder and hot smoked paprika (add more peppersauce here if you want) and whisk. Then mix the flour and corn starch in a separate bowl.

While your veg oil heats on a medium flame in a deep pot, coat the chicken pieces with the egg mixture, then roll into the flour.. tap off the extra flour. I usually do all the pieces and set aside so when I start frying they’re all ready to go.

Slowly add 3-4 pieces of the chicken to the pot, so you’re not splashing hot oil on yourself. By not crowding the pan, you’ll end up with an overall better ‘fry’. Depending on how big/thick your chicken pieces are they should be fully cooked and golden between 25-30 minutes. Please DON’T fry on a high heat or it will go brown very fast and be under-cooked in the middle.

Remove from the hot oil and drain on paper towels as you fry off the other pieces. You can sprinkle them with some sea salt if you like. I’m cutting back on my sodium intake, so the salt from the marinade was enough for me. Yes, this will be very spicy, but I assure you if you’re a fan of heat.. this will be one of the best fried chicken you’ve ever enjoyed.

Yes, get your “Caribbean” on and serve it up with ketchup, mustard and peppersauce!

Meat & Poultry

Oven Roasted Curry Chicken Recipe.

May 27, 2025June 5, 20164 Comments

Mom never swayed from the ‘traditional’ way of cooking curry chicken (as done in the Caribbean) when she would sort us out with a good curry and dhalpuri roti on the occasional Sunday morning. While nothing can compare to such a classic method of cooking curry chicken, I’m always looking for ways to change things up a bit. In this recipe we’ll marinate the chicken in a rich yogurt curry marinade, before roasting it in the oven.

You’ll Need…

1 medium Chicken (cut into 1/4)
1 cup yogurt
1/4 teaspoon salt (adjust)
2 scallions
4 sprigs thyme
2 cloves garlic
1 lemon
2 birds eye pepper (optional)
1/4 teaspoon black pepper
1 teaspoon curry powder
1 tablespoon chopped cilantro

Give all the necessary ingredients a fine chop, them mix everything into a marinade. Pour it over the chicken pieces, massage and put in the fridge covered with plastic wrap to marinate for at least 2 hours. If your chicken pieces are large/thick I would recommend giving each piece a cut to allow the marinade to really penetrate and to help in the roasting process later on. Remember to trim off any excess skin and fat and discard. I included the seeds from the bird’s eye pepper (use any hot pepper you like) for that extra kick. Remove if you’re concerned about the raw heat.

Preheat your oven to 400 F.. as it comes up to temperate remove the chicken out of the fridge. Place it on a roasting pan lined with parchment paper to make it easy to clean up later when it’s done roasting. BTW, the marinade may stain your fingers, so if you’re concerned about this use tongs or wear gloves when you season the chicken with the marinade.

Roast on the middle rack for about 50 minutes, uncovered.

During the summer months you can grill the chicken for another level of flavor.. but I would recommend grilling on an indirect heat, so you don’t risk flare-ups and burned pieces of chicken (and overly DRY chicken). As mentioned, this is not your typical curry chicken, however the yogurt based marinade will help tenderize the chicken pieces and you’ll find that the chicken breast will be moist and juicy.

Do leave comments below and remember to share your pictures on Instagram and Twitter with the #CaribbeaPot to be featured.

Meat & Poultry

Jerk Pulled Pork Recipe.

May 27, 2025May 24, 20165 Comments

We’ll not be using the traditional method of making classic Jamaican jerk pork as I know how difficult it is to get pimento wood and during the winter months in temperate countries, your oven or slow cooker tends to be our best friend. We’ll take classic jerk spices and flavor ingredients and marinate the pork shoulder before slowing roasting it in the oven, until fork tender. Then we’ll toss it in your fav jerk BBQ sauce, for what I believe is the best pulled pork.

You’ll Need…

A teaspoon each of:
– ground ginger
– all spice
– cinnamon
– pimenton (hot smoky paprika)
– nutmeg
– salt (adjust to your liking)
– dry mustard
– crushed pepper flakes
– dehydrated onion
2 tablespoon brown sugar (light)

1 cup orange juice
2-4 scallions
6 sprigs fresh thyme
1 scotch bonnet pepper
* liquid smoke if you like that stuff

5-8 lbs pork (cheap cut)
1 1/2 – 2 cups jerk bbq sauce

Note: I used a cheap cut of pork, with a bone and skin/fat.

Put all the spices (dry rub) in a bowl and give it a mix with a spoon. Use the back of the spoon to gently crush everything to help release the true flavors. Wash and pat the piece of pork dry, then cover with the dry rub. Massage well, put in your oven proof dish and cover with tin foil. Allow this to marinate overnight in your fridge or at least a couple hours.

As you oven comes up to temperature – 300F, take the pork out of the fridge to come back to room temperature. Pour in the orange juice, chopped scallions, thyme and scotch bonnet pepper. I used a whole pepper, including the seeds as jerk pork is supposed to be a bit spicy. but feel free to adjust to your own heat tolerance. You can add a bit of liquid smoke if you wish as well. Cover back with the tin foil and place it on the middle rack. Allow it to go for 3 hours.

Remove the tin foil, baste it with some of the juices and back in the oven uncovered for another 2 hours. After the 5 hours of the slow cooking in the oven it should be fully cooked (falling apart and easy to shred). Remove the cooked pork from the baking dish and set aside to cool enough so you can easily handle it. Remove the stems of the thyme from the baking dish, add your favorite jerk bbq sauce and whisk together with the pan juices. Please reserve 1/3 of the resulting sauce and set aside for later.

You can use two forks to shred the pork, but I much prefer using my fingers, so I can remove all the pieces of fat and skin (discard).

Your oven should still be on. Mix the shredded jerk pork in the sauce and place back in the oven to heat through for another 10-15 minutes.

The reserved sauce will be used to top your sandwiches! This jerk pulled pork will be packed with wicked island flavors, tender and overall moist from the way we finished it with a good dose of the sauce. I’m sure this will work great in a slow cooker or on your smoker/grill during the summer months (with a bit of tweaking).

Gluten Free Meat & Poultry

Coconut Tarragon Chicken Recipe.

May 27, 2025May 6, 20161 Comment

Coconut Tarragon Chicken! Here’s another recipe you won’t normally see being made in the Caribbean as it’s more of a fusion type dish. However with the lovely flavors of the coconut milk and tarragon, I know you’ll quickly fall in love with this ensemble. Not heavily seasoned as we normally treat ‘chicken’, but I wanted the coconut and tarragon to really stand out. It’s probably one of the few recipes using chicken breast (notorious for being dry) that I truly adore.

You’ll Need…

1 1/2 tablespoon veg oil
4 large chicken breast (boneless)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chicken stock (or white wine)
1 clove garlic (dice fine)
5-8 creamini mushrooms (or your fav)
1 sprig thyme
1 heaping tablespoon chopped tarragon
1 can coconut milk

* adjust salt near the end to your liking ** If doing this recipe gluten free, do go through the entire list of ingredients (especially the chicken stock) to ensure they meet with your specific gluten free dietary needs.

Season the chicken breasts with the salt and black pepper, then heat the pan on a medium flame and go in with the veg oil. Cook the chicken on each side for about 4 minutes. It will develop some color, but it won’t fully cook all the way through. No worries! We’ll cook it further shortly.

Remove the chicken and set aside. Degalze (scrape the bottom of the pan) the pan with the chicken stock, then add the finely dice garlic and now the thinly sliced mushrooms. You can also go in with the fresh thyme and chopped tarragon. Reduce the heat and cook for 4 minutes.

Turn the heat back up and add the coconut milk and stir well. Add the chicken breasts back to the pot (and any juices) and bring to a boil. Then reduce to a simmer and cook for about 15 minutes or until the chicken is fully cooked. The sauce should reduce by about 1/2.

Remember to taste for salt near the end and adjust accordingly. The salt I started with and the chicken stock was enough for my liking. If you wanted to give this a ‘kick’ you can go in with some crushed pepper flakes or Caribbean SunShine!

As mentioned, not your typical “Caribbean” recipe, but I challenge you to find a simpler / tastier dish.

Meat & Poultry

Curry Chicken Pelau.

May 27, 2025April 21, 201612 Comments

We were into hour 5 of the long drive to Connecticut from Toronto to watch the Trinidad and Tobago Soca Warriors take on the US men’s national team in a world Cup qualifying game. My friend who was the designated driver for the trip, asked if I had ever done a curry chicken pelau. The next hour or so we found ourselves engrossed in the possibility of such a recipe and why we thought it was a delicious idea. Though neither of us had tried it before, in our minds it was doable.This curry chicken pelau is a tribute to that trip and the way we dissected the (possible) recipe.

You’ll Need…

2 boneless/skinless chicken breast (1.5-2 lbs)
1 tablespoon Caribbean Green seasoning
2 scallions (chopped)
1/4 scotch bonnet pepper
1 med tomato (diced)
1/4 teaspoon black pepper
3/4 tablespoon salt (adjust)
1/4 teaspoon garam masala (optional)
1 teaspoon tomato ketchup
2 tablespoon curry powder (divided)
2 tablespoon veg oil
1 can coconut milk (abt 1.5 cups)
2 cups water
2 cups parboiled brown rice (washed)
1 can pigeon peas (drained/rinsed)
1 carrot
4 cloves garlic
1/2 small onion
2 tablespoon chopped cilantro

* adjust liquid as necessary – since different brands of rice tend to differ in cooking time.

Cube the chicken into 3/4 inch pieces and season with the Caribbean Green Seasoning, black pepper, salt, scallions, Garam Masala, 1/4 of the curry powder, ketchup, scotch bonnet pepper and tomato. Remember to wash your hands with soap and water immediately after handling such hot peppers. Stir well and allow to marinate for a couple hours in the fridge.

Heat the veg oil on a medium flame, then go in with the chopped garlic and onion, turn the heat down to LOW and gently cook for 3-4 minutes. Then add the remaining curry powder (heat still on low) and cook for another 4 mins. This will allow us to bring out the flavors of all the spices which make up the curry powder.

Turn the heat up to high now and add the seasoned chicken and stir well… try to pick up all the curry-goodness at the bottom of the pot. Turn the heat to med, cover and let it cook for about 4-5 minutes. It will spring it’s own juices.

Remove the lid and crank up the heat to burn off all that liquid and infuse the chicken pieces with the curry base. Now add the diced carrot and pigeon peas. Stir well.

In the same bowl you marinated the chicken swish around the water to pick up any remaining marinade.. pour into the pot now. Along with the coconut milk. Wash the rice (to remove grit and extra starch), drain and ad it to the pot. To wash the rice you have two options as we’ve discussed before. 1. Place in a bowl, add water and using your hands massage. the water will turn white… drain. repeat until the water runs relatively clear. Option 2. Place in a strainer and run water over the rice.. Massage with your fingers. When the water runs clear, the rice is washed.

Bring to a boil, then reduce to a simmer, have the lid slightly ajar and cook until tender and all the liquid is gone. About 25 minutes. Here is where you personalize things a bit near the end. I like my pelau a bit grainy so that liquid was enough for the way I wanted it. Add more water if you want it more ‘soggy” (wet pelau) and be sure to taste for salt and adjust accordingly. As I turn the heat off I topped it with the chopped cilantro.

Tip: To avoid having dry pieces of chicken I would recommend using chicken thighs. This is NOT traditional pelau.. had to make that clear as I know this post/recipe will only encourage the ‘hate’ comments. This is a fusion of curry chicken and rice using a technique similar to make chicken pelau… except we didn’t ‘stew’ the chicken as would normally be done. Serve warm!