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After posting this recipe on FaceBook someone commented “Sorrel only make for drinking” and while when I was a kid on the islands I would have agreed, seeing what creative cooks/chefs are now doing with sorrel, I know better. I’ve had sorrel cake, cheese cake, relish, ice cream, pudding.. even a sangria or two, just to name a few of the exciting ways sorrel is being put to use. Since sorrel plays such a huge role in the culinary Christmas landscape in the Caribbean, I though I’d rock a sorrel glazed ham this year.
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If you’re looking for a bit of luck in the new year while enjoying a delightful dish, I got you. It’s said that by cooking/enjoying black eye peas on the first day of the new year, brings a wealth of good luck the entire year. So I thought I’d put my leftover ham bone to use and share the recipe with you. Typically I’d do a traditional Caribbean soup with my ham bone, but I thought it would be an excellent way to add additional flavor to the somewhat bland black eye peas. Did you know that black eye peas is really a bean?
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“Chris we want ah Jerk Turkey recipe.. tired of boring oven roasted turkey” That was the DM I received on Twitter a couple weeks back.. even before I was thinking about doing this Christmas Special. I’m not a huge fan of turkey as I find the meat boring, especially when you think about the cost of it and the time it takes to get good results. My goal with this recipe is to show you how simple it is to make a tasty jerk oven roasted turkey, using a ‘cheap’ turkey and in much less time than the traditional method used for roasting turkey.
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Here’s one of those classic Caribbean curry dishes done a little differently, to free up your time in the kitchen. Curry Duck is a hit on the islands, especially in Trinidad and Tobago, where a significant portion of the population has East Indian heritage, as well as in Guyana. This oven-braised Caribbean curry duck brings the…
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While we use the same ingredients and for the most part cook similar dishes, you’ll find that as you travel across the West Indies the technique we employ on each island differs. That is exactly the case with one of the most famous dishes coming out of the Caribbean, Curry Goat. A curry goat from Trinidad and Tobago will most certainly be different than one from Grenada and just as unique as one done in a Guyanese or Haitian home. I’ve shared several methods of cooking curry goat so far, but it seems we’ve not had a go at a Jamaican version, until now.
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As many of you may know, I’m obsessed with cooking on an outdoor fire/grill/BBQ, so during the winter months I’m always looking for ways to recreate those same flavors indoors. YES I do brave the harsh Canadian winters and make use of my propane grill in the garage, but when temps hit below -40 C (with the windchill), iman not going outside. This recipe is a sort of tribute to Canada and the flavors of fall, while still delivering a unique Jamaican Jerk element.
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Here’s another one of those classic soups you’ll find being made on a Saturday throughout the Caribbean, with each household putting their own personal twist on things. While it’s loving known as Red Peas Soup, the key ingredient in most cases is usually red beans (Kidney Beans). And though in this recipe I didn’t use any ground provisions (I explain more in the demo video) it’s also customary to add stewing beef and/or smoked meats as well. I went pretty basic to keep it simple for you to duplicate, while giving you maximum flavor and heartiness.
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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.
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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).
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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.
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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.
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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.
