Meat & Poultry Archives - Page 29 of 29

The one key ingredient when it comes to cooking any meat or fish dish in the Caribbean, is the green seasoning mix that’s used in the marinating process. Before we go on I’d like to mention a couple things. This recipe usually calls for 2 key ingredients “shado beni” and “Spanish thyme” (aka podina), both of which I can’t get readily get here in Canada, unless I source out a Thai or Caribbean specialty store. For the “shado beni” I’ve substituted in cilantro, which is somewhat similar but less pungent and I’ve left out the Spanish thyme. If you’re based in the Caribbean or can get those 2 ingredients, please use with caution since they can easily overpower the green seasoning with it’s strong flavors. I also couldn’t get the pimento peppers, so I opted for 1 banana pepper, but you can also use a Cubanelle

There are several variations of this seasoning mix, but this is one that I’ve tested and perfected over the years.

You’ll need…

1 bundle of Cilantro (about 1-2 cups)
1 stalk of celery (include leaves if you have it)
1 head or garlic (about 11 cloves)
4 green onions (scallions)
1 bunch of fresh thyme (about 3/4 cup)
1/4 cup of water
pinch of salt (optional)
2-3 shallots (optional)
2 pimento peppers (1 banana pepper or 1 Cubanelle)

*Food processor or blender.

Peel, trim and wash the ingredients and let drain.

Then rough-cut into smaller pieces so it’s easier to manage and work in the blender or food processor.

how-to-make-trinidad-green-creole-seasoning

Add all the ingredients into your food processor or as in my case, a blender (I’m sure my wife is mad at me for showing you our prehistoric blender)… including the water. You may be required to move around or push down the ingredients occasionally so it all gets worked by the blades.

Personally I like to liquify my blend to the consistency of pesto or even a bit more liquid. However you have the choice at this point to make a bit more chunky-like if you wish.

After a few pulse actions you’ll find that everything blends together quite easily. Here’s a picture of the finished green seasoning :

Storage Tips!

From this batch I have a plastic container that I pour half into and keep in the fridge for everyday use, the other half I pour into a freezer zip lock bag and freeze until I get through the batch in the fridge. Since you probably won’t be using the seasoning as much as I do, I suggest you divide it into 3-4 portions, keeping 1 in the fridge (can last for 2-3 months) and freeze the rest.

You can also get a couple ice cube trays from the dollar store and fill each ice cube area 1/4 up with the seasoning mix and then freeze. Then when it’s frozen, you can dump the cubes into a freezer bag and place back in the freezer. Now whenever you’re cooking, all you have to do is grab a cube and use.

You’ll notice that after time the once brilliant green color will go darker, don;t be alarmed. That’s natural!

Happy cooking

Be sure to leave me your comments or suggestions.

Forgot to mention… this makes about 3 cups of green seasoning.

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Meat & Poultry

Tasty Trinidad style stew chicken recipe.

May 27, 2025March 30, 2009142 Comments

Though this recipe was not passed down from my mom, the technique and basic principles I did learn from watching her prepare this amazing dish. Quite honestly, this is my favorite dish and it’s cooked at least once a week at home. Served with sliced avocado, cucumber and tomato on a heaping bed of brown rice. Just thinking about it, makes the greedy juices in my mouth flow.

Though you may have heard that “browning” the meat can be difficult, this is a very simple and easy recipe to follow. With the aid of pictures I’ll show you how easy it is to brown or caramelize the chicken, so everything turns out perfect

You’ll need…
1 (4-5 pounds) whole chicken, cut into pieces
1 teaspoon salt
1 teaspoon worcestershire sauce
1 tablespoon ketchup
2 cloves of garlic – thinly sliced or crushed
1 teaspoon fresh/bottled ginger – crushed. (use 1/2 if it’s ginger powder)
2 tablespoon vegetable oil (one that can withstand high heat)
1 medium onion – chopped
1 medium tomato – chopped
2-3 tablespoon cilantro (or 2 tbs Trinidad green meat seasoning)
2 tablespoon brown sugar
1 cup water
1/2 teaspoon black pepper
1/4 hot pepper (only if you like your food spicy)
1 green onion or chive – chopped
2 sprigs of fresh thyme (1 teaspoon dried)
1 lime or lemon or 3 tablespoons of vinegar

Lets get started…

Preparing the chicken. Cut or ask your butcher to cut the chicken into serving size pieces. In a bowl empty the cut chicken and squeeze the lime or lemon (or vinegar) onto the chicken, then add some water from your tap to cover the pieces of chicken. Now wash each piece individually, removing skin and any fat (we’ll try to keep this a bit healthy). Now rinse with a new batch of water and drain.

Now in the same bowl with the freshly washed chicken you’ll add ALL the ingredients EXCEPT the oil, sugar and cup of water, we’ll be using those to cook the chicken. Here’s what it should look like (remember to mix everything around and let it sit (marinate) in the fridge for about 1hr before cooking.

FYI, you’ve just seasoned the chicken. After about an hour or so it time to get things moving. It’s best if you could find a solid or heavy pan/pot, like a dutch oven for the actual cooking process. The heavier the pan, the better the oil will heat evenly and the chicken will caramelize for you. On high heat, add the oil to the pan. Just before the oil starts to smoke, add the brown sugar. TIP – be sure to have the seasoned chicken handy, use a long handle spoon (it will get hot) and oven mitts to hold onto the pot to turn the pieces of chicken to get it evenly coated. It’s important that you keep an eye on things and be ready to act fast. Next tip – it can get a bit smoky with the high heat at this point, so you may want to turn the exhaust fan over your stove on or open a window in the event you have smoke detectors installed.

Here’s a pic of adding the sugar to the hot oil.

Move around the sugar in the pot (remember to use a dry spoon with a long handle), until it starts to melt. Now keep a close eye on things here, since you’re looking for the sugar to go a bit foamy, and change color to golden. See pic below. Notice the bottom left of the picture where the sugar appears a bit darker? That’s the exact color you’re looking for before adding the chicken.

At this point you can start adding the pieces of chicken into the pot with the caramelized sugar. Try to be quick, since you don’t want the sugar to go much darker than in the picture above. Be sure to coat every piece of chicken so it “browns” evenly. Now cover the pot and let simmer for about 5 -10 minutes. you’ll notice that the pot will now have some excess water in it.

Remove the lid and turn the heat back up to high. Let’s get rid of that water that formed earlier.We’re ensuring that all the pieces of meat is nice an golden brown at this point. Ensure that there’s no water left in the pot.. it will seems as if it’s starting to stick or burn.

Now add the cup of water to the bowl that contained the seasoned chicken. Swish it around so you get all the seasoning bits that were left back. Add this water to the pot so you can continue cooking the chicken for another 25 minutes or so. Turn the heat back down to a simmer and let cook until the water thickens up to a nice gravy like consistency.

Couple points..

Salt – be sure to taste near the end to add extra salt as to your liking.

Sauce – my mom hates allowing any form of sauce with her stew chicken, she like it to “fry down” so it dry. Makes for a more unique and traditional flavor. But I like to leave it with sauce or gravy so I can put it on a bed of brown rice.

Questions? Leave me a comment below and I’ll try my best to help you as best as I can.

Maybe you have a different version of this recipe? Feel free to submit your recipes – let’s make you a famous online chef 🙂

Meat & Poultry

Jerk baby back ribs on the grill or oven.

May 27, 2025March 27, 200982 Comments

My mouth is water just thinking about this wonderful, full-of-flavor recipe. This one was inspired by my daughter Tehya who’s love for spicy food is just like her dad’s. Remember if you’re pressed for time or just feeling lazy, you can always pick up a bottle of Grace Jerk BBQ sauce from your local grocer or Caribbean food supply store. “Grace” seems to be the one that really has that “punch” that jerk is all about.

You’ll need…

For 4 servings

– 1 kg (2 lb.) Pork back ribs

For the jerk seasoning

* 1 onion, finely chopped
* cup finely chopped scallion
* 2 teaspoons fresh thyme leaves
* 1 teaspoon salt
* 2 teaspoons sugar
* 1 teaspoon ground Jamaican pimento (allspice)
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon ground cinnamon
* 1 hot pepper, finely ground
* 1 teaspoon ground black pepper
* 3 tablespoons soy sauce
* 1 tablespoon cooking oil
* 1 tablespoon cider or white vinegar

Method:

Mix together all the ingredients. A food processor fitted with a steel blade is ideal for chopping and combining.

The flavor of the jerk marinade may strike you as a little harsh when you first mix it, but I assure you, the flavors will all blend and mellow as the meat cooks. To increase the heat of this rather mild marinade, add hot pepper sauce. If you want less heat, remove the seeds and membranes containing the seeds from the peppers before grinding them.
Rub the jerk sauce that you just created over the ribs and let it sit for a couple hrs if you can. It will enhance the flavors of the meat as it gets time to really penetrate the meat.

Grill ribs over indirect heat in covered grill, turning occasionally, until ribs are very tender, about 1 1/2 hours (or roast ribs on rack in shallow pan in 180°C. (350° F.) for 1 1/2 hours).

Cut into 1- or 2-rib portions to serve.