The Vibrant Caribbean Pot Cookbook
Soup Season Cookbook
Get My Latest Cookbooks
On Sale Now

One Kitchen, Many Cultures

/Meat & Poultry (Page 8)

Meat & Poultry

Showing: 85 - 96 of 337 Articles
Meat & Poultry

Soy Sauce Marinated Fried Chicken.

5 Comments on Soy Sauce Marinated Fried Chicken.

Here’s another one of those classic Chinese dishes you’ll find in restaurants and food trucks on islands where Chinese Indentured Laborers settled in the Caribbean, after the end of slavery. Especially Trinidad and Tobago, where this was part of that classic Saturday lunch my brother and I would have when dad took us to the afternoon show (Kung Fu or Western) at the movies n San Fernando, Trinidad.

You’ll Need…

5 chicken legs (legs and back attached)
1-2 tablespoon Mushroom Soy Sauce
1 teaspoon grated ginger
1 teaspoon Chinese 5 spice powder

Note: my sister recommended using the mushroom soy sauce and I’ll say it makes a HUGE difference in taste. However, regular dark soy sauce will work as well. If you wanted to add a tiny bit of sesame oil you can, but I have no luv for that flavor to be quite honest.

I used chicken legs with the skin on as I find that I get the best flavor with dark meat and the skin is lovely when it’s fried.

Give each piece of chicken a couple shallow cuts, so the marinade is allowed to go deep within the flesh to give it that deep flavor all the way through.

Now season with the Mushroom soy sauce, ginger and Chinese 5 spice powder. Yea a very SIMPLE marinade, but TASTY!

I used my hands to work it all over the chicken pieces… if you intend to do as I did, I recommend wearing gloves as your hand/fingers can discolor with the soy sauce.

Allow this to marinate for at least 4 hours. Overnight for best results. << It can go a bit salty if you marinate overnight, so hold back a bit on the amount of soy sauce you use.

When you’re ready to fry, remove the marinated chicken from the fridge to get it back to room temperature. Then using paper towels, pat the chicken pieces as dry as you can get it. Now heat your oil on a med/high flame (about 3 cups vegetable oil or any oil you like frying in), then gently add the pieces of chicken into the pot. I’d say 2 pieces at a time so you don’t crowd the pan. Watch the video below for additional tips.

Fry each piece for about 17-20 minutes (flip if the oil is shallow), then place on a wire rack to cool and dip off the excess oil. The cook time will vary according to your heat and the size of the chicken pieces. The oil was at about 375 F when I was frying.

I much prefer to drain the fried chicken on a wire rack as opposed to paper towels. I find that they steam on the paper towels and go soggy (where it’s in contact with the paper towel). All I do is place the wire rack (I got at the local dollar store) onto a cookie sheet, so the excess oil drips there and it’s easy to wash after.

Serve warm as a side to fried rice, noodles or chow mein.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Meat & Poultry

Coconut Curry Lamb With Potato.

5 Comments on Coconut Curry Lamb With Potato.

I’ll be first to admit that I’m not the biggest of fans of Lamb (terrible experience with overcooked grilled lamb a few years ago – my jaw still aches), plus I can’t get past the slight ‘gamey’ taste you get . However when slowly braised in a rich coconut curry sauce, I’m game lick a plate clean.

You’ll Need…

3 lbs Lamb (with bones)
1 lemon (juice)
1/2 teaspoon black pepper
3/4 tablespoon salt (adjust)
2 tablespoon Caribbean Green Seasoning (divided)
2-3 tablespoon olive oil
1 medium Onion (sliced)
8 cloves garlic (smashed)
2 pimento peppers (optional)
3/4 teaspoon cumin seeds (aka geera)
1 teaspoon Anchar Masala
2 Tablespoon Curry powder
1 med tomato (diced)
3 1/4 cups water (divided)
2 tablespoon coconut cream
8 medium potatoes (1/4)
2 tablespoon chopped parsley

Important! If doing this dish gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary requirements.

Cut the lamb (I used lamb with bones) into 2 inch pieces and included the bones (best flavor), so you’ll need a heavy cleaver to cut though them. Feel free to use boneless if you want. Wash with cool water and the juice of the lemon, then drain dry. Now it’s time to season with 1 heaping tablespoon Caribbean Green Seasoning, salt and black pepper. Mix well and allow to marinate in the fridge for 2-4 hours.

Heat your heavy pot on a medium flame and add the olive oil (or any oil you like using) followed by the onion, pimento peppers (sliced) and garlic (add more black pepper if you want). Turn the heat down to as low as it will go and gently cook this.

After 3 minutes, add the cumin (geera) seeds along with the Anchar Masala (use roasted cumin if you can’t get this) and cook for 2 minutes. Then add the curry powder and stir well – heat still on low.

After 2-3 minutes, add the diced tomato to add some acidity to balance the flavors and later it will help to develop that rich gravy. After 2 minutes add the remaining Caribbean Green Seasoning and stir. All this time the heat is on low.

Now crank up the heat to medium, followed by 1/4 cup of water. This step will cook out the ‘rawness’ of the curry. Stir well (scrape the bottom of the pot if necessary), then heat on HIGH to burn off that water, till we get back to the oil we started with.

Here is where you’ll add the seasoned lamb (yea marinade too), and stir well.

As you get a bubble going (boiling) turn the heat down to medium, cover the pot and allow the natural juices to develop.

After 10 minutes, turn the heat to high then add the coconut cream and stir well. Follow this by adding the remaining water, stir and bring to a boil.

Here’s where you’ll toss in the Scotch Bonnet Pepper WHOLE (don’t break or it will release the beast) and reduce to a simmer for 45 minutes (covered – slightly ajar).

At this point you add the potatoes to the pot and bring back to a boil. Be sure to tuck the potato pieces below the liquid and simmer (lid slighty ajar) until everything is tender. 45 minutes later and you’re done. Taste for salt and adjust to your liking, then top with the parsley.

Note! I cooked this for 45 minutes after adding the potatoes as I like my meat fork tender and I wanted a thick gravy. This would explain why my potatoes where cut into large pieces, as I knew the would melt down as they cooked. Additionally, you’re wondering why I didn’t finish with cilantro or culantro (Shado Beni), I find lamb can be very fatty and the parsley tends to cut some of that fat on your tongue. Brightens the dish actually.

Serve with hot steamed rice or roti! If you find the recipe difficult to read, be sure to watch the demo video below.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Meat & Poultry

Jamaican Stewed Oxtail With Butter Beans.

14 Comments on Jamaican Stewed Oxtail With Butter Beans.

Growing up in Trinidad and Tobago, oxtail wasn’t as popular as it is today. There are several restaurants and roadside vendors doing excellent things with oxtails, especially in the capital. My first encounter with Jamaican style stewed oxtails came via my friend’s grandmother in Canada. Granny with her busted knives (from cutting oxtails to cook) was a boss in the kitchen and was always willing to let me watch.

You’ll Need…

4 lbs oxtail (trimmed)
1 lemon (juice)
3/4 teaspoon black pepper
1 tablespoon All-Purpose Seasoning
3/4 tablespoon salt
1 tablespoon freeze dried garlic (or garlic powder)
1 tablespoon Caribbean Browning
1 tablespoon Dark Soy Sauce
1 teaspoon Worcestershire sauce
2-3 tablespoon olive oil
2 tablespoon tomato concentrate paste
1 medium onion (diced)
5-7 sprigs thyme
4 large cloves garlic (smashed)
1 scotch bonnet pepper *
2 thick slices ginger
2 scallions (chopped)
1 1/2 tablespoon Caribbean Green Seasoning
5 cups water
1 tablespoon golden brown sugar
5-9 Pimento berries (allspice)
1 can Lima (butter) beans
2 tablespoon Parsley (chopped finely)

Important! I cut my Scotch Bonnet pepper but if you want flavor and not the raw Caribbean Sunshine (heat) feel free to float the pepper and NOT break it. You will get the lovely flavor from the oils of the skin. Discard without breaking after you’re done cooking.

Get your butcher to cut the oxtails for you as your kitchen knives will NOT be able to do so. You want them somewhat the same size pieces so they cook the same time. Wash the oxtail pieces (trim off as much of the fat you can and discard) with the juice of the lemon and cool water. Rinse and drain dry.

Lets season and I highly recommend that you give this at least 2 hours (overnight is the best) to marinate and soak in all the wonderful flavors we’re about to add. In a large bowl with the clean oxtail pieces, add the salt, black pepper, soy sauce, all-purpose seasoning, dried garlic, Caribbean browning and Worcestershire sauce (my thing). Mix well and allow to marinate.

Heat a heavy/deep pot on a medium heat and add the olive oil. We’ll brown the pieces of seasoned oxtails at this point. Basically 4-6 minutes, then remove and set aside. Do this in batches so you don’t crowd the pot.

With all the browning done and the pieces removed from the pot, turn the heat down to low (remove any excess oil, you need about a tablespoon left back), add the tomato paste (my thing) and cook for 2 -3 minutes, so the natural sweetness comes out

Here’s where you’ll add back the oxtail p[ieces to the pot, follwed by the scallion, thyme, onion, garlic, scotch bonnet pepper and Caribbean Green Seasoning, stir well.

Turn up the heat to high and add the water so you bring it to a boil. As it comes to a boil, add the brown sugar and scrape the bottom of the pot to get all that flavor off the bottom of the pot. Toss in the allspice berries at this point as well.

It will take a few minutes to come to a boil. Then lid on and heat on LOW. We’ll slowly cook this until it’s fall-off-bones. Have the lid on the pot but slightly ajar so it can vent.

My oxtails took 2 hours and 45 minutes to be as tender as I like it. Here’s where you’ll add the canned beans (rinse with cool water first) and into the pot. Cook for 15 minutes so the beans absorb the flavors.. taste for salt and adjust accordingly NOTE! Depending on the age of the animal your meat came from, it can take longer to get tender. NO I do NOT like using a pressure cooker – but you can I guess.

Once the gravy is the cosistency you like, oxtails are tender and the salt is perfect, shut off the stove and top with the parsley.

  • remove the sprigs from the thyme and the pimento (all spice) berries and discard.

Like I did, you’ll find ways to personalize this recipe to your own liking, so be creative. I usually cook a huge batch of this and freeze what is not consumed at dinner. Then when I feel like having a comforting Caribbean meal, I simply thaw and reheat on a very low heat and enjoy.

My adopted Jamaican Granny would be proud.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Meat & Poultry

Outstanding “Wet” Beef Pelau.

2 Comments on Outstanding “Wet” Beef Pelau.

Lately I’ve switched allegiance to “Team Wet”, when it comes to Pelau. That iconic one pot Caribbean dish you’ll find in some form or the other, across the islands. Don’t get me wrong! A grainy Pelau is just as delicious, but the sort of creaminess you get will a little moisture left in the dish, adds a new level of ‘comfort’. Peep the Wet Chicken Pelau I shared a few weeks back and tell me it’s not a thing of mouth-watering beauty.

You’ll Need…

3 lbs stewing beef (cubed)
1 medium onion (diced)
1 lemon (for washing the beef)
1 med tomato (diced)
1/4 teaspoon black pepper
1 tablespoon salt
1/4 teaspoon Angostura bitters
1 teaspoon Worcestershire
1 tablespoon tomato ketchup
1 teaspoon grated ginger
2 tablespoon Caribbean Green Seasoning
1 tablespoon veg oil
1 1/2 tablespoon golden brown sugar
3-5 bird’s eye pepper (bird pepper – or any spicy pepper you like)
2 pimento peppers (optional)
2 cups long grain brown parboiled rice
1 can pigeon peas (about 1 1/4 cups)
1 can coconut milk (about 1 1/4 cups)
1 medium carrot (diced)
6 oz baby spinach
4 cups water (divided)

Cut the beef into 1 – 2 inch pieces, then wash with the juice of a lemon (use a lime or 1/4 cup of vinegar if that’s what you have) and cool water (not mentioned in the ingredient list). Drain and get ready to season.

In a large bowl with the washed beef, add the tomato, onion, black pepper, salt, Angostura bitters, Worcestershire, tomato ketchup, ginger and Caribbean Green seasoning. Mix well and marinate for at least 2 hours.

Heat a large heavy pot on high heat and add the oil followed by the brown sugar. Make sure your spoon is dry (liquid will cause flareups) and stir the sugar. It will melt, go frothy, then deep amber in color. This is when you’ll add the seasoned beef (yes, marinade too) to the pot and stir well to coat. If the sugar goes black STOP – allow the pot to completely cool, wash, dry and start over. Black sugar will give you a bitter burnt taste. Pour 2 cups of water into the bowl you marinated the beef in so we can pick up anything remaining and add to the pot later on.

Heat still on high, place the lid on the pot and bring to a boil. Yes it will spring it’s own juices. 2-3 minutes later and it will come to a boil. Stir one more time, reduce the heat to (LOW) a simmer, top with the pimento peppers along with the birds eye pepper and lid on. Stir every 5-10 minutes. Lid on!

40-45 minutes on a that low heat, the pieces of beef will now be somewhat tender, crank up the heat to burn off any remaining liquid. This will give you that rich color we’re looking for along with additional flavor.

Once the liquid is gone and you can see the oil we started with, add the 2 cups of water to the pot and bring to a boil. Followed by the washed rice and coconut milk. Rinse the canned pigeon peas under cold water, drain and add to the pot, along with the carrots.

As it comes to a boil, add the remaining 2 cups of water and the spinach.

Once it comes to a boil, reduce to a simmer and cook uncovered until the rice is plump and cooked all the way through.

After 20-25 minutes, it’s time to start personalizing things. Taste for salt and adjust, keep an eye on the liquid/texture as some people may like it more ‘wet’ than others. I did turn off my stove at this point as I knew the cast iron pot I made this in will continue cooking and burn off most of the remaining liquid. Do keep in mind that more of my liquid was absorbed than what you see in the images.

I did say “iconic” right? Serve HOT with a side salad (even if it’s just sliced cucumber and tomato) or coleslaw and if you want the respect of your family and friends, be sure to have some Mango Kuchela and thick slices of zabouca (aka avocado, pear). Personally, I enjoy Pelau most with Spicy Tomato Choka on the side.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Meat & Poultry

Caribbean (brown) Stewed Chicken With Spinach (bhagi).

3 Comments on Caribbean (brown) Stewed Chicken With Spinach (bhagi).

Two of my favorite dishes combined! Stewed chicken with Spinach, a dish I make with dasheen bush (taro leaves) when I can source it, or more regularly with baby spinach which is readily available at grocery stores here in Ontario, Canada. Basically any of your fav ‘greens’ will work with this dish and if you’re a fan of Green or French beans, you can easily use them instead with delicious success.

You’ll Need…

3-4 lbs chicken thighs (skinless)
3 cloves garlic
2 tablespoon parsley
4 sprigs thyme
2 thick slices ginger
1 medium tomato (diced)
3/4 tablespoon salt
1/4 teaspoon black pepper
1 teaspoon Worcestershire sauce
1 medium onion
2 scallions
2 tablespoon olive oil (divided)
1 tablespoon golden brown sugar
3/4 lb spinach
2-3 tablespoon cream of coconut
6 wiri wiri peppers
2 pimento peppers (seasoning peppers)
6 grape or cherry tomatoes (cut in half)

Season the cleaned chicken with salt, black pepper, Worcestershire sauce, tomato, seasoning peppers (pimento) and a quick green seasoning – basically the parsley, thyme, ginger, scallions, garlic and a tablespoon olive oil and onion – pureed in a food processor or blender. Stir well and marinate for a couple hours.

In a heavy pot on a high flame, add the remaining olive oil, followed by the brown sugar. This step is critical, so you can follow along with the assistance of the video below. Move the sugar around. It will melt, go frothy and then deep amber in color. Being cautious, start adding the seasoned chicken to the pot and stir. NO the dish will NOT be sweet.

IMPORTANT! if the sugar goes black. Shut everything down. allow to Cool, wash the pot and start over. Black sugar will give you an unpleasant burnt flavor.

Stir well to coat the pieces of chicken. As it comes to a boil, add the wiri wiri peppers (optional – add any pepper you have access to). Turn the heat to medium low, with the lid on – slightly ajar.

After 6 minutes, remove the lid and burn off all that liquid (turn up the heat). In the meantime add the water to the bowl where we marinated the chicken, to pick up any remaining marinade.

5-8 minutes later (lid off), you’ll start seeing the oil we started off with at the bottom of the pot. Add the water and coconut cream (milk) to the pot and bring back to a boil. (wash and drain the spinach in the meantime).

As it comes to a boil, turn the heat to medium, add the spainch and stir well.

7 minutes after adding the spinach, the chicken will be fully cooked. Time to personalize things to your own liking. Taste for salt and adjust and get the gravy to the consistency you like. Then turn off the heat and toss in the grape tomatoes.

Hot steam rice topped with this amazing stewed chicken with spinach is my idea of comfort! Or a side to hot Sada Roti and a thick slice of avocado (zabouca). Maybe some Mango Kuchela? BTW when I mentioned above “2 dishes I like”, usually we cook the stewed chicken as a stand alone dish, as well as the spinach or bhagi.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Meat & Poultry

Curry Chicken With Pigeon Peas.

2 Comments on Curry Chicken With Pigeon Peas.

Here’s another classic dish we make with Pigeon Peas, especially when they’re in full production from early January in the Caribbean (harvest/production last for about 3 months if memory serves me right). In my case I’m based in Canada where the growing season is not long enough for us to have it in our garden. However, we do get quality stuff in the freezer section of major grocery stores.

You’ll Need..

3-4 lbs chicken
3/4 tablespoon salt (adjust)
2 tablespoon Caribbean Green Seasoning
3/4 teaspoon black pepper
1 scotch bonnet pepper
1/2 medium tomato (chopped)
3 cups pigeon peas
2 tablespoon olive oil
2 tablespoon curry powder
1 teaspoon cumin seeds
1 medium onion (diced)
1 teaspoon of Anchar Masala
7-9 cloves garlic (rough chop)
2 1/3 cups water (divided)
2 medium potatoes (sliced thin)
2 tablespoon shado beni culantro (or cilantro)

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 needs. I used pigeon peas from frozen, but the recipe works with fresh pigeon peas just as well. If you can only access canned pigeon peas, there’s no need to pre cook them. Drain, rinse and add when I do in the cooking process.

Thaw, rinse and place the peas in a deep pot covered with water. Bring to a boil, then reduce to a simmer. Cook for about 45 mins to 1 hour. This will help to precook the peas and get rid of a ‘weird’ taste you get if you don’t pre boil them. After 1/2 hr of cooking, drain the water and repeat for another 30 minutes with new water. Then drain and set aside for later.

In a large bowl ad the cut chicken (serving size pieces), add the salt, black pepper, Caribbean Green Seasoning, scotch bonnet and tomato. Stir well and allow it to marinate for about 1-2 hours.

Heat the oil on a medium flame in a deep pot, then add the onion and garlic and cook on LOW for 2-3 minutes. Add the cumin seeds, stir and cook for 2 minutes, then add the curry powder. Keep the heat on low.

3 minutes after adding the curry powder, turn the heat to medium and add the 1/3 cup water, followed by the Anchar masala and stir well. The goal is to cook out the rawness of the curry and allow the spices to bloom. Additionally with the heat on medium we’ll burn off all the liquid and try to get back to the oil we started off with.

Turn the heat to high and start adding the seasoned chicken to the pot. Stir well to coat the chicken pieces and deglaze the bottom of the pot with the chicken pieces. Side note – put the water in the same bowl we marinated the chicken in to pick up any remaining marinade.

Bring to a boil and it will start releasing it’s own natural juices after about 5 minutes. The goal again here is to burn off that liquid to intensify the overall flavor.

Once the liquid is gone, it’s time to add the pre-cooked pigeon peas, sliced potato and water (stir well). Bring to a boil.

After it comes to a boil, turn the heat down to between a simmer and a rolling boil (medium – low heat). Cook with the lid on, slightly ajar.

After 20 minutes its time personalize things. Adjust the salt and get the gravy to consistency you like. Finally top with the chopped shado beni (culantro) or cilantro if you cannot source shado beni. To thicken the gravy, you can crush some of the potato if you like. I usually use the back of my spoon to crush some of the pigeon peas to thicken things up.

Pigeon Peas (Cajanus cajan) whose cultivation can be traced back more than 3,500 years, is known by a variety of names: Congo pea, Angola pea and red gram. LA Times.

This Curry Chicken with Pigeon Peas is a dish which screams for hot roti, but just as enjoyable with steamed or boiled rice.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Meat & Poultry

Jamaican Callaloo With Salted Pigtail.

1 Comment on Jamaican Callaloo With Salted Pigtail.

Jamaican Callaloo (aka spinach, Chorai Bhagi) is a regular in my garden every year, so it’s only normal to see many recipes featuring this ‘greens’ we adore in the Caribbean. In this version we’ll put another loved Caribbean ingredient to use to add additional flavor and give the dish a true comforting appeal. Salted Pigtails! Feel free to use smoked turkey if you don’t mess with pork.

You’ll Need…

Jamaican Callaloo (about 3 lbs)
1 1/2 lbs salted pigtails (prepared)
1/2 large onion (diced)
4 cloves garlic (sliced)
2 tablespoon olive oil
1/4 scotch bonnet pepper (no seeds)
1/4 teaspoon black pepper
1/2 cup coconut cream
tomato (optional)
1/2 lemon juice (optional)
1/4 cup water

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.

Trim and wash the callaloo – basically you keep all the leaves (which are not tarnished) and the tender stems. For the stems you’ll want to remove the sort of skin on them so they cook faster and be much more tender. Discard the blemished leaves, flowers and tough stems.

Roll the leaves and chop into 1 cm ribbons. If you decide to use the tender stems, chop those into 1 cm pieces.

For the salted pigtails you will need to pre-cook first. Cut into 1 – 2 inch pieces (get your butcher to do this as they can be tough), wash with lemon juice and water. Then place in a pot covered with water and boil on a simmer for 45-50 mins on until they are tender and most of that salt (it’s cured in) is removed. Drain, rinse with cool water and set aside.

In a wide pan on a medium flame, add the olive oil and scotch bonnet pepper followed by the onion and garlic, then turn the heat down to a gentle simmer. Add the black pepper and prepared salted pig tails. Continue cooking on low heat for 5 minutes.

Turn the heat to medium, then start adding the prepared callaloo followed by the coconut cream. It will pile up, but it will wilt with the lid on the pan. Toss in the water to assist it in steaming.

After 8 minutes remove the lid and stir. Continue cooking with the lid off now for 20-25 minutes or until all the liquid is gone.

Top with the tomato (optional) and squeeze on some lemon juice to brighten the flavor and in my case.. it prevents an itch at the back of my throat I usually get with greens.

I didn’t add any salt as the remaining salt in the pig tails was enough for my liking. But do taste and adjust.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Meat & Poultry

How To Brine Pork Chops For Juicy & Tasty Pork.

Leave a Comment on How To Brine Pork Chops For Juicy & Tasty Pork.

While it does get insanely COLD in Canada during the winter months, this is not a hindrance for me when it comes to being outside on the grill. Such is my love for fire kissed meats (especially), vegetables and fish. Here’s a simple technique to get juicy and flavorful pork chops on the grill every time.

You’ll Need…

1 tablespoon salt
1 tablespoon sugar
water (2 cups + 3-4 cups)
6 sprigs thyme
4 cloves garlic
3 scallions
8 pimento (allspice) berries

  • I find that brown sugar gives it a wonderful flavor, but white granulated sugar works just as well.

In a large bowl place 2 cups of lukewarm water, along with the sugar and salt and whisk until there’s no more grit (melted).

Then add the other ingredients and whisk violently so as to bruise the herbs and garlic etc. This will help to release their flavors in the brine. Top with 3-4 cups of COLD water and mix well. Make sure the finished brine is COLD – add ice if necessary.

Put your pork chops in a sealable plastic container and pour the brine over it. Make sure you have enough liquid to cover the pork.

You’ll notice in the images that my garlic skin was still on. That’s not a problem, simply crush the garlic before placing in the brine so we can get that lovely flavor in the mix.

Set in the fridge for 2-4 hours, then rinse with cool water, pat dry and get ready to grill as you normally do. The brine is discarded. Feel free to season the pat-dry pork chops with your fav herbs etc (as you normally do).

You can certainly customize this brine with flavors you like. For me it was the herbs and All-Spice, but you can add Juniper Berries, Black Peppercorns, Coriander seeds, Ginger.. you can even spike it with some thinly sliced Scotch Bonnet peppers for a Caribbean KICK!

Tip! Try to not go beyond the 4 hours as it will then influence how salty the pork is after you cook it. Remember to rinse well and keep in mind that we brined it in salt when seasoning when you gill them off.

This method can also be used for pan-fried and oven-roasted pork.. if you don’t have or use an outdoor grill as much as I do.

Gluten Free Meat & Poultry

The Ultimate “Wet” Chicken Pelau.

9 Comments on The Ultimate “Wet” Chicken Pelau.

While I’ve been pro #TeamDryPelau most of my known life, the past few years I’ve slowly migrated over to #TeamWetPelau. The wet and dry referring the finished texture of this iconic Caribbean one-pot dish. There is no other dish I enjoy more that Pelau as it’s a meal which brings IMMEDIATE comfort to me. When I watch the big game, when my daughters were born (I celebrated), when I miss the sunny shores of the Caribbean.. even when I was in a state of panic (and uncertainty) when I applied for Citizenship to Canada and I knew my application was weak.. Pelau comforted and calmed me.

You’ll Need…

4-5 lbs Chicken thighs (skin and fat removed)
1 1/2 teaspoon salt (adjust)
1/4 teaspoon black pepper
1 teaspoon Worcestershire Sauce
1 scallion (chopped)
3 cloves garlic (smashed)
3/4 teaspoon grated ginger
1 medium tomato (diced)
1 scotch bonnet pepper (chopped – no seeds)
1 medium onion (diced)
1 heaping tablespoon Caribbean Green Seasoning
1 tablespoon olive oil (any oil will work)
1 1/2 tablespoon golden brown sugar
1 large carrot (diced)
2- 3 cups water
1 1/2 cup pigeon peas (from a can)
4 cups rice (long grain brown parboiled)
3 cups coconut milk
2 cups baby spinach
1 chicken stock cube (optional)

edit: I forgot to mention the ketchup in the ingredient list – 1 Tablespoon

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. Be sure to wear gloves and wash your hands with soap and water immediately after handling Scotch Bonnet peppers. You will see me talk about washing chicken below… while I do it, I will not recommend as I want you to be comfortable when it comes to the way you normally handle/prepare your meats, especially Chicken.

Remove the skin and any fat from the chicken pieces, then wash with cool water and lemon juice (or lime or vinegar), drain and get ready to season. Traditionally meats are washed in the Caribbean, so if you don’t typically wash your meats – so be it. Really up to you.

Season the chicken in a large bowl with the salt, black pepper, Worcestershire Sauce, grated ginger, garlic, scallion, scotch bonnet pepper (remove the seeds if you’re concerned about the raw heat), ketchup, Caribbean green seasoning, onion and tomato. Give this a good mix and set it to marinate overnight or a couple hours in the fridge.

Heat the oil on a high flame in a deep heavy pot, followed by the brown sugar. Stir to move around (this step is most critical), the sugar will melt, go frothy and then deep amber in color. This is when you’d add the seasoned chicken to the pot .. including the marinade. If the sugar goes BLACK.. STOP. Cool the pot, wash and start over. That burnt sugar will cause the dish to go bitter.

Be careful when adding the seasoned chicken as it may splat. Stir well to coat the chicken pieces, turn the heat down to medium, cover the pot and bring to a boil.

It will sprout it’s own juice. Simmer for 4-5 minutes. Now remove the lid of the pot and crank up the heat to burn off that liquid. It will take 5 minutes or so and in doing so, we’ll develop a lovely color and flavor.

In the same bowl you marinated the chicken, add 2 cups of water, pigeon peas (rinse with cool water first to remove the brine in was packaged in) and diced carrot. As soon as the liquid in the pot is gone, add this mix and stir. Heat still on high.

Add your washed rice to the pot, stir, then top with the coconut milk and bring back to a boil. Now toss in the spinach and stir well. Turn the heat down to a simmer, place the lid on the pot with a slight space for steam to escape and cook until the rice is tender.

Toss in the chicken stock cube at this point if you wish you can toss another scotch bonnet (WHOLE) on the top and remember to NOT break this pepper or the dish may be too spicy for you. As it cooks if you find that the liquid is drying up too fast, add the additional cup of water we have mentioned in the ingredient list above.

About 23-26 minutes later you’re done. Taste for salt (adjust) and remove the scotch bonnet pepper (save for the people who like it spicy.. they will thank you).

Allow to sit covered for 5 minutes before serving. With the extra liquid, the pelau will take on a creamy texture (almost like a Caribbean risotto) and the flavors of the coconut milk, Caribbean Green Seasoning and Scotch Bonnet will give your tastebuds a work-out. Serve with a side salad with tons of cucumber, coleslaw, slices of Avocado or Watercress. I enjoy my Chicken Pelau best with some Kuchela on the side.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Meat & Poultry

The Ultimate Masala Chicken.

Leave a Comment on The Ultimate Masala Chicken.

If you’re looking for the ULTIMATE Curry Chicken dish cooked in under 30 minutes, you’re in the right place. This classic masala chicken is not only packed with a definitive punch of flavor, it’s super easy and quick to put together. Using skinless, boneless chicken thighs is the key for maximum flavor and speed of cooking.

You’ll Need…

4-5 lbs chicken (bones, fat and skin removed)
2 tablespoon Caribbean Green Seasoning
3/4 tablespoon salt
3/4 teaspoon black pepper
1 scotch bonnet pepper (sliced)
1 medium tomato (diced)
1 tablespoon tomato ketchup
3 tablespoon olive oil
8-12 cloves garlic (divided)
1 medium onion (diced)
1 shallot (sliced)
2 tablespoon curry powder
1/3 cup water (cooking the curry at the start)
1 tablespoon ground roast geera (cumin)
1 tablespoon Anchar Masala
2 tablespoon chopped parsley (cilantro or shado bein will be better)

Note: I used boneless chicken thighs as I find that I get the most flavor from this cut of chicken (with bones will give you even more flavor IMHO) as most people hate dealing with bones. 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. Especially the curry powder you use, as some may have flour as a filler/thickener.

  • I somehow lost the first set of images of me cutting and seasoning the chicken so if you want to see that part, watch the video below.

Cut the chicken into serving size pieces (I go traditional and wash my chicken with lemon or lime juice and cool water – but it’s up to you to do this step) then season with the salt, black pepper, ketchup, Caribbean Green Seasoning, scotch bonnet pepper (no seeds if you’re concerned about the raw heat) and tomato. The ketchup and tomato will add a lovely balance with the acidity and help with a thick gravy at the end. Mix well and allow to marinate for a couple hours.

Get a heavy pot on a high heat, add the oil, then add the onion, shallot and 4 cloves of garlic (smashed) and cook for about 40 seconds to one minute on that high heat.

Add the curry powder and stir well to wet-toast and allow the spices which makes up the curry powder to bloom.

It will go darker and clump, then add the 1/3 cup of water and stir. Add the roasted geera (cumin) and Anchar Masala (check your local Caribbean grocery store) and stir well. With the heat still on high, that water will burn off (yes we MUST burn off that liquid) to the point you’re seeing the oil we started with at the bottom of the pot. Burning off that liquid will ensure we don’t get a ‘raw’ curry taste later on. Start adding the seasoned chicken to the pot and stir well to deglaze and coat.

After 5 minutes, you’ll see juices naturally spout – add the remaining garlic, turn the heat down to fully cook the chicken and place a lid on the pot. If you find that the liquid is burning off quickly, add about 1/2 cup of water to the pot.

After about 20-25 minutes later, taste for salt turn off the stove and top with parsley. As mentioned above, Shado Beni (culantro) or cilantro will be better than the parsley, but all I had was parsley this day.

For more gravy you may need to add a bit of water during the cooking process (watch the video below). If you use chicken pieces with bones, it may take more than 20-25 minutes to fully cook through.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Meat & Poultry

Rosemary Roasted Chicken With Brussels Sprouts.

3 Comments on Rosemary Roasted Chicken With Brussels Sprouts.

There’s nothing “Caribbean” about this dish, but I felt I had to share the recipe here, as it’s one of my go-to recipes on those cold Canadian winter evenings. Toss everything with a quick marinade/dressing, onto a sheet pan and the into a vibrant oven. Sit back and relax and in 45 minutes, you’ll have a very earthy, warm and flavorful dish. No FUSS!

You’ll Need…

2-3 lbs chicken drumsticks
1.5 lbs brussels sprouts (cut in half)
6-8 baby carrots (cut in half lengthwise)
6 cloves garlic (crushed)
3/4 cup olive oil
3/4 tablespoon salt (divided)
1/4 teaspoon black pepper
2 tablespoon rosemary (chop the leaves)
1 tablespoon parsley (chopped finely)
1 lemon (juice)

Important. If doing this recipe gluten free, be sure to go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

Wash, trim and cut the brussels sprouts in half. The idea is to remove the woody stem and any discolored leaves and discard.

Wash the carrots and cut them down the middle and preheat your oven to 400F.

Put the oil in a bowl, along with the black pepper, 1/2 the salt, lemon juice, rosemary, parsley and garlic. Optional, you can add some fresh thyme or any herbs you like. I didn’t add any further herbs as I wanted the Rosemary to shine on its own, along with the garlic. Whisk well to combine.

Place the chicken, carrots and brussels sprouts on a lined baking tray (makes for easier cleanup after), add the remaining salt (and more black pepper if you want), then pour on the dressing and mix well to coat. BTW I like putting the brussels sprouts cut side down so the cut face can roast on the pan and caramelize.

Then into the 400 F oven on the middle rack. Drizzle on more olive oil if you want.

After 20 minutes you’ll want to flip everything and back into the oven, so we get even cooking.

40-45 minutes later (total cooking time) and you’re done. So simple (as I mentioned above), yet so tasty. Serve with your fav bread and glass of wine?

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Meat & Poultry

Turkey Fried Rice.

Leave a Comment on Turkey Fried Rice.

If you’re always looking for ways to make use of leftover turkey, you’ll want to peep this recipe. This Turkey Fried Rice is now a tradition (along with Turkey Soup) in my home and to be honest with you, I don’t mind. It’s quick, easy to prepare, packed with flavor and very comforting overall.

You’ll Need…

  • 1 tablespoon pepper oil (optional – use any oil)
  • 1 stalk celery (diced)
  • 1 medium onion (diced)
  • 1/2 red bell pepper (diced)
  • 1/2 yellow bell pepper (diced)
  • 2 1/2 cups diced turkey (cubed)
  • 1 teaspoon ginger (grated)
  • 2 cloves garlic (grated)
  • 1/2 carrot (grated)
  • 4 drops sesame oil
  • 1 1/2 tablespoon light soy sauce
  • 1/2 teaspoon salt
  • 1 scallion (chopped)
  • 1 tablespoon oyster sauce
  • 3 cups cooked rice (chilled)
  • celery tops

Tip. Day old rice (chilled), works best for fried rice. I don’t like eggs (made for breakfast IMHO) in fried rice, but you can add it and anything else you like in your fried rice. You can add a teaspoon of dark soy sauce if you want the finished rice darker.

Prep the ingredients (try to have them the same size so they cook evenly) as this recipe will go fast – in under 6 minutes you’ll have a wonderful fried rice.

In a wok or non stick pan on a med/high flame, add the Pepper Oil (or any oil you have) and add the celery, onion and bell peppers, give it a stir.

Add the turkey and grate in the ginger and garlic, the carrot and mix everything well. Heat still on medium high. Go in with he Sesame oil (add more if you like the flavor… one of those things I don’t like much) and soy sauce> Stir well to combine and coat.

Add the salt (the rice was cooked in salted water) and oyster sauce, then add the rice. Remember, chilled rice will give you a more grainy texture when the dish is finished.

As soon as the rice heats through and everything is combined, you’re done! Note – if you add dark soy sauce as suggested above, remember to adjust the salt accordingly as the soy will bring that sodium element.

Top with the celery tops and scallions. Turn off the stove. Note the pepper oil will give it a gentle kick. A classic one pot fried rice, using stuff you may want to get rid off in your fridge.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/