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The biggest PUNCH of flavor you can do to any dish, is to rock it Masala style! We’ve done fiery geera shrimp, curry shrimp with potato and curry shrimp in the past, however this version is my ultimate favorite. Quick seasoning, develop that rich masala base and quickly cook the shrimp in the deliciousness. You’ll…
After having my first ever Monkfish experience at La Paradeta Sants in Barcelona last year, not only did I fall in love with Monkfish, I knew I’d be rocking my own recipe. While not a pretty fish, once the skin and bones are removed, the flesh is quite beautiful and a sponge for flavors. Here’s…
It’s that time of the year! We’re now into the 10th edition of the annual July Month Of Grilling and we’re starting off with a BANG! (a recipe which is heavily requested on Instagram) This recipe is influenced by the folks at Ducky’s Ortoire Organic Roast Seafood and the delicious offerings they sorted us out…
Hot on the heels of the Caribbean Compound Butter recipe I shared a couple days back, here’s the amazing shrimp recipe I promised. Succulent shrimp with deep flavors of butter and the Caribbean. WARNING! …your family and friends will DEMAND you make on the regular. Take the glory, Uncle Chrs doh mind. You’ll Need… 1…
I’ve shared countless recipes featuring the use of saltfish (Salted Cod) over the years, as it’s used a flavor enhancer to MANY dishes in the Caribbean. However, stewed on it’s own.. being the STAR of the recipe is what allows us to really appreciate the humble salted codfish. From our colonized past and slavery, we’ve…
Following up on the Fry Dry Herrings recipe I shared yesterday, here’s my take on my grandma’s Fish Choka. Basically any fried, oven roasted or grilled fish, flaked and made into a sort of salad (best way I can describe it). Light, tasty and very simple to put together. While the recipe isn’t exact, the…
Fry Dry! Small ocean fish marinated in a classic Caribbean marinade, then fried until crisp. Such a simple dish, but deep in tradition (our family’s recipe goes back about 150 yrs) . Just about every Caribbean household got their own version of making this dish.. today I’ll share my grandma’s take on it. You”ll Need……
I’ll be honest, I grew up eating fish three ways. Fried, Stewed and in a lovely Curry Sauce (mommy’s repertoire). Never grilled, steamed, smoked (well except for the smoked herring we get in the Caribbean), oven roasted or broiled. However that quickly changed when I started traveling through the Caribbean and seeing how we do…
Canned or “tin food” as we refer to it in the Caribbean is something we all grew up eating in some form or the other. With years of experience, comes very unique and delicious way of using them. You’d never find someone opening a can and eating directly from it. Besides feeling we need to…
This Cherry Rum BBQ Sauce is a great fusion… Canada meets the Caribbean. Freshly picked cherries from Niagara On The Lake, combined with sugarcane juice and all of her byproducts – Molasses, Rum and Demerara Sugar. Read on.. you’ll love the supporting cast of ingredients which goes into making this insanely GREAT homemade BBQ sauce….
This sort of dish is typically done with fresh ocean or mangrove crabs in the Caribbean. However, the few times I can get crayfish (or is it crawfish?) locally here in Hamilton, Ontario – I jump at the chance to put them to use. This recipe is based on the classic Curry Crab and Dumplings…
While I’ve had souse (protein and vegetable pickle with a cold spicy broth) made from the less glamorous parts of the pig (ears, snout and trotters) and the odd time I’ve done it using chicken feet, this is my new favorite way to make this Classic Caribbean Pickle. Our culinary culture in the Caribbean is…
