Seafood Archives - Page 19 of 21

Classic Jamaican Jerk Marinade

December 8, 2025January 14, 2011155 Comments

I just love the variety of exciting and scrumptious dishes you can find as you work your way up and down the islands that make up the Caribbean. To date I’ve not been to Jamaica, even though my friends who hails from there have extended several invitations the past few years. Hopefully I can make the trip down the next time they plan a vacation and finally get to see “jerk” done the traditional way. Until then, I’ll keep making my homemade marinade/sauce and hopefully you’ll give it a try. Beware! You won’t go back to the bottled stuff you get in the grocery store once you do though. You won’t believe how simple this is.

You’ll Need…

5 scallions (green onions)
5 sprigs of fresh thyme (about 1 tablespoon chopped)
2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon brown sugar
2 teaspoon ground allspice
1 teaspoon nutmeg
1 teaspoon cinnamon
2 scotch bonnet peppers
1/3 cup soy sauce
2 tablespoon vegetable oil
1/4 cup vinegar
1 onion
1/2 cup orange juice
2 cloves garlic
1 teaspoon grated ginger

Notes: If you’re using dried thyme, use about 1/2 table spoon. This makes about 3 cups of marinade and it can be stored in the fridge for about 1 month.

Basically all you’ll be doing is making a puree with all the ingredients I mentioned above. So you’ll need a blender or food processor.

Rough chop the scallions, peppers, garlic, onion and thyme and place in the food processor to make it easier to puree. Remember when working with these hot peppers to wear gloves (the natural oil is deadly). Also note that most of the heat is within the seeds and the membrane that surround the seeds. So to control the heat, discard those. However, for that true authentic Jamaican feel.. keep the entire peppers.

Now add all the other ingredients and pulse to start. Then run the puree speed for about 2-3 minutes until everything breaks down to a smooth consistency.

For best results use this sauce immediately, but marinate your pork, chicken or fish (haven’t tried beef yet) for at least 2 hours before grilling or roasting in the oven. The next recipe I post I’ll show you how simple it is to use this marinade/sauce to make the Ultimate Oven Jerk Chicken. Stay tuned.

In the coming months I’ll also show you a secret ingredient I use to give this a Canadian twist.. I can’t right now as I’m sending off a challenge to Bobby Flay (he’s taking entries for a new show he’s working on). Wish me luck.

Don’t forget to join us on Facebook and check out the cooking videos – see on the upper right side of the page for links to those. And before you go, do leave me your comments below – it’s appreciated.

BTW, as we “Trinis” do… you can always add our signature to this by adding a couple shots of rum (I would use a dark rum), a little shado beni and how could we forget a drop or two of Angostura bitters.

A Classic Trinbagonian Caraili Recipe.

March 5, 2012January 6, 201137 Comments

Do you have things you refused to eat as a kid, but find that as an adult you have a new appreciation for them? There’s quite a few dishes that would make my list, but (and I really tried) caraili is something I could never like. Caraili, bitter melon or as it’s known in India… karela, just isn’t for me. I tried what my mom and friends on the facebook fan page suggested to remove the overly bitter taste and though it did make a huge difference, it still reminded me of a hot Guinness. With the majority of kids on the islands disliking this dish for as long as time itself, who’s carrying on the tradition of cooking and enjoy this? BTW, see the bottom of this page to read a little about the nutritional benefits for bitter melon (caraili).

For those of you who like this dish, but never got around to making it yourself or if you’re someone who like to try new and different things, here’s a quick recipe. And according to my dad, a delicious one. You be the judge!

*You’ll notice that I posted this recipe under “Fish” as well as “Vegetarian”. To make it fully vegetarian, you can leave out the salted cod pieces but remember to taste for salt at the end. Additionally, you can add a little curry powder to it for another layer of flavor.

You’ll Need…

2 average size Caraili (sliced thin)
1/2 teaspoon salt
1 medium onion sliced
2 cloves garlic sliced
1/4 hot pepper (I used habanero)
2 tablespoon vegetable oil (I prefer to use olive oil)
1/4 cup of shredded salt fish (salted cod)
*salt for cooking (most likely you will not need any)

There’s a little prep time needed for this dish to help remove some of the bitter taste. Cut off the ends and discard, Then cut in half and using your fingers push down the inside to remove the seeds etc. An easy way is to make a cut down the middle (length) and use a spoon to scoop out the inside(refer to pics below). Then slice as thin as you can.

Discard everything you removed from the inside and start slicing (crosswise) as thin as you can. To help remove the bitter taste, place the slices on a dish and sprinkle with the salt. Allow that to sit for at least 30 minutes (I left mine for 1 hour). This will draw out most of the bitterness.

Now using your hands or a tea towel, squeeze out as much liquid as you can. You’ll be amazed at how much liquid will come out. The next step is to rinse with cool water, squeeze again and repeat this step one more time. Try to get as much water/liquid out as possible.

While this was sitting salted, I prepared my salted cod. I placed it in a bowl with hot water and allowed it to soak until the water cooled. This step is to remove some of the salt and to add some moisture back to the salted cod as the salting process dries the fish out. I then rinse with cool water, squeeze dry and shred.

In a heavy pan heat the oil on medium heat, then add the garlic, onion and hot pepper. Allow this to cook for a few minutes – until the edges start browning. Now add the shredded salted cod… lower the heat a bit so it doesn’t stick/burn and cook for about 5 minutes. You want to get that rich salt fish flavor. Remember if you going vegetarian, you’ll skip this part. Now it’s time to add the sliced caraili and stir.

With the heat on medium/low, cook this with the pot uncovered for about 25 minutes or until you start seeing the edges start going brown (refer to the pic below). Since we salted this early as we prepped it and though we did rinse it off, the salted cod we add should have added enough salt to the entire dish. however, feel free to taste and add salt if required. I didn’t need any. It may start to stick to the bottom of the pan while cooking, so do take time ever few minutes to stir. If you find that it’s overly dry and not browning, add another teaspoon of oil to the pot.

Caraili are very low in calories but dense with precious nutrients. It is an excellent source of vitamins B1, B2, and B3, C, magnesium, folic acid, zinc, phosphorus, manganese, and has high dietary fiber. It is rich in iron, contains twice the beta-carotene of broccoli, twice the calcium of spinach, and twice the potassium of a banana.

Caraili or bitter melon, contains a unique phyto-constituent that has been confirmed to have a hypoglycemic effect called charantin. There is also another insulin-like compound known as polypeptide P which have been suggested as insulin replacement in some diabetic patients.

Do you have a caraili memory from your childhood days? Leave me your comments below, as I’d love to know how many of you have a dislike for this as I do. And don’t forget to check out the latest cooking videos and join us on Facebook (see images on the upper right side of this page)

Appetizing Caribbean Stew Fish.

March 5, 2012December 1, 201023 Comments

Earlier today I mentioned on the Facebook Fan Page that I had a severe craving for stew fish with a healthy serving of brown rice, but I didn’t have time to go to the fish market to source out my favorite fish, King Fish. However I did have a sea bass in the freezer that escaped going on the grill over the summer. I wasn’t sure how well the Sea Bass would stand up to this recipe and some of the people who commented on Facebook also shared my concern. So basically this recipe was a sort of experiment, but it turned out to be a lovely substitute for the King fish I much rather using. I’ve also seen my mom use, red fish, jack fish, salmon and carite (mackerel) when making this dish.

You’ll Need…

2 lbs fish (I used sea bass)
3/4 cup water
1/2 teaspoon salt
dash black pepper
medium onion sliced
medium tomato sliced
1/4 hot pepper (scotch bonnet or habanero) or 1/4 teaspoon hotsauce
1/2 teaspoon green seasoning
1 scallion
veg oil for frying the fish (about 1-2 cups)
flour for dusting the fish for frying (about 1/2 cup)
1 teaspoon tomato paste
1 tablespoon ketchup
3 cloves garlic crushed/sliced
1 tablespoon olive oil
juice of 1 lime or lemon

Trim off the fins etc, cut into 1-2 inch pieces and squeeze the lime or lemon juice over it in a bowl and rinse with water (then drain). I kept the head, but to be honest I much prefer to use it for stock or making fish broth. I then season the fish and have it marinate for about 30 minutes or so. In the bowl with the washed fish pieces, add everything except the tomato paste, oil for frying, flour, olive oil and water.

To help the fish keep it’s shape while stewing and to follow on the traditional way I know of making this dish, we’ll quickly fry the fish pieces. Place the oil to heat in a pan on medium/high heat. Then shake off the seasoned fish pieces (keep the stuff that falls off in the bowl) and roll them in the flour to form a sort of coating. Then add to the hot oil and allow it to cook about 2-3 minutes on each side. Then set aside to drain off any excess oil on paper towels.

In a fairly wide and deep saucepan, heat the olive oil on medium heat, then add the tomato, onions, garlic.. etc that the fish was marinating in (scrape the bowl clean). Allow this to cook for a couple minutes (stir), then add the tomato paste (another option if you don’t have tomato paste, is Caribbean style browning – about1/4 teaspoon). Now add the 3/4 cup of water, then gently add in the fish pieces. Give them a gentle stir so the sauce gets to “marry” with the fish pieces and heighten the flavour of the overall dish. Allow this to simmer for about 5 minutes, so the sauce (gravy) can have time to thicken up a bit. Enjoy!

Yea, this one hit the spot today for sure and I quite surprised how well the Sea Bass held up. But, I was very careful when handing it. No fish meal in the Caribbean is complete without a few slices of cucumber on the side. Please leave me your comments below as I’d love to hear from you. Maybe you have a different version of this you’d like to share? And don’t forget to join us on Facebook to chat about all things food related and the culture of the Caribbean. Click on the image on the upper right side of this page to get started. we’d love to have you.

Using Salted Cod As A Base For A Delectable Caribbean Soup.

March 5, 2012October 29, 201024 Comments

Soup is a common Saturday meal throughout the islands that make up the Caribbean and it’s one of those one pot meals that truly brings family and friends together. When we first immigrated to Canada there were but a sprinkle of people with Caribbean heritage in Hamilton. My little group of friends included a fella from Jamaica, one from Dominica and how could I forget my good friend Carlos who was from Barbados. We did just about everything together, especially since when you’re new to a country you tend to latch on to anything which gives you the slightest security and comradeship of “home”. I love my Trinbagonian food and it’s something I could never repeat to my mom or grandmother, but this soup was the best I’ve ever had. Between Carlos, his sister and I, I think we ate the entire pot – no joke! The last time I was in Barbados I searched in vain for a restaurant in Bridgetown hoping to find a spot where I could sample some home style soup… no luck.

This soup cannot compare to that soup which is forever stuck in my mind from all those years ago, but when my grandmother would make this we’d eat bowlfuls.

You’ll Need…

1/2 lb salted cod (any dry salted fish)
1 carrot diced
8 ochro (okra) diced
3 medium potatoes cubed
1 lb yam cubed
1 lb eddoes
3 sprigs thyme
4 green cooking bananas
1/4 teaspoon black pepper
1 hot pepper (scotch bonnet or habanero)
1 large onion diced
3 cloves garlic sliced
1 can coconut milk (about 1.25 cups)
salt to taste (see note below)
1 cup split peas (dry)
8 cups of water
1 tablespoon veg oil

* In the recipe I have 1 cup split peas and this is what’s traditionally used, but I opted for a dry peas mix. Which to be honest didn’t work as well as I planned.

* In the recipe you’ll notice that I also mentioned green bananas. However my pot wasn’t big enough and I didn’t have room to add it at the end. I’ll be using those for another recipe.

* To help quicken the cooking time of the split peas, feel free to soak them in cool water overnight, then drain when you’re ready to put into the soup.

Since I had to deal with the small pot issue, I couldn’t put the star of this soup – dumplings. If you need the recipe for making the flour dumplings, do let me know in the comment section below. They’re added the last 10 minutes of cooking.

Start off by soaking the dry salted fish in water for a few minutes (normally when using salted fish like this we either soak overnight then boil or soak in boiling hot water for an hr or so, but there’s no need with this recipe) then rinse off and strip into smaller pieces.

In a large pot (be smarter than me) heat the oil on med to high heat and add the pieces of salted fish to the pot and cook for about 5 minutes (until it starts to brown and stick to the bottom of the pot) then add the garlic and onion. Cook that for a few minutes on medium heat as we don’t want to burn the garlic.

After the onion starts to go soft and translucent, add the peas (remember to wash it before adding) and sliced carrots and give it good stir. (in the pic below you’ll see the dry peas mix I used and regret. Should have stuck to the split peas instead – lesson learned.

Add the coconut milk, thyme, black pepper, hot pepper, ochro and water. Bring to a boil, then reduce the heat to a gentle simmer and cook covered until the split peas is fully cooked. Takes about 45-50 minutes. As it cooks it will start to thicken.

While this does it’s thing, peel and cube the ground provisions (yam, eddoes, green bananas and potato), please try to cut them all the same size so they cook uniformly when we add them to the pot. In a previous soup recipe I posted, several people said that they parboil the provision separately. Wash the pieces off under cool water, then place in a large bowl and cover with water to prevent them from going discolored while we wait for the peas to fully cook.

The peas mix I used, took about 1 hour to get soft, this is when I added the provisions to the pot. Bring to a boil again, then turn down the heat to a simmer (with pot covered) and cook for about 15 minutes (until the provisions is fully cooked). If you’re adding dumplings to the soup do so the last 10 minutes or so, of cooking. IMPORTANT! You’ll notice that I didn’t add salt. This is because the salted cod that I used is packed with tons of salt and after tasting at the end I noticed that I didn’t have to add any. I recommend that you taste the soup to see if there’s enough salt for your taste.

* If you’re worried about the hot pepper in the ingredients list, add it whole and fish it out when the soup is done cooking. For that extra kick, burst open the pepper near the end and it will blaze-up this dish.

Be prepared to fall asleep after eating a good bowl of this. I had a good nap then when back for 2nd’s! Maybe I can get someone from Barbados to share their classic soup recipe with me, as through the years Carlos and I have drifted apart and I don’t have that connection any longer. Wait! Securing that soup could be a good reason to visit Barbados again, especially when it gets nasty-cold during the winter months 🙂

Please leave me your comments below and don’t forget to tell your friends about the website. One more thing… If you’re not already part of our facebook fan group, do so now by clicking the image below. It’s one of the largest groups on facebook dedicated to exploring the culinary culture of the Caribbean islands.

An exciting curry dish using canned salmon.

March 5, 2012October 10, 201047 Comments

I had a serious craving for some curry, about 10 pm last night and I didn’t want to wait for any of the frozen meats we had in the freezer to thaw out. Kinda late to be eating a heavy meal, but eating late is the norm for me (and it shows). I hit the pantry and found a couple cans of pink salmon, so I decided to make one of those quick dishes that doesn’t get the acclamation it deserves. BTW, here’s another way to make this dish without the curry: Gourmet salmon from a can?

You’ll Need…

1 can Salmon – 213g (I used Pink Pacific)
1 small onion sliced
2 cloves garlic sliced/crushed
1/4 hot pepper (optional, but adds the kick to the curry)
1 scallion
1 teaspoon curry powder (your favorite)
1 tablespoon oil
dash of black pepper

* You’ll notice that I didn’t add any salt, as I find that most canned foods are already loaded with salt. Add as you feel is necessary.

Prep the onion, garlic, pepper and scallion. Then in a saucepan on medium/high heat, heat the oil. Add the sliced onion and garlic and cook for a couple minutes on medium heat. Allow to soften and release it’s natural oils.

Now add the slices of hot pepper and allow to cook for about a minute, then add the curry powder and stir well. Let that cook (stir) cook for about 2 minutes, then add about 5 tablespoons of water and stir to pick up all the curry that may be stuck to the bottom of the pot.

Turn down the heat to low and allow the curry paste to cook for about 3-5 minutes… until all the liquid cooks off. The next step is to empty the can of salmon into the pot and break apart (add the liquid from the can as well). Try to keep it in flakes, so there’s some texture to the final outcome. Mix in the scallion and tomato and cover. Bring to a boil, then reduce the heat to a gentle simmer (covered).

With the lid on, it will spring some of it’s own juices. Cook this for about 5 minutes or until it thickens a bit. Remember to stir a couple times, but try not to break-up the fish too much.

I had some leftover rice in the fridge, so it was a complete meal. I really wish I could add some slices of cucumber to my plate, but cucumber and late nights does not work well for my digestion.

This is a super-fast way to enjoy a lovely curry fish meal, that’s full of body and a unique punch of flavors. Before I go I’d like to remind you to leave me your comments below (it’s always appreciated), share this recipe with your friends by sending them the link to the website and do join us on Facebook as we grow our already large Caribbean food community. All you have to do is click on the facebook image below to get started.

Creamy Eddoes Talkari.

March 5, 2012September 14, 201015 Comments

Here’s a another dish our mother could not get us to eat as kids. Our reason being.. “it eh have no colour”. On the islands we tend to do a lot of eating with our eyes and we expect everything cooked to have some “colour” to it or it’s automatically unappetizing for us. But like with many dishes I now enjoy, adulthood really opened my eyes and taste buds. This is a nice side (talkari) to hot sada roti and with a few pieces of lime peppersauce… you’re set!

You’ll Need…

1 tablespoon olive oil or vegetable
5 medium eddoes peeled / cubed
1 medium potato peeled / cubed
2 cloves garlic crushed
1/4 hot pepper sliced thin – remember to leave out the seeds to control the heat
1/2 medium onion sliced
4 tablespoon of salted cod pieces
1/4 teaspoon salt (the salted cod will also add some salt to the dish)
1 teaspoon each chopped fine:
– thyme
– Spanish thyme
– celery leaf
– chives
(or you can use scallions + cilantro + thyme) basically any sort of fresh herbs that you may have.

* The potato is optional, but I love the added texture it gives to the overall dish.

Start by prepping everything. This means peeling, slicing and cube the potato / eddoes pieces the same size so they cook uniformly. I also soak the pieces of salted cod in hot water for a few minutes to rehydrate them and to release most of the salt (drain).

Now heat the oil on medium/high heat and add the pieces of salted cod, then followed by the onion. Cook this for a couple minutes, then add the pieces of potato and eddoes. Stir well and cook for a minute or two, then top with all the other ingredients, including the water. Cover the pot, bring it to a boil, then to a gentle simmer.

Allow this to cook for about 25 minutes, or until the eddoes is tender and the dish gets a sort of thick soupy consistency (see pic below). To make this into a full vegetarian dish, ignore the part where I added the pieces of salted cod, but do taste at the end, in the event you have to add more salt. Remember the salted cod fish pieces will add additional salt to this dish.

Simply and tasty… my kinda dish! Don’t forget to leave your comments below, even if it’s just to say hello – it’s really appreciated. And while I have your attention, please join us on Facebook – you’ll love the community we’ve created. Simply click on the facebook image below to get started.

Scrumptious Slices Of Fried King Fish.

March 5, 2012June 13, 201014 Comments

As kids growing up on the islands the only way our mom could ever get us to eat fish, was when she made this recipe. Looking back I believe her fish of choice was carite (sp), but today I much prefer using King Fish (very meaty and holds it shape great when frying). I still remember breaking apart the slices of fish and dipping it into a mixture or pepper sauce, ketchup and mustard and my mom warning us to be aware of the center bone of the fish. This fry fish recipe is very simple and quite classic throughout the islands, so I’m sure it will be a hit with your family and friends.

You’ll Need…

1-2 lbs of King fish (sliced about 3/4 inch thick)
1 teaspoon green seasoning
1/4 small onion – sliced
1/4 hot pepper sliced thin (I used habanero)
1/4 teaspoon curry powder (your fav)
1/4 teaspoon salt
dash black pepper
lime or lemon for washing the fish
oil for frying (about 1-2 cups)
1/2 cup all purpose flour

* if you don’t have the green seasoning paste, use I teaspoon each : thyme, shado beni or cilantro, garlic and scallion.

Get the people at the fish market to cut the King fish into 3/4 inch steaks for you, but ask them to use the part closer to the tail (than the belly) so you get full slices and not slices with the belly part missing. Then place the slices (I used 4) in a bowl and squeeze the juice of a lime or lemon over it and cover with cool water. Wash and rinse, then season with everything mentioned in the ingredient list, except the flour and oil. Allow this to marinate for at least an hour in the fridge.

After its been marinating, take it out about 15 minutes or so from the fridge before frying, so it can come back to room temperature. The next steps are very simple.

1. Heat the oil in a fairly deep pan. Since it was a nice day outside, I opted to use the burner on my BBQ (also keeps the “fry” smell outdoors).

2. Take each piece of fish and shake off any large pieces of tomato etc and dust in the flour, to coat evenly. Shake off any excess flour.

3. Add to the hot oil and cook for about 4 minutes on each side (until you get a lovely golden brown colour). Remember to be careful when flipping so you don’t splatter hot oil onto yourself.

4. Remove and place on paper towels to soak up as much of the oil it was fried in.

5. That’s it.. enjoy!

This is just as good in sandwiches and served as you would any other fish dish. Remember to be aware that the fish will have a huge center bone (you may call it something else) so be very careful when eating. If you’re making sandwiches or giving this to your children, you can easily remove that bone by poking it out with a fork or by using your fingers. Other than eating this as we did as children (on it’s own) I also enjoy it with a plate of rice and dhal.

I’d love to hear from you, so I invite you to leave me your comments below. And don’t forget to join our Facebook fan page. We’re quickly growing into one of the largest FB fan pages dedicated to Caribbean food. You can be part of it!

Cassava boiled and refried with salted cod.

May 28, 2025May 28, 201050 Comments

I wasn’t a huge fan of cassava growing up and even today it’s a last resort type of ground provision for me (when I can’t source dasheen, yam and/or eddoes). I find it a bit overly bland, so when I do cook it I try to infuse some added flavour with salted cod bits and other ingredients. This recipe I’ll be using frozen cassava that one can get in the frozen food section at most grocery stores. However it works just as well with fresh cassava (providing you know how to peel and cook it). If you’re a vegetarian ( I got a lot of talk the last time I suggested that vegetarians eat fish) you can leave out the pieces of salted cod.

You’ll Need…

1 package of frozen cassava (about 1 lb)
1 shallot sliced (or onion)
1 scallion
1/2 hot pepper
2 cloves garlic
1/4 green pepper (sweet) – diced
1/4 red, yellow or orange sweet pepper – diced (optional)
about 1/4 cup shredded pieces of salted cod
2 tablespoon olive oil
1 tablespoon butter
fresh cracked black pepper

* salt for cooking the cassava (see package)

Start by dicing and slicing the peppers, shallot, scallion and garlic. Then using the cooking instructions on the package of the frozen cassava… cook. In my case it called for me to bring 4 cups of water to a boil, then add the cassava, salt and allow to cook until tender (about 20 minutes).

The next step is to soften and remove some of the salt from the salted cod. Do so by placing it (I used boneless salted cod) in a fairly deep bowl and pour some boiling water over it (cover with water) and allow to soak until the water is cool. There are 3 options for buying salted cod, 1. bone in 2. boneless and 3 salted cod bits. The choice is all yours. After the water is cooled, drain and rinse with water and drain again. Then using your fingers or a fork, shred the fish into bits. Squeeze all the water out of it as best as you can.

By now the cassava should be fully cooked, so it’s time to drain the liquid out and set aside. In a saucepan add the oil and butter and heat. Then add the salted cod and cook on medium heat for about 4-5 minutes. After which you’ll add the shallots and garlic. Allow this to cook for a further 3 minutes or so (stir often). Now add the diced peppers and scallions and cook for about 3-5 minutes on medium heat.

It’s now time to add the cooked cassava and stir around so everything gets coated with the wonderful flavours of the salted cod, shallots, garlic and peppers. Cook for about 3-5 minutes and you’re done.

Let’s quickly go through the recipe one more time.

1. prepare peppers etc.

2. cook (boil as you would potatoes) the cassava

3. prepare the salted cod (if you get the salted cods bits, it would mean less work for you)

4. cook the salted cod and peppers

5. drain and add the cassava to the pot..cook for a few minutes and you’re done.

Don’t forget to leave me your comments and questions in the space provided below, as I would love to hear from you. Additionally, I invite you to join our fast-growing group on Facebook (click on facebook image below).

happy cooking

chris…

Oh lovely sardines from a can?

March 5, 2012May 8, 201067 Comments

Fish is a serious turn off for a lot of people and even more unattractive is when that fish comes in a can. But if you’re a regular on the site, you’ll know that I have a series that I call “lazy man” dishes (Corned Beef / Salmon). And today we’re about to add a new member into the family. Since it’s one of those meals you can put together in mere minutes and it’s very delicious. Providing you’re not afraid to try something a bit different.

My Trinbagonian people will know that this is a common snack type dish and everyone seems to have their own way of putting this together. No real cooking is involved, and you can experiment with ingredients as well.

BTW, fellas this is not something you eat before that big date your special someone. The combo of sardines and onions on your breath will not win you any points.

You’ll Need…

1 can sardines (I like the ones with the peppers made by Brunswick)
1/2 tomato sliced thin
1 scallion sliced thin (optional)
Juice of 1/2 lime or lemon
Black pepper
1/4 onion sliced thin
1/4 hot pepper sliced (I used a habanero – you can use whatever you have or like)
2 tablespoon vegetable oil (I like using olive oil)

Let’s see if we can do this in 3 steps.

Step 1.

Slice the onion, tomato, scallion and hot pepper very thin and set aside.

Step 2.

Open and empty the sardines into a bowl. The following step is optional, but this is the way I saw my mom doing it… break each sardine down the middle (length-wise) and remove the middle bone (can be left, but I find that it gives the dish a gritty texture that I don’t like) and secondly you must remove the inside of the belly (there’s no polite way of saying “guts’). Then break apart each fish so you have chunky pieces.

Step 3.

Top with all the stuff we sliced earlier, squeeze in the lime or lemon juice and add a dash of black pepper. Then on high heat, heat the oil in a small frying pan and allow to heat until you’re about to start seeing smoke. Now pour the hot oil over everything and stir well. YOU’RE DONE!

You can call this a salad, choka, talkarie or as in my case… a lazy man’s dish. Works well as a topping for Crix (a locally made crackers), on sandwiches, with roti , pita… you get the point.

I’d love to hear how our friends from the other islands and around the world make this (if you do) so please leave me a comment below and don’t forget to join us on Facebook. Our goal is to have 25,000 fans by the end of the year. Please help us make it happen.

Happy Cooking

Chris…

Caribbean Pot on Facebook

Memories of fry-dry sardines had me craving.

March 5, 2012March 2, 201027 Comments

I’ve been blessed with the ability to cook most, if not all the dishes I enjoy (most) and the few that I can’t make, I usually get my mom to cook when she visits. That reminds me that I need her to come for a visit soon, to restock my freezer. Maybe I can get her to share her curry fish recipe with us… it’s to die for. Lately I’ve been having cravings for some of the dishes I grew up on and while in the market last Friday I got a flash back when I strolled pass the fish section. When was the last time I ate “fry dry sardines”? I recall my mom making that for dinner and served up with dhal and brown rice just in time for when my dad would come home from work. That man always had some sort of treat for us in his lunch bag, so it was always an eager anticipation when he opened it. Evening newspaper and a treat was always in that lunch bag of his.

I searched though the few fish stalls that were open and did manage to find one vendor with sardines, but they were a bit to big for what I had in mind (plus they were a bit mushy to the touch). The next option I had, was to use sea smelts as they were very close in size, shape and taste to the sardines we would get in the Caribbean. BTW, if you are getting smelts, note that there is a difference in taste from the fresh water variety, when compared to the sea (salt water) ones. I much prefer the sea smelts.

You’ll Need…

2 lbs smelts (see note below) (cleaned – with tail trimmed and head removed)
1/2 lime or lemon to wash the fish
1/4 teaspoon curry powder
1/4 teaspoon salt
dash of black pepper
1/4 hot pepper sliced thin (feel free to use your favourite hotsauce instead)
3 tablespoons cilantro (or 2-3 leaves of shado beni if you have- chopped fine)
3 cloves of garlic – crushed and then sliced thin
1 scallion sliced thin
3 sprigs of thyme

For pan frying…

1/2 cup all purpose flour
1 tablespoon butter (not margarine)
1/4 cup olive oil or whatever type of oil you have in stock.

Couple points. As mentioned above smelts are a great substitute if you can’t get fresh sardines. Also note that the traditional way of making this, includes using the heads of the fish (still attached). Since the smelts at the fish counter comes already trimmed, you may have to check in the frozen fish section of your grocery store to get some that’s complete. But that will mean you’ll have to clean them when they thaw out.

Start by washing the fish. In a bowl place the fish, squeeze the juice of 1/2 a lime or lemon and rinse with water. Then drain as best as you can and set aside. The next step is to prepare the seasonings we’ll be marinating the fish with. Go ahead and slice thin the – scallion, pepper, garlic, cilantro or shado beni and the thyme.

Now it’s time to combine everything we just sliced up with the fish and add the salt, black pepper, curry powder (gives it a wonderful flavour) and stir. For best results, place in the fridge to marinate for a few hours. What I usually do is put it into a sealed container as not to overpower the fridge with the strong seasoning scent. I try to leave it marinating for at least 2 hrs, but after 30 minutes you can go ahead and cook. (stays well overnight as well in the fridge)

After its been marinating it’s time to fry-dry those little morsels of fishy goodness. I try to take it out of the fridge at least 10 minutes before I start fryng so it comes back up to room temperature a bit.

In a wide pan put the oil and butter to heat on medium to high heat. In the meantime, put the flour on a paper towel and onto a plate to start dusting the seasoned fish. The reason why I use a paper towel first, is that when the flour gets soggy it will stick to the bare plate and making washing up after a bit sticky. Take the fish individually out of the bowl you had it marinating in and gently roll it in the flour to get an even coat. Don’t pay attention to any bits of seasoning that may still be attached to the fish. Once fried, that will add some nice flavours when you bite into it.

Once you think the oil is hot (not smoking) …butter should have melted and you’ll start seeing little bubbles around the edges. Start adding the seasoned and dusted fish. Try not to crowd the pan with too many. Allow to cook for about 5-7 minutes on each sde and then flip to cook evenly and get a well rounded golden brown colour. If you like a bit of a crunch (crispy) texture, allow to cook a little longer. You’ll also notice that the fish will firm up if cooked all the way though and not be limp as when you fist put them into the oil/butter.

Remove that batch and repeat that process once more (dust with flour, place in the hot oil, flip and remove when cooked.

Be sure to drain on paper towels to absorb some of the grease and try to serve hot. If you can’t prepare in time for all your guests, you can stick then in a toaster oven to reheat for a few minutes. This way it will retain it’s crispiness.

As mentioned above, I love this with rise and dhal, but after the first batch was out of the pan, I found myself eating away dipping into a mustard/ketchup/hotsauce combo sauce I made. This is also great as an appetizer (see dip recipe below), in sandwiches, as hors d’oeuvres or as a side to any normal dinner you make.

Here’s a quick and wonderful garlic mayo dip for this..

1 cup mayonnaise
1/2 cup milk
1 teaspoon garlic powder
1 teaspoon lemon juice
1/2 teaspoon white pepper

Combine everything in a blender or food processor.

I’d love to hear from you, so please leave me your comments below in the box provided.

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Can smoke herrings be considered comfort food?

March 5, 2012February 5, 201053 Comments

My idea of comfort food is any meal that takes me back to a time or place where I was in total bliss. Words alone could never tell how happy it was for us as kids growing up on the islands, but there are several meals that takes me right back to those days. I still recall days when my dad would bring home ground provisions from the garden and my mom would cook up a batch of smoke herring to top a plate full of yam, dasheen and green bananas. Back then I wouldn’t eat the actual pieces of smoked herrings, but the oil was drizzled all over my plate of provision.

Our girls hate the smell of smoke herrings, so with having the house all to myself today I thought I’d take advantage of this opportunity and fire up the stove to prepare some comfort food from my youth. Little did they know I had this day planned from a few days ago when I first learned that I would be home alone. I had already source some yam and smoke herring fillets.

NOTE: I’m using the herring fillets since it’s a lot less work, but I’m almost positive that you won’t get fillets if you live in the Caribbean. You can check out a pic I took at the San Fernando public market back in October of a huge pile of smoked herrings as it’s sold in the Caribbean.

You’ll Need…

1/2 lb smoked herring fillets
1 tomato
1 medium onion
1 hot pepper (your choice – I use habanero, including seeds)
dash of black pepper
6-8 tablespoons olive oil

Optional ingredients:
– 1/ 2 bell pepper diced
– 1 scallion sliced thin
– 1/4 red onion sliced thin.
– 1 pimento pepper sliced thin

* If you’re using a very hot pepper like habanero or scotch bonnet and don’t want the “flaming” heat, don’t include the seeds or the membrane that surrounds the seeds.

Start by putting the fillets into a fairly deep bowl and cover with boiling water. This will help remove some of the salt and make the fish tender enough to shred. TIP: Smoke herrings will give your hands a very strong smell which will remain long after… even after you wash with soap. If you can get a pair of disposable gloves I ‘d suggest you use it when handing the fish.

If I was making this during the warmer months I would boil it in a pot with water for a few minutes on the side burner of my grill outside. But if I were to do that during the winter months indoor, the smell would be too much for even me to handle. So I did the next best thing and poured the hot water directly over it and allow it to soak from about 15 minutes.

While the smoke herring fillets soak in the hot (make sure it’s boiling and not just hot water from your tap) water, I prepare the onion, pepper and tomato. Basically all you’re doing is slicing the pepper and onion very thin and dice the tomato into small pieces. If you’re using the optional ingredients, all you have to do is slice/dice the same as you did with the onions etc.

Drain out the water from the bowl and rinse the fillets with a fresh batch of cool water. Squeeze dry and start breaking/shredding the fillets into small pieces. You may notice some tiny bones.. try to remove as much as you can. But don’t worry they won’t cause any real harm as they are very soft.

Let’s now assemble everything…

Empty all the onions, pepper and tomato into the bowl with the shredded herring and add a couple dashes of black pepper. Then give it a good mix. The final step is to heat the olive oil in a pan over high heat and as soon as you start seeing smoke, pour it over everything. This will help cook the onion and allow all the flavours to marry. Mix well and serve.

Here’s my complete dish of boil yam topped with the smoked herrings…

The only thing I hate about comfort food is the “ritis” it gives at the end. I could so easily fall asleep now. Do you have a different way of preparing smoked herrings or a alternate way of making this recipe? I’d love for you to leave your comments below.

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Trinidad Callaloo Recipe, The True Spirit Of The Islands.

April 12, 2021December 14, 200947 Comments

What would Sunday lunch (the biggest meal of the week on the islands) be without a healthy serving of Callaloo, rice, stew chicken, macaroni pie and slices of fried plantains? Not to be confused with Jamaican callaloo, callaloo is an actual dish and it’s not made from the bush/plant that our Jamaican friends call callaloo. The main ingredient in our callaloo dish is the tender baby leaves of the dasheen plant (also called dasheen bush) or in my case (couldn’t find dasheen leaves) I used tender baby spinach. Living in North America means there are times when we must find substitutes for traditional ingredients used in many of our dishes as it’s hard to source the ingredients normally used.

Though the recipe I’m about to share with you is not the traditional way of making callaloo, you’ll find that it’s very tasty, similar in texture and appearance to the real deal.

You’ll Need

2 cans (400 ml) coconut milk
Water (see below for amount)
6 cloves garlic
2 lbs Spinach (baby leaves work best)
1 lb ochro (okra)
1/2 onion sliced
2 crabs (split into 2 pieces each)
1 teaspoon salt
1/4 teaspoon black pepper
3 sprigs of thyme
1 green habanero or scotch bonnet pepper (add any pepper you like)
1 teaspoon Goldenray butter (optional but makes a big difference)

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 diet.

Before we get to the actual steps in making the callaloo I must mention that if you can’t source (like me) tender dasheen leaves, it’s important that you not use ordinary spinach leaves, but do try to get baby spinach. Not only is it tender, but it’s not as strong in flavour as normal spinach. Regular spinach may over-power the dish and you won’t achieve that wonderful taste that a good callaloo will have. I must also mention that crab meat or imitation crab will not give it the true unique savoriness as would actual crab in the shell.

Start by placing a deep pot on a medium heat and pour the 2 cans of coconut milk into it, then using one of the cans, add 2 cans of water as well (so you have 4 cans of liquid in the pot). As it comes to a boil, wash the spinach leaves and start adding to the pot. If it’s fresh harvested spinach, you may have to rinse a few times as they can have a lot of dirt/sand between the leaves.

It will seem that all the spinach will not fit in the pot at the start, but as it wilts in the hot liquid you’ll have tons of room. The next step is to wash and trim the ochro (okra) by removing the stems and discarding. Then slice each one into 1 inch pieces (see pic below). Add the sliced onions, garlic, ochro and hot pepper. Leave the hot pepper whole at this point. You can also add the salt, thyme and blackpepper to the mixture.

Cover the pot, bring the heat down low to a gentle simmer and allow to cook for about 1 hour or until everything is tender and starts to melt together. Be sure to stir every 15 minutes or so and check to ensure that it’s not sticking at the bottom of the pot. This will be an indication that your heat is too high.

Now that it’s been cooking for 1 hr, it’s time to add the crab to the pot. I usually season it a bit first with some green seasoning and allow it to marinate for about 15 minutes before adding it to the pot with the callaloo. After you’ve added the seasoned crab (seasoning is optional) allow the callaloo to cook for another 15 minutes.

The final step is to break everything down. Luckily enough I have a swizzle stick (wooden one) that someone from the islands sent for me a few years back. If you don’t have one you can use either a whisk or one of those electric puree sticks. If you are using an electric one, I suggest you pulse a few times and not use a continuous action or it will make the callaloo very foamy and it can harm the finished product.

If you’re using a whisk, simply whisk until everything is broken down into a soup like consistency. Before you whisk you can remove the pepper (remember I mentioned to put it in whole) if you’re worried about the heat content.

The very final step is to add the GoldenRay butter, stir it around and turn off the heat. Enjoy!

Side Note:There are many variations of cooking this classic Trinbagonian dish, but I assure you this is a great start that you can customize as you get better at preparing it.

* From the recipe above you should have enough left over to freeze and enjoy at a later time. Just pour into a freezer style bowl and it usually last a couple months in the freezer. To thaw, all you have to do is empty the contents of the bowl into a pot with a couple tablespoons of water on very low heat and allow to melt. Or stick in the microwave.