Most people who are new to Caribbean cuisine at one point or the other, always end up trying to make Jamaican style rice and peas (peas and rice?). Sadly if you’re not seasoned at making rice and peas, it can be a bit challenging. You always risk ending up with rice which is overcooked and soggy. With this in mind, I decided to share a fool-proof way of cooking Jamaican rice and peas, with the same flavors and texture you’d get from the conventional method of cooking this dish. However we’ll employ the use of a rice cooker!

You’ll Need…

3 cups (rice cooker sized cup) brown par-boiled rice
1 cup coconut milk
1 scallion
1 tablespoon thyme (fresh)
1 cup red beans (from a can)
1/4 habanero or scotch bonnet pepper (diced)
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon allspice (pimento berries)

* water according to your rice cooker directions for cooking brown rice
* treat the one cup of red beans as rice, so adjust your water according to the rice cooker instructions

Yes, it’s always confusing to people outside the Caribbean when we say rice and ‘peas” and technically we use red beans and not peas. Wash the rice.. either you put it in a deep bowl and pour cool water over it, massage it with your hands, then pour that cloudy water out. Repeat until the water is clear. I usually just put the rice in a strainer and allow water to flow through it, while I work my fingers through it. Basically the same.. till the water runs clear.

Place the washed rice into the rice cooker, then add all the other ingredients and give it a good stir. Then top with water according to your rice cooker’s instructions and set it on cook.

Half way through the cooking process, I like giving it a stir to make sure everything is mixed well and the heavy red beans don’t sink to the bottom of the rice cooker.

Please note that we have natural sugars from the rice and coconut milk so after the rice cooker is done cooking and goes into the ‘keep warm” cycle.. you may want to turn it off. If not it can start to ‘cake’ at the bottom of the rice cooker the longer it remains on the heat setting. Give it about 10 minutes after cooking, then take a fork and gently work the rice so you get what my Jamaican friends call “shelly” rice (grainy).

Basically this is the simplest way to make perfect Jamaican rice and peas, without the stress of ending up with soggy rice. Should you encounter any problems or need clarity on anything, do use the contact link (top of page) to get hold of me. 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. Note: remember when handling scotch bonnet and other hot peppers, to wear gloves and wash your hands with soap and water immediately after.

Gluten Free Seafood

Simple Recipe For Tasty Salmon In The Oven.

December 27, 2014December 27, 20144 Comments

Island life is closely connected to the ocean as well as the land on so many levels. Like the fresh herbs,vegetables and fruits we’re blessed with, the Caribbean Sea is packed with some the most delicious fish and seafood known to man. However when it comes to Salmon, it was more of a Good Friday dish and usually the salmon came in the form of a can (or “tin salmon” as it’s known). But if you’ve ever had stewed or curry salmon (yes the same stuff from the can) done the Caribbean way.. lets just say you’ll be amazed! Living in North America means fresh salmon is readily available in most supermarkets, so this is one of my go-to recipes when Tehya (shes the only one who really deals with the fish and seafood) and I get a hankering for baked salmon.

* You will notice that this is isn’t necessarily a “Caribbean” recipe, but I thought I’d still share it so you have some variety in your fish recipes repertoire. If doing this recipe gluten free do go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

You’ll Need…

2 salmon steaks
1/2 white onion (sliced)
1 cup chopped grape tomatoes
1 tablespoon chopped chives
2 tablespoon olive oil
1/4 teaspoon sea salt
1/4 teaspoon black pepper
2 sprigs dill
4 slices lemon

* Parchment paper

In a small bowl place the chopped tomatoes, 1 tablespoon of olive oil, salt and black pepper and give it a good mix. Now tear off a large piece of parchment paper and in the middle drizzle on 1/2 the remaining olive oil, then layer on two lemon slices, a few onion rings and a sprig of dill. Place one of the salmon pieces on top of it and pour on 1/2 the tomato mixture we made.

Carefully wrap the fish as a package and try to seal it so the salmon steam cooks in its own juices and with the flavour ingredients we added to the parcel. If you want you can add additional black pepper and salt on top of the fish before sealing the parcels. Do the same of the next piece of salmon, then place them in an oven proof dish (you can add a bit of cooking spray or veg oil in the bottom of the dish)

Heat your oven to 375 F and place the dish on the middle rack. After about 15-18 minutes the salmon should be fully cooked (depending on how thick they are). Now you can personalize this by adding a bit of scotch bonnet pepper to give it a wicked kick and you certainly cook it longer if you so desire. But salmon (like all fish) can go dry and have a sort of cardboard texture if its overcooked.

There are so many flavors going on here in this simple baked salmon dish, I dare your kids and picky eaters not to enjoy this one. Well, unless they are Indy and Kieana who refuse to eat any fish but their grandmother’s fried King Fish, dipped in ketchup. They’ve been eating that ever since they could eat solids as toddlers.

Meat & Poultry

Simple Guyanese Pepperpot Recipe.

May 27, 2025December 17, 201443 Comments

When you hear a Guyanese person speak about Christmas the conversation always heads in the direction of Pepperpot. You have to love the passionate manner in which my fellow Caribbean people speak about this lovely meat stew most Guyanese serve on Christmas morning with a thick slice of their traditional plait bread. The tender pieces of meat falling of the bones and the rich gravy…. oh that rich gravy! You’d rip a piece of the bread and dunk in into that lovely gravy, spiced with cinnamon, herbs and cassareep (a thick molasses like reduction made from cassava). Other that what goes into making the pepperpot, patience is key… low and slow and you’ll be rewarded.

You’ll Need…

4 lbs of meat- (beef and goat)
1 cup cassareep
2 cinnamon sticks
2 inch piece orange peel
4 cloves garlic
4 wiri wiri peppers
1/2 cup brown sugar
1 1/2 tsp salt
8-12 cups water
4 springs thyme
6 cloves (optional)
2 small onions

*tablespoon veg oil

Note: I’ve seen my cousin’s in-laws who are Guyanese make this dish with strictly goat meat and I know others who uses a combination of meats as I did.. but they also add pork, oxtails, trotters and even cow heel. So the choice is yours.

Have your butcher cut the meats into the same size pieces and try your best to trim off as much fat as you can. I personally like using a combination of meats with bones and boneless. So the goat meat had the bones, but the beef was indeed boneless.

In a large/deep pot, heat the oil and add the pieces of meats (wash and drain first) and try to brown a little. Then add all the other ingredients (except the water) and give it a good stir. Next up add the water (make sure everything is covered) and bring to a boil.

You will note that I kept the peppers whole so I get the flavor and not the raw heat (you can remove them before serving and try your best not to break them open).

As it comes to a boil you’ll need to skim (and discard) the sort of scum at the top of the pot and during the 3 hr braising process, you’ll want to do the same for any oily fats you see on the surface. Now that it’s boiling, reduce to a very gentle simmer, cover the pot and let it go for 3 hrs. Yes, you can use a pressure cooker to help with the lengthy cooking time, but to be quite honest.. you’ll loose some of that lovely flavor you ONLY get with slow cooking.

After 3 hours the liquid would have reduced by about 3/4, so it will be intense in both color and flavor, for what I believe is one of the most tasty Caribbean gravy you’ll ever enjoy. Guyanese pepperpot is something cooked a couple days before Christmas and remains on the stove, gently heated every time you need a fix. Personally, I much prefer my Pepperpot with cassava dumplings or ground provisions (that’s probably the country boy in me).

Thanks for all the email requests for this recipe as I much enjoyed having that lovely aroma of the cinnamon throughout my home for the 3 hours of cooking. My girls told me the scent reminded me of Christmas… and they’re not Guyanese!

Drinks

Sorrel Cranberry Rum Punch Recipe.

February 22, 2015December 11, 20148 Comments

Bring drinks! The holiday season in the Caribbean is all about music, food, family and drinks. Not in that order but you get the picture – fun and merriment! As a kid I looked forward to a chilled glass of sorrel, made from the fresh harvested petals of the Hibiscus sabdariffa plant, which we usually had planted in our kitchen garden. Living in North America means that sourcing fresh sorrel is almost impossible and when you can, it’s insanely expensive. However we’re very lucky in Southern Ontario to have well stocked stores with the dried sorrel petals. Personally I much prefer using the dried stuff now as I find that the ‘sorrel’ flavor is much more pungent. Today we’ll take the traditional way of making sorrel, toss in some cranberries and spike things with some wicked Caribbean rum, for what I believe is an outstanding holiday Caribbean rum punch.

You’ll Need…

3-4 cups dried sorrel
1 cup dried cranberries
1 1/2 cup sugar
8-12 cups water
1 stick cinnamon
1 star anise
1 orange (cut into wedges)

thick slice of ginger

1 cup rum (or more)
3 dashes angostura bitters
slices of orange (garnish)

Note: Since fresh cranberries is widely available in North America this time of the year, originally I wanted to use the fresh stuff. However knowing that it would be easier to source dried cranberries (around the world), I went with the dried stuff. If using fresh cranberries I would use about 2-3 cups of it.

Put the sorrel, cranberries, star anise, cinnamon and orange wedges (you can squeezed the juice of the oranges directly into the pot – keep the skin in there) and top with the water. Bring to a boil, then add the sugar and reduce to a simmer for 10-15 minutes (stir well after adding the sugar to dissolve and sweeten). Turn the stove off and let the mixture steep for about 2 hours.

The mixture will take on a rich deep red color and your kitchen will take on the lovely aroma of the season (smells like Christmas). Be careful when doing this step as if it spills it may stain. It should be cool now, so strain (you may have to do this a couple times) into a clean jug or punch bowl and get ready to give it the kick good rum punch MUST possess! Discard the strained stuff.

Taste for sugar (adjust to your liking), add the bitters and go in with as much rum as you like. I used white rum as I wanted the flavors of the sorrel, cranberries and slight hint of cinnamon to really shine. but if you want it more spicy, you can use a spiced dark rum. You’ll also notice that I didn’t add any cloves as in making traditional sorrel.. I personally believe it would be too spicy.

Chill and serve with some slices of orange and remember if you’re adding ice, keep that in mind when sweetening (so it doesn’t get watered down). A perfect twist on both traditional rum punch and Caribbean sorrel drink.. Do leave out the rum if you’re giving the kids some sips! Those kids can get rowdy when intoxicated!

Gluten Free Seafood

Festive Saltfish Buljol Recipe.

May 28, 2025December 9, 20146 Comments

This being the holiday season I thought I’d take a classic recipe for making saltfish buljol and put a little festive spin on it, to serve at your holiday party or to take with you as you visit family this holiday season. We’ll follow the same basic rules of making traditional saltfish buljol (basically a fish salad) and add a few other ingredients to help balance and brighten up the overall flavors of this classic dish. You’ll notice that I did post this under the gluten free recipe section, but do keep in mind that you’ll need a gluten free bread or cracker to serve these on, to meet with your complete gluten free dietary needs.

You’ll Need…

2 cups prepared salted fish (cod / shredded)
2 scallions (green part only)
1 cup diced mango
1 cup diced cucumber
1/2 cup diced tomato (seeded)
1/3 teaspoon black pepper
1/2 lemon (juice)
2 tablespoon olive oil
1 sprig thyme (chopped)
2 birds eye pepper (bird pepper) seeded and diced

The first step is to prepare the salted cod – place in a deep pot with cold water, bring to a boil, reduce and simmer for about 20 minutes (you can watch this video : How To Prepare Salted Fish For Use. Then drain, rinse with cool water and flake/shred. This process removes the majority of the salt (or it will be too salty) and rehydrates the fish. I would recommend using deboned salted fish as it makes for less work. But do remember to still be on the lookout for tiny bones as you flake the fish after boiling. Tip – after preparing the saltish, you can add it to a food processor and give it a couple pulses to get a lovely shredded texture.

Basically all you have to do now is dice the mango, tomato (please remove the seeds), scallion and cucumber. If you want to add more pizzazz to the dish you can also add some chopped grapes or pineapple.. or basically any firm fruit you like.

It’s all about assembling now. In a large blow place all the ingredients and gently fold together so you keep the shape of the mango and any tender fruit you use. I would then allow this to marinate for about 30 minutes, then top on your favourite cracker or bread.. in my case I used slices of French Baguettes. Another great idea would be to use lettuce leaves as wrappers and scoop some of the buljol in the middle and wrap them like spring rolls.

You’ll notice that we didn’t add any salt to this dish as the remaining salt from the salted cod (or whatever salted fish you use) will be enough to season this dish. Be carefully when handling the hot pepper and be sure to wash your hands with soap and water immediately after. I would not recommend assembling these (on the bread etc) until you’re about to serve it as the bread or cracker will go a bit soggy after about 30 minutes.

Gluten Free Vegetarian

The Ultimate Coconut Rice Recipe (gluten free and vegetarian).

November 26, 2014November 26, 20144 Comments

I was recently challenged to put together a coconut rice recipe, however the recipe must be foolproof. According to the person who emailed me, they have a difficult time cooking rice as it usually ends up a messy mush in the pot or under-cooked. They were looking for perfectly cooked coconut rice, grainy in texture and rich in Caribbean coconut flavors. Being a rice dish I thought it would be a good time to also have it appeal to vegetarians and friends on a gluten free diet at the same time.

In order to make this as fool-proof as possible I employed the use of my rice cooker .. let’s get cooking!

You’ll Need…

3 cups (rice cooker size) brown rice (long grain parboiled)
1/2 cup raisins
1/2 cup dried cherries (or any dried fruit you like)
1 bird’s eye pepper (bird pepper)
1/2 teaspoon salt (adjust to your liking)
1/4 teaspoon black pepper
1/2 cup unsweetend coconut shreds
1 cup coconut milk
1/2 teaspoon thyme
1 tablespoon parsley
1 scallion
1/2 cup raw cashew nuts
*water (According to your rice cooker instructions)

*Note: dried cranberries, mango and/or pineapple will work great as well. Be sure to go through the entire ingredient list if doing this coconut rice gluten free to ensure it meets with your specific gluten free dietary needs.

In a dry (non-stick works best) pan on a low heat gently toast the coconut shred/flakes and cashews for about 3-5 minutes and set aside.

Chop the scallion, parsley and thyme, then wash the rice. There’s usually a lot of grit in rice, so it’s important that you always wash it first or when cooked it can be gritty. To wash rice you have two options. Option 1 – place the rice in a deep bowl, cover with water and use you hands to massage the rice. As you do so you will notice the water will go cloudy. Pour out that water and repeat the steps until the water is no longer cloudy. Option 2- Place the rice in a strainer (fine mesh) and run cool water over it while using your hands to massage the grains. The water will go from cloudy to clear in a quick time.

Important Note: I noticed that my rice cooker’s cup is a bit smaller in size than an actual measuring cup, so I used the rice cooker’s measuring cup.

It’s now time to put everything into the rice cooker and allow it to do it’s thing. First went in the washed rice, then the scallion, thyme, black pepper, parsley and salt. Give it a good mix, then go in with the dried fruit, toasted coconut and cashews. Top with the bird’s eye pepper and it’s important that you leave it whole so you get the flavors and not the raw heat. Break if you want the heat.

Now go in with the coconut milk and it’s time to top with water according to your rice cooker’s instructions. There were 3 cups of rice and I treated the dried fruit as a cup of rice as well. So looking at the mark on my rice cooker for brown rice, I added enough water as if cooking 4 cups of rice. It’s now time for the rice cooker to give us perfectly cooked coconut rice. I must mention that 10 minutes into cooking I did give it a stir to make sure all the heavy stuff didn’t gather at the bottom of the cooker.

As you go through this recipe you’re saying to yourself..wow this is indeed a fool proof way of making coconut rice Chris doh lie! Such a delicious one pot dish, that’s vegetarian and gluten free as I mentioned above. Screaming with Caribbean flavors!

Tip: After my rice cooker stopped cooking and went to the ‘keep warm’ setting I gave it five minutes then I unplugged it. I find that with the natural sugars from the rice and dried fruit (plus the coconut), it will have the tendency to start caramelizing the longer its on a heat setting. Be sure to use a fork to work the rice a bit so it goes a but fluffy in the rice cooker (when done cooking).

Gluten Free Seafood

Curry Conch Recipe (conch curry).

May 28, 2025November 16, 20142 Comments

This recipe takes me back to my childhood days when my brother and I would go scavenging for conch (small and large black snails) in the rivers and ravines surrounding our small village (Guaracara). So to be clear, these are not the ocean conchs that’s turned into salads, soups and stews, especially in the Bahamas. It was like a treasure hunt for us, looking between roots, rocks and other debris in the water to find these. Good Times!

Luckily I across these in the frozen section of the Asian market we shop at, so I now have the opportunity to share this curry conch recipe with you.

You’ll Need…

1 lb conch (cleaned and cut into pieces)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 tablespoon curry powder
1 heaping tablespoon Caribbean Green Seasoning
1/2 medium onion
2 tablespoon veg oil
5 cloves garlic
1/2 scotch bonnet pepper (adjust to your liking)
3 cups water (boiling)
2 scallions
1 tomato

Important: In the Caribbean we wash all meats and sea food with lime or lemon juice before seasoning/cooking, but in this case DO NOT do so. Instead rub with a bit of plain flour and water, drain and rinse. The acid from the lime or lemon juice will cause the conch meat to go really tough and no matter how much you cook it, it will not go tender. Also, if doing this recipe according to a gluten free diet, pay attention to the curry powder you use as some manufacturers add flour to the mix and it will not meet your gluten free dietary needs.

Wash and season the conch (cut into 1 inch pieces) with the salt, black pepper, Caribbean Green Seasoning, Scotch Bonnet and a bit of grated ginger (optional – not mentioned in the ingredient list). Give it a good mix and allow it to marinate for a couple hours in the fridge.

Heat the oil on a medium flame in a deep sauce pan (one with a lid) and go in with the diced garlic and onion – turn the heat to as low as it would go and let it cook for about 3 minutes. Then add the curry powder (heat still on low). This step we’re toasting the curry powder to release the flavors of all the spices which make up the curry powder. Cook for about 4 minutes, so you won’t get a raw curry taste when the dish is done cooking. It will go grainy, them clump and go darker and your house will have that lovely aroma of curry! Add a bit more veg oil if you find it’s starting to burn.

It’s now time to raise the heat to high and go in with the seasoned conch and stir well. Place the lid on the pan and bring to a boil. As it comes to a boil, reduce to a simmer, stir well and let it go for about 10 minutes. It will spring it’s own natural juices.

Now it’s time to really infuse the conch pieces with the curry, so turn up the heat to high and cook off all that natural juice which you see in the pan (lid off). It may take about 3-5 minutes. Go until you see the oil at the bottom of the pan, then go in with the boiling water and bring back to a boil. it’s important to use boiling water or again the conch will go tough.

Once it comes to a boil (we need patience now) reduce the heat to a gentle simmer, have the lid slightly ajar and let that go for about 1.5 to 2 hours. Yes it does take a while to go tender (this is VERY gamey). Remember to stir every 10 minutes or so.

After you’ve achieve the sort of tenderness you like, taste for salt, then turn up the heat to thicken the gravy. In most cases you’d find that traditionally curry conch is cooked dry (no gravy). The last 5 minutes of cooking is when you’d go in with the chopped tomato and scallions to give the dish a bit of color. You can even add a bit of chopped shado beni or cilantro if you like.

In my case I left it with a thick gravy as I was having this with steamed rice.

Looking back I can also remember mom would never want us to go unsupervised to the river and we would always get into problems with her. UNTIL we figured out how she knew when we went o the river and ravines – our legs would be dry and dirty from the muddy water. So we started taking coconut oil with us to use as lotion after playing in the river. BTW.. we never ate the conchs we’d catch and even today curry conch is not my thing.

Gluten Free Meat & Poultry

Jerk Chicken Fried Rice.

May 27, 2025November 5, 201410 Comments

Having leftover rice is quite normal in our home as I purposely make extra and store it in the fridge for making quick and tasty fried rice dishes. However when it comes to having ‘extra’ jerk chicken.. let’s just say that we’re true carnivores! With our girls off in college, sometimes I tend to forget and end up cooking the same amounts as if they were still living at home. Thus the extra jerk chicken in this case.

I love one pot dishes, especially ones where all the main components are already cooked.. like the rice and chicken.

You’ll Need…

4 cups cooked rice (I used long grain brown rice)
2 cups diced jerk chicken
2 scallions
1/4 teaspoon black pepper
2 tablespoon soy sauce
1 tablespoon oyster sauce
1/2 teaspoon sesame oil
1 cup cabbage (chopped)
1 carrot diced
1/2 large onion diced
1 clove garlic (diced fine)
1 tablespoon vegetable oil
1 cup diced bell pepper
1 cup peas (frozen – thawed)

* optional – 1 teaspoon grated ginger
Note: To make this dish fully gluten free ensure that the marinade you used in making the jerk chicken was gluten free (pay attention to the soy sauce used) and double check the oyster and soy sauce called for in the ingredient list above. White rice will also work excellent with this dish.

It’s important that the rice be kept in the fridge (even if it’s fresh rice you cooked specifically for this fried rice dish) as it will help it maintain a grainy texture when this jerk chicken fried rice is done cooking. Dice the onion, garlic, carrots, bell pepper and scallion. Then strip the jerk chicken off the bones (I used both white and dark meat).. try to keep as much of the marinade that’s cooked onto the chicken pieces as it will really help make this, ‘jerk chicken’ fried rice.

Heat the oil on a medium flame in a deep/wide pan, then add the diced onion, garlic and black pepper (add the grated ginger at this point as well – if using), turn the heat down to low and cook for 2 minutes. Then raise the heat to medium and add the bell pepper, frozen peas and carrots – cook for 3 minutes.

Add the oyster sauce, sesame oil and soy sauce along with the pieces of chicken and cook for another 2 minutes.

Now go in with the chopped cabbage and chilled rice. Mix well and cook for about 3-5 minutes or until everything is heated through. Top with the scallions and you’e done. You’ll notice that I didn’t add any salt as both the rice and chicken was already cooked with salt and the soy sauce we added will be enough to perfectly season this fried rice. However, do taste near the end of cooking and adjust accordingly.

Your kitchen will have that wicked aroma of islands as the pieces of jerk chicken combines with the other ingredients to give you one of the best one pot rice dishes you’ve ever had. If you want you can also intensify the ‘jerk’ flavors by adding a teaspoon of you favorite jerk marinade to the mix (when we added the other sauces) and don’t forget you can kick this up even more with the addition of some finely diced “Caribbean sunshine” – scotch bonnet pepper.

Gluten Free Vegetarian

The Ultimate Boiled Corn (Corn On The Cob) Recipe.

November 2, 2014November 1, 20148 Comments

One of the fondest memories I have growing up on the islands was corn season. We always had a small patch of corn planted among the pigeon peas at the back of our home, so come harvest time, we’d indulge is some of the sweetest corn one could imagine. A combination of intense Caribbean sunshine and no use of fertilizers or pesticides meant we tasted corn how it was meant to taste (non GMO too!). However, the BEST corn I ever had was from the vendors who would have their stalls set up at football (soccer) games in Gasparillo (small town in south Trinidad) where we’d go to play night-football. The kernels would just explode with flavors beyond the natural sweetness of the corn, from the way the corn was prepared.

You’ll Need…

5-8 large corns (sweet corn)
2 scallions
3 sprigs thyme
1/4 teaspoon black pepper
2 cups coconut milk
1 tablespoon chopped parsley
1 large clove garlic
1 tablespoon chopped shado beni (optional)
1 scotch bonnet or habanero pepper (whole)

* Try to get the corn with the husk (outer leaves) still on. Remove the husk and silk, then rinse with water and place in a deep pot. Give the garlic, parsley, thyme and scallions a rough chop then place on top of the corn along with the shado beni (use cilantro if you cannot get shado beni) and black pepper. Now go in with cool water, but leave enough room for the two cups of coconut milk.

Add the scotch bonnet pepper whole, as we want the flavors from it, but not the raw heat. If you enjoy such heat.. go ahead and burst it open while the corn boils.. but be warned! Now place some of the corn’s husk on top of the pot, place the lid and bring to a boil. Then remove the lid and reduce the heat to a rolling boil.

Please bear in mind that I do NOT like adding salt to corn so you will have to add some if that is your thing. I much prefer to enjoy the herbal notes and natural sweetness of the corn. Additionally, I used “sweet corn’ in this recipe so after about 6-10 minutes they were perfectly cooked. If you’re using the typical Caribbean corn, it will take a bit longer to cook.

NO! You do not need any butter for these when you’re ready to serve them. The coconut milk will add a surprising buttery richness to the finished corn and those herbs will have your taste-buds screaming for more. I assure you there’s no better way to enjoy corn on the cob.

Note: I’ve listed this recipe under gluten free as well as I know that many who suffer from Celiac disease can tolerate corn. After boiling you can cut the kernels off and serve them as a corn salad?

Gluten Free Seafood

The Ultimate Garlic Shrimp Recipe.

November 2, 2014October 21, 20148 Comments

In the Caribbean we have an abundance of wonderful seafood in our waters, including some of the most tasty shrimp you’ll ever enjoy. Sadly, I don’t recall this dish ever being made by mom or as a matter of fact.. I had never seen it done on the islands when we were growing up. However this is a go-to recipe for me when I need my shrimp fix! The natural sweetness of the garlic and the creamy texture you get when you add the chilled butter, is just outstanding.

You’ll Need…

1 lb medium shrimp
pinch salt
2 tablespoon olive oil
2 tablespoon chilled butter
1 tablespoon chopped parsley (flat leaf)
1 scallion
1/4 scotch bonnet pepper
2 heaping tablespoon diced garlic
pinch black pepper

Side Note: For this recipe I used organic garlic which I secured form a local farmer here in Hamilton and I must admit (been using the same garlic since) that without any doubt.. this is the BEST garlic I’ve ever used. Fleshy, sweet and a unique overall garlic flavor. You can use any garlic you have (fresh) access to, but getting organic garlic is well worth the effort (and price).

You’ll be surprised how quick and simple this recipe is to put together. Chop the scallion and parsley and finely dice the scotch bonnet pepper as well as the garlic. Clean, devein and wash the shrimp and drain dry.

Heat the oil in a heavy/wide saucepan on medium heat and go in with the cleaned shrimp. Cook for about 2-3 minutes.

Remember to stir so the shrimp cooks evenly. Now add all the other ingredients except the chilled butter and cook for two minutes. We DO NOT want to burn the garlic, so stir well.

Turn the heat off (or on very low) the heat and add the chilled butter, stir as you do so you get a rich and creamy sauce.

The diced scotch bonnet pepper (remember to wash your hands with soap and water after handling such hot peppers) is optional, but I quite like the slight kick you get to balance the natural sweetness from the shrimp and garlic. Yes, that gentle 2 minute cooking will allow the garlic to take on a gorgeous sweetness.

This gluten free (use gluten free butter – read label) is best served hot/warm and goes well with pasta and on toasted bread as a sandwich. Tehya and I had had them on ‘hops‘ bread.

Gluten Free Vegetarian

A Classic Tomato Salad With Heirloom Tomatoes (Vegetarian & Gluten Free).

November 9, 2014October 16, 20141 Comment

Where did the taste, flavor and scent of tomatoes go? As a kid on the islands I remember helping mom and dad in the garden, which meant getting between the tomato bushes during harvest time to pick those lovely beauties off the tree (yes, I’ve had a love affair with tomatoes since as early as I can remember). The scent of the tomatoes would remain on your hands for a full day (or two), even after you’ve washed with soap and water. Back then I didn’t care much for the scent (or the itch from being between those buses in that HOT Caribbean sun), but oh how I miss that lovely aroma from the ‘pretty’ store bought tomatoes we get in North America.

With a good crop of heirloom tomatoes this past summer, I thought I’d share a quick and delicious way to enjoy a tasty tomato salad. I grew my own tomatoes (very much like the ones I grew up enjoying), but you can now go to the ‘organic’ section of your grocery store and find them there.

You’ll Need…

heirloom tomatoes
grape tomatoes
2 tablespoon olive oil
1/2 lemon juice
1/4 teaspoon sea salt
fresh ground black pepper
2 small white habanero peppers (optional)
1/2 small red onion
1 tablespoon parsley (mint or basil)
2 tablespoon goat cheese (crumbled)

Plus you can also add some chopped walnuts, balsamic vinegar, cucumber and avocado if you wish.

Note: I used about 4-6 cups of tomato in total (mix of both heirloom and grape).

Wash and prep all the ingredients for the salad. Using a pairing knife, remove the stems off the tomatoes then slice in different shapes and thickness. I like cutting a cross at the bottom of the grape tomatoes (not deep) so we can get them to bleed out some of their sweetness and to get the flavors of the lemon juice, herbs and onion infused in them. By cutting the larger tomatoes in different sizes and shapes (rounds and wedges) you’ll find that the finished salad will be more ‘eye-catching’!
Slice the onion relatively thin (in rounds), if using a hot pepper (white habanero or whatever you like or have) be sure to dice if very finely and chop the parsley.

Basically all you have to do now is add everything (except the cheese) to a large bowl and gently mix. The tomatoes will have the tendency to break apart, so do be gentle. I would recommend serving immediately after mixing everything together or give it about 5 minutes to let the tomatoes release some of it’s wonderful natural juices. If you’re making this ahead of time, do not go in with the goat cheese, salt, lemon juice and olive oil until you’re close to serving. Remember to only top with the goat cheese (no need to mix in)

according to wikipedia.. heirloom tomato (also called heritage tomato in the UK) is an open-pollinated (non-hybrid) heirloom cultivar of tomato

If you’re like me and know what ‘real’ tomatoes are supposed to taste like (and miss them) I recommend trying your hands at growing heirloom tomatoes in your garden (grows well in containers as well). You can get the seeds online and most plant nurseries stock the baby plants in the spring.

Drinks Gluten Free

Refreshing Tamarind Juice.

November 9, 2014October 14, 20142 Comments

As a child of the Caribbean, fruit juices was my thing. We always had a jug of passion fruit, sour sop, barbadine, freshly squeezed orange or other citrus fruit juices in our fridge. Since I don’t do the sugar thing any longer…but oh how I crave those juices I grew up on. I still have a weakness for a cold glass of mauby or sorrel on those hot summer days.

Tamarind juice wasn’t a favorite for me as I much preferred making Tamarind Balls with whatever tamarind we would borrow from the neighbors tree.

You’ll Need…

2 cups tamarind pulp
6-8 cups water
1/2 cup sugar (add more to your liking)
1 teaspoon Mixed Essence (or vanilla extract)
3 drops Angostura Bitters
slices of lime

Note: if you live in North America you can source both tamarind pulp (with and without seeds) as well as different varieties of tamarind at Asian, Latino and Caribbean markets. In this recipe I used the prepacked pulp of the tamarind.

* If using fresh (ripe tamarind) you’ll need to remove the hard outer shell and the sort of fibers which hold everything together, then soak in the hot water as I’m about to explain. Boil about half the water called for in the recipe and pour it over the tamarind pulp in a large bowl. While still hot, try to break it up a bit with a large spoon – remember the water will be hot.

When the water cools, it’s time to use your hands to break the pulp apart until it’s relatively smooth. There will be fibers and seeds.

It’s now time to strain the pulp/water (it will be thick and have a sort of sour or tart scent) so you don’t have any debris in the final juice. You will need to strain this a couple times (at least) with a fine strainer.

Add the rest of the water and other ingredients, stir well and chill or serve with a couple cubes of ice. I like serving with a slice of lime or lemon. Do taste to ensure it’s sweet enough for your liking.

So the next time you see tamarind in the market or you feel the need to borrow some from the neighbors tree.. make some refreshing juice with them. BTW.. you can make this a ‘big people’ tamarind drink by adding some rum or vodka to the mix. Then the fun starts!

caribbean cookbook

Rice Cooker Jamaican Rice And Peas Recipe

Recipe Card

Jamaican Rice and Peas

Description

Ingredients

Instructions

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Simple Recipe For Tasty Salmon In The Oven.

Simple Guyanese Pepperpot Recipe.

Sorrel Cranberry Rum Punch Recipe.

Festive Saltfish Buljol Recipe.

The Ultimate Coconut Rice Recipe (gluten free and vegetarian).

Curry Conch Recipe (conch curry).

Jerk Chicken Fried Rice.

The Ultimate Boiled Corn (Corn On The Cob) Recipe.

The Ultimate Garlic Shrimp Recipe.

A Classic Tomato Salad With Heirloom Tomatoes (Vegetarian & Gluten Free).

Refreshing Tamarind Juice.

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