During the summer months I grow a lot of different varieties of extremely hot peppers, so I’m always looking for ways to put them to use. While I’ve never seen a recipe like this, the end results were just stunning. Based on the traditional way of making a basil pesto, however I’m putting a fiery Caribbean twist to things. So you can expect the Caribbean sunshine (scotch bonnet peppers) to really shine through. Be warned.. this is not your grandma’s pesto.
You’ll Need…
10-15 Scotch Bonnet Peppers (mostly green ones)
1/2 cup pine nuts
1/4 teaspoon sea salt
2 cloves garlic
3/4 cup olive oil
1/2 cup Parmesan cheese
1/2 cup cilantro
1/2 lemon (juice)
Note! The flavors of the green scotch bonnet peppers are significantly different than fully mature and ripe ones. It’s not as fiery and there’s a freshness about the overall flavor. I did toss in a couple red one (ripe) to the pesto to give it a bit of speckled contract to all the green.
Toss in the pine-nuts and garlic in the food processor or blender and pulse for about 30 seconds. You do have the option of dry toasting the pine nuts first, but I honestly don’t see the need.
Then give everything else a rough chop and add to the food processor.
Go in with the olive oil and lemon juice and puree until relatively smooth. You can always adjust the texture to your own liking. Do keep in mind that while I used the seeds of the peppers, you can discard them to tone down the heat level a bit.
And just like that you’ve made an amazing Scotch Bonnet Pesto.. and you can tell your friends that Chris kinda invented this unique take on a peppersauce.
Store in an airtight container in the fridge for a couple weeks. I’ll have a wicked shrimp recipe using this Scotch Bonnet pesto coming up in the next week or so. Stay tuned.
As the chill of winter sets in, there’s nothing more comforting than a hearty, slow-cooked stew. This coconut-stewed oxtail dish brings together the rich, savory flavors of traditional Caribbean cooking with the creamy goodness of coconut milk. Once considered a ‘poor man’s’ meal, oxtails have become a sought-after delicacy, and this recipe showcases them at their best—tender, flavorful, and falling off the bone.
Ingredient Guide
Oxtail: A flavorful cut of beef from the tail, known for its rich taste and gelatinous texture when slow-cooked. If unavailable, turkey neck can be a suitable substitute.
Scotch Bonnet Pepper: A fiery chili pepper common in Caribbean cuisine. Use with caution, and remove seeds to reduce heat.
Caribbean Green Seasoning: A blend of fresh herbs and spices, including scallions, thyme, garlic, and parsley. Adds depth and authentic Caribbean flavor.
Angostura Bitters: A concentrated bitters made from herbs and spices. Optional, but adds complexity to the dish.
Navy Beans: Small, white beans that become creamy when cooked. Soak overnight before using.
Allspice Berries: Also known as pimento, these berries impart a warm, clove-like flavor. Remove before serving.
Shopping Made Easy
Oxtail: Available at most butcher shops or international markets. Look for well-trimmed pieces with minimal fat.
Scotch Bonnet Peppers: Found in the produce section of Caribbean or Latin grocery stores. Habanero peppers can be used as a substitute.
Caribbean Green Seasoning: Often sold pre-made in Caribbean markets, or make your own using fresh herbs.
Angostura Bitters: Available in the cocktail mixers section of many supermarkets.
Navy Beans: Commonly found in the dry beans aisle of most grocery stores.
Cooking Notes from the Kitchen
Marinating: For best results, marinate the oxtails overnight to allow the flavors to penetrate deeply.
Browning Sugar: Watch the sugar carefully as it caramelizes to avoid burning, which can impart a bitter taste.
Oven Cooking: Ensure your pot is oven-safe, and check the stew periodically to maintain the desired liquid level.
Serving: This dish pairs wonderfully with rice and peas or steamed white rice to soak up the rich gravy.
What can I use instead of oxtail?
If oxtail is unavailable or too expensive, turkey necks are a great alternative. They offer a similar texture and absorb flavors well.
How spicy is this dish?
The heat level depends on the amount of scotch bonnet pepper used. For a milder dish, use less pepper or remove the seeds.
Can I use canned beans instead of dried navy beans?
Yes, canned navy beans can be used. Add them later in the cooking process to prevent them from becoming too soft.
Is it necessary to use Angostura bitters?
Angostura bitters add depth to the flavor but are optional. The dish will still be delicious without them.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
This coconut-stewed oxtail recipe combines the rich, savory flavors of Caribbean cooking with the creamy richness of coconut milk. Slow-braised until tender, the oxtails are infused with aromatic herbs and spices, making this dish a true island comfort food.
Ingredients
Instructions
Video
In a large bowl, combine the oxtails with diced onion, grape tomatoes, diced scotch bonnet pepper, Caribbean green seasoning, salt, Worcestershire sauce, ketchup, black pepper, and Angostura bitters (if using). Mix well to coat the oxtails evenly. Cover and refrigerate for at least 2 hours, preferably overnight.
Preheat your oven to 350°F (180°C). In a heavy, oven-safe pot, heat the vegetable oil over high heat. Add the brown sugar and stir continuously with a dry spoon until it melts, becomes frothy, and turns an amber color.
Quickly add the marinated oxtails to the pot, including any marinade juices. Stir well to coat the oxtails in the caramelized sugar. Cover the pot and cook on medium heat for about 7 minutes.
Remove the lid and increase the heat to high. Cook until the liquid reduces and the oxtails are evenly browned. This process enhances the flavor and color of the dish. to 350 degrees F (180 degrees C).
Add the soaked navy beans (discard soaking water), chopped scallion, minced garlic, thyme sprigs, water, coconut milk, and allspice berries to the pot. Stir well and bring to a boil.
Cover the pot and place it in the preheated oven. Bake for approximately 3.5 hours, checking occasionally to ensure there is enough liquid. If necessary, add up to 1/2 cup of water or coconut milk to maintain the desired consistency.
Once the oxtails are tender and the beans are cooked, remove the pot from the oven. Discard the thyme sprigs and allspice berries. Skim off any excess oil from the surface. Garnish with chopped parsley and serve hot.
Usually I do this re-fried cassava recipe with bits of salted cod, but with the amount of requests I get for more vegetarian/vegan dishes, I thought we’d rock it this way instead. Cassava, yucca, manioc, mandioca or whatever name you may know this ‘ground provision’ by, is one of those of those ingredients I just adore using/eating. It takes me back to a carefree time and place on the islands, I cherish more the older I get. Let’s get started.
Important. To avoid the emails/comments… yes the dish is 100% vegan but in the image above I did enjoy it with curry fish my mom sent for me.
I used frozen cassava in this dish as it’s the most convenient way to source it in Canada. Plus the cooking time is fast, cooks nice and soft EVERY-TIME and no work peeling the tough skin off fresh cassava. Boil according to the package instructions. Basically put the frozen (but raw) pieces of cassava in a pot with salted boiling water and cook till tender.
The package I used said to cook it on a rolling boil for 30 minutes, but in reality it took about 20 minutes. Take a pairing knife and go through a thick part of the boiling cassava.. if there’s no resistance, it’s fully cooked. Drain and set aside to cool. (yes, we use the salt mentioned in the list above for boiling the cassava)
As the cassava cooks, heat the olive oil in a wide pan over low heat. Then go in with the garlic and onion and cook for a couple minutes on low. After which you can add all the other ingredients (except the cassava), stir and cook for 3-5 minutes on low.
After the cassava is cool to handle, you’ve got to do two things (watch the video below for help). First you’ll see a sort of tough string running down the middle of the cassava, you’ve got to remove that and discard it. It’s vine-like and tough. Then cut the cassava into bit sized pieces.
Now add the pieces of cassava to the pot and stir well.
Cook on low until everything is heated through and mixed well – about 4-5 minutes. Please taste for salt and adjust as we only salted the cassava while it cooked. I didn’t add any further salt. You may cook this on higher heat after adding the cassava and for a bit longer to form a slight crust (very tasty).
Yea this is a simple one pot dish, which can be enjoyed on it’s own or as a side to any meat or fish dish.
The only thing I looked forward to more… than the amazing food on a Sunday in the Caribbean, is the variety of fruit juices you’d normally be served to wash it all down. Usually the fruit in ‘season’ would be used, so you’d get sour sop, citrus, passion fruit, mango, mauby and a host of others. But freshly made pineapple juice served with ice was always my favorite. And if there was any juice left back, we would pour it into ice trays to be enjoyed as frozen treats (do you remember ice-blocks?).
You’ll Need…
1 Large Ripe Pineapple
3/4 cup sugar (I used granulated)
5 cups water
3 slices ginger
2 dash Angostura Bitters
It’s very important that you wash the pineapple thoroughly as we’ll be using the skin (and core) in making this juice, as the elders would have done it. Best case scenario you can get pineapples from a source you know where they did not use chemical sprays on them. Ours usually came from our backyard so we didn’t have to worry about that.
Remove the outer skin (watch How To Peel And Core A Pineapple) of the washed pineapple and then the core. Place the skin and core in a pot with the water, sugar and ginger and bring to a boil.
As it comes to a boil, cut the pineapple into 3/4 inch pieces to make it easier for your blender to work it.
When the water comes to a boil, reduce it to a simmer and allow it to go for 25-30 minutes. We’re making a fortified syrup to use in blending the chunks of pineapple in making the juice. Turn of the stove and allow the liquid to cool before proceeding.
Now add the chunks of pineapple and strain in the liquid into your blender and puree until smooth (1-2 mins). Discard the skin, core and ginger slices.
You’re almost done. All you have to do now is strain the puree into a container. You may need to use a spoon or spatula in the strainer to help it all go down – discard the remaining pulp (or use for muffins). Skim off the excess froth, add the bitters and you can add a dash of vanilla or almond extract if you wish.
Chill in the fridge or serve immediately with ice (crushed works best) and if you’re so inclined, add a bit of dark rum for the grown folks. A great way to put an entire pineapple to use, especially on those hot summer days when you want a tall glass of refreshing juice. BTW for added flavor, you can add the juice of a lime.
Please note that if you get a really ripe/sweet pineapple you may not need to use any sugar in the recipe. That said, taste to see if it’s sweet enough to your liking and adjust accordingly.
Learn to make the best pineapple juice the Caribbean way. It uses fresh pineapple skins, core, and warming spices to create a refreshing homemade juice rich in enzymes and antioxidants, perfect for digestion, immunity, and staying cool.
Ingredients
Instructions
Video
Wash the pineapple thoroughly. Remove the skin and core, and set aside the flesh.
In a large pot, combine the pineapple skin and core with water, sugar, and ginger slices. Bring to a boil, then reduce heat and simmer for 25–30 minutes.
Remove from heat and allow the mixture to cool.
Cut the reserved pineapple flesh into chunks. In a blender, combine the pineapple chunks with the cooled liquid (strain out and discard the skins, core, and ginger slices). Blend until smooth.
Strain the blended mixture to remove any pulp.
Stir in Angostura bitters. Chill before serving over ice.
Note
Make sure the pineapple is thoroughly washed before using the skin and core.
Adjust sugar to taste based on the sweetness of the pineapple.
Optional: Add a dash of vanilla or almond extract, or a squeeze of lime juice.
I’m still to taste a Caribbean-style stewed lentils to rival my mom’s… I still look forward to the bowls prepped for the freezer she usually sends for me when she cooks up a batch. This recipe came about one night when I was craving her lentils, but the freezer was bare. I did find a can of lentils in the pantry, so I did what we “Caribbean” people do best.. improvise! With the addition of diced pumpkin and stewed tomatoes, this version is QUICK and very tasty.
You’ll Need…
1 large can lentils
1 can stewed tomatoes
1/4 teaspoon salt
1 cup diced pumpkin
1 cup veg stock
1 teaspoon browning
1/4 teaspoon black pepper
1 large shallot (chopped)
3 cloves garlic (crushed)
2 scallions (chopped)
1 tablespoon chopped parsley
1 tablespoon brown sugar
1 tablespoon olive oil
1 bay leaf
1/2 scotch bonnet pepper
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 needs, especially the stock you choose to use. Carrot is a good substitute for the diced pumpkin or you may use any of your fav squash.
Heat the olive oil in a saucepan on a medium flame then add the shallot and garlic, turn the heat down and cook for 2-3 minutes on low. Then add black pepper, scallions and diced pumpkin. Turn the heat up to medium/low and stir well.. cook for another minute or so.
Toss in the slices of scotch bonnet pepper or any pepper you have access to. Or you can leave it out if you’re worried about the heat. Remember to not include any seeds if you’re overly concerned about the raw heat and be sure to wash your hands with soap and water immediately after handling the pepper.
Now turn the heat up to medium/high and go in with the lentils (direct from the can) along with the can of stewed tomatoes, sugar, bay leaf, parsley, veg stock (use chicken if you’re not making this vegan) and salt. Bring to a boil. Add the browning and stir well.
The sugar will help to balance the sort of tartness of the canned tomatoes and the browning will give it a wonderful color and caramel undertone flavor. Reduce to a gentle boil, cover the pot and allow it to cook for about 20-25 minutes.
The pumpkin should be tender at this pint. It’s time to personalize things a bit, but first remove the bay leaf and discard – it did it’s thing already, Check for salt and adjust. Then you can use the back of your spoon to crush the pumpkin a bit (if you so desire). If it’s too runny, crushing the pumpkin will thicken things up a bit. The first night I had this with rice, then next morning I had some with toast and the last bit I enjoyed as a soup for lunch. I encourage you to give this #meatfree dish a try.. it’s incredible. Still not my mom’s though.
This is one of those dishes which immediately takes me back to the Caribbean and my childhood days. Mom would usually make this for us (myself, brother and dad) the odd Saturday dad didn’t have to go to work. The breadfruit came directly off my grandmother’s tree and it was roasted on an open fire in a coal pot for that true island goodness. While I don’t have a coal-pot, nor can I achieve the same unique flavor it gives the breadfruit, this dish is still incredible. Definitely my idea of comfort food.
You’ll Need
1 Large onion (sliced)
3 cloves garlic (crushed)
2 tablespoon coconut oil
1/4 teaspoon black pepper
4-6 sprigs thyme
1/4 scotch bonnet pepper (sliced)
1 1/2 tablespoon parsley (chopped)
2 cups prepared smoked herrings
5-8 grape tomatoes (cut in half)
1/4 medium cabbage (shredded)
1 medium breadfruit (roasted)
Important! If doing this recipe gluten free, please go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs. Please wear gloves when handling the smoked herrings as the oils can leave a distinct odor on your hands. And as we’ve discussed in the past, when handling scotch bonnet or any HOT pepper, you’ll want to use gloves and/or wash your hands immediately after with soap and water.
Heat the oil in a wide pan on a med flame, then add the onion, garlic, thyme, black pepper and scotch bonnet pepper (don’t include the seeds if you’re concerned about the raw heat). Turn the heat to as low as it will go and cook gently for 3 minutes.
Prepare the smoked herrings (I used fillets).. watch the video above (click on the link).
It’s time to add the parsley to the pot, stir well then add the prepared smoked herrings.
After a minute or so you can add the tomato and stir well. my heat is still on low.
Give it about 3-4 minutes, then add the cabbage and stir. Cook for another minute or two. I like my cabbage to have a slight crunch. Cook longer if you wish. You’ll notice that I didn’t add any salt to this dish as I find that the salty element the smoked herrings bring, is enough for my liking. However near the end you can taste and adjust the salt to your liking.
Turn the heat up to med and add the prepared pieces of roasted breadfruit. All you have to do now is coat the breadfruit with the smoked herring base and warm through. Usually 3-5 minutes.
This is one of those dishes which may give you the sleepies after.. yea it’s that good. If you don’t have/like smoked herrings, you can use salted cod or there are times I use bacon as a base as well. Instead of having the breadfruit as wedges you can cut them into smaller pieces. Feel free to go in with other vegetables etc.. sweet pepper, thinly sliced carrots, broccoli, green beans will work great.
Last Spring (can’t believe its been close to a year since I documented this recipe) I came across some stunning looking dandelions at my local supermarket and with my luv for ‘greens’ and my desire to experiment with ‘different’ ingredients, a bunch made it’s way home with me. Yes, if you’re familiar with dandelions you’ll know that for the most part it’s considered a weed you hate seeing on your lawn or garden. But I recall my first Spring in Canada and seeing people harvest them at the side of a country road so I knew they could be eaten.
You’ll Need…
1 large bunch of Dandelions
4 cloves garlic (sliced thin or crushed)
2 bird’s eye pepper (any pepper you like will work)
1/8 teaspoon black pepper
2/3 teaspoon salt
1 1/2 tablespoon coconut oil
6 grape tomatoes (any tomato will work)
1/2 lemon (juice)
1/4 cup coconut milk
Important! If doing this recipe gluten free, vegan or vegetarian, be sure to go through the full list of ingredients to make sure they meet your specific dietary needs.
Place the dandelions in a deep bowl or sink and cover with cool water. Shake and remove from the water. You may need to repeat this (with clean water). This will help to remove the sand/dirt which may be on the leaves. Then trim off the tough (only) stems (discard) and in a bundle, cut into 1 inch pieces.
Heat the coconut oil (use olive oil if that’s all you have) on a low heat then add the sliced garlic. Cook for 1 minute of very low, then add the two birds eye pepper (optional). You may use any spicy pepper you like or even something like dried pepper flakes will be ideal. Cook for another minute or so.
It’s now time to add the washed, trimmed and chopped dandelions to the pot.. turn up the heat to medium high first. Stir well. Then add the black pepper along with the salt and cook for a few seconds, then add the coconut milk and bring to a boil.
After it comes to a boil, place a lid on the pot/pan, reduce the heat to medium low and cook for about 7 minutes. You can personalize this a couple ways. 1. Taste for salt and adjust accordingly. 2. I like my dandelions with a slight texture, so all I did at this point was to turn up the heat and cook off the liquid at the bottom of the pot (4-5 minutes). At this point I also added the chopped grape tomatoes (lid off). However you can keep the lid on and cook until you get the desired results you like with your greens.
You’ll notice that I didn’t break the peppers (in the image) so I didn’t get the raw heat, you can break them if you want the fire.. or remove them at this point (before serving). At the very end (just before turning off the stove) I like going in with the lemon juice to brighten up the dish and to help avoid the itch I tend to get when eating ‘greens’.
I know it’s the middle of winter, but only yesterday when I was at the grocery store I saw really good quality dandelions being sold (next to the spinach and rapini). Plus, with spring around the corner you may want to hang on to this recipe and give it a test-drive when you get your hands on some freshly picked dandelions. Maybe I’ll do a video showing how to harvest wild dandelions in early spring.
While I grew up enjoying Macaroni Pie as my choice for a dish with pasta and cheese as a kid on the islands and though mom made a killer mac n cheese (with boiled eggs), I only started making the coconut version of this comforting dish a few years ago. Though your family may have a tasty recipe for making your macaroni and cheese… I assure you that with the addition of coconut milk and herbs, you’ll find yourself gravitating to this version once you give it a test-drive.
Note: For adding a more pronounced coconut flavor (and texture) you can add some shredded coconut to the cheese sauce. You can also add a bit of shredded coconut to the topping (along with bread crumbs) for a more crunchy crust.
Boil your pasta in salted water (cook about 90%), drain and get ready to put everything together.
As the pasta cooks, lets work on the cheese sauce to bring everything together. Heat the coconut oil in a deep pan on a medium heat. Then add the diced pimento peppers, scallion, parsley, black pepper and the thyme leaves. Stir and reduce the heat to low. After 2 minutes grate in the garlic, then add 1/2 of the bacon (fried crisp and chopped into small pieces) and stir well.
With the heat on low, add the flour and stir well. The goal is to combine everything and cook-out the rawness of the flour. Cook on low (stirring) for about 4-5 minutes, then add the coconut milk (cool/chilled) and whisk. Grate in the nutmeg, raise the heat to medium and bring to a gentle simmer. Then go back to a very low heat as it will thicken very fast, but we really need it all to come together slowly.
Cook for 4 minutes (whisk so you don’t have lumps), then turn off the heat and add 3/4 of the grated cheddar (any cheese you like using) and salt. Stir to melt and combine to make a delightful cheese sauce.
Preheat your oven to 400 F. Pour the cheese sauce over the cooked macaroni and stir well. Then place everything into your oven-proof dish and top with the remainder of the cheddar cheese and grate on the Asiago. Sprinkle on the rest of the crispy bacon and if you wanted you can also add a bit more parsley + scallion + seasoning pepper (diced fine) on the top. On the middle rack of your preheated oven for 20 minutes.
Arguably one of the most comforting dishes you’ll ever serve your family or enjoy on those solo days. The herbal elements along with the natural sweetness of the coconut milk, will make this one of the best macaroni and cheese you’ll ever make – guaranteed!
Since I’m not a huge fan of turkey, the past few years I’ve been focusing more on just the turkey breast when we do Thanksgiving or Christmas dinner. My daughters are not huge fans of the bird either but it’s part of their Canadian culture, so rather than doing an entire bird and having too much leftovers to know what to do with.. we usually make a single turkey breast. After posting pics of this on Instagram, I was flooded with requests from people who are in the same situation.
You’ll Need…
– turkey breast – 5-7 lbs
– 3-4 cups water
– 5 sprigs thyme
– 2-3 tablespoon chopped parsley
– 7-10 black peppercorns
– 5-10 allspice berries
– 4 cloves garlic
– 1 tablespoon salt
– 1 tablespoon brown sugar
– 1 tablespoon olive oil
– 1 large carrot
– 2 stalks celery
– 1 head garlic
– 1/2 large onion
– 1 cup water (or chicken stock)
– 1/4 teaspoon black pepper (ground)
– 2 sprigs thyme
To ensure we have a tender and moist turkey breast after roasting in the oven, we need to make a quick brine and have the turkey sit in it over-night for best results (or at least a couple hours). In a large bowl place 1 cup of lukewarm water (to help the sugar and salt dissolve) then add the sugar, salt, garlic (smashed), peppercorns, allspice berries, thyme and parsley and whisk (try to be a bit rough to bruise the herbs so they release their flavors). Then add 3 cups of cold water and mix well. be sure to have the water chilled as we don’t want to add the turkey to a warm brine.
You can now place the turkey breast in a larger zipper bag (or container with a lid) and pour the brine onto it. Seal and place the fridge over-night. I usually place the bag with the turkey on a bowl in case the bag leaks in the fridge. Try to massage the turkey breast in the brine a couple times to make sure it’s brined evenly.
Remove the turkey from the brine, give it a rise under cold water and pat dry with paper towels. As your oven preheats to 375 F, line your roasting tray (I used an oven-proof dish) with the rough chopped celery and carrots. Cut the head of garlic in half and 1/4 the onion and place on the the baking dish as well. Now place the turkey breast on top of the vegetable bed and drizzle on the olive oil to coat the skin and finish off with the black pepper. Finally tuck the sprigs of thyme under the turkey breast and pour in the water (or chicken stock). The final step before going into the middle rack in the oven is to cover with foil.
Roast (covered) for 2 hours, then remove the foil and crank-up the heat to 425 F to develop that lovely golden color. It may take between 30 and 45 minutes, depending on the size of the breast you use. You’ll notice that I didn’t add any salt except for the brine (no need really), but you’re free to sprinkle a little on top of the breast when you add the black pepper before it went into the oven.
Simple and the fact that you’re not stuck with a ton of turkey (as if you did an entire bird), this is definitely a recipe I highly recommend (super juicy too). If you wanted to add a bit of chopped scotch bonnet to the brine for a slightly spicy roasted turkey, you can certainly do so. Remember to allow it to rest a bit before slicing though. Yes, you discard the brine after.
Here’s a quick and tasty recipe putting leftover rice (which you may already have in the fridge) and a can of salmon to work, for what I assure you is an incredible one-pot dish. While the use of the can (or ‘tin’ as we would normally say in the Caribbean) may seem a little strange if you’ve never tried it… I quickly learned that it truly is a great addition to what could potentially be a boring fried rice. This is one of the many go-to recipes I employ when lunch-time hits and I have some rice in the fridge.
You’ll Need…
2 tablespoon veg oil
1 clove garlic (diced fine)
1 cup bell peppers (colors optional)
5-8 string beans (any beans will work)
2 scallions (chopped)
1 bird’s eye pepper (cut into pieces)
2-3 cups leftover rice (chilled)
1-2 cups cabbage (cut chunky)
1/4 teaspoon sesame oil
1 can salmon (wild Pacific)
1 tablespoon dark soy sauce
1 tablespoon Chinese cooking wine
IMPORTANT!If doing this recipe gluten free, please go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs. Especially the Soy Sauce.. you will need a gluten free version.
Note! This recipe is enough for 2-3 people… use more rice for a bigger party. If you’re using freshly cooked rice, I’d recommend chilling it a bit before using. It will give you a more grainy fried rice.
Prep the ingredients in advance (cut, chop and dice) as this dish will cook in about 5 minutes.
Heat the oil is a wide pan or wok on medium flame and add the garlic.. cook for 10 seconds then add the bell peppers, and string beans. Stir and cook for another 50 seconds to soften a bit. Then add the sesame oil and stir well.
Now add the cabbage, bird’s eye pepper (chopped into pieces) and the Chinese cooking wine. Stir and cook for a minute. Then it’s time to add the salmon (drain out all the liquid it came in the came with) .. please be mindful when stirring now as you don’t want to over-break the salmon pieces.
Here is where you now add the chilled rice along with the soy sauce and stir. The heat should still be on medium high. Please note that my rice was cooked in salted water.
Please try to maintain a high heat and don’t cover the pot/pan and any time. As soon as the rice heats though, the salmon fried rice is done and ready to enjoy.
A quick and tasty way to put leftover rice to use and the added bonus is.. it’s super fast to prepare.
While salted pigtails may not sound appealing to many people, it’s a key ingredient in many dishes we would consider ‘comfort food’ in the Caribbean. Only recently are we seeing prominent chefs and restaurants trying to find ways to use the entire animal after it’s butchered. Normal thing in the Caribbean. If pork (especially pig tails) is not your thing, I’ve got versions of Pelau using chicken, beef and we’ve even played with a vegan option as well. Check the Recipe Index for those recipes.
You’ll Need…
1 1/2 lbs salted pigtials (cut 1 inch pieces)
1 large carrot (diced)
3 stalks celery (chopped)
1 medium onion (chopped)
1 whole scotch bonnet pepper (don’t break)
1 tablespoon Caribbean Green Seasoning
1 teaspoon grated ginger
1 teaspoon tomato ketchup
1/4 teaspoon black pepper
1/2 large tomato (cubed)
1 tablespoon veg oil
1- 1 1/2 tablespoon brown sugar
1 can pigeon peas (about 1 1/4 cups)
2 cups parboil long grain (brown) rice
1 1/2 cups coconut milk
1 1/2 cups water
4-5 sprigs thyme
2 tablespoon chopped parsley
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 needs.
I’d recommend getting your butcher to cut the salted pig tails as it can very tough for your ordinary kitchen knife. I used a heavy clever. Rinse the pieceswith cool water (about 1 inch) then place in a pot covered with water and bring to a boil. Reduce the flame to a rolling boil and cook for about 30 minutes. Drain, rinse and get ready to season.
To the bowl with the pre-cooked salted pigtails, add the ketchup, Caribbean Green seasoning, black pepper, tomato, onion and grated ginger. Mix well and set aside (no need to marinate).
For this step I’d recommend watching the video below. Heat a heavy pot on a high flame and go in with the vegetable oil. Add the brown sugar and stir. Please use a dry spoon. Your kitchen may go smoky so you may want to open a window and/or turn the fan on above your stove. The sugar will melt, go frothy and finally a dark amber color (do NOT let it go black – STOP immediately if it does and start over). Once you have an amber color, start adding the season pig tails (carefully).
Stir well to evenly coat with that lovely color. Turn, cover the pot and cook for about 4-5 minutes (please stir a couple times). If any liquid formed, burn it off with the lid off, then add the drain/rinsed pigeon peas (you may also use red kidney beans if you can’t source pigeon peas), diced carrot and celery and stir well to pick up that lovely caramel base we created.
Add the washed rice (basically you’ll place the rice in a bowl, cover with water and massage. The water will go cloudy, drain and repeat until the water is no longer cloudy). In the same bowl you seasoned the pig tails, add the water (from the ingredient list above) to swish around to pick up any remaining marinade.. add that water to the pot. You can also add the coconut milk at this point. Top with the sprigs of thyme and the scotch bonnet pepper. Cover and bring to a boil.
Try your best to NOT break the pepper as it cooks or you’ll release the beast (heat). Unless you like that kind of heat. As it comes to a boil, reduce to a simmer, cover the pot and allow it to cook for 25-30 minutes or until the rice is fully cooked.
You may remove the pepper and any of the sprigs of thyme you can easily see. Do taste for salt as we didn’t add any – the remaining salt in the salted pigtails should be enough.. but you’re free to adjust. Cover the pot and allow it to rest for about 10 minutes, then fluff with a fork and serve.
There are those who like their pelau ‘wet’ and if you’re like me, it must be a bit grainy. Should you prefer it ‘wet’ add a bit more liquid than I recommended and you’ll achieve a wet finish. Top with the chopped parsley for a bit of color. An amazing one pot dish, which goes well with a side salad of some sort. Some may say, a coleslaw is needed.. I’m cool with a few slices of cucumber and a wedge of ripe avocado.
While I don’t have immediate access to many of the fruits I grew up eating as a young fella on the islands, with many local groceries servicing the vibrant immigrant population in Ontario, there are times when I luck out. This time I came across ripe guavas (mind you they were not the best quality) at my favorite Asian market. Usually I’d make guava jam or guava cheese, but the amount of fruit required for those two recipes.. let’s just say my budget didn’t allow for it. So a fruity peppersauce came to mind.
You’ll Need…
10-15 hot peppers
2 cloves garlic (smashed)
6-8 guavas (ripe, seeded)
2 cups white vinegar
1 tablespoon molasses
2 tablespoon honey
3/4 cup raisins
1/2 lime (juice)
2 slices ginger
1 teaspoon salt
* add brown sugar for a more sweet undertone
IMPORTANT! PLEASEwear gloves when handling these hot peppers and wash your hands immediately after with soap and water. If doing this recipe gluten free, please go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs.
For more heat add more hot peppers and for a more fruity/guava flavor, I’d recommend using more ripe guavas in the mix.
I kept the seeds of the peppers (I used a combination of extremely hot peppers) as I wanted the raw heat. Discard the seeds if you’d like it a bit more tame. Wash, remove the stems and rough-chop the peppers. Then cut the tips off the guavas, cut into 1/4’s and remove/discard the seeds (if there are any blemishes on the skin of the guava, cut off and discard). Add both to a saucepan, along with the vinegar, raisins, salt, ginger slices and molasses. Bring to a boil, then reduce to a very gentle simmer. Simmer for about 30 minutes with the pan covered (slightly ajar). I’d recommend turning the fan on over your stove or open the windows in your kitchen.
Turn off the stove and allow it to cool. Then remove the ginger slices and discard… place in a blender and puree until relatively smooth (you can personalize it by leaving it a texture you like).
Return back to the saucepan, add the honey and lime juice, stir well and bring back to a simmer. Cook for 5-7 mins on a low heat.
Store in a clean glass container with a lid (if you use plastic the scent/taste will remain permanently) and store in the fridge. Yes it can stay outside the fridge for about a week or two, however in the fridge it will last a couple months easily.
This Guava hot sauce is excellent on grilled meats and vegetables, on your morning eggs and just about anywhere you’d normally add a spicy condiment. If you’re wondering how this would taste.. fiery, with a sort of bbq sauce undertone and overall fruitiness from the guava and sugar elements.
