chris de la rosa Archives - Page 10 of 50

Here’s one of those comforting dishes you and your family will enjoy on those cozy winter nights (yea I’m based in Canada where we get COLD winters). Steam/boil some rice and you’re golden. You may also cook this in advance and freeze, to just thaw/heat and enjoy when you don’t feel like cooking after a long day’s work. Maybe it’s a good idea to double up on the recipe so you can have leftovers to freeze?

You’ll Need…

3 chicken legs (back attached)
3 tablespoon coconut oil
1 teaspoon salt (divided)
3/4 teaspoon black pepper (divided)
1 medium onion (diced)
5 cloves garlic (smashed)
2 wiri wiri peppers (optional – if you like spicy)
1 scallion (chopped)
5 sprigs thyme
1 medium tomato (diced)
1 teaspoon grated ginger
1 tablespoon smoked paprika
1 tablespoon Caribbean Green Seasoning
1/2 cup white wine (your fave)
1 1/2 cup coconut milk
1/4 cup water
1 bay leaf
1 tablespoon parsley (chopped)
1/2 lemon (juice)

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

Trim the excess skin and fat off the chicken, but for the most part keep the skin that’s not hanging off. We’ll be finishing this in the oven and the skin will help to protect it. Season with 1/2 of the salt and the black pepper.

Heat the coconut oil on a medium flame in a heavy (oven proof) pot and add the chicken pieces. Turn the heat down to low and cook on each side for 4 minutes. We’re not trying to fully cook the chicken, but to just give it some color.

Remove the chicken and set aside, then remove 3/4 of the fat in the pot. Yes, it may double as the rendered chicken skin will release more fat into the pot. Do NOT toss this fat down your kitchen sink or you will run into plumbing issues. I usually tab it with paper towels and it goes into my green bin (rubbish).

With the heat on low, add the onion, garlic, thyme, remaining black pepper, scallion and wiri wiri pepper (should you use them, DON’T break them or the dish will become VERY spicy). Cook on low for about 3 minutes.

To help with balancing the overall flavor (acidity), add the diced tomato and stir well. (as this happens, preheat the oven to 425). Grate in the ginger, then add the smoked paprika and Caribbean Green Seasoning. Stir well.

After about 4 minutes after adding the tomato, it’s time to add the white wine (I used Riesling) and scrape the bottom of the pot to deglaze all that nice fond at the bottom. You can turn the heat to med/low to help burn off that wine. Add the remaining salt.

It’s time to add the coconut milk and bring back to a simmer. Add the water to thin the sauce down a bit.

As soon as it comes back to a simmer, add back the pieces of chicken to the pot and spoon on the gravy (with herbs etc) over them. Tuck in the bay leaf. Then into the oven on the middle rack (no lid).

35 minutes later and your chicken should be fully cooked, packed with flavor and ready to be enjoyed.

Top with the parsley and lemon juice as you remove it from the oven.

Discard the unbroken wiri wiri peppers or break them to release the fire. Don’t forget to check the salt at the end and adjust top your liking. Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Seafood

Proper Curry Kingfish.

November 7, 2021August 27, 2021Leave a Comment

I was asked in an interview “if it came down to having to decide on a final meal, what would that be?” (kinda morbid when you think about the question), but without any hesitation I said my mom’s Curry Kingfish served with hot (steamed or boiled) rice or roti. And while the recipe I’m about to share is EXCELLENT, it still doesn’t compare to her masterpiece.

You‘ll Need…

3 lbs King Fish (sliced 3/4 inch)
1 lime (juice)
1 tablespoon salt divided (adjust)
1 heaping tablespoon Caribbean Green seasoning
1/2 teaspoon black pepper
3/4 teaspoon curry powder (seasoning fish)
1 medium onion (sliced)
1 scotch bonnet pepper (sliced – remove the seeds and white rib to control the heat a bit)
1 cup all-purpose flour
2-3 cups veg oil for frying the fish
6 cloves garlic
2 1/2 tablespoon curry powder
1 cup water (cooking out the curry)
1 teaspoon ground roasted Geera (cumin)
1 teaspoon Anchar Masala
1 large tomato (diced finely)
2 cups water (gravy)
2 tablespoon Shado Beni (or cilantro)

Note. If you cannot source the Anchar Masala double up on the ground roasted cumin. Remember to wash your hands with soap and water immediately after handling Scotch Bonnet peppers. You’ll notice that while I had the fish sliced about 3/4 inch thick, I left the tail part about 4 inches long (as it tapers). I grew up appreciating that that was the prized part of the fish.. which mom always reserved for dad. I prefer sliced though.

Wash the fish pieces with cool water and the lime or lemon juice, rinse, drain and season. This means adding the onion, Scotch Bonnet pepper, black pepper, 3/4 of the salt, Caribbean Green Seasoning and 3/4 teaspoon Curry Powder (your fav). Mix well and allow to marinate for about one hour.

I like making this dish outdoors as I’m not a fan of the fried fish scent inside my home. Basically I set up a frying station that included the seasoned fish, flour on a large plate, wire rack lined with paper towels and the pot with oil heating on a medium/high flame for frying the fish.

Shake off any extra marinade off the fish pieces (reserve) and dust each piece of fish in the flour to coat evenly (the flour will do a couple things for us.. 1. Help to form a crust on the fish which later on will suck up the curry sauce and 2. It will help to thicken the gravy at the end). Then into the hot oil for about 2 1/2 – 3 mins on each side. We’ll cook it to about 80 % cooked as it will cook further in the curry gravy later. Remember to flip them for even cooking and set on the paper towels to drain when fried.

Take 2 tablespoon of the oil you fried the fish in (or use fresh oil) and place it in a deep pan on a medium flame. Then scrape off the remaining marinade (onion etc) into the pot and cook for 2-3 minutes, along with the garlic.

After which you’ll add the curry powder (2 1/2 tablespoon) into the pan, reduce the heat to low and cook for about 3-4 minutes. This step will allow the spices which makes up the curry blend, to bloom. Stir well.

In the same bowl you marinated the fish, swish around 1 cup of water to pick any remaining goodness, then into the pot with the curry base and turn the heat back up to medium. Stir/scrape the pan, then add the Anchar Masala and roasted Cumin (geera), stir well and bring to a boil. This step will cook the rawness out of the curry (a gritty taste you get when curry is not allowed to cook off). Here’s where you’ll also add the tomato. The tomato will do two things for us. 1. Help to thicken the final gravy and 2. It will bring and acidity to the dish to help balance the overall flavor.

We now want to burn off all that liquid and intensify the curry flavor of the entire dish. Crank the heat to high. The goal is to get a thick sort of paste and for you to start seeing the oil we stared off with as you move your spoon.

We’re almost done. When you get to this point (heat on high), add the 2 cups of water, then gently tuck the fired fish pieces into that gravy.

As it comes to a boil. reduce to a simmer and cook for 6-7 minutes. Add the remaining salt (adjust to your liking) and remember to flip (be VERY gentle) the pieces of fish so they all get an even opportunity to take a bath in that lovely curry gravy.

Once your salt is good, the gravy thickness to your liking.. toss in the Shado Beni aka culantro or if you can’t source it, use cilantro (coriander).

Note. It will thicken further as it cools, so be mindful of that. Now get ready to serve up with your fav rice, roti or if all fails.. even sliced bread yea. Mom would be proud of my take on her dish. Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Seafood

Incredible Cabbage With Salmon.

September 7, 2021August 13, 20212 Comments

Here’s another example showcasing the creativity of my Caribbean culinary heritage. Using a can (say tin in the Caribbean) of humble salmon (yea not appetizing for most) to add a wonderful flavor and body to basic cabbage. I’m sure this dish came about when someone wanted to stretch a can of salmon to feed a few people and remembered they had a cabbage laying around.

You’ll Need…

1 1/2 tablespoon olive oil
1/2 medium onion (diced)
3 thin slices scotch bonnet pepper
3-4 cloves garlic (crushed)
1 teaspoon curry powder
1/4 teaspoon black pepper
1 tablespoon tomato paste
1 can salmon
1/2 lemon (juice)
1/3 cup water
1/2 large cabbage (rough chopped)
1/2 teaspoon salt
2 tablespoon water
10-12 grape tomatoes (any tomato will work)
4-6 sprigs thyme
1-2 tablespoon parsley (chopped)

Heat the olive oil in a wide pan on a low heat. Add the onion, garlic and scotch bonnet pepper and allow to cook on that low heat for about 3 minutes. As it cooks, add the black pepper.

Now add the curry powder and stir well and cook for 2 minutes. Then add the tomato paste and stir. The goal is to allow the heat to cook the tomato paste and bring out the natural sweetness. And speaking about sweetness. Should you not have curry powder or maybe you don’t like curry (crazy), feel free to use Smoked Paprika instead.

Add the thyme (leaves) and cook for a further minute.

It’s time to add the can of Salmon (I got wild caught packed in water) including the liquid it was packed in. To help degalze the pan, I added the 1/3 cup of water and turned my heat to medium and added the lemon juice.

It will take 1-2 minutes to come to a boil. Cook for 4 minutes. Here is when you’ll add the chopped (as big as you want) cabbage and the salt. It will seem like a lot, but it will cook down.

Add the cherry tomatoes along with the 2 tablespoons of water and stir. Place the lid on and allow the steam action to help cook the cabbage. Be sure to stir. Yes the salmon will break-up.. that’s fine.

Now here is where you get to personalize things. Seven minutes later and it’s time to taste for salt and adjust. Check on the texture of the cabbage to see if it’s to your liking (I like a slight crunch) and decide of you want it cooked longer.

Turn off the stove, toss in the parsley (stir) and ENJOY with steamed rice, hot roti or in bread as a sandwich.

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

Gluten Free Vegetarian

Tasty Oven Roasted Cauliflower.

August 12, 2021August 12, 2021Leave a Comment

Due to the massive demand for Vegan, Vegetarian and Ital recipes, I launched a new series on YouTube, I call #MeatFreeMondays In doing so, I had to find a simple way to make Cauliflower tasty and stand out. Now… If you follow me on Instagram you would have already seen me bash Cauliflower as being the lamest vegetable on the planet. I have no love for this vegetable.. NONE! I’m much more of a fan of it’s cousin, Broccoli.

You’ll Need…

1 large cauliflower
1/2 – 3/4 cup olive oil
1 tablespoon Caribbean Green Seasoning
1 teaspoon curry powder
1/2 teaspoon black pepper
1 teaspoon sea salt (divided)

Note – use smoked paprika instead of the curry powder should you want a different flavor profile. 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.

Preheat the oven to 425 F

Then wash and cut the cauliflower into large pieces (I did 1/4s).

In a bowl, mix the olive oil, black pepper, 1/2 the salt, curry powder and green seasoning. Mix that well.. you now have a simple but marvelous marinade/dressing for the cauliflower pieces.

Place the cauliflower onto a baking tray and brush it with the dressing. Be generous on all sides.

Sprinkle on the remaining salt, then into the oven on the middle rack. (reminder 425 f).

35 minutes later and you’re done. However, for more of a golden/roasted color, you can keep it in for a bit longer. Remember to use the oil on the pan to brush the cauliflower after 15 minutes into roasting.

Note. Depending on how large the pieces of cauliflower you use are, it may take longer to fully cook.

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

Seafood

Roast Breadfruit With Saltfish.

August 27, 2021August 11, 2021Leave a Comment

This dish is as CLASSIC as it gets when it comes to the culinary culture of the Caribbean. Our ancestors would rejoice with pride at seeing that so many centuries later, it still holds a special place in our hearts when it comes to comfort food. FYI Breadfruit (Pacific Islands) as with salted cod (Eastern Canada) , was brought to the Caribbean as a means to feed our forefathers who were slaves. And as you go from island to island you’ll see how we have all mastered making excellent dishes with both since then.

You’ll Need…

1 breadfruit (mature)
2 tablespoon olive oil
1 tablespoon butter
1 medium onion (sliced)
3/4 cup prepared salted cod
1 clove garlic (sliced)
5 sprigs thyme
1 medium tomato (sliced)
1/2 teaspoon black pepper
2 scallions (chopped)
1 habanero pepper (diced)

Important! Remember to wear gloves and wash your hands with soap and water immediately after handling spicy peppers (like habanero). If doing this dish gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs.

This is called a Coal Pot and it’s the traditional stove used in the Caribbean by our ancestors.

Fire roast the breadfruit (watch the video below to follow along) until it’s black and charred on the outside. Please note you can roast the breadfruit on your propane bbq or indoor grill. 350-400 F for about 1 – 1 1/2 hours. On the open fire (as I did), roast for about 40-45 minutes and remember to rotate so all sides gets into contact with the flames/coals.

Allow it to cool, then using a knife, remove the charred (YES it will be BLACK and Burned – unless you used your indoor oven or grill) skin. Then remove the inner core and discard. Now slice into segments/wedges. I used a sheet of paper towel to hold onto it for easier peeling.

In a wide pan on a medium flame, add the olive oil and butter, then add the prepared salted cod and stir well. This will infuse the oil/butter with the salted cod flavor.

Add the black pepper and two minutes later add the onion, Habanero Pepper (I was out of scotch bonnet peppers), thyme and garlic. Stir well to make sure all those lovely flavors come together.

Next up, add the tomato and cook for another 3 minutes.

Lower the flame and add the roasted breadfruit pieces and mix well to soak up all the niceness in the pot. Remember to flip the pieces of the breadfruit as the side touching the bottom of the pan will start developing a crust.

4 minutes later add the scallions, give it another mix and cook for a last 3-4 minutes. I cooked it for 8 minutes (low heat) after adding the breadfruit to the pan. Now get ready to enjoy one of the most delicious and comforting meals you’ll ever have. Be kind to yourself and have some ripe avocado and Caribbean peppersauce on hand, to complete the meal.

Note that I didn’t add any salt to the dish as the remaining salt from the salted cod was enough for the entire dish for my liking. Taste and adjust accordingly.

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

Gluten Free Meat & Poultry

Curry Stew Chicken Pelau.

May 27, 2025August 2, 20211 Comment

BLISS! When two culinary worlds collide, you get what I refer to as the Ultimate Comfort Food! Curry Stew Chicken and Pelau are two of my fav dishes out of the Caribbean. Anyone close to me will tell you that I can eat either on a daily basis. Such is my love for them. Served with a side/s of Tomato Choka, Coleslaw, Salad, even just sliced Avocado (zabouca) and/or cucumber.

You’ll Need…

3-4 lbs chicken
1 1/2 tablespoon Caribbean Green Seasoning
3/4 tablespoon salt (adjust)
1/2 teaspoon black pepper
1 1/2 tablespoon Curry Powder
1 teaspoon Worcestershire Sauce (optional)
1 med onion (diced)
1 med tomato (diced)
1 1/2 tablespoon golden brown sugar
1 tablespoon oil (I used olive)
1 teaspoon grated ginger
1 1/2 cups coconut milk
6-8 cups water
2 1/2 cups long grain par-boiled rice
1 scotch bonnet pepper (sliced)
2 pimento peppers aka seasoning pepper (optional)
2 tablespoon chopped shado beni (culantro)
1 stalk celery (diced)
1 medium carrot (diced)
1 can pigeon peas (1 1/2 cups)

Season the chicken (cut into serving sized pieces) with the Caribbean Green Seasoning, salt, black pepper, curry powder, onion, tomato, Worcestershire Sauce, pimento peppers and scotch bonnet pepper. Allow this to marinate for at least 2 hours. Overnight in the fridge may give best results.

Tips! Wash you hands with soap and water after handling such spicy peppers. Do not use the seeds and white membrane of the pepper if you’re overly concerned about the raw heat. Yes, use you fav spicy pepper if you cannot source Scotch Bonnet. If you’re doing this gluten free pay attention to the ingredient list on the curry powder and Worcestershire Sauce you use. Some curry powder may have flour as a thickener and filler.

Please watch the video below to follow along with this step. Heat the oil on a med/high flame on a deep and heavy pot (one with a lid). Then add the brown sugar and stir (dry spoon). I suggest stirring as some spots in your pot may have HOT spots and the sugar may BURN there. The goal is to NOT BURN the sugar or you’ll end up with “bitter” tasting Pelau.

The sugar will melt, go frothy, then a dark amber color. This is when you’ll add (be careful when adding) the seasoned chicken to the pot. Add about half the seasoned chicken, stir well, then add the rest. The goal is to coat the pieces of curry-seasoned chicken with this lovely caramelized sugar. Do NOT get the sugar black. Should this happen, turn off the stove, cool the pot completely, wash and start over. NO this is NOT a sweet dish.

Now place the lid on the pot and bring to a boil. In the meantime, add 6 cups of the water to the same bowl where you marinated the chicken in, to pick up any remaining marinade which may be in there. Set aside for later.

3-4 minutes later and it will come to a boil and start sprouting it’s own natural juices. Now it’s time to develop that rich color. Remove the lid and allow that liquid to burn off. Here’s where I like adding my grated ginger and stir well.

As the liquid burns off, add the pigeon peas (rinse and drain), followed by the celery and carrot. Stir to coat with the ‘stew’ niceness and continue cooking on high to burn off that liquid. Takes about 5-6 mins in total.

Add the coconut milk (stir), followed the water we reserved in the bowl earlier and bring to a boil.

Wash the rice (see the video below), drain and add to the pot (as it comes to a boil), stir well and bring back to a boil.

Turn the heat down to a simmer and allow the rice to fully cook, go plump and soak in all the stew/coconut goodness. BTW my lid was on but slightly ajar. Add more water should the rice not fully cook at this point. In the ingredient list I mentioned we’ll need 6-8 cups of water.

Couple things, should you want a more wet and creamy pelau I’d suggest stirring the pot a few times. This will brake down the rice and it will release more starch. Should you want a more grainy pelau (team dry), don’t stir too much.

25 minutes later and it’s time to personalize things. 1. Taste and adjust the salt to your liking. 2. You need to decide if you want a ‘wet’ or ‘dry’ pelau. For a more wet (creamy) pelau you may need to add a bit more water and cook longer. For team dry, burn off that liquid, cover the pot completely (after you turn off the stove) and let it sit in it’s own residual heat to dry-up. Flake/fluff with a fork after about 20 minutes and serve.

Top with finely chopped shado beni (culantro), should you not have access to culantro, you may use cilantro or parsley.

SERVE PIPING HOT! No, but I do enjoy a massive plate as soon as its off the stove. One of those things you got to suck air in as you eat, to help cool it down or you risk 2nd degree burns in your mouth. (smile.. I’m just a greedy) Add a little kuchela on the side if you want a little extra heat or spice flavor.

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

Vegetarian

Cassava (manioc or yuca ) Oil-Down.

July 23, 2021July 23, 20211 Comment

Here’s another ingredient (Cassava) I disliked with a passion as a kid on the islands, but can’t get enough of it as an adult. To be honest, the only thing made with Cassava I enjoyed as a kid was probably Cassava Pone. And if I were completely honest, I’d say it was because of the plump raisins in it and the fact that it was a sweet treat.

You’ll Need…

2 lbs cassava
3/4 teaspoon sea salt
1 medium onion (diced)
4-5 cloves garlic (smashed)
2 tablespoon chopped parsley
4 sprigs thyme
2 + 1 tablespoon butter
1 1/2 cups coconut milk
3/4 teaspoon black peppers (divided)
1/2 medium carrot (sliced thin – wheels)
2 scallions (chopped)
3 pimento peppers (diced finely)

Note! I used frozen Cassava in making this dish, as it’s what I can easily find available here in Canada, plus I love the way it cooks quickly and it’s guaranteed to be soft. I usually get it in the frozen food section at local grocery stores, including West Indian, Latin and Asian markets.

Cook the cassava according to the package instructions. In my case I placed the frozen cassava in a pot covered with water and the salt, brought that up to a boil and allowed it to cook on a rolling boil for about 7 minutes. It’s NOT fully soft (cooked). Drain. and set aside to cool.

In a saucepan heat the butter (2 tablespoon) on a medium/low flame, followed by the onion, garlic, thyme, parsley, scallions and pimento peppers. Stir well and cook on low now.

As this gently simmers, it’s time to handle and prep the cassava. You may want to watch the video below. Remove the woody sort of string that runs down the center of the cassava (discard). Then cut the cassava into bitesize pieces.

Back to the sauce pan.. hit it with the black pepper and stir again. TIP You may use coconut oil at the start instead of the butter we opted for.

Now add the carrot (just cleaning out the fridge) and coconut milk. Bring to a boil (raise the heat), and allow it to simmer for 3-4 minutes (reduce the heat after it comes to a boil).

It’s now time to add the cassava back to the pot and finish cooking it all the way through. The cassava will now start absorbing all that goodness in the pot and the coconut milk will start to reduce down. Lid On.

Five minutes later and you’re done! Taste for salt and adjust accordingly. Finish with more black pepper and the remaining butter.

Such a tasty dish for something so simple… I can guarantee you that you and your family will want this on the dinner table quite often.

BTW, should you want to add some boiled sweet potato or green cooking banana to the mix, feel free to do so (adjust the salt and add a bit more butter). Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Meat & Poultry

Oven Soy Sauce Fried Chicken.

May 27, 2025July 20, 2021Leave a Comment

After posting the stove-top version of this classic Soy Sauce Fried Chicken a while back, there were many requests via Instagram for a more healthier version. While there’s no replacing what hot oil can do to chicken (when to comes to taste), the oven version is very close to perfection as well. The simplicity of this Chinese influenced dish makes it even more attractive to rookies and pros alike, in the kitchen.

You’ll Need…

1 whole chicken (3-4 lbs)
2 tablespoon Mushroom Soy Sauce
1 1/2 tablespoon Chinese Cooking Wine
3/4 tablespoon Chinese 5 Spice Powder
1 teaspoon grated ginger

I used a whole chicken which I cut in half and trimmed off he excess fat, but kept the skin.. you want that! Feel free to use chicken legs, wings or any part of the chicken you enjoy.

watch the video to see how I parted the chicken.

For the marinade, it’s very simple. Basically all you do is put all the ingredients mentioned, in a bowl and stir well. Yes, the mushroom soy sauce makes a HUGE difference in the overall taste.

Rub this marinade all over the chicken and allow it to marinate for at least 4 hours in the fridge.. overnight may give you best results.

Remove from the fridge about 30 minutes before you go into the oven so the chicken comes back up o room temperature.

Set your oven to 425 to preheat. Now place the seasoned chicken on a wire rack over a baking sheet. TIP! Spray some cooking spray on the wire rack to prevent any sticking. Also, line the baking sheet with foil to make clean up easier later. Onto the middle rack of the oven.

55-60 minutes later and you’re done. However, this depends on how large your chicken was. Cook longer if you have a massive bird.. also you’re looking for that deep rich color and a somewhat crispy skin. Turn on the broil setting for a couple minutes if you want the chicken darker (providing it’s fully cooked).

Allow it to cool, then chop into serving sized pieces.. ENJOY! An excellent side dish for fried rice or stirfried vegetables and leftovers makes for excellent sandwiches. I’ve seen many bar (rum shop) patrons in Trinidad and Tobago snack on juicy pieces of this chicken, served with fiery pepper-sauce on the side as they enjoyed their adult beverages of choice.

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

Gadget

CalmDo Air Fryer Toaster Oven #Giveaway

May 28, 2025July 1, 2021112 Comments

On the eve of kicking of the 2021 version of the annual #JulyMonthOfGrilling, I thought I’d run a NEW Giveaway. With the help of our friends at Calmdo today’s offering is a NEW Air Fryer Toaster Oven. As you know (or not) it’s been a scorching Summer here in Canada and that means I don’t turn on the oven in my kitchen (heats up the entire house). So this little beauty is being put to the test lately in my garage. Compact, multi function and convenient! Great for camper / trailers, students (dorm), small apartments, boats or your everyday kitchen.

Key Features….

20 LITERS SPACIOUS CAPACITY

PROGRAMMABLE 18-in-1 OVEN: Design with 18 preset programs, let you cook all food in a breeze, distinct functions are easy to setup, cooking varies from rotisserie, BBQ, skewer, pizza, wings, cake and sweet dessert, advanced oven shortens cooking time and brings you more delicious and healthier food.

DISHWASHER SAFE: All accessories which comes with the oven are dishwasher safe, nonstick airflow rack and basket let it easier to cleanup and store, stainless steel cavity maintains more heat inside, fit for all types of cooking, featuring anti-rust, anti-corrosion and anti-oxidation.

FAST HEATING SYSTEM: 360°hot air circulation technology with 1800 Powerful motor, delivering super-heated airflow that surrounds and radiates food, faster and evenly cooked, crispy on the outside and tender on the inside with little to no oil

Giveaway Rules…

Open to everyone globally
Entries close Midnight July 6, 2021
All you have to do is leave a comment below, say what you’d use the Air Fryer for
Comment at IG @CaribbeanPot FB @RealCaribbeanPot (bonus entry) This Gives You 3 Chances At Winning!
You WILL be required to enter your name and email address (only way for us to contact the winners)
1 winner will be chosen randomly
We will contact the eventual winner July 7, 2021. Should you be the winner, you MUST respond within 48 hrs of receiving our email or we will select another person
All members of your household can enter their name/comment below
The Calmdo Air Fryer will be shipped via Canada Post Ground, we cannot provide tracking information (unless you’re based in Canada) and cannot guarantee shipping times due to COVID
Do NOT contact us asking who the winner is. It will be announced via Instagram Stories, Facebook and in a subsequent Giveaway video on YouTube (* with the winner’s permission)
Do NOT Email, Direct Message or Call us to enter – leaving a comment below is the ONLY way to enter.
Yes you can enter your name even if you’ve won something from us in the past

CaribbeanPot.com is not affiliated with Calmdo. Should you want to own your own (or any of their wonderful kitchen gadgets) Air Fryer please go to Calmdo.com

Desserts

Vanilla Bean Ice Cream.

July 11, 2021June 27, 2021Leave a Comment

Nothing SCREAMS summer better than Ice Cream! Well, maybe snow cones and/or chilled adult beverages. And while dad convinced us growing up that Coconut Ice Cream was superior to all others (with just cause) and though I have a special place in my heart for Rum and Raisin, I’d be telling a lie if I didn’t admit that good Vanilla Bean (as you’re about to witness), ranks as one of the best flavors when it comes to that frozen treat we crave on those hot days of summer (Spring, Fall and Winter too).

You’ll Need…

2 vanilla pods
2 cups milk (I used 2 %)
3 cups whipping cream (high fat)
pinch salt
1 cup white sugar (adjust to your liking)
4 egg yolks

from the vanilla I tested over the years, I have to say that the beans from Madagascar are my fav.

In a large pot place the cream and milk on a med/low flame. We’re looking for tiny bubble on the edges.

Cut the vanilla beans in half (lengthwise) and scrape the insides to pick up all the vanilla pulp. Place that in the pot with the cream and milk, along with the scraped vanilla pods.

In a large bowl, whisk the sugar and egg yolks together to combine.

As you whisk, it’s time to start adding some of the warm milk/vanilla combo to the bowl to temper the mixture and NOT cook the eggs. I did it 2 tablespoons at a time, until I got about 1 cup of liquid with the sugar.

Now add that sugar/egg mixture to the pot (still on a low flame) and whisk to combine.

3-4 minutes later, turn off the stove, fish out the bean pods (discard) and place the liquid (covered) in the fridge to chill.

After it’s fully chilled (about 2 hours), it’s time to pour it into your ice cream maker and run it according to the directions for your machine.

It can take anywhere between 35-50 minutes depending on your machine.

Since it won’t be fully firm (more the consistency of soft-serve at this point) I usually place the ice cream in freezer containers and into the freezer to firm up. TIP! Should you have extra ice cream liquid (custard), place it in ice cube trays to freeze. Once firm, enjoy!

Back to my dad and his famous coconut ice cream. He insisted a few things. 1. The coconut must be freshly grated and coconut milk extracted. 2. An old school wooden CRANK ice cream maker MUST be used. 3. Burlap and rock salt must be packed on the side (on the ice) to maintain the perfect temperature for the ice to do its work, under the Caribbean sun and Finally.. this is KEY.. 4. He had an EXACT amount of turns (cranks) memorized, to give you the perfect texture and consistency. Interestingly.. it was down to a science…. that works to this day.

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

Gluten Free Side Dishes Vegetarian

Heirloom Tomato & Watermelon Salad.

May 27, 2025June 21, 20211 Comment

While one may say this is not a “Caribbean” salad, I have to question why not? Have you ever had sun ripened tomatoes or watermelon straight from the farmer’s field? I have and it was when I was a lil fella on the islands and that farm was our family kitchen garden in Trinidad and Tobago. The feta and balsamic are definitely not “Caribbean” but you can now find those ingredients at many of the bigger grocery stores across the Caribbean island chain.

You’ll Need…

2-3 lbs heirloom tomatoes
1/2 small watermelon
8-12 mint leaves
1 tablespoon honey
1 cup feta cheese
3-4 tablespoon olive oil
2 tablespoon balsamic vinegar
1/2 teaspoon salt
1 teaspoon black pepper (divided)

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

Heirlooms are seed varieties that are at least 50 years old, and you can save these seeds and plant them year after year. Heirlooms are never hybrids or GMOs. … GMOs are Genetically Modified seeds.

Every Spring I try my best to get Heirloom tomato plants for my garden as I find them to be the most sweet, juicy and interesting (no two are the same shape or color) tomatoes one can eat. While I’d love to say these tomatoes were from my back yard, I must confess that they were from a local grocery store.

Wash and chop the tomatoes (remove the core + stems and discard) into different shapes/slices to give the salad some texture and make it more eye-appealing. Please try to use heirloom tomatoes as the flavor and texture is unlike the greenhouse (nor GMO) stuff you get in the supermarket. Place it in a large bowl.

Cube the watermelon (remove any seeds if you don’t have the seedless variety). Then add it to the bowl, along with the Feta and Mint leaves (If the mint leaves are large, give them a quick chop).

Sprinkle the salt (especially over the tomato pieces) and half of the black pepper over everything.. you’ll get better flavor with fresh cracked black pepper IMHO. You can add some Scotch Bonnet Pepper Flakes if you want a KICK to the finished salad.

Note. watch the serving tip in the video below.

Make the dressing by whisking the olive oil, balsamic, honey and remaining black pepper together.

When you’re ready to serve the salad, pour the dressing (whisked) over the top and gently mix. I used my hands as I found it to be most effective this way.

Add more Feta or any cheese you like, should you like a lot of cheese in your salad. And you can always substitute Basil for the Mint if mint is not your fav herb.

I’d recommend placing the finished salad (not dressed) in the fridge to chill a bit before serving, especially on those hot summer days when you want something light and cool for lunch or dinner. Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Seafood

Cassava With Stewed Smoked Herring.

June 19, 2021June 19, 20211 Comment

This is yet another one of those “boil and fry” dishes (I’ve shared a few to date) we enjoy throughout the Caribbean. Food we inherited from our ancestors who made use of the land and with limited resources, made incredible meals. Cassava (aka yuca or manioc) was something we always had growing in our kitchen garden growing up, so it’s presence in soups, baked treats, breads and in dishes like this, was the norm. FYI on some islands smoked herring is known as red herrings.

You’ll Need…

2 lbs cassava
1/2 tablespoon salt
1/2 lb smoked herring fillets
1/2 large onion (sliced)
10-12 grape tomatoes (any tomato will work)
2 scallions (chopped)
4-6 cloves garlic (smashed)
4-6 sprigs thyme
1/2 teaspoon black pepper
3 tablespoon chopped parsley
1/4 scotch bonnet pepper (sliced)
3 tablespoon olive oil
2 -3 tablespoon butter

Important! I used frozen cassava, which I cooked according to the package directions. I also used smoked herring fillets which were cleaned (skin, head etc removed) and main center bone removed, however it did have some tiny bones. 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 requirements.

Place the frozen cassava in a deep pot with water and bring to a boil. Add the salt and reduce to a rolling boil and cook until tender. For this brand of frozen cassava it takes about 20 minutes to cook. If using fresh cassava, peel, cut into pieces and bring to a boil in the salted water – adjust cooking time accordingly. To test for doneness, simply stick a sharp knife though a thick piece and if there’s no resistance, they are ready.

As the cassava boils, I boiled water in my kettle and poured over the herring fillets in a deep bowl. This will help to do a few things, hydrate them, remove some of the salt, along with excess smoke. Let it sit in the water until it’s cool enough to handle.

Drain the cassava and set it aside to cool as we have to prepare it a bit further.

The herrings should be cool enough to touch. Here is where you need gloves or the scent of that smoky fish will remains on your hands for a while. Drain the water, rinse with cool water and squeeze dry. Now shred and in doing so if you see any tough bones, remove and discard. There will be some tiny (flexible) ones, those can remain as they should not pose a choking hazard.

In a large pan/pot, heat the olive oil (any oil you like cooking with will work) on a medium flame, then add the onion, garlic, scotch bonnet, black pepper, scallions and thyme. Reduce the heat to low and cook for 3-4 minutes. (Please watch the video below as I speak about Scotch Bonnet Peppers)

4 minutes later, it’s time to add the prepared smoked herrings to the pot and stir well. Cook for 2-3 minutes, then add the tomato and 1/2 of the parsley. Mix well.

The cassava will be cool, (watch the video below) so it’s time to chop it up into 1 inch pieces and remove the woody center and discard.

Now toss the cut cassava into the pot and stir well, so the cassava picks up all that lovely smoked herring flavor and cook for 3 minutes. Add the butter to give the finished dish a bit of rich creamy flavor and toss in the remaining parsley and you’re done!

I consider this one of the classics when it comes to Caribbean culinary culture and it brings me much joy to not only share this one with you, but to enjoy it when I get a little homesick for the islands.

This is a complete dish, but you can always start with a side salad if you wish. Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/