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christmas cake sliced
Desserts Holiday Recipes

A Non Traditional Caribbean Christmas Rum/Fruit Cake.

4 Comments on A Non Traditional Caribbean Christmas Rum/Fruit Cake.

Let’s be CLEAR, this is NOT a traditional Caribbean Christmas cake. However, this is for people who want cake but are a bit afraid of baking. For those of us who want something close to a traditional holiday cake, but didn’t soak their fruits for months leading up to Christmas as we normally do in the Caribbean. And finally, for those of us who just want a simple, quick and tasty cake.. with a hint rum and dried fruits.

You’ll Need…

2 boxed cake mix
1 cup rum (dark)
1 1/2 cup Port (or sherry – any fortified wine)
1 teaspoon nutmeg (fresh grated)
1 teaspoon cinnamon
1 teaspoon ground ginger
1 orange (zest)
1 cup raisins
1 cup prunes (rough chop)
1 cup citrus peel
1 cup mixed fruit
1-2 tablespoon Caribbean Browning
1 1/2 tablespoon Vanilla

  • more Port or Rum for soaking the finished cake
  • whatever ingredients is mentioned on the box of the cake

Tip: Orange Zest – most oranges in north America tend to be coated with wax to enhance their shelf life, so try to get an organic orange for better zest. Wash and pat dry before zesting.

In a food processor or blender place the citrus peel, raisins, mixed fruit, prunes, cinnamon, ginger, vanilla, nutmeg, rum, orange zest and Port. I like to give the prunes a rough chop as a means of verifying that there are no seeds. There are times when the package say seedless, but the odd seed still sticks around.

Puree to the consistency you like – I like tasting the ‘fruit’ in the cake so I go a bit chunky. Scrape down the sides.

Now for the packaged white cake (if you can find Orange flavored cake, that will rock).. pour the contents into a large bowl and add whatever the package says (eggs, butter etc). Whisk until smooth.

Add the “Browning” (check you local Caribbean grocers for Caribbean style browning) and whisk in for a bit of color and flavor. Then fold in the pureed fruits into the batter.

Now all you have to do is divide into two baking dishes and bake according to the cake’s package directions. I used a Bundt pan which I sprayed with cooking spray as I find I get a more evenly cooked cake, due to the hole in the center. You’ll notice that I didn’t divide the batter evenly – your choice.

45 Minutes later at 350 F the cake were fully cooked. But do pay attention to the package cooking time and use a toothpick to test doneness (stick a toothpick into the thickest part of the cake and if comes out dry, it’s fully cooked). You may need to adjust the cooking time to compensate for the density of the fruits we added.

Remove from the pan and place on a wire rack to cool (I used the same pan to cook the second cake). Once cool I brushed on some more Port – a Caribbean thing! Feel free to brush with rum instead if you wish.

Remember to NOT drive after eating this Port soaked cake. Simple, light and packed with fruity goodness. A treat when you don’t want all the work associated with a traditional Caribbean Rum / Black / Fruit cake.

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/

Recipe Card

christmas cake sliced
Print Recipe

No-Soak Caribbean Christmas Rum (Fruit Cake)

Courses: , Recipe Keys: Freezer Meals Sweets Wheat
Prep Time 20 mins Cook Time 45 mins Marinate Time 45 mins Total Time 1 hr 50 mins

Description

This simplified version of the traditional Caribbean Christmas cake is perfect for those who didn’t soak fruits months in advance. Using boxed cake mix and a blend of dried fruits soaked in rum and port, it delivers festive flavors with less effort.

Ingredients

Instructions

  1. In a food processor or blender, combine citrus peel, raisins, mixed dried fruit, prunes, cinnamon, ginger, vanilla extract, nutmeg, dark rum, orange zest, and port. Blend to desired consistency, scraping down the sides as needed.
  2. In a large mixing bowl, prepare the boxed cake mixes according to package instructions. Add Caribbean browning and whisk until well incorporated.
  3. Fold the fruit mixture into the cake batter until evenly distributed.
  4. Preheat oven to 350°F (175°C).
  5. Grease and flour Bundt or cake pans. Divide the batter between the pans. Bake according to package directions, typically 45 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow cakes to cool in the pans for 10 minutes, then transfer to a cooling rack. Once completely cooled, brush the tops with additional port or rum.
  7. Slice and enjoy. Store any leftovers in an airtight container.

Note

  • For better zest, use organic oranges to avoid wax coatings.
  • Adjust the consistency of the fruit puree to your preference, chunky or smooth.
  • Brushing the cooled cake with additional rum or port enhances flavor and keeps it moist.
  • This cake is lighter than traditional black but still rich in festive flavors.
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Gluten Free Meat & Poultry

The Ultimate “Wet” Chicken Pelau.

9 Comments on The Ultimate “Wet” Chicken Pelau.

While I’ve been pro #TeamDryPelau most of my known life, the past few years I’ve slowly migrated over to #TeamWetPelau. The wet and dry referring the finished texture of this iconic Caribbean one-pot dish. There is no other dish I enjoy more that Pelau as it’s a meal which brings IMMEDIATE comfort to me. When I watch the big game, when my daughters were born (I celebrated), when I miss the sunny shores of the Caribbean.. even when I was in a state of panic (and uncertainty) when I applied for Citizenship to Canada and I knew my application was weak.. Pelau comforted and calmed me.

You’ll Need…

4-5 lbs Chicken thighs (skin and fat removed)
1 1/2 teaspoon salt (adjust)
1/4 teaspoon black pepper
1 teaspoon Worcestershire Sauce
1 scallion (chopped)
3 cloves garlic (smashed)
3/4 teaspoon grated ginger
1 medium tomato (diced)
1 scotch bonnet pepper (chopped – no seeds)
1 medium onion (diced)
1 heaping tablespoon Caribbean Green Seasoning
1 tablespoon olive oil (any oil will work)
1 1/2 tablespoon golden brown sugar
1 large carrot (diced)
2- 3 cups water
1 1/2 cup pigeon peas (from a can)
4 cups rice (long grain brown parboiled)
3 cups coconut milk
2 cups baby spinach
1 chicken stock cube (optional)

edit: I forgot to mention the ketchup in the ingredient list – 1 Tablespoon

Important. If doing this dish gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Be sure to wear gloves and wash your hands with soap and water immediately after handling Scotch Bonnet peppers. You will see me talk about washing chicken below… while I do it, I will not recommend as I want you to be comfortable when it comes to the way you normally handle/prepare your meats, especially Chicken.

Remove the skin and any fat from the chicken pieces, then wash with cool water and lemon juice (or lime or vinegar), drain and get ready to season. Traditionally meats are washed in the Caribbean, so if you don’t typically wash your meats – so be it. Really up to you.

Season the chicken in a large bowl with the salt, black pepper, Worcestershire Sauce, grated ginger, garlic, scallion, scotch bonnet pepper (remove the seeds if you’re concerned about the raw heat), ketchup, Caribbean green seasoning, onion and tomato. Give this a good mix and set it to marinate overnight or a couple hours in the fridge.

Heat the oil on a high flame in a deep heavy pot, followed by the brown sugar. Stir to move around (this step is most critical), the sugar will melt, go frothy and then deep amber in color. This is when you’d add the seasoned chicken to the pot .. including the marinade. If the sugar goes BLACK.. STOP. Cool the pot, wash and start over. That burnt sugar will cause the dish to go bitter.

Be careful when adding the seasoned chicken as it may splat. Stir well to coat the chicken pieces, turn the heat down to medium, cover the pot and bring to a boil.

It will sprout it’s own juice. Simmer for 4-5 minutes. Now remove the lid of the pot and crank up the heat to burn off that liquid. It will take 5 minutes or so and in doing so, we’ll develop a lovely color and flavor.

In the same bowl you marinated the chicken, add 2 cups of water, pigeon peas (rinse with cool water first to remove the brine in was packaged in) and diced carrot. As soon as the liquid in the pot is gone, add this mix and stir. Heat still on high.

Add your washed rice to the pot, stir, then top with the coconut milk and bring back to a boil. Now toss in the spinach and stir well. Turn the heat down to a simmer, place the lid on the pot with a slight space for steam to escape and cook until the rice is tender.

Toss in the chicken stock cube at this point if you wish you can toss another scotch bonnet (WHOLE) on the top and remember to NOT break this pepper or the dish may be too spicy for you. As it cooks if you find that the liquid is drying up too fast, add the additional cup of water we have mentioned in the ingredient list above.

About 23-26 minutes later you’re done. Taste for salt (adjust) and remove the scotch bonnet pepper (save for the people who like it spicy.. they will thank you).

Allow to sit covered for 5 minutes before serving. With the extra liquid, the pelau will take on a creamy texture (almost like a Caribbean risotto) and the flavors of the coconut milk, Caribbean Green Seasoning and Scotch Bonnet will give your tastebuds a work-out. Serve with a side salad with tons of cucumber, coleslaw, slices of Avocado or Watercress. I enjoy my Chicken Pelau best with some Kuchela on the side.

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

The Ultimate Masala Chicken.

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If you’re looking for the ULTIMATE Curry Chicken dish cooked in under 30 minutes, you’re in the right place. This classic masala chicken is not only packed with a definitive punch of flavor, it’s super easy and quick to put together. Using skinless, boneless chicken thighs is the key for maximum flavor and speed of cooking.

You’ll Need…

4-5 lbs chicken (bones, fat and skin removed)
2 tablespoon Caribbean Green Seasoning
3/4 tablespoon salt
3/4 teaspoon black pepper
1 scotch bonnet pepper (sliced)
1 medium tomato (diced)
1 tablespoon tomato ketchup
3 tablespoon olive oil
8-12 cloves garlic (divided)
1 medium onion (diced)
1 shallot (sliced)
2 tablespoon curry powder
1/3 cup water (cooking the curry at the start)
1 tablespoon ground roast geera (cumin)
1 tablespoon Anchar Masala
2 tablespoon chopped parsley (cilantro or shado bein will be better)

Note: I used boneless chicken thighs as I find that I get the most flavor from this cut of chicken (with bones will give you even more flavor IMHO) as most people hate dealing with bones. 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 curry powder you use, as some may have flour as a filler/thickener.

  • I somehow lost the first set of images of me cutting and seasoning the chicken so if you want to see that part, watch the video below.

Cut the chicken into serving size pieces (I go traditional and wash my chicken with lemon or lime juice and cool water – but it’s up to you to do this step) then season with the salt, black pepper, ketchup, Caribbean Green Seasoning, scotch bonnet pepper (no seeds if you’re concerned about the raw heat) and tomato. The ketchup and tomato will add a lovely balance with the acidity and help with a thick gravy at the end. Mix well and allow to marinate for a couple hours.

Get a heavy pot on a high heat, add the oil, then add the onion, shallot and 4 cloves of garlic (smashed) and cook for about 40 seconds to one minute on that high heat.

Add the curry powder and stir well to wet-toast and allow the spices which makes up the curry powder to bloom.

It will go darker and clump, then add the 1/3 cup of water and stir. Add the roasted geera (cumin) and Anchar Masala (check your local Caribbean grocery store) and stir well. With the heat still on high, that water will burn off (yes we MUST burn off that liquid) to the point you’re seeing the oil we started with at the bottom of the pot. Burning off that liquid will ensure we don’t get a ‘raw’ curry taste later on. Start adding the seasoned chicken to the pot and stir well to deglaze and coat.

After 5 minutes, you’ll see juices naturally spout – add the remaining garlic, turn the heat down to fully cook the chicken and place a lid on the pot. If you find that the liquid is burning off quickly, add about 1/2 cup of water to the pot.

After about 20-25 minutes later, taste for salt turn off the stove and top with parsley. As mentioned above, Shado Beni (culantro) or cilantro will be better than the parsley, but all I had was parsley this day.

For more gravy you may need to add a bit of water during the cooking process (watch the video below). If you use chicken pieces with bones, it may take more than 20-25 minutes to fully cook through.

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

Rosemary Roasted Chicken With Brussels Sprouts.

3 Comments on Rosemary Roasted Chicken With Brussels Sprouts.

There’s nothing “Caribbean” about this dish, but I felt I had to share the recipe here, as it’s one of my go-to recipes on those cold Canadian winter evenings. Toss everything with a quick marinade/dressing, onto a sheet pan and the into a vibrant oven. Sit back and relax and in 45 minutes, you’ll have a very earthy, warm and flavorful dish. No FUSS!

You’ll Need…

2-3 lbs chicken drumsticks
1.5 lbs brussels sprouts (cut in half)
6-8 baby carrots (cut in half lengthwise)
6 cloves garlic (crushed)
3/4 cup olive oil
3/4 tablespoon salt (divided)
1/4 teaspoon black pepper
2 tablespoon rosemary (chop the leaves)
1 tablespoon parsley (chopped finely)
1 lemon (juice)

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

Wash, trim and cut the brussels sprouts in half. The idea is to remove the woody stem and any discolored leaves and discard.

Wash the carrots and cut them down the middle and preheat your oven to 400F.

Put the oil in a bowl, along with the black pepper, 1/2 the salt, lemon juice, rosemary, parsley and garlic. Optional, you can add some fresh thyme or any herbs you like. I didn’t add any further herbs as I wanted the Rosemary to shine on its own, along with the garlic. Whisk well to combine.

Place the chicken, carrots and brussels sprouts on a lined baking tray (makes for easier cleanup after), add the remaining salt (and more black pepper if you want), then pour on the dressing and mix well to coat. BTW I like putting the brussels sprouts cut side down so the cut face can roast on the pan and caramelize.

Then into the 400 F oven on the middle rack. Drizzle on more olive oil if you want.

After 20 minutes you’ll want to flip everything and back into the oven, so we get even cooking.

40-45 minutes later (total cooking time) and you’re done. So simple (as I mentioned above), yet so tasty. Serve with your fav bread and glass of wine?

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

Caribbean Stewed Chicken With Pigeon Peas.

1 Comment on Caribbean Stewed Chicken With Pigeon Peas.

A classic dish during pigeon peas season (usually from late December to early April) in the Caribbean. Freshly shelled pigeon peas are pre cooked, then added to traditional stewed chicken for an iconic dish to enjoy with rice, dumplings, roti or a side to ground provisions. Almost the same dish is made with a curry base – I’ll share that one another time.

You’ll Need…

3 cups green pigeon peas
3-4 lbs chicken (legs and thighs)
3/4 tablespoon salt (adjust)
1/4 teaspoon black pepper
1 tablespoon tomato ketchup
1 heaping tablespoon Caribbean Green Seasoning
1 teaspoon Worcestershire Sauce
2-3 drops Angostura Bitters
1 tablespoon grated ginger
1 medium tomato (diced)
1 medium onion (diced)
2 1/2 cups water
2 cups pumpkin (cubed)
1 scotch bonnet pepper
2 tablespoon parsley- optional (chopped)

Important! I used a whole scotch bonnet pepper, adjust to your own liking/tolerance and do wear gloves and wash your hands with soap and water immediately after handling such hot peppers. If you cannot source fresh pigeon peas, you may use frozen. Should you only have access to canned (tin) pigeon peas, there’s no need to precook it. Just rinse well and add to the chicken when I did.

Rinse the peas in cool water, then place in a deep sauce pan and cover with water. On a med/high heat, bring to a boil, then reduce to a rolling boil.

While the peas boil, we’ll season the chicken. The chicken was cut into serving size pieces (and washed with lemon juice and cool water) and placed in a large bowl where we’ll now season it. Add the onion, tomato, black pepper, salt, Worcestershire Sauce, bitters, Caribbean Green Seasoning, tomato ketchup, ginger and scotch bonnet pepper. Mix well to coat the chicken with the marinade. Typically I’d say marinate for at least 2 hours, but today we’ll go as long as it takes the peas to cook.

After 35-40 minutes of boiling , turn off the stove, drain the peas and set aside.

Now in a large heavy pot, add the oil and go on a high flame. Add the sugar to the pot and move it around. The sugar will melt, then go frothy and finally go dark. As soon as you see it deep amber (NOT BLACK), start adding the seasoned chicken to the pot. Stir well to coat. Bring to a boil. If the sugar goes BLACK.. STOP. Allow the pot to cool, wash, dry and start over or you’ll end up with bitter tasting chicken.

Reduce the heat to med/low, cover the pot and let it go. In the same bowl you marinated the chicken, add the water and move it around to pick up any remaining marinade. Set aside.

Ten minutes later (stir a couple times at least), remove the lid off the pot (there will be some juices), crank up the heat to burn that of that liquid and to give the chicken a deeper color and flavor base.

It will take about 8-10 minutes to get rid of that liquid. Now add the cooked pigeon peas, diced pumpkin and thyme. Mix well. Then add the water from the bowl into the pot. And bring back to a boil.

Turn the heat down to a simmer, lid slightly ajar and cook until everything is tender and you have a lovely gravy.

After 25 minutes, it time to personalize things. Taste for salt and adjust, crush some of the pumpkin pieces along with some peas to thicken the gravy and be sure to cook down until you achieve a consistency of gravy you’re happy with. Top with some freshly chopped parsley for a punch of color when you turn off the stove.

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/

Desserts Sauces & Condiments

Scotch Bonnet Strawberry Pepper Jelly.

4 Comments on Scotch Bonnet Strawberry Pepper Jelly.

It was a COLD Fall morning that I found myself at the Royal Agricultural Fair In Toronto… when I tried a sample of pepper jelly to hopefully wake myself up with the kick from the peppers. Disappointment set in as soon as it hit my taste-buds.. Yea, there wasn’t any heat. Lovely flavor, but no Heat. This son of the Caribbean came back home with one mission – Make A Pepper Jelly With HEAT! I didn’t grow up eating Pepper Jelly in the Caribbean, but I was going to OWN it.

You’ll Need…

2 quarts strawberries (prepped)
15 scotch bonnet peppers (sliced thin)
4 cups sugar
4 lemons (juice)

Important! Wear gloves and wash your hands with soap and water immediately after handling such hot peppers. While you cook the jelly, I’ll recommend that you open your kitchen window and turn on the fan above your stove.

Remove the stems off the strawberries, wash, drain and slice. Set aside.

WEAR GLOVES – Thinly slice the peppers (include seeds). Remember this is a SPICY jelly (NOT your traditional bell pepper jelly), but you can definitely remove the seeds to control some of the heat.

Add the strawberries and sugar to deep sauce pan, give it a mix, then add the thinly sliced peppers.

Strain in the lemon juice to remove any seeds, turn on the stove to medium heat and bring to a boil. Mix well.

As it comes to a boil reduce the heat to a simmer, put the fan on over your stove or open your windows and let it gently cook.

After 4 minutes, turn off the stove and use a potato masher to crush things a bit. But you still need some texture.

Pour into sterilized glass containers and you’re done. Yea it’s that easy. Your basic toast will never be the same. Your charcuterie board will have that Caribbean swagger. That Salmon and cream cheese bagel will beg for a drop or two of this.

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

Stewed Red Herrings (smoked herring).

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One of my favorite memories of Barbados… tired, hungry and just exhausted from a long day of traveling to the island (gotta love slow customs and immigration). Luckily we opted for dinner at a local street vendor who had fresh-off-the-coal-fire – roasted breadfruit, stuffed with stewed red herrings. This son of the Caribbean was in heaven. Here’s my take on that delicious stewed smoked herrings.

You’ll Need…

1 lb red herring fillets (called smoke herring on some islands)
2 medium onions (sliced)
2 tablespoon olive oil
1/4 teaspoon black pepper
3-5 sprigs thyme
3 cloves garlic (smashed)
3 scallions (chopped)
10 cherry tomatoes (or 1 large diced)
1 1/2 tablespoon tomato puree
2 tablespoon parsley (chopped fine)
1 scotch bonnet (sliced)
3/4 cup water
1/2 lime (juice)

Important. 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. Use as much Scotch Bonnet (any spicy pepper you like) as you can handle and remember to wear gloves and wash your hands with soap and water after handling such hot peppers.

I used Smoked Herring fillets as it meant less work for me. Typically you’d have to remove the skin, large bones etc. TIP! wear gloves or the scent will remain on you hand for hours. Burn that scented candle in your house (smile).

Pour boiling water over the fillets to remove the excess salt and smoke and to rehydrate the herrings. Yes there will be tiny bones, try to remove as much as you can, but if some of them are too small to remove, doh (don’t) sweat.

Once cooled, drain, pour more warm water and rinse. Drain dry and squeeze. Now break up the fillets into small pieces and set aside.

In a saucepan on a medium flame, add the olive followed by the onions. Reduce the heat to low, so we can gently sweat the onion (about 3 minutes). Add the black pepper, scotch bonnet pepper, garlic and thyme. Cook for another 2 minutes (stir well).

Add the bell pepper and cook another 2 minutes. Then create a space in the center of the pan and add the tomato paste, so it’s in direct contact with the surface (helps to bring out the natural sweetness of the tomato) stir. Raise the heat to medium/low and cook for 2 minutes.

Add the prepared herring, followed by the scallions and tomato. Stir well, crank the heat to med/high and add the water. Bring to a boil. Lid On.

As it comes to a boil, stir, turn the heat down and simmer (lid open) for 3-5 minutes.

Finally (turn the stove off) add the lime juice and parsley, one final stir and you’re ready to enjoy.

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/

roasted chicken legs on an oven tray
Gluten Free Meat & Poultry

Quick Herb Roasted Chicken.

1 Comment on Quick Herb Roasted Chicken.

There’s something so comforting about oven roasted (or bake chicken as my mom say) chicken. From the wonderful scent of it in the oven, to the rich notes of herbs on the crispy skin and that warm juicy interior. Herb Roasted Chicken does not have to be complicated.. allow me to prove that to you in the following few simple steps.

You‘ll Need…

6-8 chicken legs
1 teaspoon salt
2 tablespoon olive oil
4 large cloves garlic
1/4 teaspoon black pepper
3/4 teaspoon dried thyme
3/4 teaspoon dried parsley
1/2 teaspoon coriander seeds
3/4 teaspoon rosemary
3/4 teaspoon dried pepper flakes
3/4 teaspoon oregano (optional – I forgot to add it in this recipe)

IMPORTANT! 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.

Crush the garlic with the salt and coriander seeds, then add the rest of the spices, olive oil etc mentioned above.

Mix well, and coat the chicken pieces with this rub. I cleaned off as much of the fat off the chicken legs as I could, but I did leave the skin on. You’ll thank me later for that crispy skin. Be sure to massage both sides of the chicken with the herb marinade.

Place on a baking tray (line with foil or parchment paper to make cleaning easier after), I didn’t and it took a while to clean the tray after.

Into a preheated 400 F oven – middle rack (uncovered). 1 hour and 10 minutes later and you’re done. No need to baby sit this. Do adjust to cooking time according to the size of your chicken pieces.

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/

Desserts Gluten Free Sauces & Condiments

Pineapple Jam Recipe.

8 Comments on Pineapple Jam Recipe.

As a kid growing up in the Caribbean one of my favorite preserves was and it continues to be Pineapple Jam. As a matter of fact, I’ll demolish anything made or which includes pineapple.. INCLUDING Pizza! We’ll chat about that pizza and upside down cake another day.. lets rock this jam!

You’ll Need…

1 large ripe pineapple (4 cups pineapple)
1/2 lemon (juice)
2 cups white sugar (adjust)
2 thick slices of ginger
2 cloves
pinch salt (about 1/4 teaspoon)

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 requirements.

This is one of the easiest recipes I’ve had the pleasure of sharing with you. Get a large ripe pineapple, peel, core and wash, then dice. How To Peel And Core A Pineapple.

Put everything into a pot and stir well, turn on the heat to medium and bring to a boil (lid on).

As soon as you see tiny bubbles on the edges, turn the heat to as low as it will go and cook for 45-50 minutes. It will change color and thicken on you.

Tip. I diced the pineapple chunky so I get a bit of texture when the jam is cooked. I also left the ginger in thick pieces so it’s easier to remove at the end, along with the clove. You may need to adjust the amount of sugar to your liking

Turn off the stove, add the lemon juice (flavor and a stabilizer). Put into a clean jar.. enjoy!

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

Great Grandma’s Salted Pork With Cabbage.

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This recipe is loosely based on a dish my great-grandmother would make for my dad. While I never had the chance to meet her, nor ‘taste her hand”, I feel I know her just from the stories my dad would tell us. From a baby to his teen years dad lived with my great grandparents in Tabaquite, Trinidad and Tobago. So his childhood (and the stories he tells us) are based on that carefree time in his life, living on a cocoa and coffee estate.

You’ll Need…

1/2 large cabbage (chopped)
1/2 – 3/4 lb salted pork (diced)
2 tablespoon olive oil
1 medium onion (diced)
3 cloves garlic (smashed)
1/4 teaspoon black pepper
1/4 scotch bonnet pepper (sliced thin)
3 sprigs thyme
1/4 bell pepper (diced)

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. Additionally you can use smoked turkey, bacon, pancetta etc if you cannot source salted pork. And remember to wash your hands with soap and water after handling hot peppers, such at the Scotch Bonnet.

Soak the pork for a few hours in cool water to remove the excess salt (try to drain and repeat if you remember), then dice into 1 cm cube pieces.

In a wide pot on a medium high heat, add the olive oil followed by the cubed salted pork and stir well. Cook on medium. Five minutes later (should have rendered and gained some color) add the onion, thyme, garlic and Scotch Bonnet pepper. Do not include any seeds of the pepper as that’s where most of the heat will be.

Note: If you wanted to add 1/2 teaspoon curry powder here, it will add another delicious layer of flavor. Dad mentioned that my great-grandfather didn’t like curry so it was never added. 3-4 Minutes later add the black pepper and the washed/chopped cabbage.

Stir well. It will wilt down so don’t fret when you see it piling up in the pot. Place the lid on the pan, to allow for some steam.

I allowed it to cook for 4 minutes with the lid on, then I added the diced bell pepper and stirred. Now with the lid off, it took 2 minutes to get to the texture I like (slight crunch).

Taste for salt (the remaining salt in the pork should be enough) and cook to your liking.

Serve warm! Treat it a side dish… for me it’s either plain rice or hot roti.

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

The Ultimate Smoked Turkey Callaloo (soup).

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YES! I’ll admit, there’s NOTHING better than a classic callaloo made with fresh ocean crabs (as mom makes). In some instances I even drool for Callaloo made with salted pigtails. However, when you’re based in Canada (away from the tropics) Smoked Turkey is a just-as-good replacement and dare I say, just as tasty? Here’s my take on this classic Caribbean soup, using ingredients I can source at my local shops.

You’ll Need…

1 smoked turkey drumstick
3 lb baby spinach (washed + rough chopped)
1 tablespoon olive oil
1 small onion (diced)
3 cloves garlic (smashed)
3 scallions (chopped)
5 sprigs thyme (leaves)
1/3 teaspoon black pepper
1/2 scotch bonnet pepper (sliced)
1 teaspoon salt (adjust)
2 seasoning peppers (aka pimento peppers)
15 okra (cut into 1 cm wheels)
2 cups cubed sweet potato
2 cups cubed squash or pumpkin
2 cups coconut milk
6-8 cups chicken stock (adjust)

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 coconut milk and stock you decide on using.

In a deep soup pot heat the oil on a low flame, then add the onion, scallions, garlic , thyme leaves, black pepper, Scotch Bonnet pepper (no seeds) and pimento peppers if you can source it. Cook on low heat to bring out the flavors and not burn anything. about 3-4 minutes.

Add the smoked Turkey Leg (wash first with cool water) and stir. Then add the chicken stock and bring up to a boil – so turn up the heat.

Add the salt as it comes to a boil, followed by the okra and the coconut milk. Stir well to combine everything.

Now add the washed spinach (rough chop), followed by the sweet potato and pumpkin (or squash). Bring back to a boil, then reduce to a simmer. Note! Traditionally, the baby leaves of the dasheen plant (taro) would be used instead of the spinach.

1 hour and 15 minutes later, remove the turkey drumstick and set aside to cool. Taste for salt, and once everything is soft and tender (cook a further 10-15 mins if needs be), it’s time to puree everything into a somewhat smooth (but thick) consistency. I used my traditional swizzle stick, but you can use a stick blender. May I recommend that you pulse it if using an electric blender so it does not produce a lot of foam/froth.

Now the turkey should be fully cool, stirp the meat off the bone and add it back to the pot.

Stir well, final taste for salt (adjust) and enjoy. This is an excellent stand-alone soup, or as a side dish to rice, ground provisions and stewed meats.

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

Shrimp In A Spicy Tomato Sauce.

3 Comments on Shrimp In A Spicy Tomato Sauce.

While this dish is not part of my childhood growing up on the islands, I did have something similar in the French Speaking Caribbean (don’t recall which island at the moment) and it’s something I try to make whenever I have fresh off the vine tomatoes from my garden. The sauce is something you need good bread for and to be honest, you can top pasta, rice or ground provisions with this. My fave? Cassava dumplings!

You’ll Need…

4-5 tomatoes (I used Roma)
3/4 lb shrimp (I used wild caught)
1/4 teaspoon Caribbean Green Seasoning
2 tablespoon parsley (chopped)
3/4 teaspoon salt
1 teaspoon brown sugar
5 cloves garlic (diced)
1/2 medium onion (diced)
4 peppers (birds eye) divided
3/4 teaspoon Paprika (hot)
1/4 cup water
2-3 tablespoon olive oil

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

Clean and devein the shrimp. Season with the Caribbean Green Seasoning and set aside as we prep the tomatoes.

Blanch the tomato in boiling hot water. Give the tomatoes a cut X on the bottom and into boiling water for about 1 minute. Cool, then peel (use the little cuts we made to pull back on the skin- toss out the skin and stem/core) and dice finely.

Heat 2 tablespoon olive oil in a saucepan on medium heat, then add the seasoned shrimp to the pot. Stir well and cook for 1.5 to 2 minutes. Then remove and set aside.

In the same pot, with the heat on low add the onion, garlic, 2 peppers (chopped, with the seeds – remove the seeds if you want to cut back on the heat level) and parsley. Cook for 2 minutes, then add the smoked paprika and stir well. Add the salt and black pepper and continue cooking on low.

4 minutes later add the diced tomato, water, brown sugar and float 2 more of the peppers. Do NOT cut or break these 2 peppers.

Bring to a boil (medium heat) and cook for 5-6 minutes. Now tuck in the shrimp, stir well and take off the heat. Allow the residual heat to fully bring everything together.

The goal is to have a rich spicy tomato sauce , with plump shrimp. So please don’t overcook the shrimp.

A simple, quick and TASTY dish, packed with tons of tropical flavors. 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/