chris de la rosa Archives - Page 19 of 50

There’s something so comforting about a hot cup of Dhal on a cool (Caribbean people say COLD) rainy Caribbean evening (or cold wintry night in Canada).. when all you want is something to warm your soul like your moms voice! The very same appreciation we have for this humble Dhal, when accompanied with rice and a curry dish of some sort. COMFORTING!

You’ll Need…

1 cup green split peas
1 cup lentils
2 cups yellow split peas
8 cloves garlic (divided)
2 pimento peppers (sliced)
2 shallots (sliced)
10-12 cups water
1 tablespoon turmeric
1 teaspoon Geera seeds (cumin)
6 Wiri Wiri peppers (optional)
1 scallion (chopped)
3/4 tablespoon salt (adjust)
2-3 tablespoon olive oil

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, I have this listed under the Vegan / Vegetarian category, but you will see curry chicken on the plate. Rest assured the 3 Peas Dhal itself is 100% vegan.

Go though the peas/lentils to make sure there’s no debris (sticks, pebbles etc) then wash and drain. In the meantime bring the water to a boil in a deep pot.

Pour the washed peas into the pot with the boiling water and bring back to a boil. Stir and let it go on a medium flame for 2- 3 minutes.

Skim off any froth/impurities at the top and discard. During this time you can prep the other ingredients.

With all the impurities skimmed off, add the salt, turmeric, 4 cloves garlic, shallots (add regular onion if you want), pimento peppers (optional as I know they will be hard to source), scallions and the WHOLE Wiri Wiri peppers. If you don’t have the Wiri Wiri (I’m lucky as I grow them in my garden)peppers , you can use an spicy pepper you have or like using. Or leave out the heat if you wish.

Bring to a boil, reduce to a simmer (no need to cover). 1 hr and 15 minutes later, you can taste for salt (adjust if necessary). I used my traditional wooden swizzle stick and worked it a bit to get it somewhat smooth texture (watch the video below). An electric stick blender will work, But pulse or risk it becoming frothy. IMPORTANT! Remove the Wiri Wiri peppers before you swizzle, whisk or blend the dhal. If they break you will release the heat. You can discard then or remove and place back after the swizzle action. Nice little prizes for the heat lovers you may enjoy a plate or cup of this dhal.

NO! We’re not done. It’s time for the final step where we add that lovely finishing note as our ancestors did. Add the olive oil (vegetable oil will work) to a small pan, add the remaining garlic and cumin seeds and on to the med/high heat. Get to smoking (give the garlic some color), then pour directly onto the soup. This action is called Chunkay. We’re basically tempering the dhal with the cumin, garlic flavor. Do NOT skip this step!

Should the garlic burn during this step, that’s ok. We kinda want that actually.

Note: I forgot to mention above. When it was time to swizzle the dhal, I turned off the stove. But make sure the peas are tender and falling apart first.

Goes well with rice and curry, as a soup on it’s own, add flour dumplings near the end for a dhal + dumpling soup and you can certainly freeze the rest. It usually lasts about 1-2 months in my freezer before I get the craving again or one of my daughters gets to it.

If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Breads & Bakes

Homemade Plait (braided) Bread.

May 28, 2025February 14, 20201 Comment

This plait (braided) bread is a MUST in Guyanese households during the Christmas season. And why not… you need something to dip into that Guyanese Pepperpot, to soak up all that gravy and slow-cooked goodness. Here’s my take on this classic homemade bread.

You’ll Need…

3 1/2 cups all purpose flour
1 heaping tablespoon dry active yeast
1 1/4 cup warm milk
1 stick butter (1/2 cup – melted)
3/4 teaspoon salt
2 tablespoon sugar
2 tablespoon honey

tablespoon of melted butter to brush onto the finished bread

I’d recommend watching the video below to following along with the kneading and braiding, as it’s better to watch than try to have me describe the process without overly confusing you.

I warmed the milk (luke warm), then added the sugar, honey and yeast to the milk and allowed it to bloom for 15 minutes.

Did you know… Lukewarm actually comes from the Middle English word lukewarme. It was a combination of “luke” and “warm,” and the “luke” part was an alteration of the Middle English word lew, which meant tepid. Tepid means neither hot nor cold…or about room temperature.

In a large bowl add the flour, salt, melted butter and mix. Add the milk/yeast mixture. Then go in with your hands and knead it to a smooth, soft dough. Yes you can use a dough ring on your electric mixer.

Takes about 8-10 minutes to work the dough. Then cover with plastic wrap and let it proof for about 45-50 minutes in a warm spot in your kitchen – it will double in size.

Punch down the inflated dough and divided into 3 equal parts. Knead into smaller dough balls and let it rest for 10 minutes.

Now form long logs with each being the same lenght and thickness. Please watch the video below showing what I did and how to braid them into the bread. Keep dusting the surface and dough with flour as you work.

Place the braided dough on you lined baking sheet and allow it to rest for 30 minutes (place a towel over it).

It will get bigger (so don’t be alarmed). Now into a 375 F oven – middle rack for about 27-35 minutes. Until golden brown basically! (as oven temperatures will vary)

As soon as it comes out of the oven, brush the top of the bread with the melted butter and get ready to enjoy a comforting (yea I said comforting) slice of heaven.

If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Meat & Poultry Seafood

The Ultimate Cherry Rum BBQ Sauce.

May 27, 2025February 10, 20208 Comments

This Cherry Rum BBQ Sauce is a great fusion… Canada meets the Caribbean. Freshly picked cherries from Niagara On The Lake, combined with sugarcane juice and all of her byproducts – Molasses, Rum and Demerara Sugar. Read on.. you’ll love the supporting cast of ingredients which goes into making this insanely GREAT homemade BBQ sauce.

You’ll Need…

1 tablespoon olive oil
1 medium onion (diced)
2 cloves garlic (crushed)
2 scallions (chopped fine)
1/2 teaspoon black pepper
3/4 teaspoon salt
1/2 cup Demerara sugar
2-3 tablespoon molasses
1 cup sugar cane juice (with ginger)
1/4 cup honey vinegar (apple cider vinegar will work)
1 1/2 cups tomato ketchup
1 cup dark rum (1/4 cup to finish also)
2 tablespoon honey (+ 1 tablespoon)
1 cup cherries (seeds removed)
2-3 tablespoon Worcestershire sauce
1 teaspoon dry mustard

In a deep saucepan heat the olive oil on a medium flame, then add the diced onion and garlic. Immediately reduce the heat to low so we don’t burn the garlic and add the scallions along with the black pepper. Cook gently for 2-3 minutes.

It’s now time to add the cherries (I guess you can use canned cherries if you wish – I’ve never tried that) and stir well and follow up with the orange juice.

Turn the heat back up to medium high and basically all you have to do now, is add all the other ingredients. Bring to a boil.

Important: If you cannot get sugar cane juice, use apple juice. If you have pure sugarcane juice, grate in about 3/4 teaspoon of ginger.

40 minutes later, turn off the heat and use an immersion blender to puree to the consistency you like. For me it was smooth, but thick.

To finish with that pronounced RUM flavor, hit it with a further 1/4 cup of rum and for a lovely balance, add the remaining tablespoon of honey. Allow to cool and store in sterilized containers in the fridge. Can easily last 2-3 weeks.

Did you know that our annual July Month Of Grilling is into its 11th year this year? Stay tuned… I’ve got some delicious offerings (as usual) this year for you.

If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Gluten Free Vegetarian

Delightful Coconut Curry Seim.

February 9, 2020February 9, 20201 Comment

This was my first time planting Seim in my Canadian garden so as you can imagine I was very excited to not only make an awesome dish with it, but also share it with you all. While I did share a curry Seim recipe back in 2010 (I think), you’ll find subtle differences with this one.

You’ll Need…

1 1/2 lbs Seim beans
1/2 medium onion (diced)
1/4 habanero pepper (sliced thin)
1 1/2 tablespoon Curry Powder
2 tablespoon veg oil
3/4 teaspoon salt
1/4 teaspoon black pepper
2 large cloves garlic (sliced or crushed)
1 pimento pepper (aka seasoning pepper)
1 teaspoon Caribbean Green seasoning
2 tablespoon coconut cream
3/4 cup water
4 medium potatoes (cut into pieces)

Important! If doing this recipe gluten free make sure you go though 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 can contain flour as a filler in some cases.

We’ve got to prep the Seim. Wash and drain them, then remove the outer rib with a pairing knife (watch the video below). After-which, cut each Seim into 1/2 (or smaller if you wish). Prep the other ingredients.

Heat the oil (you may also use coconut oil if you prefer) on a low heat, in a wide and somewhat deep pan. Then add the garlic and cook for about 30 seconds, then add the curry powder – stir! Maintain a low heat to bloom the spices which makes up the curry powder – it will go darker and clump. Cook for 3-4 minutes to cook off the rawness of the curry.

It’s now time to turn up the heat to med/high and add the prepped Seim. Stir well. We want to degalze the bottom of the pot and pick up all that curry goodness.

Now add the onion, habanero (any hot pepper you like), pimento pepper (optional as they’re almost impossible to find outside the southern Caribbean), black pepper, salt, Caribbean Green seasoning and coconut cream (use less water if using coconut milk – 1/2 cup coconut milk if that’s the case). Then go in with the water and stir well.

Add the potato pieces and bring to a boil. Then reduce the heat to a simmer, place the lid on and let it cook until tender and the water is burned off.

25 minutes later you will have everything tender, moisture gone and your kitchen will have the lovely aroma of a good vegan curry. Add the chopped tomato, stir and take off the heat. You’re done. Allow the residual heat to finish cooking the tomato.

Remember to taste for salt and don’t forget the golden rule – wash your hands with soap and water immediately after handling such hot peppers as Habanero. A tasty vegetarian curry that’s very unique in flavor from the Seim and it goes well with HOT Sada or Buss Up Shut roti.

If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Gluten Free Vegan

Tasty Vegan Ackee And Saltfish.

May 28, 2025February 8, 2020Leave a Comment

Confused yet? I know the title says Vegan, but Saltfish! The simple explanation is… the classic dish is called Ackee and Saltfish in Jamaica, so I felt it was the easiest way to pay tribute to this national dish, while still keeping it vegan (and gluten free) friendly. Make sense yet?

You’ll Need…

1 can Ackee (washed/drained)
1.5 tablespoon coconut oil
1 bell pepper (sliced in thick strips)
1/2 scotch bonnet pepper (sliced thin)
3 cloves garlic (diced fine or crushed)
3 scallions (chopped)
4 sprigs thyme (leaves)
2 tablespoon parsley (chopped)
1 cup cherry or grape tomatoes (any tomato will work)
1/2 teaspoon hot smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper

Important! If making 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.

Since I live in Canada I have no choice but to use the ackee found in a can. This canned ackee is pre-cooked and in a salty brine solution. Drain the brine, rinse with cool water and set aside to air dry as we prep the other ingredients.

Heat the coconut oil in a wide pan on a low heat then add the scallions and bell pepper. Stir well then add the garlic, black pepper and scotch bonnet pepper. Remember to wear gloves and wash your hands with soap and water after handling the scotch bonnet pepper (and don’t include any seeds nor the white membrane around the seeds, unless you want the raw heat) .

Cook on the low heat for two minutes then add smoked paprika, tomato (I cut the grape tomatoes in 1/2) and parsley. I find that the slight smoky heat from the paprika reminds us of the Salted Cod which is traditionally used in this recipe in Jamaica. Cook a further 2 minutes.

For even more flavor, it’s time to go in with the thyme leaves and the salt. Your heat is still on low – cook another 2 minutes. Then gently add the Ackee to the pan. Be VERY Gentle please. Stir well to mix all the flavors.

Since the Ackee will be precooked, all you have to do is make sure it heats though and you’re done (about 3-4 minutes).

Taste for salt and adjust if necessary, then get ready to enjoy a lovely vegetarian version of Classic Jamaican Ackee and Saltfish.

If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Meat & Poultry

Quick And Tasty Ham Fried Rice Using Leftovers.

May 27, 2025February 5, 2020Leave a Comment

Fried rice and leftovers goes hand in hand. I can’t tell you the joy I feel in my soul when I see leftover rice in the fridge. This time around along with the rice, I remembered that there was ham in the freezer from last Thanksgiving. So I give you, my quick, easy and delicious Ham Fried Rice.

You’ll Need…

2-3 cups cooked rice (chilled)
2 scallions (chopped)
1 clove garlic (diced fine or crushed)
1/4 habanero pepper (optional – fine dice)
1 tablespoon light soy sauce
3/4 tablespoon oyster sauce
3/4 cup peas (I used frozen)
1 tablespoon vegetable oil
1 pimento pepper (seasoning pepper – diced fine)
1/2 carrot (1/2 cup diced)
1 cup diced ham

Time to prep the ingredients as this is a very quick recipe and we need everything handy.

Heat the oil on a medium/high heat in a wide pan (I used my wok, but you can use a frying pan or skillet if you like) then add the cubed ham (I had it thawed) and cook for 2-3 minutes. Since the pieces of ham was a bit fatty, I wanted to render down some of that fat to add additional flavor to the completed fried rice.

It’s now time to add the frozen peas followed by the pimento (use bell peppers if you can’t source Pimento peppers) and habanero pepper .. 30 seconds later add the garlic followed by the oyster sauce and stir well. Remember to wear gloves when handling such hot peppers as Habaneros and do wash your hands after with soap and water. Also remember that the seeds and white membrane around the seeds will be packed with raw heat.

May I recommend that you use chilled rice or at least day old rice as you will get a much more grainy texture to your finished dish. Add the rice, followed by the soy sauce and mix well.

Basically all you need to do is make sure the rice heats through (about 3-4 minutes). I did cook my rice with salt, so the sodium from the soy sauce is enough to season this perfectly for me. Adjust with added salt if you need to.

Turn off the stove and top with the scallions.. You’re done! This is why I LOVE fried rice. Quick, simple ingredients and an outstanding one-pot meal.

If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Meat & Poultry

The Ultimate Chicken Tikka Masala.

May 28, 2025February 3, 20201 Comment

Two clarifications to make before we get to the recipe. 1. There’s ABSOLUTELY nothing “Caribbean” about this recipe. However I was challenged to share this Chicken Tikka Masala reccipe via Instagram and I also believe it would be something which would fit naturally within our diverse culinary landscape. And 2. …don’t spend too much time analyzing the bold title – I do stand behind the recipe 100% though (smile).

You’ll Need…

3-4 lbs chicken (boneless chicken thighs)
1 1/2 tablespoon veg oil
1 teaspoon crushed garlic
1 tablespoon grated ginger
3/4 tablespoon salt
1/4 teaspoon black pepper
3/4 cup plain yogurt
1 tablespoon garam masala
1 teaspoon cardamon (about 5 pods)
1 teaspoon coriander seeds (or powder)
1 teaspoon cumin seeds
1 tablespoon turmeric
1 tablespoon chili powder
2 tablespoon clarified butter (ghee)
1 large onion (diced)
2 medium tomatoes (diced finely – almost like a thick paste)
1 1/4 cup coconut milk
1 tablespoon honey
1-2 tablespoon cilantro (chopped finely)

It’s time to season and marinate the chicken pieces. First off I placed the coriander seeds, cumin and cardamon pods in my spice grinder and created a powder. Feel free to use powdered coriander, cumin and cardamon if you don’t have a spice grinder. A stone mortar and pestle will work as well.

Place the chicken in a large bowl and add the salt, black pepper, yogurt, coriander, cumin, cardamon, turmeric, chilli powder, garam masala, ginger and garlic. Then mix in the veg oil and marinate for 2 hours in the fridge.

It’s time to get started cooking. I’d recommend taking the marinated chicken out of the fridge about 15 minutes before we start here, as to get it up to room temperature. Add the clarified butter to a deep/wide pan over medium heat. Then add the pieces of seasoned chicken and cook/brown for about 10-13 minutes (flip). You may need to do this in two batches.

Set the chicken aside to cool a bit. There should still be fat in the pot (if not add more clarified butter). Adjust the heat to low, then add the diced onion (if you want to add more garlic and ginger here, you may). Add the tomato paste and diced tomato after 2 minutes.

Cook on the low heat for 2-3 minutes, then add the coconut milk. In most recipes you’ll see people use cream, but being from the Caribbean… you knew I’d rock the coconut milk. I almost forgot (IMPORTANT) add the coconut milk to the bowl you marinated the chicken in and swish it around to pick up any remaining spices etc. Then add to the pot. Raise the heat to bring to a gentle boil.

The chicken should be cool enough to handle now, cut into serving size pieces and get ready to add to the pot once it comes to a boil.

Stir well after adding the chicken to the pot, then reduce the heat to a simmer and cook for about 5-8 minutes. Basically until all the flavors and textures combines nicely and you get a consistency to the gravy you’re happy with. Due to the slight acidity from the tomatoes, I like adding a bit of honey (or brown sugar) at this point.

Taste for salt and adjust to your own liking, then top with the chopped cilantro. Do remember that the gravy will thicken more with the residual heat from the pot.

My take on the classic Chicken Tikka Masala. Succulent pieces of chicken, in a rich gravy.. just screaming for some hot roti! If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Meat & Poultry

Incredible Caribbean Fried Chicken (gluten free too).

May 27, 2025February 2, 20203 Comments

Fried Chicken! There are as many ways to make this iconic dish as there are people who claim that their recipe is the greatest on the planet. While I won’t make such a bold statement, I will say this fried Chicken will rival and ‘better’ many of the recipes you’ve tried before. After-all my mommy taught me how to rock this one.

You’ll Need…

10-14 Chicken drumsticks
1 tablespoon Caribbean Green Seasoning
3/4 teaspoon salt
1/8 teaspoon black pepper
1/2 medium onion (grated)
1/2 teaspoon hot sauce (I used homemade Peppersauce)
1 teaspoon Curry Powder (madras blend)
1 1/2 tablespoon corn starch

To season the oil…

5-8 sprigs of thyme
2 scotch bonnet peppers
1 head of garlic (cut in half – skin on)
3-4 cups vegetable oil

TIP! Pre-heat the oil to 350ºF – While the chicken is frying, adjust the heat to maintain 325ºF in the oil.

It’s time to season and marinate your cleaned chicken drumsticks. In a large bowl or large zipper bag, add the chicken, Caribbean Green Seasoning, salt, black pepper, pepper-sauce, curry powder, corn starch (it will give the chicken a crispy finish) and grate in the onion. Mix well and set in the fridge to marinate for 2 hours (at least).

It’s time set up your frying station and heat the oil – heavy skillet and around med-high heat. Basically I have the seasoned and marinated chicken (room temperature now), the cast iron pan and a sheet pan with a wire rack and tongs.

You have 2 options here. As the oil heats, add the garlic, thyme and scotch bonnet peppers. Or as in my case, I added the first batch of chicken to the pan, then added the garlic, scotch bonnets and thyme. Do NOT over-crowd the pan with chicken pieces or the temperature of the oil will drop and you’ll get soggy/oily chicken. Do NOT over-fill the pan with oil – leave room for when you add the chicken pieces to fry. And DO NOT break the scotch bonnet peppers, or you will release the beast.

It will take between 15-20 minutes to cook the chicken (depending on the size of the drumsticks) all the way through and do remember that as the chicken cools it will go a bit darker in color. Set on to the wire rack to drain off any excess oil and if you want you can sprinkle on some additional salt while they’re still hot. Keep in mind that I’ve cut back on the amount of salt I use in my daily diet.

Such a simple yet delicious way to prepare fried chicken as we do in Caribbean. Try to not skip seasoning the oil as I did, this adds a wonderful flavor to the completed fried chicken.

Don’t forget to watch the video below. If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Crispy Porl Belly on a white serving dish sprinkled with scallions

Meat & Poultry

Crispy Chinese Style Pork Belly.

May 27, 2025January 30, 2020Leave a Comment

This dish brings back a ton of memories every-time I make it. I first shared this recipe back in 2018 on the YouTube channel and to this day it’s still a hit. As a young fella on the islands, Saturdays were reserved for attending Kung Fu movies at the local cinemas in San Fernando with my dad and younger brother. After-which dad would take us to a Chinese shop/restaurant on Mucurapo Street to have this same crispy pork belly – sandwiches. Loaded with pepeprsauce, ketchup and the odd time.. topped with chow mein. Real niceness!

You’ll Need…

3-4 lbs pork belly
2 tablespoon Chinese cooking wine
2 teaspoon sugar
1 teaspoon salt + 1 teaspoon for topping
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon 5 spice powder
2 tablespoon white vinegar

Important! Please try to get a piece of pork belly with a fair amount of lean meat and not too much fat. while you do need the fat, I find that too many times restaurants give us overly fatty crispy pork belly.

Make sure the pork is hair free (you may need to use a razor to remove any remaining hair on the skin). You now need to prick the skin of the pork so we get that crunch/crispy skin after it’s done in the oven. I used bamboo skewers to prick the skin (watch the video) but you can use anything with a sharp point – that can go through the skin (it can be tough). Try to prick as much of the skin as you can.

Then flip it over and make 1 inch (wide) cuts down the length of the flesh and about 1/2 inch deep (as in the pic below). here is where we’ll add the rub, so to add a ton of flavor to the completed dish.

First off, brush the Chinese cooking wine over the flesh side of the pork belly (not the skin) and into the cuts we made. Then make a mixture with the salt, black pepper, Chinese 5 Spice powder, sugar, garlic powder and onion powder and work into the flesh and cuts (NOT the skin).

Now flip it over and place in a bowl and into the fridge to air-dry overnight. Do NOT cover!

The next day, remove it from the fridge and let it come up to room temperature. Please pre-heat your oven to 400 F. Create a pouch with foil for the flesh side of the belly (see image below), with the skin exposed and brush the skin with the vinegar, then sprinkle on the remaining salt. Into the oven on the middle rack.

After 55 minutes, it’s time to crank up the heat in your oven to “broil” – which in my oven is 500 F.

Back on the middle rack – PLEASE keep an eye on things as this is where it can burn with the high heat. In my case the edges did char a bit, but small ting. It took about 7-10 minutes.

Allow it to cool, then flip it over and using the long cuts we originally made as a guide, slice though. then cut into bite size pieces.

A tribute to my childhood and spending time with my dad and brother. Do give the recipe a try as I know it will be a hit in your home. If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Gluten Free Side Dishes Vegetarian

Grapes Chow (spicy pickled grapes).

May 27, 2025January 29, 2020Leave a Comment

CHOW! A beloved spicy pickle (quick) made in the Southern Caribbean with green mangoes or other tart fruit. Over the years I’ve shared several “chow” recipes with you all. From the traditional mango, to cucumber, orange, apple and the Applewood Smoked Pineapple (still a fav on the website) which was insanely tasty. Like the others, you’re sure to fall in love with this grape version too!

You’ll Need…

2 cloves garlic (crushed)
3/4 teaspoon salt
1 lime (juice)
1 orange (juice)
1/2 teaspoon black pepper
1/2 medium red onion (sliced thin)
2 tablespoon chopped cilantro (chopped)
2 bird pepper (bird’s eye pepper – chopped fine)
1/2 lb each – assorted grapes (cut in half)

Important! Be sure to wash your hands with soap and water after handling such hot peppers.

Wash the grapes and set them aside to drain/air dry. Then in a large bowl, add the salt, black pepper, thinly sliced onion, crushed garlic and bird’s eye pepper. Feel free to add more if you want this more spicy or use a hotter pepper. I did use the seeds of the peppers as well.. in case if you’re wondering.

Now slice the grapes in 1/2 and add them to the bowl. Feel free to use as many as you like (just adjust the salt later on). A variety of colors will make for better presentation and I find that different color grapes got their own specific flavor and juicy profile. Add them to the bowl.

Chop the cilantro (use shado beni Chadon beni or culantro…if you have that instead) and juice the orange and lime. Add everything to the bowl and give it a good mix.

Its ok if you’re a little rough when stirring as it will bruise the grapes and allow some of the juices to escape and add to overall flavor of the chow.

Feel free to adjust the salt to your own liking and enjoy right away. But may I suggest that you place the bowl (covered) in the fridge for an hour so to chill and allow the grapes to marinate in the spicy pickle sauce – you’ll thank me later. Remember, this is spicy, but you have the control in your hands to adjust to your own liking.

Served as a snack, as a side when enjoying grown people beverages or as a salad? If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Seafood

Coconut Curry Crayfish With Cassava Dumplings.

May 15, 2020January 28, 2020Leave a Comment

This sort of dish is typically done with fresh ocean or mangrove crabs in the Caribbean. However, the few times I can get crayfish (or is it crawfish?) locally here in Hamilton, Ontario – I jump at the chance to put them to use. This recipe is based on the classic Curry Crab and Dumplings that Tobago is known for.

You’ll Need…

3-4 lbs crayfish
1/2 tablespoon salt
1/4 teaspoon black pepper
Lemon or lime for washing
1 heaping tablespoon Caribbean Green Seasoning
1 tomato (diced)
2 scallions (chopped)
1 scotch bonnet pepper (diced)
2 tablespoon veg oil
1/2 large onion (diced)
2 pimento peppers (optional)
4-6 cloves garlic (smashed)
2 tablespoon Curry powder (your fav)
1 1/2 cups coconut milk
1/2 cup water
2 tablespoon Parsley (chopped)

Dumplings…

3/4 cup all purpose flour
1 1/2 cup cassava flour
3/4- 1 cup water (for the dough)
1/4 teaspoon salt

Wash the crayfish with the juice of a lime or lemon and cool water. Watch the video below if you want to learn how to devein a crayfish (as we do with shrimp). Then season with the black pepper, Caribbean Green seasoning, tomato, scallion, scotch bonnet pepper and salt.

I then went ahead and made a soft dough from the ingredients listed above for the dumplings. Adjust the water if needs be, to achieve a firm but soft dough . Cover with a damp paper towel as we cook the crayfish.

FYI I cooked this dish last summer while the temperature outside allowed me to use a traditional coal pot (cooked over a live fire from wood and/or coals). Watch the video below to see what I mean, if you’re not familiar with a traditional coalpot. However you may use the same instructions here, to cook this dish indoors or on a propane bbq outdoors.

In a heavy pot, heat the oil, then add the garlic, onion and pimento peppers (aka seasoning pepper) to the pot and cook on low heat for 2 minutes. Then with the heat still on low, add your fav curry powder and cook off the rawness of the curry. It can take between 3-5 minutes. This will also allow the spices which makes up the curry blend to bloom and release their wonderful flavors. Don’t burn the curry please! Stir as it cooks on the LOW heat. As you can imagine, it was difficult to maintain the low heat on the coal-pot as there’s no knob to turn high or low (smile).

With that lovely curry aroma in the air, it’s time to crank up the heat to med-high and add the seasoned crayfish to the pot. Stir well to coat it all with that curry base.

After about 4-5 minutes, add the coconut milk and water to the pot and bring it up to a boil. During this time we can make the spinner dumplings. Basically the shape of small cigars or a fat cigarette. Pinch off some dough and roll it between your hands to form – watch the video below. Then add them to the pot. You may need to push the crayfish to the side for the dumplings to settle in.

After about 6 minutes, taste the gravy for salt and adjust to your liking. The flour will help to thicken the gravy and to the residual heat form the pot will also thicken things up – be mindful of that. Add more water or coconut milk if you wish. As you move the pot off the heat, top with the parsley (cilantro or shado beni is much better – but I had none)

A CLASSIC one pot curry seafood dish which is guaranteed to make you a superstar to anyone you serve this to. If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Gluten Free Meat & Poultry

Caribbean Green Seasoning Roasted Chicken.

May 27, 2025January 27, 20203 Comments

If you’re looking for a quick and delicious way to oven roast a chicken, I’v got such a recipe to share with you today. Mom would do something similar for us when we were kids on the islands, but heavier on the seasoning and she would cut the chicken into parts. Additionally, she never finished with the glaze as I’m about to show you.

You’ll Need…

4 lb chicken
1 teaspoon sea salt
1/2 teaspoon black pepper
1 heaping tablespoon Caribbean Green Seasoning
2 tablespoon olive oil
1 lemon (juice)
1 teaspoon Dijon mustard
2 tablespoon honey

Optional – grated ginger, pepper sauce (should you want it spicy) and sesame oil

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.

The first thing we’ve got to do is to spatchcock (remove the back bone) the chicken. Please watch the video below for the step by step process. Basically you can use kitchen shears or a sharp butcher’s knife to do so. Once the backbone is remove, use your hands to press-down on the breast of the chicken to flatten it. This will drastically reduce on the cooking time in the oven.

Preheat your oven to 375 F as we season the chicken.

In a small bowl, dilute the green seasoning with the olive oil. Then apply the salt and black pepper, along with the diluted green seasoning to both sides of the chicken.

I like using a wire rack in my baking tray as I like the hot air being able to surround the chicken. Cooks faster and more even. Plus it avoids me having to flip the chicken during roasting process. Be sure to line your baking tray with foil or parchment paper to avoid a mess to clean after.

Place the seasoned chicken into the oven, on the middle rack. Around the 50 minute mark we can remove the chicken and start with the simple glaze.

Mix the honey, mustard and lemon juice, then brush it onto the skin side of the chicken and back into the oven for 5-7 minutes. You should have enough glaze for a second round of brushing. As you take out the chicken after the first glaze, crank-up your heat to 425 F.

Since we increased the heat be mindful that the sugar in the honey can burn easily, so keep an eye on things. I left the chicken in for a further 5 minutes after the last glaze and the higher heat. Please note that at no time did I cover the chicken while it roasted.

Simple, yet DELICIOUS! Allow the chicken to rest for about 5 minutes before carving. Don’t forget to watch the video below. If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.