While I’ve had souse (protein and vegetable pickle with a cold spicy broth) made from the less glamorous parts of the pig (ears, snout and trotters) and the odd time I’ve done it using chicken feet, this is my new favorite way to make this Classic Caribbean Pickle. Our culinary culture in the Caribbean is one where the entire animal is used.. and with very TASTY results. Supposedly this is a great ‘cure’ for hangovers!
Important! Wear gloves when handling such hot peppers and do wash your hands with soap and water immediately after. By keeping the seeds of the pepper it will enhance the overall heat of the dish. Discard the seeds and white membrane surrounding the seeds if you wish to cut back on the heat.
Note: The Octopus I used was a gift from a friend and it was already fully cooked (boiled it would seem).
Thinly slice the Octopus, pepper, cucumber (leave the skin on if you wish) and the scallions. Place in a bowl big enough so you can easily toss everything.
Basically all you have to do now is add the salt, black pepper, garlic, lime juice (a combination of 1 lime and 1 lemon works great as well), water and Shado Beni(or cilantro) and give it a good mix.
I’d recommend chilling this Octopus Souse before serving and after it’s been marinating for an hour or so, you may need to adjust the salt to your liking. It keeps in the fridge (in a sealed plastic container for at least 2-3 days). Conch, Oysters and Spiny Lobster can be used in the same manner with excellent results.
Puritans will tell you that you need smoke and fire from pimento wood to get that real authentic Jamaican flavor when doing “jerk” and I’d be crazy to disagree. However, with this recipe in particular… I humbly think you achieve “jerk” greatness on the stove-top. Plus I live in Canada where there’s no pimento wood and our winters are very HARSH to be grilling outside all year!
The BASE of the Jerk flavors!
You’ll Need…
3 lbs Crab (cleaned) 4 cloves garlic (smashed or grated) 1 tablespoon ginger (diced fine or grated) 5 birds eye pepper 1 medium onion (diced) 3-4 scallions (chopped – divided) 2 sticks cinnamon 3/4 tablespoon ground allspice 2 scotch bonnet peppers (chopped) 1 tablespoon soy sauce 1 1/4 tablespoon brown sugar 10 sprigs thyme 1/4 teaspoon black pepper 2 tablespoon olive oil 2 tablespoon water 1/4 teaspoon salt 1/2 cup orange juice 1/2 lemon (juice)
Get your fish monger to clean the crab for you or clean then by removing the backs off the crab (discard) and clean the sort of gills.. then rinse with the juice or a lime or lemon (not mentioned in the ingredient list) and water. I’d also recommend cracking the bigger claws, to get extra flavor when cooked.
Cleaned and washed crabs.
I’d recommend prepping the other ingredients at this time so when you get started, it would make for easy work. The goal is to keep is simple and tasty.
Prepped ingredients for the jerk crab.
Heat the oil in a wide pan on medium heat, then add the onion, garlic and Bird’s Eye peppers (called bird pepper in the Southern Caribbean). Turn the heat down to as low as it will go as we don’t want to burn the garlic. Cook for 2-3 minutes.
Now add the black pepper, diced ginger, scallions (1/2) and thyme and cook on low for a further 2-3 minutes. After which you’ll add the scotch Bonnet peppers. Remove the seeds if you’d like to tame down the heat level a bit. It’s also important that you wear gloves and wash your hands with soap and water immediately after handling such hot peppers. May I also recommend turning the fan on over your stove or open your kitchen window to vent your kitchen.
Heat!
Give it all a good stir, then add the allspice, brown sugar, cinnamon, soy sauce and salt. Stir well, then add the orange juice and water .. heat still on low.
The brown sugar will give the jerk sauce a lovely rounded flavor and balance off some of the heat from the spicy peppers we used. BTW jerk is supposed to be spicy!
It’s now time to add the cleaned crabs to the pot and give it a really good stir. Turn the heat up to medium to bring it to a sort of boil/simmer. To assist, place a lip on the pot you’re using. As you see a simmer, turn the heat down to maintain that simmer and keep the lid on. We’ll try to steam-cook the crabs with all this lovely flavors.
Cook on that simmer for about 8 minutes (with the lid on) and be sure to stir it about 3-4 times during the cooking. Top with the other 1/2 of the scallions, cook for 2 more minutes.. then it’s time to ENJOY!
Probably not your typical way of making/enjoying crab, but I assure you, you’ll be blown away by the flavors of this classic pescatarian dish. Be warned that it may be a bit spicy, but you can definitely tailor the heat level to your liking.
After one taste of this mango chow I knew it would be something I’d be addicted to and making very often. On our last trip to the islands, my friend David introduced me to this version of the spicy mango pickle I grew up eating as a young fella on the islands. However, the Chinese preserved prunes (sweet and salted) gave it a unique color and to be completely honest.. a flavor unlike any “chow” I’ve had before. Luckily, my ‘foodie’ senses kicked in and I went though the recipe in my head… well my version.
Here’s my take on a recipe where the original I cannot own, but I did ask David and the Salisha (the person who made it for David) if they would mind if I gave it a crack… and share it with you all.
You”ll Need…
3 large green mangoes 3/4 teaspoon salt 3 jalapeno peppers 2 scotch bonnet peppers 8-10 bird pepper (bird’s eye) 4-6 cloves garlic 6 shado beni leaves (or 1/2 cup cilantro) 2 large limes (juice) 1 cup water 1 pack of Salted Prunes (check Chinese supermarkets)
Mango Chow being assembled
Wash and peel the mangoes with a sharp pairing knife or potato peeler, then slice into stick-like pieces as in the pictures you see here on in the video below. Place the mangoes in a large bowl for mixing
Add the crushed garlic, salt, sliced Jalapenos and bird’s eye peppers, but first give then tiny cuts to release some of the flavor and heat of them.
Mango Chow with added chopped Shado Beni
Add the thinly sliced Shado Beni (Culantro) and remember you can also use chopped cilantro if you wish. I’d recommend wearing gloves and do wash your hands immediately after handling Scotch Bonnet peppers or any hot peppers as a matter o fact.
Preserved Sweet / Salted Prunes added!
Top with the salted prunes and add any missing ingredients to the mix. Give it a good stir to really combine all the flavors.
A Close look at the Chinese Sweet Salted Prunes.The Mango Chow all assembled.A closer look at the spicy goodness of Mango Chow.
I’d make two important recommendations at this point. 1. Store in a glass container in the fridge (up to 2 weeks). 2. Try to have it marinate for a couple hours before you dig in.
Do keep in mind that as it marinates it will change in color and will adopt some of the salty elements of the Salted Prunes. Be sure to shake it often and feel free to add more sliced green mangoes as you work your way though them. It will be fiery!
As we kick off another edition of the annual July Month Of Grilling, let’s jump into a recipe which is heavily requested and it’s something that goes hand in hand with BBQ and Grilling on the islands. If you’re from the Caribbean or have traveled to the islands (maybe you have friends from the region), you’ll know that Garlic Sauce (a thin aioli) is one of the preferred condiments served with BBQ. While there are many variations of this iconic sauce, I grantee you that this is as spectacular as it gets.
You’ll Need…
1 1/2 cups mayonnaise
1/2 teaspoon salt
1/2 teaspoon black pepper
2-4 tablespoon rice vinegar
1 lemon (juice)
3 tablespoon chopped cilantro
2 small scallions
1/2 teaspoon mustard powder
1/2 scotch bonnet pepper (no seeds)
6 cloves garlic
1 tablespoon brown sugar
1 tablespoon honey
Important! The Scotch Bonnet pepper is optional (but it does add to the overall flavor), however if you do use it be sure to wash your hands with soap and water immediately after.
This garlic sauce is very simple to assemble. I say assemble as there’s hardly any work and there’s no cooking involved.
Basically you’ll want to give the cilantro, scallion and scotch bonnet pepper a rough chop, then juice the lemon and the real work is done. Don’t use any of the seeds nor white membrane surrounding the seeds of the scotch bonnet pepper. Unless you want the raw heat.
Place everything in a blender (or food processor) and puree until smooth. Add a bit more lemon juice or vinegar if you find it’s a bit too thick.
Personally I like serving this garlic sauce chilled. Goes great on grilled meats, fish, hotdogs and hamburgers. Perfect on fries and as a dip for chips or pizza. Must be stored in a sterilized container in the fridge and will last between 2-3 weeks easily.
This island boy luv me some dhal.. that rich thick soup packed with tropical flavors, but made with very simple and cheap ingredients. Great on it’s own (cup of dhal) or as a side to rice and curry dishes. Dhal is very comforting and so simple to make. Here’s my take on this iconic dish with added spinach and kale, instead of the traditional use of “poi bhagi’ aka Malabar Spinach. Basically I’m using ingredients which are readily available to me here in Canada.
You’ll Need…
4 cups yellow split peas
1 tablespoon turmeric
12-14 cups water
3/4 tablespoon salt (adjust)
1/2 medium onion (diced)
8-10 cloves garlic (divided)
1/2 scotch bonnet pepper
1/2 teaspoon black pepper
2-3 cups baby spinach
2-3 cups baby kale
2 tablespoon olive oil
1/2 teaspoon cumin seeds
Important! Please go though the full list of ingredients to make sure they meet with your #Vegan #GlutenFree and/or Vegetarian dietary requirements. If you find that it gets too thick, feel free to add a bit more water. No, don’t use stock as it will ruin (IMHO) the flavor.
Bring the water to a boil in a LARGE pot. As this happens, it would be a great time to wash the split peas (watch the video below). Basically all you’re doing is rinsing the peas in cool water, while using your hands/fingers to massage the grains. This will create cloudy water.. drain and repeat until this water runs clear.
As the water comes to a full boil, add the washed split peas and turmeric and bring back up to a boil. Then skim off any frothy stuff at the top and discard. After-which you can add the onion, 1/2 the garlic, black pepper, salt and scotch bonnet pepper. (use as much spicy pepper as you can handle and remember to wash your hands with soap and water immediately after)
Reduce to a simmer and let that cook for about an hour and twenty minutes or until the peas are tender and start falling apart. It’s now time to make sure the dhal is smooth. I used a wooden swizzle stick to achieve this. Feel free to use a wire whisk or electric immersion blender. If using the blender may I suggest that you “pulse” as if it goes continuous it will add too much air to the dhal and it will take on a frothy texture.
Now ad the washed (and drained) baby kale and spinach to the pot and stir well. The residual heat in the pot will be enough to fully cook the greens. Take the pot of the stove and set aside.
In a small frying pan, heat the olive oil (high heat) then go in with the remaining garlic and the cumin seeds. Cook until almost burnt.. then pour over the dhal (this is called “chunkay). This step will add a lovely layer of further flavor. You MUST do this or your dhal will be lame. Stir well to incorporate everything.
Taste for salt and adjust… ENJOY!
I forgot to mention, this is a HUGE pot of Dhal, so I usually freeze the rest for use later in the week when I need my next hit of Split Peas Dhal. If you do freeze, reheat on a very low heat on the stove top.. add a bit of water to the pot.
There’s a special place in my belly for jerk pork (no lie). While I much prefer it made over a coals fire so you get lovely smoked sort of finish, which really compliments the herbs and other ingredients in the classic Jamaican jerk marinade. The said… reality in Canada is it can get VERY cold during the winter months, so realistically I had to come up with a recipe with will duplicate those same flavors, but in an everyday kitchen oven. Here is such a recipe.
For dressing the roasting pan (optional)
+ thyme 5-8 sprigs
+ scallions 3
+ Orange juice 1 cup
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 soy sauce, which will have to be substituted for a gluten free type like Tamari.
Basically all you’re doing to start, is to create the marinade. Give all the ingredients a rough chop (where needed), then into a food processor or blender. You have 2 options A smooth marinade or a somewhat chunky one. I prefer chunky, so I pulsed the ingredients until it was at the texture and consistency I like.
The next step is to (well what I did). The piece of pork I used was from the leg or shoulder area (round piece of meat), so I butterfly it and made some deep cuts at the same time, to allow the marinade to really penetrate the meat and infuse this wonderful jerk favor from deep (watch the video below). Please try your best to use a fatty or marbled piece of pork. Not only will it be a cheaper cut, that fat will render and keep the meat really moist. Place the pork in a strong (big) zipper bag and pour the marinade over it.. massage and place in the fridge overnight for maximum flavor. Place the bag on a plate in case the bag leaks and if you remember, try to flip it a couple times during the marination process.
The next day.. pre-heat your oven to 375F and allow your pork to come up to room temperature (outside the fridge). Then place it in a heavy roasting pan and add the other ingredients mention in the list above. I pour the orange juice in the same bag we marinated the pork and moved it around to pick up any remaining marinade. Then onto the piece of pork in the roasting pan (I used a shallow side dutch oven).
Now into the 375 F oven on the middle rack. No I didn’t cover the roasting pan. After 30 minutes of so, I took it out of the oven and used the juices on the side to baste it a bit, then back into the oven. I believe I did this about 5-7 times during the roasting process.
It took about 3 hours in total to fully cook to my liking. At that point I took it out of the oven, tented it with some foil and allowed it to rest for about 15 minutes before slicing it up. Keep in mind that if you use a piece of pork with a bone running though the middle like I did.. be mindful when slicing. Also note that the scotch bonnet peppers will make this very spicy (don’t use the seeds if you want to tame it down a bit) and to wash your hands with soap and water immediately after handling such HOT peppers.
Save the pan drippings to pour over the sliced jerk pork, especially if you’ll be making sandwiches with the meat. That low and slow heat will certainly develop similar flavors to having made this over a coals fire.. so no big deal when it’s – 30 C outside during the winter months in Canada. Chris will still get his Jerk Pork fix!
Here’s another classic recipe with a slightly different take. Traditional ‘Broff” is usually made with fish, but more-so fish heads (ocean fish). Unlike our thick and heavy Caribbean Soups, this broff (broth) is supposed to be lighter in consistency and textures, and meant to be a cure for hangovers. My uncle was exceptional at making fish broff, especially on a Monday after a weekend of too many adult beverages.I do credit him for my broff making skills and for always allowing me to be part of the prep and cooking.
You’ll Need…
1 1/2 lbs shrimp with heads on
6 cups water
1 large onion
1 teaspoon teaspoon salt (divided/adjust)
1 tablespoon veg oil
1 tablespoon butter
4 stalks celery (diced/divided)
3-4 scallions (chopped/divided)
1 carrot (diced)
10 sprigs thyme (divided)
3 tablespoon Parsley (chopped/divided)
2 cups diced pumpkin
2 cups diced sweet potato
1 teaspoon black pepper (divided x 3)
1 /2 teaspoon Caribbean Green Seasoning
1/4 teaspoon salt (seasoning the shrimp)
4 large cloves garlic
noodles
2-3 green cooking bananas
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 noodles you decide to use. Where I say “Divided” in the ingredient list, divide it evenly in each occasion I mention for the said ingredient.
I used shrimp with the heads and shell on as I wanted those things to make a sort of broth or stock from. So with that in mind, I cleaned and deveined the shrimp and set aside. The shells and head etc, I rinsed under cold water and allowed to drain.
Then in a deep saucepan add the butter on a medium flame, followed by celery, onion, thyme, black pepper, scallions and parsley. Stir well, then reduce to low and cook for 4 minutes. Now raise the heat to medium and add the shrimp shells and head, and stir well. Cook for 2-3 minutes.
Now go in with the water, stir well and bring to a boil. Reduce to a simmer and cook for 25 minutes.Skim off any frothy impurities at the top and discard.
As this stock simmers, prep the carrot, pumpkin and sweet potato (try to keep them cubed the same size). Cut the green cooking banana, into 1/4 inch rounds. Keep in water so they don’t go discolored.
Heat the vegetable oil in a wide/deep pan on a low heat. Then go in (as we did with the stock) onion, celery, thyme (just the leaves), parsley, pimento peppers (sliced), black pepper and scallion. Cook for 4 minutes, then go in with the pumpkin, carrot, sweet potato and green cooking banana. By now the stock should be ready (carefully) strain it. Add this stock to the pot and bring everything to a boil.
Add the rest of the salt and float the scotch bonnet pepper – Do NOT break or it will release a ton of heat. As it comes to a boil, skim off any froth and discard. Reduce to a rolling boil and cook for 20-25 minutes or until everything is tender.
10 minutes before the boiling part is done, I’d recommend seasoning the shrimp. Very basic.. Caribbean Green Seasoning, black pepper and the salt mentioned for marinating the shrimp. Mix well and let it sit as I said.. 10 minutes.
Depending on the type of noodle you get or choose to use (I found a pumpkin noodle at my Asian market), you’ll want to factor in the cooking time near the end. With mine I needed 3 minutes or so, so it went in near the end.
With everything tender, it’s now time to add the seasoned shrimp and give it a good stir. Since we don’t want to over-cook the shrimp, all I did was turn off the stove, cover the pot tightly and allowed the residual heat to fully cook the shrimp (about 8-10 minutes).
Remember to taste for salt and adjust accordingly.
The extra step of making the stock is very much worth it. And be sure to add a bit more water if you find that it’s overly thick. This is meant to have a lot of broth..thus the name. Now.. is it a cure for hangovers? I don’t know and I don’t think I’ve ever been drunk to test that myth, but I’m positive it’s very tasty and not heavy. Be sure to add some regular potatoes if you wish.
A comforting, light shrimp soup with aromatic broth, diced vegetables, and tender shrimp ready in under an hour.
Ingredients
For the Shrimp Stock
For the Broth and Add-Ins
Instructions
Video
Sauté oil, butter, 2 celery, 2 scallions, and some parsley and thyme leaves with onion in a saucepan over medium-high heat for 4 minutes.
Add shrimp heads and shells, cook for 2–3 minutes.
Add 6 cups water and bring to a boil. Reduce heat to low and simmer 25 minutes, skimming foam occasionally.
Strain the stock into a clean pot; discard solids.
In the same pot, sauté remaining celery, garlic, pimento, scallion, thyme sprigs, and black pepper in 1 tablespoon oil for 4 minutes.
Add carrot, pumpkin, sweet potato, and green banana slices; pour in the strained stock and bring to a boil.
Season with salt, Caribbean green seasoning, and add the whole scotch bonnet pepper; simmer 20–25 minutes until vegetables are tender.
(Optional) Stir in noodles during the last 3 minutes.
Off heat, gently add seasoned shrimp to the broth and cover for 8–10 minutes until shrimp are cooked through.
Taste and adjust salt. Serve hot.
Note
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 noodles you decide to use. Where I say “Divided” in the ingredient list, divide it evenly in each occasion I mention for the said ingredient.
I used shrimp with the heads and shell on as I wanted those things to make a sort of broth or stock from. So with that in mind, I cleaned and deveined the shrimp and set aside. The shells and head etc, I rinsed under cold water and allowed to drain.
With the overwhelming success (and demand for more crockpot recipes) of the Slow-cooker Curry Goat recipe, I thought I’d share another Caribbean classic done in the very same crock-pot (slow-cooker). Fall off the bone tender oxtail, in a rich stew gravy like moms and grandma make, but in a slowcooker. Seasoned as we’d normally do in the Caribbean, these oxtails are slowly braised for tenderness and to infuse every piece with tons of mouth-watering flavor. Set it and forget it.. the perfect recipe for busy (and lazy) individuals.
You’ll Need…
4-5 lbs oxtails (cut, trimmed and washed with water and lime or lime juice)
3/4 tablespoon salt
1/4 teaspoon black pepper
1 tablespoon Caribbean Green Seasoning
1 teaspoon Worcestershire sauce
1 scotch bonnet (optional)
2 tablespoon tomato paste (concentrated tomato)
4 sprigs thyme
1 large tomato (diced)
2 scallions (chopped)
3-5 cloves garlic (smashed)
1 medium onion (diced)
1/2 teaspoon Caribbean Browning
1 teaspoon dark soy sauce
1 star anise
1 large carrot (cut into thick wheels)
1 teaspoon grated ginger
1 Bay-leaf
1 beef cube (stock)
1 cup water
1 1/2 teaspoon brown sugar
1 1/2 tablespoon parsley (chopped fine)
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 soy sauce, browning and Worcestershire sauce. Remember to wash your hands with soap and water immediately after handling Scotch Bonnet peppers.
Place the prepared oxtails (get your butcher to cut it for you – 1 inch pieces) into a large bowl or in the crock pot you’ll be using. For better results you can season and marinate this overnight. I didn’t.
Add the salt, dark soy, grated ginger, tomato paste (puree), Caribbean Green Seasoning, black pepper, Worcestershire sauce, thyme, scallions, garlic, onion, carrot, tomato, star anise, scotch bonnet, Caribbean Browning, 1 beef stock cube and water. Mix and marinate if you want.
Set the slowcooker to high and add the bay leaf and brown sugar. Cover and let it cook on high for 5 1/2 hours or until fork tender. Times may vary depending on how thick you cut your oxtails, how old the cow was when butchered and the temperature of your slowcooker.
After 5 1/2 hrs, taste for salt and adjust accordingly. Remove the pieces of oxtails and big pieces of carrots and set aside. Pour the gravy into a sauce pan and bring to a boil. Reduce by about 30%, then use a whisk or potato masher and break everything up in the pan to thicken. Being careful, strain so all the thick stuff is removed and you have a smooth sauce. Bring back to a simmer and add the parsley. Adjust the salt if you wish. (watch the video below to follow along).
Pour 1/2 (or all) onto the oxtails we set aside and the rest can be saved to a gravy boat to pour onto any starch you serve these tasty oxtails with.
Packed with tasty Caribbean flavors and fork tender, there’s no easier way to make stewed oxtails. Your family, friends and tastebuds can thank me later (smile).
Set-it-and-forget-it Caribbean-style oxtails slow-cooked with fragrant herbs, aromatics, and hearty gravy for melting tenderness.
Ingredients
Instructions
Video
In a slow cooker add Oxtail (4 pound).
Season with Salt (3/4 tablespoon), Dark Soy Sauce (1 teaspoon), Fresh Ginger (1 teaspoon), Tomato Paste (2 tablespoon), Green Caribbean Seasoning (1 tablespoon), Worcestershire Sauce (1 teaspoon), Ground Black Pepper (1/4 teaspoon), Fresh Thyme (4 sprig), Scallion (1 bunch), Garlic (3 clove) and Onion (1).
Add in the Tomato (1), Carrot (1), Star Anise (1), Bay Leaf (1), Scotch Bonnet Pepper (1), West Indian Browning (1/2 teaspoon), Beef Stock Cube (1) and Water (1/2 cup).
Mix everything well and add Brown Sugar (1 1/2 teaspoon).
Set your slow cooker on high and let it cook for 5 1/2 hours.
Remove the bay leaf, sprigs of thyme and star anise.
Remove the meat from the gravy and set aside.
Skim the fat off the gravy and add it to a pan set over medium heat.
Whisk it continuously to reduce the sauce.
Strain the gravy and reduce further. Add in the Fresh Parsley (1 tablespoon).
Pour the sauce over the oxtail. Serve and enjoy!
Note
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 soy sauce, browning and Worcestershire sauce. Remember to wash your hands with soap and water immediately after handling Scotch Bonnet peppers.
Place the prepared oxtails (get your butcher to cut it for you – 1 inch pieces) into a large bowl or in the crock pot you’ll be using. For better results you can season and marinate this overnight. I didn’t.
We’ve done several versions of Callaloo (soup) to date and it’s only natural that I share another version I prepare at home, using lobster tails. Callaloo is one of those classic dishes you’ll find throughout the Caribbean (except Jamaica where it’s plant and not a soup dish), where fresh caught ocean Crabs are used to flavor the overall dish, so in using Lobster we’re not straying too far. However you’ll see me use some non-traditional ingredients as I have to use what’s available to me. Plus the technique itself may seem strange, but the goal is to get the ultimate flavors out of the ingredients.
You’ll Need…
4 lobster tails (wash with 1/2 lemon & split the backs)
1 tablespoon olive oil
1 tablespoon butter
1 stalk celery (diced)
2 leaves shado beni (chopped)
1/4 scotch bonnet pepper (sliced thin – no seeds)
4-6 sprigs thyme (leaves)
4 cloves garlic (diced fine)
1 medium onion (diced)
1/2 teaspoon black pepper
3/4 teaspoon salt
1 lb baby spinach (wash and rough-chop)
12-15 okra (trimmed and cut into 1/2 inch)
2 cups sweet potato (cubed)
2 cups pumpkin (cubed)
2 cups water
1 1/2 cups coconut milk
1 1/2 cups seafood stock
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 seafood stock and coconut milk you use.
In a deep pot add the oil and butter on a medium flame, then go in with the lobster tails. Turn the heat down to low, cover the pot and allow the tails to cook for 4-5 minutes. Remove and set aside to cool (to handle).
With the heat still on low, add the celery, onion, shado beni, scotch bonnet, garlic, thyme and black pepper and cook for 4 minutes to soften and bring out the flavors. Remove the flesh out of the lobster shell and set aside. Add the BIG pieces of shell to the pot with everything else and stir well. Then add the water and bring to a boil. Reduce to a simmer and cook for about 10 minutes to develop a lobster stock. I suggest only using the bigger pieces of shell so they’re easier to remove from the pot later.
Now remove the lobster shells and add the spinach, followed by the salt, sweet potato, pumpkin and okra. Top with the coconut milk and fish stock and bring to a boil.
Reduce to a simmer, slightly cover the pot and allow it to cook for about 50 minutes or until everything is tender and falling apart. Here is where you’ll now use a swizzle stick (as we’ve done in the past) to break everything down to a somewhat smooth consistency. You may use an immersion blender, but I’ll recommend pulsing or you’ll make it frothy and it will change the overall dish. Even if you were to use a traditional blender (be very careful), it’s also important that you pulse it.
Taste for salt and adjust according (keep in mind that while we used a little amount of salt, the fish stock will add a salty element). Turn off the stove and go in with the lobster meat and stir well. Feel free to use more lobster (if your budget approves) and try to keep the meat/flesh in big chunks so your guests will get a taste of the delicious lobster.
Like Spinach (all greens), beans of all types are my some of my favorite food to eat/cook. This recipe is based on a bean dish found at many Chinese restaurants in Trinidad and Tobago (and Markham). While not the exact thing, it can hold it’s own on any dinner table. Feel free to use ground beef, turkey or pork if you want to play around with the protein a bit. And I’m sure my vegan friends can make use of some firm tofu if you’d like to give this one a test-drive. BTW, salted cod bits would rock in this recipe too (instead of the chicken).
You’ll Need…
1 lb string beans (trimmed)
1/2 lb ground chicken
2 tablespoon veg oil (add more if needed)
1 tablespoon diced ginger
2 large cloves garlic (diced fine)
1/4 teaspoon salt
1 tablespoon Hoisin Sauce
2-4 drops sesame oil
1 1/4 tablespoon dark soy sauce
2-3 birds eye pepper
1 tablespoon Chinese cooking wine
IMPORTANT! Please go though the entire list of ingredients if making this dish gluten free, to make sure they meet with your specific gluten free dietary needs. Especially the Soy and Hoisin Sauces.
In your wok or pan, add the vegetable oil and ground chicken and brown off on a medium heat. As it cook, bring a pot of water to a boil, then go in with the trimmed beans. Blanche quickly (about 2-3 minutes), then rinse in cold water or in a bowl with water and ice. The idea is to stop the cooking and help maintain the brilliant green color.
I added the vegetable oil as the ground chicken can be very dry. Note that during the winter months in Canada, the water in the tap is very cold so I didn’t have to use ice.
Be sure to break up the chicken as it browns off. it took about 5-7 minutes. Now add the garlic, ginger and diced bird’s eye pepper (I included the seeds for a gentle kick). Cook on low heat so you don’t burn the garlic. After about 3 minutes, add the Hoisin, black pepper, and soy sauce. Stir well and cook for 2-3 minutes. Then add the sesame oil and cooking wine and stir.
Turn the heat (med/high) up to get a bit of crisp edges on the ground chicken, then go in with the beans and stir well. Top with the salt. Do keep in mind that the soy sauce we used will help to season this dish, so be mindful if adding extra salt.
After adding the beans I cooked it for another 4 minutes or so, but you can cook for longer or less, depending on how you like your beans cooked – be mindful that we did precook the beans a bit at the start. Adjust the salt at this point. I topped with a whole bird’s eye pepper for show.
A lovely dish influenced by our rich Chinese history and culture in the Caribbean.. do give it a try and be sure to come back and share your comments below.
As part of our ongoing #MeatFreeMonday series, I’ decided to share a rice recipe my girls and I get excited about. Not something I grew up eating on the islands, but nevertheless made in an ‘island’ influenced kitchen in Canada (smile). Plump grains of rice with a deep and rice tomato and herb flavor and the gentle heat achieved by adding a Bird’s Eye Pepper. This recipe is somewhat similar to the Roasted Tomato Choka And Rice Soup recipe I shared a while back.
You’ll Need…
2 cups Basmati rice 5 large tomatoes small bunch parsley 1 small onion (diced) 2 large cloves garlic (diced) 1 birds eye pepper (chopped) 1 tablespoon olive oil 4-6 sprigs thyme 1/2 teaspoon salt 1 tablespoon brown sugar 1 1/2 – 2 cups vegetable stock (adjust) 1/4 teaspoon black pepper 1 tablespoon tomato paste/puree 1-2 tablespoon cilantro (chopped – optional)
Important! If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the stock you decide to use.
The first thing we need to do is to wash the tomatoes (make sure they are fully ripe), remove the area where the stems were with a pairing knife and make an X cut on the bottom (not deep). Then place in a pot with boiling water for about 2-4 minutes. Remove and allow to cool. Then go back to where we made the cuts and peel back the skin and discard.
Give the tomatoes a rough chop and along with the parsley, give it a minute or so in your food processor.
I pulsed it as I wanted a bit of texture (chunky) to the finished “puree”. Now in a deep pot, heat the vegetable oil on a medium heat and then go in with the onion, garlic, thyme, bird’s eye pepper and black pepper. Cook on LOW for 3-4 minutes, then add the tomato paste and stir well. Cook for another 2 minutes or so, so we get the natural sweetness of the tomato paste coming out.
Pour in the tomato puree into the pot and bring to a boil (raise the heat). Add the salt and reduce to a simmer for 5 minutes.
Wash your rice at this point (basically all you’re doing is rinsing it with cool water until the water runs clear -repeat as many times as necessary). Washing the rice will help to remove any grit and extra starch, so your finished dish is not sappy (thick and clumping together). Then add it to the pot and give it a good mix so each grain is coated with this wicked tomato base. Add the vegetable stock and bring to a boil. After which you need to turn the heat down to a simmer and cover the pot.
TIP! You may use chicken or beef stock if you wish (if not doing this dish vegan) and for a lovely twist you may replace 1/2 the stock with coconut milk if you wish.
After about 10 minutes check to make sure you have some liquid left.. but don’t stir. If you stir it will help release starch and you’ll get that clumpy rice we don’t necessarily want. Cook for another 5 minutes (so 15 in total), then turn off the stove, but leave the lid on and do nothing else, except top the rice with the chopped cilantro.
After 5 minutes, go in with a fork and fluff the rice.. you’re done! Time to enjoy one of the best rice dishes you’ll ever make. Guaranteed!
Is there anything more comforting that fork tender oxtails served with a heaping pile of garlic mashed cassava (yams or potato will work also) on a chilly night, when you’re tired from a long day? Yes, there is. Oxtails fork tender stewed in a rich herb and wine sauce! The flavors of this dish will surely impress you, your family and the lucky friends you invite over for dinner. While oxtail is a classic cut of meat to cook in the Caribbean, we rarely ever use wine in our cooking so this may seem a bit strange for my Caribbean people. Nevertheless… a stunning dish.
You’ll Need…
3 lbs oxtails (cut and trimmed)
2 scallions (chopped)
2 tablespoon veg oil
2 tablespoon flour
1 teaspoon black pepper (divided)
3/4 tablespoon salt (divided)
1 tablespoon tomato puree (concentrate)
2-3 cups beef stock
1 stalk celery (minced)
2 cloves garlic (minced)
1 large carrot (sliced)
1 pimento pepper (minced)
1 cayenne pepper
1 cup red wine
4 sprigs thyme
3/4 teaspoon allspice
10-12 pearl onions
1 bay leaf
1 tablespoon Worcestershire sauce
* lime or lemon for washing the oxtail pieces
Have your butcher cut the oxtails into 1.5 inch pieces as you kitchen knife will struggle to do so. Wash with cool water and the juice of a lime or lemon, drain and pat dry with paper towels. Heat the oil in a heavy (oven-proof) pan on a medium heat. Dust the oxtail pieces with the flour, then add a 1/3 of it and brown on all sides. Remove and repeat until all the pieces of oxtails get a little color. The flour will help to develop a nice thick gravy later, along with helping us achieve some color.
Remove all the oxtail pieces from the pan and set aside. Turn the heat down to low (add a bit more oil in the pan if it’s dry) and go in with the celery, scallions, pimento pepper and garlic. Cook for about 2-3 minutes, then add the tomato puree and stir well. If you can’t find pimento (aka seasoning) pepper, add a bit of diced bell pepper.
Now add the red wine to deglaze the pan and cook out until it’s back to a relatively dry pan. After which you can crank up the heat and add the rest of the ingredients, followed by the beef stock. Bring to a boil.
Cover with foil and place on the middle rack in preheated 375 F oven. Be sure to keep an eye on things, in the event you need to add a bit more beef stock. After 3 hrs and 15 minutes the oxtails should be fork tender and you’ll have a thick and rich gravy. Taste for salt and adjust. Keep in mind that the beef stock you use may have a sodium element to it. Try not to break the cayenne pepper or risk the entire dish becoming peppery.. unless that’s what you want. Do remember to skim off any fat (oxtails are notoriously fatty) and discard (not down your sink).
A classic oxtail stew, rich with flavors of herbs and wine. Watch the video below to see how I made a quick gremolata which not only helps to cut the fattiness of the oxtails, but elevates the dish with a bright fresh finish.
