chris de la rosa Archives - Page 23 of 50

Stewed chicken with mushrooms and olives in a silver saute pan resting on the stove

In my humble opinion, nothing beats a classic pot of Caribbean stewed chicken; tender, juicy, and full of that signature island flavor. But yuh know me, always experimenting in the kitchen. One day, I tossed in some mushrooms and green olives, just for the vibe, and wow, what a tasty twist! The mushrooms soak up all that rich gravy, while the olives bring a nice briny punch that balances everything out. And since my girls don’t like olives, guess who gets to enjoy the whole pot in peace? Yep—me. Give this one a try, and don’t be afraid to make it your own.

Ingredient Guide

Chicken (Legs and Thighs): Bone-in cuts are ideal for stewing, offering rich flavor and tenderness.
Caribbean Green Seasoning: A vibrant blend of herbs like scallions, thyme, garlic, and parsley.
Scotch Bonnet Pepper: A fiery chili pepper common in Caribbean cuisine. Use with caution, and remove seeds to reduce heat.
Worcestershire Sauce: Adds a tangy depth to the marinade.
Tomato Ketchup: Provides a touch of sweetness and acidity.
Brown Sugar: Used for caramelizing and adding a rich color and flavor to the stew.
Coconut Milk: Adds creaminess and a subtle sweetness to the dish.
Green Olives: Introduce a briny contrast that complements the savory elements.
Mushrooms: Their earthy flavor and meaty texture enhance the stew’s richness.

Shopping Made Easy

Chicken: Opt for bone-in legs and thighs for maximum flavor.
Caribbean Green Seasoning: Available in Caribbean markets, or make your own with fresh herbs.
Scotch Bonnet Peppers: Found in the produce section of Caribbean or Latin grocery stores.
Worcestershire Sauce: Check the condiments aisle; ensure it’s gluten-free if needed.
Coconut Milk: Available in the international foods section.
Green Olives: Look for pitted green olives in jars or cans.
Mushrooms: Fresh white or cremini mushrooms work well.

Cooking Notes from the Kitchen

Marination: Allow the chicken to marinate for at least 2 hours, preferably overnight, to absorb the flavors fully.
Caramelizing Sugar: Watch the sugar closely as it caramelizes to avoid burning, which can impart a bitter taste.
Simmering: After adding the coconut milk and water, simmer the stew gently to develop a rich, flavorful gravy.
Final Touches: Add the olives and parsley towards the end to maintain their texture and freshness.

Can I use boneless chicken for this recipe?

Yes, boneless chicken can be used, but bone-in pieces provide more flavor and richness to the stew.

How spicy is this dish?

The heat level depends on the amount of scotch bonnet pepper used. For a milder dish, use less pepper or remove the seeds.

Can I substitute the coconut milk?

If you’re not a fan of coconut milk, you can use chicken broth or water, but the stew will have a different flavor profile.

What can I serve with this stew?

This stew pairs wonderfully with steamed rice, rice and peas, or even mashed potatoes to soak up the delicious gravy.

Seafood

Green Scotch Bonnet Pesto Shrimp.

November 28, 2018November 7, 2018Leave a Comment

As promised when we made that wicked Green Scotch Bonnet Pesto, here’s the shrimp dish you’ll want to give a test-drive. The natural sweetness of the shrimp is a good balance for the fiery scotch bonnet pesto and by keep the shell on the shrimp.. we’ll have them remain plump and juicy. As mentioned when we made the scotch bonnet pesto, this is not a traditional Caribbean recipe, but something I’ve developed.

You’ll Need…

1-2 lbs shrimp (large – head + shell on)
1 lemon (washing the shrimp)
1/2 lemon
2 tablespoon veg oil
2 tablespoon parsley
1/2 teaspoon salt
4 cloves garlic
1/4 teaspoon black pepper
2 heaping tablespoon Green Scotch Bonnet Pesto
1/ teaspoon smoked paprika

Important! I used shrimp with the shell and heads on as I wanted the flavor the shell provides when cooked, plus it acted as a means of protecting the shrimp from over-cooking. No, I did not devin the shrimp (too lazy) but you’re free to do so.

Trim off the long feelers (not sure what the correct term is) and wash well with the juice of a lemon and some cool water. Drain and set aside. Then heat the oil on a low flame in a wide pan. I opted to do this dish outside as I know a well ventilated room will be needed due to the fumes when the pesto hits the heated oil. If you’re doing this indoor, open a window and turn on the fan over your stove. Go in with the garlic and cook for about 25 seconds. We don’t want to burn the garlic.

Then start adding the clean shrimp to the pot (raise the heat to med high) and stir well.

Go in with the black pepper and salt and after about 2 minutes, add the smoked paprika. Keep tossing around so the shrimp cooks evenly.

It’s now time to add the Green Scotch Bonnet Pesto and stir well. Cook for another two minutes to combine all the flavors, then turn off the stove. Immediately after, go in with the parsley and squeeze in the juice of 1/2 a lemon. You’re done!

Serve as you would any shrimp dish, but my fave way is to dip crusty bread in the sauce which forms at the bottom of the pan and get messy ripping apart the shells etc. Excellent with cold beer on the side.. just saying.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Succulent Jerk Rotisserie Chicken.

May 27, 2025November 7, 2018Leave a Comment

This past summer during our annual July Month Of Grilling, I shared this awesome recipe for what I believe is best way to roast a chicken on the grill. The self-basting achieved by having the chicken on a rotisserie, means you’d never have a dry and cardboard-like chicken. And your taste-buds will be excited by the punch the jerk marinade brings to the table. Tender, juicy and that awesome spice kick, means your family and guests will be asking for this jerk chicken for years to come.

You’ll Need…

2 whole chicken (about 2.5-3 lbs e)
2 scallions
5 sprigs thyme
1 scotch bonnet pepper
2 tablespoon soy sauce
1 tablespoon olive oil
2 tablespoon cane sugar (or brown sugar)
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon allspice (pimento powder)
3 slices ginger
1 tablespoon fish sauce
3 lime leaves
2 cloves garlic
2 tablespoon parsley

For the grill…
– 5 sprigs thyme
– 4-5 cloves garlic
– lime leaves
– water
– 10-15 pimento (allspice) berries

Note! If doing this recipe gluten free, please go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs. Especially the Soy Sauce. You’ll notice that I used fish sauce and lime leaves.. that’s just my lil personal touch. Feel free to leave those out if you wish.

Clean, trim and prep the chicken. Then make the marinade with all the ingredients mentioned above (not the stuff for the grill). You may want to give everything a rough chop to make it easier for your blender or food processor to make the puree. You can make this as liquid or chunky as you want.

Remember to wear gloves when handling the scotch bonnet and if you use your hands to rub the marinade onto the chicken. Additionally you can add more hot peppers if you want, and if you want to control the heat level a bit remove the seeds from the scotch bonnet. Paste the marinade all over (and inside) the chicken and allow to marinate for a couple hours (overnight will be best for max flavor).

Watch the video below to follow along. Basically you need to set the chicken onto your rotisserie, then onto your grill. But try your best to have a low heat under the chicken and the main heat to the side (somewhat like indirect heat grilling). Place a pan under the chicken with the ingredients mentioned above. This will not only help flavor the chicken as they grill, it will help to prevent flare-ups from the fat dripping onto the flame source. Be sure to add more liquid as it dries up. You may want to secure the chicken with some kitchen string to make sure they are compact and evenly spaced above the heat source. A hanging leg or wing will cook much faster and may want to burn. As the birds roast they will self baste (dripping fat and it renders out), so don’t worry too much about that.

After about an hour or so you may need to add a bit of water back to the pan.

With the lid closed on the grill and depending on the size of your chicken it will take about 2 hours and 20 minutes or so to cook all the way through. I had the heat between 275-300 F in the event you’re wondering.

Allow to cool for about 15 minutes before you carve these birds.. I know it will be tempting to not do so, but trust me. Additionally, be prepared for your neighbors inviting themselves over when they get a whiff of this jerk chicken. As always it was a pleasure sharing this taste of the Caribbean with you.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Meat & Poultry

Amazing Pineapple Jerk Chicken (cheat version).

May 27, 2025October 19, 20183 Comments

If you’re looking for the bold flavors of a good Caribbean Jerk Chicken, especially on a week-night when you’re just not in the mood for too much work in the kitchen – I got the perfect recipe for you. I call this my ‘cheat’ pineapple jerk chicken recipe and it’s requires little work and not too many ingredients. Now you will see me use prepackaged jerk seasoning, but if you’d like to make yours from scratch, check out my recipe for that @ Recipe Index!

You’ll Need…

3 heaping tablespoon jerk seasoning (your fav)
1/4 teaspoon black pepper
2 tablespoon dark soy sauce
1/2 scotch bonnet pepper (diced)
4 cloves garlic (diced)
1 can pineapple (chunky)
3 scallions (chopped)
6-8 sprigs thyme
1 heaping tablespoon brown sugar
1/4 cup orange juice
1 tablespoon olive oil
2 whole chicken (about 5 lbs total)

Note: I used two whole chicken which I cut into pieces. But you’re free to use any cut of chicken you like.

This is insanely simple. Add all the ingredients into a large bowl and mix well. Try to bruise the thyme so it can release it’s flavor oils.

Pour the marinade over the prepared chicken (I left the skin on, but removed all the fat I could find as the skin will help to protect the chicken from going dry in the oven). Allow this to marinate for at least 2 hours. That said, I didn’t wait. I went directly into a preheated 410 F oven on the middle rack. You’ll notice that I didn’t add any salt to the marinade, that’s because the store-bought seasoning will already have salt, plus I went in with soy sauce. That said, feel free to add a bit of salt if you want.

Roasted uncovered on the middle rack in the oven for 1 hr and 15 mins and you’re left with an amazing pineapple jerk chicken to enjoy. Be sure to line your roasting pan with foil so clean-up is easy.

Couple things.. if you find that the chicken isn’t as golden as you’d like it, you can always turn on the broil setting for a couple minutes. Also, depending on the size of your chicken pieces, it may take a bit longer to cook (larger pieces).

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Gluten Free Sauces & Condiments Vegetarian

Fierce Green Scotch Bonnet Pesto.

May 28, 2025October 16, 20183 Comments

During the summer months I grow a lot of different varieties of extremely hot peppers, so I’m always looking for ways to put them to use. While I’ve never seen a recipe like this, the end results were just stunning. Based on the traditional way of making a basil pesto, however I’m putting a fiery Caribbean twist to things. So you can expect the Caribbean sunshine (scotch bonnet peppers) to really shine through. Be warned.. this is not your grandma’s pesto.

You’ll Need…

10-15 Scotch Bonnet Peppers (mostly green ones)
1/2 cup pine nuts
1/4 teaspoon sea salt
2 cloves garlic
3/4 cup olive oil
1/2 cup Parmesan cheese
1/2 cup cilantro
1/2 lemon (juice)

Note! The flavors of the green scotch bonnet peppers are significantly different than fully mature and ripe ones. It’s not as fiery and there’s a freshness about the overall flavor. I did toss in a couple red one (ripe) to the pesto to give it a bit of speckled contract to all the green.

Toss in the pine-nuts and garlic in the food processor or blender and pulse for about 30 seconds. You do have the option of dry toasting the pine nuts first, but I honestly don’t see the need.

Then give everything else a rough chop and add to the food processor.

Go in with the olive oil and lemon juice and puree until relatively smooth. You can always adjust the texture to your own liking. Do keep in mind that while I used the seeds of the peppers, you can discard them to tone down the heat level a bit.

And just like that you’ve made an amazing Scotch Bonnet Pesto.. and you can tell your friends that Chris kinda invented this unique take on a peppersauce.

Store in an airtight container in the fridge for a couple weeks. I’ll have a wicked shrimp recipe using this Scotch Bonnet pesto coming up in the next week or so. Stay tuned.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Stewed oxtails on a red soup pot on stove

Meat & Poultry Soups & Stews

Slow-Braised Coconut Oxtail Stew with Navy Beans

June 2, 2025October 14, 20183 Comments

As the chill of winter sets in, there’s nothing more comforting than a hearty, slow-cooked stew. This coconut-stewed oxtail dish brings together the rich, savory flavors of traditional Caribbean cooking with the creamy goodness of coconut milk. Once considered a ‘poor man’s’ meal, oxtails have become a sought-after delicacy, and this recipe showcases them at their best—tender, flavorful, and falling off the bone.

Ingredient Guide

Oxtail: A flavorful cut of beef from the tail, known for its rich taste and gelatinous texture when slow-cooked. If unavailable, turkey neck can be a suitable substitute.
Scotch Bonnet Pepper: A fiery chili pepper common in Caribbean cuisine. Use with caution, and remove seeds to reduce heat.
Caribbean Green Seasoning: A blend of fresh herbs and spices, including scallions, thyme, garlic, and parsley. Adds depth and authentic Caribbean flavor.
Angostura Bitters: A concentrated bitters made from herbs and spices. Optional, but adds complexity to the dish.
Navy Beans: Small, white beans that become creamy when cooked. Soak overnight before using.
Allspice Berries: Also known as pimento, these berries impart a warm, clove-like flavor. Remove before serving.

Shopping Made Easy

Oxtail: Available at most butcher shops or international markets. Look for well-trimmed pieces with minimal fat.
Scotch Bonnet Peppers: Found in the produce section of Caribbean or Latin grocery stores. Habanero peppers can be used as a substitute.
Caribbean Green Seasoning: Often sold pre-made in Caribbean markets, or make your own using fresh herbs.
Angostura Bitters: Available in the cocktail mixers section of many supermarkets.
Navy Beans: Commonly found in the dry beans aisle of most grocery stores.

Cooking Notes from the Kitchen

Marinating: For best results, marinate the oxtails overnight to allow the flavors to penetrate deeply.
Browning Sugar: Watch the sugar carefully as it caramelizes to avoid burning, which can impart a bitter taste.
Oven Cooking: Ensure your pot is oven-safe, and check the stew periodically to maintain the desired liquid level.
Serving: This dish pairs wonderfully with rice and peas or steamed white rice to soak up the rich gravy.

What can I use instead of oxtail?

If oxtail is unavailable or too expensive, turkey necks are a great alternative. They offer a similar texture and absorb flavors well.

How spicy is this dish?

The heat level depends on the amount of scotch bonnet pepper used. For a milder dish, use less pepper or remove the seeds.

Can I use canned beans instead of dried navy beans?

Yes, canned navy beans can be used. Add them later in the cooking process to prevent them from becoming too soft.

Is it necessary to use Angostura bitters?

Angostura bitters add depth to the flavor but are optional. The dish will still be delicious without them.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Ginger Chicken with Green Beans on a red serving dish

Gluten Free Meat & Poultry

Caribbean Ginger Stewed Chicken With String Beans.

May 27, 2025August 28, 20183 Comments

This is a dish mom would always make on a Monday, when she would have leftover stewed chicken from Sunday’s massive lunch (well if my brother and I didn’t attack the chicken the evening before as we watched Knight Rider). The string beans or in some cases Bodi (yard bean) usually came from our little kitchen garden at the back of the house and I was somehow always involved in picking them. This time we’ll rock this from ‘scratch’.

You’ll Need…

3 lbs chicken (drum with thighs)
1 lb string beans (you’ll be safe with 2 lbs if you want more beans)
1 heaping tablespoon Caribbean Green Seasoning
1/4 teaspoon black pepper
3/4 teaspoon salt (adjust)
1/2 medium onion (diced)
1/2 scotch bonnet pepper (no seeds)
1 tablespoon tomato ketchup
Ginger (I used about a 1 1/2 inch piece)
1 teaspoon Worcestershire sauce
1 teaspoon veg oil
1 tablespoon brown sugar
1 cup water
6 grape tomatoes

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, when handling such hot peppers as scotch bonnets, be sure to wear gloves and wash your hands immediately after with soap and water. Also note that the ginger will give this stew a peppery undertone as well.

The chicken was cut into 1 1/2 inch pieces, cleaned and most of the fat and skin removed. In a large bowl place the chicken, with the salt, black pepper, ginger, Caribbean Green seasoning, Ketchup, onion and Worcestershire sauce. Mix well and allow it to marinate while you trim and cut the string beans. Cut off the tips and then trim into 1 – 1 1/2 inch pieces. Cover with cool water to keep fresh.

With the ginger you can certainly grate it is so you won’t get a chunk of ginger when eating.. I luv getting bits of ginger so I julienne it in this recipe. For the following step you may want to watch the video below.

Heat the veg oil on a high heat in a heavy pan. Then add the brown sugar and using a dry spoon, move it a around. It will start to melt, go frothy, then amber in color. Act NOW! Add the seasoned chicken to the pot. Yes you add everything. Mix well to coat the chicken pieces with the caramelized sugar. No the dish will NOT be sweet. If the sugar goes beyond amber (black) stop! Don’t proceed or you’ll have bitter tasting chicken.

Turn the heat down to medium, place a lid on the pot and cook for about 5-8 minutes. It will spring a lot of natural juices. The next step in to infuse the chicken with the ‘stew’ flavor and give it a lovely golden color. Crank up the heat, remove the lid and burn off all the liquid.

After about 4-6 minutes you should see the oil we started with at the bottom of the pot… it’s now time to add the trimmed string beans to the pot and stir well.

Swish the cup of water in the same bowl you marinated the chicken to pick up any remaining marinade, then pour it into the pot with the chicken and beans. Bring this up to a boil, then reduce to a rolling boil. The goal is to fully cook the chicken and beans.

After about 15 minutes, this should be ready. However, you must personalize this a bit. Taste for salt and adjust and there will be a bit of gravy on the bottom of the pot. You may burn that off completely (with lid off) or leave it to pour over your rice. In my case I gave it 3 minutes with the lid off.. this is where I added the tomatoes to the pot as I didn’t want them to over-cook.

The perfect combo for this (besides hot Sada Roti) is hot rice.. steamed, boiled or done in your fav way. For me it’s boiled long grain par-boiled brown.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Gluten Free Vegan

Boiled And Fried Cassava (vegan | glutenfree)

May 28, 2025August 20, 2018Leave a Comment

Usually I do this re-fried cassava recipe with bits of salted cod, but with the amount of requests I get for more vegetarian/vegan dishes, I thought we’d rock it this way instead. Cassava, yucca, manioc, mandioca or whatever name you may know this ‘ground provision’ by, is one of those of those ingredients I just adore using/eating. It takes me back to a carefree time and place on the islands, I cherish more the older I get. Let’s get started.

You’ll Need…

1 package frozen cassava (about 2 lbs)
2-3 tablespoon olive oil
1/2 large onion (diced)
2-3 cloves garlic (diced)
2 scallions (chopped)
2 bird’s eye pepper (optional)
2 tablespoon parsley (chopped)
2-4 sprigs thyme
8-10 grape tomato (any tomato will work)
1/2 teaspoon salt (for boiling the cassava)
1/4 teaspoon black pepper

Important. To avoid the emails/comments… yes the dish is 100% vegan but in the image above I did enjoy it with curry fish my mom sent for me.

I used frozen cassava in this dish as it’s the most convenient way to source it in Canada. Plus the cooking time is fast, cooks nice and soft EVERY-TIME and no work peeling the tough skin off fresh cassava. Boil according to the package instructions. Basically put the frozen (but raw) pieces of cassava in a pot with salted boiling water and cook till tender.

The package I used said to cook it on a rolling boil for 30 minutes, but in reality it took about 20 minutes. Take a pairing knife and go through a thick part of the boiling cassava.. if there’s no resistance, it’s fully cooked. Drain and set aside to cool. (yes, we use the salt mentioned in the list above for boiling the cassava)

As the cassava cooks, heat the olive oil in a wide pan over low heat. Then go in with the garlic and onion and cook for a couple minutes on low. After which you can add all the other ingredients (except the cassava), stir and cook for 3-5 minutes on low.

After the cassava is cool to handle, you’ve got to do two things (watch the video below for help). First you’ll see a sort of tough string running down the middle of the cassava, you’ve got to remove that and discard it. It’s vine-like and tough. Then cut the cassava into bit sized pieces.

Now add the pieces of cassava to the pot and stir well.

Cook on low until everything is heated through and mixed well – about 4-5 minutes. Please taste for salt and adjust as we only salted the cassava while it cooked. I didn’t add any further salt. You may cook this on higher heat after adding the cassava and for a bit longer to form a slight crust (very tasty).

Yea this is a simple one pot dish, which can be enjoyed on it’s own or as a side to any meat or fish dish.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Gluten Free Meat & Poultry

Simple Herb Roasted Chicken.

May 27, 2025August 19, 2018Leave a Comment

There’s something so comforting from not just the taste of a succlent oven roasted (say ‘bake’ chicken in the Caribbean) chicken, but that scent that permeates through your entire house originating from the kitchen. I remember being in Jamaica on vacation and roasting-off a chicken on the 4th floor of the condo complex we were staying in, and 4 floors below on the pool deck one would get the alluring whiff depending on the direction of the gentle Caribbean breeze. So simple, yet so tasty!

You’ll Need…

1 whole chicken (about 4 lbs)
1/2 teaspoon salt
1/4 teaspoon black pepper
4 tablespoon olive oil
1 tablespoon parsley (chopped)
1 tablespoon sage (chopped)
1 tablespoon rosemary (chopped)
1 tablespoon thyme (leaves)
2 cloves garlic (crushed or diced)

For stuffing..

4 sage leaves
2 sprigs rosemary
2 scallions
4 sprigs thyme

IMPORTANT! If doing this recipe gluten free, please go through the entire list of ingredients to ensure they meet with your specific dietary needs. If you wanted to kick things up, you can certainly add some Caribbean Sunshine (diced scotch bonnet) to the marinade.

Prep the ingredients for the marinade (dice, crush and chop). Clean and trim off any excess fat off the chicken (especially the tail area). Whisk the marinade and get ready to brush it onto the chicken.

But before we do, lets take the sage leaves, thyme, scallions and rosemary (no need to chop) and fill the cavity of the chicken. You may add some salt in there (not listed in the ingredient list), but I didn’t as I’m cutting back on the amount of sodium in my diet. Then liberally brush on the marinade over the chicken.

You may certainly marinate this in the fridge for a couple hrs and overnight would give you incredible results. However all I did was the 5 minutes or so the oven preheated to 400F. Then into the oven on the middle rack. I didn’t cover the chicken as it roasted, but you can certainly tent it with some foil if you want to protect the legs and breast from going dark too fast. I did use a low-side cast iron pan, but you may use any roasting pan you like. As explained in the video (see below) the cast iron distributes the heat nicely, plus the low sides means more surface of the chicken will be roasted.

This is what the chicken looked like after about 35 mins in the oven…

To keep the chicken moist, feel free to keep brushing it with the oil at the bottom of the roasting pan every 10-15 minutes or so. After 1 hour and 20 mins it was done, but I wanted a bit more of a golden color, so I cranked up the “broil” setting on the oven. I believe it’s about 525 F, but for 3 mins or so as it can BURN quickly at this high temp.

Tent with foil and allow to rest for a few minutes after you take it out the oven… before slicing through. Don’t recall mentioning it, but I did tuck the wings below the bird and a little kitchen string will be needed to secure the legs in one place. Enjoy!

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Gluten Free Vegan

Amazing Carrot Rice (vegan + gluten free)

May 28, 2025August 17, 20182 Comments

I’m a HUGE fan of rice, so when I was asked to share a Carrot Rice recipe on the YouTube channel by a fan of what I do… I jumped at the opportunity. A few simple steps and in under thirty minutes, you and your family will be feasting on one of the most delicious vegan (and gluten free) meals you’ve ever had. BOLD? Nah.. just me being honest. You can certainly add other vegetables you like or have on hand, but for today we’ll keep all about the carrot and other flavor ingredients.

You’ll Need…

1 1/2 cups parboiled brown rice (or your fav)
3/12 cups vegetable stock (gluten free)
1 1/2 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 scotch bonnet pepper
1 scallion
1 glove garlic (diced or crushed)
1 large carrot (grated)
1 tablespoon parsley (chopped)
3 sprigs thyme (leaves)
2 seasoning peppers (aka pimento pepper)
pinch saffron

Important. If doing this recipe #Vegan and/or #GlutenFree please go through the entire list of ingredients to make sure they meet with your specific dietary needs.

Heat the olive oil (use any oil you like) on a low heat, then add the scallion, garlic, parsley, thyme, seasoning peppers and black pepper. Stir well and cook gently on a very low heat for about 3 minutes.

With the heat still on low, add the grated carrot and stir. Cook for another 2-3 minutes.

Crank up the heat (med/high)! It’s now time to add the washed rice to the pot along with the salt. I used par-boiled long grain brown rice, but you may use any rice you like. However, do adjust the amount of cooking liquid to the type of rice you decide on using. Additionally, I washed my rice but if you don’t like doing so, keep in mind that you may get a sort of gritty texture if you don’t.

Add the veg stock (you may use Chicken stock if not doing this vegan), give it a quick stir and top with the Saffron (optional). Bring to a boil, then reduce to a simmer and cook with the pot covered. Almost forgot to add the scotch bonnet pepper. Add it WHOLE and try NOT to break it while cooking or you’ll release the beast.

Try your best to not stir too much or you will break down the rice a bit and the starch will make the dish very sticky. After about 20-25 minutes all the liquid will have disappeared… remove the scotch bonnet pepper (discard or save for the heat lover who may be eating this), turn off the heat and cover the pot. Leave it alone for about 10 minutes – covered.

The final step is to (optional) add some chopped parsley and fluff the rice with a fork!

A excellent rice dish you can enjoy on it’s own or as a side with some stewed meats with gravy.. yea ah curry gravy on this will rock too! This time I served it with some bbq chicken.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Grilling Meat & Poultry

Succulent Grilled Leg of Goat.

May 29, 2025August 16, 20182 Comments

This recipe is inspired by an article my friend Franka Phillip wrote for the in-flight magazine of Caribbean airlines a couple months back. When you think “Caribbean” and “goat”, curry automatically comes to mind. I’d argue that island style Curry Goat is one of the best curry dishes you’ll ever enjoy… but what about grilled goat? I was definitely intrigued from Franka’s article as I have a deep passion for cooking over raw fire and finding another way to prepare goat would be ideal.

You’ll Need…

3-4 lbs goat (leg)
3/4 cup olive oil
4 cloves garlic (diced or crushed)
5 sprigs thyme
2 tablespoon parsley (chopped)
2 tablespoon oregano
2 sprigs rosemary (3 sprigs more to make the brush)
1 tablespoon dried pepper flakes
1 lime (juice)
1/2 lime for washing the goat
1/2 teaspoon allspice
2 teaspoon honey
2 scallions (chopped)
3/4 cup orange juice
3/4 tablespoon salt

I washed the leg of goat with the juice of 1/2 a lime (lemon will work too) and cool water. Then I pat it dry with paper towels before allowing it to sit in the marinade. Basically all you do is to cut some slits (stab) into the thick parts of the leg, then combine all the ingredients mentioned above for the marinade.

Basically all you’re doing at this point is pouring the marinade over the goats leg, massage it in a bit, then allow it to marinate overnight or at least 2-3 hours in the fridge. I used a baking dish, but a large zipper bag would make more sense. Remember to place a plate under the bag in the fridge in the event there’s a spill.

Before starting the grill outside (coals fire), I used some kitchen string to tie the goat’s leg so it maintains it’s shape while grilling. I also made a brush out of some Rosemary to brush on the marinade as the leg grilled. IMPORTANT! Stop using the marinade on the leg when you have about 30 minutes of cooking time left. The marinade is raw and you need at least 30 minutes to cook it off so it’s safe to eat.

Please watch the full video below. Basically you’ll need a fire which will last for 2-3 hours as you slowly grill the leg of goat until fully cooked and tender – indirect heat. Indirect grilling simply means to have the item being grilled, NOT directly over the heat source. This leg took about 2.5 hrs on the grill which was at about 275-300 F. The last 15 minutes I placed it directly over the heat, but by this time the coals were mostly burned off.

Using the Rosemary brush to apply the leftover marinade adds a wonder fresh herbal note to the finished grilled goat’s leg, but remember to stop using the marinade early enough to cook-off the rawness.

Don’t slice into it immediately after you take it off the grill.. give it some time to rest (I know you’ll be tempted). Special thanks To Frank for her inspiration on what will be a summertime regular for me now. Yes, you can def use lamb as well.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Coconut Strawberry Ice Cream in three little white fluted bowls on a picnic table surrounded by strawberries

Desserts Vegan

Coconut Strawberry Ice Cream (no dairy no eggs).

June 2, 2025July 15, 2018Leave a Comment

It being “Strawberry” season in Canada and with all the requests I get for more dessert recipes, I thought I’d share a quick Coconut Strawberry Ice Cream with you all. Since we’re using coconut as the base ingredient, I decided to satisfy a another request from fans – no eggs and no dairy! While in my humble opinion some heavy cream would positively change the texture and creaminess of the finished ice cream, going with just coconut milk had superb results too.

You”ll Need…

1 lb strawberries
3/4 cup sugar (adjust to your liking)
1 tablespoon lemon juice
pinch salt
2 cups coconut milk
2 tablespoon honey
1 teaspoon vanilla

NOTE! You will need an ice cream maker for this recipe. Please follow the instructions of the specific ice cream maker you use. I will share a NO ice cream maker version of this strawberry ice cream shortly for those of you who don’t own a maker.

Place 3/4 of the strawberries, along with the 3/4 the sugar, salt, vanilla, honey and lemon juice in a blender and puree.

Then in a bowl, place the remaining 1/4 sugar (or a mortar as I did) and and give it a rough crush. We want large bits, so we get specks throughout the finished coconut strawberry ice cream. Use a potato masher or pestle to crush it. The bit of sugar will act as an abrasive and make it easier for you.

Combine everything in a large bowl and place it in the fridge to chill for an hour or two. This will help the ice cream maker later on.

In my case I got the insert for my ice cream maker from the freezer, poured in the ice cream base and set the maker to on.

Depending on the machine used, it will take between 20-30 minutes to form into ice cream. After my machine started to sound as if it was laboring, I turned it off and transferred the ice cream to a freezer container. Since I know from past experience that my maker makes the ice cream to a sort of soft-serve texture, I placed it in the freezer container (one with a lid) to firm up a bit in the freezer before serving. However you may serve it immediately if you so choose.

A refreshing dessert on a hot summer’s day (we’ve been in a heat wave for over 3 weeks now – temps in excess of 40 C) and especially good for those of you who cannot do dairy or prefer not to use eggs. Remember to stay tuned in for the “no-ice cream maker” version of this strawberry ice cream. Feel free to adjust the amount of sugar to your liking.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2