chris de la rosa Archives - Page 27 of 50

Here’s another example of a dish mom would prepare during the time I was a kid on the islands we’d (my brother and sisters) never want to touch, yet as an adult I can never get enough. The culprit for our childhood hate? OKRA! The texture and flavors were simply not our thing and we won that battle with mom time and time again. I must confess (as far as I can remember) mom’s version wasn’t as good as the recipe I’m about to share with you (don’t let her know I said so though).

You’ll Need…

1 tablespoon coconut oil
1 small onion (diced)
3 cloves garlic (diced)
1 scallion (chopped)
1 tablespoon chopped parsley
1/4 teaspoon black pepper
5 sprigs thyme
10 saffron (strings)
1 bird’s eye pepper (bird pepper)
1/2 bell pepper (diced)
2 cups jasmine rice
1 cup pumpkin (diced)
12-15 small okra (chopped)
3/4 teaspoon salt (adjust accordingly)
1 1/2 cup coconut milk
2 cups water (adjust to the type of rice you choose to use)

Prep the ingredients.

Heat the coconut oil in a heavy wide pan (with a lid) on a low heat, then add the onion, garlic, black pepper, bird’s eye pepper, scallion, parsley, saffron and thyme. Stir and cook on low for about 3 minutes. Then add the diced pumpkin, along with the bell pepper. Cook another 2 minutes.

Add the rice (don’t wash – I know that’s not what we normally do here on CaribbeanPot) and with the heat on medium, coat the rice with all that wonderful flavors we created and cook for about 2-3 minutes. Then it’s just a matter of adding everything else to the pot – salt, coconut milk, water and okra.

Turn the heat up and bring to a boil. As it starts to bubble, drop the heat down to low, cover and allow to cook until the rice is plump and tender… and all the liquid is gone. Depending on the rice you choose to use (yes you can use any rice you like) it will take 15 mins plus.

Do keep in mind that I’m cutting back on the amount of salt I use in dishes, so you may need to adjust. Additionally, if you’re not doing this vegan you can go in with chicken stock instead of the water. If you go that route, be mindful of the sodium level in the stock you use (or the dish can turn out salty). We didn’t wash the rice as we wanted to coat the rice grains with the flavored oil for a lovely ‘nutty’ flavor and a somewhat grainy texture when the dish was completed.

As soon as you turn off the stove, cover the pot and allow the rice to sit without doing anything. After about 20 minutes, uncover and use a fork to fluff.

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Insanely Good Guava Peppersauce (hot-sauce).

May 28, 2025September 8, 20174 Comments

While I don’t have immediate access to many of the fruits I grew up eating as a young fella on the islands, with many local groceries servicing the vibrant immigrant population in Ontario, there are times when I luck out. This time I came across ripe guavas (mind you they were not the best quality) at my favorite Asian market. Usually I’d make guava jam or guava cheese, but the amount of fruit required for those two recipes.. let’s just say my budget didn’t allow for it. So a fruity peppersauce came to mind.

You’ll Need…

10-15 hot peppers
2 cloves garlic (smashed)
6-8 guavas (ripe, seeded)
2 cups white vinegar
1 tablespoon molasses
2 tablespoon honey
3/4 cup raisins
1/2 lime (juice)
2 slices ginger
1 teaspoon salt

* add brown sugar for a more sweet undertone

IMPORTANT! PLEASE wear gloves when handling these hot peppers and wash your hands immediately after with soap and water. 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.

For more heat add more hot peppers and for a more fruity/guava flavor, I’d recommend using more ripe guavas in the mix.

I kept the seeds of the peppers (I used a combination of extremely hot peppers) as I wanted the raw heat. Discard the seeds if you’d like it a bit more tame. Wash, remove the stems and rough-chop the peppers. Then cut the tips off the guavas, cut into 1/4’s and remove/discard the seeds (if there are any blemishes on the skin of the guava, cut off and discard). Add both to a saucepan, along with the vinegar, raisins, salt, ginger slices and molasses. Bring to a boil, then reduce to a very gentle simmer. Simmer for about 30 minutes with the pan covered (slightly ajar). I’d recommend turning the fan on over your stove or open the windows in your kitchen.

Turn off the stove and allow it to cool. Then remove the ginger slices and discard… place in a blender and puree until relatively smooth (you can personalize it by leaving it a texture you like).

Return back to the saucepan, add the honey and lime juice, stir well and bring back to a simmer. Cook for 5-7 mins on a low heat.

Store in a clean glass container with a lid (if you use plastic the scent/taste will remain permanently) and store in the fridge. Yes it can stay outside the fridge for about a week or two, however in the fridge it will last a couple months easily.

This Guava hot sauce is excellent on grilled meats and vegetables, on your morning eggs and just about anywhere you’d normally add a spicy condiment. If you’re wondering how this would taste.. fiery, with a sort of bbq sauce undertone and overall fruitiness from the guava and sugar elements.

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Gluten Free Meat & Poultry

Classic Caribbean Beef Pelau.

January 6, 2018September 5, 20174 Comments

During those cold and nasty winter days in January and February I always try to add a little Caribbean sunshine in our home/kitchen in Canada, with a big pot of bubbling Pelau. A delicious one pot dish packed with ingredients and flavors of the Caribbean which immediately takes me back to my childhood on the islands. However back then it was the dish of choice (usually the Chicken version) for those days at the beach.

You’ll Need…

3 lbs beef
2 scallions (chopped)
4 sprigs thyme
1 tablespoon chopped parsley
1 teaspoon grated ginger
1 med onion (diced)
1 large tomato (diced)
3 cloves garlic (crushed)
1 tablespoon ketchup
1 teaspoon Worcestershire sauce
1/2 teaspoon black pepper
3/4 tablespoon salt
3 cups long grain par-boil rice
1 can coconut milk (about 1.5 cups)
2 cups water – adjust
1 large carrot (diced)
1 can pigeon peas (drain, rinsed)
3 small white habanero peppers

1 tablespoon veg oil
1 1/2 tablespoon golden brown sugar

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 Worcestershire sauce). I used 3 white Habanero peppers, but you can use any spicy pepper you like or leave it out if ‘heat’ is not your thing. Remember to wash your hands with soap and water immediately after handling such hot peppers.

Cut the pieces of beef into thin strips (I used a cheap cut of beef) and season with the salt, black pepper, scallions, thyme, Worcestershire sauce, ginger, parsley, tomato, onion, garlic, hot pepper and ketchup. Stir well and allow to marinate for at least 2 hours in the fridge.

This is the most critical part of the cooking process so follow along by using the video below. In a heavy / dry pot, heat the veg oil on a medium flame, then add the brown sugar. Make sure the pot is dry, as well as the spoon you’ll be using. I’d recommend using a spoon with a long handle. You may need to turn the fan on above your stove or open your kitchen windows as it can become a bit smoky. Turn the heat up to high (please have the seasoned beef close) and stir the sugar. It will melt, go frothy, then amber in color (like the edges in the pic below). You want all the sugar to go amber and NOT black. If it goes black you’ve gone too far.. STOP. As you achieve that amber color.. carefully add the seasoned beef to the pot and stir well.

After you’ve stirred it well, cover the pot and bring it to a boil. After it comes to a boil, reduce to a simmer, cover the pot and allow it to cook for about 30 minutes. Yes, you will be required to stir it every 5-10 mins and it will spring it’s own juices.

After 30 minutes or so, turn the heat up to med/high, remove the lid and burn off all the liquid that’s left. We’ll achieve two things.. intensify the beef with the ‘stewed’ flavor and we’ll get a lovely dark color which will help ‘color’ the finished dish. In the same bowl you marinated the beef, pour in the water and mix around to pick up any remaining marinade (we’ll need it soon). Stir the beef well as the liquid burns off so it’s doesn’t burn. When you can see the veg oil we started off with, add the rinsed pigeon peas, diced carrots and coconut milk. Stir and bring to a boil

It’s now time to wash your rice and add it to the pot. Basically all you have to do is place the rice in a deep bowl, cover with water and massage with your fingers/hands. The water will go cloudy. Drain off that water and repeat that process until the water in the bowl is relatively clear.

Now add the water from the bowl (where the beef was marinated) and bring to a boil (stir). As it comes to a boil, reduce to a simmer and cover and allow it to cook until the rice is fully plump and all the liquid is burnt off. Taste for salt near the end and adjust accordingly. I’d recommend leaving the lid on the pot for about 10 minutes after you turn off the stove. Also, you can have the Pelau be grainy (as in this version) or add a bit more water to the pot if you like your pelau a bit more ‘soupy’.

If you have celery or extra parsley, I’d recommend adding a bit (diced fine) after you turn off the stove. Then after the 10 minutes of ‘resting’, stir in.

Serve with a side of coleslaw, Tomato Choka and/or Pepper Choka.. don’t forget a thick slice of Avocado! Remember to cut the pieces of beef small so it’s fork tender when the pelau is done cooking.

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Gluten Free Seafood

The Ultimate Grilled Salmon Recipe.

September 5, 2017August 19, 20172 Comments

As we wrap up the annual July Month of Grilling for 2017, I thought I’d share one of my favorite salmon recipes with you. While we had a lot of fresh-from-the-ocean fish and seafood on the islands when I was growing up, for some reason our salmon always came from a can (say ‘tin’) for some reason. Especially around Easter-time when mom would prepare a host of ground provisions, topped with stewed canned salmon. While I still use the canned stuff, I do enjoy the fresh (as can be expected since I don’t live near the ocean) salmon we get here Ontario.. when I can afford such!

You’ll Need…

2 large salmon steaks
1/2 cup crushed pineapple
1/4 cup orange juice
2 tablespoon light soy sauce
1 birds’s eye pepper (diced fine)
1 scallion (chopped)
1 tablespoon honey
1 clove garlic (crushed)
1/2 lemon (juice)
1 teaspoon grated ginger
1/4 teaspoon black pepper
1/4 teaspoon sea salt

IMPORTANT! If doing this recipe Gluten Free, please go though the list of ingredients to ensure they meet with your specific gluten free dietary needs. Especially the Soy Sauce.. please substitute for a gluten free version.

Basically all you have to do is place all the ingredients into a bowl (except the fish) and give it a good whisk to combine the flavors. As I mentioned in the video below, I forgot to include the diced pineapple in this version of the recipe, but I strongly recommend you include it.

Then pour 1/2 of the marinade over the cleaned/dry salmon steaks and marinate for ONLY 5 minutes. IMPORTANT – any longer and lemon juice and pineapple the marinade will start breaking down the salmon.

Then it’s just a matter of grilling them over a coal fire (propane gill works fine too) until they are cooked to your liking. I grilled indirectly for the first 5-7 minutes, flipping and basting with the reserved marinade. Then I had them over the direct heat for 2-3 minutes.

Do keep in mind that the sugars in the marinade will cause the fish to char very easily (I like a bit of that char though) and the cooking time will vary on how thick your salmon steaks are, the temp of your fire and how ‘cooked’ you like your fish. I’d also recommend saving a tablespoon of the marinade to drizzle over the cooked salmon after you remove them off the grill (but while still warm).

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Drinks

How To Make Passion Fruit Juice.

August 1, 2017August 1, 2017Leave a Comment

As a kid growing up on the islands my dad had a passion fruit vine growing on a tall Poui tree at the back of our house and most of the fruit were normally out of reach. Since we all went to school far from home, I remember it was always “who could get up first to go check to see if any passion fruit fell to the ground” with me and my brother, on the weekends when we were home. As kids in North America would go on their Easter Egg hunt, for us the hunt were usually Mangoes, Passion Fruit, Sapodilla, Avocado or any of the other fruits which would normally fall off the trees when ripe.

You’ll Need…

6-8 passion fruit
6 cups water
1/2 cup sugar (adjust accordingly)
3 drops almond extract
3 drops Angostura Bitters
1/2 lime (juice)

* As mentioned in the video below, these passion fruit were not like the bigger / yellow version we would have off our vine.

The first thing we have to do is remove the pulp and subsequently the juice or nectar from it. While my mom would use a different technique for removing the seeds from the nectar, I usually use my blender. Cut each passion fruit in half and using a spoon, scrape out the pulp. Yes, there will be black or grey seeds.

Add everything into your blender and work on a very low setting. The goal is to dilute the sugar and remove the pulp off the seeds to fully flavor the juice. It will take about 30 seconds to a minute on a low setting.

The very last thing you have to do is strain (with a fine strainer) into the pitcher you’re serving it in to remove the seeds and chill. Do taste and adjust the sugar if needed and you’re free to use any sweetener you normally use, if sugar is not your thing.

Some dark rum would be delightful in this, but we’re keeping this passion fruit rated “G” so the kids can have a refreshing exotic drink on those hot summer days when you’re blazing your fav cocktails. Be sure to give it a stir before serving as it may tend to settle the longer you have it in the fridge.

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Passionfruit is rich in the water soluble antioxidant, vitamin C, or ascorbic acid. This vitamin helps the body gain resistance against infectious agents and pro-inflammatory free radicals. One serving provides you with 100 percent of the recommended daily amount.

Vitamin A and the flavonoid antioxidant, beta carotene, are found in high concentration in passionfruit. Vitamin A has antioxidant properties, supports good eye sight, healthy mucus membranes, and healthy skin. Carotenoids, also found in passionfruit, help produce vitamin A in the body. This fat soluble substance increases the absorption of vitamin A, which is a fat-soluble vitamin. One serving provides about 25 percent of the average person’s recommended daily value. Potassium is an important component of body cells and body fluid. It aids in the regulation of heart rate and maintaining a healthy blood pressure. Non-heme (plant based) iron is found in passionfruit. Iron aids the body’s absorption of vitamin C. Increased health benefits are found in this fruit because of the combination of iron and vitamin C. Passionfruit also contains the minerals copper, magnesium, and phosphorus. In general, a diet rich in a variety of fruits and vegetables is protective to health. These low calorie, nutrient dense foods help prevent obesity, which is an important risk factor for diabetes, cancer, and cardiovascular disease.

Gluten Free Vegetarian

Ultimate Caribbean Grilled (roast) Corn Recipe.

August 19, 2017July 18, 20174 Comments

This is NOT my dad’s roast (grilled) corn! If you grew up on the islands, you’ll know that fire roasted corn is a big deal every corn season. However I was never a fan of the ‘roast’ corn our dad was obsessed with, as I found the younger (not as mature as the ones used for fire roasting) corn, boiled in salted water was my fave. Since moving to North America where we have access to ‘sweet’ corn early in the summer, that all changed. As I was now able to get the same sort of tender and sweet kernels I enjoyed as a kid (though the corn is fully mature) even after I roast them off. But you know I would never have my girls settle for basic grilled corn… pay attention as I’m about to make you a superstar when it comes to grilling corn.

You’ll Need…

5 sweet corn
1/3 teaspoon salt
2 scallions (chopped fine)
1 teaspoon fresh thyme
1 tablespoon parsley (chopped)
1 cup coconut milk
1/4 teaspoon black pepper
1 teaspoon smoked paprika (hot)
1/2 lime (juice)
1/4 cup feta cheese

* optional 1/2 teaspoon ground cumin | Bamboo Skewers

IMPORTANT! If doing this recipe vegan/vegetarian you can skip the cheese addition at the end or use a cheese substitute you normally use.

Remove the husk and hair (silk) off the corn, trim off the edges and cut in half. Then get ready to make the marinade. Yes, while the kernels probably won’t absorb the marinade, once it gets in contact the husk (core) it will add some magic to the corn when grilled off.

Add all the ingredients except the lime juice and cheese in a bowl and whisk to combine. Then pour over the corn pieces and mix well. The goal is to get the corn husk (core) to absorb the marinade for a couple hours or longer , so when they grill on the open fire the kernels will take on the lovely flavors we started with.

For presentation purposes I then went in the core of each corn with a bamboo skewer just before grilling (totally optional).

Do remember to stir them around during the marination process. Basically all you have to do now is grill them off untill they’re cooked, a bit charred and definitely sweet. I went for an indirect way of roasting the corn, so I circled the main heat source (coals fire).

Keep rotating them so they grill evenly. After about 8 minutes of indirect heat (lid closed), I then moved the corn directly over the coals, so they would develop some color and really heighten the sweetness. Please keep in mind that you’ll have to pay close attention to them at this point as the natural sugars from the corn and coconut milk will want to caramelize and burn quickly, over direct heat.

In total I grilled these corn for about 10-12 minutes. Just before I moved them off the flame I squeezed the lime juice directly over then and while on the serving platter I crumbled on the Feta cheese (while the corn is still hot/warm). Please keep in mind (if you’re based in the Caribbean where we have a much tougher corn) that I used ‘sweet’ corn for this recipe, so they cooked relatively fast.

I do hope you all are enjoying the recipes so far, as we work our way though our annual #JulyMonthOfGrilling

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Drinks

Natural Caribbean Orange Pineapple Juice.

July 16, 2017July 16, 2017Leave a Comment

As we continue with the refreshing summer drinks series, I thought I’d share a drink my mom would make for us on those hot weekend days when we were home from school. She would boil the skin of the pineapple (after it was washed) in water, then strain and use that liquid as the base of the drink. In those days the oranges and pineapple came from our backyard and the honey was from wild honey my dad would harvest in old Immortelle tress scattered though the cocoa and coffee estates in my village.

You’ll Need…

1 large pineapple (ripe)
5-7 oranges
1 lime
2 tablespoons honey (to your liking)
4-6 drops Angostura Bitters
1 cup water
2-4 cups carbonated water

IMPORTANT! In my version I won’t be using the skin of this pineapple as our mom would normally do, as I’m not sure if where it was grown if it was sprayed with insecticide while still on the plant. With the texture of the pineapple skin, it would be impossible to wash it all out if it was.

Remove the skin off the pineapple and cut into cubes to help it break down easier in your blender. It’s ok to include the core. Put the cubes in the blender with the water and puree until smooth.

Now juice the orange and lime into the jug you’ll be serving the juice in.

Using a fine strainer, strain the pineapple juice into the jug. You may need to help it through with a spoon. Discard the pulp.. or use it in making muffins.

Skim off any foam (or wait for it to settle), then go in with the honey and bitters and stir well. Finally go in with the carbonated water and stir gently so we don’t loose too much of the bubbles.

Keeping in mind that your pineapple and/or oranges may not be as sweet as the ones I used, so do taste and add a bit more honey if needed. If it’s a bit tart add a pinch of salt. Serve with ice cubes (crushed is best) or chill in the fridge before serving (stir before serving as it may settle). I used a raw organic honey, but you’re free to use whatever sweetener you have/like. Toss in 1/2 cup (or more) of coconut rum (Malibu comes to mind) if making this for grown folks.

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Seafood

Island Style Grilled Shrimp.

July 18, 2017July 11, 2017Leave a Comment

If you’re hosting friends this summer for a backyard BBQ, you’ll definitely want to ensure these grilled shrimp takes priority on your menu. A quick bath in a wicked fruity marinade, then we’ll grill them quickly over a propane flame (wood or charcoal works great too) so they fully cooked but still plump and juicy. The natural sugars from the orange and mango juice combined with the slight kick from the hot smoked paprika, will have your family and guests begging for more.

You’ll Need…

1 lb medium shrimp
1/4 cup olive oil
1/4 teaspoon black pepper
1/2 teaspoon hot smoked paprika
1 lemon (zest only)
1/2 teaspoon seas salt
1/4 cup orange juice
2 cloves garlic (crushed)
1 scallion (chopped fine)
4-6 sprigs thyme
1/3 cup mango juice

* Soak about 6-8 bamboo skewers in water for about 2 hrs.

* Learn how to peel and devein shrimp << Video Tutorial.

Peel and devein the shrimp, but try to leave on the tail part, rinse with cool water and get ready to marinate.

Then in a large bowl mix together all the other ingredients with a whisk, then go in with the cleaned shrimp. Allow the shrimp to marinate for about 10 minutes.. any longer and we risk the acid from the orange juice to start cooking them prematurely.

I usually use about 4 shrimp per skewer.. holding the thick side of the shrimp and treading it to just below the part of the shrimp where we didn’t peel off the shell (watch the video below). Depending on how large your shrimp are, you can use 3 or 4. Do remember to soak your bamboo skewers in water so they don’t burn easily on the grill. Yes you can always use metal skewers.

I started with one burner on my propane grill on high to bring it up to temperate, then a minute or two before I placed the shrimp on, I turned it down to low. I like grilling shrimp over a direct flame, but since they cook very quickly… it’s usually a low flame I employ. You can oil the grill before you start grilling so the shrimp won’t stick to the grate. Yes, I reserved the marinade for brushing onto the shrimp as they cook.

Over the direct flame (low) it will take between 5-6 minutes to cook and not be chewy. Baste with the marinade for the first couple minutes, then stop as we don’t want to put raw marinade over the shrimp when it’s close to being fully cooked. Remember to flip them a couple times.

The length of time you grill the shrimp will depend on how large your shrimp are, the intensity of the flame/heat and how you prefer your grilled shrimp to be. But using my method above is an excellent guide. Yes, you can grill these off on the stove-top in a greased grill pan with great success (just don’t crowd the pan).

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Drinks

Refreshing Summertime Shandy Drink.

July 8, 2017July 8, 20171 Comment

One of my favorite drinks as a young fella growing up on the islands, which I also passed on to my daughters (they prefer the sorrel version) is Shandy. Cold, refreshing and simply delicious… on those hot summer days when the mercury starts climbing up the 30’s (Celsius). While this version is alcoholic and best kept away from the kids, there’s no reason why you can’t make the kids version with non-alcoholic beer as the version I grew up enjoying.

You’ll Need…

3-4 beers (your fav – bottle or can)
5 slices of ginger
1 can frozen lemonade concentrate (about 1 1/3 cups)
1 lemon (sliced)

Place the slices of ginger and lemon in a large jug or container you’ll be serving the Shandy from, then tip the container to the side and gently pour the beer in (watch the video below).

Feel free to use a cheap beer or one you enjoy and I must mention that a Lager works best. After you’ve gone in with the ginger, lemon and beer, it’s time to add the lemonade concentrate (thawed) and stir well to combine all the flavors. While stirring I try to bruise the ginger the lemon slices to allow the flavors to really come out.

Try to use the lemonade while it’s still a bit slushy so it chills the overall Shandy and you won’t require ice when serving. Additionally I chilled the beer, lemon and ginger too. I find by adding ice cubes to it really takes away from the bold flavors I enjoy. I guarantee you this will be your new drink for the summer. Don’t be surprised if you’re asked by friends for the recipe and the lazy ones will simply ask you to bring a pitcher along. You can easily double or triple this recipe for a more “tusty” crowd.

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Gluten Free Meat & Poultry

The Ultimate Jamaican Jerk Chicken Wings.

May 27, 2025July 3, 20176 Comments

As we kick off another edition of our annual “July Month of Grilling”, I thought I’d hit you with a recipe we first did in the oven during the early days of this website. However this time we’ll try to replicate that authentic pimento wood flavor as you’d normally get at jerk joints in Jamaica. Yes, it’s time for the Ultimate Jamaican Jerk Chicken Wings. The marinade and technique can also be used on larger pieces of chicken with great success. But for now let’s rock some of the best chicken wings you’ll ever make/serve.

You’ll Need…

5 lbs chicken wings
2 limes
3-5 scallions
1/4 cup orange juice
1/3 cup olive oil
1/2 teaspoon salt
1 tablespoon dark soy sauce
1-2 tablespoon brown sugar
2 scotch bonnet peppers
1 med onion
3 cloves garlic
2 thick slices ginger
1 teaspoon allspice (+ add 8 berries)
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
10 sprigs thyme

3/4 lb wood chips + tin foil + allspice berries (for the smoke pouch)

Important! If making this jerk marinade gluten free, please go through the entire list of ingredients to make sure it meets with your specific gluten free dietary needs. Especially the soy sauce.. use a gluten free version please.

Give the garlic, onion, scallions and scotch bonnet peppers a rough chop, then place in your blender or food processor. Remember to wear gloves when handling the scotch bonnet peppers and wash your hands immediately after with soap and water. Additionally, you can leave out the seeds if you want to control the heat a bit. Add the juice of the limes along with everything else (except the chicken wings and stuff for the smoke pouch) into the food processor.

Instead of the sugar you can use honey, maple syrup or any of your fav sweetener. I like to pulse the food processor so I get a sort of chunky marinade at the end. However you can go as smooth as you like. This marinade will keep in the fridge for at least a week (in the event you want to make it in advance). I used a combination of allspice berries and powder (aka pimento).

Pour the marinade over the chicken wings (you can use a large zipper bag). Give it a good mix and place the fridge overnight. Feel free to mix it around if you remember during the night.

I like using my hands to work the marinade on the wings, but I’d recommend using gloves if you do. To help us achieve that lovely pimento smoke you expect to taste in good Jamaican Jerk, we’ll need to create a smoke pouch. I don’t have access to pimento wood, so I usually use a combination of (hard) fruit wood and pimento berries (see the video below). Soak the wood chips of your choice with the berries for a few hours in a bowl with water.

Remove the wings from the fridge about 30 minutes before you’re ready to grill. Using tin foil create a pouch with the wood and pimento berries. Seal and poke with a fork so you’ll have some holes for the smoke to escape and perfume the grill. I used a propane grill, but you can use a charcoal grill with better results.

I placed the smoke pouch directly over my flame, covered my grill and ensured I saw smoke before I got the wings on. After I saw smoke I turned my heat down to low. I have two levels on my grill so the wings went on the top rack and the smoke pouch directly below them. While they were directly above the heat source, they did’t get raw heat as the heat was low and the smoke pouch shielded them a bit. You’re free to grill these with indirect heat.

With the lid closed I kept the wings on the top level for about 35 minutes. Remember to move them around so they cook evenly. I then moved the pouch to the side and moved the wings to the lower level of my grill. To help them develop some color and fully cook over the direct heat. My heat was at about 325 F.

Here is where you MUST keep a close eye on the wings or they will burn. Slightly charred edges is perfect.. but NOT burnt. The sugars in the marinade will encourage it to burn fast. I kept them on the lower level for 10-15 minutes. It will depend on the size of the wings you use.

While I didn’t mention it in the video below, I’d recommend drizzling on some fresh lime or lemon juice just before you remove these jerk wings from the grill. It will help to brighten them up a bit with that kick of citrus. Feel free to add some water, beer or apple juice to the bag you marinated the wings in and use that to baste the wings as they grill. IMPORTANT! Remember the raw chicken was in that marinade, so stop using it to baste-on after about 25 minutes. You really need to cook out any rawness.

That smoke punch will make a huge difference and YES I really want you to marinate the wings overnight for maximum flavor.

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Drinks

Classic Tropical Fruit Punch – With No Added Sugar.

September 27, 2017July 2, 20171 Comment

We have an abundance of outstanding fruits in the Caribbean so it’s only natural that we make some of the best punch/drinks in the world. Debatable? Absolutely not! That brilliant Caribbean sunshine allows us to enjoy juicy, sweet and refreshing fruits, fresh off the tree. Unfortunately.. for some reason we’re still addicted to ‘sugar’ as a people and it’s truly a shame as there are ways we can avoid the use of additional sugars in our drinks.

* It’s very important that the watermelon, mango and oranges are sweet, so you don’t have to add any added sweetener.

You’ll Need…

1 med/large watermelon
1-2 cups mango (ripe)
3-5 oranges
2 grapefruit
2 limes
1 lime
3-5 drops of mixed essence (almond extract will work great)

* Add a few drops of bitters if you’d like a slightly different taste (wonderful). If you feel the need to add a sweetener, I’d recommend agave or honey.. pure cane sugar will also work well.

As we did when making the watermelon juice, you’ll need to cut the watermelon into chunks and puree into a liquid. I added the cubed mango into the blender at the same time as the watermelon (my mango was frozen)

Strain the watermelon/mango juice into a large bowl (to remove any thick pulp) and get ready to juice the other ingredients into the same bowl. Now add the juice from the oranges, grapefruit, lime and lemons. Stir well and skim off any frothy bit at the top of the bowl.

Go in with the mixed essence, place in a jug and chill in the fridge for a few hours so you don’t have to water-down by adding ice when it’s served to your guests this summer. In case you’re wondering, mixed essence is basically distilled water, oil of almond, pineapple, pear, vanilla, strawberry, citric acid, caramel and sodium benzoate.

With only the natural sugars from the fruits, it’s a more healthy choice for you and your children, so there’s no real guilt if they have a glass or two on those hot summer days. Before you do anything else, you can go and toss out those packages of Kool Aid you have. Go in with a bit or orange liquor and rum (tequila will work too) and you have the makings for a super adult beverage.

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Gluten Free Meat & Poultry

Tasty Island Style Roasted Chicken Drumsticks.

May 27, 2025June 21, 20171 Comment

Here’s a quick and simple chicken dish I usually make during the cooler months when I can use the oven without overheating the entire house. During the summer months these marinated chicken pieces also make its way onto my outdoor grill. The key with this recipe is the spiced rub we marinate the chicken with for maximum Caribbean appeal. If you decide to rock these on your outdoor grill, I’d recommend cooking them on an indirect heat or you’ll risk burning the spices and you won’t like the outcome.

You’ll Need…

4-6 lbs chicken drumsticks
1 teaspoon salt
1/4 teaspoon black pepper
2-3 tablespoon olive oil
zest 1 orange
1 teaspoon onion powder
1/2 teaspoon ginger powder
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1 teaspoon dried chives
1 teaspoon dried pepper flakes
1/2 teaspoon nutmeg
1 tablespoon brown sugar
1 teaspoon dried thyme

Optional.. 1 teaspoon smoked (spicy) paprika

Important! 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.

Grate the orange zest into a small bowl. Tip: If the oranges you have access to is coated with wax (looks bright and shiny) , avoid using them for zesting – try to get an organic orange without any wax coating. Mix in all the other ingredients (except the chicken pieces) to form a moist rub.

Now go ahead and rub the chicken pieces with the rub (wear a gloves if you have sensitive skin.. the pepper flakes can cause issues), cover and place in the fridge to marinate for about 4 hours.

As your oven pre-heat to 400 F remove the seasoned chicken from the fridge and allow it to come back to room temperature. I used a wire rack on a baking sheet to roast these off. This will allow for the hot air to circulate around the chicken pieces and cook evenly. Try to place then on a single layer and with a bit of space between each. You may want to line your baking sheet with tin foil for easier clean up after (the sheet is to catch any drippings) and you can use some cooking spray or brush on some vegetable oil on your wire rack. If you don’t have a wire rack, use a tinfoil-lined baking tray brushed with some vegetable oil to prevent sticking.

At 400 F and on the middle rack of the oven, the chicken will take between 1 hour and 1 hr and 15 minutes. Depending on the size of your drumsticks.

While these are excellent done in the oven and outdoor grill, if you have a smoker.. that’s where you’ll really have some fun with this recipe. BTW this rub works great on ribs and other cuts of pork as well… and you’re not confined to only using the drumsticks of the chicken. If using thighs or breasts, do adjust the cooking time accordingly.

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