chris de la rosa Archives - Page 45 of 50

If you’re looking for a one pot dish with rich layers of flavor, which screams “Caribbean”, you’ll love this one. You just can’t go wrong with Caribbean style stewed meats and dumplings.. yuh know we’re known globally for our dumplings and this simple coconut version is simply delightful. Using the traditional Southern Caribbean way of making stewed beef, then we’ll add the dumpling dough directly to the pot to simmer and infuse with all the wonderful flavors of the stew. You’ll have an explosion of flavors with every bite!

You’ll Need…

2 lbs beef – cubed into 1 inch pieces
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1 tablespoon ketchup
2 cloves of garlic – thinly sliced or crushed
1 teaspoon ginger grated
2 tablespoon vegetable oil (one that can withstand high heat)
1 medium onion – diced
1 tomato – diced
1 tablespoon green seasoning
1 tablespoon brown sugar
2 1/4 cups water
1/4 teaspoon black pepper
1/4 scotch bonnet pepper
1 scallion
2 sprigs of fresh thyme (1 teaspoon dried)

1 carrot

* You may need to add an additional 3/4 cup of water when slowly cooking the beef, so there’s enough remaining liquid to cook the coconut dumplings.

Coconut dumplings

1/2 cup grated coconut
1 1/2 cups flour
pinch of salt
1/2 cup coconut milk

Wash and drain the cubed beef (about 1-2 inch pieces), then season with everything but the carrot, oil, water and brown sugar. Mix well and allow to marinate for a couple hours in the fridge.

Take it out of the fridge about 15 minutes before you’re ready to start cooking so it comes back up to room temperature. In a deep (heavy) pot, heat the oil on high, then add the brown sugar and stir. The sugar will start to melt, then changes will happen (please pay close attention)… it will melt, go frothy and start taking on colour. When it gets to a rich amber colour (don’t let it burn or go black or it will give the dish a bitter taste) start adding the marinated beef to the pot. If some of the marinade gets in.. no worries. IMPORTANT: Have the bowl with the seasoned beef close (the sugar will change colour fast), use a spoon with a long handle in the event the melted sugar splashes up on you and be very gentle when adding the season beef to the pot.

* If you’re new to stewing with brown sugar I’d recommend that you use an older pot as if the sugar gets burned, it may stain your newer pots … even stainless steel.

Stir well so each piece of beef is coated with that lovely caramel colour. With the heat still on high, bring it up to a boil. Then reduce to a simmer, cover the pot and let that go for about 15 minutes. It will spring it’s own juice. Then it’s time to burn off the acquired liquid so we intensify both the overall colour and flavor. Turn up the heat and remove the lid off the pot. In the same bowl you marinated the beef, add the water and mix well to pick up any of the marinade which may have been left back. When the liquid in the pot is burned off and you have a wonderful established colour, it’s now time to add the water from the bowl as well as the diced carrot and bring to a boil.

As it comes to a boil, reduce the heat to a simmer, cover the pot and let that slowly braise for about 1 hour. After about 40 minutes you can start making the flour dumplings. Basically a firm dough with the ingredients mentioned above. Set the dough ball to rest for about 10 minutes before we shape them into spinners.

Break off small pieces of the dough (about a tablespoon full) and using your hands, roll into a skinny cigar shape. Try to keep them the same size so they cook evenly.

*NOTE! If you want to make this a true one-pot dish you may need to double the ingredients of the coconut dumplings as I usually have mine with bread, so I didn’t go heavy with the dumplings.

The beef should be tender at this point and have some remaining gravy. If you find that there isn’t enough liquid to cook the dumplings, do add another cup or so of hot water to the pot before adding the raw dumplings. As it comes back to a full boil (raise the heat) , start adding the dumplings to the pot. Stir in well (be gentle) so they are covered by liquid.

Reduce the heat to a simmer and let them cook for about 10 minutes. As they cook the flour will also help to thicken the gravy, so do keep an eye on things so you’re left with a bit of gravy at the end. Top with some frozen peas (optional) taste for salt (adjust if needed) then turn off the stove, cover the pot and let the residual heat cook the peas.

Just by looking at the picture above I’m sure those juices in your mouth are beginning to sprout! This stewed beef with coconut dumplings is unequivocally a wicked dish and something I try to make during those cold winter months as it’s definitely comfort food for me.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

A Classic Caribbean Summer Salad From My Garden.

May 27, 2025September 17, 20135 Comments

After posting the recipe video for this on the Cooking Channel, I got an email from a viewer saying “that’s nothing but saltfish buljol”. Let’s look at this comment for a brief minute before we get to the actual recipe. NO Absolutely NOT! Yes, there are ingredients in this recipe which may mimic our beloved saltifsh buljol, but when I think buljol I want the key ingredient or ‘star’ of the show to be salted fish. In a good saltfish buljol the salad itself is built around the salted fish, as you want that to shine through. In my recipe below you’ll notice that the salted fish is simply used for additional texture and flavor.

You’ll Need…

3 medium sized cucumbers
1 tablespoon chopped parsley
1/2 lemon
1 tablespoon olive oil
2 birds eye peppers
1/4 cup sliced red onions
2 cups cherry tomatoes (or any tomato you have)
1/2 cup prepared salted cod
pinch fresh ground black pepper

Remember to go through the entire list of ingredients if doing this recipe according to a gluten free diet.

To learn how to prepare salted fish (like salted cod) for use, watch this video: How To Prepare Saltfish.

This is so easy you’ll wonder why you’ve never made this before. Basically all you have to do is wash, peel and chop the vegetables. Then assemble in a bowl, top with the olive oil and lemon juice and toss. You’ll notice that I didn’t use any salt as the residual salt from teh saltfish will be enough to balance things.

Tips.

1. If you’re concerned about the raw heat of the peppers, do not use as much as I did and try not to use any seeds. This is where most of that heat resides.

2. To make this vegetarian leave out the salted fish, but remember to add some sea salt (according to your taste).

3. Can be made a couple hours in advance if you’re having guests over and need time to focus on other dishes.

Fresh ingredients from my garden… can’t tell you how much I loved this salad, especially since it was the reward for my work earlier in the spring. This salad has that true Caribbean vibe and is enough for about 6 people as a starter.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Gluten Free Vegetarian

Jamaican Callaloo And Swiss Chard A Wicked Vegetarian Combination.

December 3, 2014September 11, 20135 Comments

With both Jamaican callaloo (aka amaranth, callaloo, chorai or bhagi) and Swiss chard both in abundance in my garden this summer, I thought I’d combine them both for a delicious vegetarian recipe. Here’s the thing, DON”T for one minute think this will be a bland or petty recipe since you heard me use the word vegetarian. If you’re new to Caribbean cuisine be aware that NO recipe is ever bland. We love bold flavors and our food always reflect the vibrancy of our people.

You’ll Need…

1 table spoon coconut oil
1/4 teaspoon black pepper
1/2 teaspoon salt
1 cup cherry tomatoes chopped
6 cups Jamaican Callaloo (trimmed)
6 cups Swiss Chard (trimmed)
1 teaspoon lime juice
1/2 medium onion
4 cloves garlic
1/4 scotch bonnet pepper
1/2 cup coconut milk

Notes: You can also use vegetable or olive oil if you don’t have coconut oil. IMPORTANT: if doing this recipe gluten free, do go through the list of ingredients to ensure they meet with your specific gluten free dietary needs.

Wash, drain and trim the Swiss chard and callaloo bush. With the Swiss chard do wash them thoroughly as the ribs of the stem can hide dirt. With the calaloo bush, don’t use any tough stems. Roll into bundles and cut into ribbons/shreds. Also prep the onion (sliced thin) , scotch bonnet pepper (dice), garlic (sliced thin) and tomatoes.

Heat the oil in a deep sauce pan on medium heat, then add the onion and garlic. Turn the heat down to low so we can gently cook the onion/garlic. After 3 minutes, turn the heat back up and start adding the shredded callaloo and Swiss chard to the pot. It may seem as if it won’t all fit, but it will wilt down. Then add the scotch bonnet pepper, salt and black pepper. Top it with the coconut milk and bring to a boil. Now reduce the heat to low, cover the pot and cook for about 20-25 minutes.

If there’s any remaining liquid in the pot at this point, remove the lid, turn up the heat and burn it off. Yea, it’s that simple a dish to put together.

After you turn the heat of, drizzle on the lime (or lemon) juice, top with the chopped tomatoes and cover the pot. Let that sit for about 3 minutes before serving. For those of you who get that sort of itch at the back of your throat when you eat “greens” the lime juice will help with that, plus it will brighten up this dish as well.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Seafood

Caribbean Style Popcorn Shrimp Recipe.

December 3, 2014September 4, 20136 Comments

After just one bite of Popeye’s popcorn shrimp many years ago I knew I had to find my own version of making this delicious snack. I needed something where I would control the ingredients used and as a son of the Caribbean soil, I knew it had to reflect our love for seafood and passion for rich flavors. But don’t take my word for it, give the recipe a test drive!

You’ll Need…

3 cups vegetable oil for frying
1 cup all-purpose flour
1 egg
1/2 cup milk
1 cup dry bread crumbs (see note below)
1 tablespoon Caribbean green seasoning
1/4 scotch bonnet pepper (chopped finely)
1 clove garlic (crushed)
pinch teaspoon salt
1/4 teaspoon black pepper
1 lb medium shrimp, peeled and deveined

Note: I like using crushed salted crackers instead of the bread crumbs.

Peel, devein and wash the shrimp (Video demo how to peel and devein shrimp). Then season with the Caribbean Green Seasoning, salt, crushed garlic, black pepper and finely chopped scotch bonnet pepper. Allow this to marinate for 10 minutes.

As the shrimp marinates, prepare the breading station. In a bowl place the bread crumbs (I like using crushed salted crackers as I find the texture and airiness is much better) , in another bowl you’ll have the flour and the final bowl you’ll whisk together the milk and egg.

Since these popcorn shrimp cooks very fast I suggest you bread all of them before you start frying. Each shrimp – dust in the flour, then the egg mixture, then roll in the bread crumbs (you may need to press them down into the bread crumbs a bit) and set aside.

Basically all you have to do now is deep or shallow fry these until they are golden brown. With my flame on medium/high (oil hot) I gently placed each shrimp (do in 2 batches to not over-crowd the pan) and cooked them for about 2-3 minutes on each side. Fish them out and place on paper towels to try and absorb some of the excess oil.

Serve warm with some Caribbean pepper sauce or any sort of dip you like using. (top with some chopped parsley and lemon wedges to make the dish look even more appetizing)

There’s enough popcorn shrimp here for 5 people as a snack and the recipe can easily be doubled if needs be. One bite and you’ll never go back to Popeye’s or anywhere else that serves popcorn shrimp.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Meat & Poultry

How To Cook Curry Goat In A Pressure Cooker.

May 28, 2025August 27, 201315 Comments

Curry goat or goat curry as it’s called in Guyana is one of those dishes you immediately think about when you envision Caribbean cuisine and rightly so, as it’s something you’ll find being prepared on just about every island in the Caribbean. Though the recipe may differ from island to island one thing is common – it must be tender. This usually means cooking it slowly for at least a couple hours to the point where the meat falls off the bones. And though you now get boneless curry goat at the many Caribbean take-out restaurants, the pieces with bone is still the traditional cut of goat meat to use. It can be argued that there’s much more flavor in the bones.

You’ll Need…

3 lbs goat
1 teaspoon salt
dash black pepper
1 medium onion sliced
4 cloves garlic crushed or sliced thin
3 sprigs thyme
1 tomato sliced
5 red birds eye pepper (or 1/2 scotch bonnet)
1 scallion
1 teaspoon curry powder for seasoning the meat
2 tablespoon curry powder for cooking
1/2 teaspoon amchar masala (optional but goes well with this dish)
1 tablespoon Caribbean green seasoning
2 leaves shado beni (bhandhanya)
1 teaspoon ketchup
2 tablespoon vegetable oil
3 cups water

Notes: I like using goat with the bones, but if you prefer (and can afford it) you can certainly used boneless goat.

Season the washed goat with the salt, black pepper, Caribbean green seasoning, amchar masala (roasted ground cumin will work as well), ketchup (adds a nice acidic layer), teaspoon of curry, the chopped tomato and the chopped scallions. Mix well and allow to marinate for at least 2 hours or overnight may give even better results.

Heat the vegetable oil in the pressure cooker (same steps if you’re not using a pressure cooker) on med/high heat and toss in the diced onion and garlic. Turn the heat down to low and let it cook slowly for 3-5 minutes. With the heat still on low, now toss in the curry powder (2 tablespoon – I use a madras blend made in the Caribbean) and stir well. Let that go for another 3 minutes or so on low heat to cook off the raw curry taste. Add the peppers, cook for a minute and then add the seasoned goat.

Turn the heat up as you want to sear the meat and allow it to pick up some of that lovely curry colour and flavor from the bottom of the pot.

After 10-15 minutes on high heat, top with the other ingredients and secure the lid on the pressure cooker. Cook for 30-35 minutes as per your pressure cooker instructions.

Ensure the pressure cooker is cool before opening (release air and run cool water over it if in a rush). You should now have tender curry goat, but the gravy may be runny for your liking. With the lid off, put the open pressure cooker back on the flame (high) and burn off the liquid until you have a gravy the consistency you like.

TIP. Goat can be notoriously fatty, so what I usually do is after it’s done pressure cooking I allow it to cool completely (before thickening the gravy) and in doing so you’ll see a thin layer of fat at the top form (very thick). Spoon that out and discard. Now turn up the heat to get the gravy right.

By cooking this curry goat in the pressure cooker we cut the cooking time by about 2/3’s, so if you’re ever pressed for time, this pressure cooker curry goat recipe will come in handy. If you don’t have a pressure cooker, you’ll have to bring the pot to a boil after adding all the ingredients, then reduce to a gentle simmer for about 2 to 2.5 hours (lid on). Remember to stir and do check to see if there’s enough liquid as it cooks slowly.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Drinks

Extreme Caribbean Peanut Punch Recipe.

December 3, 2014August 19, 20133 Comments

I don’t have to remind you that if you or anyone sharing this drink is allergic to peanuts, stay away at all costs. Peanut punch or peanut drink as it’s sometimes called in the Caribbean, is a rich and creamy drink made with peanuts as the base as the name would hint. Traditionally it’s made with peanut butter (or you can grind freshly roasted peanuts, but who needs all that work), milk, condensed milk and with a hint of vanilla, but this time we’ll take things to the extreme by adding some more ingredients. So this is not your traditional peanut punch recipe.

You’ll Need…

2 cups milk (cold)
2 heaping tablespoon peanut butter
6 blocks milk chocolate
2 scoops vanilla ice cream
1 ripe banana

Notes. You can personalize this further by using whatever (fat content) milk you normally use and try to use a good milk chocolate – one you enjoy. The chocolate and vanilla ice cream will be enough to sweeten this drink, so there’s no need for sugar or condensed milk.

Give the chocolate a rough chop so it’s easier for the blender as well as the banana. Then place everything into the blender and blitz until you have a smooth consistency. Try to ensure the milk is cold as we really don’t want to add ice in the blender as I’ve seen other recipes do.

Chill in the fridge and serve cold (add ice if necessary to the glass) . This can remain in the fridge for a couple days, but do remember to give it a good stir before serving as the ingredients may settle when stored.

There’s enough in this recipe for 2 people and it’s easy to multiply the recipe if you plan on making a bigger batch. This is really a meal in itself and great way to start your Caribbean morning.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Gluten Free Meat & Poultry

A Non Traditional Stove Top Jerk Chicken.

May 27, 2025August 12, 201332 Comments

There’s been a lot of discussion, hate and much love for this recipe after I posted the recipe video online. In an effort to prevent the traditionalists from getting uneasy when they go through this recipe, let me be clear that this is NOT a traditional jerk chicken recipe. This stove top jerk chicken recipe is mainly for anyone who do not have access to either a bbq, grill and/or pimento wood. It’s an effort to mimic the flavors you’ve come to enjoy from classic jerk, but with the convenience of using a sauce pan.

BTW, for those of you who wrote in asking for a gravy to go with your jerk chicken.. stay tuned, this gravy will blow your socks off!

You’ll Need….

3lbs chicken drums

Marinade

1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
8 pimento berries (or 1 teaspoon ground allspice)
3 scallions
2 cloves garlic
1/4 cup vinegar
1 tablespoon soy sauce
1 teaspoon ginger
6 springs thyme
1 med onion
1/4 cup apple juice
1 tablespoon olive oil
1 scotch bonnet pepper
1 tablespoon brown sugar

1 tablespoon veg oil
juice 1/2 lemon
1 cup chicken stock
2 tablespoon tomato paste
1 tablespoon honey

* garnish with chopped parsley

IMPORTANT! Please go through the ingredient list if doing this recipe gluten free to ensure that they meet with your specific gluten free dietary needs. Especially the soy sauce and chicken stock.

Place all the ingredients mention for the marinade into a food processor of blender (chop finely and mix well if you don’t have access to a blender), then pour it over the washed/drained chicken pieces and allow it to marinate for at least 2 hours in the fridge.

Heat 1 tablespoon of vegetable oil in a deep sauce pan (tip – use a non stick pan for better browning), knock off most of the marinade off the chicken pieces and brown on med-high heat. Takes about 10 minutes or so to get some colour.

Add in the honey and tomato paste and give it a good stir. This will add some lovely colour to the dish and the honey will help balance off the heat of the scotch bonnet pepper. P0ur in the lemon juice and chicken stock followed by 3/4 cup of the jerk marinade the chicken was sitting in. Turn the heat up to bring it to a boil. Then reduce to a simmer, cover the pot and let it cook for 20 minutes. Now remove the lid and turn up the heat to burn off any excess liquid. Here’s where you’ll taste it for salt (adjust accordingly) and thicken the gravy to the desired consistency.

Your kitchen will have the wonderful scent of the ginger, spices and herbs from the marinade and to be quite honest you’ll be counting down the minutes to dive in. Garnish with some chopped parsley and get ready to enjoy some of the most delicious jerk chicken NOT made the traditional way. It may take on the appearance of stewed chicken, but I assure you there’s no mistaken the jerk elements of this tasty dish.

I almost feel as if I’m trying too hard to add validity to this recipe, but give it a try then come back and leave your comments!

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Gluten Free Meat & Poultry

Classic Coconut Curry Chicken With String Beans.

May 27, 2025August 7, 201314 Comments

This is a delightful dish our mom would prepare whenever there was leftover chicken from the day before (usually on a Monday). She would curry the beans and the last 5 minutes or so add in the chicken pieces for the perfect accompaniment for boiled rice or hot roti off the tawa. In this version I’ll do things a little different by doing the curry chicken base first, then we’ll add the trimmed beans and simmer it all in some coconut milk.

You’ll Need…

1.5 lbs chicken thighs
1 lb string beans
3/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon Caribbean green seasoning
2 tablespoon veg oil
1.5 tablespoon curry powder
1/4 teaspoon amchar massala (optional)
1 shallot
4 cloves garlic
5 birds eye pepper (aka bird pepper)
1 cup coconut milk

Notes. I used a madras curry blend (made in the Caribbean). The chicken thighs were deboned, but feel free to use bone-in (about 2lbs).. cook a little longer. Do NOT cut the peppers, simply remove the stems and use whole. We’ll get some flavor from them, without the raw heat. IMPORTANT: If doing this recipe gluten free, do ensure that the curry powder has no flour filler to meet with your specific gluten free dietary needs.

Cut the chicken into 1 -2 inch pieces, wash and drain. Then season with the salt, black pepper, green seasoning and amchar massala (you can also use ground roasted geera – cumin) and allow to marinate for about 1 hour. In the meantime you can trim the string beans (simply cut off the tips and cut into 2 inch pieces).

Heat the oil in a fairly large pan on med-high, then add the chopped shallot (you can also use onion) and garlic and turn the heat down to low. Cook this gently for about 3 minutes. Then add the curry powder and stir well. Cook for a further 3 minutes to get the raw curry taste out. It will go darker in colour and go a bit grainy.

Now add the peppers (do not break them unless you want the heat) and cook for about 30 seconds, then add in the seasoned chicken and mix well to deglaze the pan and to coat the chicken pieces with the lovely curry base we created.

Turn the heat up to medium/high and cook the chicken with the lid uncovered for about 4-5 minutes. Then add the trimmed beans and coconut milk (remember to give it a good stir) and bring to a boil. Place the lid on the pan and cook for about 10 minutes (depending on how well you like your beans cooked) on a simmer (so lower the heat).

Remove the lid and time to finish off the dish. You check for salt at this point (adjust accordingly) and you can also personalize the dish at this point. Depending if you want gravy or not, you can now turn up the heat and burn off all the remaining liquid. OPTIONAL: Toss in a few cherry tomatoes, turn off the heat and place the lid back on. The residual heat will soften the tomatoes so it does not go to mush and really give the dish some colour.

This is a dish Tehya simply craves (me too) and it’s a great way to get children eating vegetables. But please try to not overcook the beans as it will take on a soggy texture and loose it’s bright flavor.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Meat & Poultry

Candied Pork Tenderloins On The BBQ.

May 27, 2025July 16, 20134 Comments

The past three recipes during this the official month of grilling on Caribbeanpot.com, we’ve done our cooking on a propane grill but today we’ll go old school and dust out the charcoal bbq for that extreme flavor you can only get by using coals. With just two steps and a few ingredients you’ll not only love how simple this candied pork tenderloins are to make, but you’ll be amazed at how juicy and packed with flavor they will be.

The first step is to marinate the pork tenderloins, then spark up the charcoal bbq and do your thing!

You’ll Need…

3lbs pork tenderloins
3 cloves garlic (minced)
1 cup soy sauce
2 tablespoon brown sugar (golden)
2 sprigs thyme
2 seasoning peppers (pimento peppers)
1 teaspoon grated ginger

* I used dark soy sauce but if you’re concerned about the sodium level, you can certainly use a light soy. If you can’t source the seasoning peppers, you can use a 1/4 scotch bonnet or habanero pepper finely diced. You can also combine the seasoning peppers with scotch bonnet for a little Caribbean KICK!

Though there are only two steps in making these amazing candied pork tenderloins, it does require some patience. In a bowl combine the soy sauce, ginger, garlic and brown sugar, then place the (washed and dry) tenderloins in a zipper bag (get a strong one so it does not leak on you) and mix in all the ingredients. Seal the bag, give it a good massage then place it in a bowl in the fridge. I put it in a bowl so in the event of any leakage, there won’t be a mess in the fridge to clean up.

TIP! For extreme flavor allow this to marinate overnight, but you can also go with a couple hours if you’re pressed for time.

As you get your coals up to temperature I would recommend taking the pork out of the fridge, discard the marinade and allow it to come up to room temperature. The last thing you want to do is to put cold meat on a hot bbq.

Here is where you will now personalize the dish by the technique you use for grilling. I did the indirect method where I placed the tenderloins away from direct heat and allowed them to slowly cook for about 45 minutes. Since pork tenderloins are never uniform in shape, I always place the skinny end as far away from the direct heat as this end will ALWAYS cook faster and can dry-up on you.

Please note that due to the sugar as well as the soy sauce in the marinade it will take on color very fast, so try to cook over indirect heat. That said, the last 4-5 minutes of cooking I did place them directly over the heat to get a lovely color and for added flavor.

After you remove them off the bbq, it’s very important that you cover them with some tin foil and allow them to rest before slicing. This resting will redistribute the natural juices back into the meat and make for a more tender and juicy candied pork tenderloins.

Tip: You can add some apple wood to the coals for a lovely fruity smoke flavor which will compliment the pork very well. If you don’t have a charcoal grill, you can do your thing on a propane grill.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Meat & Poultry

Breakfast on The Grill.

May 27, 2025July 13, 20134 Comments

As we work our way through July’s month of grilling I thought I’d share a lovely breakfast done on the grill, but one which can easily be done in your kitchen oven as well. Yes I do read your emails, so this one is especially for those of you without a grill or bbq. Kieana, Tehya and myself had a grand time with this breakfast, so I know you’ll enjoy this one as much as your guests. This is not your typical Caribbean breakfast, but with the fresh herbs and slight kick from the scotch bonnet peppers… traditionalists will fall in love with this dish.

You’ll Need…

4 eggs
2 large potatoes ( I like Yukon gold)
1 tablespoon chives
1/4 scotch bonnet pepper
pinch of black pepper
pinch sea salt
2 tablespoon olive oil (see note)
1 medium onion
1 tablespoon parsley
1 teaspoon thyme
1 medium tomato
3/4 cup cheese (see note)
4 strips crispy bacon

* Near the end of cooking I had some grated cheddar which I used to top the dish (Optional)

Note: I used some of the bacon fat instead on the olive oil. Use any cheese you like… I used feta. You can use sweet potato or Caribbean yam instead of the everyday potato which I used if you really want to make this Caribbean.

Peel, wash and boil your potatoes until tender but without falling apart. Slice the tomato and onion thinly, then chop the parsley, chives and scotch bonnet pepper. Do not include any seeds from the pepper and remember to wear gloves and wash your hands with soap and water after handling scotch bonnet peppers. Also give the bacon a rough chop or if it’s fried crisp, you can easily crumble it in your hands.

It’s now time to layer everything into your cast iron pan or heat proof pan if you’re doing it in the oven. Brush on the oil (or as in my case the bacon fat) to cover the entire pan, then add the sliced onion, followed by the potato (cut 1/4 inch thick). The onion will caramelize when cooked and give it a wonderful sweet flavor.

Now add the feta cheese (spread evenly) and top it with the chives, scotch bonnet pepper, thyme and bacon bits.

Crack in the eggs (spread them apart evenly) and put the tomato slices between them, then top with the parsley, black pepper and salt. It’s now time to head out to the grill to get cooking. There are 3 burners on my grill so the the 2 burners directly under the pan were set on low and the one on the far right was on high. You’re looking for a moderate temperature and do remember to keep the lid on the grill closed.

After 20-25 minutes the eggs should be set and this is where you’ll personalize the dish a bit. Depending on how firm you like your eggs you’ll have to determine how much longer you want to cook this. I went for a further 5 minutes, but at this point I topped everything with some grated cheddar and allowed it to melt and bring the entire dish together.

Do remember that it will continue cooking after you remove it from the grill, so keep that in mind when determining how you want your eggs cooked.

The potatoes were boiled in slightly salted water, feta is usually a salty cheese and the bacon (and fat) will also have some salt, so do keep this in mind when salting the dish as you prep it. If you’re doing this in your oven I would go with a 375 F heat for 20-25 minutes, then under the broiler for 2-3 minutes to melt everything together and give it a little color.

This is a 4 person dish and can be sliced in quarters the shape you would slice pizza so everyone gets and egg. You can certainly top it with more eggs if you want.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Gluten Free Seafood

Fiery Scotch Bonnet Honey Grilled Shrimp.

December 13, 2014July 3, 20135 Comments

As we begin July’s month of grilling as we’ve done in the past, I thought I’d start off with a dish which is very easy to prepare and has the wonderful flavors of the Caribbean in every bite. Don’t be intimidated with the amount of scotch bonnet pepper we used as it’s well balanced with the earthy sweetness of the honey. If Tehya can come upstairs with clean bamboo skewers in hand and say “dad this shrimp was on point!”, I’m sure you can handle the little Caribbean sunshine of it all.

You’ll need…

1 pound large shrimp or prawns, peeled and deveined (16-20)
2 tablespoon honey
2 tablespoon olive oil
2 Scotch Bonnet pepper, diced
1 teaspoon fresh minced garlic
1 scallion chopped finely

* pinch of sea salt (or any salt you have)

Notes: Wear gloves when handling scotch bonnet peppers and do remember to wash your hands immediately after with soap and water. Do NOT include any of the seeds and white membrane surround the seeds if you’re overly concerned about the raw heat. If doing this recipe gluten free, please go through the list of ingredients to ensure they meet with your specific gluten free dietary needs.

If you’re not sure how to peel and devein shrimp, watch this video…

There are really just two steps to preparing this dish (marinate and grill).. So let’s start off by marinating the shrimp. In a strong zipper bag or plastic container, place the cleaned shrimp and all the other ingredients. Give it a good toss and store it in the fridge for one hour.

As the shrimp marinates, I’d recommend soaking the bamboo skewers in water to help prevent them from burning while on the grill. After one hour, it’s just a matter of threading the shrimp onto the skewers and heading out to a relatively hot grill. If you have a grill pan, you can certainly make these indoors on your stove.

When I cleaned my shrimp I left a little bit of the tail/shell on, just for presentation purposes.. the choice is yours.

Lightly grease your grill surface to prevent sticking (I used cooking spray, but you can dampen a paper towel with vegetable oil and brush) then place the skewers on (medium/low flame) on one side for 3-4 minutes.

After which you’ll then flip them over and cook for another couple minutes. Try not to over-cook them and pay attention to any flare-ups which may cause them to burn. The lid of my grill was covered during the grilling process . Remember they will continue cooking with its residual heat after removing off the direct flame, so factor that in so you don’t end up with rubbery shrimp at the end.

Squeeze on some fresh lemon juice and enjoy! I got 5 skewers with the one lb of shrimp and that’s pretty much enough for 5 people (1 skewer had only 2 shrimp though). Your guests will be raving after just one bite, so I would definitely double up on the recipe (just the shrimp as there will be enough marinade) to accommodate their immediate addiction.

Don’t forget to check back all of this month for more exciting and taste-bud challenging recipes off the grill!

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Gluten Free Seafood

Saltfish (salted cod) Stir Fry Recipe.

December 13, 2014June 30, 20138 Comments

In the past we’ve used beef and shrimp as the base for delightful stir fry Caribbean style, but there’s no reason why we can’t use one of the most popular ingredients in the Caribbean with similar or dare I say better results. Saltfish (dry slated cod or other white fish) is a much revered ingredient throughout the Caribbean, so using it to add flavor to a quick stir fry came quite natural.

You’ll Need…

3/4 cup salted fish (flaked)
1 cup carrots (julienne)
2 cups cabbage
1.5 cups bell peppers (use any color you like)
2 scallions
1 medium onion
2 tablespoon vegetable oil
pinch black pepper
1/4 teaspoon grated ginger
1 teaspoon dark soy sauce (use gluten free if doing the recipe gluten free)
1 teaspoon fresh thyme
1/4 scotch bonnet pepper

Notes: You’ll need to prepare the salted fish before using. Cover with water in a pot and boil for about 25 minutes. Drain, rinse (squeeze dry) and shred/flake. I usually get boned saltfish so I don’t have to worry about the tiny bones, but do keep an eye out for any which may still be present. If doing this recipe gluten free, please go through the list of ingredients to ensure they meet with your specific gluten free dietary needs.

Heat the oil in a wok or large non-stick frying pan on medium heat. Add the salted fish and cook for about 2-3 minutes. Then add the onion, ginger, thyme, carrots and bell peppers.

After 3 minutes (be sure to keep stirring) add the cabbage, soy sauce, black pepper and scotch bonnet pepper (don’t use any seeds). Mix well!

Here’s where you’ll personalize the dish.. I cooked it for 3 minutes after adding the cabbage as I like a little crunch on my vegetables (especially cabbage) but you can cook longer if you wish. Top with the scallions and get ready to serve.

You’ll notice that we didn’t add any salt to this dish as the slated fish will still have a trace amount of salt and the soy sauce will also help finish seasoning the dish. I would recommend serving this as soon as you’re done, so you get the full freshness of the vegetables. In less than7 minutes, you’ll have a wonderful dish to serve your family. BTW, this saltfish stir fry makes delicious sandwiches.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.