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Meat & Poultry

Incredible Rib Pelau.

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While I do make Stewed Ribs when baby-back goes on sale and have shared that recipe with you, this will be the first time I’m making/sharing a Pelau recipe with ribs as the cornerstone of the recipe. We’ve done Chicken Pelau, Vegan Pelau, Oxtail Pelau, Salted Pigtail Pelau, Beef Pelau, Curry Stewed Chicken Pelau, Curry Chicken Pelau and most recently, I did and amazing Seafood Pelau that blew people’s mind! However, this version using pork ribs (use beef if you wish) is truly one of my faves.. #ComfortFood

You’ll Need…

5 lbs pork ribs
1 lemon (juice)
1 tablespoon pepper sauce
2 tablespoon Caribbean Green Seasoning
1-2 teaspoon grated ginger
1 tablespoon Worcestershire sauce
1/2 teaspoon Angostura bitters
1 tablespoon sea salt
1/2 teaspoon black pepper
1 medium onion (sliced)
1 1/2 tablespoon olive oil
1 1/2 tablespoon golden brown sugar
1 large carrot (cubed)
2-3 pimento peppers (sliced)
1 can red kidney beans (small)
2+1 cups water
2 cups vegetable stock
2 bay leaves
2 cups coconut milk
3 cups long grain par-boiled rice (washed)
1/2 lb spinach (washed)

Note! This Incredible Pork Rib Pelau recipe is inspired by my friend Chef Barry Bartholomew IG @cheffinbar.

Cut the ribs individually (you may remove the sliver skin on the underside first if you wish), then wash with cool water and the juice of the lemon and drain dry. Now it’s time to season the ribs and have them marinate for at least 2 hours.

Add the Caribbean Green Seasoning, salt, black pepper, onion, ginger, Worcestershire sauce, Angostura bitters and peppersauce (hot sauce). You may use fresh Scotch Bonnet or your fav pepper if you wish… I was out of them. Stir well and marinate.

Watch the video below to follow along with this step (as well as how to cut the rack of ribs into individual ribs) as it can be a bit tricky. NO, the sugar we’re about to use will NOT make this dish sweet.

Heat the oil in a deep, heavy pot. Add the brown sugar and using a dry spoon, stir the sugar. It will melt, go frothy, then amber. As soon as it goes DEEP amber in color (be gentle here) add the seasoned ribs to the pot. Should the sugar go black, STOP! Allow the pot to cool completely (move from the hot burner) and wash, dry and start over. Or you will have a bitter tasting dish.

This step is called “stewing/browning” and it’s one of the most important steps in preparing Pelau. BTW Pelau is basically a one pot dish, with a protein, pigeon peas (not today), coconut milk, herbs etc and rice. Made mostly in the Southern Caribbean and differs from island to island in the ingredients used. As you add the seasoned ribs to the pot, stir to have them coated in the ‘browning’.

Put the lid on the pot, turn the heat down to med/low and let it go for about 15 minutes. Try to stir every 4-5 mins. Yes it will sprout it’s own natural juices.

After the 15 minutes, remove the lid and crank up the heat to high. The goal here is to develop a rich flavor and deep color. Be mindful to stir and keep an eye on things so it doesn’t burn.

When you can see the oil we started with (some fat will render from the pork ribs too) at the bottom of the pot, it’s time to add the red beans (I used a small variety of red beans out of a can, which I washed – traditionally pigeon peas is use in making Pelau), carrot, Pimento peppers (aka seasoning peppers), vegetable stock, coconut milk and water. I added 2 cups of water here and later on I added the 3rd cup (more on that in the video below).

Bring this up to a boil, then reduce to a simmer, lid on slightly ajar and allow it to cook for about 30 minutes or until the ribs starts getting tender.

Its then time to wash your rice (watch the video below where I comment about this) and add it to the pot. Bring back to a boil (you may need to raise the temp a bit), then reduce to a simmer.

After about 10 minutes I added the spinach and stirred it in. It was here I noticed I needed more liquid, so I added the 3rd cup of water. No spinach is not traditional to this dish, but as I mentioned in the video. It’s a great way to sneak vegetables etc into a dish for children and picky eaters.

The spinach will wit down so don’t stress about seeing it pile on. There are 2 things to pay attention to when it comes to Pelau. The color and the texture. Both are personalization based on the individual. Some like it a bit darker and this is achieved by the “browning or stewing” step at the start. The other key thing people focus on, is the texture. You’re Team Wet Pelau (meaning a bit soggy) or Team Dry Pelau, meaning there’s a look of steamed (grainy) rice at the end. I’ve recently converted to Team Wet Pealu, so I used a bit more than usual liquid, plus I stirred the rice quite a bit. By stirring, the rice grains rub on each other and release starch, giving the finished dish a more creamy (wet) texture.

After another 10 minutes or so, you’ll be done. Taste for salt and adjust accordingly. I like to turn the stove off, place the lid on and let it rest for about 10 minutes before serving.

Serve with a side of watercress, sliced cucumber, sliced tomato, coleslaw and/or a thick slice of Avocado (say zabouca). In my case I like mine with a side of Roasted Tomato Choka and/or Roasted Pepper Choka.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Meat & Poultry

Incredible Smoked Pigtail Cook Up Rice.

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Here’s another one of those insanely good comforting dishes we enjoy across the Caribbean. Each island and household will have it’s own take on this classic Caribbean recipe and that’s what gives us that uniqueness as you work your way up and down the island chain. This is a massive one pot dish meant to be enjoyed as a family or.. freeze the rest for those cold winter nights you want a piece of Caribbean warmth.

You’ll Need…

3-5 lbs smoked pigtails
1 large onion (diced)
3 scallions (chopped)
1 and 1/2 scotch bonnet (divided)
5 large cloves garlic (smashed)
6 sprigs thyme
5 leaves of Shado Beni (Chadon beni or Culantro) chopped
3/4 tablespoon salt
1 stick cinnamon
1/3 teaspoon black pepper
2 cups diced pumpkin
12-15 okra (cut 1 cm wheels)
2 stalks celery (diced)
1 1/2 cup coconut milk
8-10 cups of water (divided)
1/4 cup roocoo
1/2 lb spinach
3 cups long grain parboiled brown rice

Notes: If you can’t source the smoked pigtails (or maybe you don’t mess with pork) you can always use smoked turkey. Additionally you can try European supermarkets for the smoked pigtails (in my case I got mine at a Polish market) if you’re finding it difficult to source. If you’re 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.

Using a very large chefs knife or clever, cut the pigtails into 1 1/2 inch pieces. Then into a pot covered with cool water on a medium flame. Bring to a boil and simmer for 10 minutes. Enough time to remove some of the smoke and salt it’s cured in and to start getting them tender.

Drain and set aside.

In a deep heavy pot (it’s a one pot dish) on a medium flame, add the olive oil, then add the onion, scallions, thyme, Scotch Bonnet pepper (no seeds), garlic and shando beni. Turn the heat down to low and cook for 3-5 minutes.

Add salt, black pepper and the cinnamon stick. Stir well and add the pre-cooked smoked pigtails.

3 minutes later we’ll add the pumpkin, okra and celery. Stir well to coat everything with all those flavors. Add the coconut milk, turn the heat to medium/high and bring to a boil. As it comes to a boil, add 3 cups water and Roocoo and mix well. (for the roocoo I basically soaked Annatto seeds in hot water)

After it comes to a boil, reduce to a simmer and cook for 10 minutes. Since I’m not a huge fan of cinnamon, this is where I removed the cinnamon stick (it’s done it’s work). Wash the rice and spinach and get ready to add them both to the pot. Typically we’d use dasheen bush (dasheen or taro leaves), but baby spinach is an excellent replacement.

Add the washed rice and go in with another 5 cups of water (you may need to adjust later). Stir well and put the heat up so we can bring this to a boil.

Float the Scotch Bonnet pepper (Do NOT BREAK) as we want the flavors off the oil on the skin of the pepper. This step is optional as we already added a piece of pepper at the start.

20-25 minutes later the rice should be fully cooked, taste for salt and adjust. Remove the scotch bonnet pepper, turn off the heat and place the lid back on and leave on the same burner where you cooked it. 10 minutes later the cook up rice should be done. Now if you like your rice more grainy, you will need to adjust the cooking time of the rice or use less liquid. Speaking about liquid, you may need to add more water (In the ingredient list I said 8-10 cups as depending on the rice you use, it may need more water). Feel free to adjust.

I guarantee you that if this is the first time you’re having this dish, it won’t be the last. You can always use some stock in place of some of the water we used, for additional flavor or depth to this dish.

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Gluten Free Vegan

Outstanding Cook Up Rice (#Ital #Vegan #Glutenfree)

3 Comments on Outstanding Cook Up Rice (#Ital #Vegan #Glutenfree)

Cook-up or cook-up rice is one of those classic one-pot Caribbean meals mom would usually do on a Saturday (when she didn’t do a soup). However Mom’s usually came loaded with chicken, beef or salted meats, but in this version I like skipping the meat .. without sacrificing flavors for and iconic meal. Served HOT!

You’ll Need…

1 medium onion (diced)
4 cloves garlic (smashed)
4 sprigs thyme
1-2 tablespoon olive oil
1/2 teaspoon black pepper
2 scallions (chopped)
1/4 scotch bonnet pepper (diced)
1 carrot (cut into 1/2 cm wheels)
3/4 cup red beans (from a can – rinsed)
1 teaspoon turmeric
10 okra (1/2 inch chop)
1 large sweet potato (cubed)
1 1/2 cups squash (or pumpkin \ cubed)
2 cups long grain par-boiled brown rice
2 cups spinach
1 1/2 cups coconut milk
2 1/2 cups veg stock
1 teaspoon salt (adjust)
2 tablespoon parsley (chopped)

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 veg stock you use.

Heat oil in a deep/wide pan on a medium flame, then add the onion, garlic, thyme, scallions and black pepper. Turn the heat down to low and cook for about 3 minutes.

Add the scotch bonnet pepper (no seeds unless you want it spicy) and carrot, stir well, then add the beans and cook on low for another 2-3 minutes.

Add the turmeric, turn the heat to medium and add okra, stir. In now goes the sweet potato and squash (pumpkin will work too). At every point (when we add ingredients to the pot) stir well.

Go in with the washed rice and mix. Fold in the spinach along with the coconut milk and vegetable stock. Scrape the bottom of the pot as there will be some caramelization (flavors) develop at the bottom of the pot. Add the salt and bring to a boil.

As far as ‘washing” the rice is concerned.. this is to remove extra starch and grit as a result of the process of taking out the husk off the grains. So we’ll cover the rice with cool water in a bowl, massage with our hands, discard that water and repeat until that water is somewhat clear. Or rise under running water in a strainer, until the water runs clear – That’s “Washed” rice.

Lid on when it comes to a boil, then reduce the heat to low and allow the rice to fully cook and go plump. For a more creamy cook-up, stir the pot a bit and the rice will release more of it’s starch in the process.

25 minutes later, taste for salt and adjust… leave it ‘wet’ or you can remove the lid and burn off the liquid which remains. Toss in the parsley and you’re pretty much done. Note that the residual heat on a heavy pot will continue to cook the rice and thicken it up (after you turn off the stove).

For this classic dish, I like having a side of Tomato Choka as a side or condiment for an extraordinary vegan meal.