gluten free Archives | Page 12 of 19

While salted pigtails may not sound appealing to many people, it’s a key ingredient in many dishes we would consider ‘comfort food’ in the Caribbean. Only recently are we seeing prominent chefs and restaurants trying to find ways to use the entire animal after it’s butchered. Normal thing in the Caribbean. If pork (especially pig tails) is not your thing, I’ve got versions of Pelau using chicken, beef and we’ve even played with a vegan option as well. Check the Recipe Index for those recipes.

You’ll Need…

1 1/2 lbs salted pigtials (cut 1 inch pieces)
1 large carrot (diced)
3 stalks celery (chopped)
1 medium onion (chopped)
1 whole scotch bonnet pepper (don’t break)
1 tablespoon Caribbean Green Seasoning
1 teaspoon grated ginger
1 teaspoon tomato ketchup
1/4 teaspoon black pepper
1/2 large tomato (cubed)
1 tablespoon veg oil
1- 1 1/2 tablespoon brown sugar
1 can pigeon peas (about 1 1/4 cups)
2 cups parboil long grain (brown) rice
1 1/2 cups coconut milk
1 1/2 cups water
4-5 sprigs thyme
2 tablespoon chopped parsley

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.

I’d recommend getting your butcher to cut the salted pig tails as it can very tough for your ordinary kitchen knife. I used a heavy clever. Rinse the pieces with cool water (about 1 inch) then place in a pot covered with water and bring to a boil. Reduce the flame to a rolling boil and cook for about 30 minutes. Drain, rinse and get ready to season.

To the bowl with the pre-cooked salted pigtails, add the ketchup, Caribbean Green seasoning, black pepper, tomato, onion and grated ginger. Mix well and set aside (no need to marinate).

For this step I’d recommend watching the video below. Heat a heavy pot on a high flame and go in with the vegetable oil. Add the brown sugar and stir. Please use a dry spoon. Your kitchen may go smoky so you may want to open a window and/or turn the fan on above your stove. The sugar will melt, go frothy and finally a dark amber color (do NOT let it go black – STOP immediately if it does and start over). Once you have an amber color, start adding the season pig tails (carefully).

Stir well to evenly coat with that lovely color. Turn, cover the pot and cook for about 4-5 minutes (please stir a couple times). If any liquid formed, burn it off with the lid off, then add the drain/rinsed pigeon peas (you may also use red kidney beans if you can’t source pigeon peas), diced carrot and celery and stir well to pick up that lovely caramel base we created.

Add the washed rice (basically you’ll place the rice in a bowl, cover with water and massage. The water will go cloudy, drain and repeat until the water is no longer cloudy). In the same bowl you seasoned the pig tails, add the water (from the ingredient list above) to swish around to pick up any remaining marinade.. add that water to the pot. You can also add the coconut milk at this point. Top with the sprigs of thyme and the scotch bonnet pepper. Cover and bring to a boil.

Try your best to NOT break the pepper as it cooks or you’ll release the beast (heat). Unless you like that kind of heat. As it comes to a boil, reduce to a simmer, cover the pot and allow it to cook for 25-30 minutes or until the rice is fully cooked.

You may remove the pepper and any of the sprigs of thyme you can easily see. Do taste for salt as we didn’t add any – the remaining salt in the salted pigtails should be enough.. but you’re free to adjust. Cover the pot and allow it to rest for about 10 minutes, then fluff with a fork and serve.

There are those who like their pelau ‘wet’ and if you’re like me, it must be a bit grainy. Should you prefer it ‘wet’ add a bit more liquid than I recommended and you’ll achieve a wet finish. Top with the chopped parsley for a bit of color. An amazing one pot dish, which goes well with a side salad of some sort. Some may say, a coleslaw is needed.. I’m cool with a few slices of cucumber and a wedge of ripe avocado.

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

Vegan

Amazing Okra Rice Recipe (vegan).

May 28, 2025September 27, 20173 Comments

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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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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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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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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Gluten Free Meat & Poultry

Haitian Influenced Epis Chicken.

May 27, 2025June 14, 20171 Comment

After making a fresh batch of Epis (zepis) I decided to put it to use on some boneless chicken breast I had thawing in the sink for dinner. If you’ve ever struggled with dry and bland chicken breast (say chicken chest in the Caribbean) you’ll definitely want to give this recipe a try. Moist, tender and packed with flavors of that Haitian Epis. I’m not sure if there’s an actual Epis Chicken recipe in Haiti, but I was thoroughly impressed with this one.

You’ll Need…

3 skinless/boneless chicken breast
1/8 teaspoon black pepper
1/4 teaspoon salt (add more to your liking)
1 tablespoon Haitian Epis
2 tablespoon coconut oil

Important! If making this dish gluten free, be sure to go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

Season the cleaned chicken breasts with the salt, black pepper and Epis. Mix well and allow to marinate for 2 hours.

In a wide pan (one with a lid) heat the coconut oil (or use your fav oil) on a medium flame, then add the seasoned chicken breasts to the pot. Yes, it’s ok if the marinade goes in too. Immediately turn the heat down to low and cook for 2-3 minutes, then flip.

Now place the lid on the pot and cook on LOW for about 10-12 minutes. Depending on the thickness of your chicken breast, they should be near cooked. Remove the lid and cook on medium/high for another 5-8 minutes to burn off any excess liquid which would form naturally and to give the chicken a golden color.

Do remember to flip to brown and cook evenly. I then removed them from the pan and allowed it to rest for about 4 minutes before I sliced though. In the meantime I made a quick pan gravy in the same pan I pan roasted the chicken.

By seasoning and slow cooking you’re guaranteed to get tasty and moist chicken, without any fuss.

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Meat & Poultry

Classic Caribbean Coconut Stewed Beef.

July 2, 2017June 6, 20176 Comments

Here’s a dish I usually reach for when I’m homesick for the Caribbean and I need something comforting. Served with rice, pasta, ground provisions, roasted breadfruit or even garlic mashed potatoes, this coconut stewed beef is simply heavenly. While we didn’t eat a lot of beef when I was growing up on the islands (we didn’t like the taste of fresh butchered beef), the occasional time mom would fix this for dinner. it was always a hit. Since we’ll slowly braise this for some time, you can use a very cheap cut of beef if you wanted.

You’ll Need…

4 lbs beef (1 inch cube)
1 heaping tablespoon Caribbean Green Seasoning
1 teaspoon grated ginger
3/4 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 Habanero pepper (any spicy pepper you like)
1.5 cups coconut milk
1.5 cups water
2 scallions (chopped)
4-6 sprigs thyme
1 tablespoon ketchup
1 medium onion (diced)
1 tablespoon veg oil
1 tablespoon brown sugar (golden)

Season your washed/cubed pieces of beef with the salt, habanero pepper, ketchup, onion, Caribbean Green Seasoning, Worcestershire and grated ginger. Mix well and allow to marinate for a couple hours. You can add a diced tomato if you wish.. the acidity is excellent in the mix. Don’t use any of the seeds of the habanero pepper if you’re concerned about the raw heat and remember to wash your hands immediately after with soap and water.

Heat the vegetable oil on a high flame in a heavy pot (one with a lid). Then add the brown sugar and stir. The sugar will melt, go frothy, then amber in color. Do NOT proceed if it goes darker or the finished dish will have a terrible burnt taste. This step is what we know as ‘stewing’ in the Caribbean (watch the video below). As it goes amber in color, start adding the seasoned beef to the pot and stir well to coat.

As it comes up to a boil, reduce the heat to med/low, cover the pot and let it go for about 10 minutes. After which it’s time to burn off all the natural liquid it will sprout. Remove the lid and crank up the heat. This will give us that rich color and flavor we’re looking for.

The goal is the make sure there’s no more liquid at the bottom of the pot (you should see the veg oil we started off with). Toss in the scallions and thyme and give it a good stir. Now add the water (swish the water in the same bowl you marinated the beef in to pick up any remaining marinade), then add the coconut milk.

With your heat still on high, bring to a boil. Then reduce to a simmer, cover the pot and allow it to cook until the pieces of beef are tender. This should take between 1 hour and fifteen to thirty minutes. Depends of the size of your beef pieces, the cut of beef and how old the animal was before they butchered it. Remember to stir every 15-20 minutes.

In my case it took about 1 hr and 10 mins for the pieces of beef to be tender and the gravy to be the consistency I like. Taste for salt and adjust accordingly.. you can also top with some additional chopped scallions to brighten it up a bit. Enjoy!

Fork tender and packed with flavors of the Caribbean, this coconut stewed beef is guaranteed to be a hit with your family… as it is with mine. You can certainly stretch this dish with some carrots and/or potatoes, but you’ll have to adjust the seasoning a bit.

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Gluten Free Meat & Poultry

Caribbean Stewed Pork Ribs.

May 27, 2025March 23, 20171 Comment

We’ve grilled them, done a sort of “oven BBQ” during the winter and this coming summer I plan on doing a classic smoked/jerk over a charcoal fire, but for now I’d like to share yet another way to do pork ribs. You’re free to use the short ribs type you get at the Asian markets (ones sold for making dry garlic ribs), baby-back or your regular rack of pork ribs for this recipe. Using the classic Caribbean technique of ‘stewing’ to start, then we’ll slowly braise these ribs until they tender and packed with rich Caribbean flavor.

You’ll Need…

3-4 lbs pork ribs
3/4 teaspoon salt
1 tablespoon Caribbean Green Seasoning
1 tablespoon ketchup
1/2 teaspoon black pepper
1 teaspoon Worcestershire sauce
3 slices ginger
1 medium onion (diced)
1 medium tomato (diced)
2 birds eye pepper (bird pepper – chopped)
1 tablespoon veg oil
1 1/2 tablespoon golden brown sugar
2.5 – 3 cups water
4 sprigs thyme

Important! if doing this recipe gluten free, kindly go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

Give the ribs a quick wash with cool water and the juice of a lime or lemon (not mentioned in the ingredient list). Drain and get to seasoning. Add everything to the bowl EXCEPT the thyme, veg oil, brown sugar and water. The Bird Pepper is optional.. providing you want a kick to the dish.. you may use any spicy pepper you have on hand or like. Mix well and allow to marinate in the fridge for at least a couple hours.

In a heavy pot over a high flame heat the vegetable oil, then go in with the brown sugar. This step is crucial (we DON’t want to BURN the sugar). Using a dry spoon, stir the sugar until it starts to melt. It will go frothy, then amber in color (act fast). Here is where you add the season pork ribs to the pot. If the sugar goes black. STOP and start over or it will have a bitter taste. (watch the video below for more help with this).

Yes, it’s ok if the marinade goes into the pot as you add the pieces of ribs. But try to keep some back in the bowl. In the same bowl you marinated the ribs add the water and swish around so you can pick up all that goodness to add to the pot later. Stir well to coat the ribs with the ‘stew’ base we started off with. Turn the heat down to medium/low, cover the pot and let that go for about 10 minutes (stir a couple times). It will sprout it’s own natural juices.

After which it’s time to infuse the ribs with the color and flavor of the brown-stew. Remove the lid and crank up the heat to high – we want to burn off all that liquid. Be sure to stir. It will take about 4-6 minutes.

After all the water is gone and you start seeing the oil we started off with at the bottom of the pot, it’s time to add the water we had in the bowl we marinated the ribs in. Stir and bring to a boil. As it comes to a boil, top with the sprigs of thyme, reduce the heat to a simmer and place the lid on the pot.

Stir every 10-15 minutes. After about 1 hour and 25 minutes, you can now personalize this dish a bit. Taste for salt and adjust to your liking and you can now crank up the heat and burn off the liquid until you have a gravy the consistency you like. If our mom was doing this she would burn off ALL the liquid, but in my case I allowed it to go on high for about 5 minutes.. until I had a somewhat thick gravy or sauce. (I had this with rice)

These Caribbean stewed ribs are a great side-dish for your next family dinner or it can certainly make an impression the next time you hit a potluck at work.. go ahead and take all the praise. You can always start the “stewing” process on the stove-top and finish off in a slow cooker if you wanted.

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Gluten Free Meat & Poultry

Simple Crispy Fried Chicken Wings.

May 27, 2025March 17, 2017Leave a Comment

After posting an image of these crispy wings on Instagram a couple weeks back, the DM’s we’re rocking with requests for the recipe. And while this probably won’t be considered a “Caribbean” recipe, I thought that it will still fit within the theme of this website. Infused with herbal flavors as we do on the islands, these wings are super simple to make and with the crispy finish.. you’ll impress your family and guests. Guaranteed!

You’ll Need…

5-6 lbs wings
3 cups water
1 1/2 tablespoon brown sugar
1 tablespoon salt
4 sprigs thyme
1 scallion
1 teaspoon granulated garlic powder
1/2 teaspoon black pepper
1 teaspoon onion powder
2 bird’s eye pepper (optional)
3 cups veg oil for frying

*I’ve posted this recipe within the ‘gluten free’ section of the website (as well), please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs.

Feel free to trim off the tips of the chicken wings, cut them in 2 pieces if you wish and give them a look-over for any nasty feathers. As I mentioned in the video, no-body eh trying to get ah feather! Then give the scallion a rough chop as well as the bird’s eye pepper (use any hot pepper you like – optional) and whisk together with everything (except the wings and oil) to make a brine. I like starting with one cup of warm water so the sugar and salt can dissolve easily. Then I go in with 2 cups of super cold water to bring the temperature down to safe levels.

Place the chicken wings in a deep container (or freezer bag) and pour the brine over them. Cover with plastic wrap and keep in the fridge for about an hour. Try to not allow them to brine for more than an hour or you’ll risk them going salty.

After one hour, drain and rinse well with cool water. Allow to drain off and air dry.

Place the oil to heat in a deep pot (I used a wok) or use your deep fryer if you have one, on a med/high flame. Pat the wings dry with paper towels (make sure they are DRY) , then into the hot oil.

Depending on the size of your wings, they will take between 17 and 22 minutes to completely cook and go crisp and golden. Remember to flip them and DON’T crowd the pot with too many or it will drop the temp of the oil and make them soggy.

Fry in batches. As I removed the first batch I placed them on a wire rack (on a sheet-pan to collect the oil drippings). Normally I’d say to place them on paper towels, but I find that when they sit on the paper towels they can go a bit soggy and loose it’s crispy finish. For a more crispy finish you can fry them for a bit longer.

Since the wings were in that herb-salty brine, there will be no need to salt these further (but I’m on a low salt diet). Taste and sprinkle on some Sea or Himalayan salt as they come out the hot oil if you want. We enjoyed these with the mango habanero sauce I shared a while back.

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Gluten Free Meat & Poultry

Quick Ham And Turkey Fried Rice.

May 27, 2025March 4, 2017Leave a Comment

A few days after Christmas 2016 I was joined by my good friend Marc, who you would have been introduced to some time ago. Marc (Chef Marc) is a fellow Trinbagonian who’s been knocking out the recipes and food-travel videos on his YouTube Channel “Chef Marc“. This time Marc will be putting the leftover ham and turkey from the Christmas holidays for (one of) his signature fried rice. Using ingredients we already had in the fridge, Marc blazed through this recipe in a few minutes.

You’ll Need…

4 cups cooked rice (Jasmine)
2 scallions (chopped)
1 bell pepper (diced)
2 cups cabbage (chopped)
3/4 cup frozen peas
2 cups ham (cubed)
2 cups turkey (chopped)
3-4 tablespoon olive oil
2 tablespoon dark soy sauce *
1/4 teaspoon salt
3/4 teaspoon sesame oil
2 bird pepper (bird’s eye)
1/4 teaspoon black pepper
2 cloves garlic (fine dice)

IMPORTANT! If doing this recipe gluten free be sure to go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs. Especially the soy sauce – regular soy sauce will have a gluten element to it.

Start by prepping all the ingredients as this recipe calls for high heat and fast cooking.

Heat a wok or wide pan on a med/high heat, then go in with two tablespoons of the olive oil and the bird’s eye pepper. Marc gave then each pepper a couple cuts to help release some of their ‘heat’. Immediately after he went in with the cubed ham as he wanted to render out some of the fat (for flavor) and the toast the edges.

After about 1 minute it’s time to go in with the chopped turkey and mix well. You may need to add another tablespoon of oil if the pan is getting too dry.

Also add the diced bell pepper and sliced cabbage, toss and mix well. Then go in with the black pepper and garlic (he mentioned that he likes to add his garlic late in the cooking process, as to not risk burning it). At this point you can add the salt and sesame oil, stir! It’s now time to add the rice and break up any clumps. TIP! Be sure to use day-old rice or rice that been cooked in salted water and chilled. This will give you a lovely grainy texture to the fried rice.

After the rice is heated through (about 1-2 minutes), add the frozen peas and drizzle on the soy sauce. Stir well.

You’re dun! Turn off the stove and enjoy. The key is to cook on a relatively high heat, have your ingredients prepped and to not be intimated. The recipe, cooking and being in the kitchen should be fun and we do hope you’ll put this recipe to the test and enjoy the time in the kitchen with your family.

I’d like to take a minute to hit Chef Marc a Massive THANKS and to invite him to pass though the CaribbeanPot.com kitchen whenever he feels like feeding us. With both delicious food and knowledge.

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Gluten Free Sauces & Condiments

Cider Maple Habanero Peppersauce (hot sauce) Recipe.

May 28, 2025February 16, 2017Leave a Comment

This past Fall I decided to do a peppersauce tribute to my home for the last 20 something years.. Canada. With a bumper crop of Habanero peppers (works great with scotch bonnets as well) in my small kitchen garden at the back of my house, the creative juices were flowing. Habaneros are some of my favorite spicy peppers, with the natural fruity undertones along with the fiery heat they possess. With a dose of fresh made apple cider (not vinegar) and some organic maple syrup, this pepper sauce was truly heavenly.

You’ll Need…

8-10 Habanero Peppers
1 1/2 cups apple cider
1/2 cup white vinegar
1/2 lime (juice)
1/4 cup pure maple syrup
1/2 teaspoon salt
1/2 teaspoon mustard powder

* You may need to add a bit more apple cider if it gets too thick.

*Important : If doing this recipe gluten free, kindly go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

Wash the peppers and give them a rough chop. Remember to wear gloves and to wash your hands immediately after with soap and water. Include the seeds of the peppers for a more pronounced kick of heat!

Add everything (except the lime juice) to a sauce pan, then place the pan over a medium heat. Bring to a boil, then reduce to a gentle simmer. Stir and reduce the liquid by about half and the peppers are a bit tender. (about 10-15 mins)

Turn off the heat and allow it to cool a bit before placing in your blender or food processor. When it cools, add the lime juice and blitz until smooth.

This is a great condiment to use wherever you’d normal use hot sauces. I roasted off some chicken wings in the oven and gave them a slight coating of this marvelous peppersauce while they were still warm. Please store in the fridge – last in excess of 2 months easily.

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Gluten Free Seafood

Roasted Breadfruit In Stewed Saltfish (salted cod).

May 25, 2017February 8, 2017Leave a Comment

This recipe combines two of my favorite dishes into one glorious pot of comfort. After sharing the technique for roasting a breadfruit in an everyday oven, you knew I’d follow up with a recipe for putting that roasted breadfruit to use. Stewed saltfish (salted cod) is as classic as it gets when it comes to Caribbean culinary culture and in the event you cannot source breadfruit, you can use cassava, yam, sweet potato, green cooking bananas or even something as everyday as regular potatoes.

You’ll Need…

– 1 roasted breadfruit
– 3 tablespoon coconut oil
– 1 1/2 cups prepared salted cod
– 2 cloves garlic (diced)
– 2 small onions (sliced)
– 1 teaspoon thyme
– 1 tablespoon parsley (chopped)
– 1/4 teaspoon black pepper (chopped)
– 1/2 scotch bonnet pepper (optional)
– 1 small bell pepper (sliced thin)
– 2 scallions (chopped)
– 1 large tomato (diced)

Note: If doing this recipe gluten free, be sure to go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

How to roast a breadfruit in the oven << Click To Watch!

How to prepare salted cod << Click To Watch!

Prep the salted fish by soaking in water and/or by boiling in water for 15-20 mins. Discard that water, rinse and squeeze dry before flaking/shred. Roast the breadfruit, allow to cool then remove the skin, cut into wedges and remove the core. Be mindful of the heat of the scotch bonnet pepper, so kindly use as much as you can handle. Don’t use any of the seeds as that’s where you’ll get the raw heat and remember to wash your hands with soap and water after handling such hot peppers.

Prep the ingredients and set aside. Then heat the coconut oil on a medium flame and go in with the pieces of prepared salted cod. Reduce the heat to low and let this cook for about 3 minutes.

Afterward add the thyme, garlic, onion and parsley. Heat still on low – cook another 3 minutes.

Now go in with the bell pepper, scallions, scotch bonnet and black pepper. Cook for another 2-3 minutes.. keep stirring to allow all the flavor ingredients to come together.

You can now add the diced tomato (take the heat up to medium), stir well – then go in with the pieces of roasted breadfruit. Try your best to coat the breadfruit with the stewed salted cod base and heat though.

After about 3-4 minutes everything would have come together nicely.. turn off the heat and get ready to enjoy a very tasty and comforting dish.

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gluten free

Traditional Caribbean Salted Pigtail Pelau.

Amazing Okra Rice Recipe (vegan).

The Ultimate Grilled Salmon Recipe.

The Ultimate Jamaican Jerk Chicken Wings.

Tasty Island Style Roasted Chicken Drumsticks.

Haitian Influenced Epis Chicken.

Classic Caribbean Coconut Stewed Beef.

Caribbean Stewed Pork Ribs.

Simple Crispy Fried Chicken Wings.

Quick Ham And Turkey Fried Rice.

Cider Maple Habanero Peppersauce (hot sauce) Recipe.

Roasted Breadfruit In Stewed Saltfish (salted cod).

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