gluten free Archives | Page 13 of 19

If you’re looking for a bit of luck in the new year while enjoying a delightful dish, I got you. It’s said that by cooking/enjoying black eye peas on the first day of the new year, brings a wealth of good luck the entire year. So I thought I’d put my leftover ham bone to use and share the recipe with you. Typically I’d do a traditional Caribbean soup with my ham bone, but I thought it would be an excellent way to add additional flavor to the somewhat bland black eye peas. Did you know that black eye peas is really a bean?

You’ll Need…

2 cups black eye peas (dry)
6 cups water (for soaking the peas)
6 cups water (cooking the peas)
1 large onion
3 cloves garlic
1 ham bone
1-2 cups diced ham
1 1/2 cup coconut milk
4-6 allspice berries
4-6 sprigs thyme
1 whole scotch bonnet pepper (optional)
1/2 teaspoon salt (adjust)
1/4 teaspoon black pepper
2 bay leaf
2 large carrots
1 tablespoon brown sugar
1 tablespoon olive oil
2 tablespoon parsley (topping for the end)

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.

Pick though the black eye peas to make sure there’s no debris and give it a wash. Then place then in a deep bowl with 6 cups of water to soak overnight or for at least 4 hours. This will allow the peas to cook faster and to help with digestion when it’s cooked.

Heat the oil in a deep pot on medium heat, then add the onion and garlic – turn the heat down to low and allow it to cook gently for 3-5 minutes. After which you can go in with the thyme, black pepper, allspice and diced pieces of ham. Continue cooking on low for another 3-4 minutes. The goal is to render out any fat in the ham pieces to give the dish a ton of flavor. You can now go in with the ham bone and stir well.

Add the diced carrots and stir well. Turn you heat up to high and go in with all the other ingredients (except the scotch bonnet pepper and parsley) and bring to a boil.

As it comes to a boil skim off any froth at the top and discard. Reduce to a gentle simmer and add the whole scotch bonnet pepper. Do NOT break the pepper or you will release the beast (heat). Place the lid slightly ajar on the pot and allow it to cook for about 1 hour and 40 minutes or so.

If you don’t have a ham bone, you can always use smoked turkey, bacon, pancetta, ham hocks, salted pig tails / salted beef.. or you can do this fully vegetarian by leaving out the meat element and doing a half and half split with the water and more coconut milk. Remember if you’re using salted pigtails or beef you’ll need to boilit bit first to help tenderize and remove most of the salt it was cured in.

By now the peas should be tender. If not, cook for a big longer (add more liquid if needed). Taste for salt and adjust accordingly – I didn’t go heavy on salt as I knew the ham I used was a bit salty already. So if using a ham bone or any salty meat, don’t adjust until near the end.

Remember to fish out the whole allspice berries, bay leaf and sprigs from the thyme before serving and after 45 minutes you can remove the scotch bonnet pepper so you don’t risk breaking it.

If you find it’s a bit too runny you can always use the back of your spoon to crush some of the black eye peas, but do keep in mind that this will thicken considerably as it cools. Top with the chopped parsley for a bit of color and added freshness as you turn off the stove.

Will this black eye peas dish bring you luck? That I can’t confirm, but I do know it’s a lovely dish to serve and enjoy with your family and friends as we start 2017. If you want you can also add some flour dumplings the last 10 minutes (spinners) and make this a more ‘complete’ meal.

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Amazing Sorfran Rice [Vegan + Gluten Free].

May 28, 2025December 20, 20164 Comments

Before I get to the recipe I’d like to mention that in the Southern Caribbean what we ‘call’ Saffron (or sorfran) is really turmeric and NOT Saffron. Saffron is a spice derived from the flower of Crocus sativus, commonly known as the “saffron crocus”. As we continue with the 5 days of Christmas recipes, chef Marc is joining us to share his take on this tasty vegan Sorfran rice (Turmeric Rice Pilaf) A lovely one-pot dish which is packed with layers of flavor, is gluten free and something you’ll be proud to have on your holiday dinner table.

You’ll Need…

4 cups Jasmine rice
2 large carrots (diced)
3 cloves garlic (diced)
2 scallions (chopped)
2 stalks celery (diced)
2 shallots (diced)
1 red bell pepper (diced)
1 green bell pepper (diced)
2 tablespoon coconut oil
2 tablespoon olive oil (divided)
1 tablespoon salt (divided)
3 tablespoon parsley (chopped)
1/2 cup raisins
3/4 teaspoon turmeric
4 1/2 cups veg stock (use chicken if not doing this vegan/vegetarian)
2 scotch bonnet peppers (leave whole)
1/4 teaspoon black pepper
4 sprigs thyme

IMPORTANT! If doing this rice dish gluten free, do go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the stock you choose to use.

Please try to dice your vegetables the same size so they cook evenly. Give the garlic and shallots a fine dice and remove the leaves off the sprigs of thyme. The goal is to have everything prepped and ready, so you’ll get the dish done with ease and speed.

In a wide pan (one with a lid) on a medium/high heat, add the coconut oil and about 1/2 of the olive oil. Then add the diced carrots, celery and shallots. Stir well and cook for about 3-4 minutes.

Now go in with the black pepper, 1/2 the salt, thyme and turmeric. Stir well and cook for 30 seconds, then add the peppers, raisins and the rest of the salt. Mix well and cook for another 30 seconds.

It’s now time to add the raisins and scallions.. then the rice! DON’T wash the rice. I know this will seem strange to the average Caribbean person as we always wash our rice. but according to chef Marc, he wants to coat the rice grains with the base of flavor (and oil) he created and a wet rice grain will not allow for this (watch the video below as he explains). Stir well, add a bit more black pepper if you wish and drizzle in the rest of the olive oil to really coat the rice grains.

Make sure your heat is on high and add the veg stock and give it a quick stir and float the 2 scotch bonnet peppers WHOLE – DON’T Break! Cover the pot immediately (please make sure all the ingredients – except the parsley are now in the pot). We’ll wait for it to come up to a boil, then reduce the heat to low and cook for 25-30 minutes. At NO time do you open the pot or stir. I noticed Marc used a non stick pan, so I’d recommend you do the same (it helps to not have burnt rice at the bottom if by chance you slightly over-cook it).

By now all the liquid would have be burnt off and you’ll be left with plum (grainy) rice, surrounded by perfectly cooked vegetables. Turn off the heat, REMOVE the scotch bonnet peppers – again – do NOT break them and top with the chopped parsley. Fluff/mix and get ready to enjoy one of the most tasty vegan rice dishes you’ve ever had.

Yes, you can leave it to rest a bit after you turn off the stove, but according to chef Marc.. WHY? Get in there and enjoy! Special thanks to Chef Marc for sharing this delightful gluten free (and vegan) rice dish for our holiday series.

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Gluten Free Vegan

Carrot Pumpkin Rice (Vegan + Gluten Free)

May 28, 2025December 9, 2016Leave a Comment

While I’m a HUGE fan of rice, I’m not overly fond of Basmati or any of the sort of scented rice which are widely available. However I find that when I make rice dishes with pumpkin, carrots or even coconut milk, using Basmati rice really enhances the dish overall. This vegetarian rice dish is very easy to put together and after the initial ‘cooking’ there’s no “work” for you, so you can sit back with your favorite beverage while the rice cooker does all the work.

You’ll Need…

1 tablespoon olive oil
1 small onion (diced)
1 clove garlic (diced)
1 scallion (chopped)
1/4 teaspoon black pepper
1 teaspoon salt
5 sprigs thyme
1 cup cubed pumpkin
1/2 teaspoon turmeric
1 carrot (grated)
3 cups basmati rice
water (according to your rice cooker)
3/4 cup coconut milk

Important: Please go through the entire list of ingredients to make sure they meet with your specific vegan and gluten free dietary needs.

Heat the olive oil on a medium flame in a wide saucepan, then go in with the onion, garlic, thyme and scallion. Then turn the heat down to low and cook for about 3-4 minutes before adding the cubed pumpkin. Cook on low for another 5 minutes or so.

Add the turmeric as well as the black pepper and mix well, cook for another minute or two. Finally add the grated carrot, mix and turn off the heat. The residual heat will soften the carrot a bit.

Place the rice in your rice cooker (I washed it first, but it’s up to you how you treat rice – basically you place the rice in a bowl, cover with water and massage with your hands/fingers.. drain the cloudy water and repeat until the water runs relatively clear) and top it with water according to your rice cooker instructions.

Add everything from the sauce pan, along with the salt and stir. Finally go in with the coconut milk and give it a quick stir. Turn on your rice cooker and allow it to do it’s thing. As it came up to a boil I gave it a stir and walked away (with it covered). When the rice cooker is finished cooking I usually turn it off completely (I find if I leave it on the ‘warm’ setting it creates a thick crust on the bottom). After 10-15 minutes after shutting it down, I go in with a fork and fluff the rice.

A stunning basmati rice dish, with flavors (and textures) of pumpkin, carrots and coconut milk. Not only will the turmeric help give this a wonderful color, it does help in adding a unique overall flavor. Please keep in mind that this dish will work with any rice you prefer, just match the cooking time accordingly with your rice cooker.

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Meat & Poultry

Jamaican Curry Goat Recipe.

May 28, 2025December 5, 20169 Comments

While we use the same ingredients and for the most part cook similar dishes, you’ll find that as you travel across the West Indies the technique we employ on each island differs. That is exactly the case with one of the most famous dishes coming out of the Caribbean, Curry Goat. A curry goat from Trinidad and Tobago will most certainly be different than one from Grenada and just as unique as one done in a Guyanese or Haitian home. I’ve shared several methods of cooking curry goat so far, but it seems we’ve not had a go at a Jamaican version, until now.

You’ll Need…

2 1/2 lbs goat
3/4 teaspoon salt
2 small onions (or 1 large)
1/2 scotch bonnet pepper
1 1/2 – 2 tablespoon curry powder
2 tablespoon veg oil
5 sprigs thyme
2 scallions (chopped)
1 bay leaf (optional)
8 allspice berries (aka pimento berries)
3 cups water
3 medium potatoes

IMPORTANT! If doing this recipe gluten free, kindly go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs. Especially the curry powder you use as it may contain flour as a filler. Wash your hands with soap and water immediately after handling such hot peppers.

I’d recommend using goat meat with bones as you’ll get much more flavor (and cheaper) than with boneless goat. Have your butcher cut the pieces for you as you’ll need a saw to cut through the bones. Wash the meat with water and the juice of a lime or lemon (not mentioned in the ingredient list), drain and get ready to season.

With the goat meat (washed) in a large bowl, go in with the salt, onion, scotch bonnet (I used a habanero..any hot pepper will work) and the curry powder. Give it a good stir (feel free to add a bit of olive oil to the marinade if you wish) and set it in the fridge to marinate overnight or at least 2 hours.

Heat the oil in a wide/heavy pan (one with a lid) on medium heat and add the pieces of marinated goat. Stir well and try to sear the pieces, while infusing that lovely curry base. Don’t cover the pot at this point. After about 5 minutes, it’s time to add the all the other ingredients except the water. Give everything a good mix in the pot Add the water to the bowl you seasoned the goat in and mix it around to pick up any remaining marinade.

Pour in the water, raise the heat to high, then as it comes to a boil reduce to a gentle simmer and cover the pot. Allow this to cook slowly for 1 1/2 hrs. The goal is to get it tender.

If you find that you’re running out of liquid in the pot you can always add a cup or two of hot water. It’s now time to add the potato (1/4) and tuck in under the liquid. Give another 30 minutes or so to fully cook.

By now you should have tender goat, thick gravy and soft pieces of potato. Taste for salt and adjust to your liking. I try not to play around much with the pot after adding the potatoes as I like them maintaining their shape and texture. BUT.. should you want to thicken your gravy even more, you can crush a couple pieces with the back of your spoon. Depending on how old the goat was (when it was butchered) the 2 hours of cooking time will be enough to have the meat falling off the bones (but that’s not always the case). The potato not only adds a lovely texture and taste to this curry goat, but it’s a great way to stretch 2 1/2 lbs of meat. As you turn off the stove you can top with some chopped parsley or cilantro as I did. Keep in mind that as it cools the gravy will thicken up a bit.

Feel free to add garlic, a stick of cinnamon and/or a bay leaf while cooking for even more unique flavor. If you’re familiar with how curry goat is cooked on the islands, you’ll identify the slight differences of this Jamaican curry goat recipe. Feel free to use lamb/ mutton instead of the goat for similar results.

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Gluten Free Meat & Poultry

Tasty Jerk Pork In The Oven.

May 27, 2025December 2, 20161 Comment

As many of you may know, I’m obsessed with cooking on an outdoor fire/grill/BBQ, so during the winter months I’m always looking for ways to recreate those same flavors indoors. YES I do brave the harsh Canadian winters and make use of my propane grill in the garage, but when temps hit below -40 C (with the windchill), iman not going outside. This recipe is a sort of tribute to Canada and the flavors of fall, while still delivering a unique Jamaican Jerk element.

You’ll Need…

1 pork loin (7-8lbs)
1 cup apple cider
1 cup orange juice
1/2 cup maple syrup
3 scallions
3 cloves garlic
1/4 cup soy sauce
5-10 sprigs thyme
1 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 habanero pepper
1 large onion
3/4 teaspoon salt
4 large apples

1 cup bbq sauce (jerk or your fav)

Note: 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 soy sauce. I usually use a homemade jerk bbq sauce which I shared on this website a while back, but this time I simply opted for my fav store-bough sauce.

Place all the ingredients (except the pork, apples and bbq sauce) in a blender (you may need to give everything a rough chop) and pulse. You can go with a smooth puree or leave it a bit chunky for a bit more texture.

The apple cider, habanero peppers (grown in my garden) as well as the pure (organic) Maple Syrup are the flavors of Canada I mentioned above (along with the apples I got at an orchard) . Trim, wash and pat the pork loin (NOT tenderloin) dry and place in a dish or large/strong zipper bag. Now pour all of the marinade over it and massage well. Cover and place in the fridge overnight or for at least 4 hours. I purposely left the sort of cap of fat on the loin I was using as it will help to keep the pork moist as the fat renders while roasting in the oven. Place the fat side up when roasting.

The next day pre-heat your oven to 375 F while you get the roasting pan ready. Cut the apples in 1/4’s and place on the bottom of the roasting pan, then add the marinated pork loin. Now pour all the marinade over it and place in the oven – middle rack.

Roast uncovered for 2 1/2 hrs, but be sure to baste every 20-30 minutes or so. Then cover with tinfoil and cook another hour at the same temperature.

Now it’s time to take it out of the oven and spoon out 90% off the liquid into a sauce pan. Place the pork loin uncovered in the oven for another 30-35 minutes to develop that rich caramelized color and taste. Do keep basting with the little liquid we left back.

Bring the liquid in the saucepan to a boil, add the BBQ sauce (your fav), then reduce to a simmer. We’re now trying to reduce this by half, to intensify the flavors and thicken it up a bit. It took about 30 minutes. By which time the pork can now come out of the oven. Rest it for about 20-25 minutes before cutting into it.

You can make an apple sauce out of the cooked apples, but I couldn’t be bothered. Those apples infused wonderful fruity flavors into this oven jerk pork and an amazing aroma throughout my house (basically it served it’s purpose). This jerk pork done in the oven with those subtle Canadian flavors will be another one of those recipes I share which will become a regular in your household.

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Gluten Free Seafood

Tasty Curry Crab Simplified.

November 28, 2016November 26, 2016Leave a Comment

Curry Crab and Dumplings is one of the most iconic dishes on our sister island of Tobago. If you’ve ever had the pleasure of hitting the beach at Store Bay (where you also catch the glass bottom boats to Buccoo Reef and Nylon Pool), you’ve surely walked pass many of the food vendors selling this classic curry dish. While I’ve shared this recipe before, I was asked via Instagram to share a simplified version that’s easy to prepare and just as tasty as the classic I shared about 4 years ago.

You’ll Need…

3 lbs crab
3 tablespoon curry powder
1 teaspoon cumin seeds (geera)
2-3 tablespoon veg oil
1/2 teaspoon salt
1/4 teaspoon black pepper
5 cloves garlic
3/4 cup coconut milk
1 heaping table spoon Caribbean Green Seasoning
2 tablespoon chopped cilantro
1 small onion
2 pimento peppers (called seasoning peppers)
5 Bird Pepper (bird’s eye – or any pepper you have/like)

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. Especially the curry powder, as it may contain flour as a filler.

Place you washed/cleaned crab (cut in 1/4’s) into a large bowl and season with the salt, black pepper and Caribbean Green Seasoning. Stir well and get ready to cook, as we don’t really need this to marinate. If the crab you’re using has big claws, I’d recommend giving them a crack to help the seasoning and curry get in to add extra flavor.

Dice the seasoning pepper, garlic and onion. Now add the vegetable oil to a wide heavy pan on medium heat. Go in with the onion and garlic and turn the heat down to low. Cook for 1-2 minutes, then add the ‘seasoning’ peppers (don’t worry if you can’t source them) and continue cooking on low heat for another minute or two.

With the heat still on low go in with the cumin seeds (toss around), then the curry powder (your fav.. I used a Madras blend out of the Caribbean). This step will toast the curry powder and bring out that curry goodness we’re looking for. Cook for about 3-4 minutes, then add the bird peppers WHOLE (don’t break) and allow them to warm though for a minute.

Now it’s time to turn the heat to med/high and start adding the seasoned crab pieces. Stir well to de-glaze the pan and to coat the crab pieces with the curry base we created.

It’s now time to add the coconut milk and bring it up to a boil (lid on). Then reduce the heat to a simmer and allow it to cook for about 8-10 minutes. If you notice that the gravy is too thick or burning away too fast, add 1/2 – 3/4 cup water (not mentioned in the list of ingredients).

Taste for salt and adjust accordingly and please try your best to not break the peppers, unless you want it as spicy as it’s usually served in Tobago. As you turn off the stove, top with the chopped cilantro (Shado Beni would be normally used).

The classic curry crab is usually served with flour or cassava dumplings, but you can enjoy this with ground provisions (yams, dasheen, eddoes, cassava.. even boiled green bananas), roti, rice or as a side to any starch you like.

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Gluten Free Meat & Poultry

Easy Roast Chicken, Memories Of My Childhood.

May 27, 2025November 1, 20161 Comment

This roast chicken takes me back to my childhood days visiting my godfather in Princess Town (Trinidad). His chef would usually prepare this for us for lunch… served with steaming bowls of white rice and stir-fried cabbage, carrots and bell peppers. I still remember the fear which would come over me when his massive Great Dane named “Buster” would come begging for food from me. Buster was so BIG, it’s rumored that as a kid I could easily ride him like a pony.

You’ll Need…

1 1/2 tablespoon Ginger (grated)
2 scallions (chopped)
3/4 teaspoon salt
1 teaspoon sugar
2 tablespoon soy sauce
2 tablespoon Chinese cooking wine
1 whole chicken

Important: If doing this recipe gluten free, you’ll need to use a gluten free soy sauce (tamari) to ensure it meets with your specific gluten free dietary needs.

Place all the ingredients (except the chicken) in a bowl and give it a good mix. I grated the ginger and chopped the scallions. Place the chicken into a zip lock bag (or bowl) and pour the marinade over it. Give it a good mix/massage and allow it to marinate in the fridge overnight or at least 2 hours. Tip: Place the bag on a plate in the fridge so if it leaks it will not spill throughout the fridge.

Next day, preheat your oven to 375 F. I lined my baking pan with parchment paper (you may also use tin foil), placed the chicken on it and covered loosely with tin foil. I like brushing off the extra marinade before I place it on the middle rack in the oven.

After 35 mins, remove the tin foil and crank up the oven to 400 F and back on the middle rack.

After 30-35 minutes @ 400 you’ll have a golden chicken, with a slightly crispy skin.

If you find that you don’t get the color you want, you can always turn on the ‘broil’ setting on your oven the last 4-5 minutes. If you do opt to use the ‘broil” setting, I’d recommend keeping a close eye on it as the heat will be HIGH (usually 525 F) and can easily burn the skin.

While not the precise recipe I grew up eating (I lost contact with my godfather over 25 yrs ago.. hopefully I can reconnect and get the actual recipe from him), it’s very similar (taste) and I assure you that this will not only be the easiest roast chicken you’ve ever made… you’ll be blown away at how juicy and flavorful this is.

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Gluten Free Vegetarian

Corn Cou Cou (Vegetarian + Gluten Free).

November 7, 2016October 25, 201610 Comments

As a kid I never had much love for this dish, but as I grew older (and moved away from home / the Caribbean), Corn Cou Cou became a fave of mine. Since mom could never convince us to eat corn Cou Cou it was rarely ever made in our home, except for the odd time she would make it for dad.. usually served with stew fish. While the cornmeal and okra are the ‘constant’ ingredients in Cou Cou, you’ll find that the technique and supporting cast of ingredients will differ as you visit kitchens across the Caribbean.

Note: While the technique will be a bit different than the traditional way of making Cou Cou, I assure you the end result is simply delicious.

You’ll Need…

1 cup corn meal (fine grain)
2 cloves garlic diced fine
1 tablespoon butter
2 sprigs thyme
1 small onion
1/2 teaspoon salt (adjust)
1 cup warm water
1 1/2 cups coconut milk
8-10 okra
1 pimento pepper (diced bell pepper could work -2-3 tablespoon)

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.

Heat the butter on a medium flame in a deep saucepan (if doing this vegan – use coconut oil) . Go in with the diced onion, garlic, and pimento pepper, then reduce to low and cook gently for 3-4 minutes.

Wash, pat dry (paper towels) and trim (remove the tips and stems) the okra. Then cut into 1/4 – 1/2 inch wheels. Add them to the pot and stir well..heat still on low. Add the fresh thyme as well and if you wanted to put a little black pepper you can.

After about 3 minutes add the coconut milk and raise the heat to bring to a boil. Then reduce to a simmer, add the salt and cook for about 5 minutes or until the okra is tender.

Remove the pot off the heat and while stirring, start adding the cornmeal a little at a time. The goal is to mix it well, so we don’t end up with lumps.

After all the cornmeal is in the pot and incorporated, place back on a medium/low flame, add the water and keep stirring. The goal now is to cook the cornmeal… takes about 4-6 minutes.

Make sure all the liquid is absorbed and the Cou Cou is thick (it will thicken more as it cools) and here’s where you can taste for salt and adjust accordingly.

Cou Cou is usually served with stewed meats or fish and besides being very ‘filling’ it’s a meal that’s very comforting for most people from the Caribbean. So while my technique may differ to the one my grandmother would use, I assure you.. you’ll definitely want to give my way a try.

How/what do you call Cou Cou? If you use a different name for it, kindly share it in the comment section below… I’d love to learn.

Gluten Free Meat & Poultry

Spinach Stewed with Salted Pigtail and Coconut Milk.

May 27, 2025October 21, 2016Leave a Comment

You’ll notice that I’m referring to all the ‘greens’ as spinach in this recipe, so kindly bear with me. I had good crops of Swiss Chard, Jamaican Callaloo (chorai bhagi) and Kale in my garden this past summer, so it was only natural that I did this dish.A dish mom would make for us, however she would use dasheen bush (tender leaves of the dasheen plant) and there were times she would add a bit of cooked yellow split peas to the mix (she had a name for that dish which I can’t recall at the moment).

You’ll Need…

4-5 cups (each) Swiss Chard + Kale + Jamaican Callaloo
1 lb salted (cured) pigtails
1 med tomato or 6 cherry tomatoes
1 small onion
2 scallions
1 can coconut milk
4 cloves garlic
1/4 teaspoon black pepper
1 scotch bonnet pepper (no seeds and as much as you can handle)
1 tablespoon olive oil

* Juice of half lime or lemon (optional)

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.

Have your butcher cut the salted pigtails about 1 inch with his band-saw or risk doing some damage to your kitchen knife if trying to cut it at home, due to the tough bone in the middle. Then rinse off, place in a pot covered with water and bring to a boil. Boil on medium heat for 20 mins, then discard the water and repeat with new water for a further 30 mins. By boiling for two times you’ll make the pieces of salted pig tails very tender and help to remove most of the salt it was cured in.

Drain and set aside when you’ve boiled it two times in fresh water.

Wash and trim (discard blemished leaves and hard stems/rib.. especially the Kale) the ‘spinach’ then roll into a cigar shape and cut into ribbons. I would recommend washing again just to be sure you remove any possible dirt you didn’t get the first time. Place in a deep bowl with water (or your sink) and shake around, any dirt will settle to the bottom. I must mention that I didn’t use any of the stems of the Jamaican callaloo.. though I could use the tender ones if I wanted.

Heat the oil on a medium flame in a wide pot, then go in with the diced onion and garlic. Lower the heat all the way down and cook for a couple minutes. Then add the chopped scallions, pieces of salted pig tails (pre-cooked), scotch bonnet pepper and black pepper. Cook for a further 3-4 minutes on low. This is the sort of flavor base we need to get things going.

Now turn up the heat to medium and start adding all the chopped ‘spinach’ to the pot. It will seem like a lot, but after a couple minutes it will wilt down. Go in with the coconut milk and bring to a boil. As it comes to a boil, give it a god stir, cover the pot and reduce the heat to a simmer.

After 20 minutes, remove the lid and turn up the heat. The goal is to now burn off any liquid in the pot. In my case it took about 5 minutes to do so. Taste for salt and adjust accordingly. You’ll notice that I didn’t add any salt to my dish as the salt from the salted pigtails (yea, you won’t get it all out by boiling) will be enough to season the dish. Lastly I went in with some cherry tomato I found in my garden and the juice of 1/2 a lemon (or lime).

The lemon juice at the end really brightens up everything and it helps to prevent any sort of ‘itch’ you may experience at the back of your tongue when you eat ‘greens’. This dish is great with rice, dumplings, ground provisions or roti.

You can cook it longer if you like your ‘spinach’ more tender/melted as traditional bhagi and if pork is not your thing, you can always use salted cod or smoked turkey wings or something.

Seafood

Fry-Dry Curry Shrimp A Family Classic.

December 20, 2016September 28, 20165 Comments

This is definitely one of those dishes that takes me back to my childhood. Seafood was our mortal enemy (with the exception of fried King Fish) of ours when we were kids, however this fried dried curry shrimp was something we always requested from mom. Normally served with hot-out-the oven coconut bake. Unlike traditional curry shrimp where you’d normally have a gravy or sauce and sometimes you’d find pieces of potato in the mix, this curry shrimp is all about that rich and intense curry flavor.

You’ll Need…

1 lb small/med shrimp
3/4 teaspoon salt
2 hot peppers (any you like)
1/4 teaspoon black pepper
1 tomato diced-fine
1 scallion diced -fine
1 tablespoon Caribbean Green Seasoning
2-3 tablespoon veg oil
3 cloves garlic
1/4 teaspoon cumin seeds (geera)
2 tablespoon curry powder
2 tablespoon chopped cilantro

Note: It seems that I forgot to take pics of the actual cooking process as I normally do. However you’ll manage with the written instructions and directly below you’ll have access to the full demo video. IMPORTANT! If doing this recipe gluten free, do go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs. Especially the curry powder which may contain flour as a filler.

Peel, devein and wash the shrimp – drain dry. Then season with the salt, black pepper, scallion, tomato, hot pepper of your choice (this curry is usually spicy – but you can leave out the peppers if you wish) and Caribbean Green seasoning. Allow it to marinate for about 10 minutes.

Heat the oil on a medium flame in a heavy pot, then add the diced garlic and turn the heat down to as low as it can go. We don’t want to burn the garlic. After a minute add the curry powder (I used a Madras blend out of the Caribbean) as well as the cumin seeds. Heat still on low – we’re trying to bring out the flavors of the spices which makes up the curry blend.

It will go a bit grainy and darker. After about 3-4 minutes, it’s time to crank up the heat to med/high and start adding the marinated shrimp. Yes, add everything from the bowl and keep mixing as to pick up all that curry goodness from the bottom of the pot.

We’re using a heavy pot as we want to heat to be evenly distributed so we can cook the shrimp quickly before it’s overcooked and goes rubbery. Do NOT cover the pot and DON’T walk away as we don’t want it to stick and burn. Mix well and after about 4-6 minutes you’ll have a delightful fry-dry curry shrimp. As you turn off the stove toss in the chopped cilantro (typically Shado Beni would be used) and mix well Feel free to use a non-stick pot if you’re worried about the amount of vegetable oil used or if you’re worried about it possibly burning on the high heat.

Besides being and excellent side dish, I love these curry shrimp on sandwiches. As mentioned above, mom would make thick coconut bake and we would line up in the kitchen for a sandwich stuffed with these shrimp. She did use smaller shrimp though.

Gluten Free Meat & Poultry

Jerk Chicken Stirfry.

May 27, 2025August 29, 2016Leave a Comment

After sharing a pic of this Jerk Chicken Stirfry on Instagram, I had someone comment “what is leftover jerk chicken?” I do agree, there are many Caribbean dishes which always seems to be gone by the end of the meal. Keeping in mind that I make additional dishes with leftover jerk chicken (chicken salad, fried rice and stirfry) I purposely make extra every-time I make jerk chicken (same can be said about Stew Chicken as well). This an absolute WINNER in my home and I’m sure it will make a delicious impression on you and your family.

You’ll Need…

1 tablespoon veg oil
1 cup diced Jerk Chicken
3-4 cups cabbage
1/2 medium bell pepper
1/2 med carrot
1 stalk celery
1 clove garlic
thin piece of ginger (diced)
1/2 medium onion
1/4 teaspoon black pepper
1 tablespoon Hoisin sauce
1 tablespoon soy sauce
1/4 teaspoon salt
jerk marinade or pan drippings

optional – few drops of sesame oil

* Important. If doing this recipe gluten free, do go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs – especially the sauces (soy, jerk, Hoisin and sesame oil)

I usually use chicken pieces with bones when I make Jamaican jerk chicken as I love the additional flavor you get from the bones. In my case I had to remove the meat off the bones (I used a leg and breast) and gave it a rough chop. Set aside. IMPORTANT! If you have any pan drippings from your jerk chicken SAVE it and add to this dish.

Prepare the vegetables and set aside. Try to keep them the same size so they cook evenly.

Heat the oil in a wide pan on low and go in with the garlic for 20 seconds.

Turn up the heat to medium and go in with the peppers, onion, ginger and celery and mix well. Cook for 2-3 minutes. Then add the soy and Hoisin sauces and toss.

Now go in with the pieces of jerk chicken, mix well and then the cabbage. At this point you can add all of the other ingredients.

Remember to add any pan drippings you may have and for a MORE intense jerk flavor you can add a tablespoon of your fav jerk sauce/marinade. Please don’t cover the pot as we want the vegetables to maintain a slight crunch. That is unless you like soggy vegetables, then do your thing. The soy and salt we added should be enough to properly season this dish, but you can adjust to your own liking.

Now you have a reason to make extra jerk chicken!

Gluten Free Meat & Poultry

The Ultimate Jerk Burger.

October 25, 2016July 21, 20165 Comments

Last weekend I was asked “what’s your specialty?” in reference to what I cook and without hesitation I said it’s not so much a dish or category of food, but technique. As we continue July’s Month Of Grilling, I’m sure you can tell that I quite enjoy working with the raw heat of the grill. The essence of the fire changes the overall dish in such a manner that’s almost impossible to duplicate on a stove or oven. While we’re not using pimento wood to give the burgers that unique “Jamaican Jerk” depth, I assure you that you’ll be amazed by what a simple jerk marinade can do to basic ground beef.

If you follow me on twitter, the ‘I just had the best burger” tweet was this!

You’ll Need…

1 lb ground beef
3 small scallions
1 scotch bonnet pepper
1 lemon (juice + zest)
1 tablespoon olive oil
1 teaspoon grated ginger
1/3 teaspoon ground allspice
1/3 teaspoon ground nutmeg
1/3 teaspoon cinnamon
1 1/5 tablespoon soy sauce
1/2 teaspoon salt
8 sprigs thyme
1 tablespoon brown sugar

1/2 Pineapple sliced.

NOTE: If doing these jerk burgers gluten free, do pay close attention to the list of ingredients… especially the Soy Sauce to make sure they meet with your specific gluten free dietary needs.

Grate the ginger and finely chop the thyme, scallions and scotch bonnet pepper. Be mindful that you can use less of that scotch bonnet pepper if you’re concerned about the raw heat. While jerk is supposed to be spicy, you can also remove the seeds and white membrane surrounding the seeds to help control that heat. BE sure to wash your hands with soap and water after handling such hot peppers.

Add all the ingredients in a bowl (except the ground beef) and give it a good mix to combine. You may wonder if you can puree this in a blender or food processor, but I prefer to have it chopped instead, so you gets hits of flavor with each bite.

Reserve a 1/4 of the marinade and pour the rest over the ground beef and mix well. Allow this to marinate for about 15 minutes before making the individual beef patties (makes 4 burgers). Form the burgers and place in the fridge to firm up a bit so they don’t fall apart on the grill. I do NOT use eggs or bread crumbs in my burgers.

As they firm up in the fridge, peel and slice your pineapple and marinate with the marinade we reserved.

All you have to do now is brush your HOT grill with veg oil (so the burgers don’t stick) and grill as you’d normally grill your burgers. I placed them over direct heat and had the pineapple slices gently warm through away from the direct heat. BTW, in the image below you’ll notice that I poured the marinade from the pineapple slices over the burgers so it wouldn’t waste.

I grilled the burgers for about 10-15 minutes, flipping them occasionally. After I moved the burgers, I placed the pineapple slices over the direct heat for about -3-5 minutes to help get the sugars out.

That natural smoke from the charcoal fire added some of the elements the pimento wood would bring to the jerk game, but you can certainly grill these on a propane grill with much success. The same cane be said for cooking these off indoors in a frying pan or indoor grill plate. The bold flavors from the spices and herbs will be enough to elevate these burgers no matter where or how they are cooked.

Back to what’s my specialty.. I don’t specialize in BBQ or grilling, but it brings me the most joy. BUT.. I hate that smoke (and sort of greasy feeling) on my face though!

gluten free

Stewed Black Eye Peas With Leftover Ham Bone.

Amazing Sorfran Rice [Vegan + Gluten Free].

Carrot Pumpkin Rice (Vegan + Gluten Free)

Jamaican Curry Goat Recipe.

Tasty Jerk Pork In The Oven.

Tasty Curry Crab Simplified.

Easy Roast Chicken, Memories Of My Childhood.

Corn Cou Cou (Vegetarian + Gluten Free).

Spinach Stewed with Salted Pigtail and Coconut Milk.

Fry-Dry Curry Shrimp A Family Classic.

Jerk Chicken Stirfry.

The Ultimate Jerk Burger.

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