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Gluten Free Meat & Poultry

Quick And Tasty Curry Chicken Livers.

9 Comments on Quick And Tasty Curry Chicken Livers.

A coworker had invited me out for lunch many moons ago saying that the restaurant in the mall where we worked had the best liver with onions on special every Thursday… I still recall his enthusiasm when he spoke about how delicious they were. I also recall other coworkers having a sort of disgusting look on their faces as they heard him describe  this liver with onions. No-Lie it was the most revolting thing I had ever tasted. Still a bit bloody and that metallic taste stuck with me the rest of the day. No wonder parents in North America struggle to get their children to eat chicken liver. It’s the way YOU cook it!

If you’ve tried my other chicken liver recipe : Caribbean Inspired Stewed Livers , you’ll know it’s all about flavor so don’t be alarmed when I get all the liver haters loving livers.

 

You’ll Need…

1 lb Chicken Livers
pinch black pepper
1 tablespoon veg oil
1/4 teaspoon salt
3/4 cup bell pepper
2 scallions (green onions)
1 shallot (or small onion)
4 cloves garlic
2 sprigs thyme
4 bird’s eye pepper (or 1/4 scotch bonnet)
3 leaves shado beni (or cilantro)

1 tablespoon curry powder

Note: Shado Beni (Chadon beni) can be found at most West Indian stores as well as Asian and Latino markets where it may be called culantro. The best substitute is cilantro or coriander. 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.

Prepare the ingredients (slice the shallot, bell pepper and scallion, then diced the garlic and shado beni). Please leave the bird’s eye pepper whole as we want the flavor but not the raw heat. Obviously if you want the kick, dice them. Bearing in mind that the seeds will pack a real kick if you include them.  Clean, chop the liver in equal sized pieces (so they cook evenly) and wash/ drain.

Heat the oil on a medium heat then add the shallots and garlic, lower the heat and let it cook slowly for a couple minutes. Now add the curry powder and cook (still on low) for another 2-3 minutes. The curry will go a bit darker and grainy. The goal here is to wake-up the spices which make up the curry blend.

Toss in the whole peppers (stems removed) and heat through, then add the pieces of liver to the pot and stir well to coat with that lovely curry base we created. Turn the heat up to medium/high now. Then top with everything else except the shado beni, stir well and cook for about 5 minutes.

It’s important to not cover the pot or it will release a ton of moisture and then it will mean cooking longer than necessary to burn off that liquid. The last minute of cooking, top with the finely chopped shado beni or cilantro. Taste for salt as your tolerance for salt will be different than mine.

Now here’s the kicker (after my gallivanting above about how YOU cook livers).. our girls refuse to eat liver, even with this delicious version. Liver has a bad reputation, falsely spread by people who (in most cases) have never given them a try. Yes the texture is a bit weird, but once cooked correctly, the tasty flavor will make up for that. Serve warm!

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 Vegetarian

Baby Pak Choi With Salted Cod The Caribbean Way.

7 Comments on Baby Pak Choi With Salted Cod The Caribbean Way.

One of my favorite dishes growing up on the islands was when mom would make pak choi with leftover stewed pork. The slight crunch from the pak choi (not over-cooked) combined with the flavors brought to the game by the tender pieces of stewed pork with hints of ginger.. I may have to get that one done very soon as I now have a craving. Back to the pak choi with salted fish recipe… This version is just as tasty, as I find that the bits of salted cod brings it’s own unique flavor to the finished dish.

You’ll notice that I added this recipe to the vegetarian section as the salted fish can easily be omitted with great results. I would just double up on the onion and garlic for added flavor.

You’ll Need…

2 lb baby pak choi
1 cup prepared salted cod
1/2 teaspoon black pepper
1/4 scotch bonnet pepper
1 large onion (diced)
4 cloves garlic (diced)
2 tablespoon olive oil

Optional – Cashews and/or sliced almonds

Double wash the pak choi as there’s usually sand/dirt between the stems and drain, then chop into 1/4 inch pieces (cut across into ribbons).  You’ll need to boil the salted fish (cod) then rinse and shred. The boiling will remove most of the salt it was cured in and help hydrate it a bit. If you don’t boil the salted fish in water before using it will be too salty for use. Watch this video if you’re unfamiliar with working with salted fish (click link) : How To Prepare Salted Fish. Try to purchase boned salted fish to avoid having to pick out the tiny bones.. but still keep an eye out for any bones which may still be present in boned saltfish.

Now heat the oil on a medium flame in a wide pan and add the diced garlic and onion. Reduce the heat to low and slowly cook for 3-5 minutes. Then toss in the bits of salted cod (any dry salted fish) as well as the black pepper and with the heat still on low cook for another 2-3 minutes The goal here is to get a ton of flavor created before adding the chopped pak choi.

Raise the heat to medium and start adding the chopped pak choi to the pot. It will wilt as it cooks so don’t get alarmed when you get the feeling it won’t all fit in your pan. Top with the scotch bonnet pepper and stir well. Do not cover the pot or you’ll risk having too much moisture/liquid form.

Cook with the pan uncovered for 5-7 minutes or until you get the desired texture you like with your pak choi. I like it with a slight crunch. You’ll notice that I didn’t add any salt to the dish as the remaining salt from the salted cod will be enough to season this properly.. but do taste and adjust accordingly.

If you want to add some cashews or sliced almonds, you can do so the final 2 minutes of cooking. This will add a lot of texture to the dish (and protein). Remember when working with scotch bonnet (or any hot pepper) to wear gloves if your skin is sensitive and do wash your hands with soap and water immediately after. Also note that the scotch bonnet is optional and do not include the pepper’s seeds if you’re concerned about the raw heat. The seeds and white membrane surrounding the seeds is where the majority of heat will be.

This is a wonderful dish to have with steamed or boiled rice, works well with roti and other flat breads and if all fails.. make a sandwich with it. Superb!  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 Side Dishes

The Best Brussels Sprouts Recipe Ever – A Caribbean Twist!

4 Comments on The Best Brussels Sprouts Recipe Ever – A Caribbean Twist!

Brussels sprouts is one ingredient you won’t necessarily get in the Caribbean, unless it’s in a package in the frozen section of the grocery store. However, we’ve perfected the art of cooking cabbage so I thought I’d use one of the methods we employ to prepare cabbage and adapt it for brussels sprouts. The goal was to come up with a recipe which will encourage my family (and yours) to at least give brussels sprouts a try. Gone are the days of bland soggy steamed sprouts!

 

You’ll Need….

1 lb brussels sprouts
3/4 cup prepared salted fish (cod – shredded)
1 onion
3 cloves garlic
1 teaspoon lemon juice
2 table spoon olive oil
1 pimento pepper (aka seasoning pepper)
2 birds eye pepper (or 1/4 scotch bonnet)
1/2 teaspoon curry powder*

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.

Note: I used my fav curry powder, a madras blend out of the Caribbean. If using scotch bonnet peppers, don not use any of the seeds if you’re concerned about the raw heat.

Wash the sprouts with cool water, pat dry, trim off  any stems and cut each one in half. Also dice the garlic, seasoning pepper and onion.

Heat the oil on a medium flame and add the onion and garlic. Reduce the heat to low and cook for 3 minutes.

Now add the salted cod bits (remember to prepare the salted cod by boiling in water to remove excess salt and to rehydrate – watch this video: How To Prepare Salted Fish) and cook for another 3 minutes.

You’ll now have a wonderful flavor base with the salted cod, garlic and onion. Toss in the seasoning pepper and bird’s eye pepper and cook or 1 minute to release it’s wonderful oil… then add all the other ingredients (including the brussels sprouts) and give it a good stir. With your heat still on low, cook for 12-15 minutes. You will get some golden edges on the brussels sprouts.. that’s what we want. Do NOT cover the pot or you’ll welcome moisture and it will go soggy.

You’ll notice that I didn’t add any salt to the dish as the salted cod will still have enough salt (even after we boil it), but do taste and adjust as your tolerance for salt will be different than mine. Squeeze in the lemon juice at the end to brighten up the entire dish and serve warm.

Dare I say that this will be the BEST brussels sprouts you and your family have ever tasted? I recall being invited to a friend’s home when I first move to Canada for dinner and the wet socks scent coming out of the serving dish with the brussels sprouts had me rethinking why I accepted his invitation. Moms could COOK (I later found out), but that wet socks scent stayed with me for years!

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 Side Dishes Vegetarian

The Ultimate Pommecythere Chow (pickled ambarella).

4 Comments on The Ultimate Pommecythere Chow (pickled ambarella).

This Trinbago (Trinidad and Tobago) style Pommecythere Chow (pickled ambarella) is so simple to make that you really don’t need a recipe. However, for those of you not familiar with the whole concept of ‘chow’ will find this helpful. Chow in Trinidad and Tobago and many of the southern Caribbean islands is simply fruit (tart) or citrus, marinated in a spicy liquid. Green mango is certainly the fruit of choice, but you can use Pommecythere as in this or pineapple, sour cherries, cucumber, plums, apple, oranges and other citrus with great results.

You’ll Need…

5 pommecythere
3/4 teaspoon salt
1 lemon or lime
2 tablespoon finely chopped shado beni
8 birds eye pepper (or scoch bonnet)
3 cloves garlic

Notes: Green pommecythere are used for the slight tartness. pommecythere – Spondias dulcis (syn. Spondias cytherea), known commonly as ambarella, is an equatorial or tropical tree, with edible fruit containing a fibrous pit. It is known by many other names in various regions, including pomme cythere in Trinidad and Tobago, Dominica, Guadeloupe, and Martinique, June plum in Bermuda and Jamaica, juplon in Costa Rica,golden apple in Barbados, jobo indio in Venezuela, cajá-manga and cajarana in Brazil, quả cóc in Vietnam, manzana de oro in Dominican Republic.

Wash and peel the pommecythere using a pairing knife or potato peeler, then slice into 1/4 inch pieces. Watch the video below to see how I cut through them – keep in mind that there’s a spiny seed in the middle. Place in a large bowl for mixing.

Then it’s just a matter of finely chopping the peppers, garlic and shado beni. If you can’t source shado beni, you can use cilantro. Traditionally, the pepper, garlic and shado beni is crushed in a mortar and pestle, but I like the chopped small pieces – excellent when you get bits as you eat the chow.

Then it’s just a matter of placing all the ingredients in the bowl, squeeze in the lemon juice and top with salt. Mix well and allow to marinate for a bit before diving in!

Remember that if you include the seeds of the pepper it will increase the heat level and if you choose (much better in my opinion) you can use scotch bonnet pepper. This chow can also be placed in a glass jar, top with water (adjust the salt to compensate for the added water) and leave to really preserve (soak as we say) for a few days. The Pommecythere will absorb the flavors of the garlic, lemon juice and shado beni, plus the heat of the hot peppers for a more unique and traditional 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.

Gluten Free Sauces & Condiments Vegetarian

Traditional Coconut Chutney

6 Comments on Traditional Coconut Chutney

With mom and dad visiting this past summer I had the help I needed to put together one of the most requested recipes, coconut chutney. A spicy condiment which is an excellent topping for many of the street foods you’d find being sold in Trinidad and Tobago, especially ‘doubles’. Traditionally a mortar and pestle or ‘seal’ (a flat stone with a rounded one for grinding) would be used in making coconut chutney. With this in mind you’ll notice that we did encounter some problems getting the right texture, but we found a good medium in using the box grater along with a food blender.

 

You’ll Need…

1 dried coconut
3 cloves garlic
1 scotch bonnet pepper
teaspoon salt
4 leaves of Chadon Beni (culantro)

 

Notes. If you can’t source shado beni, you can also use twice the amount of cilantro. If you wondering why I needed help in making something so simple.. I hate grating, so I got dad to jump in with the box grater. Grated my fingers as a kid and the memory is still fresh. If doing this recipe gluten free please go through the ingredient list to ensure it meets with your specific gluten free dietary needs. 

When buying a dried coconut be aware of the following. Give it a shake and ensure you can hear liquid moving around inside. The dried coconut may be wrapped in a plastic wrap (especially in North America), this helps to keep them fresh and quite normal.

Using the back (NOT THE BLADE) of a cleaver or a large chef’s knife (a hammer works well also) , tap on the hard shell, to crack open. Do this over your sink so the water inside will pour out without having a mess on your counter. It will take a few hard taps to crack open. With care, use a pairing or butter knife (whatever you feel comfortable using), separate the white flesh from the hard shell. Basically putting the blade between the shell and flesh with a prying motion.

Discard the hard shell part and place the flesh (no need to remove the sort of brown skin on the exterior) on an open flame. I used my grill, but you can use your stove top (it will make a mess) or place on a foil lined tray in a high oven. Let it roast on the open flame, flip often and try to get it a bit charred. Will take a few minutes. It will take much longer if you’re using an oven.

It will go charred.. doh fret! This is exactly what we’re looking for. Allow it to cool a bit so you can safely handle it. Now scrape of any excessively charred bits and give it a good rinse with cool water. It’s now time to grate or you can cut into small pieces and place directly into a blender or food processor. Only after grating did we notice that the texture was not as traditional coconut chutney. So we then placed the grated coconut in a blender, along with the salt, shado beni, scotch bonnet pepper (add more or less according to how spicy you like it) and garlic. Blend!

If using a blender as we did, you’ll need to add a little water to allow it to work. Adding water is not traditional but it didn’t affect the taste at all. You’re looking for a somewhat smooth paste, but with a texture close to grains of sand.

This coconut chutney is meant to be very spicy, but you can control the heat by how much scotch bonnet pepper you add. Do remember that if you’re concerned about raw heat, don’t use any of the seeds of the pepper and do wash your hands with soap and water immediately after handling such lethal peppers. Store in the fridge for a few days, but it’s best when used fresh.

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.

Recipe Card

Coconut Chutney in a orange bowl
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Coconut Chutney

Cuisine: Courses:

Description

With mom and dad visiting this past summer I had the help I needed to put together one of the most requested recipes, coconut chutney. A spicy condiment which is an excellent topping for many of the street foods you’d find being sold in Trinidad and Tobago, especially ‘doubles’. Traditionally a mortar and pestle or ‘seal’ (a flat stone with a rounded one for grinding) would be used in making coconut chutney. With this in mind you’ll notice that we did encounter some problems getting the right texture, but we found a good medium in using the box grater along with a food blender.

Ingredients

Instructions

Video
  1. Discard the hard shell part of the Coconut (1).
  2. Place the flesh of the coconut on an open flame.
  3. Let the coconut roast on the open flame, flip often and try to get it a bit charred.
  4. Allow it to cool a bit so you can safely handle it. Now scrape of any excessively charred bits and give it a good rinse with cool water.
  5. Grate the coconut or you can cut into small pieces and place directly into a blender or food processor.
  6. Place the grated coconut in a blender, along with the Salt (1 teaspoon), Culantro Leaves (4), Scotch Bonnet Pepper (1), and Garlic (3 clove), then blend.
  7. Store in the fridge for a few days, but it’s best when served fresh.
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Gluten Free Seafood

Bodi Stewed In Coconut Milk And Salted Cod.

1 Comment on Bodi Stewed In Coconut Milk And Salted Cod.

As a young fella on the islands I fondly remember helping our mom pick (harvest) the mature bodi (bora, long-podded cowpea, asparagus bean, pea bean, snake bean, or Chinese long bean) which grew on the bamboo branches our dad would place next to the plants for the vine to spread. Something about the long beans cascading down like lengthened streams of water falling from the heavens attracted my attention. Especially when we had a good crop and the beans were the length of long shoe laces. However you had to be careful when picking the bodi when there were still flowers on the vine, as they attracted bees who did their thing pollinating so we could have a continuous crop.

If you can’t source bodi (bora in Guyana) french beans, string beans or any of your favorite green beans will work for this recipe. The one thing you will have to note though is the cooking time for the beans you select. Bodi is a bit tough so it takes about 5-10 minutes longer to cook than other beans.

You’ll Need…

1 bundle bodi (about 1lb)
3 cloves garlic (diced)
2 tablespoon olive oil (veg oil works great as well)
1/4 cup water
1/2 cup coconut milk
1 medium onion (sliced)
1/4 scotch bonnet pepper (any spicy pepper)
dash black pepper
1 cup shredded salted cod
8 cherry tomatoes

* Prep salted fish – soak – boil – drain and shred – please use boned salted fish for less work. Click here >> How To Prepare Salted Fish <<<  to learn how to prepare saltfish for use. IMPORTANT: IF doing this recipe gluten free do go through the ingredient list to make sure it meets with your specific gluten free dietary needs.

Heat the oil on a medium heat, then add the salted fish and cook on low for about 3 minutes to create a lovely base of flavour. Then add the garlic and onion and cook for another 3 minutes on low heat. Stir well.

While this cook wash the bodi, then trim off about 1/4 inch off both ends and discard. Now cut them into 1 – 1.5 inch pieces.

Turn the heat up to medium/high, add the trimmed bodi as well as the other ingredients (except the tomatoes) and bring to a simmer.

Turn the heat down to a simmer, cover the pot and let it cook for about 20 minutes. After-which remove the lid, taste for salt (adjust accordingly to your taste) and turn the heat up to burn off all excess liquid.Should not have any liquid when done.

You will notice that the bodi will not have the brilliant green color you started off with (normal) and you can personalize this by cooking to the consistency you like as I know many people who like their beans with a little crunch to them. Add the tomato (toss), turn the heat off and cover the pot. The residual heat will gently cook the tomato.

If you want to make this fully vegetarian you can leave out the salted fish and start by gently cooking the onion and garlic and proceed from there (for extra flavor you can add a vegetable stock cube). And remember if you can’t source bodi, you can use your favorite green bean with great results. To stretch this dish for more people you can add some cubed potato, but do remember to adjust the amount of salt you add.

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 Soups & Stews Vegetarian

Roasted Tomato And Rice Soup, Memories of Tomato Choka.

3 Comments on Roasted Tomato And Rice Soup, Memories of Tomato Choka.

About 10 years ago I had my first culinary encounter with tomato and rice soup while visiting Caron’s grandparents and though I wasn’t (so I thought..silly me) a fan of tomato soup, the plump grains of rice in it got my attention. I could not believe I was asking for seconds even though my bowl was only half the way through. I had always reflected back to that dish, but for some reason I never ventured to ask Heddi (ma-mere) for the recipe. Somehow I’m glad I didn’t as when it came time to prepare it it this past summer when we had an abundance of vine ripe tomatoes in our garden, I decided to put my own twist on this tomato and rice soup I first fell in love with a decade ago.

Tomato choka is one of my favorite ways to enjoy ripe tomatoes, so I thought I’d mimic the same technique in making this rice and tomato soup for those rich roasted and spicy flavors. Basically, here’s my take on tomato choka soup.

 

You’ll Need…

3 large tomatoes
1 medium onion
4 cloves garlic
2 tablespoon olive oil
4 cups chicken stock (or veg)
1/4 scotch bonnet pepper
1 cup parboiled brown rice
1 tablespoon chopped parsley
1/4 teaspoon black pepper
1/4 teaspoon salt
1/2 teaspoon thyme
1 tablespoon tomato paste (optional)
1/2 teaspoon  brown sugar
pinch ground coriander

* If you don’t have access to a grill as I did, toss the tomatoes in about 2 tablespoon of olive oil (not mentioned in the ingredient list) and roast them in your oven at 400 F for about 30 minutes or so. You will notice that I used chicken stock, but the recipe is posted in the vegetarian section. For vegetarians, please use vegetable stock and it will be a complete one-pot vegetarian meal. IMPORTANT: If doing this recipe gluten free do go through the ingredient list to ensure they meet with your specific gluten free dietary needs.

As with making traditional tomato choka I placed the ripe tomatoes on my grill, along with a whole green scotch bonnet pepper to cook. The pepper will take about 2-3 minutes (remove), but give the tomatoes about 20-30 minutes, flipping them so they char evenly. Yes, it’s normal for them to look burnt on the outside.

Remove the tomatoes off the grill and place in a bowl to cool. They will release a lot of liquid as they cool, thus the reason for having them in a bowl so you can save this lovely liquid to add to the pot later. When they’re cool enough to handle, remove the charred skin and give them a rough chop.

Heat the olive oil on a med/low flame in your soup pot and gently cook the diced onion, thyme and garlic for about 4 minutes. Then add the tomato paste and cook for another 2-3 minutes. By adding the tomato paste at this point the sort of frying will increase the natural sugars in the paste and give the dish a lovely sweetness.

Now turn up the heat and add all the other ingredients except the rice. Bring to a boil.

Wash the rice to remove any grit and extra starch. Do so by placing the rice in a strainer and run cool water over it while moving it around until the water runs clear. Or you can place the rice in a deep bowl, top with water, then massage the grains of rice. The water will get cloudy. Drain, repeat until the water runs clear. As the pot comes to a boil add the rice, then turn the heat down so you have an active simmer going.

Let it cook for 20-25 minutes or until the rice grains are plump and fully cooked.

Skim off any sort of reside off the top of the pot as it cooks and discard. Remember to taste for salt and adjust accordingly. If you used a whole scotch bonnet pepper as I did, you now have 2 options. Remove it so you don’t have that ‘kick’ or burst it open to reveal that Caribbean sunshine. WARNING! It will be live!

Top with some chopped parsley and get ready to serve with a thick slice of coconut bake or bread. This is not your typical Caribbean soup which is usually thick with ground provisions and salted meats (for the most part), but I assure you that this absolutely delicious, quite filling and a great twist on traditional tomato soup and rice soup.

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

Spinach Rice Simmered In Coconut Milk And Salted Pigtail.

17 Comments on Spinach Rice Simmered In Coconut Milk And Salted Pigtail.

To avoid the “check yourself emails” let me make my Trinbagonian people happy and say “bhagi rice” instead for spinach. Now on to a recipe which I try to make on those cold winter days when I crave the bright Caribbean sun and long for the days when I can be back down in my little piece of heaven The Caribbean. This is as good as it gets when it comes to comfort food for me. Though I’d much prefer to use dasheen bush bhagi, it’s easier to grow (short summers here) and easy to access (in grocery stores) Jamaican callaloo (chorai bhagi) so that will be the ‘spinach’ I’ll be using today.

 

You’ll Need…

2 cups chopped Jamaican callaloo
3 cloves garlic
1 medium onion
1 scotch bonnet pepper
3 sprigs fresh thyme
1 tablespoon celery leaves
1 tablespoon chopped shado beni (optional)
1 scallion
2 seasoning peppers (pimento peppers)
2 cups brown rice (parboiled long grain)
tablespoon olive oil (veg oil or butter)
1/4 teaspoon black pepper
1 1/2 cup coconut milk
2 cups water (or stock)
1 lb salted pig’s tail

* No salt as pigtail should have enough salt remaining, but do taste near the end and adjust to your liking. Important: Please go through the ingredient list if making this recipe gluten free to ensure it meets with your specific gluten free dietary needs. 

 

Start by cutting the salted pigtail into 1 inch pieces. Use a heavy Chinese cleaver or ask your butcher to cut them for you. Rinse off, then place in a deep pot with water (cover) and bring to a boil. Then reduce to a rolling boil and let it cook for about 45- 55 minutes. The goal is to get the pieces tender and to remove most of the salt it was cured in.Drain, rinse with cool water and set aside.

As the oil heats in a deep saucepan (med heat),  chop the onion, celery, scallion, garlic, seasoning peppers and shado beni (chadon beni or culantro. you can substitute cilantro).

Add all the chopped ingredients to the heated oil and reduce the heat to low. Let that gently cook for about 3 minutes. It’s all about flavor! In the meantime, wash, trim and cut the Jamaican callaloo into 1/4 inch ribbons. Basically take the leaves, roll into a large cigar and cut across the length of them.

Add the pieces of pre-cooked salted pig tails and give it a good stir. Let that cook for about 3 minutes. Then start adding the chopped callaloo (chorai bhagi) and stir well.

Wash the rice to remove any grit (place in a bowl with water and massage with your hands, drain and repeat until the water runs clear or place in a strainer under running water and massages until the water runs clear) then add it to the pot. Now add all the other ingredients into the pot and bring to a boil.

You’ll notice that I placed the scotch bonnet pepper whole in the pot. This will allow me to get a lot of flavor without the raw heat. If you’re into the hot-stuff, near the end you can burst that pepper open and deal with the heat. Remember to remove it from the pot when your done and DO NOT break it when stirring the pot.When the pot comes to a boil, reduce the heat so you have a gentle bubble going and cover the pot. The idea is to let this slowly cook, until all the liquid is gone and you have plump grains of rice flavored with the coconut milk, salted pigtails and herbs.

It will take between 20 and 25 minutes after putting the rice in for the dish to be fully cooked, but it depends a lot on the brand of rice you use. If you find the liquid is burning off too fast, place on a smaller burner and simmer. If after the rice is fully cooked you find that it’s a bit runny, turn up the heat to burn off and excess liquid. But do keep stirring as the high heat will cause the natural sugars in the coconut milk to burn and the rice will stick to the bottom of the pot.

Turn off the heat and keep the lid on the pot for about 5 minutes before serving.. According to my mom, this will cause the rice to ‘yield’ nicely.

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 Vegetarian

Pak Choi With Smoked Bacon A Twist On A Caribbean Fave!

9 Comments on Pak Choi With Smoked Bacon A Twist On A Caribbean Fave!

This is a take on traditional Caribbean technique of cooking “bhagi” or greens especially in Trinidad and Tobago. You’ll notice that I also placed this within the vegetarian section of the website, so before the flood of emails… I wanted to point out that you can leave out the bacon and start with olive or coconut oil for additional flavor. So by simply leaving out the bacon you could have a delicious vegetarian dish.

Traditionally our mom would prepare this dish when she had leftover stewed pork (Stewed Pork With Pak Choi)  from the night before and it’s one of those dishes everyone of my siblings quite enjoyed with hot sada roti. Oh the joy when mom got us all to eat the same thing.

 

You’ll Need…

6 – 8  cups chopped pak choi (about 2lbs)
1/4 lb smoked bacon (I used smoked pork belly)
1 onion
3 cloves garlic
2 birds eye pepper (bird pepper)
1/4 teaspoon black pepper
1 scallion
4-6 cherry tomatoes (optional)
1/4 teaspoon salt

* IMPORTANT: If you don’t eat pork or prefer to have this vegetarian, leave out the bacon and start with 1 tablespoon of olive oil. If you don’t have bird’s eye pepper, you can use scotch bonnet or habanero (very small piece). If doing this recipe gluten free do go through the list of ingredients to ensure they meet with your specific dietary needs.

 

Cut the bacon into small pieces and place in a dry pan on medium heat. The idea is to cook until crispy and to render off the fat. Reserve about 1 teaspoon of the fat.  Once crispy, drain on paper towels and set aside.

Remove each leaf/stem of pak choi and wash under running water individually as you’ll find dirt between each leaf (natural as it grows), Rinse well and drain – now get ready to chop. I usually cut each leaf lengthwise first (about 1/4 inch, then make into a bundle and cut in the other direction the same thickness. Besides trimming off the very bottom of the white stems (discard), do use the rest of the pak choi (white and green).

Also chop/dice the onion, garlic, tomato and scallions (green onion) and set aside.

In the same pan you rendered the bacon (don’t wash) heat about 1 teaspoon of the bacon fat on a low flame, then add the onion, garlic and scallion pieces. Let it cook on low for about 3 minutes to basically soften up and create a flavor base.

Toss in the birds eye peppers (don’t cut open) then start adding the chopped pak choi to the pot and finish off with the salt and black pepper. It may seem like a lot at first, but it will wilt down (have your heat at med/high at this point). Give it a good mix.

The rest of this dish takes some personalization. I like my greens (still green) and not over cooked. So I let it go for about 5 minutes, then I topped it with the pieces of bacon and stirred well. The pak choi will release a bit of liquid so at this point you’ll need to raise the heat to high and burn off the excess liquid (took another 3-5 minutes).

The last 2 minutes of cooking you can toss in the tomatoes so they too are brilliant in colour, retains it’s shape and give the dish a brightness. Remember to taste for salt and if you wanted, you can certainly cook this a bit longer if you’re not like me and like a little texture to the pak choi. You’ll note that at no time did I cover the pot as it will only help to create liquid you really don’t need.

This is excellent on steamed (or boiled) rice, with roti and when all fails, I make sandwiches with this… lovely! If you break the peppers while cooking it will release the raw heat (though mild since they are bird’s eye) so if you like playing with “the Heat”.. break them open! BTW if you don’t dine with the swine, you can use some prepared saltfish (salted cod) instead of the bacon for additional flavor.

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Gluten Free Meat & Poultry

The Ultimate Oxtail Stew.

33 Comments on The Ultimate Oxtail Stew.

I became a fan of oxtails after the prices sky-rocketed.. yea my luck. Back when I first moved to Canada, the butchers would practically beg customers to take oxtails off their counter. That’s definitely not the case today. The odd time it comes on sale it’s usually around $3.50 / lb, but the quality is not the best. Loaded with fat and usually from aged animals (difficult to cook tender), you’re stuck with having to trim it all off so your finished dish is not laden with grease. So it makes more sense to just pay the typical $5+ a pound for the good stuff if you want your finished dish to really sparkle.

You’ll Need…

2 lbs oxtail
3 large potatoes
1 large onion
2 cloves garlic
1 scotch bonnet pepper
1 carrot
2 tablespoon soy sauce
1/2 teaspoon salt (adjust accordingly)
1/4 teaspoon black pepper
2 stalks celery
3 scallions
5 sprigs fresh thyme
7 allspice berries (pimento berries)
5-6 cups of water
1 tablespoon tomato paste
pinch brown sugar

Note: You can add more vegetables if you really want to stretch this dish for more people. Adjust the salt to your liking if you do add more ingredients. If doing this dish gluten free please go through the list of ingredients to ensure they meet with your specific gluten free dietary needs (especially the soy sauce).

Wash and dry the pieces of oxtail (ask your butcher to cut them into pieces for you as the bones can be very HARD), then heat the oil in a deep pan on med/high heat and brown the pieces of oxtail. Takes about 10 minutes or so.

Remove the now browned pieces of oxtail from the pot, turn the heat down to low and add the onion, garlic and celery (diced) and allow to cook gently for 3 minutes. Then add the pimento berries and black pepper and give it a good stir, followed by the tomato paste. Allow the tomato paste to cook for a minute or so to allow the natural sugars in the tomato to caramelize a bit. The tomato paste will add a lovely acidic twist to the dish and help us develop a wonderful gravy.

Add the pieces of oxtail back to the pot and all the other ingredients except the carrots and potatoes. Turn the heat up, bring to a boil then reduce to a simmer and let it cook with the lid on for about 2 hours.Remember to stir every 20 minutes or so and skim off any frothy residue at the top of the pot. The all spice (pimento berries) will add a lovely warm and homely feel to this stew and quite honestly a key ingredient.

You’ll notice in the picture above that I left the scotch bonnet pepper whole as I want the flavor from it but not the ray heat. At the end of cooking (try not to break it) you can fish the pepper out and discard (or give it to anyone who love HEAT).  If you find that your oxtail is not tender after the 2 hrs of braising, add a bit more water and let it cook for another 30 minutes or so. Then add the chopped carrot and potatoes (try to leave the potato in big pieces so it does not dissolve when cooked), bring to a boil (turn up the heat), then reduce to a rolling boil and cook for about 30 minutes or until the potato and carrot are tender.

Here’s where you’ll personalize the dish (remember to take out the scotch bonnet pepper) by adjusting the salt to your liking and getting the gravy to the consistency you like. When you turn off the stove you can top with some finely chopped parsley for a nice punch of color.

The first taste and you’ll know why I dubbed this the ultimate oxtail stew. With tender pieces of oxtails, in the perfect Caribbean influenced gravy and the heartiness from the carrot and potato chunks will hit the spot on those cold winter nights (in my case). An excellent recipe to replace soup-Saturday’s on the islands.. be sure to add more vegetables and I’m sure some eddoes, green bananas and yam would be an excellent addition.

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 Side Dishes

A Classic Caribbean Summer Salad From My Garden.

5 Comments on A Classic Caribbean Summer Salad From My Garden.

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.

5 Comments on Jamaican Callaloo And Swiss Chard A Wicked Vegetarian Combination.

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.