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Gluten Free Meat & Poultry

Baked Chicken With Potatoes.

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This recipe is loosely based on the ‘bake’ (oven roasted) chicken mom would make for us as part of our Sunday lunch, growing up in Trinidad and Tobago. As mentioned in previous posts, Sunday Lunch was traditionally the biggest meal of the week and included several dishes which still brings comfort to me all these years later. A meal usually shared with visiting relatives and topped off with dad’s homemade coconut ice cream.

You’ll Need…

2 scallions (finely chopped)
5-8 chives (finely chopped)
3/4 teaspoon black pepper
2/4 teaspoon salt
1/2 cup olive oil
3 pimento peppers (chopped)
2 leaves Spanish thyme (podina)
4-6 cloves garlic (crushed)
5-8 sprigs thyme (baby stems & leaves)
3/4 tablespoon grated ginger
2 tablespoon chopped parsley
1 tablespoon oyster sauce
1 lemon (juice)
5 chicken legs with back (about 4lbs)
3 lbs par-boiled potatoes (skin on)
8 grape tomatoes (cut in 1/2)
3 stems lemon grass (2-3 inch pieces – smashed)
6 whole chili peppers (optional)

Notes! May I recommend that you follow along with the video below as much more about the recipe is discussed there (see my tip about using the flavored oil during roasting to baste the chicken pieces). If making this recipe gluten free, please go through the full list of ingredients to ensure that they meet your specific gluten free dietary requirements. The potatoes were cooked 75 % in salted water.

Along with mommy’s influence on this recipe, my garden played a huge part in its development as well.

As your oven preheated to 375F, create a marinade with everything except the chicken, lemon grass, tomatoes, potatoes and chilli peppers. You may also add a tables spoon or two of honey to the marinade.

Place the chicken pieces (I used legs with the back attached and with the skin on – fat and extra skin removed) along with the potatoes (pre-cooked Yukon gold in my case), lemongrass pieces and tomatoes.

Pour the chunky marinade over everything.

Using your hands or tongs, give everything a good mix to fully coat. I dropped the whole chili peppers without cutting or breaking them, so when they roast I can have a POP of heat when I dine. Anyone not cool with spicy food could easily see them and avoid the heat. Then into the oven uncovered onto the middle rack for 45 minutes. You may flip the pieces of chicken during this time.

Now turn the heat up to 400 F and roast uncovered for another 25-30 minutes.

You may sprinkle on some finishing salt when you remove the tray out of the oven. Remember to use my tip about brushing the chicken pieces with the oil from the bottom of the roasting pan to help get that lovely golden color you see in the images above.

Gluten Free Vegan

Incredible Boil Channa.

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While similar to the texture and flavor of the Channa (chickpeas) served when you purchase Doubles in Trinidad and Tobago, this version is a bit more runny and typically treated as a thick soup. Served in a bowl or cup and topped with chutneys and pepper sauces for a hearty meal before a meal.

You’ll Need…

1 1/2 cups Channa (dried chickpeas)
4 cups veg stock
4 cups water (adjust)
1/2 teaspoon black pepper
3/4 teaspoon salt (adjust)
8 cloves garlic (divided)
3/4 teaspoon turmeric
3/4 teaspoon anchar masala
3/4 tablespoon Caribbean Green Seasoning
3/4 teaspoon ground roasted geera (cumin)
1 habanero pepper (sliced thin)
1 pimento pepper (sliced thin)
3-4 tablespoon chopped Chadon Beni (culantro)

Notes! You’ll need to adjust the liquid as it cooks. May I suggest that you follow along with the video below as much more about the recipe is discussed there. If making this gluten free, please go through the full list of ingredients to ensure they meet your gluten free dietary requirements.

Wash and soak the chickpeas (channa) in a deep bowl covered by at least 2 inches of water, overnight. Should you want to add 1/2 teaspoon of baking soda to the bowl, it will assist in cooking the channa quicker after. I didn’t.

Baking soda can help significantly since it increases the pH of the water, disintegrating that pectin and allowing beans to soften quicker.

Drain the water and add the now plump Channa to a deep pot, followed by 1/2 of the garlic (smashed), salt, turmeric, Caribbean Green Seasoning, Anchar masala and black pepper. Pour in the water and veg stock and bring to a boil, then reduce to between a simmer and rolling boil.

As explained in the video, I wanted to keep this fully vegan so I used vegetable stock, but you may use chicken stock if you wanted. We also discussed using all water as with the traditional way of making this soup-like dish.

Adjust the liquid as it boils (top with more water or stock as needed) and cook until the channa (chickpeas) starts to fall apart. Yes, using a pressure cooker will cut back on the cooking time tremendously.

After 2 hours they were tender to my liking. I removed 3/4 cup of it and did a quick puree in my blender as I wanted to thicken things up a bit. You may use a potato masher if you want and quickly crush some in the pot itself. After pouring back the pureed liquid to the pot it was time to add the finishing flavor elements.

Add the remaining garlic (crushed), peppers, ground geera (cumin) and Chadon Beni. Should you not have Chadon Beni (culantro), you may use Cilantro (coriander). Keep in mind that adding the Habanero pepper will make this SPICY, so you can leave it out and serve with a side of good homemade peppersauce.

Give it another 5-10 minutes, then taste and adjust the salt to your liking. Once happy with the consistency (should be like a thick soup), turn off the heat and enjoy. Keep in mind that it will further thicken as it cools.

Gluten Free Vegan

Curry Baigan (eggplant) and Aloo (potato).

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I’ve shared countless ways of making this over the years, yet this version is still the classic and most requested by fans of my work. A simple dish, usually served with the easiest and most classic of all the roti’s we make in the Caribbean, Sada Roti.

You’ll Need…

1 1/2 tablespoon veg oil
1/2 medium onion (sliced)
5-7 cloves garlic (smashed)
1/2 teaspoon black pepper
1 1/2 – 2 tablespoons curry powder
1 Habanero pepper (green/sliced)
3 medium potatoes (sliced)
2 tablespoon water
2 lbs eggplant (peeled/cubed)
1/2 teaspoon salt (adjust)
1 teaspoon Anchar masala
1/2 cup water (explained below)
3-5 Wiri Wiri peppers (optional)

Notes! May I recommend that you follow along with the video below as much more about the recipe is discussed there. If you cannot source the Anchar Masala, use ground roasted cumin (geera). Should you want to add a more herbal flavor to the curry, you may add a tablespoon Green Seasoning after cooking the onion/garlic combo. If making this dish gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements. Especially the curry powder you use as some may contain fillers.

In a wide pan on a medium flame add the veg oil or any oil you prefer using. Follow up with the onion, garlic and black pepper and cook low for 2-3 minutes. In reality you may use as much onion and garlic as you prefer.

Add the curry powder and stir to toast evenly for 3 minutes on the low flame.

Add the sliced Green Habanero pepper (explained in the video) and 2 tablespoon of water, followed by the (peeled, washed and sliced) potatoes. Stir well, then go in with the eggplant pieces (about 1 inch cubes) and mix well.

Top with the Anchar Masala, turn the heat to med/low and cover the pot/pan and allow the steam and heat to do its thing. The eggplant or baigan will release a lot of moisture.

Stir every 4 minutes or so. Remember to add the salt at this point as well. Cook for about 8 minutes. At that point add the 1/2 cup of water to help get the potatoes tender to the point they start falling apart.

After 22-25 minutes of adding the potato to the pot, everything should be fairly cooked. Remove the lid (I had it slightly ajar) adjust the salt to your liking. At this point I added a few Wiri Wiri peppers WHOLE (do not break them) and cover the pot as you turn off the stove.

The residual heat will soften the skin of the Wiri Wiri peppers which will break easily when I enjoy my hot Sada Roti. Do not serve the peppers to your children or anyone who cannot handle the raw heat.

Easy to prepare, simply delicious and just overall comforting for me, as it’s something mom would make for my siblings and I on a Saturday morning.

Gluten Free Meat & Poultry Seafood

Mild Jamaican Jerk Marinade.

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Over the years dad’s tolerance for anything spicy has diminished considerably, and it’s to the point where he can’t handle any ‘spicy’ heat. Sadly it means no more of his fav Jerk Pork and Jerk Chicken. With that in mind and with a new crop of Pimento (seasoning) Peppers in the garden, I knew I had a solution.

You’ll Need…

1 large onion (chopped)
6-8 pimento peppers
6 scallions (chopped)
15-20 sprigs thyme (no woody stems)
4 thick slices of ginger
8 cloves garlic
3/4 tablespoon ground cinnamon
2 tablespoon Pimento (allspice) berries
1/2 tablespoon nutmeg
3/4 tablespoon black pepper
3 tablespoon brown sugar
3 tablespoon light soy sauce
1 cup rice vinegar (any plain vinegar will work)
1 cup veg oil
6 bay leaves
2 tablespoon mushroom flav soy sauce

Notes. If making this marinade gluten free, use Tamari instead of soy sauce. May I suggest that you follow along with the video below as much more about the recipe is discussed there. Especially why you’ll get better results from crushing the pimento berries vs using already ground allspice. Likewise for grating the nutmeg fresh vs using nutmeg powder. Using the pimento peppers will give you the scent, flavors and oils of a scotch bonnet without the heat.

Give the necessary ingredients a good wash with cool water, drain and rough chop. Be mindful that if you use thyme with woody stems it will not break down and become a potential choking hazard later on when you use the jerk marinade.

Crush the pimento (allspice) berries (seeds).

As explained in the video I prefer using a food processor instead of a blender as I like the finished jerk marinade to have a bit of texture. However, if you want a more smooth paste, the choice is all yours.

Place everything in the food processor and go at it for a couple minutes. Why I included bay leaves in the marinade is explained in the video.

I didn’t add the thyme to the mixture at first as I didn’t have room in the food processor.

Should you want to use honey or maple syrup instead of the brown sugar, it’s all up to you.

If you can source the pimento peppers (try West Indian and Asian supermarkets), you’ll understand what I mean about the fragrance once you cut into them. Disclaimer! Typically there’s no heat in pimento peppers, however the odd time (depending how close they’re planted to spicy peppers) they can be spicy. Nibble on a piece to confirm before you go all in.

If you don’t have a lemon, you may add the juice of a couple limes. In the past I’ve used orange, clementine and mandarin juices with great success.

After a minute or two, you may scrape down the sides of the food processor and add the thyme. Continue until you get the consistency you desire.

Store in glass jars in your fridge for up to 6 months. Be sure to stir well before you season and marinate your meats and seafood, for that wicked Jamaican jerk kick!

Yes, no scotch bonnet peppers, but you’ll be very happy with the pimento pepper replacement. Especially if you’re like my dad and heat is your enemy!


Meat & Poultry

Incredible Smoked Pigtails.

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If you’re a fan of salted pigtails to enhance your stews and soups as is common in the Caribbean, may I suggest you give smoked salted pigtails a chance. As I did in making the Breadfruit Simmered In Coconut Milk, having smoked pigtail pieces adds a unique dept of flavor.

You’ll Need…

4 lbs salted pigtail
1 tablespoon black peppercorns
8 allspice berries
2 bay leaves

Notes! May I recommend that you follow along with the video below as much more about the recipe is discussed there. Including uses for this smoked pigtails. If making this dish gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements.

Place the salted pigtail pieces in a deep pot covered with water on a medium/high flame and add the other ingredients.

Bring to a boil, then reduce to a simmer and cook for one hour.

Drain and set aside. This will not only help tenderize them, it will remove most of the salt it was cured in.

I used my Traeger pellet smoker with applewood pellets. You may use an offset smoker, propane or charcoal bbq if you wish. For the propane and charcoal bbq you’ll need to grill indirectly and employ the use of smoke pouches (essentially wood chips wrapped with foil, with tiny holes so when the wood chips burn, the smoke will escape and flavor the pigtail pieces)

My Traeger smoker was set to 180 F for the duration of the cook.

Four hours later and I pulled them off the smoker, but you can go a couple hours more should you want a more pronounced flavor.

Should you want to have these go for another couple hours, then slap some BBQ sauce on them, you could easily enjoy them as a dish after (cut into small pieces) as explained in the video.

In my case, after they were cool I placed a couple pieces into individual vacuum bags and stored them in the freezer for use in later recipes. Your stews, soups and even braised cabbage with pieces of this applewood smoked pigtail, will be simply incredible.

Gluten Free Side Dishes Vegetarian

Spicy Pickled Peppers As Done In The Caribbean.

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This pickled peppers is similar in flavor to the Caribbean Lime Peppersauce Recipe I shared a while back, and the texture along with said flavor is also reminiscent of the Chunky Lemon Lime Peppersauce from 2021.

You’ll Need…

2 cups wiri wiri peppers
10 cloves garlic (whole / cut the large cloves in half)
2 cups vinegar
1 cup cauliflower (chopped)
1 lemon (chopped)
1 1/2 teaspoon sea salt
2 Carolina Reaper peppers (sliced)

Notes! Feel free to use any combination of peppers you like or may have available. The Reaper peppers are insanely HOT, so please be mindful of that. May I recommend that you follow along with the video below as much more about the recipe is discussed there. If making this recipe gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements.

IMPORTANT! Wear gloves and wash your hands immediately after with soap and water. When washing the knife, bowls and cutting board, be mindful that the fumes may irritate your nose/throat and cause coughing.

Wash and prep the ingredients. With the Wiri Wiri (aka coffee peppers) remove and discard the stems, chop the cauliflower, dice the lemon into small pieces and slice the Carolina Reapers if you decide you want that insane heat. Or use Habanero and/or Scotch Bonnet peppers instead.

Place the vinegar (plain white vinegar) in a pot on a medium flame and as soon as you start seeing tiny bubbles on the outer edge, turn the stove off. Add the diced lemon pieces. Shut off the stove and let it steep for 15 minutes.

Place the peppers, garlic and cauliflower in a large bowl. The reason for placing the lemon pieces in the warmed vinegar is to help soften the skin, so it breaks down quicker once it’s in the jar.

Now pour the vinegar with the lemon pieces into the same bowl with the other ingredients and give it a good mix.

All you have to do now is spoon the combination (lemon, peppers, garlic, cauliflower) into sterilized glass containers and top with the salt. Pour the vinegar into the bottle/container until everything is covered.

This can be used immediately as a spicy side or topping to everything. However, may I recommend that you allow it to marinate or cure for at least a week before you crack it open.

In my case I try my best to allow it to sit for 15 days for the garlic and lemon to release its flavor, the cauliflower will soak up the heat and the peppers to soften a bit and flavor the liquid.

As a lil fella on the islands I recall seeing bottles like this bathing in the sun in people’s yards as you’d drive to school. The kiss of the sun helps to further cure it, I was told. In my case, I prefer to store it in a cool and dark pantry for up to 6 months.