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Seafood

Curry Shrimp With Butternut Squash.

27 Comments on Curry Shrimp With Butternut Squash.

How I love me some shrimp cooked in butternut squash or pumpkin.. let me count the ways. This is one of my favorite recipes and it’s a take on another one I shared a while back which our mom is a boss at making – shrimp cooked in pumpkin. But this time we’ll be adding some additional flavor by incorporating a madras blend curry into the mix.  Not only is this a delightful way to prepare butternut squash (you can also use Caribbean style pumpkin), it’s a great way to add flavor to what could be considered a typically boring dish.

You’ll Need…

1 lb shrimp (peeled/deveined)
1 med butternut squash (about 4-5 cups)
1 small onion (diced)
3 cloves garlic crushed
3/4 teaspoon salt (divided)
1 tablespoon curry powder
1/4 scotch bonnet pepper (no seeds)
3 tables spoons olive oil (divided)
1/4 teaspoon grated ginger
1 tablespoon green seasoning
1 tablespoon brown sugar

* For the green seasoning mix, see : Caribbean Green Seasoning. I used a madras curry powder blend from the Caribbean Much different than what you’d find elsewhere and can be found at your local West Indian grocery store and some online stores.

Peel, devein, wash and drain the shrimp and get ready for seasoning. In a bowl place the cleaned shrimp and add 1/4 teaspoon of the salt and the green seasoning, give it a good mix and allow it to marinate while we prep the butternut squash. Try to not let the shrimp marinate more than 15 minutes.

If you’ve never worked with butternut squash you’ll find it a bit tough to cut and peel, so it’s important that you have a sharp knife. It will have a sort of bottle shape, so the first thing I do is to cut off the sort of ‘neck’ shape (see pic). Make it easier to handle. I then cut the sort of ball shape in half to expose the seeds. Using a spoon, scoop out the seeds and stuff surrounding the seeds. Discard or save to roast as you would pumpkin seeds.

Then cut into smaller more manageable pieces and peel with a sharp pairing knife or potato peeler. You’ll find the skin is tough and somewhat waxy. Cubed into 1 inch pieces and rinse with cool water. If you’re doing this in advance, be sure to place it in a bowl and cover with cool water so it remains fresh and not discolored.

In a deep sauce pan heat 2 tablespoons of the olive oil on low heat, then add the diced onion and crushed garlic. Let that cook for about 4 minutes so it releases it’s wonderful flavors. Then add the scotch bonnet pepper, grated ginger (dice fine – wear gloves when handling scotch bonnet peppers and wash your hands with soap) and curry powder. With your heat still on low.. we’re cooking the curry so you don’t get a raw curry taste later on.

Now turn up the heat to med/high and toss in the seasoned shrimp. Cook for 3-4 minutes (we don’t want to over cook the shrimp) with the pot open. Remember to stir well and try to get the shrimp to pick up some of the base flavors we started with. Remove the shrimp and add the remaining 1 tablespoon of oil.

Toss in the cubed squash and give it a good stir. Now add the remaining salt, brown sugar and black pepper. Give it another quick stir, reduce the heat to med/low and cover the pot. Allow that to cook for about 15-20 minutes (remember to stir often). With the lid closed the squash will spring it’s own juices. If you find that it starts sticking to the bottom of the pot, lower the heat.

After 15 minutes, turn up the heat and remove the lid off the pot. We’re now trying to burn off any excess liquid. We also want to control the texture (I like it a like a thick paste) so using the back of my cooking spoon I pressed down on any chunky pieces of squash.

With most of the liquid burned off, it’s time to add the pre-cooked shrimp back to the pot and give it a good stir and taste for salt. Adjust accordingly.

Do try your best to burn off as much liquid as you can so you don’t have a soup consistency. This will heighten the overall flavor of the completed dish and with that curry shrimp base.. it will be fantastic. After adding the shrimp try not to cook too long (about 2-3 minutes) as we don’t want the shrimp to go chewy.

This curry shrimp with butternut squash is good with roti, rice, bread or you can treat it like any typical side. You can certainly leave out the shrimp if you want to keep this a vegetarian dish and if you’re wondering.. there’s enough here as a side dish for 5-6 people.

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.

Vegetarian

Baiganee A Vegetarian Classic.

6 Comments on Baiganee A Vegetarian Classic.

Though a very popular side dish/snack sold by many road-side vendors in Trinidad and Tobago, our only encounter with these tasty treats came yearly. Our mom’s cousin would always invite us to her home for Divali, where she would have a buffet of Indian influenced dishes and treats waiting for us. I can still remember that distinct scent of coconut oil burning in the deyas and the lovely aroma from the variety of dishes she prepared earlier in the day. Cousin Ivy is no longer with us (sadly), but the wonderful memories we have of her and the influence she’s made in my culinary journey will never be forgotten.

As part of the ‘party food’ theme for the month of November, I know you’ll be greeted with rave reviews after serving up a batch of these.

* In Trinidad and Tobago eggplant is sometimes called baigan.. maybe that’s where we get baiganee from?

You’ll Need…

I large eggplant (baigan.. about 1.5 lbs)
1 cup split peas powder/flour
1 clove garlic (crushed)
1 teaspoon salt (for eggplant)
1/4 teaspoon salt (for batter)
Pinch curry powder
1/4 teaspoon tumeric powder
1 teaspoon baking powder
1/2 cup allpurpose flour
1/4 teaspoon black pepper
1/4 scotch bonnet pepper (minced)
Water (see notes)
2 cups veg oil

Notes:  I ended up using close to 1 1/2 cups of water in making the batter. You may have to adjust this slightly as the flours you’ll be using may be a bit different than the one I had. I used 2 smaller eggplant as I wanted them to be somewhat slim so the slices would not be like huge tires.

Wash, trim and dry the eggplant (cut off the stems and discard). Then cut into wheels about 1/4 inch thick.

The eggplant (baigan) usually has a sort of bitter aftertaste and contains a lot of moisture, so we need to remedy this. Line a cookie sheet or cutting board with paper towels (or tea towel), then arrange the sliced eggplant one layer thick. Now sprinkle the 1 teaspoon of salt over the cut surface (press into it), then flip over and do the other side. Allow this to sit for about 1 hour. You’ll have soaked paper towels and beads of liquid on top of each slice of eggplant. Using a towel or more paper towels, blot (press) and soak up this moisture.

Set aside and lets make the batter. Put all the dry ingredients into a bowl and give it a good whisk, to incorporate everything. Start adding water and whisk until you have a thick, well mixed batter. It’s important that the batter is thick (but runny enough) so it can coat each piece of eggplant.

It’s very important that the slices of eggplant are dry for the batter to really hold on to them. Tip: You can certainly dust each piece in flour before placing then into the batter if you wish.  Heat the vegetable oil on a medium high flame, then set up a sort of frying station. You’ll have the slices of eggplant, the batter, the heated oil and a basket (or bowl) lined with paper towels to soak up the excess oil after they’re fried.

Dip each slice into the batter and coat evenly. Shake of excess batter and gently place into the hot oil. Cook for a minute on one side, then flip and cook for another minute. Cook for a minute or two after and flip for an even golden colour. They will float as they cook and will only take about 3-4 minutes to fully cook. Fish out with tongs and allow to drain on the paper towels.

Depending on the size of frying pan you use, only fry about 3 slices at a time. Try not to over-crowd the pan, or you will alter the temperature of the oil and end up with soggy baiganee. These are best served warm and with a spicy dipping sauce. On the recipe index page, there’s the mango chutney, tamarind sauce and other spicy condiments you can serve these with.

After further thought I think our mom never made these at home since we were not fans of it as children… oh how that’s changed over the years. This is a wonderful vegetarian treat to pass around during the holiday season and if you’re having guests over for Divali (or have no friends to invite you these days like me), you can whip up a batch of these… they’re sure to be a hit.

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.

Meat & Poultry

Caribbean Style Chicken Livers.

12 Comments on Caribbean Style Chicken Livers.

Our mom will verify that no matter where in the world you’re doing your parenting gig, you’ll encounter kids who refuse to eat chicken livers. I still recall the look on my face when we’d come home from school and you’d open the pot to see what mom prepared for dinner and with horror you would see chicken livers staring back at you. However, that changed the first time I actually tasted them and I’ve never looked back. Our mom is a boss in the kitchen so it still baffles me that I didn’t trust her skills… why did I avoid chicken livers all those years?

Seasoned and cooked to perfection, these chicken livers will get your kids and stubborn eaters asking for more… trust meh!

 

You’ll Need….

1lb chicken liver
1/4 teaspoon salt
1 med onion
2 cloves garlic
1/4 teaspoon green seasoning
1 tomato
1 scallion
1/4 scotch bonnet pepper
1 teaspoon ketchup
1/4 teaspoon black pepper
pinch curry powder

Chop the liver into 1 inch pieces, wash with some lime or lemon juice and water, then drain and set aside for us to prepare the other ingredients. Dice the scallion, onion, tomato, garlic and scotch bonnet pepper. Remember to wear gloves when handing scotch bonnet peppers and wash your hands with soap and water immediately after. If you’re concerned about the raw heat of the scotch bonnet pepper, don’t use any of the seeds or white membrane surrounding the seeds.. that where that raw heat is.

With your trimmed, washed and drained chicken livers in a bowl, it’s time to add the salt, black pepper, green seasoning, ketchup, curry powder and scotch bonnet pepper slices. Give it a good stir and set aside (fridge) to marinate for about 30 minutes.

Time to cook… heat the oil on a medium flame, then add the diced onion and reduce the heat to low, so we can slowly cook the onion. After 3 minutes the onions should be soft, translucent and the edges should start going golden. Add the finely diced garlic and cook for another 1-2 minutes.

It’s now time to add the seasoned chicken livers. Turn up the heat to medium and give it a good stir (don’t cover the pan).

Chicken livers cooks very quickly and here’s where you’ll have to decide how “cooked” you like it as it will affect the final texture of it all. I like my liver firm, but not leathery., so you can follow my direction.

Add the diced tomato and continue to stir to make sure each piece of liver gets in contact with the bottom of the pan/pot.

You’ll notice that two major things will happen. The liver will start to go a dull color and it will spring it’s own juices (why we need to leave the lid open, so we can burn that off). Cook for about 3-5 minutes, then add the chopped scallion and then turn up the heat to burn off any liquid.

It should take 4 minutes to now burn off the liquid. I like leaving a little gravy, but our mom was strict.. she wanted to see oil (fuss it was dry).

Taste for salt and adjust accordingly.. turn off the heat and serve. I love these chicken livers in a sandwich, so that’s exactly what I did after these were hot off the stove. But these are an excellent side dish as part of your family dinner.

I guarantee you (strong words), that this will be the absolute best way you’ve ever had chicken livers and I’m even bold enough to say that your picky eaters will also find this very appetizing (providing you can convince them to give it a test drive). Here’s the video of me preparing this wonderful chicken liver dish:

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.

Seafood

Fried Shark For Bake And Shark.

17 Comments on Fried Shark For Bake And Shark.

Seems the masses are getting impatient. After posting the fried bake recipe last week, I’m getting ‘friendly’ reminders from readers about part two in this three part Bake and Shark series. NO! I didn’t forget about you guys and the other parts to this classic fish sandwich. As website, videos and facebook fan page gets more popular, it’s taking up much more of my time. This is quickly demanding full time hours and I’m really hoping a sponsor would come on board soon so I can have the funds to really focus on overall growth (Still have my day job to put ‘food’ on the table).

Bake and shark is one of those classic street foods (sandwiches) in Trinidad and Tobago and if you’ve ever had the pleasure of spending a day on the beach at Maracas bay, I’m sure you may have patronized “Richards” or one of the other vendors who made this sandwich so popular.

You’ll Need…

2 lb shark
1 lime or lemon
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cloves garlic
1 tablespoon green seasoning
1/4 scotch bonnet pepper
1 cup all purpose flour
veg oil for frying (about 2-3 cups)

Notes: Save a few drops of the lime or lemon juice for seasoning the shark as well.

The first step is to prep the shark (cut into thin pieces). You can watch the following video: How To Fillet And Skin Shark For Frying or follow along with the aid of these pics.

The idea is to remove the skin, then remove the meat off the center bone and finally.. slice thinly.

Next up we need to wash the shark pieces with a bit of cool water and the juice of the lime or lemon. Rinse with cool water and squeeze dry. Shark ‘meat’ is known to hold extra liquid, so do remember to squeeze dry. Then place in a bowl and season with the salt, black pepper, crushed garlic, green seasoning and scotch bonnet pepper chopped finely.

Give it a good stir and allow to marinate for about 30 minutes in the fridge. Personally I like frying fish outdoors as the smell can be very strong inside the house. So we used the burner on my propane grill for this step. But before we get started you’ll need to create a sort of frying station as we’ve done in the past. Plate with flour, seasoned shark, pot with vegetable oil and a wire basket (or bowl) lined with paper towels to dry off the extra grease from frying.

Heat your oil on a med/high heat.. then take each piece of seasoned shark and dust all sides in the flour, then place into the now hot oil. Cook about 2-3 minutes on each side and remember to flip. If you over-cook the shark, it may go a bit tough. Remove from the hot oil, drain and get ready to assemble your bake and shark sandwiches.

The final part in the series is to show you how to make the creamy coleslaw to go as a topping for these delicious bake and shark sandwiches. So here is that video:

If you’ve ever purchased bake and shark in Trinidad and Tobago you’ll know that the condiments are just as important as the sandwiches themselves. So be a bit creative.. top with fresh tomato, red onions, slices of pineapple, fresh lettuce.. and how could one forget the variety of sauces.

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.

Meat & Poultry

Stewed Beef With String Beans.

11 Comments on Stewed Beef With String Beans.

Green beans of all kinds are a favorite of mine, so finding ways to add extra flavor and texture to them is something I’m constantly experimenting with. Like the Stew Chicken With String Beans I shared with you a while back, this stewed beef with string beans is almost identical. However by using beef instead of chicken, you’ll notice a subtle difference in the overall taste of the completed dish.

This dish was usually made by our mom when she had some leftover Caribbean style stewed meats  from the night before (beef, pork or chicken) and even as a child, it was a hit with me. As a matter of fact.. it was a hit with all of her four children. Our dad was never and still isn’t a picky eater, so he’ll do damage to anything placed in front of him (with the exception of pork).

 

You’ll Need…

1 lb beef – cubed into 1 inch pieces
1 teaspoon salt
1 teaspoon Worcestershire sauce
1 tablespoon ketchup
2 cloves of garlic – thinly sliced or crushed
1 teaspoon fresh grated ginger
2 tablespoon vegetable oil
1 medium onion – chopped
1 medium tomato – chopped
1 tablespoon green seasoning
1 tablespoon brown sugar
2 cups water
1/4 teaspoon black pepper
1/4 scotch bonnet pepper
1 scallion
1 lime or lemon or 3 tablespoons of vinegar
1.5 lbs string beans (trimmed)

 

Trim the beef into 1 inch cubes, then wash with cool water and juice of the lime, lemon or vinegar, Drain dry and set aside as we prep the ingredients we’ll be using to marinate it with.  Chop the tomato, onion, scallion and garlic. Remember to wear gloves when chopping the scotch bonnet pepper, don’t include any seeds as that’s where the raw heat is and do wash your hands with soap and water immediately after handling such hot peppers.

In a large blow, place the washed beef pieces and season with the salt, black pepper, grate in the ginger, green seasoning, worcestershire sauce, ketchup and all the ingredients we chopped. Give it a good stir and allow that to marinate in the fridge for 15 minutes.. 2 hours would be best though. (all you should have left is the veg oil, brown sugar, beans and water from the ingredient list).

Remove from the fridge and allow it to come back to room temp (about 10 minutes) and get ready  to ‘stew’. If you’ve never seen this done you may find it a bit strange, since we’re making a sort of caramel and you’ll think it will be sweet. NOPE! Heat the oil in a large heavy pot (one with a lid) , then stir in the brown sugar. It’s important that you have a long handle (dry) spoon and have the seasoned beef close at hand. This step can be a bit tricky, so be prepared. The long handle spoon is to prevent getting hit with splatters of that hot oil/caramel as you add the seasoned pieces of beef to the pot. Your heat should be med/high and you’ll start to see it smoke and the sugar will start to melt. Keep stirring until you see it go frothy and start to change colour. When it reaches a dark brown colour, it’s time to add the seasoned beef to the pot. Add small batches at a time and keep stirring. Try to avoid the sugar/caramel going black or you’ll end up with bitter tasting beef. Watch the video below to see exactly how I did it.

If you’re wondering.. yes, the marinade all went into the pot. The goal here is to create a lovely flavor base and rich colour. Give it a good stir once you have all the pieces of beef in the pot, bring to a boil, then reduce the heat to a rolling boil (it will spring it’s own natural juices). Cover the pot and let that go for about 15 minutes. After 15 minutes, take off the lid and crank up the heat to burn off all that liquid. In the same bowl you marinated the beef, add the 2 cups of water and swish it around to pick up any remaining marinade.

With all the liquid gone from the pot, add the water from the bowl to the pot and bring to a boil. In case you’re wondering why we burnt off the liquid only to add more, here’s why… t his step infuses the meat with the rich flavor and created a lovely depth of colour which we needed as a base for this stewed beef with string beans. As it comes to a boil, reduce the heat to a simmer, place the lid on the pot and allow that to cook for about 50-60 minutes. The idea is to have this beef very tender.

As this simmers away, it time to trim and wash the string beans. If you don’t have string beans, you can certainly use bodi (yard beans) or any type of green beans you may have. Trim off the ends and discard, then break (or cut) into 1 to 1.5 inch pieces. Give it  a wash and allow to drain.

After 50 minutes (remember to stir every 5-7 minutes) you should have tender beef pieces and your kitchen should have a wicked Caribbean scent. There should still be a little liquid in the pot, so start adding the trimmed beans in and give it a good stir. Take the heat up to med and bring to a boil. With the little liquid we have, it will be almost like steaming the beans in the stewed beef.

Here’s where you’ll personalize this dish. I allowed the pot to go for about 12 minutes after adding the beans as I like the beans to maintain a bit of that lovely green colour and have a little ‘bite’ to them. If you like your beans cooked soft, you’ll have to cook it a bit longer. Taste for salt at this point and adjust accordingly. Turn up the heat to burn off any liquid.

This dish is loaded with flavors and uniquely Caribbean! As a side dish it can serve about 5 people and goes well with rice or roti… but Tehya and I usually eat it like a stir fry when we can’t wait for the rice to be done cooking. It’s also great on sandwiches!

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.

Meat & Poultry

Island Style Chicken Strips.

24 Comments on Island Style Chicken Strips.

After posting  the video recipe for these island style chicken strips on the Youtube channel, it quickly became one of the most requested recipes. Following on the technique we’d use for making fried chicken when I was a kid on the islands (still remember pounding the Crix crackers to make the crumbs), these could easily be the best chicken strips you’ll ever have. While making the Mango Honey Mustard BBQ Sauce I felt I needed to have something to go along with it and I really didn’t feel like grilling, so I went freezer diving and came up with a couple chicken breast. The rest is delicious history.

 

You’ll Need…

2 chicken breast (split) about 1 lb
2 eggs
2 scallions
1 tablespoon thyme
1 tablespoon parsley
1/4 teaspoon sea salt
salted crackers (about 1.5 cups crumbs)
1/4 teaspoon black pepper
2-3 cups oil for frying (veg oil)
3/4 cup all purpose flour

Notes. I used a bone in chicken breast which I got the strips from, but you’re free to use boneless chicken breast if you’d like to save on time. Remember to wash the strips with the juice of a lime or lemon and cool water, then drain dry.

Place the crackers in a zip lock bag or in a tea towel and using a rolling pi or wine bottle, crush until you have the consistency of bread crumbs. I like a bit of texture, so I try to leave some of it a bit chunky. Set aside in a bowl.

Chop (finely) the scallions, thyme and parsley. Then add it to the bowl with the cracker crumbs and give it a good stir. I know this step is a bit strange to my Caribbean readers as we’re seasoning the bread crumbs and not the chicken as we would traditionally do.

Cut the chicken into 1/4 inch strips (don’t fuss with being even), wash, drain and set aside. Crack both eggs into another bowl and toss in the black pepper and salt and give it a whisk. We now have the chicken cut into pieces, the seasoned crumbs and eggs. It’s time to set up a batter and frying station. We’ll need the veg oil in a deep pan (I used a small wok so the oil doesn’t splatter onto the stove while frying) on med/high heat, a plate with the flour, the seasoned crumbs, the chicken strips, egg wash and have a paper towel lined plate or basket to drian off the excess oil when the chicken strips are done cooking.

Take a piece of chicken and dust it in the flour, then into the eggs (make sure it’s covered in the eggs mix) and drain off the excess egg and roll in the seasoned bread crumbs. Do about 4-5 of these so once you start adding to the hot oil, you’ll have a few to go in at the same time.

Your oil should be hot by now, so gently place each strip in. Flip after a couple minutes and keep an eye on them. If you find that they’re browning too fast, turn your heat down a bit. It takes about 5-7 minutes to fully cook and have that lovely golden brown colour. Drain on the paper towels and continue until all the chicken strips are cooked. Sprinkle (while hot) with a little sea salt (not mentioned in the ingredient list).

These chicken strips will look stunning when they come out of the fryer, with the golden colour and specs of green herbs. And not to be out done… they will be absolutely delicious. With a wonderful crunch from the seasoned cracker crumbs (airy as if yo used panko crumbs), tender and very moist (fully cooked) on the inside. You’ll be a super hero to your kids after you serve up a batch of these.But be warned that they won’t want you to go back to the stuff you used to get them at Mc Donalds.

TIP: Thread each chicken strip onto a bamboo skewer before battering (cook as mentioned above) and you’ll have an attractive dish to take to your next company lunch… finger food heaven! Place on a platter lined with some leaf lettuce (gotta have a green back ground) and serve with a little of that mango honey mustard bbq sauce I showed you how to make a couple recipes ago. You’ll look like a culinary star!

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.

 

 

 

Meat & Poultry

Jerk Pork Sliders

4 Comments on Jerk Pork Sliders

Traditionalists can be very picky when it comes to any food labelled as being ‘jerked’, as they feel any jerked meat must be done over pimento wood. Though I agree that there’s the unique taste from the smoke off the pimento wood… but when you can’t source the actual pimento wood you must rely on a bold jerk marinade to help achieve maximum flavor. These jerk pork sliders are guaranteed to excite your taste buds with the brightness of the scotch bonnet pepper and the earthy goodness of the all spice, cinnamon and nutmeg. But it doesn’t end there… take a look at the ingredient list below and you’ll see how we do it in the Caribbean to achieve the perfect jerk pork sliders.

 

You’ll Need…

1/2 scotch bonnet (seeded and chopped)
1 scallion
2 sprigs thyme
1 clove garlic
1 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon black pepper
1/2 teaspoon sea salt
1 teaspoon brown sugar
1 tablespoon white vinegar
1 tablespoon lime juice
1 teaspoon soy sauce
1 lb ground pork
1 tablespoon orange juice
1/4 teaspoon grated ginger

Notes: You can use a habanero pepper if you can’t source scotch bonnet peppers or your fav hot pepper (if all fails use some hot sauce for the kick). You can also use ground chicken, beef or turkey if you don’t dine with the swine.

You’ll need a food processor or blender (or chop as fine as you can), but first give the scallion, scotch bonnet pepper and the thyme a rough chop. Then add all your ingredients (except the ground pork)  into the blender and work it until you have a smooth consistency. If the stalk of the thyme is not tender, remember to remove the little leaves off the woody stalk and discard. If you blend any woody stalk it will not break down all the way and you can have a potential choking hazard.

Place the ground pork in a deep bowl and pour the marinade over it. Using your hands (or spoon) work everything until it’s well incorporated. Here’s a trick to help shape the jerk pork sliders to fit evenly on your bun. Place a sheet of cling wrap on a flat surface, then make a log with the now seasoned meat on the wrap. Try to shape it about 1/4 inch bigger (circumference)  than the size of your bun as it will shrink as it grills.  Now roll and shape as you do with the cling wrap until you have a sort of thick sausage. Seal the ends and place in the freezer to set. It may take a couple hours.

In the meantime I prepared a Caribbean salsa to top my jerk pork sliders. Basically avocado, tomato, mango, cilantro, sea salt, black pepper, red onion and a drizzle of extra virgin olive oil (add a little organic honey if you have as well).

After the roll is firm, slice it with a sharp knife into the thickness you want (wet your knife for easier slicing). All you have to do now is grill on a hot grill as you would normally grill burgers. Since this is pork I like grilling slow, but until it’s fully cooked all the way through.I’m sure you can cook these in a frying pan on the stove top as well.

In my haste to get my dinner on, I totally forgot to toast the buns for that extra “bang”. But all you have to do now is place one of these jerk pork patties on your toasted bun, top with that beautiful Caribbean salsa and enjoy! There’s no need for any other condiments as the salsa will have that rich creaminess from the ripe avocado and the pieces of ripe mango will explode in your mouth with every bite.

These jerk pork sliders will be an absolute hit at your next BBQ as people as drawn to sliders in general, but with the unique punch of the jerk marinade we infused the ground meat with before grilling, will have friends and family begging you for the recipe. Remember when using the scotch bonnet pepper to wear gloves, wash your hands immediately after with soap and don’t include any seeds if you’re concerned about raw heat.

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.

Seafood Vegetarian

Stewed Pumpkin With Shrimp.

8 Comments on Stewed Pumpkin With Shrimp.

Like okra, pumpkin is one of those things I’m only just starting to really appreciate. Pumpkin is heavily used throughout the Caribbean to add extra body to stews and soups, in desserts like cassava pone and how could one forget the classic pumpkin rice. However ever since my mom made pumpkin with shrimp a few years back for me, it’s got to be tops on my list. This pumpkin talkari (word for side dish) recipe is a clone of her’s, but like so many things this woman prepares… I could never match her skills.

You’ll Need…

4 cups pumpkin (peeled and cubed – 1 inch pieces)
1 medium onion
1/2 scotch bonnet pepper
3 cloves garlic chopped fine or crushed
1 tablespoon olive oil (extra virgin works best for me as it gives it a nutty flavour)
1/2 teaspoon salt (check at the end of cooking to add more if needed)
3/4 teaspoon golden brown sugar
3/4 cup shrimp
1 teaspoon green seasoning
1/4 teaspoon black pepper

Notes: I was able to track down the same type of pumpkin we use in the Caribbean (Common Name: “calabaza”, “Caribbean pumpkin”, Cuban squash, West Indian pumpkin) at a local West Indian grocery, so I was quite happy.  Click Caribbean Green Seasoning if you’d like to see a video showing how to make this versatile green seasoning we use in most of our meat and fish dishes in the Caribbean.

Before we get to the prep work and actual cooking, lets briefly marinate the shrimp for a few minutes. You should have cleaned and deveined shrimp (wash with a little lemon or lime juice and cool water), then add the black pepper and green seasoning paste and give it a good stir. Let that marinate as we get ready to cook (no need to marinate too long or the green seasoning will start cooking the shrimp).

Peel, cube and wash your pumpkin.. the skin may be a bit tough as it’s thick and waxy. Use a sharp pairing knife or potato peeler. Chop the onion and scotch bonnet pepper and do remember to wear gloves when handling such potent peppers and don’t include any of the seeds. The seeds and white membrane surrounding the seeds is where most of the explosive heat will be, so discard. Crush or chop the garlic in thin slices.

It’s now time to start cooking (if you prepped the pumpkin in advanced, be sure to keep it in a bowl with cool water to prevent it going discolored) , heat the olive oil (you can also use veg oil) on a medium heat, then add the seasoned shrimp. Stir quickly as we want to cook the shrimp half the way through and create a flavor base at the same time. After 2 minutes, remove the shrimp and place it back in the same bowl it was marinated in.

Now add the onion and garlic to the pan and cook for 3 minutes on low heat. Again we’re building the layers of flavor, so the finished pumpkin with shrimp is finger licking.

Add the slices of scotch bonnet pepper and give everything a good stir. Now add the cubed pumpkin (be sure to drain first), top with the salt and give it a good stir. Place the lid on the pot and after 2-3 minutes you’ll start to hear a sort of sizzle. That’s the pumpkin starting to boil as it will release it’s own natural juices. Give the pot a stir, turn down the heat to low and let it simmer for about 25 minutes. Be sure to stir every 4-5 minutes.

After 25 minutes the pumpkin should start to melt away and you’ll notice there will be a lot of liquid in the pot. Remove the lid and turn up the heat to start burning off the liquid as an ideal pumpkin with shrimp will have a sort of dry finish. After most of the liquid is gone (about 4-5 minutes), add back the semi cooked shrimp to the pot, as well as the brown sugar. Continue cooking to burn off any remaining liquid. It took about 4 minutes for it to go to the consistency I wanted.

Taste for salt and adjust accordingly. Depending on the texture you like, you can use the back of your cooking spoon to crush any remaining chunks of pumpkin, so you have a relatively smooth finish. But if you like it a bit chunky, do nothing.

Personally I like this pumpkin with shrimp with roti, but I learned that is just as delicious with brown rice since I was too lazy to make roti. You can do this fully vegetarian by following the vegetarian version of cooking pumpkin at pumpkin talkari recipe.

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.

Seafood

Fried Okra With Salted Cod.

15 Comments on Fried Okra With Salted Cod.

Okra or ochro as it’s passionately known in the Caribbean is quickly becoming one of my favorite ingredients to prepare. Gone are the days when our mom couldn’t even beg us to eat fried okra or okra in general. Steamed, fried, stuffed or in stews.. I love me some okra now. I recall my mom always having okra in her small kitchen garden at the back of our home and it was my duty to pick them for making callaloo on a Sunday. That was my only okra intake as a child.. in callaloo. I still recall getting wet by the dew drops on the leaves of the plant before the morning sun came up and how you had to be careful not to brush too much against the plant or you’d have to deal with itchy skin.

 

You’ll Need…

1lb okra
4 tablespoon Veg Oil
1 medium onion
3 cloves garlic
1 tomato
1/4 teaspoon black pepper
1 cup salted fish *
1/2 scotch bonnet pepper

Notes: I used salted cod but you can use your fav type of saltfish. Since the flakes of salted fish will still contain some salt, you may not need to add any salt to the dish. However do taste near the end of cooking and adjust accordingly. Remember when working with scotch bonnet (and any hot pepper) that most of the raw heat is in the seeds and white membrane surrounding the seeds. Discard if you’re concerned about the heat. Cooking okra like this uses a lot of oil, so I used a non stick pan to help cut back on the amount of oil I needed.

Okra is notorious for having a slimy texture and this is what usually turns people off it. This little tip will help you overcome this.. wash and dry the okra with paper towels, then trim off the stems. Cut into 1/4 inch wheels (or any shape you like), then line a cookie sheet with more paper towels or a tea towel and spread the now cut okra onto the cookie sheet. Try to make it one layer, then place in direct sun for a couple hrs to dry off. If you don’t have that wonderful Caribbean sunshine, simply place it in a corner of your kitchen and allow it to air dry for a few hours.

If you’re not sure how to work with salted fish, you must check out this video : How To Prepare Salted Fish Basically you have to place the salted fish in a deep pot, cover with water and bring to a boil. Leave for 2-25 minutes on a rolling boil, then drain and rinse off with cool water. Now break apart into flakes or shred. The goal is to remove most of the salt the fish is cured in, rehydrate the fish so it plumps up and to sort of tenderize it a bit.

Heat the oil on a medium heat in a non stick pan and add the shredded salted cod. Reduce to a low heat and allow to cook for about 4-6 minutes. As the pieces of fish starts to crispy up and edges go brown, it’s time to add the sliced onion, scotch bonnet pepper garlic and black pepper. Allow this to cook on a medium heat for a couple minutes. The idea is to create a very flavorful base before we add the sliced okra.

With your heat still on medium, add the now dried okra slices into the pan and give it a good stir. Please don’t cover the pan.. we don’t want to add any moisture to the pan or risk it going slimy.

Here’s where you can personalize the dish. I like my fried okra with a little crunch but the edges must be browned, so I allowed mine to cook for 20 minutes but you can certainly cook longer or less time. After 20 minutes I topped with the tomato (please remove all seeds and liquid before dicing) and gave it a good stir. Basically the tomato is to brighten up the dish, so 2 minutes of cooking and the fried okra should be done. The last couple minutes is when you should taste for salt and adjust accordingly. It’s important to add salt near the end of cooking when working with okra as it will also cause moisture to develop and you really don’t want that.

I could honestly have this for breakfast. lunch or dinner.. give me some brown rice, roti or flour dumplings and I’m cool as a cucumber. This fried okra recipe is a HIT and I’m sure you’ll change your thoughts o okra after you’ve given it a try.

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.

Vegetarian

Ital Soup A Vegetarian Delight.

16 Comments on Ital Soup A Vegetarian Delight.

I’ll be honest and confess that I have little experience cooking Ital food (no salt, no meat.. usually not for me), but I’ve had several requests over the past few months and a friend of mine who’s a practicing Rastafarian commented that I’m not showing him much love with my offerings. So with a little research I came up with this delicious ital soup, which I know is a good representation of their diet code. However I’ve had conflicting info come my way when it comes to cooking without salt. I grew up knowing that my dreddy friends didn’t partake in meats and salt, but I was told that some make the exception and use sea salt.  In this recipe you will notice that I didn’t use any form of salt, so it was a bit challenging to have a well balanced soup since my palate is so dependent on this sinful addiction. Feel free to add salt to your taste if it’s not a dietary restriction.

 

You’ll Need…

1 cup pumpkin (cubed)
1/2 teaspoon black pepper
1 scotch bonnet pepper
1 cup dried split peas
8-10 cups water
1 onion
3 cloves garlic
3 eddoes
1 medium sweet potato
2 potato
2 scallions (aka green/spring onion)
6 sprigs fresh thyme
2 tablespoon oregano (fresh is best)
2-3 cups callaloo bush *
1 carrot
1/2 cup celery
2 cups coconut milk
5 okras
tablespoon freshly grated ginger (optional)
1 plantain (half ripe)
1 carrot

Notes: The callaloo (Jamaica) bush is also known as chorai bhagi or spinach in the Caribbean. If you can’t source callaloo bush, feel free to use typical North American spinach, baby dasheen bush leaves or shredded cabbage. Additionally you can also add yam, dasheen, cassava or green cooking bananas if you have those things readily available.

We’ve got to create the base for this lovely ital soup and since the dried split peas will take much longer to cook than the other ingredients, we need to put that to cook first. Wash the split peas then put it in your soup pot (huge) and pour in the 8 cups of water. Also chop the scallion, garlic, onion and celery. As the peas comes to a boil add these flavourful ingredients. reduce to simmer and let cook until the peas and tender (about 45 minutes). Place the scotch bonnet pepper in the pot whole as we want to flavor and not the raw heat. At the end of cooking you can remove it from the pot. However if you like the heat, you can certainly burst it open to release the Caribbean sunshine.

When the peas are tender and starting dissolving, it’s time to add the other ingredients. So peel, cube and wash the plantain, eddoes, potato, sweet potato, carrot and pumpkin, then add it to the pot. Now pour in the coconut milk and don’t forget to add the thyme, black pepper and oregano. Make sure you have enough liquid in the pot to cover everything. You can add more water or coconut milk if more liquid is required. Bring to a boil and reduce to a gentle simmer.

Trim the stems off the okra and cut then into 1 inch pieces and ad to the pot. When cubing the ground provisions try to keep them uniform in size so they cook evenly (cut them in big pieces so they hold their shape as they cook). After 25 minutes everything should be almost cooked all the way through, so it’s time to wash and trim the callaloo bush and add it to the pot. Basically all you have to do is remove the leaves off the stem, wash and roll like a cigar and chop into 1/2 inch strips.

Allow it to cook for a further 7-10 minutes so the callaloo bush adds additional flavor and the soup thickens up. If you’re adding salt, now would be a good time (adjust accordingly). NOTE: This soup will thicken up quite a bit as it cools, so make sure you leave a fair amount of broth to compensate.

Now is a good time to remove the scotch bonnet pepper and if you added the thyme with the sprigs, do remember to fish them out as well.

With all the natural seasoning we added with the fresh herbs, you’ll be quite surprised at how tasty this ital soup will be. By using herbs like parsley, savory, thyme, marjoram and celery you’ll add so many levels of flavor to meals, you’ll be better equipped to handle a salt free diet. A nice touch is some fresh squeezed lime juice to top your steaming bowl of ital soup and be prepared for one of the most hearty meals you’ve ever had. You’re guaranteed to have the sleepies after a hot bowl of this ital 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 Seafood

Curry Potato With Shrimp Recipe.

29 Comments on Curry Potato With Shrimp Recipe.

I’ve always had a weakness for curry potato, especially if there was hot sada roti on the side to sap-up the lovely gravy. And I’ve never been known to back away for a good dose of curry shrimp... must be a bit spicy though and not overcooked. So when our mom first introduced us to this dish many moons ago, I was in my little personal Shangri-La. Curry potato with shrimp gives you the rich creaminess of tender potatoes, spiced up with the lovely aroma of the curry powder and the kick of the scotch bonnet peppers are indeed present and jumps out at you (you can certainly control the heat level). The herbal notes of the green seasoning paste used in marinating the shrimp adds another level of true Caribbean goodness which words alone can’t describe.

 

You’ll Need…

4 medium potatoes
1/2 lb shrimp
1/2 teaspoon salt
1 teaspoon prepared green seasoning
1 tablespoon vegetable oil
1 medium onion
1 1/2 cups water
4 cloves garlic
2 tablespoon parsley
1 heaping tablespoon curry powder
1/2 teaspoon anchar massala
1/2 scotch bonnet pepper

Notes: Use a small to medium sized shrimp for best results (more sweet as we say in the Caribbean). When using and handling scotch bonnet peppers it’s important to wear gloves and do wash your hands with soap and water immediately after use. The seeds and area surrounding it will have the most heat, so remove and discard if you’re overly concerned about the raw heat. I used a Caribbean style Madras curry powder as this is the blend I enjoy using (stuff I grew up eating), but you can use your fav curry powder. If you can’t source anchar massala, you can use about 1/4 teaspoon ground cumin (geera) IMPORTANT! Be sure to read the label of the curry powder (and other ingredients) to ensure it’s fully gluten free as some curry powders have added flour as a filler.

Peel and devein your shrimp if you’ve not already done so (something you get them already cleaned in the supermarkets). In the event you’re not sure how to do so, here’s a short video showing how easy it can be.

Wash your shrimp with the juice of a lime or lemon, rinse with cool water and drain. Now add the green seasoning paste to the shrimp and give it a good stir. Allow that to marinate for about 10-15 minutes or so… try not to go too much longer as the green seasoning can start cooking the tender shrimp.

It’s now time to prep the other ingredients. Basically all you have to do is peel and chop the onion and garlic as well as the scotch bonnet pepper. Then peel,wash and cube the potatoes.

Heat a deep saucepan on medium heat and add the vegetable oil, then the garlic and onion. Allow this to cook (reduce your heat to min) for 3 minutes, or until it’s nice and soft and you can get that lovely scent of cooked onion and garlic. Now add the sliced scotch bonnet pepper and curry powder. With your heat still on low, allow the curry powder to toast a bit (2-3 minutes).

Now add about a 1/4 cup of water (not mentioned in the ingredients list) and scrape the stuff off the bottom of the pan. The first step we toasted the curry, this step we’re cooking the curry so we don’t get a raw aftertaste when the dish is done. Bring this to a boil and allow it to gently simmer for 4-5 minutes. Then turn up the heat and burn off all the liquid. The curry paste will go a bit grainy and clump to the cooked onion,garlic and scotch bonnet pepper.

Add the diced potato and give it a good stir, then add the anchar massala and salt and pour in the water. Be sure to scrape off all that goodness from the bottom of the pan and bring to a boil. Then reduce your heat to a simmer and let it cook for about 20 minutes or until the potato gets tender and liquid starts to thicken up (lid closed).

With the potatoes tender, it’s time to add the seasoned shrimp to the pot and give it a good stir. After 1 minute, check for salt (add accordingly) and if you find the sauce or gravy is too thin, using the back of your spoon, crush a few pieces of the potato to thicken the gravy. Keep in kind that as this curry potato with shrimp cools, it will naturally thicken up. So not to overcook the shrimp… turn off the stove, top with the chopped parsley (adds a nice punch of colour) and place  the lid on the pan to allow the residual heat to fully cook the shrimp.

I love using Yukon Gold potatoes or any creamy potato for this dish as the overall texture is simply amazing. Remember if you want to control the heat you can use less scotch bonnet pepper or simply leave it out altogether. This curry potato with shrimp is excellent with rice, roti or bread and  I assure you that even your kids will love this one… if not send me their names and I’ll tell Santa they were bad this year (smile).

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.

Seafood Vegetarian

Spinach Cooked With Salted Cod Bits.

227 Comments on Spinach Cooked With Salted Cod Bits.

 

 

Call me crazy, but even as a kid I loved spinach (bhaji) in all forms and to this day I still can’t figure out why ALL kids don’t love the stuff. Over the years (out of convenience and availability) spinach took the place of my beloved dasheen bush leaves and what some people call Jamaican Callaloo (we call chorai) can always be found in our vegetable garden during the summer months. Cooked with or without coconut milk, spiced up with hot peppers and enhanced with leftover stewed meats, spinach is something I can have on the regular.

Here’s a quick and tasty way to serve/enjoy spinach with a Caribbean twist.

 

You’ll Need…

1lb Baby spinach
3 cloves garlic
1 tomato
1/4 teaspoon black pepper
1 sprig thyme
1 scallion
1 medium onion
1/2 cup salted cod bits
2 tablespoon vegetable oil
1/4 scotch bonnet pepper
1 scallion (green or spring onion)

Note: You can make this dish fully vegetarian by leaving out the bits of salted cod. But be sure to add salt and for more flavor, add a 1/2 cup of coconut milk during the cooking process.

Though the package said the spinach was washed, I still like washing it as there have been times when I did find some sand between the leaves. Try your best to get baby spinach as it’s much more tender and not as ‘bitter” as mature (dark green) leaves. After washing, set in a colander to dry. Take a closer look and remove all wilted (discolored) leaves from the bunch as well.

Chop the garlic, onion, scallion, thyme and scotch bonnet pepper… remember to not include any seeds from the scotch bonnet pepper as that’s where the majority of heat dwell. Additionally, be sure to wear gloves if your hands are sensitive and be sure to wash your hands with soap and water.

Make little bundles with the spinach leaves and cut into shreds about 1/4 inch thick.

Prepare the salted cod (I used boneless for easier work). All you have to do is place the salted cod in a pot with water, bring to a boil and allow to simmer for 20 minutes. Then discard the water, rinse with new water and allow to cool. Then shred into bits. here’s a video showing how it’s done…

Heat a saucepan on low heat, add the vegetable oil… then the salted cod bits (you can use any dried salted fish). Allow this to cook for about 5 minutes.. it will start to go brown on the edges and stick to the bottom of the pan. Scrape and move around. The idea is to build a base of flavor for the spinach. Next up we’ll add the sliced onion, scallion, thyme, scotch bonnet pepper and garlic. Make sure the heat is on low, as we want these items to sweat down and further infuse the dish with flavor. The last thing we want is burnt garlic and onions.

After 4-5 minutes, turn up the heat to medium, add the black pepper and the chopped spinach to the pot. It will pile up, but as soon as the heat gets going it will wilt down.

As it cooks, it will sprout a lot of it’s own liquid and go from that brilliant green colour to a more darker shade. Place the lid on the pot, turn the heat down to low and simmer for 20 minutes.

After 20 minutes remove the lid (remember to stir every 5 minutes as it cooks), turn up the heat to burn off any excess liquid which may still be there and add the chopped tomato to give it some colour. taste for salt. Note that we didn’t put any salt in the dish as in most cases the residual salt from the salted cod bits will be enough to season the entire dish. But since your tolerance for salt is different that mine.. check and adjust accordingly.

If you’ve never used salted cod (salt fish) you’ll probably think this is a bit weird, but I assure you that the flavor will be amazing. My favourite way of having this (other than with flour /cassava dumplings) is with sada roti. Remember you can make this a full vegetarian dish as long as you follow the tip I left in the “Note” above.

WINNER WANTED!

 

It’s that time again! New for the summer one lucky reader will win a spanking new copy of “Meal In A Minute – Everyday Grilling“. This beautiful recipe book with tons of grilling ideas, will be shipped to the lucky winner the first week of August (we even pay the shipping cost). All you have to do is tell me what’s your favorite item to grill, in the comment section below and your name will be automatically entered to win. Yea.. it’s that simple.

There are two bonus ways you can have your name entered in the contest, giving you 3 chances at winning. Along with leaving a comment below, go to the Facebook fan page and/or the Youtube cooking channel and leave a comment  there. I don’t care what your comment is, but it would be nice if you could tell me what you like about your favorite item is to grill.

Here are the rules pertaining to winning the copy of “Meal In A Minute – Everyday Grilling“”…

– contest is open to everyone globally (even if you won something here before)

– there are 3 ways to enter your name (see above)

– 1 winner will be chosen at random (if you left 3 comments, your name will be entered 3 times)

– contest is open from July 09 – to midnight July 31.

– winner will be announced within 1 week of the official close date.

– the winner will have 1 week to contact us with their mailing address

– we will cover all shipping expenses (standard mail)

I hope you take a moment to enter your name as I’d really like to mail this book out to you. It’s simple, free and would make for a great addition to your cooking library.

Good Luck!