Meat & Poultry

Though we don’t have a traditional ‘dip’ culture when it comes to food, that’s quickly changing as we start experimenting with local ingredients, flavors and influenced by cuisines from distant shores. With the Super Bowl just days away, this Jerk Chicken Dip is one of the most requested recipes since I announced I’ll be doing a Super Bowl Series (see Coconut Chicken Tenders and Chicken Chili – other recipes in the series).

You’ll Need…

4 chicken thighs (skin and bone)
1 cup jerk marinade
1/2 cup beer (optional)

1/4 red bell pepper
1/4 orange bell pepper
2 scallions
1 block plain cream cheese
3/4 cup diced pineapple
3/4 cup jerk bbq sauce
2 heaping tablespoon sour cream
3/4 cup grated cheddar

* Remember to reserve some of the ingredients for topping the dip before placing in the oven. I did not add any salt to this dish as I find that both the jerk marinade and BBQ sauce will have enough. but you can certainly adjust to your own taste. The cheeses will also have a sodium element. If you want this extra spicy you can add a bit of your fav peppersauce (hot sauce) or finely diced Caribbean Sunshine – Scotch Bonnet pepper.

I used chicken thighs with both the skin and bones on, but you can use a couple large chicken breasts. I like keeping the skin on as it protects the chicken from over-drying in the oven. In a bowl, place the chicken thighs, beer and jerk marinade (use store bought – your fav) and allow to marinate for a couple hours (in the fridge). Then place on a baking tray line with parchment or tin foil in a preheated 400F oven for 25-30 mins depending on the thickness of your chicken thighs.

As the oven jerk chicken cools so we can safely remove (and discard the bones, skin and any visible fat) so we can shred it, we can go ahead and chop the peppers, scallions and pineapple. I used canned pineapple which I drained.

In a large bowl place the room temperature (soft) cream cheese and sour cream and whisk. Then go in with the other ingredients (except the cheddar) and fold. Be sure to leave back about 1 to 2 table spoon of the jerk BBQ sauce, peppers, scallion and shredded chicken to place on top. I had homemade jerk BBQ sauce but it’s cool to use the stuff from the store to save time. Preheat your oven to 300F.

Place into an oven-proof dish and top with the reserved ingredients and grated cheddar (or your fav cheese) . In my case I used a pie dish as I was too lazy to go downstairs to get my ‘dip’ dish.

Your oven should be at temperature now, place on the middle rack for about 25 mins and get ready to enjoy one of the BEST dips you’ll ever make/serve/enjoy!

I know you’re probably wondering if you can make this in advance. Yes, prepare it all and leave in the fridge for a couple days and bake-off when you’re ready.. you may need to give it an extra 5 mins in the oven if making it from the fridge. This is best served warm, but still maintains it’s taste and textures if cool.

Coconut Chicken Tenders Recipe [gluten free].

May 27, 2025January 28, 20161 Comment

One of the most popular recipes I’ve shared to date is a version of the chicken strips mom would make for us as kids, but I was asked recently via FaceBook if there was a gluten free version I had, that I’d be willing to share. With the Super Bowl just days away, I though it would be a great time to share this recipe as it’s a great party food idea. This coconut chicken tenders recipe is not only gluten free, super simple to make and quite tasty, it works well for people who are not fans of shrimp (similar to coconut shrimp).

You’ll Need…

1 lb chicken tenders
1 teaspoon Caribbean Green seasoning
1/4 teaspoon salt
2 cups veg oil (for frying)
1.5 cups shredded coconut (sweetened)
3/4 cup coconut flour (any gluten free flour)
1/2 teaspoon pimento (spicy smoked paprika)
3/4 cup milk
lemon zest (about 1/2 teaspoon)

For the dip:

1 cup ranch dressing
1 teaspoon sriracha

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

Marinate the chicken tenders with the salt and Caribbean Green seasoning for an hour. You can also use boneless thigh or chicken breast, strips.

It’s now time to set a station to batter them for frying. In a small bowl, whisk the milk, lemon zest and paprika. Then place the shredded coconut (sweetened) on a plate and do the same for the coconut flour or any gluten free flour.

Dust the chicken tenders in the coconut flour, then dip into the seasoned milk and roll in the coconut. Set aside and repeat until all the tenders are coated.

If you’re lactose intolerant, you can use a couple eggs instead of the milk.

Heat the vegetable oil on a medium flame and fry (be gentle so the coconut does not fall off) for about 4-5 minutes on each side. Basically until the chicken is fully cooked and you get that lovely golden color. Set on paper towels to soak up the extra oil. Try not to over-crowd your pan when frying.

The dipping sauce is SUPER simple. Whisk together the ranch dressing and sriracha, until combined. Add more or less hot stuff to your liking.

Try to serve warm to really get the true flavors of these lovely coconut chicken tenders. If you make them in advance you can warm them up in a moderate oven for a few minutes. My daughters had these for lunch, so I left them fairly big. But if you’re serving these at your next party, you can cut the chicken tenders into smaller pieces before marinating etc.

Gluten Free Meat & Poultry

Curry Pork With String Beans.

May 27, 2025January 27, 2016Leave a Comment

I may have mentioned before that while growing up on the islands mom never made any sort of curry dishes with pork, so I credit my aunt Victoria (I speak about her in my book) for passing the basics of this recipe on to me, when I lived with her during my early years in Canada. Her version included a bit more cooking (I like my beans with a slight crunch) and a little heavier on the curry, so this version of curry pork with green beans is personalized to my liking.

You’ll Need…

1 lb pork (cubed)
1 heaping tablespoon Caribbean green seasoning
2 tablespoon curry powder
1/2 scotch bonnet pepper
4 cloves garlic
1 shallot (or small onion)
1/4 teaspoon black pepper
1/2 teaspoon salt
1 tomato (diced)
1 teaspoon ketchup
1 teaspoon grated ginger
2 cups water
1 1/2 lbs green beans (trimmed)

Note: If doing this recipe gluten free, please go through the entire list of ingredients to ensure the meet with your specific gluten free dietary needs – especially the curry powder which could contain flour as a filler.

Start but cutting the pork (use a cheap cut with a bit of marbling) into 1 inch pieces, wash (with lemon or lime juice and water – not mentioned in the ingredient list) and drain. Now season with the salt, black pepper, tomato, Caribbean green seasoning, ketchup, grated ginger and scotch bonnet pepper (don’t use any seeds nor white membrane surrounding the seeds – that’s where it’s most hot). Stir well and allow to marinate for an hour or two.

It’s now time to heat the oil in a pan (I like using a non stick pan when cooking curry so I can use less oil) on low heat, then go in with the crushed garlic and sliced shallot. Cook on low for 3 minutes, then add the curry powder and cook another 4 minutes. This will toast the spices which makes up a curry blend and allow for a wicked base of flavors.

Turn up the heat to medium/high and add the marinated pieces of pork. Yes, it’s ok if the marinade goes into the pan as well. Stir well, turn down to medium, lid closed and cook for 10 minutes. It will spring its own natural juices. Stir every 3-4 minutes.

As the pork cooks, you can trim your beans (use french beans, string beans or bodi aka yard beans if you wish).. trim off the ends (discard) and cut into 1 to 1.5 inch pieces.

To infuse the pieces of pork with that lovely curry flavor, it’s now time to remove the lid, turn up the heat and burn off all accumulated liquid.

In the same bowl you marinated the pork, add the two cups of water to pick up any remaining marinade. Now add that water to the pan and bring to a boil. Lower to a simmer/rolling boil and cook for 25 minutes (lid slightly ajar).

At this point you should add the beans of choice and stir well. Bring to a boil and cook for 10 minutes (as mentioned I like my beans with a bit of texture) or until the beans are tender to your liking. If you’re using bodi it may take a bit longer to cook.

You can cook off any remaining liquid, but I usually like the bit of gravy to go with my hot steamed rice or sada roti. Remember to taste for salt and adjust according as I find the salt we seasoned the pork with is enough for my liking. To add a bit of color to the dish you can add a bit of diced tomatoes after you turn off the stove – the residual heat will warm that through nicely.

Meat & Poultry

Curry Beef With Chickpeas And Potato.

April 6, 2016December 3, 20153 Comments

We’ve done channa and aloo (chickpeas and potato) fully vegetarian, with added flavor by adding chicken to the mix and in this recipe we’ll follow the same technique for cooking this tasty curry dish, but we’ll add another unique flavor and texture by starting with a curry beef base. As we’ve discussed in previous posts using chickpeas / garbanzo beans are commonly known as channa in the Southern Caribbean, where there’s a stronger East Indian influence.

You’ll Need…

3/4 lbs stewing beef (cubed)
1 tomato
2 cups water
1 can chickpeas (rinsed/drained)
2 tablespoon curry powder
1 heaping tablespoon Caribbean Green Seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon ketchup
1 shallot
2 scallions (green onions – green part)
2 large potatoes
2 tablespoon vegetable oil
1 teaspoon garam masalla
1/2 scotch bonnet pepper (to your liking)

Notes: you can use a small onion and 4 cloves of garlic if you don’t have the shallot. And finish up with shado beni or cilantro instead of the scallions as I did.

Start by seasoning the beef with the salt, black pepper, tomato, Scotch bonnet (no seeds or white membrane surrounding the seeds as that’s where the real fire is), green seasoning, garam masalla (optional) and ketchup. Yes, KETCHUP.. the acidity and sweetness works well in the marinade. Mix and allow to marinate for a couple hours in the fridge.

Heat the veg oil on a medium flame and add the shallot.. turn the heat down to low and cook gently for 3-4 minutes. Then add the curry powder (your fav – I used a Madras blend out of the Caribbean). heat still on low.. toast the curry to release all the flavors of the spices which make up the curry mix.

It will go darker, grainy and your kitchen should have that lovely aroma of curry. This step allows for the curry to cook of any ‘raw’ taste and create a wonderful flavor base for the dish. After 4-5 five mins on low, turn the heat up to high and start adding the marinated pieces of beef. Yes, it’s fine if the marinade goes into the pot as well. In the same bowl you marinated the beef, pour in the water and move it around to pick up all the goodness left behind – hang on to this.

After you’ve mixed it well and deglaze the bottom of the pan with the seasoned beef, place the lid on the pot and bring to a boil. It will release it’s own juices. Then reduce to a simmer (lid slightly ajar) and cook for 12-15 minutes.

It’s now time to intensify the ‘curry’ flavor by infusing it into the beef. So turn up the heat and burn off all the liquid (lid off). You should be able to see the veg oil you started with at the bottom of the pan.

Now add the cubed potato (fairly large pieces), the drained and rinsed canned chickpeas and stir well. Heat still on high, now add the water we had in the bowl we marinated the beef in. Bring to a boil.

Stir well, place the lid on the pot and reduce to a simmer (when it comes to a boil) and let it cook until the pieces of beef are fork tender – about 1 hour. Then remove the lid, crank up the heat so you can get the gravy to the desired thickness you like. To help thicken things you can crush some of the chickpeas and potato with the back of your spoon. Remember to taste for salt and adjust according and do keep in mind that as it cools it will thicken naturally a bit.

Garnish with chopped scallion.. cilantro or shado beni (culantro) is much better for garnishing, but I was completely out of it. This is awesome served with hot roti, rice or any of your fav flat breads and/or rice.

Gluten Free Meat & Poultry

Jerk Chicken Chili.

May 27, 2025October 7, 20151 Comment

Understandably we don’t automatically associate chili with the Caribbean when we envision the meals being prepared in homes across the islands. However, times are indeed changing and we’re experimenting with different recipes, ingredients and flavors. Just take a peek at the many international restaurants you’ll find in any capital city of any island in the Caribbean and you’ll see that our dining habits are changing. Some may argue that it’s a bad thing as our culinary culture is quickly losing out to these outside influences. Topic for another day! Chili is made on the regular in our home, from the traditional beef, to using spicy sausages, turkey and in this case.. we’ll be using some leftover jerk chicken we had on hand in the fridge.

You’ll Need…

4 cups chopped jerk chicken
2 cans diced tomatoes
2 stalks celery
2 med onions
3 cloves garlic
2 tablespoon chopped parsley
2 tablespoon chopped cilantro
1 can kidney beans (drained and rinsed)
2 cups sliced mushrooms (optional)
1/2 teaspoon salt
1 teaspoon brown sugar
1/4 teaspoon black pepper
1/2 scotch bonnet pepper (no seeds)
1 package chili powder (about 2 tablespoon)
2 carrots
1-2 tablespoon olive oil
2 scallions

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

Wash, chop and prep all the vegetables. Then heat the oil in a deep pot (try to use a solid pot) on med heat and go in with the diced onion, garlic, celery and black pepper. Lower the heat to low and allow this to cook for about 4-6 minutes. This will soften up everything and start that flavor base we’re looking for.

With the heat still on low, add the chili powder (pre-packaged stuff is goo enough) and stir well. Cook for another 3 minutes to awaken all the spices in the chili powder mix. Then go in with the diced carrots, mushrooms (yea, I use anything I could find in the fridge) and scotch bonnet pepper (for heat). Stir well, then go in with all the other ingredients – raise the heat to bring to a boil.

Basically I took all the meat off the jerk chicken legs I had and added it to the pot.

Reduce the heat (after it comes to a boil), put the lid on and let it simmer for about 70 minutes. You can start this in a pot, then pour it into a slow cooker and have it go on low for a few hours while you do your everyday routine.

The bits of jerk chicken (especially if you did them on a coals fire) will add a lovely (unique) smoky flavor to the chili and the ‘jerk’ marinade will be a lovely undertone. Taste for salt (adjust accordingly) and near the end, go in with the chopped cilantro.

This is a lovely dish for those cold winter nights (well if you’re like me and based in a country with winters) and feel free to play with other ingredients in the chili to personalize it a bit. Serve with some grated cheddar and a tablespoon of sour cream!

Meat & Poultry

Summer Chicken Chow Delight.

May 27, 2025September 28, 2015Leave a Comment

With the success of the Pork Chow recipe I shared prior to the summer, I thought I’d share a quicker version using rotisserie chicken one can pick up at most supermarkets, being that it’s a great party food idea when visiting friends. As with the pork chow recipe, it’s based on the traditional method of making the spicy pickle usually with mango or other tart fruits. Typically I’d classify this as ‘cuttas’ or drinking food, usually served alongside adult beverages, but it’s just as great a side dish for your dinner.

You’ll Need…

1 roasted chicken (cut into pieces)
1 lemon
2-4 tablespoon water
1 scotch bonnet pepper
pinch sea salt
1/4 teaspoon black pepper
1 clove garlic
3 scallions
2-3 tablespoons chopped cilantro
drippings from roasted chicken (if there’s any)

Finely chop the cilantro, scotch bonnet pepper (remember to avoid the seeds and white membrane around the seeds if you’re concerned about the raw heat and to wash your hands with soap and water after handling such hot peppers), scallions and you can either crush the garlic or chop it finely as well. Put in all in a bowl, along with the water, salt, black pepper and the juice of the lemon (btw lime juice will work great as well). A good idea is to cut the scotch bonnet pepper into big pieces so people can easily identify them.. so as to avoid it if necessary. Place it all in a bowl and give it a good mix…set aside.

Allow the chicken to chill in the fridge for about 20 minutes so it firms up a bit (makes chopping easier), then cut into small pieces. You can keep or remove the skin.. with rotisserie chicken I find that the skin is quite attractive to some people, so I left it on. It’s now time to assemble the chicken chow. BTW, if you click on Recipe Index at the top we have a couple recipes for roasted chicken if you choose to make your over chicken from scratch.

Pour the marinade over the chicken pieces and gently mix it to combine all the flavors. That’s it!

You can allow it to marinate in the fridge for about 30 minutes to really absorb the flavors of the marinade or serve immediately. The goal of ‘chow’ is to be spicy, but you can certainly tailor it to your own liking. I forgot to mention that should you have any dripping in the container the chicken came in, add that to your marinade for extra flavor!