As we kick off another edition of the annual July Month Of Grilling, let’s jump into a recipe which is heavily requested and it’s something that goes hand in hand with BBQ and Grilling on the islands. If you’re from the Caribbean or have traveled to the islands (maybe you have friends from the region), you’ll know that Garlic Sauce (a thin aioli) is one of the preferred condiments served with BBQ. While there are many variations of this iconic sauce, I grantee you that this is as spectacular as it gets.
You’ll Need…
1 1/2 cups mayonnaise
1/2 teaspoon salt
1/2 teaspoon black pepper
2-4 tablespoon rice vinegar
1 lemon (juice)
3 tablespoon chopped cilantro
2 small scallions
1/2 teaspoon mustard powder
1/2 scotch bonnet pepper (no seeds)
6 cloves garlic
1 tablespoon brown sugar
1 tablespoon honey
Important! The Scotch Bonnet pepper is optional (but it does add to the overall flavor), however if you do use it be sure to wash your hands with soap and water immediately after.
This garlic sauce is very simple to assemble. I say assemble as there’s hardly any work and there’s no cooking involved.
Basically you’ll want to give the cilantro, scallion and scotch bonnet pepper a rough chop, then juice the lemon and the real work is done. Don’t use any of the seeds nor white membrane surrounding the seeds of the scotch bonnet pepper. Unless you want the raw heat.
Place everything in a blender (or food processor) and puree until smooth. Add a bit more lemon juice or vinegar if you find it’s a bit too thick.
Personally I like serving this garlic sauce chilled. Goes great on grilled meats, fish, hotdogs and hamburgers. Perfect on fries and as a dip for chips or pizza. Must be stored in a sterilized container in the fridge and will last between 2-3 weeks easily.
As we kick off another year of July Month Of Grilling, I was very excited to find ripe guavas in a local grocery store as I’ve got several recipes I’ve been meaning to share with you all, involving guavas. The scent of ripe guavas takes me right back to my childhood days on the islands and climbing the guava tree in our front yard (no longer there unfortunately) with my little brother and racing to the areas of the tree where the guavas were mature and ready to pick. Besides passion fruit, I don’t think there’s not another tropical fruit which naturally lends itself to the complex (flavor) nature of a good BBQ sauce.
You’ll Need…
12 Guavas (ripe)
1 lime (juice)
1/4 cup raw brown sugar
small stick cinnamon
3 cloves
3 cups apple juice
1 tablespoon olive oil
2 scallions (finely chopped)
6 sprigs thyme (no stems)
1/2 large Vadilia onion (diced fine)
2 cloves garlic (smashed)
1/2 cup apple cider vinegar
2 tablespoon molasses
1 1/4 cup chili sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon black pepper
3/4 teaspoon salt
2 tablespoon tomato paste
1 teaspoon hot smoked paprika
1/2 cup apple juice
Wash and trim off the tops off the guava (refer to the video below), then cut into segments. In a deep saucepan place the apple juice, guavas (keep the seeds it’s ok), brown sugar, small stick of cinnamon, lime juice and 3 cloves over a med/high heat and bring to a boil. As soon as you start seeing bubbles, reduce to a simmer and let it cook for about 25-30 minutes.
The goal is to enhance the apple juice with the lovely flavor of the ripe guava. Note : Your kitchen/home will smell like Christmas. In another deep saucepan on low heat, add the oil, followed by the scallion, garlic, thyme and onion. If you don’t have the sweet Vadilia onion, you may use a Spanish or regular onion. Cook on low for about 4-5 minutes. Please add the smoked paprika (I used a hot one) and stir well.
You now can go in with the tomato paste (heat still on low) and cook for another minute or two. Stir as the natural sugars in the tomato paste may cause it to stick and potentially burn.
Deglaze with the apple juice and apple cider vinegar and turn the heat up as we want to bring it to a boil now. Add the black pepper, salt, molasses and chili sauce. Stir well.
As it comes to a boil, reduce to a simmer. The guavas should be fully tender now and the apple juice infused with it’s flavor. Strain and save back some of the fleshy part of the guava (I used about 12 pieces…no seeds).
Add this guava nectar to the pot and bring to a boil. Be very careful when straining the guava as it can splash and burn you. Then reduce to a simmer and let it cook for 35-40 minutes.
The last step is to break everything down with a stick blender. Pulse it a few times, taste it for salt and adjust to your own liking. I didn’t have to do anything to mine. Store in a clean glass jar in the fridge for up to one month. If you don’t have a stick blender you can cool it down a bit then use a traditional blender. Or skip that step and use a whisk or potato masher to break down the pieces of guava.
The subtle kick from the smoke paprika added the perfect heat for me, but you can certainly add some finely diced scotch bonnet pepper or your fav hotsauce to the brew. Additionally you may add some liquid smoke if you want the deep smoky flavor to the finished guava bbq sauce.
Please note that as the Guava BBQ Sauce cools it will thicken naturally.
Don’t forget to stay tuned in as we explore another month of exciting and delicious foods off the grill, influenced by the culinary culture of the Caribbean.
A tropical-inspired barbecue sauce made with ripe guavas, spices, and herbs, ideal for enhancing grilled meats and vegetables.
Ingredients
Instructions
Video
Wash and trim the tops off the guavas, then cut into segments.
In a large saucepan, combine the guavas, 3 cups of apple juice, brown sugar, cinnamon stick, cloves, and lime juice. Bring to a boil over medium-high heat.
Once boiling, reduce heat to a simmer and cook for 25-30 minutes until guavas are soft.
In a separate medium saucepan, heat olive oil over low heat. Add scallions, thyme leaves, Vidalia onion, and garlic. Sauté for 4-5 minutes until fragrant.
Add hot smoked paprika to the sautéed mixture and stir well.
Stir in tomato paste and cook for an additional 1-2 minutes, ensuring it doesn’t burn.
Deglaze the pan with 1/2 cup apple juice and apple cider vinegar. Increase heat to bring to a boil.
Add black pepper, salt, molasses, chili sauce, and Worcestershire sauce. Stir to combine.
Reduce heat to a simmer and cook for 10 minutes.
Strain the guava mixture through a fine mesh strainer into the saucepan with the sauce base, pressing to extract as much liquid as possible. Discard solids.
Bring the combined sauce to a boil, then reduce to a simmer and cook for 35-40 minutes until thickened.
Use an immersion blender to puree the sauce until smooth. If using a traditional blender, allow the sauce to cool slightly before blending.
When it comes to BBQ and grilling in the Caribbean, we usually stick to more traditional things, like ‘jerk” and your everyday grilled chicken and other meats glazed store bought bbq sauce. However it’s not due to a lack of creativity, but more sticking to what you know. The new generation are experimenting with different flavors, techniques and approaching food in general as a painter would a blank canvas.
Here’s an example of our creativity…
You’ll Need…
12 chicken drumsticks (skinless)
pinch salt
1 teaspoon orange zest
pinch black pepper
juice 1/2 orange
1 tablespoon olive oil
12 strips bacon
2 birds eye pepper
1 teaspoon Caribbean green seasoning
10 strips of your fav bacon as well as some toothpicks.
Please click on the links above if you need help making the Caribbean green seasoning and/or the homemade tamarind BBQ sauce.
Wash and drain the chicken, then season with the all of the ingredients mentioned above, except the BBQ sauce. Cover and allow to marinate for about two hours.
Shake of the pieces of pepper (leave it it you want the kick) and wrap each piece of chicken with a strip of bacon, then use a toothpick to secure it on.
On a relatively hot grill (brush some vegetable oil on the grilling grates) place the bacon wrapped chicken pieces away from direct heat. On my grill there are 3 burners, so I left the one in the middle off, but had the ones on either sides going. The idea is to grill with indirect heat so you don’t char the outside and have it still raw inside.
Grill as you would normally grill.
Tip: Place you tamarind BBQ sauce (or any fav sauce you decide to use) in a metal cup and let it gently heat on top of your grill, so you’re not basting your chicken pieces with cold sauce.
The last five minutes of cooking is when you’d place the chicken on direct heat (low) and start brushing them with that lovely tamarind BBQ sauce.
Remember to remove the toothpicks before serving or at least warm your guests that they’re there. This will be an avalanche of flavors, from the herb marinade, the freshness of the orange zest and juice, the smokiness of the bacon and the delightful flavor of that homemade tamarind BBQ sauce will be brilliant. You’ll notice that I didn’t use much salt as the bacon is typically salty.
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.
One of the things I like best about having been exposed to traditional Caribbean cooking from day 1, is that it allows me to use basic principles of cooking and apply it to the variety of flavors I grew up enjoying. When you think about grilling on hot coals in the Caribbean, the first thing which comes to mind is “jerk”, but there so much more to grilling in the Caribbean. In this BBQ sauce you’ll obviously see elements of a ‘jerk’ marinade, but I’ve used the basic steps of a tomato based BBQ sauce to merge the two into one of the most delightful bbq sauces I’ve ever tasted.
I no longer have the pleasure of having a cut oil drum filled with coals and meat sizzling away on a metal grate, but I get similar results on the gas grill I use during the summer months.. and during those cold snowy days when I MUST have a good piece of grilled chicken (neighbors must think I’m nuts).
You’ll Need…
5 scallions (green onions)
7 sprigs of fresh thyme (about 1 tablespoon chopped)
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon ground allspice
1 teaspoon nutmeg
1 teaspoon cinnamon
2 scotch bonnet peppers (no seeds)
1/3 cup soy sauce
2 tablespoon vegetable oil
1 onion
1/2 cup pineapple juice
2 cloves garlic
1/4 cup brown sugar (packed)
1/4 cup cider vinegar
1 large onion diced
2 cups ketchup
1/4 cup Worcestershire sauce
2 tablespoons molasses
1 tablespoon honey
1 tablespoon grated ginger
1 teaspoon Dijon mustard
It does seem like a lot of ingredients, but I assure you you’ll be very pleased once you get a taste of this Caribbean BBQ sauce. Start off by chopping the onion, scallions, scotch bonnet pepper and thyme. Be sure to wear gloves when handling scotch bonnet peppers and wash your hands immediately after with soap and water.
Heat the oil in a deep pot and add in the chopped ingredients, grate in the ginger and add the spices (cinnamon, nutmeg and allspice). Turn your heat down to low and allow this to cook for about 4 minutes. We’re building a wicked flavor base at this point.
Basically all you have to do now is add all the other ingredients, turn up the heat to medium and bring it up to a boil.
When it comes up to a boil, reduce the heat to a gentle simmer and cover the pot. Allow this to cook for 25-35 minutes, but remember to stir very often. You should have a sort of chunky sauce at this point. You can allow it to cook for a further 10 minutes and end up with a rustic/chunky sauce. I used my stick blender to pulse it into a more smooth consistency. You can also pour it into a conventional blender and give it a few pulses until you achieve the consistency you like.
In the pics above you’ll notice I used this wonderful Caribbean style BBQ sauce on some ribs and they were absolutely fabulous. The scotch bonnet peppers gives it a wicked kick and the balance of spices and fresh herbs takes this to a level on it’s own. It’s rich color alone is enough to get your taste buds going! Not only is this a wonderful BBQ sauce, but it acts as a great dining sauce as well. Store in the fridge in a air tight container for up to 3 months.
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.
One of the first personalized bbq sauces I’ve ever made was this tamarind bbq sauce and in the process I learned the foundation of making good tomato based bbq sauces. I have a number of sauces I’m still to share with you as we dig deeper into this culinary tour of the Caribbean, so do stay tuned in. Using a less glamorous fruit from the Caribbean called Tamarind (In trinidad and Tobago we refer to it as tambran) to add a wonderful jolt of true Caribbean vibe to this versatile bbq sauce (can be used as a dipping sauce as well), the final taste will surely excite your taste buds.
One of my first memories of tamarind is sucking back on a piece fresh off the tree and that wicked punch of sour where your taste buds go into immediate shock… thinking about it brings my mouth gushing with water from that memory. Those of you in North America.. it’s similar to the sour candy you enjoyed as a kid… the ones your friends would dare you to place in your mouth and not open it.
You’ll Need…
1/4 cup brown sugar (packed)
1/4 cider vinegar
1 large onion diced (I used a sweet onion)
2 cups ketchup
1/4 cup Worcestershire sauce
2 tablespoons molasses
2 tablespoon yellow mustard (commercial stuff is fine)
1 scotch bonnet pepper
1/2 teaspoon black pepper
1/2 teaspoon ground allspice
1 tablespoon olive oil
1/2 teaspoon salt
1 tablespoon grated ginger
3/4 cup tamarind pulp (see note below)
Notes: You’ll need between a cup and a cup and half of hot water to prepare the tamarind pulp into a liquid form. You can certainly add some cinnamon and fresh herbs to personalize this Tamarind BBQ Sauce if you like. When using the scotch bonnet pepper try to wear gloves as the oils can be painful on your bare skin and try not to use the seeds, since that’s where a lot of the heat is.
The first thing we need to do is dice the onion and pepper very small.. remember to not use the seeds of the pepper if you’re concerned about explosive heat. Put the tamarind paste into a bowl and top it with hot water (I used just over a cup of boiling water). The hot water will allow us to break the tamarind down into a concentrated liquid form.
In a deep sauce pan on medium heat, pour in the olive oil (to help cook the onions and it will also give the finished tamarind bbq sauce a brilliant sheen), then empty in the diced onion. Turn your heat down to low and let this slowly cook for 5 minutes (remember to stir). It will soften up, go translucent and release it’s natural sugars.
After 5 minuets it’s time to add the black pepper and allspice.. this step will help toast the spices a bit and release it’s flavors. Cook that for a minute or two, then start adding everything else into the pot (see video below).. except the tamarind. Raise your heat to medium to bring to a gentle boil (remember to keep stirring). As this comes to a boil, the water with the tamarind pulp should be cool enough for you to handle.
Using a fork (at first), break up the tamarind pulp, then get in with your fingers and massage it. This action will release the pulp and the water will become a sort of tamarind concentrate. Discard as much solid (seeds and fibers) as you can. Now strain the liquid into the pot and give it a good stir.
Turn the heat back up so you get this back to boiling, then turn the heat down to a very gentle simmer. The idea is to cook this very slowly so all the flavors marry and form a tasty tamarind bbq sauce. Typically after 30 minutes it will be finished, but I allowed my batch to go for 45 minutes to really thicken up. You can leave it for additional time if you want a more thick bbq sauce. Do remember that when the sauce cools it will also thicken up quite a bit.
Not only will you have the satisfaction of knowing you made your own BBQ sauce, you’ll now have the most tasty tamarind bbq sauce you’ll ever enjoy. This sauce is not only meant for grilling, it makes a wicked dipping sauce for your chicken fingers and is a great topping for burgers. Store in glass containers in the fridge and it will remain good for at least a couple months (it won’t last.. you’ll find uses for it before then)
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.
This tangy and spicy tamarind BBQ sauce is a Caribbean favorite, perfect for adding a burst of flavor to grilled dishes or as a dipping sauce.
Ingredients
Instructions
Video
Place tamarind pulp in a bowl and pour over 1 to 1½ cups of hot water. Let it soak while you prepare the other ingredients.
In a deep saucepan on medium heat, pour in Olive Oil (1 tablespoon), then add the large onion. Turn the heat down to low and let this slowly cook for 5 minutes, stirring often.
Add black pepper and ground allspice to the onions. Cook for 1–2 minutes, stirring constantly, to toast the spices and release their flavors.
Increase heat to medium and add ketchup, Worcestershire sauce, molasses, yellow mustard, Scotch bonnet pepper, salt, and grated ginger. Stir to combine and bring to a gentle boil.
While the sauce is heating, use a fork to break up the soaked tamarind pulp, then use your fingers to massage it, releasing the pulp into the water.
While the sauce is heating, use a fork to break up the soaked tamarind pulp, then use your fingers to massage it, releasing the pulp into the water.
Strain the tamarind liquid into the saucepan, discarding any solids.
Remove the sauce from heat and allow it to cool completely. Transfer to sterilized glass containers and store in the refrigerator.
Use this sauce for grilling, a dipping sauce for your chicken fingers or for burgers. Store in glass containers in the fridge and it will remain good for at least a couple months. Enjoy!
