chris de la rosa

A while back I did a more traditional recipe of this “fried” channa (chickpeas), except it was not fried but done in the oven for a more healthy twist. And I know many of you who are familiar with this crunchy snack will certainly find it strange that I’m topping it with grated Parmesan, but I assure you that the addition of the cheese compliments the overall flavor of it. During my primary school days this was sold by street vendors outside the school compound in paper cone shaped parcels and one of the ‘choice’ snacks for me at recess and lunch.

You’ll Need…

1-2 cups dried channa (chickpeas)
1/4 teaspoon salt (add more if necessary)
3 tablespoon grated Parmesan
2 tablespoon chopped cilantro (shado beni is better)
1 scotch bonnet pepper
2 cloves garlic
2-3 cups veg oil for frying
* water to soak the peas

In a large bowl, place the dried channa and top it with water. Go about 2-3 inches above the channa.. as it soaks it will absorb the water and double in size. I like going through the channa before soaking them, to make sure there’s no debris in the package (you’ll be surprised at what you find sometimes).

Soak the chickpeas overnight, then drain well and get ready to fry. Do try to get them as dry as possible so you don’t get flare-ups when you add them to the heated oil.

Now heat your vegetable oil in a deep/wide pan on medium heat and fry the chickpea for 12-15 minutes. They will float and go golden brown. Quickly place them on paper towels to get rid of the excess oil, then immediately transfer to mixing bowl (we need them still hot/warm).

As they fry you can prep the other ingredients. Chop the scotch bonnet pepper very fine (don’t include any seeds, unless you want it very spicy).. do the same for the garlic and cilantro. If you have access to shado beni (Chadon beni / culantro), that’s a better option than the cilantro. Grate your cheese and get ready to mix it all together.

Basically all you have to do now is add all the other ingredients and toss well.

If you’re serving them warm, you can top it with a little more of that grated Parmesan. You can store this spicy fried channa snack in an airtight container for about a week or so. Please adjust the salt and level of heat to your own liking. The traditional way is to not use the Parmesan cheese, but I assure you, you’ll be pleasantly surprised by it’s inclusion.

Meat & Poultry

The Ultimate Jerk Chicken Dip.

May 27, 2025February 2, 2016Leave a Comment

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.

Gluten Free Meat & Poultry

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.

Gluten Free Sauces & Condiments Vegetarian

Simple Tamarind Chutney Recipe.

May 28, 2025January 18, 20166 Comments

Here’s another one of those spicy condiments I grew up enjoying with many of the street food sold outside the gates of my secondary school in San Fernando, Trinidad at recess and lunch time. Usually used as a dipping sauce for Pholourie and Saheena… and as a topping for doubles and aloo pies. But I think we most enjoyed it on it’s own, as a thick savory sauce when our taste buds craved something exciting (especially when we didn’t have enough money for the pholourie). You’ll find that I did stray a bit from the traditional type recipes, however you’ll enjoy the subtle complex flavors.

You’ll Need…

12-14 tamarinds
1/2 scotch bonnet pepper diced
1/2 onion diced
2 scallions diced
2 tablespoon chopped shado beni (or cilantro)
1/2 teaspoon salt (see note below)
2 tablespoon brown sugar
2 cloves garlic (diced or crushed)
2 1/2 cups water + 1 cup
1/2 lime (juice)

Note – depending on how tart (sour) your tamarind is you may need a bit more salt and brown sugar. If tamarind pulp (solid block, not the liquid) is available in your grocery store, it will save you having to remove the shell/seeds (would have already been removed).

Important! If doing this recipe according to a gluten free diet, be sure to go through the entire list of ingredients to ensure they meet with your specific gluten free dietary requirements.

Crack the shell of the tamarinds and remove the pulp. Discard the shell and stringy bits, and get ready to cook. It will be sticky on your fingers.

Bring 2 cups of water to a boil and add the pulp, reduce to a simmer and cook for about 15-20 minutes. Allow to cool, so you can safely handle it.

As it simmers, prep you other ingredients (chop finely or puree).

With the boiled tamarind pulp cool, it’s now time to use your hand/fingers and remove the hard seeds on the inside (discard).

Place the pot back on a medium flame and add another cup of water – bring to a boil.

Now go in with all the other ingredients and after it comes to a boil, reduce to a simmer and allow to cook for another 20 minutes.

At this point all the flavors should have combined nicely, so it’s time to use a blender or stick blender to puree it into a sauce (with texture). Or you can add a bit more water and allow it to cook longer until everything breakdown into the sauce consistency you like. Be sure to taste for salt and sugar and adjust accordingly as some tamarind can be a bit more tart than others. Tamarind chutney is supposed to be the perfect balance between tart, sweet and spicy!

You can place it in a glass container and store in the fridge for at least 1 week.

Seafood

Tasty Shrimp Pholourie.

May 28, 2025January 7, 2016Leave a Comment

I’ve had a weakness for these delightful fried dough balls served with spicy chutney, ever since my school days. I’d guess that at least 50% of my weekly allowance went directly to the vendors outside our school compound, selling pholourie and other popular street foods in San Fernando (Trinidad). There was one spot where they sold them straight from the fryer dripping in hot grease, but the lines were always longest there. Would explain why as soon as the recess or lunch bell would go off, it was like an Olympic 100 meter dash to get out the gates and at the front of the line. I dare Usain Bolt to get in our way or try to outrun us.

This recipe is somewhat of a hybrid of the traditional way of making pholourie as we’ll use store bought mix and then add something totally unique to it – SHRIMP!

You’ll Need…

1 package pholourie mix
3/4 lb shrimp
pinch salt
1/4 teaspoon black pepper
1/2 teaspoon Caribbean green seasoning.
veg oil for frying (about 2 cups)

Learn how to make the Caribbean green seasoning with this video tutorial << CLICK!

Notes: I found the pholourie mix at an Asian grocery store here in Canada.. try West Indian stores as they will usually be the place you’ll find it. If you click on Recipe Index at the top you’ll find a recipe for this (without the shrimp) done the traditional way.

Clean and devein the shrimp. Try to leave a little of the tail still intact as you can use it to hold the shrimp to dip into the batter. Then using a sharp pairing knife make some cuts (across) the inner curve of the shrimp so they become somewhat straight/flat and cook faster.

Place the prepped shrimp in a bowl and season with the Caribbean green seasoning, salt and black pepper and allow to marinate for 5-10 minutes.

As the vegetable oil heats in a deep pot, mix the batter according to the package instructions. In my case I added about 2-3 tablespoons more water as you need the batter a bit thin to coat the shrimp. Should be a bit like pancake batter (a little thicker).

Oil on medium flame, dip the shrimp into the batter holding them by the tail and place gently into the hot oil. Don’t allow them to make contact with each other (or they will stick) and don’t overcrowd the pan. Fry (flip) for 4-5 minutes or until golden brown.

Do them in batches and place the ones fully cooked onto paper towels to absorb some of the excess oil. Serve warm with mango, cucumber or Tamarind chutney.

Not the traditional way of making pholourie as it’s done in Trinidad and Tobago, but this version with the shrimp is becoming a huge hit as bar food and to be quite honest. I didn’t even know about it until I was included in a conversation on Twitter.