chris de la rosa

Callaloo, the delicious soup-like dish of the Southern Caribbean is traditionally made with the inclusion of fresh ocean crabs for it’s unique and rich flavor. If one cannot source that wonderful ‘blue’ crab, we then look for that layer of flavor from salted meats like pigtails and beef, and I’ve seen some people use smoked meats on some occasions. I must point out that the traditional recipe for making callalloo (not to be confused with Jamaican Callaloo) are the tender leaves of the dasheen or taro plant. However, sourcing those in Canada is almost impossible, so we’ll be using baby spinach with brilliant results in this vegetarian version of Callaloo.

You’ll Need…

6-8 cups chopped spinach
2 cups diced butternut squash (or pumpkin)
1 1/2 cups diced sweet potato
2 birds eye pepper (1/4 scotch bonnet)
4 cloves garlic
1/3 teaspoon salt
1 tablespoon olive oil
3 scallions
1 med onion
1 heaping tablespoon sofrito (see note below)
4-5 sprigs thyme
1/4 teaspoon black pepper
2 cups coconut milk
2 cups water (or veg stock – gluten free)
1 tablespoon lemon juice
10-15 okra

Note: If you don’t have sofrito you can use 1/2 teaspoon Caribbean green seasoning – or leave it out if you wish. If you have access to Caribbean seasoning peppers (pimento peppers) I’d recommend adding a couple. Remember to go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

Click here for the >> Sofrito Recipe

Heat the olive oil in a deep pot (soup pot) and go in with the diced onion, garlic, thyme, chopped scallions and black pepper. Turn the heat down to low and let it cook (stir) for 2-3 minutes.

Add the cubed sweet potato, chopped okra, squash (use pumpkin if you have) and stir well. Then turn up the heat to med and go in with the chopped spinach. Top with the coconut milk and then add all the other ingredients. Turn up the heat and bring to a boil.

As it comes to a boil, reduce it to a gentle bubble (like a simmer) and let it go until everything goes tender and starts falling apart (about 40-50 minutes).

Taste for salt and adjust accordingly as my tolerance for salt will be different than yours. It’s now time to ‘swizzle’ the callaloo.. I have an old-school swizzle stick, but you can use an immersion blender or wire whisk. If using an immersion blender try to PULSE in short bursts – do NOT go continuous or you’ll end in with a forty mess. The goal is to have a somewhat smooth soup-like texture/consistency.

Traditionalists may argue that you need the crab or salted meats for a GOOD callaloo to stand out, but I assure you that this vegetarian version, which happens to be gluten friendly is stunning. As a soup or with rice, stewed meats (for non vegetarians), sides of plantains and salad and you’re in true Caribbean heaven. You and your belly can thank me after that food-induced nap!

Seafood

Pepper Shrimp Recipe – Memories Of Korea.

August 18, 2015August 18, 20151 Comment

Tehya and I had the pleasure of being hosted by the City and Mayor of Seoul Korea a couple years ago and it was one of the most amazing culinary and cultural experiences we’ve ever had. You know a trip is starting off on a good note, when on your 14hr flight your first meal comes with a tube of peppersauce (Gochujang)! A rich, deep pepper paste with a hint of fermentation, balanced by the gentle heat of the peppers and an undertone of soy (sauce). This recipe is in memory of the beautiful people f Korea and the way the City of Seoul catered to our many senses and opened the door for my awareness of the rich culinary culture of Asia.

You’ll Need…

1 lb medium shrimp
2 scallions
1 scotch bonnet
2 birds eye pepper
2 cloves garlic
1/2 teaspoon grated ginger
1 teaspoon sesame oil
2 table spoon Soju
2 table spoon Korean chili paste (Gochujang)
1 teaspoon soy sauce (light)
pinch of salt

Tips: Substitute Chinese cooking wine for Soju, add fish sauce instead of salt and tomato paste (1 teaspoon) for the Korean chili paste.

Prep you ingredients .. clean and devein the shrimp, chop the garlic finely, slice the scotch bonnet pepper (wash you hands with soap after), chop the scallions and grate the ginger.

Heat the oil in a non-stick pan or wok on a low flame, then go in with the garlic and the ‘white’ ends of the scallions. Allow it to gently cook for a couple minutes.

Add the scotch bonnet pepper as well as the Bird’s eye chili (bird pepper in the Caribbean) – open your kitchen window and turn on the exhaust fan above your stove if you have one, as the fumes with the frying pepper will be extreme.

Please note that I included the seeds of the pepper for that EXTRA kick, but you can exclude them if you’re ‘shy’ of real Caribbean sunshine. Turn the heat up to medium and add the shrimp. Stir well and cook until they turn pink (about 3-4 mins).

Now add the soy sauce, pepper paste and a pinch of salt (I didn’t mention it in the ingredient list.. but you can balance things with a pinch of sugar if you want).

Stir well and cook for 2 minutes, then add the Soju and top with the green parts of the scallion. Stir well.. turn off the stove and get ready to enjoy a perfect example of East meets West (Korea + Caribbean) in the form of a brilliant pepper shrimp.

Quite honestly, I enjoyed these as they were, but as a meal you can place this on a bed of steamed rice and you’ll have a delightful (but spicy) meal. A great snack (we say Cutters or cuttas in the Caribbean) for when you’re enjoying some adult beverages with friends.

The Caribbean will ALWAYS be “home” for me, but I’m quite intrigued by the possibility of calling Korea (or maybe another Asian country) home for a little while. The food, culture, people and SHOPPING is unlike anything I’ve ever experienced to date.

Meat & Poultry

5 Tips For Perfect BBQ or Grilled Chicken.

May 27, 2025August 11, 20151 Comment

It’s not strange to see me in a parka, winter boots and full “blizzard” gear during the coldest of Canadian winters, tending to my grill with loving care and admiration. Ever since I started playing with fire and smoke on the $15 charcoal grill from Canadian Tire about 25 years ago at the back of the basement apt we rented in one of the most run-down areas of town, I’ve been a huge fan of bbq and grilling. Yes, there is a difference (so the “experts” will have you believe), but this post is not about the differences between BBQ and grilling, but rather the basic idea of getting the most flavor and best texture from chicken on your grill. These tips will work on propane, charcoal or any other form of heat you use to get that lovely sticky goodness.. you know what I mean.

I’ll try my best to be as quick and to the point as I can be, so this does not become a confusing post.

Tip 1. Season and marinate your chicken. (click > How To Season And Marinate Chicken Like It’s Don’t In The Caribbean) This step will help you start off with a layer of flavor, even before you add the smoke and your favorite BBQ sauce. Wet marinade or dry rub, use flavors you like!

Tip 2. Leave the skin on the chicken – but trim of all fat and excess skin. The skin will serve as a protective barrier from the heat to keep the chicken moist, plus as it slowly renders it will add additional flavor and moisture.

Tip 3. Indirect heat – low and slow. Think of this like a marathon rather than a 100m dash. Yes, you can certainly go with direct heat, but you’ll end up with chicken which is void of any real flavor and a texture similar to the shoes you’re currently wearing. You WON’T win any friends!

Tip 4. Baste with leftover marinade so the chicken remains moist as it grills. (add fruit juice, beer etc to the marinade to baste) To help add additional flavor and moisture, baste that chicken so it doesn’t dry-off as it grills. Remember we do not want leather or chicken jerky!

Tip 5. Warm BBQ sauce in metal pan (remember it will be hot, so don’t touch) and start glazing the last 5-10 minutes of grilling. Do not marinate your chicken with BBQ sauce as the sugars will cause it to char or burn even before it’s cooked internally. Invest in a metal cup or pan and warm though your BBQ sauce on the grill, so you’re not applying cold (from the fridge) bbq sauce to your perfectly cooked chicken. To give it that rich color and sticky goodness, apply layers of that sauce and finish up over the direct heat.

Gluten Free Meat & Poultry

Stewed Turkey Wings Recipe.

May 27, 2025August 10, 201512 Comments

I’m not a huge fan of turkey, especially when it’s done the traditional North American way – roasted in the oven. I much prefer getting the cheaper cuts like the necks (Curry Turkey Necks) and in this case, wings. Though a bit tougher than chicken wings, I find that they hold up well to the Caribbean way of stewing and the outcome is quite delightful. Tender pieces of meat, with a wonderful gravy which is excellent on rice, potato, dumplings, roti or ground provisions. The key is in the way we’ll season, marinate and finally braise these turkey wings in a process which is most traditional to the Southern Caribbean.

You’ll Need…

3-4 lbs turkey wings
3/4 teaspoon salt
1 tomato (diced)
1 small onion (diced)
3 scallions (Chopped)
1 birds eye chili (1/4 scotch bonnet)
3 sprigs thyme
1 teaspoon Worcestershire sauce
1 1/4 teaspoon black pepper
1/2 teaspoon grated ginger
1 tablespoon chopped shado beni (or cilantro)
2 seasoning peppers (known as pimento peppers)
3 cloves garlic
1 tablespoon veg oil
1 1/2 tablespoon brown sugar
3 cups water

Note: If doing this recipe gluten free, please go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs – especially the Worcestershire sauce.

Have your butcher cut the turkey wings into same-size pieces for you, wash and drain. Then season with all the ingredients mentioned above, except the water, veg oil and brown sugar. Mix well, then cover and place in the fridge to marinate for at least 2-3 hours. Overnight would be best, but not necessary.

Heat the veg oil on a high flame in a heavy pot, then add the brown sugar and stir. It will clump, but after a while it will start to melt. Turn the fan on above your stove or open your kitchen window as it can get a bit smokey. Remember to use a dry long handle spoon. Keep stirring the sugar.. it will melt, go foamy/frothy and start changing color… you want it to get to an amber colour. Have the seasoned turkey wings very close as you need to act relatively fast. (watch the video below) As it goes a rich amber color, start adding the pieces of seasoned turkey wings and stir. IMPORTANT – you are adding wet wings to VERY hot molten sugar, so be careful and use a long handle spoon. Stir well, to coat all the pieces of turkey with the lovely color.

Turn the heat down to medium, cover the pot and let it go for about 10 minutes. Yes, it’s ok if some of the marinade goes into the pot as you added the turkey wings. In the same bowl you marinated the wings, pour in the water and move around to pick-up all the remaining marinade – we’ll need that soon. The wings will spring up it’s own natural juices in the pot. Remember to stir it a few times to color it evenly. To intensify the flavor and color of the stew, remove the lid off the pot and crank up the heat to high. It’s time to burn off all that liquid. The goal is to have a dry pot, with the sight of the veg oil at the bottom of the pot that we started of with. Now pour in the water and bring to a boil. This step will now gently cook the wings to perfection.

When it comes to a boil reduce it to a simmer, cover the pot and let it go for about 70-90 minutes. Remember to stir every 10-15 minutes and keep an eye on your liquid level. After about 80 minutes, they should be fully tender, it’s now time to personalize the dish a bit. You can remove the lid and turn the heat up to get the gravy to the consistency you like and remember to taste it for salt and adjust accordingly. Your tolerance for salt will be different than mine.

Top with some chopped scallions and serve!

Gluten Free Meat & Poultry

Coconut Curry Oxtails In The Oven (or slow cooker).

December 4, 2015August 7, 201510 Comments

As a new immigrant to Canada, I remember the days when oxtails were just about the cheapest cut of meat you could get at the grocery store / butcher (they were practically giving the stuff away). Along with liver, gizzards, trotters, chicken feet, snouts and other parts of meats which were considered undesirable by the major part of the buying public, we reveled in the prices. In the Caribbean nothing goes to waste, so what most people refused to use, we had already perfected recipes which brought out the natural goodness of these cuts. Today, with oxtails hovering between $8 and $11 a pound, its now become something you buy for a special occasion or when you have a serious craving.. as in this case with me today!

Note: We’ll start this off on the stove top, then finish it slowly in the oven so it’s important that you use an oven-proof pot. You can use the same technique to start it as I did, then finish it in a slow cooker if you wish. You may need to adjust the cooking time (a bit longer)

You”l Need…

2-3 lbs oxtails (trimmed / washed / dry)
2 tablespoon veg oil
4 cloves garlic (crushed)
1/2 medium onion (diced)
1 1/2 tablespoon curry powder
1/4 teaspoon black pepper
1 tablespoon chopped shado beni aka culantro (or cilantro)
3 scallions (chopped)
4 sprigs thyme
3 wiri wiri peppers (1/2 scotch bonnet – no seeds)
1 medium tomato (diced)
3 cups coconut milk
3/4 teaspoon salt

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

Heat the veg oil in an oven-proof pot (with lid) on low heat, then add the crushed garlic and diced onion. Cook on low for about 3-4 minutes. Then go in with your favorite curry powder (I like the Madras blends you get out of the Caribbean). Heat still on low, toast the curry powder to release the aroma of all the spices which make up the curry powder and to cook-off the sort of ‘raw’ curry taste. This will take about 3-5 minutes.

Now add the trimmed (please try to cut off as much of the fat off the oxtail) pieces of oxtails into the pot and stir. The idea is to coat the pieces with the lovely curry base we created.

Basically all you have to do next, is add all the other ingredients, turn the heat up and bring it to a boil If we bring it to a boil, it will start cooking much faster in the oven. Set your oven to 375F.

Place the lid on the pot and on the middle rack in your oven. Now here is where you get to personalize it a few ways. Depending on how old the animal was the tails came from, it will determine how long it will take to cook. On average, to get fall-off-the-bones tender (like I like) it will range between 2 and 3 hours. I lucked out and 2.5 hrs later it was just perfect. Near the end of cooking, taste for salt and adjust accordingly, as your tolerance for salt will be different than mine. And the third way to personalize this depends on how thick you want your gravy. If you find that the meat is tender but your gravy is thin.. remove the lid and crank up the heat a bit or simple place the pot back on the stove top and reduce the liquid that way.

If you want to stretch this dish a bit, you can add some potato and carrots the final hour of cooking.. but I’ll recommend starting off with a bit more curry powder and you’ll need to adjust the salt and cooking liquid (coconut milk) as well.

I finished it off with some fresh chopped herbs (parsley/ cilantro) as I took it out of the oven! Optional, so I didn’t mention it in the list of ingredients.

Tip: Since oxtails can be very fatty and the fact that we started off with veg oil, after about 2 hours of cooking you can skim-off the fat at the surface of the pot and discard (NOT down your sink). The last thing you need is additional grease in your diet. If you find that oxtails are beyond your budget, you can use Turkey necks as I did with this recipe: The Ultimate Curry Turkey Necks Recipe.

Gluten Free Meat & Poultry

Gluten Free Jerk Marinade (for Chicken, Pork, Shrimp and Fish)

May 27, 2025July 28, 2015Leave a Comment

Over the years I’ve shared countless recipes for making jerk marinades, sauces, how to make finger-licking Jamaican jerk in the oven and classic jerk on your grill and bbq. As we continue our annual July Month Of Grilling I thought I’d shift focus and share a gluten friendly version of a classic Jamaican jerk marinade for our friends who deal with gluten intolerance. A jerk marinade which goes well with fish, shrimp, pork and in this case, some chicken legs which we’ll marinate before slowly cooking them over a moderate coals-fire in the back yard.

You’ll Need…

8 lbs chicken legs.

For the gluten free jerk marinade…

4 scallions
1 orange (juice)
1 lime (juice)
1/2 cup vinegar (white)
8-10 sprigs thyme
2 scotch bonnet peppers
4 slices ginger
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
8-12 pimento berries (allspice)
1/4 teaspoon black pepper
1/4 cup gluten free soy sauce
1 heaping tablespoon brown sugar
1 tablespoon olive oil
4 cloves garlic

NOTE: It’s important that you go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs – especially the Soy Sauce.

You’ll need a food processor or blender for making this marinade… or some knife skills as you’ll need to finely chop everything. Remember when handling scotch bonnet peppers to wear gloves and to wash your hands immediately after with soap and water. The “raw” heat will be in the seeds and white membrane surrounding the seeds, so trim and discard that area if your worried about such heat. Give everything a rough chop and place it in the food processor (or blender).

Here you have two options, you can puree until smooth, or do as I like – pulse so you get a sort of chunky consistency. You can now pour this over your desired protein or store it in a the fridge until you’re ready to use it. It will remain good for up to a week. The vinegar will act as a natural preservative.

In my case I was doing chicken legs with it, so I trimmed off all the fat and excess skin. You can remove the skin, but I like leaving the skin as it adds flavor as it cook and renders and it also helps to form a protective barrier as the chicken cooks so it does not go dry. I also like piercing the thick parts of the chicken so the marinade gets into the meat and really infuse it with maximum niceness. Pour in the marinade and massage the chicken pieces. Allow to marinate for at least 2 hrs in the fridge – overnight would be ideal. Then get ready to grill as you would normally.

I had a relatively hot fire going, so I placed the chicken pieces away from the direct heat (indirect grilling), lid on and allowed it to go until it was cooked to my likeness (about 50 mins to 1 hr). I used the remaining marinade in the bowl to baste it the first 30 minutes or so – remember raw chicken was in the bowl, so try to cook off the marinade. Flip the chicken pieces every 10 minutes or so and rotate around the grilling surface so you grill them evenly.

The final 5 minutes is when you can place the chicken pieces over the direct heat to allow for that sort of caramelized color you want to achieve – that comes from the heat and cooked sugars in the marinade. Remember if you put the chicken pieces too early over the direct heat, those same sugars will char or burn the outside of the chicken and the inside will be raw.

If you want, you can double the marinade recipe and reserve 1/2. That remaining 1/2 add a bit of honey, orange juice or apple and cook/reduce for a wicked sauce to serve with the cooked pieces of jerk chicken.

I like squeezing on some fresh lime juice as soon as I take it off the grill for that little blast of citrus, which I think awakens the jerk chicken even more. just my take though!