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Gluten Free Meat & Poultry

Quick And Tasty Curry Chicken Livers.

9 Comments on Quick And Tasty Curry Chicken Livers.

A coworker had invited me out for lunch many moons ago saying that the restaurant in the mall where we worked had the best liver with onions on special every Thursday… I still recall his enthusiasm when he spoke about how delicious they were. I also recall other coworkers having a sort of disgusting look on their faces as they heard him describe  this liver with onions. No-Lie it was the most revolting thing I had ever tasted. Still a bit bloody and that metallic taste stuck with me the rest of the day. No wonder parents in North America struggle to get their children to eat chicken liver. It’s the way YOU cook it!

If you’ve tried my other chicken liver recipe : Caribbean Inspired Stewed Livers , you’ll know it’s all about flavor so don’t be alarmed when I get all the liver haters loving livers.

 

You’ll Need…

1 lb Chicken Livers
pinch black pepper
1 tablespoon veg oil
1/4 teaspoon salt
3/4 cup bell pepper
2 scallions (green onions)
1 shallot (or small onion)
4 cloves garlic
2 sprigs thyme
4 bird’s eye pepper (or 1/4 scotch bonnet)
3 leaves shado beni (or cilantro)

1 tablespoon curry powder

Note: Shado Beni (Chadon beni) can be found at most West Indian stores as well as Asian and Latino markets where it may be called culantro. The best substitute is cilantro or coriander. IMPORTANT: If doing this recipe gluten free, do ensure that the curry powder has no flour filler to meet with your specific gluten free dietary needs.

Prepare the ingredients (slice the shallot, bell pepper and scallion, then diced the garlic and shado beni). Please leave the bird’s eye pepper whole as we want the flavor but not the raw heat. Obviously if you want the kick, dice them. Bearing in mind that the seeds will pack a real kick if you include them.  Clean, chop the liver in equal sized pieces (so they cook evenly) and wash/ drain.

Heat the oil on a medium heat then add the shallots and garlic, lower the heat and let it cook slowly for a couple minutes. Now add the curry powder and cook (still on low) for another 2-3 minutes. The curry will go a bit darker and grainy. The goal here is to wake-up the spices which make up the curry blend.

Toss in the whole peppers (stems removed) and heat through, then add the pieces of liver to the pot and stir well to coat with that lovely curry base we created. Turn the heat up to medium/high now. Then top with everything else except the shado beni, stir well and cook for about 5 minutes.

It’s important to not cover the pot or it will release a ton of moisture and then it will mean cooking longer than necessary to burn off that liquid. The last minute of cooking, top with the finely chopped shado beni or cilantro. Taste for salt as your tolerance for salt will be different than mine.

Now here’s the kicker (after my gallivanting above about how YOU cook livers).. our girls refuse to eat liver, even with this delicious version. Liver has a bad reputation, falsely spread by people who (in most cases) have never given them a try. Yes the texture is a bit weird, but once cooked correctly, the tasty flavor will make up for that. Serve warm!

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 Vegetarian

Baby Pak Choi With Salted Cod The Caribbean Way.

7 Comments on Baby Pak Choi With Salted Cod The Caribbean Way.

One of my favorite dishes growing up on the islands was when mom would make pak choi with leftover stewed pork. The slight crunch from the pak choi (not over-cooked) combined with the flavors brought to the game by the tender pieces of stewed pork with hints of ginger.. I may have to get that one done very soon as I now have a craving. Back to the pak choi with salted fish recipe… This version is just as tasty, as I find that the bits of salted cod brings it’s own unique flavor to the finished dish.

You’ll notice that I added this recipe to the vegetarian section as the salted fish can easily be omitted with great results. I would just double up on the onion and garlic for added flavor.

You’ll Need…

2 lb baby pak choi
1 cup prepared salted cod
1/2 teaspoon black pepper
1/4 scotch bonnet pepper
1 large onion (diced)
4 cloves garlic (diced)
2 tablespoon olive oil

Optional – Cashews and/or sliced almonds

Double wash the pak choi as there’s usually sand/dirt between the stems and drain, then chop into 1/4 inch pieces (cut across into ribbons).  You’ll need to boil the salted fish (cod) then rinse and shred. The boiling will remove most of the salt it was cured in and help hydrate it a bit. If you don’t boil the salted fish in water before using it will be too salty for use. Watch this video if you’re unfamiliar with working with salted fish (click link) : How To Prepare Salted Fish. Try to purchase boned salted fish to avoid having to pick out the tiny bones.. but still keep an eye out for any bones which may still be present in boned saltfish.

Now heat the oil on a medium flame in a wide pan and add the diced garlic and onion. Reduce the heat to low and slowly cook for 3-5 minutes. Then toss in the bits of salted cod (any dry salted fish) as well as the black pepper and with the heat still on low cook for another 2-3 minutes The goal here is to get a ton of flavor created before adding the chopped pak choi.

Raise the heat to medium and start adding the chopped pak choi to the pot. It will wilt as it cooks so don’t get alarmed when you get the feeling it won’t all fit in your pan. Top with the scotch bonnet pepper and stir well. Do not cover the pot or you’ll risk having too much moisture/liquid form.

Cook with the pan uncovered for 5-7 minutes or until you get the desired texture you like with your pak choi. I like it with a slight crunch. You’ll notice that I didn’t add any salt to the dish as the remaining salt from the salted cod will be enough to season this properly.. but do taste and adjust accordingly.

If you want to add some cashews or sliced almonds, you can do so the final 2 minutes of cooking. This will add a lot of texture to the dish (and protein). Remember when working with scotch bonnet (or any hot pepper) to wear gloves if your skin is sensitive and do wash your hands with soap and water immediately after. Also note that the scotch bonnet is optional and do not include the pepper’s seeds if you’re concerned about the raw heat. The seeds and white membrane surrounding the seeds is where the majority of heat will be.

This is a wonderful dish to have with steamed or boiled rice, works well with roti and other flat breads and if all fails.. make a sandwich with it. Superb!  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 Side Dishes

The Best Brussels Sprouts Recipe Ever – A Caribbean Twist!

4 Comments on The Best Brussels Sprouts Recipe Ever – A Caribbean Twist!

Brussels sprouts is one ingredient you won’t necessarily get in the Caribbean, unless it’s in a package in the frozen section of the grocery store. However, we’ve perfected the art of cooking cabbage so I thought I’d use one of the methods we employ to prepare cabbage and adapt it for brussels sprouts. The goal was to come up with a recipe which will encourage my family (and yours) to at least give brussels sprouts a try. Gone are the days of bland soggy steamed sprouts!

 

You’ll Need….

1 lb brussels sprouts
3/4 cup prepared salted fish (cod – shredded)
1 onion
3 cloves garlic
1 teaspoon lemon juice
2 table spoon olive oil
1 pimento pepper (aka seasoning pepper)
2 birds eye pepper (or 1/4 scotch bonnet)
1/2 teaspoon curry powder*

IMPORTANT! If doing this recipe gluten free, do ensure that the curry powder has no flour filler to meet with your specific gluten free dietary needs.

Note: I used my fav curry powder, a madras blend out of the Caribbean. If using scotch bonnet peppers, don not use any of the seeds if you’re concerned about the raw heat.

Wash the sprouts with cool water, pat dry, trim off  any stems and cut each one in half. Also dice the garlic, seasoning pepper and onion.

Heat the oil on a medium flame and add the onion and garlic. Reduce the heat to low and cook for 3 minutes.

Now add the salted cod bits (remember to prepare the salted cod by boiling in water to remove excess salt and to rehydrate – watch this video: How To Prepare Salted Fish) and cook for another 3 minutes.

You’ll now have a wonderful flavor base with the salted cod, garlic and onion. Toss in the seasoning pepper and bird’s eye pepper and cook or 1 minute to release it’s wonderful oil… then add all the other ingredients (including the brussels sprouts) and give it a good stir. With your heat still on low, cook for 12-15 minutes. You will get some golden edges on the brussels sprouts.. that’s what we want. Do NOT cover the pot or you’ll welcome moisture and it will go soggy.

You’ll notice that I didn’t add any salt to the dish as the salted cod will still have enough salt (even after we boil it), but do taste and adjust as your tolerance for salt will be different than mine. Squeeze in the lemon juice at the end to brighten up the entire dish and serve warm.

Dare I say that this will be the BEST brussels sprouts you and your family have ever tasted? I recall being invited to a friend’s home when I first move to Canada for dinner and the wet socks scent coming out of the serving dish with the brussels sprouts had me rethinking why I accepted his invitation. Moms could COOK (I later found out), but that wet socks scent stayed with me for years!

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

Festive Vegetarian Pineapple Fried Rice.

10 Comments on Festive Vegetarian Pineapple Fried Rice.

This Caribbean inspired vegetarian pineapple fried rice is a wonderful way to use leftover rice you may have in the fridge and it must be noted that it is not a traditional Caribbean dish. However with use of wonderful Caribbean flavors you’ll find that you’ll purposely make extra rice just so you can have this dish on the regular.

You’ll need…

4 cups cooked rice (day old)
1/4 teaspoon salt
2 bird’s eye pepper (or 1/4 scotch bonnet)
1 tablespoon soy sauce
3 cloves garlic (crushed)
1 large onion (diced)
1 bell pepper (1/2 yellow + 1/2 red)
1/4 teaspoon grated ginger
1 scallion
1/2 carrot (diced finely)
1 stalk celery (diced finely)
1.5 cups pineapple (1/4 inch pieces)
1 tablespoon veg oil
1/2 tablespoon sesame oil
1/2 tablespoon hoisin sauce
1 teaspoon curry powder

optional – toasted coconut flakes – topping.

Notes: If you’re using freshly cooked rice (or leftover), may I suggest that you allow it to cool in the fridge for a few hours. This will give you a lovely grainy finish to the rich dish. I used parboiled brown rice, but you’re free to use any rice you like.

Start by prepping all your vegetables as this is a very quick dish to put together. Next heat the vegetable oil on a medium heat  in a deep pot (I used a non stick pot to cut back on the amount of oil I use) and add the diced onion and garlic. Reduce the heat to low and let that cook for a couple minutes. Then add the diced celery, carrot and bell peppers and allow it to cook for 3 minutes (low heat).

Toss in the bird’s eye pepper (whole), grate in the ginger, add the black pepper, salt and curry.. raise the heat to medium and stir well. Cook for 2 minutes to toast the curry powder to bring out all the flavors of the spices in the curry powder. Then add the diced pineapple (you can use drained canned pineapple if you want) along with the soy sauce, sesame oil and hoisin sauce. Stir well.

Raise your heat to med/high and toss in the rice (note – if the rice was in the fridge as I suggested, take it out about 15 minutes before you start this dish) and mix well. The idea here is to warm the rice through and help it take on that wonderful flavor base we created. Let it cook for about 4-6 minutes, then top with the chopped scallion and turn off the heat. Serve!

You’ll notice that I didn’t use much salt as my rice was already cooked in salt and the soy sauce will contain much salt. Also notice that I didn’t cut or break the birds eye pepper as I wanted the flavor without the raw heat. But you can certainly cut them finely for that added kick.  This is best served warm so your guests will really appreciate the combination of flavors we created with this tasty Caribbean inspired Vegetarian pineapple fried rice. A great way to add extra flavors and texture is to top the finished rice with some toasted shredded coconut.

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 Side Dishes Vegetarian

The Ultimate Pommecythere Chow (pickled ambarella).

4 Comments on The Ultimate Pommecythere Chow (pickled ambarella).

This Trinbago (Trinidad and Tobago) style Pommecythere Chow (pickled ambarella) is so simple to make that you really don’t need a recipe. However, for those of you not familiar with the whole concept of ‘chow’ will find this helpful. Chow in Trinidad and Tobago and many of the southern Caribbean islands is simply fruit (tart) or citrus, marinated in a spicy liquid. Green mango is certainly the fruit of choice, but you can use Pommecythere as in this or pineapple, sour cherries, cucumber, plums, apple, oranges and other citrus with great results.

You’ll Need…

5 pommecythere
3/4 teaspoon salt
1 lemon or lime
2 tablespoon finely chopped shado beni
8 birds eye pepper (or scoch bonnet)
3 cloves garlic

Notes: Green pommecythere are used for the slight tartness. pommecythere – Spondias dulcis (syn. Spondias cytherea), known commonly as ambarella, is an equatorial or tropical tree, with edible fruit containing a fibrous pit. It is known by many other names in various regions, including pomme cythere in Trinidad and Tobago, Dominica, Guadeloupe, and Martinique, June plum in Bermuda and Jamaica, juplon in Costa Rica,golden apple in Barbados, jobo indio in Venezuela, cajá-manga and cajarana in Brazil, quả cóc in Vietnam, manzana de oro in Dominican Republic.

Wash and peel the pommecythere using a pairing knife or potato peeler, then slice into 1/4 inch pieces. Watch the video below to see how I cut through them – keep in mind that there’s a spiny seed in the middle. Place in a large bowl for mixing.

Then it’s just a matter of finely chopping the peppers, garlic and shado beni. If you can’t source shado beni, you can use cilantro. Traditionally, the pepper, garlic and shado beni is crushed in a mortar and pestle, but I like the chopped small pieces – excellent when you get bits as you eat the chow.

Then it’s just a matter of placing all the ingredients in the bowl, squeeze in the lemon juice and top with salt. Mix well and allow to marinate for a bit before diving in!

Remember that if you include the seeds of the pepper it will increase the heat level and if you choose (much better in my opinion) you can use scotch bonnet pepper. This chow can also be placed in a glass jar, top with water (adjust the salt to compensate for the added water) and leave to really preserve (soak as we say) for a few days. The Pommecythere will absorb the flavors of the garlic, lemon juice and shado beni, plus the heat of the hot peppers for a more unique and traditional flavor.

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 Stewed Chicken With Red Beans Recipe.

32 Comments on Caribbean Stewed Chicken With Red Beans Recipe.

This recipe is one of my favorite dishes to prepare when I’m homesick or when things are not going well and I need a pick-me-up! It combines two dishes I just adore, Trinidad stew chicken and stewed red beans. Two things mom would cook on Sunday’s when the entire family were together… pure joy! It works well as a side to rice, roti, dumplings, ground provisions.. even pasta! And if you want you can add some coconut dumplings the last 10 minutes of cooking  and make it a true one pot meal.

You’ll Need

3 Lbs Chicken (I like using drum sticks)
1 scallion (chopped)
1 onion (diced)
3 cloves garlic (diced)
1 teaspoon ketchup
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon grated ginger
3 sprigs thyme
3 drops worcheshire sauce
1 small tomato (chopped)
1/4 scotch bonnet pepper
2 cups water
1 can red kidney beans (rinsed/drained)
1 tablespoon brown sugar
1 tablespoon veg oil

 

Wash and season the chicken with all the ingredients except, the water, beans, sugar and oil. Allow this to marinate for about 2 hrs or 15 minutes if you’re in a rush. Remember to wash your hands with soap and water after handling the scotch bonnet pepper and don’t include any of the seeds if you’re concerned about the raw heat.

Heat the oil in a deep pan on med/high, then add the sugar and stir well. Be sure to use a dry metal spoon and have the seasoned chicken close. This will all about timing for the ultimate flavor and color. As the sugar melts it will go liquid, then frothy and start changing color. Let it go until you have a rich amber color (NOT BLACK or it will taste burnt), then start adding the pieces of seasoned chicken to the pot. Mix as you do to coat the chicken pieces with the lovely caramelized colour. Don’t worry it won’t be sweet! Place the lid on the pot, bring to a boil, then reduce to a simmer for 5-8 minutes. It will spring it’s own juices.

Now remove the lid and turn up the heat to burn off any liquid. This will intensify the color and flavor of the chicken. As this cooks down, add the 2 cups of water to the bowl you had the chicken marinating in (to pick up any remaining marinade) and rinse off the red beans.

With all the liquid gone from the pot, add the water and top with the beans, then bring to a boil. Lid closed, simmer for 20 minutes until the chicken is fully cooked.

After 20 minutes or so, taste for salt and adjust accordingly and if you find that the gravy is a bit ‘thin’ turn up the heat (lid off) and reduce to the consistency you like. Personally I like it a bit thick. Remember that it will thicken up a bit as it cools.

This is a very comforting dish, packed with rich Caribbean flavors and it’s something your family will be asking for on the regular.

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.