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Product Details
| ISBN-13: | 9781504907033 |
|---|---|
| Publisher: | AuthorHouse |
| Publication date: | 09/25/2015 |
| Sold by: | Barnes & Noble |
| Format: | eBook |
| Pages: | 194 |
| File size: | 56 MB |
| Note: | This product may take a few minutes to download. |
About the Author
Read an Excerpt
Authentic Caribbean Flavors
Taste of the Tropics
By Jean Dennis
AuthorHouse
Copyright © 2015 Jean DennisAll rights reserved.
ISBN: 978-1-5049-0702-6
CHAPTER 1
Curry Chicken
This recipe is used for all curry dishes with slight variation for fish. Serves 7 to 8.
One 4 ½ – 5 ½ lb chicken, cut up in 2 inch pieces.
Ingredients
1 large onion
8 cloves garlic
½ cup curry powder
1 tbsp garlic powder
1 tbsp garam masala
1 tbsp cumin powder
½ scotch bonnet pepper
3 curry leaves
1 tsp coriander powder
1 tsp cardamom powder
1 tsp turmeric
2 tsp salt
2 tbsp vinegar
juice of ½ lime
2 cups chicken stock reduced to 1 cup
1 chicken bullion cube
2 tbsp oil of your choice
2 slices of sour green mango
1 tsp yellow mustard
Method
1. Wash chicken with vinegar and rinse after 10 minutes. Season with salt, 1/4 cup curry powder, garlic powder, masala, ½ of the cumin, coriander, cardamom, turmeric, bullion cube, ½ of the finely chopped hot pepper, and ½ of the lemon juice. Let it sit in refrigerator at least 2 hours.
2. Heat oil, add ¾ of the chopped garlic. When garlic begins to turn color of a walnut or a little darker but not burnt, add chopped onions and stir for one minute, then add the other ¼ curry powder, fry for another minute, then add marinated chicken with its juice.
3. Increase the heat and stir. Sauté for 10 minutes, then cover. Wait 3 minutes, open check to see how much liquid has sprung and add the concentrated chicken stock, the mustard and other ½ of the hot pepper if you like it hot. Cover for another 25 minutes and reduce heat, add salt & pepper to taste. Add curry leaves and green mango. Cover 1 more minute.
4. Heat 1 tbsp oil. Fry the remaining garlic until light to slightly golden brown. Do not let it get dark or it will ruin your whole dish! Add the garlic, cover for 1 minute, open add the lime juice and remaining cumin powder, cover. Let sit 20 minutes. Serve with rice roti or potatoes and mango chutney.
Curry Duck
Curried Duck in the Caribbean is traditionally a dish for Sunday get-togethers or a special events. However, if you lived on a farm, duck is cooked on a day when your mom has no idea what to cook, so she butchers a duck and surprises you when you arrive home from school for lunch. Make no mistake, you smell it before you open the gate and know exactly what's cooking.
The curry chicken recipe is the universal curry recipe for any curry. Just choose your protein. The difference with curried duck is you sauté all the duck meat in small batches, then begin to cook your curry.
Curried Duck is seasoned in exactly the same way that Curry Chicken is, except that you sauté 3-4 pieces of the duck meat until they're nice and lightly browned but not dry. Once done,in a different pan heat oil, then add garlic and begin cooking. You can use the drippings from the original sauté for the duck curry. Use one duck 4 ½ – 5 ½ lb. Serves 9
Curry Duck With Potatoes
Ingredients
1 large onion
8 cloves garlic
¾ cup curry powder
1 tbsp garlic powder
1 tbsp garam masala
1 tbsp cumin powder
½ scotch bonnet pepper
3 curry leaves
1 tsp coriander powder
1 tsp cardamom powder
1 tsp turmeric
2 tsp salt
2 tbsp vinegar
juice of ½ lime
2 cups chicken stock reduced to 1 cup
1 chicken bullion cube
2 tbsp oil of your choice
2 slices of sour green mango
1 tsp yellow mustard
Method
Follow duck recipe method on page 4 curry duck. Except you add the potatoes when you add the duck meat to Sauté with the spices. Next you remove potatoes from the curry once they are cooked and place them in some of the duck gravy in a separate dish. Do not add back to duck until ready to serve as crushed potatoes will make your meal mushy.
Jerk Chicken
Jerk is Jamaican, and its a blend of flavors you will always remember once you've had some real nice, succulent jerk. In 1998, our chef wanted our own version of Jerk seasoning and blast off, we have been selling our signature Jerk ever since. JD's Caribbean Jerk Rub is sold by JD's Caribbean Spice blends on-line.
Ingredients
SERVES 6-8
5 lb cut up chicken
6 sprigs scallions
2 hot peppers
1 tsp Chinese spice
1 tsp allspice
1 large onion
5 Spanish thyme leaves
4 sprigs thyme
2 tbsp garlic powder
2 tsp cumin
6 cloves whole garlic
1 tsp salt
1 chicken bullion cube crushed
juice of 1 lemon
1 tsp ginger
¼ – ½ tsp anise
1 tsp light brown sugar
½ tsp white sugar
Method
Blend everything. Fresh is always better of course and customers love this recipe. Wash chicken with ¼ cup vinegar, rinse dry, then add chicken to the blended seasoning. Let sit from 1 to 24 hours depending on your schedule. Remove, put on a grill for grill marks and smoky flavor. Rotate all sides. Then put in a roasting pan, pour remaining seasoning marinade oven meat roast on 425 F for 60-75 minutes. Baste and rotate them for even browning and cooking. Rest for 25 minutes. Serve.
Stew Chicken
Ingredients
SERVES 7-8
1 5lb chicken cut into 2 ½ inch
pieces
2 tbsp vinegar
2 onions
1 stick salted butter
1 tbsp flour
1 tomato
¼ cup & 1 tbsp tomato paste
1 tsp black pepper
1 tsp salt
2 bay leaves
2 sprigs thyme
2 pieces basil
½ scotch bonnet pepper
juice 1 lemon
2 cups chicken stock
½ red pepper
½ green pepper
2 stalks celery
2 tbsp cooking wine
1 tbsp chili bean sauce
4 cloves garlic
2 cups cooking oil (canola,
vegetable, or corn oil)
8 caper berries
1 tsp paprika
Method
1. Wash chicken with vinegar and rinse after 10 minutes. Chop 1 onion, 2 sprigs thyme leaves, ½ scotch bonnet pepper, juice ½ lemon, 4 cloves garlic, salt, black pepper, paprika, 1 crushed chicken bullion cube. Let marinate 10-24 hours in refrigerator.
2. Chop celery, red & green pepper, tomato, & onion. Set aside
3. Shake all seasonings off chicken completely and fry chicken nice & golden turning to brown. This does not have to cook through completely. Discard all marinade.
4. In a next pan heat oil, add ¾ sticks salted butter. When it starts to bubble and butter is melted, add flour and stir until it becomes light brown, color of a light brown piece of fried chicken, then add tomato paste, stir, wait 2 minutes, add onion, peppers, celery, tomato, stir fry. Take some of stew 2 spoons full set aside. Cover.
5. Add chicken and stir. Let cook 2 minutes. Increase heat. Add chicken stock. Let cook 12 minutes. Add wine, lime juice, basil, chilli bean sauce. Cook another 15 minutes or until chicken is cooked, remove from heat and add fresh cracked black pepper, add the rest of the veggies you originally took out of the pan and add salt to taste. Let sit 25 minutes. Serve & enjoy garnish with caper berries and juice of other half of lemon.
Black Bean Chicken, Caribbean Style
Ingredients
SERVES 3-4
3 tbsp soy sauce
1 tsp gravy master
1 tsp paprika
3 tbsp cooking wine
juice of ½ lime
1 tsp chicken seasoning
1 tsp tamarind Sauce
2 tbsp chili oil
1 tsp Caribbean hot sauce
1 tbsp cornstarch
3 cloves garlic
1½ tsp very finely chopped ginger
1½ lb boneless chicken breast cut
into 1 inch pieces
1 tsp salt
2 tbsp of black beans
1/2 tsp cumin
Method
1. Rinse chicken, marinate in ¼ lime juice, salt & pepper, 1 tbsp wine, 1 tbsp soy sauce, 1 tsp Caribbean hot peppers, ½ tsp cumin. Let sit for at least 1 hour in refrigerator.
2. Mash ½ of the black beans with paprika, chili oil, gravy master, wine and soy sauce. Set aside.
3. Heat pan, add cooking oil, drain the chicken completely, stir fry for 2 ½ minutes, remove cover. Keep warm on warmed plate. Sprinkle with rest of paprika and tamarind sauce.
4. Heat pan add garlic. Sauté until light brown, just darker than a whole walnut. Add onions, ginger, black beans. Add chicken back to pan, stir fry, add chicken seasoning and black bean mix from above.
5. Mix cornstarch with a little bit of water, about 1½ tbsp. Stir to coat chicken. Simmer 3 minutes and serve immediately with jasmine rice. Garnish with scallions and cucumbers marinated in lime, salt, cilantro, and hot pepper.
Chicken Foot Souse
Ingredients
SERVES 6
2 lbs washed and cleaned chicken foot
2 onions
center of and 2 stalks cellery
2 young cucumbers
1/4 green pepper thinly sliced
1/4 red pepper thinly sliced 2 stalk cilantro
1/4 scotch bonnet pepper
2 tsp black pepper
salt to taste
1/2 tsp white sugar
2 cloves garlic finely chopped
8 cups of chicken stock
1 lemon
1 lime
1 chicken bullion cube
1 tbsp vinegar
1 piece of ginger cracked but whole
6 leaves basil finely chopped
1 bunch scallions.
1 tbsp worcestershire sauce
Method
Boil chicken foot in chicken stock. Add garlic hot pepper basil 1/2 of the cilantro chicken bullion and worcestershire sauce ginger 1/2 of the scallions and sugar.
When chicken foot is tender and about to fall off bone, remove chicken from liquid, stain liquid discard all solids add tender chicken foot to a large bowl and add the strained liquid back to the chicken foot.
Liquid will not be thin when cold. Add the sliced onions, sliced cucumbers, vinegar, scallions and cellery with finely chopped stalk. Use cilantro whole with stem. Add juice of half lime and juice of half lemon salt and pepper to taste. Wait 10 minutes, taste and adjust acid with other half of lemon and lime serve cold with bread.
Pork Loin with Split Peas and Rice
Ingredients
SERVES 4-5
2 lb pork loin
2 tsp garlic finely chopped
2 sprigs basil
2 sprigs thyme
2 sprigs cilantro
1 hot pepper
2 tbsp bacon fat
salt and pepper
2 cups chicken stock
1 cup beef stock
1 tsp chili
1 tomato finely chopped
1 tsp chili
1 tsp paprika
1 onion
Method
Blend all seasonings together. Marinate meat at least 4 hours. Heat pan. Add bacon fat. Sear meat completely on all sides. Take chicken stock, beef stock, add tomatoes and the marinade, put to boil, then add the seared meat. Cook 10 minutes. Test internal temperature. It should be 170. Remove from heat and let stand for 20 minutes. Reduce stock to gravy. Add tsp lemon juice, 2 tbsp butter, and salt & pepper as needed, but if you like it less spicy add ¼ cup of hot water. Taste, then pour over pork and serve with split peas rice.
Slice cucumber and tomatoes, add lime juice, scallions and marinate for 20 minutes with 1 crushed stem of cilantro, add salt and pepper to taste and a piece of hot pepper.
Oxtail
Oxtail is delicious in soup stews or as a meal all by itself. A good tender braised oxtail with the correct spices added at precisely the right time definitely breeds an insatiable appetite. Simply, it's just good.
Ingredients
SERVES 7-8
2 lb soup bones
5 lb oxtail
1 tbsp fermented black
bean sauce
1 tbsp brown sugar
1 tbsp white granulated
sugar
1 tsp Kosher salt
¾ cup gravy master
1 Scotch bonnet
pepper
2 onions
6 cloves garlic
1 tbsp granulated
garlic
1 tbsp thyme leaves
2 tbsp cooking wine
½ red bell pepper
½ green Bell pepper
4 stalks celery
2 pieces lemon grass
2 pieces ginger
juice 1 lemon
5 cups beef stock
4 cups chicken stock
1 tsp allspice
1 tsp cumin
1 tbsp jd caribbean jerk
rub (found online)
or 1 tbsp jerk seasoning
Method
Wash & dry oxtail, add salt and pepper wait 20 minutes. Heat oil and add a few pieces at a time. Brown.
Let sit keep warm. Discard most of the oil but keep 1 tbsp. Add chopped garlic, chopped onion, and whole Scotch bonnet pepper, sauté for 3 minutes add oxtail, soup bones, half of the gravy master, then beef and chicken stock, brown sugar, white sugar, lemon grass, ginger, pepper and salt to taste, and jerk seasoning.
Let boil for 8 minutes, then reduce heat, let simmer for 45 minutes, check at 30 minutes. When tender and about to fall off bone, add thyme leaves, cooking wine, rest of gravy master, black bean sauce, pimento allspice, cumin and lemon juice.
Heat another pan, fry onion, red & green pepper and celery, sauté, add granulated garlic. Cook about 1 minute, add to oxtail, cover, wait 5 minutes, skim off all of the excess fat, then wait 20 more minutes. Serve. If you like it less spicy, add ½ cup water with 1 tsp white sugar. Remove soup bones and lemon grass before serving.
Garlic Pork
Ingredients
SERVES 4
4 lb boneless pork
1 lb pork fat cut from under the pork skin
2 cups vinegar
1/2 cup chopped garlic
1/4 cup chopped basil
1/4 cup cilantro chopped
1/2 chopped scotch bonnet pepper
2 tbsp salt
1 tbsp ground cumin
Method
Blend all seasoning together add salt. Cut pork into 6 x 6 x 2 inch pieces, and cut fat into smaller pieces, spreading most of the seasoning on to the pork slices. Put in glass Pyrex add meat, then fat, then rest of seasoning. Mix well add vinegar and refrigerate for three days
Remove from vinegar drain, then heat pan add pork fat and let fat rend and drain most oil off. Then fry pork slices till nice and brown but not dry. Slice thin and serve. Good with tomatoes and black eye cook up rice.
Rich Veggie Beef Stew
As a child my mother always made stew on Sundays or if she had company this was definitely one of the meals she made.
Ingredients
SERVES 4
2 lb rib eye beef cut in bite
size pieces
1 onion chopped
3 plum tomatoes chopped
4 cloves garlic chopped
1 tbsp butter
1/2 red bell pepper chopped
1/2 cup frozen peas
8 2 inch by 2 inch pieces on
peeled eggplant
8 young whole okra
1 tsp freshly grated ginger
2 tsp paprika
1/3 cup tomato paste
3 cups chicken stock reduced
to 2 cups chic
2 tbsp finger licking seasoning
1 tbsp good seasoning simply
good
1/4 finely chopped scotch
bonnet pepper
2 tsp salt
1 tsp garlic powder
juice of 1/2 lemon
1 tbsp black bean sauce
2 tbsp corn oil
Method
Sprinkle ½ tsp salt on meat set aside. Heat oil add chopped garlic when starts to brown not dark add onions sauté till onions get limp, add meat fry for 4 minutes until little caramelize has started.
Add chopped tomatoes fry for 2 more minutes add butter paprika and tomato paste finger licking seasoning red bell pepper and sauté. Remove 2 tbsp full of the mixture from the pan not the meat, set it aside.
Add hot pepper, eggplant, whole okra and fry another minute, Then add garlic powder, and now add the stock. Let it boil until egg plant and okra are cooked. Don't let egg plant or okra mash or fall apart.
Add the black bean sauce and return the mixture back to the gravy, add simply good seasoning lemon juice, salt to taste, then add frozen green peas. As soon as heated through remove food from heat serve with jasmine rice or yellow split peas rice.
Pig Foot Souse
Ingredients
SERVES 6-8
4 lbs pig feet chopped in small pieces
3 onions two sliced 1 chopped
1 cup sliced young cucumbers
juice of 2 limes
1 sliced red pepper
2 tbsp vinegar
1 tbsp finger licking seasoning
3 tbsp salt
1/2 tsp sugar
6 cups of chicken stock
2 celery stalk chopped
1 tbsp coarse chopped water crest
1 tbsp soy sauce
Method
Wash and put pig's feet to boil in chicken stock. Add onion, hot pepper, finger licking seasoning, garlic, sugar and soy sauce. When pigs feet are tender and about to fall off bone, remove from stove, put pig's feet and liquid in large bowl to cool.
Slice cucumbers, onion, celery and red pepper and add to bowl. Add ½ of the lime juice and the vinegar, add salt then taste and add the rest of lime juice.
Also add the water crest and let mixture sit in refrigerator for a few hours. Taste before serving. You may need to add more lime juice, salt, and sliced onions just before serving. Serve with good quality bread.
Curry Goat
(This is our signature curry goat recipe--customers in our restaurant loves this dish.)
Ingredients
SERVES 8-10
5 lbs goat meat
12 cloves garlic
1 large onion
1 tsp yellow mustard
1 tbsp salt
10 cups beef stock
1 tbsp curry blast
1 tsp ground all spice
1/2 scotch bonnet pepper
1/2 cup curry blend
1 tsp thyme
juice of 1 lemon
juice of 1/2 lime
1 tsp fresh cracked black pepper
1 tsp coriander
1 tsp cardamom
2 tsp finger licking seasoning
2 medium potatoes
1 tbsp cumin
Method
Heat pan, add one tbsp oil add onion let fry add 4 chopped garlic and all of the curry powder let fry for 2 minutes. Add coriander, cardamom, all spice, 1/2 of the salt, the juice of one lemon, and then add the goat meat. Sauté for 3 minutes.
Add the beef stock, the pepper if you like it hot then put to boil. After it start to boil cut potatoes in half and add to gravy remove potatoes in about 10 minutes or as soon as they are cooked and set aside in a covered dish.
Boil 5 minutes, reduce heat and simmer for 45 minutes, checking every 10 minutes for taste and to adjust salt if needed. When meat is tender and succulent, add curry blast, finger licking seasoning, black pepper, mustard and 1/2 of the cumin, that you lightly parched and ground when the goat was simmering.
Heat another pan add 1 tbsp oil add the other 4 chopped garlic. When brown not dark brown add to gravy. Add the rest of the cumin, and if needed the juice from the 1/2 lime adjust salt and remove from fire let sit 20 minutes serve with roti or rice. Add the potato only if you will serve the potato right away — don't let it mash in the curry. Enjoy.
(Continues...)
Excerpted from Authentic Caribbean Flavors by Jean Dennis. Copyright © 2015 Jean Dennis. Excerpted by permission of AuthorHouse.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
Contents
Introduction, xi,Acknowledgements, xiii,
ABOUT VEGETABLES, xiv,
The Exotic Curry of the Caribbean, xvi,
Curry Chicken, 2,
Curry Duck, 4,
Curry Duck With Potatoes, 6,
Jerk Chicken, 8,
Stew Chicken, 10,
Black Bean Chicken, Caribbean Style, 12,
Chicken Foot Souse, 14,
Pork Loin with Split Peas and Rice, 16,
Oxtail, 18,
Garlic Pork, 20,
Rich Veggie Beef Stew, 22,
Pig Foot Souse, 24,
Curry Goat, 26,
Stew Beef, 28,
Caribbean Pork, 30,
Pepper Pot, 32,
Fish & Bread, 34,
Pepper Shrimp, 36,
Salt Fish and Bake, 38,
Fish Balls, 40,
Salted Cod Fish, 42,
Caribbean Grilled Shrimp and Scallops, 44,
Curried Fish, 46,
Red Steamed Fish, 48,
Steamed Red Snapper, 50,
Caribbean Jerk Salmon, 52,
Seafood Soup, 54,
Dhall, 56,
Split Peas Soup, 58,
Stewed Pumpkin, 60,
Channa & Potato, 62,
Garbanzo Beans, 64,
Oh So Good Mac & Cheese, 66,
Yucca Boil & Fry, 68,
Roti, 70,
Spinach Rice, 72,
Black Bean Cookup Rice, 74,
Split Peas Cook Up Rice, 76,
Rice & Peas, 78,
Shrimp Fried Rice, 80,
Okra Rice, 82,
Veggie Rice and Peas Platter, 84,
Shine Coconut Rice, 86,
Lo mein, 88,
Caribbean Style Chow Mein, 90,
Black Bean Noodles Chicken, 92,
Caribbean Curried Noodles, 94,
Breadfruit and Potatoes, 96,
Caribbean Mix Salad, 98,
Roasted Eggplant, 100,
Mustard Greens, 102,
Curried String Beans, 104,
Green Papaya, 106,
Bitter Mellon Caraili, 108,
Steamed Cabbage, 110,
Sauteed Spinach, 112,
Eggplant and Potato, 114,
Stuffed Bitter Mellon, 116,
Bok Choy Caribbean Style, 118,
Bok Choy with Shrimp, 120,
String Beans with Potato, 122,
Roast Tomatoes, 124,
Bora Bode Long Bean, 126,
Bora Long Bean and Beef, 128,
Fried Okra, 130,
Caribbean Eggplant, 132,
Baiganee Eggplant Fritters, 134,
Meat Pie Poppers, 136,
Phulourie, 138,
Cod Fish Cakes, 140,
Aloo pies, 142,
Guyana Patty Pastry, 144,
Potato Balls, 146,
Rum Black Cake, 148,
Cassava Pone, 150,
Coconut Buns, 152,
Salara Buns Coconut Roll, 154,
Currant Rolls, 156,
Caribbean Prune Cookie, 158,
Sweet Floats, 160,
Tennis Rolls, 162,
Caribbean Pumpkin Pone, 164,
Pine Tarts, 166,
Fried Ripe Plantains, 168,
Caribbean Ginger Beer, 169,
Caribbean Chutney, 170,
Caribbean Mango Medley Dessert, 172,
Ice Blocks, 174,