YankeeBoyCanCook

Jerk Chicken (Brine Marinated)

2012-03-30T21:31:00.002-04:00

Jerk chicken...mmmmmmmmm! What else can I say? It's the first Caribbean cuisine I was ever exposed to and was hooked ever since. There are 1000's of ways to make it so, no one way is right or wrong. It completely depends upon your own likes and the likes of those you are goiing to serve it to. It is something I experiment with frequently trying out different spice combinations and sometimes different preparation/cooking techniques. Anyway my mouth is watering now for a piece so here we go...

Ingredients:

6 cups of water

1 smoked turkey neck

¾ cup of dark brown sugar

¼ cup of salt

3 bay leaves

4 garlic cloves, chopped

2 scallions, chopped

1 tblsp whole coriander

1 whole scotch bonnet pepper

¼ tsp all spice

Directions:

Place all ingredients in a pot and bring to a boil. Turn down heat and allow to simmer for about an hour. Remove turkey neck and discard (or save for something else). Allow the brine to cool. Once completely cooled wash chicken and place in brine. Make sure the chicken is completey submerged in the brine. I use a fairly deep and wide plastic container for this. Put into refrigerator and marinate chicken in brine overnight. The next morning remove the chicken from the brine, discard the brine and thoroughly rub chicken with your favorite jerk seasoning. Place jerk marinated chicken into a zip loc bag or covered container and let marinate in the refrigerator at least 2 hours. The longer the better. Slow cook your chicken at a low heat either in the oven or on the grill for about 2 hours. Baste your chicken with marinade at least every half hour. For this recipe I used approximately 5 pounds of fresh jumbo chicken wings. Enjoy and be blessed!

Curry Lentils

2012-03-28T11:40:00.002-04:00

One of my daughters is not much of a meat eater so I've been forced to experimenting with vegetarian style dishes. But, this recipe is packed with flavor and will be bring a smile to any vegans face as well as to us meat lovers. It's quick, easy and delicious!

Ingredients

2 cups lentils
4 cups water + 1/3
1/4 large onion, diced
¼ creamed coconut
2 tablespoon vegetable oil
4 tablespoon curry powder
½ tablespoon Adobo
1 teaspoon geera
1 teaspoon all spice
1/4 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon white sugar
4 cloves garlic, minced
1 (14.25 ounce) can tomato puree
Fresh ground pepper to taste

Directions

Rinse the lentils with cold water until the water runs clear, put the lentils in a pot with 4 cups water and simmer covered until lentils tender (add more water if necessary). While cooking the lentils: In a large skillet or saucepan, “burn” the garlic in vegetable oil. Mix the curry powder with 1/3 cup of water. Once the garlic is burnt (about 2 minutes) add the curry and water mix and burn (about 4 minutes). Add the rest of the ingredients and allow to simmer uncovered until the lentils are tender. When the lentils are tender drain them briefly and stir them into the tomato curry base and serve immediately atop white rice. Garnish with fresh chopped cilantro. Enjoy and be blessed!

Curry Powder

2012-03-25T16:55:00.001-04:00

To me curry is love and after nearly an entire year of researching curry powder recipes I finally developed my own. I was so excited about this I've decided to share it with you all. It is simple to prepare, not very expensive and the ingredients are readily available in almost all supermarkets. You will need a spice grinder or a coffee grinder that is specifically designated for this purpose. Store bought curry powders will fail considerably in comparison to this recipe and I'm sure you will not ever go back to your favorite commercial brand again. Hopefully you will find this as simple to prepare as I did. Enjoy the aromas as you prepare the curry and be sure to have a full stomach because if you're a true food lover this will make you hungry desiring a delicious plate of freshly made curry chicken. Well, lets have at it then...

Ingredients:

½ cup whole coriander seeds

½ cup whole cumin seeds

¼ cup whole fennel seeds

2 tbls whole yellow mustard seeds

1 tbls whole caraway seeds

1 tbls whole black peppercorn

1 tsp whole cloves

¼ cup turmeric powder

Directions:

Heat a large heavy duty skillet over medium high heat. When the skillet is hot add the first 7 ingredients and toast for about 3 to 5 minutes. Simply put them whole in their natural state in the dry hot skillet. Be sure to stir frequently so that none of the seasonings burn. When the oils are released from the seeds and their perfume begins to permeate the air is when you will know it is time to stop toasting. Pour the toasted seeds into a bowl to cool. Then in small batches grind your seeds in a spice grinder, or coffee grinder designated for spices only, until all seeds have been ground into a fine powder. Then thoroughly mix in the turmeric. I grind everything a second time after I’ve mixed in the turmeric to guarantee an evenly distributed mixture. The final product will be a yellowish brown powder that will now be your best ever curry powder.

This is a mild curry powder. If you would like it hot throw in some dried chiles to add some heat (anywhere from 3 to 7 or more depending upon how hot you would like it). You may toast the chiles or add them in to the cooled toasted seeds just before grinding. Also, feel free to add in any other seasonings (seeds) you might like in small amounts such as nutmeg, cinnamon or allspice. If you add any previously ground spices add them at the same time you add the turmeric. If there is any spice you do not like feel free to remove it. Keep in mind that the coriander, fennel, cumin and turmeric are the base ingredients. Enjoy and be blessed!

Doubles

2011-01-19T08:13:00.002-05:00

One day I went to Brown Sugars in Philly to get a chicken roti and I noticed that everyone was buying doubles. I asked the woman what it was she said "try you like". Wow! It was more than like I fell in love with this sandwich like appetizer. Since then I've paid more attention to popularity of doubles amongst Trinis and everybody loves them. Enough chit chat and let's get cooking...

Ingredients:
Bara
4 cups flour
1 1/2 tblsp of curry powder
1/8 tsp geera
1 tblsp baking powder
1 tsp yeast
1/4 tsp sugar
1 tsp salt
1 3/4 to 2 cups water
1 tblsp oil
oil for frying

Channa
1 lb chickpeas soaked overnight
8 cups water plus extra
2 tblsp curry paste
1 tblsp green seasoning
3 tblsp oil
3 tblsp curry
1 tsp geera
1/4 cream coconut
1 tblsp golden Rey
6 cloves garlic minced
1/4 onion sliced thin
1 tblsp fresh chopped cilantro
Sea salt and pepper to taste

Directions:
BARA

Mix all the dry ingredients in a bowl

Add the water and oil kneading until a smooth sticky dough is formed

coat bowl with some oil and place dough in bowl turning it once to coat

Cover with a damp cloth and leave to rest for 1 hour or until double in size

Wipe a thin layer oil over work surface and make little balls about 2 inches each (about 14)
*if you're making doubles as a snack or simply like a smaller doubles make 1 inch balls (about 28)

Heat the oil over a medium high flame

spread the dough with your hands forming a circle until it's almost sheer

Fry on both sides for 8 to 12 seconds

drain on paper towels

CHANNA

Soak the chickpeas overnight,

Drain, rinse and cook in pressure cooker with 8 cups of water for about 9 minutes

Drain chickpeas and coat with curry paste

Heat the oil over a medium flame.

Add garlic and onion and sweat

Mix curry with 1/4 cup water and add to pot

Burn the curry in oil for about 4 minutes making a thick paste

Add the chickpeas and green seasoning tossing to coat evenly in the curry, onion and garlic mixture

Add cream coconut, golden Rey and geera

Add 3 cups of water, bring to a boil, turn down the flame and simmer for twenty minutes

When its 5 minutes or so to being finished mash a few of the channa to form a thick sauce. I use a potato masher. You could put some in a food processor and purée or use an immersion blender

Mix in the cilantro and adjust salt and pepper to taste.

Now all that's left to do is build your doubles...

Take 2 bara and overlap them by about an inch and top on one side with channa. Typically doubles are garnished with tamarind sauce and pepper sauce. But, it's your doubles so top them with whatever you like. Maybe some kuchela, mango chutney or spicy cucumber salad to add some heat and crunch! Hope you like. Enjoy and be blessed!

Cucumber Salad

2011-01-12T09:13:00.000-05:00

Looking for a quick and easy side dish to make? Well, cucumber salad may be exactly what you're looking for. Cool, crisp and tangy is the best way to describe this side as well as refreshing! This goes great alongside any spicy dish or try it spicy (don't be scared of some heat it's healthy). This is mostly just referred to as cucumbers and sometimes cucumber chow but for me it's cucumber salad.

Ingeredients:
3 large cucumbers
1/4 onion, sliced
3 cloves garlic, sliced
I tablespoon salt
1 tablespoon sugar
1 tablespoon fresh cilantro, chopped
Fresh ground black pepper to taste
1/4 teaspoon whole corriander seed
1/4 teaspoon whole mustard seed
2 tablespoon rice vinegar
1/2 cup water
Directions:
Peel the cucumbers and slice in half length wise. Take out the seeds and slice (about 1/4 inch slices). Mix all ingredients and allow to marinate in the fridge for at least an hour. For a liitle heat add some sliced scotch bonnett pepper.

I hope you find this useful and as always feel free to leave comments and share about any other variations. Enjoy and be blessed!

Stewed Oxtails (Trini Style)

2011-01-10T11:47:00.001-05:00

What's cooking? Stewed Oxtails (Trni Style) in my house today. Wish you could be here to smell the wonderful aroma permeating my house right now! Instead you can try making it yourself and enjoy the flavour and aroma coming from your own kitchen by your own hand. Tonight I will be serving the Stewed Oxtails to my family with rice and potato salad. So, let's get cooking!

Ingrdients:

3 to 4 pounds oxtails
3 tablespoons green seasoning
8 cloves garlic minced
1/4 medium onion diced
1/2 red bell pepper diced
2 stalks scallion chopped
4 sprigs fresh thyme
1 large carrot sliced
1 can pigeon peas or butter beans (optional)
1 teaspoon Lawrys Season Salt
1/4 teaspoon Goya Adobo
Pinch of table salt
Fresh ground black pepper to taste
Fresh ground allspice to taste
9 cloves
1 scotch bonnett pepper (whole)
3 tabelspoons vegetable oil
3 tablespoons brown sugar
1/4 cup ketchup
1 tablespoon Golden Rey
1 tablespoon butter
1/4 pure cream coconut

Directions:

Chop: scallion, onion, garlic, thyme and red bell pepper

Season oxtails with lawrys, onion powder, vegetables, cloves and green seasoning

Marinate over night (at least 1 hour)

In pressure cooker heat oil & 3 tblsp of brown sugar (once brown add oxtails)
*add the oxtails when the brown sugar is bubbling and a deep amber to brown colour
*do not walk away at this point or you will burn the sugar

Once oxtails are brown add 1/4 c ketchup, 1 tblsp Golden Ray, 1 tblsp reg butter & 1/4 cream coconut

Add about 2 & 1/2 cups of water and pressure cook for 30 minutes

Remove lid add carrots and beans or pigeon peas and whole scotch bonnet pepper if using and simmer for 10 to 15 minutes longer

If you're not using a pressure cooker:
*Add enough water to almost cover oxtails and simmer for about 2 hours

Add sliced carrot

Add whole scotch bonnett pepper and be careful not to burst it
*it's just to add a pepper flavour not heat

Just a few tips: one thing to remember about island cooking is that it stemmed from using what they had on hand/available. So, if you don't have an ingedient don't worry about it or use an alternate. The seasoning amounts are merely recomended. Play around with them and add more or less. And if you like a real thick gravy use any thickening agent you have available such as flour or corn starch. Personally I prefer to use split pea flour. Well, it's time for me to eat so enjoy and be blessed!

Rice & Peas

2011-01-09T19:54:00.000-05:00

So, I thought it might be a good idea to post a recipe for one of my favourite side dishes...Rice & Peas! Yes that amazingly flavourful and moist rice with those little brown beans in it. Well, those little brown beans are actually called Pigeon Peas (still a bean my yankee friends). This dish is superb enough to eat as a meal all by it's self or as a side with any meat entree. Occasionally I will stop by a West Indian restaurant for a cup of rice & peas topped with some curry gravy. Yum! Let's get cooking...

Ingredients
3 cups Chicken Stock (or water & Maggi cube)
1 can Pigeon Peas
1 stalk scallion, Chopped
1 sprig Thyme (to taste)
1 whole Scotch Bonnet Pepper or a pinch of pepper flakes
2 cloves Garlic, Minced
Fresh ground Allspice to taste
1 piece Ginger, Minced (optional)
1 can Coconut Milk
1 teaspoon Salt
2 1⁄2 cups Parboiled Rice
1 tablespoon margarine
Directions
1. Bring chicken stock to a boil and add Pigeon Peas (with liquid). Season with scallion, thyme, whole scotch bonnet pepper, crushed garlic, allspice and ginger.

2. Add Coconut Milk, salt, and adjust seasonings to taste, if necessary. Add Parboiled Rice and margarine to the boiling liquid and stir; cover and allow to come to a boil again, then lower the flame.

3. Allow to steam for 30-40 minutes or until rice grains are tender.

Some people prefer to use red kidney beans. You can substitue with any type of bean you like but I assure that Pigeon Peas are the best to use. Please leave comments and let me know what you think. Also, feel free to leave suggestions and requests. As this blog is still in the works more recipes are to come along with photos. Enjoy and be blessed!

Stew Chicken (Trini Style)

2011-01-05T14:06:00.000-05:00

Stew chicken is a staple main dish in Trinidad. Especially for Sunday. I was amazed to discover how important Sunday is to Trini's and even more so the food. The dishes associated with Sunday are stew chicken, rice, callaloo, macaroni pie, lentils, potato salad and mango chow. That's a lot of work yet worth it! My mouth is watering simply thinking about all those flavours. The layers of seasoning in Trini foods meld together developing extraordinary tastes and textures. So, let's get on with it and cook...

Ingrdients:

One 5-7 pound chicken (cleaned & cut up)
3 tablespoons green seasoning
6 cloves garlic minced
1/4 medium onion diced
1 stalk celery diced
1 inch fresh ginger minced
1/2 red bell pepper diced
2 stalks scallion chopped
4 sprigs fresh thyme
1 large carrot sliced
1 teaspoon Lawrys Season Salt
1/4 teaspoon Goya Adobo
Pinch of table salt
1/2 teaspoon geera
Fresh ground black pepper to taste
Fresh ground allspice to taste
6 cloves
1 scotch bonnett pepper (whole)
3 tabelspoons vegetable oil
3 tablespoons brown sugar
1/4 cup ketchup
1 tablespoon Golden Rey
1 tablespoon butter
1/4 pure cream coconut

Directions:

Chop: celery, scallion, onion, garlic, Ginger, thyme and red bell pepper

Season chicken with lawrys, onion powder, vegetables and green seasoning

Marinate over night

In a large pot heat oil & 3 tblsp of brown sugar (once brown add chicken)
*add the chicken when the brown sugar is bubbling and a deep amber to brown colour
**do not walk away at this point or you will burn the sugar

Now you know its time to add the chicken
Once chicken is brown add 1/4 c ketchup, 1 tblsp Golden Ray, 1 tblsp reg butter & 1/4 cream coconut

Add enough water to almost cover chicken and simmer until chicken is done (use chicken stock in place of water).

Add sliced carrot

Add whole scotch bonnett pepper and be careful not to burst it
*it's just to add a pepper flavour not heat

Now all you have to do is serve over rice. Every once in a while I like to make rice & peas as opposed to plain white rice. Mainly when I am not making any of the other traditional sides to go with it. Your family, friends and nieghbors will smell you making this a mile away. Be sure to make plenty and if you're anything like me enjoy the mmmms as they take the first bite. Enjoy and be blessed!

Curry Chicken

2011-01-03T20:01:00.000-05:00

Curry is a wonderful spice found all over the world and an excellent method of preparing foods. Most people have their own favourite brand of curry. Personally I prefer Chief Brand Curry Powder which is a product of Trinidad & Tobago.
Cooking with curry can be messy so, be careful, those stains may never come out. But, the aroma that will permeate throughout your home is intoxicating. If you aren't hungry at the beginning of cooking your belly will be grumbling and mouth watering before you've finished cooking.
Well, enough of the chit chat I'm getting hungry simply thinking about it. So on with the recipe for Curry Chicken...

Ingerdients:
   5-7 pound chicken (cleaned & cut up)
   3 tablespoons green seasoning
   4 cloves garlic sliced thin
   1/2 onion diced
   1 teaspoon salt
   2 tablespoons curry paste (optional)
   3 tablespoons vegetable oil
   1 whole clove garlic
   1/4 cup curry powder
   1 tablespoon Golden Rey margarine
   1/4 pure cream coconut
   3 scallion chopped
   3 potato peeled & quartered
   1/2 cup water plus extra

Directions:
•Rub chicken with green seasoning, 4 cloves sliced garlic, onion, salt, 1 scallion chopped, 2 tablespoons curry paste and let marinate overnight

•Heat oil in large pot with 1 clove garlic
   -let garlic burn
•Mix 3 tblsp curry in 1/2 cup water
•Add to oil for 4 minutes
•Add chicken with 3 potato & 2 scallion (chopped)
•Add 1 tblsp Golden Ray
•Add 1/4 cream coconut
•Add water until chicken is almost covered
•Simmer until chicken is done about 1 & 1/2 hours

There are a few different ways to serve curry chicken. It may be served over white rice, rice & peas, wrapped in roti or with buss up shot. It depends for me on what I am craving that day but most often I serve it with white rice. Just to be clear by white rice I am reffering to parboiled rice. Also, at times, I like it with mango chutney, kuchela or tamarind sauce.
Curry is a staple West Indian method of cooking. With this recipe I'm sure people will be asking you for more! Hopefully you find this recipe useful and please feel free to leave any comments, suggestions and requests. Enjoy and be blessed!