Month: February 2021
stew pork
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Ingredients
3 lbs pork shoulder ( cut into stew size)
1 tsp salt
1/2 tsp black pepper
2 tsp garlic powder
2 tsp onion powder
1 tbsp. dry jerk seasoning
1/2 tsp coriander
1 tsp smoke paprika
2 tbsp. green seasoning blend
1 tbsp. browning ( more or less depend on preference)
1/2 green bell pepper, chopped
1 small onion, chopped
thyme
pimento seed
3 stalks green onion
a piece of scotch bonnet ( optional)
3 tbsp. oil
1/4 cup ketchup
Directions
- In a bowl, add pork, all the powdered seasoning, green seasoning blend and browning. combine well and marinated, overnight is preferred.
- In a pot, heat oil and add in seasoned pork. sear for a few minutes then cover and let cook for about 10 mins. it will spring some water so it wont burn.
- After a few minutes add about 1 cup of water, enough to reach the level of the pork. cook on medium heat for about 1 hour or until pork is tender. add more water along the way if it is required.
- Once the pork is tender, add in the chopped herbs and ketchup. let that simmer for another 15 minutes until the herbs marry into the gravy and the gravy reaches the consistency you like. serve with your favorite side dish.
Chicken Pelau
This traditional Trinidadian dish is so flavorful, the best part is you can freestyle with the meats and different spices to create you own flavorful masterpiece.
Teriyaki chicken
This dish is one of my favorite food court Chinese takeout. This recipe will give you feel of having Chinese takeout, just right from your kitchen.
Ingredients
2 lbs. boneless, skinless tight or chicken breast
1 tsp. salt
1/2 tsp. black pepper
2 tsp onion powder
2 tsp garlic powder
2 tsp chicken seasoning or all purpose
1 tsp crush red pepper ( less is optional )
1/4 tsp. paprika
1 tsp soy sauce
1 tsp teriyaki sauce
oil for sautéing
- Sauce
juice from one orange or 1/4 cup orange juice
2 tbsp. teriyaki sauce
1 tbsp. soy sauce
2 tsp brown sugar
1/2 tsp. grated ginger
1 1/2 tsp corn starch
Directions
- Trim excess fat from chicken and wash with vinegar and lime. pat chicken dry with paper towel to get rid of excess water. This is necessary to avoid too much liquid when stir frying.
- Cut chicken into bite size pieces and place in a mixing bowl.
- Add all your powdered seasoning along with 1 tsp soy sauce and 1 tsp teriyaki sauce. mix well and let marinate for a few hours.
- Before you start to stir fry the chicken, in a small bowl mix together your sauce ingredients and set aside.
- In a wok or sauté pan, heat oil. Ensure the pan that you’re using has enough room or your chicken will spring to much water when stir frying.
- Once oil is hot, had chicken to the hot oil and stir fry until the chicken is cooked, about 15 mins should be fine if the chicken is cut small.
- Once the chicken is cooked, stir in the sauce and let it thicken. serve with plain rice or some chow mein. enjoy
Jamaican Barefoot Rice & Peas
This dish is a old time Jamaican dish. The story told to me by my mom, was that back in the days when they didn’t have enough meat to share for everyone they would cook whatever small piece of meat they had in with the …