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Archive for July, 2010


Caribbean Grilled Pork Chops

Sometimes the best food is really the simplest. Take for example this quick-and-easy Grilled Pork Chops recipe, where the pork chops are simply marinated in hot pepper sauce, garlic, vinegar, and dry mustard, then grilled to perfection.

Grilled Pork Chops Recipe Ingredients:

  • 8 pork chops
  • 1 tablespoon salt
  • 3 cloves garlic, crushed
  • 1 onion, sliced
  • 1 teaspoon lemon juice
  • ¼ teaspoon pepper
  • 2 teaspoons vinegar
  • 1 tablespoon dry mustard
  • 1 cup boiling water
  • 1 dash hot pepper sauce
  • 1 tablespoon chopped parsley

How To Make Grilled Pork Chops:

  1. Marinate pork chops in a large bowl using salt, pepper, 2 cloves garlic and vinegar. Allow to stand for about 3 hours.
  2. Then prepare sauce by placing one clove of garlic in a bowl and pouring boiling water over. Add a pinch of salt, pepper sauce, lemon juice, mustard and onion slices.
  3. Keep hot, but do not boil, then place chops under grill and grill until brown on both sides and pork is well cooked. As each chop is done, add it to sauce which is being kept hot.
  4. Allow chops to soak in sauce for about 20 minutes, keeping hot. Then garnish with chopped parsley and serve.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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Image of Creole Poached Fish

Creole Poached Fish or Poisson en Blaff, is the easiest way to prepare delicious Caribbean style creole fish with red snapper(or any other type Red-fish), poached in white wine, marinated in lime juice, crushed allspice and garlic with the seasoning and chopped chilli.

Poached Fish can it be prepared in 10 minutes or less, and it will not stink up the house the way broiling or frying fish can, and it tastes simply delicious.

Creole Poached Fish Recipe Ingredients:

  • 4 Small red snappers
  • 600ml/ 1 pint water
  • 150ml/ 1/4 pint dry white wine
  • 1 small onion, sliced
  • 3 spring onions, chopped
  • 1 garlic cove, peeled
  • 1 sprig of fresh thyme
  • 1 bay leaf
  • 1 sprig of parley
  • A few chives
  • 1 fresh red chilli
  • 2 allspice berries
  • Boiled rice and fried bananas, to serve

For the marinade::

  • Juice of 4 limes
  • 2 allspice berries, crushed
  • 2 garlic coves, crushed
  • salt and freshly ground black pepper
  • 1 fresh red chilli, seed and finely chopped

How To Make Creole Poached Fish:

  1. Wash, clean and scale the red snappers. leaving the heads and tails on. Put dry with absorbent kitchen paper and place the fish in a shallow bowl.
  2. Make the marinade: mix together the lime juice, crushed allspice and garlic with the seasoning and chopped chilli. Pour over the fish and leave to marinade in a cool place for 1 hour.
  3. Put the water wine, onion, spring onions, and garlic in a large saucepan. Make a bouquet garni with the thyme, bay leaf, parsley, and chives and tie together in a small bundle. Prick the chilli all over with a fork, and add to the pan with the bouquet garni and allspice berries.
  4. Bring to the boil and then add the marinated fish. When the liquid returns to the boil, reduce the heat and simmer for 5-10 minutes, until cooked. Discard the bouquet garni. Remove the fish and serve in bowls with the poaching liquid ladled over the top. Serve with rice and fried bananas.

Preparation: 10 minutes + Marinating Time
Cooking:10-15 Minutes
Serves: 4

Recipe published in Hamlyn Essential Caribbean: Step-by-step Recipes with Style

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Pepperpot Soup Recipe Ingredients:

Caribbean pepper-pot soup

Caribbean Pepperpot soup with lean beef, pork, Callaloo or Spinach Leaves, dumplings, potatoes, garlic, onion, and red bell peppers. Perfect soup recipe for those long rainy days.

  • 1kg/2lb lean stewing beef
  • 250g/8oz lean pork
  • 1.8 litres/ 3 pints water
  • 500g/1 lb kale, chopped
  • 500g/1 lb Callaloo or spinach leaves, washed & chopped
  • 1 onion, chopped
  • 2 green peppers, seeded and chopped
  • 2 spring onions, chopped
  • 250g/8oz yam, peeled and sliced
  • 1 large potato, sliced
  • 1 sprig of thyme
  • 1 garlic clove, crushed
  • 24 okra, trimmed and sliced
  • 25g/1oz butter
  • 150ml/ ¼ pint coconut milk
  • Salt and freshly ground black pepper

For the ‘dumplings’:

  • 250g/8oz flour
  • pinch of salt
  • 2 teaspoons baking powder
  • 25g/ 1oz margarine

How To Make Caribbean Style Pepperpot Soup:

  1. Trim any fat from the beef and pork and cut the meat into cubes, place in a large saucepan with the water and bring to the boil. Reduce the heat, cover the pan and simmer gently for 45 minutes.

  2. Add the kale, callaloo or spinach leaves, onion, green peppers, spring onions, yam, potato, thyme, and garlic. Simmer gently in the covered pan for 15-30 minute, until the vegetables are tender and the meat in cooked.
  3. While the soup is cooking, make the ‘dumplings’. Sift the flour, salt and baking powder into a bowl and rub in the magazine. Add sufficient water to mix to stiff dough. Knead until soft and smooth and shape into 18 balls. Flatten them and cook in salted boiling water for 10 minutes.
  4. In a frying pan, fry the okra in the butter until golden brown on both sides. Remove and drain. Add to the soup with the coconut milk, and simmer for 5 minutes. Season to taste and serve in individual bowls with the hot ‘dumplings’

Preparation: 30 minutes
Cooking:1¼ Hours
Serves: 6

Recipe published in Hamlyn Essential Caribbean: Step-by-step Recipes with Style

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