Archive for the ‘Meat/Poultry Recipes’

1 May 2008

Fried Fish – Caribbean Style

Written by Caribbean Recipe Blogger in Meat/Poultry Recipes

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Photo via igougo.com

Fried fish and Johnny cakes is a favorite dish among most Caribbean islands, especially at Carnival time.Enjoy!

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Ingredients:

4 pounds local fish such as yellow tail, alewife or snapper
Scallion
Fresh thyme
Ground black pepper
Salt
Flour or cornmeal

Method:

Grind scallion, thyme, black pepper and salt to taste. Season fish, then coat fish with flour or cornmeal. Deep fry at 370 for 5 to 8 minutes or until golden brown. Serve with local hot pepper sauce.

Nutrition: 154 calories, 6 grams fat, 31 milligrams cholesterol and 323 milligrams sodium per serving (approximate with 1-1/2 teaspoons salt used for recipe).

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Tagged with: Black pepper, Business, Health, Recreation, Salt, Seasoning, Shopping, Temperature

27 Dec 2007

Stew Chicken (Caribbean Chicken)

Written by Caribbean Recipe Blogger in Meat/Poultry Recipes

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This recipe is roughly based on a dish called “stewed chicken” or “stew-fried chicken” which is popular in most of the Caribbean Island. Every island has its own special recipe for cooking stewed chicken, for example people Trinidad and Tobago have their own special recipe, as well folks in Barbados. Itâ€™s a great recipe to try-out. Spicy! Photo credit:*coconut&lime*

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Ingredients:

1 whole 6 lb chicken, halved or cut into pieces
14 garlic cloves
13 habaneros, seeded*
11 medium onion, quartered
11/2 cup dark rum
11/2 cup soy sauce
11/4 cup vegetable oil
11/4 cup fresh thyme
11/4 cup lime juice
14 tablespoons fresh parsley
12 tablespoons fresh ginger, chopped
11 teaspoon dried mustard

Method:

In the food processor or pot, combine garlic, habaneros, onion, rum, soy sauce, vegetable oil, thyme, lime juice, parsley, ginger and mustard. Pulse to form a thick paste like sauce . Place the chicken pieces in a large ziploc bag and pour the sauce over the chicken. Seal and give it a shake to coat. Refrigerate two hours. Preheat the oven to 350. Remove the chicken from the bag, reserving the sauce. Arrange chicken on a baking dishes so they don’t overlap. Bake 1 hour or until cooked through. In a small saucepan, heat the remaining sauce. Take care to thoroughly cook the sauce as it has been in contact with raw chicken. Serve the chicken with sauce on the side.

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6 Dec 2007

Rabbit Run-Down

Written by Caribbean Recipe Blogger in Meat/Poultry Recipes

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Rabbit “Run-Down” is a Dominican recipe for cooking rabbit meat, and which I must say is very tasty. No! You don’t have to run-down the rabbit before you cooking this recipe. That was the first thing which came to my mind when I first came across this recipe, and I’m pretty sure that I will not be the last. Rabbit meat has grown so popular in Dominica, that there is a village called Crockrane with host an annual Rabbit Festival 🙂 If you’re Rabbit meat fanatic then this festival is definitely for you. Let’s hear your opinion of this recipe in the comments.

Ingredients:

2 lb (908 g) rabbit
1 pint (560 ml) coconut milk
1 tbsp salt
1 tbsp curry powder
1 shallot stalk, finely chopped
1 sprig of thyme
1 small hot pepper, crushed
2 garlic cloves, finely chopped
6 dried pimento (allspice) berries

How to Make Rabbit Run-Down:
Cut the rabbit into serving portions. Bring the coconut milk to the boil and add the rabbit, salt and curry powder. Cover, reduce the heat and simmer for 1 hour, or until tender. Add all other flavoring ingredients 5 minutes before removing from the heat. Serves About : 6