12 Jul 2009

Garlic Pork Recipe

Written by Caribbean Recipe Blogger in Appetizer Recipes

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garlic pork

Garlic Pork is a traditional Christmas dish of Portuguese origin, very popular in Guyana and Trinidad where the Portuguese settled.

This garlic pork recipe makes a great family meal when served with vegetables, peas, carrots, and corn together with Basmati rice. Give it a try, you will be happy you did.
Garlic Pork Recipe Ingredients:

2 lbs. spare ribs or pork butt

1 sprig fresh thyme, chopped

1 whole fresh hot pepper

Â¼ lb. garlic

2 tablespoons salt

2 Â½ cups white vinegar

How to Make Garlic Pork:

Cut pork into small pieces (do not wash, keep clear from any water.) Crush garlic and mix with thyme and put into a large glass jar with a wide mouth. Then add salt and put pieces of port into jar. Top with vinegar and allow to stand unrefrigerated for about 3 weeks. Then remove from brine, drain well (squeeze dry if necessary) and fry in hot oil. Serve immediately as finger food with drinks.

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

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Tagged with: Caribbean, Condiments, Cook, Garlic, Garlic Pork (Amerindian Recipe from Guyana) recipe, Garlic Pork Recipe, Guyana, Home, Spare ribs, Trinidad

4 May 2009

Calypso Chicken

Written by Caribbean Recipe Blogger in Meat/Poultry Recipes

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calypso chicken breast

Calypso Chicken is a Caribbean classic, especially in islands like Jamaica and Trinidad where calypso chicken is a very popular chicken dish.

Though many of you might have your own versions of Calypso chicken, the recipe I’m presenting today is the unique way in which Calypso Chicken is done in Dominica (not Dominica Republic), particularly in the rural of the island.

Calypso Chicken Recipe with island peas and rice is an incredibly easy,hot and delicious recipe that everyone should try. I have to warn you, this dish is usually very spicy, if you don’t like a lot spicy seasoning I suggest you cut back on the pepper and ginger.

Calypso Chicken Recipe Ingredients:

3 lbs chicken
Â¼ lb. cashew nuts
6 slices ginger
3 green onions
4 ozs. mushrooms
2 cloves garlic
2 teaspoon salt
Â¼ teaspoon pepper
2 tablespoons sugar
3 tablespoons red wine
2 tablespoons margarine
Â¼ teaspoon fresh chopped thyme
1 tablespoon vinegar
Oil for frying

Calypso Chicken Recipe Instructions :

Cut up chicken in pieces and wash in cold water with a piece of lemon. Rinse well in cold water and put into a large bowl. Then season with salt, pepper one clove garlic crushed, Vinegar and thyme. Allow to marinate for 3 hours. Then in a large skillet, heat margarine and add sugar; when very hot, brown chicken. Then in another fry pan, heat some oil and fry cashews and set aside. Then in same pan, fry together garlic, mushrooms, onions and ginger.

Add wine and about Â¼ cup water and pour into original cooking skillet. Add chicken and cook for about 25 minute until chicken is tender. Thicken with a little flour softened with some warm water. Cook for another 3 minute. Sprinkle with cashew nuts and serve.

Recipe by: Chef Yolande Cools-Lartigue; Author of The Art of Caribbean Cooking.

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Tagged with: Calypso, Calypso Chicken, Caribbean, Chicken, Cook, Dominica, Frying pan, Garlic, Home, Trinidad and Tobago, Wine

11 Mar 2009

Stewed Fish Recipe with Caribbean Rum

Written by Caribbean Recipe Blogger in Fish Recipes

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stew fish Stewed Fish Recipe with Caribbean Rum Ingredients:

2 lb (1kg) shark or firm-fleshed fish, cut into 1 1/2 “(3cm) cubes
2 onions, sliced
3 blades of chives, chopped
1 sweet pepper, chopped
1-2 tomatoes, chopped
1 tsp dried thyme
2 tbsp lime juice

1 tbsp rum

2 tbsp butter

1 clove garlic, minced

1 tbsp sugar

1 tbsp Worcestershire sauce

1/2 cup fish stock

Salt and pepper to taste

Instructions for Stewed Fish Recipe with Caribbean Rum :

Place the fish in a bowl. Mix the onions, chives, sweet pepper, tomatoes, thyme, lime juice and rum together and pour over the fish. Leave to marinate for 1 hour, turning frequently. Melt the butter in a saucepan, add the garlic and sugar and heat until they7ust begin to bubble. Fry the fish in the mixture, add the marinade, Worcestershire sauce, stock and salt and pepper to taste. Lower the heat, cover and simmer for 20 minutes. Serve with lime wedges. Serves 4

Recipe by: Chef Laurel-Ann Morley, Author of Cooking with Caribbean Rum.

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Tagged with: Caribbean, Caribbean Fish Recipes, Recipe, Rum, Stewed, Stewed Fish Recipe with Caribbean Rum

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Stewed Fish Recipe with Caribbean Rum

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