Caribbean Meat & Chicken Dinners

Meat Dinners

Stew Chicken

Ingredients:

1 chicken, skin removed and cut into bite-sized pieces
chive
onion
parsley
celery
garlic
salt
pepper
lime juice
brown sugar
chadon beni
a shot of good Trinidad rum
oil for frying
ketchup
dark soy sauce
coconut cream ( optional )

Method:

1. Season chicken with above mentioned ingredients and marinate over night or for a few hours before cooking
2. In a heavy iron pot put about 2 tablesps of oil and the brown sugar and let the sugar get dark brown, but don't let it burn
3. Add chicken pieces and fry, without stirring for a few minutes, until pieces look brown, then add marinate, a little ketchup and a little dark soy for colour and continue frying for 5 mins
4. Add a little water and stew chicken until tender ( about one hour ).
5. Add a little coconut milk ( cream ) if desired

   Curry Beef
   
   Ingredients:
   
   1½ lb. beef, cut into cubes ( trim off excess fat )
   2 large onion
   1 inch piece fresh ginger root
   3 cloves garlic
   2 green chili peppers
   3 tbls oil
   4 tbls curry powder
   salt, pepper to taste
   2½ cups coconut milk
   
   Method:
   
   

   1. Finely chop onions, ginger root and garlic, remove stalks and seeds from chili peppers and chop finely too
   2. Heat oil in heavy pot, add the chopped ingredients and stir fry until light brown
   3. Add curry powder and continue frying for a few min more ( may have to add a little water so that the spices will not burn )
   4. Add meat and continue stirring until it is well browned and coated with the spice mixture
   5. Add salt and pepper to taste and continue stirring
   6. Add coconut milk, stir thoroughly, then reduce heat and cover pot.
   7. Cook on low until meat is tender ( about 1¼ hours ).
   8. Adjust seasonings, if necessary.
   9. Serve with plain boiled rice and Mango Chutney.
   Chicken Curry- prepare same way- but with less cooking time
   Shrimp Curry- prepare same way- but shrimp only cooks a few minutes.

   SWEET AND SOUR PORK
   
   Ingredients:
   
   1 kg. pork
   6 cloves of garlic
   3 eggs
   6 cups flour
   Oil (for frying)
   15 tbsp. sweet and sour sauce
   6 tbsp. ketchup
   3 tsp. seasoning salt
   black pepper
   sesame oil
   
   Method:
   
   

   1. Wash pork properly.
   2. Mix in a bowl, the meat, seasonings, garlic and egg. Mix well.
   3. Heat oil and bring to a boil.
   4. Coat pork with flour and fry for 4 minutes or until well done.
   5. In another pot, heat well and then add the sauce and the pork. Mix evenly until the pork is thoroughly coated.
   6. Remove and serve.

      Curried Goat
      Ingredients:
      
      2 lbs. goat meat
      1 teasp. salt
      ½ teasp. pepper
      3 tablesp. curry powder
      2 cloves garlic, finely chopped
      onion, finely chopped
      1 stalk scallion, chopped
      2 bay leaves
      1 Scotch Bonnet pepper, chopped (with or without seeds)
      2½ cups water
      Method:
      
      

      1. Wash and cut meat into bite-sized pieces.
      2. Leave in the bones as they add flavour and become chewable after cooking.
      3. Combine seasoning ingredients and rub into meat.
      4. Cover and marinate 1½ hours or overnight.
      5. Boil water in heavy saucepan
      6. Add goat meat and seasonings and marinade, stir.
      7. Cover pot and cook slowly over medium heat, stir occasionally.
      8. Continue to simmer for at least 1-2 hours or until meat is tender and easily separated from bones.
      9. Add more water if necessary.
      10. Remove bay leaves before serving.
      11. Serve over rice.

          Pineapple Chicken with Saffron Rice
          
          Ingredients:
          
          1 chicken, cut into joints
          4 tbls lime juice
          Salt and pepper to taste
          4 tbls oil
          ¼ cup raisins
          2 tbls Caribbean rum
          one dash tabasco sauce or equal kind of hot sauce
          2 tomatoes, diced
          ½ pineapple ( preferably fresh), cut into cubes
          2 tbls butter
          1 tsp brown sugar
          
          Method:
          
          

          1. Rub chicken pieces with lime juice and marinate for 1 hour
          2. Then season chicken with salt and pepper and fry in oil until browned
          3. Reduce heat, cover pan with a tight fitting lid and cook for 10 minutes
          4. Add raisins, rum, tabasco sauce and tomatoes
          5. Cover and bring to the boil, reduce heat and simmer for about 20 to 25 mins.
          6. While chicken is cooking, fry pineapple in butter and brown sugar until golden brown
          Saffron Rice
          
          Ingredients:
          
          1 ½ cups rice
          salt
          3 cups water or chicken stock
          onion, cut up small
          saffron powder ( or saffron flower )
          oil
          
          Method:
          
          
          1. Sauté onion in oil until soft
          2. Add rice, salt, saffron and water( or stock)
          3. Bring to the boil, then reduce heat to simmering
          4. Cover pot tightly with lid and boil rice for about 20 mins

             CHICKEN TANDOORI
             
             Ingredients:
             
             Chicken, approx. 3 ½ lbs
             
             Ingredients to soak chicken in:
             
             2 table spoon lemon juice
             ½ teaspoon salt
             
             Ingredients for marinade:
             
             1 cup yogurt
             2 tsp. paprika powder
             2 tsp. coriander powder
             2 tsp. cumin powder
             1 tsp. ginger powder
             4 small cloves garlic, crushed
             3 tsp. vegetable oil
             1 teaspoon salt
             
             Ingredients for garnishing:
             
             ¾ tsp. caraway seed
             2 tsp. lemon juice
             ¾ drop cochineal
             
             Utensils:
             
             one earthenware bowl or big casserole; one baking tray; one frying pan
             
             Method:
             
             

             1. Wash and skin chicken, discard giblets.
             2. Prick it all over with a sharp kitchen knife.
             3. Mix lemon juice and salt. Rub them into chicken and leave for half an hour.
             4. Mix paprika, cumin, coriander, ginger, salt, garlic, yogurt and oil.
             5. Rub chicken thoroughly inside and outside with this marinade.
             6. Marinate for 6-8 hours.
             7. Set oven at 500°.
             8. Remove the extra spices and put chicken on the middle shelf of the pre-heated oven.
             9. Put a baking tray on the bottom shelf.
             10. Roast for 25 minutes.
             11. Fry caraway seeds on a dry frying pan for 2-3 minutes till you can smell the aroma. Grind them on a dry kitchen table top with a rolling pin.
             12. Mix this powder with lemon juice and a few drops of red colouring.
             13. Take out chicken. Rub it with this paste and roast it for 10 minutes more.
             14. Serve.

                 1. 1. JERK CHICKEN
                       
                       Ingredients:
                       
                       1 tb Ground allspice
                       1 tb Dried thyme
                       1 ½ ts Cayenne pepper
                       1 ½ ts Freshly ground black pepper
                       1 ½ ts Ground sage
                       ¾ ts Ground nutmeg ¾ ts Ground cinnamon
                       2 tb Salt
                       2 tb Garlic powder
                       1 tb Sugar
                       ¼ c Olive oil
                       ¼ c Soy sauce
                       ¾ c White vinegar
                       ½ c Orange juice
                       Juice of 1 lime
                       1 Scotch bonnet pepper,
                       1 Chopped white onion
                       3 Green onions, finely chopped
                       4 Chicken breasts (6 to 8 oz trimmed of fat)
                       
                       Method:
                       
                       

                       1. In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar.
                       2. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice.
                       3. Add the Scotch bonnet pepper, onion, and green onions and mix well.
                       4. Add the chicken breasts
                       5. Cover and marinate for at least 1 hour, longer if possible.
                       6. Preheat an outdoor grill.
                       7. Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked.
                       8. While grilling baste with the sauce

Meat Dinners # 2

Carnival Chicken with Saffron Rice Ingredients Whole chicken legs Marinate with: Vetsin Ketchup oil black pepper salt tabasco sauce or other hot sauce soy sauce Ingredients: for topping 1-2 sweet peppers, cleaned and diced small 1 can corn - drained 2 carrots, diced small 2 onions, diced small 2 tomatoes, diced small black pepper and salt to taste butter 1 tablesp cornstarch

Method: 1) Preheat oven to 400 degr. F 2) bake chicken legs for about 40 mins. on lined and slightly greased cookie sheet In the meantime prepare topping: Method: for topping: Saute all ingredients in butter, bind with corn starch and then pour over finished chicken legs. Serve each leg topped with vegetables

Saffron Rice Ingredients: 1 1/2 cups rice salt 3 cups water or chicken stock onion, cut up small saffron powder ( or saffron flower ) oil

Method: 1) Sauté onion in oil until soft 2) Add rice, salt, saffron and water( or stock) 3) Bring to the boil, then reduce heat to simmering, cover pot tightly with lid and boil rice for about 20 mins. undisturbed

Cajun Oriental Pork Chops

INGREDIENTS: 6 thick pork chops salt and red cayenne pepper, to taste 1 1/2 cup dry white wine 1 cup bell pepper, chopped 1 cup onions, chopped 1 ea clove garlic, chopped 3 tbap soy sauce 15 oz pinapple chunks STEP BY STEP: Salt and red pepper the chops. Brown them slowly in a skillet. Add wine, bell pepper, onion, and garlic Cover and simmer for 25 to 30 minutes. Remove pork chops, being sure to keep them warm Add the soy sauce and syrup from the pineapple. Stir and simmer until more or less thick Add the pineapple chunks and bring to a boil. Serve over pork chops and hot cooked rice. Grilled Lamb With Garlic And Rosemary INGREDIENTS: 2 tbsp chopped fresh garlic 2 tbsp chopped fresh rosemary 4 lb boneless sirloin lamb steaks 1/2 cup good dry red wine Merlot or Cotes-du-Rhone 1/2 cup olive oil Salt and freshly ground black pepper to taste STEP BY STEP: Chop the garlic and rosemary together to form a paste Rub the steaks with the paste and place in a glass or stainless shallow bowl Pour the wine and olive oil over and cover Marinate in the refrigerator at least 2 hours or longer Light the grill and let it burn down until it's medium hot Sprinkle 6-8 minutes per side for medium-rare Let the meat rest for 5 minutes before slicing TIPS: When grilling watch carefully, the fat tends to catch fire.

Meat Dinners # 2

Saffron Rice Ingredients: 1 1/2 cups rice salt 3 cups water or chicken stock onion, cut up small saffron powder ( or saffron flower ) oil

Honeyed Chicken Wings Preheat oven to 350 degr F Ingredients: 3 lbs chicken wings, tips removed 1 orange 2/3 cup honey 1/3 cup soy sauce 1/4 cup Dijon Mustard 3 teasps oil salt to taste 1 orange peel, grated ( 1 teasp) 1 piece ginger, grated (1 teasp)

Method: 1) combine honey, soy, mustard, oil, salt, ginger and orange to make a sauce picante- mix well and pour over chicken wings 2) Marinate for at least 6 hours or over night and stir through several times while marinating 3) Place on well-greased baking sheet 4) Bake in pre-heated oven for about 45 mins- baste with sauce while baking

Cajun Oriental Pork Chops

INGREDIENTS: 6 thick pork chops salt and red cayenne pepper, to taste 1 1/2 cup dry white wine 1 cup bell pepper, chopped 1 cup onions, chopped 1 ea clove garlic, chopped 3 tbap soy sauce 15 oz pinapple chunks STEP BY STEP: Salt and red pepper the chops. Brown them slowly in a skillet. Add wine, bell pepper, onion, and garlic Cover and simmer for 25 to 30 minutes. Remove pork chops, being sure to keep them warm Add the soy sauce and syrup from the pineapple. Stir and simmer until more or less thick Add the pineapple chunks and bring to a boil. Serve over pork chops and hot cooked rice. Grilled Lamb With Garlic And Rosemary INGREDIENTS: 2 tbsp chopped fresh garlic 2 tbsp chopped fresh rosemary 4 lb boneless sirloin lamb steaks 1/2 cup good dry red wine Merlot or Cotes-du-Rhone 1/2 cup olive oil Salt and freshly ground black pepper to taste STEP BY STEP: Chop the garlic and rosemary together to form a paste Rub the steaks with the paste and place in a glass or stainless shallow bowl Pour the wine and olive oil over and cover Marinate in the refrigerator at least 2 hours or longer Light the grill and let it burn down until it's medium hot Sprinkle 6-8 minutes per side for medium-rare Let the meat rest for 5 minutes before slicing TIPS: When grilling watch carefully, the fat tends to catch fire.

Meat Dinners

Stew Chicken

Ingredients:

1 chicken, skin removed and cut into bite-sized pieces
chive
onion
parsley
celery
garlic
salt
pepper
lime juice
brown sugar
chadon beni
a shot of good Trinidad rum
oil for frying
ketchup
dark soy sauce
coconut cream ( optional )

Method:

1. Season chicken with above mentioned ingredients and marinate over night or for a few hours before cooking
2. In a heavy iron pot put about 2 tablesps of oil and the brown sugar and let the sugar get dark brown, but don't let it burn
3. Add chicken pieces and fry, without stirring for a few minutes, until pieces look brown, then add marinate, a little ketchup and a little dark soy for colour and continue frying for 5 mins
4. Add a little water and stew chicken until tender ( about one hour ).
5. Add a little coconut milk ( cream ) if desired

   Curry Beef
   
   Ingredients:
   
   1½ lb. beef, cut into cubes ( trim off excess fat )
   2 large onion
   1 inch piece fresh ginger root
   3 cloves garlic
   2 green chili peppers
   3 tbls oil
   4 tbls curry powder
   salt, pepper to taste
   2½ cups coconut milk
   
   Method:
   
   

   1. Finely chop onions, ginger root and garlic, remove stalks and seeds from chili peppers and chop finely too
   2. Heat oil in heavy pot, add the chopped ingredients and stir fry until light brown
   3. Add curry powder and continue frying for a few min more ( may have to add a little water so that the spices will not burn )
   4. Add meat and continue stirring until it is well browned and coated with the spice mixture
   5. Add salt and pepper to taste and continue stirring
   6. Add coconut milk, stir thoroughly, then reduce heat and cover pot.
   7. Cook on low until meat is tender ( about 1¼ hours ).
   8. Adjust seasonings, if necessary.
   9. Serve with plain boiled rice and Mango Chutney.
   Chicken Curry- prepare same way- but with less cooking time
   Shrimp Curry- prepare same way- but shrimp only cooks a few minutes.

   SWEET AND SOUR PORK
   
   Ingredients:
   
   1 kg. pork
   6 cloves of garlic
   3 eggs
   6 cups flour
   Oil (for frying)
   15 tbsp. sweet and sour sauce
   6 tbsp. ketchup
   3 tsp. seasoning salt
   black pepper
   sesame oil
   
   Method:
   
   

   1. Wash pork properly.
   2. Mix in a bowl, the meat, seasonings, garlic and egg. Mix well.
   3. Heat oil and bring to a boil.
   4. Coat pork with flour and fry for 4 minutes or until well done.
   5. In another pot, heat well and then add the sauce and the pork. Mix evenly until the pork is thoroughly coated.
   6. Remove and serve.

      Curried Goat
      Ingredients:
      
      2 lbs. goat meat
      1 teasp. salt
      ½ teasp. pepper
      3 tablesp. curry powder
      2 cloves garlic, finely chopped
      onion, finely chopped
      1 stalk scallion, chopped
      2 bay leaves
      1 Scotch Bonnet pepper, chopped (with or without seeds)
      2½ cups water
      Method:
      
      

      1. Wash and cut meat into bite-sized pieces.
      2. Leave in the bones as they add flavour and become chewable after cooking.
      3. Combine seasoning ingredients and rub into meat.
      4. Cover and marinate 1½ hours or overnight.
      5. Boil water in heavy saucepan
      6. Add goat meat and seasonings and marinade, stir.
      7. Cover pot and cook slowly over medium heat, stir occasionally.
      8. Continue to simmer for at least 1-2 hours or until meat is tender and easily separated from bones.
      9. Add more water if necessary.
      10. Remove bay leaves before serving.
      11. Serve over rice.

          Pineapple Chicken with Saffron Rice
          
          Ingredients:
          
          1 chicken, cut into joints
          4 tbls lime juice
          Salt and pepper to taste
          4 tbls oil
          ¼ cup raisins
          2 tbls Caribbean rum
          one dash tabasco sauce or equal kind of hot sauce
          2 tomatoes, diced
          ½ pineapple ( preferably fresh), cut into cubes
          2 tbls butter
          1 tsp brown sugar
          
          Method:
          
          

          1. Rub chicken pieces with lime juice and marinate for 1 hour
          2. Then season chicken with salt and pepper and fry in oil until browned
          3. Reduce heat, cover pan with a tight fitting lid and cook for 10 minutes
          4. Add raisins, rum, tabasco sauce and tomatoes
          5. Cover and bring to the boil, reduce heat and simmer for about 20 to 25 mins.
          6. While chicken is cooking, fry pineapple in butter and brown sugar until golden brown
          Saffron Rice
          
          Ingredients:
          
          1 ½ cups rice
          salt
          3 cups water or chicken stock
          onion, cut up small
          saffron powder ( or saffron flower )
          oil
          
          Method:
          
          
          1. Sauté onion in oil until soft
          2. Add rice, salt, saffron and water( or stock)
          3. Bring to the boil, then reduce heat to simmering
          4. Cover pot tightly with lid and boil rice for about 20 mins

             CHICKEN TANDOORI
             
             Ingredients:
             
             Chicken, approx. 3 ½ lbs
             
             Ingredients to soak chicken in:
             
             2 table spoon lemon juice
             ½ teaspoon salt
             
             Ingredients for marinade:
             
             1 cup yogurt
             2 tsp. paprika powder
             2 tsp. coriander powder
             2 tsp. cumin powder
             1 tsp. ginger powder
             4 small cloves garlic, crushed
             3 tsp. vegetable oil
             1 teaspoon salt
             
             Ingredients for garnishing:
             
             ¾ tsp. caraway seed
             2 tsp. lemon juice
             ¾ drop cochineal
             
             Utensils:
             
             one earthenware bowl or big casserole; one baking tray; one frying pan
             
             Method:
             
             

             1. Wash and skin chicken, discard giblets.
             2. Prick it all over with a sharp kitchen knife.
             3. Mix lemon juice and salt. Rub them into chicken and leave for half an hour.
             4. Mix paprika, cumin, coriander, ginger, salt, garlic, yogurt and oil.
             5. Rub chicken thoroughly inside and outside with this marinade.
             6. Marinate for 6-8 hours.
             7. Set oven at 500°.
             8. Remove the extra spices and put chicken on the middle shelf of the pre-heated oven.
             9. Put a baking tray on the bottom shelf.
             10. Roast for 25 minutes.
             11. Fry caraway seeds on a dry frying pan for 2-3 minutes till you can smell the aroma. Grind them on a dry kitchen table top with a rolling pin.
             12. Mix this powder with lemon juice and a few drops of red colouring.
             13. Take out chicken. Rub it with this paste and roast it for 10 minutes more.
             14. Serve.

                 1. 1. JERK CHICKEN
                       
                       Ingredients:
                       
                       1 tb Ground allspice
                       1 tb Dried thyme
                       1 ½ ts Cayenne pepper
                       1 ½ ts Freshly ground black pepper
                       1 ½ ts Ground sage
                       ¾ ts Ground nutmeg ¾ ts Ground cinnamon
                       2 tb Salt
                       2 tb Garlic powder
                       1 tb Sugar
                       ¼ c Olive oil
                       ¼ c Soy sauce
                       ¾ c White vinegar
                       ½ c Orange juice
                       Juice of 1 lime
                       1 Scotch bonnet pepper,
                       1 Chopped white onion
                       3 Green onions, finely chopped
                       4 Chicken breasts (6 to 8 oz trimmed of fat)
                       
                       Method:
                       
                       

                       1. In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar.
                       2. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice.
                       3. Add the Scotch bonnet pepper, onion, and green onions and mix well.
                       4. Add the chicken breasts
                       5. Cover and marinate for at least 1 hour, longer if possible.
                       6. Preheat an outdoor grill.
                       7. Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked.
                       8. While grilling baste with the sauce
                          
                       9.