Jamaican Style Stew Fish

This is a typical Jamaican way of cooking fish. It goes by various names e.g stew fish, brown stew fish. Whatever you call it, the result is outstanding in both flavor and presentation. It is done in one cooking vessel (I use a wok), and have done the sauce a bit differently so that it is smooth and does not have all the chunky bits of onion, tomato etc. Because Jamaican cooking is a melange of cultures, this goes well with a Chinese vegetable stir fry. To make this I just used a bag of Kale Salad mix from Costco but any bagged salad/slaw mix that has shredded broccoli may be used. It is not a spicy dish.
Ingredients
2 fish fillets (I used Basa but any firm, white fish fillet may be used)
Grace Caribbean Traditions Fish Seasoning (if this is not available just use a mixture of salt, pepper, ground allspice and a little paprika). The advantage of using the prepared seasoning is that it takes the guesswork out of balancing the spices
3 cloves garlic, left whole
1 medium sized shallot, coarsely cut
1-2 very ripe Roma tomatoes, cut in small pieces
3-4 sprigs thyme
4-5 whole allspice berries
1/2 tablespoon white vinegar
3 tablespoons olive oil
1 tablespoon butter
2 slices fresh Habanero chili pepper
Method
1. Pat dry the fillets and cut them in half. Season both sides liberally with the Fish seasoning.
2. Heat the olive oil and butter in a wok, and saute the garlic, shallot, and tomato until the shallot becomes translucent. Remove the shallot, garlic and tomato pieces from the oil taking care to drain well as the oil/butter mixture will be used to lightly brown the fish fillets.
3. Place the sauteed shallot, garlic and tomato in a small food chopper and blend to form a puree.
4. Heat up the oil/butter mixture again. Add the thyme, allspice berries and 2 slices of fresh Habanero chili pepper and saute for about 1 minute. Add the fish, and fry the seasoned, dry fish fillets in the hot oil/butter for about 2-3 minutes. Pour the garlic, tomato, and shallot puree on top of the fish, coating well while the fillets are still firm. Cover and simmer for between 5-8 minutes. Add the vinegar and shake the pan to mix. Serve with rice, salad or stir fry vegetables of your choice.

Easy Spicy Scrambled Eggs

This is a quick, easy and spicy breakfast that goes beyond the usual bacon and eggs or just plain scrambled eggs. It combine the spiciness of the red jalapeno chili and the nutritional goodness of kale. If you think that a red jalapeno may be too spicy then half of a red bell pepper my be used instead. It's a good way to start your day!
Ingredients

1 pork sausage patty or 2 ozs ground pork or beef

1 egg

2 cloves garlic, finely chopped

1 shallot, finely chopped

1 red Jalapeno chili pepper, seeds removed and cut into pieces (if you are not into this level of heat, use 1/2 of a red bell pepper instead.

4 leaves Kale, coarsely chopped

1 tablespoon olive oil

1 teaspoon any all purpose seasoning

1/2 teaspoon Lebanese 7 spice mixture (Baharat) or Garam Masala

1 tablespoon white cooking wine
Method

1. Sauté the meat of your choice in the olive oil until brown. Add the garlic, spices and shallot and sauté for another 1-2 minutes.

2. Add the chopped kale, sliced jalapeno (or bell pepper), and cooking wine. Sauté for another 2-3 minutes then mix in the egg as if to scramble. Eat with the bread of your choice.  

A Basic Shrimp and Fettucine Recipe

This is a basic, quick recipe that can be made with either shrimp, chicken strips or cubes, or a combination of both. I elected to use shrimps only as despite the high cholesterol this may have, the dish is not something I often make. There are only a few quantities given as this is a very flexible recipe that can be altered to suit individual tastes. After making it a couple of times, you will get accustomed to exactly how much of each ingredient works for you. The idea behind this recipe is to ensure that there is some of the oil and butter sauce in the frying pan that will coat the Fettucine when it is added at the end.
Ingredients
1/2 lb raw shrimp, peeled and deveined.(Frozen may also be used if thawed appropriately)
Old Bay Seasoning
Salt and black pepper to taste (you can always add more after the dish is cooked). In fact, the pepper is best added at that point just before eating
Paprika, or Lemon Pepper or Cayenne Pepper (Depending on which taste you prefer)
1-2 squirts of Sriracha (If you like things spicy)
1-2 shallots, finely chopped
4 large cloves garlic, finely chopped
Small, very ripe Roma tomato, finely chopped
Few Broccoli Florets, coarsely chopped
2 Tablespoons Olive oil plus 1 tablespoon butter to saute
1/2 cup cooking wine, white
Juice of one lemon
1 serving of Fettucine, boiled and drained
Directions
1. Season the shrimp (or chicken) with the spices. .
2. Heat the olive oil and butter in a frying pan. Quickly saute the chopped shallot and garlic.
3. Once the shallot becomes transparent, add the broccoli, tomato and seasoned shrimp. Continue sauteing until the shrimp become opaque then add the cooking wine.
4. Continue the saute process over high heat until the volume of liquid in the pan is reduced by half. Add the cooked Fettucine and mix so that the pasta is coated with the oil/butter/wine sauce. Plate and squeeze the lemon juice over it.Garnish with freshly chopped parsley, if desired. 

Lebanese Spiced Beef with Egg

This is a very traditional Middle Eastern dish with as many variations as you can imagine. Each country uses its own spice mix to give it a unique identity. This is the Lebanese-Jamaican version of the dish that my mother used to make for breakfast.

For the Lebanese spice mix, Baharat, there is no fixed recipe. The constant ingredients are Cinnamon and Allspice. Other spices vary as each family makes it according to their taste. One of my cousins, Jamie,  makes the best Baharat I've ever used! It is also readily available in most Lebanese stores already mixed. Clearly, making your own mixture to suit your taste is best. The dish goes well with sliced cucumber, pickles, Pita or Naan bread.
Ingredients

6 ozs of ground beef

3 large cloves garlic

1 shallot

1/2 small Habanero Chili pepper

1 small Plum Tomato, finely diced

1/2 tsp salt

1-2 tsps Baharat or Lebanese Spice Mix (Garam Masala may be substituted but then one ends up with the Indian version of this dish. This dish, and it's many spice variations is common throughout the Middle East and the Indian Subcontinent)

2 tbsp olive oil
1-2 eggs
Directions

1. Finely chop the shallot, garlic and Habanero pepper

2. Heat oil in a frying pan and brown meat until no pink remains and the beef is well browned and dry. Add the finely chopped shallot, garlic, habanero pepper, salt, Baharat or Garam Masala. Saute until it smells fragrant then add the chopped tomato.

3. Saute this mixture for a minute or two then break 1-2 eggs over the mixture and continue cooking as if you were cooking scrambled eggs. Plate when egg is cooked. Eat with Pita or Naan bread.

Jerk Pork Rib Ends in Tamarind Chutney Sauce

This dish combines the fiery hot flavor of Jamaican Jerk with a sweet, tangy Tamarind Chutney Sauce from India. They are two of my favorite flavors. The Tamarind Sauce does a good job of "taming" some of the Jerk "fire".
Ingredients

3 lbs pork rib ends or oriental style ribs

2 tablespoons Grace Caribbean All Purpose Seasoning

1 teaspoon salt

1/2 rounded tablespoon Indian Garam Masala

2 teaspoons Grace Hot Jerk Seasoning

1 teaspoon Colombian Panela sugar (Brown sugar may be substituted)

1 tablespoon Jamaican Pickapeppa Sauce

1 tablespoon Worcester Sauce

1 Tablespoon Sriracha Chili Sauce

2 tablespoons cooking oil

1 bottle National Tangy Tamarind Chutney Sauce

Directions 

1. Cut the rib strips into 2-3inch segments and place in a bowl or Ziploc plastic bag. Add all the seasonings, and oil listed except the Tamarind Chutney Sauce. Marinate in refrigerator overnight.

2. Set oven to 425 degrees Fahrenheit. Place ribs in a baking dish, and bake uncovered for 30 minutes or until meat is nicely browned.

3. Remove dish from oven and pour bottle of tamarind chutney sauce over the ribs. Decrease oven temperature to 350 degrees Fahrenheit. Cover baking dish with foil and bake for another 30-40 minutes. Remove foil and serve.

Spicy Cabbage Soup

As you can see from the red color of the soup, this is unlike many other cabbage soups that you may find on the Internet. This is a very spicy soup that once again combines a variety of very spicy ingredients from my mixed cultural heritage. It is not for those who do not like spicy food. In addition to cabbage, I have added sweet corn, carrots and Chayote squash. It's the perfect warming agent for those very cold Winter nights....but again, only for those who like and can tolerate spicy food!
Ingredients
2 lbs meaty Lamb neck bones
1 tablespoon Jamaican Meat seasoning
1/2 tablespoon of Lebanese 7 spice mixture
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
6 cups of chicken broth
1 teaspoon ground black pepper
3 medium sized carrots, peeled and sliced
1 Chayote squash, peeled and cubed
1 tin sweet corn
1/2 cup pearl barley
3/4 cup Maggi Spicy Masala Chili Sauce

1 whole Habanero Pepper (green)
4 oz Spicy Cajun Andouille sausage, sliced thickly
6 Allspice Berries
1 Tablespoon Caraway seeds
4-5 sprigs thyme
4-5 cloves garlic
1 large yellow onion
1 lb very ripe tomatoes
1 small head of cabbage cut into pieces
Directions
1. Season the neck bones which have been cut in small pieces, with the spice mixtures, salt and pepper. Marinate in refrigerator overnight.
2. Mix in about 1 tablespoon olive oil and place in an oven proof baking dish. Bake at 425 degrees Fahrenheit for 30 to 45 minutes until the spices and meat have browned.
3. Chop the onion and garlic very finely in a small chopper. Wash and puree the tomatoes.
4. Drain the drippings from the browned lamb bones into a frying pan or wok. Place the meat, barley, thyme, tinned corn, caraway seeds, and allspice berries into a large (7-8 quart) slow cooker.
5. Saute the chopped onions,garlic and sliced Andouille sausage in the lamb drippings until the onions become translucent. Add the pureed tomato mixture and the spicy Masala Chili sauce. Let this simmer for about 3 minutes then add the mixture to the slow cooker.
6. Add the 6 cups of chicken broth to the ingredients in the slow cooker, and float the whole habanero chili pepper on top. Cover and cook on high for 8 hours.
7. About an hour before the soup is finished, add the chopped vegetables and cabbage. Balance flavors to taste using chicken bouillon cubes or granules.

Slow Cooker Hakka Style Chinese Ribs with Red Bean Curd

As I mentioned in previous postings, I grew up in the Caribbean in a multicultural setting. My best childhood friend was of Hakka Chinese ancestry. I became accustomed to this style of Chinese cooking, with its myriad flavors and multidimensional sauces. This is why other styles of Chinese cooking, especially Northern style cooking appears very bland to my palate. The unique flavor of this dish comes from the fermented Red Bean Curd.

Instead of cooking this in a wok, I did it in a slow cooker. That way I just set it, and forget it! Step 6 is very important as the sauce is too delicious to be wasted.

Ingredients

2 1/2 lbs pork ribs, cut into bite-sized pieces (I use Pork Loin Back Rib Tips or Oriental cut ribs)

5 Tbsp oil

1 whole bulb of garlic

6 shallots

2x2inch piece of dried orange peel, soaked in water until soft

1 Tbsp finely chopped fresh ginger

1/2 teaspoon Chinese five spice powder

3 Tablespoon mashed fermented red bean curd (about 3-4 cubes) plus 1 tablespoon of the fermenting liquid

4 teaspoons Dark Brown Sugar or Piloncillo

2 Tablespoon dark soy sauce

1 tablespoon light soy sauce

1 Tablespoon rice wine

1 tablespoon sesame oil

1 small can of chicken broth

1 teaspoon ground black pepper

1/2 -1 teaspoon salt 

Method

1. Put pork ribs into a large bowl and sprinkle the light soy sauce over them. Mix well and set aside for 30 minutes.

2. Heat oil in a wok until very hot, then add pork ribs and fry until lightly browned.

3. Remove the browned rib pieces and put in a 2-3 quart slow cooker.

4.  Put the shallots, peeled garlic cloves, rehydrated orange peel and ginger in a small chopper. Chop finely.

5. Discard the oil in which the ribs were browned, leaving about 2 tablespoons in the wok. Lower the heat to medium and add the chopped garlic, five spice powder, shallots, orange peel, and ginger and stir-fry for a few seconds.

3. Add the mashed red bean curd and stir-fry for 1 minute, then add in sugar, dark soy sauce, rice wine, sesame oil, and mix. 

4. Pour in the can of broth and bring to a boil.

5. Pour this mixture over the browned ribs in the slow cooker and cook on high for about 4 hours or until the ribs are fully cooked. 

6. Remove cooked ribs from the slow cooker using a slotted spoon, and place them in a bowl. Pour the liquid from the slow cooker into a pot or wok and heat on high heat until the volume is reduced by one third. Remove from heat and let sit for 10 minutes so that the sauce and oil separate. Drain the oil off the top and pour the thickened sauce over the ribs.