The Sweet And Heat Of A Caribbean Barbaque

 barbecue and Caribbean flavors go hand in hand. The sweet and spicy favors highlight all sorts of grilled means ,side dishes and desserts.In fact the word barbecue comes from the Taino people who inhabited most of the islands in this paradise. It's now time to try the paradises' great dishes,perfect for summer eating.

Grilled meats is the backbone of the region's outdoor cooking.Jamaicans add the spicy mix of jerk to everything from burgers to chicken.There are three main ingredients in the mix - Scotch Bonnet peppers,s allspice and thyme.Scotch bonnet is one of the hottest peppers out there and it what gives jerk it's eye watering bite. You can find it everywhere. Wal-Mart has it in powdered form. Nutmeg and brown sugar balance out this extreme heat.Onion and garlic give it a nice earthy, vegetal flavor. Try jerk chicken wings for a tasty meal A jerk rib sauce is a better alternative tom that gloppy overly sweet one. You will need ketchup,a wet paste jerk marinade, apple cider vinegar and liquid smoke. This jerk marinade consists of pimento scotch bonnet peppers, some kind of acid like vinegar and a variety of spices. Use clove ,cinnamon,nutmeg and thyme. sugar is also mixed in but you could use brown sugar for a more earthier sweet flavor. garlic also makes this sauce sing.Mix everything together and either slather on the ribs before cooking or dip them in the sauce after grilling.

Very barbecue deserves a table full of sides. A Caribbean one is no different. Try a corn dish with fresh corn right off the cob.This is just  using a sharp knife to slice  the kernels off and into a bowl. saute corn and garlic in oil for five minutes  In a small dish combine pineapple juice, milk soy sauce, sugar cumin and ginger. You can sub in almond milk for cow;s milk and brown sugar for the refined white.. Pour this sauce over the corn, cover it and then simmer for fifteen more minutes.. Add chopped green onions and cook for another five minutes. Salads are another perfect foil for all that fiery meat.A bowl of greens with a honey lime dressing and rich with such fruit as pineapple mandarins  and dried cranberries  provides refreshment to all that fire.  add some sesame seeds for crunch and if you want croutons. A simple salad with just pineapple and coconut also works along with a few sliced bell peppers and cherry tomatoes. for dessert try the sweet and creamy dulce de Coco Tierno, a Domincan treat made from tender coconut meat, condensed milk and regular milk.Coconut macaroons are another meal ender that would be perfect with iced coffee or tea. dip the macaroons in dark chocolate for an added treat.

The Caribbean is full of great recipes perfect for any barbecue. Whip up some jerk,Make a fruity salad and then create a sweet tropical influenced dessert. It s the taste of the islands in your back yard.

The Savory SIde Of Fall Spices

 zit is the season for pumpkin spice and all the other autumnal spices. Yes, they're wonderful in everything from muffins to frostings. However the traditional blends also can be use to highlight savory dishes too. They're an interesting addition to any dish, giving an earthy flavor to main courses and sides.

Cinnamon has long been used as a savory spice. Indian cooks have used it for century in their main courses.Think about Indian butter chicken that not only has cinnamon to give it some spice but also cumin, tumeric and coriander. For a different side try the Indian style basmati rice laced with the spice. Meats such as pork can benefit from a dash of cinnamon. Try a pork roast  with a spicy mix of it, dried minced onion, rosemary, sage, and garlic powder. You can also try it on pork chops cooked with apples for a fall Sunday dinner. The Greeks also cook savory dishes using it . The famed dish patstitsio uses two teaspoons of ground cinnamon to this lasagna like dish. You would think it wouldn't work with the tomato added but it brings out the fruit's' flavor and also gives the ground beef an earthy flavor that sets the dish apart.Other fall spices such as allspice and nutmeg are also added , giving the dish a more complex flavor.

Allspice and nutmeg are the other fall spices liberally used in autumn baking. Yet allspice can be used also in a variety of dishes . Since it has a stronger taste it can easily be added in seafood dishes. It tempers other spices too such as cayenne. It also figures largely in Middle Eastern cooking.It gives lift to the traditional beef meatballs called kibbeh. You could also rub it on lamb shoulder or lamb chops for a different spin. Allspice is one of the ingredients in Caribbean jerk.This is an easily made spice mix that you can whip up in your kitchen. The spice is mixed with cinnamon, nutmeg, cumin and smoked paprika. Hot pepper flakes are added in for zing and bite.Nutmeg, the other and perhaps most subtle of all the fall spices, can also be used in main dishes and sides Think about using it in a seasoning for poultry, especially for turkey. It would make for a flavorful Thanksgiving  bird. It''s also a great addition to creamed spinach. Keep in mind with nutmeg you can buy the nut and micro grate it yourself or buy the already grated kind.

Fall spices are essentially for all dishes. Try them in savory ones to lit up ordinary dishes, They add a subtlety and warmth making for  memorable recipes.

Cooking Tropical

 This is the time of year when many hit the islands, whether the Caribbean or the South Pacific. Unfortunately these are out of reach this year - however home chefs can recreate the islands' famed dishes easily in their kitchens. It's not quite a dinner on a balmy bay, but taste wise ti's close.

The Caribbean  has been one of the most desired winter getaways for over a century. There are around thirty four islands (not counting the tiny islets ) in the Caribbean Sea. It's  a cornucopia of different dishes from Europe, Africa , Asia and what's left of the indigenous culture.it is spicy but with spices easily found in everyone's spice rack. Most dishes include allspice, ginger, cinnamon,nutmeg, clove, garlic and paprika. An easy dish to recreate is rice and peas. This is really more rice and beans and is big in Puerto Rico and the Dominican Republic. Cook kidney beans in coconut milk with onion, garlic thyme and salt. The rice is added later and can be eaten on its' own or with jerk chicken. Jerk chicken is another tasty island dish.Jerk is a type of cooking found in Jamaica and can be applied to all sorts of meats. It starts with a marinade of  green onions, garlic, habeneros, and lime juice. To balance this brown sugar and thyme are also used. This is put into a food processor and pureed. The chicken is then placed in a plastic baggie with it for anywhere from three to twenty-four hours. The meat is then baked in a 375 degree oven for thirty minutes. You can also make the fiery Jamaican callaloo with kale or collard greens , tomatoes and Scotch Bonnet peppers. It's usually cooked with salted fish but you could also make it a side too.

On the other side of the world is the South Pacific. This is where islands have turquoise seas and warm balmy nights.It's also where luaus started. it;'s also where the first inhabitants came from the Asian mainland about 3,000 years ago. They brought such staples as bananas, coconuts, sweet potatoes yams and breadfruit. The Europeans later brought, beef, chicken and sheep along with carrots and turnip. Pigs were indigenous and they're a main attraction at all sorts of celebrations and dinner. Try Kalua pork which is a mix of shredded pork butt with cabbage and liquid smoke. You can make this in a slow cooker if you don't have the time.A side dish would be Polynesian cabbage wraps. It's red cabbage stuffed with shredded chicken, brown sugar, and soy sauce along with a host of spices such as chili powder and cumin.Pineapple, lime juice and peanuts top it off. This is the area of dozens of islands so fish and seafood are mainstays. Try French Polynesian shrimp in coconut vanilla sauce. It's a French influenced dish that has rum, cream, coconut milk and vanilla beans, The Tahitians also make their version of ceviche which has raw tuna being cooked in lime juice and then sprinkled with coconut milk. 

You don't have to travel to have good island food. You can easily make these at home. Enjoy them with a cool, frothy drink and pretend you're on the white sand beach beside a turquoise sea.

island Delights

The Caribbean has given us so many delicious foods and drinks. From jerk to rum, we've experienced some of the best the islands have to offer. They are a mix of indigenous ingredients and European influence. It makes for a tasty cuisine of savory, spicy and sweet.

The dishes from the islands are the first fusion recipes. African, Creole, Cajun, and Amerindian have played an important role. The European influence is felt strongly as well. Spain, England, and France were the first major impacts, along with Portuguese and Irish. Surpsingly, but not surprisingly, there is also a Chinese, Javanese, Indonesian, Arab and South Indian input.Most of the islands share the same ingredients such as rice, beans cassava,a  kind of yam, along with cilantro or coriander. Bell peppers figure heavily into it, along with chickpeas, tomatoes,sweet potatoes and coconut. Some ingredients such as  ackee and saltfish, a type of fruit and salted cod are only cooked and eaten in Jamaica. Many bigger islands such as Jamaica have influence over the smaller ones or are so close such as Trinidad and Tobago that they influence each other. Some of them such as Cuba, Puerto Rico and the Domenican Republic have variations of the same dishes, slightly varying the amount of spicings.

What are the standout dishes of the islands? Puerto Rico and Cuba have the most known and the most popular.The Puerto Ricans make arroz con gandules y lechon - pork cooked with  yellow rice and pigeon peas.There's also pork belly or chicharrones which is crispy and salty like pork rinds. There's the crunchy  tostones, fried plantains, flavored with garlic powder and salt. Cubans have the delicious rice and beans, arroz y frijoles , cooked together. There's also the wildly delicious ropa viejo or old clothes.. This is shredded beef simmered in a tomato based criollo or garlic sauce. Arroz con pollo is another flavorful and famed dish along with the well known Cuban sandwich. This last is a tasty marriage of ham and pork loin with Swiss cheese and dill pickles on a cianbatta or hero bread. Mayo and mustard  round it out.Jamaican food is also striking. Jerk is made with a variety of different meats, from chicken to goat!.It's similar to our beef jerky here in the States. The Rastafarians have contributed vegetarian salt free cuisine to the island. This is called Ital and has such dishes as curried tofu chunks and vegetable stew.

The Caribbean has given the world a variety of tasty dishes. They are spicy and  sweet, savory and crunchy. Try them for an unusual spin on eating.

Your Holiday Roast Your Way

With Christmas and New Year's only weeks away , its' time to think of the the man dish, the roast..Many home chefs freak out at the idea of it. There;s so much prep, and pressure to cook it correctly and give family and guests , moist juicy slices. The best way of dealing with this is picking a roast that fits the skill level. That way there's a delicious roast, with little or no mistakes.

Neophyte home chefs should look into roast chicken for their first holiday meal. It's the simplest meat to roast and the finished product is always a good one.It only takes an hour to make and prep time is almost nil. You can just rub it with butter, salt and pepper and then pop it into the oven. Herbs such as rosemary and thyme accentuates the flavor even more and you can also add a squeeze of fresh  lemon or orange juice before adding the seasoning. If you're having more than five you could get two chickens or better yet  a capon or gelded rooster.An eight pound one does take two hours to cook and there is some basting required. Yet it's not that difficult and a first time roaster can do it.Fish is another easy roast. Go for a bronzino or a trout, s slim fish that cooks up easily. It can be seasoned with ginger, garlic and Asian sesame oil for an Oriental flavor, Give it a Mediterranean flair with chopped parsley, and red peppers along with salted capers and garlic. Bring the Caribbean to the holiday table by giving the fish a paste bath of ginger, garlic clove and allspice.Roasting time is only thirty minutes so there's no worry about it drying out or constant basting.

Intermediate home chefs may want to try leg of lamb for their Christmas or New Year's dinner.Again it's an easy roast of only thirty minutes. Most cooks usually make it with a rub of garlic and rosemary. There's even a thin gravy of  red wine, diced onions and chicken stock liberally laced with rosemary, chives and parsley.It can also be made Greek style with lemons and oregano. It should be bone in roast so you can get that extra taste/ If you want a more well done meat then roast for another half an hour or hour more.Roast beef or London broil is another good main dish for intermediate chefs to make.It's an easy seasoning  of just salt and pepper, and olive oil. Small slits are made throughout the meat for garlic cloves. Roasting takes two to three hours. The meat is cooked in a very hot oven at 375 degrees F for the first half hour to brown it, then at a lower 225 degrees F for the last ninety minutes.This gives you enough time to make the sides and gravy  too.Intermediate and experienced chefs may want to try something grander for Christmas dinner such as turkey.It's an elegant way to celebrate even though it can be a bit of work. Home chefs should roast the bird breast side down for a moister meat.It should be roasted on a bed of layered celery for a more delicious and flavorful gravy. Butter should be rubbed all over the outside for tender meat.It should be basted every so often. This makes the skin cracklier and crispier  and then it should be tented with aluminum foil.The bigger the turkey the more times it needs to cook. A small eight to twelve pound bird takes three hour, one double the size at sixteen pounds takes a whopping six to six and a half hours to thoroughly cook.

Don't freak out at making the holiday roast. Pick the one that fits your experience level and run with it. You'll come out with a memorable and delicious Christmas or New Year's dinner that will be perfect.

A Taste Of The Caribbean

There's nothing like an escape to the West Indies during the cold winter.However if you can't get away you still can have a taste of the tropics.Nothing is as fun and even fiery than island cooking.It's a great way of taking a break from the ordinary winter foods. Caribbean cooking is a fusion of African,Amerindian,European along with East Indian,Arab and even Chinese.Most of the island dishes have plantains, beans, cassava along with chick peas, coconut and tomatoes.Most people known only Jamaican and Puerto Rican cuisine however there are some good dishes from the other islands such as Trinidad and Cuba.One popular and easy to make dish is jerk.You can make it with the traditional pork and chicken but if you want to try London broil or flank steak this way you can.Some recipes call for that killer pepper ,the Scotch Bonnet however it is truly lethal.You can make a milder version with thyme ,allspice along with cinnamon and even cloves.Rub this on the meat and let it marinate overnight.Since the Caribbean is also all islands ,then serve up a sunny red snapper coked with coconut milk. The islands are chock full of different veggies and fruits. For fun think about fried plantains .These banana cousins are good sliced thin like potato chips and then deep fried.Another dish is a curried chickpea stew that's bbig in the East Indian influenced regions .Another side is the whimsically named callaloo. A traditional recipe that calls for amaranth ,you can sub in spinach and okra to make this verdant and healthy sides.Rice is a must have in all Caribbean cooking.You can mix it with any kind of beans for a tasty side.Another is mofongo ,a mash of plantains and garlic that's liberally laced with pork strips and crackling .Finish your meal with a coconut based dessert,whether ice cream or cake. A night of Caribbean food is a nice getaway from typical winter food.It has the bright colors and intense flavors of the islands.Plan a fun dinner and enjoy a culinary tropical getaway.

True Caribbean Barbacue

The Caribbean gave us so much food wise including barbecue. Barbacoa is one of the most traditional and earliest forms of West Indian cooking , evolving into our national summer culinary pastime.Celebrate the season then, with a traditional Caribbean barbecue, complete with the same flavors and meats that have been used for decades.

Originally barbacoa was a fire pit with large fig leaves over it. Meat was cooked in this. You can still do this or just opt for the grill with hot coals. The meat you choose can have a definitive Caribbean flavor thanks to jerk Cooking jerk style means having a spicy rub or marinade over the meat. A tasty one is chicken This is super popular in Jamaica  and is served both in restaurants and at backyard barbecues/ You do need the fiery Scotch bonnet peppers  along with the sweeter spices of cumin and ginger . along with cinnamon and nutmeg.. You can have this as a marinade or a dry rub.(although be warned Scotch Bonnet peppers are extremely dangerous when they come into contact with your eyes. Wear rubber gloves when preparing the jerk).

Jerk can also be made for ribs as well as steaks too.  If you want to go truly traditional you can also buy an entire goat (available at most hallal butchers although lamb will work just as well too
) or a suckling pig. Jerk goat has the extra kick of curry  to flavor the meat along with other spices and ketchup.Caribbean barbecues also serve grilled fish and shrimp. These are usually heavily spiced , although not as much as the land meats and poultry Most dishes are usually served with a cooling mango salsa or a coconut rice. Both are easy to make and a perfect foil for those fiery meats/

Try a true Caribbean barbacoa for a tasty barbecue. It is spicy yet delicious, harking back to  original outings of the region.It is a nice change from the average fair, exotic and fun..

A New Spin On An Old Classic Grog

Mention grog to anyone and they’ll probably ask “Isn‘t that the pirate’s drink?” Wel,l yes it is. However it’s a good drink for a fall party. You can make it to accompany a hearty meal or a chill November barbecue. Grog is also a relaxing hot drink if you’re suffering from a sore throat or even just a hard day at the office. It’s easy to make and doesn’t require a lot of ingredients.



The word grog itself came from an 18th Century British admiral, Edward Vernon, who invented the drink and wore a grogam (a silk and wool blend) coat. His nickname was “Old Grog” hence the name ,Thanks to Britain ‘s involvement in the Jamaican rum industry sailors were able to supplement their diet with rum , mixed with stale fresh water. Lemons were added to give the mixture a fresher taste. It also helped protect them against scurvy. In fact Vernon’s seamen were the healthiest in all the British Navy thanks to this addition. In the next centuries , grog slowly disappeared from the sailors' rations and was only brought out of special days like Trafalgar Day in October to celebrate Nelson’s victory against the Barbary pirates.

Grog isn’t a well known cocktail here in the States although it is made at private parties from time to time. There is a Caribbean version that’s drunk regularly . It consists of water and a light rum along with grapefruit , orange and pineapple juice, A dash of cinnamon is thrown in for extra spice. Your best bet is mixing rum, hot water and lemon juice along with different spices such as cinnamon and clove. This last may be strong. You can sub in cardamon if you like or crystallized ginger for a sweet yet fiery bite.


Use this age old drink during the chilly days ahead. It’s the perfect beverage for those barbecues as well as for a relaxing night by the fire. It just takes a little rum, some citrus juice and a dash of spices to make this special drunk. You may not fee l like a pirate but you‘ll feel shipshape drinking it.

A Caribbean Christmas

The Caribbean has always been known for winter getaways but it;s also known for its' rich tradition of holiday foods. There are so many culture from the Spanish to the Dutch that celebrate Christmas and New Year's with many different dishes.Some follow their European orgins, while others take from the land and the sea. All in all it makes for delicious holiday cuisine that appeals to all the senses.



Some island people celebrate with roasted turkey, however it's not like the US roasted one. This one is redolent of spices and peppercorns, The meat is also rubbed with olive oil and cider vinegar as opposed to be rubbed with salt , pepper and butter before cooking. Other meats include goat and pork which predominantly figures on any island Christmas menu. Barbadans or Bajans (such as the singer Rihanna) make a spicy stew called jug jug, full of simmered beef and pork. Vegetable dishes reflect the islands wealth of greenery too. Many dishes employ native peas and tubers, cooked or stewed to accompany the main meal.



The Caribbean is also known for its' lush desserts and they come out in full force during the holidays. Since some of the islands like Jamaica and the British Virgin Islands were part of the British Empire, there is a strong leaning towards traditional puddings. The Trinidadians call it black cake and infuse it with rum. Coconut and guava are also big in holiday baking , serving as the filling for many cakes. Of course there is rum punch and sorrel tea (this from Jamaica ) which everyone drinks to toast health and a good New Year.

The Caribbean has its' own holiday recipes that span back several centuries. They represent the varied landscape that make up these colorful islands.

Caribbean Cooking

Island cooking is perfect for this hot weather. There's nothing like the spices of the Caribbean to get you through a heat wave. They can stir you up, rousing you from a boring summer of mayonnaise sandwiches and iced tea.

The Caribbean encompasses the area from the Atlantic to the coast of Sounth America. The heritage is wildly varied.It was one of the first fusion cuisines, blending flavors and techniques from Europe , Africa. mid Asia and the islands themselves. The most notable contributors are the e Dutch , French and Spanish with the Brits and East Indians also lending a recipe or two. Jerk is one of the most popular island dishes. This is a fiery kind of spiced meat (mostly goat) that is redolent of chili peepers oregano and ginger. There is also callaloo , the island stew which has both crab and salt pork in it. Conch is another big meat on the lands. You can get tit in a fritter, or a chowder (similar to Manhattan clam chowder) everywhere.

Our barbecue comes from the islands where the native Arawak Indians used to grilled meat on sticks over open fires. The settlers, explorers and even pirates loved this an quickly incorporated it into their diets. It became a staple at dinners large and small.

Caribbean cooking is a great way to cope with the summer heat. Try some interesting recipes to liven up a dull meal or barbecue.