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Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Pernil Response: Pernil Puerto Rican Roast Pork is fork-tender, fall-off-the-bone pork shoulder or leg marinated in savory herbs and spices, then roasted to perfection. Underneath its irresistible, crispy, crunchy skin is tender, juicy meat oozing with mouthwatering deliciousness. Such a perfect addition to your holiday spread! Ingredients 5-6 pound pork shoulder, bone-in 2 teaspoons salt or more ¼ cup chopped onion 5-7 cloves garlic, peeled and whole 2 tablespoons fresh oregano (or 1 tablespoon dried oregano) 1 tablespoon parsley 1 teaspoon cumin ½ teaspoon chili pepper (adjust to taste) 1 tablespoon smoked paprika 1 packet Sazon Goya, optional Freshly ground black pepper 1 medium yellow onion 1 medium orange, optional 1 lime (for serving) Olive oil (as needed) Directions Pulse ¼ cup onion, garlic, oregano, and parsley together in a food processor, adding oil in a drizzle and scraping down sides as necessary, until the mixture is pasty, or use a mortar and pestle to grind the spices. Mix cumin, chili, Sazon Goya, and paprika in a small bowl. Set aside. Remove the pork roast from the packaging and gently rinse it under cold water. Dry with a paper napkin or towel. Salt and pepper according to preference – a ½-¾ teaspoon per pound. Score the fat covering if desired. Then do your best to rub the oregano and garlic mixture into the scoring or crevices. Refrigerate the pork shoulder for 4 hours or up to 3 days before roasting. When ready to roast, remove the roast from the fridge and let it rest for about 30 minutes to come to room temperature. Preheat the oven to 275℉/135℃. Cover a roasting pan with foil, then layer sliced onions and sliced orange on the bottom of the pan. Pour in about ½ cup of orange juice and ½ cup of stock or water. Add any remaining marinade. You might have to add some more liquid as it cooks if you want more sauce to serve on the side. Place pork skin side up in the pan. Remove any seasonings stuck to the top of the pork skin. Roast the pork for about 3 hours, uncovered. Remove from the oven and increase the oven temperature to 500℉/260℃. Place the roast back in the oven for 15-20 minutes until the skin is crisp and puffy, rotating the pan every 5 minutes for even crispness. The internal temperature should be 180-185℉/80-85℃ on an instant-read thermometer. Let the meat rest for 10-15 minutes before slicing; the meat should be tender. Serve with lime and sauce from the marinade. If you want super crispy skin, just like you see in the picture. Place the pork roast on top of the roasting pan or a rack in a pan.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Brown Stew Chicken Response: Brown Stew Chicken This classic Jamaican stewed chicken dish is incredibly rich in flavor. All the complementary sweet and spicy notes will make you want to whip this up for a weeknight meal and entertaining. And besides being delicious, it’s an absolute breeze to make! Ingredients 1 3½-5 pound chicken, cut into 10 pieces Salt and pepper to taste 1 teaspoon (2g) chicken bouillon powder 1-2 teaspoons (2-4g) fresh ginger, minced 1 teaspoon (5g) garlic, minced ½ teaspoon (1g) white pepper 1 teaspoon (1g) fresh thyme ½ teaspoon (1g) paprika 2 green onions, diced Directions Pat dry the chicken with paper towels. Then place chicken in a bowl and season with salt and pepper according to preference. Then season with the chicken bouillon powder, ginger, garlic, white pepper, thyme, paprika, and green onions. Thoroughly mix the chicken with a spoon or hands until it is well coated, cover tightly, and set aside in the fridge. Marinate for about at least an hour (preferably overnight). When ready to cook, remove excess marinade from the chicken and reserve for later. Heat up a large pan (mine was a 12-inch cast iron skillet) with about 2 tablespoons oil. Brown the chicken about 3-4 minutes until chicken is a golden brown, remove and place on a plate. Drain excess oil from the skillet, leaving about 2-3 tablespoons of oil. In the same pan, add onions, garlic, thyme, hot sauce, paprika, sugar, browning sauce, ketchup, bell peppers (if desired add some or all of the bell peppers towards the last 10 minutes of cooking), and salt to taste. Stir for 2-3 minutes until onions are translucent. Add the reserved chicken marinade. Deglaze pan with the broth or water. Bring to a boil and return the brown chicken back to the pan. Cover and cook for about 25 minutes, more or less or until chicken is cooked through (no pink showing) and sauce thickens, slightly. Adjust for salt, pepper, and consistency with more broth or water as you cook. Turn off the stove, remove, and serve with Caribbean Rice and Beans.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Callaloo Recipe Response: Callaloo Recipe A vibrant, healthy, and fresh way of cooking green leafy vegetables. This quick, easy, and delicious recipe is a great way to get healthy greens on the table with no compla Ingredients 1 1.5-pound bunch (680g) callaloo (or kale or collards) 2 thick strips bacon, cut in pieces 3-4 cloves garlic, minced 1 medium onion ½ teaspoon smoked paprika 1 sprig fresh thyme 1 fresh tomato 1 whole scotch bonnet pepper Salt and pepper to taste 3-4 ripe plantains cooking spray (or very little cooking oil) Directions Cut leaves and soft stems from the callaloo branches, then soak in a bowl of cold water for about 5-10 minutes or until finished with prep. Proceed to slice the onions, mince the garlic, and dice the tomatoes. Set aside. Remove callaloo from the water and cut it into chunks. Place bacon in a saucepan and cook until crispy. Then add onions, garlic, and thyme, and stir for a minute or more. Add tomatoes, scotch bonnet pepper, and smoked paprika. Sauté for 2-3 more minutes. Finally, add the greens and salt, mix well, and steam for about 6-8 minutes or until leaves are tender. Add a bit of water as needed, adjust seasonings, and turn off the heat. Using a sharp knife, cut both ends off the plantains. That will make it easier to grab the skin of the plantains. Then slit a shallow line down the long seam of the plantain, but peel only as deep as the peel. Remove plantain peel by pulling it back. Slice the plantain into medium size lengthwise slices and set aside. Coat a large frying pan with cooking oil spray or drizzle a bit of cooking oil. Spray the tops of the plantains with a generous layer of oil spray and sprinkle with salt and freshly ground pepper. Let the plantains fry on medium heat, shaking the frying pan to redistribute them every few minutes. As the plantains brown, continue to add more cooking oil spray, salt, and pepper (if needed) until they have reached the desired color and texture. Remove and serve with callaloo.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Sancocho Recipe Response: Sancocho Recipe This hearty and absolutely delicious stew with meat, vegetables, and tubers is a soul-satisfying meal on its own. And it's perfect for this fall season! Ingredients 1 pound chicken thighs, skinless and cut into bite-size chunks 1 pound beef stew meat, cut into chunks ½ pound andouille sausage, cut into thick slices Salt (just enough to marinate) 1 packet Sazon (without achiote) OR 1 tablespoon chicken bouillon 1-2 tablespoons oil 2 tablespoons sofrito 1 tablespoon garlic, minced 1 medium onion, chopped 1 teaspoon cumin 1 teaspoon oregano 1 teaspoon paprika 6 cups water or broth, adjust to desired taste 1 large green plantain, peeled and cut into chunks 1 ears corn, cut into bite-size (about 2-inch) chunks 1 medium potato, peeled and chopped into 2-inch pieces 1 cup Caribbean pumpkin (calabaza or butternut squash) 1 yuca, peeled, the taproot removed, and cut into 2-inch chunks (about 2 cups) Salt and pepper to taste Directions Season meat (chicken and beef) on both sides salt and season. Or just use your favorite spice mix. Then let sit at room temperature for at least 15 minutes. Heat a Dutch oven or large pot over medium-high heat. Add oil to the pot. Then add the meat (do so in batches if desired) or brown the beef and chicken separately. Let it sear for about 2 minutes before turning the chicken over. Cook for about 6 minutes or until brown. Then add the sausage and cook for another two minutes. Add sofrito, garlic, cumin, paprika, oregano, and sazon. Sauté until fragrant, about a minute. Then add onions, and cook for about 5 minutes. Pour in water or broth. Return the meat to the pot and bring it to a boil, lower the heat, and simmer for 15-20 minutes, depending on your cut of beef. Cook less if only using chicken. Next, add root vegetables, starting with the one that needs the most time to cook – in this case, green plantains. Cook for about 10 minutes before adding the yuca, squash, potatoes, and corn. Continue simmering the stew for 10 minutes until the meat and veggies begin to soften. Season with salt, pepper, and other seasonings to taste. Continue cooking until root vegetables are tender, 15-20 minutes. The stew should be thick and hearty; if not, mash up a few root vegetables to thicken it. Serve in large bowls, and top with chopped cilantro.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Baked Yuca Fries Response: Baked Yuca Fries Baked yuca fries (cassava) give you a crunchy, slightly sweet treat that makes a great healthy alternative to the usual French fries. Simply guilt-free snacks! Ingredients 2-3 pounds yuca (cassava) 4 cloves garlic, sliced 2-3 tablespoons sugar 1 pinch salt 3 tablespoons parsley, chopped Cooking spray (or canola oil) Directions Cut off both ends of the cassava and then cut it in half. Make a shallow cut into the skin and gradually work your knife under the layer of the cassava to remove the skin. Cut it into desired shapes, rinse the cassava, and place it in a pot with salt, sugar, and water, just enough to barely cover. Bring to a boil and cook on medium heat until fork tender. Do NOT overcook the cassava. Drain the water from the cooked cassava. Line a baking sheet with foil or parchment paper and place the cassava in a single layer. Sprinkle with garlic and parsley, and coat the cassava with cooking spray or oil. Bake in a 425℉/220℃ oven for 20 minutes or until slightly brown, turning once. Serve warm with hot sauce or aioli.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Jerk Chicken Salad Response: Jerk Chicken Salad A classic summer meal that is fresh and filling all at the same time. Juicy, perfectly spiced grilled chicken, a refreshing combination of fruit and vegetables, and a tangy lime vinaigrette create a trifecta of flavors that just can’t be beat. Ingredients 2 chicken breasts, skinless and boneless ½ teaspoon salt 1 tablespoons jerk seasoning ½ cup fresh pineapple, diced 1 ripe mango, diced ½ red onion, thinly sliced 1 red bell pepper, thinly sliced ½ cup cherry tomatoes, halved ½ cucumber, peeled and diced ¼ cup cilantro, chopped 4 cups mixed salad greens, washed and patted dry 1 avocado, sliced Directions Place chicken breasts on a plate, season with salt, and then with jerk seasoning. Set aside and let it marinate for 1-2 hours. Preheat a grill on medium-high heat, spray with cooking spray to coat the bottom of the grill. Once the grill is heated, place chicken breasts onto the grill for 5-7 minutes. Flip the chicken, and grill for another 5-7 minutes or until they reach an internal temperature of 165℉/74℃ and juices run clear. Set aside. Prepare the pineapple, mango, red onion, bell pepper, tomatoes, cucumbers, and cilantro. Place in a bowl and toss together. Set aside. In a medium-sized mixing bowl, place all the ingredients to make the vinaigrette: olive oil, lime juice, lime zest, honey, garlic, salt, and pepper. Whisk together until fully combined. Set aside. Place mixed salad greens in a serving plate, top with fruit and veggie mixture, sliced avocado, and finally, top with the sliced chicken breast. Drizzle with salad with vinaigrette dressing, garnish with more cilantro, and serve.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Jerk Shrimp Response: Jerk Shrimp Crazy delicious shrimp kebab with all the deliciousness of Jerk Spice, drizzled with butter, onion, and lemon sauce. Simple succulent and so good!!! Ingredients 2 pounds large shrimp, peeled and deveined 1 teaspoon thyme 1 tablespoon garlic, minced (about 3 medium cloves) 2 teaspoons jerk seasoning 3-4 tablespoons olive oil 3-4 tablespoons lemon juice 1-2 teaspoons hot sauce (scotch bonnet pepper sauce is my fave) 1-2 teaspoons soy sauce Salt to taste Vegetable chunks (optional) Directions Soaking the skewers for at least 20 minutes, totally submerged in water before using them, should prevent them from burning if grilling. Heat the gas grill to medium-high heat. If using a grill pan, lightly spray or oil to prevent the shrimp from sticking to the pan. In a medium bowl, combine thyme, garlic, jerk seasoning, olive oil, lemon juice, hot sauce, and soy sauce. Set aside. Add shrimp to a large bowl, season with salt, then marinate the shrimp with the jerk mixture. Use some marinade to rub on the vegetables, then salt to taste. Thread the shrimp onto the skewers, alternating the shrimp with the vegetables. Make sure the front of the skewer is fully covered with vegetables or shrimp. Place skewers on grill pan or gas grill. Grill for 2-3 minutes per side until vegetables are fully cooked. Serve warm with salad, rice, or creamy orzo.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Carribean Boiled Dumplings Response: Carribean Boiled Dumplings No Jamaican meal is complete without these dumplings or what I like to call soft and chewy dough balls of happiness. Simple ingredients: flour, cornmeal, and water are boiled or fried to perfection. The perfect accompaniment to your saucy stews and soups besides our beloved rice and bread.Makes 12-24 dumpl Ingredients 2 cups (240g) flour ½ cup (80g) cornmeal 1 teaspoon (5.5g) salt ¾ cup (175ml) water Water, enough to boil the dumplings ¼ cup (60ml) oil Directions Pour the flour, cornmeal, and salt into a bowl and mix thoroughly. Add in ¾ cup of water a little at a time, pulling the flour from the sides of the bowl into the center to form a dough. Knead the dough for 5-6 minutes. Cover the bowl with a cloth and let the dough rest for 10-15 minutes. This makes it soft and easier to handle. Pull the dough apart to the desired dumpling size, roll it into a ball, and flatten the middle with your thumb. Bring the water to a boil in a pan and add the oil. Carefully place the dumplings into the boiling water and boil for 20-25 minutes until they start to float. (You can boil in two batches depending on the size of your pan.) Use a slotted spoon to remove them from the water and place them on a plate. Serve hot with your preferred stew or veggies.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Banana Fritters Response: Banana Fritters These flavorful, crispy, melt-in-your-mouth bites of pure comforting goodness are perfect for any snack or dessert. Such a heart-warming treat with a drizzle of syrup or spoonful of whipped cream! Plus, they’re the ideal way to use up your surplus bananas that are starting to head south.Makes about 20 f Ingredients 4 large bananas, super ripe (1½ cups mashed) ¾ cup whole wheat flour ¾-1 cup all-purpose flour 2 teaspoons baking powder 2-4 tablespoons brown sugar 1 teaspoon nutmeg ½ teaspoon vanilla Oil for deep frying Confectioners sugar (optional) ½ teaspoon salt, or more to adjust to taste Directions Mash bananas with spoon or puree bananas in food processor or blender. In a medium bowl, mix mashed bananas, flour, sugar, baking powder, and salt. Mix well to the consistency of a creamy batter. Finally add nutmeg and vanilla. Let it rest for 10 minutes, Heat the oil about ½ inch deep in a large skillet (cast iron is perfect) on medium-high heat (375℉/190℃) until shimmering hot but not smoking. Scoop up the batter and fry in batches, turning once, until golden brown, about 5 minutes. Do not overcrowd the pan (it will cause the fritters to be soggy and absorb excess oil). Using a slotted spoon, remove the fritters and place them on paper towels to drain. Serve warm.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Jamaican Fried Dumplings Response: Jamaican Fried Dumplings Golden and crispy on the outside, perfectly soft and fluffy on the inside! These dumplings are incredibly addictive and almost impossible to put down! They’re quick to throw together with just a few pantry staples and can be enjoyed either savory or sweet.Makes 12-14 dumpl Ingredients 2¼ cups (270g) flour ¾ cup (120g) cornmeal 2 teaspoons (12g) baking powder ½-¾ teaspoons (2.5-4g) salt 3 tablespoons (40g) sugar, or more to taste 2-3 tablespoons (30-45grams) butter, softened 1 cup (240ml) milk, (or water) adjust to form soft dough 1 teaspoon (5g) nutmeg, or vanilla extract (optional) Oil for deep-frying Directions Combine the onions, cabbage (purple and green), sliced mango, carrots, and red bell pepper in a large bowl. In another bowl, mix the Greek yogurt, mayonnaise, mustard, lemon juice, and honey; mix to blend all the flavors. Season with salt and pepper to taste. Pour the dressing over the cabbage mixture and toss gently to mix. Chill the salad and serve when ready. Mix the flour, cornmeal, baking powder, salt, sugar, salt, and nutmeg (optional) in a large bowl. First, add butter. Then make a well in the flour mixture and add the milk. Mix ingredients together and knead the dough for about 30 seconds to 1 minute to form a soft dough. Divide dough into 12-14 equal pieces. Set aside for 10 minutes or more. If making festivals, shape dough by rolling with your hands as if you are making a log (as you would a sausage), and repeat the process until finished. If making dumplings, shape them into biscuits and lightly flatten the dough. Divide the circles in half and then place a slit on the dough. In a large saucepan, pour vegetable oil until it is at least 3 inches deep and heat on medium until the oil is 350℉/177℃. Fry until golden brown, about 7 minutes or more, depending on size. Remove with a slotted spoon and drain on a paper napkin. Let it cool.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Pastelon (Plantain Lasagna) Response: Pastelon (Plantain Lasagna) This Latin-style (Puerto Rican) plantain lasagna combines sweet and savory flavors made with spiced beef sandwiched between layers of plantains and topped with cheese and eggs. It's an absolutely incredible meal for special days or even just a regular weeknight dinner. 😉 Ingredients 3-4 large ripe plantains 1 medium onion, chopped 3 teaspoons (15 g) garlic, minced 1 teaspoon (2 g) cumin 1 teaspoon (2g) smoked paprika ½ -1 teaspoon (1-2 g) cayenne pepper 1 teaspoon (1 g) dried oregano or thyme ¼ teaspoon (0.5 g) ground coriander 1 red or green bell pepper, chopped 2 tomatoes, chopped or 1 cup tomato sauce 1 pound (453 g) ground beef or chicken 1 16-ounce can black beans, drained and rinsed 3 tablespoons (45 ml) water ½ teaspoon (2.5 g) salt 1 packet sazón (or 1 tablespoon chicken bouillon) ½ teaspoon (1 g) freshly ground black pepper ¼ cup olives, sliced 2-3 green onion, chopped 2-3 tablespoons parsley, chopped 2 cups (470 g) shredded cheese 2-3 large eggs Directions Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain; peel only as deep as the peel. Remove plantain peel by pulling it back. Slice the plantains horizontally into 4-5 pieces depending on plantains. You may either fry or bake the plantains. I prefer frying. Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat until hot but not smoking. Fry the plantain in batches, turning once, until lightly brown, about 5 minutes. Do not overcrowd the pan (it will make the plantains to be soggy and absorb excess oil). Use a slotted spoon, transfer the fried plantains and drain on paper towels. Spray a baking sheet and place plantains on them in a single layer; spray lightly over the plantains using the canola oil spray and bake at 400 degrees F, turning over slices, after 8 minutes for about 12- 20 minutes or till plantains turn slightly brown. Next add about 1-2 tablespoons of oil in a skillet followed by onions, garlic, cumin, smoked paprika, cayenne, oregano, coriander and sweat for about a minute. Then add bell pepper, tomatoes or tomato sauce, bring to a simmer. Add ground meat, beans and cook for about 7-10 minutes, while stirring frequently to prevent burning burn. Add about 3 tablespoons of broth or water as needed. Season with salt, chicken bouillon or sazon and black pepper. Finally add olives , green onions and parsley, adjust for seasoning. Remove and set aside Spray a deep 8×8 pan with cooking spray or rub with butter/oil. Line the bottom of the baking pan with the fried plantain. Make sure there is no space between the plantains. Add enough of the beef mixture to make a layer, just like you would prepare lasagna. Alternate rows of plantains and meat until both are used up. Add cheese in between, if desired. In a mixing bowl, whisk the eggs and pour over the Pastelon. Making sure to cover the entire thing. Add cheese if desired, or only use cheese Bake at 350 degrees F for 25-30 minutes, or until all the egg has cooked through and the cheese are bubbly. Let it cool then serve warm
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Mofongo Recipe Response: Mofongo Recipe Mofongo Recipe – Fried, mashed green plantains infused with garlic and chicharrones (fried pork skin) assembled and stuffed with a succulent tomato, garlic, onion, shrimp sauce that will make your mouth water. What's not to love? Ingredients 2-3 tablespoon canola or olive oil ½ pound shrimp, peeled and deveined Creole seasoning, to taste (optional) ¼ onion, sliced ½ teaspoon garlic, minced ½ teaspoon ground cumin 1 cup tomato sauce (or 2 large tomatoes, chopped) ¼ teaspoon smoked paprika ¼ cup bell pepper, chopped ½ cup chicken broth, or more Directions Lightly season shrimp with Creole seasoning. Heat about a tablespoon of oil over medium heat in a skillet. Sauté the shrimp for about 3-5 minutes. Set aside. Add the remaining tablespoon of oil to the skillet, followed by onions, garlic, cumin, tomatoes, and paprika. Stir for about a minute or until fragrant. Add the bell pepper and chicken broth or water. Bring it to a boil, then simmer for about 5-7 minutes. Toss in shrimp; continue cooking for about 2-3 minutes more. Adjust for salt and pepper, and remove from the heat. Set aside. In a small saucepan, add 3 tablespoons of oil, followed by garlic, bacon, and salt. Sauté for about a minute until fragrant, being careful not to let it burn. Set aside. Cut each plantain into about 4-5 thick slices. Soak the slices in salted water for about 15-30 minutes, then remove and dry with a paper towel. Pour vegetable oil into a large saucepan until it is at least 1-inch deep. Heat on medium heat until the oil reaches 375℉/190℃. Gently place the plantains into the oil. Fry them in batches so that you don't overcrowd the pan. Fry for 3-4 minutes until lightly brown on each side. Use a large, slotted spoon or a similar utensil to remove the plantains from the oil. Then drain them on a paper towel. Place about a ½ teaspoon or more of the garlic, oil, and bacon mixture into a mortar and give it a smash with a pestle. Add the chicharrones and some salt if necessary. Then, one by one, start adding and smashing the fried plantains with the other ingredients. Once all the ingredients have just come together, and the mortar is nearly full, the mofongo is ready. Don't overdo it! Run a knife or spatula between the mofongo and the mortar walls and place shrimp sauce in the middle. Serve right out of the mortar or turn the mortar upside down on a serving plate and bang lightly – you will get a nice mofongo dome. Repeat the same process with the remaining garlic, bacon, oil, and plantains.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Browning Sauce Response: Browning Sauce This 3-ingredient sauce recipe is a game-changer to your usual stews, soups, barbecues, and even cakes. It adds a wonderful deep flavor with its lovely combination of sweet and salty and gives your dish a beautiful color. This homemade sauce will surely be your new favorite condiment alongside Worcestershire and Oyster Sauce.Makes 1 cup Ingredients 1 cup (200g) brown sugar ¾ cup (6oz) boiling water ½ teaspoon (3g) salt, optional Directions Heat a small pot over low heat. Add the brown sugar and stir until the sugar melts. When the sugar becomes frothy and turns from light brown to dark brown, carefully add boiling water a little at a time while stirring. Do not let the sugar turn too black, as you will end up with bitter-tasting browning sauce. Note: Be very careful when adding the hot water as the sugar may sputter and rise up. Keep stirring for about 5 minutes until your sauce is ready. Remove from the heat and set aside to cool. Use immediately or bottle and store in the fridge.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Sorrel Juice Response: Sorrel Juice Sorrel is a spiced-up floral drink that is super refreshing and the perfect drink for serving at parties. It’s a beautiful dark red color and has a captivating tang – some say the flavor is close to raspberries or cranberries. Whatever your tastebuds call this unique flavor, you’ll definitely go back for a refill or two. 😋 Ingredients 2 cups (480 mL) water 1 cup (200 g) sugar Directions Bring 2 cups of water with 1 cup of sugar to a boil in a medium bowl or pot. Simmer ingredients until the sugar has completely dissolved. Then set aside and allow the syrup to cool. Place the sorrel, ginger, lime, peppercorns, and cinnamon stick in a large bowl. Gently pour boiled water into the bowl of sorrel. Let it steep for about 45 minutes or longer. You can also steep it overnight in the fridge for a more potent flavor. Strain the ingredients with a fine sieve and discard all solids. Pour the drink into a pitcher for serving. Add as much simple syrup as desired with rum and orange slices. Serve over ice.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me 20 Easy Bean Recipes Response: 20 Easy Bean Recipes These healthy, hearty, and tasty bean recipes are a great meal on their own. It's actually amazing how you can use them in so many ways – soup, salad, stew, and dips! And they're very budget-friendly, too. All the more reason to stock up on beans! Ingredients Caribbean Rice and Beans Red Beans and Rice African Rice And Beans Black Beans And Rice Directions
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Jamaican Rice and Peas Response: Jamaican Rice and Peas Jamaican Rice and Peas - An extraordinary rice dish packed with protein and fibers, with exploding savory flavors from scotch bonnet peppers, allspice, and thyme. Serve it with Curry Goat or Jerk Chicken and you’ll have a wonderful Carribean Feast at the comfort of your home. Ingredients 1 cup or 180g dried kidney beans, can be substituted with canned kidney beans. ½ medium yellow onion, sliced 2-3 green onion, diced 1 tablespoon or 8.62g garlic, minced (about 3-4 cloves) 2 bay leaves 3-4 sprigs thyme, minced 2 teaspoons salt 7 whole allspice berries (AKA pimento seeds) 3 cups or 24 fl oz water 1 can or 13.5oz unsweetened coconut milk 2 cups or 500g long-grain white rice, can be replaced with brown rice 1 whole scotch bonnet pepper Directions Add bean to a medium pot or bowl and let it soak overnight for even cooking and to save time. When ready to cook, rinse and drain beans making sure it is free of any objects. Add soaked beans to a large pot together with onions & green onions, minced garlic, bay leaves, thyme, salt, allspice, and then followed by water. Cook covered on medium-high heat until beans are tender, about 50-60 minutes or more. Do a taste test before proceeding with the rest of the ingredients. Pour in coconut milk, rice, and scotch bonnet pepper (I used habanero pepper). Bring the pot to a boil, reduce to medium-low, and simmer, covered, until liquid is absorbed and rice is tender, about 18 minutes or more. If rice is drying up add about a little bit of water, as needed. Remove pot from the oven add butter or coconut oil, if desired, discard bay leaves. Fluff thoroughly with a fork. Garnish with green onions and serve.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Fried Sweet Plantains Response: Fried Sweet Plantains Fried Sweet Plantains make the perfect side dish for African and Latin meals or a wonderful snack all by itself. They are crispy on the outside and soft on the inside. Sooo good with rice & beans, stews, or a replacement for tostadas! Amazingly delicious! Ingredients 2 or 3 ripe plantains Vegetable cooking oil as needed Salt to taste Directions Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain. Cut plantains in diagonal pieces or medium-sized slices and set them aside. You can make them smaller by cutting the pieces in half. Heat oil in a large skillet over medium-high. Test if oil is ready by carefully trying out a slice of plantain. Oil should bubble on contact before proceeding with the rest. If it doesn’t, wait another minute or two. If oil is too hot, remove from heat and wait for about 2 minutes before proceeding. Fry in batches until the plantain slices have reached the desired color (golden brown), turning once, about 2-3 minutes per side. Then continue cooking, turning plantains occasionally until soft and deep golden brown, 5–7 minutes. Carefully remove plantains with a slotted spoon and transfer them to a paper towel-lined plate or tray. Season with salt and/or cinnamon sugar, if desired. Serve hot.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Instant Pot Curry Goat Response: Instant Pot Curry Goat Saucy, savory, and spicy INSTANT POT CURRY GOAT makes a great dinner centerpiece for any occasion. This hassle-free and mess-free dish gives you just the right amount of heat you need to make a lively feast. Let the flavor of the sauce and the tenderness of the goat meat give you an evening you won’t forget. Ingredients 2 - 2 ½ pounds goat meat (cut in chunks) ¼ cup cooking oil 1 medium sliced onion 2 teaspoons minced garlic 1-2 teaspoons minced ginger 2 sliced green onions 1-2 teaspoons fresh thyme 4-5 tablespoons curry powder 2 cups water or meat broth 1 tablespoon tomato paste 3 medium potatoes 1 scotch bonnet pepper , adjust to suit taste buds or replace with any hot pepper 1 tablespoon bouillon powder , optional salt to taste 1 teaspoon white pepper parsley for garnish Directions Season goat with 2 tablespoons of curry, salt, and pepper. Set aside. Press the “Saute” function on your instant pot. Heat oil and brown the goat meat. You can do so in batches. Set aside. Add the onions, garlic, ginger, green onions, thyme, stir for about a minute. Then add in the rest of the curry, stir for about 1-2 minutes. Pour in the water or meat broth and thoroughly deglaze the instant pot. Add the tomato paste and stir. Add meat, potatoes, scotch bonnet pepper and bouillon powder, salt and pepper. Close the Instant Pot and set the knob to seal. Pressure cook on high for 30 minutes. Let it release pressure naturally for 10 minutes. And then manually release the rest of the pressure. Set the instant pot back to saute to let the soup thicken to the desired consistency. You may adjust the thickness of soup with water or stock.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Caribbean Grilled Whole Red Snapper Response: Caribbean Grilled Whole Red Snapper Fairly easy to make CARIBBEAN GRILLED WHOLE RED SNAPPER with a great blend of spice from ground allspice, garlic, ginger, paprika, basil, and thyme. Moist, tender, and oozing with great flavors! Ingredients 1- 2 whole red snapper , about 1- 1 1/2 pound each salt and pepper to taste 1-2 fresh lemons 1 teaspoon ground white pepper 1 teaspoons ground allspice 1 Tablespoon garlic cloves , minced 1 teaspoon ginger , minced 1 teaspoon paprika 2 teaspoons thyme , finely chopped ½ cup basil , or parsley coarsely chopped 1 teaspoon or more chicken bouillon , optional cooking oil , about ¼ cup or more to mix grilled plantains and/or vegetables , side dish Directions Make three–four diagonal cuts in each side of the fish, all the way right through the bone. Season fish with salt, pepper, and squeeze some lemon over it. Set aside. In a small bowl, mix all the ingredients (white pepper, allspice, minced garlic, ginger, paprika, thyme, basil or parsley, chicken bouillon, and oil ) to make the marinade for fish. Pour the marinade over the fish, and gently flip them back and forth until coated inside and out. Let it marinate in the fridge for up to 24 hours. Preheat to high heat. When you are ready to grill, wipe down the grill basket with oil and then immediately lay the fish down in the fish casket. Let them grill for about 1-2 minutes on each side. Reduce to medium-high, and then cover the grill if you have a gas grill. If you are using a small bbq grill, leave the fish on the open grill or hot charcoal. Baste with the fish marinade. Let the fish cook for a total of 3-4 minutes on each side, you may have to add a minute or two depending on the thickness of your fish until cooked – when fish is white and the juices must run clear. Check for doneness by making sure the meat closest to the bone is fully cooked – slash with a knife to check. Serve with this Caribbean Pepper Sauce and grill vegetables or plantains, if desired. Peel plantains. Slice in the middle then cut in halve. Season with salt and brush with the spice mix. Grill on each side for about 3 minutes until fully cook through – watch carefully because they burn easily.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Sweet Sticky Spicy Chicken Response: Sweet Sticky Spicy Chicken This outrageously delicious SWEET SPICY STICKY CHICKEN is everything you want sticky wings to be. It’s full of flavors, a little spicy, sweet, and super easy to make either on a grill or in the oven. Just a great balance of sweet, salty, and spice. You won't mind licking your fingers! Ingredients 2 tablespoons (28g) butter 1 teaspoon (5g) minced garlic 2 green onions , chopped ½ Cup (142.5g) ketchup ⅛ -¼ cup (42.5g-85g) honey 1-2 tablespoons (12.5g-25g) brown sugar juice of 1 Lemon 3 tablespoons (57g) or more Caribbean Pepper Sauce , adjust to taste 2-3 tablespoon (30ml-45ml) Maggi Sauce (or Soy Sauce) 1 teaspoon (2.71g) cornstarch ½ cup (118.5ml) pineapple juice or water Directions Add butter to a medium or small skillet and melt. Then add garlic and chopped green onions then sauté for about 1minute or more. Then add ketchup, honey, brown sugar, lemon juice, hot sauce, and Maggi Sauce. Simmer for about 2 minutes. In a separate small bowl, thoroughly mix the cornstarch with some of the juice or water. Stir in the cornstarch mixture into the saucepan. Bring to a boil. Adjust heat to low and simmer for about 10mins. You will then have a thick and sticky sauce. Adjust seasonings to taste. Let it cool. Wash chicken wings, if time permits let it dry out in the fridge for a couple of hours (about 3 or more). Do not cover. If short on time, dry wings with paper towel or kitchen towel, then proceed with the next step. Place the chicken in a large plate or bowl, lightly season with salt and black pepper, then mix with Jerk Spice and drizzle with oil (to prevent chicken from sticking to the grill). When you are ready to grill, wipe down the grill and lightly oil. Preheat for medium heat. Or if using charcoal, fill it half full. Let it light up for about 25 or more minutes. Place chicken wings on the grill. Let them grill for approximately about 20-30 minutes, flipping every 3-4 minutes until they are golden brown. Remove and mix with sauce or serve on the side.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Caribbean Rice and Beans Response: Caribbean Rice and Beans Seasoned with garlic, onions, and Creole spice, then infused with bay leaves, thyme, Scotch bonnet, and coconut milk. True Caribbean comfort food for the soul Ingredients ¼ cup vegetable oil (or canola) 2-3 cloves garlic, minced ½ medium onion, diced 2 teaspoons Creole seasoning 2 cups uncooked long grain rice 1 sprig fresh thyme (or 1 teaspoon dried thyme) 1 13.5-ounce can coconut milk (about 1¾ cups) 1 15.5-ounce can red kidney beans, rinsed and drained 2 small bay leaves Salt and freshly ground pepper to taste 2¼ cups chicken broth or water (see notes) 1 teaspoon chicken bouillon (optional) 1 whole scotch bonnet pepper 1 teaspoon paprika (optional) Directions Wash rice until water runs clear. Drain water. Heat a saucepan with oil. Then add onions, garlic, thyme, and hot pepper, and sauté for about a minute. Stir in rice to the pan, followed by beans, and cook for about 2 minutes. Then add coconut milk, bay leaf, bouillon powder, and Creole spice with 2¼ cups of broth or water, bring to a boil, reduce heat, cover with a lid, and simmer until rice is cooked, about 20 minutes (more or less). Stir occasionally from the sides to prevent burning add more water as needed. Adjust for salt and pepper. Discard bay leaves You have to stir occasionally to be preventing any burns. Serve warm.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Coco Bread Response: Coco Bread Coco Bread - a popular staple bread in Jamaica and other parts of the Caribbean made primarily with flour and coconut milk, then slightly sweetened just to tickle your tastebuds. Buttery, slightly sweet with a spot on firmness on the outside and softness on the inside. Great for breakfast, lunch, snacking or even as dinner! Ingredients 1 cup (240ml) coconut milk 2-3 tablespoons (25g-37.5g) sugar 4 tablespoons (56g) unsalted butter 1 teaspoon (5g) salt 1 envelope (or packet) or 2 ¼ teaspoons rapid rise yeast 1 large egg 3 ½ - 4 cups (437.5g-500g) all-purpose flour 3 tablespoons (42g) or more unsalted butter , melted Directions Line a large baking sheet with parchment paper, spray with baking spray. Set aside. In a medium bowl, combine coconut milk, sugar, salt and butter. Heat in the microwave for about 30 seconds or more, until butter melts. Do not let it boil or overheat. Pour into large mixing bowl, add yeast, mix. Then add the egg. Stir in flour to form a soft dough, err on the side of less flour. Soft dough results in tender coco bread. Turn dough on lightly floured surface and knead for 3-4 minutes. Place dough in a greased bowl, turning once to coat the dough. Cover loosely with a clean cloth and let it rise in a warm place for 1 to 2 hours or until doubled. Punch the dough down. Transfer dough to a lightly floured board or surface. Cut the dough into about 10 equal pieces and roll each dough into a ball. Roll each piece with a rolling pin to about 6-7 inch diameter and about ⅛-¼ inch thick. Brush the surface of the dough with melted butter, then fold the dough in half and brush again. Place onto dough on prepared pan and repeat with remaining pieces, until done. Let it rest for about 10-15 minutes. Bake in a 350 F preheated oven for about 15-20 minutes, or until nicely browned on top. Remove from the oven and let cool for about 5 minutes. Brush again with butter, if desired. Serve warm or allow to cool. You may freeze when cool and reheat in the oven .
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Slow Cooker Jamaican Curry Chicken Response: Slow Cooker Jamaican Curry Chicken Slow Cooker Chicken Curry - lip-smacking creamy curry chicken in a perfect blend of homemade Jamaican curry powder and other spices. Make it a one-pot meal by throwing in vegetables for a hearty and irresistibly delicious chicken dinner! Ingredients 3 - 3 ½ pound chicken thighs (see notes) 1 teaspoon or more curry spice/powder Salt and pepper to taste (or use chicken seasoning) ¼ cup or more canola or cooking oil 1 onion sliced 1 Tablespoon minced garlic 2-3 sprigs thyme ½-1 teaspoon paprika 1 1/2 -2 Tablespoons Curry spice/powder 1- cup coconut milk ½ cup chicken broth or water 1 bay leaf 1 Tablespoon tomato paste 1 scotch bonnet pepper 1- pound potatoes or more peeled cut in medium pieces 1- pound carrots and green beans (more or less) 1- teaspoon chicken bouillon optional Salt to taste Directions Season chicken with, salt, pepper and curry spice and set aside In a large skillet or non stick pan, heat oil over medium heat, until hot, and then add the chicken and brown on both sides about 4-5 minutes until chicken is brown. Remove chicken and set aside. Drain oil and leave about 2 tablespoons Add onions, followed by minced garlic, thyme, paprika, curry powder, stir for about 5 minutes, for the flavors to blossom. You may add scotch bonnet now or add it towards the last 45 minutes when adding the vegetables Add coconut milk, water , bay leaf ,and tomato paste; continue cooking for another 2 minutes. Salt( I used about 1 teaspoon and ½ teaspoon chicken bouillon ,adjust to taste) Place in slow cooker insert, and then add chicken thighs. Gently throw in potatoes. Slow cook for about 3-4 hours on high or 6-7 hours on low . Start checking after 2 1/2 hours and adjust cooking times. About 45 minutes or an hour before chicken is ready throw in vegetables, continue cooking until chicken and vegetables are ready. Remove adjust salt and pepper , if necessary and serve
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Picadillo Response: Picadillo Puerto Rican Picadillo Recipe - fragrant, flavorful ground beef stew with olives and raisins. Makes an easy and no-fuss lazy weeknight meal or for parties served as stuffing for bell peppers, tacos, burritos, enchiladas, and empanadas. Easy and very versatile dish ready in just 20 minutes! Ingredients 2-3 tablespoons (28ml-42ml) canola oil 1 medium onion chopped 2 teaspoons (10g) minced garlic 1 teaspoon (3g) cumin ½ -1 tablespoon (1g-2g) smoked paprika ½ teaspoon (1g) or more cayenne pepper , adjust to taste 1 teaspoon (1g) or more oregano , adjust to taste 1 small green or red pepper 1 cup (225g) tomato sauce 1 pound (453.59g) ground beef 2 cups (244g) potatoes , optional ½ cup (125ml) broth or water 1 packet Sazon to taste or use beef or chicken bouillon ½ cup (65g) olives , chopped 1 green onion , diced ½ cup (150g) or more raisins 1 tablespoon (1g) or more cilantro , adjust to taste Directions Add about 2 tablespoons oil in a skillet followed by onions, garlic, cumin, smoked paprika, cayenne, oregano, sweat for about a minute. Then add bell pepper, tomato sauce, bring to a simmer, add ground meat, potatoes (if using potatoes ) and cook for about 7-10 minutes or more, while stirring frequently to prevent burning. Add about ½ cup broth or water as needed until potatoes are soft and tender. Season with salt, chicken bouillon or sazon. Finally add olives, green onions, raisins, and cilantro, adjust for seasoning. Remove and set aside.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Flan Recipe Response: Flan Recipe Flan Recipe - fancy yet simple to make dessert with a dense yet sturdy creamy sweet custard topped with a made from scratch caramel sauce. Caramelly, sweet, custardy indulgence that melts in your mouth. An incredible make-ahead dessert for all occasions! Ingredients ¼ cup or 2 fl oz water ¾ cup or 150 g sugar Directions Adjust a rack to the middle position and preheat the oven to 300°F (149°C). Mix together sugar and water in a small heavy saucepan. Stir sugar continuously until sugar is completely dissolved, bring to a boil, reduce to low heat and cook without stirring until the mixture starts to brown up. Swirl the pan without stirring and continue cooking on low heat until it turns golden brown - it should look like honey. Remove from the heat and swirl again about 15 to 20 seconds, it will continue to brown. Quickly pour into an ungreased loaf pan tilting to evenly coat the bottom; let it stand for about 10 minutes (If caramel firms up, no worries. It will loosen up as it bakes.) Set the loaf pan aside. Whisk eggs and yolks in a large bowl until combined. Followed by condensed, evaporated and whole milk, rum, vanilla extract, and salt. Continue whisking until well incorporated. Pour mixture through a sieve into a large bowl to remove any bits of egg. Next, pour the sieved egg mixture into the loaf pan over the caramel. Cover the loaf pan tightly with aluminum foil. Place the loaf pan in the center of a larger dish - 9x13-inch baking or roasting pan. Pour boiling water into larger pan to a depth of about 1 inch. Bake at 350°F for about 60-70 minutes or until center is just set (mixture will still jiggle, but not much, it will continue cooking. Let it sit in a water bath for about an hour, cool enough to handle. Remove and let it cool at room temperature. Once flan has cooled down, wrap in saran or plastic wrap (this prevents the flan from absorbing any flavors from the fridge). Place in the refrigerator until flan firms up - about 2 hours or up to 4 days. Tip: An easy way to unmold flan is to carefully slide a sharp knife around the edges of the pan to loosen up the sides of the pan. Then invert the flan onto a rimmed platter, let it sit for about a minute or two if flan doesn’t come off easily. There might be some remainder of sauce stock to the bottom of the pan. Scrape with a spatula and cut flan into slices. Serve with sauce.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Homemade Coconut Milk Response: Homemade Coconut Milk Homemade Coconut Milk - creamy white non-dairy coconut milk made from fresh coconut OR with coconut flakes. A great addition to soups, stews, curries, smoothies and even baked goods. Fresh with rich taste and very versatile! Ingredients 1 coconut 1 ½ - 2 cups water Directions Hit hard the middle of a coconut with a blunt side of a cleaver or hammer, just enough to crack it. Rotate the coconut, continuing to hit it at the center with the hammer or cleaver. It will split in two eventually at the center. Place it in the oven for about 10 minutes at 350 degrees F to facilitate removal of the flesh from the shell. Let it cool. Use a spoon to remove the coconut from the shell. Using a sharp knife or a potato peeler, peel the skin off the coconut or you can chop it without peeling. If using coconut flakes, soak coconut flakes with warm water for about 2 -4 hours and continue with the next steps. Ratio of coconut is one cup coconut flakes and two cups water. Blend coconut in a blender (Blendtec or Vitamix preferably) on high into a fine consistency. Sieve the coconut mixture using a cheesecloth. Squeeze really tight to extract all the milk. Save the milk.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Coquito (Puerto Rican Eggnog) Response: Coquito (Puerto Rican Eggnog) Coquito, also known as the Puerto Rican Coconut Nog or Eggnog, is a thick, creamy holiday drink made primarily with coconut milk, sweetened condensed milk, evaporated milk, rum, and spices. This incredible recipe is like the sassy cousin of eggnog with a tropical flair. Deliciously creamy, rich, cozy drink! Ingredients 1 14-ounce (354 ml) can sweetened condensed milk 2 cups (480 ml) coconut milk or cream (see notes 1 ) 1 12-ounce (354 ml) can of evaporated milk ½ teaspoon (1.3g) ground cinnamon ¼ teaspoon (0.5g) ground cloves ¼ teaspoon (0.5g) ground nutmeg 1 teaspoon (4.2g) vanilla extract ½ – 1 cup (120-240 ml) white rum (more or less to suit taste buds) Cinnamon Sticks for garnishing Directions Combine all ingredients in a blender and blend for about a minute. Bottle or place in a sealed container and then refrigerate. It will keep for up to 2 weeks . If desired garnish with cinnamon stick or sprinkle with cinnamon spice .
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Rasta Pasta Response: Rasta Pasta Rasta Pasta - a Jamaican-inspired one-pot dish with creamy cheesy pasta tossed on top with jerk chicken and bell peppers. Creamy, cheesy and spicy! Ingredients 2 pounds (908 g) boneless, skinless chicken thighs or breasts salt to taste 2-3 teaspoons (8-12 g ) jerk seasoning Directions Cook pasta in a large pot, according to box instructions. Salt according to taste, drain and set aside. Place chicken thighs in a medium bowl, then generously season the chicken with salt and jerk seasoning, making sure all sides of the chicken are covered with the spice. Cover chicken with a transparent plastic wrap and let it marinate for about 30 minutes or up to 24 hours Heat a heavy cast iron skillet over medium high heat. When the pan is hot, add about 1 tablespoon of oil to cover the bottom of the pan. Using a thong, add in the chicken and sear both sides until golden or until fully cooked through and juice from the chicken runs clear, about 8-10 minutes on each side, depending on the thickness of the chicken. For faster cooking you may cut chicken in bite size pieces .Remove from the pan and set aside. Add remaining oil to the pan, cook onions, garlic and thyme stirring for about a minute until onions is soft. Then add in bell peppers, cook for about 2 to 3 minutes stirring occasionally. Season with paprika, Worcestershire and the remainder of the jerk spice. Pour in chicken stock and heavy cream, bring it to a boil then simmer for about 3-4 minutes , add parmesan cheese and cook for another minutes. Slice prepared chicken and set aside Finally toss in pasta and with sliced chicken or serve with chicken on top , like I did. Sprinkle with green onions and/or parsley.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Rum Cake Response: Rum Cake Rum Cake With Rum Butter Sauce baked from scratch without pudding mix and paired with rum butter sauce for that additional goodness. Ingredients 10 ounce unsalted butter 1 3/4 cups sugar 4 Large eggs 1/3 cup powdered milk 2 1/2 cups flour 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup milk 1 -3 Tablespoons dark rum 1 teaspoon vanilla extract ¾ teaspoon nutmeg 1 1/2 cup pecans RUM GLAZE 4 ounce butter ½ cup sugar ¼ cup water 3-4 Tablespoons dark rum Directions Pre-heat the oven to 160°C/325°F. Cream together the butter and sugar at high speed in a stand mixture until it’s fluffy and starting to look white, about 5- 7 minutes. Stir in the eggs, a one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the batter from curdling. Add in the flour , powder milk and baking powder into the batter, alternating with the milk –until fully absorbed by the mixture. Then add , nutmeg, rum and vanilla extract Stir well until everything is fully combined. Scrape down the sides of the mixing bowl. Greased a 10 inch bottomed tube pan, then add chopped pecans Pour batter into a bundt plan , on top of the pecans. Bake at 325 until a tester inserted into the center comes out clean, 55-60 minutes. Remove from the oven. In a small saucepan combine butter, sugar, rum and water over medium heat. Bring to a boil and simmer for 3-4 minutes stirring constantly to prevent any burns. Remove from heat and cool slightly. Poke little holes into the cake with a toothpick or skewer . Spoon the syrup over the cake and let it soak in. Let the cake cool to room temperature before serving
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Crispy Coconut Shrimp Response: Crispy Coconut Shrimp Crispy Coconut Shrimp - fresh shrimp dipped in coconut batter, then rolled in an aromatic combination of coconut flakes, breadcrumbs and spices. So Decadent, So Exotic, So Tasty!! Can be baked or fried! Ingredients ½ cup flour 1 egg 3/4 cup coconut milk 1 pound large shrimp , 16-20 pieces ½ cup bread crumbs 1 1/2 cups coconut flakes , see notes 3/4- 1 teaspoon salt , adjust to preference 1 teaspoon paprika 1 teaspoon garlic powder 1/2 teaspoon dried thyme , iptional Directions Prepare the dip by combining ingredients together and refrigerate. Marmalade Dip: In a medium bowl, combine the marmalade, mayonnaise, and Dijon mustard. Cover and refrigerate for at least several hours to allow flavors to blend. Do the same if making the sirracha sauce. Preheat oven to 450°F. Align cookie sheet with parchment or foil paper, coat with cooking spray. Peel and devein shrimp leaving the tails on. Butterfly the shrimp: cutting halfway through the back, stopping at the tail, so they will be able to stand tail up. Whisk the egg, coconut milk, milk or beer, and flour in a medium mixing bowl until a smooth batter is formed. In another bowl, mix bread crumbs, coconut flakes, and spices. Hold shrimp by tail, dip each shrimp first in batter, and then roll in seasoned coconut mixture. Place on baking sheet tail up. Bake the shrimp until cooked through and the coating is starting to brown, 10 to 12 minutes. Serve the shrimp with dip. If frying shrimp, heat oil to 375°. Fry shrimp a few pieces at a time, for 2-3 minutes on each side or until no longer pink and golden brown. Drain on paper towels.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Arroz con Gandules Response: Arroz con Gandules Arroz con Gandules - a classic Puerto Rican savory rice dish cooked with meat, gandules (aka pigeon peas) and some olives then spiced up with a homemade sofrito for an extra delicious rice meal! Ingredients 2 cups long grain rice , rinsed 3 slices bacon , chopped 3 tablespoons sofrito 1 medium onion 1 tablespoon minced garlic 1 teaspoon cumin 1 can 15 oz Gandules (Pigeon Peas) , drained ½ cup tomato sauce ⅓ cup sliced olives 1 packet sazon 3 1/2 cups water salt and pepper Directions Wash rice until water runs clear. Drain water. In a large skillet over medium heat, sauté bacon until brown and crisp. This may take about 5-5 minutes. Remove bacon from skillet and transfer to a plate. There will be some bacon drippings left in the pan (about 1-2 tablespoons). Pour about 1-2 tablespoons oil to the pan then Add sofrito to the skillet , until fragrant ,about 2-3 minutes. Throw onion, garlic and cumin to the pan. Sauté for about a minute. Stir in rice and continue stirring for about 1-2 minutes. Then add gandules, tomato sauce, olive , sazon and water. Bring to a boil and reduce heat; cover with a lid and simmer until rice is cooked, about 18 minutes or more. Stir occasionally from the sides to prevent burns, add more water if needed. Adjust the salt and pepper to taste. Serve!
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Sofrito Recipe Response: Sofrito Recipe Sofrito Recipe - a versatile aromatic green puree made of bell peppers, tomatoes, cilantro, garlic and onions. It makes a powerful base for dishes like this aromatic with a punch Sofrito Chicken Stew. A versatile homemade seasoning that is out-of-this-world! Ingredients 1 green bell pepper , seeded and chopped 1 red bell pepper , seeded and chopped 1 cubanelle , seeded and chopped (see notes for substitute) 1 1/2 cups cilantro leaves , chopped 1 1/2 culantro leaves , chopped 9-10 cloves of garlic , whole 1 large white onion , chopped 3-4 green onions , chopped 2 plum tomatoes , cut into slices or chunks 2 tablespoons fresh oregano Directions Add all ingredients to food processor. If desired, add enough water or oil enough to blend. (I don’t add liquid when using a food processor). Blend to desired texture. Store in an airtight glass jar in the refrigerator or freeze in ice cubes. Wash chicken thighs and legs wipe with a paper towel. Pat chicken dry and season with salt and sazon. Season with salt. If desired, rub both sides with generous amount of sofrito blend and sazon. Or just use your favorite spice mix. Let it sit at room temperature at least 15 minutes and up to 1 hour ahead. You may refrigerate until ready to use . Heat up a dutch oven or skillet over medium high heat. Pour about 2 tablespoon oil. Place chicken skin side up, let it sear for about 2 minutes before turning chicken around. Cook for about 4-5 minutes on each side until brown . Transfer chicken to a plate, leaving drippings behind. Add about 2 tablespoons oil or more followed by onions, garlic, and sofrito. Sauté until soft but not golden, about 2-3 minutes. Then add tomatoes, cook for about 5 minutes. Next, add paprika, sazon, cumin, bell pepper and chicken broth. Return chicken back to the pot and bring to a boil and then lower temperature. Cook for about 30- 35 minutes or until chicken is fully cooked, add more stock/water as needed. Adjust seasoning to taste . Turn stove off and serve warm.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Marinated Grilled Shrimp Response: Marinated Grilled Shrimp Marinated Grilled Shrimp – a simple yet out-of-this-world grilled shrimp recipe soaked in an incredible marinade. A feel good food especially this warmer season! Makes a great family weeknight meal for for entertaining. Ingredients 2- 3 large clove garlic , minced 1 teaspoon paprika 1 teaspoon cumin 2 -3 tablespoons olive oil 2 teaspoons fresh-squeezed lemon juice 2 teaspoons honey ½ teaspoon cayenne ½ teaspoon salt , (adjust to taste ) 1- 1 1/2 Large Pound 1-2 Tablespoons Parsley (optional) Directions If desired, soak skewers for at least 20 minutes totally submerged in water before using it to prevent burns. Heat the grill to medium high heat. If using grill pan lightly spray or oil to prevent the shrimp from sticking to the pan. In a medium bowl, mix garlic, paprika , cumin, olive oil, lemon juice , honey and cayenne pepper and salt .Reserve about a tablespoon for basting . Add shrimp to the mixture; thoroughly mix. Let it marinade for about 30 minutes. Then add parsley to the marinated shrimps. Thread the shrimps onto the skewers about 3-4 per skewers. Making sure the front on the skewer is fully covered with shrimp. Cook shrimps for about 4-5 minutes per side, or until opaque, basting frequently with reserved marinade. Serve warm with vegetables, rice or with dipping sauce.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Ropa Vieja Slow Cooker Response: Ropa Vieja Slow Cooker Ropa Vieja Slow Cooker- A Cuban favorite shredded beef that you can easily make right at ho and the homemade version tastes even better! Ingredients ¼ cup vegetable oil or more 2- 2 1/2 pounds beef flank steak , skirt or roast salt , pepper, cumin and Sazon (adjust to taste) 1 large bay leaf 1 Large Onion , sliced 4-5 cloves garlic , minced 2 bell peppers (red, green), seeded and sliced into strips 2 tomatoes sliced into strips 1 can (8 ounce) can tomato sauce 1 thyme spring 1 teaspoon smoked paprika 1 teaspoon ground cumin 1-2 cup beef broth 1-2 packet Sazon (sub beef or chicken bouillon) 2-3 Tablespoon parsley/cilantro salt and pepper to taste Directions Trim beef of any excess fat , then season salt , pepper cumin and sazon Adjust to taste . Heat about 2 tablespoon oil in skillet on medium, place beef in a single layer and sear meat on both sides until brown. About 3-4 minutes each side. Throw in bay leaves after browning on one side Add remaining oil to the skillet over medium high heat. Then add onions, , garlic, bell peppers, tomatoes , tomato sauce ,thyme, paprika, cumin, and sazon. Cook for about 3-5 minutes. Add broth. Turn off heat and add 3/4 of the sauce to the slow cooker. slow cook, until beef is tender, about 3 1/2--4 hours on High or 7 -8 hours on low, and can be easily shredded using two forks. Remove beef and set aside. Add 1-2 cups of the sauce from the crockpot to the the remaining sauce . Cook for about 2 minutes or more . Add more seasoning (sazon ) if need. Throw in parsley. Adjust seasoning Finally, add shredded beef and stir for a minute. Serve with rice , beans, and tostones.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Piononos Response: Piononos Pionono (Stuffed Fried Plantain) — savory plantain rolls stuffed with tasty beef filling – Picadillo. Truly a delectable sweet plantain and savory beef combo rolled into one! Ingredients 3 ripe plantains 2 eggs lightly beaten tooth picks Directions Add about 2 tablespoons oil in a skillet followed by onions, garlic, cumin, smoked paprika, cayenne, oregano, sweat for about a minute. Then add bell pepper, tomato sauce, bring to a simmer, add ground meat , potatoes (if using potatoes ) and cook for about 7-10 minutes or more , while stirring frequently to prevent burning burn add about broth or water as needed. Until potatoes is soft and tender . Season with salt, chicken bouillon or sazon. Finally add olives , green onions and cilantro, adjust for seasoning. Remove and set aside. Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain; peel only as deep as the peel. Remove plantain peel by pulling it back. Slice the plantains horizontally into 4-5 pieces depending on plantains. You may either fry or bake the plantains. I prefer frying. Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat until hot but not smoking. Fry the plantain in batches, turning once, until lightly brown, about 5 minutes. Do not overcrowd the pan (it will make the plantains to be soggy and absorb excess oil) Use a slotted spoon, transfer the fried plantains and drain on paper towels. Spray a baking sheet and place plantains on them in a single layer; spray lightly over the plantains using the canola oil spray and bake at 400 degrees F, turning over slices, after 8 minutes for about 12- 20 minutes or till plantains turn slightly brown. Form the plantain into a pinwheel – it should be loose. Then secure with a toothpick. Now cover the bottom of the pinwheel with about 3 toothpicks. Just like in the pictures. This prevents the meat from falling off . Fill each piononos with about ¾ of the beef filling , press down . Repeat until all the plantains and beef have been used up. Now drizzle or spoon beaten eggs on over the piononos , this helps keep it together. Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat until hot but not smoking. Fry the plantain Pionono in batches, turning once, until golden brown, about 5 minutes. Do not overcrowd the pan (it will make it too soggy Use a slotted spoon, transfer the pionono on to a plate , line with paper towels . Let it cool for about 5 minutes , serve warm Place plantain around each ring in the muffin tin. If the plantain is too long, you can trim off the ends to make it fit, place the rest at the bottom of the pan. Fill each piononos with about ¾ of the beef filling , press down . Repeat until all the plantains and beef have been used up. Now drizzle or spoon beaten eggs on over the piononos , this helps keep it together. Preheat the oven to 400 degrees Fahrenheit. Grease a regular sized muffin tin with oil or cooking spray . Bake for 15-20 minutes, until plantains is heated through .Run your knife around the edges and carefully scoop your pionono out with a fork, Remove toothpicks and serve warm with some avocados
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Rum Raisin Ice Cream Response: Rum Raisin Ice Cream Rum Raisin Pineapple Ice Cream – no churning required. This tropical ice cream is so creamy, dreamy and easy; it will make you dream of the Islands – get excited! Ingredients 4 cups whipped cream (2 cups heavy cream) 1 14 oz can Condensed milk ¾ -1 cup raisin ¾ cup chopped pineapple (replace with any other fruit) optional 2 - Tablespoons Dark rum 1- teaspoon vanilla extract Directions If using raisins and rum combine together first before proceed with the rest of ingredients, you might even do this overnight Add whipped cream to a bowl, then fold in or gently add the condensed milk, followed by the rest of the ingredients Once combined, pour into a freezer-safe container and freeze at least 6 hours to overnight.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Caribbean Corn Beef and Cabbage Response: Caribbean Corn Beef and Cabbage Caribbean Corn Beef and Cabbage - An aromatic stir fried cabbage and corn beef cooked the Caribbean Style with aromatics. Easy peasy weeknight meal. Ingredients 1 canned Corn beef (12 ounce ) 3 tablespoons or more cooking oil 1 medium onion chopped 2 teaspoons fresh thyme 1 teaspoon allspice 2 teaspoons minced garlic 1 whole scotch bonnet pepper 2 green onions chopped 1-2 tomatoes , chopped ½ medium bell pepper , chopped 1 teaspoons paprika 1 small head cabbage , chopped (about 5 to 6 cups) Salt and white pepper to taste Directions Slice or chop cabbage then set aside. Heat a large skillet over medium heat, then add about 3 Tablespoons or more oil to skillet. Followed by onions, garlic, thyme, allspice and scotch bonnet pepper. Saute for about 2-3 minutes until fragrant , stirring occasionally to prevent any burns. Toss in green onions, tomatoes , bell pepper , paprika and white pepper , cook for an additional 2-3 minutes . Then add cabbage, stir to incorporate all the ingredients. Cook for about 5-7 minutes . Add a small amount of water as you go. (see notes ). Adjust for seasoning with salt and pepper . Add chunks of corned beef to the cabbage . Cover and let it cook until cabbage has reached desired doness depending on preference . Serve with rice, dumplings and or/ boiled bananas
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Jamaican Red Stewed Peas Response: Jamaican Red Stewed Peas This cozy Jamaican stew is made using red beans, meat and is cooked in aromatic coconut milk broth with Jamaican spices and spinners. A hearty Island stew! Ingredients 2- tablespoon canola oil or more 1-1/2 pound meat smoked turkey, beef, oxtails, pig's tail ½ onion diced 2-3 green onions Scallions 1 scotch bonnet pepper 2-3 teaspoon minced garlic 2 teaspoons allspice 2 teaspoons fresh thyme 1 1/2 teaspoon smoked paprika 1 large bay leaf 4 cups cooked kidney beans or 2-3 15oz. cans rinse and drained 2 cups coconut milk 3 cups broth or more chicken or vegetarian Salt and white pepper to taste Directions Season stew beef with salt and pepper to thoroughly cover all sides Heat the oil an oven safe Dutch oven pan over medium heat. Add stew beef and turkey sauté, about 2 -3 minutes per side, until beef slightly browns up. Add onions, green onions, garlic, thyme, bay leaf, paprika, and allspice and sauté for about 3-5 minutes. Pour in coconut milk, broth, and beans and bring to a boil and let it cook for about 40 minutes or more depending on your choice of protein. If using a tough cut of meat is preferable to cook first before adding the beans. While the stew is simmering make the spinners by combining water, flour and garlic salt in a medium bowl-knead dough for about 30 seconds to 1 minute to form soft dough. Divide dough into 10-14 equal pieces. Shape dough by rolling with your hands, as if you are making a log- somewhat like a sausage. Repeat the process until finish. Set aside About 15 minutes or more before stew is ready, gently drop dumplings into the pot – you may have to add more water or coconut milk if needed Let it cook until tender- about 15-20 minutes. Adjust seasonings salt and pepper Serve piping hot
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Jamaican Corn Meal Porridge Response: Jamaican Corn Meal Porridge Tired of the same oatmeal for breakfast? Mix it up and try this warming cornmeal porridge instead! Infused with Caribbean spices and coconut milk for a complete warm and comforting breakfast. Ingredients 2 cups water 2-3 cups coconut milk drinkable carton variety ½ cinnamon stick ½ teaspoon salt adjust to taste 1 cup yellow cornmeal 1 teaspoon vanilla extract ½ teaspoon nutmeg adjust to taste Sweeteners (condensed milk coconut sugar, brown sugar ½ cup sweetened condensed milk) Directions Add about 2 cups water and 2 cups coconut milk to a heavy large saucepan. Throw in ½ stick cinnamon stick. Bring to a boil. Gradually whisk in the cornmeal, until you have add the whole thing in the pot, a little bit at a time and keep stirring with a wooden spoon to prevent any lumps. Reduce the heat to low and cook until the mixture thickens about 15 minutes. Add flavoring vanilla extract, nutmeg and sweetened condensed milk. Adjust consistency with coconut and/or water if desired. Turn off the heat. Serve piping hot with extra nutmeg, sweeteners an
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Pineapple Ginger-Glazed Carrots Response: Pineapple Ginger-Glazed Carrots Pineapple Ginger-Glazed Carrots – Sweet, flavorful, and tender, with a tropical twist - nutmeg, coconut oil and topped with almonds…the perfect side dish for your holiday dinner! Ingredients 1 Pound 453.6 grams Carrots Sliced 1 Tablespoon butter 1 Tablespoon coconut oil 1 teaspoon minced ginger ½ cup Pineapple Juice ½ Tablespoon sweetener ¼ -1/2 teaspoon nutmeg 1 Tablespoon apricot preserve optional Directions Make the candied almonds by stirring together sliced almonds about ½ cup sliced almonds and about ¼ cup sugar for about 7 minutes or more In a medium saucepan heat the butter over medium heat until melted, then add coconut oil together with ginger, stir for about 30 seconds Then add carrots and sprinkle with salt and sauté over medium-high heat for 5 minutes stirring occasionally or until slightly brown Stir in the pineapple juice, sweetener and nutmeg. Bring to a boil. Once boiling turn heat to medium and let cook for 5 minutes or until it has slightly thickened Remove from heat and mix in apricots preserves Serve warm top with almonds and or parsley
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Jamaican Chicken and pumpkin soup Response: Jamaican Chicken and pumpkin soup An excellent fall recipe -- it encompasses that autumn feel and crosses those elements with flavors from the islands. The combination is a mouthwatering fusion worthy of being repeated again and again. Ingredients 3 pounds or more chicken thighs cut in chunks 1 medium onion diced 2 teaspoons minced garlic 2 Teaspoons Fresh thyme 1 Scotch bonnet pepper 1 teaspoon smoked paprika 1 bay leaf 5 cups broth/water or more 2-3 Green Onions diced 1 teaspoon all spice 1 Chayote cut in large chunks 1 plantain cut in chunks 2-3 cups butter squash cut in large chunks 1-2 carrots cut in large chunks 2-3 Tablespoons parsley optional 1 flavored packet cock soup Salt and pepper to taste Directions Heat up a pot or Dutch oven with oil , then add onions, green onions, garlic, thyme, all spice, Bay leaf; scotch bonnet pepper or hot sauce to the skillet. Stir for about 3 minutes to get the aromatics going. Then add chicken, salt and pepper. Then stir for about a minute. Followed by water or broth to the pot. Then throw vegetables: plantains, squash, chayote plantains, carrots and cock bouillon, salt according to preference Cover and cook on for about 30 minutes. Remove and serve with bread
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Stuffed Sweet Potatoes with Curry Chickpeas Response: Stuffed Sweet Potatoes with Curry Chickpeas A solid and simple dish that has so much to offer when it comes to flavor. Chickpeas simmered in an aromatic curry coconut sauce. Vegan Comfort food at it’s best! Ingredients ¼ - ½ cup canola oil 2 -3 tablespoon curry powder 1 large onion diced 2 teaspoons minced garlic 1- teaspoon ground allspice 1- teaspoon ground nutmeg spice 1½ teaspoon smoked paprika 2 teaspoons fresh or dried thyme 1- teaspoon cumin spice 1- teaspoon white pepper. 2 cans of chickpeas drained 1-2 cups of cubed potatoes ½ - tablespoon bouillon chicken powder optional 1 cup or more broth or water 1 cup coconut milk replace with broth or water ½-1 teaspoon cayenne pepper optional 2 green onions chopped 1-2 cups fresh leaf spinach 2 tablespoons or more chopped parsley Salt to taste Directions Heat up large sauce-pan with oil, and add onions, garlic, thyme, cumin spice, all spice, smoked paprika, nutmeg and curry powder, stir occasionally for about 2-3 minutes until onions is translucent. Then add potatoes, stir and sauté for about 2-3 more minutes. Add coconut milk /stock / water if necessary to prevent any burns Next add chickpeas, green onion and broth. Bring to a boil and let it simmer until sauce thickens, it might take about 18 minutes. Lastly throw in some spinach ,parsley, adjust for salt, pepper and stew consistency. Stir for about a minute until spinach is wilted .Serve warm While curry is simmering. Cook sweet potatoes in your microwave: Prick the potatoes all over with a fork. Microwave on high for 8 to 10 minutes or until sweet potatoes is tender, turning the potatoes once. Clean and dry the sweet potatoes, poke holes into the sweet potatoes, place in the microwave and cook for about 4 minutes. Remove , let cook for a couple of minutes Slice open the sweet potatoes and stuff! If your sweet potatoes are large, cut them in half.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Caribbean Coconut Milk Shrimp Response: Caribbean Coconut Milk Shrimp Grill Caribbean Coconut Shrimp - Flavorful grilled Coconut Shrimp- seasoned with garlic, coconut milk, thyme. Quick and easy – really tasty! Great as an appetizer too! Ingredients 1 pound shrimp peeled and deveined 1/4 cup coconut milk or cream 1 teaspoon garlic powder 1/2 teaspoon thyme 1 teaspoon onion powder 1/2 teaspoon salt 1/2 teaspoon chicken bouillon powder replace with 1/4 teaspoon salt 1/4 teaspoon cayenne pepper optional Directions Soak the skewers for at least 20 minutes totally submerged in water before using it to prevent burns. Heat the grill to medium high heat. If using grill pan lightly spray or oil to prevent the shrimp from sticking to the pan In a medium bowl, mix garlic powder, onion power, thyme, salt, cayenne pepper, coconut milk and bouillon powder Thread the shrimp onto the skewers about 3 per skewer. Making sure the front on the skewer is fully covered with shrimp. Brush the shrimp skewer with coconut milk spice mixture; on both sides. Place skewers on grill pan. Grill for about 2-3 minutes per side until fully cooked through. Serve warm with vegetables, rice or with dipping sauce Serve warm.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Condensed Milk Cake Response: Condensed Milk Cake Condensed Milk Cake - Quick, Tender and easy Cake that will impress at the dinner table or a party without you slaving in the kitchen. Ingredients 10 ounce 284grams unsalted butter 3/4 cup 150grams granulated sugar 5 large eggs 2 cups 250grams all-purpose flour 2 teaspoons baking powder. 1 14 ounce can sweetened condensed milk or 396 grams 1 teaspoon vanilla extract 1 Tablespoon lime juice 1 teaspoon grated nutmeg optional 2-3 tablespoons lime zest Directions Pre-heat the oven to 160°C/325°F. Grease a 10 inch or Bundt pan generously with cooking spray and set aside. Cream together the butter and sugar at high speed in a stand mixture until it’s fluffy and starting to look white, about 3 minutes. Then add the condensed milk and mix for another minute. Stir in the eggs, a little at a time, beating the mixture well between each addition. Sift in the flour and baking powder into the batter, and then add the grated lime zest& juice, nutmeg, and vanilla extract. Stir well until everything is fully combined. Scrape down the sides of the mixing bowl. Pour batter into a greased cake pan. Tap pan on work surface to eliminate any air Bake at 325 degrees F until tester inserted into the center comes out clean, about 45–50minutes. Transfer to a wire rack. Sprinkle cake with powdered sugar and serve with whipped cream and strawberries.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Slow Cooker Jamaican Beef Stew Response: Slow Cooker Jamaican Beef Stew Rich and exciting, beautifully tender, cooked low and slow for hours! This one-pot meal is loaded with vegetables, warm, comforting, and hearty. Ingredients 2 pounds stew beef (cut in small chunks) ¼ cup canola oil 1 medium onion, diced 2-3 green onions, diced 1 tablespoon garlic, minced 2 teaspoons ginger, minced 1 tablespoon fresh thyme 1 teaspoon allspice 1 small bell pepper, diced 2 bay leaves Scotch bonnet pepper (or 1 teaspoon hot sauce) 1 teaspoon smoked paprika 2 tablespoons tomato paste 1 teaspoon bouillon powder, beef, chicken, or vegetable (optional, adjust to taste) 2 cups broth (or water) more as needed 2-3 large carrots, cut in large chunks 2-3 pounds potatoes, cut in large chunks 2-3 tablespoons parsley, optional Salt and pepper to taste Directions Season stew beef with salt and pepper to thoroughly cover all sides. Heat the oil in an oven-safe Dutch oven or pan over medium heat. Add stew beef and brown well, turning once, 2-3 minutes per side, until beef browns up. Do not overcrowd the pan. Cook in batches, if necessary. Add beef to the slow cooker. Add onions, green onions, garlic, ginger, thyme, allspice, bell pepper, bay leaf, scotch bonnet or hot sauce, and smoked paprika to the skillet. Stir for 2-3 minutes until the onions are translucent. Add tomato paste and bouillon. Stir for another minute, then add water or broth to the skillet and scrape all sides. Bring to a boil, remove, and pour into the slow cooker. Toss carrots and potatoes into the slow cooker and add salt and pepper according to preference. Cover and cook on high for 3-4 hours or low for 6-7 hours. Remove and serve with bread. Enjoy!
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Caribbean Jerk Barbecue Ribs Response: Caribbean Jerk Barbecue Ribs Caribbean Jerk Barbecue Ribs – A super easy way to make ribs that never disappoints! So tender and tasty, you might never want to have BBQ ribs any other way… Ingredients 1 packaged pork loin backribs slab (2 1/2 pounds or more) 1 teaspoons salt or more adjust to taste Freshly ground black pepper to taste 2-3 Tablespoons Jerk Spice Homemade here 1/2-1 cup barbecue sauce your choice Directions Remove the membrane on the backside of the ribs by sliding your fingers under the thin membrane of the pork ribs and pulling it off. Salt and pepper according to preference . Now rub the ribs with the jerk seasoning on both sides. Place ribs on a baking sheet or roasting pan with two layers of heavy-duty aluminum foil. Wrap tightly. You may let it rest in the fridge for a couple of hours or overnight or continue with the next steps Preheat oven to 350 degrees Place the baking sheet into the oven and bake until the ribs are tender, but you do not want them falling apart, about 1 hour 15 minutes for baby back ribs or pork loin ribs; 2 hours or more for spareribs. Carefully unwrap ribs; pour any juices from foil and reserve juice to mix with barbecue sauce .Let ribs cool completely before grilling. Preheat grill to medium high. Grill ribs for 5-10 minutes each side, basting with barbeque sauce while you grilling until charred. Be care full not to burn it. Transfer to a cutting board; cut between ribs to separate. Transfer to a serving plate and serve with more barbecue sauce and sides. Remove foil; Add BBQ sauce and bake uncovered an additional 20-30 minutes. Let set a few minutes before slicing
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Mango Lemonade Response: Mango Lemonade Mangoes are made for summer. This mango lemonade here is so refreshing, so juicy, and so deliciously tropical. A perfect drink to cool down this summer! Ingredients 2 cups (330 g) mango chopped ½ cup (122 g) lemon juice 2 tablespoon (58 ml) lime juice Directions Puree mango, lime and/or lemon Juice, sugar and about a cup of water. Remove adjust with more water. Pour over ice. In a medium saucepan combine sugar and water. Bring to a boil; keep stirring, until sugar has dissolved- about 5-7 minutes. Throw in mint if using any. Let it cool Place mango chunks in a blender and blend until puree- remove and set aside Pour in a large pitcher, followed by lemon and lime Juice. Then add syrup to taste. Stir until everything comes together. Add alcohol , if including, adjust with cold water, if need be. Chill or serve with ice cubes.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Plantain Pancake Response: Plantain Pancake Plantain Pancakes – Rich, tender, & delicious soft, tender, rich plantain pancakes, like pancakes but with a sweet plantain taste. Good for breakfast or make it for dessert with coconut sauce. Ingredients 2 medium overly ripe plantains 1 cup puree 1 1/2 cups flour 2/3- cup milk 3/4 cup water (add more if too thick) ¼ cup sugar adjust to taste 5 eggs 1/3 cup melted butter 1- teaspoon vanilla extract 1/2 -1 teaspoon nutmeg ½ cup oil optional Directions Cut up peeled plantains. Add to blender and blend until puree. You may do so with a potato masher. Then add the rest of the ingredients and pulse several times until all the ingredients have thoroughly mixed. Scrape the sides if need be and do one last pulse. Let the batter rest for about 30 mins or more in the refrigerator or overnight. Heat a skillet or a non stick frying pan then lightly coat the hot pan with vegetable oil, cooking spray, or clarified butter. Then pour about a ½ cup of batter depending on your fry pan or skillet. Tilt pan so the batter spreads across the bottom of the pan. Cook the pancake for about 1 minute on each side, or until the bottom is light brown. Serve hot with coconut sauce, cinnamon sugar, powder sugar or syrup.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Jerk Marinade Response: Jerk Marinade You’ll never want store-bought Jerk Marinade after making this super easy, no-fuss homemade version! Ingredients ½- medium onion coarsely chopped 4 medium scallions green onions chopped 2-3 Tablespoons Fresh Thyme 1½ tablespoons fresh ginger chopped 8 Garlic cloves chopped 1 Tablespoon cinnamon powder 1 Tablespoon Allspice coarsely ground 1 tablespoon coarsely white pepper ½ Tablespoon freshly grated nutmeg 2 tablespoons dark brown sugar 2 Tablespoons Honey 2 Tablespoons Maggi Sauce or Soy sauce 1 Tablespoon bouillon powder such as knorr 1 cup Fresh Mango, Pineapple(optional) 1 or more Scotch Bonnet Pepper adjust to taste Directions In a food processor combine all the ingredients. Adjust for taste and heat level with more or less spice. Refrigerate and use when ready.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Caribbean Coleslaw Response: Caribbean Coleslaw Caribbean Cole Slaw-A Mayo-Free Coleslaw – Light, Fruity , Sweet and Refreshingly Good! Makes the perfect no-cook side dish. Add your favorite protein and make it a meal! Ingredients 1-2 tablespoons Dijon mustard or to taste 2-4 tablespoons combination of honey and/or brown sugar ½ jalapenos pepper minced about 1 Tablespoons or more adjust to taste 2 tablespoons red wine vinegar, or freshly squeezed lemon juice 1 teaspoon minced garlic 1 teaspoon Caribbean hot sauce, adjust to taste 2 tablespoons extra-virgin olive oil 6 cups cored and shredded Napa, savoy, green and/or red cabbage 1 large ripe mango peeled , sliced or Julienne 1 cup shredded carrots 2-3 diced scallion more or less white pepper to taste ¼ cup minced parsley leaves ½ cup nuts, almonds, sun flower seeds more or less nut salt to taste Directions Combine all the dressing ingredients in a jar or bowl: honey, hot sauce, mustard, white pepper, garlic, vinegar, lemon, Jalapeños pepper, and olive oil. Shake like crazy – to emulsify for about 2 minutes. Set aside. Be sure to shake it before each use. Arrange cabbage coleslaw, carrots, scallions, and mango in a bowl. Add dressing to salad and toss to coat right before serving. Sprinkle with parsley and almonds. You may chill at this point. Serve when ready.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Pholourie Response: Pholourie Easy Pholourie - Deep fried spicy split pea dough. Slightly crispy on the outside, yet some what light and fluffy on the inside. This incredible flavorful street snack is enjoyed throughout the Caribbean Islands, especially in Trinidad and Guyana. Ingredients 1-2 Tablespoon cilantro 1 Tabelspoon parsley ½ - scotch bonnet pepper minced or -1 teaspoon hot sauce adjust to taste 2 -3 Tablespoons onion chopped 3-4 garlic cloves 2 cups all-purpose flour ½ Cup Split pea powder 2 teaspoons yeast 2 green onion white part chopped ½ - teaspoon cumin spice ½- teaspoon turmeric ½ teaspoon curry powder 1 teaspoon or more salt adjust to taste 2 Teaspoons sugar optional 1 1/3 cup warm water or more adjust to form a thick batter Directions In a mini food processor blend together cilantro, parsley, garlic, onions and scotch bonnet pepper until puree. If you do not have a processor finely chop the ingredients and smash using a motor and pestle or rolling pin. If you have green seasoning use about 2 Tablespoons instead. In a large bowl combine all ingredients except the water ; flour split pea and all-purpose, yeast, salt sugar cumin, turmeric, curry, onion mix and yeast. Thoroughly mix. Then add warm water a little at a time until you get to desired consistency – like thick pancake batter. I usually use about 1 1/3 cup . Thoroughly mix preferable with your hands. Set the mixture in a warm area and let it rise and double in size -approximately 1- 2 hours In a large, sauce pan pour vegetable oil, until it is at least 3 inches (or about 5 centimeters) high (too little will result in flatter balls), and place on medium heat until oil is about 375 degrees. The dough is going to be slightly sticky so use your hands to grab a little bit of mixture at time and drop in the oil or use a spoon to spoon up the batter, and another spoon or spatula to drop it in the oil, sort of in the shape of a ball. Do not overcrowd the pan. Do so in batches Fry for a few minutes (about 7 minutes or more until the bottom side is golden brown. Turn the ball over and fry for a few more minutes until the other side is slightly golden brown. Use a large spoon or something like that to take it out of the oil. I usually place them on napkins right away to soak up some of the excess oil.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me No Bake Key Lime Mango Coconut Cheese Cake Pie Response: No Bake Key Lime Mango Coconut Cheese Cake Pie No Bake Key Lime Mango Coconut Cheese Cake Pie – This luscious cake is full of amazing lime and coconut flavor! Moist, creamy and so heavenly! Perfectly sweet, tart and sinfully good! Ingredients Crust 2 cups 8 ounce, 250grams graham cracker crumbs) 1/2 cup 120g, 4.2oz unsalted butter, room temperature ¼ cup 55 grams granulated sugar 1 teaspoon pure vanilla extract 1- 1½ teaspoons nutmeg spice Cheese Cake Mango Filling 2 8- ounce packages cream cheese room temperature 1 14- ounce can 1 1/4 cups, 300ml, sweetened condensed milk 2 Tablespoons lime zest 1/3 cup key lime Juice 1 Large Mango about 11/2 cup diced mango ½ cup roasted sweetened coconut (optional) Flake Topping 1 can full-fat coconut milk chilled for 24 hours ¼ cup powdered sugar 1-2 Tablespoons lime zest 1/2 teaspoon vanilla extract. Key lime slices for garnish (optional) ½ cup toasted coconut flakes (optional) optional Directions Blend gram cracker in a food processor or place crackers in a large reseal able plastic bag, and crush them with a rolling pin until they are finely ground. Add in a small bowl together with butter vanilla, sugar and nutmeg. Thoroughly mix until fully combine and crumbs slightly comes together. Press mixture evenly onto bottom of a 9-inch spring form pan. You may use the back of a cup to press it down. In a large bowl soft cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in key lime juice, vanilla, lime zest , mango and coconut flakes , if using any Pour the filling into the crust; smooth the top with a rubber spatula. Refrigerate while you make the coconut whipped cream. Remove canned coconut milk from fridge and carefully scoop out the firm, waxy, thick white layer of coconut cream and add it to your bowl. Throw out the liquid or serve for smoothies or cooking Whip the coconut cream for 5 minutes or more until it becomes fluffy and light, with soft peaks. Then add the powdered sugar and grated lime zest. Return whipped cream to fridge for about 5 minutes or until ready to use. Longer periods will make it firmer. Finally mount the coconut whipped cream on the pie decoratively. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours. Remove carefully the sides from the spring form pan. You may carefully transfer the pie to a cake stand or serving plate, using the parchment paper. Place on a serving dish and then top with toasted coconut and serve
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Sweet Plantain Hash & Eggs Response: Sweet Plantain Hash & Eggs Sweet Plantain hash & eggs – A delicious skillet breakfast casserole that is brimming with flavor and packed full of protein! Beans and eggs. Make it for lunch and dinner too! Great Anytime. Ingredients 1/3- cup vegetable oil or more 3 -4 large ripe plantains 2 cups black beans sub sausage ½ medium onion diced 1 teaspoons smoked paprika 1 teaspoon minced garlic 3 cups diced tomatoes 14.5-ounce can diced tomatoes ½ tablespoon smoked paprika 1 small bell Pepper diced ½ teaspoon cumin optional Cayenne pepper 2 teaspoons bouillon powder optional 2 Tablespoons parsley Salt and pepper to taste Cooking spray 3-4 Large Eggs Directions Preheat Oven to 400 Degrees F Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain; peel only as deep as the peel. Remove plantain peel by pulling it back. Dice plantains (medium to large dice or cut according to preference. Frying Method Heat up a large skillet or cast iron with oil up to ¼ inch- medium-high heat until hot but not smoking. Fry the plantain in batches, turning once, until lightly brown, about 5 minutes. Do not overcrowd the pan (it will make the plantains to be soggy and absorb excess oil) Use a slotted spoon, transfer the fried plantains and drain on paper towels. Baking method Spray a baking sheet and place plantains on them in a single layer; spray lightly over the plantains using the canola oil spray and bake at 400 degrees F, turning plantains frequently – for about 12 -20 minutes or till plantains turn slightly brown. Plantain Hash Next add about ¼ cup or more oil in a skillet followed by onions, garlic, cumin, smoked paprika, cayenne, sweat for about a minute. Then add bell pepper, diced tomatoes, bring to a simmer, and add beans bouillon powder and cayenne pepper Cook for about 7-10 minutes, stirring occasionally to prevent burning burn. Adjust for seasoning, and then sprinkle with parsley. Crack about 3-4 eggs or more over the top of the hash in different spots. Add a little extra salt and pepper to the eggs if you wish. Place the skillet in the preheated oven on the top rack and bake at 400 degrees F or until the eggs are cooked to preference Remove from oven, transfer to a plate and serve with more hash plantains, avocados and/or bread.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Hibiscus Fruity Sangria Cocktail Response: Hibiscus Fruity Sangria Cocktail With summer on it's way and brunch season almost here, I thought this exotic Sorrel (Hibiscus) Fruity Sangria would be a great drink to spice it up during this period. Ingredients 5 cups water or more adjust to taste 2 Tablespoons chopped ginger 1 cup dried red hibiscus buds 1 cinnamon stick 1 750 milliliter bottle white wine (I used Moscato) 1- Pound or more fruit mango, pineapple, papaya, kiwi, strawberry cut up in large chunks. Lime chunks ½ cup dark rum Optional adjust for taste buds Oranges sliced Simple syrup sub with honey or sweetener 2 cups water 1- cup sugar Directions In a medium bowl bring to a boil 2 cups water and sugar. Simmer until sugar has dissolved. Allow cooling Place hibiscus petals in a large bowl, together with ginger, lime, and cinnamon stick. Heat up water in a kettle, pot or microwave, until it boils. Gently pour boiled water to the bowl of Let steep about 45 minutes or more. You may refrigerate overnight in the fridge for a more potent flavor. Combine all fruits in a large pitcher pour the rum over it. Then add the hibiscus juice wine and simple syrup. Let it sit in the fridge overnight because it taste better that way or if press for time cut the resting time in half.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Grill Jerk Chicken Tacos Response: Grill Jerk Chicken Tacos Grill Jerk Chicken Tacos - Slightly spicy grilled chicken served with a homemade Jerk mayo sauce. A truly delightful Mexican-Caribbean fusion taco perfect for Taco Tuesdays or actually any day of the week. It's downright delicious! Ingredients 2- 2 ½ pounds boneless skinless chicken thighs, breast or both (about 1 ½ pound) salt and pepper to taste 1-2 tablespoons lemon juice 2-3 garlic cloves, minced (or about 2 teaspoons minced garlic) 2-3 teaspoons Jerk seasoning (salt-free) 1-2 green onions, diced 1-2 teaspoons soy sauce (optional) Directions Place chicken in a large bowl and season with salt and pepper. Add lemon juice, garlic, jerk seasoning, green onions, and soy sauce. Thoroughly mix the chicken making sure every inch is covered with the ingredients. Cover the bowl with plastic wrap and let it marinate for at least an hour or up to 24 hours in the fridge. Heat grill, grill pan, or skillet on medium-high heat. Then add the chicken to the pan; grill for about 8 or more minutes on each side or until done. Use an instant thermometer - internal chicken temperature should read 165 degrees F. Let the chicken rest 15 minutes before slicing. Place the chicken on a cutting board. Cut chicken into ¼-inch-thick slices or desired shapes. Serve with the Jerk mayo sauce, tortillas, and tacos condiments. Combine the ingredients in a medium bowl, adjust seasonings to taste. Tightly cover and keep refrigerated until ready to serve. This can be made a day ahead.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Yucca Fries & Roast Garlic Aioli Response: Yucca Fries & Roast Garlic Aioli Yucca Fries-Light and crisp, fresh Yucca fries (Baked or fried) with an Aromatic Roast Garlic Dipping Sauce. Savory, sweet and so healthy and delicious. Ingredients 2-3 pounds Yucca or Cassava 2-3 tablespoons sugar optional pinch of salt Cooking spray or canola oil Directions Cut of both ends of cassava and then cut them in 2 or 3 depending on the length of the Yucca Make a shallow cut into the skin of the cassava and gradually work your knife under the layer of the cassava to remove the skin. Cut them into desired shapes, rinse cassava and place in a pot with salt, sugar and water, just enough to barely engulf the cassava. Bring to a boil and cook on medium heat until fork tender. Do not overcook the cassava. Drain the water from the cooked cassava. Line a baking sheet with foil or parchment paper and place the cassava in a single layer. Sprinkle with garlic and parsley and coat the cassava with cooking spray or oil Bake in a 425-degree oven for minutes for 20 minutes or until slightly brown, turning once Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat until hot but not smoking. Fry the yucca fries in batches, turning once, until golden brown, about 5 minutes or more Do not overcrowd the pan (it will make the yucca to be soggy and absorb excess oil.Use a slotted spoon, transfer yucca and drain on paper towels. Serve warm with hot sauce or aioli Cut the top ¼" to ½" off of a whole head of garlic, so that each individual clove should be visible. Make sure every garlic clove is exposed. Place the head of garlic on foil paper. Drizzle the top of the garlic with a bit of oil, about 1 teaspoon. Wrap it up and place it the oven to roast for about 30 minutes or more; it should be soft, fragrant, and golden. Let the garlic cool then squeeze individual cloves out of the skin. Combine roast garlic, mayonnaise, lemon, salt, cilantro, pepper and hot sauce with a wooden spoon season with salt and pepper. Add olive oil as needed .Set aside.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Doubles (Curry Chickpeas and Spicy Flat Bread) Response: Doubles (Curry Chickpeas and Spicy Flat Bread) Doubles (Curry Chickpeas and Spicy Flat Bread)-Doubles are the most famous of Trinidad Street Snack or sandwich and have become known as the epitome of Trinidad’s Street Food culture and one of my favorite Caribbean Street food- hands down. Ingredients 3 cups flour 1 teaspoon cumin ½-1 teaspoon turmeric 2 teaspoons active or dry yeast 1/2 teaspoons salt ½ teaspoon white pepper 1 ¼ cup warm water or more adjust water to form soft dough 1 Tablespoon sugar Directions In a large bowl combine all-purpose, yeast, salt sugar cumin, turmeric, and yeast. Thoroughly mix. Then add warm water a little at a time until you get to desired consistency – soft- ball. If dough is too stick some oil to prevent dough from sticking to your hands. Knead for about a minute or 2 Place dough in an oiled bowl. Set it in a warm area and let it rise and double in size -approximately 1- 2 hours. Punch down. Divide in to about 18 or more pieces. These are medium sizes you may make it smaller and divide into walnut sizes. Place each piece on rolling board or palm of your hand, if dough is slightly sticky oil both sides with oil roll out flat. Set aside or place directly in frying pan. Repeat with the remainder of the dough In a large, sauce pan pour vegetable oil, until it is at place on medium heat until oil is about 350 degrees. Fry for about 30 seconds or less on each side. Bara should puff up. Use a large spoon or something like that to take it out of the oil. I usually place them on napkins right away to soak up some of the excess oil Serve doubles by placing one Bara on a plate, spooning one tablespoon of the chickpea filling on it, topping desired condiments. You may top with an additional bara. Heat up large sauce-pan with oil, and add onions, garlic, thyme, cumin spice, all spice, smoked paprika, nutmeg and curry powder, stir occasionally for about 2-3 minutes until onions is translucent. Add stock / water if necessary to prevent any burns Next add chickpeas, scotch bonnet pepper, green onion and broth. Bring to a boil and let it simmer until sauce thickens, it might take about 20 minutes or more Throw in some parsley, adjust for salt, pepper and stew consistency.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Jamaican Cabbage and Shrimp Response: Jamaican Cabbage and Shrimp Jamaican Cabbage and Shrimp – A quick stir fried cabbage seasoned with aromatic spices and topped with sauté shrimp. A delicious side dish to accompany any meal. Ingredients 1 pound Large Shrimp peeled and deveined 2-3 bacon slices cut in 3-4 pieces 2 tablespoons or more cooking oil 1 whole scotch bonnet pepper 1 teaspoons paprika 1-2 teaspoons fresh thyme 2 green onions sliced 2 teaspoons minced garlic ½ medium onion chopped ½ medium bell pepper chopped ½ teaspoon all spice 1 small head cabbage chopped (about 5 to 6 cups) 1- teaspoon chicken bouillon optional Salt and white pepper to taste Directions Slice or chop cabbage then set aside. Heat up a large skillet with about 1 -2 Tablespoons oil .Add shrimp then Lightly season shrimp with salt, and your favorite seasonings. Some of the options I use are jerk seasoning here, creole seasoning or any herbs or seasonings on hand. Sauté for about 3 -5 minutes shrimp set aside. In a large skillet over medium heat, sauté bacon until brown and crisp this may take about 3-5 minutes. Set bacon aside if desired and add towards the end There will be some bacon drippings left in the pan (not more than 1-2 tablespoons) Add about 2 tablespoons or more oil to the pan. Followed by thyme, onions, green onions, garlic, scotch bonnet pepper, paprika, red bell pepper, and allspice. Saute for about 2 minutes, stirring occasionally to prevent any burns. Then add cabbage, chicken bouillon(Optional) and white pepper, continue stirring to incorporate all the ingredients. Let it cook for about 5 minutes or more depending on preference or how you like your cabbage cooked.. Adjust for seasoning with salt and pepper. Serve Cabbage top with sauté shrimp or on the side.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Cornmeal Pudding Pone Response: Cornmeal Pudding Pone Easy yet indulgent Caribbean Dessert made with Cornmeal and topped with coconut sauce baked until the the top is bubbly. One bite and you are in the tropics , Moist , Decadent and Simple Delicious! Ingredients 4 ounce (100 grams) butter 2 cup (14 ounce can 450 ml) Coconut Milk 4 cups (1 liter) whole milk ¾- 1 (165-220 grams) cup brown sugar 1 cup (200 grams) white sugar 3 teaspoons spices , nutmeg, cinnamon and allspice 3 cups (450 grams) cornmeal ½ cup (64 grams ) all purpose flour 1 1/2 teaspoon salt 1 cup (225 ml) water 2 tablespoons or more dark rum , optional 2 teaspoons vanilla essence , optional ½ cup raisins Directions Preheat oven to 350 degrees F. Grease a 10- inch baking pan and set aside. In a large sauce- pan add butter, coconut milk, milk, sugar, spices, and salt. Bring to a boil. Remove coconut milk mixture from the heat. In a large bowl combine cornmeal, flour and salt, then add a cup of water and stir. You may add rum and vanilla at this point, if desired. Scoop out some coconut milk mixture and add to the cornmeal mixture about a cup at a time until mixture is smooth (you might have to add about 2-3 cups). Gradually whisk in cornmeal mixture to the saucepan, a little at a time while stirring with a whisk to prevent any lumps. Now return the cornmeal mixture to the sauce- pan. Bring to boil and simmer continue stirring frequently- for about 6-8 minutes, to prevent lumps and burns. Remove from heat add about 1/2 cup raisins . Pour or scoop out mixture into the prepared baking pan. Bake for about 60 minutes or a toothpick inserted turns out clean. Serve with coconut sauce. Soft Top In a small saucepan combine 1-cup coconut milk, ½ cup brown sugar and ¼ cup butter. Let it melt and simmer for about 2 minutes. Set-aside until ready to use. If making a soft top remove cornmeal pone from oven after 30 minutes of cooking , prick cornmeal with a tooth pick and pour about ½ or all the coconut sauce mixture to the pan. Return to the oven and bake for about 20 minutes more or until a tooth inserted comes out clean and the top is bubbly. Let it cool before serving.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Puerto Rican Style Beans Response: Puerto Rican Style Beans Puerto Rican Style beans – A hearty red beans simmered in an aromatic sauce with big bold flavors. Quick, easy and simply delicious. Ingredients 2 tablespoons canola oil (or more) 1 medium onion, chopped 2-3 teaspoon garlic, minced 1 teaspoon cumin ½-1 small jalapeno, seeded and minced (optional) 1 tablespoon fresh cilantro or parsley, finely chopped 1 teaspoon smoked paprika 1 medium bell pepper, chopped ¼-½ teaspoon cayenne pepper 1 bay leaf 4 cups cooked red beans (or three 15-ounce cans, rinse and drained) 2 cups broth, or more (chicken or vegetarian) 1 potato, medium-large peeled and chopped ¼ cup tomato sauce 1 packet Goya Sazon, with coriander (any Sazón without annatto) Salt to taste Fresh cilantro or parsley leaves (optional for garnishing) Directions Heat the olive / canola oil over medium heat in a large saucepan. Add the onions, garlic, cumin, jalapenos, cilantro , paprika, bell pepper and bay leaf sauté, stirring occasionally, until onions are soft and translucent, about 5-7. Do not brown. Add the onions, garlic, cumin, jalapenos, cilantro, paprika, bell pepper, cayenne, and bay leaf sauté, stirring occasionally, until onions are soft and translucent, about 5-7. Do not brown. Add the beans, chicken broth, potatoes, tomatoes, sazon, and salt and bring to a boil. Reduce the heat, cover and simmer gently for about 15-20 minutes or more until potatoes is tender. Adjust seasonings and thickness to your preference with broth and spices. Remove from heat and serve warm with rice and or tostones.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Jamaican Steamed Fish Response: Jamaican Steamed Fish Jamaican Steamed Fish - Healthy Delicious Pot of Fish cooked in a spicy broth with Vegetables– A great Lenten meal in a pot. Ingredients 2 whole red snapper about 1 ½- 2 Pounds cleaned and scaled 1 whole lime or lemon 1 teaspoon chopped fresh thyme 1 medium onion sliced 1 teaspoon paprika 1 teaspoon minced garlic ½ teaspoon grated ginger 1 medium tomato diced 1/2 teaspoon all spice 2 green onions chopped 1 whole scotch bonnet pepper replace with cayenne pepper, adjust to taste 1 bell pepper sliced 2 Cups or more Vegetables Carrots, chayote sliced 2 cups fish stock adjust with more or less 1 Teaspoon bouillon cubes or powder optional 2 Tablespoons butter Salt and pepper to taste Directions Rinse fish; carefully, drain, and pat dry with paper towels or a clean towel rub with lemon or lime. Place fish in a large bowl or saucepan then season with salt, garlic, ginger, thyme and white or black pepper Mix fish with a spoon or with hands until they are well coated, set aside in the fridge and marinate for 30 minutes or overnight Heat Large Skillet with about 1 tablespoon or more oil then add garlic, paprika, thyme, onion, all spice and onions. Stir for about two minutes. Add vegetables starting with toughest. Begin with potatoes if using any, followed by 2 cups fish or seafood broth -bring to a boil. Cover and let it simmer for 5 minutes. Place fish into the boiling fish stock and add, tomato, green onion and whole scotch bonnet pepper if necessary, Spoon stock over the fish, cover and steam on medium heat till it’s tender about 3-5 minutes per side depending on thickness of fish. Just before removing from the stove – add butter on top of the fish. Serve with crackers or rice.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Cornmeal Coo Coo Response: Cornmeal Coo Coo Cornmeal Coo coo aka CouCou. Creamy , thick and hearty Polenta -Caribbean style . An intriguing side dish with tons of flavor. Ingredients 1 cup cornmeal 1 teaspoon minced garlic ¼ cup diced onions ½ teaspoon minced thyme ¼ cup cut up red bell pepper optional 2 1/2 cups warm water or more 1 cup coconut milk replace with broth 1/2 teaspoon salt more adjust to taste 1 cup sliced okra(frozen 2 Tablespoons butter Directions In a medium-sauce pan or pot add oil, onions, garlic, and thyme sauté, for about 1 minute, stirring constantly to prevent any burns. Throw in okra and red bell pepper; continue cooking for about 2 minutes, followed by about 2 cups warm water and coconut milk. Bring to a boil At this point you may remove some or half of the vegetables and reserve, if you like your vegetables crunchy. Gradually whisk in the cornmeal, until you have add the whole thing in the pot, a little bit at a time and keep stirring with a whisk to prevent any lumps. You may have to remove saucepan from heat while trying to get rid of lumps- to prevent burns. Reduce the heat to low and cook until the mixture thickens. Then add the remaining boiled water, reduce heat, cover, and cook- for about 10 or more minutes. Return any vegetables reserved. Add butter, add more water if desired continue whisking to cornmeal consistency. I usually use about a total of 3 1/2 cups water because I like mine, really soft. Turn off the heat. Scoop out and place into a wet bowl, to form a ball . Let it set for a few minutes then turn in upside down on to a plate. Serve warm.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Jamaican Braised Short Ribs Stew Response: Jamaican Braised Short Ribs Stew Jamaican Brown Beef Short Ribs Stew- You only need 10 minutes prep to make this rich, fragrant, braised short ribs stew and its fall off the bone delicious! Ingredients 2 1/2- 3 pounds short ribs ¼ cup canola oil 1 Tablespoons brown sugar 1 bay leaf 1 teaspoon grated ginger 1-2 teaspoons minced garlic 1 medium onion diced 1-2 Green Onions diced 1 teaspoon fresh or dried thyme Scotch bonnet pepper or 1 teaspoon hot sauce 1 teaspoon smoked paprika 1-2 small bell pepper 1 teaspoon browning sauce 1 tablespoon ketchup 2-3 cups broth/water or more 1 teaspoon bouillon powder adjust to taste optional Salt to taste Directions Preheat oven to 375° degrees. Season short ribs with salt and pepper to thoroughly cover all sides Heat the oil an oven safe Dutch oven pan over medium heat. Add short ribs and brown well, turning once, about 2 -3 minutes per side, until short ribs are brown. Do not overcrowd pan. Cook in batches, if necessary. Drain any excess oil from the skillet and leave about 2 Tablespoons of oil. Add onions, green onions, garlic, thyme, and bay leaf; scotch bonnet pepper or hot sauce. Stir for about 2-3 minutes until onions is translucent. Then add ketchup, browning sauce, brown sugar, bell pepper, bouillon and or water. Bring to a boil cover the pan and place in the preheated oven for 21/2 -3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Adjust for salt, pepper and soup consistency.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Tropical Guacamole and Plantain Chips Response: Tropical Guacamole and Plantain Chips Tropical Guacamole- An intriguing guacamole with some sweetness from mango , papaya and pineapple and less guilt. Yes! Yes! Yes! Paired with plantain chips, they make an amazing pair! Ingredients 3 large avocado cut in half pits removed 1/2-- cup papaya diced 1/2-1- cup pineapple diced 1/2-1- cup mango diced 1 clove garlic minced ¼ cup minced jalapenos or more ¼- 1/2 cup minced red onion Juice of lime or lemon adjust to taste ¼ cup chopped cilantro ¼-1/2 teaspoon cumin optional 1- tablespoon olive oil extra virgin Salt to taste Directions Scoop avocado into a bowl. Mash with a fork until you have a smooth and chunky texture, add lime. Add pineapple, papaya and or mango to another bowl, followed by garlic onion cilantro leaves and mix gently. Add the fruit mixture to the mashed avocados. Lightly mix, adjust seasonings. Serve with Plantain Chips or your favorite chips Plantain Chips Preheat the oven to 400°F. Line baking sheets with foil and coat with cooking spray. Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain; peel only as deep as the peel. Remove plantain peel by pulling it back. If plantains are straight from the fridge, you can run it through hot water, to prevent ease with peeling Slice the plantains thinly with the help of slicer/ mandolin for consistent results Mix plantains, salt and paprika. Toss them together. Baked plantains Place them on the baking sheets in a single layer, spray lightly over the plantains using the canola oil spray and bake, turning over slices, after 8 minutes for about 12-20 minutes or till golden brown and crunchy. Depending on your oven Store in a sealed container or serve with salsa Fried plantains Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat until hot but not smoking. Fry the plantain in batches, turning once, until slightly brown, about 5 minutes. Do not overcrowd the pan (it will make the plantains to be soggy and absorb excess oil) Use a slotted spoon, transfer the fried plantains and drain on paper towels. Store in a sealed container or serve with salsa
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Pineapple Jalapeños Corn Muffin Response: Pineapple Jalapeños Corn Muffin Pineapple Jalapeños Corn Muffin – Slightly sweet, slightly spicy, and all parts delicious. Only 30 minutes away from this these tropical cornbread. Ingredients 1 1/2 cup 195grams all-purpose flour ½ cup 65grams corn meal 2 teaspoon baking powder ½ teaspoon baking soda ¼ cup granulated sugar ¾ teaspoon salt 8 ounce can crushed pineapple drained(about ¾ cup) ½ 115 grams cup sour cream ½- cup 120ml milk or coconut milk 2 large eggs 1 Jalapenos pepper chopped 1 teaspoon smoked paprika optional 4 tablespoons 57grams unsalted butter melted ½ cup canned corn optional Directions Instruction Preheat the oven to 350 degrees F. Butter and flour a muffin tin and set aside. Or you could use muffin liners; make sure you spray them with a cooking spray. In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Whisk in, sour cream, milk, and lightly beaten eggs until well combined Then, add crushed pineapple, jalapenos and melted butter Pour batter into prepared muffin pan. Bake 15-18 minutes or until light golden brown and toothpick inserted in center comes out clean.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Caribbean Quinoa and bean Bowl Response: Caribbean Quinoa and bean Bowl Caribbean Quinoa and beans Bowl – A lightened-up, Nutritious Caribbean Quinoa and beans that will keep you satisfied. – So healthy, Tasty and full of flavor. Ingredients 2-4 Tablespoons Canola or cooking oil 2- garlic clove minced ½ medium onion diced 2 small bay leaves 1 sprig fresh thyme or 1 teaspoon dried thyme 1 1/2 cup quinoa 1 cup lite coconut milk 1 1/2 cups chicken broth or water 15.5 oz. can red kidney beans rinsed and drained 1 whole scotch bonnet pepper or cayenne pepper 1/4 teaspoons or more 1 teaspoons paprika 1 teaspoon chicken bouillon (optional Salt and fresh ground pepper to taste Directions Wash Quinoa and drain water from it. Heat a sauce pan with oil. Then add onions, garlic, paprika, thyme, bay leaves and hot pepper, sauté for about a minute. Stir in quinoa to the pan , continue stirring for about a minute or 2, Next add beans , coconut milk, salt, bouillon pepper (if using any )with water . Bring to a boil reduce heat, and simmer until quinoa is cooked, about 20 minutes or more. Adjust for salt and pepper. Discard bay leaves Serve warm
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Jamaican Curry Powder Response: Jamaican Curry Powder Jamaican Curry Powder- Perfect blend of homemade Curry Powder. Quick, easy, no additives or fillers AND it tastes way better than your store-bought brands. Ingredients 2 1/2 tablespoon turmeric ground 1 tablespoon coriander seeds ground 1 tablespoon cumin seeds 2 tablespoon all spice 2 tablespoon ginger ground 2 tablespoon yellow mustard seeds dry 2 tablespoon fenugreek seeds ground 1 1/2 teaspoon black pepper (you can use white pepper) 1 whole clove dried, (use about 1/4 teaspoon ground) 1 teaspoon nutmeg ground, (optional) 1/2 teaspoon scotch bonnet peppe ground, (you can use cayenne pepper) Directions If using whole grain, lightly toast, on low heat, in a fry pan, for about 3-5 minutes, before grinding, just until the spices smell nice and toasty. Then grind in a coffee grinder. You may skip the toasting and just grind all the spices. Store in an airtight container for up to 6 months.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Trinidad Corn Soup Response: Trinidad Corn Soup Trinidad Style Corn Soup- A Warm, heart and filling Caribbean corn soup that’s incredibly creamy and slightly sweet, perfect for those winter nights or warm summer days. Ingredients 4-6 thick cut bacon chopped 1 medium onion finely chopped 3 -4 garlic cloves finely chopped 2 teaspoons fresh thyme ¼ cup celery finely diced 2 greens onion finely chopped 1 fresh scotch bonnet pepper or jalapeños pepper finely chopped 1 medium bell pepper finely chopped 4-5 cups frozen corn replace with 4-5 fresh corn 3 cups chopped squash or sweet potatoes 3 cups or more broth or water 1 14-ounce Can Coconut milk Salt and Pepper to taste Chicken bouillon optional adjust to taste Directions In a large pan , cook the bacon until just crisp. (About 5-7 minutes). Remove bacon from pan and Transfer to a paper towel-lined plate; set aside. Drain the oil leave about 2 tablespoons or more of bacon drippings in the pan. Then add onions, garlic and thyme sauté for about a minute, followed by celery, scotch bonnet pepper, green onion. Continue cooking for about 5-7 minutes until onions is soft. Add corn and squash cook for further minute or two before pouring in the coconut milk, water. Then let it cook for about 10minutes or more until squash is tender. Reserve about 1/3 or more soup. Use an immersion blender to coarsely blend the remaining soup in the pot. Then return reserved corn mixture back into the pot, bring to a boil.Adjust for seasonings salt pepper and soup consistency When soup is piping hot, remove serve it garnish with bacon and parsley.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Caribbean Pepper Sauce Response: Caribbean Pepper Sauce Homemade Caribbean Pepper Sauce- The most amazing combination of sweet and spicy flavors that will leave you wanting more. Ingredients 4 or more peppers Habanero, scotch bonnet pepper 1/4 cup chopped onion ½ cup fresh fruit Mango or Pineapple 2-3 garlic cloves ¼ teaspoon cumin spice ¼ cup vinegar I used mixture of lime and vinegar ½ teaspoon mustard 1-2 Tablespoon brown sugar optional Salt and white pepper to taste Herbs parsley, cilantro, basil, thyme optional Directions Blend scotch bonnet pepper, garlic, fruit and onions in a food processor or blender. Add vinegar to facilitate blending. Then mix in cumin, mustard, white pepper, and brown sugar. Adjust for salt and seasoning. Refrigerate and use when ready. Add about a table of preferred cooking oil to a medium saucepan followed scotch bonnet pepper, garlic, and onions. Sauté for about 1-2 minutes. Let it cool, place in a blender or food processor together with other ingredients and blend to desired consistency. You may return to sauce pan, add about more oil as needed bring to a boil and simmer for about 15 minutes or more Adjust for seasoning and salt. Refrigerate and use when ready.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Slow Cooker Chicken and Beans Response: Slow Cooker Chicken and Beans Easy Slow Cooker Chicken and Bean Stew simmered with garlic, onions, tomatoes, ginger, thyme and Caribbean spices. Comfort food never tasted so good! Pull out your slow cooker cause you’re going to want to make this ASAP! Ingredients 2 – 2 1/2 pounds chicken breast or thighs 2- tablespoon canola oil 1 onion finely chopped 2-3 green onion diced 1 small jalapeno pepper seeded and minced (use scotch bonnet pepper if you want more heat) 1-1/2 Tablespoons minced garlic ½ teaspoon ground allspice 1/2 teaspoon cumin spice 1 1/2 teaspoon fresh thyme 2 teaspoon minced ginger 2 teaspoons smoked paprika 1 large bay leaf ¼-½ teaspoon cayenne pepper 2-3 medium tomato chopped 4 cups cooked beans or 1-2 15oz. cans rinse and drained 2 cups chicken broth or more 1 tablespoon chicken bouillon powder optional Salt and white pepper to taste Fresh cilantro/parsley leaves optional Directions Place chicken thighs in a large bowl. Then season with your preferred seasoning, salt or marinate with garlic, ginger, paprika, white pepper and thyme. When ready to cook, heat up a skillet or large sauce pan with about 2 tablespoons oil, and then brown the chicken about 3-4 minutes until chicken is golden brown. Remove and place in the crockpot. Drain any excess oil from the skillet and leave about 2 Tablespoons of oil or add more if needed. Add the onions, garlic, green onions, thyme, ginger,cumin, paprika, all spice, jalapeño and sauté, stirring occasionally, until onions are soft and translucent, about 4-5 minutes. Add to crockpot. Then add beans, chicken broth, tomatoes, bay leaf, bouillon powder, and salt. Cover and cook on high for about 3-4 hours. Reduce the heat, cover and simmer gently for about 35 minutes or more until chicken is tender and has reached desired consistency. Adjust seasonings and thickness of soup according to preference with broth and spices. Remove shredded chicken, if desired, and serve warm with corn bread. Garnish with parsley ,green onions or cilantro.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Chocolate Rum Marble Cake Response: Chocolate Rum Marble Cake Chocolate Rum Marble Cake finished off with sweet vanilla and chocolate glaze. Your Holiday table would not be complete without this cake! Made completely from Scratch Ingredients 10 ounce 283gram unsalted butter 2 Cups granulated sugar 5 Large eggs 4 ounce 115gram cream cheese room temperature 2 1/2 Cups flour 1 Tablespoon baking powder. ¼ cup Dark Rum 1 teaspoon ground nutmeg 1 teaspoon almond extract 6 ounce 120grams dark or milk chocolate Frosting Directions Pre-heat the oven to 160°C/325°F. Grease a 10 inch tube pan generously with cooking spray and set aside. Cream together the butter and sugar at high speed in a stand mixture until it’s fluffy and starting to look white, about 4-5 minutes, add cream cheese and mix for another minute. Stir in the eggs, a little at a time, beating the mixture well between each addition. Sift in the flour and baking powder into the batter, and then add the, nutmeg, vanilla and rum Stir well until everything is fully combined. Scrape down the sides of the mixing bowl. Melt chocolate in a small bowl in the microwave, stirring frequently every 20-30 seconds. So that is doesn’t scorch or burn. It usually takes about 2 minutes. Fold in the melted chocolate with about ⅓ of the cake batter. Mix well until fully incorporated. Alternating spoon vanilla and chocolate layers into prepared pan to simulate a checkerboard. With a large spoon, cut and twist through batters to obtain marbled effect. Tap the pan firmly to remove air pockets. Bake cake until a tester inserted into the center comes out clean, 45–50minutes . Transfer to a wire rack. Let cake cool in pan for 10 minutes. Then remove and transfer to a wire rack. In a small saucepan combine butter, sugar, rum and water over medium heat. Bring to a boil and simmer for 3-4 minutes stirring constantly to prevent any burns. Remove from heat and cool slightly. Poke little holes into the cake with a toothpick. Spoon the syrup over the cake and let it soak in. Let the cake cool to room temperature. Pour the remaining glaze over the cake. While cake is baking you may start preparing the glaze Sift confectioners’ sugar into a medium bowl. Add the milk and vanilla extract and or rum stir with a fork. If glaze is too thin, add a tablespoon of confectioners sugar, at a time. If the glaze is too thick, add more milk a teaspoon at a time. Set aside or drizzle over cake once cake has cooled down. In the same bowl or using another bowl sift in confectioners sugar and cocoa powder then add milk. Adjust thickness consistency with milk or confectioner sugar Drizzle the chocolate glaze over the vanilla glaze and let set before serving.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Caribbean Style Fried Rice Response: Caribbean Style Fried Rice Caribbean Style Fried Rice-A quick and easy fried rice made with coconut rice and spiced with thyme or green seasoning. Ingredients 2 cups long un-cooked rice 1 14 oz. coconut milk 1 3/4 cup water 1 teaspoon salt or more Directions Place rice in a saucepan with water, rinse and sieve out water. Add coconut milk, water and salt. Place the saucepan over high heat and, bring to a boil. Stir saucepan then bring to a simmer- heat level should be very low cover the saucepan tightly with the lid. Continue cooking for about 15-18 minutes. Remove sauce from the heat and let it cool, covered. Refrigerate, preferably over- night When ready to cook break up the clumpy rice before starting. Heat a large wok or skillet on medium high heat with about a tablespoon of canola or vegetable oil. Add the rice stir vigorously for about 2-3 minutes adding soy sauce a tablespoon or more of water or chicken/beef stock as need to moistened rice. Set aside. Quickly wipe the wok or skillet with a clean paper towel or cloth. You might have to make in batches Next add a tablespoon of oil, let it heat up, then add the eggs and quickly stir to break the eggs apart. Remove and add to the rice. Next add a tablespoon of oil into the wok/saucepan followed by shrimp, stir for about a minute or two then add onions, thyme, garlic, peas, carrots, white pepper, curry powder, and soy sauce. Stir until fragrant for about 2 minutes. Finally return the combination of rice, and vegetables to the wok. Stir until everything has been fully combined. Adjust seasoning salt, pepper and soy sauce if necessary. Garnish with chopped scallion and serve
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Trinidad Corn Pie Response: Trinidad Corn Pie Trinidad Corn Pie – An Irresistible Corn Casserole loaded with tons of flavor and a little heat . A must make for the holidays. Ingredients 1 can Canned Corn (15 ounce) 1 Large egg ½ cup corn meal 4 tablespoons butter 2 green onions white parts only chopped ½ cup diced onion 1 bell pepper green or red diced 1 teaspoon or more salt ½ teaspoon scotch bonnet pepper or cayenne pepper ½- 1 canned evaporated milk depending on texture 2 Tablespoons parsley 1 cup sharp cheddar cheese divided 2- tablespoon sugar optional White pepper to taste Directions Preheat oven to 350 degrees F. Grease casserole bowl and set aside Strain out water from the corn, into a bowl . Pour the liquid into 1 cup , if it does not fill add enough water to fill it. Return the water into the bowl, followed by egg and corn meal. Mix thoroughly. Set aside. Melt butter to a sauce pan, then add green onion, bell pepper, onion, salt and pepper then stir for about 2-3 minutes or until tender. Then add the milk, bring to a boil and quickly add the cornmeal and egg mixture. Reduce heat to low and cook for about 4 minutes stirring frequently to prevent any burns After about 4 minutes add corn and continue cooking for another 5 minutes until the mixtures comes easily from the sides of the pot. Add ½ cup cheese, parsley and sugar, mix well . Transfer corn mixture into prepared casserole, top with remaining cheese and bake until top is lightly brown about 30-40 minutes and the cheese is bubbly . Let it cool before serving
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Creamy Jerk Shrimp Spaghetti Response: Creamy Jerk Shrimp Spaghetti One-Pot Creamy Jerk Shrimp Spaghetti-- An irresistible super simple, One-Pot dish filled with mushrooms and shrimp in a spicy jerk creamy sauce . So Delicious! Ready in 30minutes. Ingredients 1/2 pound large shrimp peeled and deveined 2 cups sliced mushroom 1 teaspoon Jerk seasoning adjust to suit taste 4 oz. un-salted butter 2 teaspoon minced garlic 1 teaspoon fresh thyme ½ teaspoon paprika Juice of ½ lemon or more to taste ½ cup chicken stock ½ cup heavy cream ½ cup milk 2 tablespoons chopped parsley 2 Tablespoons Tomato paste ½ cup Parmigiano-Reggiano Salt and pepper to taste 8 ounce spaghetti Directions Start by boiling pasta in a large pot, according to box instructions. Drain and set aside. Meanwhile in a large skillet Lightly season shrimp with Jerk spice. Heat about 2 tablespoons of cooking oil or butter over medium heat in skillet. Sauté shrimp and mushroom for about 3 -5 minutes, until lightly cooked. Set aside. Add butter, followed by garlic, then add, paprika, thyme, Jerk spice, stir for about a minute or until fragrant. Add tomato paste; give it another stir, followed by cream, milk, lemon juice and chicken broth Bring it to a boil then simmer for about 5-7 minutes. Add shrimp mushroom and parsley. Stir until combined. Add cheese if using cheese. Stir for about a minute, adjust salt and pepper to suit taste bud. Add more chicken broth if needed. Add pasta to the pan , stir. Turn off heat and let pasta soak up some of the sauce.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Bacon wrapped plantain Response: Bacon wrapped plantain Bacon wrapped plantain- Plantain with a touch of heat, wrapped with bacon and sprinkled with spice. Easy, yet delicious appetizer, snack and/or breakfast. Ingredients Plantains 2-3 Seasoning Jerk, berbere, Cajun Bacon about 4 per plantain Hot sauce optional Directions Preheat Oven to 400 Degrees F Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain; peel only as deep as the peel. Remove plantain peel by pulling it back. Cut in half cross way, then cut in half-length ways strips. About 8 strips per plantain. Take a half slice of bacon and wrap it around the middle of each strip, you may add a drop of hot sauce, depending on preference, tuck the ends underneath or use a tooth pick Lay the wrapped plantain on a baking sheet with the bacon seam-side down.Sprinkle with favorite spice mix if desired. Repeat with all the plantains Line a baking pan with foil; top with a wire rack. Arrange plantains out in a single layer. While the plantains are baking oil will slowly drip to the bottom of the baking pan. Bake plantains until cooked through and bacon skin is crispy, about 20 minutes-plantains, depending on size of plantain and bacon preference Remove and serve with your favorite hot sauce or as breakfast
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Coconut Drop Cookie Response: Coconut Drop Cookie Coconut Drop Cookie– sweet and satisfying coconut cookies with beautiful butterscotch color and a lovely buttery crunch at the edges. Ingredients 1 whole mature coconut about 3 1/2 -4 cups grated coconut 2 cups 250grams all purpose flour, sifted ¼ cup 50 g white sugar ¼ cup 55 g brown sugar 2 teaspoons baking powder 1-2 teaspoon lime or orange zest. ½ teaspoon salt 2 teaspoons nutmeg 2-3 ounce 56-76 grams butter diced 2 large eggs 1 teaspoon vanilla Directions Preheat oven to 400 degrees Hit hard the middle of a coconut with a blunt side of a cleaver or hammer, just enough to crack it. Rotate the coconut, continuing to hit it at the center just enough to crack it. Rotate the coconut, continuing to hit it at the center with the hammer or cleaver. It will split in two eventually at the center or wrap coconut Place it in the oven for about 15-20 minutes at 350 degrees F to facilitate removal of the flesh from the shell. Let it cool. Use a spoon to remove the coconut from the shell. Blend coconut in a blender (blendtec or vitamix preferably) on high into a fine consistency. In a medium bowl, whisk or sift together flour, brown and white sugar, baking powder, Lime or orange zest , nutmeg and salt Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to main unincorporated. Stir in the grated coconut Whisk together eggs and vanilla Gently fold wet ingredients into dry ingredients and stir until all is moistened and holds together (like a ball) Put dough on floured surface, and pat (gently!) with your hands only. Fold dough over on itself about 5 times, and then gently press down. Shape into 14 or more cookies Place on baking sheet. Bake at 400° for 12-15 minutes or until lightly browned Remove, let it cool and serve
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Jamaican Curry Goat Response: Jamaican Curry Goat Jamaican Curry Goat – insanely delicious slow cooked Jamaican Spiced Curry that is full of flavour and tender to the bone! An absolutely must-make Jamaican food! So easy to make with minimal prep. Ingredients 3- 3 1/2 pounds goat meat (cut in chunks) ¼- ½ cup cooking oil 2 teaspoons minced garlic 1 -2 teaspoons minced ginger 1 medium onion sliced 4-5 Tablespoons Curry powder 1- teaspoon white pepper 1-2 teaspoons fresh thyme 2 green onions sliced 2-3 medium potatoes 1 Tablespoon tomato paste 1 scotch bonnet pepper (adjust to suit taste buds or replace with any hot pepper) 1 tablespoon Bouillon powder (optional) Salt to taste Directions Season goat with, salt and pepper. Set aside In a large pot, heat oil over medium heat, until hot, and then add the goat meat sauté stirring, frequently, any browned bits off the bottom of the pot, until goat is brown. Then add curry, stir for about 1-2 minutes. Add the garlic,ginger, white pepper, onions,thyme, tomato paste, scallions (green onions) and scotch bonnet pepper stir for about a minute. Then pour in just enough water to cover the goat and bring to a boil and let it simmer until tender (depending on the goat size and preference) about 2 hours or more, stirring the saucepan occasionally and adding more water as needed.. About 15-20 minutes before you remove from the stove add potatoes and bouillon powder. Continue cooking until potatoes are tender, if you want really thick curry goat let the potatoes cook even more . You may adjust thickness of soup with water or stock.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Jamaican Ackee and Saltfish Response: Jamaican Ackee and Saltfish Jamaican ackee and saltfish is the quintessential Jamaican dish that will broaden your breakfast horizons and give you a delightfully unique tastebud sensation. It's made with a few ingredients you may not be familiar with, but believe me when I say that this breakfast is fit for a queen (or king 😉). Ingredients ½ pound (226 g) boneless salted codfish 4-6 slices bacon, chopped ¼ cup (62 ml) vegetable oil, or more 1 onion, chopped 1 teaspoon (5 g) garlic, minced 1 sprig fresh thyme 2 green onions, chopped 2 tomatoes, diced 1 small bell pepper, sliced 1 teaspoon (2 g) black pepper, freshly ground 1 teaspoon (2 g) paprika, optional 1 Scotch bonnet pepper, sub about ½ teaspoon cayenne pepper 1 18-ounce ackee, drained Directions Soak salt cod in water overnight. Boil it if you don't want excess salt. Then set it aside. Sauté your bacon in a large skillet over medium heat until brown and crisp; this may take about 3-5 minutes. Then transfer the bacon from the skillet to a plate. You will have some bacon drippings left in the pan; remove them and leave 1-2 tablespoons of bacon. Then add a tablespoon or two of vegetable oil to the pan, and add the onions, garlic, thyme, and green onions. Sauté for about a minute, occasionally stirring to prevent it from burning. Add the tomatoes, continue cooking for about 3 minutes, then add the hot pepper and white pepper. Mix until the ingredients are thoroughly combined. Cook for about 5 minutes or more, adding water as needed. Finally, throw in the saltfish, cook for a few minutes, add the ackee and cook for 3 more minutes or more – adjust the seasoning to taste. Remove your ackee and saltfish from the heat and let it cool. You may prepare this a day in advance.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Caribbean Stewed Fish Response: Caribbean Stewed Fish Caribbean Fish Stew – A simple Stew with marinated red snapper and Tilapia, infused with spices , herbs bell peppers, tomatoes, and onions- Simply Delicious. Ingredients 3- 3½ pounds white fish – cleaned scaled and cut in steaks ½ teaspoon grated ginger ½- teaspoon white pepper 1 teaspoon minced garlic ½ teaspoon thyme ½ teaspoon minced garlic ½ teaspoon white pepper ½ teaspoons green seasoning optional ½ teaspoon chicken bouillon powder optional 1 lemon Salt to taste Directions Rinse fish; carefully, drain, and pat dry with paper towels or a clean towel rub with lemon or lime. Place fish in a large bowl or saucepan then season with salt, garlic, ginger, thyme, white pepper and green seasoning. Mix fish with a spoon or with hands until they are well coated, set aside in the fridge and marinate for 30 minutes or overnight When ready to cook remove fish fridge, lightly shake off any marinate sticking out. In large skillet heat oil over medium heat, until hot, add the fish, cook each side- for about 2-3 minutes on both sides. Remove fish and set aside. Drain oil and leave about 3 or more tablespoons of oil, if using the same pan or heat oil in the medium saucepan. Then add onion, scotch bonnet pepper, garlic, green seasoning, thyme, bay leaf, sauté until onions are tender, about 2 minutes or more. Stir frequently to avoid any burns Add tomatoes continue stirring and let it simmer for about 5 minutes or more with about ½ cup stock or water or more as needed. Finally add bell pepper, green onions followed by fish one at time and more stock about ½ cup stock or water. Simmer for about 5 minutes or more. Adjust for seasonings and thickness of stew with stock or oil. Remove and serve with rice or fried plantains or any side dish
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Chow mein Caribbean Style Response: Chow mein Caribbean Style Caribbean -Style Chow Mein – Chicken marinated with green seasoning , loaded with vegetables and chicken. So much better than take out version. Ingredients ½ – 3/4 pound skinless boneless chicken thighs cut in bite size pieces ½ teaspoon green Seasoning replace with 5 spice or parsley and cilantro ½ teaspoon ginger ¼ teaspoon garlic 1/2 teaspoon white pepper 1 teaspoon oyster sauce 1 teaspoon corn starch Directions Place chicken pieces, green seasoning sauce, oyster sauce, cornstarch and white powder in a small bowl – thoroughly mix to combine. Let it rest while you prepare the vegetables and other ingredients Cook the chow mein noodles according to package directions, drain well, and set aside. In a small bowl, mix water, oyster and soy sauce, garlic, sesame oil ,ginger and sugar Make sure all the vegetables are sliced and ready to go. Heat a wok or large skillet with about 2 Tablespoons oil over medium heat, then add chicken, and let it rest for about 30 seconds before turning over. Cook for a minute. Throw in chili pepper, and continue stirring. Then add toughest vegetable first, Broccoli, carrots snow peas, bell pepper and onions Stir continuously for until desired tenderness is reached.You may have to add some oil as needed to prevent burns. Throw in egg noodles and chow mien sauce, stir evenly coated with sauce, and add scallions, herbs. Toss to distribute evenly, Adjust to taste with oyster or soy sauce. Serve immediately.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Slow Cooker Jamaican Brown Stew Chicken Response: Slow Cooker Jamaican Brown Stew Chicken Slow Cooker Jamaican Brown Stew Chicken - An incredibly rich-in-flavor all time Jamaican classic- Jamaican Brown Chicken Sauce right in your slow cooker. Ingredients 5-6 5-6 chicken thighs bone-in trimmed of excess fat= , bone-in 1 teaspoon salt to taste ½ teaspoons bouillon chicken powder ½ teaspoon minced ginger 1 teaspoon minced garlic ½ teaspoon white pepper 1 teaspoon fresh thyme ½ teaspoon smoked paprika 2 green onions , diced Directions Place chicken thighs in a large bowl or slow-cooker insert. Then seasoned with all marinade ingredients- salt, chicken bouillon, garlic, ginger, paprika, white pepper, and thyme. Mix chicken with a spoon or with hands until they are well coated, cover tightly and set aside in the fridge Marinate for about an hour or preferably overnight When ready to cook heat up a skillet or large saucepan with about 2 tablespoons oil, and then brown the chicken about 3-4 minutes until chicken is a golden brown: remove and place in the crockpot. Drain any excess oil from the skillet and leave about 2 Tablespoons of oil. Add onions, garlic, hot sauce, smoked paprika, bell peppers and salt to taste. Stir for about 2-3 minutes until onions is translucent. Then add to crockpot, deglaze the pan with about ¾ cup of water add to slow cooker, together with ketchup, brown sauce and any remaining marinade from the chicken. Cover and cook on high for about 3-4 hours. Remove and serve with rice and beans
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Pork Griot (Porc de griot) Response: Pork Griot (Porc de griot) Pork Griot (Griot de porc)- A popular Haitian dish- An easy to make meal that's spicy, a little sour, a little sweet, and completely addictive with less guilt. Ingredients 3 lb pork shoulder Cut in bite size 1/2 cup orange juice about 1 -2 oranges 1-3 limes (juice) about 2 Tablespoons – ¼ cup 2-3 Tablespoon parsley chopped 2 teaspoons minced garlic 2 teaspoon fresh thyme 2 stalks scallions chopped ½ teaspoon ground white pepper ½ medium onion sliced 1 scotch bonnet pepper optional (for less heat replace with jalapenos pepper) ½ to 1 bell pepper optional chopped 1 teaspoon smoked paprika ½ -1 tablespoon chicken bouillon powder 1 1/2 Teaspoons salt or more. Directions Marinate the pork with orange and lime juice, salt, chicken bouillon, garlic, paprika, onions, green onions, parsley, thyme, scotch bonnet pepper, white pepper, and bell pepper, let it rest in the fridge for about 2 hours or preferably overnight. When ready to cook, place on the stove, bring to a boil and simmer until tender – about an hour or more. Make sure marinated pork is in an oven safe pot-Dutch oven preferably. Place on a stove-top bring to a boil and then finish off cooking in the oven at 325 degrees until tender – about 1 1/2 -2 hours. When pork is tender remove from liquid and any bits of spices, herbs off the pork. Set aside pork Using a sieve drain pork liquid, reserve the liquid and discard the rest of the herbs and spices. Place pork liquid in a small sauce pan and simmer until reached desired consistency, about 10 minutes or more depending on liquid, adjust with spices, oil and salt if needed Place pork on a broiler pan or a baking sheet covered with foil. Be careful because the pork would be really tender. You might have to use a spatula or tongs. Add a little bit of the cooked marinate on the pork together with about 1-2 tablespoons of oil. Adjust the rack in your oven so that the top of the pork is 4-5 inches below the broiler. Broil on high for about 3 - 5 minutes or until the skin is crispy and deep brow, turning frequently to ensure even brownness. Don’t walk away from the pork – this really acts quickly. Broilers can burn food. Simmer the strained liquid from the pork a saucepan for about 7 minutes or more. Taste as you go, and adjust pepper and salt until reduced to desired consistency. Serve with pork or pour over it
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Aloo (Potato Pie) Response: Aloo (Potato Pie) Aloo (Potato) Pie – Cousins of Samosa with the most Amazing dough- Crispy and Crunchy – filled with a tasty combination of potatoes, corn and peas. Baked or F Ingredients 3 cups all purpose flour plus more as needed 1-2 tablespoon granulated sugar 2 teaspoons baking powder 1 teaspoon salt 4 tablespoon ghee Clarified butter or oil 1 cup warm water or more Directions In a medium- large skillet, add oil, onions, garlic, ginger and sauté, for about 2-3 minutes, stirring constantly to prevent any burns. Then add, cumin, hot sauce and paprika, and continue stirring with a heavy wooden spoon, about 2 minutes. Add boiled potato cubes, and corn. Slightly smash the potatoes, corn and peas then thoroughly mix until ingredients are fully combined, add green onions, curry powder ,white and cayenne pepper and a little bit of water to prevent any burns. Simmer for about 2 minutes. Finally throw in cilantro, adjust the seasonings and salt to taste. Remove from the heat and let it cool. You may prepare this a day in advance. In a large bowl add flour, baking powder, sugar and salt, then make a well followed by water, ghee or oil Knead to form soft and sticky dough. Place dough on a heavily floured board and knead for about 5-7minutes. Continue to flour dough as needed to facilitate kneading. Be careful not to over do it. Dough should be soft, elastic and smooth. On a lightly floured surface form the dough into 14 or more Roll the dough out to form a circle, using a lightly floured rolling pin; Spoon a generous 2 tablespoons or more filling in the center of a the circle; lightly moisten the dough edges with water or flour paste, using your finger. Fold over twist with fingers gently to seal the edges of the pies Another way of sealing is by pressing the tines of a fork along the edges of the dough. You may freeze to use later or proceed with cooking method. Heat up a medium skillet or cast iron with oil up to 2 inch- medium-high heat 350 degrees F. until hot but not smoking. Gently drop the aloo pie in the fry pan and fry in batches, turning once, until golden brown, about 5-8 minutes. Do not overcrowd the pan (it will absorb excess oil, resulting in a soggy pies) Using a slotted spoon, remove the aloo pies and place them on paper towels. Place on a baking sheet and brush with canola oil, then. Bake at 375 degrees For about 25- 30 minutes until golden brown Serve warm or at room temperature with this mango chutney or channa aloo
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Caribbean Grilled Chicken Salad Response: Caribbean Grilled Chicken Salad Caribbean Grilled Chicken Salad - For the taste of the tropics enjoy this Chili's Caribbean Chicken Salad at home - easier than you think. It's absolutely packed with flavor! Ingredients 2 medium tomatoes diced ½ cup finely minced red onion 2 tsp. finely minced fresh cilantro ½ red bell pepper diced 2 tsp. finely diced seeded jalapeno peppers 1 teaspoons minced garlic Directions Combine all ingredients, tomatoes, onions, garlic, red bell pepper, jalapenos in a bowl, mix and place in the fridge until ready to be served until ready to serve. Whisk together the honey lime dressing; honey mustard, Greek yogurt, sesame oil, lime juice/lemon juice and vinegar. Mix well to combine and adjust for seasoning. Refrigerate until ready to use. In a medium bowl add teriyaki, Jerk spice and water. Cover with saran wrap or place in zip lock bag, let it marinate for about an hour or preferably overnight. After chicken has marinated prepare a hot grill by spraying with cooking spray. When ready to grill remove chicken from marinade and shake off excess marinade. Grill on grill pan with about a tablespoon of oil. Grill chicken until cooked through, about five minutes per side. You may do this using a fry pan; instead of 1 tablespoon of oil use 2 tablespoons. Let seat for a few minutes. Cut chicken into strip size or chunks pieces. In a large plate arrange romaine lettuce, pica de galo, pineapple, and purple cabbage. Serve with plantain chips and honey lime dressing on the side.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Buss Up Shut Paratha Roti Recipe Response: Buss Up Shut Paratha Roti Recipe Buss Up Shut Paratha Roti - a Trinidad version that is Super Soft, Messy and Tasty. Pair it with Channa Curry and Aloo or Trinidad Chicken Roti. Ingredients 3 cups all purpose flour 1 teaspoon sugar 2 teaspoons baking powder 1 1/2 teaspoon salt 1 tablespoon ghee butter or oil 1 1/4 cup warm water or slightly more 1/3 cup shortening /butter ¼ cup oil/ghee / melted butter for basting /oiling paratha Directions In a large bowl mix together the flour, sugar, baking powder and salt. Then make a well then add oil, followed by warm water, knead dough for about 30 seconds to 1 minute to form soft and sticky dough. Divide dough into 6 equal pieces. Set aside and let it rest for 15- 30 minutes The resting of the dough helps to relax the gluten and make it not only easier to work with but also produces tender paratha. Place each one piece on a heavily floured board and roll out dough into a circle. They do not have to be perfect circles. Using your fingers or knife rub shortening/ butter (about a tablespoon) on the surface of the dough, lightly sprinkle with flour. Using a knife make an opening from the center of the dough roll dough clockwise to form a cone. Pleat the ends into bottom of cone and push cone tip inwards. Place in an oil pan and cover with damp clothe. Repeat this process for other 5 pieces of dough. Oil each piece to prevent dough from drying out. Let it rest for about 2 hours or more covered. When ready to cook, heat up griddle, crepe pan or tawah to medium heat. Gently flatten out each cone and roll out. Begin rolling out the dough from the center working outwards. Rotate the dough out each time you roll it. This helps to make a perfect circle, about 10 inch circles, make sure they are thin at the edges. Gently place dough on the griddle (I used crepe pan to make paratha- a skillet will work as well). Heavily oil the other side of the dough making sure you oil the edges too. Cook until tiny bubbles / air pockets appear on the top of the roti, then flip dough. Making the torn up shirts can be achieved in several ways Crush paratha with two spatulas while still on the griddle Place paratha in a large bowl with a lid and shake the heck out of it Place in a clean cloth cover and shake it up. Serve warm.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Curry Channa and Aloo Response: Curry Channa and Aloo This light, healthy, vegan, and comforting meal comes together in about 30 minutes. So satisfying that you won't miss the meat. Ingredients ¼-½ cup canola oil 2-3 tablespoons curry powder 1 large onion, diced 2 teaspoons garlic, minced 1 teaspoon ground allspice 1 teaspoon ground nutmeg 1½ teaspoon smoked paprika 2 teaspoons fresh or dried thyme 1 teaspoon cumin 1 teaspoon white pepper ½-1 teaspoon cayenne, optional 1-2 cups potatoes, cubed 2 15-ounce cans chickpeas, drained 1 scotch bonnet or habanero pepper 2 green onions, chopped 2 cups broth or water, or more ½ tablespoon bouillon chicken powder, optional (replace with vegetable bouillon for vegetarian) 2 tablespoons parsley, chopped (or more) Salt to taste Directions Heat a large saucepan with oil, and add curry powder, onions, garlic, allspice, nutmeg, smoked paprika, thyme, cumin, white pepper, and cayenne (if using). Stir occasionally for 2-3 minutes until the onions are translucent. Then add potatoes, stir and sauté for 2-3 more minutes. Add stock or water if necessary to prevent it from burning. Next, add chickpeas, scotch bonnet pepper, green onion, and broth. Bring to a boil and let it simmer until the sauce thickens; it might take about 18 minutes. Throw in some parsley, and adjust for salt, pepper, and stew consistency. Serve warm.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me One Pot Caribbean Jerk Chicken and Rice Response: One Pot Caribbean Jerk Chicken and Rice One Pot Caribbean Jerk Chicken & Rice – A flavor explosion in a pot! Comes together quickly- chicken thighs baked to crispy perfection on a bed of fragrant rice and beans. Ingredients 2½-3 pounds chicken thighs (about 5-6) 1½ teaspoons salt ½ teaspoon chicken bouillon powder (optional) 1-2 tablespoons Jerk seasoning Directions Preheat the oven to 350℉/177℃. Wash chicken thighs, for faster cooking, make a ½-inch slit into chicken thigh meat on either side of the chicken, and wipe with a paper towel. Season with salt (about 1½ teaspoons) bouillon powder, Rub both sides with a generous amount of the spice blend (Creole, jerk, or your favorite spice mix) Add about 2 tablespoons oil to a skillet, Dutch oven, or oven-safe pot. Then add chicken thighs skin side up, and brown for about 3 minutes on each side; be very careful with the chicken, it shouldn’t burn. Remove from the pan and set aside Wipe pan with paper towel or napkin to remove any burns from pan. Add another 2 tablespoons oil, followed by onions, thyme, garlic, and bay leaf, and sauté until soft but not golden, 2-3 minutes. Then add rice and beans. And all the remaining ingredients; chicken stock, coconut milk, paprika, white pepper, jerk seasoning, salt, and bouillon. Add chicken, and bring to a boil. Place in the oven and cook, uncovered, for 30- 35 minutes or until chicken is fully cooked. Garnish with chopped green onions if desired. Remove, let it cool, and serve.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Banana Mango Muffin Response: Banana Mango Muffin Banana Mango Muffin- Moist, fast, and fluffy get excited about this tropical bread. Ingredients 1 large bananas mashed about a cup ¼ cup sour cream/ yogurt 2 large eggs 1 teaspoon vanilla extract 2 cups all purpose flour ½ cup brown sugar ½ cup granulated sugar 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon salt 1 large mango chopped about a cup or more ½ cup raisins 1 teaspoon ground ginger powder/ ½ cup 4 ounce unsalted melted butter (replace with oil) 1 -2 Tablespoons dark rum optional Directions Preheat oven to 350 degrees. Grease a loaf or muffin pan with baking spray; set aside In a small bowl whisk together eggs,mashed bananas, sugar (brown and white) sour cream and vanilla. In another bowl combine flour, baking powder, baking soda, and salt Gradually add wet ingredients to the bowl of dry ingredients add whisk with a spatula until thoroughly mixed. Throw in mango, raisin and ginger spice. Fully combine to incorporate ingredients. Finally pour in melted butter thoroughly mix. Scrape down sides. Pour mixture into prepared loaf pan – bake for about 60-75 minutes, if using a loaf pan or until a toothpick inserted comes out clean If using a muffin pan bake for 16 -20 minutes or until a tooth pick inserted comes out clean. Let it cool before glazing. Whip together cream cheese, powdered sugar, vanilla , grated lime, lime juice and 2 tablespoons of milk until very creamy. Add more milk to get desired consistency for drizzling. Pour on cake
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Slow Cooker Jerk Pulled Pork Response: Slow Cooker Jerk Pulled Pork Company worthy slow cooker Jerk pulled pork- Seasoned with Jerk Spice and Slowly cooked with Jerk marinate and Pineapple . Easy, tender, incredibly Flavorful. Ingredients 1 lime or lemon 4-5 pound Pork butt/shoulder ¼ cup Jerk Seasoning 1 or more Scotch Bonnet Pepper Habaneros 6 garlic cloves chopped ½ tablespoon cinnamon powder ½ tablespoon allspice coarsely ground ½ teaspoon coarsely ground white pepper ½ teaspoon freshly grated nutmeg 3 tablespoons dark brown sugar 1 medium onion coarsely chopped 3 medium scallions chopped 1 sprig of fresh thyme 1 tablespoon fresh ginger chopped 1 tablespoon Soy Sauce Sliced pineapple about 5-6 1- tablespoon bouillon powder optional Salt and pepper to season Directions Trim pork of excess fat and pat dry with a cloth or paper napkin. Cut in 2 pieces Generously salt pork, and then rub with jerk seasoning. Allow refrigerating overnight to allow the flavors to penetrate the meat In a food processor or blender, combine the cinnamon,ginger, thyme, green onions, onion, habanero pepper, soy sauce, Maggi/bouillon, brown sugar, onion, nutmeg, white pepper, and all spice. Pulse for about 30 seconds until blended Drench the pork with ¾ of the jerk marinates. Try not to touch the jerk blend with your hands because it extremely spicy hot- If possible use gloves or just place the pork pieces and marinate in the slow cooker so that they are tucked tightly. Add the pineapple slices. Cover the slow cooker, turn it on to high, and let it cook for about 5- 6hours. After shoulder pork is cooked carefully remove the Lid. You may serve as is or shred it using a fork. Place it on a broiler pan or a baking sheet covered with foil. Be careful because the pork would be really tender. You might have to use a spatula or tongs. Add a little bit of the cooked marinate on the pork. Adjust the rack in your oven so that the top of the pork is 4-5 inches below the broiler. Broil on high for about 3 - 5 minutes or until the skin is crispy and deep brown. Don’t walk away from the pork – this really acts quickly. Broilers can burn food. While the pork is getting crisp simmer the sauce from the pork, if desired together with the remaining jerk marinade in a saucepan for about 5-7 minutes. Or until reduced to desired consistency. Serve with pork.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Roast Jerk Plantains Response: Roast Jerk Plantains Roast Jerk Plantains- These “Good Guys” here, will sure get you excited about plantains, whether you are a fan or still iffy about plantains. They are healthy – baked not fried, sweet, spicy and a tropical delight. Topped with onions and bell pepper and you have yourself a vegan meal or side if you prefer. Ingredients 2-3 Plantains Jerk Seasoning adjust according to preference Oil for drizzling Directions Using a sharp knife, cut both ends off the plantain. That will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain; peel only as deep as the peel. Remove the plantain peel by pulling it back. You can run plantains through hot water to facilitate peeling if they are straight from the fridge. Cut in half crossways, then cut in half lengthways and cut further into desired uniform strips. Line a baking sheet with foil or parchment paper and place the plantains in a single layer. You can sprinkle them with the desired amount of jerk seasoning before or after baking. Bake in a 425℉/220℃ oven for 20 minutes or until slightly brown, turning once. Add sliced onion to hot oil in a skillet and saute for about a minute. Then add strips of bell pepper, and saute for another minute. Serve with your plantains.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Jamaican Inspired Peppered Shrimp Response: Jamaican Inspired Peppered Shrimp Jamaican peppered shrimp/Prawns – Finger-licking shrimp with a spicy kick and pack with tons of flavor – quick easy. Who needs a napkin? Ingredients 1 pound medium shrimp about 40-50 1 scotch bonnet pepper habanero diced (replace with ½ medium onion sliced 2 ounce un-salted butter replace with canola oil 2 teaspoon minced garlic 1 teaspoon fresh thyme 1 teaspoon paprika ½ teaspoon white pepper Juice of ½ lemon or more to taste optional ½ cup chicken stock or water 2 tablespoon chopped parsley 1 teaspoon Salt adjust to taste Directions Heat butter over medium heat in skillet. Then add, garlic, onions, paprika, scotch bonnet pepper and thyme. Sauté for about 2-3 minutes or until fragrant. Toss in shrimp, salt and continue stirring for another 2 minutes. Add broth, bring it to a boil then simmer for another 3-5 minutes. Add lemon juice and green onions if desired Serve warm with bread
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Fry Jacks Belize Response: Fry Jacks Belize Fry jacks- a popular Belizean breakfast bread that can be whipped up in less than 30 mins. It sure hits the spot. Ingredients 2 cups flour 2 teaspoons baking powder ½ - 3/4 teaspoons salt 2 Tablespoons shortening/butter 1- tablespoon sugar optional ¾ cup whole milk or canned coconut milk Oil for deep-frying Directions In a large bowl mix together the flour, sugar, baking powder and salt. Add shortening. Then make a well then add milk, knead dough for about 30 seconds to 1 minute to form soft dough. Divide dough into 6-7 equal pieces. Set aside for about 10 mins. Place each one piece on a heavily floured board and roll out dough into a circle. They do not have to be perfect circles. Divide the circles in half and then place a slit on dough. In a large, saucepan pour vegetable oil, until it is at least 3 inches and place on medium heat until oil is 350 degrees. Fry until golden brown about 3-5 minutes depending on size. Remove with a slotted spoon and drain on paper napkin. Let it cool Serve warm with honey, butter, cheese and refried beans.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Jamaican Run Down Response: Jamaican Run Down Jamaican run down – An incredible flavorful Fish stew cooked in coconut milk, tomato, onions, garlic and other seasonings , until it thickens up . Pair with dumplings, boiled bananas or rice for one amazing taste. Ingredients 1 1/2 -2 pound red snapper fillet /mackerel or any fatty fish) 2 tablespoons olive oil or canola oil 1 bay leaf ¾ teaspoon or more I used creole seasoning ½ medium onion diced 2 teaspoon minced garlic or ½ tablespoon garlic powder 1-2 tomatoes with its juice 1 teaspoon thyme 1 canned coconut milk 1 teaspoon smoked paprika ½ teaspoon white pepper or black pepper 1-2 tablespoons chopped parsley 1 whole scotch bonnet pepper optional Salt to taste. Directions Cut fish in large chunks, rinsed and set aside. In a large or large skillet heat oil over medium heat, until hot, and then add garlic, onions, bay leaf, thyme, whole scotch bonnet pepper and stir for about a minute. Throw in tomatoes, paprika followed by coconut milk, white pepper and salt Bring to a boil and let it simmer for about 4-5minutes. Then add fish, continue cooking for about 7 minutes or more until fish is fully cooked and reached desired doneness and texture. Adjust sauce thickness and seasonings, if desired according to preference. Add parsley Simmer for a minute or two. Remove from heat, toss out bay leaf and serve warm
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Caribbean Curried Shrimp Response: Caribbean Curried Shrimp Caribbean Curried Shrimp – Simple Succulent Shrimp ready in 30 mins – Lip smacking goo Ingredients 1 - 1½ pound shrimp peeled and deveined 2-3 tablespoon olive oil or canola oil ¾ teaspoon seasoned salt I used creole seasoning ½ onion diced ½ small jalapeños peppers diced ,seeds removed. 2 teaspoons minced garlic or 1 tablespoon garlic powder 2-3 teaspoon curry powder ½ teaspoon smoked paprika 1 sprig thyme 1/2 teaspoon cayenne pepper adjust to suit taste buds 1 Tablespoon tomato paste or more ½ cup coconut milk or use chicken broth 2 -3 tablespoon chopped parsley ½ teaspoon white pepper optional Salt to taste Directions Lightly season the shrimp with creole spice. Heat about 2 tablespoons of oil over medium heat in a heavy bottomed Dutch. Sauté for about 3 -5 minutes shrimp set aside. Add jalapenos, thyme, and garlic. Stir for about a minute, followed by onions , curry powder, smoked paprika, white pepper ,coconut milk, and broth, add the remaining oil if needed. Bring it to a boil then simmer for about 7-10 minutes. Toss in shrimp, Adjust for salt / pepper and thickness with broth . Add chopped parsley. Serve over rice and/or vegetables.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Plantain Bread/Cake Response: Plantain Bread/Cake Plantain Bread/Cake -- serves as a great breakfast. Fresh from the oven it is moist and tender; you could eat the whole thing without realizing you have gone overboard! Ingredients 2 large plantains 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon salt 2 cups sifted cake flour 8 tablespoon unsalted butter ¾ cup granulated sugar plus 2 Tablespoons 1/3 cup yogurt or sour cream 2 large eggs 1 teaspoon grated nutmeg 1 tablespoon grated lime 1/4 cup milk Directions Pre-heat the oven to 160°C/325°F. Grease a loaf pan generously with cooking spray and set aside. Peel plantains, slice and puree in a food processor, or blender until puree. Set aside. Combine flour, salt, baking powder and baking soda. Set aside. Cream together the butter and sugar at high speed in a stand mixture until it’s fluffy and starting to look white, about 3- 4 minutes. Then add yogurt and mix for another minute Stir in the eggs, a little at a time, beating the mixture well between each addition. Then add plantain puree, mix until combine. Sift in the flour mixture into the batter, mixing a little at a time and then add the grated lime zest, and nutmeg, followed by milk Stir well until everything is fully combined. Scrape down the sides of the mixing bowl. Pour batter into a greased cake pan. Tap pan on work surface to eliminate any large air bubbles. Bake at 325 until a tester inserted into the center comes out clean, about 45–50minutes. Transfer to a wire rack.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Salt Fish and Bake Response: Salt Fish and Bake Salt Fish and Bake-A delightful blend of Salt fish sautéed with onions, garlic, tomatoes and thyme makes you think of the Caribbean’s, yes? Ingredients 3 cups flour 4 tablespoon shortening or butter 2 1/2 teaspoon baking powder 3 Tablespoon sugar 1 1/4 teaspoon salt 1 cup plus 2 tablespoon water or more Directions In a medium-large skillet, add oil, onions, garlic, thyme, paprika and sauté, for about 2-3 minutes, stirring constantly to prevent any burns. Followed by tomatoes continue cooking for about 3 minutes then add, hot pepper, white pepper, mix until ingredients have been thoroughly combined. Cook for about 5 minutes or more. Add water as needed Finally throw in salt fish, cook for 5 minutes or more -adjust the seasoning, to taste. Remove from the heat and let it cool. You may prepare this a day in advance. In a large bowl, whisk together flour, sugar, baking powder, and salt; add shortening or butter, and, using your fingers. Gently stir in water into dry ingredients until all is moistened and holds together (like a ball). Place on a floured board and knead for about a minute. Let it rest for about 15-20mins You may divide dough into about 10-12 pieces and roughly shape into ball. When ready Flatten each ball to ½ inch thick, place on cookie sheet Turn dough on a floured surface, Roll out dough in to 1 inch thick, cut into desired shapes or use 3 inch or larger cookie cutter to cut dough. In a large, sauce pan pour vegetable oil, until it is at least 3 inches (or about 5 centimeters) high, place on medium heat until oil is 350 degrees. Fry until golden brown about 3-5 minutes depending on size. Remove with a slotted spoon and drain on paper napkin. Let it cool Split in half and fill with salt fish. Serve warm Bake at 375° for 15-18 minutes or until lightly browned Remove and serve warm.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Jamaican Chicken Patties Response: Jamaican Chicken Patties Jamaican Chicken Patties – Forget about the store-bought patties- this tastes 10x BETTER…AND comes together quickly with a SUPER EASY dough .Make it, grab a few fresh off the oven, relax and let the taste guide you to the Islands- Jamaican Island to be precise. Ingredients 4 cups 500grams all purpose flour (plus more for dusting) 2 Tablespoon sugar ½ Tablespoon salt 1/2 - 2 teaspoon turmeric 5 ounce 145gram Shortening 1 Tablespoon Vinegar. optional 1 cup 250 ml iced water 5 ounce 140gram butter Directions In a food processor or by hand, mix together, flour, salt, sugar, turmeric blend well Add the butter, shortening, followed by vinegar and water in small amounts, pulse until combined and dough holds together in a ball. Place the dough on a well -floured surface. Divide it into 2 and roll it out. Place in the refrigerator for at least 30 minutes until ready to use Using a large mouth, glass or bowl about 4 - 5 " cut out circles by gently pressing on the dough and releasing it, shaping the meat pie dough. Continue cutting out dough until all dough has been cut. Refrigerate for at least 30 minutes or until ready to use. Add 2 tablespoon of oil to a saucepan, followed by onions, garlic, paprika, thyme curry, chili powder, white pepper, all spice and chicken bouillon .Let it simmer for about 2 minutes, Then, add ground meat, breadcrumbs and continue cooking for about 10 or more minutes. Stirring frequently to prevent burning, add about ½ cup of water. Finally add green onions and parsley, adjust for salt and pepper seasoning. Remove from stovetop and let it cool. Scoop a heaping tablespoon of filling into each circle, and brush with egg white or white around half of the circle. Fold over twist with fingers gently to seal the edges of the patties. Another way of sealing is by pressing the tines of a fork along the edges of the dough. Preheat oven to 375 degrees. Carefully place each patty on a baking sheet and bake for about 25-30 minutes, depending on the size or until the edges are golden brown. You may freeze to bake later. Best served warm.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Trinidad Macaroni Pie Response: Trinidad Macaroni Pie Trinidad Macaroni Pie- Baked mac and cheese- the Caribbean Way – with tons of flavor. Comfort food never tasted so good! Add a little spice to your life. Ingredients 8 ounce uncooked Macaroni 2 Tablespoon unsalted butter 1-2 tablespoon jalapenos pepper minced seeded 1 teaspoon minced garlic ½ teaspoon smoked paprika 1 teaspoon thyme ½ cup finely diced onion 1 tablespoon flour 1   cup evaporated milk 1 egg 4 ounce mozzarella cheese grated 4 ounce sharp cheddar cheese  grated 1   teaspoon salt I used creole salt ½   teaspoon white pepper ½ teaspoons dry mustard optional Directions Cook macaroni according to package directions.Be sure to salt water before cooking. Meanwhile, in a saucepan, sauté the garlic, thyme, Jalapeno pepper, smoked paprika for about 1 minute in 2 tablespoons butter. Then add onions and continue cooking for about a minute more. Proceed by adding the flour; whisk until blended. Gradually add milk. Bring to a boil; cook and stir until mixture thickens. Remove about ¼ cup of the mixture and slowly whisk with the egg making sure it doesn’t curdle. Dump the tempered egg back into the pan.and mix well to incorporate all ingredients. Stir in more than half of the cheese (leave the rest to sprinkle on top) . Drain macaroni and add to sauce; stir until coated. Add mustard and white pepper .Adjust seasonings. Transfer to a greased 2-quart baking dish or 13-in. x 9-in. baking dish. Sprinkle remaining cheese on top . Bake, uncovered, at 350° for 20 -30 minutes or until heated through.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Chicken Roti Response: Chicken Roti Trinidad Chicken Roti- An incredible chicken meal that would excite your taste buds. Rich in spices, chickpeas and potato-So easy to make and comes together quickly. Ingredients 2 1/2 -3 pounds chicken skinned thighs cut in bite-sized pieces ½ teaspoon white pepper 1 teaspoon minced garlic ½ teaspoon dried thyme ½ teaspoon salt ½ teaspoon curry powder ½ teaspoon chicken bouillon powder Directions Place chicken in a large bowl or sauce pan then add salt, garlic, thyme, white pepper and curry powder Mix chicken with a spoon or with hands until they are well coated, set aside in the fridge and marinate for 30 minutes or overnight. When ready to cook, heat up large sauce-pan with oil, and add onions, garlic, thyme, cumin spice, all spice, smoked paprika, nutmeg and curry powder, stir occasionally for about 2-3 minutes until onions is translucent. Then add chicken, stir and sauté for about 2-3 more minutes. Add chicken stock if necessary to prevent any burns Next add chickpeas, chicken bouillon, potatoes, cayenne ,white pepper, and chicken broth. Bring to a boil and let it simmer until sauce thickens, it might take about 20-30 minutes. Adjust for salt, pepper and thickness with more more broth.
Below are requests given to a chef or a great cook. The request could be the requester asking for directions and instructions on how to prepare a meal, asking for the chef to recommend a dish or any other food-related request or instruction. Respond to the request the best possible way Request: Hii!, can you please show me how to me Slow Cooker Jerk Chicken Recipe Response: Slow Cooker Jerk Chicken Recipe Slow Cooker Jerk Chicken -- Super flavorful and Super Easy Jerk Chicken with just the right amount of heat made in a crock pot. Ingredients 1 lime or lemon 6-7 chicken thighs or 3 -3 1/2 pound chicken cut up 2 teaspoons creole seasoning (replace with salt and pepper or chicken spice) 1 or more Scotch Bonnet Pepper (Habaneros) 6 garlic cloves , chopped ½ tablespoon cinnamon powder ½ tablespoon allspice coarsely ground ½ teaspoon coarsely ground white pepper ½ teaspoon freshly grated nutmeg 3 tablespoons dark brown sugar 1 medium onion , coarsely chopped 3 green onions or scallions , chopped 1 sprig of fresh thyme 1 tablespoon fresh ginger , chopped 1 tablespoon Soy Sauce ½ cup pineapple juice or pineapple 1 tablespoon bouillon powder (optional) Salt and pepper to season Directions Trim chicken of excess fat and pat dry with a cloth or paper napkin. Rub with lemon, and 2 teaspoons creole spice or season with salt and pepper In a food processor or blender, combine the cinnamon, garlic, ginger, thyme, green onions/scallions, onion, habanero pepper, soy sauce, Maggi/bouillon, brown sugar, onion, nutmeg, allspice, white pepper and pineapple juice or chunks. Pulse for about 30 seconds until blended Drench the chicken with 3/4 of the jerk marinate, place in a zip lock bag and refrigerate for at least 3 hours, preferably overnight. Try not to touch the jerk blend with your hands because it extremely spicy hot- If possible use gloves or just place the chicken pieces and marinate in the slow cooker so that they are tucked tightly. Cover the slow cooker, turn it on to high, and let it cook for about 3 hours or more After chicken is cooked carefully remove the chicken and place it on a broiler pan or a baking sheet covered with foil. Be careful because the chicken would be really tender. You might have to use a spatula or tongs. Add a little bit of the cooked marinate on the chicken. Adjust the rack in your oven so that the top of the chicken is 4-5 inches below the broiler. Broil on high for about 3 - 5 minutes or until the skin is crispy and deep brown. Don’t walk away from the chicken – this really acts quickly. Broilers can burn food. While the chicken is getting crisp simmer the the sauce from the chicken together with the remaining jerk marinade in a saucepan for about 5-7 minutes. or until reduced to desired consistency.Brush over chicken .

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