Combine first 7 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes.
Prepare grill.
Remove chicken from bag and discard marinade. Thread chicken strips onto 18 (8-inch) skewers (soaked if wooden).
Place kebabs on grill rack coated with vegetable oil; grill 2 minutes on each side or until done. Serve with prepared Peanut Sauce.
To make the Peanut Sauce: Combine broth and peanut butter in a small saucepan; cook over low heat 5 minutes or until smooth, stirring with a whisk. Pour peanut butter ...
Place coriander, anise or fennel, black mustard seeds, cumin seeds and Jamaican allspice in a dry skillet over medium heat. Stir seeds together until mixture smells fragrant. Remove from heat and grind in a spice grinder. Stir in turmeric and cinnamon.
Dredge meat with 1 tbsp (15 mL) curry mixture, reserving remainder. Season with salt.
Heat oil in a saute pan or deep skillet over high heat. Add meat in batches and sear until well browned on all sides, about 4 minutes. Remove from skillet and reserve. The meat should be rare.
Add ...
BIDGETOWN POTATOES.
Boil potatoes with skin on.
After potatoes are cooked and cool enough to handle, peel and dice.
Melt butter in heavy skillet.
Add potatoes, onion, poultry seasoning, salt and pepper to taste.
Saute over very low flame until brown.
Serve with Shrimp Scampi.
SHRIMP SCAMPI.
Cook the shrimp in boiling water with lemon half.
After the shrimp is cooked and cool enough to handle, shell and devein.
Mix together the pepper, garlic powder, Tobasco sauce, poultry seasoning, thyme and curry powder.
...
Peel and seed the avocado-- this would use up one regular-sized avocado but only half of a West Indian one. Scoop out the \"meat\", making sure to leave behind any browned or blackened parts.
Put the ice and milk in the blender first, followed by the avocado meat and sugar.
Roughly chop and blend until it reaches a nice milkshake consistency.
Squirt some chocolate syrup inside the serving glass up the sides and leave some in the bottom.
Pour the mixture into the glass and garnish with a cherry if you like.
s often available bottled in West Indian markets, but any bottled mango
Cut chicken into small pieces and season with garlic, green seasoning, salt and hot pepper.
Marinate for 30 minutes or more.
Heat oil in an iron pot or skillet.
Mix curry powder with 1/4 cup of water until smooth; add to hot oil and cook 2 minutes.
Add chicken and stir to coat in curry; cook until all water dries out; stir well (about 10 mins).
Add tomatoes and onion; cook for a minute; stir in 1/2 cup hot water.
Lower heat to medium; cover and cook until meat is tender; add more water if more sauce is necessary.
Adjust ...
Put salted pork pieces in a pot and cover with water. Bring to a boil. Drain off this water. Repeat this process to draw off the excess salt from the salted meat.
Heat the oil in a large pot and add the onion, garlic, celery and fresh herbs. Saute until fragrant, about 2 minutes. Add okras, pumpkin and dasheen leaves and saute for another minute or so. Add the coconut milk and stock or water, crab and hot pepper.
Keep an eye on that hot pepper use one that is not bruised. You DO NOT want that pepper to burst while cooking. The heat from ...
Cut mango lengthwise through the seed into 6 or eight pieces.
Discard inner part of seed. Wash and set aside.
Mix curry powder in 1/2 cup water to make a paste.
Heat oil in heavy pot, add curry paste and cook stirring constantly over low heat for a minute.
Add mangoes and stir to coat with curry.
Add remaining water, garlic, salt sugar and hot pepper.
Lower heat, cover and cook until mangoes are tender and liquid has evaporated, add more water if needed.
Taste mango and add more sugar if mangoes are too tart.
Sprinkle ...
he following Indian Basmati Rice,Naan,Paratha,Chapati,Tandoori Roti.(Recipes will
Saute celery, carrot and onion in a little vegetable oil until reasonably soft.
Then add curry paste, chillies, garlic, sweet potatoes, bay leaves, thyme and parsley. Mix really well to coat with oil and add stock to cover. Bring to the boil and cook until vegies are tender.
Remove bay leaves and blend, adding a little cream. Taste for seasoning.
emaining marinade.
Spoon Wild West Sauce equally onto plate. Set
br>Fresh coriander, used in Indian cooking is the same herb
aal is typically eaten with Indian bread- naan or chapati.
ust for reference, made using Indian raw mangoes, in India).
PREPARE the FRAGRANT EAST INDIAN BASMATI RICE (MADE EASY) recipe
reated one of the best Indian dishes you could eat! I
Trim some but not all fat from pork.
Cube pork into bite sized pieces.
Toss with all the other ingredients EXCEPT for the stock.
Cover and marinate, refrigerated, for up to 2 days or cook right away.
Preheat oven to 375 degrees.
Put the meat in a roasting pan large enough to hold it in one layer (it will shrink considerably, so a close fit is okay).
Roast for about 1 hour, shaking and stirring the meat occasionally, until the meat is brown and crisp on all sides.
Remove the meat with a slotted spoon.
Serve hot or at ...
When preparing kale for these recipes, remove the tough ribs, chop
r overnight. I have seen recipes that say let it steep
nd add the rice. Most recipes will take about 15 minutes