Trini Chicken Curry

2 packets of boneless thighs, chopped into cubes 1/2 cup Trinidadian Green Seasoning (buy at Caribbean store or homemade is best) 1 large onion, chopped 2-3 cherry pepper chopped ( to taste) 1 head garlic, peeled and chopped 2-3 scallions chopped 1/2 bunch cilantro, chopped 3 tbs Trini curry powder Few curry leaves cayenne pepper… Continue reading Trini Chicken Curry

Roasted Cauliflower Gratin with Olives

2-2 1/2 lbs cauliflower – cut into large florets (think 2 bites) 4 large shallots or 1 medium onion – diced to make about a cup 2-3 cloves garlic – minced 1/2 tsp anchovy paste – optional 12 oil cured black olives – regular kalamata will do in a pinch, chopped, plus a few for… Continue reading Roasted Cauliflower Gratin with Olives


The salad: 1/2 white onion – coarsely diced 3-4 tomatoes – diced 1/2 large cucumber – diced 1/3 cup cilantro leaves – minced 2 Tbsp mint – minced The dressing: 1/4 tsp kashmiri mild chili powder – or a pinch of cayenne 1/4 tsp cumin powder 2 green finger hot chilies – or 1/2 jalapeño,… Continue reading Kachumber

Thai Cucumber Salad

2 english cucumbers sliced thinly 2 large shallots sliced thinly 2 tbsp fish sauce 1 tbsp lime juice 2 tsp palm sugar jaggery or even white sugar works 1 clove garlic crushed 1/4 cup cilantro chopped 2 thai red chilies sliced thinly 2 tbsp chopped roasted peanuts Combine the fish sauce, lime juice, garlic and… Continue reading Thai Cucumber Salad

Skillet Lemongrass Chicken

500 grams boneless skinless chicken thighs boneless skinless 4 tsp avocado oil Lemongrass chicken marinade: Juice of 1 lemon 1 stalk lemongrass white part only 2 tsp garlic minced 1.5 tbsp brown sugar (for less sweet: use 1 tbsp) 1/2 tbsp regular soy sauce not light or dark! 1 tbsp fish sauce On a chopping… Continue reading Skillet Lemongrass Chicken

Grilled Lemongrass Chicken with Nuoc Cham

4 cloves garlic 1/2 tsp black peppercorns 1 stalk lemongrass, bottom half only, finely chopped 2 Tbsp neutral oil 1 Tbsp fish sauce 1 Tbsp soy sauce 1 Tbsp sugar 2 Tbsp water 1 lb chicken thighs, boneless, skinless Jasmine rice or rice vermicelli, for serving Nuac Cham Dipping Sauce: 1 small garlic clove 1… Continue reading Grilled Lemongrass Chicken with Nuoc Cham

Stovetop Lemongrass Chicken

4 lemongrass stalks, tough outer layers removed, chopped 1 medium shallot, chopped 2 garlic cloves, chopped 1/4 cup fresh lime juice 2 teaspoons fish sauce 2 teaspoons light brown sugar 1/2 teaspoon crushed red pepper flakes 4 6-ounce skinless, boneless chicken breasts, pounded to 1/2-inch thickness Kosher salt, freshly ground pepper 2 tablespoons vegetable oil… Continue reading Stovetop Lemongrass Chicken

Thai Ribs with Whiskey

2 slabs of meaty baby back ribs, weighing between 2½ to 3 pounds each 1 cup dark rum or whisky (tequila works too) 6 large cloves garlic, peeled 2 teaspoons whole white peppercorns 4 cilantro roots or 1/2 cup chopped cilantro stems 3 tablespoons fish sauce 1/4 cup oyster sauce 1/3 grated palm sugar or… Continue reading Thai Ribs with Whiskey

Pan-fried Chicken Breast

1 – 1 1/4 pounds boneless skinless chicken breast (about 2 chicken breasts) 2 teaspoons light soy sauce 2 teaspoons oyster sauce 1 tablespoon Shaoxing wine 1/4 teaspoon ground black pepper (or white pepper) 1 tablespoon garlic (finely minced; or substitute 1/2 teaspoon garlic powder) 2-3 tablespoon water 2 teaspoons cornstarch 2 tablespoons oil (any… Continue reading Pan-fried Chicken Breast

Pressure Cooker Thai Braised Pork Ribs (Si Krong Moo Mha Ngean)

For pork: 1 pound (450 grams) Pork ribs (or loin roast) 2 tablespoons (32 ml) Oyster sauce 1 tablespoon (16 ml) Golden mountain green sauce 1 tablespoon (13.5 ml) White soy sauce 1 1/2 teaspoons (6.75 ml) Sesame oil 1 1/2 teaspoons (6.75 ml) Chinese liqueur 1/2 teaspoon (2.25 gram) Chilli powder 1 tablespoon (18… Continue reading Pressure Cooker Thai Braised Pork Ribs (Si Krong Moo Mha Ngean)

Grilled Gochujang Shrimp with Scallions

5 tablespoons gochujang, divided 2 tablespoons soy sauce 1 tablespoon toasted sesame oil 1 tablespoon grapeseed or other neutral oil 1 1/2 pounds jumbo shrimp, peeled and deveined, tails left on 2 tablespoons unseasoned rice vinegar 2 tablespoons salted butter, cut into small pieces Kosher salt and ground black pepper 3 scallions, thinly sliced on… Continue reading Grilled Gochujang Shrimp with Scallions

Slow Cooker French Onion Soup

1/4 cup unsalted butter 6 thyme sprigs 1 bay leaf 5 pounds large sweet onions, vertically sliced (about 16 cups) 1 tablespoon sugar 6 cups unsalted beef stock (such as Swanson) 2 tablespoons red wine vinegar 1?1/2 teaspoons kosher salt 1 teaspoon black pepper 24 (1/2-ounce) slices whole-grain French bread baguette 5 ounces Gruyère cheese,… Continue reading Slow Cooker French Onion Soup

Slow Cooker Barbacoa Brisket

1 tablespoon finely chopped fresh oregano 1 tablespoon dark brown sugar 2 tablespoons olive oil 1 tablespoon minced chipotle chiles in adobo sauce 1 tablespoon adobo sauce 1 teaspoon ground cumin 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 3 garlic cloves, grated 1 pound trimmed beef brisket 2 medium tomatoes, chopped (about… Continue reading Slow Cooker Barbacoa Brisket

Slow Cooker Carnitas

1 3/4 pounds boneless pork shoulder, trimmed 1 tablespoon dark brown sugar 1 teaspoon kosher salt, divided 3/4 teaspoon black pepper, divided 1/4 cup fresh lime juice, divided 1/4 cup fresh orange juice, divided 2 cups hot water 1 dried ancho chile 4 garlic cloves, smashed 1 white onion, sliced (about 1 1/2 cups) 1… Continue reading Slow Cooker Carnitas

Slow-Cooker Pork Tacos with Fresh Tomato Salsa

1 (4- to 5-lb.) boneless pork shoulder roast 1 tablespoon ancho chile powder 1 tablespoon black pepper 1 teaspoon ground cumin 1/2 teaspoon ground cloves 1/2 teaspoon granulated sugar 1 tablespoon plus 1/2 tsp. kosher salt, divided 2 tablespoons canola oil 1/4 cup apple cider vinegar 4 oregano sprigs 1 cup chopped tomato (about 1… Continue reading Slow-Cooker Pork Tacos with Fresh Tomato Salsa

Slow Cooker Pulled Pork Tacos

2 cups bottled salsa, plus more for serving 2 tablespoons chili powder 2 tablespoons dried oregano 2 tablespoons unsweetened cocoa 1/4 teaspoon kosher salt 1 (2 1/2-pound) boneless pork butt or shoulder, trimmed 18 corn tortillas 1/2 cup fresh cilantro sprigs 3/4 cup reduced-fat sour cream 1 lime, cut into wedges Combine the first 5… Continue reading Slow Cooker Pulled Pork Tacos

Beef and Pepper Stir Fry

For the beef and marinade: 12 oz. flank steak (sliced into thin strips) 1/4 teaspoon baking soda (optional tenderizer) 2 teaspoons soy sauce ½ teaspoon sesame oil 1 tablespoon cornstarch 1 teaspoon vegetable oil For the rest of the dish: 2 tablespoons oil 3 cloves garlic (sliced) 8 long hot green peppers (de-seeded and julienned… Continue reading Beef and Pepper Stir Fry

Mayak Eggs (Korean Marinated Eggs)

To boil eggs: 5 eggs (or more if you like) 2 tsp salt 1 Tbsp vinegar For marinade: 1/2 cup soy sauce 1/2 cup water 1/2 cup honey or sugar 3 garlic cloves, chopped 3-4 scallions, chopped 1 Tbsp ginger, chopped 1 green chili, chopped 1 red chili, chopped 1 Tbsp sesame seeds Boil the… Continue reading Mayak Eggs (Korean Marinated Eggs)

Portuguese Mussels (Moules à la Portugaise)

2 lbs mussels 1/2 cup chicken broth 1 small onion, chopped 1 Bay leaf 5 garlic cloves, chopped or sliced 2 Tbsp tomato paste 1 Tbsp honey 1-2 fresh red chili peppers 1/2 tsp cumin 1 Tbsp red or white vinegar 1 cup white wine Salt to taste Crushed black pepper to taste 4 Tbsp… Continue reading Portuguese Mussels (Moules à la Portugaise)

Chicken Souvlaki (with Grill, Oven, and Stovetop Variations)

2lb boneless chicken breasts or thighs 1/4 cup extra virgin olive oil juice of 1 large lemon 6 garlic cloves 1.5 Tbsp dried oregano 1 tsp salt 1/2 tsp pepper Cut the chicken into bite sized pieces and place in a ziploc bag. Mix all of the marinade ingredients together and pour it over the… Continue reading Chicken Souvlaki (with Grill, Oven, and Stovetop Variations)