Category: St. John

Baked Fluffy Coconut Rice

Coconut Rice: 2 cups jasmin rice (Note 1) 400 ml / 14 oz coconut milk , full fat or light (Note 2) 1 cup water 1 tbsp white sugar (Note 3) 1/2 tsp cooking / kosher salt Asian Restaurant Style flavour – use ONE: 3 pandan leaves , knotted 3 kaffir lime leaves , crushed… Continue reading Baked Fluffy Coconut Rice

Jamaican Rice and Peas

50g / 3 tbsp unsalted butter (or 2 tbsp canola or veg oil) 2 garlic cloves , finely minced 1 small onion , finely chopped 1 tsp dried thyme 1 tsp all spice powder (sub mixed spice) 2 bay leaves , preferably fresh 1 scotch bonnet or habanero chilli – any colour (optional), keep whole… Continue reading Jamaican Rice and Peas

Basmati Rice With Coconut Milk And Ginger

2 cups Basmati rice 1 1/2 cups coconut milk 1 cup chicken broth 1 teaspoon kosher salt, more to taste 3 scallions, thinly sliced 2 tablespoons finely chopped ginger Fresh red chile, sliced Place rice in a fine strainer, and rinse with cold water until water runs clear. Transfer to a medium saucepan. Add 1… Continue reading Basmati Rice With Coconut Milk And Ginger

Caramelized Plantains With Beans, Scallions and Lemon

2 1/2 pounds ripe plantains (about 4 medium), yellow and spotted with large black dots 6 tablespoons olive oil, plus more for drizzling 2 tablespoons dark brown sugar 1 tablespoon grated fresh ginger 1 lemon, zested and juiced, plus more as needed 1 3/4 cups or 1 (15-ounce) can drained cooked beans, such as navy,… Continue reading Caramelized Plantains With Beans, Scallions and Lemon

Maduros (Fried Sweet Plantains)

2 very ripe, blackened plantains (about 6 ounces each) Neutral oil, such as vegetable or canola oil, for frying Use a paring knife to cut a slit along the length of the plantains, carefully avoiding cutting into the flesh. Remove peels and discard. Slice plantains at an angle crosswise into 1/2 inch-thick pieces (about 12… Continue reading Maduros (Fried Sweet Plantains)

Mosa (Plantain Fritters)

1 cup yellow stone-ground cornmeal 1/3 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1 teaspoon kosher salt (Diamond Crystal) 1 pound very ripe plantains with black peel (about 2 medium) 1/2 cup thinly sliced scallions 1 teaspoon finely grated garlic 1 tablespoon finely grated scrubbed fresh ginger 1 Scotch bonnet pepper,… Continue reading Mosa (Plantain Fritters)

Grilled Jerk Shrimp

3 tablespoons neutral oil, such as safflower or canola, plus more for greasing the grates 3 scallions, 2 chopped into 1-inch pieces and 1 thinly sliced for garnish 1 to 2 Scotch bonnet or habanero chiles, stemmed and halved (and seeds removed, for less heat, if desired) 5 garlic cloves 2 tablespoons fresh thyme leaves… Continue reading Grilled Jerk Shrimp

Michelada Chicken

1 (12-ounce) can or bottle of Mexican lager, such as Tecate or Modelo 3 tablespoons Worcestershire or soy sauce 2 to 3 teaspoons hot sauce, depending on heat preference 1 lime, zested and juiced 1 teaspoon kosher salt (such as Diamond Crystal) 1 1/2 pounds boneless, skinless chicken thighs or breasts 2 tablespoons neutral oil,… Continue reading Michelada Chicken

Reunion Cari Boucane (Bacon with Potatoes and Tomatoes)

1 and half to 2 lbs of un-sliced smoked bacon 3 medium onions finely chopped 2 large tomatoes (or 3 medium) finely chopped 1 whole head of garlic (crushed) Thyme black pepper and salt to taste 1 TSBP saffron 3 medium potatoes chopped 1 TBSP Oil Directions: Boil the bacon once or twice to desalt.… Continue reading Reunion Cari Boucane (Bacon with Potatoes and Tomatoes)

Reunion Zembrocal Rice (Rice with Red Beans and Bacon – with Variations)

400g boucané (or smoked bacon pieces) 250g kidney beans 750g rice 2 onions 3 garlic cloves salt 3 tablespoons oil 1 tablespoon turmeric 1 sprig thyme Bring the beans to the boil in at least half a litre of water. Simmer for 1 1/2 hours Skip the first step If you are using tinned peas.… Continue reading Reunion Zembrocal Rice (Rice with Red Beans and Bacon – with Variations)

Grilled Mahi-Mahi with Jamaican Escovitch

For the salsa: 1 tablespoon olive oil 1 large red bell pepper, seeded and finely diced 1 small yellow onion, finely diced (1 cup) 2 teaspoons chopped fresh thyme leaves 1 clove garlic, minced or finely grated 1/4 Scotch bonnet chile pepper or habanero pepper, seeded and finely diced, or to taste 1/4 teaspoon fine… Continue reading Grilled Mahi-Mahi with Jamaican Escovitch

Churrasco (Grilled Marinated Skirt Steak)

For the Steak: 1 1/2 pounds skirt steak or tri-tip 3 large garlic cloves 1 tablespoon fresh oregano leaves, finely chopped 1 tablespoon white vinegar 2 teaspoons olive oil 1 tablespoon adobo seasoning (preferably Loísa or Badía brands) 2 teaspoons kosher salt (such as Diamond Crystal), plus more to taste For the Wasakaka: 1/3 cup… Continue reading Churrasco (Grilled Marinated Skirt Steak)

Lime Marinated Grilled Chicken

Chicken Marinade: 600-750g / 1.2 – 1.5 lb chicken breasts (4 pieces) or boneless thigh (Note 1) Zest of 1 lime (zest before juicing) 4 tbsp lime juice (1 – 2 limes) 2 garlic cloves , minced 3 tbsp brown sugar 1/4 tsp pepper 1 tbsp olive oil 2 tbsp finely chopped cilantro/coriander (optional) 1… Continue reading Lime Marinated Grilled Chicken

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