1 – 1 1/2 pounds white fish (black cod, sea bass, halibut, mahi-mahi, escolar, ono, wild cod, haddock, etc.) whole filet or pieces (thicker cuts are better here) Kerala Paste: 2 shallots, sliced ( 1/3 cup) 2 garlic cloves 12 curry leaves 2 teaspoons chili powder 1 tablespoon coriander 1 teaspoon salt 1/2 teaspoon pepper… Continue reading Kerala-Style Roasted or Grilled Fish (or Chicken)
Category: St. John
Picadillo
2 tablespoons olive oil 1 small yellow onion (4 to 5 ounces), finely chopped 1/2 bell pepper, any color, finely chopped (optional) 5 stems fresh cilantro and their leaves, chopped 2 garlic cloves, minced or finely grated 1 pound lean ground beef 1/2 teaspoon fine sea salt or table salt, plus more as needed 1… Continue reading Picadillo
Back-Pocket 2-Ingredient Marinade for Grilled Chicken
Marinated chicken 2 or 3 boneless skinless chicken breasts (1 to 1 1/4 pounds) 1/2 cup mayonnaise 3 tablespoons hot sauce (like Cholula or Frank’s) 1 pinch kosher salt (optional) Spicy mayo 1/4 cup mayonnaise 1 tablespoon hot sauce, plus more to taste Marinate the chicken: Halve the chicken breasts horizontally. (If you’re an overachiever,… Continue reading Back-Pocket 2-Ingredient Marinade for Grilled Chicken
Trinidadian Macaroni Pie
1 tablespoon butter, plus more for greasing the dish 8 ounces sharp Cheddar, coarsely grated (2 cups) 8 ounces whole-milk mozzarella, coarsely grated (2 cups) 2 1/2 cups evaporated milk (from 1 1/2 12-ounce cans) 1 large egg, whisked 2 tablespoons tomato paste 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons Dijon mustard… Continue reading Trinidadian Macaroni Pie
Caribbean Coconut Curry Fish
2 tablespoons olive oil 2 medium red bell peppers, deseeded and sliced into 1/4-inch-thick strips 2 medium green bell peppers, deseeded and sliced into 1/4-inch-thick strips 1 medium onion, sliced Kosher salt and freshly cracked black pepper 1 1/2 tablespoons Jamaican curry powder (hot or mild) 2 garlic cloves, minced 1 tablespoon grated ginger 4… Continue reading Caribbean Coconut Curry Fish
Roasted Squash With Coconut, Chile and Garlic (with Variations)
1 1/2 to 2 pounds mixed winter squash (such as delicata, acorn and butternut) 2 tablespoons grapeseed oil 1 teaspoon salt, plus more to taste 2 to 3 dried chiles de árbol 1/3 cup unsweetened dried, shredded coconut 1 small garlic clove, peeled 1 teaspoon coconut oil 1/4 teaspoon black mustard seeds (optional) 1 sprig… Continue reading Roasted Squash With Coconut, Chile and Garlic (with Variations)
Cilantro Rice
1 tablespoon unsalted butter 1 tablespoon vegetable oil 1 tablespoon onion powder 1 bunch cilantro, stems and leaves separated, both finely chopped 1 cup long-grain white rice, such as jasmine or basmati 1/2 teaspoon kosher salt (Diamond Crystal), plus more to taste 1 large jalapeño, thinly sliced Juice of 1/2 lime, plus more to taste… Continue reading Cilantro Rice
Jerk Ribs
FOR THE JERK SAUCE 1 medium-size bunch of scallions, trimmed and roughly chopped 1/2 small yellow onion, peeled and roughly chopped 4 cloves garlic, peeled 4 habanero peppers, stemmed and seeded 1 serrano pepper, stemmed and seeded Kosher salt to taste 2 tablespoons dried thyme 1 tablespoon garlic powder 2 tablespoons ground allspice 1 teaspoon… Continue reading Jerk Ribs
Barbados Curried Rice
1 1/2 teaspoons ground black pepper 1/2 teaspoon ground white pepper 3 tablespoons curry powder 2 teaspoons canola or other neutral oil 5 fresh curry leaves 6 tablespoons unsalted butter 2 shallots, peeled and diced 2 garlic cloves, peeled and minced 2 tablespoons soy sauce, plus additional as needed 1 1/2 tablespoons oyster sauce, plus… Continue reading Barbados Curried Rice
Grilled Chicken Breasts with Lemon and Thyme
4 (6-ounce) boneless, skinless chicken breasts 1 1/2 teaspoons kosher salt 1 teaspoon black pepper 2 tablespoons chopped thyme leaves 4 garlic cloves, crushed and peeled 2 lemons, as needed 2 tablespoons extra-virgin olive oil, more as needed Torn basil or mint leaves, as needed Place chicken breasts between two sheets of parchment or plastic… Continue reading Grilled Chicken Breasts with Lemon and Thyme
Pressure Cooker Chickpea Coconut Curry
1/4 cup water or broth or use 1 tsp oil 1/2 onion chopped 4 garlic cloves finely chopped 1 hot green chili ,chopped (such as serrano, jalapeno) or use mild chili or omit 1 tsp each ground cumin, , ground coriander 1 tsp turmeric 1/4 tsp each cinnamon , ground cardamom 1/3 tsp cayenne or… Continue reading Pressure Cooker Chickpea Coconut Curry
Pressure Cooker Creamy Moong Dal
1 1/2 cups mung lentils (split yellow moong dal, without the skin) 1/2 tsp turmeric 2 green chile peppers (like serrano, split down the middle) 1 tbsp ginger (grated) 1 tbsp coconut oil 1 tsp mustard seeds 10 cloves garlic (you can use more for an even more garlicky dal. Peel the garlic cloves and… Continue reading Pressure Cooker Creamy Moong Dal
Fish Skewers With Herbs and Lime
2 garlic cloves, finely grated, pressed or minced 1 tablespoon fish sauce 1/4 teaspoon red-pepper flakes 3 tablespoon extra-virgin olive oil 1 pound thick, dense fish steaks, such as tuna or swordfish, cut into 1 1/2-inch pieces Lime wedges, for serving 2 scallions, white and green parts, trimmed and thinly sliced 1/3 cup chopped dill,… Continue reading Fish Skewers With Herbs and Lime
Honey-Lime Shrimp
8 tablespoons unsalted butter, cubed and divided 4 cloves garlic, minced 1 medium shallot, minced 1 1/2 teaspoons chili powder 1/2 teaspoon smoked paprika 1 pound medium shrimp, peeled and deveined Kosher salt and freshly ground black pepper, to taste 1/3 cup vegetable or chicken stock 2 tablespoons honey 1 tablespoon freshly squeezed lime juice… Continue reading Honey-Lime Shrimp
Grilled Swordfish
4 center-cut swordfish steaks, about 6 ounces each, one-inch thick Salt and freshly ground pepper to taste 3 tablespoons olive oil 2 teaspoons soy sauce 1 tablespoon red-wine vinegar 4 sprigs rosemary or 1 teaspoon dried 1 tablespoon finely chopped garlic 2 teaspoons ground coriander 1 teaspoon ground cumin 2 teaspoons grated lemon rind 1/4… Continue reading Grilled Swordfish
Hot Sauce Shrimp
1 1/2 pounds large shrimp, peeled and deveined or shell-on Kosher salt 3 tablespoons unsalted butter, cold and cubed 1 tablespoon hot sauce, plus more to taste 2 tablespoons neutral oil (like vegetable or grapeseed), plus more as needed 6 scallions, trimmed, white and green parts cut crosswise into 1-inch segments Pat the shrimp dry… Continue reading Hot Sauce Shrimp
Spicy Citrus Skirt Steak
1 1/2 pounds skirt steak (see Tips) 8 tangerines, satsumas or mandarin oranges, washed and halved horizontally 6 tablespoons unseasoned rice wine vinegar 6 tablespoons low-sodium soy sauce 1 tablespoon sambal oelek or Sriracha, plus more as needed 1 (1-inch) piece ginger, peeled and finely grated (about 1 tablespoon) 1 garlic clove, finely grated Kosher… Continue reading Spicy Citrus Skirt Steak
Ginger-Mint Grilled Shrimp
1 1/2 pounds large shrimp, peeled and deveined, tails on Kosher salt Olive oil 1 (1/2-inch) piece ginger, peeled 1 cup firmly packed mint leaves 1 small lime Prepare a charcoal or gas grill for two-zone cooking over high heat: For a charcoal grill, pour the coals onto one half of the grill. For a… Continue reading Ginger-Mint Grilled Shrimp
Hanoi Grilled Pork Satay
2 pounds pork tenderloin 1/2 cup sugar 1 star anise 1 teaspoon ground cinnamon 1 teaspoon freshly ground white pepper 1/2 teaspoon sea salt 1/4 cup Shaoxing rice wine (may substitute dry vermouth, sake, sherry or white wine) 3/4 cup (6 ounces) pineapple juice 2 tablespoons soy sauce, preferably dark 1 teaspoon sesame oil Vegetable… Continue reading Hanoi Grilled Pork Satay
Mexican Papaya Salad
1/4 cup red onion, thinly sliced 2–3 large handfuls arugula (or other salad greens, or add some shredded cabbage) 1/2 large ripe papaya, cubed (about 3–4 cups) 1–2 small Turkish cucumbers, sliced 1/4 cup cilantro 1/4 cup toasted coconut, optional 1 tablespoon thinly sliced jalapeno (optional) Cilantro Lime Dressing: 3 tablespoons olive or avocado oil… Continue reading Mexican Papaya Salad