Category: St. John

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

Grilled Shrimp Skewers with Ginger and Turmeric

1 teaspoon ground ginger 1 teaspoon granulated garlic 1/2 teaspoon ground turmeric 1/2 teaspoon fine salt 1/2 teaspoon freshly ground black pepper 1/8 teaspoon cayenne pepper (optional) 1 tablespoon neutral oil, such as avocado, grapeseed or canola 2 teaspoons fresh lemon juice 1 1/2 pounds large shrimp (26-30 per pound), cleaned, ideally tail on Lemon… Continue reading Grilled Shrimp Skewers with Ginger and Turmeric

Chicken Poached in Coconut Milk and Lemongrass

14 ounce can coconut milk 3 stalks fresh lemon grass, trimmed to the bottom 6 inches and bruised 3 serrano chilies, halved, plus 1 serrano chili, stemmed, seeded and minced Kosher salt and ground black pepper 2 pounds boneless, skinless chicken breasts, pounded ½ inch thick 2 tablespoons fish sauce 1 teaspoon grated lime zest,… Continue reading Chicken Poached in Coconut Milk and Lemongrass

Go-to Basic Dal

For the dal: 1 cup masoor dal (also known as split and dehusked pink lentils, red lentils, or dhuli masoor) 1 teaspoon ground turmeric 1 teaspoon kosher salt 2 tablespoons fresh lime juice (from about 1 lime) For the seasoning (also known as chhonk) 2 tablespoons ghee or olive oil 2 teaspoons cumin seeds 2… Continue reading Go-to Basic Dal

Kerala-Style Roasted or Grilled Fish (or Chicken)

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)

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

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