The Chronicle-News Trinidad, Colorado Wednesday, Jan. 29, 2020 Page 3

Take a Tropical Trip Caribbean flavors really up dinner

Catherine J. Moser the Caribbean via the kitchen or grill. Features Editor It’s no wonder at all to me that the whole The Chronicle-News world went practically spice crazy in about Images by Pixabay 1500 BC. The trade routes from East India into Fresh as a sea breeze with a kick of spice the Mediterranean and European countries ’bout now, kin’t you? of the tropics? The actual word barbecue came — that’s how most people would describe the were alive and well and thriving — simply The fruits of the tropics are right down from the barbados sheep that were raised for flavors of the Caribbean. It seems like the hot- because everyone had to have a little flavor my alley. A tasty mixed combo of ripe orange, their fine meat first on the Caribbean island of ter the climate, the spicier the food gets. The added to their lives. The Americas were dis- pineapple, coconut, mango, kiwi and banana Barbados and also in many areas of the tropics tropics seem to have practically all the pizzazz covered, basically, as a result of the search makes a perfectly awesome fruit salad for just and even here in Colorado. a dish can offer a body -wise. for new spice routes to India. Quite frankly, I about any entrée you’re thinking of serving. I’m sure you can hear the happy reggae During the Colorado winter, while we’re can’t even image a world without spice. And if said entrée is treated with season- music playing by now and feel the salty sea all dreaming of vacationing on the beach, After sitting here and trying to figure out ing and a trip to the grill, everyone will be in breeze blowing on your face! Got to love some drinking piña coladas and dipping our toes how to best describe the flavor of jerk season- paradise when they get to the dinner table — reggae music and a little Bob Marley to go into the surf, it’s pretty wonderful to think ing, I’ve found that it’s going to be much easier guaranteed! with all that. We be jammin’ now, Mon! And about bringing a little tropical fun to our to tell you what’s in it than to tell you what If you don’t see something in today’s offer- as the Jimmy Buffet song says, “It’s 5 O’Clock own dinner tables for a refreshing change. A it like and then just let you decide. As ings that appeals to your inner beach bum, Somewhere” — and that doesn’t just mean it’s change in menus can accomplish wonderful a rule, jerk is comprised of , , then by all means, go online and search out margarita time. It also means it’s time for sup- things when it comes to those of us who are sugar, , , pepper, , , the vast number of Caribbean recipes that live per! So, let’s mix up a little jerk and arm-chair traveling. cayenne and sometimes dried . It is there. You’re sure to find enough to make the take a little tropical kitchen trip with some Who ever said you have to leave the city a delightful mix that’s wonderful to use on trip worthwhile and inspire you to liven up greats eats. We be get to cookin’, now, Mon! limits of Trinidad to take a little trip to the beef, chicken, pork and seafood — even veg- your everyday cooking with a few new spicy Happy cooking and eating, everyone! tropical zones? Keep in mind that coconut, gies like a little jerk treatment. It is popular combos. mango, meat or every kind and zesty jerk throughout all the Caribbean islands and is And as a happy little added bit of recipe — spice are the flavors that are sure to get you inherently unique to the tropics. trivia — did you know that barbecue (the meat Questions or comments? Please email: going in the right direction for a quick trip to OH, MON! You kin almost be tastin’ it and the word) as we know it, actually came out [email protected] ~ Great tastes of the tropics are sure to please ~

marinade. Place chicken on to a boil. Lower heat slightly, Slow Cooker Jerk Pulled Pork Wraps grill rack coated with cooking and cook, covered, for 15 or 20 spray over unlit side of grill; minutes, then remove ribs to grill 45 minutes or until done, a large bowl and discard the turning after 25 minutes. Let water. chicken rest 5 minutes. Serve While the ribs cook, pour with Coconut Rice. the oil into a Dutch oven set over high heat, and swirl it Coconut Rice around. Season the chicken thighs with salt and pep- 1 tablespoon olive oil per, and when the oil begins 1/4 cup finely chopped to shimmer and is about to onion smoke, add them to the pan, 1 teaspoon grated fresh skin-side down. Brown the 1 , minced chicken aggressively, about 1 1/4 cups jasmine rice or 5 to 7 minutes per side, then basmati rice 1 (15-ounce) can light add the chicken to the bowl coconut milk with the ribs. Repeat with the 3/4 cup chicken broth sausages, browning them on 1 (3-inch) cinnamon stick all sides for approximately 5 1/2 teaspoon salt Spicy Caribbean Chicken Wings 1 tablespoon fresh to 7 minutes, then add to the juice bowl with the chicken and 2 green onions, sliced the ribs. Cook the onions and diagonally garlic in the fat remaining in cover and simmer 3 min- serve with jerk season sauce. the Dutch oven, stirring occa- utes or until fish is cooked. Heat wraps in oven or mi- Heat oil in a medium Caribbean Chicken & Spare Rib sionally until they soften and Gently stir in cilantro leaves crowave until warm. saucepan over medium heat. begin to brown, approximate- and lime juice. Garnish, if de- Add onion; cook 3 minutes, ly 5 to 7 minutes. sired. Jerk Chicken with stirring frequently. Add gin- Heat oven to 300 degrees Coconut Rice ger and garlic; cook 30 sec- F. Add the tomato paste, vin- Slow Cooker Jerk onds, stirring constantly. Add egar, lemon juice, hot-pepper rice; cook 1 minute, stirring sauce, chicken stock, sugar, Pulled Pork Wraps MARINADE: constantly. Stir in coconut 1 small onion, quartered Worcestershire sauce, chile 3 green onions, coarsely milk, broth, cinnamon stick, powder and paprika to the on- PORK: and salt; bring to a boil. Cover 1 lime or lemon chopped ions and garlic in the Dutch 4-5 pound Pork butt/shoul- 2 garlic and simmer 18 minutes or un- oven, then stir to combine, 3 small habanero chiles, til liquid is absorbed and rice der coarsely chopped and allow to cook for 1 to 2 1/4 cup Jerk Seasoning 1/3 cup olive oil is tender. Remove from heat; minutes. Add the meats to the Salt and pepper, to season let stand 5 minutes. Drizzle 1 can pineapple chunks 3 tablespoons white wine Dutch oven, stirring and toss- Fresh flour tortillas vinegar with lime juice, and fluff with ing them so that they are well 3 tablespoons fresh lime a fork. Sprinkle with green juice covered with the sauce, then JERK SEASONING: onions. 1 or more Scotch Bonnet 3 tablespoons orange juice cover the pot, and place in the 3 tablespoons soy sauce oven to cook, undisturbed, for Pepper Habaneros 2 tablespoons dark brown 6 garlic cloves chopped sugar Caribbean Chicken & approximately 90 minutes, or 1/2 tablespoon cinnamon 1 tablespoon fresh thyme Spare Rib Stew until the meats are tender powder leaves and, in the case of the chick- 1/2 tablespoon allspice 2 teaspoons ground all- coarsely ground 1 1/2 pounds pork spare- en and the ribs, falling away 1/2 teaspoon coarsely spice from the bone. wings are cooked through, 20 1 teaspoon salt ribs, cut into single ribs Spicy Caribbean ground white pepper 3/4 teaspoon ground cin- 2 tablespoons neutral oil, more minutes. 1/2 teaspoon freshly grated namon like canola or grapeseed Chicken Wings nutmeg 1/2 teaspoon freshly 4 chicken thighs, bone-in 3 tablespoons dark brown ground and skin-on BONUS Spicy Caribbean sugar Kosher salt and freshly 1/2 habanero pepper, 1/2 teaspoon ground 1 medium onion coarsely nutmeg ground black pepper, to taste seeded and chopped Fish Stew chopped 4 Italian sausages, hot or Jamaican Jerk Rub 2 tablespoons soy sauce 3 medium green onions sweet 2 tablespoons honey CHICKEN: 1/2 teaspoon freshly chopped 2 bone-in chicken breasts, 1 large yellow onion, 2 tablespoons packed light ground black pepper 1 sprig of fresh thyme peeled and sliced brown sugar 2 leg quarters 1/3 cup paprika 1/4 teaspoon ground red 1 tablespoon fresh ginger 4 cloves of garlic, peeled 2 tablespoons ground 1 tablespoon granulated pepper chopped Cooking spray and minced sugar Coconut Rice (see recipe) allspice 1/2 teaspoon ground 1 tablespoon Soy Sauce 1/4 cup tomato paste 4 teaspoons sugar 1 teaspoon seeds 1 1/2 teaspoons salt, 1 tablespoon chicken bouil- 1 tablespoon plus 1 tea- 1 teaspoon cayenne pep- 1 tablespoon dried thyme divided lon powder, optional Combine marinade ingre- spoon red-wine vinegar 1 tablespoon salt per 3/4 pound Alaskan salmon 1 tablespoon plus 1 tea- 1 teaspoon allspice dients in a blender; process 2 teaspoons freshly fillet, skin removed and cut spoon lemon juice ground black pepper 1 teaspoon dried thyme into 2-inch pieces Trim pork of excess fat until smooth. Place chicken 3 tablespoons hot-pepper 1/2 teaspoon ground 1 teaspoon ground 3/4 pound red snapper fil- and pat dry with a cloth or pa- in a large zip-top plastic freez- sauce, ideally one made with nutmeg ginger let, skin removed and cut into Scotch bonnet peppers, or 2 cloves garlic, chopped per towel. Cut in 2 pieces er bag; pour marinade over 1 teaspoon ground cin- 2-inch pieces Generously salt pork, and chicken, and seal bag. Refrig- to taste namon 2 scallions, chopped 1 cup chicken stock, 2 tablespoons apple cider 3 tablespoons olive oil, then rub with jerk season- erate at least 8 hours and up 1 teaspoon cayenne divided homemade or low-sodium pepper vinegar ing. Marinate in refrigerator to 24 hours, turning occasion- 1/2 teaspoon white sugar 2 tablespoons fresh lime 1 medium onion, thinly 1 tablespoon dried lime, sliced (about 1 1/2 cups) overnight to allow the flavors ally. 4 dashes Worcestershire lemon or orange zest juice sauce 2 tablespoons fresh orange 1 red bell pepper, cut into to penetrate the meat. Light one side of grill, heat- 3/4-inch pieces (about 1 cup) 1 1/2 teaspoons chile juice In a food processor or ing to high heat (450-500 de- powder Combine all ingredients 3 pounds chicken wings 2 teaspoons fresh thyme leaves blender, combine the jerk grees); leave other side unlit. 1 1/2 teaspoons paprika in a bowl; mix well. Store in 2 garlic cloves, minced seasoning ingredients and Remove chicken from mari- an airtight container. Use to Combine the habanero, 1 jalapeño pepper, minced pulse for about 30 seconds un- nade, allowing some of the Place spareribs in a pot, taste on beef, chicken, pork, soy sauce, honey, both sug- 1 (13.5-ounce) can coconut til blended. marinade to remain on the and cover with water. Place ars, fennel seeds, cayenne, milk seafood and vegetables. 1 (14.5-ounce) can petite Drench the pork with 3/4 chicken; discard remaining pot over high heat, and bring allspice, thyme, ginger, gar- diced tomatoes, undrained of the jerk season. Try not lic and scallions in a blender. 1/4 cup coarsely chopped to touch the jerk blend with Add the vinegar, lime juice fresh cilantro leaves your hands because it’s ex- and orange juice and blend 1 tablespoon fresh lime Let’s get creative: Pick your own Caribbean spice combos juice tremely spicy hot. If possible until smooth. Place the wings Fresh cilantro as garnish use gloves or just place the in a large resealable plastic pork pieces and marinate in bag and pour the marinade Combine black pepper, the slow cooker so that they over them. Seal and refriger- red pepper, cumin, and 3/4 are tucked tightly. Add the ate 4 to 6 hours. teaspoon salt in a small bowl. pineapple chunks, cover the Preheat the oven to 350 de- Sprinkle salmon and snapper slow cooker, turn it on to grees F. Line 2 baking sheets on both sides with - high, and let it cook for about with parchment paper. Re- ture. Heat 1 1/2 tablespoons 5-6 hours. move the wings from the bag, oil in a large nonstick skil- After shoulder pork is place on the lined sheets and let over high heat. Add fish, cooked carefully remove the bake 20 minutes. Meanwhile, and cook 2 minutes or until lid, allow to cool to touch and bring the marinade to a boil browned. then shred it using a fork. in a small saucepan over me- Heat remaining 1 1/2 ta- Simmer the cooking juice dium heat and cook until re- blespoons oil in a large Dutch mix from the pork together duced by one-third, about 10 oven over medium-high heat. with the remaining jerk sea- minutes. Add onion and next 4 ingre- son in a medium sauce pan Remove the wings from dients; sauté 6 minutes or for about 5-7 minutes, or un- the oven and brush with the until vegetables soften. Add til reduced to desired consis- glaze. Raise the oven tem- coconut milk, tomatoes, and tency. perature to 400 degrees F and remaining 3/4 teaspoon salt; Wrap portions of shred- continue to bake until the bring to a simmer. Add fish; ded pork in flour tortilla and