Geera Chicken Neck
Looking for a dish to eat while hanging out with friends? This geera chicken neck is a flavor-filled, spicy dish perfect to nibble on while hanging out. This is an easy recipe that creates a deep flavor with cumin, curry, and pepper.
I can't imagine it's almost the end of Summer here in the US. I don't think I was even able to "Summer" properly. And it's almost over.
But before the sun sets, and the heat abates (well not in Florida), you must try this geera chicken neck recipe. This is the ideal cutters. This perfect hang out with friends (in Trinidad and Tobago we call that "lime") dish is a fully flavored geera (cumin) and curry combination.
Cutters are what we call finger foods in Trinidad and Tobago. Some are spicy or not so spicy. It's really a food that acts as a buffer for liquor consumption. Yes, it is. So they are easily ordered at rum shops, bars, taken along to beach limes, or just having some people at your house.
For me, geera chicken is the top dog in this food category. Well, people might actually say geera pork, but since I no longer really eat pork, chicken is my winner.
I love eating this chicken using bony parts (hence me using neck). Some like to do a mix of bony: neck, back sometimes even making geera gizzard. And then you have some doing pieces with more meat like breast and legs, most times though when using those parts the chicken is being eaten as a meal, say with rice.
I can't imagine it's almost the end of Summer here in the US. I don't think I was even able to "Summer" properly. And it's almost over.
But before the sun sets, and the heat abates (well not in Florida), you must try this geera chicken neck recipe. This is the ideal cutters. This perfect hang out with friends (in Trinidad and Tobago we call that "lime") dish is a fully flavored geera (cumin) and curry combination.
Cutters are what we call finger foods in Trinidad and Tobago. Some are spicy or not so spicy. It's really a food that acts as a buffer for liquor consumption. Yes, it is. So they are easily ordered at rum shops, bars, taken along to beach limes, or just having some people at your house.
For me, geera chicken is the top dog in this food category. Well, people might actually say geera pork, but since I no longer really eat pork, chicken is my winner.
I love eating this chicken using bony parts (hence me using neck). Some like to do a mix of bony: neck, back sometimes even making geera gizzard. And then you have some doing pieces with more meat like breast and legs, most times though when using those parts the chicken is being eaten as a meal, say with rice.
Coconut Jerk Chicken Wings with a Mango Mustard Sauce
Spicy, coco-nutty and crispy, this jerk chicken recipe infuses traditional fried chicken with quintessential Caribbean flavors.
Happy new week!
I continue the series of wings recipes this week.
We going to step away from the tangy wings and bring you a fiery one.
I introduce you to a succulent jerk wings recipe. But it's not that baked jerk wings. This is a fried jerk wings recipe. The outside is nice and crunchy, the inside soft and succulent. Then we have the perfect dipping sauce with a spicy mango mustard dip; the ideal balance of sweet and hot.
Happy new week!
I continue the series of wings recipes this week.
We going to step away from the tangy wings and bring you a fiery one.
I introduce you to a succulent jerk wings recipe. But it's not that baked jerk wings. This is a fried jerk wings recipe. The outside is nice and crunchy, the inside soft and succulent. Then we have the perfect dipping sauce with a spicy mango mustard dip; the ideal balance of sweet and hot.
Sticky Sorrel BBQ Wings
A traditional wings recipe with an un traditional sauce. This tangy sauce made from sorrel (hibiscus blossoms) is the perfect grilling sauce for the summer.
It's been an exciting week with this sorrel BBQ sauce. Everyone wants to taste it. I have people coming to my house to get some to test on the grill. I think summer was the perfect time for me to finally get this recipe right.
I've been winging it these last few weeks. I got a load full of wings and wanted to try to make them all different ways with flavors that were a little less traditional.
It's been an exciting week with this sorrel BBQ sauce. Everyone wants to taste it. I have people coming to my house to get some to test on the grill. I think summer was the perfect time for me to finally get this recipe right.
I've been winging it these last few weeks. I got a load full of wings and wanted to try to make them all different ways with flavors that were a little less traditional.
Sorrel (Hibiscus) BBQ Sauce
A tangy barbeque sauce made using dried sorrel leaves. Perfect for that summer time BBQ
It is summer time and the weather here in South Florida is heating up!!
I know grills are being dusted off, scraped down, washed down and dragged to the side of the house to be used every day. There is going to be a lot of burgers, hot dogs, and wings.
I know one thing we are going to be using in abundance is that barbecue sauce. Yesss. We gonna be slinging that bad boy on a lot of things.
We going to go with sweet, try some honey, use some plain ones. But today, I'm introducing you to a tangy beauty of a sorrel bbq sauce.
Mussels in Coconut Milk
A delicious, quick and easy dinner dish of steamed mussels in a creamy coconut milk sauce. A great dinner option perfectly paired with some pasta or toasty bread.
I ventured out of my comfort zone a bit.
I finally made my own mussels dish. I've always been wary of making my own mussels and scallops at home. I'm not sure why I have been apprehensive about it, but that fear is definitely over.
This was dribble worthy with a flavorful coconut milk gravy with just enough pepper to make me sniffle.
I ventured out of my comfort zone a bit.
I finally made my own mussels dish. I've always been wary of making my own mussels and scallops at home. I'm not sure why I have been apprehensive about it, but that fear is definitely over.
This was dribble worthy with a flavorful coconut milk gravy with just enough pepper to make me sniffle.
Pow - Steamed Meat Buns
Delicious bao buns, stuffed with seasoned meat and steamed to perfection
I was extremely excited when I opened up this month's Callaloo Box and saw that it was a Caribbean Chinese themed box. Yaaaaay
I have mentioned numerous times that Trinidad and Tobago is a multicultural country so as a result, we have a lot of different foods from these cultures that have been adapted to be "Trini".
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