Tag: Caribbean
Plantain Hash and Eggs
Plantain Hash and Eggs
What's crazy to me is that we currently have a whole generation of pot smokers that don't know what hash is and have never had the opportunity to smoke it. They have no idea what hot knives are(the original dab rig). 70% of the world's hash consumption is in Europe. When I was in Amsterdam, I only saw dabs at 1 coffee shop of the 16 I visited. Every single one of them had multiple varieties of hash. Our own dispensaries in the legal states don't even offer hash. You can only make 1 product with the weed plants, and that in this country is dabs/wax/shatter/honey oil, whatever the kids are calling it these days, and not hash. It has become a lost artform here in the states.Today, all the kids want is their dabs and their oil pens. In my personal and professional opinion, these dabs and oil pens are killing people's THC tolerance. When you can't smoke a bowl and get high, that's a problem. Don't get me wrong. I have an oil pen that I really only use if I'm out and about and can't stink up the area with a joint. But that's it. I prefer my bud. I wish there was more of an abundance of hash in the U.S. End of hash rant.So…this plantain hash is a great way to start your day. Despite this dish being vegan if you don't have any eggs with it, is very heavy, but healthy. If you want some spice with it, add in some cayenne pepper. If you want some meat with this, substitute some sausage instead of the beans. Sage or andouille sausage would work well.
Ingredients
- 3 ripe plantains cubed
- 2 cups black beans
- 1/2 medium white onion diced
- 1/2 tbsp smoked paprika
- 4 garlic cloves minced
- 2 green onion chopped
- 2 roma tomatoes diced
- 1 small bell pepper diced
- 1/2 tsp cumin
- 2 tsp boullion powder
- salt and pepper to taste
Instructions
- Cut your plantains into small cubes. In a large saucepan, heat up cooking oil over medium high heat. Saute the plantains for 4-5 minutes. Drain on paper towel and set aside.
- In the same pan, saute the onions, bell pepper, garlic, smoked paprika, and cumin for 4-5 minutes.
- Add in the tomatoes, black beans, green onion, and boullion powder. Cook for 10 minutes.
- Stir in the fried plantains.
- Cook for another 5 minutes
- Serve with fried eggs over the top.
Caribbean Rice and Beans
Caribbean Rice and Beans
This is a very simple and delicious side dish that goes great with any Caribbean cuisine. These rice and beans are highly flavorful, with the combination over garlic and onions, coconut milk and a habanero. You can use any type of bean in this recipe. You really can’t go wrong any way. I used a Dominican red bean. For the rice, you want to use a long grain rice. I used basmati. If you want the flavor of the habanero but don’t want to burn your face off, make sure to leave it whole. This really goes for using hot peppers in any cuisine.
Servings: 4
Ingredients
- 1/4 cup canola or vegetable oil
- 1/2 medium onion diced
- 6 cloves minced garlic cloves
- 2 tsp creole spice
- 2 cups uncooked basmati rice washed and rinsed 3 times
- 1 tsp dried thyme
- 1 3/4 cup coconut milk
- 1 lb cooked red beans
- 2 bay leaves
- 2 1/2 cup chicken stock
- 1 habanero
- 1 tsp paprika
Instructions
- Heat oil on medium high heat in a pot. Sauté onions, garlic, thyme, and habanero for 2 minutes.
- Add the basmati rice. Stir. Add the beans, bay leaf, creole seasoning, and paprika. Cook for 2 minutes.
- Stir in the coconut milk and chicken stock. Cover. Reduce the heat to medium low and simmer for 20 minutes, stirring occasionally.
- Discard bay leaves and habanero. Turn off the heat and let rest for 10 minutes before serving.
Brown Stew Chicken
Brown Stew Chicken
Brown Stew Chicken is a staple in Jamaican cuisine. This chicken is so tender after slow cooking for 3 hours, the bones pull right out clean. You barely have to chew this. Sweet and savory.For the chicken: you can use a whole chicken cut up into parts or use just chicken thighs. I used Bone in chicken thighs since dark meat works a little better for slow cooking instead of any white meat. When marinating the chicken thighs; I pull the skin back from the thigh meat but not completely off so the marinade can penetrate all of the chicken instead of just the skin side. When it's time to cook them, I pull the skin back over the thighs. If you don't want to turn on your oven, you can do this recipe in a slow cooker. I would recommend following all of the steps, except instead of throwing the pan in the oven, transfer to the slow cooker instead, cooking on high for 4 hours. Either way, you will get excellent results.
Servings: 4
Ingredients
Marinade for the chicken
- 6 bone in chicken thighs
- 1 tsp salt
- 1/2 tsp chicken bouillon powder
- 1/2 tsp minced ginger
- 1 tbsp minced garlic
- 1/2 tsp white pepper
- 1 tsp thyme
- 1/2 tsp smoked paprika
- 2 green onions diced
Brown Stew Chicken
- 2 tbsp canola or vegetable oil
- 1 tbsp brown sugar
- 1 medium onion diced
- 2 small bell pepper, 1 red, 1 green sliced into strips
- 1 tbsp minced garlic
- 2 tbsp ketchup
- 1 tsp browning sauce
- 1 tsp thyme
- 1/2 tsp white pepper
- 1 tsp cayenne pepper or 1 habanero
- 3/4 cup chicken stock
- salt and pepper to taste
Instructions
Marinade for the chicken
- Mix all of the marinade ingredients together. Pull back the skin from the chicken thighs, but don’t remove. By doing this, you can make sure that the chicken meat itself, and not just the skin will get marinated. Mix the chicken with the marinade. Cover and let sit for 4 hours, preferably overnight.
- When ready to cook, pull the skin back over the thighs.
Brown Stew Chicken
- On medium high meat add cooking oil to a large pan or dutch oven. Sear the chicken thighs skin side down for 5 minutes. Flip and cook on the other side for 3 minutes. Set aside.
- In the same pan, sauté onions, bell peppers, garlic, brown sugar, thyme, white pepper, cayenne or habanero, ketchup, and browning sauce for 4-5 minutes.
- Deglaze the pan by add the chicken stock. Scrape the bits up from the bottom of the pan. Add the chicken thighs.
- Preheat the oven to 250 degrees. Cook uncovered for 3 hours, basting the skin of the chicken thighs with the juices once an hour.
