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Tuesday, December 20, 2011
How To Make Curry Chicken : How to Cut Chicken for Curry Chicken Recipe
Thursday, December 8, 2011
Caribbean Cuisine
And, with the advent of migration, the regional traditions have garnered increasing popularity internationally.
The Caribbean is perhaps best known for its Jamaican jerk export. Meats, most commonly chicken, are dry rubbed or wet marinated in a hot spice mixture called Jamaican jerk spice which consists of allspice, Scotch bonnet peppers, cloves, cinnamon, scallion, nutmeg, thyme, garlic, salt and pepper. The meat is then fired up over a charcoal grill.
Callaloo is another dish consumed widely in the Caribbean with a distinctively mixed African and indigenous quality. It consists of a leafy dish made primarily from the taro or dasheen bush and often with okra. There are many variations of callaloo which include coconut milk, crab, conch, Caribbean lobster, meats and other seasonings. Outside of the Caribbean, water spinach is substituted for the taro.
Seafood is popular in the Caribbean, and often each island will have its own specialty. Barbados is known for its "flying fish," while Trinidad and Tobago is famed for its cascadura fish and crab. A popularly consumed street food is a fried shark sandwich called "bake and shark." Fresh fish and lobster are eaten across the region. The saltwater fish accra is widely consumed across the region and derives its roots from Western Africa.
Indian influenced curry has also successfully penetrated the region's local cuisines where a wide variety of meats and vegetables are cooked in this way.
American mainstays such as hamburgers have also found its niche in some markets. In the Dominican Republic it is often sold at stands and eaten as a street food.
You can try these local dishes at many locations throughout the region, but see also Sweet Lime Restaurant.
Saturday, December 3, 2011
How to Clean and Cook Blue Crabs
When you think of cooking blue crabs you usually think of heaping them into a huge pot and steaming them alive. Even though I worked in a Crab House for years and that is the method we used to cook the crabs, I still come back to cooking them the way I learned growing up. We would clean them while they were alive and then cook them.
Now, to clean a blue crab while it is still alive you have to be very careful that they do not chomp down on your finger with their claws. To avoid this there are two methods that you can use to slow their reflexes.
1. You can place them in very hot water
2. You can ice them down real good
These two methods will allow you to pick up the crab and not have to worry about being bit.
Cleaning a live blue crab
Once you have them sedated you will need a knife, running water, a huge trash bag and a place to put the clean crabs. Follow these steps to clean the live crab.
1. Lay crab on its back and using the knife remove the apron/abdomen of the crab.
2. Take the knife and insert it through the opening where the apron once was and remove the shell of the crab disposing of it in the trash bag.
3. While rinsing under running water, remove the dead men gills and any guts that were left in the crab, being very careful not to remove any of the white flesh/meat.
4. Usually the face of the crab will come off with the shell but if not be sure to remove the crabs face as well.
5. Do one final rinse under the water and place clean crabs in a bowl and set aside.
With your crabs now clean it is time to cook them.
Cooking blue crabs
Since you know longer have the shell on the crab it takes a lot less time for you to cook the crabs then it normally would. Add water and seasoning (we use J.O. Spice #2 ) to the bottom of the pan and stir. Place lid on the pot and bring it to a boil. Once it starts to boil, place about 10 crabs face down in the juices, cover and let cook for exactly 10 minutes. I like to move them around half way through cooking them to ensure that the juices soak into all the crab's meat.
There you have it! After all that hard work, melt you some butter, get you some vinegar and enjoy your blue crabs.
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