contest BEGIN! P. Dreadie's Memorial Caribbean Throwdown
- Thread starter The Hot Pepper
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Thankfully my wife likes ox tail. She uses ox tail as a base for the broth when she makes pho.D3monic said:
I guess you should like one of my dishes then!FreeportBum said:anyone that makes chicken roti or doubles gets my vote
Fiddy Goes To Haiti
All props go to PDread.
Damn it was fun doing another TD!! Glad it was Caribbean.
The menu was Haitian Chicken Drumsticks, pigeon peas and rice, Accra (f**king unbelievable), and Curly Mariquitas (plantains)...all served with Pikliz and Mango Salsa. Pikliz is a condiment (mainly Haitian) I learned about from some caribbean co-workers a couple of years ago, and I've been making it ever since. It even has its own thread here. Its basically picked/fermented cabbage and habanero and onion and whatever else you throw in it. Lately, I've added some water to my recipe to dull the acidity a little. It's awesome. Here's the link to the thread on THP:
Pikliz
To drink, we had a Sorrel Daiquiri, I'll explain soon.
The best part about living in Miami is the diversity. I can have authentic food from pretty much anywhere in the world. And I do!!
It is quite common in Caribbean cuisine to serve dark meat chicken. This has been talked about on this thread already. The cheapest cuts, prepared properly. I dig it.
These chicken drums were stripped of skin, rubbed with lime and habanero, salt, and par-cooked to bring them up to temp.
Once the meat was "cooked", it was thrown in the deep fryer until crispy. So crunchy, tender, and delicious. Spicy without any breading!!
Topped with a simple mango salsa: Mango, Onion, Garlic, Salt, Lemon, Scotch Bonnet, Fresh Mint Leaves
Pigeon peas and rice are easy. They come as they are. I doctor them up a little with some scotch bonnet. They taste like the beach.
Accra is the big winner of this TD for me. Malanga fritters. Served with Pikliz. Oh man they are good.
Grated malanga root, onion, scotch bonnet, garlic, a little egg to bind, some salt, dried parsley (makes every motherf**kin thing taste good)...
Shape with spoons, deep fry. Serve with Pikliz all over it, and dip them in the pikliz juice!!
The curly mariquitas were plantains on the spiralizer. Used as a bed to hold all the deliciousness.
They, in turn, soaked up the flavors of everything else and were a great accompaniment to the meal.
Crispy, sweet, salty. Sabroso.
The drink was Sorrel. A tea made from a Jamaican Flower. Sweetened with fresh ginger, allspice, and panela (a brick of brown sugar).
We like to add it to crushed ice with Haitian rum to make it like a daiquiri.
It tastes kind of like Cranberry juice (but much sweeter once I'm done with it!).
Good stuff!! I'm gonna go make another!!
FD
All props go to PDread.
Damn it was fun doing another TD!! Glad it was Caribbean.
The menu was Haitian Chicken Drumsticks, pigeon peas and rice, Accra (f**king unbelievable), and Curly Mariquitas (plantains)...all served with Pikliz and Mango Salsa. Pikliz is a condiment (mainly Haitian) I learned about from some caribbean co-workers a couple of years ago, and I've been making it ever since. It even has its own thread here. Its basically picked/fermented cabbage and habanero and onion and whatever else you throw in it. Lately, I've added some water to my recipe to dull the acidity a little. It's awesome. Here's the link to the thread on THP:
Pikliz
To drink, we had a Sorrel Daiquiri, I'll explain soon.
The best part about living in Miami is the diversity. I can have authentic food from pretty much anywhere in the world. And I do!!
It is quite common in Caribbean cuisine to serve dark meat chicken. This has been talked about on this thread already. The cheapest cuts, prepared properly. I dig it.
These chicken drums were stripped of skin, rubbed with lime and habanero, salt, and par-cooked to bring them up to temp.
Once the meat was "cooked", it was thrown in the deep fryer until crispy. So crunchy, tender, and delicious. Spicy without any breading!!
Topped with a simple mango salsa: Mango, Onion, Garlic, Salt, Lemon, Scotch Bonnet, Fresh Mint Leaves
Pigeon peas and rice are easy. They come as they are. I doctor them up a little with some scotch bonnet. They taste like the beach.
Accra is the big winner of this TD for me. Malanga fritters. Served with Pikliz. Oh man they are good.
Grated malanga root, onion, scotch bonnet, garlic, a little egg to bind, some salt, dried parsley (makes every motherf**kin thing taste good)...
Shape with spoons, deep fry. Serve with Pikliz all over it, and dip them in the pikliz juice!!
The curly mariquitas were plantains on the spiralizer. Used as a bed to hold all the deliciousness.
They, in turn, soaked up the flavors of everything else and were a great accompaniment to the meal.
Crispy, sweet, salty. Sabroso.
The drink was Sorrel. A tea made from a Jamaican Flower. Sweetened with fresh ginger, allspice, and panela (a brick of brown sugar).
We like to add it to crushed ice with Haitian rum to make it like a daiquiri.
It tastes kind of like Cranberry juice (but much sweeter once I'm done with it!).
Good stuff!! I'm gonna go make another!!
FD
A bit mift that my phone takes shitty pictures. I was gonna have to sit this one out, but found that black bean stew is popular in cuba and throughout the Carribean. I did have big plans for a seafood stew, but alas pennies not riches.
I make a bangin black bean stew and plan on tweeking it ISLAND STYLE!
Beans are soaking overnight. I will crockpot Saturday.
Have not worked out the drink idea yet. It will likely be kid friendly.
I make a bangin black bean stew and plan on tweeking it ISLAND STYLE!
Beans are soaking overnight. I will crockpot Saturday.
Have not worked out the drink idea yet. It will likely be kid friendly.
Dayum Fiddy!
There's a ton of ingredients I've never had, but the way that it's prepared/presented puts me at ease and I wouldn't even so much as pause ...
The color on the mango salsa is ridiculously appealing, and I fscking love panela.
Bar is set high ...
The color on the mango salsa is ridiculously appealing, and I fscking love panela.
Bar is set high ...
Ok well since I can't cook until Sunday and don't want to leave yall hanging i'm Making Jerk pulled pork on fried bake with a mango apple slaw (maybe the chickpeas but leaning toward no because we don't like curry)
Sides will be Pastelles stuffed with the same meat , olives, ect.
fried egg plant
mango glazed bruneulos for desert.
Sides will be Pastelles stuffed with the same meat , olives, ect.
fried egg plant
mango glazed bruneulos for desert.
Sounds delicious. I'll look forward to that going down Sunday night, over beers!D3monic said:
...
Dessert is Caribbean too.
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