r/CaribbeanFood

Parte II. Este jardín del Noroeste, tiene de todo tipo de variedad he recorrido el pueblo en busca de más lugares. En algunos los sigo visitando constantemente otros me falta visitar. Espero les ayude.
2-3 Bundys. Restaurante temática Americana. El hamburguer en unión con el negocio la Chancleta de Maíz es un Must!
7-9 Antojitos to Go. Tienen especiales diarios de almuerzos, puedes adelantar orden por teléfono e irla a buscar y hasta delivery.

Original Source; https://www.instagram.com/cubalibrephiladelphia/p/DYfeHPru11W/

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Guangzhou cuisine

Ulan namin sa panang halian.

Ran into a Haitian food truck in Dallas TX. Check them out 🤤🤤🤤🤤🤤🇭🇹🇭🇹🇭🇹🇭🇹🇭🇹🇭🇹

Parte I. Los dejo a su gusto y opinión. Aquí unos cuantos negocios locales. Apoyando siempre lo de aquí.
1,2 Tabla Salá en Playa Jobos
3,4 Onami Sushi en Playa Jobos

¿Qué lo qué? Crap weather meant I wasn't making jerk chicken, so I skipped an island or two and made Dominican food. First time trying to make it and it was great! I couldn't find Dominican oregano, so made it without. ¡Buen provecho!

Original Source; https://www.facebook.com/tastetrinbago/posts/pfbid0nV7M5aB1tdkew7rm5GqtGE1zWNhZartfJiUm3jmmsPXerbw6qUPdPMyMvZF54dPYl

Original Source; https://www.instagram.com/fookemsfabulous/p/DKDLtJLOvfl/

Felt like tapping into the culture today. Rice and peas, some grilled chicken, baby broccoli with the fried sweet plantain. How was your Sunday?

RECIPE:

• 500g Lamb chops
• 1 Cup jerk marinade (recipe below)
• 2 Tbsp dry jerk seasoning

1. Star by cutting the excess fat off lamb chops (put aside to use to render down and fry chops in/highly recommend) then pat chops dry with kitchen roll

2. Season chops with dry jerk seasoning first rub it into the meat then add them to a large bowl with the wet jerk marinade and mix well evenly then cover and refrigerate overnight at least (I left them for 24 hours)

3. Remove from fridge 1 hour before cooking to bring to room temperature then take out each chop and place them on a plate (give them a brush with the marinade before cooking)

4. Add lamb fat (or you can just use oil) to a cold large skillet then turn the heat on to medium high until the lamb fat renders down and releases a lot of liquid then remove lamb fat pieces

5. Add lamb chops to the skillet and cook to sear for 1 minute on each side then add under the grill (broiler) on medium high hear for 8 minutes for medium (flip halfway) or 10-12 minutes for well done (depending on size and thickness of your chops

6. Once cooked add to a rack and let them rest for 5 minutes then serve however you like (I had rice, coleslaw, potato salad & jerk bbq sauce)

JERK MARINADE (makes about 2.5 cups)

• 1/2 Cup spring onions
• 1/2 Cup garlic
• 1/2 Cup ginger
• 1/2 Cut scotch bonnets
• 1/2 Cup fresh thyme
• 1 Cup dark soy sauce
• 1/2 Cup Worcestershire sauce
• 1/4 Cup tamarind paste
• 1 Tbsp ground all spice (aka pimento)
• 1 Tsp ground cinnamon
• 1/2 Tsp ground cloves
• 1 + 1/2 Tsp kosher salt
• 1 Tsp Liquid smoke (optional)

1. Chop all the aromatics up roughly first then measure 1/2 a cup of each that way

2. Add everything to a food processor and blend for about 1 minute
   Store in a jar in the refrigerator

(if you don’t have a processor just chop everything up very fine then add to a large bowl with everything else and mix well)

Original Source; https://www.reddit.com/r/CaribbeanCuisine/comments/1uh6303/usvi_brings_caribbean_flavor_to_food_and_wine/