1. Oven BBQ Chicken (recipe)
Although there is no substitute for BBQ from the grill, oven-baked chicken recipes are in my eyes are perfectly acceptable substitute as the results of this recipe will testify!

2. Ultimate Curry Chicken – video
Few chicken recipes are as embedded into a Trinidadian’s culinary psyche as curry chicken. In the following video Chef DEX (not connected to TriniGourmet!) offers an entertaining and informative approach to his “Ultimate Curry Chicken” dish. Watch and become a pro as you follow his very spirited step-by-step guide to preparing …

It’s that time of the month again! .. No, no, that’s not what I meant… I meant it’s time once again for The Happy Sorceress’ monthly Blog Party ! This time around the theme was Tiki Party! Tiki Parties are one of my favourite genres of kitsch. I was attending college when the short-lived big band revival occurred and suddenly everything 50’s was vogue again. I quickly developed a serious and enduring love for retro music compilations boasting names like Ultra Lounge, Cocktail Hour, and (I kid you …

Big Night, was a movie that I knew nothing about until becoming aware of it via Joelen’s Culinary Adventures “Foodie Film” event. Warm and poignant the movie centers around the ambitions of two brothers, Italian immigrants to the US, intent on making their dreams of bringing authentic Italian cuisine to the masses a reality. The passion which the main chef ‘Primo’ has for his cuisine, causes him to refuse to change any element of it for the American palate. As a result patronage suffers, as people flock to a nearby …

Yum Yum Yum. Those are the best words I can find to describe the fragrant burst of flavours that this dish offers. And to think that I would never have found it if I hadn’t participated in Adopt a Gluten Free Blogger. As I have previously mentioned, an allergic reaction on my mother’s part has forced me to become more conscious about the dishes that I prepare. Now I actively seek out gluten-free food blogs however most of them have featured lists of ingredients that are either impossible to …

Roasts have always intimidated me. When I first started getting into cooking as a hobby they were one of the first things that I attempted, and let’s just say the results were often on the ’slightly raw’ side. As a result, my family and I agreed that I would give whole birds an indefinite vacation and venture on to other culinary shores. Now 8 years later, it came time to confront my unresolved fears head on, thanks to the Food Challenge “Waiter There’s Something in my… Roast” hosted this time …

Do you know how long I have wanted to make this post? It’s absolutely criminal that I have dragged my heels on it as long as I have. Especially when I finished the video over 6 months ago! However now it is ready for it’s official TriniGourmet debut
My father’s pelau is (not surprisingly) my favourite and has been a staple over the long Carnival weekend in my family, for as long as I can remember.
Now my father is a man with a very narrow cooking repertoire, but what …

I first learnt of this recipe via Sara Moulton’s excellent (and now defunct) Food Network series “Sara’s Secrets”. It was my first introduction to the culinary history of Singapore, and I’ve been hooked on learning as much as I can ever since. Much like Trinidad Singapore has been a melting pot of cultures, and these influences are reflected in the local cuisine.
This particular dish, Ants in a Tree, gets its name cos the ground meat separates to resemble ants, against the cellophane noodles. Now, I hate ants but I give …

Growing up, one of the things that I gradually began to realize set me aside from my friends and classmates was the fact that in my house Sunday lunch was never a ‘Trini’ affair.
Roasted Chicken, Rice and Peas, Boiled Plaintain (shown above) replaced my neighbours’ fare of Stewed Chicken, Callaloo and Macaroni Pie. Although I eventually became familiar with Trini Sunday lunches in their many varying (yet oddly similar) varieties the above will always be my sentimental fave mmm perfection
Slowly but surely …

A very simple fiery and flavourful chicken dish that comes together quickly. The most unexpected part of the flavour medley is the candy-like sweetness of the fried (until charred) sweet peppers.

From Wikipedia:
Kung Pao chicken (also spelled Kung Po chicken) is a classic dish in Sichuan cuisine, originating in the Sichuan Province of central-western China. The dish is named after Ding Baozhen (1820–1886), a late Qing Dynasty official. Born in Guizhou, Ding served as head of Shandong province and later as governor of Sichuan province. His title was Gōng Bǎo (宮保), …

This month’s “They Go Well Together” challenge, asked food bloggers to prepare dishes that combined meat and chocolate. Unlike prior challenges this one was rather second nature to me as I have been adding chocolate to my chilis for several years now. Sounds weird? Not really, it’s actually quite traditional

From Moosewood Restaurant Celebrates: Festive Meals for Holidays and Special Occasions:
Using chocolate in dishes other than desserts may seem odd, but it is not so unusual in countries where cocoa beans are grown. Chocolate’s deep flavour provides an ambience …