Caribbean and Tropical Food

  Sometimes when thinking about dishes, we begin at the base ingredients. Good chefs/cooks like to peruse the markets to see what they can get at their freshest so that they can prepare their delights.  I will share some sites with you from various social media sites that have served as an inspiration. On Twitter look for and follow @thebajanfarmer [John Jones] has a farm that grows a lot of produce. There are also opportunities where schools have been featured in touring the farm at various times during the year.  I believe that those students are more inclined to eat the produce when they see the origin and the appearance of the produce from there.  As I was going to feature one line of vegetables, I found a site on YouTube that is called @caribbeanpot [Caribbean Pot], Chris De La Rosa produces Caribbean meals which look appetizing and are released weekly.  I don't know any of them personally, but the material I have found them interesting. The videos along with the photos are

 Have you ever looked at street food from different parts of the world? The creativity of people globally is remarkable. Sometimes I think that we should be doing more if we are going to be promoting our regions within the Caribbean for food.  I often wonder, why must we always do eggs the same way rather than including our flair for doing so. Often when one goes out or eat home, you will find eggs done as either - hard boiled, fried, scrambled, and less popular poached.  Yet there are so many ways of preparing eggs that to explore them would showcase that we are just limited by our imaginations.  If you are even in a situation where you couldn't go out for one reason or another and you wanted to bring some experiences into your home. Why not take a look at ideas like this: This way you can enhance your experiences within the comfort of your own home.  Thanks for stopping by, I hope that this gets your ideas jogging. Bring out your inner creativity with the foods you have at your d

  If you have pictures of your locally cooked food from anywhere in the Caribbean and a story to accompany it, I'll be happy to have it featured here for you.  Let's expose our creativity in the Caribbean. We're hoping to show foods growing through to when they're cooked and ready to be eaten.  They can be local recipes that are generational or something that you've created and found to be quite appetizing. No need for recipes, just showcase your creativity.  Yes, vegan and vegetarian dishes are welcome. Sometimes we eat too much meat and these healthy alternatives can provide attractive ideas.  Yes, they can be hotel-grade or local specials, just make them look and taste good. 

The turkey The leg of lamb Cheesy chicken wings, Dorito Kebabs, and Chicken 3 Cheeses Chicken Wings Rack em and stack em - The ribs Smoked Spatchcock Chicken Raw Brisket Brisket Meatloaf and Ribs The BBQ Meal  

  Chicken is a very versatile meat. It can be prepared in as many ways as one has imagination. Here the photo shows 2 spatchcock chickens (the spines have been take out).  If you have time, seasonings, coals, wood chunks and imagination, you can prepare at least 3 chickens at once with different flavour profiles on the weekend. When rested, you can serve one, and store two; knowing full well that you may not eat the same thing for the remainder of the week though it can be all chicken-based meals.  To provide an example - you can have the following combinations: Jerk Cajun Whiskey Pineapple Cheesy chicken Doing BBQ leaves room for all kinds of exploration and fun.  Enjoy your next meal with a wide array of vegetables and salads. It will be filling, yet satisfying. 

  If you're like most people around the world, there's something to be said about eating good food. The cultures of the world that engage in smoking meat are on to something that's guuuuuuud.  I became quite interested in smoking meat within the last 15 years. You're never perfect but can always get better if you're committed to improving. There is so much diversity in the presentations of various basic cuts that you can go a long time without eating the same thing twice.  I've smoked cuts of meat from chicken, lamb, pig, cows, fish and seafood for starters and am considering some of the more non-traditional foods as well.  My preference is for smoking as opposed to grilling. There's something to the said for what the BBQ Pitboys call, the Low and Slow. I like to use coals and woods like apple, mesquite, and hickory, which are among my favourites. The flavours are delightful to the palate and the tastes are memorable.  Done properly, the meats melt in one