Cow Heel Souse
Cow heel souse is another of our trini souse dishes that we enjoy. It is similar to the famous pig foot souse and is just as delicious. The bonus of this souse dish is that people who do not eat pork can enjoy it. But then we have religions that do not eat cattle in our country but they could enjoy some chicken foot souse. So you see there's a souse recipe for nearly everyone. There are a few other types of souse made but it borders on bizarre on my part.
The steps are simple as you would see in a while: just be a little watchful when you're pressure cooking the cow heel because we don't want it too soft. Other than that you're on your way to making some cow heel souse trini style. If you cannot source the chadon beni you can substitute it with cilantro but you will have to add a bit more. Here's Cow Heel Souse.
COW HEEL SOUSE
2 packs cow heel (about 2 lbs)
3 limes, divided
1 tbsp. salt, to season
1 cucumber
1/2 onion, sliced
7 leaves chadon beni, grated
2 tbsp. salt, for souse
2 tbsp. green seasoning
2 cloves garlic grated
Wash the cow heel and drain.
Squeeze half a lime...
and add salt...
and green seasoning.
Mix well.
Pressure cook in 2 1/2 cups of water for 25 minutes from time it starts to steam.Note: Due to different types of pressure cookers and their efficiency, still check the cow heel about midway into cooking for doneness. What we're trying to achieve is a soft texture but not too soft as when you're doing cow heel soup.
Wash three times under running water to get rid of the excess oil.
Add about 2 cups of water for sauce and cut up the cucumber into thin slices.
add the sliced onion
salt
lime juice from the remaining 2 1/2 limes
and hot pepper.
Add the garlic and chadon beni...
and mix well. Let soak for 1 - 2 hours at room temperature before serving.More recipes to come.
Ah gone.
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Geera Shrimp
I absolutely love shrimp and every now and again we enjoy currying shrimp, and having it with rice. But, there are times you want to try something different: a new way to cook shrimp. Something we haven't tried.
That's when it hit me! Why not try a geera shrimp recipe? It was new, at least to me, and seemed doable. So, we got to work organising some fresh shrimp for this recipe and before long the shrimp was seasoned with fresh herbs and was left to marinate.
Well the rest is history. As soon as that geera started frying I just knew that this was going to be "ah bess recipe"... That was one of the best geera recipes I have ever seen, and in a matter of minutes the geera shrimp was ready..
To tell you the truth, I was really salivating a lot while I took out these pictures, especially the first one. I had to restrain myself from interfering with the geera shrimp. The incredible aroma of geera and pepper just played with my senses...
So how did it taste? Incredibly Tastetational! The pepper was just the right amount of heat..not overpowering but just enough to know that pepper was present, The geera too was the right amount. This is one geera shrimp I will have to do again. Next time with a little more shrimp, since it disappeared too quickly.
Anyhow, now it's your turn to taste what I am talking about. Are you ready? Here's Geera Shrimp.
GEERA SHRIMP
2 lbs shrimp
1 small onion
4 clove of garlic
2 pimento peppers
7 leaves chadon beni
4 big leaf thyme
1/2 lime
2 tbsp. geera powder (cumin powder)
1/2 tbsp. amchar masala powder
2 tsp. salt
Black pepper
Clean the shrimp and cut in three.
Wash out and squeeze dry.
Then squeeze 1/2 lime.
Mince seasoning together and add to shrimp.
Add salt, black pepper...
And geera powder (Cumin)
Mix and leave for 10 minutes to marinate.Note: In the mean time you could wash the wares and sweep the kitchen lol!
Heat the oil over medium heat.
Add chopped hot pepper...
and 1 tbsp geera powder. Fry for 1 minute.Stir while the pepper is frying.
Add shrimp and stir, then cover the pot for two minutes.
Raise fire and stir until all the water evaporates.
See how simple and delicious this geera shrimp was. Try it and tell me what you think. See you next week with more delicious trini recipes. When yuh miss meh.....
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Labels:
carribean shrimp,
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shrimp recepies,
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Barbecue Lamb
In keeping with the topic of grilling as I talked about last post, I would like to entice you with another delectable recipe Barbecued Lamb. With all the rain we have had, grilling outside is not an option so we had to settle for this alternative to grilling.
Mind you, it may not have the smokey flavour I always like when I bite into a tender piece of meat all smothered with barbecue sauce but it tastes just as well depending on the type of oven or gas grill you have. Ours have a separate grill section that does such a boss job of barbecuing that you really don't miss the time spent labouring over the charcoals to get it running and the added advantage of not smelling like you just came out from the grill yourself with your eyes red from all that smoke lol!
Anyhow, that day it was raining cats, dogs, he nennen and he macoomeh.... (Boy! Was real rain) and I really felt for some lamb. Actually I was feeling for this a few days now. What I mean is, you may laugh, a feeling that you have to bite into some piece of meat soon or else you would bite your hand or somebody else's. I now understand what Alex the lion in Madagascar was going through haha lol!!. I just have to have my meat.
In preparing lamb though, for barbecuing you can take some shortcuts if you don't like waiting long for your barbecue lamb. What I did was pressure cook the lamb for a few minutes before grilling to cut down on the time. This saved some time and it wasn't long before the barbecue lamb was ready.
Well, long story short, I got my daily recommended meat serving X 2 and in the process you all got a barbecue lamb recipe. Enjoy some barbecue lamb :-)
BARBECUED LAMB
3 tbsp. green seasoning
1 tsp salt
4 cloves garlic, chopped
1 small onion, chopped
2 bay leaves
1 lime
Barbecue Sauce:
1 bay leaf
1 tbsp. sugar
2 cups of lamb stock
1/2 cup ketchup
1 tbsp soy sauce
1 tbsp. green seasoning
Wash the lamb with lime and water.
Season the lamb with green seasoning.Note: If you don't have green seasoning at hand, blend 5 leaves chadon beni, 1/2 onion, 2 leaves big leaf thyme, 2 cloves garlic, 1 bundle chive, and 4 sprigs fine leaf thyme. Don't forget to save some for the barbecue sauce!
Add crumbled dried bay leaves ...
Onion and garlic.
Set aside and marinate for at least an hour.
Pressure cook in about 2 1/2 cups of water or just enough to cover the lamb.Pressure cook for about 15 minutes.
The cooked lamb before adding the barbecue sauce.
Now to make the barbecue sauce:Strain the lamb stock in a deep pot.
Add the bay leaf, sugar, ketchup, soy sauce, and green seasoning to the lamb stock.
Mix all the ingredients.
Cook over a low heat for about 5 minutes until the sauce thickens a bit.
We are now ready to barbecue our lamb.Notice the grill setting I was talking about.
Note: This is what we use but you can use your gas grill if you have one too.
Break in Transmission
OK here's where I digress a bit because I want everyone to enjoy this trini style barbecue lamb recipe. For those who have ovens that don't have grills or broilers at the bottom, you can still join in the fun. Here's what you do... After taking the lamb from the pressure cooker sear it on both sides until it has a nice brown colour. Place the lamb in a lightly greased baking dish and add the barbecue sauce. Then bake at 300 - 350 degrees F until tender. Make sure to baste the lamb every 10 minutes or so. Now back to our regularly scheduled program :-)
Place the lamb on the oven grill.
Pour the prepared barbecue sauce over the lamb and begin grilling.every 5 minutes or so turn and baste the lamb.
The pieces of lamb are thin pieces so they will take about 25 minutes to cook. Cook until well done. You can add some more barbecue sauce on the lamb before serving if you like.Oh gosh! That was a lamb barbecue and a half! Now you know how to make barbecue lamb trinistyle. I am good to go until my next meat rush comes. Yeah! real meat mouth eh! :-) As usual more trini recipes to come.
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