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January 31, 2013

Recipe for easy Jamaican meat patties

Jamaican meat patties made with store-bought empanada dough. So easy for a party!

To get to the trains in Boston's Back Bay Station, you navigate between two of those famous Northeast donut shops and a vendor selling Jamaican meat patties from his cart. On most days I can resist the temptation of lattes and chocolate glazed doughnuts, but the aroma of curry wafting from that cart pulls me in. The last time I walked through the station, I promised I would make Jamaican meat patties for you. Though I prefer mine with extra-lean ground beef, you can substitute freely with ground chicken or turkey, pork or even goat, which is a Caribbean favorite. The filling comes together quickly from ingredients you already have in your pantry, and to make it even easier, use store-bought discos (empanada dough), another pantry staple, for the wrapping. If you have time, make a double or triple batch. Freeze them after they're baked, and reheat in a warm oven whenever you're ready to serve. These tasty little hand pies make a great take-to-work lunch, and a popular party appetizer.

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January 27, 2013

Caribbean gingerbread recipe

Real Caribbean gingerbread, sticky and spicy!

When my husband Ted, Cousin Martin and I visited Trinidad many years ago, we spent a week as houseguests of Kathleen, who lived in Arima, an Afro-Caribbean community in the center of the island. An amazing cook, she introduced us to all of the Trinidadian specialty dishes, washed down with her potent homemade ginger beer. It was the first time I experienced ginger in such a vibrant form, and I've never forgotten that taste. True Caribbean gingerbread overflows with the strong flavors of molasses and fresh ginger root, making it both sticky and spicy, and in no way resembles the gingerbread made from a box mix. I'm not usually drawn to dishes with a strong ginger flavor, but I ate a large square of this gingerbread. And then I ate another, and a third one after that, and Ted did, too. Kathleen would approve.

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November 8, 2012

Recipe for Caribbean chicken curry with butternut squash and red bell pepper

Caribbean chicken curry with chunks of butternut squash and red bell peppers, served over rice.

Lately I've been having a lot of fun adapting stove top recipes for my slow cooker. This time, I've done just the opposite, tweaking a slow cooker recipe for stove top cooking. I adore the flavor profiles of Caribbean cuisine, yet I haven't often shared recipes from that part of the world. I intend to remedy that situation immediately, starting with this chicken curry with butternut squash and red bell pepper. Allspice and ginger, two of the signature seasonings of Caribbean cooking, have a prominent role here, and coconut milk holds it all together. The curry is mildly spicy, so adjust to your own taste by adding or cutting back on the hot pepper.

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About The Perfect Pantry®

  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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