Escoveitch Sauce

Dave DeWitt Recipes Leave a Comment

If you can’t find it bottled, make this sauce just before serving. You can control the heat level by adding more or fewer peppers.

Ingredients

•    3 large onions
•    6 large Scotch bonnet peppers (or substitute habaneros)
•    12 pimento (allspice berries)
•    1 cup vinegar

Instructions

Peel and slice the onions into thin rings. Stem, seed and slice the Scotch bonnets into strips.

Add the onion, pepper, allspice and vinegar to a saucepan over low heat and simmer for 5 minutes.

Pour contents over fish before serving

Chipotle Barbecue Shrimp

Dave DeWitt Recipes Leave a Comment

Chipotle Barbecue Shrimp

Ingredients

  • Two pounds large shrimp (I’ve used frozen/peeled raw/tail-on and unshelled and deveined)

Spices:

  • 2.5 Tbsp. Medium red chili powder

  • 1-2 tsp Chipotle powder, to taste

  • 1 tsp. cumin

  • 1 tsp. kosher salt

  • 1/2 tsp. Black pepper

  • 1.5 tbsp brown sugar

  • 1 tbsp. Granulated garlic (or 2 tsp garlic powder, or 6 large cloves garlic, chopped)

  • 1/2 cup vegetable oil or 1 stick butter (for Version I if you’re irrepressibly Cajun)

  • Scallions, cut in 2” sections and sliced lengthwise 

Instructions

1. (If using frozen shrimp, fill shrimp bag with cold water twice; enough so shrimp break apart and are semi-thawed.) If using peeled shrimp, cut back on the cumin.

2. Mix spices, add shrimp and toss until coated.

Variation I: The traditional version:

After tossing shrimp, put into large baking dish, cover with the oil (or put stick of butter on top of shrimp) and bake at 350 F for about 45 minutes, stirring gently and turning the shrimp over every 15 minutes. (if shells start to crinkle, shrimp is being overcooked). Stir in scallions and serve in bowls with juices.

Variation II: (The fast way from Bobby Flay)

Put half the oil in a large (at least a 12in.) skillet, heat until shimmering. If you have 2 skillets, now’s the time to look cool—use ‘em both.Cook half the shrimp in (each) skillet over medium-high heat, stirring or tossing occasionally until cooked through (curled and white), about 4-5 minutes. Add scallions and stir into shrimp. Transfer to platter and serve. Repeat, if you only used one skillet.

Inner Rodney Sauce

Dave DeWitt Recipes Leave a Comment

Inner Rodney Sauce

Ingredients

  • 5 ground dried habanero peppers

  • 1 cup cider vinegar

  • 12 ounces box colman’s whole mustard*½ cup brown sugar

  • 1/4 cup molasses

  • 2 tsp. tumeric

  • 1 teaspoon granulated garlic

  • 1 teaspoon kosher salt

Instructions

Throw in a blender until it’s ready.*double superfine” mustard doesn’t work

Merguez (Lamb Sausages)

Dave DeWitt Recipes Leave a Comment

These spicy sausages are usually grilled and eaten alongside couscous.

Ingredients

  • 3 pounds lean lamb, trimmed
  • 1 tablespoon salt
  • 1 1/2 tablespoons cumin
  • 2 teaspoons coarse ground black pepper
  • 1/4 cup paprika
  • 1 1/2 teaspoon cayenne pepper
  • 1 teaspoon cinnamon
  • 1/2 cup pomegranate juice
  • 1 1/2 tablespoons minced garlic
  • 1 teaspoon dry ginger
  • 1 teaspoon thyme leaves
  • Natural or vegetable casings

Instructions

Grind the lamb once through the medium (1/8-inch) plate of a meat grinder.

In a large bowl, mix together all remaining ingredients and add the meat, using your fingers to combine.

Attach the stuffing horn to your grinder and prepare the casings. Grind the mixture through the 1/8-inch plate again, through the stuffing horn and into the casings. Twist and tie the sausages into 5-inch lengths.

Durban Madras Chicken Curry

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the following article:

Where Africa Meets India: Fiery Durban Curry

By Diana Armstrong 


Ingredients

  • 1/2 cup canola oil
  • 2 onions, chopped
  • 1 whole chicken cut into pieces or 6 chicken breasts, cut into cubes
  • 1 can chopped tomatoes
  • 3 tablespoons Durban Masala or red curry powder
  • 1/2 teaspoon garam masala
  • 1 tablespoon each chopped fresh ginger and garlic
  • 1 pod cardamom
  • 1 cup frozen green peas
  • Chopped cilantro for garnish.
  • Salt to taste

Instructions

Heat the oil in a heavy based pan and cook the onions until they are golden brown. Add the spices, ginger, garlic and tomatoes and allow to simmer for five minutes. Add the chicken and season to taste and cook for 30 minutes stirring at intervals. When the chicken is nearly cooked add the cardamom and frozen peas and simmer for 10 minutes. Garnish with cilantro and serve with rice, chutney and sambals.