Ostrich Steaks with Fiery Bourbon-Teriyaki Marinade

Dave DeWitt Recipes Leave a Comment

Ostrich is very lean and requires a minimum of marinating time. Place steaks on top of pasta, garnish and enjoy.

Ingredients

  • Ostrich Steaks

For the Marinade:

  • 1 cup teriyaki sauce

  • ¼ cup bourbon

  • 1 tablespoon habanero hot sauce

Instructions

Combine the three ingredients in a saucepan and bring to a simmer. Remove from heat and let cool. Cut the ostrich steaks into 1-inch strips and marinate in a sealed container in the refrigerator for 1½ hours. (Ostrich is very lean and requires a minimum of marinating time).

Remove the ostrich and place on a hot grill. Cook until medium, basting with marinade. (Ostrich meat is best served medium-rare to medium-well—do not overcook)

Place ostrich steaks on top of pasta, garnish, and enjoy.

Bonaire Pika

Dave DeWitt Leave a Comment

Serve this condiment over any grilled fish or poultry. A combination of Scotch bonnet and Madame Jeanette chiles are used in Bonaire, but any variety of habanero can be used.

Ingredients

  • 1 large white onion, sliced

  • 4 habanero-type chiles, seeds and stems removed, minced

  • 2 cups distilled vinegar

  • Pinch of salt

    • Instructions

    Combine all the ingredients in a jar. Let stand for about 2 to 3 hours.

     

    Jamaican Pika

    Dave DeWitt Leave a Comment

    Note the presence of allspice in this Jamaican version of the pika condiment. Serve over any grilled or roasted meat, fish or poultry.

    Ingredients

    Scotch Bonnet Peppers, Allspice, Carrots, Vinegar

    Instructions

    Note the presence of allspice in this Jamaican version of the pika condiment. Serve over any grilled or roasted meat, fish, or poultry.

    • 1 large white onion, sliced

    • 2 Scotch bonnet peppers (or substitute habanero), seeds and stems removed, minced

    • 1 teaspoon ground allspice

    • 1 carrot, sliced in circles, edges cut to resemble that of a gear

    • 1½ cups distilled vinegar

    • ½ cup water

    • 1 clove garlic, minced

    • Pinch of salt

    Combine all the ingredients in a jar or bowl. Let stand for 2 hours.

    Yield: About 3 cups

    Heat Scale: Hot

    Jamaican Pika

    Dave DeWitt Leave a Comment

    Note the presence of allspice in this Jamaican version of the pika condiment. Serve over any grilled or roasted meat, fish, or poultry.

    Ingredients

    • 1 large white onion, sliced

    • 2 Scotch bonnet peppers (or substitute habanero), seeds and stems removed, minced

    • 1 teaspoon ground allspice

    • 1 carrot, sliced in circles, edges cut to resemble that of a gear

    • 1½ cups distilled vinegar

    • ½ cup water

    • 1 clove garlic, minced

    • Pinch of salt

    Instructions

    Combine all the ingredients in a jar or bowl. Let stand for 2 hours.

     

    Surinam Pika

    Dave DeWitt Leave a Comment

    Here is the version of pika from former Dutch Guiana. If you were in Bonaire, you would use either Scotch bonnets or the much milder Madame Jeanette. The Scotch bonnets will overpower the flavor of the other when cooked if you use both. I have adapted this for American kitchens.

    Ingredients

    • ½ cup vegetable oil

    • 15 yellow wax hot chiles, seeds and stems removed, chopped

    • 1 habanero chile, seeds and stems removed, chopped

    • ½ large white onion, sliced

    • 1 clove garlic, minced

    • 1 teaspoon brown sugar

    • Salt to taste

    Instructions

    Heat the oil in a pan and add the chiles, onion, and garlic. Cook, uncovered, over very low heat for a half hour, stirring frequently. Add the sugar and salt, stirring well, and simmer until mixture is of a paste consistency. Add a little water if too thick.