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.

 

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.

     

    Native Jamaican Jerk Paste

    Dave DeWitt Leave a Comment

    Gibi learned this recipe many years ago from Carlos, a 73-year-old man who lived in the Blue Mountain region of interior Jamaica. Note that jerk has spread throughout the Caribbean and is not just limited to Jamaica. Use this with pork or chicken. Fifteen Scotch bonnets makes an extremely hot paste, so feel free to lower this amount.

    Ingredients

    • 10 large scallions, sliced, white part only

    • 15 cloves garlic, crushed

    • 12 Scotch bonnet peppers, stems removed, crushed first, then sliced

    • 1 large onion, sliced

    • 3 teaspoons chicken bullion powder

    • 1½ teaspoons red Spanish paprika power (smoked pimentón), or substitute chipotle powder

    • ½ teaspoon ground cinnamon

    • ½ teaspoon ground nutmeg

    • 1/4 cup ground allspice

    • Bunch of fresh thyme, chopped

    • 3/4 cup salt

    Instructions

    Combined all ingredients in a food processor and process until a thick paste consistency is achieved. Rub the jerk into meat a half day before grilling. For fish, the rub can be applied only a few hours before.

     

    Southwestern Chile Marinated Grilled Quail

    Dave DeWitt Recipes Leave a Comment

    This recipes is from Lois Ellen Frank, Walter Whitewater and Sam Etheridge, who presented it at the 2003 Fiery-Foods Show in Albuquerque.

    Ingredients

    6 quail, backbones removed

    For the Marinade:

    • 1 tablespoon chopped fresh sage

    • 1 tablespoon chopped fresh parsley

    • 1 tablespoon chopped fresh rosemary

    • 1 teaspoon salt

    • 1 teaspoon black pepper

    • 2 teaspoons chipotle chile powder

    • 1 fresh serrano chile, seeded and finely chopped

    • ½ cup olive oil

    • 2 cloves garlic, minced

    • 1 tablespoon lemon zest

    For the Glaze:

    • 4 dried red New Mexican or Anaheim chiles, stemmed and seeded

    • ½ cup water

    • ½ cup honey

    For the Greens:

    • 1 tablespoon olive oil

    • 2 cloves garlic, finely chopped

    • 2 bunches mustard greens, washed and stemmed

     

    Instructions

    Wash each quail under cold running water. Cut the wings of each quail at their joints and set aside.

    To make the marinade, combine together all of the ingredients in a mixing bowl. Add the quail, making sure each quail is thoroughly coated. Cover, place in the refrigerator, and let marinate overnight.

    To make the glaze, in a small saucepan heat together the dried red chiles and water over high heat. Bring to a boil and boil for 1 minute, then remove from the heat. Let stand for 10 minutes. Place the mixture into a blender, add the honey, and blend for 1 minute. Pour through a fine sieve to remove the chile skins and then discard them. Set aside.

    Heat a grill or cast-iron grill pan over medium-high heat until hot but not smoking, and then place the marinated quail on it. Grill for about 5 minutes, then remove from the heat.

    Reserve half of the glaze for serving. Brush the remaining glaze onto both sides of each grilled quail. Place the quail topside up in a shallow roasting pan and then place them in the oven, on broil. Broil for 3 to 4 minutes until they begin to brown, then remove from the oven.

    To make the greens, heat a skillet over high heat. Add the oil, then the garlic, and stir for about 15 seconds. Add the mustard greens and cook for 2 minutes.

    Serve each quail on a bed of sautéed greens with the reserved glaze.

    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.