Literally. A few days ago I was browsing one of the many cooking websites and found a recipe that called for Matouk's Trinidadian hot sauce. I was intrigued because all the reviewers raved about Matouk's, so I ordered some. It arrived today, but I have no idea what the source of my inspiration was (blush, cringe). Has anyone run across a recent recipe (perhaps from Trinidad or Barbados)? Otherwise I'm sitting on 2 bottles of piri piri sauce and one Matouk's hot sauce, with no inspiration at all. I thought it might have been Leite's Culinaria, but can't see anything in recent weeks that looks remotely Caribbean. Thanks.
Help! I'm losing it!
- Thread starter pam
- Start date
melissa-dallas
Well-known member
NYT Trini/Chinese Chicken?
INGREDIENTS
8 to 10 chicken thighs, legs and wings,about 2 1/2 to 3 pounds total
2 tablespoons five-spice powder
3 limes
3 tablespoons soy sauce
1 2-inch knob ginger root, peeled andminced
½ cup neutral oil, like canola or grapeseed
2 tablespoons sesame oil
½ cup oyster sauce
1 to 3 tablespoons Scotch-bonnet-peppersauce, ideally Matouk’s Soca, to taste
Freshly ground black pepper
¼ cup chopped scallions, for garnish.
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PREPARATION
In a large, nonreactive bowl, toss the chicken with five-spice powder, then with the juice of 2 of the limes, the soy sauce and the ginger. Cover and marinate in the refrigerator for at least 30 minutes and up to 6 hours.
Heat oils in a large skillet over medium-high heat. There should be at least 1/4 inch of oil in the pan. When the oil is hot, remove chicken from marinade, allowing excess marinade to drip back into the bowl, and fry, in batches if necessary to not crowd the pan, turning the pieces frequently, until well browned and cooked through, 15 to 20 minutes.
Meanwhile, make the dipping sauce. Combine oyster sauce, a tablespoon of the Scotch-bonnet-pepper sauce and the juice of the remaining lime and stir to combine. Adjust seasonings with more hot sauce, lime juice and freshly ground black pepper to taste.
Garnish with scallions and serve with white or fried rice, with a drizzle of the sauce over each piece of chicken and the remaining sauce on the side.
INGREDIENTS
8 to 10 chicken thighs, legs and wings,about 2 1/2 to 3 pounds total
2 tablespoons five-spice powder
3 limes
3 tablespoons soy sauce
1 2-inch knob ginger root, peeled andminced
½ cup neutral oil, like canola or grapeseed
2 tablespoons sesame oil
½ cup oyster sauce
1 to 3 tablespoons Scotch-bonnet-peppersauce, ideally Matouk’s Soca, to taste
Freshly ground black pepper
¼ cup chopped scallions, for garnish.
Email Grocery List
PREPARATION
In a large, nonreactive bowl, toss the chicken with five-spice powder, then with the juice of 2 of the limes, the soy sauce and the ginger. Cover and marinate in the refrigerator for at least 30 minutes and up to 6 hours.
Heat oils in a large skillet over medium-high heat. There should be at least 1/4 inch of oil in the pan. When the oil is hot, remove chicken from marinade, allowing excess marinade to drip back into the bowl, and fry, in batches if necessary to not crowd the pan, turning the pieces frequently, until well browned and cooked through, 15 to 20 minutes.
Meanwhile, make the dipping sauce. Combine oyster sauce, a tablespoon of the Scotch-bonnet-pepper sauce and the juice of the remaining lime and stir to combine. Adjust seasonings with more hot sauce, lime juice and freshly ground black pepper to taste.
Garnish with scallions and serve with white or fried rice, with a drizzle of the sauce over each piece of chicken and the remaining sauce on the side.
Recipe Saint Martin Calypso Chicken Salad (this reads delicious) from
Saltandwind.com
http://saltandwind.com/recipes/320-saint-martin-calypso-chicken-salad-recipe
Saltandwind.com
http://saltandwind.com/recipes/320-saint-martin-calypso-chicken-salad-recipe
melissa-dallas
Well-known member
Rick Bayless just runs them under the cold water tap in a strainer