 Golden, crisp on the outside, tender and flaky on the inside. And when that fish is porgy, a beloved staple in many coastal and Caribbean kitchens, you know you’re in for the kind of meal that feels like home. Pair it with a heaping spoon of rice and pigeon peas, and suddenly you’ve got a dish that carries history, culture, and flavor in every bite. Porgy—sometimes called bream—is an excellent fish for frying. It’s inexpensive, widely available, and boasts a mild, sweet flavor that stands up well to seasoning. Its firm texture flakes beautifully after cooking.  When seasoned well, fried porgy is the kind of dish that makes everyone at the table go silent for a moment—just taking in that first crunchy, flavorful bite. In many households, fish isn’t just seasoned—it’s baptized. A typical seasoning blend might include: • Salt • Garlic powder • Onion powder • Black pepper • Paprika • Thyme • Lemon or lime juice for brightness Let the fish marinate for at least 30 minutes. Overnight is even better if time allows.    Heat oil until it’s shimmering, then lay the fish in gently. A whole porgy will usually take 5–7 minutes per side depending on size. The key signs it’s ready: • Deep golden color • Skin crackles slightly at the edges • Meat flakes easily with a fork  Rice and pigeon peas is a cornerstone in Caribbean cuisine—especially in Jamaican, Trinidadian, and Puerto Rican kitchens. It’s soul food disguised as a simple staple. What makes it special? • Pigeon peas (gandules) add earthiness and a satisfying bite. • Coconut milk brings creamy richness and subtle sweetness. • Aromatics like thyme, garlic, onion, and Scotch bonnet bring depth and warmth. The result is a savory, fragrant pot of rice that pairs beautifully with fried fish, soaking up every drop of marinade and sauce. Start by sautéing aromatics, then stir in the pigeon peas. Add rice, coconut milk, water, and herbs. Let it simmer until fluffy and fragrant. A little tip: Add a whole Scotch bonnet pepper on top—but don’t break it unless you want serious heat. 
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 Homemade Seafood Pelau isn’t just a dish—it’s a celebration of island life, family, and flavor. It’s proof that comfort food doesn’t have to be heavy, and that a pot of rice and peas can hold the soul of the sea. Whether you grew up on the islands or are just discovering Caribbean cuisine, this one-pot wonder will fill your kitchen with warmth, spice, and a little bit of ocean breeze. Few dishes capture the essence of Caribbean comfort food quite like Pelau—a one-pot meal that brings together rice, pigeon peas, and meat in a symphony of smoky, caramelized, coconut-infused goodness. Traditionally, Pelau is made with chicken or beef, but across the Caribbean’s coastal communities, a new favorite has emerged: Seafood Pelau. This ocean-inspired twist on the classic dish celebrates the islands’ deep connection to the sea while keeping the heart and soul of Pelau intact. Let’s dive into what makes this version so special—and how you can bring the flavors of the Caribbean coast to your kitchen. Key Ingredients To create a rich, satisfying Seafood Pelau, here’s what you’ll typically need: • Seafood: A mix of shrimp, lobster and Saltfish. You can also use squid, mussels, and fish (like snapper or kingfish) • Rice: Long-grain or parboiled rice, which holds up well in the caramelized base • Pigeon peas (or lentils): For texture and earthy balance • Aromatics: blended onion, garlic, pimento peppers, thyme, and green seasoning • Coconut milk: Adds creaminess and that signature island flavor • Brown sugar: Caramelized at the start to create the signature “browning” • Scotch bonnet pepper (optional): For a touch of Caribbean heat   “Taco Tuesday: The Final Frontier. This is the recipe of my wife, Asenath. Her ongoing mission: to explore fresh ingredients, to seek out irresistible new flavors, to boldly go where no cook has gone before.”😅 Savory sweet potatoes — perfectly cooked, seasoned, and broiled to golden perfection. Tender salmon — cubed, seasoned, and pan-seared for a crispy, flavorful finish. Topped with warm black beans, fresh chopped onions and tomatoes, creamy avocado slices, and a generous drizzle of zesty chipotle ranch dressing. Here’s a few snaps from the kitchen!     If you’re looking for a great spot to relax, sip wine, and enjoy delicious empanadas from food trucks, Laurita Winery in New Egypt, New Jersey is the place to be. This past Sunday, my wife and I returned for another empanada-filled outing. Despite the sweltering heat—temperatures hovered around 90 degrees—we weren’t about to let that stop us. After checking in at the entrance, we headed inside to cool off and browse the wine shop. Once we’d had a little respite, we made our way back outside to the food truck area—the real reason for our visit. There were two trucks serving empanadas: Empanada Beast and Latin Bites.  Our first stop was Empanada Beast, which offers Colombian-style empanadas. I tried both the beef and chicken options. While they were flavorful, they were mostly filled with potatoes and light on the meat—not quite what I expect from a traditional empanada, but still enjoyable.   Next up was Latin Bites, serving a mix of Cuban and Puerto Rican flavors. Their beef empanadas were fantastic—packed with beef, peas, potatoes, and peppers. Definitely the highlight of the day!    This summer, every food I share with you will be hot off the grill, and every drink will have at least three shots of rum, 😅. Grilled jerk shrimp kabobs? They’re my go-to for the summer season - simple, smoky, and delicious. Check out the photos below—they’ll show you just how easy it is to prepare.      What are your favorite foods? I could eat this entire plate of codfish fritters, lol. Here are a few of my delicious favorites. What’s yours?
My list:
 Happy New Year! This weekend, my wife was away on a family trip... …and while it was extremely difficult to function without her, I managed to put together Sunday dinner for my son and me. I made our favorite meal, oven broiled barbecue jerk chicken wings. The combination of flavors thrilled our taste buds. Along with my dry seasoning and blended fresh herbs, I used three main ingredients that were store-bought. (1) Spicy Jamaican jerk marinade, (2) mild Jamaican jerk seasoning and (3) Hickory Smoke barbecue sauce. Here are a few photos from the kitchen…       No leftovers, lol.
 Thick harmonics, tender chunks of impossible meat. One of the best veggie chili dishes ever prepared by Asenath. A must eat, just let us know when you’re dropping by. Fantastic and comforting. I’m not playing with you, her impossible chili sauce is sweet and savory. Superb. Check out a few pics from the kitchen…       Hope everyone is having a great weekend! This was my first time using a pressure cooker to make my oxtail stew. It was delicious, so I think I did ok, lol. I saved about 3 hours of cooking time using the cooker. It was easy to prepare the oxtail but once you close the pressure cooker lid, that's it, you can't taste or add anything until it’s done. Oxtail Stew Directions Served with rice and peas. Serves 4. 3 1/2 pounds of oxtail in lime and vinegar water, wash oxtail thoroughly then drain water. Season to taste, add to the oxtail (1 1/2 teaspoons each garlic salt, black pepper, garlic powder, onion powder, paprika, basil) along with 1/2 cup each chopped ingredients - onion, garlic, green pepper, red pepper, ginger and 2 stems thyme. Then add my recaito recipe mix of blended 1/2 onion, 1/2 green pepper, 1 scotch bonnet pepper, 1 tablespoon of chopped fresh ginger, 2 stem thyme, 5 pimento seeds, 2 stem cilantro, 3 garlic cloves. Add your secret ingredients, 2 tablespoons ketchup and 2 tablespoon Gravy Master Browning. Put gloves on and mix everything together and place in the refrigerator overnight or 1 hour. Sear the oxtail - in a large nonstick pot over high heat, add a little olive oil then oxtail and cook, stirring, for about 2 to 3 minutes, until they are dark browned. Pressure Cooker Directions Seasoned to taste, marinaded overnight and seared in a separate pot, I placed the oxtail in the pressure cooker and poured in 2 cups of water. Then added chopped carrots before closing the lid. I cooked the oxtail with all its juices in an Elite Platinum pressure cooker for 50 minutes and sat for about 20 minutes without releasing the pressure from the exhaust on the top of cooker. After 20 minutes release the rest of the pressure and carefully open the lid.         Asenath baked this delicious pound cake to take with us to her cousin Trichia’s house for Thanksgiving dinner with family and friends. We wish everyone the best on this holiday and I would like to personally thank you all for your support and love. Have a great Thanksgiving weekend!  |
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