Recipe Photo Gallery

 

Caribbean food is as visually colorful as it is flavorful. Take a course or two and learn first hand from The Caribbean Chef how to bring these bursts of traditional Latin flavors to your kitchen and make them part of your culinary repertoire! 

Cod Fillet in Coconut Curry Sauce

Cod fish fillet in a coconut curry sauce with arroz Moro, and watercress avocado salad. Season the fresh fish with Goya sazon, curry, butter, and cover coconut milk. Bake for 30 minutes at 350 degrees. Serve with rice and salad.

Flan

Check out my latest video on how to make this gorgeous flan!

Baked Chicken

Baked chicken with cubed potatoes, fresh beets, and string beans.

Jerk Chicken

Jerk chicken, brown rice, collard greens, and tomato basil salad.

Steak with Sautéed Onions

Steak with sautéed onions, fried plantains, and mixed salad.

Baked Pork Shoulder

Baked Pork Shoulder with garlic, salt, and black pepper. Baked covered at 350 degrees for 2 hours, uncover and continue baking additional 1/2 hour. To learn how to make this gorgeous Roasted Pork, check out the Holiday Dishes videos!

Steak and Onions

Steak and onions wtih mashed potatos and string beans and avocado.

Summer Tuna Salad

Summer solid white tuna salad with red onions, boiled eggs, potatoes, sliced tomatoes, and lettuce.

Skirt Steak

Fried skirt steak with onions and peppers, quartered baked potatoes, and mixed salad.

Salmon

Brown sugar sauce salmon baked at 350 for 20 minutes served with white rice and mixed vegetables.

Sancocho

Sancocho, short ribs boiled for an hour remove bones and cut beef into bite size pieces add yuca, potatoes, carrots, white yams, taro root (yautía) continue to boil till the vegetables are fork tender.

Chicken Fricasse

Chicken Fricasse, white rice and pink beans with a mixed salad.

Buffalo Wings

Buffalo wings, baked potato, and green leaf salad with blue cheese dressing and celery sticks. Season and fry the chicken wings for 10 minutes, mix catsup and hot sauce to taste, mix the wings in the sauce and bake for 15 minutes at 350 degrees.

Arroz con Pollo

Arroz con Pollo, (chicken with rice), black beans, and avocado salad.

Chicken Soup

Chicken vegetable noodle soup. Boil the chicken for 40 minutes, add vegetables of choice, finish with noodles.

Cardo Gallego White Bean Soup

Cardo Gallego white bean and ham bone soup with spinach, or kale, or collard greens.

Mondongo:  Tripe with pig feet

Mondongo, Tripe with pig feet, stewed with vegetables and avocado salad. Boil the pig feet for 45 minutes, add the tripe continue boiling at low heat for 20 minutes and add carrots, potatoes, yuatia, and corn continue boiling till the vegetables are fork tender and the stew has thicken. Serve with avocado.

Tuna Salad

Tuna salad with tomatoes, eggs, and avocados.

Fried Steak

Fried steak with onions, potato salad, sliced tomatoes, and string beans.

Fried plantains, rice and beans, and salad.

Ensalada de Bacalo

Bacalao salad with vegetables with rice and beans.

Spanish Beef Stew

Spanish beef stew with potatoes and white rice.

Shrimp

Shrimp in a garlic sauce (camarones ala hijo).

Patitas con Garbonzos

Pig feet with vegetables, chick peas, and white rice.

Baked Spicy Chicken

Baked spicy chicken thighs, baked potatoes, and cold slaw.

Linguini and Clams

Linguini with clams in a white wine sauce.

Jerk Chicken

Jerk chicken with white rice, beans, and salad.

Fried Steak

Fried steak, mashed potatoes, sautéed mixed vegetables and fresh beets with red onions.

Chicken Fricasse

Chicken Fricassee with white rice and lettuce leaf.

  © 2020 The Caribbean Chef  |  Julio H. Rodriguez  |  (347) 556-9347