Mark: I’m doing the ripe, sweet version of this here, because that’s the first way I ever had plantains, and I still can’t get enough of their sweet flavor. Someday, maybe, we’ll do a Cuban issue, and then I’ll do the green version (tostones), and serve them with mojo criollo, a tasty garlic sauce.
Read MoreMark: Adapted from a Cook’s Illustrated article, this recipe utilizes a really interesting technique. Authentic Caribbean jerk chicken is cooked over wood from the allspice tree – which is wicked expensive to get your hands on stateside. Instead, you use a foil pack - filled with herbs, whole spices and wood chips - directly on the coals to produce a fragrant smoke. I’ve since used this technique with different spice combinations, on different meats, to great effect.
Read MoreMy daughter and I got absolutely addicted to these on a girls-only vacation to Antigua once. We made Mark learn how to make them when we got back.
Read More
When Rawlston Williams opened the Food Sermon in Crown Heights, Brooklyn, this year, the chef intended to use the kitchen for his catering business, offering only a limited takeout menu.
But once people tasted his riffs on the food of his childhood in St. Vincent and the Grenadines...
http://www.nytimes.com/2015/10/28/dining/caribbean-food-nyc.html
Welcome to My Husband's Kitchen
Whenever Mark and I share a meal with friends, someone asks him for his recipes. I started this blog so that we could share our favorites with all the friends, friends of friends, and beyond who enjoy food from My Husband's Kitchen.
DID YOU KNOW
