Chef Tells Cayman Chow Chow Recipes

CHEF TELL'S CAYMAN JERK CHICKEN

Steps:

• Combine all ingredients in Food processor and mix thoroughly.
• Rub the chicken with oil then sprinkle with salt & pepper.
• Next, generously coat chicken with Jerk Spice and grill until done (approx. 45 minutes to an hour).
• Serve over Cayman Style Chow-Chow.

CHEF TELL'S CAYMAN CHOW-CHOW

Steps:

• In a sauté pan heat oil olive and sauté all ingredients until almost tender.
• Place on large platter and serve under Jerk Chicken. (Can be served on the side also.).

CAYMAN-STYLE SNAPPER STEW

Steps:

• Preheat oven to 350 degrees.
• Heat 1 tablespoon oil in large flameproof baking dish over medium heat.
• Add garlic and cook until beginning to color, stirring occasionally, about 3 minutes.
• Arrange fish over garlic and sprinkle lightly with salt and pepper.
• Top with tomatoes, onions, and bell peppers.
• Drizzle lime juice and remaining 2 tablespoons oil over, cover with foil and bake until fish is opaque, about 15 minutes.
• Serve immediately with rice.

WOW-WOW CHOW-CHOW

Steps:

• For the vegetables: Working in small, separate batches, pulse the vegetables in a food processor quickly several times just until they are chopped but not mushy. Transfer to a bowl as you go.
• For the brine: Dissolve the salt in the water in a very large nonreactive container, such as a Lexan container or a clean bucket. Add the chopped vegetables to the brine. Cover and refrigerate overnight.
• To prepare for canning: Wash 7 pint jars, their new lids and bands in hot soapy water (180 degrees); rinse well. Dry the bands; set aside. Sterilize the jars by boiling for 10 minutes. Heat the lids and bands in a saucepan of hot water, keeping them hot until ready to use. Do not boil the lids.
• Fill the canner halfway with water. Preheat the water (140 degrees for raw-packed foods, 180 degrees for hot-packed foods) over medium heat.
• Drain the vegetables, discarding the brine, and place them in a large, nonreactive pot. Add the vinegar, sugar, spices and hot sauce, and bring to a boil over medium-high heat. Cook, uncovered, for 1 hour. Fill the sterilized, still hot, pint-size jars with the chow-chow. Use a fork to guide a bay leaf down the inside of each jar, if using.
• Use a nonreactive spatula or chopsticks to remove any air bubbles. Wipe the rims and necks of the jars with a clean damp cloth. Center a heated lid on each of the jars. Screw the bands on evenly and loosely until a point of resistance is met (fingertip tight). Load the filled jars, fitted with lids, into the canner rack and use the handles to lower the rack into the water; or fill the canner, 1 jar at a time, with a jar lifter. Increase the heat to high until the water boils. Set the timer for 15 minutes. Add hot water as needed to keep the water level at least 1 inch above the jars. Adjust the heat as needed to maintain a gentle boil.
• When the processing is complete, transfer the jars from the canner to sit upright on a clean dish towel to cool; do not retighten the bands. Let the jars cool on the towel for 12 to 24 hours.
• When the jars are cool, test for a good seal by pressing the center of each lid. If the lid does not flex up and down, it is sealed. Label and store the jars in a cool, dark place. Refrigerate after opening.

CHOW CHOW CHICKEN FOR DOGS

Steps:

• Place chicken pieces in large pot.
• Cover with cold water (5 -6 cups). Add carrots,celery, and potatoes to water. Add salt to taste if you want.
• Cover and simmer on low heat about 2.
• hours until the chicken becomes tender.
• Add the rice, cover and cook over low heat for about 30 minutes until the rice is tender and most of the liquid is absorbed.
• Remove soup from heat.
• Pull the chicken meat off the bone ( if will practically fall off), discard bones.
• Return shredded pieces to pot.
• Stir well.
• Let cool. Store in the refrigerator or freeze.