Chef Tells Cayman Chow Chow Recipes

CHICKEN CHOW MEIN

Steps:

• In a wok or skillet, melt butter or margarine over medium heat. Add mushrooms, celery, onions and garlic powder; cook until the onions have wilted. Add chicken broth and baby corn. Continue cooking until celery is cooked but still crisp. Stir in the green beans or bean sprouts and soy sauce.
• Mix cornstarch and water together in a small bowl. Slowly stir into vegetables. Sauce should start to thicken a little. Mix in chicken, and heat through.

CHOW CHOW I

Steps:

• In a large bowl combine tomatoes, onions, bell peppers and salt. Let stand overnight.
• Drain the tomato/pepper mixture and add the hot chile peppers, vinegar, sugar, and horseradish. Wrap the cinnamon, allspice, and cloves in cheesecloth or a porous bag, and add to tomato/pepper mixture.
• Boil for 15 minutes, or until tender.
• Pack tightly in sterilized jars and seal.

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.

CHOWCHOW

Steps:

• Mix together the bell peppers, cabbage, onions, tomatoes, jalapeno and salt in a large bowl. Cover and refrigerate for 8 hours or overnight. Drain the liquid from the mixture.
• In a large pot over medium-high heat, toast the mustard seeds and celery seeds until they begin to pop, about 3 minutes. Add the sugar, vinegar and 1 cup water, and heat until the sugar is dissolved. Add the vegetable mixture and the crushed red pepper, mustard powder, turmeric, ginger and cinnamon, and bring to a boil. Reduce the heat and simmer, stirring occasionally, until thick, about 1 hour.
• Allow to cool. Serve over beans and cornbread or as a relish for pulled pork or hot dogs.

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.).

MARITIME FAVOURITE CHOW CHOW

Steps:

• Put tomatoes and onions in a large deep stainless steel kettle or saucepan, sprinkle with salt, and let stand overnight.
• In morning, drain well, pressing out as much water as possible. Return mixture to kettle. Add sugar, mustard, and spice bag. Stir in vinegar. Cook slowly, stirring frequently, until tomatoes are soft and clear - about 1 hour. Bottle in hot jars. Process in a boiling water canner for 10 minutes.

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.

CHOWCHOW

Steps:

• Toss cabbage, green tomatoes, onion, bell peppers, and salt in a large bowl until all of the vegetables are coated in salt (this will help them release some water). Cover and chill at least 8 hours and up to 12 hours. Drain vegetables.
• Toast mustard seeds in a large pot over medium-high heat, shaking pan, until fragrant and slightly darkened in color, about 2 minutes. Add both vinegars, sugar, mustard, and turmeric. Bring to a boil, then reduce heat to medium-low and simmer 10 minutes.
• Add garlic and drained vegetables to pickling liquid and mix well. Increase heat to medium-high and bring to a boil; cook 5 minutes. Reduce heat to medium-low and simmer until flavors have melded and liquid is slightly reduced, about 15 minutes. The cabbage and green tomatoes should still have a bit of a crunch. Let cool (this will take about 1 hour).
• Using a slotted spoon, divide chowchow among sterilized glass jars of choice and spoon pickling liquid over (chowchow should be submerged and there should be about ½" space at the top of each jar. Cover and chill.
• Do ahead: Chowchow can be made 1 month ahead. Keep chilled. If you'd like to keep it longer, you can use the water bath boiling technique to make the jarred chowchow shelf stable.

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.