Felicity McKane (she/her)

It requires a bit more finesse and control over the piece..

Originally appeared: June 2013.Pelau is one of Trinidad's most popular dishes, says Prime, chef and co-owner of., a restaurant in Washington, D.C. that pays tribute to the multifaceted influences in the cuisine of the Caribbean islands of Trinidad and Tobago.

The layers of flavor in Chef Prime's pelau come from a range of sources: Zesty, spicy.Green Seasoning., plenty of coconut milk, a hit of ketchup and Worcestershire, and an ingenious technique of sauteing both the beef and the rice and pigeon peas in a scorched caramel to create a rich texture and nutty taste.

The sugar also helps balance the chiles' heat, creating a dish that demands bite after bite.. Cook Mode.beef chuck stew meat.

hot pepper sauce (such as Matouk's or Grace brand hot pepper sauce).

chopped yellow onion (from 1 large onion).Add pasta, and cook according to package directions for al dente, adding peas during final 45 seconds cook time.

Drain, reserving 1/2 cup cooking water in a small heatproof bowl.Return pasta and peas to dry pot.

Add pureed leek mixture to pasta mixture, and toss together, adding reserved cooking water as needed, 1/4 cup at a time, until sauce is loose and creamy.Add lemon juice and additional salt to taste; toss together.