Tandoori Salmon
Serving: 4
Prep Time: 50 mins

½ Cup Greek Plain Yogurt
4 TBSP Dellah Tandoori Spice Blend
1 tsp Lemon Juice, Fresh
½ tsp Garlic, Minced
½ tsp Ginger, Peeled, Minced
½ TBSP Kosher Salt
Pan Spray or Olive Oil
1-2 lb Salmon Filet
1 TBSP Jalapeno, Chopped (optional)

Combine yogurt, Dellah Tandoori Spice Blend, lemon juice, garlic, and kosher salt

Lightly coat baking sheet with pan spray or olive oil

Place salmon on baking sheet and evenly spread Tandoori yogurt mix over the salmon filet

Allow the salmon to marinate for at least 30 minutes. During this time pre heat the oven to 375°F

Place salmon in the oven and cook for 14-18 minutes or until fish is firm

Remove form the oven and let the fish rest for 2-3 minutes

Note: Serve with a salad or steamed rice and raita on the side

Tandoori Roasted Vegetables
Serving: 6
Prep Time: 25 mins

2 TBSP Dellah Tandoori Spice Blend
2 TBSP Olive Oil
½ TBSP Kosher Salt
½ tsp Garlic, Minced
½ tsp Ginger, Peeled, Minced
½ Lemon, Juiced

2 lbs Vegetables, ½ inch cuts
Example: onion, zucchini, bell pepper, cauliflower, carrot

Pre- heat oven 375°F

Toss Dellah Tandoori Spice Blend, olive oil, kosher salt, garlic, and ginger with the vegetables

Spread out evenly on a baking sheet

Bake for 12-15 minutes or until tender

Remove from the oven and drizzle with lemon juice

Chana Masala
Serving: 4
Prep Time: 20 mins

4 TBSP Grapeseed Oil
2 Cups Yellow Onion, Peeled, Small Diced
1 tsp Kosher Salt
3 TBSP Garlic, Minced
1 ½ TBSP Ginger, Peeled, Grated
1 Bunch Fresh Cilantro, Chopped with Stems
1 Jalapeno Sliced Thin (with or without seeds depends on how spicy you like)
4 TBSP Dellah Garam Masala Spice Blend
1 Can Cooked Garbanzo Beans (14oz.)
1 ½ Cup Tomato Sauce
1 tsp Brown Sugar
The Juice of 1 Lemon

Warm a medium sized sauce pot over medium /high heat

Add in oil and sauté onion till lightly golden brown 4-5 minutes

Add in salt, garlic, and ginger. Cook 3-4 minutes more until nicely browned and fragrant

Add in cilantro, jalapeno, and Dellah Garam Masala Spice Blend and sauté 1-2 minutes

Add in cooked garbanzo beans, tomato sauce, brown sugar, and lemon juice

Allow everything to come to a simmer

Note: Serve over steamed rice with more fresh cilantro

Madras Curry Chicken
Serving: 4
Prep Time: 45 Minutes

2 TBSP Cooking Oil
2 lbs Chicken Breast, Large Chunks (1 inch)
2 Cups Yellow Onion, Peeled, Chopped
2 TBSP Garlic, Minced
2 TBSP Ginger, Peeled, Minced
4 TBSP Dellah Madras Curry Spice Blend
1 ½ TBSP Dellah Garam Masala Spice Blend
1 tsp Kosher Salt
½ tsp Black Pepper, Ground
1 TBSP Tomato Paste
1 Can Coconut Milk (14oz.)
½ Cup Chicken Broth or Water
½ Cup Fresh Cilantro, Chopped

In a large pan over medium heat warm up oil

Sear chicken breast on all sides and remove

Add in onion and brown for 5-6 minutes. Add in garlic and ginger and cook 3 minutes more or until brown

Add in Dellah Madras Curry Spice Blend and Dellah Garam Masala Spice Blend
Cook spices for 1-2 minutes

Add in salt, black pepper, and tomato paste. Cook for 2-3 minutes or until the tomato paste begins to brown

Pour in coconut milk and bring to a simmer.

Using a wooden spoon or spatula, scrape the bottom of the pan to make sure all the spices and tomato paste are incorporated into the coconut milk

Return Chicken to the pan, and add in chicken broth

Simmer for 10 minutes

Sprinkle in chopped cilantro

Note: Serve with steamed rice, chutney, raita

Madras Curry Yogurt
Serving: 8
Prep Time: 5 minutes

4 TBSP Dellah Madras Curry Spice Blend
2 TBSP Water
1 tsp Kosher Salt
1 Cup Greek Yogurt
1 ½ tsp Lemon Juice

Combine Dellah Madras Curry Spice Blend, water, kosher salt, greek yogurt, and lemon juice in a bowl

Note: Serve with raw vegetable crudités, grilled chicken, or grilled fish

Traditional Chicken Tikka Masala
Serving: 4
Prep Time: 45mins

1 ½ lb Chicken Breast, 1 inch Cubes
6 TBSP Dellah Tikka Masala Spice Blend
3 TBSP Cooking Oil
1 Cup Yellow Onion, Peeled, Small Diced
1 TBSP Garlic, Minced
1 TBSP Ginger, Peeled, Minced
1 Can Diced Tomato in Juice (14oz.)
2 tsp Lemon Juice, Fresh
2 TBSP Heavy Cream
3 TBSP Greek Plain Yogurt
1 TBSP Cilantro, Chopped

In a bowl, combine chicken breast, Dellah Tikka Masala Spice Blend, and 2 TBSP cooking oil

Allow it to sit for ten minutes

Meanwhile warm a large sauté pan over medium heat, add 1 TBSP of cooking oil

Add in chicken and cook till all sides are browned, remove form the pan and set aside

Add onions to the pan and cook or 3-4 minutes, once they have started to brown, add in garlic and ginger, cook for 2-3 minutes

Add in the chopped tomatoes with their juice and bring to a simmer

Return the chicken to the pan and cook for 10 minutes on low or until internal temp of 165°F

Add in the lemon juice and cream. Bring everything back up to a simmer

Whisk in the yogurt and cilantro

Note: Serve with steamed rice

Chicken Tikka Masala Skewers
Serving: 4
Prep Time: 1 hour or day before/ 15mins

5 TBSP Dellah Tikka Masala Spice Blend
½ Cup Greek Plain Yogurt
2 tsp Ginger, Peeled, Minced
2 tsp Fresh Garlic, Minced
1 TBSP Lemon Juice, Fresh
1 lb Chicken Breast Cut into ½ inch Strips

Combine Dellah Tikka Masala Spice Blend, yogurt, ginger, garlic, and lemon juice in a bowl

Add in cut chicken and toss to coat evenly

Cover with plastic wrap and refrigerate for at least 1 hour or up to overnight

Skewer chicken and cook on the grill to an internal temperature of 165°F

Note: Serve with your favorite chutney

Lamb Korma
Serving: 4
Prep Time: 1 hour or over night/2 hour

2 lbs. Lamb Stew Meat, Cut 1 inch Chunks
6 TBSP Dellah Korma Spice Blend
2 tsp Olive Oil
2 tsp Kosher Salt
2 TBSP Cooking Oil
2 Cups Yellow Onion, Peeled, Small Diced
2 TBSP Ginger, Peeled, Fresh Grated
2 TBSP Garlic, Minced
1 Cup Water
2 Cups Fresh Tomatoes, Diced
½ Cup Raw Almonds, Ground
1 Can Coconut Milk (14oz.)
1 ½ Cup Plain Greek Yogurt
½ Cup Fresh Cilantro, Chopped

Mix Lamb, Dellah Korma Spice Blend, olive oil and kosher salt in a bowl. Cover and refrigerate for at least 1 hour or up to over night

In a large pan over medium high heat add in cooking oil and sear the lamb evenly on all sides

Remove the lamb from the pan and add in onion. Brown for 3-4 minutes

Add in the garlic and ginger and cook for 3 minutes

Return lamb to the pan

Add in water, scrape the pan and bring to a simmer

Simmer covered for 45- 60 minutes or until lamb is tender

Add in tomato, ground almonds, coconut milk, and greek yogurt, simmer for 15- 20 more minutes on low

Garnish with chopped cilantro

Add 2 TBSP. Dellah Garam Masala Spice Blend for deeper flavor

Note: Substitute chicken breast and reduce cooking time by 45 minutes
Serve with steamed rice

Blackened Chicken Recipe
Serving: 4
Prep Time: 20mins

4 Each Chicken Breast, Slit in Half
¼ Cup Dellah’s Blackened Seasoning
2 TBSP Canola Oil or Cooking Oil

Pre heat oven 350°F

Warm pan over medium heat (preferably cast iron)

Evenly coat chicken breast in Dellah’s Blackened Seasoning

Add oil to the pan, just until it starts to smoke

Lay the chicken breast in the pan and sear on the first side for 1 minute or until nicely blackened

Flip the breast over and sear for 1 more minute

Remove the chicken breast and place on a baking sheet

Place it in the oven for 4-5 minutes or until the juices run clear.

Caribbean Blackened Fish Recipe
Serving: 4
Prep Time: 10mins

4 Each 4oz. Fish Filet
¼ Cup Dellah’s Blackened Seasoning
2 TBSP Canola Oil or Cooking Oil

Warm pan over medium heat (preferably cast iron)

Evenly coat fish in Dellah’s Blackened Seasoning

Add oil to the pan, just until it starts to smoke

Lay the fish in the pan and sear on the first side for 1 minute or until nicely blackened

Flip the filet over and sear for 1½ more minutes

Cook to internal temp of at least 145°F

Note: Serve with Dellah’s Mango Habanero Sauce

Chicken & Shrimp Gumbo Recipe
Serving: 8
Prep Time: 1 ½ hrs

¼ Cup Canola Oil
3 lbs Boneless, Skinless Chicken Thigh
½ Cup All Purpose Flour
¼ Cup Butter
½ Cup Green Bell Pepper, Medium Dice
1 Cup Yellow Onion, Medium Dice
1 Cup Celery, Medium Dice
2 TBSP Garlic, Chopped
1 ½ Cup Diced Canned Tomatoes in Juice
6 TBSP Dellah Gumbo Seasoning
1 Cup Okra, Chopped (Fresh or Frozen)
1 lb Shrimp, Peeled & Deveined
7 Cups Chicken Stock
4 Each Green Onion, Chopped

Season chicken with 1 TBSP of Dellah Gumbo Seasoning

Warm a 6qt pot over medium heat

Add in oil and brown chicken thighs on both sides

Remove the from the pan and set aside

In the same pan, add in butter and flour. Stir until well combined

Cook over low heat, stirring constantly until it gets to a dark chocolate brown color

Add in bell pepper, onion, and celery. Cook for 8-10 minutes stirring constantly

Add in the remaining ingredients (except green onion)

Cook over a simmer for 45mins to 1 hour

Garnish with green onion

Jamaican Jerk Chicken Marinade
Serving 4
Prep Time: 2hrs + 20-25mins

2 lbs. Chicken Pieces, Bone In
¼ Cup Dellah’s Jamaican Jerk Seasoning
2 TBSP Canola Oil (Cooking Oil)
2 TBSP Garlic, Chopped
3 TBSP Brown Sugar
2 TBSP Low Sodium Soy Sauce
To Top Dellah’s Jamaican Jerk BBQ Sauce

In a bowl, combine Dellah’s Jamaican Jerk Seasoning, canola oil, garlic, brown sugar and low sodium soy sauce

Add in chicken and marinate for at least 2 hours and up to overnight

Grill or bake chicken to 165°F

Finish chicken with Dellah’s Jamaican Jerk BBQ Sauce for the last 5 minutes on the grill or in the oven

Caribbean Red Bean & Rice Recipe
Serving: 6 as side dish
Prep Time: 3hrs

1 ½ Cup Dry Red Kidney Beans
2 Each Garlic Clove, Crushed
4 Cups Water
6 TBSP Dellah’s Red Bean & Rice Seasoning
1 tsp Kosher Salt
2 Cups Coconut Milk
1 tsp Black Pepper, Ground
1 Cup White Onion, Small Diced
3 Each Green Onion, Sliced Thin
2 Cups Raw/Uncooked White Rice

In a medium saucepan, combine kidney beans, garlic, water, and Dellah Red Bean & Rice Seasoning

Simmer over medium heat for 2 hours

Add in kosher salt, black pepper, coconut milk, white onion, and green onion

Bring to a boil then add in rice and stir

Bring back to a boil again, reduce to a simmer and cover for 25mins

Leave the lid on, turn off the flame and let the rice rest for 5 mins before serving

Slow Roasted Pork Shoulder Recipe
Serving: 8 – 10
Prep Time: overnight + 3-4hrs

1 Each 7-9lb Bone in Pork Shoulder
1 Bottle Dellah’s Cuban Mojo Sauce
12 Garlic Cloves
2 Cups Yellow Onion, Sliced Thin
½ Cup Olive Oil
4 TBSP Kosher Salt

Combine Dellah’s Cuban Mojo Sauce, garlic, onion, olive oil & kosher salt

Place pork in roasting pan, and pour marinade over

Rub the marinade into the pork, wrap it in plastic and store in the fridge over night

Next Day:
Pre-heat oven to 300°F

Unwrap the pork, and rub the marinade into the pork again

Cover with aluminum foil and place in the oven
Roast for 3-4 hours or until the pork is tender and pulls away from the bone

Tip: Great for a dipping with fried plantains, roasted pork, roasted chicken, roasted potatoes, or grilled shrimp

Cuban Whole Grilled Shrimp Recipe
Serving: 4 – 6 people
Prep Time: 25mins

Pre-heat grill to medium heat

Combine the shrimp, Dellah’s Cuban Mojo Sauce, garlic and olive oil

Marinate for at least 20 mins

Grill the shrimp for 1-2 minutes on each side

Season with sea salt

Ideas for use:

• Ribs
• Chicken
• Wings
• Mix with BBQ Sauce
• Fish Tacos
• Mix with Ranch for Spicy Salad Dressing

Ideas for use:

• Ribs
• Chicken
• Wings
• Mix with BBQ Sauce
• Fish Tacos
• Mix with Ranch for Spicy Salad Dressing
• Over Omelette or Scrambled Eggs
• Add to Curry Soup

Caribbean Roast Salmon Recipe
Serving: 4
Prep Time: 12mins

4 Each Salmon Filet, Roughly 6oz. Each
4 TBSP Dellah’s Jamaican Jerk Seasoning
4 TBSP Dellah’s Jamaican Mango & Pineapple Chutney
1 TBSP Lime Juice
1 TBSP Kosher Salt

Pre-heat oven 350°F

Season salmon filet with kosher salt and Dellah’s Jamaican Jerk Seasoning

Line a baking sheet with foil and pan spray

Place salmon evenly spaced on the pan and baked for roughly 8 mins

While salmon is in the oven combine lime juice and Dellah’s Jamaican Mango & Pineapple Chutney in a small bowl

Pour chutney and lime juice mix over the fish and return it to the oven for another 4 minutes or till the fish reaches an internal temperature of 145°F

Note: Serve with Red Beans & Rice using Dellah’s recipe

Add on top of soft goat cheese for a good dip

Combine with mayonnaise for a sandwich spread

Jamaican Shrimp Mango Curry Recipe
Serving: 4
Prep Time: 20mins

1 lb Shrimp, Peeled & Deveined, Rinsed in Cold Water
1 Cup Yellow Onion, Cut into Thin Strips
1 Cup Okra, Sliced into Rounds (Fresh or Frozen)
1 Red Bell Pepper, Cut into Thick Strips
1 Green Bell Pepper, Cut into Thick Strips
½ Cup Peas (Fresh or Frozen)
1 Cup Dellah’s Caribbean Mango Curry
1 Can Coconut Milk (13oz)
2 TBSP Coconut Oil or Cooking Oil
½ Cup
Cilantro, Chopped

In a large pan over medium heat, add in coconut or cooking oil

Once the oil is hot and starts to smoke, add in shrimp and sauté for 2 minutes

Remove the shrimp from the pan and place on the side

Add the onions to the pan and cook for 1 minute

Add in okra, red and green bell peppers, and cook for 2 minutes

Pour the peas, Dellah’s Caribbean Mango Curry, coconut milk in the pan and bring to a simmer

Add in the shrimp and simmer for 2 minutes

Remove from the heat and stir in the chopped cilantro

Serve with Red Beans & Rice & Fried Plantains

Note: Sub shrimp for chicken

Caribbean Roast Chicken Recipe
Serving: 4
Prep Time: 2hrs + 35mins

2 lbs. Chicken Pieces, Bone In
4 TBSP Dellah’s Haitian Epis Marinade
2 tsp Kosher Salt
1 TBSP Canola Oil (Cooking Oil)
4 Each Garlic Cloves, Smashed
½ Cup Cilantro, Chopped

Rinse chicken well with water and pat dry with paper towel

Marinate chicken with Dellah’s Haitian Epis and kosher salt

Put chicken in the fridge for at least 2 hour or up to overnight

In a large pan over medium heat, add canola oil

Add in garlic and brown for 1-2 minutes

Add in chicken and the marinade

Make sure to stir the chicken and coat in hot oil

Turn down the heat to low, cover chicken and cook for 15mins

Flip the chicken over

Add in ½ cup of water

Cover and cook for another 15-20 or until the chicken reaches and internal temperature of 165°F

Stir in fresh cilantro