Doubles Hotdish - a casserole that puts the "hot" in "hotdish"! This may be the only hotdish recipe to ever include Scotch Bonnet Peppers...
I can’t believe politics has him right in the mood for ALL hotdish, all the time, but here we are, LOL.
Anyway, this particular one is another of his “they’re going to take away my Minnesotan card” ideas. It’s based on a Trinidadian street food that’s popular here in the Greater Toronto Area - Doubles.
He’s been addicted to them even since our “scouting” missing before moving. You can get different types - shrimp, chicken, etc - but he usually goes for the basic, traditional Doubles filling of a chickpea curry.
After being inspired by a pizza restaurant sign and coming up with Mafioso Hotdish, Doubles was the next fusion casserole he wanted me to tackle.
“SO good, you’re going to want seconds... or DOUBLES.”, “You could call it a double batch.”, etc.
Beyond that, he says:
“I was using the biscuit parts almost like a bara, the filling was nice and thick to put it on there. It is VERY different from any other hotdish I’ve ever had, and I’m really happy with how this came out.
It scratches the doubles itch for sure. It’s comforting, but I like hot foods. I think if you made it less spicy, it would still work for people who aren’t as into the heat.
That said, it’s nicely spicy - a flavourful spice, not just hot for the sake of being hot. Pick a sweet, fruity hot sauce for it, it really goes well with it!”
Before getting to the recipe, one quick word of advice:
You definitely need to put the biscuits on over the HOT filling and bake it immediately. The heat from the filling helps cook the biscuits. Don’t let it cool down before layering the biscuits on!
Ingredients
This recipe uses pretty basic ingredients, and you’ll be able to find them in any larger grocery store. Sure, it looks like a long list ... but most of it is spices!
You will need:
Spices, Herbs, & Seasoning:
Allspice
Curry Powder
Dried Thyme
Ground Cumin
Ground Black Pepper
Ground Nutmeg
Salt
Smoked Paprika
Turmeric Powder
Canned Chickpeas
Potatoes (I used Red Potatoes)
Onion
Green Onions
Garlic Cloves
Scotch Bonnet or Habanero Peppers
Fresh Cilantro
Chicken or Vegetable Broth
Melted Butter
Vegetable Oil
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Doubles Hotdish
The full recipe is in the printable recipe card at the bottom of this post, here is a pictorial walk through:
In a large saucepan over medium-high heat, cook onions in vegetable oil until onions are soft.
Add green onions, chopped peppers, and spices. Stir well, continue to cook for another minute, or until fragrant.
Add broth, chickpeas, potatoes, and cilantro, bring to a boil.
Turn heat down to medium and allow to simmer for about 20 minutes, or until mixture is desired thickness. (Note: It will continue to thick, so leave it a little loose!)
Open the can of biscuits, split each in half (make 2 thinner rounds from each). Stretch / flatten each slightly.
Once filling has reached the right thickness, season with salt, to taste. Pour into the prepared pan.
Note: It’s important to place the biscuits on the HOT filling, and bake it right away. The heat of the filling helps ensure that the biscuits bake all the way through.
Bake in preheated oven for 15-20 minutes, or until the biscuits are golden brown and cooked though.
Once cooled to room temperature, leftovers can be covered with plastic wrap - or transferred to an airtight container - and stored in the fridge for up to 5 days.
More Casserole Recipes
Looking for some more hotdish recipes? Here are a few family favorite recipes for you!
BBQ Chicken Hotdish
Best Shepherd's Pie Ever! (Cottage Pie)
Breakast Bagel Strata
Cheesy Chicken Broccoli Hotdish
Deluxe Pizza Strata
Gluten Free Tuna Casserole
Ham, Swiss, and Kale Strata
Keto Funeral Potatoes
Keto Shepherd's Pie (Cottage Pie)
Mafioso Hotdish
Scalloped Corn Casserole
Southwest Hotdish
Spinach Noodle Lasagna
Sushi Bake
Sweet Potato Souffle
Tim Walz' New Ulm Hotdish - Upgraded!
Doubles Hotdish [Trinidadian Inspired Casserole]
Equipment
- 1 9 x 13 Baking Dish
Ingredients
Filling:
- 1 Large Onion chopped
- 2 tablespoon Vegetable Oil
- ⅓ cup Chopped Green Onions
- 6 Garlic Cloves pressed or finely minced
- 2 Scotch Bonnet or Habanero Peppers
- 2 tablespoon Curry Powder
- 1 tablespoon Smoked Paprika
- 2 teaspoons Dried Thyme
- 1 teaspoon Cumin
- 1 teaspoon Ground Allspice
- 1 teaspoon Ground Black Pepper
- 1 teaspoon Ground Nutmeg
- 1 L Chicken or Vegetable Broth
- 3 cans Chickpeas drained
- 2 cans Diced Potato drained
- ¼ cup Fresh Cilantro finely chopped
- Salt to taste
Topping:
- 2 cans Pillsbury Country Biscuits
- ¼ cup Melted Butter
- ½ teaspoon Cumin
- ½ teaspoon Turmeric
Instructions
- In a large saucepan over medium-high heat, cook onions in vegetable oil until onions are soft.
- Add green onions, chopped peppers, and spices. Stir well, continue to cook for another minute, or until fragrant.
- Add broth, chickpeas, potatoes, and cilantro, bring to a boil. Turn head down to medium and allow to simmer for about 20 minutes, or until mixture is desired thickness. (Note: It will continue to thick, so leave it a little loose!)
- Preheat oven to 375 F, spray a 9 x 13" baking pan or casserole dish with pan spray.
- Once filling has reached the right thickness, season with salt, to taste. Pour into the prepared pan.
- Open the can of biscuits, split each in half (make 2 thinner rounds from each). Stretch / flatten each slightly, then arrange over the hot filling, overlapping slightly
- Note: It’s important to place the biscuits on the hot filling, and bake it right away. The heat of the filling helps ensure that the biscuits bake all the way through.
- Mix melted butter with remaining spices, brush over the biscuit topping.
- Bake in preheated oven for 15-20 minutes, or until the biscuits are golden brown and cooked though.
- Serve hot, topped with fresh parsley or cilantro, if desired!
Notes
Nutrition
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