Tuesday, 7 November 2017

Nutty Rice with cashews, peanuts and coconut


"Christmas is coming"

November brings another month of recipes that would be great for thanksgiving or Christmas dinner. I have quite a few goodies in store; ham, biscuits, potatoes, lasagna, chicken, maybe duck (I’m a little afraid of the medium rare cooking requirements of duck lol). A holiday table (at least one in Jamaica) would be incomplete without a rice dish, it’s the staple side of life. So first up in this month of holiday recipes, is the rice.

Sunday, 29 October 2017

Jamaica Food and Drink Festival 2017 : Meet Street & Final thoughts

#JFDF

For one week every October, Jamaica Food and Drink Festival brings to its patrons a culinary journey of events with different themes. Pork Palooza is everything swine, down to the desserts. Chopstix, as the name suggests, is all foods Asian. Crisp is all about crispy fried everything paired with local and international beers. Vintage is a seven-course wine pairing feast. Picante is all about the hot, zesty flavors. Meet Street & The Market is one for the kids, food trucks, restaurants, and pop up kitchens, with family entertainment. The week ends with a Sunday Brunch at the Gallery.

Saturday, 28 October 2017

Jamaica Food and Drink Festival 2017 : Picante


#JFDF

For one week every October, Jamaica Food and Drink Festival brings to its patrons a culinary journey of events with different themes. Pork Palooza is everything swine, down to the desserts. Chopstix, as the name suggests, is all foods Asian. Crisp is all about crispy fried everything paired with local and international beers. Vintage is a seven-course wine pairing feast. Picante is all about the hot, zesty flavors. Meet Street & The Market is one for the kids, food trucks, restaurants, and pop up kitchens, with family entertainment. The week ends with a Sunday Brunch at the Gallery.

Thursday, 26 October 2017

Jamaica Food and Drink Festival 2017 : Chopstix



#JFDF

For one week every October, Jamaica Food and drink festival brings to its patrons a culinary journey of events with different themes. Pork Palooza is everything swine, down to the desserts. Chopstix, as the name suggests, is all foods Asian. Crisp is all about crispy fried everything paired with local and international beers. Vintage is a seven-course wine pairing feast. Picante is all about the hot, zesty flavors. Meet Street & The Market is one for the kids, food trucks, restaurants, and pop up kitchens, with family entertainment. The week ends with a Sunday Brunch at the Gallery.

Tuesday, 3 October 2017

Crispy chicken stuffed with toasted pumpkin seed bacon jam




Pumpkin Everythang!\

Back at it again with another pumpkin month. I can’t even lie to you it gets harder and harder every year to come up with 9 new pumpkin recipes. Its year four, and I have decided that I have to get into using all the parts of the pumpkin, skin, flesh and seeds in order to make it through. So, without further gibberish on the struggles I deal with in recipe creation let’s get to what your here for this bombtastic recipe.

Thursday, 28 September 2017

Slow cooker beef bowl



"Beefy"


It’s the last recipe of the month. Next month will be all about pumpkins. For this last recipe I wanted to do a simple enough recipe, very hands off, something you can set in the night or before you head off to work and then have ready when you get home or wake up. If you don’t have a slow cooker it’s something I would recommend.

Sunday, 24 September 2017

Breakfast meatloaf sliders



"Beefy"

How often do we eat beef for breakfast? Depending on where you live that may be a whole lot, but in my family, not very often. We do pork sausages, bacon and chicken. The only time we will do beef for breakfast is when we are having dinner left overs. I wanted to do a recipe that was not a typical beefy dinner recipe. This is basically a beef breakfast sausage seasoned as if it were a meatloaf. Paired with all the yummy things you would expect to see on a breakfast platter.

Tuesday, 19 September 2017

Bourbon maple coffee neck bones


"Beefy"

I know you have heard of oxtails, but have you heard of neck bones? In Jamaica, Oxtail is like that golden child who always steals the show because they are so outgoing and extroverted they scream look at me, I’m delicious and beautiful and worth the ridiculous prices restaurants and grocery stores charge to have me. Meanwhile their sibling neck bone, on the other end of the cow, is just as delicious and beautiful but, are not very popular, no one really makes it and showcases it and shows it off, no one does anything new and different with it. A quick google search of neck bones will show links asking what is it? and what to do with it? rather than the 50 pages of recipes you get when you search for oxtails.

Friday, 15 September 2017

Smoked and Curried Oxtails



"Beefy"

Oxtails are a tried and true recipe beloved by all Jamaicans. It my brother’s favorite dinner meal. Over the years my methods of cooking oxtails have greatly evolved. I’ve eliminated soy sauce or browning and started naturally braised and browning the oxtail to get the best color and develop richer flavors. I choose not to mask the flavors by using water to stew it rather than wine or a broth. It always turns out delicious. But at the end of the day sometimes a great recipe can always stand to be a greater recipe. With that goal in mind over the last year I have experimenting with new ways to make oxtail even more flavorful than it already is.  I’ve made fried oxtail in a sweet sticky glaze, I’ve smoked it and I’ve curried it.

Tuesday, 12 September 2017

Home ground garlic butter beef burger


"Beefy"

Most of the time when we buy pre-ground beef for our burgers, we kind of loose out on the flavor we could achieve if we did it ourselves. Each cut of beef carries different characteristics and flavor profiles, just ask google. Don’t get me wrong, I am an avid ground beef purchaser. It’s very rare that I have the time to make my own custom blends of meat. I even experiment with different brands of pre-made burger patties. I have several burger recipes on the blog already using shrimp, goat, sausages, beef, salmon the works, so if your not interested in grinding your own meat, this is not the post for you. Every now and again when I want a really great beefy flavor for my burger, I do my own custom meat blend. So in today’s blog post I’m letting you guys in on my little secret.