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


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


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


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


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


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.

Friday, 8 September 2017

Rosemary smoked beef short ribs


This is my first time making bbq short ribs. Normally I make them as a stew with red wine, carrots and the works. I decided I wanted to do a bit of smoking, and rosemary is one of the best herbs to do this. I am lucky enough to have a friend who has the most fragrant strain of rosemary growing like weeds at his apartment complex. I was going to get some from my mother’s plant, but her plant is no where near as fragrant as my friends. He gave me basically a lifetime supply of rosemary and I put it to good use.

Tuesday, 5 September 2017

Crispy beef in sweet chili sauce


This is a super-fast and extremely delicious dinner option. This month is all about beef, I’ll be using all different cuts to create yummy meal options that everyone who eats beef should be able to cook with ease. Some of them are a little more time consuming than others. So I decided to start off with the easiest. I’m not sure if I've ever made a faster dinner recipe for the blog. This was cooked in literally 45 minutes including photography time.

Peach schnapps mojito ice cream

"Icy Cool"

This is such a good ice cream flavor. It’s not all the time that ice creams can really take on the flavor of the alcoholic drink they are based on. The peach schnapps really shines through in this one, especially since I expected the cream and sugar to mask it.

Friday, 21 July 2017

Know your Pork {Making the cut}

Do you know your pork?

It’s something I’ve always said to my family and friends; humans are the most trusting species on the planet. Most people disagree until I break it down. We eat at restaurants, buy cars, use ovens, brush our teeth’s, why? Because we trust that the establishment is clean, we trust the car was built properly, we trust the oven won’t explode and that the toothpaste isn’t poisonous. Likewise, the meat we buy also shows a level of trust to the companies or persons who supply it. In recent times over and over we are seeing where that trust is broken and we find it imperative to dig deeper and really get to know where our food comes from.