I’m in love with these luscious new colors from Robert Allen. Please let me know if you would like to view a sample.
January 30, 2013
by Beth
0 comments
January 16, 2013
by Beth
2 Comments
Calla-who?
Callaloo, is it a plant or a dish? Callaloo is a bit like greens in the South. You can buy a mess of greens, cook up a mess of greens, even plant a mess of greens in the backyard. Who knows what those greens may be- collard, mustard or turnip- thems just greens. Around here it’s just as confusing. Callaloo can be callaloo, taro, amaranth or even spinach leaves. I first ate callaloo at a hot breakfast bar at the local grocery store. It was a scooby-doo eating a scooby snack type of moment. A lot of swooning and moaning then falling in a dead faint. I began to plan my grocery shopping around the early morning hours, haunting the food bar looking for more callaloo. When it popped up next, I filled my Styrofoam container to the brim only to find it just wasn’t the same. Turns out they ran out of callaloo and used spinach instead. So now I get my callaloo at the farmers market or from the guy selling it out of his truck bed. I’m not sure who this callaloo really is, but I’m eating it.
Creamed Callaloo
Ingredients
1 can coconut milk
1 medium yellow onion, chopped (about 1 1/2 cups)
1 Scotch bonnet, seeded and finely diced
1 bunch callaloo, chopped (about 8 cups)
2 tablespoons cilantro leaves and stems, chopped
Recipe
In a large saute pan, combine coconut milk, onion and scotch bonnet. Saute over medium heat for 2 to 3 minutes, or until the onions begin to soften. Add callaloo and cilantro and continue to cook, tossing occasionally, until the callaloo is wilted and very tender, about 15 minutes. Season to taste with salt.
I’ve also heard of popping a few mushrooms into the fray. Unfortunately for the mushroom lovers in my family, I gave birth to a super-taster with fungal aversions who can spot a mushroom a mile away. Quite interesting at times, especially when he declares “I’m not eating this, there’s a mushroom in there”. He sent me, the waiter and the chef into a tailspin at the Noodle Bar when he returned his bowl of noodles. Turns out someone threw a mushroom in the broth. Sheesh, mushroom lovers carry on- without me.
Looking for something to go with your callaloo? Try this recipe from Leite’s Culinaria
http://leitesculinaria.com/50828/recipes-salt-baked-red-snapper.html
December 13, 2012
by Beth
4 Comments
Funkin for Jamaica
“If ya feel it, let it get into you
Jamaica funk, that’s what it is”
When I was in college, my boyfriend’s roommate played “Funkin for Jamaica” morning, noon and night. I never quite realized that everyone was funkin for Jamaica Queens, not the island by the same name. Well I have a real funkin for Jamaican food with a Caymanian twist and I’m going to tell you how to let it get into you.
Scotch bonnets, otherwise known as Capsicum chinense (I know that you really wanted to know the Latin name) to put it mildly, are not mild. They are darn hot, hotter than a habanero, some can reach 325,000 on the Scoville Heat Units scale. They appear in just about all Caymanian savory dishes, in fact I’ve know some island ladies who carry minced scotch bonnets in a plastic bag in their purse, just in case the restaurant dishes don’t have enough flavor.
One of the easiest ways to use the Scotch bonnets is a jerk marinade. Usually I would toast and grind, and overachieve on the spice mix, but hey, I’m on vacation so I cheated a bit. I used it to marinate chicken before tossing it on the grill for a slow burn, but it works equally as well for pork. This recipe makes a little over 1 1/2 cups so it is plenty for 6 to 8 chicken pieces to have a happy dance overnight. You might want to hold a bit back as it really rocks when slathered on a burger or steak.
Jerk Marinade
Ingredients
2 tablespoons jerk seasoning (I used the Grace brand)
1 medium onion
2 Scotch bonnets
5 large garlic cloves
juice from 2 limes (about 1/2 cup)
1 cup soy sauce
1/2 cup turbinado or raw sugar
Recipe
Combine all ingredients in a food processor and process until smooth.
As Justin Wilson used to say ” Hooo wheee!”
looking for something to go with your jerk meal? try this recipe from Leite’s Culinaria
http://leitesculinaria.com/78182/recipes-jamaican-fried-dough-festival.html