RESTORING MY JERK CHICKEN THIGH/WING##GRILLED VEGGIES AND JERK CHICKEN SALAD

I didn’t give up on my thigh and wing. Things happen. You see, I didn’t get the opportunity to use up a left-over jerk chicken thigh and wing. They were tucked in the side of the freezer door. I don’t generally store protein in that location. However, I was fetching a frozen spinach and lo and behold I came up on them wrapped securely in a double layer of  foil.

They came in just in the nick of time because I wasn’t in the mood to prepare lunch from scratch. Moreover, I didn’t feel like having a sandwich. The previous night, I placed them on a plate for thawing. When I pried open the package, the pieces were fully thawed and still smelled amazing. Thus, I decided to chop them in bite-sized pieces and add them to some grilled veggies.

Excitement was in the air. As I grabbed my grill pan, I could taste the crispy grilled corn that would be included in this amazing stir-fry jerk chicken. It was like a grilled corn and jerk stir-fry. In addition, I added a couple sliced zucchini and strips of bell peppers.

PREPPING FOR STIR-FRYING LEFT-OVER THIGH/WING ALONG WITH CORN ON THE COB, ZUCCHINI, BELL PEPPERS AND OTHER INGREDIENTS
PREPPING FOR STIR-FRYING LEFT-OVER THIGH/WING ALONG WITH CORN ON THE COB, ZUCCHINI, BELL PEPPERS AND OTHER INGREDIENTS

With a little spraying of Smart Balance oil on my veggies, I placed them on hot grill pan for grilling.

GRILLED CORN ON THE COB, ZUCCHINI SLICES AND BELL PEPPERS
GRILLED CORN ON THE COB, ZUCCHINI SLICES AND BELL PEPPERS

In a hot skillet, a drizzle of olive oil was added along with roughly chopped onions and celery. To that, pieces of chicken wing and thigh were sautéed for a few minutes. And then, a splash of soy sauce, vinegar and pinch of black pepper and salt were further added.

LEFT-OVER PIECES OF CHICKEN THIGH/WING ALONG WITH ONION, CELERY AND TOMATO
LEFT-OVER PIECES OF CHICKEN THIGH/WING ALONG WITH ONION, CELERY AND TOMATO

Corn ears were removed from cobs with a knife.Also, bell pepper and zucchini pieces were sliced in smaller sizes. These were added to skillet along with a sprinkle of salt and black pepper.

COMBINED DISH OF STIR-FRY JERK CHICKEN THIGH/WING ALONG WITH GRILLED VEGGIES
COMBINED DISH OF STIR-FRY JERK CHICKEN THIGH/WING ALONG WITH GRILLED VEGGIES

Dish was served with a garnish of parsley leaves.

RESTORED JERK CHICKEN THIGH/WING DISH ALONG WITH GRILLED VEGGIES
RESTORED JERK CHICKEN THIGH/WING DISH ALONG WITH GRILLED VEGGIES
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A REVISIT WITH THE LUCKY GOAT ##CURRIED GOAT #SUNDAY’S SUPPER

I got a tad tired of the usual chicken and fish dishes. I craved for a meal that was bold and pungent in flavors yet delicious and mouth-watering. And so, my culinary mind led me to an old favorite, curried goat (mutton). This dish is very popular in kitchens across my native island domain, Jamaica. I have consumed same quite a number of times as a child as well as an adult.

Part of the work was done by my butcher. Although mutton was chopped up in sizable pieces, I further cut up in even smaller bite-size portions. Goat was seasoned with:

Ingredients:

  • Salt and black pepper to taste
  • Curry powder
  • Cumin
  • Crushed garlic
  • Crushed pimento(all spice)
  • Onion
  • Thyme

Method:

  1. In a stock pot, a drizzle of coconut oil was added along with goat.
  2. Goat was sautéed for a few minutes under medium heat. Two table spoons of Jamaican white rum were added.
  3. Then cold tap water was added to cover meat along with thyme, additional crushed garlic, onions celery.
  4. The lid was placed on pot and mutton slowly simmered under low to medium heat for approximately two and half hours.
  5. Additional water was added as needed every 20 to 30 minutes.
  6. Minced scotch bonnet peppers, scallion, chopped onion were added to dish so as to further add extra spice.

Curried goat was served with steamed Jasmine rice and sautéed vegetables. The finished dish was bold, delicious and succulent.

THE PALATE WANTS WHAT IT WANTS ##ZUCCHINI FRITTERS

Who says one has to consume the typical supper/dinner items? Well, my palate wasn’t in the mood to partake of the norm. So, I went with the flow. Actually, I had eaten my supper for lunch. I was overly tired and didn’t feel like preparing anything from scratch. My freezer is a god-send. Once again, it came through for yours truly. Well, tucked away in close proximity to the some frozen cream corn, I found some left-over stewed peas and rice.

I thought I stuck gold. So, I let my microwave did the talking and thus I had dinner for lunch. Fast forward to supper time, my sensitive and smart palate just didn’t feel like consuming the typical supper menu. As a result, I went with the flow. I knew I had three zucchini from my last shopping trip.

I thought about doing some grilled zucchini with cheesy scrambled eggs. But somehow, that didn’t appeal to me and I dropped the idea. Funny how things just pop in the head. You see, I got a culinary brainstorm of sort. And, that’s how zucchini fritters became my supper.

I fetched my main ingredients and apparatus: I used my box grater to shred zucchini and  cheeses (jalapeno/cheddar).

MAIN INGREDIENTS AND APPARATUS FOR ZUCCHINI FRITTERS
MAIN INGREDIENTS AND APPARATUS FOR ZUCCHINI FRITTERS

Ingredients:

  • Zucchini (medium/large) shredded
  • Onion (half of medium) finely chopped
  • Scallion (1 stalk) finely chopped
  • Parsley (1 teaspoon) finely chopped
  • Eggs (2 med) beaten
  • 2% Milk (half cup)
  • Jalapeno and sharp cheddar cheese (1/3 cup)
  • All purpose flour (3/4 cup)
  • whole-wheat flour (1/4 cup)
  • Salt and black pepper to taste
  • Garlic (clove) to flavor oil
  • Combination of olive/canola oil for frying

Method:

  1. In a large bowl, milk was added to beaten eggs.
  2. Onion, scallion, parsley, flour, salt,black pepper were combined.
  3. Zucchini and cheese were then added and folded with other ingredients.

    ZUCCHINI BATTER READY FOR PAN-FRYING
    ZUCCHINI BATTER READY FOR PAN-FRYING
  4. In a hot skillet, garlic was added to oil and slowly heated so as to flavor. Then was tossed.
  5. Fritters were pan-fried two at time under low to medium heat until they were crispy on the outside and perfectly cooked on the inside.
    ZUCCHINI FRITTERS IN SKILLET
    ZUCCHINI FRITTERS IN SKILLET

    Guys, I was super-happy with the results. I served them with a dollop of sour cream. Fritters were crispy on the exterior and full of flavors on the inside. My palate and I were very delighted.

TIPS FOR FOOD PREPARATIONS/SUPPLIES FOR THE HURRICANE SEASON

Now that the official Hurricane season has begun, I’ve decided to reblog this post. Let’s all be prepared in regards to food supplies and otherwise.

JUSTMEANDMYPOT.COM

The merry month of May made its rapid exit, and in comes the month of June.  I can’t help but to ponder what lies ahead. I hate to be the bearer of bad news; however, its reality. Like it or not, but the hurricane season officially begins June through November. Needless to say, mother nature sometimes says otherwise. Thus, a hurricane can develop outside this period as long as the weather conditions are suitable for same.

For those who reside in the typical hurricane regions, this period can leave them anxious, stressed and fearful especially when it comes to securing necessary food supplies. But, there is no need to be stressed. With a little planning and preparation in advance, anxieties and fears can be abated. Waiting to shop for food and other supplies when a hurricane  strikes isn’t the way to go. It’s imperative that a list is prepared and…

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