Category Archives: supper

AN OGLING HAM BONE…OH, WHAT TO DO?

The holidays have come and gone. And, we are gifted a brand new year. Many of us have made resolutions. Yes, one of the common plans is to be fit and shed those pesky ‘holiday’ pounds. And, I say ‘bravo!’ to us all.

I don’t know about you; but, I’m in quite a pickle. You see, I’m a food hoarder of sort. I don’t toss food that can be transformed and rejuved into something delicious and satisfying.

Take for instance my ham bone. Every given time I prop open my freezer, it’s there. It perches in that special spot and stare at me in a flirtatious manner.It knows my culinary weak spots, so it takes advantage of same.

For sure, I know that I’ll surrender. When you think about it, the odds are stacked up against me. For instance, the cool days of January don’t help. They make you want to hibernate and devour mouth-watering stews, soups and roasts.

I know what I’ll will do. I’ll make me a ham bone soup. I’ll fetch me some winter veggies and dice, chop and add to some softened red or pigeon peas simmered in some coconut milk. Without a doubt, I’ll add some fibrous wholesome foods, like sweet potatoes/yams.

Of course, I’ll thaw and make that special drop of that tempting ham bone with pieces of ham. Will pair with a few dumplings made with a trio of whole-wheat/all purpose/cornmeal. But, who I’m I kidding? I’ll cheat with a few little pieces of oxtail. Did someone say beef?

My ham bone soup will be flavored with aromatic spices and other ingredients like crushed garlic and pimento(all spice berries), ginger, fresh thyme, and scallion. I’ll toss in a few bouillons.

So guys, I won’t apologize. Though it’s a new year, I choose to be realistic and aim for a fine balance. I won’t deprive myself. Moderation is salient. I’m no fool; I’ll certainly try to incorporate some physical activities along the way. After all, before you know it, the winter thaw will disappear, and spring will be banging at our doors.

SERVED UP SOME TURKEY CHILI!!

When the snow birds come calling, I take it as a cue to comfort my palate. With falling temperatures, it’s important that I find the right dish to warm this stomach of mine. Could have gone a myriad of ways; however, I chose to pay a visit to a familiar dish of mine.

Can’t go wrong with a pot of turkey chili. Oh, it’s so simple to whip up. Moreover, it’s chock full of amazing flavors that excite my anticipating taste buds. In fact, I often tend to forget that it’s healthy because of the deliciousness within each bite.

That’s what I call a dish with a fine mouth-watering balance.

CURRY GOODNESS!! #CURRIED DRUMSTICKS/THIGHS

This is a well-trodden culinary path for yours truly. And oh, what beautiful and delicious path it is. As a result, I was overjoyed to return and savor all the aromatic and mouth-watering flavors. All it took was a few  chops of  drumsticks and thighs (skin off/bone-in) and the infusion of one of my favorite spices, curry powder.

In addition to curry powder, other pantry and fresh ingredients were included:

  • cumin
  • salt and black pepper
  • turmeric
  • paprika
  • soy sauce(splash)
  • vinegar(splash)
  • coconut oil
  • fresh thyme
  • scotch bonnet pepper
  • scallion
  • onion
  • celery

Marinated chicken overnight. Curried chicken drumsticks and thighs were braised and simmered under low to medium heat to a fork tender finish. I was ecstatic with the finished dish.

 

1-2-3 EXPRESS #CHICKEN/VEGGIE STIR-FRY

When you’re tired and quite spent, there’s no need to sweat for a long period over a hot range.  Supper can be had in just a few precious minutes. Did just that and reaped a nutritious and delicious dish.

Without a doubt, leftovers never tasted that good. Added a few leftover bite-size citrus chicken legs/thighs to an assorted bed of stir-fry vegetables. With the squeeze of Chinese duck sauce and a sprinkle of dried oregano and other seasonings, stir-fry became quite a succulent treat.

Combined same with  al dente linguine pasta and a perfect match was made in my pot. I’m still salivating with my match.

TRENDING: #SLAB OF BABY BACK RIBS

Sunday’s supper will be oh so good. Looking forward to lovingly rip this beautiful slab (pork ribs) apart. I’ll  devour each morsel of slightly sweet, tart and mouth-watering flesh which was cooked to perfection. A fork-tender goodness comes to mind.

It has been some time since I’ve been down this culinary route. And, by golly, from a taste-test of this specimen, already my taste buds are leaping with joy. When it comes to food as this, I can’t help myself; it’s all fingers in. They will be sticky and that’s alright. Each bone will be handled just right. I’ll gnaw and suck each one until I’m satisfied.

Sunday’s supper is looking up alright.

SEAFOOD BALLS WITH KALE PESTO

Okay, so I got a little enthusiastic with my kale pesto. I couldn’t wait to slather same all over my seafood balls and linguine pasta.  With a little help from my stash of hurricane canned goods, I was able to make some mouth-watering seafood balls. Drained the liquid from cans of:

WILD PINK SALMON AND WHITE ALBACORE TUNA
WILD PINK SALMON AND WHITE ALBACORE TUNA

Combined drained canned seafood with:

  • beaten egg
  • bread crumbs
  • finely chopped Spanish olives and capers
  • finely chopped onions
  • squeeze lemon
  • splash red wine vinegar
  • a sprinkle of paprika
  • pinch of salt and pepper
  • a dollop of sour cream

Folded all ingredients together and made them into balls:

SALMON/TUNA BALLS FOR BROWNING
SALMON/TUNA BALLS FOR BROWNING

In a drizzle of hot olive oil, balls were perfectly warmed on the  interior and crispy on the outer. Then, they were finished off with a squeeze of fresh lemon. Topped them with homemade kale pesto and served them with a bed linguine dressed in kale pesto.

 

A FAMILIAR/GOOD PLACE #STUFFED WHOLE SNAPPER

Once again, I revisited a heartwarming and good place. It not only satisfied and warmed my stomach, but it gave pleasure to my anticipating taste buds. Yes, guys, I’m talking about good/’ole’, Fishing!

Love a snapper in its whole form.  That simply means the head, tail, bones, and its beautiful body. Such an adventure to devour.  Recently, I pan-fried one and was greatly happy. Figured I would journey to that awesome place. This time, I stuffed my ‘big boy’ with fresh thyme.

Pan fried snapper in a flavored garlic oil consisting of olive/canola. Then placed it in sweet/sour pickle sauce. This absorbed all the mouth-watering flavors. Served up same on a bed of garlic spinach and fluffy Jasmine rice.

Oh, I was super happy!

ROASTED BEANS/ZUCCHINI WITH LEFTOVER HONEY/LEMON CHICKEN

Leftovers never tasted so good. Supper was a breeze. Doubled back on some leftover honey/lemon chicken I had tucked away in the freezer. Thawed same and cut them into bite-sized pieces.

Did a quick saute of chicken in a drizzle of olive oil along with roughly chopped onions and crushed garlic.  Added a squeeze of duck sauce and soy sauce from Chinese delivery. Took my leftover honey/lemon chicken to another dimension by adding roasted beans and zucchini.

Combined all ingredients and garnished with chopped parsley and scallion. The roasted veggies brought a nutty and slightly sweet taste to the lemony chicken. Served mouth-watering dish on a bed of steamed Jasmine rice.

ROASTED BEANS AND ZUCCHINI WITH LEFTOVER HONEY/LEMON CHICKEN ON BED OF JASMINE RICE
ROASTED BEANS AND ZUCCHINI WITH LEFTOVER HONEY/LEMON CHICKEN ON BED OF JASMINE RICE

My taste buds and I were taken to a very delicious place.