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.

 

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OVERSTUFFED SNAPPER COOKED IN PARCHMENT PAPER

Supper was a breeze. Well, sort of, when you consider that it took me just a few minutes to cook and prepare supper. I went the easy and nutritious route. Allowed my oven to do the work by cooking my snapper in parchment paper. Cooking in parchment paper makes it easier for clean-up in the aftermath. I made sure to layer the baking sheet with foil before placing parchment paper.

SEASONED AND OVERSTUFFED SNAPPER READY FOR ROASTING
SEASONED AND OVERSTUFFED SNAPPER READY FOR ROASTING IN PARCHMENT PAPER

After scoring snapper, I seasoned with salt, black pepper and crushed garlic. I did a quick sautéed of an assortment of root veggies like onions, strips of carrot bell pepper, etc. Then, these were cooled and stuffed inside the cavity and head of fish.

With a squeeze of lime, crushed pimento, finely chopped scotch bonnet peppers, a pat of butter and drizzle of olive oil, snapper was wrapped in parchment for roasting at 360 degrees fahrenheit  for fifteen minutes. All the veggies and lemon released a delicious sauce that flavored fish.

OVERSTUFFED SNAPPER WRAPPED IN PARCHMENT PAPER
OVERSTUFFED SNAPPER WRAPPED IN PARCHMENT PAPER

Fish was cooked to a beautiful flaky finish and was served with sautéed purple and green cabbage along with left-over side of whole-wheat rice and pigeon peas cooked in coconut milk. A creamy slice of nature’s butter (avocado) completed my meal.

ENCORE PERFORMANCE #BRAISED CURRIED GOAT

Supper was an easy decision. A few days ago, I cooked a braised curried goat infused with a touch of white rum. I enjoyed and decided to reserve a portion for another time. Fast forward to today.

Thus, it was with great delight that I went with the flow and partook of my lucky goat. Just like before, it was fork tender, full of amazing bold and mouth-watering flavors. I served my braised curried goat with:

  • Steamed Jasmine rice with a topping of avocado ball (mashed)
  • A steamed garlic-flavored serving of asparagus and broccoli
  • A serving of fried plantain
  • Grape tomatoes

My palate and I were very satisfied.

SAUTEED PICKLED RED HERRING #JAMAICAN TREAT

SAUTEED PICKLED RED HERRING SERVED WITH WHOLE-WHEAT FRIED DUMPLINGS, STEAMED CALLALOO (JAMAICAN SPINACH) AND FRIED PLANTAINS
SAUTEED PICKLED RED HERRING SERVED WITH WHOLE-WHEAT FRIED DUMPLINGS, STEAMED CALLALOO (JAMAICAN SPINACH) AND FRIED PLANTAINS

A few days aback, it was quite a Jamaican guilty-treat. Had the craving for a dish a tad salty and chock-full of flavors and aromatic spices. Decided on a traditional Jamaican dish, pickled red herring. After removing the excess sodium by rinsing and soaking in boiling water a few times, herring was ready for the next steps. The other ingredients:

  • Onions (1 small)
  • Chopped bell peppers
  • Scotch bonnet peppers (finely chopped)
  • Pimento (all spice) 1/4 tsp
  • Scallion (stalk)
  • Thyme (sprig)
  • Crushed garlic (1 clove) optional
  • Vinegar (splash)
  • Plummy tomatoes (2)
  • Canola oil

Method:

  1. In a hot skillet, a drizzle of oil was added along with onions and bell peppers. After these were translucent, tomatoes, crushed garlic, finely chopped scotch bonnet peppers, thyme, pimento were added. These were seasoned with a pinch of salt and black pepper to taste.
  2. Under low heat, red herring was added along with a splash of vinegar and pinch of sugar for balance. This was simmered with lid on for a few minutes until all the flavors blended.

Pickled red herring was served with steamed Jamaican spinach (callaloo), fried dumplings (made from combination of whole-wheat and all-purpose flours) and fried plantains.