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.

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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!

TIPSY BILLY #CURRIED GOAT WITH JAMAICAN RUM

To say that was happy is an understatement; I was over the moon with my dish. And I confess, so was ‘Billy’ (well, my aromatic dish of curried goat). Knew my goat meat could handle the true spirits of Jamaica. So what did I do? I marinated same with a few splashes of Jamaican white rum.

Normally, I would add the rum while the meat is being braised; however, I decided to flavor Billy overnight. And boy, it turned out to be a great idea. Some of the other exotic spices and ingredients added were:

  • curry powder
  • cumin
  • crushed ginger, pimento, garlic
  • cracked black pepper and salt to taste

Did a quick saute of the  pieces of goat meat in order to lock in the amazing flavors. Then, roughly chopped onions, celery, scotch bonnet pepper, fresh thyme were added. Cold tap water was then poured over all ingredients.

Under low to medium heat, with lid on, goat meat simmered in a rum-flavored curry sauce to a fork tender finish. In between braising process,  liquid (water) was added along with seasoning. Served curried goat with steamed Jasmine rice and garlic broccoli.

Billy didn’t disappoint. He turned out to be fork tender and succulent. The flavors and spices were bold but not overpowering. They were such a delectable reminiscence  of Jamaica.  My palate and I were transported to a beautiful place. A place that we’ll  certainly revisit.

 

 

BROCCOLI AND KALE SOUP ##FIBER!!

 Time was of the essence. When it comes to this time of the year (approaching summer), perishables get a beating. Had some of nature’s wholesome foods (kale/broccoli) on hand. From the looks of a portion of same, they were heading downhill.

BROCCOLI, KALE AND OTHER INGREDIENTS FOR SOUP
BROCCOLI, KALE AND OTHER INGREDIENTS FOR SOUP

Decided to transform them into a creamy and smooth dish in the form of broccoli and kale soup. Did someone say ‘FIBER!!’ Added a few other ingredients like:

  • diced onions
  • garlic
  • veggie bouillon
  • water
  • olive oil
  • salt and black pepper
  • milk
  • sharp cheddar

In a stock pot, diced onions  and crushed garlic were sautéed in olive oil. Then kale and broccoli were added to the mix; making sure to season along with salt and black pepper. Water was added along with vegetable bouillon. This simmered until tender.

After cooling, this was added to standing blender for pureeing.

BROCCOLI AND KALE SOUP IN BLENDER
BROCCOLI AND KALE SOUP IN BLENDER

This was poured into stock pot under low heat. Warm milk and sharp cheese were then added. This brought it further to a creamy consistency. Served same with garnish of broccoli and a dollop of sour cream.

JERK/APPLE ROASTED CHICKEN WITH ASSORTED VEGGIES

That’s it! I went jerking with my bird. It has been sometime since I’ve gone down this familiar route. I wanted a dish that was bold, spicy, succulent and packed with amazing flavors that would excite my taste buds.

As a result, I decided on one of my favorite ways to cook the feathery one. I even made a butterfly with the ‘white one’ by removing the back bone. Will use that backbone in a soup or broth. Anyway, marinated chicken overnight in a concoction consisted of:

  • salt, black pepper, crushed garlic, thyme, parsley, rosemary, onions, sprinkle of sugar, soy sauce, balsamic vinegar and of course, jerk seasoning
WHOLE MARINATED JERK CHICKEN FOR OVEN
WHOLE MARINATED JERK CHICKEN FOR OVEN
  • Chicken was placed on foiled baking sheet on roasting rack along with Macintosh apple. This was roasted at a temperature of 420 degrees fahrenheit for 20 minutes and then oven was turned down to 350 degrees for another 30 minutes (turning once).
  • Chicken was basted with extra sauce consisting of jerk sauce, ketchup, honey, etc. in the last 10 minutes.
ROASTED JERK/APPLE CHICKEN
ROASTED JERK/APPLE CHICKEN

Served chicken with  roasted wedges of  sweet potatoes, pumpkin and carrots. My palate and I were exceedingly happy and satiated.

ONE OF SPRING’S APHRODISIAC FOODS #ASPARAGUS

The flirty days of spring are once again in our midst. Gone are the cold and dreary days of winter (well, except for some territories). Spring is the time when we store the bulky clothes and adore ourselves with  light and easy clothes.

And, when we go light on our garments, we can’t help but to simultaneously do so with our diets. The marketplaces remind that it’s spring as well. Some of the signature produces for the season are: green peas/beans, okra, and of course asparagus.

One of the great advantages of buying seasonal is that the prices are relatively competitive. Thus, I got somewhat of a ‘steal’ with one of my favorites (asparagus).  It is said that these spears help the body to produce hormones like testosterone, estrogen, and progesterone which in turn circulate to the bloodstream.

I made a quick blanche with some of my spears. To blanche is to cook quickly in liquid (water, oil, broth, etc) and then cease the cooking process in an icy bath. In addition, blanching brings out the natural hues in produces.

After drying my long and slender asparagus, I dried on a dish clothe and placed same in  garlic-flavored olive oil. As you can observe, they retained their brilliant green that says ‘spring’.  Moreover, they were crispy and delicious.

 

 

HUMP DAY DELIGHT! #CURRIED DRUMSTICKS/THIGHS

When the middle of the work week rolls in, it brings somewhat of a relief within. Yes, I know others consider it to be an obstacle or maybe, the toughest day of the week.  For me, It’s like a tinge of liberation so to speak. Half of the ‘battle’ has been won. So, I go with the flow. And that’s what I did this afternoon.

I hopped in my kitchen and did some wild chops to my drumsticks and thighs while I sipped on a little left-over Merlot chilling in the fridge. Placed the red brew in the ice-box to garner a little more shelf-life. And boy, I was ‘over the moon’.

But anyway, I was in for a bold and delicious taste. Decided to make a curry stew from my dark meats. It didn’t take me long to season with my familiar spices of curry powder, cumin, all spices (pimento), onions, scotch bonnet pepper, ginger, garlic and of course, salt and pepper to taste.

With a little coconut oil in a sturdy skillet, I allowed my feathery pieces to simmer to a mouth-watering consistency. It was a fall from the bone type of ‘deal’. Served up my curried chicken (bone-in) with a fluffy Jasmine rice, garlic and lemon flavored asparagus and broccoli, a sweet serving of fried plantain and of course nature’s butter (avocado).

All ingredients married quite well. It was a spicy, a hint of sweet, bold and delectable affair. Oh, I love Hump days! Happy Hump day everyone!