MY PALATE WENT ROGUE ON ME…HAD SUPPER FOR BREAKFAST #CURRIED CHICKEN AND JASMINE RICE

I would love to tell you that I had some creamy scrambled eggs along with whole grain toast and some mixed fruits. Or, some low sugar Cheerios topped with fresh berries and low-fat milk. Then again, I could have consumed some cracked oats simmered in coconut milk. Isn’t that the present craze?

But no; yours truly didn’t go there. This morn, I arose and hit the walking trails. I came back and poured yours truly a glass of cucumber and ginger juice that I concocted the previous night.  At least, I’ve been a good girl. I ought to give yours truly a pat on my back.

CUCUMBER JUICE
CUCUMBER JUICE

But guys, I’ve to tell you I was in no mood (well, my palate) to go the typical breakfast food route. Who says I’ve to go there? I’m in charge. So, what did I do? Yours truly headed to the freezer. And, I discovered a dainty dish of a complete meal. In that container was curried chicken parts along with steamed kale and Jasmine rice.

Without a doubt, my palate has gone rogue on me and pulled me into this culinary twist. I certainly didn’t fight. That would have taken too much time. Instead like so many times, I went with the flow after assessing the foods on hand.

After all, Jasmine rice is packed with tons of folate and other great nutrients. And when it comes to the curried chicken parts, they were skinless and consist of much-needed protein. As for the kale, it has a great source of vitamin B6, potassium, fiber, and numerous other health properties. Well, so say the nutritionists and other food scientists.

So guys, sometimes one has to eat backwards. As the day goes on, clearly, my plate will end up with smaller portions. Who knows? Maybe, I’ll have breakfast for supper. And to me, that sounds like a fantastic plan. I’m happy and so is my roguing palate.

 

USHER IN THE WARM AND THE EXOTIC FLAVORS ##GRILLED SHRIMP IN A COCONUT/CURRY SAUCE

It seems like the whole world is under a cold spell. The blizzard of 2015 has made its mark on the New England region of the United States and other locales. Even sunny South Florida is experiencing 40’s and 50’s in temperatures. But, I’m not complaining; I’ve decided to go Jamaican with an infusion of Mediterranean spices and flavors.

GRILLED SHRIMP IN COCONUT/CURRY SAUCE WITH JASMINE RICE/WARM KALE/SALAD
GRILLED SHRIMP IN COCONUT/CURRY SAUCE WITH JASMINE RICE/WARM KALE/SALAD

I simmered some fresh coconut milk to a custard-like consistency on low to medium heat. To that I added a pinch of curry power about 1/4 teaspoon, chopped onion, garlic, minced scotch bonnet peppers (optional), thyme, all spice (pimento), a pinch of salt and pepper. Had a few grape tomatoes on hand and decided to toss in with a pinch of sugar.

At this point, my Georgie (George Foreman grill) entered the picture (so glad I decided to pay him a revisit). A drizzle of olive oil was added to shrimp. Then, salt and black pepper were added to taste along with a pinch of curry power and crushed garlic.  After removing garlic from shrimp, they were then placed on heated/oiled grill for 2 to 3 minutes.

Grilled shrimp were then added to coconut/curry sauce (off the burner) in order to soak up all the delicious and exotic flavors.  Shrimp dish was served with steamed Jasmine rice along with a warm kale salad.

Guys, my palate was transported to Jamaica and the Mediterranean isles with the coconut/curry sauce. Now, those are what good things are made.

CURRIED CHICKEN WITH AN INFUSION OF COCONUT MILK

Guys, lately I’ve been feeling like an “all you can eat Chinese restaurant” where you can choose from 100 chicken dishes. You see, I’ve been consuming quite a lot of chicken in different styles. What can I say? I love the dear bird. Moreover, it’s still relatively inexpensive compared to meats.

Once again, today I made the decision of having chicken. Guys, “BINGO!” It was the correct move. I went somewhat South Asian and of course Jamaican. You see, in countries like India, the curry powder, cumin, coconut are popular spices and product in dishes. And because the Jamaican cuisine is one that is rich and consists of many influences of the past, like the Asian, these spices are widely used as well on the island.

Ingredients:

* Chicken (legs/thighs (skinless/bone-in)

* Coconut milk

* Curry powder

* Cumin

* Salt/pepper

*Ginger

* Pimento(allspice)

* Onions

* Scallion/thyme

* Scotch bonnet pepper (optional)

* Garlic

* Coconut oil

Method:

1. Chicken parts were chopped to bite-size pieces and then rinsed with cold tap water. (Make sure to sanitize cut-board and kitchen sink with a cap full of beach or any sanitizer after handling poultry)

2. Chicken was seasoned with dried spices, salt/pepper along with crushed garlic and marinated for approximately 2 hours (overnight would be perfect).

3. In a sturdy skillet, a few drops of coconut oil was heated then chicken was added.

4. Chicken was sauteed for about five minutes on medium heat. Chopped onions, bell peppers, scallion, thyme and ginger were added.

5. Coconut cream was then added along with cold tap water to cover chicken parts.

6. Chicken was simmered on low to medium heat for approximately 30 minutes or until fork tender. Chicken was stirred and turned over during cooking.

The coconut cream and other exotic spices brought my dish to another level. The marrying of the flavors heightened my taste buds in a rich and delicious way. I served my curried chicken with some left-over Jasmine rice I had in the freezer along with a medley of greens.

Guys, I hate to toot my horn, but, sometimes you got to give a shout out. MY DISH WAS A WINNER! To say that I was happy is an understatement. I was overjoyed.

Guys, as always, be kind to your loved ones as well as your beautiful palates.