May 10 | Spices and Seasonings, Video | 0 Comments
Jerk is a term referring to a spicy marinade/paste made from habanero peppers, herbs, citrus, garlic and ginger and is a staple of island culture and flavors. In Jamaica, jerked foods are served from roadside, wood-fired grills with the flavors and aromas pulling people in from all over the community. The term jerk originated from the mexican word "charqui" which means dried meat or jerky.
The recipe below is pretty darned authentic with whole fresh ingredients, herbs and spices. You can also make a big batch of this paste and keep it in the fridge for up to a month.
Now Get Crackin'! Chef Egg
Jamaican Jerk Pork2 Habanero Peppers, Chopped
1 tbsp. Ground Jamaican Allspice
1 tbsp. Thyme
¼ C Green Onion, Chopped
4 Garlic Cloves, Chopped
½ inch Fresh Ginger, Chopped
2 tsp. Black Pepper
1 tbsp. Sugar
1 tbsp. Salt (Optional)
1 ea. Lemon, Lime, Orange, Juiced and Zested
1 tbsp. Vegetable Oil2 lbs . Boneless Pork Loin Chops, Chicken, Fish or Vegetables
Place all of the ingredients into a blender and pulse until smooth. Place the pork into a bowl and marinate with the jerk paste overnight. Place the grill over medium high heat and grill the pork for 5 minutes on either sides or until cooked through.
May 6 | Techniques, Video, Vegetarian, Vegan, Fruit, Healthy Eating Tips | 0 Comments
How to Skin a Mango
Mango is a tropical fruit loaded with vitamins (Vitamin C) , minerals, antioxidants and most important, flavor. They are used in cuisines around the world including Central and South America, Jamaica and the west Indies, African, Middle Eastern, European, Asian and Indian. It can be used in sweet desserts like ice cream, drinks, sorbet, cakes and flambés as well as savory dishes like spicy chutneys, salsas, dips and sauces.
You can find mangoes fresh, dried, canned as well as frozen. Fresh Mangoes are in season in the states and Mexico from May to September. They can be found year round in most markets and can come from as far as Thailand and India. Check out this video and learn how to slice a fresh mango to enjoy today. This method of slicing a mongo can also be used to skin lots of round fruits and veggies like pineapples, oranges, lemons, limes, melons, apples, pears, potatoes and squashes.
Now Get Crackin'!
Apr 23 | Video, Vegetables, Vegetarian, Vegan, Fruit, Salads and Salsas | 0 Comments
Kale, Blueberry and Wheatberry Salad½ C Blueberries
½ C Wheatberries, Cooked and Cooled
4 oz. Baby Kale
¼ C Almonds, Sliced
- 3 tbsp. Olive Oil
- 1 tbsp. Apple Cider Vinegar
- 2 tsp. Honey
- 1 tsp. Mustard
- 1 tsp. Dried Herbs
Place the first 4 ingredients into bowl. Place the next 5 ingredients into a bowl and whisk until smooth. Place 2 tablespoons of the dressing over the salad and toss lightly to coat.
Apr 15 | Video, Vegetables, Vegetarian, Vegan, Side Dishes | 0 Comments
Parsnips are a truly under appreciated root veggie. Whether raw or cooked, steamed, fried, baked, mashed or sautéed, parsnips pack nutritional and flavorful punch that can't be beat. With the sweetness of a carrot with the starchiness of a potato, parsnips can be used in a million different ways and please the whole family. Try this recipe for simple pan roasted parsnips and feel free to add various root veggies like carrots, turnips or even beats.
Pan Roasted Parsnips1lb. Parsnips, Diced
2 tbsp. Butter, Melted
1/2 tsp. Salt and Pepper
1/8 tsp. Cayenne Pepper
1/8 tsp. Cinnamon
Pre heat the oven to 400 F. Place the butter in an oven safe pan, let it melt then add the parsnips, salt and seasonings. Toss this together, then place the pan in the oven and cook for 40 minutes, tossing after 20 minutes. Cook until parsnips are tender and golden brown.
Mar 7 | Video, Seafood | 0 Comments
Check out this new video that myself and the fine folks at Bad Ferret Films produced. The goal of this video is to teach you how to make deliciously moist salmon every time. For this method we lightly season the fish then sear it on both sides to seal in moisture and increase flavor. Once we form a flavorful crust, pop the filet into the oven to finish cooking through. This only takes a couple of minutes to cook through with perfect results every time. This style of cooking is typical of how restaurants cook all sorts of meats and seafood.
For this method of cooking you can season the salmon with all types dry rubs. Sauces and wet marinades can be used after the cooking is done to glaze the fish. Do not use sugary marinades to pan sear your food because the marinade will burn your food and pan. I like to top the filet with tomato and basil for any easy topping. To change up the flavors feel free to top the salmon with salsa, chopped grilled veggies, olives, beans, pesto or grilled fruits.
Now Get Crackin' Chef Egg
Salmon with Tomato and Basil1 lb. Salmon
2 tbsp. Olive Oil
1 tsp. Salt and Pepper
1 tbsp. Italian Dried Herbs
1 Tomato, Diced
2 tbsp. Red Onion or Shallots
2 tbsp. Basil, Chopped
Pre heat a skillet over medium heat and season the salmon with salt, pepper and herbs. Add half of the oil to the pan, when it smokes place the salmon in the pan and allow it to cook for 4 minutes. Turn the salmon* over and then place in a 350 F oven for 5 minutes to cook through. While the salmon is cooking place the tomato, basil, onion and the rest of the oil into a bowl and toss to combine. Remove the salmon from the oven, place on a platter and top with the tomato mixture to garnish.
* The video does not show me turning the salmon over, but this is very important for even cooking. Keeping the skin on while cooking protects the salmon filet and increases the flavor and moisture in the filet.
Feb 28 | Video, Vegetables, Vegetarian, Vegan, Side Dishes | 0 Comments
Potato Gnocchi With Butter and Cinnamon2 C Flour
½ tsp. Salt
½ tsp. Cinnamon
1 lb. Russet Potato, Baked
2-4 tbsp. Butter
1 tsp. Dried Sage
Salt and Pepper
Remove the skin from the cooled potato and shred on a grater. Place 1 cup of flour, salt and cinnamon on a flat surface and make a well in the middle. Place the potato and egg in bowl and start to mix the wet ingredients together incorporating a small amount of flour until the dough forms. Lightly knead the dough on the floured surface adding a small amount of flour until it is light and does not stick to the surface.
Cut off a small portion of the dough, roll into a snake, then cut the snake into small 3/4-inch portions. Roll the gnocchi across the back of a fork to make the indentations, place on a sheet tray and freeze for 10 minutes. Boil the pasta in salted water until they float to the top, about 90 seconds. While that is cooking, warm the butter in a pan over medium heat. When the butter starts to brown add the sage and cinnamon, cook for one minute, add the gnocchi and sauté for one minute and serve immediately.
Feb 11 | Spices and Seasonings, Video, Vegetarian, Vegan, Side Dishes | 1 Comments
Homemade Pad Thai
8 oz. Pad Thai Noodles
2 Garlic Cloves, Minced
2 tbsp. Vegetable Oil
Soak the rice noodles in hot water for 8-10 minutes. Heat a wok or large pan on high heat. Add the oil and let it start to smoke. Add the garlic and eggs then scramble well. Add the noodles and sauce and toss well. Plate immediately, garnish and serve.
¼ C Sugar
1/3 C Lime Juice
¼ C Fish Sauce
1 Red Chili, Chopped
2 tbsp. Tamarind paste (Optional)
Place these ingredients into a bowl and mix together until the sugar is dissolved.
1 Red Pepper, Sliced
2 Limes, Cut into Wedges
½ C Peanuts, Chopped
3 Green Onions, Sliced
1 Cilantro Bunch, Chopped
Garnish the hot pad Thai with the above ingredients anyway you or your guests like.
Feb 6 | Video, Vegetables, Vegetarian, Vegan, Side Dishes | 0 Comments
Baked Cauliflower with Parmesan Cheese4-6 C Cauliflower, Chopped
2-4 tbsp. Butter or Olive Oil
1/8 tspn. Red Chili Flakes
1 tspn. Salt and Pepper
1/3 C Parmesan Cheese
Pre heat the oven to 450 F. Place an oven safe skillet over medium heat, add the butter and let it melt. Place the chopped cauliflower, salt, pepper and chili to the pan and toss to combine. Place the pan in the oven for 20 minutes to bake, about 20-30 minutes. Remove the pan from the oven, sprinkle the cheese on top and a squeeze of lemon. Place under the broiler for 2 minutes or until golden brown.
Jan 1 | Dairy, Video, Vegetarian, Vegan, Fruit, Beverages, Healthy Eating Tips | 0 Comments
Protein Pineapple Power Smoothie1 C Ice
2 C Pineapple, Chunks
1/4 C Condensed Milk
1 tbsp. Ginger
1/2 C Icelandic Skyr
1 C Coconut Water
Place all of the ingredients into a blender and pulse until smooth
Dec 31 | Video, Chicken | 0 Comments
Chicken with White Wine8 oz Chicken Breast, Sliced Thin
1 tbsp. Herbs d' Province
1 tsp. Salt and Pepper
1 C Flour
3 tbsp. Butter
1 tbsp. Shallots
2 tbsp. Capers
½ C White Wine
1 tbsp. Butter
¼ C Tomato, Diced
1 tbsp. Tarragon or Dried Herbs, Chopped
Season the chicken breast with salt pepper and herbs then dredge lightly in flour. Place the butter in a large pan over medium heat. Lightly brown the chicken on both sides and remove from the pan. Add the shallots and capers to the pan sauté until soft. Deglaze the pan with white wine, place the chicken back into the pan and cook for 2 minutes. Finish the sauce with a tablespoon of butter, add the tomatoes and season to taste with salt and pepper.