A one pot meal is an easy way to make dinner for your family, especially when you are pressed for time. Today we give you a great recipe that will take care of that. The Callaloo is a popular Jamaican vegetable that is used in various dishes, but if you are in the U.S. or … Continue reading Recipe of the Day: Jamaican Callaloo/Spinach Rice
A week long culinary festival that offers several different type of activities. It takes place May 22 to May 29, 2014. The main festival takes place on Grizzly’s Plantation Cove, Richmond, St.Ann, which is ideally placed in the centre of Jamaica’s north coast. You can attend one or all the events and in each case you will enjoy a truly unique culinary experience plus first class musical entertainment.
A week long culinary festival that offers several different type of activities. It takes place May 22 to May 29, 2014. The main festival takes place on Grizzly’s Plantation Cove, Richmond, St.Ann, which is ideally placed in the centre of Jamaica’s north coast. You can attend one or all the events and in each case you will enjoy a truly unique culinary experience plus first class musical entertainment.
Jamaica Epicurean Escape
The festival is a versatile family event targeting an extensive profile of patrons including food and wine enthusiasts, culinary specialists, music and art lovers, trendsetters and just those persons seeking a relaxing and entertaining day with friends and family.
Our patrons will be able to taste from over 32 food stations, participate in seminars, chef demonstrations, and a lot more. Another important component of the festival is culinary education aimed at expanding the knowledge base of our patrons around…
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This was a bit of a departure from the Wok Wednesdays schedule. I had some leftover rice from the previous recipe and decided to try my hand at making fried rice. I love me some fried rice, so I chose the first recipe off the schedule that fit the bill: Chinese Jamaican Jerk Chicken Fried Rice (p. 262).
So what to say about this dish? The first bit consisted of marinating a couple whole chicken legs in a jerk rub and resting them in the fridge for a couple hours. I let mine go overnight because I’m hardcore. The chicken is then roasted and removed from the bone. Pan drippings are reserved for the stir-fry which is a common indicator of a great recipe.
Onion and carrots are briefly stir-fried before adding the rice. A soy sauce mixture is added along with scallions, pan drippings, and the chicken (cut into bite-size pieces). That is it.
I made a couple deviations from the recipe in the book. First, I forgot to get carrots and had to omit them. Sad face. The other is that during the initial stir-frying of the rice, I felt the soy mixture wasn’t coating the rice the way I thought it should, so I added more soy to the wok.
Overall, I thought this turned out very well. A super simple dish, although with a bit of prep ahead of time, and very quick to make. The chicken leg could easily be substituted for a multitude of leftover meats and this would still be a great go-to dish for a lazy dinner.
What I Would Do Differently
Apparently, I don’t learn my lessons the first time around. I once again deviated from the plan and I wonder what the results would be if I hadn’t. Although the dish was good, it could have been better.
- Carrots! These would have added some much needed color and texture to the fried rice. Not to be omitted.
- The extra soy sauce. I think that ultimately, with a bit of patience, the rice and soy would have come together on it’s own. Next time I’m sticking to the script.
- Try removing the skin from the legs before marinating. It could allow the jerk marinade to better incorporate into the meat, imparting more flavor. Save the skin and still roast it along with the meat so that pan drippings aren’t affected.
All in all, a successful first endeavor into fried rice in my new wok. Not perfect, but still quite good.
This was a bit of a departure from the Wok Wednesdays schedule. I had some leftover rice from the previous recipe and decided to try my hand at making fried rice. I love me some fried rice, so I chose the first recipe off the schedule that fit the bill: Chinese Jamaican Jerk Chicken Fried Rice (p. 262).
So what to say about this dish? The first bit consisted of marinating a couple whole chicken legs in a jerk rub and resting them in the fridge for a couple hours. I let mine go overnight because I’m hardcore. The chicken is then roasted and removed from the bone. Pan drippings are reserved for the stir-fry which is a common indicator of a great recipe.
Onion and carrots are briefly stir-fried before adding the rice. A soy sauce mixture is added along with scallions, pan drippings, and the chicken (cut into…
View original post 280 more words
I came across this recipe in Fine Cooking Magazine and liked it so much that I made it twice in the same week. I prepared it as instructed in the magazine and tried my own variation using tofu instead of shrimp and adding broccoli. Both dishes were delicious and so easy to make.
Red curry with shrimp and snow peas
2 Tbsp. vegetable oil
2 Tbsp. red curry paste (you can find this on the Thai aisle of most grocery stores)
15-oz. can unsweetened coconut milk
1 cup low sodium vegetable broth
1 lb. shrimp, peeled and deveined
2 cups sugar snap peas, trimmed
5 wild lime leaves, torn or cut into quarters (I couldn’t find these so I omitted them)
2 Tbsp. fish sauce
1/2 tsp. kosher salt
A handful of fresh Thai basil leaves
1 long, slender fresh red chile (such as red jalapeño or serrano), thinly slicedDirections
1. Heat the oil in a wok or saucepan over medium heat until a bit of curry paste just sizzles when added to the pan. Add all the curry paste and cook, pressing and stirring with a wooden spoon or heatproof spatula to soften the paste and mix it in with the oil, about 2 minutes.
2. Add the coconut milk and broth and bring to a simmer. Simmer, stirring often, for 5 minutes, allowing the flavors to mix.
3. Increase the heat to medium high and let the curry come to a strong boil. Add the shrimp, sugar snap peas, and half the lime leaves (if using), and stir well. Cook, stirring occasionally, until the shrimp curl and turn pink, about 2 minutes. Add the fish sauce and salt and stir to combine. Remove from the heat.
4. Tear the basil leaves into pieces and stir them into the curry along with the remaining lime leaves (if using). Let sit for 5 minutes to allow the flavors to develop.
5. Serve over brown rice and garnished with the chile slices (if using).
I came across this recipe in Fine Cooking Magazine and liked it so much that I made it twice in the same week. I prepared it as instructed in the magazine and tried my own variation using tofu instead of shrimp and adding broccoli. Both dishes were delicious and so easy to make.
Red curry with shrimp and snow peas
2 Tbsp. vegetable oil
2 Tbsp. red curry paste (you can find this on the Thai aisle of most grocery stores)
15-oz. can unsweetened coconut milk
1 cup low sodium vegetable broth
1 lb. shrimp, peeled and deveined
2 cups sugar snap peas, trimmed
5 wild lime leaves, torn or cut into quarters (I couldn’t find these so I omitted them)
2 Tbsp. fish sauce
1/2 tsp. kosher salt
A handful of fresh Thai basil leaves
1 long, slender fresh red chile (such as red jalapeño or serrano), thinly sliced
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Jamaica Pen Publishers 