JA Sauces and Cocktails

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Up at Good Hope in Jamaica for the Kiln and Kitchen workshop we made three sauces: papaya chutney (recipe in Mad Hungry), pawpaw pepper sauce and jerk sauce. The chutney was served with a leg of lamb, the pepper sauce is just an all around hot sauce for the table and the jerk sauce is explained in prior post. Sharnette made her famous bananas flambe for dessert one night.

And, cocktail class was def one of my favorites–it’s where “The Scotchie” was born–the one cocktail that made it into Mad Hungry. The students all made their own glasses–my idea was to have a rough inside bottom similar to a molcajete to assist in the muddling of the herbs for the drink. Potter David also made a few of his signature cocktails. One major delicious combo was basil, grapefruit (actually UGLI fruit) and white rum.

Am curing the northern Febuaryitis by feeling the tropical paradise.

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3 Comments
  • Alan February 17, 2010 at 12:17 pm

    LSQ — you're coming to Toronto!what great news .. are you doing a signing ?maybe at the Cookbook Store … Alan

  • LUCINDA SCALA QUINN February 18, 2010 at 8:41 am

    Yes Alan–Am Toronto bound (my homeland!). Stay tuned for details.The trip is shaping up.Best,LSQ

  • Alan February 18, 2010 at 1:07 pm

    LSQ .. you are Canadian – how cool …I look forward to meeting you in TO!

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