Here in NYC, on the second to last March weekend before Easter, one last snow storm is supposedly heading our way. While my family and friends seem really bummed about it (we’re ready to jump head first into barbecue season), I turn to my number one winter coping skill, souping-braising-stewing. As long as I have… View Article
TODAY on MHTV: One of the best ways to save time during the week is having something you can just throw right in the oven from the freezer, but it’s even better if it’s homemade. Jamaican-style beef patties with curry-seasoned dough and a spicy ground beef filling can be made in advance and stored in… View Article
TODAY on MHTV: It’s no secret that I LOVE Jamaican food, especially the classics, like jerk chicken. A garlic and scallion marinade really helps to boost the flavor and an extra helping of spicy jerk sauce doesn’t hurt either. To soak up some of that heat, I’m making festival; a lightly fried sweet cornmeal bread… View Article
Earlier yesterday morning, shortly before we arrived at this beach–a secluded one in eastern Portland parish Jamaica, this boat arrived–filled with 25 Haitian refugees, all of whom survived the journey. There was another boat last week. Jamaica will care for these folks until there is a home available for them to return to. Strong grass… View Article
Hey folks-am heading for vacation next week and I’m really looking forward to some chill time. Should the techno-stars align, I’ll put up some exotic posts. Will definitely be spending some hours in the Boston Bay jerk pits though.
[picasa username=”lsq713″ albumname=”JASaucesAndCocktails”] 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… View Article
[picasa username=”lsq713″ albumname=”JAJerkChicken”] Following up on yesterdays post about the Kiln and Kitchen workshop in Jamaica– here are the chicken pics. You can see the Yabba pot for the rice and peas behind the kettle grill–both being prepared for cooking. I like to marinate the jerk chicken (or pork) in the jerk paste for at least… View Article
[picasa username=”lsq713″ albumname=”JARiceAndPeas”] A couple of years ago before getting so busy making Mad Hungry, I spent a week teaching at a work shop called The Kiln and The Kitchen at Good Hope in Trelawny, Jamaica. My childhood friend David Pinto, a potter who works up there invited me to collaborate with him in teaching… View Article
If you’re looking for something uplifting and easy to make then check out this quick coconut bread with pineapple jam. Make both recipes in no time from http://www.amazon.com/Lucindas-Authentic-Jamaican-Kitchen-Lucinda/dp/0471749354. Slice, toast and smear with butter and jam. OMG-a little bit of sunshine goes a long way!
Mike Sheldon asked for this Curry Chicken recipe from the December 12th post. It comes from the above book and is a simple West Indian version of the dish NOT a traditional East Indian version in which the spices would be individually mixed depending on the style/region of is origin. Curry Chicken 6 pounds chicken,… View Article
pics rephotographed from Quentin BaconMy friend Jimmy called earlier asking for a Jamaican curry chicken recipe which sent me to my second book pictured here. It also reminded me of this great vegetarian pumpkin curry recipe which I use to make all the time. This is the time of the year in these parts of… View Article
The Kiln and The Kitchen workshop: Good Hope, JAThe Jerk Pit at Scotchie’s Teaching and cooking in Jamaica last year was fun AND hot (in all senses of the word)! Why Jamaica? Just because I love it. From this little dot in the middle of the ocean comes many, many riches: music, architecture, literature, a… View Article
