Okay peoples; so at one point I felt that if I heard Emeril Lagasse say “BAM” one more time—I would literally throw my shoe INTO the screen and knock the bijesus out of him; but I decided that I would put together my own house seasoning instead. What is “House Seasoning” you ask? House seasoning is a standard "go-to" seasoning that you can use on various meats, veggies and an all around staple that everyone should have in their cupboards. Each house seasoning is different depending on the “house” it derives from and includes several spices usually ground or granulated for the best result.
My house seasoning is influenced by the flavors of Africa (via the dirty south), India, China, Spain and Jamaica. My many experiences with all these cuisines left me to combine the spices I liked most and use it on everything from homemade salad dressings to dry rub for my rack of lamb and dust for my sweet potato fries. It sure beats the heck out of “All Seasoning Salt” (very unhealthy and bad for you) LOL!
So here is the recipe and don’t forget to get creative and add your favorite spices, coming up with your own special blend to fit your house! Enjoy!
Equal Parts in 1/2 Cup Increments of the following:
Granulated Garlic
Granulated Onion
Dark Paprika
Equal Parts in 2 Tbsp. Increments of the following:
Cracked Black Pepper
Ground White Pepper
Fine Sea Salt
Evaporated Cane Juice
Dried Parsley Flakes
Unsalted Cajun Spice
Equal Parts in 1 Tbsp. Increments of the following:
Ground Red Pepper
Ground Corriander
Ground Cumin
Monday, April 27, 2009
Food Quote For the Day...
Nouvelle Cuisine, roughly translated, means: I can't believe I paid ninety-six dollars and I'm still hungry. ----- Mike Kalin
Friday, April 24, 2009
Linguini's Pasta & Vino – Alameda, CA
Hello Everyone! I must get better at updating as things actually happen! But I digress; Linguini’s was a good time. I’m not sure if I just have the greatest dining companion ever or if it was really just a good time!
Be prepared: The wait staff was very much stereotypical Italian and I think there was some residual angst around us dining as interracial friends in the heart of Alameda; but our waiter remained cool and was sure to keep the service coming as we moved through the process and our meal.
Let me just say that it’s a sports bar—so if you have anything against wooden tables and chairs with big screens playing everything from basketball to extreme sports follies, then by all means, stay at home!
The menu is quite extensive though the signage on the walls boasts a great pizza and we can vouch for the pasta and the salad. Be prepared to take your time; and order a drink while you’re mulling through the nearly 100 items to choose from, as the bartender makes a mean lemon drop.
As an appetizer, we had the sweet potato fries, as we are prone to try them to compare them to the previous places we’ve had them. I, and my peeps, must say that they’ve been the best so far---and Linguini’s gives you a mountain of them. Sweet, crispy and tender (how do they do that?)!
My companion had the fettuccini chicken masala which came out piping hot with a rich thick savory sauce, tender chicken, perfectly cooked noodles and a garnish of fresh parsley. I went the modest route with the frutti de mare salad with mixed green leaves of lettuce, clams, calamari, salad shrimp and New Zealand mussels (modest; yeah right)—I opted for the dressing on the side ; a tangy tasty garlic vinaigrette with lots of herbs and crushed garlic pieces. We really enjoyed them both and were surprised and even a little bit protective as the young “Rocky Balboa” type server came to collect our plates too soon while flexing his muscles and letting us know that he was really “up in that peace”.
Once we realized he was right, and we were quite done, our original waiter came back around in a flash asking if we wanted dessert. I was, in fact, finished for the evening, but my boi was hell-bent on staying for dessert---thus, we stayed and had the chocolate brownie ice cream pie. CAN YOU SAY DAMN? DAAAAAAMN! Chocolate brownie with vanilla bean ice cream and with more chocolate brownie topped with chocolate gnash and a chocolate rose of butter cream frosting; in case you were still wondering if it was really a chocolate dessert. Roses of whipped cream flowered the plate atop a lattice of yet again “chocolate” sauce and fresh mint leaves. Did I say DAAAAMN already? That was illegal in at least 15 states…LOL!
They took our dining club certificate without question and applied it to the bill; so I’m starting to have lots of faith in my new dining club as out bill was less than 40 dollars! So join up folks-it’s no hoax.
It was a great run and we left feeling very happy and like it was well worth the travel to the unspoken Bay Area island. Next time you’re in Alameda check them out. They deserve a try!
http://www.linguinisrestaurant.com/
Be prepared: The wait staff was very much stereotypical Italian and I think there was some residual angst around us dining as interracial friends in the heart of Alameda; but our waiter remained cool and was sure to keep the service coming as we moved through the process and our meal.
Let me just say that it’s a sports bar—so if you have anything against wooden tables and chairs with big screens playing everything from basketball to extreme sports follies, then by all means, stay at home!
The menu is quite extensive though the signage on the walls boasts a great pizza and we can vouch for the pasta and the salad. Be prepared to take your time; and order a drink while you’re mulling through the nearly 100 items to choose from, as the bartender makes a mean lemon drop.
As an appetizer, we had the sweet potato fries, as we are prone to try them to compare them to the previous places we’ve had them. I, and my peeps, must say that they’ve been the best so far---and Linguini’s gives you a mountain of them. Sweet, crispy and tender (how do they do that?)!
My companion had the fettuccini chicken masala which came out piping hot with a rich thick savory sauce, tender chicken, perfectly cooked noodles and a garnish of fresh parsley. I went the modest route with the frutti de mare salad with mixed green leaves of lettuce, clams, calamari, salad shrimp and New Zealand mussels (modest; yeah right)—I opted for the dressing on the side ; a tangy tasty garlic vinaigrette with lots of herbs and crushed garlic pieces. We really enjoyed them both and were surprised and even a little bit protective as the young “Rocky Balboa” type server came to collect our plates too soon while flexing his muscles and letting us know that he was really “up in that peace”.
Once we realized he was right, and we were quite done, our original waiter came back around in a flash asking if we wanted dessert. I was, in fact, finished for the evening, but my boi was hell-bent on staying for dessert---thus, we stayed and had the chocolate brownie ice cream pie. CAN YOU SAY DAMN? DAAAAAAMN! Chocolate brownie with vanilla bean ice cream and with more chocolate brownie topped with chocolate gnash and a chocolate rose of butter cream frosting; in case you were still wondering if it was really a chocolate dessert. Roses of whipped cream flowered the plate atop a lattice of yet again “chocolate” sauce and fresh mint leaves. Did I say DAAAAMN already? That was illegal in at least 15 states…LOL!
They took our dining club certificate without question and applied it to the bill; so I’m starting to have lots of faith in my new dining club as out bill was less than 40 dollars! So join up folks-it’s no hoax.
It was a great run and we left feeling very happy and like it was well worth the travel to the unspoken Bay Area island. Next time you’re in Alameda check them out. They deserve a try!
http://www.linguinisrestaurant.com/
Monday, April 20, 2009
Cafe Colucci
So my dining companion and I stopped by Café Colucci last week, Wednesday and I hesitated to write –my bad- I know you foodies crave your reviews! But I’m back and I must tell you that though I’d been to the quaint little place before; I did not enjoy the full richness of what the restaurant had to offer in my previous trek out there.
It’s a small yet cute space in Berkeley at the Oakland border and it’s close to the highway as well as various shops with a few bars, for those of you who like to have drinks after dinner!
The wait staff was truly attentive, seating us right away; away from what seemed like community tables in the center of the dining area escorting us to a little corner of the place giving us space for conversation without the disturbance of crowded tables with small children on either side.
There were a few large parties there with kids so the place is definitely family friendly and we had a great time as the hostess was friendly and warm and two (yes two) waitresses waited on us, leaving us feeling as though we needed nothing but the food to come out—and boy did it ever come out!
The menu is extensive; a lot more detail and variety than that of my FAV East African restaurant “Red Sea”. The spices were fully explained and illustrated and the options to have them mild, medium or hot were completely optional. I thought it was really cool to be able to understand the menu and order according to my own tastes. The back of the menu was equipped with definitions and allowed the diner to make an informed choice about what they were consuming.
We ordered the Meat Sambussas as a starter and they came to the table piping hot, fried very crispy with spiced meat and aromatics on a bed of lettuce with a chunky, zesty hot sauce as a condiment. One bite and I was in ghetto heaven (smile).
For the main event, we ordered both the Kitfo Special and the Begue Wot (family style). They came arranged beautifully on the large platter for two with plenty of injera, yellow lentils, collard greens, and green salad.
The Kitfo is a traditional delicacy of minced beef tossed in sweet clarified butter and spices and usually served raw, though we ordered it very rare for texture and increased flavor this time around. The special version includes aromatics such as sautéed onions and peppers. It was extraordinary and the cardamom really made it “special” as the fragrance wafted over my palate like a fervent note from a finely tuned violin. Yes I went there. It was accompanied by Ayeb; a creamy Ethiopian cheese made from butter and milk; remnant of mascarpone. The balance of the two, spicy meat and cool cheese, with the sour taste of the flat bread was simply delightful.
The Begue Wot (lamb shank and cubes) was a hot little number with a sauce the color of dark “D.C. Brick” and a flavor I couldn’t quite describe. I don’t usually eat hot food, as I have not graduated to the advance level of professional chilism, but this was different. There was no contact response to the spice. Instead it was a slow gradual progression that urged you to try it with the cool lettuce leaves of the salad and have more wine. It was quite the pleasant chili experience and the wine did do the job. Very tasty—period. My dining companion commented more than once on the complexity of this dish and I think reveled in the taste of East Africa (smile)—I think he could relate to the style of this dish as it was probably something close to the stewed meats they would serve in his home land, Honduras!
Here they offered Tej (honey wine) in two forms; sweet and dry; and I ordered the sweet this time-which was a new experience for me. I usually have the dry and I have to admit that I like it more, though the sweet did lend something really great to the Kitfo.
All in All it was a great dining excursion and the restaurant manager did not hesitate to honor our certificate from the diner’s club even though we came a bit shy of the purchase minimum. The value here was amazing and you can have a great dinner for two with appetizers and drinks for $30-35 bucks! Go see them—they deserve a spot on your best of the best lists!
Eat Well
http://www.cafecolucci.com/
It’s a small yet cute space in Berkeley at the Oakland border and it’s close to the highway as well as various shops with a few bars, for those of you who like to have drinks after dinner!
The wait staff was truly attentive, seating us right away; away from what seemed like community tables in the center of the dining area escorting us to a little corner of the place giving us space for conversation without the disturbance of crowded tables with small children on either side.
There were a few large parties there with kids so the place is definitely family friendly and we had a great time as the hostess was friendly and warm and two (yes two) waitresses waited on us, leaving us feeling as though we needed nothing but the food to come out—and boy did it ever come out!
The menu is extensive; a lot more detail and variety than that of my FAV East African restaurant “Red Sea”. The spices were fully explained and illustrated and the options to have them mild, medium or hot were completely optional. I thought it was really cool to be able to understand the menu and order according to my own tastes. The back of the menu was equipped with definitions and allowed the diner to make an informed choice about what they were consuming.
We ordered the Meat Sambussas as a starter and they came to the table piping hot, fried very crispy with spiced meat and aromatics on a bed of lettuce with a chunky, zesty hot sauce as a condiment. One bite and I was in ghetto heaven (smile).
For the main event, we ordered both the Kitfo Special and the Begue Wot (family style). They came arranged beautifully on the large platter for two with plenty of injera, yellow lentils, collard greens, and green salad.
The Kitfo is a traditional delicacy of minced beef tossed in sweet clarified butter and spices and usually served raw, though we ordered it very rare for texture and increased flavor this time around. The special version includes aromatics such as sautéed onions and peppers. It was extraordinary and the cardamom really made it “special” as the fragrance wafted over my palate like a fervent note from a finely tuned violin. Yes I went there. It was accompanied by Ayeb; a creamy Ethiopian cheese made from butter and milk; remnant of mascarpone. The balance of the two, spicy meat and cool cheese, with the sour taste of the flat bread was simply delightful.
The Begue Wot (lamb shank and cubes) was a hot little number with a sauce the color of dark “D.C. Brick” and a flavor I couldn’t quite describe. I don’t usually eat hot food, as I have not graduated to the advance level of professional chilism, but this was different. There was no contact response to the spice. Instead it was a slow gradual progression that urged you to try it with the cool lettuce leaves of the salad and have more wine. It was quite the pleasant chili experience and the wine did do the job. Very tasty—period. My dining companion commented more than once on the complexity of this dish and I think reveled in the taste of East Africa (smile)—I think he could relate to the style of this dish as it was probably something close to the stewed meats they would serve in his home land, Honduras!
Here they offered Tej (honey wine) in two forms; sweet and dry; and I ordered the sweet this time-which was a new experience for me. I usually have the dry and I have to admit that I like it more, though the sweet did lend something really great to the Kitfo.
All in All it was a great dining excursion and the restaurant manager did not hesitate to honor our certificate from the diner’s club even though we came a bit shy of the purchase minimum. The value here was amazing and you can have a great dinner for two with appetizers and drinks for $30-35 bucks! Go see them—they deserve a spot on your best of the best lists!
Eat Well
http://www.cafecolucci.com/
Friday, April 17, 2009
Food Quote of the Day!!!!!!
"I was 32 when I started cooking; up until then, I just ate." -- Julia Child
Tuesday, April 14, 2009
Sunday, April 12, 2009
New Gold Medal (formerly Sun Hong Kong)– Chinatown, Oakland
So this place is one of my old standbys; I discovered it while living in Chinatown and always thought it was a gem amongst its competitors Yung Kee, Fortune and the Silver Dragon. Quite frankly, after a while, I left Yung Kee behind and the others followed as I began to uncover the extensive translated menu and secret menus in Chinese at New Gold Medal.
I know not everyone likes Chinese food and most Americans prefer dim sum on the high end and sweet and sour chicken on the low end; but give it a chance before you dismiss it entirely.
I often times go to New Gold Medal after a Beach run in Alameda because it sits right outside the Webster Tube; and yesterday was no exception. My FAV dining companion and I arrived in Chinatown and found parking with ease (who knew?); and within moments of getting through a one block trek through the crowded market sidewalks, found ourselves entering a rather stinky, tiled floor restaurant, where we were seated on the west wing in plain view of the four huge fish tanks that they keep all of their divine crustaceans and fresh fish live until preparation.
This was a first for my foodie pal so I ordered for the both of us; a few of my favorite dishes. The minced chicken lettuce wraps with water chestnuts, cellophane noodle, fresh herbs, tender chicken bits and shitake mushrooms was quite riveting; of course the hoi sin sauce does add certain je ne sais quoi and a dab of hot chili sauce doesn’t hurt either!
The house fried rice was great and is always a favorite as they add sweet pieces of chicken and shrimp with scrambled egg, green onion and paper thinly sliced slivers of Napa cabbage. It is the freshest fried rice one could have with very little seasoning, letting the ingredients speak for themselves.
The butcher’s station yields some incredible eats as well, with BBQ pork as sweet as it looks; roasted suckling ducks and steamed chickens cured with tea as tender as the tasty Chinese greens sold in the market next door. They also hand make all of their wontons and dumplings right at the back table to be dumped into a large bat and boiled in a delectable broth for the variety of soups offered here—as hot and sour soup is not the only hen in the hen-house.
Though we didn’t order it this time; I must point out that I’ve never had a more delicious salt and pepper crab ANYWHERE (this includes Thang Long-SF); and the salt and pepper lobster is even better. They charge seasonally so it will be cheapest in the winter months starting November; not that it matters when you have a midnight craving for one of these tasty treats. Did I mention that they were open until 2-3AM—Oh yeah, they’re the “ish”!
Go see them when you have the chance! http://tinyurl.com/cwmqct
I know not everyone likes Chinese food and most Americans prefer dim sum on the high end and sweet and sour chicken on the low end; but give it a chance before you dismiss it entirely.
I often times go to New Gold Medal after a Beach run in Alameda because it sits right outside the Webster Tube; and yesterday was no exception. My FAV dining companion and I arrived in Chinatown and found parking with ease (who knew?); and within moments of getting through a one block trek through the crowded market sidewalks, found ourselves entering a rather stinky, tiled floor restaurant, where we were seated on the west wing in plain view of the four huge fish tanks that they keep all of their divine crustaceans and fresh fish live until preparation.
This was a first for my foodie pal so I ordered for the both of us; a few of my favorite dishes. The minced chicken lettuce wraps with water chestnuts, cellophane noodle, fresh herbs, tender chicken bits and shitake mushrooms was quite riveting; of course the hoi sin sauce does add certain je ne sais quoi and a dab of hot chili sauce doesn’t hurt either!
The house fried rice was great and is always a favorite as they add sweet pieces of chicken and shrimp with scrambled egg, green onion and paper thinly sliced slivers of Napa cabbage. It is the freshest fried rice one could have with very little seasoning, letting the ingredients speak for themselves.
The butcher’s station yields some incredible eats as well, with BBQ pork as sweet as it looks; roasted suckling ducks and steamed chickens cured with tea as tender as the tasty Chinese greens sold in the market next door. They also hand make all of their wontons and dumplings right at the back table to be dumped into a large bat and boiled in a delectable broth for the variety of soups offered here—as hot and sour soup is not the only hen in the hen-house.
Though we didn’t order it this time; I must point out that I’ve never had a more delicious salt and pepper crab ANYWHERE (this includes Thang Long-SF); and the salt and pepper lobster is even better. They charge seasonally so it will be cheapest in the winter months starting November; not that it matters when you have a midnight craving for one of these tasty treats. Did I mention that they were open until 2-3AM—Oh yeah, they’re the “ish”!
Go see them when you have the chance! http://tinyurl.com/cwmqct
Food Quote of the Day!!!!!!
There is no sincerer love than the love of food. -----George Bernard Shaw
Thursday, April 9, 2009
Food Quote of the Day:
One cannot think well, love well, sleep well, if one has not dined well. ----Virginia Woolf
GHAZAL INDIAN CUISINE
So I don’t really believe in coincidences and I totally had one last night. My friend and dining companion mentioned this restaurant to me on our last trip to Miss Pearl’s and as we walked by Ghazal he told me that it was pretty good. I of course (who can’t remember names for shit) didn’t even realize I was choosing the restaurant we had previously discussed when purchasing dinning certificates in order to have a few cool nights of culinary exploration on the cheap this month; but am I ever glad I did.
That said, my friend did not do this place justice in our first conversation as he only experienced the lunch buffet—which he said was “not too bad”! When we entered, the wait staff came right to our aide to seat us and pour us fresh iced water in very simple yet, elegant goblets. Not sure if the service was so gentle and attentive because the restaurant was quite empty for a Wednesday night in Jack London Square or if they do it like this all the time. Anywho, the boys in charge of serving us were so beautiful with the prettiest dark eastern skin and hair, who cared about the rest?
I ordered the Paneer Butter Masala with the plain Naan and my companion had the Lamb Boti Kebab Masala also with the plain Naan. Let me just say that some restaurants have trouble making the sauces taste and look different—so as a new comer to Indian cuisine it can be really difficult to distinguish flavors; particularly if you really like it with a lot of heat. I must say that the balance here was achieved in both dishes; and though we both ordered the curries (using the term loosely) very mild in order to really be able to taste the spices unique to each one, it was clear that there was a very warm background heat in both dishes that was very pleasant and made us giggle as we talked about it.
The waiters suggested the Indian beer which was actually a light premium Lager called Taj Mahal. We both had one and it just wasn’t my cup of tea as I generally like Lambic—though I do get what the waiter was trying to do as I felt the beer change the feel/taste of the spice in the back of my mouth and cool down the heat just a tad, giving me the urge to have more of the sauce!
All in all it was a wonderful dining experience and for $18 plus tip (taking the certificate into account) it was a great deal also! So go to Ghazal, have divine curries, good beer and a great time!
131 Broadway in Jack London, Oakland-CA
That said, my friend did not do this place justice in our first conversation as he only experienced the lunch buffet—which he said was “not too bad”! When we entered, the wait staff came right to our aide to seat us and pour us fresh iced water in very simple yet, elegant goblets. Not sure if the service was so gentle and attentive because the restaurant was quite empty for a Wednesday night in Jack London Square or if they do it like this all the time. Anywho, the boys in charge of serving us were so beautiful with the prettiest dark eastern skin and hair, who cared about the rest?
I ordered the Paneer Butter Masala with the plain Naan and my companion had the Lamb Boti Kebab Masala also with the plain Naan. Let me just say that some restaurants have trouble making the sauces taste and look different—so as a new comer to Indian cuisine it can be really difficult to distinguish flavors; particularly if you really like it with a lot of heat. I must say that the balance here was achieved in both dishes; and though we both ordered the curries (using the term loosely) very mild in order to really be able to taste the spices unique to each one, it was clear that there was a very warm background heat in both dishes that was very pleasant and made us giggle as we talked about it.
The waiters suggested the Indian beer which was actually a light premium Lager called Taj Mahal. We both had one and it just wasn’t my cup of tea as I generally like Lambic—though I do get what the waiter was trying to do as I felt the beer change the feel/taste of the spice in the back of my mouth and cool down the heat just a tad, giving me the urge to have more of the sauce!
All in all it was a wonderful dining experience and for $18 plus tip (taking the certificate into account) it was a great deal also! So go to Ghazal, have divine curries, good beer and a great time!
131 Broadway in Jack London, Oakland-CA
Friday, April 3, 2009
Arsimona's Bar & Lounge - Yesterday
Okay; now usually I don't like to have anything bad to say about a restaurant...especially one that I've eaten at (lol); but I digress--
Aside for having less than a gentleman joining me for dinner; the restaurant was okay, but kind of hard to find. The address was on 11th Street but the entrance was on Clay Street so I was a bit confused as I passed right by it due to the door being so elusive.
Once I walked up the long flight of stairs in a very narrow corridor, the space opened up and it was actually a quaint and charming space. A little chilly, but for the most part, great acoustics and interior with sports on every flat panel TV from wall to wall.
A sexy fully stocked bar with comfortable seating and a very sexy bartender; who was charming despite the limited food options, expensive drink menu and the obvious, “my wack ass dining companion”.
I ordered the fish and chips; a smart choice in my opinion, as it’s hard to screw-up fried food items. I must admit I was hungry and the plate was aesthetically pleasing; but after I really thought about it the fish was somewhat remnant of Gordon’s and the chips were okay. Nice plates though…and the cocktail I had was so delicious that it really didn’t matter. My companion had the chicken fettuccine which was just okay too—the chicken was great, well seasoned and tender for sliced pieces of breast meat; but the noodles were a bit bland and poorly dressed.
We could have stopped there; but I insisted on having the chocolate cappuccino cake as the certificate I purchased from my diners club was not honored without the manager trying to tack on more additional $$$ (even though he did reserve the right too-I couldn't help thinking that he was chicken shit for doing so).
So bottom line: Go for drinks during happy hour—order chicken wings or something; but not a full meal. Friendly service and a tasty cocktail menu—there’s always a place for that; but leave before 9:00 if you don’t want to party with a younger less sophisticated crowd.
Aside for having less than a gentleman joining me for dinner; the restaurant was okay, but kind of hard to find. The address was on 11th Street but the entrance was on Clay Street so I was a bit confused as I passed right by it due to the door being so elusive.
Once I walked up the long flight of stairs in a very narrow corridor, the space opened up and it was actually a quaint and charming space. A little chilly, but for the most part, great acoustics and interior with sports on every flat panel TV from wall to wall.
A sexy fully stocked bar with comfortable seating and a very sexy bartender; who was charming despite the limited food options, expensive drink menu and the obvious, “my wack ass dining companion”.
I ordered the fish and chips; a smart choice in my opinion, as it’s hard to screw-up fried food items. I must admit I was hungry and the plate was aesthetically pleasing; but after I really thought about it the fish was somewhat remnant of Gordon’s and the chips were okay. Nice plates though…and the cocktail I had was so delicious that it really didn’t matter. My companion had the chicken fettuccine which was just okay too—the chicken was great, well seasoned and tender for sliced pieces of breast meat; but the noodles were a bit bland and poorly dressed.
We could have stopped there; but I insisted on having the chocolate cappuccino cake as the certificate I purchased from my diners club was not honored without the manager trying to tack on more additional $$$ (even though he did reserve the right too-I couldn't help thinking that he was chicken shit for doing so).
So bottom line: Go for drinks during happy hour—order chicken wings or something; but not a full meal. Friendly service and a tasty cocktail menu—there’s always a place for that; but leave before 9:00 if you don’t want to party with a younger less sophisticated crowd.
Thursday, April 2, 2009
Wednesday, April 1, 2009
Curry Chicken and Rice! So Nice!
This recipe made me famous…well sort of! When I worked at the reggae after hours spot in Oakland some years ago, people would tell me how far they traveled to have my curry chicken. LA was the farthest I clocked in the old memory bank (lol)! Ahhhhh…good times!
I make a yellow Jamaican curry minus the coconut milk as I am allergic—but just as good none the less. If you are lactose intolerant, you may want to try a soy substitute (unflavored of course). It is important to know that the yellow curry is “turmeric” based; so if you have allergies to certain spices from that region of the world (the Caribbean) then be careful and sure to read the labels for the list of ingredients.
Jamaican curry powder is different than Indian curry powder but was inspired by it. Curry was introduced to Jamaica by the influx of Indians who came as indentured servants after the slaves were freed in Jamaica in the 1830s. If you ask a local what a true Jamaican dish is they would most likely say curried goat. Curried goat-a uniquely West Indian preparation-is eaten on special occasions and holidays, much like a turkey at our Thanksgiving. This is also believed to be an influence of the Indian population who missed their traditional lamb terribly and settled for goat, which was abundant on the islands.
The average Jamaican curry powder consists of cumin, coriander, turmeric, fenugreek, black pepper, garlic, red pepper, and allspice. Very heavy on the turmeric.
Note: You may not be able to get the Jamaican curry powder from your local grocer, so the farmers markets and markets in china town or other cultural centers in town will more than likely carry the yellow curries.
Let’s get cookin’! And remember: Use all organic ingredients for the best outcome.
Chicken
1 Small Pkg. Chicken (6-8 Legs or Thighs)
1 Large White Onion (Halved and Sliced Thin)
4 Cloves of Garlic
1 Shallot (Sliced Thin)
2 Tbsp. Fresh Garlic Thyme
6-8 Whole All Spice Pods
1 Light Sprinkle of Freshly Ground Nutmeg
½ Pint of Half and Half
Your Favorite House Seasoning
Rice
2 cups Rinsed Basmati Rice
4 Cups Water
2 Tbsp. Chicken or Veggie Stock Powder
3 Tbsp. Butter
~One Medium Pinch of Long Saffron Hairs
Chicken
In a large bowl place washed chicken inside with garlic, onions, shallots, thyme, allspice and nutmeg. Sprinkle onions and chicken pieces very lightly with house seasoning and then cover generously with curry powder. Mix well with your hands until all seasoning is evenly distributed. Mixture will be tacky, sticky and course. Add ½ of the half pint of half and half (say that twice—lol) and mixed again. Mixture will loosen and become less sticky. Cover with plastic wrap and let marinate overnight.
The following day; add remaining half and half and mix well with your hands (smelling the mixture for strength in your spicing). If the smell holds after adding remaining half and half, transfer the mixture into a large baking dish with a lid. If the smell does not hold add more house seasoning and or curry powder to mixture before transferring to baking dish.
Bake the chicken in a covered baking dish at 375° F for 40-50 minutes periodically basting chicken with the sauce mixture; checking to see if the chicken has began to come away from the bone. When chicken has begun to come away from the bone and sauce has thickened; remove the baking dish from the oven and let stand (covered) for 5-10 minutes. Serve hot over rice.
Rice
In a large sauce pan add two cups rinsed Basmati Rice, water, stock powder, butter, and saffron hairs. Bring the pan to a boil on high heat; reduce to super low heat, then stir and cover the pan. Let the rice simmer until water has been completely absorbed; being sure to gently stir occasionally so that saffron and butter are distributed throughout. When the water has been totally absorbed close the fire and fluff the rice with a fork. Serve hot with chicken on top.
You will love this recipe because it not only warms the belly, but it warms the soul. Add a simple mixed green salad and a cool glass of mango nectar and you have yourself a taste of the islands at home!
Enjoy!
I make a yellow Jamaican curry minus the coconut milk as I am allergic—but just as good none the less. If you are lactose intolerant, you may want to try a soy substitute (unflavored of course). It is important to know that the yellow curry is “turmeric” based; so if you have allergies to certain spices from that region of the world (the Caribbean) then be careful and sure to read the labels for the list of ingredients.
Jamaican curry powder is different than Indian curry powder but was inspired by it. Curry was introduced to Jamaica by the influx of Indians who came as indentured servants after the slaves were freed in Jamaica in the 1830s. If you ask a local what a true Jamaican dish is they would most likely say curried goat. Curried goat-a uniquely West Indian preparation-is eaten on special occasions and holidays, much like a turkey at our Thanksgiving. This is also believed to be an influence of the Indian population who missed their traditional lamb terribly and settled for goat, which was abundant on the islands.
The average Jamaican curry powder consists of cumin, coriander, turmeric, fenugreek, black pepper, garlic, red pepper, and allspice. Very heavy on the turmeric.
Note: You may not be able to get the Jamaican curry powder from your local grocer, so the farmers markets and markets in china town or other cultural centers in town will more than likely carry the yellow curries.
Let’s get cookin’! And remember: Use all organic ingredients for the best outcome.
Chicken
1 Small Pkg. Chicken (6-8 Legs or Thighs)
1 Large White Onion (Halved and Sliced Thin)
4 Cloves of Garlic
1 Shallot (Sliced Thin)
2 Tbsp. Fresh Garlic Thyme
6-8 Whole All Spice Pods
1 Light Sprinkle of Freshly Ground Nutmeg
½ Pint of Half and Half
Your Favorite House Seasoning
Rice
2 cups Rinsed Basmati Rice
4 Cups Water
2 Tbsp. Chicken or Veggie Stock Powder
3 Tbsp. Butter
~One Medium Pinch of Long Saffron Hairs
Chicken
In a large bowl place washed chicken inside with garlic, onions, shallots, thyme, allspice and nutmeg. Sprinkle onions and chicken pieces very lightly with house seasoning and then cover generously with curry powder. Mix well with your hands until all seasoning is evenly distributed. Mixture will be tacky, sticky and course. Add ½ of the half pint of half and half (say that twice—lol) and mixed again. Mixture will loosen and become less sticky. Cover with plastic wrap and let marinate overnight.
The following day; add remaining half and half and mix well with your hands (smelling the mixture for strength in your spicing). If the smell holds after adding remaining half and half, transfer the mixture into a large baking dish with a lid. If the smell does not hold add more house seasoning and or curry powder to mixture before transferring to baking dish.
Bake the chicken in a covered baking dish at 375° F for 40-50 minutes periodically basting chicken with the sauce mixture; checking to see if the chicken has began to come away from the bone. When chicken has begun to come away from the bone and sauce has thickened; remove the baking dish from the oven and let stand (covered) for 5-10 minutes. Serve hot over rice.
Rice
In a large sauce pan add two cups rinsed Basmati Rice, water, stock powder, butter, and saffron hairs. Bring the pan to a boil on high heat; reduce to super low heat, then stir and cover the pan. Let the rice simmer until water has been completely absorbed; being sure to gently stir occasionally so that saffron and butter are distributed throughout. When the water has been totally absorbed close the fire and fluff the rice with a fork. Serve hot with chicken on top.
You will love this recipe because it not only warms the belly, but it warms the soul. Add a simple mixed green salad and a cool glass of mango nectar and you have yourself a taste of the islands at home!
Enjoy!
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