Monday, 15 April 2019

Grilled Salmon scallion pancake tacos with a fresh apple relish

"Something smells fishy"

I am still trying to get the hang of this motherhood blogger thing. It’s been quite a task to do these recipes and these blog posts with my little Elizabeth. According to The Bump, at 10 weeks old, she should be taking longer naps, sleeping even up to 6 hours. Today I got the longest sleep from her ever. She gave me roughly four and a half hours. This is the one and the only reason why I had time to make, eat, photograph and blog this recipe all in the same day. YAY ME!

Sunday, 14 April 2019

Jamaican Curry fish and bammy

"Something Smells Fishy"

I really enjoy cooking and eating fish. It’s no secret that escovitch fish is my all-time favorite. Brown stew and steam fish are not too far behind. But what about curry? We tend to curry lobster and shrimp more often than we do fish. And curry fish is just as delicious, if not more than. Because the fish meat can actually absorb all the juices better than the meat of the shrimp or lobster. So today its a delicious Jamaican pot of curry fish and bammy.

Sheet-pan shrimp “boil”

"Something Smells Fishy"

They always say when life gives you lemons make lemonade, but the saying assumes you have sugar and water. I have been MIA for what feels like the last 20 years from blogging. Life gave me a whole bag of lemons when my husband died four days after my last post, while I was 7 months pregnant. I was fresh out of sugar and water. Thank God for friends and family, who not only gave me sugar and water but made the lemonade for me and fed it to me. Fast forward four months later, Baby is born and healthy, I’m back to cooking and finally back to blogging. I have lost my biggest fan, but I’m still here by God’s grace. Next ill start back on video posts. Normally April would have been my month for vegan and vegetarian recipes, but I’m mixing it up and just finishing off the month with maybe 5 seafood recipes. The first being a super easy and very flavorful shrimp dish.

Saturday, 1 December 2018

Callaloo okra and pumpkin stuffed foil roast fish

"Christmas is coming"

If you’re thinking how is a whole fish even an option for Christmas dinner? then you have never had a Jamaican Christmas dinner. Fried escovitch fish is always an available item and in our family, we don’t do filets. We serve whole fish.  Usually, it’s the only seafood item on the table for anyone who doesn’t eat other animal protein, on second thought maybe we will have a shrimp curry in addition. But let us say you are that one guest who is pescatarian, then chances are the whole fish would be the highlight on your plate. With that said, I decided to dedicate this fish to that person who is coming to Christmas dinner, who may be tired of the escovitch fish (as if that’s even possible).

Wednesday, 21 November 2018

Jamaican Rum and raisin vanilla bean ice cream

"Christmas is coming"

On a Sunday evening, you will find most Jamaicans on the hunt for their ice cream fix. The classics rum and raisin and grape nut ice cream are sure to be on the list of top choices. I am a little surprised that I don’t already have a rum and raisin ice cream on the blog. It’s not like I have never made it before. I guess I just forgot to post it. Its never usually my go-to choice for ice cream but growing up we always had it on hand because it was my father favorite.

Friday, 16 November 2018

Spicy shrimp and sausage pasta

"Christmas is coming"

Its November, another month of recipes for your holiday table. In Jamaica we don’t celebrate Thanksgiving, we throw down for Christmas dinner. However, these recipes will work perfectly for your Thanksgiving dinner as well, if you want a departure from the green bean casserole and cranberry sauce. This month, I will be sharing recipes for two side dishes, a main dish with chicken, a seafood dish and a simple dessert. So we start things off with a rather untraditional pasta side dish that can replace mac n cheese without anyone noticing.

Sunday, 28 October 2018

Battle of the chicken foot.


Offal was supposed to be September’s theme. However, due to the birth of my first niece, little Victoria, blog posts had to take a back seat. I  was very busy with, feedings, baths, diaper changes and cooking dinner for my first-time mom sister. Not only that, I was in Canada for almost three weeks. I didn’t know the first place to turn to find goat tongue, cow lover or chicken foot. So here we are in October, still doing offal. This time chicken foot.

Chicken foot is the go-to ingredient for soup in Jamaica. Chicken foot soup (or chicken toes soup as my cousin called it as a toddler) is basically the Jamaican chicken noodle soup. Its also curried heavily. For the most part, people really don’t do brown stew chicken foot as much as they do curry. I knew I wanted to do a Chinese style dim sum chicken foot because those are just amazing, but I also knew I wanted something Jamaican, just wasn't sure what. My grandaunt saw the feet in the kitchen and told me how much my late grandmother adored brown stew chicken foot. And since I already did the curry cow foot in the last post, I figured I would do this one for her.

This post is another two for one special. You’re getting a Jamaican style brown stew chicken foot recipe in addition to the Chinese sweet and spicy dim sum style recipe. Hope you enjoy them both as much as we did. The ingredients are very similar to my Jamaican brown stew chicken recipe, however, I went a bit heavy on the thyme and smoked paprika and I added red peppers for even more flavor.

Brown Stew chicken foot

Ingredients (printable recipe)

To season
3-4 lb chicken foot
½ teaspoon Black pepper
2 teaspoon ground Allspice
1 tablespoon Onion powder
1 tablespoon thyme
1 tablespoon smoked Paprika
2 teaspoon salt
For the stew
3 tablespoon oil
1 sliced red pepper
1 sliced green pepper
1 sliced onion
½ scotch bonnet pepper
1 crushed garlic clove
¼ cup scallion
2 sprig thyme
2 ½ cups water (or just enough to almost cover the feet)
2 teaspoon honey
Salt to taste

  • Wash the chicken feet thoroughly removing any discolored parts and discarding the toenails
  • Pat dry and season with black pepper, allspice, onion powder, thyme, smoked paprika, and salt
  • Let this marinate overnight in the refrigerator
  • In a pot heat the oil on a medium heat brown the chicken feet until they are no longer white, they will take on a slight golden-brown color and the skin will be noticeably different from the skin that is not browned,
  • Repeat until all are browned, then add them all to the pot, along with the garlic, hot pepper, scallion, thyme, half the red pepper, half the green pepper, and half the onion.
  • Mix together in the pot and allow the veggies to start to soften for about 5 to 8 minutes
  • Add the water and cover on the medium-low heat. Allow the chicken feet to become completely fork tender
  • This takes about 1 to 1.5 hours
  • Periodically check in the chicken feet to stir making sure the liquid does not evaporate too fast and the chicken is not sticking to the bottom of the pot
  • If it is, add more water in ½ cup increments
  • When the chicken is almost finished, add the honey, the rest of the green and red peppers and salt if necessary.
  • Chicken feet lends to a sticky gelatinous gravy almost like cow feet. It should be very rich and silky, the skin and what little meat would be falling off the bones.
  • Serve with white rice or rice and peas

Sweet and spicy dim sum chicken feet

Ingredients (printable recipe)

3-4 lb chicken foot
To season
1 teaspoon Red pepper flakes
3 teaspoon Soy sauce
1 tablespoon Sesame oil
1 teaspoon Crushed ginger
1 teaspoon Crushed garlic
To fry and soak
1-2 cups oil for frying
A bowl filled with ice cold water
To cook
3 tablespoon Sesame oil
1 tablespoon shredded Ginger
2 teaspoon shredded Garlic
¼ cup finely chopped Onion
3 tablespoon Oyster sauce
3 tablespoon Soy sauce
¼ cup Honey
1 teaspoon Vinegar
1 cup water (may need more)
4 finely chopped Chili peppers
¼ cup Scallion (optional)
2 tablespoon Toasted sesame seeds (optional)


  • Wash the chicken feet thoroughly removing any discolored parts and discarding the toenails
  • Pat dry and season with red pepper flakes, sesame oil, soy sauce, ginger, garlic
  • Leave to marinate overnight
  • Heat the oil in a deep pot or wok
  • Take a paper towel and dry off all the seasoning from the skin of the chicken feet, they will burn once they hit the hot oil, and the drier the skin, the less popping
  • Make sure to have an oil splatter cover ready because the chicken feet pop up like CRAZY!
  • Fry the chicken feet in small batches 4 to 5 at a time in the hot oil they will become golden brown within 2 minutes
  • Once fried remove from the oil and place directly into the ice cold water bath
  • Repeat until all the chicken feet are fried to a dark golden brown
  • Soak in the cold water for at least 3 to 4 hours, up to overnight. I soaked mine for 4 hours
  • Once soaked, in a saute pan or wok heat the sesame oil and saute the ginger garlic and onions do not allow them to burn quickly saute just until the onions become fragrant
  • Strain and pat dry the chicken feet and add them to the saute
  • Add oyster sauce, soy sauce, honey, vinegar, water, and chili peppers
  • Stir to combine,
  • Place the heat on low, cover and allow the chicken feet to cook in the sauce for an hour
  • During that time, if your heat is too high the liquid will evaporate, and your sauce will burn
  • If this is happening,  keep adding water in ½ cup increments every time it reduces before the chicken feet are cooked, and keep the flames low
  • The chicken feet will look plump and be fork tender
  • Once cooked allow the sauce to thicken to a glaze that will be sticky and coat the chicken feet.
  • Stir in scallion and toasted sesame seeds
  • Serve

XOXO Greedygirl

Saturday, 15 September 2018

Jamaican Curry Cow foot and Beans


There is just something about this Jamaican dish that is so comforting. Some people love it brown stewed, but today we are making a curry. I know some of you may be reading this and thinking how does one eat a cow’s foot? It's easy once you have a pressure cooker and don’t mind thick, sticky gelatinous gravy, yum!

Saturday, 8 September 2018

Smoked stew peas


I’m not sure how many other ways I can make stew peas for this blog. I have a meatless version and a traditional version with meat. However, after the last stew peas recipe I added some smoked meats and the flavor was so amazing I decided to share that recipe as well. The first attempt I smoked the oxtail only. Today I smoked both the oxtails and pig tails.

Saturday, 1 September 2018

Garlic Grilled Salmon with parsley butter

"We be Grillin"

Gone are the days when I detest Salmon. I remember the beginning of this blogging journey I did not eat salmon at all. In-fact my first salmon recipe post was called “I hate salmon”. Since then, my cooking life has been filled with making salmon all kinds of ways, from burgers, to pizza. This recipe is simply grilled and coated in a herb sauce.