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

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

Instructions
  • 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)

Instructions

  • 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



OFFAL

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



OFFAL


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.

Tuesday, 26 June 2018

Ginger lime Grilled potato salad



"We be Grillin"

Ever made a grilled potato salad? No? Then here is your chance. I can’t lie, this recipe was a reach. I wanted to make potato salad, but I had to make the dish fit in with this month of grilling. I had no idea if it would work, but I took a leap of faith, and it paid off.

Wednesday, 13 June 2018

Bacon wrapped grilled corn with spicy mayo and cilantro



"We be Grillin"

Summer time is fast approaching, and it is the season to grill. The next recipe up for everyone, is one of the most delicious corns ever. I finally got my hands on some fresh corn, husks and all. Took all my inspiration from the Mexican grilled corn ‘elote’ with a little added Jamaican flair.

Sunday, 10 June 2018

Grilled Pineapple Icecream


"We be Grillin"


This month is all about grilling, every recipe will include a grilled food, and the first on the chopping block is pineapple. Grilled pineapples are a summer staple, in salsa, burgers, on pizzas. Its usually the opening act to someone else’s show never really the headliner. So here we are, grilled pineapples first official gig as the star.

Friday, 1 June 2018

Peaches and Blood orange mascarpone cream pie





3.14 

Where do I even start with this pie. The pie that I put in a pie dish that was too deep, causing my beautiful braided crust slid down the sides. The same pie that everyone adored none-the-less. I bring to you, the iconic peaches and cream, made with love, and a bit of disaster, greedy girl style.

I made this pie while in New York for some graduations and a baby shower. This should have been a cherry pie, but I went to a few grocery stores and couldn’t find fresh cherries. Instead of continuing the hunt, I saw some mascarpone on ice and I bagged up a few peaches and called it a day. While still in the grocery store I thought, peaches and cream is so cliché what else can I add to it, and that’s when my eyes caught the blood oranges.

Its not like you couldn’t use regular orange, its just the flavor of the blood orange is more subtle. It almost has a berry flavor in its sweetness. And peaches on a whole, are not the most bold in flavor so it complemented it well. I’ve never seen blood oranges in Jamaica, so if you are in Jamaica and reading this, the best substitute would be a tangerine, and if none, just use a regular degular shmegular orange. Also, if you have no mascarpone, use cream cheese. Substitutions are the spice of life.

Now a word about this deep pie dish. My grandmother has about 6 pie dishes, a chose a nice heavy deep red one. This pie has two layers the peaches and the cream so I figured the deep dish would be perfect, wrong! To be honest I don’t know if it’s the depth that caused it, or the fact that the peach filling did not come all the way up, or if my crust was to buttery, or too warm. But it slid right down the sides. I still proceeded to finish, photograph and eat this pie. It’s the second favorite tasting pie of the month. One I may or may not attempt again.  


If you have noticed I don’t put up a pie crust recipe, there are so many good ones online. Not to mention ready made ready to use crusts in the frozen food section at the grocery store. For a good crust recipe click here: pie crust recipe



Ingredients (printable recipe)

1 pie crust
6 to 8 peaches
½ cup sugar
1 tablespoon blood orange zest
½ cup blood orange Juice
3 tablespoon cornstarch
Sweet Mascarpone cream
8 oz mascarpone cream cheese
½ cup powdered sugar
½ cup heavy whipping cream
1 tablespoon blood orange zest
1 teaspoon vanilla or ¼ teaspoon almond extract

Instructions

For the pie filling
  • Place the pie crust in the dish, crimp the edges and place in the refrigerator
  • Peel and remove the pits form all the peaches
  • Slice each peach into about 5-6 pieces
  • Place in a bowl and add sugar, blood orange juice and zest, let it sit for 30 to 45 minutes
  • Preheat the oven to 375 degrees
  • Pour off the liquid into a sauce pan dissolve cornstarch into the liquid over medium heat and allow it to thicken
  • Once its thick toss back in the soaked peaches
  • Make sure the mixture is room temperature or cold
  • Pour into the prepared pie dish and bake for 45 minutes to an hour
  • Allow this to completely cool

For the mascarpone cream
  • Whip the heavy cream in a mixer until thick
  • Add the mascarpone cheese and continue mixing until you have stiff peaks
  • add powdered sugar, vanilla extract, blood orange zest , mix to incorporate
  • Place the mascarpone cream on top of the cooled pie and put in the refrigerator to set for at least 45 minutes
  • Serve as a cold pie





XOXO Greedygirl

Friday, 25 May 2018

Fresh Strawberry Rosemary Pie



3.14 


Hello one and all and welcome to yet another blog post with a strawberry pie recipe. According to google a quick search of the term “strawberry pie recipe” yields 91,100,100 results. So safe to say the world will not suffer a lack of strawberry pie recipes any time soon. In an effort to stand out a bit from the crown, I brought rosemary to the party. Let’s all welcome my strawberry pie recipe number 91,100,101.