Friday, 21 November 2014

Sorrel Glazed Ham


"Christmas is coming"


In Jamaica, Christmas is the most loved holiday. It’s a time where we celebrate Christ and family. Once the Poinsettias start to turn red, you know it’s on and popping! With that the fruits are soaking, the sorrel pods are being harvested and everyone is starting to flesh out their Christmas plans. This ham needs to be at the top of list. It’s so moist and delicious and the sorrel and ginger sauce add the most perfect flavor to every bite.

Tuesday, 18 November 2014

Classic baked Macaroni and Cheese


 "Christmas is coming"
 
Have you ever been to a Christmas dinner without mac and cheese? I can say with a certainty that I have never been to any form of family dinner or special occasion that did not have macaroni and cheese in some form. So here it is, my simple, easy, cheesy and delicious version of the classic. I’m sure you’re thinking, I already know how to make this, but you don’t know how to make it like me :)

Friday, 14 November 2014

Orange Chicken




"Christmas is coming"



I’m always trying to find new and different ways to prepare chicken. Not that Orange chicken is a new thing, but it’s not really an everyday flavor for our home meals. When you think orange chicken you think Chinese take-out. This recipe is very flavorful and has beautiful citrus undertones. The chickens are browned to perfection and baked in the oven in a sweet sauce.

Tuesday, 11 November 2014

Rosemary garlic cream biscuits




"Christmas is coming"


One thing I have always said every dinner table needs, is yummy bread. It can be a hot crossed bun, some rolls or tender flakey biscuits. For this post I opted to go with the biscuits but not just any biscuits. The easiest biscuits you will ever make in your life. None other than cream biscuits, literally three ingredients needed for the most tender, flakey and soft puffs of love. Now add some garlic and rosemary to the mix and you have got a serious addiction on your hands.

Friday, 7 November 2014

Braised Lamb Shanks with Fennel



 "Christmas is coming"


As Jamaicans we tend not to venture too much into lamb but are very comfortable with their cousin goat. Goat is a prized meat here especially the male ram goat which imparts the most unique flavor to Manish water (goat soup) and to curries. I decided to stray a bit away from tradition for this Christmas recipe and do a succulent braised lamb shank. It has fennel, shallots and herbs cooked in wine and broth, so delicious!

Tuesday, 4 November 2014

Honey mustard and herb broiled salmon


"Christmas is coming"

Can you believe it’s already November? I feel like this year (2014) went by super-fast, I was just doing my first list of Christmas month recipes and now here we are for the second round. I don’t know if you guys remember a post I made very early on called “I hate salmon” those days are long since gone. A chance encounter with salmon wellington made me realize the wonders that I can achieve with this delicate, delicious fish paired with mustard. Just so you know this salmon recipe according to my mother, is the best salmon she has ever had.

Thursday, 30 October 2014

Jell-O No-bake pumpkin cheesecake



“Pumpkin Everythang”
 
Say hello to yours and my new best friend. Despite the fact that I hate cheesecake I wanted to make one with pumpkin but it had to be easy. I have been seeing these jello no bake cheesecake boxes for a very long time on the supermarket shelves. So I figured I would pop a can of pumpkin puree in it and make some pumpkin cheesecake bars. So said, so done.

Tuesday, 28 October 2014

Roasted Pumpkin cranberry hash


“Pumpkin Everythang”


I’m not going to sugar coat it, this recipe arrived from sheer desperation of something quick and easy for dinner. I was cooking some salmon and ran out to the grocery store leaving my mother to start the rice. As I walked back into the house she said we have no rice. I was not about to go back out the door. All we had were a few 'fluxy' potatoes, flour and pumpkin. So our choices were baked or mashed potatoes, boiled dumplings or baked pumpkin. So baked pumpkin it was.

Friday, 24 October 2014

Asian turkey stuffed squash



“Pumpkin Everythang”


No one told me that during gourd season there were so many different varieties in the grocery store. Usually I’m in Jamaica during this time and we have one pumpkin, green skinned yellow flesh nothing new. However I waltz into stop and shop expecting to pick up a normal slice and the only thing I recognized in the pile was some butternut squash. I mean they had dimples, bumps, weird curves, some were purple, and they truly looked like something out of this world. Even though most are bitter and inedible, all I kept thinking was how hard they must be to peel. I picked up my two squashed and headed home to stuff them.

Tuesday, 21 October 2014

Curry chicken pot pumpkin pie


“Pumpkin Everythang”



I am yet again reminded of how annoying it is to cook food for this blog in a kitchen other than my own. My sister begged me to make this recipe while I was in NY and not in Jamaica, so I obliged. Who doesn’t love a good pot pie? This one is not baked into a corn muffin like my last one, but is full of pumpkin goodness; the filling is much thicker than normal because I used an entire can of pumpkin puree in addition to fresh pumpkins. The curry, the chicken and all the veggies along with the crust makes for a lovely meal.