Greedy Girl Eats: Seaview Bar and grill Negril

"Greedy Girl Eats"

The #1 spot!

This summer I was introduced to this amazing spot. We went to the Daydreams party in Negril for dream weekend. We stayed at a hotel that was not all inclusive, so we had to find our own food. This usually poses a challenge because Negril is super expensive. The same thing that will cost $300 inland will cost $600 in Negril.  But as fate would have it, a local gave our friends a tip about a very affordable and delicious spot, they shared the wealth and the rest is history.

Greedy Girl Eats: at Dukunoo Den Cafe

 "Greedy Girl Eats"

 This restaurant is quite the gem. I am very thankful for the day we landed off the plane and opted for something other than Island Grill. Their menu changes daily and everything that I’ve ever tasted from them is quite delicious, their fried chicken is no exception. On this particular day the fried chicken angels were watching over us, we rolled into the airport for a pick up at around 3:45pm and got the last two fried chicken dinners they had. Lucky!

Greedy Girl Eats: Juici Patties

"Greedy Girl Eats"

The restaurant that was once just a patty shop, has now transformed into Jamaica’s very own fast food chain; serving breakfast, lunch and early dinners.  Juici Patties (formally Juici Beef patties) now has quite an extensive menu (hence the removal of the word beef from their name). They serve eight different types of patties, jerk, fried and bbq chicken lunches, soups, porridge's, ackee, callaloo, buns, cakes and ice-cream.  It’s like these people don’t ever want you to leave their doors, there are 50 locations across Jamaica.

Greedy Girl Eats: KFC

"Greedy Girl Eats"


I know you’re wondering why on earth  a fast food restaurant on this list. But there is no way fried chicken could be reviewed and KFC not be included.  KFC in Jamaica is not like most fast food restaurants.  Jamaica should be called KFC country, I don’t think you can find a set of people who love kfc chicken more (although I’ve heard the Trinidadians are just as bad).  There are rumors that our recipe has been altered and I am inclined to believe that. The chicken taste 1000 times better than the chicken I’ve had elsewhere, especially in NY. It’s more flavorful and more seasoned.  Here in Jamaica we have three flavors original, BBQ and hot and spicy. We also have hot wings and bbq hot wings. The general meal deal comes with chicken fried and a soda.

Gready girl eats: at Claudette’s

"Greedy Girl Eats"

Don’t let the look of this place fool you. I have been driving past this cook shop for years and had not a clue what was going on in there. Thanks to my boyfriend and his love for curry goat, for introducing me to Claudette. This place is mainly a curry goat spot. I was pleasantly surprised to find out they offered fried chicken as well. On the top of spur tree hill Claudette’s is one of two curry goat hot spots. Alex’s curry goat is the other; the only difference, Alex’s is strictly goat.

Greedy girl eats: at Mega Mart

"Greedy Girl Eats"

This is the latest addition to the Mandeville lunch time scene. Mega mart is essentially a Jamaican Wal-Mart. It houses everything under one roof, pharmacy, bill payments, grocery, household items, a really great bakery and a cafeteria. Like I said in an earlier post, the sign of good food to come is a crowd.  However Mega mart does not just have any crowd, they have a long line of persons on their lunch break waiting patiently in line to get their meals. And yes I said patiently, no one is walking out or getting frustrated because of the wait, that goes to show they must really want Mega marts food.

Greedy Girl Eats: Joe Linx

"Greedy Girl Eats"

About 4 years ago we were introduced to this restaurant by my brother. For weeks he had been raving about this new restaurant that makes amazing oxtail and fried chicken. That summer every day he would wake up (mid-day) jump in the car and head straight there to get his lunch.

One evening my mother, sister and I were in the area and decided to see what the big deal was. He was absolutely right, their oxtail and fried chicken is on point. Not to mention their jerk pork, curry goat, even their goat head and belly (yes we eat that too lol) every meat these people make are spot on.

Greedy Girl Eats at: Petcom

This month I will be taking a break from the weekly cooking. We have so many weekend getaways, and excursions planned that my Saturdays normally slated for cooking are fully booked. Don’t fear however, this does not mean I won’t me making my posts twice a week. I’m dubbing this month and every December to come Greedy Girl Eats.  I will be on a quest to find the best fried chicken in Jamaica, from various locations across the island. I will culminate the month with a video post of me attempting to make my fried chicken dinner as good as the restaurants I frequent.

Christmas Candy Crush Cookies

"Christmas is coming"

Here I am yet again with another baked item despite the fact that I hate to bake. This cookie dough really did stress me out quite a bit, but it turned out great in the end.  I could never have done Christmas recipes without at least attempting a gingerbread cookie. These babies are actually a cross between a short bread and ginger bread cookie. Very high fat content makes it nice and crumbly, with the sweetness and ginger undertones. 

Oxtail stew

"Christmas is coming"

 What’s more delicious than the tail of a cow seasoned, browned and stewed?  Its truly a staple in Jamaica, not seasonal like sorrel and fruit cake, but consumed all year round, especially for Sunday and Christmas dinner.  Any good Jamaican restaurant (US or local) will serve oxtail as a lunch item, and if the restaurant cooks it especially well, please believe any lunch breaks falling after 1:30pm have a slim chance of getting any.  If you missed it during the week, and you have a loving cook at home, you can surely keep your hopes up for Sunday dinner. If your Sunday dinners consist of cereal or KFC then I’m sorry but you will have to wait till Christmas dinner to feast on the succulent bones.

Egg nog Ice-cream

"Christmas is coming"

 So I recently just learned that my mother is not superwoman. My mother, sister and I were casually talking about the recipes I would be making for November. I mentioned egg nog ice-cream, then my sister and I began to regale her about how much we loved her egg nog as kids, and asking what’s her recipe, come to find out she purchased canned egg nog! All these years I was here thinking my mom made the best egg-nog, turns out its, store bought Ha Ha! Well it was quite the revelation; I began to wonder what other tricks she had up her sleeve.

Smashed potato

"Christmas is coming"

I love instagram, you get so many ideas from this lovely app full of pictures posted by absolute strangers who you pretty much have accepted into your social media family. You see, I was all set to make my garlic roasted Irish potatoes, the same potatoes I make every Christmas and most sit down dinners. Its quick, easy and yummy. Then in scrolling the feeds I see hassleback potatoes and quickly the menu changed. This greedy girl was all set to make her own version of hasslebacks (another item on my cooking bucket list yet to be crossed off) Then in scrolling the feeds (again) I see smashed potatoes, here is where the internal struggle began, I’ve seen smashed potatoes done a few times on food network, but it never really grabbed me, and the hassleback thing I have been wanting to do for so long.  

Rum and raisin roll cake

"Christmas is coming".

In Jamaica rum is as synonymous with Christmas as that baby in a manger. Its in so many desserts and drinks that are consumed in the season; sorrel, black cake, egg-nog, and rum soaked raisins. The latter is a long standing Jamaican tradition. Households are always stocked with sealed containers full of raisins, prunes and currants soaking in rum from the previous year. There are two types of rum cake. The white rum cake (basically vanilla cake soaked in rum) and black cake or fruit cake, which is made with the addition of the blended rum soaked fruits (and then soaked in rum).

Simply Roasted

 Do you ever notice how pharmacies, department stores and the retail industry in general is always a month or two ahead of all holidays? In September you will see Halloween and thanksgiving costumes and decorations anticipating the holiday. From October and November Christmas decorations are already stocked on shelves.  January can barely breathe before pink roses, chocolates and everything love is splattered all around us constantly reminding us that Valentine ’s Day is fast approaching.

Well it is in this same fashion that my blog will overlook the current holiday and prepare the masses for the future holiday. So even though it’s currently thanksgiving time Greedy girl is here to remind everyone that "Christmas is coming". 

Pumpkin Panna Cotta with ginger Caramel

"Pumpkin Everythang”

We end Pumpkin month with a final dessert

While brainstorming dessert ideas for pumpkin month I saw another blogger make a coconut panna cotta it looked like a dish of queso fresco. I thought what’s a Panna cotta? GOOGLE!!

It’s a word I have heard before, but I was not really one hundred percent sure what it was. At first sight I thought it was a flan, but after more reading realized it’s the flans Italian cousin that uses no eggs. Its basically a pudding served cold.

Pumpkin Rum Cake

  "Pumpkin Everythang”

It’s time for the dessert course 

Regardless of what anyone says, I absolutely love Paula Dean. She has always been one of my favorite cooking personalities on TV. I always love the chefs that give you recipes that tastes as delicious as they looks.  And with Paula, rest assured you can follow her recipes and be happy. Thanks to her we inducted a pumpkin bar recipe into our family, to us  its known as the pumpkin cake.

Pumpkin gnocchi with white wine cream cheese sauce

  

 "Pumpkin Everythang”

I’ve always wanted to make gnocchi. In my early days of cooking, when I was mostly a spectator (that is watching food network) I decided to try these little Italian dumplings, however I purchased the prepackaged ones in the pasta section and needless to say it was not good. It deterred me from ever trying or attempting to make gnocchi again. That was years ago, and I know better now. Its always better to make your own than to do store bought if you can. So one fateful jet blue flight from Kingston to JFK about two months ago, I was watching food network on my little mini screen. I saw a really quick video with Mario Batali and Mark Bittman making gnocchi and as usual the light bulb went off.

Pumpkin Sausage & Raisin Rice

"Pumpkin Everythang”

So here is part two of the main course, the delicious rice that stuffed my Cornish hens from last Tuesdays post.  It is very simple and delicious. The stock added an amazing rich flavor that the rice soaked right up, coupled with the sweet pumpkin, sage, sausages, raisins and veggies, it went very well stuffed in the citrusy fowl. The reason I separated the dish into two post is because this rice is a side dish all in itself, you can use it to stuff the fowl as well as serve it on the side. When stuffed in the hen the rice gets the ginger and citrus flavor imparted on it, however on its own, the sage, sausage and pumpkin flavor are more prevalent.

Boneless Citrus ginger Cornish hens stuffed with Sausage pumpkin rice

  "Pumpkin Everythang”

The words thanksgiving and turkey are almost synonymous. Normally you don’t find one without the other, but personally I’m not a fan. This large bird needs the right amount of TLC to be delicious. My late grandma was one to apply that perfect amount of TLC to yield an awesome turkey and an even more awesome turkey salad in the days to follow.  Now-a-days whenever we are in New York for thanksgiving, or when we have thanksgiving dinner in Jamaica (Jamaica?? Yes I know.. My mother just loves any excuse to set the table) we always do another type of roast poultry, out of sheer laziness and the plain fact that Jamaicans generally don’t like turkey. What better substitute than a Cornish hen.

Scotch pumpkins, not eggs

"Pumpkin Everythang”

 Scotch eggs, are a popular picnic food  in Britain. It’s a soft or hard boiled egg, wrapped in sausage, breaded then baked or fried.  It’s sold everywhere in Britain even gas stations (shocking I know).  Serve them with ranch sauce, honey mustard or gravy. I decided to put my own little spin on this and make it even yummier by replacing the eggs with balls of pumpkin. What a great way to cut the cholesterol levels .

Warm Kale and Pumpkin salad

"Pumpkin Everythang”

Pumpkin salad surprisingly has been my biggest challenge so far. In trying to conceptualize the dish I made a few decisions very early on...

•  I’ve never been a fan of warm salads, but this had to be one, because raw pumpkin es no bueno
• Texturally pumpkin gets mushy no matter how it’s cooked, so I needed a way to prepare it so it would maintain its shape for the most part.
• I didn’t want it boiled
• I didn’t want it roasted
• I didn’t want a pumpkin dressing

Pumpkin Coconut Leek soup

"Pumpkin Everythang”

Like clockwork  the day I decided to make a lovely pumpkin soup here comes the rain, perfect timing. I had originally wanted to make a pumpkin wonton soup. However when I got to the grocery store they were all out of wonton skins, and ‘aint’ no way I’m making that dough from scratch, so plan B. A few isles down I spotted some leeks and figured, they probably taste like onions or scallions, so they should pair well with pumpkin, not to mention some coconut milk.

Cheesy garlic Pumpkin bread

"Pumpkin Everythang”

I bet you can’t name one person (who is not on a diet) that does not love a hot basket of bread or rolls or any carb. at the start of a meal. One thing I’ve always said about restaurants; your first sign of a good meal to come is the bread you are first served, it sets the tone for the meal. Oh you need some examples?

Pancakes to Pumpkins…what is to come

Pancake month is over and Its officially fall, and in conforming to societies set culinary rules, it’s time for pumpkins, and roasts, pies, soups, stews and all things hearty and slow cooked, why? Because it’s time to fatten up for the winter. And since we have Halloween and thanksgiving coming up in North America why not dedicate October to a month of pumpkin.  Its gonna be "Pumpkin Everythang”

Potato Pancake "Latkes"

Pancake Month!

pan·cake/ˈpanˌkāk/

Noun; A thin, flat cake of batter, usually fried and turned in a pan.

 Its a little too early for Hanukkah but it’s never too early for potato latkes, these delicious pancakes are traditionally made during the Jewish Hanukkah festival.  If you love the potato family, and I mean the wild oily side of the family, namely French fries, croquettes, tatter tots, home fries or hash browns you are sure to love their cousin latkes.

Dosa

Pancake Month!

pan·cake/ˈpanˌkāk/

Noun; A thin, flat cake of batter, usually fried and turned in a pan.

Until I started my research into pancakes, I had no idea what a Dosa was. In Jamaica, we are accustomed to having roti but not dosa. Most people refer to it as a south Indian-style crepe. It’s made from fermented rice, lentils, and fenugreek seeds. They come out very crispy with a nutty flavor.

Dutch Pancakes 'Pannekoek'

Pancake Month!

pan·cake/ˈpanˌkāk/

Noun; A thin, flat cake of batter, usually fried and turned in a pan.

It’s really amazing the different ways pancakes are made in the various cultures; similar in so many ways while maintaining their special unique qualities.  This Dutch pancake or Pannekoek is no exception, one of my favorite discoveries, it is absolutely genius!  To combine all the breakfast staples into one dish, its almost like a pancake omelet or better yet a breakfast pizza.

Chocolate Orange Crepes

 Pancake Month!

pan·cake/ˈpanˌkāk/

Noun; A thin, flat cake of batter, usually fried and turned in a pan.

In the school of pancakes the French Crepe is on the board of directors. It’s the head of the ‘no baking powder’ division. These pancakes can go sweet or savory, eaten for breakfast, but mostly it’s had for dessert.  Strawberries, whipped crème, bananas, chocolate and raspberries are just some of the fillings stuffed in a crepe. With this thin little wrapper, the possibilities are almost endless as to what you can put in it.  

So, what did I stuff my crepes with?

'Stamp and go' is a Jamaican pancake

 Pancake Month!

pan·cake/ˈpanˌkāk/

Noun; A thin, flat cake of batter, usually fried and turned in a pan.

If we believe everything Google says, then the Jamaican breakfast dish 'Stamp and go' is indeed a pancake. This is normally a meat filled pancake, salt fish (salted cod) is primarily the meat used. However sausages, callaloo, ackee, conch and so much more are also used. Its such a versatile dish, normally consumed for breakfast or as an appetizer with a sweet dipping sauce, but if you ask me you can have Stamp and Go any time of the day. 

The American pancake

Pancake Month!

pan·cake/ˈpanˌkāk/
Noun; A thin, flat cake of batter, usually fried and turned in a pan.

When we all think of pancakes, I’m sure the American style pancake comes to mind, with its fluffy subtle buttery flavor. Unlike their European cousins who don’t use a rising agent and are flat, American style pancakes strive to be fluffy and thick. This greedy girl has a batter recipe that will yield ½ inch thick pancakes. You will never make your standard batter the same way again. If you love thick pancakes as opposed to flat flapjacks, this is the batter for you.

Korean Sweet Pancakes 'Hoddeok'

 

Pancake Month!

pan·cake/ˈpanˌkāk/

Noun; A thin, flat cake of batter, usually fried and turned in a pan.


MY PEOPLE MY PEOPLE!!! I just experienced a Korean sweet pancake! To say its just delicious is doing this glorious pancake a grave disservice. When I decided to do September as pancake month, I tried to find unique pancake recipes from around the world. I stumbled upon this korean street food from a Maangchi video, and was immediately intrigued. For Korean cuisine I always watch Maangchi, so i knew that pancake had to be on my list, after all she taught me how to make Korean fried chicken, and its boss!

Scallion Pancakes with Spicy Soy Sauce

Pancake Month!

Hello September

This greedy girl has dubbed September 2013 “Pancake Month”. This month I will be doing a number of pancakes from all around the world, Chinese, Indian, Jamaican, you name it, I’ll be making it.

According to the know-it-all Google;

pan·cake/ˈpanˌkāk/

Noun; A thin, flat cake of batter, usually fried and turned in a pan.

Escovitch Fish Tacos

End of Independence Month!

Its fish taco time

And not just any fish taco, but Jamaican escovitch fish tacos. This recipe is really simple and easy, and if your  use to cooking Jamaican escovitch fish and festival your well on your way to a great lunch.

Coconut Curry Chicken Patty

Independence Month!

 Finally I am getting a chance to post this amazing recipe.

I planned ahead, filmed and photographed all my recipes ahead of time, but then had no time to sit down and actually create the post. It’s been a long and adventurous week for me.  I went from Jamaica to California to New York. California was so beautiful, but I’m so tired. Never the less, I am determined to finish the Independence month right. It’s almost September and after this post I have one last post for you guys on Saturday, using my pineapple pickle that I made earlier this month.

Sweet potato ice-cream sandwich

Independence Month!

 One of the best Jamaican desserts has to be sweet potato pudding. When made correctly, its a warm sweet treat with a custard consistency on top, a firm center with crispy caramelized edges. As a child we would sneak in the pudding and break off the edges.  For this month’s series of recipes I wanted to include  a dessert twist. And what better twist can there be than to sandwich grape-nut ice-cream between some sweet potato pudding.

And another one: Soursop-ade ?

Independence Month!

Again we meet the sour sop. Earlier in the month I used this fruit to make the sticky glaze for some doughnuts. Now I’m going to show you a simple and refreshing drink.

Strawberries are oh so Yummly

I interrupt Independence Month to bring you a....

Strawberry upside down cupcake with an orange butter cream filling

It’s been a long time since I have used strawberries to make a dessert, years actually. I tend to order strawberry desserts from restaurants but never actually make them. Interestingly enough they are one of the easiest to find in the grocery store, always stocked. Yet still, I tend to go for blue berries and apples. So today I am proud to say no blueberries were harmed in the making of this dessert. 

Callaloo Ravioli in callaloo alfredo sauce

Independence Month!

 Here is another Jamaican staple ingredient, the callaloo. With its thick stems and large broad leaves. This is normally sautéed with other veggies and meats like salt fish, then served for breakfast. Its also the star ingredient in a vegetarian soup called pepper pot soup. However today Callaloo will be making an appearance stuffed in ravioli.

JJ’s Grilled bun n cheese

Independence Month!

In Jamaica, all year round but especially in Easter time, a delicious snack consumed is bun and cheese.  Now that I think about it, we Jamaicans like to slap cheese on everything, bun, bulla, bread, crackers, even in patties. And the cheese I’m referring to is the thick, salty, cheddar ‘tastee’ Jamaican cheese. When you think of Jamaica and you think of cheese, this comes to mind.

Sticky Sour-sop glazed doughnut

Independence Month!

There are some things that make life worth living, and I’m sure you will agree the doughnut is high up on that list. My favorite types of doughnuts are jelly filled and glazed. I just can never get enough of the sticky sweet exterior and the soft doughy inside.

Pineapple pickle sauce

Happy Independence Day!!!

I really can’t take total credit for this amazing idea. It was a collaboration between my good friend Nalla and me. In July I was talking to him about my recipes for August and saying I needed one more recipe idea to complete the month. It’s easy to come up with traditional Jamaican recipes and methods, but not as easy to come up with a twist on them.  Now Nalla gets all intellectual on me, and says “based on all the things you already have planned, I feel you need something that utilizes a fruit or veggie, why not make a pickle?” DING, LIGHTBULB!

Pot of Jamaican Gold

Its Jamaica’s Independence month!!!

And in proper Jamaican fashion I will dedicate this month to all foods and drinks indigenous to my home country. But don’t expect the traditional methods; I’m still the Greedy Girl after all. So expect Jamaican dishes with a twist.

Pineapple Schweppes Grapefruit Granita

Cookout and BBQ Season!

So a few posts ago I attempted to recreate my childhood sky juice to no avail but I refused to accept the defeat. After all no summer is complete without an icy beverage to cool you down. While the watermelonade is refreshing, an icy slush of sugar and fruit is even more so.

Cherry mustard BBQ kebabs

Cookout and BBQ Season!

Say hello to the last protein for this month of BBQ backyard cookout foods, I bring you the kebab. But not any kebab, pure meat filled, juicy yummy goodness, using a cherry mustard bbq sauce.

Watermelonade turned Sky juice turned Watermelonade

Cookout and BBQ Season!

Initially I had the idea to make a refreshing summer drink, by combining  watermelon and limeade.  However I decided to go even more refreshing and make a sky juice.

There are just some things you remember as a child that will never leave you. Back in the day at ‘little Belair’ before mom had a car; she would pick me up after teachers college and we would walk to the taxi stand and take a taxi home. Right in the middle of the park there was a little blue and white wooden stall where a man would sell sky juice, red and blue ones in  little plastic bags with a straw. He didn't have any fancy ice crushers, all he had was a huge block of ice and a little metal thing in his hand, he shaved some off  put it in the little bag and put whatever color syrup you wanted. My mother is not and has never been a fan of street side food, however once in a while she would get me a sky juice.

Ranch Fried Chicken Sliders

 

Cookout and BBQ Season!

Where do you get your best ideas? For some it is in the shower, for me it’s while driving to and from work every day.  It’s on one of those drives that I decided to do Greedy Girl Cooks; it’s also where I decided to make Ranch fried chicken.

Salt and not so Vinegar chips

Cookout and BBQ Season!

The Potato chip is one of the classic summer BBQ side dishes. Second only to fries, it goes with every summer sandwich. Hot dogs and burgers would not be the same without a hand full of potato chips to munch on.

Barbe-Jerk Chicken

Cookout and BBQ Season!

Is there anything worse than dried out chicken? There probably is, but in the context of this post, it’s the worst thing ever. Over the years I have had too much dried out chicken cooked on an open flame.  No one has time for low and slow (unless you’re from the south) everyone throws the chicken on the grill at high heat until it cooks, then coats it with a nice sauce in an effort to camouflage the dryness. I know very well, in the past I too was an offender, but a chance rain shower helped a friend and I stumble upon the best technique. And I have never looked back.

Doc’s Macaroni Salad

Cookout and BBQ Season!

I have realized that my love for cooking must have come from my grandmother Doc. We spent most  summers with her as children, and and even though she did not actually teach us how to cook,  I vividly remember  how much she enjoyed cooking and serving people. She was always cooking; there was a large spread of food every single Sunday, without fail. She loved Christmas, thanksgiving, making green bean casserole, turkey and chicken salads, lasagna the works.

Four Cheese Pumpkin Penne

a.k.a Grown up Macaroni and Cheese
 

Cookout and BBQ Season!

A beautiful rainy morning (a work day I might add) I woke up and decided I’m not going to work. Nope, I am in the mood to stay home and cook something real hearty and comforting in the cold and gloomy weather. I knew I wanted something different, something I never cooked before or have never seen anyone else cook. I had purchased some pumpkin a few days before, as well as an interesting butternut squash pasta sauce, so I figured I could incorporate them in some way. Headed down to the kitchen with a pumpkin and a dream.