Monday, October 31, 2005

jerk it!

One thing about going home is that you can bring back all the really nice spices and seasonings that remind you of home that you won't find in a foreign country or you can't prepare.
As i mentioned a few posts ago i live on a farm and we raise chickens, sheep and pigs...i am a meatlover...nothing more to be said...except that i love chicken...the chicken god will protect his own until people believe in the power of the other white meat again, the first being pork (yes as far as i am concerned pork is superior to chicken and i love love pork).
Anyway back to bring back goodies from home (pictures soon to follow), I brought back rum, rum punch (already finished), ginger beer mix, sugar cane brandy, homemade guava jam (made by me with this wonderful sugar just for making jams given by my mother-in-law), conkies (thats another post), fish marinade (soon to have its day of fame on the blog), bajan seasoning and bajan mixed jerk seasoning (featured on todays post).
We had this dish for dinner last thursday (oct 27), i made the chicken again yesterday for my sweety (hint: the chef) and gorgeous best friend who enjoyed it....i was also quite happy cuz the taste was much better the second time around.....
Bajan (slang for barbadian someone from Barbados) Jerk Chicken and Warm Rosemary flavored Tomato and Zucchini Salad
To sucessfully make jerk chicken you need the mixed seasoning (picture coming)
For 12 drumettes, 1 tablespoon of the seasoning is sufficient, add salt and lemon juice,mix well and marinade for at least 1 hour (it is worth the wait).

The salad is also quite easy. For two people i used 4 Zucchinis (cut into 6 lengthwise)and 12 cherry tomatoes (halved).
to prepare
Dress halved tomatoes with balsamico, olive oil, salt and pepper.
marinade zucchini in olive oil, salt, pepper and dried rosemary for 10 to 20 minutes, then place in oven on foil and grill until zucchini is soft and slightly charred.
Cut each stick in half in and place on a serving plate, when ready to serve pour tomatoes in dressing over sliced grilled zucchini

after with tomatoes

Sunday, October 30, 2005

odds and ends

After gushing and gloating about all the wonderful things i brought back from sunny Barbados, it is only fair that i share some of these things on my blog.
1. Guava Jam
made from fresh white guavas from my autie's tree. I peeled and blended the guavas seeds and all then just strained it and used the pulp. I was fortunate enough to have this wonderful 2:1 fruit jam/jelly sugar given to me by my mother-in-law last christmas. I took it to Barbados then but it sat in the back of the cupboard since my mum doesnt read German (she mentioned later the jam was worth the wait), my dad who cant eat very sweet stuff enjoyed it too, since it is not as sweet as the normal caribbean style guava jam. It is terrific on warm toast with butter.
2. Guava Pineapple Jam
this was made as an afterthought, thanks to my darling sister (she received a fruit basket with a huge pineapple in the center from a secret admirer, she said i should use the pineapple to make jam since its probably sour which it we ate it and used the tinned pineapples for the jam just to have our pineapple jam. But on the same day I realised that our guave tree with its huge pink guavas was loaded and we had to do something with them, hence the guava pineapple flavour, turns out the guava won the battle and it is the most dominating taste...
3. Jerk Seasoning (bajan style)
These extremely convinient resealable packages are great especially for someone like me who only seems to cook monday to wednesdays (thursdays if we are lucky:). I also got the regular bajan seasoning. btw bajan is someone from barbados!
4. the booze
in this case it translates to the rum...i also get some rum punch (2 litres) expecting it to last 1 month, this was not to be my darling finished it in less than 2 weeks with of course some help from yours truly!
5. Last but not least, Fish marinade...i have never tried this before but it is really great it works well as a dip too...i tried it with my savory tuna squares (see advanced posting).

Tuesday, October 25, 2005

it's been too long

I was on holiday....i wish i didnt was so was fabulous...absolutely fabulous!!!
Barbados was good.... beach, relax, eat...the same thing everyday... and great each and everytime.

I know i promised to keep updating my blog..but i was just too lazy and relaxed to do anything.
The good news is my hot water is back, we have gas in our kitchen and my darling chef got me a top of the line teka oven (it is absolutely gorgeous). I will definitely post some pictures.
look at those lines!

And i will be back in action from tonight as i have all of these really nice seasonings from home...looking forward to be cooking again.