Eat your way around the world
THE SCENE: My lips started off with a low-grade tingle and then flared up into a fire engine burn. Careful not to touch the jerk seasoning again, I put the lid back on the blender. "So that's what three habeneros taste like." I said to the faded photo of my Great Aunt, Lulla Rina. She smiled back at me, as she had for decades. She was holding my brother Damien - a chubby baby boy - in her soft, grandmotherly arms. He'd be 33 if he were alive today. And he'd probably love … [Read more...]
Makes about 3 cups Are you in need of a lil' pep in your step? Do you want to go beyond your comfort zone? Would you like to make your taste buds burn with the fire of Jamaican delight? I am. I do. I would. Also, a friend's birthday is coming up, and she loves spicy food. In a pretty bottle, with a cute recipe card, jerk seasoning makes quite the fabulous gift. So, join me friends. Let's go on a stovetop journey to the clear waters of Jamaica, where we can heat things up for … [Read more...]
Makes at least 1 1/2 quarts (more, depending on how much you dilute it) August has drug on too long. I know because the mosquitoes have given up for the summer. Not a one can be found. They've been cooked off. I've been shriveling up, too. Thankfully a few of our readers suggested I try sorrel, Jamaica's perky, often spiked answer to iced tea, typically served at Christmastime. Sorrel is better than pouring a bucket of ice down your back. And it's (literally) cooler than mulled wine … [Read more...]
Makes enough Escovitch topping for 2-3 meals. I've long adored the British tradition of dousing Fish and Chips with vinegar. In fact, I like to add enough vinegar for my fish to swim in. Sure, Keith won't kiss me for days afterwards, but a girl's gotta do what a girl's gotta do. Well, this week I learned about Jamaican Escovitch, based on Spanish Escabéche. Escovitch is like taking your fried fish on a trip to vinegar city, on a vinegar boat, through vinegar nation At it's most … [Read more...]
“Me only have one ambition, y'know. I only have one thing I really like to see happen. I like to see mankind live together - black, white, Chinese, everyone - that's all.” Bob Marley I'm with Bob on this one. I'd just like to add one thing - my vision also includes kittens, rainbows, and puppy dogs. And grouchy turtles. They're important, too. As I've said before, we can't create peace alone -we have to set a Global Table and invite everyone to dinner. And we'll need a few animals to … [Read more...]
Seems like everyone I know has been to Jamaica - usually, for a wedding, their honeymoon, or spring break. Or a scary combination of all three. (I shudder to think). While many visitors stick to strolling the soft sands and wading in the clear waters, some seek out other adventures, like ecological river tours, climbing sheer waterfalls, and exploring local museums. While all this sounds fantastic, my stove top Adventure is clear. You see, back when I made the Caribbean Green … [Read more...]
Keith's parents would be here in just a few hours. I went to the window. Blue and clear. A good time as any to get cooking. I tore open the gelatin and whisked it together with warm water until dissolved. Next, I cracked open the thick white coconut milk, and swirled it with the rest of the ingredients, stopping to dab a little vanilla extract on my wrists. Time for the stove top. I clicked on the burner and let things heat up. After a moment, the smell of summer billowed up. I poured … [Read more...]
Makes a 1 1/2 quart, large molded dessert There's something about jello that's so 1897. So Victorian. So old-school. So... over-the-top-retro. You see, 1897 is the magic year gelatin and fruit syrup were first combined to make the wobbly dessert we're familiar with today. Fast forward through several decades and continents and you get today's recipe, blancmange. It's loaded up with evaporated and coconut milks, making it jello's creamy counter part. It's the reason Haiti's get up in the … [Read more...]
