Christmas crafts 2 2016

Yarn Crafts for Gifts

Now that the holidays have settled down and we’re not crazy busy I wanted to take a moment to share some gifts I made for the kids.  I had fun doing these projects and of course I was down to the wire.  Some day I hope to be much faster with yarn crafts but I’m not holding out much hope on that front!

I first started with my son’s project.  Like most kids his age, he is very into Minecraft.  Do you know some schools have classes on this game?  But it really does stretch the imagination.

Christmas crafts 1 2016

I found the pattern on Ravelry and I was really looking for a knitting pattern because it’s been about 10 years since I’ve crocheted and I forgot how to do it.  And I had never done anything in the round.  Thank goodness for YouTube!  I was able to relearn how to crochet and I enjoy it so I’ll be looking for more projects to try.  I also want to try my hand at granny squares.

Both kids are big fans Dr Who so I had to find something with that theme.  I found a great pattern for socks on Ravelry with the TARDIS.  I’ve never knitted socks.  Back to YouTube I go!

Christmas crafts 2 2016

I did it on the magic loop rather than double pointed needles.  The pattern was pretty good though I had to adjust how the toe was done so it decreased on the sides rather than on the top and bottom.  I was thrilled the lettering was legible.  After Christmas I found a used book that shows me how to knit two socks at a time so I’m looking forward to trying this again.

Though I’m trying to get the Aran jumper I’ve been working on for a few years for my husband.  That is taking forever!  So I need to finish that before I start anymore big projects.  Before we grow old.:)

Creme patissiere 18 2016

Sugar Crust with Crème Pâtissièrere

It’s back to reality after the holidays, kids back to school (they weren’t too thrilled!) and we’re back to work.  All the build up for the holidays and poof it’s gone in a blink of an eye.  We spend a lot of that “spring” cleaning.  It feels good to start the year off without clutter.  I’d like to know where it all comes from, seriously I think it multiplies.  I hate the clear outs but I love the results.  It motivates me to try new things and let the creativity flow.

For Christmas my husband and I try to be creative and feed our hobbies for gifts.  We don’t need stuff per se.  The Great British Bake Off has lit a bit of a fire under us to branch out in the baking arena and I knew we were going to bake through the break.  I found a fluted tart pan with the removable bottom for my husband.  Imagine my surprise when I opened the same gift from him!  Luckily we got two different sizes.  Great minds!

Have you ever wanted to bake something and you follow recipes and it comes out completely differently?  Boy did that happen to me.  I wanted to make tarte au citron that Mary Berry does.  I started everything and realised I didn’t have all the ingredients.  You’d think I was new at this.  So I thought well the set lemon tart is a set lemon tart so I used Julia Child.  I ended up with a strange lemon flavoured whipped meringue tart.  Tasted good but definitely not what I was going for.  So I need to get the ingredients for the tarte au citron and try it again!  But I did like the sugar crust so I made it again and decided to use Julia Child’s crème pâtissière.  I could eat bowls of that!

For the crust I used Mary Berry’s recipe for the crust.  It’s not difficult but it is very fiddly.  The sugar weakens the structure.  You also want to keep the butter cold through this process.

In a food processor add 6oz of flour, 3 1/2 oz of butter cubed, and 1oz of icing sugar.

Creme patissiere 2 2016

Pulse until well blended.  Add one egg yolk and 1 tablespoon of cold water to the food processor.

Creme patissiere 4 2016

Pulse again to blend.  Now her recipe says it would come together in clumps.  So far it hasn’t done that for me but when you test it you want the mixture to stick together when pressed.

Creme patissiere 5 2016

Tip out onto to the counter and press the mixture together firmly until the pastry comes together in a ball.  The trick is to not overwork the crust and make it tough.

Creme patissiere 6 2016

Wrap in cling film and chill in the fridge for 15 minutes.  Lightly grease the tart pan.  Now the directions state to lay out parchment paper and to place the bottom of the tart on the paper.  Draw a circle that is an inch and a half bigger than the tart bottom.  This is to give you a guide when rolling out the pastry.  I made this crust twice this week and tried it the first time and didn’t do it the second.  For me it didn’t make a difference but if it helps you go for it.  Flour the bottom and the paper and place the pastry in the centre.

Creme patissiere 7 2016

Flatten out the pastry out then roll.  This is where the swearing begins.  Did I mention it is fiddly?  Keep the rolling pin floured because it will stick!  This is the most frustrating part of the whole process.

Creme patissiere 8 2016

Carefully fold the pastry in on itself so the bottom shows.  Drop it into the tart frame.

Creme patissiere 9 2016

Carefully press the pastry into the flutes.  A trick that is mentioned is to use spare pastry to press in the pastry without poking holes into it.  That works somewhat.  You can also use a knuckle.  Just keep the nails away!  Allow a bit of overhang as the pastry will shrink when blind baking.

Creme patissiere 10 2016

Use a fork to dimple the base without poking completely through. Chill for 30 minutes.  Preheat the oven at 400F/200C. When ready to bake line the pastry with tin foil and fill with dry beans.

Creme patissiere 11 2016

Bake 10-12 minutes.  Remove the tin foil and the beans.  Trim the excess pastry off the edge. Bake again until it is golden brown and cooked through.  Unfortunately I got sucked into Star Wars.  I was getting my geek on!  So I was just a few minutes late in getting back to the oven.  So it browned a little too much!

Set the pastry aside to cool.  On to the crème pâtissière!  This isn’t difficult but you need a bit of elbow grease with the whisk.  I added a bit more milk to Julia Child’s recipe because I didn’t want it to be overly thick but yet have it set.

Using a mixer gradually mix in a cup of granulated sugar into 5 egg yolks.  Keep beating until the mixture forms pale yellow ribbons.

Creme patissiere 13 2016

Gradually and slowly pour 2 1/4 cup of milk that has been brought to the boil.  You need to do this slowly because you don’t want to scramble the eggs with the hot milk.  Add the mixture into a large saucepan and put it over medium heat.  Keep whisking while it comes to a boil.  It will get thick before it gets smooth again.

Creme patissiere 15 2016

Once it comes to a boil, lower the heat and whisk it for a couple of more minutes to cook the flour.  Remove from the heat.

Creme patissiere 16 2016

Add a tablespoon of butter and 1 1/2 tablespoons of vanilla extract.

Creme patissiere 17 2016

Mix well and let it cool.  Once it is cool enough spoon it into the pastry crust.  Let it set in the fridge until it is time to serve.  Slice fruit of your choice.  We had some lovely strawberries to use up.  Dust with icing sugar.

Creme patissiere 18 2016

Not going to lie, this was delicious.  With dishes like this I won’t bother with resolutions to lose weight!  I mean, who am I kidding.  :)

 

Mushroom pasta 6 2015

Pasta with Mushroom Sauce and Saying Goodbye to 2015, Finally!

It’s been a long time since I was so looking forward to seeing the backside of a year.  I don’t like rushing time, especially as we get older.  It goes fast enough as it is.  But this year been a long stressful slog.  2016 has to be better!

I am so grateful that I have my husband and kids.  They have been an amazing support system for me.  Since the summer I’ve been struggling with my issues, whether it was physical injuries or the black dog, as Conor from One Man’s Meat so aptly called it, and I feel like I got in a rut.  It was an effort at times to get the day to day stuff done, nevermind finding creativity for blogging and other projects.  My husband never wavers and never complains.  He takes care of me and has the ability to make me laugh every day.  And kids being kids, they keep you on your toes.  They are a joy to have.  Not sure what I did to get so lucky to have them in my life but boy am I glad I did it.

But I am looking forward to 2016 and a fresh start in terms of putting this year behind me and not letting it be a millstone round my neck.  I have ideas I want to try and plan on keeping on improving with all the issues.  Onwards and upwards!

My sister got me a fabulous book on food photography for Christmas.  My family is so good about supporting my endeavors.  Last year my husband found me a photobox and a photography book which helped me dust off the cobwebs of my photography knowledge.  This book is the next step up from the previous book.  After a year of practicing I am excited to learn new techniques and continuing to improve.  I’m only into the fourth chapter and already I have a list in my head of things I need to set up.

Last night my sister and family were planning on coming so I planned Italian for dinner.  Unfortunately, the New England weather decided it was time for the first winter storm.  But I had found a recipe from the cookery book Giada at Home by Giada De Laurentiis.  So I stuck with the planned theme.

Mushroom pasta 1 2015

It is the Rigatoni with Creamy Mushroom Sauce.  This is my adaptation of it.  I didn’t stray too much from the original but I did make it my own.

In a skillet heat up a few tablespoons of olive oil.  Finely chop up half a red onion and begin saute the onion.  Finely chop up 3-4 cloves of garlic and add it to the skillet.

Mushroom pasta 2 2015

While this is cooking slice up a mixture of mushrooms.  I used baby bellas (cremini), shiitake, and oyster mushrooms.  You want about 2 cups sliced.  Add these to the skillet to start to brown.

Mushroom pasta 3 2015

Add 1/2-3/4 cup of vegetable bouillon and 1/2 a cup of dry white wine.  Bring to a simmer to reduce the liquid by at least a third.

Mushroom pasta 4 2015

During this time make sure you cook the pasta.  I chose brown rice spaghetti.  When the pasta is nearly done add a half cup (4 oz) of mascarpone.

Mushroom pasta 5 2015

When the mascarpone has blended in add 1/2 cup of freshly grated parmesan and a handful of chopped chives.  Season with sea salt and pepper.  Add the pasta to the skillet and toss to coat.

Mushroom pasta 6 2015

Garnish with chopped chives and grated parmesan cheese.  My husband made fabulous ciabatta bread.  He used it to make garlic bread.  A serious weakness of mine!

This dish was a hit even with my son who doesn’t like mushrooms.  Fingers crossed his tastes are changing.  The rest of us love mushrooms.

Happy New Year’s everyone!

Beef vindaloo 6 2015

Beef Vindaloo to Welcome my Husband Home

You know, Christmas comes the same time every year.  Yet every year I find myself in full scramble to get it all done.  I swear I will start in September.  Unfortunately good intentions are not a guarantee!

I should finish the gifts I’m making today and get everything wrapped and under the tree.  Then there is the dump run and grocery shopping.  But I should have plenty of time tomorrow to decorate the Christmas cake.

My husband had to do a business trip last week.  Luckily it was only four days rather than the two weeks last December but I still wanted to make a nice home cooked dinner for him.

I was in the mood for curry and thought I’d try beef vindaloo.  Beef you say?  There are areas in West India that have Muslim and Christian communities that eat beef and add in the fabulous flavours you find in India, amazing dishes happen.

Vindaloo has it’s roots in Portugal and was originally based in wine and garlic but gradually evolved to have vinegar instead of wine.  When a lot of people hear vindaloo they think off the charts for spicy food but that isn’t always the case.  I didn’t make this crazy spicy but you can if you add more hot pepper.

Beef vindaloo 1 2015

I adapted a recipe from the Best-Ever Curry cookbook.  I used ground cumin instead of the seeds and I could have sworn we had fenugreek but nope so I had to leave that out.  The recipe did call for a teaspoon of fenugreek seeds.  To be honest I didn’t miss it.

In a spice grinder, grind up 3-4 chili peppers or hot peppers of your choice, 1 teaspoon of black peppercorn, 5 green cardamon pods, and 1 teaspoon black mustard seeds.

In a small bowl add the spice mix, 1/2 teaspoon sea salt, 1/2 teaspoon of sugar, and 4 tablespoons of white vinegar.

Beef vindaloo 2 2015

Set that aside.  Chop up a large red onion and saute in olive oil until softened.

Beef vindaloo 3 2015

In a food processor add the onions and spice mix.  Process until it is a paste.  In the skillet add a bit more oil and start browning stewing beef.  I used just under a pound.  The recipe called for two pounds.  As it is browning, finely chop a couple of garlic and grate a piece of ginger about 1-2 inches square/3-4 cm square.

Beef vindaloo 4 2015

Cook for a couple of minutes then add the onion spice paste.  In addition to that add a scant tablespoon of ground cumin, 2 teaspoons of ground coriander, and 1/2 a teaspoon of ground tumeric.

Beef vindaloo 5 2015

Stir well then add 300ml/1 1/4 cups of water.  Bring to a boil then lower to a simmer.  Cook for at least an hour.  You want the sauce reduced and the meat tender.  My husband made naan to dip into this curry.

Beef vindaloo 6 2015

I was a bit worried because there was only enough for about 1/2 a cup a serving for the four of us.  But with the naan we were stuffed.  I love that our kids love the spicy flavours, they really liked this.

Focaccia 10 2015

Focaccia Bread

We are totally hooked on the show The Great British Bake Off.   Completely sucked in.  Not only do you get great tips on baking, history of the baked goods, and great ideas, but it is such a refreshing competition.  Stateside, a lot of the food competitions are high pressure, overly dramatic, and people like Gordon Ramsey pound the table and scream a lot.  This one, every one is friendly.

Of course my husband and I are adding to our list of things we want to try to bake.  Yesterday I tried Paul Hollywood’s Focaccia Bread.  I find people’s approaches to known breads fascinating.  Paul’s approach seems more modern while Dan Leader’s approach is more old world.  Dan Leader’s recipe takes two days vs a few hours with Paul Hollywood’s recipe.

In a mixing bowl add 500 grams flour, two teaspoons salt, 12g yeast, and 2 tablespoons of olive oil.  Now it’s been mentioned on the show that the salt shouldn’t touch the yeast.  Well at least until you mix it all together.  Most recipes don’t mention keeping them separate.  So I’m interested in researching this more.  However, the end result didn’t seem that different from other recipes.  It may be a preference more than anything else.

Focaccia 1 2015

Add 300ml of lukewarm water.

Focaccia 2 2015

Mix well then add, slowly, an additional 100ml of lukewarm water.  This is a very wet and sticky dough.  When this is fully incorporated knead by hand in the bowl for 5 minutes.

Focaccia 3 2015

I found this part hard given my height to the counter and it’s not easy for me to do that with my shoulder issues but do the best you can.  Then you have to stretch the dough and fold it over itself, for another five minutes, turning the bowl as you do this.  One good trick that was given on the show was to oil the surface you will knead on and oil your hands.  Doing this rather than using flour will keep the dough moist.  Turn out the dough onto the oiled surface.

Focaccia 4 2015

Knead for a further 5 minutes until the dough is smooth and elastic.

Focaccia 5 2015

Spray the bowl with oil and place the dough into the bowl.  Spray cling film with oil and cover the bowl.  Prove until the dough doubles in size.  This took about an hour or so.

Focaccia 6 2015

Line two baking sheets with parchment paper.  Divide the dough and press the pieces into rectangles and dimple the surface.  Cover with oiled cling film.  Be careful not to have the cling film pin down the dough.  It needs room to rise.

Focaccia 7 2015

Prove for another hour.  Preheat the oven to 425F/220C/Gas 7.  Once it is ready to bake drizzle the surface with olive oil.  I put a little to much on.  Sprinkle sea salt over it.

Focaccia 8 2015

We usually put in ice cubes in a hot cast iron skillet but we thought we’d try water.  As I had two loaves to bake I did ice with one and water with the other.  Because this only bakes for 20-25 minutes I didn’t notice a huge difference.  We did on my husband’s boule but that bakes for an hour and there was a difference there.  At any rate bake the focaccia until golden brown.

Focaccia 9 2015

Much, much different from the bread you get in restaurants.  Doing research online, I wonder what is actually made in the restaurants, because what I made matched the images rather than the other stuff.

Focaccia 10 2015

It was very crispy on the crust and soft in the middle.  Perfect for dipping in olive oil.  This does make a lot so thank goodness for the freezer!

Now to decide what to bake next!

 

 

 

 

Meat pie 4 2015

Mini Meat Pies

When I was on my own years ago, I really didn’t cook for myself.  It was too much effort.  I’d get my cooking fix by having little parties for my friends.  Needless to say when I moved in with my husband and had the instant family, I loved being able to cook full meals and share food.  Just one of the many reasons I don’t miss the single life.

One dish I would occasionally make for myself would be mini meat pies.  They lend well to leftovers so in one go I would have several meals ready. I haven’t made them for years, forgotten about them to be honest.  These aren’t the traditional English meat pies with the hot water crust, though that is on my list to try soon.  We’ve been watching the Great British Bake Off and we’re hooked.

Meat pie 1 2015

I make up pastry equal to a 9 inch pie plate.  Which would be 1 1/2 cup of flour, 1/2 cup of butter, pinch of salt, and cold water.  I’ve started using butter instead of shortening as the flavour is much better.   Cover and set aside while you make up the filling.  If the room is warm put the pastry in the fridge.

Heat up a few tablespoons of olive oil in a skillet and start browning about a pound of ground beef.  Chop up half a red onion, a few cloves of garlic, and a couple of mushrooms.  Add those to the skillet.

Meat pie 2 2015

Chop up some fresh oregano and add that along with about 1/2 – 3/4 cup or so of crushed tomatoes.  The trick here is not to let it get watery or too saucy.  Also add 1/4 cup of balsamic vinegar.

Meat pie 3 2015

Let this simmer while you roll out the pastry and fill a tin with large muffin holes.  I had to free hand this as I didn’t have a cutter or glass with a large enough aperture to give me a neat circle. So we got a bit rustic!  Use a slotted spoon to fill the pastry to prevent it from getting too wet.  Sprinkle a generous amount of shredded Italian cheeses.  Bake at 400F/200C for 20 minutes.

Meat pie 4 2015

I don’t know why it took me years to make this again.  But I won’t wait long to do it again as it is great for lunches as well.  And with tax season starting soon I’ll have to keep my energy up!

Red wine lamb stew 5 2015

Rustic Red Wine Lamb Stew

It was no surprise last week that I got to the point of being really tired of turkey.  Given that it is a large bird, you have to be very creative with leftovers to use it up.  I needed something different!  It was a raw and rainy day so it also had to be comfort food.

Red wine lamb stew 1 2015

I had some stewing lamb to use so I thought a red wine stew would do the trick.  Very often the stewing meat comes in large pieces so I cut them down to smaller pieces.  Makes it easier to eat.  Dredge the meat in flour and season with sea salt and pepper.

Red wine lamb stew 2 2015

In a large saucepan heat up some olive oil and start browning the lamb.  While that is browning, cut up a scallion and a few cloves of garlic.  Finely chop up a small handful of rosemary.  Add it all to the saucepan.

Red wine lamb stew 3 2015

Cook for a few minutes more then add about a cup of good red wine.  Bring to a simmer and add a couple chopped mushrooms.

Red wine lamb stew 4 2015

Add 3 cups of chicken stock.  Bring to a boil then lower to a simmer.  Keep it on a low simmer for a few hours to allow the flavours to develop and the meat to get nice and tender.  Closer to dinner time add either potatoes or pasta.  I chose pasta for this stew.  I also added some sliced carrots.  I didn’t add them at the beginning because I don’t like mushy carrots, just like I don’t like mushy peas!

Red wine lamb stew 5 2015

Add buttered rustic toast and it was a great bowl to enjoy in comfy pjs and a bit of tele.  I’m not complaining about the raw rainy day though.  This winter has been mild so far, may it continue!  Saves on the heating bills.  :)

Wine chorizo 4 2015

Red Wine Chorizo

The first flurry of the holidays, Thanksgiving, is past and we’re into the flurry of activity getting ready for Christmas.  Our son was all excited once the meal of Thanksgiving was over because that meant the Christmas songs could start playing!  I swear that kid would play those songs year round, crazy kid.  Egg nog is pretty much the only thing that we do Christmas wise before December.  Well, that and the cards.

I normally use Shutterfly for the cards and family photo books.  This is the last year I’ll do that for the cards. Couldn’t use that site for the book because they took away a lot of features I like to use.  So I am trying to learn Blurb.  A big feature I like is to use my photos as a faded background.  Blurb doesn’t do that either but I can fade them using GIMP.  Just a bit of jumping through hoops to get the book done.  So that is getting pushed out to the New Year.  But I hear Blurb is good for creating books like cookery books so I figure now is a good a time as any to learn.  I am curious which software of Blurb to use so I’d be interested in feedback.

The recipe I’m showing here was done for my husband’s birthday to go along with the jerk chicken I made.  It came from a book my family found for me at the annual library sale.  It is called Tapas by Susanna Tee.  I found an easy recipe for chorizo simmered in red wine.  Something easily eaten at a party.

I would recommend finding good quality chorizo.  We found average chorizo and it didn’t absorb the wine during the marinating stage as well as it should have.  No worries, it came out in the end.

Wine chorizo 1 2015

To start, always pick a good wine.  Never use cooking wine or plonk.  If it’s not good enough to drink, it’s not good enough to cook with!

In a saucepan, bring to a boil about a cup of the red wine.  Then cover and reduce the heat.  Simmer for 15-20 minutes.  Remove from the heat and pour into a bowl big enough for the sausages.  Prick the sausages and marinate overnight.

Wine chorizo 2 2015

When you are ready to cook these, slice the chorizo into pieces.  Add them to a skillet.  Warm a couple of tablespoons of brandy then pour into the skillet.  And, this is the fun part, light it up!

Wine chorizo 3 2015

As fun as this is, be careful.  Not all flame is visible and you don’t want to get burned.  You can see in the picture the sausage didn’t really suck in the wine.  I suspect, better chorizo would do that.  Once the brandy has cooked off add the wine you used to marinate the sausages.  Simmer on medium heat until the wine has reduced quite a bit.

To serve, sprinkle freshly chopped parsley over the chorizo.

Wine chorizo 4 2015

This is a great dish for a tapas meal, party, or potluck.  And it is very easy to make which is always good.  :)

Sage pear turkey 5 2014

Turkey Day and Despite a Tough Year, Still Grateful

Thursday is the American holiday of Thanksgiving.  For those that follow me you know this is my favourite holiday.  With all the materialism built in with a lot of holidays I like we have one where is’t just family and good food.

It’s been a tough year for my family.  We have 12 round the table and we weren’t guaranteed we’d have 12 this time round.  Fortunately my sister’s neck is just about good as new and my dad’s life saving surgery went as well as it should have.  And we are fortunate my cousin in Kenya has made a near complete recovery from his car accident.  Thank goodness the two taxi drivers rushed him to hospital barely alive.  This was while others looted his car.  So you can imagine the amount of gray hair that made light of day in our family this year!

We’re very much looking forward to 2016, as you can imagine!

For this post I wanted to reshare a few of my recipes I’ve made over the years for Thanksgiving.  I figured I’d get them in before the holiday rather than after for once.  :)

Sage pear turkey 5 2014

The Sage Pear Turkey fast became a favourite of mine.  Pear works so well with the sage and stuffing the skin with butter just makes it divine.

Cranberry Raisin Sauce 6 2014

Hopefully this year I won’t forget to serve the cranberry sauce!  I made this last year with port and it was really delicious.  I like to do variations each year for something new.  I’ve done it with orange, ginger, thyme.  Surprisingly cranberry is a good match for many different ingredients.

Stuffing balls 6 2013

Stuffing balls are a fun variation.  These are made with pork.  This year I’ll be separating these out to have sourdough stuffing then pork balls as some can’t have gluten.

I was going to share a blog post of pumpkin pie.  Looks like I haven’t done a post on that!  Guess what will be coming soon?

For those that celebrate this holiday I hope it is a safe and fun one.  And may you not have to travel too far!

Jerk chicken 5 2015

Jerk Chicken and What Kind of World

Tragedy brings out the best and the worst of us.  And it was true to form this past weekend.  After the attacks in Paris I, like millions of others, added the French flag to our profile pic on Facebook.  But I also quickly, like many, realised the hypocrisy of not speaking out against the terror in Beirut and many other countries.

And that’s when it started getting ugly.  When you combine fear with bigotry some seriously hateful things start getting posted.  It saddens me no end we have a serious humanitarian situation and we have people running for president saying we should only accept Christians.  Never mind that this isn’t a Christian nation as laid out in the Treaty of Tripoli which said this was a secular nation.  And it was ratified by 100% of the senate of the time.  That concept is being lost to the mists of time.  The West has a lot of responsibility of the vacuum that keeps being created in the Middle East but yet a lot would wash their hands of the crisis.  A situation where you have children so scared they put their hands up in fear because they think the journalist cameras are guns.

I am well aware there aren’t any easy solutions laying about.  But I do wish the powers that be would start thinking of the ramifications before they keep repeating history.  I mean how many times do we put people in power to only have to forcibly remove them.  Or how many times do we change the governments or boundaries without fully understanding the region.

Because not only do I want peace and not have people living in fear, I would love to be able to not have to figure out how to explain to my kids how much humanity is still getting it wrong.

While all this was going on we were preparing for my husband’s birthday party.  The theme?  A pirate murder mystery night.  There was a lot of planning for this as I had to assign characters for our guests and get the packets ready for each person so they knew what their objectives were for the murder and investigation.

One of our friends had great fun with doing themed food of cannon balls, shark teeth, etc.  She also did a great Minecraft themed party for her son a few weeks ago.  This is definitely up her alley.

One of the dishes I made was jerk chicken.  A great time to try using our dried habaneros.  I also used some dried cayenne.  Sinuses would be cleared for miles around.

Jerk chicken 1 2015

The recipe I used as a guide was from food.com and I followed it for the most part.  I didn’t have bay leaves but I’m not a fan of that ingredient.  I didn’t have any dried thyme either.  But I have to say the ingredients weren’t missed.

In a spice grinder, finely grind 3 habaneros and 2 cayenne peppers that have been dried.  Add that to a medium sized bowl.  Then grind rosemary and allspice so you have about a tablespoon of each.  Again add that to the bowl.  Add a tablespoon of ground ginger and a tablespoon and a half of sea salt.  Next you will need 1 1/2 teaspoons each of onion powder, black pepper, and ground cinnamon.  Add 3/4 teaspoon of each of ground nutmeg and paprika.  Finish with 1/3 cup sugar, a juice of a lime, and 1/3 cup of olive oil.

Jerk chicken 2 2015

Mix well and add about a pound and a half of chicken that you have cubed.  Make sure the chicken is well coated.  Then remember not to touch your eyes.  Ahem.  Even after washing your hands.

Jerk chicken 3 2015

Let this marinate for a couple of hours.  I chose to grill this on the stove top.  But given the potency of the hot peppers I should have done this outside.  It was like I pepper sprayed the kitchen!  What a way to welcome guests.

Jerk chicken 4 2015

I did want to do a mango dipping sauce but the mango I bought refused to ripen so it was just the chicken.

Jerk chicken 5 2015

This was a hit.  Fortunately our friends could handle the heat.  Because, while the flavours were balanced, this is not for the weak of heart.