Quick, easy and simply done, flounder fillet in wine/butter sauce.

Cook time: 15mins.

Ingredients:

4 pieces flounder fish, fillet (pat dried)
4 sprigs organic thyme
2 cloves garlic
1/2 lemon, zest and juice
1/4 cup Holland house lemon wine(cooking wine)
1 tsp butter
1/2 tsp Fresh cracked black pepper
A bit of kosher salt to taste.
olive oil to sear.

Method :

Atop the stove, place a skillet/frying pan (oil in) on high heat.

Sprinkle pepper and salt over on fish.

Sear on both sides until lightly browned.

Add the butter, thyme, garlic powder, cloves, lemon juice/zest, and wine. Spoon sauce over fish constantly and cook for 4 mins or until sauce has thickened.

This meal was founded upon being hungover, headache and not being able to stand up straight for too long . So it had to be quick being that I don't do take out because I'm simply cheap and prefer to know what exactly I'm eating. But mainly cheap, I'm my dad's daughter. Enjoy!

Jamaican Rasta grater cake.

Traditionally grater cakes are either pink and white or red and white squared or triangular shaped cakes, but in the middle of making the "cakes" I decided to go crazy and be creative, and thought.... I should do some rastafarian color grater cake balls,  and voila!  They're just as good, just in a different form.

Ingredients :

1 coconut removed from shell, brown skin peeled off, coconut grated.
1 1/2 cup granulated sugar
1/3 cup water
A piece of Fresh peeled ginger, sliced
A drop of almond extract
Red food coloring
Green food coloring
Yellow food coloring.

Method:

On high heat in a saucepan, bring water, sugar and ginger to 270°F - 290°F using a candy thermometer (for the Jamaicans that are good at eye balling this temperature, carry on!... our grammy's and mothers were scientists. We just didn't know this) at this point add coconut shreds and almond extract then turn stove down to medium heat and cook for another 5 minutes making sure coconut mixture is sticking to the sides, if it's not, these balls or square won't hold together, it will be a total flop.
After five minutes. Remove ginger. In 3 separate bowls, add coconut and the desired color. Let it cool completely then form desired shape and enjoy!

Jamaican brown stew chicken.

Utensil: dutch oven/pot

Ingredients:

12 pieces chicken cleaned and washed with lime or lemon. Cut into small pieces, Skin removed except from wings For eg. 1 drum stick can be cut in two if you prefer, I kept mine whole. " di butcha nuh live yah" 

1 large tomato,cubed
1 large onion, chopped
1 scotch bonnet pepper, chopped
3 stalks eskellion, chopped
A few cloves garlic, crushed and chopped
A few sprigs of thyme
2 tbsp Grace browning (sub with molasses)

3 tsp paprika
3 tsp black pepper                                                
3 tsp garlic powder
3 tsp Grace all purpose
3 tbsp grace ginger,pimento, garlic seasoning
1 tbsp grace jerk marinade (optional)
2 tsp grace oxtail seasoning ( optional )
A few drops soy sauce
A few pimento seeds
1/2 stick butter
1/4 cup ketchup
1 cup grace coconut oil for browning chicken.
Note: I don't use salt in most Jamaican dishs as our seasonings are filled with enough, it is wise to avoid it.

In a medium glass or steal bowl, season chicken with all except ketchup, Coconut oil and butter. Set aside to marinate for 30 mins. In the dutch oven on  high heat, bring the coconut oil to smoking hot temperature.
With a pulling motion, use a fork to Remove any of the herb that maybe on the chicken and carefully place a few pieces of chicken in pot (do not over crowd as you need the oil to remain hot to gain the crisp browning of the chicken) this should be a minute at a time for each piece on each side.

When all are browned, place all the pieces back into pot adding about a cup of water and stir. Cover to steam for at least five minutes.

Add another round of water, this time, 3 cups and allow to simmer for 15 mins.

After 15 mins add 3-4 cups water and ketchup to the remaining herbs and pour over chicken. Add the butter and let chicken stew until gravy has thickened, around 40 mins. Chicken should be "falling" off the bone. Remove from flame and enjoy.

Enjoyed with rice or provision.

On the grace coconut oil, I must say it is not as strong in the bottle, but cooking with it I got that sweet finish as I'd get with la tourangelle's organic / Virgin coconut oil. I'll definitely be using it for cooking again.

Ackee and salted "salt" Mackerel.

This can be enjoyed for breakfast, lunch or dinner.  But since I don't know what early mornings are like and even if I get a glimpse of it I won't be happy about it. Lol! I'm not a morning person, so I often enjoy our traditional breakfasts as dinner.

Recipe:

1-2 salted mackerel, washed and boiled twice to get rid of the excess salt.
1 Can or fresh Ackee
1 large onion, chopped
1 large riped juicy tomato, cubed
1 scotch bonnet pepper (habanero), chopped
1 tbsp fresh thyme leaves
2 cloves garlic, crushed, peeled and chopped 

2 tsp fresh black pepper
1 tsp garlic powder
1 tsp paprika
Grace kitchen garlic, ginger, pimento seasoning ( optional ) Love this combination ever since I found it.
1 heaping tbsp organic/Virgin coconut oil
1 tsp real butter not margarine

Method:

After salt Mackerel is boiled twice and drained, pull apart and remove bones (optional ) and set aside.

On medium-high heat in a frying pan, heat coconut oil and butter, add Onion, garlic, scotch bonnet pepper, thyme and tomato. Cook until onion is translucent, around 3 minutes. Add mackerel and sauté for around 2 minutes then add canned ackee without brine. (If using fresh ackee this must be boiled until soft). Add black pepper, paprika and garlic powder and sauté for another 5-7 minutes.

Enjoy with boiled green banana, fried bammy, boiled or fried dumpling, Jamaican yam, potato, fried plantain etc..... enjoy!

Bun and cheese.

{Traditional Jamaican easter goodies Spiced bun, Jamaican cheddar cheese and milk} And as a child... this is what I grew up eating from sun down on Friday to Sunday night, we were never allowed  to eat anything but bun, cheese and fried fish (no meat). beverage was soda, beer for the adults and milk for us... we couldn't turn any stoves on (nuh fyah side)I think until the Sunday, I think. I have so many fond memories of easter as a child in Jamaica it would take all day to tell of it.
I miss those years, time is something we can't just go back for,memories will just have to do. Bun is almost always store bought but if you're feeling frisky you can go right ahead and bake from scratch,  maybe I'll do that soon.

Escovitch fish.

Easter is coming up and traditionally in Jamaica we serve deep fried fish with bun and cheese, drink would be sodas for the children and a cold red stripe for the adults.

Fish is normally simply seasoned with black pepper and salt and deep fried in oil with scotch bonnet pepper that is slightly open to get that amazing flavor it gives. Then a dousing of our onion pickle.

Escovitch pickle

Jamaican pickle for Escoveitched (Escovitch) fish. Recipe is quick and simple.
Ingredients amount depends on how many jars you're doing. I'm making a few to give to family and friends great for gifting. Just eyeball ;) this recipe is the basic traditional one.

Onions
Carrots
Scotch bonnet peppers lots! ( habanero)
All spice seeds
White distilled vinegar
Method

Cut "up"all but the all spice and stuff the jars as tight as possible. Heat vinegar with the all spice, remove and pour into jars let it cool, then close tightly. This can last for months up to a  year depending on how you use it. It can be kept on the counters or in the refrigerator until color changes, then it is time to discard. Enjoy!

Cornmeal pudding recipe

Cornmeal pudding recipe.

3 cups superfine and really yellow cornmeal.
3/4 cups all purpose flour or whole wheat flour
1 tps salt
2 tps nutmeg
1 tps ground cinnamon
1 1/2 cups granulated sugar
1 coconut chopped and blended for 3 cups of coconut milk
2 1/2 for pudding 1/2 for topping
1/2 cup coconut refuse
1/2 cup white rum soaked raisins
1 1/2 stick melted or softened butter
1/2 vanilla bean pod. (The bean)

For topping (surry)
1/4 cup brown sugar
1/2 cup coconut milk
1 /2 stick  softened butter

Note: For the coconut method refer to potato pudding a few pics below.

Recipe:
Pre-heat oven to 350°. Grease a 10" round baking pan generously. In a pudding pan (stainless steel bowl) combine flour, cornmeal, cinnamon, nutmeg, salt, rum&raisins, 2 1/2 cups Coconut milk, melted butter, sugar, 1/2 cup coconut refuse and vanilla bean.
Stirring with a wooden spoon or clean hands.
Pour into generously greased pan and bake in the middle of the oven on the second rack for approximately 1hr:15mins. Remove and pour 1/2 stick butter, 1/4 cup brown sugar and the remaining coconut milk and bake under the broiler for around 5 minutes until golden krust is achieved.
Remove, let cool and slice into pieces and enjoy.

Cornmeal pudding and a bit of memories.

Jamaican cornmeal pudding. A prized delicacy back home.
Can be enjoyed with ice cream,  condensed milk coffee sauce,  dulcedeleche, caramel you name it. I've always preferred mine with a glass of cold pineapple ginger juice from scratch, I don't know..... probably, maybe,  because, there was A... particular lady (miss Phyllis) in our community that came around with her goodies and puddings on a her hand cart and I'd never let her pass the house without my dad giving me I think around 50 Jamaican dollars to get both, and I'd sit under a tree at the front of the house and enjoy that pudding that I'd never share I didn't want to entertain the thought of sharing it with dada or anyone else because it was that good and "sacred" 😊😊. I've always married them and ever since, I wouldn't have it any other way and so it stuck until this day anything else and it is ruined.

Peanut porridge.

Jamaican Peanut porridge recipe. "Stammina parrige" hahaha!
Great for high protein dieters before or immediately after high intense work out.

2 cups roasted and deshelled peanuts
1 1/2 cups Coconut milk (sub with any whole, low fat, almond milk etc...)
1/4 cup supligen (a Caribbean meal replacement drink can be found at Caribbean markets)
2 cups water
2 tbls cornstarch or sub with 2 tbls cornmeal
1 tps cinnamon
1/2 tps nutmeg
Vanilla bean (half pod, removed from pod)
Pinch of salt
1/2 cup condensed milk( sub with your fave low calorie sweetner. Agave, honey, maple syrup etc...)
1/4 cup brown sugar
Chia seeds (optional)

In a medium saucepan over medium heat, bring salt and water to a boil.

With a blender, blend peanuts, Coconut milk, supligen, cinnamon, nutmeg, cornstarch and vanilla bean.
Pour peanut mixture into boiling water whisking constantly.
Cook for 10-15 mins on low/med heat.

Remove from heat and sweeten with condensed milk and sugar.

Serve hot with a side of your fave bread and light butter. Enjoy!

Jamaican sweet potato pudding with coffee and condensed milk sauce.

1.  2 large grated sweet potato  should equal 4-5 cups ( batata ). Not to be confused with yam the orange colored sweet potato.
2.  1 large dry coconut deshelled, sliced and grated.
3.  3 cups coconut milk ( extracted from coconut )
4.  1-2 cups wine soaked raisin and maraschino cherry.
5.  2 sticks Margarine or Butter softened.
6.  1 cup all purpose flour. ( I used white wheat flour simply because I removed white flour based products from my diet)
7.  3/4 cups cornmeal
8.  4 1 / 2 cups dark brown sugar +1 / 3 cup for topping " surry "
9.  1 cup coconut refuse + 1 / 4 cup for topping " surry "
10. 1 heaping tbls cinnamon.
11. 1 tps allspice
12. 3 tps nutmeg
13. 1 tps kosher salt
14. 1 tps baking powder
15. 1 tbls vanilla extract or 1 vanilla bean pod
16. 2 sticks Margarine or Butter
17. 2 tbls molasses.
Method:

Peel and discard potato skin. In a large stainless steel bowl ( puddin pan ) or Glass bowl grate potato and set aside.
Blend deshelled and sliced coconut  with 3-4 cups of water,  using a strainer strain to separate refuse and milk.
Generously Grease a 12 × 4 " round baking pan with butter.

Preheat oven to 350 °. Combine all dry ingredients. To the grated potato, add wine soaked fruits, vanilla, 1 1 / 2 stick butter / margarine, rum, molasses, Coconut refuse and 2 cups of the 3 coconut milk.
Combine wet and dry ingredients. With a wooden spoon or clean hands / nails and set aside.
Pour pudding batter in prepped baking pan and place it on the rack farthest from the heat to avoid burning.
Set timer for 1hr 30mins.
Bake for 1hr 15 mins. While pudding bakes, combine left over butter ( butter should be in small pieces ), Coconut milk, Coconut refuse, 1/3 brown sugar.
At 1hr 15 mins remove pudding from oven and pour coconut mixture atop. Bake on high for the remaining 15 mins.
Remove , let it cool and serve with coffee drizzle and enjoy!
Coffee drizzle :

1 / 2 cup sweetened condensed milk
2 tbls instant coffee
2 tbls Ray nephew rum or brandy Combine and refrigerate.

Eggnogg hot chocolate.

Eggnogg hot chocolate recipe:
Equipments needed: sauce pan/whisk

Ingredients:

2 tablespoons rum
1/2 cup water
1/2 cup silk box coconut milk
2 cups store bought or homemade eggnogg
2 tablespoons unsweetened cocoa powder
2 tablespoons pumpkin puree
Pinch of nutmeg
1/2 teaspoon cinnamon
Whipped cream and marshmallow for topping.
In the medium saucepan atop the stove bring water and coconut milk to a simmer, then whisk in the pumpkin puree and simmer for about 1 minute.
To the pumpkin mixture add the eggnogg, rum, cinnamon, nutmeg and cocoa powder whisking constantly and simmer for 4 minutes.
Remove from stove, carefully pour into mugs and top with homemade or store bought whipped cream and marshmallow
And enjoy hot!

Bailey's pumpkin pecan pie in a shortbread cookie crust.

Recipe: bailey's pumpkin pecan pie in a shortbread cookie crust.  Crust recipe is a few post down.
Ingredients
Pecan pie layer:
2 eggs
4 tbls butter, melted
1/3 cup corn syrup
1/4 cup brown sugar
1 cup pecan chips

Whisk all ingredients together then pecans and set aside.
Preheat oven to 325°

Bailey's pumkin pie layer:

2 eggs
3/4 cups pumpkin puree
6 tablespoons brown sugar
1/2 tsp pumkin spice
1/4 cup evaporated milk
3 tbls bailey's original Irish cream creamer

Whisk all ingredients together and pour into the pie and bake for 10 mins  Remove pumpkin pie and spoon pecan pie mixture over and around.
Bake for 50-55 minutes or until pie is fully baked. And let cool.  Meringue:
4 egg whites (be sure to avoid yolks getting in)
1 1/2 cups granulated sugar

Combine sugar and egg whites in the bowl of a stand mixer set over a medium saucepan of simmering water.

Whisk until sugar dissolves completely.
Transfer bowl to mixer, and whisk (whisk attachment) until stiff glossy peaks form. Dollop meringue onto pie, and spread in a swirling motion.

Use a handheld kitchen torch at a 90 degree angle 3-4" from suface of meringue. Move back and forth until meringue is browned. If u dont own a torch the broiler will do just fine.

Eggnogg cranberry pie.

I was honestly expecting this to be a flop. But! To my surprise, I can say to date this will go down as one of my fave pie recipe to date. The eggnogg custard and the rum were too perfect together, not to mention the buttery flaky crust I used, which I have @marthastewart to thank for. I'd suggest all pie lovers to try this eggnog cranberry pie recipe this Christmas,  you won't be disappointed at all. For crust recipe check out Martha's easy pie crust. Or use a store bought crust.

filling recipe:

1 cup cream cheese,  softened
2 tablespoons eggnogg (optional)
2 tablespoons bourbon or rum
2 tablespoons heavy cream
1/2 cup sugar
2 egg yolks
2 whole eggs
2 tsp vanilla
Pinch of nutmeg
Pinch of kosher salt

Cranberry compote:
2 tablespoons water
1cup cranberry
1/2 cup sugar

After pie shell is semi cooked and cooled, Preheat oven to 300°. Using the stand mixer with whisk attachment, whisk cream cheese, heavy cream and sugar until creamy and free of lumps. Add yolks, whole eggs, vanilla, nutmeg, rum, salt and whisk for 1 minute or until smooth.
Pour eggnogg mixture into pie shell and bake for 35 minutes or until firm.
Compote:  Combine all and cook until cranberries are soft and has thickened.
After pie is completely cooked and cooled gently spread cooled compote with a spatula atop and refrigerate.
Whipped topping recipe:
1 cup  Heavy cream
2 tablespoons sugar
Splash of vanilla
1/4 cup store bought or homemade eggnogg
Pinch of freshly grounded nutmeg

Sugared cranberry is optional. If recipe is needed, please feel free to ask.

Whip and distribute atop In your fave form. Enjoy! #merrychristmas when it comes

Jamaica's fave Christmas drink with a twist, sorrel/ cranberry / pomegranate concoction.

Jamaica's fave Christmas drink with a twist.  Hibiscus- Sorrel/cranberry/pomegranate concoction.
Use ingredients according to the amount of sorrel being used. 2-3 packets of dry sorrel for 3-3 liter bottles.  I made 9 liters of sorrel. Which is a lot because they are going to different homes as gifts.
Boil dry or fresh sorrel, cranberry pomegranate, crushed ginger, pimento seeds, orange peel, star anise and cloves. Around 45 mins to an hour.

After sorrel is cooled, strain to remove sorrel etc.. refuse. Add sugar, lime juice, port wine or red label wine, ray and nephew Jamaican rum and a bottle of prosecco or Moscato, chill and enjoy. This can last up to a year in the refrigerator.  Boy.... will you enjoy this.  Enjoy this Christmas🎄 recipe!

Moroccan lamb chops with charmoula sauce.

Christmas recipe: Moroccan lamb chops with charmoula sauce.

Ingredients for lamb rub:

8 pieces of lamb chops
Ras el han out( mixes of Moroccan spices, most won't have this so use the following for rub. plus the 2 tbsp of charmoula)

3 tsp kosher salt
Fresh cracked pepper to taste
2 tsp cumin
2 tbsp charmoula sauce

Charmoula sauce:
Handful of mint
1/4 cup parsley
4 cloves garlic
Zest of 1 lemon
Juice of 1 lemon
1 tsp smoked or regular paprika
1/2 - 1 tsp red pepper flakes
Kosher salt and fresh cracked black pepper
1/3 cup good tasting olive oil

Method:
Wash lamb chops and pat dry. Rub with the ras el han out and charmoula sauce or the cumin, salt, pepper and charmoula, and set aside.
Charmoula sauce:

In a blender or food processor,  pulse all ingredients, do not over blend. Set aside.
Heat a skillet with 3 tbsp olive oil, when oil is smoking hot, sear chops on both sides.( Rack of lamb same process). Remove from skillet and place on baking sheet or pan and cook under a preheated oven at 475° for 7 mins ( I preferred medium well in this case, go for another five minutes if you prefer well done). Remove and serve with charmoula sauce.

Balsamic beef round roast.

Busy boxing up gifts lastnight and tonight for over night shipping for family and friends and it just hit me that I didn't bother taking a decent pic to post this ricipe but here goes.... Christmas preparation has me in and out. What are youz up to tonight?
Beef eye round roast recipe:

Ingredients:

6lbs beef tied with bakers twine
Fresh thyme chopped
Fresh rosemary chopped
5 cloves garlic chopped
2 medium shallots
1/4 cup balsamic vinegar
1/4 cup olive oil + 3 tbsp for searing
3 tbsp grapeseed oil
2 tbsp Cracked pepper
2 tbsp kosher salt
2 tsp garlic powder
3 tsp Italian seasoning
Carrots
Fingerling potatoes
4 tbsp butter
Preheat oven to 475 °. In a bowl mix all ingredients (herbs/seasonings and oils) together and rub over meat and set aside for 20mins.

In a dutch oven, heat 3 tbsp olive oil until smoking hot and brown beef all around. To the dutch oven add  washed carrot, potato and pour remaining herbs/vinegar/oil and butter and set under the oven with lid for 15 - 20 mins depending on how well you prefer it done. Merry Christmas🎄 when it comes!

Traditional Jamaican stew peas.

Cook time 2 1/2 hours

large stock pot

2lbs oxtail
2 lbs chicken feet
1 packet of light red kidney beans
6 stalks eskellion
1 scotch bonnet pepper
1 tbsp pimento seeds
6 cloves garlic, crushed and peeled
1 small onion, chopped
Handful thyme
Fresh black pepper to taste
Kosher salt to taste
1 tbsp garlic powder
1 tbsp grace pimento, garlic, ginger seasoning (optional)
1 gallon of water to start
1 stick butter
2 tbsp coconut oil
1 cup flour (for the dumplin that is referred to as spinners because after kneading you'll basically spin/roll them in the middle of the palm to make long dumplings)
1 large coconut removed from shell, chopped blended and strained using the milk Or sub with canned coconut milk.

On high heat, Pour the gallon of water, kidney beans, oxtail, chicken feet, 1/2 the eskellion, thyme, garlic and pimento seeds into stock pot and boil until meats and peas are fully cooked. To get the meat and beans to this point, occasionally you'll need to keep adding boiling water. (Keep a kettle filled with boiling water to speed the process up).

When this process is done, add remaining ingredients and cook until stew has thickened.
For the spinners (flour) add a pinch of salt and form a tight dough using about a 1/2 cup water. Set aside until the last 10 mins of cooking. Re- knead and form spinners then place in stew.

Any questions feel free to comment below or for a faster reply, go to foodismything_bpc on instagram.

Ginger lemon chicken recipe.

Ginger lemon chicken baked in hot wine, olive oil and herbs. Recipe posted here and on the blog.  @ foodismythingbpc.blogspot.com
Cook time 1hour 15mins

12 pieces of chicken cleaned and washed with lime juice.
1 tbls ground ginger
2 tsp garlic powder
A pinch paprika
2-3 tsp Fresh cracked black pepper
1 tbsp kosher salt
2 tsp Italian seasoning
3 tsp red pepper flakes
1 tbsp olive oil
Season chicken with all the above and Set aside for 20mins.
Preheat oven to 425 °

Wine marinade :
2 cups Holland house lemon wine
1/4 cup olive oil
1/4 cup butter
5 cloves chopped garlic
Zest and juice of one lemon
1/4 cup blended ginger, strained
Lots of thyme.

On the stove top In a saucepan on high heat, bring to a boil the wine marinade,
Pour carefully in a baking dish then place the chicken parts in. Place under the oven and bake for 45 mins on 425° occasionally brushing chicken with the liquid. For the remaining 1/2 an hour turn oven up to 475° to brown and crisp.
Remove from oven and enjoy with rice and or salad.