Jamaican Curry Chicken

There are certain people in your life that seem to make everything all better. For me, my Caribbean friends were the ones that made me forget all my woes. By the end of the night you would be lost in the conversation and past the minutia of the day. Though we don't hang the way we used to, in the summer we have several very large cookouts and try to hang until the dusk of the sun disappears. Though with children that's not always possible, there's a familiarity that comes with spending time together no matter how long we've been apart.

 I look forward to these cookouts and eating several Caribbean dishes. Sometimes I tried to make these dishes for the cookouts to see if my friends will like it. Sometimes I rocked it. Other times its fallen flat (very flat). I was so enthralled or lucky enough to have a friend bring me her favorite Jamaican curry powder. A good curry powder really makes this dish. In turn, I use it sparingly.

Best part of this recipe is that it's simple. A one pot wonder you can walk away from since these days there isn't as much time to stand over a stove. Of course, with a dish like this it's best to allow it time to simmer. If you are looking for a little heat, you can add a scotch bonnet or red pepper flakes. Since I have a mini me that isn't into a lot of spice, I'm not adding any heat to the larger dish. I'll add some red pepper flakes to my plate once it's finished.

Jamaican Curry Chicken

Makes 6 servings

Ingredients

2 1/2 pounds of chicken (I used leg quarters and cut it into 3 pieces)
1/2  tablespoon of olive oil
1/2 teaspoon of salt
4 tablespoons of Jamaican Curry Powder
1 medium onion sliced
4 small red potatoes (cut into quarters)
1 cup of chicken broth (or water)
2 carrots sliced
spring of thyme
Scotch Bonnet *optional
1 can of coconut milk *optional
salt and pepper to taste

Tools: large stock pot

Directions:

Clean chicken in a bowl of water mixed with vinegar. Remove any feathers that might be left behind (you can also burn the feathers off).

In a storage/freezer place chicken, salt and 1 tablespoon of curry. Use bag to help coat chicken until covered by seasoning. Allow chicken to marinate for 2 to 4 hours or overnight.

Heat olive oil in a stock pot/dutch oven over medium high heat and add 2 tablespoons of curry powder. Heat until curry powder changes to a dark golden brown (1 to 2 minutes).

Add chicken to the oil, curry mixture placing it chicken skin side down. Reduce heat to medium and allow chicken to cook for 8 to 10 minutes.

Add sliced onion, carrots, thyme, potatoes, curry powder and chicken broth (also add scotch bonnet if you choose). Stir all ingredients together, then cover pot and allow to cook over medium low heat for  approximately 2 hours.

Hint: If you prefer your curry thicker, remove chicken and allow your curry to reduce. If it's still not think enough, remove some curry and place in a separate small bowl with cornstarch. Whisk cornstarch and curry together. Slowly pour curry/ cornstarch mixture back into larger part and whisk.


Hope you make this dish for friends and family and spend all night talking and laughing.

I typically serve my curry over white rice or with rice and peas. Enjoy.

Nutella Belgian Waffles

Waffles... Who doesn't like a good waffle. Though most of the dishes on this blog are the foods that comfort me and make me happy. This one is for my little. Whether waffles or pancakes, mini me is a fan of carbs and fruit in the morning. I asked him why he likes waffles so much?  He said because it's yummy. Well duh!! What's wrong with me. So thank goodness for those wonderful people from Sweden who created this dish, so that we could have this type of "yummy."

The basic recipe for this dish comes from Emirel Lagasse, because if you are going to do it... you gotta do it right. BAM!! I up'd the ante by adding Nutella and a little extra sugar. Now, I typically go with the path of least resistance when it comes to the dishes I make. I want to come as close to the original as I can but I want to use what is already have in the house and I don't want to spend hours making it. Who's got time for that? Especially, when there's a little one at you leg looking for something to eat.

Now my hubby will tell you, for me the path of least resistance typically comes from a box. Or that mix you can pour from that yellow jar. Yup, that's me. It's the morning, I'm tired and I've got a hungry little one. Quick is best. So I was not particularly excited to see Emirel's recipe had a step that required the beating of egg whites into stiff peaks. Nor was I particularly excited about the folding of those egg whites into the batter. But let me tell you... it was worth it. The texture of these waffles is to die for. I don't think I've ever had such fluffy and airy waffles. 

The perk of the recipe, that beautiful fluffiness you get from those egg whites. Even hubby uses it and he hates following directions.


Nutella Belgian Waffles
Makes 8 to 10 Waffles

Ingredients
2 cups of flour
2 teaspoons of baking soda
1/2 teaspoon of salt
4 large eggs separated
4 tablespoons of sugar
1/2 teaspoon of vanilla
4 tablespoons melted butter
2 cups of milk
non cooking spray
1/4 cup of Nutella

Tools: hand mixer, whisk and waffle iron

Directions:

In a medium bowl whisk together flour, baking soda and salt.

In a another bowl beat together egg yolk and sugar until completely combined.

Add melted butter, milk, and vanilla to eggs and whisk together.

Combine egg mixer and flour mixer until just blended.

Add Nutella to egg and flour mixer.

Beat egg whites approximately 5 minutes on medium speed until it forms stiff white peaks. (This is easier if egg whites are room temperature)

Gently fold egg whites into waffle mixer. Don't over mix.

Turn on waffle iron and allow it to get hot.

Coat waffle iron with non-stick spray.

My waffle iron uses approximately 1/2 a cup of waffle batter to make 2 waffles. Pour enough mixer to make sure entire griddle is covered.

Close and cook for 2 to 4 minutes. Most waffle iron will identify when waffles are ready.

Serve with whipped cream or powdered sugar and strawberries and enjoy.

Traditional Belgian Waffles are served with fruit. What fruit would you add to your waffles? Strawberries? Blueberries?

Seared Cod with Miso Ginger Vegetables

Don't you hate when you order something and it tastes nothing like what you expected? Unfortunately, I had that experience the other day. I love a good asian inspired dish. I understand that some restaurants alter dishes to make them palatable to the masses but that's no reason to cheat the people out of taste. The other day I was looking for a seafood soup. But what I got was over cooked shrimp and tasteless broth. It's moments like this that encourage me to make my own.

Now the only reason I even attempt most Asian dishes is because my friends have given me the confidence to do so. In college, I wasn't always able to go home. One summer I spent in Maine and despite what people may think about Maine it was one of the best cultural experiences I've had. Maine has become a haven for refugees. I worked with other students from Cambodia and Vietnam. I  appreciate them taking me to their homes where their families embraced me and feed me. We cooked together and spent a lot of time together... eating. So there's a part of me that would love to hold on to that time in my life. I was surrounded by great food and great people and we were really making a difference in people's lives. And having fun doing it. I miss those times.

Though I wanted soup, we just had chicken soup, so I know I had to make something different but I was still reeling from not really getting those flavors I wanted. Of course, I couldn't go to... because mini me had to eat it too. It's dishes like this that allows my mini to get used to foods that are different flavors a textures. It's one of the reasons our little will eat almost anything.

Pan Seared Cod with Miso Ginger Vegetables

Makes 6 serving

Ingredients

1 pound of cod

white pepper

salt

powdered ginger

2 teaspoon miso

1 teaspoon soy sauce

1tablespoon fresh ginger

1 tablespoon of orange juice

1/2 pound of asian vegetables

2 teaspoons sesame oil

1/4 cup of vegetable (fish) broth

1/8 cup of water

olive oil/ canola oil

Tools Needed: Stainless steal pan or cast iron pan and wok/ large sauté pan

Directions:

Pat cod dry with a paper towel.

Gently season with powdered ginger, garlic, onion salt and pepper.

Allow fish the marinate in this dry rub for at least 30 minutes.

In a wok or large sauté pan begin to sauté vegetable in sesame oil over medium heat.

Allow vegetables to cook for 4 minutes.

While vegetables are cooking, place broth miso paste, soy sauce and orange juice to a bowl and mix well.

Gently pour mixture over vegetables and stir (The mixture will start to thicken. Scrape any bits off the bottom of the pan).

Add water as necessary to decrease saltiness and thin the miso mixture.

Add olive oil to a stainless steal pan over medium high heat.

Add cod to pan and cook for 4 to 5 minutes on each side.

You can serve this dish with rice or if you would like soup just add vegetable or fish stock and a bit more soy sauce and fish sauce.

So....how will you enjoy this dish?