Caribbean Jerk Wings Recipe


2DE7B142-9C23-4DB4-B69E-CBCA4FD8CD05One of my favorite recipes that I learned from my college roommate from Guyana how to make jerk wings.  Her recipe was short and simple.  It includes using either Walker Woods marinade or Grace marinade.  Slather marinade over wings and bake.  That is it.  And it is spicy and delicious.  However, if you don’t live in New York or cities with large populations then you find that cost of these quick foolproof marinades escalates.  It is time to now how to make the jerk sauce from scratch.

According to the Caribbean Pot Blog:

You’ll Need…

2 scallions (green onions)
5 sprigs of fresh thyme (about 1 tablespoon chopped)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon ground allspice
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 Habanero pepper (scotch bonnet or any that you like)
1/4 cup soy sauce
2 tablespoon vegetable oil
1/4 cup vinegar
1 onion
1/4 cup orange juice
2 cloves garlic

3 lbs chicken wings.

Click for Instructions

Tavern on the Green’s ‘new’ chef Jeremiah Tower puts tourist Mecca back on track.


Legendary California chef Jeremiah Tower has taken over the kitchen at Tavern on the Green, which wants to be more than a place you take your grandma.


There’s a fresh cook at Tavern on the Green — and he’s 72.

Continue reading

India: Samosa Recipe

A samosa /səˈmsə/ or samoosa is a fried or baked pastry with savory filling, such as spiced potatoes, onions, peas, lentils Samosachutneyand also with ground meat (lamb, beef or chicken).[1] They may or may not also contain pine nuts. The samosa originated in the Middle East (where it is known as sambosa[2]) prior to the 10th century.[3] They were introduced to Indian subcontinent (India, Pakistan) during the Muslim Delhi Sultanate when cooks from Middle East and Central Asia migrated to work in the kitchens of the Sultan and the nobility. Its size and consistency may vary, but typically it is distinctly triangular or tetrahedral in shape. Indian samosas are usually vegetarian, and often accompanied by a mint sauce or chutney.

Click for Recipe

Northridge, CA(Los Angeles) Review of Señor Sol

Believe it or not this this review of Señor Sol has some divine inspiration.  My pastor loves this place.  He would talk about how I had to try these fish tacos. If he was Catholic I would say,  “Father knows best” but instead I’ll say my pastor selected a a great choice.  The incredible taco  will include two tortillas so it will not fall apart, perfectly grilled whitefish, cheese, cilantro and delicious sauces.  I’ve become a regular now.  I almost always order a fresh made agua fresca like jamaica.

You may be familiar with the sister restaurant Los Fuentes but I enjoy this restaurant better.  It is great looking.  If you are looking for a nice spot to take a date without having to leave a tip, my tip is check out this spot.

Señor Sol on Urbanspoon


Food History: Tamarind

1024px-Tamarind21024px-Tamarind_candyTamarind (Tamarindus indica) (from Arabic: تمر هندي‎, romanized tamar hindi, “Indian date”) is a leguminous tree in the family Fabaceae indigenous to tropical Africa. The genus Tamarindus is a monotypic taxon, having only a single species.

The tamarind tree produces edible, pod-like fruit which are used extensively in cuisines around the world.

Tamarindus indica is probably indigenous to tropical Africa,[1] but has been cultivated for so long on the Indian subcontinent that it is sometimes also reported to be indigenous there.[2] It grows wild in Africa in locales as diverse as Sudan, Cameroon, Nigeria and Tanzania. In Arabia, it is found growing wild in Oman, especially Dhofar, where it grows on the sea-facing slopes of mountains. It reached South Asia likely through human transportation and cultivation several thousand years prior to the Common Era.

In the 16th century, it was heavily introduced to Mexico, and to a lesser degree to South America, by Spanish and Portuguese colonists, to the degree that it became a staple ingredient in the region’s cuisine.


Van Nuys, CA: Machu Picchu Restaurant Review

Peruvian Food

A Peruvian friend of mine said we must dine at Machu Picchu Restaurant.  I am exploring more of the world of Peruvian food.  Many Peruvian folks in the San Fernando Valley almost almost always reference this restaurant as one of the best.  It is not a fancy date night place but simply a place to experience authentic Peruvian cuisine.

Whenever, I have a chance for a friend of mine from another culture to talk about food of their country, I am all ears.  My friend suggests a dish for me the Takatis Peruvian Seafood  Pollo a la Brasa.  And she ordered a popular, dish that I can’t remember the name of but is photographed below.

Peruvian Food 2

I wish I had her dish, a citrus seafood dish full of citrus flavor.  My dish was full of flavor and slightly salty.  I also ordered chicha morada as my drink.  My friend at her dish down to the last drop.  She affectionately called the liquid left over as tiger’s milk.  She says Peruvians are know to drink this liquid to help with a hangover.

Machu-Picchu Peruvian on Urbanspoon

Bertha drinking Tiger's milk

Peru: Chicha Morada Recipe


Chicha morada is a sweet Peruvian beverage made from purple corn, a variant of Zea mays native to the Peruvian Andes, and spices. Non-alcoholic, it is a type of chicha usually made by boiling the corn with pineapple, cinnamon, clove, and sugar.

Its use and consumption date back to the pre-colonial era of Peru, even prior to the creation of the Inca empire. The traditional preparation of the drink involves boiling the corn in water with pineapple and, after the juices have gotten into the water, letting it cool. Sugar, cinnamon, and clove are often added for extra spice and flavor.

See Recipe

Van Nuys, CA: Review of Salsa & Beer


With more than one location to prove it’s popularity is Salsa & Beer.  Person after person has told me that they love this place.  Every time that I have tried to go there have been long lines.  On an usually rainy day, the parking lot was full but I finally got the chance to go and I was underwhelmed.  I am not saying by any means that the food was bad but considering the long lines and all the talk, I thought this is going to be great.  Soup from Salsa and Beer

I started with a soup and just to be authentic I ordered a horchata.  Both were good.  Tthe soup was full of vegetable.  The price list is very reasonable.  If I recall most items don’t exceed $15 bucks and there are lots of specials.  My friend has been there several times and he suggested that we his regular, the shrimp chimichanga.  Note, a chimichanga is something that I would never order.  With all fairness.  My experience was okay.  If some asked to me to go again then I would say, “alright.”  I would just order something that looks desirable to me and maybe I will be more pleased.

Salsa & Beer on Urbanspoon

Granada Hills, CA: Review of Olympia Kebab House

Grape leaves from Olympia Kabob house

The best grapes leaves I have ever had. The baklava is simply perfect which for me is not too sweet. There was not a thing on the menu that was not good and fresh tasting especially bright green tabbouleh and fattoush salad.  This place is a favorite for me and many of my friends.    I was first introduced to this restaurant when a friend of mine had Olympia Kabob house cater.


Everything from savory to sweet was spectacular.

Olympia Kabob House on Urbanspoon

Key Lime Pie Recipe by Chef Jay Jones

Tart, sweet and OH so good. Make sure you let it sit in the fridge at least 2 hours to set up. Overnight if you can wait that long.

1 9″pie crust
1 package unflavored gelatin
1 cup Sugar
½ cup fresh key lime juice
¼ cup water
4 eggs, separated
1 teaspoon grated lime peel
2 drops green food color
1 cup heavy cream

9” pie pan
Stand Mixer
2 Large Bowls
Large Sauce Pot

Preheating 450°F

Bake crust until brown then set aside to cool
Heat pot
Slowly add gelatin, sugar, lime juice, water and egg yolks
Reduce heat to medium
Cook for 6 minutes stirring constantly until mixture slightly thick
Remove from heat
Add food color and lime zest
Transfer mixture to large bowl
Cover and refrigerate for at least 1 hour
In mixing bowl with whip attachment add egg whites
Whip until soft peaks form
Scrape down sides of bowl
Continue to beat until stiff peaks form
Add heavy cream to large bowl
Whip until stiff peaks form
Fold egg whites, cream and cooled lime mixture together
Add to pie shell
Put in refrigerator for 2 hours
Garnish with slices of lime

For Service
Slice and enjoy