Carl “Sweetwater” Johnson, much to his delight loves to show us a thing or two in the kitchen. Let’s check out how to properly wrap scallop in bacon.
One 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:
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
1/4 cup orange juice
2 cloves garlic
3 lbs chicken wings.
Insalata Caprese (salad in the style of Capri) is a simple salad from the Italian region of Campania, made of sliced fresh buffalo mozzarella, tomatoes and basil, seasoned with salt, and olive oil. In Italy, unlike most salads, it is usually served as an antipasto (starter), not a contorno (side dish)
Here are traditional ingredients for this no bake recipe.
- 1 large package of cherry tomatoes
- 8-10 sticks of mozzarella string cheese or 1 container pearl sized buffalo mozzarella
- 1 bunch of fresh basil
- Kosher salt and pepper
- Extra virgin olive oil
- Balsamic vinegar
Fire gives you all of the above. Roam through a Tunisian bazaar, and piney caraway, gingery cardamom, and citrusy coriander will engulf your senses. Red saffron and golden turmeric radiate the color of fire. We add crackling crystals of Moroccan sea salt to launch it all on a head-spinning voyage to North Africa. Scatter this unique blend on spit-roasted lamb, swirl them into couscous, and massage them into grilled chicken, fish and vegetables. Forget the burgers and steak, try something unique and different. This recipe makes four.
- 2 tablespoons and 4 pinches Tunisian Fire Chef SaltTM
- 1 container (6 oz) plain yogurt
- 1 1/2 cups water
- 2 pounds boneless chicken (breast and/or thighs), cut in 2-inch chunks
- 1 large sweet potato cut in 12 chunks
- 4 12-inch flat metal skewers
- Olive oil for coating kebabs
Mix the Tunisian Fire Chef Salt, yogurt, and water in a large zipper-lock bag. Add the chicken, press out air and seal; refrigerate 2 to 4 hours.
Meanwhile boil the sweet potato until tender, about 7 min; drain.
Light a grill for medium heat. Remove the chicken from the brine and pat dry. Thread 4 chicken chunks alternating with 3 sweet potato chunks on each of 4 skewers. Brush with olive oil and sprinkle with a few pinches of Tunisian Fire. Grill until chicken is resilient and sweet potatoes are soft and browned, 10 to 12 minutes, turning twice.
Tunisian Fire Quick Chef Tips:
- Rub Tunisian Fire on sautéed chicken breast and simmer in cilantro, salsa and lemon for b’stylla-style braised chicken
- Mix Tunisian Fire with yogurt, garlic and olive oil into a marinade for lamb or poultry.
- Blend Tunisian Fire, unsalted butter, and orange marmalade and serve with grilled chicken or seafood
- Rub Tunisian Fire on grilled salmon steaks
- Mix Tunisian Fire with ground lamb or turkey for exotic burgers or meatballs
- Steep couscous with Tunisian Fire, toasted almonds, and golden raisins.
- Sprinkle Tunisian Fire on grilled bananas, serve with ice cream
- Sauté Tunisian Fire and shrimp, simmer in tomato sauce, serve over rice
- Melt a pad of Tunisian Fire butter over baked sweet potatoes
Recipe can be reprinted with the following:
Recipe copyright Andrew Schloss and David Joachim, www.ChefSalt.com.
MCCN Editor Crystal A. Johnson added lemon and a bit of sugar then baked for a few minutes. Eat quickly.
There are two seasons for domestic fresh figs; the first or “breba” season is the first few weeks in June. The second or “new wood” season typically runs from August through October.
If you live on the west coast the party starts earlier than the east coast. No matter what you want to you outshine your Superbowl party get together competitors with a few tricks up your sleeve. Also, the key to the menu is mostly having finger food. And of course MCCN, is here to help.
Thai Kra Pao- Why? It’s an easy stir fry. Once, again emphasis on easy to pick up with tongs on put on the plate plus the spices should have everyone talking about it. (Pictured)
Hawaiian Shoyu Chicken– This is for the less spicy crowd that exists out there. Furthermore, some folks just love an excuse for a lua theme.
- Oysters Rockefeller
- Vegan Japanese Yuba Maki
- Cuban Empanadas
- Indian Vegetarian Samosas
- Honey Barbecue Chicken Wings– We’ve said it before. We will say it again. Chicken Wings and Superbowl just go together.
- Yucca Croquets by Chef Jay Bonilla-
- Bacon Wrapped Scallops
- Zesty Jumbo Shrimp with Cilantro Coleslaw
- Caribbean Concha Fritters
- Deep Fried Twinkies – Why? It’s just fun.
- Red Velvet Cupcakes- New York Magnolia Bakery Recipe
- Ugandan Donuts
- Indonesian Pineapple Tarts– The kids will love this.
- 1 pound flour
- 1/2 teaspoon salt
- 1/2 pound butter, chilled and cut into small cubes,
- plus 2 tablespoons butter
- 1 egg
- 2 tablespoons red wine vinegar
- 1 scant cup ice water
- 1 medium white onion, small dice
- 1 bunch spinach, chiffonade
- 3 cups coarsely grated manchego cheese
- 1 cup chopped hazelnuts
- 1 cup dark raisins
- Egg wash (1 egg beaten with 2 tablespoons water)
Golden Globes, American Music Awards, Grammy Night and the Oscars are among the biggest event nights not just for the stars going to glamorous but millions more people take the time to gather for celebration. As we root for a our favorite singer, rapper, actor or movie we munch and sip the night away. A great way to plan your menu especially when it comes to film award shows is by genre. One year MCCN took a suggestion from a commenter about the concept of an Avatini. We searched for Blue Martini recipe and named it the Avatini of course of one of the most celebrated films of the year. In 2011 True Grit presents an opportunity to pull out a gourmet shrimp and grits recipe. In the social Network Justin Timberlake orders a round of appletini’s. Each year the nominations may follow a particular culture prominently featured in the film. It presents easy idea. Champagne and Sparkling Cider are always the celebration night old standby. Here are some options. Send us your suggestions.
- Cupcakes are very trendy right now with so many expressions just like music they are great finger food. Some of the best cupcake spots include Big Man Bakes, Brooklyn Cupcakes, Cupcake and Cookie…READ MORE. (Photo Cupcake Wars Winner Cupcake and Cookie)
- Try your hand at Chicken and Waffle or pick up some. Roscoe’s Chicken and Waffles made them famous but many restaurants have incorporated this pairing in their menu. Fried or Jerk Chicken wings are great with this.
- Music awards are often the crossroads of casual meets glamor so we suggest grilled cheese and wine. See Grilled Cheese and Wine Pairings.
Films Set in England
- Wassail Recipe– It’s a great way to warm up your guests coming in from the Cold
Films Set in France:
Films Set in Manhattan, NY
Asian Themed Films:
Western Movies or Country Music Awards
Films Set in Mexico
- Cracker Jacks
- Chicago Hot Dog
Films taking places in Latin Countries (Central America, Cuba, Puerto Rico)
- Chicharrones(pork cracklings)
- Yucca Croquets by Chef Jay Bonilla
Films Set in Italy/Italian American Films
Films set in West Africa(Sierra Leone, Gambia, Nigeria,…)
Films Set in the Middle East
Films Set in India
Films Set in the Caribbean
Super Bowl Sunday is next week, which means it’s time to prepare for tailgating parties, or other get- togethers to watch the big game. If you started the year off on a health kick, you can continue on that path with these easy to prepare healthy appetizers. READ MORE
Approx 20 – 30 pieces
- 400-500g side of Tasmanian Salmon
- 1 sheet Paperbark Roll (sliced)
- 1-2ml food grade Eucalyptus Oil
- 50ml Sugar Syrup
- 100g Ricotta Cheese
- 1 small Bunch Chives
- 1 Sour Dough French Stick
- 5g black & white Sesame Seeds
- In a baking tray lay a little paperbark on the base of the tray.
- Over the paperbark, place a cooling rack to rest the salmon upon.
- Add eucalyptus oil to the sugar syrup and brush over the salmon fillet.
- Cover with foil, then place over the stove and begin to heat the tray, to begin smoking the salmon.
- Leave on the stove for 30 minutes on very low heat.
- Remove and allow to cool in the tray.
- When cool brush with remaining sugar syrup, cover and store in cool room over night.
- Slice the fresh French stick, spread a little ricotta cheese, then place a small amount of the salmon, dust with sesame seeds and freshly chopped chives