Time for another Jamaica Discovery!!
This time, we’re taking the more obvious route, and killing it with some JERK! Instead of the standard jerk chicken, we played with some nice white fish. Continue reading Jerk Fish, with Rice & Peas (Jamaica Discoveries Pt.2)
This month’s Daring Kitchen challenge is Gumbo!
Gumbo is a stew from Louisiana that is often made up of meat or shellfish, and is thickened with a dark roux, okra and/or filé powder. I was already excited to try cooking a dark roux again (for the second time ever), but things got even more exciting when I realized I had to get a new seasoning – filé.
Continue reading Daring Seafood Gumbo
Baloney!
This is another word that rhymes with macaroni, and expresses my disappointment with my first attempt at homemade macaroni and cheese.
I kinda thought this would be an easy one. I mean, who can’t make macaroni and cheese? If you can make it with bizarre ingredients from a box, you should be able to make it amazing from scratch. That wasn’t quite what happened.
A few weeks ago, while searching for Irish recipes for my St. Patrick’s day feast, I came across a recipe posted in celebration of Mardi Gras. I bookmarked it, and went along on my Irish expedition. With none of the anticipated ‘luck of the Irish’ I should naturally have, I found nothing that really piqued my interest. (Better luck next year?)
That weekend, I pulled out this recipe and decided it would be a great start to my discovery of Cajun food, with a new technique!
