I never buy jerk seasoning. It’s just as easy and even tastier to make my own. Everything goes in the blender, press, press, press and I’m ready to marinate chicken thighs, pork shoulder or snapper wrapped in tin foil. I like to season a day ahead and let the flavors infuse in the refrigerator. I always make extra, so there’s more than enough to spice up chicken wings for a tasty late night snack. Jomo’s Jerk Recipe 6 Scotch bonnet peppers, including seeds ½ Spanish onion 1 bunch scallions, root ends cut off 1 bunch fresh thyme (discard the stems; use the leaves) 3 garlic cloves 3 tbsp. fresh ginger 2 tbsp. ground allspice (pimento) 1 ½ tbsp. brown sugar 3 tbsp. kosher salt ¼ tsp. ground cinnamon ¼ tsp. garlic powder ½ cup soy sauce In a blender or food processor, combine the Scotch bonnet peppers, onion, scallions, thyme, garlic, fresh ginger, allspice, thyme, cinnamon and salt; process to a coarse paste. With the machine on, add the soy sauce. Keep the marinade in the refrigerator; it will last up to 6 months. Marinate meat overnight for best results.
How does someone become a chef? Does a culinary degree mean that you have the right to call yourself CHEF? In America, the path to becoming a chef and having that title acknowledged by your peers can be as confusing as asking for directions. Everyone knows where you want to go, but can they be clear and concise. Simply put, depending on the source of advice, each answer will differ; all will claim their way is the only true way to achieve your goal. Truth is, there is no industry standard; or governing body that conclusively decides who can wear the title of chef and who cannot. Medical students do not share a cook’s frustration. Their path is as sure as the sun rises in the east and sets in the west. In chronological order, attend medical school for at least eight years; graduate, find a hospital, do your internship, complete that, and then presto you can legally call yourself “Dr. so and so.” If becoming a medical doctor is not your thing. Spend eight years of study and research in a university. Write a thesis relative to your major, have said thesis accredited by a group of your peers, and the right to the title “Dr. so and so,” is yours. I once made the mistake of sending such a person an email using his first name without the prefix. He was not pleased and sent a terse response with the appropriate titles that should be used when addressing […]
A cooks’ true value is measured by what our hands know It is a gift As precious as an oyster sweeping the tongue with ocean tide As pure as a childs’ smile As familiar as milk and cookies Our hands respect ingredients Ripe avocado, lime green skin, butter interior Summer tomatoes as honest as grace at a family gathering. We speak to food with our hands, we ask questions Tap on a watermelon Kneading dough to develop gluten The doneness of a steak Our hands suffer and bruise, calluses grow, fingertips lose feeling, new scars overlap old scars We train our hands to ignore blisters, tolerate latex gloves, muli-task Like a chefs toque, heat and flame is constant But our hands are not afraid Because cooks must – sear, blanch, grill, bake, create Our hands – a cooks hands- practice craft Our hands….. make Our hands….. form Our hands… create We cook
Shrouded in its chameleon like cloak, the octopus remains an enigma, a ninja of the seas, a silent assassin that stalks prey with an array of weaponry that can be used for attack or defense. Specialized skin cells change color as well as refract light, which allows an octopus to camouflage itself among rocky crevices on the ocean floor or flash neon signals to warn predators to stay away or risk attack. This similarity to the ninja is personified by an octopus’s ability to confound predators by squirting black ink into the face of attackers as it disappears to safety. Eight powerful tentacles lined with hundreds of suction cups as well as a razor sharp beak is silent death that wraps unsuspecting prey in a vice like grip as its hooked beak tears them apart. In appearance, it’s bloated balloon like head with eight trailing tentacles that undulates in a stealth sinuous motion that gives the appearance of an unsavory creature more suited for scary bedtime stories than food for the hungry gourmet. The octopus, whose ancestors can be traced as far back as 200 million years, belongs to the cephalopod family and can be found in warm and temperate climates throughout the world. There are over two hundred and eighty nine species of this marine animal which range in color and size from the tiny “octopus wolfi” which is a mere one and a half centimeters to the giant pacific octopus which can weigh as much as six hundred […]
Mastering technique, means that you have made a commitment to work harder, turn up to class on time, respect the food you work with and ultimately grow beyond the scope of your limitations to bring joy to your customers.
“Only men have the technique, discipline and passion that makes cooking consistently an art”. Ferdinand Point
Given that food nourished me since birth I still enjoy the milk of mother earth Eartquakes and poprocks are similar They tremble and shake in a way familiar Succulent dew drops before the rising sun Cotton candy melts, paints my tongue I still enjoy the milk of mother earth Sweet corn and things, honey glaze on buffalo wings Now I crave beyond description of basic things Foie gras, truffles, waygu, caviar To eat these I will pay any price And when I am old the sun sets The evening comes, memories reflect Yes I did it, look back in life, no regrets written by Jomo Morris & Karolle Speid