All Tings Trini

Ocha Thai

2009-07-23T21:17:00.000-07:00

Let's start this off right.....people, if you ever find yourself in vegas and if your palette is adventurous then I suggest before u gamble all your money away, look up in the air and locate the stratosphere and head directly towards it because just right across the street houses the BEST THAI FOOD in LAS VEGAS!!! The restaraunt is named Ocha Thai cuisine. I have to make a visit at least once anytime I go home to vegas. My usual quick treat to feed the need is as follows: a thai iced tea, thai beef jerky with a side of sticky rice and the best sauce I have ever tasted in my life til this day(pictured above)! I initially thought it was Nam Prik Num but when I asked one of the workers there, all they would tell me is that it was called Jaew...well whatever it is, it is off the chain!!! Smokey, Sweet, Spicy....man, my mouth is watering right now as I type...Go check em out y'all.

Family

2009-07-23T20:56:00.000-07:00

So I had the opportunity to drive up to vegas to meet up with my big bro & family. This was a much anticipated trip because I got to see my nephew and the boys got to see their uncle earl, their auntie nikki and their big cousin earl and for my youngest, this was his first encounter in person with uncle earl. Needless to say all parties involved had a blast....I will post more soon. Until then, check out the pics.

How To Make Sorrel

2009-04-15T10:28:00.001-07:00

alright, let me clarify something about this post. This is indeed sorrel that you will see in the video BUT the preparation is closer to what mexicans call Agua de Jamaica. Basically the same thing just less ingredients. Unlike sorrel it does not include: cloves, cinnamon or orange peel. It is in a category of drinks they call Agua Frescas(Fresh Waters). But if you watch the preparation steps, it's prepared just about the same way. Now that that's cleared up. enjoy the video and if anyone wants me to record a video specifically geared towards Sorrel preparation, just let me know.

How To Make Dhal: Trinidadian Style

2009-03-06T21:43:00.000-08:00

So I decided to tap into the indian side of my family and culture and share with you the process of how to make dhal(Trini-Style). I will hit you with indian,creole, Portuguese recipes that are indigenous to trinidad. I just got to film them all and post em. So keep an eye out for that. Jevon

New Year, New Approach

2009-02-24T22:13:00.000-08:00

Alright everybody, I have been continuing with my mission to preserve the cuisine of Trinidad & Tobago in my own little way. I have come up with a way to approach this, that is different compared to the normal, post a recipe and pictures thing. I figured, why not actually record myself demonstrating the recipes so the viewer can have a visual reference to refer back to when they hit a road block?! So anyways, here is the first video recipe focusing specifically on trinidadian food. Hope you enjoy, let me know what you think.

Update for 2009(Enlightenment)

2009-02-11T11:20:00.000-08:00

Alright, as you may have noticed, I've been pretty M.I.A. on this blog or have posted some things/recipes that weren't so "trini." Well, the goal for 2009, is to get back to the roots, my roots and tackle some topics and recipes that are 100% TRINI. Stay tuned cuz I am in the process of mastering some recipes to post. They will hopefully include:

Stew Chicken
Curry Chicken
Callaloo
Macaroni Pie
Pholouri(I been at this one for a minute,lol)
Dhal
Doubles
Pepper Sauce,etc.....

New Year's(Part Deux)

2009-01-02T10:02:00.000-08:00

Here's the pics from the night of...More partyin' and more grubbin'! This time we hit up Ocha, which has some bomb azz thai food, so if you in vegas, you need to check them out. To Be Continued.....

Some More Pics(New Year's)

2009-01-01T17:43:00.000-08:00

These were from the Rock House endeavor earlier today.

Happy New Year!!!

2009-01-01T16:54:00.000-08:00

So it's officially the year 2009 and it also means, I'm about to be a year older. So since 2008 was not the best year for me, I figured I would go back home to ring in the new year and start fresh for once. So I got off work and hit the road in route to vegas. I arrived in vegas around 9:00pm and began my night by visiting some old friends that I haven't seen since we were kids back in 1994! After that concluded, I in turn met up with some of my current homies and went to a new years eve house party(If you haven't attended a vegas house party then you ain't knowin for real!). I concluded my night around 5:45am.

Next,I went to sleep and 3 hours later I'm back up and makin the necessary calls to see what's on the agenda for the day. After all the calls were made, my boy steve and I decided to go have our first meal of 2009 in style, so we headed out to chinatown(yes, vegas has a china town). We landed at Cafe Noodle & Chinese Barbeque. Our order consisted of chinese broccoli with a garlic-wine sauce, Chicken & Salted Fish fried rice, a WHOLE Peking Duck and Barbeque duck, Wonton & Egg noodle soup with 2 large thai iced teas! It was definitely a proper invite for 2009! LAstly, we went to see my boy June who was working a double at The RockHouse Bar(He bartends) and that fool was already trying to get me faded with a "Katrina(Category Five: meaning it had at least 5 types of rum in the mix)"Now we went back to crash out in preperation for tonight's endeavors...Part Two coming soon..

Trini-Style Split Pea Soup...

2008-12-15T12:10:00.000-08:00

Well, I have to clear up something here first. This version is not 100% trini-style split pea soup but it is indeed, TASTY!!! Hahaha, anyways, with that aired out let's get started.

I remember the first time my mom made split pea soup for us and how I swore I would hate it just due to the name "pea" being included in it's title alone. Man, was I about to be proven very wrong. So I took that first bite of that warm, silky, yellow-colored soup and I was blown away as to how damn good it was...I must have devoured that first bowl within 5 minutes flat, hahahaha!!!!! And it didn't stop there, my mom made dumplings that she put in the soup, they were dense yet slightly chewy(in a good way) with a hint of sweetness that balanced out the entire thing. I love those dumplings sooo much that I used to fish them out of the pot and try to add as many to my bowl as I could. I had just met my newest culinary addiction and loved every second of it.

Split Pea Soup(Rough Draft):
4 strips bacon, minced
1 medium onion, diced(about 1 1/4 cups)
1 carrot,diced(about 1/3 cup)
1 celery stalk,diced(about 1/2 cup)
1/3 cup chives, minced
8 cups chicken broth
2 yellow or white potatoes
1 lb. split peas yellow(about 3 cups,you can substitute with green or lentils)
1 smoked ham hock( or salt pig tail)
6-8 ears of corn, cut in half
1 bay leaf
2 garlic cloves
salt, to taste
freshly ground black pepper, to taste

(Basic pureed soup method)
Cook the aromatic vegetables in the rendered fat.
Add the liquid and long cooking ingredients; bring to a simmer.
Add additional ingredients at the appropriate time and simmer until all ingredients are very tender.
Puree the soup and adjust the consistency and seasoning.

Method:
cook bacon on medium-high until fat is rendered and bacon is cooked through. Next, add the carrot, celery, chives and onion to the bacon fat and cook on medium-low until the onion is translucent. Now add the split peas and if using, smoked ham hock. Bring to a boil, stir to incorporate then drop to medium-low heat and simmer, stirring occasionally until peas are softened(about 1 1/2 to 2 hours).When ham hock is finished cooking, remove and dice meat. Strain the other solids through sieve, reserving the liquid. Puree the solids, return to pot with enough of the reserved liquid to achieve a thick but smooth consistency. Blend well. Garnish with minced chives(if you have any left over).

*Note: If you wish to give the soup more body but without the potatoes, take a can of corn and pour the entire thing(water and all)into a bowl and puree with an immersion blender or alternately, use a blender or food processor. Once pureed add to the soup.

Dumplings:
2 cups flour
1 tsp. salt
2 tsp sugar
3/4 to 1 cup of ice cold water

Method:
Place all ingredients in a mixing bowl. Slowly add all water and knead to a stiff dough. Divide dumpling dough
into two pieces. Roll each piece into a long rope about 12 inches long. Cut into two-inch lengths and drop into boiling soup or pot of boiling water. boil for 4 minutes. Serves six to eight.

Total yield:
8 servings.

Canele de Bordeaux

2008-12-08T21:51:00.000-08:00

This has to be one of my all-time favorite things to consume alongside a parisian macaroon. The jewel I speak of is a canele'...My first experience with this exquisite pastry was when I was working at Osterio del Circo/Le Cirque at The Bellagio in vegas. i have been on a quest to find a proper recipe and I may have found one.

The canelé de Bordeaux (a.k.a cannelé bordelais) is a magical bakery confection, a cake with a rich custardy interior enclosed by a thin caramelized shell. It's a brilliant construction developed long ago by an anonymous Bordeaux cook, whose innovation has been subjected to 300 years of refinements.

Nearly black at first sight, bittersweet at first bite, the crunchy burnt sugar canelé-shell makes an exquisite complement to its smooth, sweet filling, fragrant with vanilla and rum.

Small enough to eat out of hand, these little cakes have recently gained cachet after years of neglect to the extent that they may one day rival the popularity of crème brûlée in the category of caramelized French sweets.

Many recipes don't carry a tale; the canelé carries many. One of the oldest refers to a convent in Bordeaux, where, before the French Revolution, the nuns prepared cakes called canalize made with donated egg yolks from local winemakers, who used only the whites to clarify their wines. Any records that might verify this were lost in the turbulent revolution, thus relegating the convent story to legend.

But the alternative tale may be even better: residents of Bordeaux, who lived along the docks, gleaned spilled low-protein flour from the loading areas, then used it to make sweets for poor children. The small canelé molds, fluted and made of copper or brass, were nestled in embers to be baked.

Whatever the actual derivation, the popularity of canelés has risen and fallen numerous time over the years. Twenty five years ago, when I first started working in Bordeaux, I never heard of these little cakes. No local guide or notable cookbook published since the start of the 20th century even mentioned them. Later, I heard that a few Bordeaux bakers were working to revive their local specialty.

Soon, the little cakes, described by a local culinary historian as shaped like "a Doric column without a base," began cropping up in all sizes and flavorings throughout France. In 1985, stunned by this surge in popularity, 88 Bordeaux patissiers formed a confrérie, or brotherhood, to protect the integrity of their canelés. They staged a "linguistic coup d'etat" by removing one of the n's from the old spelling (cannelé) to differentiate their cake, with its secret method of preparation, from bastardized versions. Today, canelé de Bordeaux is the official cake of the city, while cannelé bordelais is a generic name used in Paris, New York City, Osaka, Los Angeles, etc.

"Our canelé de Bordeaux had to be protected and promoted as our own," says Daniel Antoine, a jolly, stocky patissier who operates patisserie Antoine in Bordeaux. "Recently, chocolate and orange cannelés have appeared," he tells me. "We don't want them confused with the real thing."

The official recipe, he told me, has been written down and locked in his vault. All 88 patissiers have sworn to protect its secrets. This much is known: the general recipe calls for a cold batter to be poured into an ice-cold fluted, tin-lined copper mold, then placed in a very hot oven and baked for a very long time. After baking, the canelés are firmly tapped out onto a grill while still hot, then left to cool while their exteriors harden. They're at their most glorious one hour out of the oven; within five or six hours they begin to turn spongy. patissiers have all sorts of tricks to revive them, ranging from putting them back in a hot oven for a few minutes, to flaming them with quality rum to crisp the shells. I believe they're so delicious that they're worth the expense of buying the special copper molds. (See below in recipe notes.) Silicone-coated Gastroflex molds are also available although I don't think they produce as good a result. On the other hand, the Cannele Silicon Flex 2.2" x 1.9"Ý mold available at Bridge's Kitchenware.com is a decent substitute for the copper molds. I brush the insides with a thin coating of "white oil" before using.

"The canelé is an artisanal product, so sometimes it doesn't come out perfectly," Antoine says. When I tell him that my canelés sometimes have pale yellow spots on their tops, he replies, "Oh, sure, I know that problem well. It's due to the puddling of oil in the crevices of the molds. When they come out that way, we say they have 'a white ass'!"

Antoine then compliments me on having figured out one of the major secrets, the special method of combining flour and butter. I had based my findings on a letter I received from him several years back. He smiles as I tell him how I finally succeeded in making delicious canelés with a custardy center. "Yes, I see you understand," he says unbegrudgingly.

Many patissiers line their molds with a film of "white oil" containing beeswax, a messy and highly flammable substance that may deter home cooks. In my opinion, this step is helpful if you want to successfully make canelés (see Cooking Notes below on an easy handling of beeswax).

To fully understand the fabulous quality of a true canelé de Bordeaux, eat it out of hand as a snack, with a glass of wine or a cup of coffee.

Yield 10 - 11 canelés

2 cups whole milk

2 tablespoons unsalted butter, chilled

3/4 cup cake flour

Pinch of salt

1 cup minus 2 tablespoons baker's sugar
4 extra-large egg yolks

1 Tbsp. dark rum

1 tsp pure vanilla extract

"white oil"
(see Cooking Notes)

1. Rinse a saucepan with cold water; add the milk; set over low heat; heat to 183 degrees F

2. Place butter, flour, and salt in the bowl of a processor; pulse until combined. Scatter sugar on top; pulse once or twice to mix.

3. Add egg yolks; process until mixture begins to tighten.

4. With the motor running, quickly and steadily pour hot milk into batter; stop motor; strain through very fine sieve into clean container; press any congealed yolk through; stir in rum and vanilla extract; cool to room temperature; cover; refrigerate 24 to 48 hours.

5. About 6 to 7 hours before serving, lightly brush the interior of each copper mold with lightly warmed white oil; set on paper towels crown side up to avoid pooling of oil in crevices; set molds in the freezer at least 30 minutes before baking.

6. Heat oven to 400 degrees F; SEE STEP 8 IF USING A CONVECTION OVEN.

7. Place chilled molds 1 1/2" apart on baking sheet; gently stir or shake batter; fill each mold almost to the top; place on lower oven rack; bake 1 3/4 to 2 hours, or until canelés are deep, deep brown in color, or if desired, almost black.

8. If using a convection oven, bake at 375 degrees F for 1 hour, 15 minutes for deep, deep brown canelés.

9. Remove the molds from the oven. Unmold as quickly as possible. To unmold, use an oven mitt to grasp a hot mold; firmly rap the crown side against a hard surface to loosen the canelé; tip out onto a rack; cool to room temperature before serving (about 1 hour); repeat procedure with other canelés while they're still hot (if any canelés resist, bake 5 to 10 minutes longer; OR if necessary, use a toothpick to loosen).

Notes:

Canelés de Bordeaux is the "politically correct" name for this recipe. Additions or alterations to the recipe will run afoul of the "canelés gendarmes," transforming the baked product into cannelés Bordelais.

To season new molds: heat oven to 350 degrees F; wash the molds in soapy water; rinse; dry thoroughly; heavily grease the interiors with vegetable shortening or oil; place on sheet tray; place in oven 1 hour; remove from oven; place upside down on a rack; return to oven; heat 15 minutes; turn off heat; leave in the oven until room temperature.

After baking, don't wash or scrub the interiors of the molds. To remove baked debris: place the molds in a moderate oven; heat until debris burns; remove debris with paper toweling.

Store lightly oiled molds in a cool covered place.

To make "white oil": Place 1 ounce round of bee's wax in a 1 pint glass measuring cup; melt in a microwave; while still warm, gradually stir in enough safflower oil to make a whitened mixture, light enough to coat the back of a spoon); cool to room temperature; store in the glass container at room temperature.

To coat pre-seasoned canelé molds with "white oil": use dabs of warmed oil to coat the interior and shake out excess.

Canelé batter can be frozen up to two weeks; defrost in refrigerator.

Canelés turn spongy and heavy after 5 to 6 hours. To refresh: heat (without molds) in 450 degrees F oven 5 minutes; remove from oven; let cool until exteriors hardens.

Leftover baked canelés can be frozen up to 1 month; to freeze, wrap individually in plastic wrap; to serve, remove from the freezer; while still frozen, bake unwrapped in 500 degrees F 5 minutes; remove from oven; let rest 30 minutes; bake 5 minutes; remove from oven; cool until exteriors harden.

Canele Molds: The copper, tin-lined molds can be ordered from J.B. Prince (800/473-0577; jbprince.com), which carries three sizes (1 1/2" round by 1" high, 1 oz. capacity; 1 1/2" round by 1 1/2" high, 1 1/2 oz. capacity; 2 1/4" round by 2 " high, 3 oz. capacity), or from the Parisian culinary equipment store Culinarion (011-33-141-90-09-11; culinarion.com). Culinarion carries only one size, the three-ounce capacity mold, because it is the only one that is "politically correct."

Beeswax can be ordered from J&N Sales (765/459-4589 ; jandnsales.com.)

Note: You can substitute Nordic Ware's mini-bundt molds available at cooking.com. You will not need to use the "white oil."

From The Slow Mediterranean Kitchen: Recipes for the Passionate Cook
©2001-2003 Paula Wolfert, All Rights Reserved

Still compiling....

2008-07-02T22:46:00.000-07:00

In between caring for my kids and working, I have still been on a quest to compile family recipes. I will not stop until this is completed...I am also hunting down and mastering sonoran styled/southwest mexican food while I'm still out here, 'til then stay tuned.....

Govind Armstrong: A Chef I Respect

2007-12-16T20:09:00.001-08:00

Along with Marcus Samuelsson, Chef Armstrong is the man!!

Table 8 Restaurant in Los Angeles with chef Govind Armstrong

Govind Armstrong interviewed by John Gabaldon

Compiling/Creating/Adapting

2007-12-10T06:50:00.000-08:00

I am in the process of Compiling/Creating/Adapting family recipes in order to preserve them for future generations of my family. I have tried to convince my mom for a few years now but I finally decided to take matters into my own hands in order to accomplish this task. You see my mom wasn't against the idea but she isn't one for stopping along the way to compose a recipe. She is one who improvises her dishes on the spot. So you could just imagine how it was when I would stop her during cooking in order to figure out the measurements used for a particular dish. HAHAHA, she could have strangled me for that!!!

My next conquest is to compile our family recipe for pelau and my grandmother's calalloo.

Diggin' through the archives(To all the people who have posted comments)

2007-11-28T09:31:00.000-08:00

First off, my bad, I am still kinda new to the bloggin' ting and I just spotted all the comments today...lol, I been under a rock I guess. Anyways, My bad and I appreciate the comments and I will do my best to respond in the future. Now, as for the sorrel from my original post, I wish I could find sorrel that fresh in july but i found that flick online y'all. I hope y'all like the recipe I posted and if ya have additional ideas, holla at me. Until then.....

Jevon

Sorrel(My Favorite Drink, continued...)

2007-11-28T08:37:00.000-08:00

So, I finally got around to making some sorrel. Well, mom gave me a refresher course on the fine art of sorrel brewing. Sorrel is actually a member of the hibiscus family, and it is used in red zinger tea by a well known tea company as well. So technically, sorrel can be classified as a "tea." I can't express how much I love sorrel but let's just say, I usually can't wait until christmas before I have to get my sorrel "fix." I mean, how can one resist the tempting siren's call of that familiar crimson nectar that most trini's consume during christmas time?!? I for one cannot...as a matter of fact, as I type this, I have a nice cold glass within arms length, LOL! Anyways, I am posting the recipe for my mom's sorrel for you guys to try your hand at. You will first need to brew what I call the concentrate. Once you have made that, you can dilute with additional water in order to cut down on some of the sweetness(before doing so, see my side note below). Enjoy.

Note:

If the sorrel, you end up with is a bit on the sweet side, that is ok. because the reason we brew it a bit sweet is because the ice you put in the glass will weaken it's potency significantly. Another thing to keep in mind is, the longer you let your freshly brewed sorrel sit, the more potent it will become. in other words, the flavor's will be much more pronounced. It is a two-part process(but a simple one, so don't be alarmed y'all).

.::Part one::.

Sorrel Concentrate:

8 qts. water
4 1/2 oz. Sorrel, dried
2 tbs. cloves
4 cinnamon sticks(if long) or 8 cinnamon sticks(if shorter)

.::Part Two::.

Additional Flavorings(when preparing to serve):

1 tsp. Angostura Bitters
2 cups. Sugar

Method of preparation:

Strain off sorrel, cloves and cinnamon sticks until you are left with approximately 8 cups of sorrel "concentrate"
Next, add sugar and angostura bitters to "season" your sorrel.
Finally, sample and adjust/dilute according to your taste preference.

Yield: 2 quart pitcher.

Note#2:

you will have, sorrel concentrate left over to make additional pitchers as you need them.

I missed you mommy...

2007-11-27T20:49:00.000-08:00

So, it's been almost six years since I last saw my mother. I am still uncertain why it took me this long to have her come visit or to hop on a plane myself. But all I know is that now that she is here, I really understand how much I've missed her. Now, another thing that any homesick trini misses is........her "sweet hands(cooking)." So I have went down the list of things I've been craving and couldn't cook myself. The one meal that truly hit the spot was sunday dinner! It consisted of Stew chicken, Calalloo, Macaroni pie, Lentils, White rice & a side salad(trini style: seasoned tomato & cucumber). Tonight I had some roast bake & buljol. Tomorrow, we shall feast on Pelau!!!!!!!!!!! Now, saturday, I will be making Sio Pao("POW") for my mom to freeze and take home. All I can say is thank you mommy, thank you.

Hip Hop Chef

2007-10-30T07:08:00.001-07:00

I created this 3-d version of myself at http://www.meez.com/

So here's how it currently stands. I am looking into some new continued education classed at The French Pastry School out in Chicago for next year BUT I am also, considering enrolling at The French Culinary Institute to get a formal education on "hot foods" in order to pursue my dream of one day putting west indian food(especially trinidadian food) on the culinary map in a major way...but my dilemma is parting with $38,000 dollars. I fear debt y'all and in a major, major way! Any opinions are welcomed...

Long Lost Me

2007-10-15T10:50:00.000-07:00

I know, I know, I know....it's been a loooooong time since my last post. My appologies, 2 kids is harder than many think, especially when one is teething. i haven't forgotten about my sorrel post by the way. That recipe is still on it's way. Let me catch you up to speed on my happenings. I am currently debating which culinary path to take concerning my career that I put on hold to spend time with my children. I am looking at two schools in particular. the French Pastry School in Chicago, Il. or the French Culinary Institute in New York, Ny. My long term goals are to be happy, have a prosperous career and to introduce the rest of the world to trinidadian cuisine on a grander scale. I just need to get my college funding together first and these goals shall be attainable. Until then check out a few chefs who inspire me.

Govind Armstrong:

Marcus Samuelsson

Anthony Bourdain - Leftovers

My favorite drink

2007-06-19T19:09:00.000-07:00

That's right people, I will be posting a blog & recipe for my favorite drink, period....SORREL or Jamaica as the latinos know it. Until then check this picture I found of sorrel on the net. I can't recall where I found it...my bad.

Oink, Oink.....

2007-05-07T09:59:00.000-07:00

So here's the deal, last night I concocted a last minute dinner for the extended family in the form of smothered pork chops a la big sexy(lol).

5-6lbs. pork chops(pork loin, bone in)
4 12 oz. jars of pork gravy(or you can make from scratch)
1 1/2 onions(combination of 1/2 white and 1 yellow), thinly sliced
1 1/2 cans(12 oz.) sliced mushrooms
2 packets Goya Ham flavored concentrate(powdered)

Seasoning/Marinade for chops:
Paprika
Garlic powder
1/4 cup soy sauce
black pepper, freshly cracked

*Note: I kinda eye balled the initial marinade so apply as much as you like but NOT too much.

Method:
Add olive oil to the pan turn heat to high

next add thinly sliced white onions and saute'

next place pork chops on top of onions and brown chops

next, add jars of pork gravy, mushrooms and top with 1 yellow onion thinly sliced

place in over to continue cooking at 325 degrees fahrehiet

cook at that temperature for 45 minutes

finally, increase oven temperature to Broil and continue to cook for 50 minutes.

serve immediately.

Total cooking time: 1hr & 30 mins.

Not bad for some last minute dinner plans.

Happy Cinco de Mayo(Belated)!!!

2007-05-06T10:35:00.000-07:00

Yesterday was Cinco De Mayo a.k.a. The Fifth of May is primarily a regional, and not a federal, holiday in Mexico; the date is observed in the United States and other locations around the world as a celebration of Mexican heritage and pride. It commemorates an initial victory of Mexican forces led by General Ignacio Zaragoza Seguín over French forces in the Battle of Puebla on May 5, 1862.

So naturally, as a current resident of Tucson, this is a time of celebration for many! In the spirit of the day we had some taqueria style food whipped up by the household. I am usually the one cooking all of it but today I only took on salsa duties. I decided to keep it simple since I had worked earlier in the day. I put together a roasted tomato & tomatillo salsa. Now I know you're probably wondering what I know about salsas or mexican food in general but believe me I know a thang or two homie. I have a HUGE advantage by residing in the southwest just shy of the mexican border. As you may also know, I used to cook full time as a profession. During that time, I came across a kind co-worker who just so happened to reside from Mexico City. She was the first person to introduce me to the traditional mexican cuinary fare. I mean when I learned my first salsa, I made this right in her own molcajete( mexican style mortar & pestle, made of lava rock), she brought from home. It was a roasted serrano & tomato salsa. I also learned how to make refried beans, antojitos("little whims") such as, sopes & quesadillas, I also learned how to make Horchata...the list goes on, so like I said Im pretty well versed but would LOVE to learn even more! Anyways, enough tootin' of my own horn. Here's a basic recipe of that salsa. Hope you like it. If it seems too hot, cut back on the chiles or take out the seeds inside.

Roasted Tomato & Tomatillo Salsa:

3 tomatoes
3 tomatillas
5 jalapeno chiles
11 serrano chiles
1-2 garlic cloves
handful cilantro leaves, roughly chopped
salt(to taste)

Method:

Roast All ingredients until charred a bit on the outside. You can place in a plastic sandwich bag(closed) and later remove them to take off the darkened skins. Alternately, you can leave the skins on for a more rustic appearance. It won't affect the overall taste much.

Note #1:

You can do this on a comal or put it in an over on "broil" for 5-8 mins on top shelf(spray ingredients with a little pam or alike spray)

Grind ingredients in the following order:

1.)garlic & chile peppers(make a paste to use as a flavor base, add salt here to use as an abrasive to aid in grinding)

2.)tomatoes & tomatillas

3.)Lastly, roughly chop cilantro and add just before serving.

Note #2:

You can use a food processor(pulse feature)or an immersion blender(stick blender) to make the salsa but keep in mind the traditional method and far superior method would be to use a molcajete.

Oh yeah, before I forget we also had tacos de carne asada(Carne Asada tacos)& Nachos(far from traditional mexican food....LOL).

To make your own tortilla chips:

1 bag of corn tortillas of your choice, white or yellow
vegetable oil
fryer

turn oil in fryer up to 375 F.

take the stack of tortillas and slice in half horizontally, making semi-circles

now with each individual semi-circle slice a "V" into it diagonally

you should end up with roughly 3 stacks of pyramid shaped chips, if you want more

slice down the middle of each chip stack(this entire process is called quartering)

repeat process with other semi-circle

once oil has come up to correct temperature drop chips in but DO NOt over crowd the fryer, because each time you drop chips in it will drop the temperature of the oil and you want the oil as hot as possible, in order to get a crisp chip with as little grease as possible.

cook chips for 3-15 minutes until crisp. *See note below.

*Note: cooking times will vary depending on brand of tortillas. just experiment and keep a close eye on them as they cook.

Curry Chicken: Revision pt. 1

2007-04-22T08:56:00.000-07:00

I wanted to post this video of Chef Dex throwin' down on some Trini style curry chicken. My method is very similar to his and I will post my current recipe shortly. Until then,here's the lesson.

Kuchela

2007-04-20T20:48:00.000-07:00

Mango Kucheela (Kuchela)A specialty of Trindad made from air-dried green mango, hot chile peppers, vinegar, salt, spices and brown sugar. The condiment is a very hot, salty, sweet mixture which is served with everything from curries to a traditional pelau (pigeon peas cooked with meat and coconut milk). Serves: 4

I N G R E D I E N T S

12 green mangoes

1 head garlic (peeled cloves)

5-6 hot peppers (congo) or scotch bonnet

1 pkt. Anchar masala (amchar masala see recipe)

1-1½ c mustard oil

2 tsp. light brown sugar

salt to taste

I N S T R U C T I O N S

Peel and grate mangoes Squeeze some liquid from mangoes

Spread out on a flat surface and dry for 1 day or leave in an oven on low heat for a few hours Mince garlic and peppers together Combine grated mango, garlic, pepper, sugar, anchar massala and salt

Blend in mustard oil and place in a clear jar with a tight fitting lid.

The following recipe is from "Curries to Kebabs: Recipes from the Indian Spice Trail." by Madhur Jaffrey, Crown Publishing.

Amchar Masala: A Trinidadian mixture using many of the spices used in Indian pickling. Here they are roasted first, acquiring a dark color and an intense flavor. This mixture is often sprinkled in toward the end of the cooking period.

Makes about 8 Tablespoons

4 tablespoons whole coriander seeds

1 tablespoon whole cumin seeds

2 teaspoons whole black peppercorns

1 teaspoon whole fennel seeds

1 teaspoon whole brown mustard seeds

1 teaspoon whole fenugreek seeds Put all the spices in a small, cast-iron frying pan and set over medium heat.

Stir and roast for 1 to 2 minutes, or until the spices turn a shade darker.

Remove from the pan, allow to cool, and then grind as a finely as possible in a clean coffee or spice grinder.

Empty into an airtight jar and store in a dark cupboard.

A few more pics of my youngest son

2007-04-10T20:34:00.000-07:00

For My Family

2007-04-07T22:43:00.000-07:00

this is a post for my family members that have yet to see the latest addition to my offspring. He was born on April 6th, which just so happened to be "Good Friday." If you are catholic then you are well aware what that day signifies. Anyways, I want to introduce y'all to my 2nd son Jaiden Alonso. For now, it is rest time for myself...later.

Red Beans & Rice

2007-04-01T19:27:00.000-07:00

I will be the first to say I love red beans & rice. I have been hoping to experience the real deal down in New Orleans, but that obviously was put on hold when katrina hit. So until then I will have to settle for the recipes I have found online and in new orleans cookbooks. Best believe I haven't been to new orleans but I would put some money down that my current recipe is a contender! I have combined the best techniques and ingredients for my go to recipe. the recipe above is a more modified version I do when I am trying to feed the "need" and don't have much time, but it still hits the spot. I apologize that the majority of the recipes and food shown on the site lately have been anything but trini food. I have just been in the mood to master some recipes I consider to be damn good! I will be showcasing more trini and west indian recipes soon enough but until then enjoy the variety.

Recipe:

Red kidney beans, dry- 1lb.

Large yellow onion, chopped- 1 each

Green bell pepper, chopped- 1 each

Celery, ribs, chopped- 5 each

Garlic, minced- 5 to 6 cloves

Hamhock, smoked or creole style pickled meat- 1 large, 3/4 lb.

Thyme, sprigs- 5 each

Salt- To taste

Creole seasoning blend or Tony Chachere's original creole seasoning- To taste

Bay leaves- 1 to 2 each

Vinegar- 1 tbs

Hot sauce- 1 tsp

Ketchup- 1 to 1 1/2 cups

Method:

Boil Beans

Saute Trinity until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally.

Add the beans to the Trinity. Followed by: the hamhocks, sausage, seasonings and enough water to cover.

Bring to a boil, then reduce heat to a low simmer. Cook for 2hrs at least, preferably 3hrs. until it gets nice and creamy.

Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot.

If it's not getting creamy, take 1 to 2 cups of beans out and mash them, then return them to the pot and stir. * the starch in the beans works as a thickening "agent."

You may need to add a little water or chicken stock at the end to adjust the consistency to your preference.

Serve generous ladle fulls either over rice or place a scoop of rice on top of the beans.

Garnish with some sliced green onions/scallions cut on the bias(diagonally).

Finish with some good french bread on the side.

10, 9, 8, 7..................."It's Almost Time"

2007-03-27T16:22:00.000-07:00

So the countdown officially begins April 1st! My son Jayden will either appear before or after April 10th, 2007. The picture you see of my lady's tummy was taken at 35 weeks. She went back to the doctor today and we were informed that my boy is weighing well over 8 pounds!!!! So if you're family and you're reading this, it's about that time y'all...A new edition to the clan is almost here. Let's pray that there are no complications and he appears healthy. Man, I can't believe Julian is about to be a BIG BROTHER!!

Sio Pao: The Good & The Bad

2007-03-10T18:41:00.000-08:00

Well, where do I start...ok, I finally tried my hand at a "Pow" recipe from the "Sweet Hands" cookbook. The experiment had it's ups and downs. My pow was either just right or filled to much and busted at the seams as you can see in the first picture...hahaha. It is a lengthy process in deed and my next try won't be anytime soon. LOL!! But I do feel a sense of accomplishment because some of them at least turned out good. Not many people can say that, ya know?! Alright, til next time.

Jevon

Culinary Goals/Plans for 2007-08.

2007-03-10T18:27:00.000-08:00

I am mapping out a gameplan to take my culinary skills to that next level, with emphasis on West Indian dishes(mainly Trini food). I am working out some plans to go learn how to make traditional indian food, trini style. that means, Pholouri(of course!!), Roti: Paratha, Sada, dhalpourie, chutney, kuchela,etc...I also want to get better at making "Pow." I love my culture in all aspects, especially the food! well, I will keep y'all posted. 'til then I gotta work at 4:45am. tomorrow, sigh..............

Jevon

The Sun Rises In The East...

2007-02-02T18:23:00.000-08:00

Alright, this next post is for my homegirl crystal. Crystal wanted the recipe for my teriyaki chicken so I'm bout ta hook you up homegirl. Let me start off by saying this is a pretty traditional variation of teriyaki that I learned while working for a local japanese restaurant here in tucson. I forgot to get a picture of the finished product but by the time I got to it, it was damn near gone!!! The recipe is as follows:

5-6 lbs. Boneless Chicken Thigh meat

Teriyaki Sauce:

1 cup Soy sauce

2 1/4 cup Mirin

1 bunch Green Onions(a.k.a. Scallions)

1 Yellow onion, quartered

1/3 cup sugar

3 Garlic cloves, minced

1-2 tbs. Ginger, fresh

For Sauce:

Combine above ingredients and bring to a boil. When at a boil, lower the heat to a light simmer. Continue to cook until sauce reduces and thickens. About 1 & 1/2 hrs.

For Chicken:

Combine desired amount of additional soy sauce, mirin and green onions. Pour over thigh meat and marinade for at least 1-2 hrs. Remove from marinade and grill for 20-25 mins.

To Finish:

Remove meat from grill and let rest. Next, cut into strips lengthwise and cover with desired amount of teriyaki sauce. Serve over white rice and stir fried & lightly seasoned vegetables(of your choice).

Make de damn curry nah!!!

2007-01-21T18:00:00.000-08:00

Man, I love curry(not as much as my sister kesa though)and every now and then I have to give into the craving. So I decided to try a few new approaches to my technique. And I must say I am pleased with the results. I am always lookin' for new methods to traditional trini dishes. I believe one should always remain a student and not just settle for the same ol' stuff. Anyways, here's a picture of the curry(trini style!)

My Favorite Chef

2007-01-01T16:37:00.000-08:00

currently that title belongs to Chef Anthony Bourdain. If you have Travel Channel, you need to tune in on mondays to catch his show No Reservations. If you are a true foodie(like myself) you will love this show. It is sooo real, he holds no punches on his opinions and gives it to you straight! I love the fact that he seeks out the food, restaurants, etc... that are favorites to the locals of the particular place or country he happens to be visiting. Granted he isn't in a restaurant cooking these days because he is gone 10 months out of the year doing the show, I still appreciate his knowledge and approach.

Thank you Anthony Bourdain, thank you...

Turkey Day

2006-11-24T08:34:00.000-08:00

Today marks the first time I have cooked a Thanksgiving Turkey by myself. Now of course I had to call home to consult the turkey master in my family, my mom. I do not think I will be able to make one as good as my mom but with her assistance with the recipe over the phone, I sure came close to the desired results. Either way, everyone loved it which was a sigh of relief after 3 & 1/2 hours of cooking the bird without knowing how I would do. Even my 3yr.old son liked it and he is the pickiest eater I know!So I want to say Thank You Mom for havin' my back and teaching me how to properly cook Thanksgiving Turkey, I Love You.

I will post pictures of the festivities later. I did not take them and to top it off I forgot to take a picture of the bird before I carved it.LOL!!! So Hopefully someone remembered. Oh, I also forgot to mention, along with my roasted turkey there was also a fried turkey that was served. My girl's stepdad cooked it up...it only took 45 minutes! Ok, I'm out for now. I hope you guys enjoyed your TurkeyDay too.

Crossroads

2006-10-30T15:36:00.000-08:00

It seems I have come to that almighty fork in the road. I am pondering whether or not to continue with the culinary profession or choose another occupation in order to spend more time with my son and the baby we are expecting in April. I mean don't get me wrong the culinary industry has put me through the ringer as well as made me a pretty happy man. The thing that bothers me is that in this profession(Im sure in others as well)you have to constantly sacrafice your time with loved ones including holidays and weekends. I must say that it sucks when the whole reason you work is to support your family. I'm sure people will say that it's for the love or whatever but if you're a family man such as myself, then family plays the most important role(at least to me).

I do understand that money plays a MAJOR role in our current society, but I was raised to put family before the almighty dollar. Because when money disappears, family is usually what is there after it happens. The next thing i'm sure I'll hear is, well you will still have days off. I am aware of this fact but it still isn't enough time to share with your kids. Because if you have worked in the culinary field or anything similar(ex: construction)you know those days off are needed to re-group which will take away from your kids yet again.I for one am tired of living in this manor!

Here let me beat you to the punch(haha)Poor Jevon *sob,sob*

The(Pastry)Bible

2006-08-22T12:44:00.000-07:00

The Patisserie of Pierre Herme has to be the best book on the subject that I have ever laid eyes upon! This book was recommended by a homie of mine in the industry. And I must say, he was on the money with his reccomendation. Now, mind you this is not a cheap purchase but it is worth EVERY penny. My next purchases are- Paco Torreblanca: The Book, Dessert Cuisine by Oriol Balaguer & Au Coeur Des Saveurs by Frederic Bau. Til then...take care.

Some pics from class.

2006-06-09T23:19:00.000-07:00

White Peach with Saffron Pate De Fruit
The Columbian
Earl Grey Tea Ganache
Pear Caramel
Raspberry Ganache
Lime Ganache

Back @ it again.

2006-06-09T16:12:00.000-07:00

So here we go, I just completed the Introduction to Chocolate course at The French Pastry School. As usual Chef Bob put it down like a professional, open to our input and very knowledgeable. I feel I walked away with far more knowledge in the aspect of chocolate work than prior to attending the class. We covered a broad spectrum of chocolate and non chocolate confections. These confections included: Pate de Fruit, Nougat, 2 types of caramel and a nice amount of chocolates!!! I have to put this out there again, if you have not attended a class with French Pastry School and love pastry, I suggest you look into attending. I just want to say thanks to Chef Bob and the French Pastry School for making these opportunites available to us. It is truly appreciated.I will be back and trying to recruit(wink,wink) Until next entry, I'm in the wind.

Success: "Apple Caviar"

2006-05-12T23:40:00.000-07:00

I have been on a mission of sorts these days and today, I finally accomplished phase one. I tried my hand at Ferran Adria's "Apple Caviar" recipe and was successful on my first try!!! Basically "Apple Caviar" is actual beads of apple juice suspended in a sphere. There is a little science involved. Now mind you, mine are not as pretty as his but I am confident that they will be with enough practice under my belt. Now my next goal is completion of my upcoming chocolate class at French Pastry School.

I am hoping to walk away with some great knowledge on the art of chocolate. I guess all i can say to sum up my experience tonight is ACCOMPLISHED! Goodnight...

Jevon

Coming to grips...

2006-04-28T20:51:00.000-07:00

Hello world,here I am with yet another update for ya a**. Alright, so since my previous disaster occured, I have looked into attending the chocolate class offered at French Pastry School in june...hahaha. I guess you have to admit defeat sometimes. And the world of chocolate is a very difficult one if not properly trained in it's numerous variables. So I have officially decided to change to that class in place of the plated desserts class I previously signed up for. I figure, I will get alot more out of chocolate than plated desserts at this time because my current job doesn't focus on it.

Besides, even though money is not a huge factor it does play a role all it's own. This class will save me around $300 bucks, so that is a major plus. I figure I can apply this new skill to work related functions as well as look to profit on the side, if all goes well. My ultimate goal is to one day be well versed in the pastry world, so I can one day pass on this knowledge to my family and to assist in the possible family owned restaurant(in the planning stages). But before that can become reality, I must acquire the appropriate knowledge needed in order to achieve my goals. Wish me luck people, until next time.....

Jevon

90% Disaster

2006-04-27T07:51:00.000-07:00

Well, my first try at chocolate bon bons was not a huge success to say the least. It was a pain trying to get the chocolates out of the mold. This tells me that they were not tempered properly and/or did not set up long enough before I filled them in. I am truly bummed with the results, I keep trying to remind myself that it's "my first time." Here are the results: out of a 40 cavity capacity mold I was only able to retrieve 3 completed bon bons....LOL!!! The thing is, I am bummed about this but it also leaves room for hope(after all 3 did make it out alive).

It was a pricey experiment so, it probably will not happen again for a bit. But I do want to put in more work with my newly acquired mold. The process is not that hard: Temper chocolate, Line the molds with "shell" as thin as possible, Fill molds with filling of choice, then close the bottom of the "shell." BUT the key to all of this is the initial TEMPERING of the chocolate!!! That is one of the variables to attaining a good "shell." Enough of that, I'm off to drown myself in chocolate!

*Side note: the flavor was good and the fillings did set up appropriately, so along with my 3 recovered chocolates it was not a total failure.

Jevon

Explorations in chocolate.

2006-04-26T15:44:00.000-07:00

So here we are, face to face with my newly acquired polycarbonate chocolate mold and an impending chocolate experiment. What is a guy to do you might ask...well, I guess a man's gotta do what a man's gotta do. And what this man plans on doing is learning the art of chocolate tempering and how to mold chocolates. The thing that leaves room for concern is the delicateness of chocolate and all it's variables!!! But hey, you only live once right?!? I guess it's off to get down and dirty with some chocolate(mind outta the gutter people....hehehe). I will update you with pictures, good or bad, so wish me luck.

Jevon

The Storm Has Subsided...

2006-04-22T18:53:00.000-07:00

The Above Entremet is by Olivier Vidal

Ok, since we last spoke I have broken the news to Circo. All parties involved were hella cool about it and still left the door open(so to speak). So things are back to normal at the moment. Now onto the next page, I recieved a call today from a woman representing The World Pastry Championship!!! She was calling me about volunteering at the championships in July. All I can say is that I am extremely hyped about this opportunity.

I will get to see some of the world's best pastry chefs competing for the title of world champion and $50,000 dollars! I will be a server for the event, basically, delivering their pastry entries to the judges!! This will be a HUGE opportunity to network with some great chefs. I will keep ya posted.

Jevon

Conclusion

2006-04-15T23:54:00.000-07:00

Greetings,
I have been wrestling with this decision for days but have come to the conclusion that at this time it's best to decline the offer. I won't go into the fine print, but I do not feel that the timing is right to make that type of jump once again. I haven't been in a pastry kitchen since the winter of 2004! Another thing is I got this on the hook up tip, which was dope and appreciated but I want to try to get to that level again on my own this go 'round. So it is back to my original plan of some more classes and then steppin back to Sin City to have a go at my luck.....roll the dice I guess you could say. 'Til then, Im in the wind.... Jevon

Torn(right down the middle)

2006-04-10T22:57:00.000-07:00

Looking at this picture of my son Julian reminds me just how much I miss my childhood, no worries larger than which toy will be my companion today.Well let's see, since my last post I have basically been offered my old position back at The Bellagio(Restaurant name withheld for now). The thing is, when I first landed the job, I had absolutely no pastry experience and that seemed to hurt me. I mean, I was able to plate up every plated dessert but i guess lack of experience and organization skills needed for the job caused my premature demize. Now this was in the winter of 2004. Let us fast-forward to the spring of 2006, I have not produced any pastry between then and now besides my most recent cakes & tart class.

So, I guess what concerns me is falling back into that dilemma one 'mo gain.

I have alot riding on this if I decide to accept the job offer. I have a girlfriend and a son to worry about for starters. But at the same time, I do want to excel in this profession and the current job I hold will not allow for that type of "growth." Finances play a major factor as well, I would have to find room and board A.S.A.P. if I accept the job. I did not see this happening at all, so it has been interesting tryin' to soak all of it in at once. I wish I had some serious cash packed away, so I could leave if I wanted without a second guess....but I suspect that's what we all want.

Jevon

Some more pics from class...

2006-04-03T07:51:00.000-07:00

Here are some extra misc. pictures. The pics of the nice looking designer cakes where housed in a display case at FPS. I am in a bit of a hurry today so this will be kept short and sweet. The French Pastry School, In my opinion is the best school of it's caliber currently running in the U.S. Enjoy the pics.

Jevon

Damn, this cake is the bomb!!!(Chi-Town pt.3)

2006-04-01T17:54:00.001-08:00

Alright people, Today marks the completion of my Cakes & Tarts class @ FPS. I do have to say I feel content and have gained some extra confidence in the world of french pastry. Today we completed: Lemon Tart, Chocolate Tart, Chocolate Hazelnut Torte, Framboise Torte(Raspberry Mousse Cake), Apple Almond Tart & Mille Feuille. Man, talk about a dieter's nightmare but a pastry lover's dream...haha. I tried EVERYTHING except the chocolate stuff. i was all about the fruit stuff today.

At lunch we had some bomb ass petit fours!!! The macaroons where off the hook(soft as a cloud). Man, I think I will be doin the ice cream class at the end of the year. I was very impressed with the staff, really warm and inviting. Carrie, the assistant was top notch! She was always 2 steps ahead of the game which kept things flowing smoothly.

I recommend if you are looking to take some pastry classes of any kind, look no further than French Pastry
School in Chicago!!! Tucson, ready or not...Senor Churro is on his way back!!!!!

Jevon

"Hello Chicago, the name's Jevon & I'll be conquering you today."(Chi-Town pt. 2)

2006-03-31T20:42:00.000-08:00

Greetings, Today was officially my first day in class at French Pastry School for French Cakes & Tarts course. Chef Bob was hella cool and pretty knowledgeable. I learned some tips, tricks,etc...We started off the day by producing majority of the components for the cakes & Tarts. Today we learned: Vanilla Cremeux, Pastry Cream, Flourless Chocolate Cake, Chocolate Biscuit, Pate A Bomb, Pain de Genes, Semi-Candied Raspberries, Lemon Curd, Hazelnut Dacquoise & Meringue. Speaking of Meringue, Chef Bob(Hartwig) gave us a tip that helped us recognize if we reached the correct peak(soft peaks) for our meringue, he said it should look like a bird's beak. Funny, but it works! Anyways, I will be takin plenty of shots of the finished products, so stay tuned tomorrow. I'm off to sleep cuz I got to catch the "L" to downtown pretty early. Goodnight all...

Jevon

What A Day(Chi-Town pt.1)

2006-03-30T16:14:00.000-08:00

Ok, so here's the breakdown. I got on the plane at 6am departing Tucson then connected in Dallas Fort Worth, finally touching down in Chicago at 2pm. This is where the fun starts, I touch down at O'Hare International and proceed to contact my hotel about the complimentary shuttle...this "complimentary" shuttle of theirs had me waitin' for a complimentary minute! Between them and the airport attendant I was sent in circles. I mean I didn't get to the damn hotel and into my room until 4:39pm. WTF?!? you might ask, I was askin' the same thing.

I guess the important thing is that I made it here in one piece. Tomorrow is the big day, I don't know how exactly to express my take on it. All I know is that I am excited and nervous all in one! I'll be back with an update tomorrow...

Jevon

Hmmm....

2006-03-24T07:51:00.000-08:00

So it's friday, which means thursday is departure day. Still hasn't hit me fully but I know once that plane starts it's ascent into the air it will all fall into place. I just recently picked up the current issue of Chile Pepper magazine(the one with the hot wings on the cover) .The magazine features a 6-page layout starting on page 48, about Trinidadian cuisine!!! It covers alot of things from pepper sauce to doubles to Buss Upshut, fried bake, curry chicken and finally tamarind chutney. I have to plan a trip to Trinidad next year cuz I am intent on learning how to make roti from scratch(paratha that is).

I can make sada roti & a pretty mean choka. But I won't be content until I can make a fierce paratha roti. I for one want to do my part to help preserve and/or elevate trinidad's cuisine to contend with the big boys. Now, don't get me wrong, Trini food is by far the best the caribbean has to offer, but, alot of people outside of the caribbean are unaware of this fact. I for one want to bring our cuisine to the forefront and hopefully with the right knowledge and training it will be possible. Just a few thoughts...'til chicago, I'm in the wind.

Jevon

Growing Anxiousness.

2006-03-13T21:25:00.000-08:00

So, let's see, 15 days and counting...Chicago "The Windy City" awaits one such as myself, is it as anxious as I am?!? I hope so, cuz I would love to be greeted with open arms and not with a "cold" shoulder. In other words people, I hope Chi-town is warmed up by the time I touch down....haha, cuz as you might suspect Chicago can get cold as hell! I am ready to get the show on the road pertaining to this trip. It's right around the corner but seems like it's an eternity. I'm sure once I'm there, it will fly by entirely too quickly and I'll be complaining about that, LOL...oh well, enough of my babbling for the moment.

Jevon

A new lifeform discovered?!?

2006-03-11T19:31:00.000-08:00

I bet you are wondering if this is the first images of a new life form. Well, in a sense it is, my son Julian made this for me yesterday(he presented it to me with PRIDE). Hahaha, anyways, now that we have cleared that up, it's update time. Today makes it 18 days until my 1st of 2 trips this year. As you know I will be hittin' up Chi-town on the 30th for my intensive course in French Pastry: Cakes & Tarts. Honestly, it hasn't hit me yet but I am sure it will hit me like a ton of bricks when I walk through those glass doors at The French Pastry School!!!

I will be takin' plenty of flicks during my travels, so be on the lookout. The one downside to my travels this year is I will be missing out on yet another family reunion(I can't wait 'til my family meets my son in person). Besides that, things are looking promising this year. I am amped to be takin' a plating class with John Kraus, he is the man!!!! I know I am going to learn ALOT. Well, Ladies & Gents, I'm "In The Wind" until my next update...Take Care.

Jevon

Movement(New Hope)

2006-02-23T08:51:00.000-08:00

Well, first off sorry these entries have been far & few apart. I have been focusing all my energy on work, family & planning for upcoming pastry courses. Speaking of which, I will be flying to Chicago's French Pastry School to attend their Cakes & Tarts course on March 31st! Also, I have recently signed up for a Seasonal Plated Desserts class with Chef John Kraus(French Pastry School). So my plans of Ascension seem to FINALLY be taking shape. The pieces to the puzzle that began in November of 2004, are beginning to fall in their respective places.

Phase II is up next...Progression!!!!

Preparing for March

2006-01-26T16:46:00.000-08:00

I will be attending a Guest/Master Chef class @ French Pastry School in Chicago, IL. I am going there to learn how to craft French cakes & tarts. I will be updating this page shortly, just been real busy planning for this trip.

Jevon

2005-11-19T07:32:00.000-08:00

Lemon curd, basil meringue, blackberry chutney a pastry creation by one of my inspirations Pastry Chef Sam Mason of New York's WD~50.

2005-11-17T16:48:00.000-08:00

Trinidadians take over the streets of downtown Port-of-Spain, Trinidad, Wednesday, Nov. 16, 2005, to celebrate their soccer team's qualification for their first World Cup after beating host Bahrain 1-0 to win the two-leg playoff 2-1 on aggregate. The twin-island nation is only the second country in the English-speaking Caribbean to qualify in the tournament's history, after Jamaica's Reggae Boyz in 1998. (AP Photo/Shirley Bahadur)

Soca Warriors!!!

2005-11-17T16:34:00.000-08:00

Trinidad & Tobago Qualify For First Time Ever FIFA World Cup Germany 2006

With the score tied at 1:1 from the first leg in Port of Spain, Bahrain had one hand on their ticket to World Cup Germany - while Trinidad and Tobago had to score to qualify.Bahrain sat back and allowed T&T to come at them - soaking up the pressure and mounting counter attacks on the break.T&T dominated possession but couldn't turn their ball possession into goals - and a scrappy first period ended with the scoreline reading 0:0.The second half began as the first half ended with T&T attacking the Bahrain goal and from a Dwight Yorke corner in the 49th minute Dennis Lawrence rose above the Bahrain defense to head home the Soca Warriors' long promised goal.With T&T ' virtually' qualified Bahrain were forced to switch to attack but T&T comfortably held on to deservedly qualify for a World Cup final stage for the first time in their history.Bahrain will regret not chasing the game in the first half.* A strange incident at the end of the game when a Bahrain player kicked the ball out of T&T goalkeeper Kelvin Jack's hand as he prepared to clear downfield and fired the ball into the net.Disallowed by the referee but hotly contested by the Bahrain team.
World Cup Germany 2006 Intercontinental Playoff
Wednesday 16 November 2005
Final:Bahrain 0:1 Trinidad and Tobago
Trinidad & Tobago qualify 2:1 on aggregate goals

2005-10-21T19:38:00.000-07:00

In my "element." In the kitchen at work(closing time). Man, ain't that damn shirt HUGE?!?

2005-10-20T18:20:00.000-07:00

Stewed Chicken(Creole Dish), Nothin' fancy here just a quick dinner for tonight. Felt a little lazy, but still tried to doll it up for y'all... haha.

2005-10-20T14:15:00.000-07:00

tryin' out for the cover of GQ magazine....LOL

A few notes on trinidad

2005-10-20T08:02:00.000-07:00

Trinidad (spanish for "trinity")

Trinidad is the southernmost island in the Caribbean and lies just 11 km (7 miles) off the northeastern coast of Venezuela. Trinidad is roughly 4,769 km2 (1,864 mi2) and lies between 10° 3' and 10° 50' north latitude and 60° 55' and 61°55' west longitude.

Trinidad was originally settled by Amerindians of South American origins. It was rediscovered by Christopher Columbus on his third voyage in 1498. Trinidad remained in Spanish hands until 1797, but it was largely settled by the French. In 1888 it was united with Tobago into a single crown colony. The united entity, Trinidad and Tobago, obtained its independence from the British Empire in 1962 and became a republic in 1976.

Today:

Today Trinidad is a colourful and lively island, the result of a fusion of many different cultures and beautiful natural features. It hosts an annual pre-Lenten Carnival (Monday and Tuesday preceding Ash Wednesday) that is considered by many to be the most spectacular in the world and draws tourists from many places across the globe. This party atmosphere is present not just at carnival time but throughout the year as Trinidadians or 'Trinis' enjoy a culture laced with music and dancing. Styles of popular music include calypso, soca and reggae; whilst at Christmas time a latino style of music known as 'parang' is played and listened to. Trinis are proud of their national identity and flavour.
Indian traditions have also become an important part of the island's culture. Divali, the annual Hindu festival of lights is celebrated nationally. A week before Divali night there is a week long festival of Indian song, dance and shows called the Divali Nagar which is held at the Divali Nagar site in Chaguanas.

Areas of natural beauty include: a variety of beautiful beaches (e.g. Maracas, Las Cuevas, Mayaro and Grande Riviere), swamps (Nariva and Caroni), areas of seasonal tropical forests and the hills of the Northern Range. Trinidad is also the home of such animals as the leopard-like ocelot, the manatee, caimans and the Scarlet Ibis (see List of birds of Trinidad and Tobago).

Trinidad is also an industrial island with sugar exports, oil and natural gas which have allowed Trinidad to capitalise on the large mineral reserves within its territories. It has good transport links and infrastructure, although some roads in more rural areas are in disrepair.
The largest religious groups on the island are Roman Catholics and Hindus. There are also substantial Anglican, Presbyterian, Muslim, Methodist, Spiritual Baptist, Orisha and independent fundamentalist/evangelical Christian groups.

The capital of Trinidad is Port-of-Spain, located in the northwest of the island. The second city, San Fernando, is in the southwest. Between them lies the town of Chaguanas, the largest city on the island and an important shopping area.