Curry Chicken: Revision pt. 1

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

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

For My Family

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

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"

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

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.

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...

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!!!

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

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

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

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

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.

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

Back @ it again.

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"

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...

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

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.

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