Here is what you will need:

1.5 pounds medium ground beef
1/4 cup chopped celery
1/2 cup diced onion
2tbs chopped garlic
3tbs chopped fresh herbs (parsley,rosemary,thyme, sage)
1/2 cup diced carrots
1tbs seasoning salt
1/2 tbs hot chili powder
3/4 tbs ground cumin
4 tbs tomato paste
4 cups tomato sauce
19oz can of red kidney beans with juices
1 cup stout/red wine
This is enough to feed about 4 heads proper.

Here is how ya do it:

Fried dumplings are an easy and affordable way to test your Jedi Deepfry skillz!  As a true Jedi you will not be using an electric deepfryer or a thermometer.  All you need is some vegetable oil, a wok, a stove and the following ingredients:

Fried Dumplings:
2.5 cups of all purpose flour (I used Robin Hood)
3.5 tbls of baking powder
1oz cold butter cut in small pieces
1 cup of water
1tbs raw sugar
2tsp kosher salt

Method:
Mix water, sugar and salt. In a separate bowl combine flour, baking powder and butter. Add the water to the flour mixture and form a dough. Dough should be moist and sticky.  You might not need all the water, you might need more, so add the water in stages.  Kneed for about a minute and let it rest for about 20min. Heat oil in a wok on stove top. Separate dough into sections about 2 - 3 inches in diameter. When oil is hot enough add in the dough and cook until golden brown.

Jedi know how - If your oil is too hot the dumplings will be golden brown on the outside but raw in the middle. If the temperature of the oil is too low the dumplings will become saturated with oil. I will not give the oils temperature because Jedi’s use the force! You should only have to look at how the dough reacts when it is placed in the oil. It should bubble a bit but it should not be a violent rumble. It should be a nice gentle bubbling action. The dumplings should begin to float when they are close to being ready. They will need to be flipped once. Usually takes about 5 minutes to cook through. Use the force!

” A lot of deepfryers on the market man, talking this and talking that
How you know which one to buy for really though?”

Top 3 things to look out for when purchasing a quality indoor deep fryer:

Stainless Steel - The more of it the better, as stainless steel is easy to clean and durable.

Digital controls - It’s the sure way, the precise way and worth the extra dollars.

Immersed heating element - I can’t stress this enough! A heating element that is submerged into the oil will heat up quicker and most importantly it will retain its heat during the cooking process. This reduces the cooking time and will allow less oil to be absorbed into the food, making for a more crispy product.

I paid about $60 for each of my deepfryers, but the cheapest deepfryer is a pot with oil. However you better be a Jedi before you attempt such tings! Check my video below where I deepfry wings on the beach using the pot with oil method.

Roasted Garlic & Clive compound butter which is the perfect topping for a hot off da grill Beef Tenderloin.  Don’t limit yourself to just Roasted Garlic and Chive.  Once you learn the technique, the options are endless!  Red Wine and Shallot, Blue Cheese….

Here is what you need:

3 buds of roasted garlic
1/2 cup finely chopped fresh chives
7oz soft salted butter

Roast the buds of garlic with a bit of olive oil in the oven @350F until soft (roughly 30min).  When they come out they should look like this:

Now squeeze the bulbs so that the roasted garlic pops out onto the cutting board.  Roughly chop them up and then add them to the soft butter.  Add in the chives as well.  It should look like this before mixing:

It should look like this after mixing:

Now lay down a piece of plastic wrap, aka cling wrap aka saran wrap.  Place the butter close to the bottom of the wrap:

Roll the plastic wrap over the butter, not through the butter.  Pinch the edges and keep rolling so the butter squeezes together and form a tight cylinder.

Place the roll in the freezer until you are ready for it.  Once your steak is cooked slice off a disc, remove the plastic wrap and place on top of the hot steak.  Let it melt yo!  Works well with any of the Prime Cutz!

1. Uniform colour (no dark brown spots)
2. Nice marbling of fat

What cut of steak should you buy? Well if your looking for a cut that you can just pop on the grill and serve then you only need to look at the following:

Tenderloin -It really lives up to its name.  The most tender of all the cuts and also one of the most expensive.  No need to serve this with a knife cause you can cut it with a fork.  However it is very lean so it needs to be cooked carefully so that it does not dry out.  Well done is a crime for this cut!!!   Serve it hot off the grill with some of my homemade Steak Butter and your good to go!

Striploin - The most popular grilling steak, which is also known as the New York Striploin. Notice the marbling of fat, which will help provide moisture during the cooking process.  This marbling of fat makes it a very forgiving cut, so if it is over cooked it will still be very juicy.  However grilling this to well done is straight up blasphemy!!!

Rib Eye Steak - Basically this is prime rib with the bone removed.  However I like to grill mine with the bone still attached, as the bone gives flavour and provides a handle so you can raise it in the air and summon men to war.  Look at all that fat!!! Cooking this cut past medium can put you in jail for life with no parole!

To grill the perfect steak check out this video:

Grain Fed vs Grass Fed:

A lot of people are shocked when they do the knowledge to the cattle industry.  For the first stage of the cows life they graze on grass.  However for the last stage they are fed grains.  The grains allow them to gain more fat weight. They are also pumped up with antibiotics to help the cows digest the grains. Steroids are also used to increase their yields.  I’m not gonna spend to much time on this, but I want you to be aware of what you are eating.

There is a increase in the market of cows that have been raised on grass and organic grains, free of antibiotics and steroids.  You can also find cows that have only been fed grass, the way mother nature intended.  These grass fed only cows are higher in omega 3, antioxidants,  vitamin A, E, and are extremely high in beta carotene.  However they are also very lean making them less forgiving if they are over cooked. When cooking grass fed beef I like to serve it with a bit of my homemade Steak Butter to help bring back the moisture.

Perfect morning treat for that special someone.  Fresh ripe strawberries, mangoes, kiwi, yogurt & granola, served with a platter of sliced fruits!  Now if you got a lady that would rather start every morning off with some greasy back bacon and eggs then keep on truckin’ my friend.  Most of the time they only dig that after a night of heavy drinking.  Generally speaking, most ladies prefer something light in the morning, which is where the Tropical Parfait slides right in!

I’ve been known to post recipes that take a few days to complete, but this is definitely not one of them. All you need for the Tropical Parfait are the following ingredients:

Diced strawberries
Diced Kiwi
Diced mango
unsweetended yogurt
unsweetened granola

Presentation is top priority with this one:

Don’t underestimate the simplicity of the Tropical Parfait. Sometimes mother nature has done all the work for us, and all we gotta do is peel and present. A freshly sliced fruit platter is all you need to compliment this one. Try fruits like papaya, watermelon, grapes, pineapple, cantaloupe and honeydew.

Avocado with Smoked Salmon & Roasted Grape Tomatoes, Served On a Thin Potato & Scallion Rosti.  This one is all about balance of flavour.  Smoked Salmon has a very powerful taste which is naturally tamed by the smooth Avocado. The sharpness and sweetness of the roasted grape tomatoes and balsamic glaze go perfect with this dish.  The hidden star is the Thin Potato & Scallion Rosti, which will provide the platform for the Avocado Salmone! I think this dish makes a dope appetizer, but it can also be yammed as a main course with a larger portion size. This recipe is for 2 people to share as an appetizer.

Here is what you need:

For the Roasted Grape Tomatoes:
1 pint red grape tomatoes
2 tbs chopped flat leaf parley
2 tbs olive oil
1/4 tsp kosher salt
1/4 tsp ground black pepper

Place all the ingredients into a bowl and toss to evenly coat the tomatoes with the herbs and spices. Transfer to a roasting pan and place in a preheated oven 375F. Before they go in the oven they should look like this:

Roast until tomatoes start to blister and release their juices, about 30 -45min.  When you take them out of the oven they should look like this:

For the Thin Potato & Scallion Rosti

1lb Potato peeled and grated
1/4 cup chopped scallions
1 tsp kosher salt
1 tsp ground black pepper
1/2 cup fresh grated parm
butter for pan frying

Squeeze all the water you can out off the potatoes, the drier the better. Add in the rest of the ingredients and mix evenly. A non stick pan with a surface area of 7inches will give you the perfect thin rosti. Heat the pan to medium high heat and add in a good knob of butter. Press the potatoes firmly into the hot pan and allow it to cook. Flip when brown and repeat the process. Knowing when to flip and how to flip takes Jedi. Think you can handle flipping it without mashing it up? Once both sides are brown transfer it to the oven and bake until cooked through - about 5 - 10 minutes @ 375F.

You will also need:
I ripe avocado
quality smoked salmon
baby spinach

Peel and cut your avocado:

The best way to plate this dish is to cut the avocado into thin strips.  Saute a bit of baby spinach and then build a stack. Enjoy!

Jerk Turkey??…Ya mon you can Jerk a Turkey!  Jerk is not just for chicken.   The key to making good Jerk is marination, marination, marination.  I’ve been known to marinate meats for up to 3 days in Jerk spices.  The Jerk not only flavours the meat, but it also preserves it.  Raw poultry in the fridge will lose it’s prime after 3 days, but in a Jerk marinade, the raw poultry can last for over 7days.  The vinegar and salt slow down bacteria growth, so don’t be afraid to marinate the poultry.  The longer the better.

Should I buy Jerk Marinade?

Sure, I’ve tried almost all the Jerk Marinades out there.   I’ve even interviewed one of the founding fathers of the first commercial Jerk Marinade - Walkerswood via Jamaica.  I think that Walkerswood makes a nice marinade, but it is very spicy and highly concentrated.  I find I would rather make my own and add a bit of the Walkerswood to boost it up - Jedi Maneuver .  Grace makes a nice marinade as well.  What I like about the Grace product is the consistency of the marinade.  It’s not to thick, and it’s not too runny which makes it ideal to pour over the poultry.  Also it’s easier to find! Nothing compares to making your own so don’t be lazy!

In the spring & summer months I’ve been known to give away free Jerk marinade samples!!

My Jerk Marinade (minus a few secrets)

Yes I do leave out some secrets because some recipes have taken me years to master.  What I will do is give you an above standard Jerk Marinade which you can then play with and tweak to create your own master blend.  Sound fair?

250ml malt vinegar
150ml soy sauce
1/2 large white onion
5 bunches of Jamaican scallions
1/4 bunch of fresh Jamaican thyme
6 cloves garlic
1 1/2 tsp ground nutmeg
1 1/2 tsp ground cinnamon
1 tbs whole pimento (all spice)
2 cloves
2 scotch bonnets (might wanna start with just one)
1oz Appleton dark rum

Need a Gluten Free Jerk recipe?

Check this video to blend your spices & herbs:

Cooking Jerk Pon Da Grill

How Is The Best Jerk In Jamaica Prepared?

FDTV Series 2, Ep1, Pt 3. Appleton Rum, Jamaica from Food & Drink Caribbean on Vimeo.

Wanna learn how to Jerk a Turkey?? Holla @ me on Facebook yo!

Ox Tail Stew can be found all over the Caribbean.  Each island cooks it a bit differently, but the outcome is always the same…DEEEEELICIOUS!! Cooking Ox Tail is very similar to cooking Curry Goat! You just need to be patient, and plan ahead.  From marination to finish product takes a few days, but it is well worth the wait.

Where To Buy?

Stay away from major grocery stores that have the Ox Tail pre-cut, pre-portioned, displayed in a styrofoam dish.  It is always over priced!  You need to go to your local butcher or Caribbean superstore.  Purchase the whole tail and have the butcher slice it on the ban-saw.  Slice it about 1/2 inch thick.

Don’t Be A Cowboy… Marinate Yo!

3lbs Ox Tail cut medium size (roughly 1/2 inch)
3tbs vegetable oil
2tbs seasoning salt

Toss the Ox Tail with all these ingredients and let sit for at least 8 hours.

You Will Then Need:

1 cup sundried tomatoes chopped
5 cloves garlic chopped
1 cup white onions chopped
5 seasoning peppers chopped
1 cup carrot peeled and chopped
1lb Dasheen peeled - 3/4 inch dice
1 scotch bonnet
2 tbs Cassareep or browning sauce
1/2 tsp whole all spice
1/2 tsp whole black peppercorns
2 bay leafs
3lbs of marinated Ox Tail
fresh thyme
unsalted beef stock
flour

Cassareep is a thick black liquid made from the Cassava root and is used as a base to make sauces. If you cannot find it you can substitute for browning sauce.

All Four Burners for this one!

On the back burners we have one pot heating up the beef stock and another boiling the Dasheen.  On the front burners we have the Ox Tail searing with a bit of vegetable oil in the Dutchie pot until it becomes nice and brown all over.  In the pressure cooker we have the onions, garlic, carrots, and seasoning peppers sweating on low heat.  Once the Ox Tail is brown, transfer it to the vegetables in the pressure cooker.  Then mix in the Cassareep. Below is a picture of how it should look before we add in the stock.

Blast the heat and slowly add in the hot beef stock. Add in the remaining ingredients leaving the scotch bonnet until last, so that it floats on top.  Pressure cook until soft - roughly 30 min. When you remove the lid you should have something that looks like this.

Taste it to make sure the meat is tender and then carefully transfer the precious cargo back to the Dutchie pot.  Do not burst the scotch bonnet! Remove all the thyme stems and bay leaf at this point.  Also skim off any fat/oil.  Add in the cooked Dashine and bring Dutchie pot to a light boil.  Thicken with flour and water and adjust seasoning.  Burst the scotch bonnet at this point and remove when the desired heat is achieved. Allow to simmer for 15 - 20 min.

Ok.. It looks good enough to yam right away, but like all stews this will taste better with time.  Tomorrow is when this stew is truly ready to be yammed.  Don’t let me catch you heating up your stew in the microwave. You deserve heavy discipline if that happens. Warm it up gently in a pan/pot on the stove top.  See how thick that is!  Add a bit of water to help it warm up without burning.

Serve over rice or just eat in a bowl with some bread!  Yields enough to serve the starting line up of an NBA team plus the coach.

The Legend of Balsamic:

Most people outside of Italy have never tasted true balsamic!  True balsamic is aged for a minimum of 10 years and has strict regulations. In fact authentic balsamic can only be produced in the Italian regions of Modena and Reggio Emilia, which govern all aspects of how it is made, bottled and sold. They can range in price from $50 - $500 for 3.4oz.  50 year old balsamic vinegar is not poured, but used by the drop.  At that price no one can complain about getting only a drop!

Most of us have tasted the commercial versions of balsamic vinegar.  These are made from the same unfermented Trebbiano grape as the authentic balsamic, but the production process is shorted.  Instead of years of aging in wooden barrels, caramel and thickening agents are added to the concentrated grape nectar.  The taste is far less complex than the authentic,  but it’s affordable and suitable for everyday use.

What Brand To Buy?

No brand loyalty when in comes to commercial balsamic !
Let the age of the balsamic determine the price you spend !
They can come fancy wit it…so don’t let the bottle con you !

One of the best ways to enjoy balsamic is to make a reduction/glaze.

Balsamic Glaze:

2 cups of balsamic vinegar
honey

Method:
In a heavy bottom sauce pot/pan bring the balsamic vinegar to a controlled light boil and reduce until 75% of the vinegar has evaporated… appox 1/4 cup. Mix in enough honey to sweeten, thicken, and shine - approx 1 - 2 tbls. Turn down the heat to a very light simmer. Balsamic reductions tend to burn at this point so be mindful. Let the bubbles guide you… they never lie do they Jedi!  Test to see if it’s ready by transferring a few drops to a cold plate and observing how slowly the glaze moves when the plate is tilted. . Transfer to a metal or glass container until cool enough to transfer to a squeeze bottle.

Helpful Tips -

*Remember that the glaze will thicken as it cools
*once in the squeeze bottle it can be stored at room temp
*if your having a tough time getting the glaze out of the squeeze bottle just run it under some hot water to loosen it up.

Try A Drizzle Of Balsamic Glaze Over:
Lobster, Shrimps, Scallops
Figs, Salads ,Tomatoes
Parmesan, Grilled vegetables
Pineapple, Strawberry
Don’t be shy! Don’t over do it!

Impress Your Peepz With A Homemade Balsamic Vinaigrette:

2 cups vegetable oil
2 cups Balsamic vinegar
5 tbsp honey
2 tbsp Dijon
1 tsp salt
1 tsp pepper

Blend balsamic, honey, Dijon, salt and pepper in high speed blender
Slowly add vegetable oil while the blender is on it’s highest setting.

Yield 1 litre

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