Jamaican Jerk Chicken Wings       
 

     

 

Ingredients

For the marinade
1 onion, chopped
2/3 cup finely chopped scallion
2 garlic cloves
1/2 teaspoon dried thyme, crumbled
1 1/2 teaspoons salt
1 1/2 teaspoons ground allspice
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1/4 cup minced pickled jalapeño pepper, or to taste (wear rubber gloves)
1 teaspoon black pepper
6 drops of Tabasco, or to taste
2 tablespoons soy sauce
1/4 cup vegetable oil
18 chicken wings (about 3 1/4 pounds), the wing tips cut off and reserved for another use

Preparation
Make the marinade:

In a food processor or blender purée the onion, the scallion, the garlic, the thyme, the salt, the allspice, the nutmeg, the cinnamon, the jalapeño, the black pepper, the Tabasco, the soy sauce, and the oil.

In a large shallow dish arrange the wings in one layer and spoon the marinade over them, rubbing it in (wear rubber gloves). Let the wings marinate, covered and chilled, turning them once, for at least 1 hour or, preferably, overnight.

Arrange the wings in one layer on an oiled rack set over a foil-lined roasting pan, spoon the marinade over  

Simple yet effective!

Mavis x

         Grandma's pork chops!

 

     

 

Simple yet effective!

ingredients

Six to eight 1-inch-thick loin pork chops (3 to 4 pounds)
3 tablespoons Dry Rub, homemade or store-bought
Juice of 3 oranges
Juice of 1 lemon
2 tablespoons cider vinegar
2 cloves garlic, smashed
Canola or other vegetable oil

preparation

1. Rub both sides of the chops with the dry rub, coating them generously. Place them in a deep baking dish, overlapping if necessary. Stir the citrus juices, vinegar, and garlic together in a bowl until blended. Pour over the chops and massage into them.

2. Marinate the chops at room temperature for up to 1 hour or in the refrigerator for up to 1 day.

3. Pour enough oil into a large, heavy skillet to film the bottom. (If necessary, work in batches or use two skillets — if you have them and space on the stove to hold them.) Heat the oil over medium heat until rippling. Remove the chops from the marinade and discard the marinade. Add as many chops as will fit in the pan without touching. Cook until the chops are well browned on the underside, about 6 minutes. Turn the chops and cook until they are firm near the bone when you poke them with a finger, about 8 minutes. Keep warm while cooking the second batch, if necessary. Serve immediately. 

Simple yet effective!

Mavis x

CALLALOO STEW

  Jolofe Rice

This main dish is usually made with fish, chicken, shrimp, lamb or beef and served with vegetables cooked with tomato sauce/paste. Jolofe Rice is a cultural invariable, shared and sustained by all the people of West Africa, dating back to pre-colonial times. Although Jolofe rice is claimed to be of Ghanaian or Nigerian origin, these modern day Republics are too young to produce this world renowned dish. Jolofe Rice is a part of the cultural heritage given to us by our common ancestors for healthy living-diet and life-style.

Ingredients

• 1 Onion, chopped
• 2 tablespoons peanut oil
• 4 tomatoes, peeled and chopped
• 1 teaspoon tomato puree
• 1 1/4 cup coconut milk
• 2 carrots, peeled and diced
• 1 small slice ginger, finely chopped
• 1 bay leaf
• 1 1/4 cup long-grain rice, washed
• 1/4 pound Mushrooms, sliced
• 1 small green pepper, seeded and chopped
• hot pepper, to taste
• salt, to taste

Preparation

1. Fry the Onion in hot oil, in a large saucepan, for a few minutes.
2. Add the tomatoes and tomato puree. While stirring, fry over a moderate heat for 5 - 6 minutes.
3. Stir in 1/4 cup of the coconut milk and continue to cook until the mixture is reduced and thick.
4. Add the rest of the coconut milk, carrots, hot pepper, ginger, bay leaf and salt.
5. Bring to the boil, and add the rice and the remaining vegetables, stirring with a fork.
6. Reduce to a low heat, cover and cook until the rice has absorbed most of the liquid. Remove the lid, cover with foil and replace the lid until the rice is done.
7. Serve

Source: "http://www.cookbookwiki.com/Blue-Coconut_Jolofe_Rice"

You can omit the meat and just serve with vegetables in sauce  for a vegetarian version

Bonfire Parkin Cake!

18 oz self raising flour

16 oz medium oatmeal

14 oz brown sugar

6 tsp ground ginger

1 1/2 Ib golden syrup

14oz butter or margarine

1/2 pt milk

4 eggs

Pre heat oven to 130 oc;  gas mark 3

Place flour, oatmeal, brown sugar and ginger in a large bowl
Melt syrup and butter with milk in a pan.
Pour melted ingredients in with the dry ingredients and mix together.
Beat in the eggs and again mix well
Grease a baking tin and line with greaseproof before pouring in the mixture
Bake for 1hr 15mins

Leave to cool before enjoying this traditional and hearty cake

2 pounds demerare sugar
Nut of butter
1 small teaspoon vinegar
1 desertspoon golden syrup
Half cup water
Sticks for holding the toffee apples

Stir together the sugar, vinegar, syrup and water and heat until boiling, stirring continuously.
Continue on a slow boil for 5/7 minutes, stirring occasionally.
Insert the stick into the core of each apple and dipthe apples into the mixture.
Place on a greased tray, with the sticks in the air until dry.

Michelle x

 "This is an all-time favorite in my family".

Ingredients

Directions

• Heat oven to 425
• Make crust on box as directed
• Blend potatoes, sugar,  cinnamon,  allspice, half and half, sherry and eggs well
• Pour mixture into crust lined pan
• Bake 15 min, reduce heat, then bake 30-40 mins. longer or until done.
• Top with whipped cream

  ---

I would like to show you some family pictures,

"Some of us at a Family reunion at the Marriott hotel in Houston, Texas". 

delicious pie recipes and some cool places that I visited"

I lived in Turkey from 1983-1985

I often visited England and Germany while living in Turkey

I lived in Japan from 1992-1994

 Why not check out Princess's Website http://webpages.csus.edu/~sac28575/index.htm

Dongo-Dongo

Dongo-Dongo is another example of an African dish that is both a
sauce and a soup. It is sometimes made with fish, and sometimes with meat,
but always with okra.

Given that gombo or gumbo is the most common central
African name for okra, and that Dongo-Dongo is basically an okra soup, it
seems likely that this recipe is a distant African relation of the famous
Cajun-Creole Gumbo of Louisiana. See the early okra and gumbo recipes in the

Rare African Recipes pages.

What you need

oil to sauté
two onions, cleaned and finely chopped
two hot chile peppers, cleaned and finely chopped
twenty or more okra, ends removed, cleaned, and chopped [when using
okra, remember that the more it is cut, the slimier it becomes]
two or three cloves of garlic, minced
one or two tablespoons Arome Maggi® sauce or two Maggi® cubes
any amount of dried, salted, or smoked fish, cleaned and rinsed (use
a little just as a flavoring, or enough for everyone to have a serving)
a pich of baking soda -- or -- one can tomato paste (optional)

What you do

Heat oil in a deep pot. Sauté onions and garlic for a few minutes.
Add Maggi® sauce or Maggi® cubes, okra, and peppers. Cook for
several minutes.
Add enough water to cover. Bring to a boil, then reduce heat and add
fish.
If desired, add the baking soda (for a gooey sauce) or the tomato
paste (for a red sauce). Simmer until the okra and fish are tender.
Dongo-Dongo is usually served with a starch, such as
- Fufu,
- Baton de Manioc / Chikwangue or
- Rice.
Many Central African cooks use baking soda, or a piece of rough potash, to
give a salty flavor to soups and sauces.

Accompaniment:  Bed of white rice & fried plaintains

Method

Stir together flour, salt, and pepper in a shallow bowl. Heat 1 tablespoon oil in a 6-quart wide heavy pot over moderately high heat until hot but not smoking.