Whats for Dinner tonight???

Tonite we having Irish shepards pie and Irish soda bread "n fresh butter. Sweet tea to drink...

 

We cooking tonite, pulled pork bbq, Cole slaw and sweet potato fries. Sweet tea to drink...

 

Tonite we having neck-bones "n rice, collards, speckled butter beans and cornbread. Sweet tea to drink...

 

Homegrown peaches and crema with a dash of Daddy's special sauce

 

Guinness beef stew. Can't wait!

 

Going cook ribeye steaks med rare and baked potatoes tonite. Sweet tea to drink...

 

My sister Monica is the cook. The recipe is a Jamaican combination of African spices and Welsh pasties. We often use leftover Jamaican barbecue for the filling. The Garifuna substitute Cassava flour for wheat flour. Scotch Bonnets are hot, so a pepper with less heat can be substituted. Monica has probably made 25 varieties from this basic recipe. Makes 10 or 12 pies depending on size of cutter.

JAMAICAN MEAT PIES

___DOUGH

4 cups all purpose flour -- plus more for dusting

2 tablespoon sugar

½ tablespoon salt

1/2 to 2 teaspoon turmeric

5 oz. shortening

1 tablespoon cider vinegar.

1 cup iced water

5 oz. un-salted butter

___FILLING

½ medium onion -- chopped

1 teaspoon garlic -- granulated

1 teaspoon paprika -- ground

1/2 teaspoon allspice -- powder

1 teaspoon curry -- powder

1 teaspoon dried thyme -- ground

1 teaspoon white pepper -- ground

3 green onion -- chopped

2 tablespoon parsley -- chopped

1/2 teaspoon salt -- granulated

1/2 teaspoon chili powder

1 pound meat -- beef, goat, or chicken -- ground or shredded

1/4 cup bread crumbs

1/2 scotch bonnet pepper -- chopped (may substitute)

1- teaspoon chicken bouillon -- powder

___INSTRUCTIONS

_Mix together, flour, salt, sugar, turmeric. Blend well. Add butter, shortening, followed by vinegar and water in small amounts. Pulse until combined and dough holds together in a ball.

_Place the dough on a well-floured surface. Divide it into 2 and roll it out. Place in the refrigerator for at least 30 minutes until ready to use

_Using a 4 - 5 " glass or bowl cut out circles by gently pressing on the dough and releasing it, shaping the meat pie dough. Continue cutting out dough until all dough has been cut. Refrigerate for at least 30 minutes or until ready to use.

_Make the Meat pie filling

_Add 2 tbsp of oil to a saucepan, followed by onions, garlic, paprika, thyme curry, chili powder, white pepper, all spice and chicken bouillon. Let simmer for about 2 minutes,

_Add meat, bread crumbs and continue cooking for about 10 or more minutes, stirring frequently, add about ½ cup of water .

_Add green onions and parsley, adjust for salt and pepper seasoning.

_Remove from stove and let cool.

___Assembling Jamaican Meat pie

_Scoop a heaping tablespoon of filling into each circle, and brush with egg white or white around half of the circle. Fold over twist with fingers- or use a fork to press- gently to seal the edges of the meat pie. (may be frozen to bake later)

_Preheat oven to 375 degrees Fahrenheit.

_Carefully place each pie on a baking sheet and bake for about 30 minutes .

___Best served warm with a Red Stripe.

 

Sandwich

 

Tost

 

Chicken burger

 

Tonite we having tomato soup " n grilled cheese sandwiches. Sweet tea to drink....

 

I looked over my sister Monica's shoulder, I think this is the recipe she had pulled up on her tablet. To be honest she turned and kissed me and I kissed her back and... well... I gave her a special kiss for the rest of you.

ROASTED PORK SHOULDER

Good pairings: Mashed sweet potatoes and black beans.

___INGREDIENTS

4 cloves garlic

2 teaspoons kosher salt - ground

1 teaspoon black pepper - ground

1 teaspoon ground cumin - ground

1 teaspoon dried oregano

1 teaspoon coriander - ground

3 tablespoons lime juice

3 tablespoons orange juice

3 tablespoons olive oil

1 - 1/2 teaspoons white wine vinegar

4 pounds pork shoulder roast

___DIRECTIONS

_Grind garlic, salt, black pepper, cumin, oregano, and coriander into a paste using a mortar and pestle.

_Transfer half of the garlic and spice paste to a bowl; add lime juice, orange juice, olive oil, and vinegar. Beat the mixture with a whisk until smooth.

_Cut several inch-long, deep slits into the fatty side of the pork roast. Rub the reserved garlic paste into the slits.

_Put rubbed roast into a gallon-size resealable plastic bag. Pour the liquid mixture over the roast, squeeze as much air from the bag as possible and seal; refrigerate, turning occasionally, 8 hours to overnight.

_Remove pork roast from refrigerator, put into a roasting pan, and let warm at room temperature for 30 minutes.

_Preheat oven to 400 degrees Fahrenheit

_Roast pork in pre-heated oven for 30 minutes, reduce heat to 375 degrees Fahrenheit and continue cooking until pork is no longer pink in the center, about 2 hours more.

_Meat thermometer inserted into the center should read at least 170 degrees Fahrenheit.

 

After my sister Monica and I... Well... We had some espresso, and I mentioned the recipe. Apparently the Pork shoulder is for tomorrow night as it requires 8 hours to marinade and a little over 3 hours to cook. Tonight's offering is shrimp ceviche, which is a 2 hour marinade AFTER a half-hour of preparation.

SHRIMP CEVICHE

All recipes serve 9 unless noted otherwise.

___INGREDIENTS

4 pounds shrimp - peeled and deveined

16 fresh small limes

4 fresh small oranges

16 roma tomatoes - deseeded and diced

4 small red onion - diced

2 cup cilantro

2 cup tomato juice (a vegetable juice like V-8 can be used)

4 tsp Worcestershire sauce

4 tbsp soy sauce

2 tbsp cumin

4 jalapeno pepper, deseeded

Salt (to taste)

___DIRECTIONS

_Bring 4 cups of water to a boil. Blanch cleaned shrimp for two minutes. Remove from the boiling water and shock in ice cold water. Strain when cooled.

_Add lime and orange juice to shrimp and marinate for two hours in the fridge.

_Once shrimp is marinated, add vegetable juice, Worcestershire sauce, soy sauce and cumin. _Add diced tomatoes, onion, cilantro and jalapeno.

_Add salt to taste.

_Chill in the fridge

_Serve on top of soda crackers, with hot sauce and Cervesa Gallo.

 

Chicken curry

 

Most likely some soup with "Franks" in it have cut out all bread at night and so far lost 3 kg/ half a stone.

 

Well tonite is old time favorite s.o.s on toast or chip beef "n gravy on toast and fried sweet corn. Sweet tea to drink...

 

Well making big pot brunswick stew and corn fritters...

 

Tonite we having Shrimp scampi "n garlic toast...

 

Fish soup