Jamaican Me Hungry

So rarely do things that show up on this blog that I cook, but believe it or not, I actually do cook and even enjoy doing it.  Last night, I made one of my favorites, Jerk Chicken.  The spices and herbs that make up this marinade have all of my favorite flavors: sweet, spicy, and savory.  The recipe I use comes from a Caribbean cookbook published by Hermes House.  This book is one of a series that includes Mediterranean, Mexican, Italian, etc. and are sold at Borders for around five dollars.  I love the way each recipe has a picture of the dish and everything is pretty simple to prepare.  I served the chicken with another recipe from the book, Buttered Rice and Spinach.  The name may make you hesitate, but it only had a tablespoon of butter, which gave this dish a rich satiny consistency.  I sauteed onions, peppers, and garlic in the butter then added the rice and spinach.  One day, I am sure that I will have the opportunity to actually go to the Caribbean and taste the amazing blend of flavors that make up this cuisine, but until then, thank goodness for my Caribbean cookbook.  Now if I could only talk John into eating plantains on a regular basis...

Jerk Marinade

1 tsp allspice

1 tsp cinnamon 

1 tsp thyme

1/4 tsp nutmeg

2 tsp raw sugar

2 garlic cloves (crushed)

1 tbsp green onion (chopped)

1 tbsp onion (diced)

1 tbsp vinegar

2 tbsp olive oil

1 tbsp lime juice

1 jalepeno (or however much you might like, you can also use red pepper flakes)

Korean Food Adventure

So, most of you know that I have the luck of being able to travel to Korea in a little more than a week.  Since I don't know too much about the culture of this country, I am trying to study up as much as I possibly can before I go to make the trip more meaningful while I am there.  Dale, my colleague, his wife, Betty, and their son, Michael, invited me to a local Korean restaurant, Cho Dang Tofu and Korean BBQ, for dinner to introduce me to Korean food.  Dale and Betty ordered their favorites Tofu Seafood Soup and Bibimbap (pictured above), as well as a Korean Beef Stew.  These entrees were accompanied by many small dishes of vegetables and other delicacies, such as kimchee.  Betty was curious about whether I would like kimchee, apparently you do or you don't, luckily I am on the do side of the equation, I loved it!  Both the soup and bibimbap was served with a raw egg that you mix into the dish.  Both were really spicy and super tasty.  My favorite part about the meal was that we ate it family-style so we got to share and taste everything.  After dinner, I got a tour of the Korean grocery store next door, which had so many items I have never seen before, like Korean melons and many different premade Korean side dishes.  This was such a fun treat, thanks Dale and Betty, for such a wonderful evening!

Beer Can Chicken

I have heard of beer can chicken, but have never tried it.  Luckily, on St. Patrick's Day, I finally got to taste a Guinness Chicken that was expertly barbequed by Marc.  The chicken sat on the open and full beer can for about an hour as it roasted in the grill.  It soaked up the beer while the heat and smokiness of the grill cooked the hen from the outside. When dinner was served we all relished every bite.  Normally, I don't eat chicken skin, but I ate ever morsel of the crackily herbed skin and the tender meat of the beer can chicken, yum!

Perfect Bloody Mary

Bloodies and Crack

Well you thought Cardiff-by-the-Sea was a wholesome neighborhood, but where else can you have a Sunday dinner consisting of a Bloody Mary and Cardiff Crack at the Carnahan home.  Delicious!  The fantastic Bloody Mary has been perfected by Mr. Doug Carnahan who has been working for months to achieve the perfect balance of flavors.  His experimenting includes the development of a homemade bacon vodka that brings a smoky taste to complement the tang of the tomatoes and citrus.  As far as I am concerned, no Sunday should pass without one of these in my hand.  After the drinks, we settled down to a family-style dinner showcasing the highlight of Seaside Market, Cardiff Crack, also known as Burgundy Beef.  Luckily Amy learned about this delicacy so we will no longer be excluded from having the opportunity to feast on the best addiction Cardiff has to offer its residents (except maybe VGs).   Doug cooked the meat expertly on his grill.  This was served along with creamed cauliflower (healthy clouds of heaven), grilled garlic toasts, and broccolini.  I am ready to do it again!