tag:blogger.com,1999:blog-75735293331923039602024-02-02T15:42:14.203-05:00.Aiming to Tease & Please your Taste BudsMaSheddyhttp://www.blogger.com/profile/01339380690533323698noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-7573529333192303960.post-19281133046545415532010-02-14T22:08:00.000-05:002010-02-14T22:08:26.606-05:00Pink Sugar Cake and even more Obsession<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijQI9vV_KN_TGAYLDDo-UprlynrLNrspPUc-ByLVb-VW6kdXuyrZTJ0FmcJpXL_vSIJtXWYiQTzVQknQEgzd9ef1Uuy4-8N4jIq5kIED12fjI2nate2zAijrUF1L3PSUqzfcOunUhiTfBe/s1600-h/Pink-V-day-cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijQI9vV_KN_TGAYLDDo-UprlynrLNrspPUc-ByLVb-VW6kdXuyrZTJ0FmcJpXL_vSIJtXWYiQTzVQknQEgzd9ef1Uuy4-8N4jIq5kIED12fjI2nate2zAijrUF1L3PSUqzfcOunUhiTfBe/s400/Pink-V-day-cake.jpg" width="400" /></a></div><br />
So as I'ver shared with you, not only is cooking 'savory' and 'sweet' dishes become my obsession, but so had baking and decorating cakes. This is my 3rd fondant convered cake and I am very proud of her.MaSheddyhttp://www.blogger.com/profile/01339380690533323698noreply@blogger.com36tag:blogger.com,1999:blog-7573529333192303960.post-72844196012743199792010-02-01T22:57:00.011-05:002010-02-05T13:38:18.971-05:00Bolanger, Bygan, Eggplant?<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWNQ5csltjS7ie_rd8UgOoV5oaaycASsqgLGE1TCRgg2M0a2LrPJNtmbcjHlOF22IUOLgtzscrS8EPvRsfgC2ttG9lyVAM9RhQSWMF7bYSVZcB9ptL0U33zvgHk-vk-VQRKwOBZuFnwI0Y/s1600-h/Bolanger.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5434251408771880530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWNQ5csltjS7ie_rd8UgOoV5oaaycASsqgLGE1TCRgg2M0a2LrPJNtmbcjHlOF22IUOLgtzscrS8EPvRsfgC2ttG9lyVAM9RhQSWMF7bYSVZcB9ptL0U33zvgHk-vk-VQRKwOBZuFnwI0Y/s400/Bolanger.jpg" style="cursor: hand; display: block; height: 329px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<div><div></div><div>So I have to admit that even though I loved when my mom and granny cooked this dish (known as <span class="blsp-spelling-error" id="SPELLING_ERROR_0">bolanger</span>..pronounced Bow-<span class="blsp-spelling-error" id="SPELLING_ERROR_1">Lan</span>-Gee or Bah-<span class="blsp-spelling-error" id="SPELLING_ERROR_2">Lan</span>-J) when I started cooking this dish on my own, the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">fascination</span> was lost. For some reason, I could never get it quite like mom and <span class="blsp-spelling-error" id="SPELLING_ERROR_4">grannys</span>. I have later found that it was because #1, I never squeezed the seeds out properly and thus my dislike for the seedy stew and #2, I always UNDER cooked or OVER cooked the vegetable and #3, I never got the quality of the vegetable because of the combinations of seasonings or lack there of used. </div><div></div><a name='more'></a><br />
<div>This was one of those foods that granny would give you 3 <span class="blsp-spelling-error" id="SPELLING_ERROR_5">bolangers</span> in a big bowl with a knife and tell you to get to work. Peeling, slicing and chopping, then washing and '<span class="blsp-spelling-error" id="SPELLING_ERROR_6">deseeding</span>' were all a part of the process. As I later experimented with cooking, I developed my method (emulated of course) and began mastering my beloved dish. You can add any meat you would like such as salt fish, shrimp, chicken, been, pork, etc. or leave it meatless for a vegetarian version.</div><br />
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Bolanger, Bygan, Eggplant Recipe<br />
<div><strong>Ingredients</strong></div><div><br />
2 Large or 3 Medium <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Bolangers</span> (Eggplant)<br />
1 small onion chopped</div><div>2-3 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">cloves</span> of garlic minced</div><div>3-4 heads of green onions or 1 tbsp of green seasoning<br />
2 small tomatoes chopped</div><div>salt & pepper to taste</div><div>1/2 chicken cube (optional)</div><div>3 tbsp of ketchup</div><div>2 tbsp of <span class="blsp-spelling-error" id="SPELLING_ERROR_9">kecap</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_10">manis</span> </div><div>1/4 tsp of burnt sugar or 1/2 tsp of browning sauce (optional, purely for color)</div><div>1 tsp of pepper sauce or 2-3 <span class="blsp-spelling-error" id="SPELLING_ERROR_11">wiri</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_12">wiri</span> peppers chopped finely</div><div>2 lbs of chicken ( I like to use thighs skin removed & cut into small pieces)</div><div>1/2 pound shrimp<br />
1-2 tbsp of oil</div><br />
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<strong>Preparation</strong></div><div></div><div>1. <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Peel</span>, slice the <span class="blsp-spelling-error" id="SPELLING_ERROR_14">bolangers</span> as shown below as if you were preparing french fries. Chop the <span class="blsp-spelling-error" id="SPELLING_ERROR_15">bolangers</span> into 1in squares. (it <span class="blsp-spelling-corrected" id="SPELLING_ERROR_16">doesn't</span> have to be perfect...it will be stewed)</div><br />
<div>2. Wash <span class="blsp-spelling-error" id="SPELLING_ERROR_17">bolangers</span> in a strainer and squeeze them with your hands to get the seeds out. Set Aside.</div><br />
<div>3. Remove the skin from your chicken and cut up into small pieces or thirds if using thighs, clean you and season with salt & pepper and crumble the cube over and mix.</div><br />
<div>4. Heat oil on medium-high, add onions, garlic and green onions and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_18">saute</span> until tender.<br />
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5. Add chicken until browned. Add tomatoes, ketchup, <span class="blsp-spelling-error" id="SPELLING_ERROR_19">kecap</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_20">manis</span> and browning. <span class="blsp-spelling-corrected" id="SPELLING_ERROR_21">Saute</span> for another 2-3 minutes. Add <span class="blsp-spelling-error" id="SPELLING_ERROR_22">bolangers</span>, mix and cover skillet. Reduce heat to medium and cook until <span class="blsp-spelling-error" id="SPELLING_ERROR_23">bolangers</span> become tender. (20-30 minutes) </div><br />
<div>6. Add shrimp in the last 5 minutes of cooking and mix to incorporate. Serve stew on top a bed of white or brown rice. </div><br />
As with any recipe, you can add and take away or substitute ingredients to your liking. Feel free to email me with any questions. <strong><span style="color: #cc33cc;">Cheers!</span></strong><br />
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<div></div><img alt="" border="0" id="BLOGGER_PHOTO_ID_5434250583881187442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx5Y9o4ZJkM0E9EGJlgmu8raBWUEQDpFGEw-GK4EqTpLQ04-d2f_0LW0fDRi4sUdUy2tViC0eVgbhD_DxECShuQy2oqiaFqWRqUKd6pbuQ91UdWRE9oPiBvQK7JeVIBTHicox1zxadPhvC/s400/Bolanger2.jpg" style="cursor: hand; display: block; height: 329px; margin: 0px auto 10px; text-align: center; width: 400px;" /> </div>MaSheddyhttp://www.blogger.com/profile/01339380690533323698noreply@blogger.com6tag:blogger.com,1999:blog-7573529333192303960.post-14193218686077408062010-01-22T11:29:00.006-05:002010-02-04T16:29:47.168-05:00In Search of Banga MaryWhat is Banga Mary you ask? Well, if you've never had this fish, you're surely missing out. On our Easter trip to Guyana last year, after we went to fly kites with the kids on the seawall, I promptly instructed Mike to stop at the Fish Shop on the way back. I got a few boxes of Fish and Chips to take home so that everybody could have some.<br />
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In Guyana, our Fish and Chips are very different to what is commonly known in the US. The fish is usually Banga Mary fillets seasoned to perfection and deep fried. The chips are not potato chips or even french fries! Nope, our chips are Plantains YUM! So each meal comes in a box with Fish, Chips and a small parcel of lettuce & cucumber topped with mayonnaise, pepper sauce and ketchup. Talk about 'slap yo mama good!' This is a favorite of EVERYBODY, so we had to be light with the portions due to three extra visitors that day, but miraculously everyone got a plate and with a glass of the passion fruit drink my aunt Karen made, we were all satisfied.<br />
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Late last year, around October when my sister was still in Guyana, we were chatting and she told me how she hardly cooks. 'Me and the kids just go get fish and chips every night or at least every other night' she said. 'Man don't talk bout that Shoney, you know how much I like that thing man!' I complained. She continued to agonize me by describing the freshness of the fish and the medley of the tastes.<br />
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At the point, I was fed up, I had to find some Banga Mary Somewhere, Somehow, so I set out to the internet for my search. I called up several Banga Mary importers in New York to find out about ordering the fish in bulk. What was I gonna do with 30 pounds of fish you ask? I was going to distribute to my family here is Georgia whom I know would be happy to accept. Well a few phone calls later and I was left with a 'screw face' disappointed that I couldn't get the break through. One last number on my list and a man named David with an English accent answered the phone. I inquired about the Banga and to my surprise he said they would be able to ship to me. "Oh YES, YES YES!" I exclaimed with excitement. "But right now the Banga is not in season" He responded. What? How the heck could Banga be 'out of season? Don't fish swim year round?' I couldn't wrapped my head around that, but I let it be. David did provide me with a glimmer of hope though, he said that he would keep my number and reach out to me once he got a shipment in. Well it's been almost four months later and still no call from David. <br />
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I am still in search for my Banga Mary. This weekend I plan to go to a different farmers market per my moms suggestion because they have more exotic offerings. If I only find Banga Mary in this market, somebody better be there to hold me down because I'm jumping for joy all the way to checkout.<br />
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Wish me luck you guys, because I would love to share my fish and chips recipe and well as my Banga Bary salad. I mean, what's the sense of my site being named 'Banga Mary' with no actual Banga Mary recipes? It would totally and completely defeat the purpose. Hopefully I dont have to wait until I go all the way back to Guyana to find my Banga! <span style="color: #cc33cc;"><strong>Cheers!</strong></span>MaSheddyhttp://www.blogger.com/profile/01339380690533323698noreply@blogger.com119tag:blogger.com,1999:blog-7573529333192303960.post-72007651887612974312010-01-18T23:15:00.015-05:002010-02-04T19:12:40.119-05:00Cupcake Pops say Whattt?<div align="center"><img border="0" height="327" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOoYQC1waOgK3H7ZrhfAxlCimqCpKYADDM6jOVvD1HcQcK1uHIug1fh0KzaeHSrfxmC17pGDkcVj9Y_KP4t4fG1IRT_jXiVw8q3zDhHBouu71GEPl_q5rP4nuOZ7qrHzr8_HPqS6qgj-wM/s400/Cupcake-Pops-Big.jpg" width="400" /></div>So as I was blog browsing one day, I stumbled on <a href="http://www.bakerella.com/">http://www.bakerella.com/</a> and O.M.Geeee! I ended up staying on that site for about an hour. During this time I was communicating with my <span class="blsp-spelling-error" id="SPELLING_ERROR_0">bff</span> at work on a messenger tool that we have. 'So <span class="blsp-spelling-error" id="SPELLING_ERROR_1">whatcha</span> gonna cook tonight?' she asked. 'Girl, I think I want to make some cake pops!' I responded. 'What is that?' she asked. So I copied a picture from <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Bakerella's</span> website and sent it to her. 'Those are so fabulous, are you baking tonight?' she asked. And with that question asked, I decided to head to <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">Michael's</span> that night and gather my supplies.<br />
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If you're going to make these, visit <a href="http://www.bakerella.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_4">Bakerella</span></a> for ideas and step instructions. You will need <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">everything</span> pictured here and can find them between <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">Kroger's</span> and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">Michael's</span>.<br />
*Red Velvet cake mix, Cream Cheese Frosting, Candy Melts, Chocolate Bark, Sprinkles, Cookie Cutters, Small Ice Cream Scoop, Lollipop Sticks and a Styrofoam Block.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC6E_CW6DXbj1qScZSi8lbtahfscTcB8xD-1SgLcTMLmtqJG5Yc7FdA1WejF4sH1CdK-5rHr_H_3f8NVW5-Svzplv5CEJvzKaD7MO_2K2WRpOYuQ1ZpmQyMWWqSBp230n-0KEIyj9kQTwO/s1600-h/Cupcake-Pops.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5428306358686373986" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC6E_CW6DXbj1qScZSi8lbtahfscTcB8xD-1SgLcTMLmtqJG5Yc7FdA1WejF4sH1CdK-5rHr_H_3f8NVW5-Svzplv5CEJvzKaD7MO_2K2WRpOYuQ1ZpmQyMWWqSBp230n-0KEIyj9kQTwO/s400/Cupcake-Pops.jpg" style="display: block; height: 329px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a> <br />
Now, although the instructions are simple and easy to follow, this ended up <span class="blsp-spelling-error" id="SPELLING_ERROR_8">being</span> a two day process for me as each of the steps can be quite time consuming and being the perfectionist that I am, I wanted it to look great. Imagine that my six year old had to say 'It <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">doesn't</span> have to be perfect mom. Nothing in life is perfect!' Where did she come from I asked myself...<span class="blsp-spelling-error" id="SPELLING_ERROR_10">LOL</span> So towards the end I relaxed and just did the best I could without being sloppy.<br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5428307284852787858" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGsUobNTxpikjTAhPFq6Qed3G4YJB5GYc4B2TxSERkJiI-Pw07gfT_KNXUnBAOh2KCVTVj7Z42x-yXWep5rvN_B6OBn8mwrm8AhRc7j25GIBbszwIU-Db1vXtb5mj-NxLer4MKjLdeHIF0/s400/Cupcake-Pops-Step.jpg" style="cursor: hand; display: block; height: 329px; margin: 0px auto 10px; text-align: center; width: 400px;" /><br />
So after baking the cake, you let it cool, then crumble and mix with cream cheese, roll them into tablespoon sized balls :-). Let it cool in the fridge to speed up things a bit, then use the cookie cutters to make your cupcake molds. I did half in the cupcake shape and half as round balls.<br />
I baked the cake and molded it on Wednesday and then I realized that I had a baby shower to attend at work on Friday. *<span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">Light bulb</span>* Since <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Nia</span> and I <span class="blsp-spelling-corrected" id="SPELLING_ERROR_13">couldn't</span> possibly eat 48 cake pops, why <span class="blsp-spelling-corrected" id="SPELLING_ERROR_14">don't</span> I just make them for the shower! *Bingo* I already knew her colors and ironically I had the right colored candy melts and candy bark. <br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5428310119289309922" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqX_D_KQuf3XP92FCyOTnK3l36XuNkOfHga_GSoC2vFnoNstRjOxqzm3NfnADTKqRRqaNdHuPhjagzSGXJgnk0bn7pbluc5XU-eERHaakWmCld7UzuGBI2WPpfjIGR9T4WvtGZSB4d5ATy/s400/Cupcake-Pops-Final.jpg" style="cursor: hand; display: block; height: 329px; margin: 0px auto 10px; text-align: center; width: 400px;" /><br />
So Thursday night when I got home, I took my balls :) out the fridge and started a mad dipping spree. They <span class="blsp-spelling-corrected" id="SPELLING_ERROR_15">weren't</span> difficult at all, just time consuming. Well needless to say, these cute petite cupcake bites were a hit. They were the talk of the baby shower! Some folks asked for the recipe and some asked if they could order a batch from me for future events. Wow, I had become a mini <span class="blsp-spelling-error" id="SPELLING_ERROR_16">Bakerella</span> overnight. I <span class="blsp-spelling-corrected" id="SPELLING_ERROR_17">couldn't</span> believe it! I also wrapped them in individual plastic candy bags that I grabbed from Michael's and how awesome they turned out.<br />
The thing is, I'm not really a fan of boxed cakes, but these were <span class="blsp-spelling-error" id="SPELLING_ERROR_18">delishhhh</span>. I will be making designs for Easter and Mother's day this day. I cant wait. Be sure to visit <a href="http://www.bakerella.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_19">Bakerella's</span> site</a> for more info.<br />
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***OOOOh, I almost forgot. This past Saturday, my girlfriend <a href="http://thiswifebakes.blogspot.com/">Karin</a> and I went to Cake Art and walked up and down each and every aisle. Once we got to the register we were discussing Bakerella and the cashier said 'Bakerella? Oh, you guys just missed her, she just left about 20 minutes ago!' Our hearts be still. How emotionally upsetting was this news! We had been in that store for about 3 hours and we missed Bakerella!!! Oh Gosh. Very Upsetting, but there's always a next time*** <span style="color: #cc33cc;"><strong>Cheers!</strong></span>MaSheddyhttp://www.blogger.com/profile/01339380690533323698noreply@blogger.com5tag:blogger.com,1999:blog-7573529333192303960.post-57690986743342971512010-01-18T22:34:00.010-05:002010-02-04T16:30:52.612-05:00Cream Cheese Pound Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisu7261Um8jihmo85gmY5qvkicW5dLqZw27CQiiPKI_eVyTheoGW6Ks8IUS7eBAkdvgTbLsTZi4zw0QsWZePd4hMY1k4zDkiZaONMdRyBSwrPOxd9tea_sEGV6mOJn_cKKvWRsy0XkEBP-/s1600-h/Cream_cheese_poundcake.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5428289531036116242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisu7261Um8jihmo85gmY5qvkicW5dLqZw27CQiiPKI_eVyTheoGW6Ks8IUS7eBAkdvgTbLsTZi4zw0QsWZePd4hMY1k4zDkiZaONMdRyBSwrPOxd9tea_sEGV6mOJn_cKKvWRsy0XkEBP-/s400/Cream_cheese_poundcake.jpg" style="cursor: hand; display: block; height: 329px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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Prior to this 'late development' of cooking and baking obsession, I had one go to recipe for Cake which my family would request on holidays and some special occasions. I got this recipe for my very dear friend Lashonda. One day, I went to visit her and she had just finished baking. Her house was filled with the scent of this cake, I couldn't wait to take a peek at it. It was golden brown, moist looking and I thought to myself "I sure hope she offers me a slice with a glass of milk.' 'That cake looks and smells good Shonda!' I praised. 'Oh yeah girl, let me cut us a slice' she responded.<br />
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It was love at first bite. 'Shonda, you have to give me this recipe' I said. 'No problem boo' she responded 'it's one I got from my grandma.' Ever since that day I've been making this cake and loving it. Here you go Cream Cheese Pound Cake:<br />
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<strong>Ingredients</strong><br />
1 (8 oz.) package cream cheese, softened<br />
3 sticks butter room temperature (Land O Lakes works wonderful)<br />
3 cups sugar<br />
3 cups all purpose flour, sifted (Cake flour works great)<br />
1 tsp salt<br />
6 large eggs<br />
1 Tbsp vanilla extract<br />
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<strong><strong><br />
Preparation:</strong></strong><br />
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In a large mixing bowl, beat cream cheese and butter until smooth. Gradually beat in the sugar and salt. Add eggs 1 at a time, beating until blended after each addition. Beat in vanilla. Beat in flour at low speed until batter is smooth (do not overbeat). Pour batter into a greased and floured 10-inch tube pan or Bundt cake pan.<br />
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Place Pan in <em><u><strong><span style="color: #cc0000;">cold</span></strong></u></em> oven. Bake at 300° until tester inserted near center comes out clean, about 1 hour and 15 minutes longer. Let cool in pan for 15 minutes before removing to a rack to cool completely. <span style="color: #cc33cc;"><strong>Cheers!</strong></span><br />
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PreparationMaSheddyhttp://www.blogger.com/profile/01339380690533323698noreply@blogger.com7tag:blogger.com,1999:blog-7573529333192303960.post-65975052053060327002010-01-14T23:42:00.015-05:002010-02-04T16:31:31.041-05:00Country Style Rigatoni<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-bxJ-K9jjyQbCiGJv-BN4HERLzv2S5fyJdUcieZC19KwFVutMLnNjmN5V73th9T5DZchGI-6EDXlC0qTa60whdiOiGi5q_Tvw0k6S5gscKp3jUjB8AsUbHmdgDQKxHlo0bAWYSm9P1Ber/s1600-h/Country_Style_Rigatoni.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5426824034168644178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-bxJ-K9jjyQbCiGJv-BN4HERLzv2S5fyJdUcieZC19KwFVutMLnNjmN5V73th9T5DZchGI-6EDXlC0qTa60whdiOiGi5q_Tvw0k6S5gscKp3jUjB8AsUbHmdgDQKxHlo0bAWYSm9P1Ber/s400/Country_Style_Rigatoni.jpg" style="cursor: hand; display: block; height: 329px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
Since cooking has become a sort of obsession for me, I have been spending hours in the kitchen. After a long weekend of trying out several new dishes, and as Monday afternoon rolled around <br />
I was feeling a bit burnt out, so I decided to take a night off and take my little assistant (my 6 year old daughter <span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Nia</span></span>) to <a href="http://www.olivegarden.com/">Olive Garden</a> for dinner. We had <a href="javascript:loadPopup(" menu_item_id="7210&secname=dinner',">Chicken & Gnocchi</a> soup and Chicken Scampi. We could not make it halfway through our meal, so we requested doggy bags and <span class="blsp-spelling-error" id="SPELLING_ERROR_5"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">wah</span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_6"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">lah</span></span>, I had an instant lunch for the next day.<br />
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Needless to say, we love love love Italian foods, so when I came across this recipe, I gazed at it for two or three days memorizing the ingredients and envisioning the taste. My mouth watered. So I headed to the grocery store and gathered my ingredients. Unfortunately, I went to W<span class="blsp-spelling-error" id="SPELLING_ERROR_8"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">al</span></span>-Mart and their deli didn't have any <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">prosciutto</span> ham and I could not find <span class="blsp-spelling-error" id="SPELLING_ERROR_10"><span class="blsp-spelling-error" id="SPELLING_ERROR_4">cannellini</span> </span>beans (<span style="color: #006600;">later found out that <span class="blsp-spelling-error" id="SPELLING_ERROR_5">cannellini</span> is just white kidney beans</span>). Fortunately, this dish calls for such rich and naturally flavoring ingredients that I don't think these two ingredients were missed. As a matter of fact, I have never bothered to get those two missing ingredients any of the subsequent 7 or 8 times I have prepared this dish. <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Shhh</span>...Don't tell Marie.<br />
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As soon as I heated the oil and added the garlic and basil, my kitchen lit up. My ladybug (<span class="blsp-spelling-error" id="SPELLING_ERROR_11"><span class="blsp-spelling-error" id="SPELLING_ERROR_7">Nia</span></span>) ran to the kitchen and stood up on her stool so she could see over the pot. 'O.M.Geee mommy, that smells <span class="blsp-spelling-error" id="SPELLING_ERROR_12"><span class="blsp-spelling-error" id="SPELLING_ERROR_8">soooo</span></span> good! I think this will be the best recipe you have ever made.' Well turns out, ladybug was right. Hot off the stove, we dug in and 'O.M.G' I said to <span class="blsp-spelling-error" id="SPELLING_ERROR_13">her</span>, 'this is so good!' We ate to our hearts content and smiled at this winner of a recipe. I took some to share with my <span class="blsp-spelling-error" id="SPELLING_ERROR_14"><span class="blsp-spelling-error" id="SPELLING_ERROR_9">bff</span></span> at work the next day and she raved about it. 'Can you send me the recipe' she asked. She liked it so much, for her birthday about a month later, I made her a dish just for her and she said her family 'kilt' it.<br />
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Thank you <a href="http://prouditaliancook.blogspot.com/">Marie</a> for this great recipe. Everything I have made from her site has been to die for. You can find the recipe below and <a href="http://prouditaliancook.blogspot.com/2009/02/country-style-rigatoni.html">here</a> to see it all dolled up with the ham and beans.<br />
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<em>Adapted from Carmine's Family Cookbook</em><br />
<strong>Ingredients:</strong><br />
1/4 cup of Olive Oil (<span style="color: #006600;">I start out with half of this amount & add more as needed, I found that 1/4 a cup was too much</span>)<br />
4 or 5 Cloves of Coarsely <span class="blsp-spelling-corrected" id="SPELLING_ERROR_16">Chopped</span> Garlic<br />
1/2 of a Thinly Sliced White Onion<br />
1/2 to 3/4 lb. of Italian Sausage, casings removed<br />
8 large Basil Leaves, chopped<br />
1/4 cup chopped Flat Leaf Parsley<br />
One can of <span class="blsp-spelling-error" id="SPELLING_ERROR_17"><span class="blsp-spelling-error" id="SPELLING_ERROR_10">Cannellini</span></span> Beans, drained and rinsed<br />
2 cups of Chicken Stock<br />
3 <span class="blsp-spelling-error" id="SPELLING_ERROR_18">tbsp</span> of Butter<br />
1 cup of grated Romano Cheese (<span style="color: #006600;">I used an Italian cheese blend, couldnt find Romano</span>)<br />
3 slices of Prosciutto rolled up and thinly sliced<br />
12 ounces of Dried Rigatoni<br />
10 Broccoli Spears, 3" long<br />
Salt and Pepper to taste<br />
<br />
<strong>Preparation</strong><br />
1. Heat olive oil in a large saute pan, add the onions and garlic.<br />
2. Add sausage, basil and parsley, cook till sausage is nice and brown. Raise heat, add stock and butter, bring to a boil, then simmer for about 5 minutes till sauce thickens a little.<br />
3. Stir in half of the grated cheese and cook for about 3 more minutes till sauce thickens. Add beans, sliced prosciutto, season with salt and pepper. Remove from heat.<br />
4. Meanwhile, cook your pasta in salted boiling water for only 4 minutes. Add broccoli and cook another 3-4 more minutes. Pasta will be nicely <span class="blsp-spelling-error" id="SPELLING_ERROR_19"><span class="blsp-spelling-error" id="SPELLING_ERROR_11">al</span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_20"><span class="blsp-spelling-error" id="SPELLING_ERROR_12">dente</span></span>. <span style="color: black;">(<span style="color: #006600;"> I had to boil mine longer, it was still rock hard after 8-10 minutes, may be the brand</span>)</span> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_13">don't</span> worry, it will cook more in the sauce so don't worry!<br />
5. Drain pasta and broccoli, add to sauce, now add more cheese!<br />
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<img alt="" border="0" id="BLOGGER_PHOTO_ID_5426824153511816082" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-_gwtAfmmjcWqnXy4c0ySYzPs-zeDY6ATyl0h3nKZGt0KGkVcnxoQf7UF08MGR3AP5XjT8c7TNGG_lS_zRBBZoXa6rE8EyxTAH0ydHreuacGQ1TBLmMnVzCBjOhyEWo1uDU25QwD1GW2i/s400/Country_Style_Rigatoni_2.jpg" style="cursor: hand; display: block; height: 329px; margin: 0px auto 10px; text-align: center; width: 400px;" /><br />
The sauce in this recipe is what sets it off. The basil and garlic infused in the oil and the chicken stock is just awesome. Oh and to top it all off, it's another one pot/one skillet meal. <span class="blsp-spelling-error" id="SPELLING_ERROR_21"><span class="blsp-spelling-error" id="SPELLING_ERROR_14">Lovvvveee</span></span> it! I have also made this dish with shrimp instead of sausage and talk about 'slap yo momma good!' Cheers!MaSheddyhttp://www.blogger.com/profile/01339380690533323698noreply@blogger.com149tag:blogger.com,1999:blog-7573529333192303960.post-15724914028487775632010-01-14T21:49:00.009-05:002010-02-04T16:32:11.294-05:00Caribbean Chicken Fried Rice<img alt="" border="0" id="BLOGGER_PHOTO_ID_5426797420055221922" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjty6plH2NRs7g4KZlcx-NM1haiT1JZeZEra9inccFDJjFq3lXvVgtzxO-52E7rqHVTg3QC5llJvMTykV4K29srz1WTkmkbfZBlOKSvhAn6ftNv0hjauwpSdImLBlQlUdvtlcrn__kKMdEj/s400/Chicken_Fried_Rice.jpg" style="cursor: hand; display: block; height: 329px; margin: 0px auto 10px; text-align: center; width: 400px;" /><br />
I have recently become a lover of all things marinated. Marinating serves two different functions: as a tenderizer and flavor enhancer. As far back as <span class="blsp-spelling-error" id="SPELLING_ERROR_1">pre</span>-<span class="blsp-spelling-error" id="SPELLING_ERROR_2">Columbian</span> Mexico, cooks found that wrapping meats in papaya leaves before cooking made for more tender results. I have learned that you must let the meat come to room temperature before cooking (usually about 30 minutes) before subjecting it to the heat of the oven, stove or grill.If you stick a cold dense piece of meat in a hot pan or oven, you risk drying out the exterior of the meat before you've given the inside a chance to cook through.If you want your meat to cook evenly, do yourself a favor and let it come to room temperature first. If for some reason you can't, then as a last resort, reduce the heat to allow it to cook more slowly without drying out.<br />
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Another popular one skillet meal in Guyana is Chicken Fried Rice. While I've made this dish numerous time before, I had never marinated the meat prior to cooking. One day, I was blog browsing and went from <a href="http://www.tasteslikehome.org/">Cynthia's site</a> and ended up on <a href="http://www.rasamalaysia.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">Rasa</span> Malaysia's blog</a>. Ironically, I ran across a post where Cynthia was guest authoring and shared a recipe for her <a href="http://rasamalaysia.com/chicken-fried-rice/">Chicken Fried Rice</a>. Immediately I knew I had to try it. I had all the ingredients on hand and usually used everything she had listed except the ginger and sesame oil. I marinated my chicken overnight and the next day, I made my Chicken Fried Rice. It was <span class="blsp-spelling-error" id="SPELLING_ERROR_4">sooooo</span> damn good, I wanted to drive 35 miles to 'slap my momma.' When I called her on the phone to brag and told her how the ginger lightened up the taste, she responded 'Oh yeah, that's how they do it in GT!' I was thinking to <span class="blsp-spelling-error" id="SPELLING_ERROR_5">myselt</span> 'really mom? and you never bothered to tell me?' The funny thing is when she said that, I immediately had a taste flashback (<span class="blsp-spelling-error" id="SPELLING_ERROR_6">lol</span>), it's like right away, I remembered that ginger was always the distinct flavor that kicked up this dish. Next to the chow <span class="blsp-spelling-error" id="SPELLING_ERROR_7">mein</span>, I could eat this for days and I'm not a leftover girl. Eating a dish twice is usually good enough for me.<br />
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Try this dish, it's just <span class="blsp-spelling-error" id="SPELLING_ERROR_8">soooo</span> awesome. Recipe below and <a href="http://rasamalaysia.com/chicken-fried-rice/">here</a>. Cynthia is a Guyanese now living in Barbados and her site is AWESOME, she inspires me and makes me <span class="blsp-spelling-error" id="SPELLING_ERROR_9">soooo</span> proud to be a Guyanese. My mouth waters at her photos and I cant wait until her cookbook comes out, because it will be all I will be giving for Christmas. Next time I go to GT, I think Im going on Delta so I can stop and spend the day in Barbados with Cynthia :).<br />
Please check out <a href="http://www.tasteslikehome.org/">http://www.tasteslikehome.org/</a> Thank you Cynthia!<br />
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<strong>Ingredients:</strong><br />
<span style="color: #cc33cc;">Marinate: </span><br />
<span style="color: black;">3 leg quarters cut into large pieces, washed and pat dry<br />
1 tablespoon dark soy sauce<br />
4 tablespoons <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Kecap</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Manis</span> (Chinese Sauce), divided<br />
1 heaping tablespoon green seasoning<br />
2 teaspoons five-spice powder, divided<br />
1 teaspoon grated garlic<br />
1 tablespoon finely grated fresh ginger, divided<br />
Salt and black pepper to taste</span><br />
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2 cups long grain white rice<br />
3 cups water<br />
Canola oil<br />
1 tablespoon fine chopped fresh ginger<br />
3 clove garlic, Smashed/Minced<br />
Hot pepper to taste<br />
½ cup diced carrots<br />
½ cup green peas (fresh or defrosted)<br />
½ cup diced bell peppers (red, green & yellow)<br />
½ teaspoon MSG<br />
2 teaspoons toasted sesame oil<br />
2 eggs, beaten and lightly fried, and cut up½ cup thinly sliced<br />
Green onions (white & green parts)<br />
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<strong>Preparation</strong><br />
1. Add chicken, soy sauce, 2-tablespoons, <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Kecap</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_14">Manis</span> or Chinese sauce, green seasoning, 1-teaspoon 5-spice powder, grated garlic and ½ tablespoon grated garlic and salt and pepper to taste to a bowl and mix together. Set aside to marinate for a few hours or overnight in the fridge (this is my preference, if you choose to do this, be sure to bring to room temp for about 30 minutes before cooking)<br />
2. Wash the rice about 3 – 5 times until water runs clear<br />
3. Add rice, water, 1-tablespoon oil and salt to taste to pot. Stir, cover pot, set on high heat and bring to a boil. As soon as the pot comes to a boil, reduce heat to summer and let cook for 25 minutes. At the end of that time, remove the pot from the heat and leave untouched for 10 minutes then remove cover, fluff rice and spread it out on a large baking sheet to cool completely<br />
<span style="color: #cc33cc;">Assembly:</span>1. Heat 2 tablespoons oil to large <span class="blsp-spelling-error" id="SPELLING_ERROR_15">karahi</span>/wok or deep frying pan<br />
2. Remove chicken from marinade and <span class="blsp-spelling-error" id="SPELLING_ERROR_16">sauté</span> in pan. Let both side brown. Pour marinade and enough water to cook chicken, cover and cook until chicken is cooked through and there is just a little thick sauce remaining. Remove the pan from the stove and transfer the chicken and sauce to a bowl and set aside<br />
3. Wipe the pan clean and add another 2 tablespoons oil and place on high heat<br />
4. Add chopped ginger, smashed garlic and minced hot pepper and <span class="blsp-spelling-error" id="SPELLING_ERROR_17">sauté</span> for 30 seconds<br />
5. Add carrots and cook for 30 – 45 seconds<br />
6. Add peas, peppers and rice to pan and stir to mix; let cook for 2 – 3 minutes or until the rice is heated through<br />
7. Sprinkle 5-spice powder, MSG, grated ginger, salt and pepper to taste and toss to mix thoroughly<br />
8. Drizzle in sesame oil along with remainder 2-tablespoons <span class="blsp-spelling-error" id="SPELLING_ERROR_18">Kecap</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_19">Manis</span>/Chinese Sauce and toss; cook for another minute<br />
9. Add cooked chicken and drippings along with eggs to rice and toss to mix. Cook for another minute and serve garnished with green onions<br />
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<img alt="" border="0" id="BLOGGER_PHOTO_ID_5426811108923772306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_A9o4Tf1TPXvErDCLryGGPuVrMZFZ3tSQjQ-p33xtyutRL9Nyri8AdLR00swyyqSqzZURqAjwiGBZCthT6zGZiMY571PoA0CtlInUyN38-xhseCFm6CKFdWtl5uZcqOB-m1GisY3WZLel/s400/Chicken_Fried_Rice_2.jpg" style="cursor: hand; display: block; height: 329px; margin: 0px auto 10px; text-align: center; width: 400px;" /><br />
I usually like to add fried ripe plantains on the side along with lightly salted cucumbers and of course a few drops of pepper sauce. <span style="color: #cc33cc;"><strong>Cheers!</strong></span>MaSheddyhttp://www.blogger.com/profile/01339380690533323698noreply@blogger.com75tag:blogger.com,1999:blog-7573529333192303960.post-58267090148294040712010-01-12T21:15:00.013-05:002010-02-04T16:32:34.771-05:00Chicken Chow Mein<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYn3Ak2q9FqF2wn_jUJYB_bwgo9sPCVXWYaAdyaEnprdJvLDtvw96R0F_8lO9uW12AV9rLA2irTthTFh13ViRmeLcRscfuUsMUeko4Rfc4xfFqB2nRTl7t1usSA3D6K-635JFuwRe_tOp3/s1600-h/Chicken_Chow_Mein_2.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5426472768015096322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYn3Ak2q9FqF2wn_jUJYB_bwgo9sPCVXWYaAdyaEnprdJvLDtvw96R0F_8lO9uW12AV9rLA2irTthTFh13ViRmeLcRscfuUsMUeko4Rfc4xfFqB2nRTl7t1usSA3D6K-635JFuwRe_tOp3/s400/Chicken_Chow_Mein_2.jpg" style="cursor: hand; display: block; height: 329px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<div><div><div><div><div>Having been fortunate enough to live in Guyana and the US has afforded me the opportunity to indulge in tons of different cuisines. As mentioned in the last post, Guyana is made up of six different cultures including Chinese. Every time we go to Guyana, the Fish Shop and the Chinese Restaurant are our #1 & #2 destinations and of course the bakery for mom.</div><br />
<a name='more'></a><div>The Chinese food in the US is in no way comparable to the Chinese food in Guyana. The food there is just sweet! To think of it, they have access to fresher ingredients, freshly picked herbs, freshly grounded spices, shrimp and fish that were just caught yesterday, chicken that was just beheaded this morning! (lol) No really, no shipments of frozen processed meats here. On my last visit I noticed quite a difference when we cooked chicken and eggs in particular. Everything was just so light and fresh tasting. </div><br />
<div>Chow Mein and Lo Mein (I plan to share Low Mein in the coming weeks and discuss the difference) are two of my favorites, so the other day I was doing some meal planning and going through my pantry and saw a pack of chow Mein noodles. 'Oh Yeah' I said. 'Ah dat mi want.' So here we go, Chicken Chow Mein.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6QRmc8GlcDQwtn_3FZQq9OobETezey3Eb8QJ53lJUgmEm_Xg5_UE8mPBhAQinxuIdefqyXJ0DcmbT9ZtYxlnOGsaTXUeHD0zm7_I_nlFLaydWLLL69ADwUUbshkPT_XV7uiadMoNNvLv_/s1600-h/Chicken_Chow_Mein_2.jpg"></a><br />
<strong><img alt="" border="0" id="BLOGGER_PHOTO_ID_5426468505794536434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWRVSuHqwcbWjUtCRTAgPcZi4incphwYiRKAhddoWSTfQUYbUY_fw9TNlRJSQuWVHSBTo4DqIKjb9VizpZAFDvXrnIREPdNoDv5hC3NToVG1_FzWS8c3479x_hFn8BYffT9XztoUrGA85z/s400/Chicken_Chow_Mein.jpg" style="cursor: hand; display: block; height: 329px; margin: 0px auto 10px; text-align: center; width: 400px;" /><br />
Ingredients </strong><br />
<strong><span style="color: #ff6666;">Marinate</span></strong><br />
1 lb Chicken ( 4 thighs, skins removed provides the best flavor</div><div>2 tbsp Kecap Manis (Sweet Soy Sauce) or Guyanese Chinese Sauce<br />
<div>1 tbsp of Soy Sauce</div><div>1 tsp Chinese 5 Spice Powder </div><div>2 tsp Salt</div><div>1 tsp Black Pepper</div><div>2 cloves of Garlic, chopped finely or minced</div><div></div><br />
<div>12 oz Chinese Noodles</div></div><div>2 tbsp Oil</div><div>2 tbsp Butter</div><div>1 med Onion</div><div>½ lb Cabbage</div><div>2 Carrots julienned</div><div>1 oz dried mushrooms chopped finely (optional)</div><div>25-30 Bora Beans or 1 cup of green peas<br />
1 tsp of pepper sauce</div><div>1 tbsp MSG or Accent Seasoning</div><div>2 Eggs</div><div>4 blades Green Onions chopped</div><br />
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<strong>Preparation </strong><br />
<ul><li>Cut the chicken into small pieces and season with kecap manis, soy sauce, Chinese spice, salt and black pepper, garlic and green seasoning. Marinate for 2 hours or overnight. Remove from fridge and set aside.</li>
<li>Boil the noodles in salted water for about 10 minutes or as directed on package. Strain and pour cold water through to loosen the noodles. </li>
<li>Meanwhile, cut vegetables into very small pieces and set aside in a bowl. </li>
<li>Beat the eggs and scramble with light salt and set aside. </li>
<li>Heat the oil in skillet on medium high head and fry the meat until tender. Add 3/4 cup of water and bring to a simmer for about 10 minutes. Add butter and once melted into the stew, add the vegetables and fry for about 5 minutes.</li>
<li>Add the noodles and fry further for 3-5 minutes. </li>
<li>Add MSG, salt and pepper and pepper sauce to taste. (I like mine spicy, so I used a full teaspoon of pepper sauce)</li>
<li>Remove skillet onto a dish and garnish with scrambled eggs and chopped green onions.</li>
</ul><img alt="" border="0" id="BLOGGER_PHOTO_ID_5426472054789869362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg42KwjNkW4m9Eac6fYmTLCuzMr1SMl15Z4kyaOAPjstleNUO8IB4PEAolawYIox6UJGPJWQBhQZoxu4BSUpPtd1wzy5KsitniRiYT3tUedjGRcKIg0Sqo3RIt1tzWm17sGEfGFJsDJCgpD/s400/Chicken_Chow_Mein_3.jpg" style="cursor: hand; display: block; height: 329px; margin: 0px auto 10px; text-align: center; width: 400px;" /><span style="color: #009900;"><em><span style="color: #003300;">Notes: I used green peas because the farmers market didn't have any good looking bora beans. I also omitted the mushrooms for personal preference, but traditionally, this dish is cooked with mushrooms. You can use Pork or shrimp for the recipe or omit the meat for a great vegetarian version.</span></em> <span style="color: #cc33cc;"><strong>Cheers!</strong></span></span></div></div></div></div>MaSheddyhttp://www.blogger.com/profile/01339380690533323698noreply@blogger.com45tag:blogger.com,1999:blog-7573529333192303960.post-74816459970877468172010-01-07T13:49:00.007-05:002010-02-04T16:33:20.630-05:00Curried Shrimp & Potatoes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMGtMTGdq7iJ81dNrytfCU58lqhIKO7MA1ckLG2Ev_C155eOm9mAxuZzzjB45OeRhpeKqY-QM_qyAjHRaJvE8pd57e3dqvIdpxpdt6_hyphenhyphenXsOAQsGEDfsLN-zY2Nm-HchHD2f5H7upmXnxo/s1600-h/Curried_Shrimp.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5424241521243409826" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMGtMTGdq7iJ81dNrytfCU58lqhIKO7MA1ckLG2Ev_C155eOm9mAxuZzzjB45OeRhpeKqY-QM_qyAjHRaJvE8pd57e3dqvIdpxpdt6_hyphenhyphenXsOAQsGEDfsLN-zY2Nm-HchHD2f5H7upmXnxo/s400/Curried_Shrimp.jpg" style="cursor: hand; display: block; height: 289px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>My sister and her girls returned from Guyana on boxing day (day after Christmas) and spent this past weekend with me. It was only right that I cook something for them since I had been updating her on my cooking evolution via emailed pictures and over the phone. Well my sister LOVES shrimp. I believe she would eat shrimp everyday if she could. I had a one pound bag in the fridge, so I thawed it out and tried to decide what to cook. Hmmm, 'Curry would be good' I thought to myself. 'Shoney will love that!' <br />
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<div>Guyanese cook a variety of Curry dishes, I imagine its an attribute of our large Indian influence. Guyana is called the Land of Six People (Indians, African, Amerindians, Portuguese, Chinese and British) and our cuisines directly relate to each of these diverse cultures. </div><div><br />
<strong>Ingredients</strong><br />
1 pound medium to large shrimp peeled, devined & tails removed</div><div>2 medium sized potatoes cubed<br />
1 medium onion chopped<br />
4 cloves garlic chopped/minced<br />
1 + 1/2 tablespoons Indian curry powder separated<br />
1 teaspoon salt<br />
½ teaspoon black pepper<br />
¼ teaspoon of thyme leaves + 2 sprigs</div><div>2 scallions (green onions)<br />
1 teaspoon hot pepper sauce or 3 wiri wiri peppers finely chopped<br />
<br />
¼ teaspoon of garam marsala (optional)<br />
½ teaspoon sugar (optional)<br />
2 tablespoon vegetable oil<br />
3/4 to 1 cup water<br />
<strong></strong></div><br />
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<div><strong>Preparation </strong></div><br />
<ul><li>In a medium bowl, combine the potatoes, onion, garlic, 1 tablespoon of curry powder, salt, black pepper, thyme, marsala and hot pepper. Toss to combine</li>
<li>In a separate bowl, add remaining 1/2 tablespoon of curry powder to shrimp and toss with green onions. Set aside.</li>
<li>Add oil to large skillet over medium heat. Add potato mixture and fry until potatoes are slightly browned and garlic and onions become aromatic. </li>
<li>Add water, simmer and cook for about 20 minutes until potatoes are tender. </li>
<li>Add shrimp and green onions, simmer for about 3-4 minutes or until shrimp are cooked. </li>
<li>Mash a few of the potatoes in the skillet to thicken the sauce</li>
</ul>We ate ours with white rice, but this would be great with roti as well.<br />
Note on Cooking Shrimp: It is best to thaw your shrimp out in a bowl with cold water and ice cubes.<br />
Shrimp does not need to cook for a long time. 3-5 minutes should do great. If overcooked, the texture and consistency will be lost and be rubbery.</div>MaSheddyhttp://www.blogger.com/profile/01339380690533323698noreply@blogger.com64tag:blogger.com,1999:blog-7573529333192303960.post-39681486422249338972009-12-18T14:16:00.018-05:002010-02-04T16:33:40.001-05:00Cassava Egg Ball and Mango Sour<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYufheYiVPjaOhaHhw95sG98HHskmPEVwtnShzSA31BcQtVYXcYF80KUexP4qHdevOzfi6_s8VNf2XULsp1DbNtpcG5on3fQ9EGxj49y_lj-CBfOUiLGhOxIDxQ-QXSWnKBlg9ufPPIBSz/s1600-h/Cassava_Egg_Balls.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5424244629333891122" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYufheYiVPjaOhaHhw95sG98HHskmPEVwtnShzSA31BcQtVYXcYF80KUexP4qHdevOzfi6_s8VNf2XULsp1DbNtpcG5on3fQ9EGxj49y_lj-CBfOUiLGhOxIDxQ-QXSWnKBlg9ufPPIBSz/s400/Cassava_Egg_Balls.jpg" style="cursor: hand; display: block; height: 310px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
My sister <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Shoney</span> is currently in Guyana, so on my way into work the other day, I called her to chat and share the latest. (Thank God for <a href="http://www.magicjack.com/">Magic Jack</a> because without it, we could not afford to call each other to chit-chat at our leisure. If you have family abroad, spend the $39.99 and invest in this device, you will never buy a calling card again!)<br />
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Anyhow, so as I was talking to my sis, her 5 year old (Sasha) had just returned from the shop and was eating an egg ball. My sister kept asking my niece for a piece of her egg ball, however Sasha was reluctant to share. <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Shoney</span> complained to me that Sasha only gave her a small bite that could not satisfy an ant and she kept on begging the child. The image was as clear as day in my head, I could see my niece 'going down' <span class="blsp-spelling-error" id="SPELLING_ERROR_2">pon</span> that egg ball and my sister sitting there with her mouth watering for a piece. I responded, 'I'm sorry <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Shoney</span>, if I only had one egg ball, I <span class="blsp-spelling-error" id="SPELLING_ERROR_4">don't</span> think I could share it either!' We laughed and laughed so sweet about this, but once I got to work, I could not get the image of Sasha and the egg ball out of my mind. I too now yearned for an egg ball. This went on for 2 or 3 days, all I kept seeing was images of egg balls. I called mom and told her the story and we laughed again. I told her, 'I'm going to the farmers market to get my cassava and I'm making egg ball this weekend!'. 'Sounds like a plan' she replied.<br />
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Well, come Saturday, I was feeling rather lazy and after a long work week , I just felt like lying around the house. Around 1pm, my phone rang and it was mom on the other end. 'Guess what <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Sheddy</span>' she uttered, 'I'm at auntie Claudia and I looked in her fridge and she had some frozen cassava, so we're going to make egg balls'. I jumped up off my couch and said 'oh no you didn't mama!'. She called back about 45<span class="blsp-spelling-error" id="SPELLING_ERROR_6">mins</span> later and said 'hey, check <span class="blsp-spelling-error" id="SPELLING_ERROR_7">facebook</span>, we uploaded pictures of our lovely golden egg balls.'<br />
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I couldn't believe that they taken my idea and ran with it. The most hurtful part is that they were now eating the egg balls that I had so desired. Determined not to feel defeated, I jumped in the shower, got dressed and set off to the farmers market and gathered my ingredients. I hope you will try this dish and savour the taste. It's a classic Guyanese treat. I ate mine with mango sour and a hot pepper sauce.<br />
<br />
<strong>Ingredients</strong><br />
2 lb Cassava (Yucca)<br />
9 Eggs<br />
3 Tbsp Butter<br />
1/2 Tbsp green seasoning<br />
Salt and Pepper to taste<br />
Flour to coat<br />
Oil for frying <br />
<strong>Preparation</strong><br />
<ul><li>Peel, wash and boil cassava and 8 eggs in well salted water for about 30 minutes or until tender.</li>
<li>Drain and set aside eggs to cool. While hot(don't wait until it cools, the consistency changes), mash the cassava with a wooden spoon or a potato masher until smooth. Add butter, green seasoning, salt and pepper and 1 raw egg. Mix thoroughly.</li>
<li>Shell Eggs and coat with cassava mixture to form a ball. Roll in flour and fry in hot oil until golden brown. Serve with Mango Chutney or Mango Sour (Recipe below)</li>
</ul><strong>Mango Sour</strong>2 med. green mango<br />
2 1/2 cups water<br />
2 cloves finely chopped garlic<br />
3 <span class="blsp-spelling-error" id="SPELLING_ERROR_8">wiri</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_9">wiri</span> peppers or 1 tsp of pepper sauce (add more to suit your taste)<br />
a pinch of <span class="blsp-spelling-error" id="SPELLING_ERROR_10">geera(</span>cumin) (optional)<br />
2 tsp of white vinegar (optional)<br />
<div><br />
<br />
</div><strong>Preparation</strong> <br />
<ul><li>Wash, peel and thinly slice the mangoes. Put all ingredients into a pot and boil over med-high heat.</li>
<li>Continue to boil until everything is soft (add additional water and boil longer if needed)</li>
<li>Remove from fire and place in heat proof bowl. Mash with a fork to combine further and add salt to taste<strong>. </strong></li>
</ul><em>Note: You can use ripe or half ripe mangoes for this recipe as well. The riper mango will give you a sweeter result. Adding the vinegar with give you the tartness needed for the sour.<br />
Also, if you use a food processer to chop your mango, make sure you use short pulses or your will have <span class="blsp-spelling-error" id="SPELLING_ERROR_11">mangosauce</span> which resembles applesauce. Enjoy!</em><br />
<strong></strong>MaSheddyhttp://www.blogger.com/profile/01339380690533323698noreply@blogger.com77tag:blogger.com,1999:blog-7573529333192303960.post-46990986206376997562009-12-18T12:14:00.011-05:002010-01-08T01:08:04.217-05:00A brief Introduction<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipmC-GxjXigZpQD6bJw6WU1xdjs7g1ZKlybErsSuCVJ2mgyPxruQ7SRC2nIga3GKDOtyPihDF-zAIXk8Fjz8P2BaKZyO3DjXWxabYF2FWveR8y0PfVlRxH8xn0hYJytjciNvcqBz1-ZDzC/s1600-h/guyana.gif"><img id="BLOGGER_PHOTO_ID_5416646661416018002" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 251px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipmC-GxjXigZpQD6bJw6WU1xdjs7g1ZKlybErsSuCVJ2mgyPxruQ7SRC2nIga3GKDOtyPihDF-zAIXk8Fjz8P2BaKZyO3DjXWxabYF2FWveR8y0PfVlRxH8xn0hYJytjciNvcqBz1-ZDzC/s320/guyana.gif" border="0" /></a><br /><span style="font-family:trebuchet ms;">So this is officially my first post. I am excited to join the food blog world and to be able to contribute by sharing authentic Guyanese Dishes.<br /><br />So a brief introduction. I am ## years old and while I've lived in Atlanta, Georgia for the past 19 years, I was born and raised (partially) in Guyana, left there when I was 11 (You do the math). In our early teens, my sister and I were under the influence of our peers (yep, I'm blaming them, it wasnt me!) and were 'acting up', so my mom (the greatest law enforcer known to man) politely deported our behinds back to Guyana for our dad to 'deal wid our case' for a brief time. Well at first we were bitter, but what an awesome experience it turned out to be. We attended North Georgetown Secondary for one school year, made a ton of new friends and learned more about our history and culture that we had cared about before or were just too young to appreciate. I remember we were very fortunate to be able to buy our lunch everyday at a little 'shop' across the street from the school. Man, in those days, $200 ( This is equivalent to US $2.00...$1US dollar is = to $200 GT dollars) for lunch would go a long way. We could get dhal puri with sour and a sweet drink for $160. Tek another twenty dollar for a bag of channa and your last twenty dollar for 2 sugar cakes and you'd be good until dinner that evening.<br /><br />Everytime we prepare to visit Guyana, we have these long conversations about what and how much we are going to eat and 'get we belly full.' We know that once we get there, there are so many dishes, appetizers, pastries and sweets that we will want to have. Guyanese food is best described as full of robust flavour with herbs and spices to tingle your tastebuds. Guyana is an undeveloped country so many people have their own gardens where they grow their herbs, provisions and vegetables. In addition, while its not as common today, while growing up, just about everybody raised their own chicken and if you were lucky enough, Turkey and other livestock. Fruits trees are plentiful in Guyana and you can find an assortment of exotic tropical fruits in many yards here. Anything from Coconut, Mango, Papaya, Guava, Cherry, Sour Sop, Gooseberry and much much more. I remember shanking the mango tree for the ripe mango to fall on the ground or begging a boy cousin to climb to the top of the tree to pick a few for me.<br /><br />Oh my, I get so excited and my eyes just light up when thinking about the fruits in Guyana, from stinking toe, to mami, to whitey and orara, monkey apple, fat poke, passion fruit....Guyana has some of the best damn fruits I have ever tasted. Guyanese people were also very creative, using what little they had to create so much more. Mom told me a story the other day about when she was a young girl going to school and times were hard. Well one day, she had to go home for lunch and knew that granny didnt have any food to cook, but she went home anyway. Granny had prepared a few dumplings in coconut milk and while it didnt look like anythin intriguing, mom said this concation was soooooo damn good and it filled her up. It was one of the best lunches she's ever had growing up.<br /><br />Well I wont babble on and on, let's get to the recipes shall we!</span>MaSheddyhttp://www.blogger.com/profile/01339380690533323698noreply@blogger.com2