Jerked Wings with a Honey Rum Glaze

Jerked Wings with a Honey Rum Glaze

Notes: I am using my jerk seasoning to lend a flavor to the Jerked Wings so you should make the seasoning before you work on the wings. If you want the wings hotter increase the jerk seasoning to 1 cup. The longer the wings marinade, the hotter they will become so season to taste and find out what balance works best for you.

2 ½ Pounds wings, trimmed and separated Juice of 2 limes ½ Cup prepared jerk seasoning Salt generously 1 Cup honey ¼ Cup dark rum Preheat oven to 400 F. Wash the wings with lime juice. In a large non-reactive bowl rub the wings with jerk seasoning and salt generously. Cover and marinade for half Read More

Sweet Potato Fries

Sweet Potato Fries with Garlic Aioli

The Fries...I like carbs like anyone else and I love sweet potato fries so this is a relatively healthy fix for my carb cravings. I grabbed this recipe off of Pinterest with the original source being I thought it looked interesting because it is similar to a regular potato fries recipe that I’ve used in the past.

2 Large sweet potatoes peeled and cut lengthwise 1 ½ Tbsp cornstarch 2 Tbsps olive oil 2 Tsp paprika 2 Tsp garlic powder Salt and pepper to taste Place the sliced sweet potatoes in a large bowl with cold water soak for an hour. Preheat oven 450 F. As the oven preheats, place a baking Read More

Wild Mushroom Tart

Wild Mushroom and Gruyere Tart with Fresh Herb Salad

Notes: This Wild Mushroom Tart recipe was the winner of our sixth Lunch with the Girls Poll (Now, the "Live@5 Cooking Club"). I was privately hoping it would win because I love savory tarts. They are often very easy to make and a joy to eat. Give this one a try and let me know if you agree with me that savory tarts are much too underappreciated.

The Tart… ½ Cup whole-milk ricotta cheese 1 Large egg yolk 2 Teaspoons plus 2 Tablespoons extra-virgin olive oil ¼ Cup crème fraîche or sour cream 1 ½ Pounds assorted fresh wild mushrooms (such as chanterelle, oyster, or stemmed shiitake), sliced 2 Teaspoons fresh thyme leaves 1 Tablespoon butter 1 Bunch green onions, thinly sliced Read More

Rolling Roti

Buss Up Shot (Trinidad Paratha Roti) Recipe

Notes: I love this version of roti and teach many of my guests how to prepare their roti in this manner. Why don't you give it a try and let me know if you like it? If you do want to give it a try, then make some West Indian Chicken Curry to go along with it so that you eat it the West Indian way... with curry!

Ingredients 4 Cups all purpose flour 3 Teaspoons baking powder 2 Teaspoons salt 2 Teaspoons sugar 2 Cups lukewarm water (you might use more or less it depends upon the weather and how much moisture is in the air) 1 Tablespoon vegetable oil ¼ Cup oil (or ghee) to prepare (stuff) the roti ½ Cup Read More

Sweet Potato & Black Bean Chili

I can't remember the name of the people that did a class with us and raved about this chili recipe. They made it sound so good that it was on my list of things to do! This recipe can work well alone f you are a vegan or can be converted for meat lovers by just adding chicken. It is taken from Eating Well, one of my favorite cooking magazines.

Ingredients 1 Tablespoon plus 2 teaspoons extra-virgin olive oil 1 Medium-large sweet potato, peeled and diced 1 Large onion, diced 4 Cloves garlic, minced 2 Tablespoons chili powder 4 Teaspoons ground cumin ½ Teaspoon ground chipotle chile (see Note) ¼ Teaspoon salt 2½ Cups water 2 15-oz cans black beans, rinsed 1 14-oz can diced Read More

Pineapple Salsa

Pineapple Salsa

If you love jerk meats, this salsa is fantastic compliment... especially if you can use Antigua's Black Pineapple. Easy to make and even easier to eat, I challenge anyone to argue differently! ;-)

Enough with that, here is the recipe: 3/4 Cup Pineapple, finely diced 1/4 Cup red onion, finely chopped 2 1/2 Teaspoons fresh lime juice 1 Jalepeno, finely diced 1/2 Cup cilantro, coarsley chopped Now, in a medium bowl, combine the pineapple, red onion, jalepeno and lime juice. Toss to combine. Add cilantro cover and let Read More