Why I Love My KitchenAid Stand Mixer

•June 6, 2007 • Leave a Comment

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Okay, so the love of my life bought me for christmas two years ago, a KitchenAid Stand Mixer, that I am completely fascinated with. I use this thing for everything and anything that I can imagine, I recently started making desserts and cakes. This thing is awesome. It’s so awesome and my desserts are taking off that I am planning on purchasing or if I can convince the love of my life to plop down some more dough on the professional mixer that is even more wonderous. I’ve also started experimenting with making my own pasta, which is the sh*t. The flavour of fresh pasta, is so much better than the store bought crap, that if you’re lucky has only been sitting on the shelf for a month.

So yea I love my KitchenAid mixer.

Conch Salad

•May 2, 2007 • Leave a Comment

This is my absolute favourite summertime dish. It is really refreshing. Grab and ice cold Kalik or Heineken and you are golden.

As a kid my dad would take me to his favourite bar, I would sit on the bar stool and stare at the gallon mason jar filled with conch salad. My dad told me that I would sit there and drool until the bartender gave me a cup filled with this delicious concoction. He also told me, that I didn’t care how spicy it was I would eat it, my nose would run, my eyes would tear and I would still eat it as if it were nothing.

15 minutes

2 large conchs (get Bahamian conchs if you can, I may be biased but they rock)
1 habanero pepper to taste
2 tomatoes (diced)
1 cucumber (diced)
1/4 cup of sour orange juice
1 bell pepper (diced)
1 med. Onion (diced)
2 limes / lemons juiced
salt and pepper to taste

Wash conch with a mixture of lemon, salt and water.

Clean the conch, remove slime, and cut into small cubes.

Place in mixing bowl with remaining ingredients.

Mix and serve.

Johnny Cake

•May 2, 2007 • Leave a Comment

I absolutely, positively, love this bread. It is the best accompaniment with any dish.

30 minutes

2 cups flour
1/2 cup of crisco shortening
1/2 teaspoon of salt
3 teaspoons baking powder
1/2 cup milk

Sift flour, salt, and baking powder.

Cut in the shortening with a knife and add milk. Mix lightly and press in a pan.

Bake at 350 degrees until light brown for about 30 minutes.

Butter to your hearts content, the more butter, the closer you’ll be to heaven.

My Hangover Cure….Chicken Souse

•May 2, 2007 • Leave a Comment

*pics for recipes in the Bahamian Recipes Category will be uploaded shortly.

When I was younger, I was a heavy partier. I would endure horrible, horrible hangovers, and I would suffer through them.  I had this one incident where, the El Torro Tequila, knocked me down. I was in such bad shape, that after I dragged myself up and vowed never to drink again, I drove myself in my 1991 CJ7 to the Souse House. My order was weird. I told them that I wanted no chicken, just two large styrofoam cups of Souse broth. After they looked at me, as though I had lost my last marble. As I drank the broth, I immediately started feeling a bit better, about an hour later I felt good. Not a million bucks good, but, I was able to open my eyes and my head stopped spinning.

1 hour prep / serves 8

5 lbs chicken drumsticks (used for Buffalo Wings)
1/4 cup vinegar
1 1/2 gallon water
1 onion, chopped
8 lemons, juiced (your desired amount)
1 habanero (aka goat pepper) pepper (your desired amount)
4 all-spice (your desired amount)
1 stick of celery, chopped
2 Irish potatoes, cubed
2 carrots, cubed
Salt to taste

Clean portion wings in vinegar and warm water.

Place wings into pot containing and 8-10 cups of water. (this will ensure that all remaining oils and other particles are removed) let wings boil for about 5-8 minutes.

Remove from pot and place into a bowl containing cool water, rinse well with water and lemon juice. Place wings into pot with about 8-10 cups of water or until wings are completely covered.

Chop onions, pepper, celery, carrots, and potatoes. Add salt, onions, celery, lime , pepper, lemon juice and all-spice seeds. (Boil for about 45 minutes). Add potatoes and carrots.

Boil for another 15-20 minutes. Serve with home made bread or Johnny Cake if desired.

Basic Chicken Stock

•May 2, 2007 • Leave a Comment

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I am a huge fan of stocks. There is such a level of satisfaction that comes from cooking a dish from scratch and I mean from scratch. You are in total control of the flavors. In order to be in control every aspect must be created by you. Stocks can be frozen and used at your convenience.

NOTE: Use ice trays to freeze the stock. Portioning is a great thing. Once the stock is frozen, remove from trays and place in ziploc bags and return to freezer. Voila! Oh yea don’t forget to label and date your stock. 2 months is the length of your stock life in the freezer.

4¼ hours 15 min prep / makes 6 cups

4 lbs chicken
giblets, chopped
chicken necks, chopped
water
1 onion, chopped
4 cloves
2 leeks, halved lengthwise, chopped
2 carrots, chopped
1 stalk celery, halved, chopped
3 tsps salt
6 parsley sprigs
6 fresh thyme sprigs
1 clove garlic, unpeeled
3 bay leaf

In a large stock pot combine the chicken, the neck and the giblets, and 12 cups cold water, bring the water to a boil, and skim the froth.

Add 1/2 cup cold water, bring the stock to s simmer, and skim any froth.

Add the onion, leeks, carrots, celery, salt, parsley, thyme, garlic clove, and bay leaf, simmer the stock, skimming the froth for 2 hours.

Remove the chicken from the kettle, remove the meat and skin from the carcass, and reserve the meat for another use.

Chop the carcass, return it and the skin to the kettle, and simmer stock, adding boiling water if necessary to keep ingredients barely covered, for 2 more hours.

Strain the stock through a fine sieve into a bowl, pressing hard on the solids, and let it cool.

Chill the stock and remove the fat.

The stock may be frozen.

Nutrition Facts

Calculated for 1 cups 92g (Recipe makes 6 cups)

The following items or measurements are not included below:
chicken and fresh thyme sprigs

Calories 36
Calories from Fat 1 (4%)
Amount Per Serving
Total Fat 0.2g 0%
Saturated Fat 0.0g 0%
Polyunsat. Fat 0.1g
Monounsat. Fat 0.0g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 801mg 33%
Potassium 169mg 4%
Total Carbohydrate 8.4g 2%
Dietary Fiber 1.5g 6%
Sugars 3.0g
Protein 0.9g 1%
Vitamin A 4027mcg 80%
Vitamin B6 0.1mg 7%
Vitamin B12 0.0mcg 0%
Vitamin C 7mg 12%
Vitamin E 0mcg 1%
Calcium 33mg 3%
Magnesium 13mg 3%
Iron 0mg 4%
Alcohol 0.0g Caffeine 0.0mg

Guava Duff

•May 2, 2007 • Leave a Comment

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When I was a kid, my mouth would water for this dessert and even to this day when I am making this for clients my mouth waters. This is one of the ultimate comfort desserts that you can have. One bite and you are craving more. Enjoy!!

2¼ hours 1¼ hours prep / makes 12 servings

Duff
15 large guavas
3 cups flour
4 tsps baking powder
1/2 tsp salt
1/4 cup sugar
1/4 cup butter
1/4 cup Crisco
2 eggs, separated
2 tsps vanilla

Sauce
1 cup granulated sugar
1 cup butter
2 eggs
1 tbsp rum
2 tsps vanilla

15 large guavas cored and peeled. Rub cores through sieve to obtain some of the pulp, and mix with cut up guavas. Add sugar to taste.

Beat butter, Crisco with sugar, then beat in egg yokes.

Sieve flour, baking powder and salt and fold inches Add vanilla.

Divide dough in 3 balls. Refrigerate 1/2 hour until firm.

Spread out each of the balls on a piece of foil; cover with Guava. Starting at one end, fold into roll.

Cover with foil, place in baking bag and seal. Boil 1 hour in large pot with hot water. Slice and serve warn with Sauce.

FOR SAUCE: Beat egg whites in dish until foamy. Cream butter and sugar in a separate dish until sugar has dissolved. Gradually add egg whites and vanilla and continue beating till smooth. Add to top of warn Guava Duff when serving.

Nutrition Facts

Calculated for 1 serving (155g)
Recipe makes 12 servings

Calories 469
Calories from Fat 233 (49%)
Amount Per Serving %DV
Total Fat 25.9g 39%
Saturated Fat 14.2g 70%
Polyunsat. Fat 1.9g
Monounsat. Fat 7.9g
Trans Fat 0.0g
Cholesterol 121mg 40%
Sodium 379mg 15%
Potassium 292mg 8%
Total Carb 53.1g 17%
Dietary Fiber 3.8g 15%
Sugars 26.0g
Protein 6.9g 13%
Vitamin A 1015mcg 20%
Vitamin B6 0.1mg 5%
Vitamin B12 0.3mcg 4%
Vitamin C 125mg 209%
Vitamin E 1mcg 4%
Calcium 142mg 14%
Magnesium 22mg 5%
Iron 2mg 11%
Alcohol 0.6g Caffeine 0.0mg

Why I ….

•April 30, 2007 • Leave a Comment

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For a long time I fought against the notion of working 16 hour days in a hot kitchen. Grueling hours was not what I had in mind for what i wanted to do. I was a free spirit. I was going to work as little as possible and do the things that I liked to do. Now I know you ‘re probably thinking, how could you possibly do that. Well, I did. I’ve traveled extensively throughout the United States, the Caribbean and Europe. I’ve sailed across the Atlantic, swam with Spotted Bottled Nose Dolphins and North Atlantic Humpback Whales. Doing all of this I never worked. I loved my free-spirit, then one day I woke up and felt unfulfilled. There was this nagging feeling in the pit of my stomach.

I needed a job. So, I went to work for Disney Cruise Line and I HATED IT! I loved the experience, but all I did was work. I was not used to this thing called work. After Disney, I became an Assistant Kitchen Manager for Outback Steakhouse in Nassau, Bahamas. Unfortunately, working on a cruise ship and breathing the air gave me a fungal throat infection and the water in the crew cabin gave me a bacterial ear infection. So after about six months of trying to get myself healthy, I began a graphic + web design company. I needed to get away from cooking, but I still needed to subsidize my income, so by working days as a designer and night as an Assistant Kitchen Manager, I was able to subsidize my income. While designing ads I started focusing more on restaurants that needed logos and business identity.

For awhile I was pretty successful. Then my heart was crushed, not a trifle break, I’m talking ripped from my chest thrown on the floor and spat on. So dropping everything, I ran, I ran straight to my best friend’s arms. I ran all the way to Baltimore, MD where I’ve been for five years. I got married. This is where I’m at right now.

I started my personal chef service as a way to do something. Five years later, I decided that it was time to answer the call of cooking once again. So I crafted the Cracked Apple > a personal chef service. A service that provides food to busy people and families that are in dire need of good food, who wish to spend more quality time together. So that’s what I do now.

 
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