7 days until the re-launch of The Foodie Trials

First, I'd like to say thanks to everyone who has asked about and supported The Foodie Trials during the 5 months it's been on hiatus.

Since I've moved back to NY, it's been an "interesting" journey back home, but worth all the pains involved.  Do I miss San Francisco, I do, especially the weather!  We've had snow fall every week for the past 4 weeks.  I'm over it, especially when the temp in SF is 60 degrees.  I also miss the good friends I made out there that still keep in touch with me.  Thanks guys!

The apartment is finally looking like a home, with just a few tweaks still needed here and there.  All in all, we are ready for folks to come out to Brooklyn to visit.

Now, let's talk about NY and food.  Getting back into the swing of things is tough with this extreme weather.  But currently, my motivation has come through NYC Restaurant Week, which is happening now.  It gives you the opportunity to try restaurants offering prix fixe lunches and dinners.  I've been able to tackle a few:

• A Voce Madison
• Colicchio & Sons
• Resto

This coming week I'll try Fig & Olive and Lure Fish Bar.  It's also giving me the opportunity to reconnect with friends, which has been a blast.

Super Bowl XLV is Sunday, February 6th. 

Although we're upset that the Jets didn't make it, we're still up for watching Pittsburgh and Green Bay duke it out.  I'll be home preparing some really delicious Super Bowl dishes.  The lineup for Sunday will be:

• Slow Roasted Pork  - I think we know who'll be preparing this...We'll serve this with some warm potato rolls in case anyone wants to make sliders.
• Pigeon Peas & Rice - also known as Arroz con Gandules, can be used as a side for the pork or to use as a base for the chili.
• Turkey Chili - I make a super chunky, hearty chili with lots of veggies and a few surprise ingredients.  I'll leave out the beans since there will be beans in the rice.
• Fresh Crudite with Hummus - I'm debating whether to make the hummus from scratch as I'm a huge fan of Tribes Hummus . Stay tuned.
• Pico de Gallo with chips- This is a tradition in my house.  Pico de gallo is made for pretty much every sports event at the house.  I like to make guacamole as well, but avocados are so expensive right now, unless I can find them on sale, it won't happen.
• Cookies - we'll have some fresh baked chocolate chip cookies.
• Rum Cake - for those of you who know me, it's a given.

Drinks - Classic Rum Punch, Thyme Scented Lemonade, Beer, Wine and Spirits.

I'll start posting details on all the recipes starting Friday in case you're interested in any of these dishes.  Full details and pics on Monday.

Jackee

Foodie Trials will be back in a few weeks!

Hi Everyone!

Sorry it's been so long since you've heard from me, but there are a lot of exciting new things happening...I'm moving back to NY in 9 days!  Once I get settled in, THE FOODIE TRIALS will pick up where it left off.  I'm excited to be back in the greatest city in the world.

Thanks for your patience, stay tuned.

Love,
Jackee

A page from my "book" - Jerk Seasoning, Black Bean Soup

As I anticipate my upcoming trip to the Virgin Islands, I think about all the food I love to have that reminds me of family and my culture.  Caribbean food is influenced mainly by African, European and Latin cuisine.  Depending on the island, the influence could be skewed towards one cuisine more than the other.  Either way, Caribbean food is complex, full of flavor and ranges from simple to complicated.

This week, I started the meal with a really delicious Black Bean Soup.  YOU HAVE TO TRY THIS, IT'S SO EASY AND DELICIOUS!  All you need is a pot and a blender.  No soaking of beans involved.

Easy Black Bean Soup
Servings: 2

2 tbsp vegetable oil 
1/2 medium onion, finely chopped
1 small carrot, peeled, finely chopped
1/2 stalk celery, finely chopped 
2 garlic cloves peeled, finely chopped
Kosher salt and black pepper to taste
2 bay leaves
2 cups chicken stock
1 (15 oz) can black beans, drained
4 shakes of Tabasco
2 tsp red or white wine vinegar 
2 tbsp cilantro, finely chopped

Topping
2 tbsp cilantro, finely chopped
2 tbsp red pepper, finely chopped
2 tbsp red onion, finely chopped
1 tsp jalapeño pepper finely chopped, no seeds
Kosher salt 


Heat oil in large stock pot over medium-low heat.  Add onions, carrots, celery and garlic.  Saute until vegetables are soft, not burnt, about 8-10 minutes.  Add salt and pepper, bay leaves, and stir for about 2 minutes.  Add stock, beans and Tabasco.  Reduce heat to low and simmer for 25 minutes, stirring every 8-10 minutes.  In the last 5 minutes, add the vinegar and 2 tbsp of the cilantro and stir.

For the topping, combine cilantro, red pepper, red onion and jalapeno in a small bowl.  Season with salt.  Set aside. 

Because hot liquids expand when blended, make sure you don't fill the blender more than half way.  Carefully transfer half the beans to the blender.  Remove the cap from the hole in the lid, and cover with a kitchen towel.  Start the blender on low and increase the speed until you get a smooth consistency.  Repeat until you've blended all the beans.

Pour the soup into each bowl and add topping to the middle of each bowl. 

 


Jerk is one of those seasonings that is a staple in the Caribbean.  It has its roots in Jamaica.  Normally the seasoning is made up of a number of herbs and spices and has a thick paste consistency.  My Jerk is more of a wet marinade.  It can be used with any type of meat or poultry...even fish.

Jerk Seasoning
Servings:4
 
6 scallions, roughly chopped
2 jalapeño peppers, roughly chopped (mild - remove the seeds, spicy - keep the seeds)

or 

1 habanero pepper or scotch bonnet peppers, roughly chopped (hot - remove the seeds, crazy hot - keep the seeds)
4 garlic cloves, peeled
1/4 cup vegetable oil
1/4 cup fresh lime juice
2 tbsp soy sauce
2 tsp fresh thyme
1 tsp ground allspice
1 tbsp onion powder
2 tsp fresh ginger, grated
1/2 tsp ground cinnamon
1 tbsp dark brown sugar

Place all the ingredients in a blender and blend until smooth.  Adjust salt and heat levels.


For the best results, marinate your meat or chicken at least 4 hours, overnight is best.  If using fish, it doesn't need as long.


I served my jerk chicken with fresh corn on the cob and white rice. 

Please let me know if you try these and let me know what you think!

A page from my "book" - Oven Fried Catfish, Spicy Curry Chickpeas w/ Brown Rice

Hey everyone.  It's been a few weeks, but I'm back.

This weekend I made a light lunch, but the portions could definitely be increased for a more substantial dinner.  Inspired by curry powder that fell out of my packed pantry, both recipes use the same kind of curry.  I use McCormick Gourmet Collection Curry Powder.  I also added some diced tomato and cucumber to the dish, in addition to some addictive Mango-Ginger Chutney I got from Trader Joe's.

These two recipes are straight out of my kitchen.  I hope you enjoy them.

Oven Fried Catfish
Servings: 2


2 Catfish fillets, cut into large pieces
1/2 cup milk
1/3 cup cornmeal
1/4 tsp onion powder
1/4 tsp black pepper
1/4 tsp paprika
1/4 tsp salt
1/2 tsp curry powder
Pinch cayenne
Pinch thyme


Preheat oven to 425 degrees.  Line a baking sheet with aluminum foil and spray with cooking spray.


Place milk in a shallow dish (pie plate works well).  Place catfish pieces in milk.  While the catfish is soaking in the milk, combine the cornmeal and remaining 7 spices in another shallow dish.  Mix well.

Dredge the catfish in the cornmeal mix.  Make sure the fish is evenly coated.  Place on the baking sheet.  Spray the top of each piece liberally with olive oil or cooking spray.


Bake in the oven for 12-15 minutes, or until the fish flakes easily with a fork.

Spicy Curry Chickpeas w/ Brown Rice
Servings: 2-3

1 tsp olive oil
1 garlic clove, minced
1/3 cup green pepper, finely diced
1/2 small yellow onion, finely diced
1/3 cup carrot, finely diced
1 tsp jalapeño pepper, minced, no seeds
1 cup corn kernels teaspoons 
1/2 tbsp curry powder
1/2 tsp ground cumin
1 (15 oz) can chickpeas (garbanzo beans), drained
1/2 cup chicken or vegetable broth
1/2 tbsp freshly grated ginger
2 tsp Salt 
Pepper to taste
1 small red potato, cut in half
Hot cooked brown rice
Finley diced cucumber 
Finley diced plum tomato
Mango chutney (optional)

Heat olive oil in a medium saucepan, on medium high heat.  Add garlic, sauté 2 minutes.  Add green peppers, onions, carrots, jalapeño pepper and corn, sauté until tender, about 5 minutes.  Add curry and cumin, stir into vegetables and cook for about 3-4 minutes.  Add the beans, broth, ginger, salt, pepper and potato.  Bring to a boil.  Turn the heat down to medium low, cover, simmer for 20 minutes.  Periodically check for heat and spice.  If it's too spicy, add an additional potato and broth.  Serve over the brown rice with cucumber, tomato and chutney.

Let me know what you think about these!  Hope you get a chance to try at your home!

Farmers Market, Fava Bean with Grilled Corn and Mint, Hierloom Tomato Salad

The best thing about San Francisco is the quality of fresh fruits and vegetables that are available.  On Saturday's, we have a great Farmer's Market at the Ferry Building.  It's really hard to not buy everything in site.  The product is local, organic for the most part, and really fresh!

Organic Swiss Chard

Orchids

Organic Lemons and Oranges











I found some great organic fava beans at the market and decided to use those in a refreshing salad with roasted corn and mint.  I also did a fresh organic hierloom tomato salad with fresh organic basil.  Mr. Steele grilled some rib eye steaks to go along with these light salads.

Here is a tip about fava beans.  If you are looking to feed more than two people, you'll need at least 2 pounds.  Fava's are a time consuming item to prepare.  You have to shuck all the beans out of the pods, which is a chore. But it's worth it.  Fava's have a buttery texture and a subtle bitter and nutty flavor.  Here's a really easy recipe that you can make your own by adding other veggies and herbs.  If you can't find fava beans, you can use edamame.  You can also do this dish warm by simply sauteing all the ingredients in a sauce pan.

Fava Beans with Grilled Corn and Mint

4 lbs unshelled fava beans (2 cups shelled)

¼ cup sweet onion, diced

2 small ears of corn, grilled and stripped of the kernels

¼ cup red pepper, diced

¼ teaspoon salt

¼ teaspoon ground black pepper

¼ cup fresh mint chiffonade

2 tablespoons extra virgin olive oil

1 tablespoons fresh squeezed lemon juice

Remove the beans from pods; throw the pods away. Boil fava beans in boiling water for 1 minute. Drain beans and place into ice water; drain. Peal and discard the outer skin from beans and place beans in a bowl.

Combine onions, corn, red pepper, salt, black pepper, mint.  Add lemon juice and extra virgin olive oil.

4 Servings

A simple tomato salad is as easy as slicing the tomatoes, adding some really good extra virgin olive oil, salt, and some basil.  The key to the salad I made....the tomatoes.  They have to be hierloom, organic and locally grown.  You'll never feel the same about grocery store tomatoes ever again.  Hierlooms are so sweet, and juicy.  If you are lucky enough to find a farm that grows these, look for not just basic red, brandywine tomatoes, but yellow, zebras (a green striped variety), cherry varieties, etc...

If you are a tomato and mozzarella fan, try burrata instead.  This cheese is my all time favorite.  Burrata is made from mozzarella and cream.  It has this creamy, smooth texture that's just out of this world.  It's very hard to find, but if you can find a cheese shop or Italian market, buy it.  In San Francisco, Cowgirl Creamery has a great burrata by a company called Gioia out of Los Angeles.

Heirloom Tomatoes











Hierloom Tomato Salad


3 Medium size hierloom tomatoes, sliced
¼ cup basil, chiffonade
Generous drizzle of extra virgin olive oil
Kosher salt to taste


Arrange tomato slices on a platter, sprinkle basil on top.  Drizzle with extra virgin olive oil.  Sprinkle with kosher salt right before serving.

Let me know about your farmer's market in your area and if you have a chance to try any of these dishes!

Salmon with Sweet Chili Glaze, Sugar Snap Peas, and Pea Tendrils, Santa Fe Quinoa Salad

Hey everyone!  Needed a break last week from the blog, but I'm back this week with a very easy meal that everyone can make.

The main dish, Salmon with Sweet Chili Glaze, Sugar Snap Peas, and Pea Tendrils, is from the April 2010 Bon Appétit.  To be honest, pea tendrils are hard to find, so I had to pass on them and just focus on the snap peas.  What is easy to find is the sweet chili sauce, but it only comes in these huge, 40oz bottles.  Unless you plan on making lots of dishes with this sauce don't bother.  You can pick up a small jar of chili sauce, I used a roasted chili sauce, and either add honey or turbinado sugar.  Add a bit of water to tame the heat down a bit.  The dishes flavor was really complex.  The sweetness in the chili sauce and the sweetness of the snap peas was perfect.

The side dish came from the May 2010 issue if Food & Wine, Santa Fe Quinoa Salad.
This is one of those dishes that you will always go back to.  It's really easy and I really think it could use more veggies.  Don't be afraid to add some.  I was in a pinch and didn't have access to quinoa, so I used my new favorite grain, brown rice coucous.  It has great flavor and I think was a great substitute.

The next couple months I'm keeping it light, so please let me know if you have any suggestions or ideas on what you want me to make.

See you soon!

Jalapeño-Roasted Potatoes, Zucchini Carpaccio with Homemade Ricotta Cheese

After two weeks off, I was excited to get back into the swing of things with the blog.  This was a pretty easy weekend.  Mr. Steele wanted to do a pork shoulder for Sunday dinner, so I made a few sides.

Jalapeño-Roasted Potatoes
Zucchini Carpaccio with Homemade Ricotta Cheese

The potatoes were from the April 2010 issue of Food & Wine and the Zucchini was from the the April 2010 issue of Bon Appétit.

Both dishes are very easy to make and really delicious.

The Jalapeño-Roasted Potatoes were really delicious, especially since the jalapeno's get nice and crispy, very addictive.  The key here is the high temperature and letting the potatoes get crispy by not turning them. 

The Zucchini Carpaccio with Homemade Ricotta Cheese takes all of 10 minutes to prepare.  This works best if you have a mandoline or another type of slicer that can give you really thin slices.  If you don't have one, pick one up.  You can spend $20 for a hand held or over $200 for a professional one.  I have an old school V-Slicer, which gives you thin and thick slices, and also has a julienne and a larger, french fries type, attachment.

This is a very refreshing salad.  I left off the fresh ricotta because I couldn't get it at the store.  I also used yellow and green squash for some color.  The dressing is so easy and is my go to for all my salads anyway, so it was a familiar flavor. 

So, of course, I've got to give some props to my honey for making another delicious pork shoulder.  Check out how delicious it looks!

See you next time!