Finally, the last of the Jamaican appetizer recipes! I saved the best for last, this was my favorite. Caramelized onions are such an amazing thing – the transformation of the pungent and sharp flavor of a raw onion into something similar to candy – wow! The leek jam is just another form of caramelized onion, with a twist. The Jamaican sauce called Pickapeppa was found along with other condiments near the Tabasco sauce at my neighborhood Safeway grocery store.  It was the first time I purchased or used it, yummy! The rest of the ingredients, from the ciabatta to the Parmesan, hummus, and rock shrimp were all found at Trader Joe’s.

[Read more →]

Tonight we had a bittersweet dinner with our long-time friends, Chris and Kathy Froggatt.  We had a “going away” dinner and celebration of a new and exciting move for our dear friends. Like us, Chris and Kathy enjoy good food and fine wine, it was a  wonderful evening, and the knowledge that even though they are moving cross-country, there will be many more evenings of fabulous food and wine in our future together!  Love you guys!!! So……

Like a real friendship, risotto is a dish that needs time and attention.  It is lovely to serve at a dinner party but can be somewhat of a pain because of its high-maintenance manner.  An easy way to overcome this is to cook the risotto halfway through early in the afternoon and then finish it just before serving.  To do so; cook the risotto using only half of the liquid (in this case, chicken stock).  At that point, turn off the burners on both the risotto and the stock, cover both pans, and walk away.  When your guests arrive, turn the covered stock on over the lowest heat.  Then about 12 minutes before you are ready to serve, turn on risotto and continue to add the hot stock until the risotto is creamy, add the remaining ingredients, and you’re good to go!

Butternut squash can be another problematic item.  It can be dangerous to cut if done incorrectly.  The safe and correct way is to peel and cut the squash, then trim off each end.  Next cut off the bulb end.  Place the bulb portion on the flat side you created by trimming the bottom and cutting it in half.  Scoop out the seeds and place each half on its flat side, cut into slices, cut those slices into cubes. Next, take the long neck end and place it on one of its flat sides and cut it in half, just as with the bulb, place the halves on their flat sides and cut into slices, then cubes. See the pictures if you are a visual person, like me!

Peeled, cut bulb in half, seed, slice and cube bulb, half neck, slice and cube neck. done!

Leeks are the final important item to talk about in this recipe.  Leeks are fabulous and so wonderful to cook with but, oh my, are they dirty, gritty, muddy things!  As you can see in the pictures included in the recipe, it is vital to clean the leeks before cooking!  The best way to do so is to slice them, immerse them in cold water, and swish them around.  The leeks will float and the mud, muck, and sand will fall to the bottom of the bowl.  Lift out the leeks with your hands or a slotted spoon and place them in a strainer and rinse under cold running water, drain them, and then they are ready to use. Only the white and light green parts of the leek are used, the dark green portions are too tough to be eaten.

slicing white and light green only… soaking…look at that dirt in the bottom of the bowl!

[Read more →]