Calabash 8 page (1)

Calabash Full

Biography of

Kenrick Anthony Stewart Kenrick A. Stewart is best described as an open minded individual, a mentor and is continuously driven by the passion to assist young persons in achieving their career goals, in addition to improving the standard of culinary and hospitality education. He was born in Kingston and grew up in St. Catherine. Mr. Stewart’s love for the hospitality industry was revealed during third form at Jonathan Grant High School.

Arising out of his involvement with the Spanish Town Police Youth Club and community activities, he was selected to represent Jamaica on the Canada World Youth Exchange Programme and upon his returned, offered a job as a waiter at the Wyndham Kingston Hotel. After much convincing by him, that offer was changed to a cook. He was however sternly advised that failure to perform within three weeks as a cook would result in a transfer to the Dining Room, as the cliché goes, the rest is history.

He attended the University of Technology, Jamaica where he completed a Diploma in Institutional Catering Management and a Bachelors of Science Degree in Hotel & Restaurant Management. He also gained a Master Degree in Hospitality & Tourism Management from the University of the West Indies, Mona and currently pursing doctoral studies in Curriculum Development at the Northern Caribbean University. A Certified Hospitality Educator, Mr. Stewart has achieved certificates from SENA College, Bogota, Colombia and Culinary Institute of America, New York.

He had stints at the Wyndham Hotel, Kingston and Franklyn Plaza Philadelphia, Knutsford Court Hotel, University of Technology, Jamaica, Runaway Bay HEART Hotel & Training Institute and is now Assistant Professor and Acting Head of the Hos-

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pitality Unit at the Northern Caribbean University in the College of Business & Hospitality Management.

During his hospitality journey, he received numerous recognitions for his work, such as Manger of the Quarter, Supervisor of the Year, Team Player of the Year, Outstanding Leadership and Long Service Award from NCTVET for his contribution to the development of hospitality and culinary arts standards.

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Seared Cajun Tofu 8 oz. fresh tofu, drained,1/2" sliced 2 oz. Cajun seasoning 1 fl. oz. vegetable oil 1 oz. seasoned flour Method 1. Seasoned tofu and refrigerator for 2 hours 2. Dust with seasoned flour 3. In a skillet, over medium heat, add oil 4. Seared on both for 2 - 3 minutes each 5. Set aside Mashed Yam & Plantain

A board member of Vista Preparatory School, member of the Hospitality Standards Lead Group with the National Council on Technical Vocational Education & Training (NCTVET); Hospitality & Culinary Specialist with the University Council of Jamaica, where he assisted with the accreditation of several associate and bachelor degree programmes in Jamaica, Suriname and Canada.

His love for food and beverage and the need to gain more knowledge and enjoy the camaraderie of wine and food lovers and enthusiasts led him to Chaîne des Rôtisseurs, where he is a member. He is currently the president of the Culinary Federation of Jamaica, which host the largest culinary competition in the Spanish and English speaking Caribbean, Taste of Jamaica Culinary Competition. He was also manager/coach for Team Jamaica to the in 2012 & 2013 Taste of the Caribbean Culinary Competition, that on both occasions exceed past medal hauls.

Strongly believes that one should always be goal orientated, expect hurdles and disappointments, conversely, in analogy, what would be the taste of sweet and sour sauce or lemonade without the acid content. He loves to fuse cuisines, write hospitality and culinary arts courses. In 2010 he was nominated Chef of the Year by the Jamaica Observer Food Awards and is a contributor to the book, A Real Taste of Jamaica.

8 oz. White yam, cubed 4 oz. Plantain, ripe, cubed 1/4 tsp. table salt 1 oz. unsalted butter, melted 3 fl. oz. heavy or whipping cream pinch ground/grated nutmeg

Apart from his love for hospitality and culinary arts education, Mr. Stewart enjoys reading the newspaper, cross cultural cuisines and an educational cooking programme is always a hobby magnet.

Reduced all ingredients except chopped parsley and basil until sauce coats the back of a solid spoon Strain and add chopped parsley & basil Garnish with French thyme and brunoise tomato

As his signature of his email’s purports, “educational information is useless if not shared.”

Surinamese Stringbeans 3 oz. Stringbeans, remove stem and tip 1 oz. unsalted butter, melted 2 tbsp. Surinamese peanut pepper paste (Substitute - 2 oz. dried peanut, 1 oz. melted butter, 1/8 tsp. of scotch bonnet pepper.

Crush or use mortar and pestle

Volume 1

CALABASH FULL

Magazine

Lots of Recipes Inside Biography of Kenrick Anthony Stewart Chef Rochelle Grindley

Chef Theo A. Smith

Method.

Blanch string beans in salted water, shock Tossed all ingredients in a shallow skillet or sauté pan Mango Sauce 6 oz. fresh mango, blended 1 ea. medium French thyme leaf 1 ea. cinnamon stick 1 spring chopped basil & parsley

Method.

Chef Nigel Thompson WouldYou You Would EatThis?

This?

Eat

Culinary News

Top twenty Jamaican dishes served everyday on our Island

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Calabash Full

Daven C. Willis Editor-in-Chief

Volume 1

Calabash Magazine embraces the diversity of the Caribbean fusion cuisine and cooking styles and also examines the role food plays in how we cook, shop, entertain, eat and live.

Calabash magazine will feature scores of delectable, nutritious recipes in every issue drawing from the editor’s Jamaican roots while providing a guide book for traveling, cooking, gardening, hospitality and decorating.

This quarterly magazine is edited by the young and enthusiastic catering executive and culinary consultant Daven Willis. Each issue will be directed by a theme which guides the content, with articles and recipes scribed by notable chefs, food writers and critics.

This full coloured magazine includes the flavours of Jamaica with a bit of Caribbean

fusion. With all said Calabash magazine isn't just for Jamaican and Caribbean People. It will have a glossary explaining some of the exotic ingredients of Jamaica; it is a magazine for people who've been to Jamaica, those interested in things Jamaican and foodies everywhere. Calabash magazine is pin pointed to attract chefs, foodies, food critics, food writers, culinarians and culinary students.

What articles do you like best? What would you want to get out of your monthly newsletter? Who or what do you want us to feature next? Let us know, write us a note or comment at: www.facebook.com/calabashcatering Send all your suggestions, questions and feedback to: www.calabashcatering@outlook.com

Our Vision At Calabash Catering our purpose and undertaking is to exceed our clientele and customers’ expectations by giving more than what they expect and beyond their expectations through outstanding customer service, a variety of cuisines, creativity at its best and a phenomenal experience.

Our Philosophy Calabash Catering by Chef Daven C. Willis has been making its mark on the culinary landscape over recent years. A belief shared by Calabash Catering that no one who cooks, cooks alone. Even at his/her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present and the wisdom of cookbooks. Calabash Catering has been making its mark in the industry with its Vision of exceeding clientele expectations by giving them more than what they expect and with the tagline Unleash your Taste Buds this catering company aims to always exceeds its customer’s expectation. Calabash Catering as a means of expanding and exposing traditional and contemporary Jamaican cuisine and food culture.

Calabash Catering began part time operations in September 2011. Calabash Catering endorses the culinary magazine Calabash Full which embraces the diversity of the Jamaican cuisine and cooking styles and also examines the role food plays in how we cook, shop, entertain, eat and live. Calabash magazine is pin pointed to attract chefs, foodies, food critics, food writers, culinarians and culinary students and most importantly the clientele of Calabash Catering. Blending the freshest ingredients with skill, imagination and creativity; we create unusual, stylish, contemporary and mouthwatering menus that attract and stimulate the senses while pleasing the palate.

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Calabash Full

Sweet Potato Logs Serves: 4 Ingredients: 1 1/2 pound sweet potato Salt and black pepper (to taste) Olive oil (as needed)

Method: *Wash, peel and cut sweet potato into 1/2inch thick sticks. *Add salt to boiling water, followed by the sweet potato logs. *Remove sweet potato logs from water before fully cooked, then sauté with olive oil, salt & black pepper to taste.

Grilled Pork Arrabbiata served with Tropical Tossed Salad Grilled Pork Arrabbiata Serves: 4 Ingredients: 1 1/2 pounds pork tenderloin 1 medium onion (minced) 3 cloves garlic (minced) 2 teaspoon paprika 4 ounce vegetable oil Salt and black pepper (to taste) 8 ounce tomato sauce 3/4 - 1 ounce red pepper flakes 3/4 - 1 ounce basil (finely chopped)

Method: *Preheat grill on high heat and then cut pork tenderloin into 1-inch thick medallions. *Season pork with onion, garlic, paprika, salt & black pepper, and then add vegetable oil. *Add pork tenderloin to preheated grill and allow to cook on both sides until it reaches an internal temperature of 150ºF. Before serving, allow pork to rest for 5 minutes. *In a sauce pot over medium high heat, add tomato sauce, basil and red pepper flakes.

Allow to simmer and then add salt and pepper to taste. *Serve arrabbiata sauce over grilled pork tenderloin or on the side. *Serve and enjoy!

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Volume 1

Tropical Tossed Salad w/ Lime Vinaigrette Serves: 4 Ingredients: 3/4 pound Iceberg lettuce (shredded) 1 sweet pepper (julienned) 1 cucumber (sliced) 1/2 pound grapes (halved) 1/2 pound watermelon (cubed) Salt and black pepper 6 ounce olive oil 2 ounce lime juice

Method: *Toss together shredded lettuce, julienned sweet pepper, cucumber slices, grapes and watermelon, then set aside in refrigerator. * In a mixing bowl, add lime juice, salt and black pepper. Slowly add olive oil while whisking, until everything has been incorporated. Taste and add additional salt and pepper if needed. * Drizzle over tropical tossed salad or serve on the side and enjoy.

Plantain-Stuffed Pork Roast Serves: 4 Ingredients: 2 pounds pork Roast 1 medium onion (minced) 3-4 cloves garlic (minced) 2-3 ounce escallion (minced) 2 teaspoon thyme (leaves stripped off stem) 4 ounce vegetable oil Salt and black pepper (to taste) 2 fingers ripe plantain 1 teaspoon cinnamon

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Method: *Make two incisions in pork roast to form an X shape, and then season pork with onion, garlic, escallion, thyme, oil, salt and black pepper. *Boil the ripe plantains. Drain off liquid then crush plantains and season with salt, black pepper and cinnamon. *Place plantain mixture in a piping bag and pipe through incision into pork roast. Using a toothpick or cooking cord, secure the end of pork roast to ensure the stuffing doesn't fall out. *In a Dutch pot over medium high heat, add oil and place stuffed pork roast in pot.

Occasionally turn to ensure each side is cooked evenly. *Reduce heat and allow pork roast to cook slowly. *Once the roast reaches an internal temperature of 150ºF, remove from heat and allow to rest for 10-15 minutes before slicing and serving.

Rosemary Sweet Potato Mash

Serves: 4 Ingredients: 1 1/2 pounds sweet potato 2-3 stalks rosemary Salt (to taste)

Method: * Wash, peel and cut sweet potato in cubes. * Add stalks of rosemary to boiling water, and then add salt and sweet potato. * Once sweet potatoes are cooked, remove rosemary stalks and drain off all liquids. * Mash sweet potatoes and add additional salt to taste.

Would You Eat This?

Kiviak is a traditional wintertime Inuit food from Greenland that is made of auks preserved in the hollowed-out body of a seal. Around 500 auks are put into the seal skin intact, including beaks, feet and feathers, before as much air as possible is removed from the seal skin, which is then sewn up and sealed with grease, with a large rock placed on top to keep the air content low. Over the course of several months, the birds ferment, and are then eaten during the Greenlandic winter, particularly on birthdays and weddings. An auk is a bird of the family Alcidae in the order Charadriiformes. Auks are superficially similar to penguins due to their black-and-white colours, their upright posture and some of their habits. Nevertheless they are not closely related to penguins, but rather are believed to be an example of moderate convergent evolution.

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Calabash Full

Volume 1

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Calabash Full

Chef Rochelle Grindley

Chef Nigel Thompson

Featured dish From Rochelle Prep 10mins Cook 6mins Ready in 20 Ingredients Original recipe makes 4 servings 2 teaspoons salt 1/2 teaspoon black pepper 1 tablespoon minced garlic 1 onion, thinly sliced 2 tablespoons olive oil 2 pounds/ 32 ounce lamb chop 2 tablespoon jerk sauce

Ingredients: 1 1/2 pounds pork loin 1 medium onion (minced) 2-3 cloves garlic (minced) Salt and black pepper (to taste) 1 pound watermelon 1 whole Scotch bonnet pepper 3-4 ounce granulated sugar

Chef Theo A. Smith

Method: * Preheat oven at 450ºF, then slice pork loin into 3/4-1 inch thick medallions. * Season pork with onion, garlic, salt & black pepper, then place on baking sheet and put in preheated oven. * Blend watermelon with Scotch bonnet pepper and sugar, then add to a sauce pot over medium high heat and allow to reduce. * Once thickened, remove glaze from heat and baste pork loin in oven. * When pork loin reaches an internal temperature of 150ºF, remove from oven and allow to sit for 5 minutes before serving. * Serve with additional glaze drizzled over the loin and enjoy.

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Directions 1. Mix together the salt, pepper, garlic, onion, and olive oil in a large reseal able bag until the salt has dissolved.

2. Add lamb, toss until coated, then add jerk sauce and marinate in refrigerator for 1-2 hours.

3. Preheat an outdoor grill for medium-high heat.

4. Remove lamb from the marinade and leave any onions on that stick to the meat.

5. Discard any remaining marinade. Wrap the exposed ends of the bones with aluminium foil to keep them from burning.

6. Grill to desired doneness, about 3 minutes per side for medium

Mango-Glazed Pork Bites served with Sweet Potato Logs Mango-Glazed Pork Bites Serves: 4 Ingredients: 1 1/2 pounds pork loin 2-3 cloves garlic 2 teaspoon thyme (leaves stripped off stem) Salt and black pepper (to taste) 1/2 pound flour Vegetable oil (for frying, as needed) 4 ounce mango jelly 8oz water

Method: *Cut pork loin into cubes, season with thyme, garlic, salt & black pepper. *Dredge in flour, deep-fry until cooked and golden brown. *In a sauce pot, add mango jelly and water, then stir and allow it to simmer until slightly reduced. *In a bowl, toss cooked pork loin bites into your mango glaze. *Serve and enjoy!

My job as a sous chef I would say is very complicated yet challenging. My role has taken on several duties that a sous chef should not entail. I do staff payroll, I do menu and recipe developments balance recipes to maintain a required food cost. I also, maintain inventory price points to ensure that there is continuous profitability on food in the establishment. As I always say even a simple thing as salt is vital. I am responsible for staff scheduling and leave requirements among other duties.

I being in this capacity have little to do with title and all to do with what I make of the experience. As one of my guiding philosophies states "SUCCESS IS NOT WHAT YOU HAVE ACHIEVED BUT WHO YOU HAVE BECOME”. My job also entails being support to the entire kitchen. Always having a listening ear to guide and protect all. If the need arises for me to get dirty and do the dishes, pots and pans I will. I am not bigger than any job in the kitchen, the stewards are the true reinforcement for any successful operation so if required I will clean the floor or work on equipment where possible.

As a woman in this industry I have to work three times harder to get to the point where I need to go. Females aren’t expected to break barriers in the cooking scene; it has always been pastry for them. Well for me I am adamant that I will slowly but surely do just that for the females. Anything a man can do in the kitchen I can too, as I have not limited myself to anything. If it’s a bag of chicken that I am required to lift I will.

There isn’t no stopping me. I am seen in my chef’s attire as being “gangster” a tom boy, however, once I’m out I’m a true girly girl, hair has to be done and the clothes all pretty.

It won’t be until we are respected and a true appreciation for our craft that the industry will boom as it should. Women are the backbone for men as they have all things planned out and placed in order, exceptional organizational skills.

ACKEE AND SCOTCH BONETT CHEESECAKE WITH CODFISH BRITTLE PAIRED WITH A JERK CHEESECAKE LOLLIPOP AND SORREL RUM SAUCE. Ingredients: Ackee – 8 ounce Scotch Bonnet Pepper – 2 Cream Cheese – 16 ounce Granulated Sugar – 1.5 pounds White Rum – 4 ounce Egg – 4 Heavy Cream – 8 ounce Vanilla – 1 ounce Salt – 0.01ounce Lime Juice – 1 ounce Panko Bread Crumbs – 8 ounce Cocoa Powder – 3 ounce Unsalted Butter – 4 ounce Saltfish – 8 ounce Curry – 1ounce Mango Puree – 6ounce Method: Cream Sugar, cream cheese, salt and lime juice for 5 minutes. Add vanilla and cream for an etr minute.

Add egg in 4 stages on low speed. In a blender, blend ¾ portion of ackee with cream until smooth. Add to mixing bowl and mix for 3 minutes.

In a bowl combine 2 tsp sugar, panko, cocoa powder and butter and mix together. Base molds with mixture and pour cheesecake mix in.

Combine remainder of ackee with 1 tsp sugar and place on top of cake mix in mold.

Bake at 325 degree Fahrenheitin a water bathe for 60 – 90 minutes.

Remove and place to chill in blast chiller.

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Jerk Cheesecake Lollipop Ingredients: Wet Jerk Seasoning – 4 ounce Cream Cheese – 6 ounce Brie Cheese – 4 ounce Coco Mania Rum – 4 ounce Granulated Sugar – 10 ounce Confectioners Sugar – 6 ounce Coconut Flakes – 6 ounce Semi-Dark Chocolate – 12 ounce Sugar Cane – 2 ounce Sorrel Jam – 8 ounce Appleton Rum – 4 ounce Gelatin Sheets – 6 sheets Cinnamon Powder – 1 ounce Heavy Cream – 6 ounce Peanuts – 8 ounce Method: In a small skillet melt half brie cheese with wet jerk seasoning and allow to simmer for 5 minutes.

Temper Chocolate.

In a blender, blend cream cheese, brie cheese and heavy cream until it attains a smooth consistency.

Pour into a mixing bowl, adding granulated sugar and coconut rum, mix until all items have been evenly distributed.

Cut sugar cane into batonets Bloom gelatins sheets and allow dissolving, adding to cheesecake mixture.

Place in container and allow chilling and setting in the blast chiller.

Make sorrel rum sauce. In a sauce pot combine sorrel jam, Appleton and cinnamon powder and allow dissolving on medium to low heat until it gets to its desired consistency.

In the oven place seasoned peanuts allow to roast for 5-8minutes. Remove and allow cooling and then chopping finely.

Remove cheesecake from blast chiller and form into balls. Roll in confectioners’ sugar followed by chopped jerk nuts.

Place in chiller until ready to serve.

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Calabash Full

Volume 1

Top twenty Jamaican dishes served everyday on our Island 1. Jerk Chicken is the most popular Jamaican dish known worldwide for its authentic Jamaican jerk flavour. Using spices such as the pimento, scotch bonnet pepper, scallion, onions and thyme. There are some with their secret ingredients but those are the basic.

Served jerk pan style or authentic original style roasted over coals on top of the pimento wood.

2. Jerk pork is second and uses similar seasonings as the jerk chicken.

Not as popular as the chicken because it’s more expensive, the most known place in Jamaica to find jerk pork is in Boston, Portland. Because of the popularity of the jerk pork found in Boston, people from all over the island will name their dish “Boston Jerk Pork” which would increase sales, as it is believed that the best tasting pork originated in that part of the island.

3. Red peas (kidney beans) soup made with salt beef and or pig tails. Pig tail in Jamaica is cured with salt and has to be soaked overnight or pre-boil for a few minutes to get some salt out before cooking. The dish is made with the peas, taro, yellow yam, dumplings and scallion, pimento, thyme and pepper. You have a choice to use coconut milk or not, depending on your taste.

4. Steamed fish (at this point there is no particular order because all the dishes are loved the same). In Jamaica it is actually stewed fish. It is mostly done on the beach especially Hillshire and some other very popular beaches around the island. Scallion, pimento, pepper, thyme, bammy and sometimes carrots and potatoes are done with this dish. Every cook has their own steam fish style so everywhere you go you get a different flavour.

5. Fried fish and fried bammies.

In case you are wondering, bammies are made from cassava. Cassava has been in Jamaica for a very long time and was the main staple of the Arawak Indians.

The root is grated or milled, squeezed dry and them made into flat (1/2 to ¾ in thick cakes). Bammy is a tasty food and is very popular with fried, steamed or roasted fish.

6. Roast fish. This is really a fish steamed in foil. The fish is seasoned and stuffed with calaloo (the Jamaican spinach) and steamed on a grill. You can season with the jerk spice and it becomes jerk fish.

7. Stewed peas. Most households make this dish once per week every week.

It’s made with red kidney beans called red peas here in Jamaica. We cook the peas with the pig tail and salt beef until all is soft then we add our seasonings and cook until gravy is formed. This is quite similar to the soup but the soup has lots more water and this is served with rice. The soup is a dish by itself. In the stewed peas we put some tiny little dumplings called spinners.

The taste of the stewed peas and soup are distinctly different.

8. Chicken foot soup. The feet of the chicken are used to make soup. We use pumpkin, carrots, potatoes, cho-cho, yellow yam and a packet of soup powder mix that comes in different flavours.

9. Manish water. This is a soup made from the head, feet and tripe of the ram goat. In some countries it’s known as Billie goat. It is very important to use the ram goat because it gives a different flavour than the “she goat”, yes that’s what we call a nanny goat. Another important ingredient in the mannish water is young bananas. You slice the bananas thinly with skin and all and cook them in the soup.

Ingredients include yellow yam, dumpling, potato, pumpkin and carrots. You can add other things if you like. Use a ram goat noodle to flavour the soup!

10. Cow cod soup is another manly soup that only the strongest of men eat. In Jamaica we don’t say “eat soup”, we say “drink soup” because soup must have a lot of fluid that we drink from the soup bowl.

In case you are wondering what the cow

cod is, it is the testicles and or the manly organ of the bull. We call both male and female cows, even the bull, but it’s really bull cod soup. Add your ingredients to your preference.

11. Curried goat. This is maybe the third or fourth most popular dish but it is not 100% Jamaican. The idea of the curry is Indian but the method of making the dish is Jamaican. The Indian will burn their spices in the oil before adding the meat. Jamaicans add their spices directly to the meat, rubbing in the flavour with their hands. We make sure the oil is smoking then add the meat and cover the pot. We stir the meat ever so often to keep it from burning. When we are satisfied that the seasoning has penetrated the meat enough and it has a good colour we add a little water. If there is fluid in the pot from steaming the meat, we let it cook in its own juices until ready to eat. Serve with white rice and boiled green bananas.

12. Curried chicken is a very popular quick meal that friends make when they are on the river at a cookout or after a football match. It is done similarly to the curried goat but cooked much quicker. The chicken is cut into small to medium or even bites sized pieces.

13. Fricassee chicken is commonly known as stewed chicken. It is usually seasoned with all your favourite spices and placed in a pot with hot oil and covered to let steam and cook in its own juices. Browning or soy sauce is used to make it dark. Did I mention that Jamaicans like their meat dark? .14. Brown stewed chicken. This is done by frying the chicken until dark brown then stewing with seasoning and water until the gravy has a nice consistency.

This is the most popular Sunday dinner served with rice and peas.

15. Tripe and beans. The cow tripe is cleaned and washed in the river. Broad beans are cooked with the tripe and stomach to make a nice stew, eaten with rice.

16. Oxtail and beans. The tail of the ox which is larger than the regular cow tail, this part of the animal is closer to the spine so when jointed you get a nice looking piece of meat. It takes a long time to cook so start cooking 3 hours before dinner. It is often cooked with broad beans.

17. Salt Fish (cod fish) run dung (run down). This dish is definitely maybe one of the most original and authentic Jamaican dishes you will find anywhere. The coconut milk is reduced to about a third then the cod fish which has been soaked or boiled is cut into bite size pieces and added to the coconut reduction. Season with scallion, thyme, scotch bonnet pepper and lots of black pepper. Served with dumplings, yam and boiled bananas or roast breadfruit.

18. Ackee and saltfish. This is our national dish and should be at the number one spot but unfortunately a lot of people around the world don’t know the ackee and certainly not the dish. Ackee is a fruit that is consumed like a vegetable. It is usually cooked until tender (about 15 -20 minutes); the cod fish is boiled with the ackee to give the ackee flavour and to reduce the saltiness. The cod fish is cut into very small pieces after being boiled. The water that they were boiled in is thrown away and the cod fish is cooked with scallion, onions, garlic and pepper then the ackee and black pepper are added. Stir thoroughly and serve with roast breadfruit or yam, boiled bananas and dumplings. Also very nice with warm bread or white rice.

19. Fish tea. This is actually fish soup.

There are different versions, some lighter than others drinking like a broth while others are a full meal. The most common fish to use for this is the doctor fish which is said to put back strength in the body. Add your preferred vegetables but remember to add the young green bananas.

20. Cow Foot. It takes a while to cook and is served with almost any staple you want.

Remember to season this well to make sure it’s flavourful. You may add beans if you like

Brian Lumley – Chef de Cuisine True Jamaican

Jerk Chicken Pasta

Caribbean Chef of the Year 2013 won at Taste of the

Caribbean and presented by the

Caribbean Hotel and Tourism Association

-Chef of the Year 2008 & 2012 won at Taste of

Jamaica and presented by

Ingredients: 1 ½ Rotisserie Chicken (pull the cooked meat from the bones) 1 pack Penne Pasta 1 sml Onion (minced) 3 tbsp Olive oil 4 Large Garlic cloves (minced) ¾ Cup Chicken broth 2 tsp basil 2 tsp Dried Oregano ¼ tsp Salt ¼ tsp Pepper ½ Cup Heavy Cream ½ Cup Coconut Milk ¼ Cup Parmesan Cheese ½ Cup Mixed Vegetable

the Culinary Federation of Jamaica

-Chef on the Rise won at

Observer Food Awards in 2012

-Chef de Cuisine certification from the Culinary Institute of America

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Method: Cook pasta according to package directions.

Meanwhile in a large skillet, sauté onions in the olive oil until tender (do not brown). Add the garlic & cook for about a minute longer.

Stir in the broth, basil, oregano, salt and pepper. Bring to a boil; cook for about 8 minutes or until the liquid has reduced by half. Stir in both the heavy cream and coconut milk and bring to a gentle simmer.

Cook uncovered and continuously stirring for approx 8-10 mins longer or until sauce is reduced to about 1-1/4 cups. Add the mixed vegetables then the Pulled Rotisserie Chicken. Check for seasoning and adjust to your taste then toss pasta with the sauce & garnish with remaining cheese & herbs.

Bon appetite!