Author Archives: karllueck

by | September 25, 2013 · 2:59 am

Karl’s Jamaican Chicken Salad

I made Jamaican Jerk Chicken on Sunday and I have half a breast leftover. Checking out the Jamaican cook book, that Jan brought me back from England, I saw that it had a recipe for Caribbean coleslaw. If I put the chicken together with the coleslaw I could come up with the Jamaican equivalent of a Chinese Chicken salad. Of course, I view a cookbook recipe as a source of ideas and insparation, not a list of ingredients, so my salad is only a nod at the original recipe.

Karl’s Jamaican Chicken Salad

Karl’s Jamaican Chicken Salad

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by | September 25, 2013 · 2:53 am

Karl’s Broiled Plantains

I am making Jamaican Chicken salad tonight. For a Chinese chicken salad I would have crunch noodles as the starch. That doesn’t sound very Caribbean, so I decided on broiled plantains instead.

Karl’s Broiled Plantains

Karl’s Broiled Plantains

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by | September 23, 2013 · 2:39 am

Karl’s Jamaican Jerk Chicken II

Jan went to England this summer, so of course she brought me back a Jamaican cookbook.  I did a Jamaican Jerk Chicken earlier this year, but it turned out much greener and soggier than I really had in mind. The book Jan bought me gave me some ideas for making something closer to what I had originally thought was Jamaican Jerk Chicken.

Karl’s Jamaican Jerk Chicken II

Karl’s Jamaican Jerk Chicken II

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by | September 23, 2013 · 2:31 am

Karl’s Jamaican Lime Potatoes with Green Mango

I am making barbequed Jamaican chicken this weekend and, with fewer restrictions to my cooking than normal, I can pack my dishes with fruit. Parboiling is a way to speed up the cooking process. Warm half-cooked potatoes absorb more of the marinade and roast in less time. Potatoes burnt on the outside and raw on the inside is not the dining experience that you are looking for.

Note: Unless that is how your mother made them. I had a friend in college and his mother cooked just that way. Of course, he also thought that a frozen submarine sandwich was haute cuisine.

Karl’s Jamaican Lime Potatoes with Green Mango

Karl’s Jamaican Lime Potatoes with Green Mango

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by | September 23, 2013 · 2:25 am

Karl’s Jamaican Brussels Sprouts

Brussels sprouts are Jan’s favorite vegetable, so we bought a pound yesterday at the farmer’s market. The question was what to do with them. This is a side dish that I made to go with my Jamaican Chicken, so I wanted something using Jamaican spice blending. Although I am grilling, the barbecue will be filled with chicken, so I will have the do these in the oven.

Karl’s Jamaican Brussels Sprouts

Karl’s Jamaican Brussels Sprouts

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by | September 21, 2013 · 2:02 am

Karl’s Lime and Cilantro Shrimp Tacos

Jan needs some soft food today and she has a desire for shrimp tacos. I looked on-line and most of the recipes seemed to be sprinkle chili powder on shrimp, grill, stick them in a taco shell, and bury them with stuff. I knew I could come up with something better than that.

Karl’s Lime and Cilantro Shrimp Tacos

Karl’s Lime and Cilantro Shrimp Tacos

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by | September 19, 2013 · 6:23 pm

Karl’s Chicken Molé Chili

When I go to all of the effort to make molé, it is such a production that I always make enough for more than one meal. When the meal is done, I package up 3 or 4 quart bags of the sauce ready to add to a quick weekday meal. Jan asked for chicken molé for dinner one day this week.

Karl’s Chicken Molé Chili

Karl’s Chicken Molé Chili

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by | September 16, 2013 · 4:52 am

Karl’s Kūbide (Kofta) Meatballs in Red Pepper Sauce

One thing I like to do is play with my food. I like to take a traditional recipe and do strange things to it. Last week I made an English shepherd’s pie, but I made it with an Indian flare. I was watching a show the other day about how every culture has its own version of meatballs, usually with a sauce. I though why not do Persian kūbide as a meatball with sauce?

Karl’s Kūbide (Kofta) Meatballs in Red Pepper Sauce

Karl’s Kūbide (Kofta) Meatballs in Red Pepper Sauce

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by | September 16, 2013 · 4:23 am

Karl’s Persian Jeweled Rice (Javaher Polow)

Simplified and adapted from FxCuisine

I needed a rice dish for my Persian feast, for the starch eaters not on Ketogenic diets. I wanted to do something more than plain rice, so I used my trick of looking up “Persian rice” on Google image to see if anything struck my fancy. I found a Persian Jeweled rice recipe that looked good, but produced way too much for my meal. I reduced the quantities and simplified some of the techniques to adapt it to my needs.

Karl’s Persian Jeweled Rice (Javaher Polow)

Karl’s Persian Jeweled Rice (Javaher Polow)

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by | September 16, 2013 · 4:12 am

Advieh

Advieh is a Persian aromatic finishing spice and is usually a blend of five ingredients. Which five depends on the dish you are making. For a good discussion on this visit Persian Cuisine from Javane’s Kitchen.

Advieh

Advieh

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