Bringing you to the Caribbean Islands with Jerk Chicken :)

Hey everyone! So for dinner today I have prepared a spicy succulent Jerk Chicken (literally a whole chicken lol) I marinated the chicken with the Classic Jerk Chicken Wing marinade at this site: http://caribbeanpot.com/?s=classic+jerk+chicken+wings&x=0&y=0This site by far is the best site I’ve come across for your Caribbean food cravings!

Raw Marinated Chicken

 

You can use just about any butcher cut of chicken out there like: Chicken wings, Chicken thighs/legs, chicken breast or plain out a whole chicken. I recommend that you marinate the chicken overnight and roast in the oven the next day. Following are photos of the chicken at its raw state with the marinade and the finished product…funny thing with the cooked chicken, I was so eager to start eating that I forgot to take a photo before digging into the food so please excuse the messy dish…lol

Partially Eaten Chicken Leg with Rice...lol

 

Korean Kimchi…to die for!

Hey guys! So I’ve decided to make my own kimchi after being fed up of buying it and not being pleased with what I got. I like my kimchi very spicy with that sweet and salty kick to it. I bought one head of nappa cabbage and had to venture downtown to pick up some korean chili powder at Greens Food Store on Rideau Street, Ottawa. *this stuff is potent, I sneezed after opening the pack!* I didn’t get a chance to post the shot of the cabbage soaking in the salt water brine but I will be posting a photo of the finished product later. I used this site for the recipe: http://drbenkim.com/how-make-kim-chi.htmThe creator is a doctor and even has his own radio show, he advocates healthy eating! I’m very excited to taste my kimchi creation…will fill you all in when the time comes.

Before Shot of The Kimchi Before Fermentation

 

 

 

 

 

 

 

 

Homemade Kimchi All Bottled Up

*UPDATE* I forgot to mention that I made a slight change in my kimchi recipe. The original recipe by Dr. Ben Kim called for a couple of fruits to be pureed and added as a sweetening agent. I did not have access to these fruits so I had no choice but to substitute it with white sugar. I wasn’t sure how much to add so I eyeballed it and added about 1/4 of a cup….after tasting the kimchi it was a tad too sweet so I would recommend about 2-3 tbsp instead. (by using one head of nappa cabbage) The chili powder I used is a korean chili powder by a brand called Wang, as you can see in one of the photos. Oh…and the kimchi tastes very good besides the fact that it was a tad sweet for my liking.

Delicious Chinese Roast Duck at Home!

Hello everyone, today (January 29th) I was requested by my boyfriend to make duck but did not specify how he would like it to be cooked. It was not a challenge to decide which recipe would satisfy his palate. I automatically chose a Chinese Roast Duck recipe from this website: http://www.saveur.com/article/Recipes/Chinese-Roast-Duck. This is claimed to be an authentic recipe so I was very impressed in the procedures that needed to be followed in order to achieve excellent results. I had a bit of a challenge in the beginning as I had to go through various steps including hanging the duck to dry with a fan blowing cool air against it. This step ensured that the bird would be aged appropriately. Following are photos from the beginning step to the finished product.