So I make this amazing soup that everyone loves... My inspiration for making this soup was from eating Jamaican Fish Tea soup as a child. I've always loved Fish Teas soup but I wanted to make a soup that went beyond what I was use to eating. Each time I make this stew it comes out a little bit better that the last time. I add all my favorite shell fish amd different types of fish that give my soup deep rich flavors. I love to make this stew in the winter when it's really cold out because there is nothing better than knowing that after coming in from a long day of work ...there will be a hot pot of stew waiting.
For more information on my Seafood Stew...leave a comment or contact me at Cravetastyspot@gmail.com
In a medium sized pot place 4 potatoes for 15 minutes until potatoes are partially cooked. Do not overcook the potatoes because it is important to keep the shape of the potato when slicing and adding the potato to the other vegetables.Next remove potatoes from water and let set aside until the potatoes are cool enough for slicing.
In a large saucepan add the two tablespoons of butter and 2 tablespoons of olive oil along with the the onion and fresh garlic. Saute the garlic and onions until translucent. Once the onions and garlic have cooked,add potatoes, spinach, and squash. Add broth and the seasonings and mix gently to avoid breaking vegetables.
Saute until potatoes and squash are fully cooked.
Serve and enjoy. Yield: serves 4
Seasonings and butter can be adjusted to taste. This recipe works for my family but it can easily be made with less seasoning and vegan butter to appeal to different pallets.
1 ½ pounds of fresh kale, including stems and leaves coarsely chopped.
4 tablespoons of extra virgin olive oil (EVOO)
2 cloves of garlic, minced 2 tablespoons of Sofrito 1½ of tablespoon of crushed red peper
½ cup of diced sundried tomatoes
1 can of whole sweet corn
2 tablespoons of balsamic vinegar
1 1½ of of onion powder
1 tablespoon of dry parsley
Heat EVOO (extra virgin olive oil) in a large sauce pan over
medium to high heat. Add garlic, corn, sundried tomatoes and sofito. Next add in onion powder, dry parsley and crushed red pepers. Add chicken stock
and combine ingredients. Cover and cook for 5 minutes. Cook until liquid has evaporated. Add balsamic vinegar, salt and pepper to taste.
Sautéed Shrimp Recipe
1 pound of
jumbo shrimp
3
tablespoons of extra virgin olive oil (EVOO)
3 garlic
cloves, minced
½ cup of
sundried tomatoes
½ cup of
chicken broth
½ cup of
vegetable broth
1 tablespoon
of house seasoning (dry parsley, black pepper, garlic powder)
Salt to
taste optional
In a medium
sauce pan heat EVOO over medium heat. Add minced garlic and sundried tomatoes. Sautee
until the garlic and tomatoes are caramelized. Add chicken and vegetable broth
and balsamic vinegar and combine and cook sauce for 5 minutes. In a bowl place
clean shrimp and cover with house seasoning. Place shrimp in sauce and cook for
5 minutes or until shrimp is plump and tender. (Shrimp can take less than 5
minutes in a hot pan... be careful not to overcook shrimp)
This past Christmas, my older sister and brother in law invested in my dream of owning a food truck by sending me to a seminar on Food Trucks! The seminar was very insightful and valuable. I met a ton of people and made several connections. I even met David Weber, the author of The Food Truck Handbook. http://www.amazon.com/The-Food-Truck-Handbook-Business/dp/1118208811. Overall, I had a great time and I see the vision I have for my Food Truck Developing.
In a medium sized pot place 4 potatoes for 15 minutes until
potatoes are partially cooked. Do not overcook the potatoes because it is
important to keep the shape of the potato when slicing and adding the potato to
the other vegetables.
Next remove potatoes from water and let set aside until the
potatoes are cool enough for slicing. In a second pot add two cups of water and
bring to a boil. once the water is boiled add the chopped broccoli and squash
and cook for 2 minutes. Remove from water once the broccoli reaches a bright
green color and is still firm.
In a large frying pan add the two tablespoons of butter
along with the the onion and fresh garlic. saute the garlic and onions until
translucent. Once the onions and garlic have cooked,add potatoes, broccoli, and
squash. Next add the seasonings and mix gently to avoid breaking vegetables.
Saute until potatoes and squash are fully cooked.
Serve and
enjoy. Yield: serves 4
seasonings and butter can be adjusted to taste. This recipe
works for my family but it can easily be made with less seasoning and vegan
butter to appeal to different pallets.
I love maccaroni cheese and it's one of my favorite side dishes to make. I grew up on mac and cheese .. my mother makes the best mac and cheese but I thought it was time to make mac and cheese with a twist. I added a little extra to the dish. See pictures below
I made a four chesse mac and cheese with smoked sausage, ground beef and bacon. I added a little bit of Italian breadcrumbs just for added texture.I was a really good dish and my family loved it.
In a large bowl place wingetts in a large bowl filled with
cold water. Add ½ cup of lemon juice and 2 Tablespoons of salt. Let the chicken
soak for 15-30 minutes.
Drain water from bowl and pat chicken dry with a paper
towel. Once chicken is dry, season with house seasoning and adobe seasoning.
Mix thoroughly and let set for 10 minutes while the vegetable oil reaches 350
degrees.
Place chicken into oil five pieces at a time to prevent
overcrowding and decreasing the oil temperature. Fry wingetts for 10-12 minutes
and remove and place on cooling rack layered with paper towel for remove excess
oil.
Orange Asian wing sauce
Zest one lemon and one clementine and set aside in a small
bowl. Remove all skin and peals from the
lemon and clementine and place in the blender. Add honey, soy sauce, sugar, and
water and blend for two minutes.
Remove from blender and pour into a container. Add chicken
to a large bowl and pour sauce on top of the chicken and close container and
shake until the sauce is fully coated around the chicken.
Also try out my recipe for Garlic Butter wings! Recipe listed below.
In a large bowl place wingetts in a large bowl filled with
cold water. Add ½ cup of lemon juice and 2 Tablespoons of salt. Let the chicken
soak for 15-30 minutes.
Drain water from bowl and pat chicken dry with a paper
towel. Once chicken is dry, season with house seasoning and adobe seasoning.
Mix thoroughly and let set for 10 minutes while the vegetable oil reaches 350
degrees.
Place chicken into oil five pieces at a time to prevent
overcrowding and decreasing the oil temperature. Fry wingetts for 10-12 minutes
and remove and place on cooling rack layered with paper towel for remove excess
oil.
Garlic Butter Sauce
In a small sauce pan melt butter and add garlic, fresh
parsley and 1 sprig of thyme. Once the butter is completely melted, remove from
heat and pour into a container. Add
chicken to a large bowl and pour sauce on top of the chicken and close
container and shake until the sauce is fully coated around the chicken.
Leave comments and subscribe to my blog and Youtube page!
Check out my recipe for fried dumplings that I made with sauteed salt fish, fried plantains fresh papaya. Check out the recipe and pictures below. Post comments and give feedback. If you try the recipe leave comments and let me know how the dumplings turn out. Don't forget subscribe to my blog and YouTube page.
Prep Time: 5
minutes
Cook Time: 10
Active Time:
10
Total Time: 25
Makes 10-12
fried dumplings
2 cups of
all-purpose flour (unbleached)
3
Tablespoons of butter
3 tea of
baking powder
1 teaspoon
of salt
¾ cup of cold
water
1 teaspoon
of ground cinnamon
1 ½ cup of
vegetable oil
In large mixing bowl combine
flour, baking powder, salt, and ground cinnamon until the ingredient are
thoroughly combined. Next add the butter to the dry ingredients and use your
hands to incorporate the butter into the dry ingredients. Once the ingredients
are combined, let the dough rest for 10-15 minutes.
Once the dough has rested for 10
minutes, pull the dough apart and make golf sized balls by rolling the dough in
between the palms of your hands. Once the dough balls are rolled set the balls
on top of parchment paper or aluminum foil.
In pan add the oil and wait for
the oil to heat up. Once the oil is hot, add a few balls at a time and let fry
on each side for 2-3 minutes or until golden brown. Once the dough balls are fried
remove from oil and drain on paper towel.
Itgen's Ice cream Parlour as small shop in Valley Stream, NY. I was first introduced to Itgen's after a friend purchased one of their homemade ice cream cakes. I decided to stop in and check it out and to my surprise I was very pleased with the food. I had one of their famous burgers and their fish platter specials. Since Itgen's is an Ice cream Parlour.. I purchased an ice cream cake and it was very delicious.
Bernard "SnapBack Blacc" Jegede is a self-taught chef based out of Queens, New York. He started Cooking N SnapBacks as a way to introduce his interest in culinary arts to the world. Bernard's passion for cooking started at a young age while watching his parents prepare meals and entertain guest. Growing up in New York City, Bernard was surrounded by a wide variety of cultures and ethnic groups. At home is where he gained a passion for cooking and eating Southern and African foods. Bernard's father was Nigerian and cooked of variety of different African dishes; including stews, soups, meats, and seafood. His mother has also been highly influential in his cooking as she is a Southern Belle that is known for cooking well known dishes such as macaroni and cheese, collard greens, and dressing. Cooking is deeply rooted in Bernard's family and is a skill that has been bestowed upon him.
Now as a young man he decided to introduce his talents to the world and to share his passion.Follow SnapBack Blacc as he cooks his way to success! Connect with SnapBack Blacc below.
New Video on YouTube!!!!!
Watch SnapBack Blacc as he prepares Salmon and Potatoes and Deep Fried Oreos. Show love and Like the YouTube page...Comment...and Subscribe.
Contact me for mor information YouTube @ Cooking N Snapbacks
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