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Monday, June 17, 2019

Worlds Best Pimento Cheese

The secret ingredient is country Dijon mustard.


 


Ingredients

8oz Sharp Cheddar Shredded 
8oz Manchego Shredded
8oz cream cheese 
1/2 cup Mayonesa Mayonnaise
2 teaspoons country style Dijon mustard 
2 tablespoons grated sweet onion with juice
1 4oz jar of slice pimento, drained well
1 clove grated garlic 
1 teaspoons paprika 
2 teaspoons black pepper 
1 tablespoon  with fresh chopped parsley (optional)

Instructions 
In the bowl of your food  processor add mayo, mustard, onion, garlic, cream cheese, pepper, paprika and cheddar cheese. Pulse until the ingredients are well combined. Remove mixture from the food processor to another bowl. Fold in  pimento, parsley and manchango  cheese until combined. 

 This recipe is flavorful enough to serve immediately or store in an airtight container in your refrigerator. 

Sunday, April 28, 2019

Peach Crown Royal Turkey Meatballs

 This amazing recipe was created out of a love for the sweet flavor of Crown Royals new Peach flavored liquor. I added real chunks of peaches and tons of spices such as not Meg, allspice and clothes just to name a few. The sauce it’s self is a sweet and spicy barbecue sauce infused with the crown royal itself.

Recipe Coming Soon

Wednesday, March 6, 2019



Bahamian Chicken Souse





I pretty much followed the recipe from Kristal’s allrecipes post. 

My few  alterations was using chicken stock instead of water, two celery stocks chopped finely and add it in at the end as well as a large bundle of chopped parsley. I also chose to use chicken wings and drumsticks but I roasted them in the oven first to get the skin nice and brown.

Below is Kristals recipe.

Recipe By:Kristal
"This traditional Bahamian dish is served with a side of grits and bread or Johnny cake. Add lime and hot pepper to spice it up to your individual taste. It's delicious and surprisingly simple!"

Ingredients

  • 24 chicken wings, (separated
  • 3 tablespoons lime juice
  • 1 teaspoon seasoned salt
  • 1 teaspoon vegetable oil
  • 1 large onion, diced
  • 1/2 green pepper, diced
  • 6 large potatoes, peeled and diced

  • 3 carrots, diced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon ground allspice
  • 2 bay leaves
  • 3/4 cup lime juice
  • 3 cups water
  • salt and black pepper to taste

Directions

  1. Toss the chicken wings with 3 tablespoons lime juice and the seasoned salt. Set aside to marinate at room temperature for 1 hour.
  2. Heat the vegetable oil in a large pot over medium heat. Add the onion and green pepper; cook and stir until the onion has softened and begun to brown, about 10 minutes. Add the potatoes, carrots, red pepper flakes, allspice, bay leaves, marinated chicken, lime juice, and water. Bring to a simmer, then reduce heat to medium-low, cover, and continue simmering until the chicken is no longer pink at the bone, and the vegetables are tender, about 40 minutes. Season to taste with salt and pepper before serving.





Monday, March 4, 2019

Copycat True Food Kitchen Quinoa Teriyaki Salmon Bowl
This is my version made with 4 ancient grains. I also added brussel sprouts.


 
Here is the bowl I had at True Foods.


These are the grains used in my bowl. For the recipe we will stick with brown rice and quinoa.
 Teriyaki Sauce
3/4 cups chopped pineapple 
1 Fuji, gala or honey crisp apple
1 tablespoon chopped fresh ginger
2 scallions chopped
1/2 cup coconut palm sugar
1/3 cup fresh squeezed orange juice 
1/3 cup tamari or soy sauce

Instructions
 Whisk all ingredients together in a sauce pan. Simmer them for 20 minutes allowing the fruit to get soft. Once cooled blend to a smooth texture.Store in an airtight container in the refrigerator for up to 3 days.

Quinoa Teriyaki Salmon Bowl (use shrimp, chicken or fish)
  • 1/2 cups dry red qunioa
  • 1 cup brown rice
  • 4 oz baby Bella mushrooms 
  • 3 medium heirloom carrots (about 1 1/3 cups) peeled and sliced
  • 3 1/2 cups combined broccoli crowns and halved Brussels sprouts 
  • 2 baby boc choy, tear leaves from center, rinse in cold water, cut into chunks
  • 3 6oz salmon fillets 
  • 2 tablesoons vegetable oil
  • 1 medium avocado, pitted, peeled and sliced
  • 2 tablespoons toasted sesame seeds
Instructions

Cook quinoa and rice according to the package. Both grains can be cooked together.
(We are going to blanch our veggies with the exception of the mushrooms)
Boil carrots for 1 minute, then add broccoli and Brussel sprouts and boil 1 minute.  Drain vegetables and add to a boil of ice water.  Drain vegetables as soon as the vegetables are cold.  Transfer to a paper towel to dry.  

Thoroughly dry salmon fillets with paper towels. Sprinkle a light layer of kosher salt and freshly ground black pepper on both sides . Grill on preheated grill until just cooked; do not over-cook. About 2-3 min per side, depending on thickness. Immediately glaze the cooked fillets with teriyaki sauce.

Turn heat to high and cook vegetables and bok choy until wilted (about 5 minutes), stir in 1/3 cup teriyaki sauce.  Heat until bubbly.   Serve over a bed of brown rice and quinoa, add slices of avocado and grilled salmon.
 Sprinkled toasted sesame seeds to the top.
The barley and farro definitely had a heartier and chewy texture. The browns rice had more of a familiar mouth feel. I never get tired of the energetic crisp of properly cooked quinoa.

Sunday, November 18, 2018

Thanksgiving Collards

Southern style color greens is a must at any thanksgiving table in the south. Throughout the years I have experimented with many different methods of cooking this southern delicacy. There are several different versions, some using salted pork, so I’m using bacon and others using turkey. Now there are even recipes that are completely vegan using no animal products at all.  I think that my favorite meet to use is turkey. I find that the meet doesn’t dry out nor does it leave an overly oily residue. Here is my tried and true recipe. If you cook it let me know how it comes out.

Hungraciously Yours,
Chef MiMi J.



2 to 3 smoked turkey wings

1 jalape├▒o with a small slice
1 sweet onion diced
1 green bell pepper diced
1 red bell pepper diced
4 finely minced garlic cloves(and none of that stuff in a jar, FRESH garlic)­čśŁ
2 tbls Apple cider vinegar
3 to 4 shake of tony charchere
Salt and pepper to taste
10 bunches of greens with the rib removed and slice chiffonade style.

Start with COLD water.
Place everything in the pot except your greens. Allow your wings to cook for at least two hours. The meat should be so tender it falls right off the bone.
One tender pull all bones as well as the jalape├▒o out of the pot leaving only the succulent meat and veggies. Bring your pot to a rolling boil and the add your greens. I personally prefer collard.
Now the next part is strictly preference, some folks prefer to boil the hell out the greens and some like texture. This is a battle in my house because I like some texture and integrity to my collards while my husband likes them boiled to smithereens.
Once you get your perfect texture taste your pot liquor, add salt and pepper as needed. This is also the point in which a true southern would add a few shakes of pepper sauce.

Tuesday, October 9, 2018

A Note From My Experience at the Women In Hospitality United Movement


On September 24, 2018 I was invited to New York to be a part of a think tank. Our mission was to come up with resolutions for issues women face in the hospitality industry. Attendees was broken into groups to focus on the following issues; Working Parents, Mental Health, Mentorship, Financial Literacy, Wage Gap and Poster Group. In attendance were 75 women from every spectrum of culture, career and location along with a hand full of male supporters of the cause. The vast variance of women was extremely useful because it brought many different experiences, options and agendas to the discussion. Our meeting started at 9 am and could have gone on until the next day, but we adjourned around 4:30 to share with each other our ideas of resolution.

 I was part of the mentorship group. In my group were 12 highly inspiring women, Chef Nisse Lovendahl and I (Chef Meika Johnson of DFW Cooking Parties)was tasked with leading the group of industry leaders. In addition we had Chef Vertima Dumas(personal Chef), Chef Elle Scott (founder of SheChef.org and American Test Kitchen Personality), our moderator Caroline Fidanza (culinary director), Alison Price Becker (founder of Alison Group Strategy & Management) , Chef Anakaren Ibarra (Happy Gillis Caf├ę), Haley Baron (Director at Pineapple Collab), Chelsea Bailey(Ohio Restaurant Association), Brie Garner, Chef Christina (Wythe Hotel), Delores Tronco (Owner The Banty Rooster). Let me tell you these are some amazing women who have worked hard to establish themselves. I am still in awe of the brilliance I was surrounded by.

If I had to pick on topic that resonated with me was wage transparency, this came from the Wage Gap group. It’s a fact that men get paid more than women across the career board.  The resolution to this problem is to get everyone openly talking about what they are being paid.
Please follow @womeninhospitalityunited and the women associated with this movement. Let work together to level the field.
·  Mental Health, submitted by Sarah Jane Curran
·  Financial Literacy/Education, submitted by Andrea J Carbine
·  Mentorship & Negotiation, submitted by Meika Johnson and Nisse Lovendahl
·  Wage Gap, submitted by Naz Riahi
·  Working Parents, submitted by Suzanne Barr
·  Harassment/Gender Discrimination Graphic, submitted by Sophia Brittan


























Wednesday, January 31, 2018





These #drunkennoodles are not only #delicious , but also #lowcarb - #zuchinninoodles make an excellent substitute. Leave them uncooked for an extra crisp.                  INGREDIENTS:

2 medium zucchinis, spiralized
2 tbsp olive oil
1 lb mushrooms, quartered 
6 oz broccolini
1/2 red and green bell pepper, thinly sliced                                                    
1/2 red onion thinly sliced
1 carrot, thinly sliced                          
    1 can each cut baby corn and water chestnuts 
1 clove garlic, minced
2 tsp brown sugar
1/4 tbsp oyster sauce
2 tbsp Braggs Amino
1 tsp rice vinegar
2 tsp red chili paste                           
     2 stems lemongrass
Thai basil leaves garnish                     
Mix garlic, brown sugar, oyster sauce, braggs, rice vinegar, and chili paste. 
from zucchini. 

In a large #wok or skillet, add 1 tbsp olive oil and bring to medium high heat. Add in red onion, bell pepper, carrot, #broccolini and saut├ę for 4 minutes. Stir in remaining ingredients and sauce. Cook until sauce thicken ( about 5 to 7 mins) After everything comes together remove the wok from the heat and toss I. Your zucchini noodles.