Grilling Rainbow Caribbean Shrimp and Annual Family Visit

Alot has changed since my family's last visit earlier this summer. Major life changes. We have temporarily relocated and are now in the burbs of Sarasota. We are here to be exact (click link to read my past post on Nokomis Beach). We're also closer to one of my family's favorite beaches now. We're not sure if it will end up being permanent or not. One day at a time. The funny thing is that when my family came down to visit while on our way to Siesta Key Beach together, Papa Smurf and I both told them how much we enjoyed our visit to Sarasota. We told them about how much we liked the city and would've moved there if it was just us but chose not to as we weren't sure it was as child friendly as W.C. Sarasota in contrast to W.C. seems very "cosmo" (as in cosmopolitan) and artsy. The vibe that we received from the city seemed to be a mix of established white collar career driven singletons and senior citizens. However, we absolutely loved it and could see ourselves living there in a different time in life, maybe when the kids got older we thought. Well, be careful what you speak out into the universe! God has a sense of humor because here we are.

Anyways, whenever my family comes down to visit two things are guaranteed, 1. We're going grill, cook up lots of good food and feast like kings; 2. We're going to the beach. In the latest vlogs we venture out to Siesta Key and St. Pete Beach. Siesta's crowds are massive, which usually leads us down to the "residential side" of the beach. But it's less maintained than the tourist side. There are more debris and seaweed. Leaving the water's edge a little murky. It's not as kept up as the tourist side and doesn't have all the bells and whistles. The snack bar, playground, picnic tables, showers, etc are on the "tourist side" and it's newly remodeled. The downside to that side is that parking can be horrendous on the weekends though and nearly impossible to find a park without circling the lot several times like a vulture.

I favor St. Pete Beach as it's less crowded but just as beautiful, esp the water. However, you can't beat Siesta's sugar baby powder sand. Most of the times that we have taken pictures at Siesta Key you can see our legs covered in that sand.

On one of the days we cooked out and feasted we steamed some blue crabs and there were shrimp to be prepared as well. Both are staples with Marylanders, usually steamed and topped with old Bay (among other ingredients). Simple steamed peel and eat shrimp are a standard accompaniment with crabs. However, instead of the usual steamed shrimp with Old Bay my mother and sister were craving something different. Initially, they wanted skewered shrimp / kabobs. Sadly, I was out of skewers so this gem of a dish was born.

Rainbow Caribbean Shrimp

Large shrimp (deveined) ~ 30 count
Large canned pineapple chunks and juice
2-3 Whole garlic cloves (pressed)
1 Cup of diced/ cubed red onions
1 1/2 Cups of green, red, and yellow peppers (we just used green at the time)
1-2 Tablespoons of Jerk Seasoning (Recipe can be found here). Recommend Walkerswood brand jarred jerk seasoning.
1 Bunch of fresh sprigs of thyme (4-5) stems
2 Tablespoons of Oil, EVOO or Canola can be used
Charcoal Grill

Season shrimp generously with jerk seasoning in a large bowl. Toss shrimp to coat. Using garlic press add 2-3 cloves of fresh pressed garlic (garlic press featured in my "How to Make Mojo Criollo Marinade" video). Toss to coat. Add canned pineapples and their juice. Add fresh chopped peppers and red onion. Top with fresh sprigs of thyme. Let the shrimp marinate for up to 30 minutes refrigerated.

In a large skillet (for best results use a skillet with some depth to it instead of a shallow one), drizzle oil across surface. Then dump your shrimp mixture into the skillet topped with the thyme sprigs. Place your skillet on a grill grate over fresh hot goals (glowing and grey). For best results cooking over a medium to high flame is not recommended. Skewers can be used for the shrimp, peppers, onions, and pineapple in place of a skillet. Cook with the grill covered to allow smoke flavor to get into the shrimp, fruit and vegetables. Grill shrimp until they are a pale sherbert orange/ pink. Serve warm or chilled. Suggested sides are grilled corn or rice.

Confessions of a Jerk Lover and Maker

I would like to dedicate this post in loving memory of The Sweet Mango Cafe on New Hampshire Ave NW across from Georgia Ave Metro station, R.I.p. Lord, you know you been gone from your hometown too long when one of your favorite spots changes hands (ownership) for the worst and then closes down unbeknownst to you. I'm hurting! Like I lost a friend for real, a good one...whew. I'm going to be alright.

 (Image credit http://www.parkviewdc.com)

        

(Image credits for food from Sweet Mango Cafe http://www.yelp.com)

Papa Smurf and I were married at the RIU in Ocho Rios, JA in '09. It was our second time traveling out of the country and our daughter who was 6 months at the time first time. The RIU Club Hotel Ocho Rios to this day is still a beautiful all inclusive resort and sought after wedding venue. Ours was one of the only ceremonies that week to not be rained on or washed out. We frequented the Jerk Hut on the beach almost daily.

In the latest vlog we're back at the grill making one of our favorites jerk chicken. I based my standard for jerk chicken on two sources. One of them being the dearly departed Mango Cafe. The second source...shout out to the Davis family in Bowie, MD. The Mango Cafe, I first stumbled upon this gem during my undergrad years, 2006 to be exact. I was with a couple of friends for the Caribbean Carnival in D.C. Good old posterity…

The Jerk there had a perfect blend of heat and smoke. It was seasoned throughout, salted but not overly so. The bread was so pillow soft yet dense enough to soak up the flavorful juices of the jerk chicken without getting soggy. It’s been years but I can still taste the smoke flavor, the spice of the scotch bonnet, the thyme, garlic, all spice, ginger, lime and so on.

The Davis family our former neighbors invited us to several family gatherings with open arms and great food. They are a colorful and fun loving family with roots in Jamaica. They even took my younger sister home with them during a vacation once. They always had a delectable spread of goodies inspired by their culinary heritage. Their jerk chicken was chopped and spicy. Marinated in a dark and pasty marinade. Jerked meats do look “blackened” in appearance so a dark and pasty marinade didn’t surprise me. Their jerk was the second standard for how I established the way that jerk should taste. And who better? In their marinade I could taste the thyme, pimiento (all spice) and scotch bonnet are very pronounced. It’s very tasty but quite spicy.

 I have a confession to make though, at home (not events) we use a shelf staple marinade Walkerswood. This is as close to authentic as you can get. And let me tell you there are alot of imposters on the large chain store grocery shelves that just fall short of anything close to authentic let alone a hint of the actual flavor. Be careful with this one though, it’s quite spicy and most stores I have been to do not sell the mild version.

During family events and on Thanksgiving, however, we have our own marinade. It is an adapted recipe, tweaked to match the taste of my two standards for jerk. The origins of our marinade have a heavy basis here. I have alot of insights on my adaption of the recipe. Instead of a whole chicken I use leg quarters. Dark meat, especially leg quarters work best in my opinion. They are excellent candidates for grilling jerk style chicken. I use apple cider vinegar instead of white distilled, I prefer the malt in the cider vinegar. I use an orange juice that is not high in sugar or overly sweetened. If I have a small orange on hand I will use that but my favorite orange juice to use is Simply Orange. I do not use a canned concentrate or a frozen concentrate, I highly recommend avoiding canned orange juice. I also prefer to use fresh fresh ginger root because it’s alot spicier than the powder and more flavorful. I use brown sugar in place of the white sugar and ultimately end up using less sugar. My last tweak is that I use less scotch bonnet peppers, only two. They are quite spicy especially if you keep the seeds and ribs in tact; which I do, I use the whole pepper without the stem. When it comes to herbs like thyme I always opt for fresh thyme over dried. I use both Walkerswood and my homemade marinade for not only chicken but turkey, ribs, and fish.

Jerk Chicken Recipe (Marinade)

4-5 Chicken Leg Quarters
1 Small bunch of fresh thyme (about 5 sprigs/stems)
2 Scotch Bonnet peppers
2 Tablespoons of ground allspice
8 cloves of garlic (unchopped)
3 small yellow onions (chopped)
1 Tablespoon of brown sugar
1 1/2 Tablespoons of kosher salt
2 teaspoons of fresh black peppercorns
2 Teaspoons of cinnamon
1-2 Teaspoons of nutmeg
1 1/2 inch of fresh ginger root peeled
1/2 Cup of olive oil
1/2 Cup of soy sauce
Juice of 1 lime
1/2 cup of fresh orange juice
1 cup of apple cider vinegar

Blend all of the ingredients in a blender until well blended. Next, place chicken in a large bowl, pour at least two cups of marinade over chicken. Then, using gloves rub the marinade into the chicken and under the skin. Marinade the chicken overnight. Bake or grill as usual. We grill over hot coals for at least an hour using the indirect heat method as shown in our upcoming vlog.

The Wheels Keep Turning and the Grill Keeps Burning!

We Grill! And you know you probably grill alot when the neighbors take notice. I notice a couple that consistently come outside to sit on their patios and watch now. Alot stop and speak.

I was craving pizza last week but I’m a pizza snob. Yes, I’m a pizza snob and particular when it comes to my pie. There are some chains I just don’t care for but I won’t list them here. It’s nothing personal it’s me, not them. I just prefer Italian or New York style, oh and I like brick oven too. Jerry wanted “Little Seasons” as he calls it. But I knew that I wanted to make the pizza ourselves. We always walk past the fresh dough in the deli/ bakery section of our neighborhood Publix but with each passing by my glance would linger as my creative mind would wander about the thoughts of homemade pizza for the night. Then Papa Smurf snaps me out of it. Either that or one of the two screaming children pulls me back into the grocery mission; the list we already have or the dinner we've already planned.

Before last week's trip to the grocery, I was online on two of the hubs of my creative inspiration...Pinterest and the Food Network App. I came across grilled pizza! I was like *in Kevin Hart's voice "Wait a minute...Wait a minute!" Grilled pizza!? I thought of like every #Fail under the keys of a Google fueled search. What if the dough falls through the grates? What if the dough sticks to the grates? Without a paddle...how the heck am I going to get it off of there? Shrugged all of that off and went over the Youtube where I learn alot of things, like knitting (successful self taught knitter since 2008). What can I say I'm a visual learner and I thank God for that gift! Anyways, I watched this video to get the technique down pat. Then we headed out to Publix to get the the dough and toppings. Papa Smurf just wanted to keep it simple, which thinking back was smart, since it was our first time trying out the technique. So we just stuck to pepperoni, fresh basil, mozzarella, marinara sauce. 

Things I did differently...

The obvious dead giveaway, we use a charcoal grill. What can I say I love the smokey flavor of the charcoal grill better. 

I oiled both sides of the dough with extra virgin olive oil instead of using a non stick spray; I did the same for the grill grates. Check out that dough bubbling up. Kind of startling for a first timer but it was all good! Once it bubbles up it's solid and easy to turn/ flip over (just like pancakes :))

 Since we are working over a charcoal flame, I move the pizza over to get indirect heat and put the toppings on it to keep the crust from burning. I close the lid to let the cheese melt.

Here's how ours turned out once finished! Not bad for a first time!

I love this technique! It tastes JUST LIKE brick oven pizza! And I love brick oven pizza so we will definitely be grilling pizza again some time soon. Papa Smurf wants to make a seafood pizza next time. Will you be brave and try grilling your next homemade pizza?

Culinary Adventures With Cookbooks: “Grill It”

A couple of weeks ago I checked out a couple of cookbooks, Bobby Flay’s “Grill It” and Mario Batali’s “Italian Grill”. We still haven’t set up WiFi at our place yet so I don’t get as much use out of my Kindle Fire HDX as I would like. Though it gets used plenty enough. However, as much as I love my Kindle I still love actual books too. Julie is reading now, above grade level and with her current pace she becomes more fluid by the day. She reads daily (thanks to the daily “Books in a Bag” program her Kindergarten has) and likes to pick up books that aren’t “easy peasy” as she refers to them; so she’s looking for a challenge. Jerry dabbles a little with sight reading now. They love the children’s room with all of the toys, playing with other children, reading books, and picking out a few to take home. While they are occupied it gives me time to browse more freely.

Anyways, it’s coming up on the middle end of winter but you can pretty much grill year round in Florida. We had a cold spell but our temperatures have been on a major upswing lately with plenty of sunshine. It has been perfect grilling weather but the daylight got ahead of us, after a second trip to the grocery for seasonings and condiments. We had already purchased all of our produce the week before from Shannon’s. We’re now regulars at her market and she knows us now lol because during the last trip she asked Papa Smurf “Where’s the wife?” while I waited with Jerry in the car (so that he could check out since Jerry was having a meltdown).

We tried 3 recipes from the book, including Chipotle Honey Glazed Wings with Toasted Sesame Seeds and Green Onion” (“Grill It” B. Flay pg. 79). I opted out of using the ancho chili powder. Okay, I just flat out forgot to write it down on my loose leaf list, add in the kids in rare form and receiving phone call as we went aisle to aisle…I was totally distracted and walked right past it. However, I am glad I left it out. I should have known with Chef Bobby Flay though, that the recipe would be spicy he is known for his heavy spice. With the small canned chipotle chilies in adobo alone there was more than enough spice/ heat! The glaze was very thick and not much of a glaze, even with the honey. However, I think it may have been a technical error on my part. I felt like it needed some citrus like maybe a bit of lemon or lime juice to loosen the paste up more and balance the heat. Overall, the wings were very good and had great flavor. The spice rub was perfect! Once combined you can smell the flavors coming together nicely before they even hit the oven or grill! Another word of caution, the wings are very spicy! I can’t even imagine with the ancho chili powder. But we love spice.
Now on to the “Grilled Eggplant with Manchego Cheese Salad With Balsamic Black pepper Glaze”. We opted out of the glaze. The eggplant and cheese seemed as though it would be great as a standalone. For the manchego cheese, you will have to look in the deli section of your grocery store as opposed to the refrigerated dairy section. I had never heard of manchego cheese before and looked it up prior to heading out to the grocery. It’s an imported, dry aged Spanish cheese. In appearance, it’s packaged as a thick sliced wedge and reminded me of a hybrid of parmesan an muenster cheese. It won’t knock you over but it does have a bit of an odor. I noticed that the cheese is prone to crumbling when its cold so I set it out at room temperature before having papa Smurf slice it. It was a very unique combination of flavors. I would’ve liked a lighter wet cheese like mozzarella or ricotta with the eggplant. I made another culinary discovery while making this dish. I used extra virgin olive oil, kosher salt, and pepper to bake and broil the eggplant. A few of the more thinly sliced discs of eggplant had gotten quite crispy and were quite tasty without the cheese! Once melted, the manchego cheese reminded me of fontina cheese (a cheese we were first introduced to back when Papa Smurf was working for Panera back home in Maryland).

For anyone looking to stay on track with their NYE diet and healthier eating Flay cites that the Honey Chipotle Wings” are a healthier alternative to traditional deep fried buffalo wings. To my knowledge grilling is a healthier option since it burns off the fat. The grilled eggplant is also a healthy option which could definitely stand alone as an entree as opposed to a side it was quite filling.

The last recipe/ dish pictured was the “Green Onion Slaw” which was also a winner! My first tweak to this was to add a little sugar. I like my slaw a little sweet. I would only use half of the red onion. The whole onion was a bit much and gave the salad too much bite. Be sure to chop the onions finely to cut down the pungent/strong taste as with the scallions already present the onions can really overpower the slaw. I guess it is a matter of preference, taste, and what the chef was trying to create as far as bite, sweetness or without sweetness.

We looked forward to trying many more recipes from both Flay’s and Batali’s books before returning them to the library. However, we only managed to squeeze in grilled porterhouse steaks and grilled corn as Italians would eat it. I will say a little extra virgin olive oil, salt and pepper makes a steak very good! I wish I had taken pictures! I plan on possibly purchasing both books in the near future. I am looking to build my cookbook library.