Tuesday, November 24, 2009

...So she won't be alone....Chow Mein for Hana

When I was a little girl, I went to a middle school (which will remain nameless) that I hated. It didn't help that I was too skinny with big boobs. It also didn't help that my mom forced me to wear a skirt so long that even mormons would think it was a bit excessive. I hated being the only one in the 7th grade with a long skirt. I hated being the only one without a perm. There were many times that I neglected to inform my mother about an upcoming trip or event at school because I automatically assumed she would say no. Mothers ALWAYS say no, don't they? I remember being terrified to ask her to attend prom. Thank God for the letter the school sent home. Its funny now, but back then it was hard. The other kids wore Jordans or the latest Nike's. My mother made us wear these horrid lace up black shoes or pennyloafers. I shudder to think of it!....fast forward to today. When I left work I was tired and just wanted my bed. But, I decided to stop and visit my niece, Hana. After hugs and kisses she mentioned that tomorrow is her school's Thanksgiving harvest and that everyone in her class would be bringing a dish. Everyone, except her. She had asked my aunt weeks ago to make something but was told that she had to work that day. She lost her courage and just accepted that as "no". My heart broke. I remembered not going to Field Day and having everyone ask why (didn't bother to tell my mom).... So...what else was there to do but run to the supermarket and get all the ingredients to whip up something tasty for my Hana Banana! I was tired, but I would do anything in this world so she won't be alone....I know how that feels.When I was leaving, Hana said "thank you soooo much Vannell. Now the kids are going to ask me what I brought instead of why didn't I bring something"......again, my heart broke....Chow Mein is a tasty, fast, and easy dish that is yummy the next day. Its also Lea's favorite dish of mine.

Chow Mein Ingredients:
4 Boneless chicken breasts
Vinegar
Bundle of scallion (chopped)
1/2 onion
1 clove of garlic
1 1/2 package of Guyana chow mein noodles
1 large green bell pepper (sliced thin)
1 large red bell pepper (sliced thin)
1 large yellow bell pepper (sliced thin)
salt (to taste)
fresh black pepper
Adobo seasoning
Garlic Powder
Onion Powder
Paprika
West Indian Green Seasoning (can be purchased at the Korean markets)
Worchester Sauce
Olive Oil
1 package of frozen mixed vegetables

Recipe:

Soak chicken in vinegar water for at least 30 minutes.
Slice chicken and chop into bite sized chunks
Season chicken with spices and set aside.
In a pan, heat up olive oil and add onions, garlic, and chives. Sautee until transparent
Add chicken and a little water.
Sprinkle Worchester sauce over chicken and turn stove to medium heat.
Pour sliced peppers over chicken and mix in
Lower flame and allow chicken and peppers to simmer until cooked through. Peppers should not be too soft.
In a large pot, boil water for chow mein noodles. Add salt.
When water starts boiling, add noodles.
In another pot, steam mixed vegetables.

Once chicken is cooked, combine with mixed vegetables and mix well so they absorb the flavor of the chicken and peppers.
Drain cooked noodles (make sure they are cooked, but not overdone)
While noodles are still in collander, pour 2 cap fuls of olive over them and add a little Adobo and black pepper.
Mix well with tongs.
In a large pot, pour in a little of the chicken mixture, then add some noodles. Mix well.
Keep alternating and mixing noodles and chicken mixture.
Once everything is in the same pot, mix well and taste. Add more salt if necessary. If not, serve and enjoy!

LYMI,
V

Monday, October 5, 2009

....and with this rib....

I don't feel well. In fact, I feel like plain old shit. The worst part is, I think I did it to myself. Have you ever felt so badly emotionally that you actually make yourself physically sick? Uh huh. I see you shaking your head in agreement. Well, that's what I did. I have no idea where the sadness came from. Or the attitude. Ok...ummm..actually, the attitude might have come from the sadness. Let's begin again. I have no idea where the sadness came from. I guess it goes back to the way I felt on the eve of my twenty fifth birthday. Everything seemed to be going wrong. And if it wasn't wrong, it certainly wasn't going the way I wanted or felt like it should be. I feel like I am not where I expected to be in life. I get like this sometimes. Frustrated, angry, not wanting to be bothered. Not wanting to think or feel, or be. But, I always want to cook. It just makes sense to me. This weekend I allowed myself to be all of the emotional things that I knew would lead to be being physically sick. As the headache began, I rolled my eyes. When the coughing wouldn't stop, I sucked my teeth. When the hot flashes forced me to rip off then pull on clothes, I cursed and then gave the silent treatment. He wanted shrimp. Who eats shrimp for Sunday dinner? Why must you watch EVERY game on Sunday? Even the teams you don't like? And why didn't you know that I was going to need help coming from the grocery? (Actually, that's my fault. I always go with the intention of buying one or two things then end up with a teenaged boy pulling the cart behind me.... What? Sometimes I get inspired in aisle 2). I made the shrimp anyway, but I purposely didn't put my heart into it with the hopes that he wouldn't like it. But, he did (see attitude shrimp recipe). Screw him! I decided to make ribs to be rebellious, because like I said; who eats shrimp for Sunday dinner? By the time they were done, the flu had taken over and my appetite was gone. He happily ate the ribs and proclaimed them delicious. Then he looked at me shivering and said, "baby, if I could take all your pain away and be sick for you I would. Just like God gave Adam's rib to Eve, I would take half of you...Tell me how". So, I said "Get me some peanut butter and fresh bakery bread". And he said "Its Sunday. The bakery is closed". And I said, "hmph! Some Adam you are"! Minutes later, he asked for another plate of ribs. Such is life people.

Ingredients:
Baby back beef ribs
Vinegar
Salt
Black Pepper
Paprika
Cayenne Pepper
Onion Powder
Garlic Powder
Lawry's Seasoned Salt
Green Seasoning
Worschester Sauce
Orange Juice
Jack Daniels Original BBQ sauce
Honey

Recipe:
Soak ribs for at least 1/2 hour in water with vinegar
Rinse well
Season ribs with dry spices and Worschester Sauce
Arrange ribs in baking pan
Pour orange juice to cover ribs (pineapple juice works too)
Cover and place in fridge to marinate for at least an hour (can be overnight)
Pre-heat oven to 350 degrees
Place covered ribs in center rack and bake for 45 minutes
Uncover ribs and pour out excess liquid
Place uncovered ribs back into oven and pour sauce over them
Continue cooking for another 15-20 minutes
Remove ribs and drizzle honey over them
Place ribs in broiler and cook for 10 minutes until honey is carmalized
Remove from oven and cover. Let meat rest.
Plate and enjoy with your favorite sides!

Sunday, August 9, 2009

So.... I'm sitting here looking over at him competely knocked out in a food coma and I can't help but chuckle to myself as I remember what he said between forkfuls of chicken. "I don't know how they can be satisfied with girlfriends. I have a wife". Of course, I sucked my teeth and rolled my eyes. But I had to smile and pat myself on the back. I am going to be an amazing wife and mother one day. And an amazing restaurant owner!! (say it so you can achieve it) He scraped the plate. Then he dissappeared. So much for helping to clean up.Thanks honey.You know, I truly believe that we all have the potential to be great wives one day. It's not just love that gets people through tough times. Food helps. I mean, haven't we all seen Soul Food and the Sopranos?The recipe for today is one that will help you get a ring. I promise you. I say this as I stare down at my naked left ring finger, but I know what I'm talking about! I swear, I do. Men like to feel special. This meal will make him feel that way. But Ladies, don't just go making Put a Ring on It Sunday dinner for no damn reason! He has to deserve it, just like he has to deserve you. Of course, he will probably eat and go lay down which will make you want to stab him in the neck with a kebab skewer, but such is life (woooosahhhh). Get a glass of wine, wash the dishes, and pick your battles.xoxo- V

Put a Ring on It Sunday Dinner Ingredients:
Chicken:2 cornish hens
twine to tie legs together
Salt to taste
Black Pepper
Paprika
Onion Powder
Garlic Powder
Cayenne Pepper
3 tablespoons of butter
Green Seasoning
Adobo
1 onion chopped into large pieces
1 bundle of scallions chopped
1 clove of garlic chopped
Worchester Sauce
Thyme
Lawry's Seasoned Salt
1 carrot chopped
1 whole lemon

Carrot Rice:
2 cups of rice
4 cups of water
salt to taste
tablespoon of butter
1 piece of onion
1 cup of shredded carrots (best to shred the carrot yourself)

Asparagus:
1 bundle of fresh asparagus
2 tablespoons of butter
Parmasean Cheese

Stovetop Stuffing:
Ok, I'm not a miracle worker, and I hate this stuff, so I just make it from the box

Cucumber and Avocado Salad:
2 whole cucumbers- sliced
1 cup of shredded carrots
1 whole avocado cut in pieces
1/2 cup of Italian Vinagarette
1 cup of red wine

Recipe:
Preheat oven to 350 degreesClean chicken, then soak it in water with vinegar
Pat chicken dry and season
In a bowl seaon 2 tablespoons of butter with black pepper, paprika, Lawry's, and Thyme. Mix well.
With your fingers, pick up the skin under the breast of the chicken and spread seasoned butter there. Spread seasoned butter all over chicken, focusing on the breast, legs, and wings.Stuff chicken with onions, garlic, lemon, and Thyme
Place uncovered chicken on a roasting rack and bake for 40 minutes. Turn oven to 400 degrees and continue cooking for another 40 minutes. This will make chicken crispy on the outside.Remove chicken from oven. Cover with foil paper, and let rest for at least 15 minutes before cutting. Allowing the chicken to rest will make it juicy!
For the carrot rice, boil 2 cups of rice with 2 tablespoons of butter, salt, and a piece of onion. When rice is cooked, add shredded carrots and mix well. You can also use yellow rice.
For asparagus, melt butter in a frying pan and add asparagus with a little black pepper. Cover and allow to steam. Sprinkle with parmasean cheese and remove from flame.
For cucumber salad, add cucumbers to a salad bowl with piece of avocado. Mix Italian Vinagarette and red wine. Add to salad and mix well.
Serve to your honey! If he likes it he will put a ring on it!

Wednesday, July 29, 2009

Attitude Shrimp....because I definitely have one


So....I originally planned to have this blog be a daily thing, but yeeshy. When I get in my moods, I REALLY get in my moods! I don't know if its the heat this week, or the onset of a fierce case of PMS, but I seriously almost snapped at least 10 times in the last few days. I just wanted to say F-you to everybody! First, it was the man at the subway who asks me EVERY single day to sign his petition for City Council. I know he is trying to do something good for himself, but I signed the damn petition a month ago! Leave me the F alone. Then, it was the man in the grocery store who didn't have change and asked me if it was okay for me to pick it up later. Okay? WTF do you mean "is it okay"? HELL NO! It is NOT okay. I don't hear you saying "take the juice and come pay for it later. F-you. Then, it was the lady who was trying to drink her coffee while walking S L O W L Y down the stairs. Hurry the @%%#% up, or MOVE out of the way! F-you. Then, it was the receptionist at the doctor's office who had me on the phone for twenty minutes just to make an appoint. Then, I call back later to reschedule only for her to tell me that she "doesn't have my name in the system". I didn't even respond. My mother always told me to keep my mouth shut if I had nothing nice to say. So, I said "thank you very much, have a nice day". Then I hung up the phone and went to the bathroom to cry. Thank God for tears. Tears keep people from killing other people. I am a firm believer in crying. Receptionist lady. You are an idiot. F-you. Then, it was the girl on the train who was testing out her new weave by flinging it from side to side, and hitting me on the arm in the process. Ummm....excuse me, but I only like to get hit with the best quality human hair. That ain't it. F-you. Then, it was the security guard who told me the fan I was admiring was on sale for $29.99. Mind you, I didn't ask him for the price of said fan. Anyway, I liked $29.99, so I lug it all the way to the cashier for her to tell me that it was $79.99. WTFFFFFF. F-you Mr.Security Guard. And mind your damn business! As you can see, I have an attitude. Its been a week so far of me just staying to myself for fear that I will spit my venom at any innocent person who gets too close. Poor Quincy. The only thing that has worked to alleviate some of my anger and frustration is cooking....last night I made Attitude shrimp (no need to explain the name, right?....hopefully, the rest of the week will fly by because I SO need Footprints Friday to be here already....
LYMI, V

Attitude Shrimp
Ingredients:
1lb of cleaned shrimp
Salt (to taste)
Fresh black pepper
Paprika
Cayenne Pepper
Red pepper flakes
Lawry's Seasoned Salt
Adobo
Worchester Sauce
1/2 an onion, chopped
1 clove of garlic, chopped
4 tablespoons of butter
1 cup of water
1 bundle of asparagus
2 cups of white rice
1 bundle of chives
lemon juice
2 tablespoons of Olive Oil
parmesan cheese

Recipe:
Soak cleaned shrimp in lemon juice and cold water for 20 minutes
Rinse shrimp and season, then place in fridge
In a sautee pan, heat up olive oil. Add chopped onion, garlic, and chives and red pepper flakes. Sautee until onions are soft.
Add shrimp and water. Stir.
Reduce heat to medium and cover.
In another pot, add rice and 4 cups of water along with a 1/4 of onion, a garlic clove, and a teaspoon of butter. Cook on medium for about 20 minutes, or until there is no water left.
Stir shrimp periodically. Reduce heat to low, and allow shrimp to simmer. Add more water if necessary.
In a frying pan, melt 2 tablespoons of butter. Rinse asparagus and add to melted butter. Lower heat and cover pan. Cook until asparagus is soft. Sprinkle parmesan cheese on top.
When shrimp is cooked, remove from heat and set aside.
Plate rice and asparagus, then add shrimp and drizzle with sauce.
Serve with a cold glass of wine, put on Mary J. Blige, relax, and enjoy!


Friday, July 24, 2009

Delicious Diva Cooks- Footprints Friday Rasta Pasta & Jerk Chicken

" A friend is one to whom one may pour out all the contents of one's heart, chaff and grain together, knowing that the gentlest of hands will take and sift it, keep what is worth keeping and with a breath of kindness blow the rest away." - Arabian Proverb  

Today is Friday. Ahem. I mean, its Footprints Friday! AMEN! My favorite day of the week! A day to rush from the office at 1pm to meet up with my girlies at our usual outside table to eat, drink, laugh, cry, bitch, and sometimes moan. We share stories, thoughts, dreams, goals, joys, and sadness. We encourage and uplift each other. We are loud. Q (not THAT Q...our waiter), has threatened to kick us out on more than one occasion. Many diners have requested to be moved inside to get away from us. We do not care. We're not there for them. We are there for sisterly-ship (not sure if that's a word, but WHATEVS)....I love Footprints Fridays. Its something to look forward to. A group of strong, beautiful, educated women who tell it like it is, and how it should be. How will I ever survive come September when summer Friday's are no more? I shudder to think of it. On a happy note, today's recipe is my adaptation of Footprints Famous Rasta Pasta. I hope you make this recipe and invite all your girls over for your very own Footprints Friday, or Saturday, or Sunday, or....you get the picture...... I love you, V  

Ingredients: *Note- its best to cook your chicken before you get started on the penne)  
2lbs of Legs & Thighs (or whichever chicken parts you like best) 
Adobo Seasoning 
Grace's Hot Jerk Seasoning (or mild if you can't take the heat) 
Salt 
Fresh black pepper 
Onion powder 
Garlic Powder
Worschester sauce
Lawry's Seasoning Salt Paprika Cayenne Pepper Caribbean green seasoning 2 boxes Rozoni penne pasta 4 cups of mozzarella cheese 1 packet of Knorr's Parama Rosa sauce mix 
2 cups of milk  

Recipe: Place chicken in a large bowl of cold water with 1 cup of vinegar. Soak chicken for about an hour Pour off water and rinse chicken. Clean chicken by pulling off any feathers and fat Rinse chicken again Place chicken in bowl and season with spices. Use a fork to scoop jerk seasoning on the chicken. The more you use, the hotter the chicken will be. Use your hands to rub chicken so the spices coat all pieces evenly. Put chicken in the fridge to marinate.
Make sure you wash your hands very well! The jerk seasoning with kill you if it gets in your eyes! (ok, maybe not kill, but it will hurt like hell) 

For chicken: Preheat oven to 350 degrees 
Place chicken in a baking pan (spray with a little Spam to avoid sticking). 
Cover chicken with aluminum foil and bake for 35-40 minutes. 
Remove aluminum, and pour off any excess water in pan. Turn oven to 450 degrees and place chicken back in oven, uncovered. 
Bake for 25-30 minutes, or until chicken is very dark and crispy. 

Remove from oven and cover with aluminum foil to rest. 

For pasta: 
Boil penne in salted water. When it is cooked, remove and drain. 
In a medium sized pot, add the 2 cups of milk over medium heat. 
Do not let milk boil or burn. Add in the packet of Parma Rosa Sauce. 
Season with a little black pepper and paprika. 
Stir, then add in some of the cheese. 
Stir until it melts, then add more cheese until sauce thickens. 
Remove from heat. 
Stir penne into sauce. 
Plate pasta and place chicken on top. 
Serve with an ice cold glass of Jamaican rum punch 

Rum Punch: 
1 cup fresh lime juice 
2 cups grenadine syrup 
2 cups Jamaican white rum 
1 cup light rum 
2 cups fresh pineapple juice 2 cups fresh orange juice Pinch freshly grated nutmeg, optional Orange slices, for garnish Pineapple slices, for garnish 
Mix all ingredients together in a pitcher or punch bowl. Chill in the refrigerator for at least 1 hour before serving. Garnish with orange or pineapple slice. ENJOY!!

Thursday, July 23, 2009

...because we all need a little comfort... Baked Not Ziti

"We never understand how little we need in this world until we know the loss of it"- James M.

I'm feeling sad today. It's the anniversary of Quincy's younger brother's death. I didn't know Gavin, but still, I feel an overwhelming sense of loss. His family loves him. I can see it in the tears that well up in KB's eyes at the mere mention of his name, or the way there is always a laugh at something funny he did or said. I wish I knew what to say to his family today. But, I don't. How do you comfort someone when you have no idea what they are feeling? Is it fair to say 'I understand", when you really don't? No. Its not. So, I am sitting here hoping that in looking at his pictures, or re-telling those funny stories, they will get some kind of comfort. When I think of comfort, I imagine feeling warm and safe. Like home. Or loving arms.....or like "Not Ziti"..... "Not Ziti" isn't a Monday recipe. Or a Wednesday recipe. Its a recipe for when your heart hurts so much you think it will explode. Its a recipe for when you can no longer find the tears you so desperately need to cry. Its a recipe for when you don't want to let go, let up, or let in; but have to. Its a recipe for when you are broken into a million little pieces. Its a recipe for when you have all the right questions, but don't know the right answers.....yes...its for THAT kind of pain.... So, I hope you try this recipe when you are hurting. I hope that it brings you that warm, safe feeling of home that says its ok to hurt, and cry, and be angry, and sorry. Its ok to remember, and its ok to forget. Its ok. ITS OK. ITS OKAY......
I love you,
V
This blog is dedicated to Gavin, and the people that love him.
Gavin France R.I.P.

P.S.- I'm sure you are wondering why this recipe is called NOT ZITI.....well, a certain someone told me that he did not like baked ziti, so I knew that I had to come up with a re-invented version with a kick! I also used penne so he couldn't argue with me!

Not Ziti Recipe (Exclude sausage for vegetarian)
This is a spicy recipe, but you can use as little or as much spice as you can handle

Ingredients:
2 boxes of Rozoni penne (or any brand of your choice)
1-2 lbs of spicy turkey sausage
1 whole green bell pepper
1 whole red bell pepper
1 whole yellow bell pepper
Roasted red pepper flakes
Adobo seasoning
Cayenne pepper
Onion powder
Lawry's seasoned salt
Fresh ground black pepper
Salt (to taste)
1 clove of garlic
1/2 an onion chopped
2-3 cups of ricotta cheese
1 large jar of Prego Mushroom pasta sauce (or plain)
4 packages of shredded mozzarella cheese (the cheesier, the better!)
1 large package of fresh baby spinach
3 tablespoons of olive oil enough to coat pan)
PAM cooking spray (my best friend)

Remove casing from sausage and season with salt, black pepper, Adobo, Lawry's and cayenne. Mix with your hands. Place in the fridge.
Spray pan with PAM to avoid burning peppers
Add olive oil to pan on a medium to high stovetop
Add garlic, onions, and red pepper flakes and sautee until fragrant
Add peppers and sautee until they are soft.
Add WASHED spinach, and sautee.
Turn stove off and set pan aside
In a large pot, add salt to water and boil penne
In a frying pan, add a teaspoon of olive oil. When pan is hot, add sausage and cook. I use a wooded spoon to chop the sausage up like you would ground beef for spaghetti.
When sausage is fully cooked, turn stove off and set aside.
Once penne is cooked (I like it to be al dente), strain out water.
Pour penne into a large pot and mix in ricotta cheese, pasta sauce, and two packages of mozzarella cheese. Mix well.
Add in peppers, spinach, and sausage. Use those muscles! Make sure you mix this all in well! 
Preheat oven to 350 degrees
Coat a pyrex baking pan with butter ( I LOVE doing this....there's nothing like warm butter in your fingers)
Have a trusty sidekick (mine is Lea. Thanks boo) hold the pot while you scoop some of the penne into the baking dish. Spread it around and add shredded mozzarella over the top.
Add the rest of the penne and add mozarella to the top of that
Cover with aluminum foil and bake for 35 minutes.
Remove cover and add more cheese. Bake uncovered for another 15-2o minutes.
Cheese should be gooey and bubbly
Take out of oven. Let it rest, and enjoy!
This recipe tastes even better a few days later!
Share this with someone who needs comforting....even if its just you.....



Wednesday, July 22, 2009

SUPPORT your meatloaf

As you all know by now, I am taking this cooking thing very seriously. I want to be successful at it. I have the ability to be. But, as you may also know, we cannot always do EVERYTHING on our own. We need help. More importantly, we need SUPPORT. Sometimes we go to friends and family with an idea or plan of action, and instead of them asking positive questions, they immediately point out what is WRONG, or what needs fixing. So, you tuck your tail between your legs and swear under your breath to never again let them steal your joy. But, sure enough, the next time that little fire of excitement burns inside of you, you go running to mommy, daddy, sister, brother, friend. I say this all to say that we need to SUPPORT each other. Encourage each other. Uplift each other. Every idea isn't a winning one. Every decision we make will not grant us the things of our dreams. But, I should be able to come to you and know that you will have my back. A few months ago, I was making meatloaf, which I had made before. I knew all the steps I had to take, and all the ingredients I needed to make it delicious. So, I take everything out and get to it. When I got to the part where I was to add the breadcrumbs (the meatloaf's SUPPORT), I got lazy. I knew the meatloaf needed all the SUPPORT it could get, but why should it get that from me? Why should I take the extra time to sprinkle more crumbs, which would cause me to have to knead more? Think about this. When was the last time someone came to you with their dreams, and instead of adding more crumbs of support (i.e. asking questions, showing interest), you say " oh, but x, y, and z is wrong. it won't work"? Anyway, so, I was lazy. I used the minimum amount of crumbs, and put my meatloaf in the oven. Thirty minutes later, after doing whatever it was that I was doing that was NOT more important than SUPPORTing my meatloaf, I went to the oven to view what I expected to be my masterpiece. (How could I have expected a masterpiece when I didn't SUPPORT my meatloaf?). WELL, what I found in the oven was a meatloaf with a big, gaping hole in the middle of it. I was angry. I cried. I wanted to throw it in the garbage. But, I didn't. I took it out and cut around the sides and continued baking the pieces that looked like something edible. I basted it, and checked on it. And guess what? By the time it reached the plate, it was delicious. Do you get where I am going with this? yes? no? Good. You will. Even if you don't right now. I love you. And remember, SUPPORT your meatloaf!

SUPPORT your MEATLOAF RECIPE

Ingredients:
1 pound of fresh ground beef (if it looks brownish, its not fresh)
1-2 cups of seasoned bread crumbs
Salt (to taste)
Ground black pepper (fresh, if possible)
Adobo all purpose seasoning
Paprika
Garlic Powder
Onion Powder
Cayenne Pepper
Sazon
1 clove of chopped garlic
1/2 a small onion chopped
1 cup of rough chopped chive
1/2 cup of honey
1/2 cup of ketchup
1/2 cup of Jack Daniels bbq sauce (Quincy's favorite)
Heinz Worchester Sauce

Preheat oven to 350 degrees
Spray a Pyrex baking pan with PAM (my best friend)
In a large bowl mix ingredients into the ground beef. I like to add a good amount of worchester sauce, as it makes meats more juicy.
Sprinkle in break crumbs as you mix and knead. Don't add too much so as to overwhelm the taste of the meat, but don't be cheap!
Once you have a good consistency (not too wet or too dry), start molding the beef into a loaf. You can also just bake it in a loaf pan, but that just makes it more annoying to cut.
In a small bowl, add honey, ketchup, cayenne pepper, and bbq sauce.
Once you have a nice shape, use a brush to paint on the sauce mixture. Reserve the rest. Cover, and bake for 35 minutes.
Remove cover and paint/ drizzle again. Continue baking for another 15-20 minutes until done. Remove from oven, cover and let it rest. Did you hear me? LET IT REST!
Resting your meat stops the cooking process and allows for the juices to re-disperse throughout the meat, making it juicy!
After the loaf has rested for at least 15 minutes, slice and brush on more sauce. Serve with mashed potatoes and a veggie of your choice. (Lord forbid I forget to make a veggie. Quincy will have a heart attack. Many a veggie has been slapped together in my haste and annoyance).....
Light some candles, put on Nina Simone (Tania), or Mavado (KB)..whatever floats your boat, and enjoy!

Tuesday, July 21, 2009

Delicious Diva- Take One

So....as I'm sitting here day dreaming of the jerk chicken and potatoes I made last night that I could not eat for lunch because my honey decided he would come and take me out to stuff my face with burgers and fries instead of home cooked goodness (thanks honey), it occurred to me that I love talking as much as I love cooking. What better way to incorporate both than with a blog? (Actually Jessie gave me the idea last week and I finally got around to it)....Here we are......I never knew that I had a passion for cooking, but I have always had a passion for food. EATING it, that is...sucking a curry goat bone until I could get nothing out but air, swallowing forkfuls of Aunty Buntin's macaroni pie, stealing pieces of ham before it was brought to the table for Christmas dinner. I am a closet fatty, and I am damn PROUD of it. Calories, carbs, a little jiggle in the middle be damned! ( I got a little fat but, my baby told me he likes it like that). One of my favorite quotes is "I'd rather die happy than hungry". Growing up, my aunt was always the cook. She loves to feed people more than she probably loves taking pictures, and if you know Aunty Buntin, you know she will pose on a stretcher on the way to the emergency room. My mom, on the other hand, shows her love with boxes and boxes of whatever HSN or QVC is selling at the moment (thanks for all the jewelry mom....and the light up juice fountain...best thing EVERRRR!!!! I love my mommy).......My decision to get into cooking goes hand in hand with my decision to date someone who was not American......I am extremely proud of my West Indian heritage, but some of those yardie, vincy, tricky-dadian men.....LAWD HAVE MERCY...dem lie, dem cheat, dem cheap.....ok, ok, getting off topic...SO...I found a GREAT guy who adores me, respects me, and wants me to be happy. He is honest, generous, faithful, and......wait for it.....GUYANESE......WTFFFFFF???? How did THAT happen? He also comes from a family of great cooks, so obviously, "can you cook" is one of the first questions he asked. "Sure", I said (if Kraft mac and cheese and Chinese wings are what you mean).....of course, i didn't say that out loud....Anywhoo, I started cooking. And guess what? I realized that I LOVE it, and I am GOOD at it! Who woulda thunk it? I define my cooking style very much like I define the way I live my life, good girl for the most part, but I can be BAD.....that means that I love looking up recipes, glancing at them, then just doing what I want to do anyway. Lea, my right hand man (by man, I mean lady) will testify to that. I love using spices and adding an unexpected thing or two to the basics....My ultimate dream in life is to own a catering/event planning company and I know that if that is also God's wish for me, he will certainly provide. I hope you guys stick around and add your friends to this blog...I'm going to share recipes, advice, and just my thoughts about life, love, and food (because they go hand in hand, right?) Signing off until later!
Yours Truly, 
Delicious Diva (and you heffas better not steal my name because I will find you).
Love you!
V