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I recently met Veneise, the talented person behind Yawdi's Jerk Seasoning. She gave me a bottle to try and I can honestly say it's one of the best I've had! No lie!
I marinated some chicken and pork overnight and then cooked them in my air fryer. Yes, air fryer! I wish I had a BBQ grill but condo life doesn't allow it.
Both meats were very flavourful, delicious, and remained moist! I also did some curry chickpeas with potatoes, which turned out to be the perfect accompaniment.
Yawdi's also has other seasonings, sauces, and marinades, available at Loblaws, Sobeys, Zehr's, and other outlets. Give them a try!
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Pozole verde con pollo. With cabbage, carrots, red peppers, and of course hominy. Toasted pumpkin seeds then ground with our mortar and pestle (I think that’s the first time I’ve ever used it!), blended with green peppers to give flavor and body to the stock. Riffing on a recipe from Kenji López-Alt.
This is what my batch of butter mochi looked like when I took it out of the oven. All poofy like. Tastes better than it looks!
For anyone who hasn't tried cabbage raw (but has to be finely shredded - I use a Japanese slicer), this is habit forming. Great with grilled or fried foods.
A real delight of summer. I don't really care for fresh tomatoes, but I could eat this every day. It's very simple to make, just chop up tomatoes, chop lots of fresh basil (I like about 1:1 tomatoes to basil ratio), some olive oil, a clove or two of fresh garlic minced, a splash of balsamic vinegar, a bit of salt and pepper to taste, and maybe a sprinkle of sugar if you like (I do). Sometimes I also add fresh rosemary and also a minced hot pepper.
Lamsrack from New Zealand: Lovely! Just fry it in a pan until it's brown and pop it in the oven for 20 minutes (turn it halfway) on 100 deg C. Some salt and pepper.
Serve it with e.g. caramalized onions, grilled cherry tomatoes, garlic chestnut mushrooms and fries.
Jac cooked honey mustard quail, her first time ever cooking quail. See the blog post: bit.ly/gamefarm-quail