'TIS ABOUT THAT THYME

‘TIS ABOUT THAT THYME CHEF OMAR’S RECIPES FOR THE WINTER SEASON

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Rediscovering the evolutionary impact of culture on food and its various expressions in the culinary arts

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chef omar powell Chef Omar is a CIA ( Culinary Institute of America) graduate, and has been involved in the Culinary world for over seventeen years now. He has worked at several prestigious establishments and trained under world renown chefs including Daniel Boulud. While under his management, Cardamom Hill in Atlanta, earned a James Beard nomination for “Best New Restaurant� in 2013. As he continues to share his ever evolving culinary philosophy, he is also working on opening his restaurant which will embody the totality of his culinary journey and future poise.

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M

asala Shrimp and Winter Fruit Salad

This salad is a beauty at any time of the year. It has a way of satisfying all the senses on the palate. It not only has a colorful Caribbean appearance but the flavor of the persimmon, pomegranate and the cumin in the shrimp does seal the Indian contribution to this dish. One of the many Indian contributions to the culture and food of the Caribbean. Feel free to trade out your favorite fruit to better suit your taste.

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Masala Shrimp and Winter Fruit Salad Ingredients:

Directions:

2 Tablespoons fresh lime juice

Toast and grind cumin.

16 garlic cloves, finely minced

In a large bowl, whisk the lime juice with garlic and spices. Add the shrimp and turn to coat. Refrigerate for 2 hours.

1 Teaspoon red chili powder 2 Teaspoon cumin seeds 1 Teaspoon garam masala 1 Teaspoon freshly ground black pepper ½ Teaspoon ground ginger ½ Teaspoon turmeric 12 colossal shrimp or 24 jumbo fresh, peeled, and deveined shrimp (about 1 pound), Canola oil 2 Teaspoons kosher salt

Heat a grill to a medium-high heat (you should be able to hold your hand five inches above the grate for no more than three to four seconds). Remove the shrimp from the marinade and thread them onto skewers. Sprinkle the skewered shrimp with the salt.

Grill the shrimp until they start to turn red, about three minutes in each side (longer if using colossal shrimp). Remove the skewers from the grill and let rest on a baking sheet for five minutes.

Note: the shrimp can also be cooked in the oven. Line a middle rack with aluminum foil; preheat oven to 550 degrees. Place shrimp in a single layer on foil and roast for 10 minutes. Brush with melted butter on sides, turn the shrimp over, and roast for another 10 minutes.

The marinade used here is a classic Indian recipe that also works well with fish.

Salad Ingredients: One head of red leaf lettuce chopped.

Three Sharon persimmons (Fuyu Persimmons works for this application also) Two cups of sliced strawberries Half cup thinly sliced carrots One deseeded pomegranate

Times: Active preparation time: 20 minutes; marinating time: 2 hours; cooking time: 20 minutes Yield: 6 servings Plating: Lightly dress the lettuce with your favorite vinaigrette and arrange in the center of the plate. Arrange all the other ingredients on the plates to create a beautiful presentation. Lightly drizzle a little more vinaigrette on the salad and arrange the shrimp on top. Finish with freshly cracked pepper.

Half cup raspberries Half cup thinly sliced red onion

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C

hicken and Spiced Pumpkin Soup

While this soup seems to require a little more time, the end result is worth every minute. The complexity of flavors and warmth does wonders for the cold season. However, it is soup for all seasons and is enjoyed Caribbean wide; in Jamaica usually on Saturdays, our national soup day.

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Chicken and Spiced Pumpkin Soup Ingredients:

Directions:

2 lbs chicken cut into 3 inch pieces

Mix together oil, sugar, nutmeg, cinnamon, ½ tsp salt and pumpkin.

Bake at 350 degrees for 45 mins.

7 cups water 1 1/2 teaspoons salt 8 cups pumpkin med diced 1 cup parsnip med diced 1 cup turnip med diced

Heat water, chicken, salt, pumpkin, onion, half of the thyme, garlic, and peppercorns.

Bring to a boil, reduce heat to low, and simmer for 55 minutes uncovered.

Puree the pumpkin in small batches using a food processor or blender.

1 cup carrot med diced

Return to pan with chicken, and return to a boil.

1 cup celery med diced

Add carrot, celery, turnip, parsnip, dumplings*, allspice, scallion and fresh thyme.

1 cup scallion finely chopped 1 tablespoon allspice 1 teaspoon chopped fresh parsley 1 cup chopped onion 2 tablespoon fresh thyme 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg 1 table spoon olive oil ¼ cup brown sugar ½ teaspoon salt 1 clove garlic, minced

Reduce heat to low, check seasoning and simmer for another 25 minutes, uncovered.

Pour into soup bowls and garnish with fresh parsley.

Directions for Dumplings: Place 2 cups of flour and ½ teaspoon salt in a bowl and mix to incorporate.

Add just enough water to bind the mixture into a dough (about a 1/3 of a cup of water).

Roll small coin-sized dough into round little balls and add at above directed time.

Yield: 8 servings

5 whole black peppercorn

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