CONTENTS
7 14 11 IN SEASON
The Misunderstood Beetroot
9 19
OPEN DOORS The Eaton’s Emporium
BLOOMIN’ CHEF Passion Driven
17
BAKE BABY BAKE Bake-Free Bliss
33
HEALTH Snack Attack
35
22
FOR STARTERS A DAM Good Brownie
30
HOME COOKING More Than Meat
SLIDESHOW Highlights from The Night MKT. March 31
KITCHEN CREW 101 Fired Up!
PURE COCKTAIL White Witch`
Editor: Leisha Wong Contributing Writers: Karla Henry, Jessica Hylton, Claudette Powell, Jacqui Sinclair Photographers: Lance Brown, Jessica Hylton, Dwayne Watkins Design: Sharky Publisher: Kingston Kitchen Ltd. 10 Deanery Road, Kingston 16, Jamaica Email: kingstonkitchenja@gmail.com Tel: 876-869-7093 www.kingstonkitchenja.com Printed in Jamaica by The Herald Printery Advertising Sales for Kingston Kitchen 2011-2012 by M&M Media Ltd. 69 - 75 Constant Spring Road, Unit 6, Kingston 10, Jamaica. Email: messadomedia@gmail.com Tel: 876-977-6745 / Fax: 876-622-3916 Reproduction in whole or in part, without written permission from the publisher, is prohibited.
WELCOME
It’s hot! It’s blazin’!
Photos: Dwayne Watkins
Six months ago, we decided to follow a dream. To put on a small artisan food market that created a space where food purveyors, foodies, chefs, cooks, bakers, food producers, farmers, families and friends could come together, start a conversation, grow their businesses, make connections and eat good.
(From Left) Leisha Wong, Melanie Miller and Jacqui Sinclair
We called it a “movement” because that’s what it was, a drive to show people what great food we were producing in Jamaica. Beyond our ever-loved favourites like ackee and saltfish, and jerk, we had people who were creating new pepper sauces, flavoured honey, vegan pastries and breads, gourmet cupcakes, and producing new versions of treasured favourites like Solomon Gundy and pickled codfish. Here we are, at the fourth staging of Kingston Kitchen, and what an incredible ride it has been so far. As we get closer to celebrating 50 years of Independence, we cannot help but be incredibly thankful for all the love and support that you have shown us over the past few months. Food remains an intrinsic part of being Jamaican, and we hope you will be joining us in August as Kingston Kitchen continues to celebrate Jamaica. This issue, we celebrate summer. Cool off by getting outside, and throwing a fabulous pool party. Be inspired by a light, refreshing menu courtesy of Chef Theo Smith of Great House Caterers, in “Fired Up!” (page 22), with photos by Dwayne Watkins of Dwayne Watkins Photography. When it comes to grilling, we turn to the master, Gariel Ferguson, who along with his wife Gillian, shares the story behind G’s BBQ in “More than Meat” (page 30). We also share the story behind our newest partner Eaton’s (page 9), who have joined us to promote the immense talent that lies in our island’s home kitchens in their sponsorship of The Emporium. Be sure to visit our new Eatons Emporium. Be inspired by our recipes, and as always EAT GOOD!
Foodies Love,
Leisha, Melanie and Jacqui
Chef Theo Smith 6
IN SEASON
By Jacqui “JuicyChef” Sinclair
THE MISSUNDERSTOOD BEETROOT
Never judge by outer appearance, because the true beauty of the beetroot lies inside.
People love or hate beets. Something about this root vegetable just evokes extreme opinions. I often feel bad how this humble vegetable is poorly maligned. Already it has the disadvantage of not being particularly attractive to look at, but once peeled its vibrancy comes alive. It has a taste which cannot be compared, you either appreciate it, or don’t, but if you know how to treat it, the personality will come out with the right combinations to tantalise your palate.
a sweet contrast to the other vegetables she accompanied it with. I love to roast them with a touch of honey and serve with fresh herbs and goats cheese
Beets are plentiful and affordable especially in the summer time. Try tasting a raw beet, it is like candy. A recent study conducted by St. Louis University in the United States, and published in the Journal of the Academy of Nutrition and Dietetics, showed that eating beets allowed runners to run 5kms faster due to the vegetable being nitrate rich. So, for all of you I confess I was one of those who couldn’t stand them. In my younger years I was accustomed to the ones exercise buffs, experiment for yourselves. A beet also bottled in vinegar or the jarred ones, which were quite contains magnesium, potassium, vitamin C, and is bland and unappealing. Moving to Jamaica changed all antioxidant rich. While preparing beets try to wear that when I was introduced to fresh beets. My mother gloves if possible, because the beautiful hue will stain would make beet, orange and carrot juice, a potent jolt your fingers red. of nutritional goodness and pure energy. Or she would shred raw beets into salads. Not only was it visually appealing, but also provided 7
IN SEASON
Photos: Dwayne Watkins
JuicyChef Beetroot Risotto I love the dramatic colour of this rich Italian style dish served with a simple mixed green salad and a glass of Rosé.
Ingredients 500g/2 cups Arborio rice 1 litre/5 cups hot chicken or vegetable stock 1 glass/ ¾ cup white wine 1 large onion, chopped 3 large beets, peeled and cut into cubes 100g/ ½ cup freshly grated parmesan cheese Chopped parsley for garnish Extra virgin olive oil Butter
Method • Sauté onions in olive oil until translucent and add the raw beets, and fry for a couple minutes more. • Add Arborio rice and stir into other ingredients. • Pour in white wine and cook until rice mixture absorbs the liquid. • Ladle in stock and keep stirring until it absorbs and keep on repeating until the rice swells. It should be fully cooked, but still retain a bite. It will take roughly 20 minutes, (great exercise for your arm). • Add butter and mix into rice. • Garnish with parmesan cheese and parsley.
JuicyChef’s Beet Purée and Pimento Scented Cherry Tomato Crostinis I created this delicious appetizer as a great introduction to a summery alfresco meal using local produce and spice.
Ingredients 4 medium beets, boiled until tender, cooled and peeled 1 small log of goats cheese 1 large clove of garlic 1 carton of cherry tomatoes Cilantro, finely chopped for garnish Extra virgin olive oil for drizzling Freshly cracked pimento, for garnish Sea salt, for garnish French bread, sliced on diagonal
Method • Preheat oven to 400˚F. • Brush bread with a little olive oil and bake until golden. Remove immediately. • Cut beets into chunks and add to a food processor with a pinch of salt, clove of garlic, and log of goats cheese, and process until smooth. • Spread each slice of bread with beet purée, top with cherry tomatoes, drizzle with olive oil, add cracked pimento and freshly cracked sea salt and cilantro. Serve immediately.
8
OPEN DOORS
THE EATON’S EMPORIUM Welcome our newest sponsor, Eaton’s.
Sharing our passion for promoting the local cottage industry, Eaton’s (the producer of some of the island’s most delicious sauces), have taken on the heart of Kingston Kitchen, The Emporium. Here are few things you may not have known about Eaton’s.
3. Eaton’s is a proud Jamaican product, and also a proud Falmouth-based product. To show their connection to their roots, they display the Jamaican flag and the Falmouth Post Office on the label.
1. Eaton’s, the Jamaican brand is manufactured by King Pepper Ltd., which was founded 1985. The factory is located near the beautiful and historic town of Falmouth.
4. Eaton’s produces a wide variety of seasoning, including their flagship Boston Jerk Seasoning, as well as Jerk and Rum BBQ Sauce; Jerk Ketchup; Mango Chutney; Guava Jam; Scotch Bonnet sauces; and the famous Hot Mustard.
2. The family-owned company was started by Dudley Eaton and has been proudly manufacturing for more than 27 years.
5. Eaton’s have just introduced their newest product to the line, Scotch Bonnet Jerk sauce.
Taste Test
Method
Try it for yourself with this delicious jerk chicken wrap, in association with The Best Dressed Chicken. Ingredients 1 ½ lbs. boneless skinless chicken breasts (Free Range by The Best Dressed Chicken) 1 tbsp. olive oil for marinade 2 tbsps. Jamaican Scotch Bonnet or Boston Bay Jerk (Eaton’s) Vegetable oil for deep frying 1 cup all purpose flour 1 cup cornmeal 4 tsps. Ground cumin 2 tsps. Garlic powder 1 (8 oz.) cream cheese ½ cup mayonnaise 2 cups prepared couscous ¼ cup raisins 2 to 4 tbsps. Jamaican Jerk Sauce (Eaton’s) for drizzling 6 (12-inch) wraps
• Cut chicken breasts (Free Range by The Best Dressed Chicken) into strips. Put in a re-sealable bag and add 1 tablespoon of olive oil and 1 to 2 tablespoons of Jamaican Scotch Bonnet or Boston Bay Jerk Sauce (Eaton’s). Leave to marinate for minimum of half an hour. • Prepare couscous according to packaging and toss with raisins. In a small bowl, mix softened cream cheese, mayonnaise and Jamaican Jerk Sauce (Eaton’s). Taste and add more Jerk Sauce if desired. Toss Jerk Sauce cream cheese mixture with prepared couscous. • In a large bowl, mix together all-purpose flour, cornmeal, cumin and garlic powder Preheat deep fryer to 350˚to 375˚F with vegetable oil. Dip strips of jerk chicken in flour mixture and slowly drop in hot oil. Deep fry chicken strips for 3 to 4 minutes until fully cooked. Set aside on a paper-lined plate. • On a flat wrap, spread a layer of chicken strips and top with couscous mixture. You can drizzle more Jamaican Jerk Sauce (Eaton’s) if desired. Keep repeating until all wraps are filled. Fold in sides of the wrap and roll like a burrito. Be careful not to overstuff the wrap! Cut in half on a diagonal and serve. Enjoy!
9
HEALTH
SNACK ATTACK There’s no denying that everyone, at one time or another, has had a snack attack. Views on snacking differ. Some feel that snacking is bad, and that eating between meals leads to weight gain. Others believe that eating many small meals and snacks throughout the day is healthy for maintaining energy levels and optimal weight. If there were one way of snacking that was right for everyone, we would all be doing it! To alleviate snack attack guilt, try to understand why you are snacking and what snacks work best for your body. Perhaps you snack because your daily diet is missing nutrition, or because you are eating too little at meals. You might be snacking to soothe jangled nerves when you are emotional, or to entertain yourself when you are bored. Whatever your reason, acknowledge it and start thinking about how to create a life that is nourishing and truly satisfying. While snacks can be great energy boosters, many convenient snack foods are highly processed and full of chemicals, additives, damaging fats and refined sugars. When a snack attack hits you, try foods that are filling and satisfying, but also nutritious. Here are some tips: • Snack on things that don’t come in a plastic wrapper or a box. Try fresh fruit and rice cakes with almond butter. • Try “upgrading”: If you are craving something crunchy, upgrade from potato chips to raw carrots, apples or whole grain crackers. • Instead of a cup of coffee, upgrade to green tea. • Instead of ice cream, upgrade to applesauce with cinnamon.
By Karla Henry
Snacking. Good or bad for you? We are uncovering the truth. Food Focus: Fruit
Eating raw fruit in summer months is highly cooling. Fruit in the form of juice is a great choice for cleansing the body, but be aware that juice rapidly raises blood sugar levels, leading to an energy crash soon after. Frozen, whole, puréed or juiced fruit can make great summertime cool-down treats. Try frozen grapes, banana-coconut smoothie popsicles, or limejuice icecubes in iced tea! Whether you are having fresh fruit for a light early morning breakfast, a midday snack or evening treat, enjoy nature’s sweetness and whenever possible buy organic. Here are a few summer fruits and their health benefits: Bananas: Help to lubricate the intestines, treat ulcers, detoxify the body and manage sugar cravings; are rich in potassium (which helps hypertension). Grapefruits: Treat poor digestion, increase appetite during pregnancy, alleviate intestinal gas and reduce mucus conditions of the lungs. Papayas: Tone the stomach, act as digestive aid, moisten the lungs and alleviate coughing; contain carpaine, an anti-tumor compound. Raspberries: Benefit the liver and kidneys, cleanse blood of toxins, regulate menstrual cycles, treat anemia and can promote labor at childbirth.
Recipe of the Month: Fruit Nut Smoothie Prep Time: 5 minutes Yield: 2 servings
Ingredients: 1 banana 1 cup soy or rice milk Upgraded snacks are high in nutrition and give you a greater sense of satiety and satisfaction; you won’t feel 1 cup berries physically or psychologically deprived, and you’ll have 1 cup diced melon ½ cup almonds plenty of energy to sustain your activities for hours. 2-4 ice cubes FOR A CONSULT CONTACT: KARLA HENRY CERTIFIED HOLISTIC HEALTH COACH WWW.KARLAHENRY.COM © INTEGRATIVE NUTRITION 11
Directions: 1. Mix in blender for 1 to 2 minutes and serve. Note: You can add other ingredients for added nutrition such as a spoonful of bee pollen, coconut oil, flax seed oil, spirulina powder or a scoop of protein powder.
12
BLOOMIN’ CHEF
Interview by Leisha Wong
PASSION DRIVEN
At 22, Chef Theo Smith has his head set strong on his shoulders. Foodies need to watch out for this one!
The Kingston Kitchen team first came across this fresh-faced chef, the day we came together for our first meeting. It seemed destiny then that Chef Theo Smith would become a part of the Kingston Kitchen family. At 22 years old, Smith is the catering executive and owner of Great House Caterers, and has attracted a number of fans who are drawn to his fresh, innovative dishes that draw on local ingredients and spices, presented with a European flair. He is also well known for his fruit and vegetable carvings, a skill he picked up very early in his training. With work experience in the kitchens of Ambrosia Restaurant at Acropolis and Walt Disney World Resort in Orlando, among others, he has set in motion the workings for a great future. Congratulations to Smith on his recent nomination at the Jamaica Observer Food Awards, for Chef on the Rise—he certainly is, so keep en eye on him. 14
BLOOMIN’ CHEF Tell us a little info about your family? Is cooking a big part of your family?
I am very close to my family, especially with my mother, my closest brother and father. Thankfully they all have been really supportive of me being in the food service industry. However I’m somewhat the odd one out as no one else in the family is in or ever had an interest in the industry. Even when I was growing up, no one was really a big fan of cooking, so my passion for cooking came as a surprise at first. Did you always want to be a chef?
Early on in high school I wasn’t exactly sure what I wanted to be, but I always said it had to have my three favorite areas: business, arts and science. I figured that my options would be a graphic artist, lawyer or executive chef, but soon I realized that the culinary arts were where my passion was. How would you describe your cooking style?
I would say my cooking style mostly falls under the Italian, French and Mediterranean cuisine in addition to a Caribbean fusion. I like to keep my seasonings simple with regards to the combination of flavours and using fresh ingredients is always my preferred choice. Of course a lot my creations are a twist on the traditional. You are so young to already have so much success. What’s your secret?
I wish I knew what my secret was, but honestly I would say it’s my passion for culinary arts. I don’t think I would have reached this far if I didn’t have a passion for what I’m doing. What’s your fantasy ingredient?
I would say my fantasy ingredient is alligator meat. I have eaten it before but I would love the chance to cook it myself. Before that it was frog legs, but I have ventured down that road already.
has impacted and inspired chefs like myself. As for my fantasy dinner guest who is alive, it would be Bob Tuschman, Senior Vice President at The Food Network. Why? I would just love for him to enjoy my creations, and for me to hear his review. What is so special about Jamaican cooking?
What makes Jamaican cuisine so special is how it has been influenced by a variety of other cuisines and cultures to create the cuisine we all know and love today. What’s your advice to other “Bloomin’ Chefs”?
My advice is to always keep focused, be dedicated, be creative, and be passionate about food and the culinary arts field locally and internationally. No matter what life throws at you, stay true to your Who would be your fantasy diner guest? Celebrity? passion. As Confucius says, “Choose a job you love, Dead? Alive? And why? and you will never have to work a day in your life.” My ultimate fantasy dinner guest would be Auguste With this passion, it is easy to go out into the world Escoffier, the father of modern French cuisine or as the French say, “The King of Chefs and Chef of Kings”. I and explore the many different aspects of the culinary would want to show him how after many years his work arts industry. This is something you should do continuously as there is always something to learn, the trends are constantly changing so you have to keep up, and even go ahead of the trend and make your mark.
15
BAKE BABY BAKE
Photos by Jessica Hylton
BAKE-FREE BLISS
Cool down this summer with these simple and cooling bites of sweetness. Summer means the beach, bathing suits, barbeques, the blazing sun and (for some of us) the happiness of a very long holiday. So what’s better than celebrating the summer holidays with desserts? Here’s what’s better: not having to turn the oven on! Who wants to make the house even hotter by having to bake? I created some delicious cooling desserts and a cocktail that are super easy to make and won’t require you to touch an oven button. Enjoy your summer!
Popsicles/Creamsicles I made four variations: blueberry coconut, kiwi, strawberry cheesecake, and watermelon. I also mixed some together, which tastes just as good. You choose which one you want to make. P.S. If you don’t have popsicle molds (you can find them in any pharmacy such as AzMart, Monarch or Discount Pharmacy), you can use plastic cups with popsicle sticks for creamsicles. Easy! Makes 4 popsicles and 2 creamsicles
17
Ingredients • 2 peeled and sliced kiwi fruit or 1 ½ cups blueberry/ strawberry/watermelon (use the fruit you want) • ½ cup plain yogurt (I recommend Greek yogurt) • ¼ cup milk/coconut milk • 1- 3 tbsps honey/sugar, to taste Method Combine ingredients in a blender and process until smooth. Pour the solution into individual popsicle molds or paper cups, insert popsicle sticks, and freeze until solid, usually at least 4 hours. *For cheesecake flavour: substitute milk with cream cheese and use 1/3 cup yogurt instead of ½ cup.
BAKE BABY BAKE
Pineapple Coconut Rum Cocktail
Fruit Pizza
A delicious and thick cocktail that’s perfect for a hot summer day. I used coconut milk and rum instead of coconut rum to thin out the pineapples since they weren’t strained. You can adjust your level of sweetness. Prepare this right before you serve it.
This is a delicious and cooling dessert that’s the perfect substitute for hot pizza. Feel free to order up a hot pizza and enjoy this for dessert! You can use any fruit you want, it’s your pizza!
Serves 6 – 8 persons
Ingredients 1 pita bread ½ cup sliced strawberries 1 kiwi ½ cup blueberries Cool Whip/Whipped Cream (note: Cool Whip won’t melt like whipped cream) Strawberry jam (or jam of your choice)
Ingredients ½ pineapple cut into slices 1 14 oz. can coconut milk (recommend Grace) ¼ cup rum 1 cup of ice 4 tbsps of sugar (adjust to your taste) Method • Blend the pineapple in a food processor until crushed. Do not strain. • Add sugar, rum and ice. Add coconut milk by the ½ cup depending on how creamy you want it (I added the entire tin). • Pour over ice in a jug and serve immediately. • Substitute: If you want a thinner drink, double the pineapple, strain them and do not add coconut milk.
Serves 1
Method • Spread the jam on the pita bread, then add as much Cool Whip on top as you want. • Arrange the fruits as I have or in whatever style you want. Cut and enjoy! You can follow Jessica on her blog at www.jessikerbakes.com/blog or www.jessikerbakes.blogspot.com or her website www.jessikerbakes.com 18
FOR STARTERS
By Claudette Powell
A D.A.M. GOOD BROWNIE
Our foodie columnist Claudette Powell discovers a brownie on The Avenue. One day I got an invitation to hang out with my friend, Nash, and his crew on The Avenue. The Avenue wasn’t at all what I had expected. It was a quaint cul-de-sac neatly tucked off of Perkins Blvd. With the red hills as the backdrop, we sat down on the bed of a pickup truck and talked. We’re foodies so the conversation naturally transitioned to a passionate discussion about food. Nash says to me, “Yo! You have to meet my friend Dom, he makes these amazing brownies”. Did he say Brownies? I’m liking this Dom already. I’m always down for a nice summer guilty pleasure like chocolate. Dom (Dominic McDowell) is an attractive unassuming guy who you would never believe is a beast in the kitchen when it comes to pastries. Growing up, Dom says there were a lot of kids in the community, however there were no stores nearby. So while he was in prep and high school, he used to buy boxes of candy and sell it to the neighborhood kids. This entrepreneurial spirit planted the seed for what was to come. His first stint in the kitchen was with his mom making bread pudding. Dom added a little spin on the flavour by creating a piña colada topping. He soon realized he had a knack for the craft. He began seriously baking about two years ago, as a way to earn extra income after graduating from UTECH. Dom thought brownies would be the perfect snack. He started out with plain chocolate, then experimented with different flavors like M&Ms and cookies & cream. His culinary creativity blossomed into his very own flavoured brownie brand D.A.M. Good Brownies.
19
Now he bakes two or three times per week and provides eight different flavours. They include Coco Loco, which has coconut, rum créme and coconut flakes; Natures’ Best, a vegan brownie that contains no eggs; Mocha, a coffee chocolate brownie; and Marshmallow, a flavour popular with the kids. From the packaging to the first bite the snack is very impressive. The brownies are simply delicious! They’re soft, chewy and each distinctive flavor permeates through a really lovely chocolate base. Enjoy a quiet summer evening by pairing any one of the flavors with a cold glass of milk or a hot cup of coffee….it’s pure foodie heaven. Dom plans on introducing new flavours to the market as well as putting his signature spin on the existing ones. He also bakes specialty brownies for parties and functions. In a time when our grocery store shelves are filled with international products, it’s great to see a young Jamaican moving in and creating a space for himself. I’m loving this snack, not just because it tastes good, but because D.A.M. Good Brownies are a product of passion and that always makes for damn good eats. D.A.M. Good Brownies are sold at AZ Mart, Monarch Pharmacy and Mall Pharmacy.
KITCHEN CREW 101
Yah so hot. Nuh lie. Stay cool, get outside, and EAT GOOD.
FIRED UP! Photos: Dwayne Watkins
Summer is officially here…the 100˚F temperatures have heralded its arrival! Fight the heat by getting out of the kitchen, and get grilling. This menu created by Theo Smith, of Great House Caterers, is the perfect, light, refreshing and healthy way to eat this summer. Find a pool (or a beach—you can grill it all up, then grab your towels and have a beach picnic) grab some friends, and celebrate summer.
22
KITCHEN CREW 101
Roasted Corn & Sweet Pepper Salsa
Menu Serves 6 Roasted Corn and Sweet Pepper Salsa Maple Cinnamon Sweet Potato Mash Strawberry-Glazed Shrimp Kebab Grilled Pepperoni Stuffed Chicken Breasts Summer Tossed Salad with Red Wine Vinaigrette
Ingredients 4 ears corn, shucked 2 whole sweet pepper, diced ½ tbsp. fresh basil, chopped ½ tbsp. thyme Salt and pepper (to taste) Olive oil (as needed)
23
Method • Pre-heat grill for 5 to 10 minutes, depending on size of grill. • Brush ears of corn with olive oil then place on grill. • Turn corn frequently to allow all sides to get grill marks and cook through evenly. • Once the corn is tender on all sides, remove and allow to cool enough to handle. • Slice the corn off the cob and combine with sweet pepper, basil, thyme, salt and pepper as needed. Note: Melted butter can be used instead of olive oil. This will also add to the overall flavor of the dish.
KITCHEN CREW 101
Strawberry Glazed Shrimp Kebab
Ingredients 2 lbs. Rainforest Seafoods shrimp, peeled and deveined (medium to large) 2-3 whole sweet peppers, cut in large cubes 4 oz. strawberry jam/jelly 1 whole onion, minced 2-3 cloves garlic, minced 1 tsp. thyme Olive oil (as needed) Salt and pepper (to taste) Bamboo skewers (6-inch)
Method • Pre-heat grill 5 to 10 minutes and soak bamboo skewers in water to prevent them from burning. • Season shrimp with olive oil, garlic, onion, thyme, salt and pepper. • Arrange and alternate seasoned shrimp and sweet pepper on each skewer, having at least 3 shrimp on each skewer. • In a small saucepot, combine equal parts water and strawberry jam. Stir continuously until the jam has fully dissolved. • Place on grill and turn occasionally to prevent from burning, then brush on glaze and remove from grill. Note: If glaze is too sweet, add more water and thicken with cornstarch mixture, which should have 1 tablespoon of cornstarch and equal parts water. Stir continuously until the glaze has thickened. 24
KITCHEN CREW 101
Grilled Pepperoni Stuffed Chicken
Ingredients 6 Best Dressed Chicken breasts, deboned 3 pepperoni sausages, halved lengthwise (4-inch sausages) 1-2 whole onion, minced 3 cloves garlic, minced 2 tbsp. paprika 1 tbsp. oregano ½ tbsp. basil 1 tsp. rosemary Olive oil (as needed) Salt and pepper (to taste)
25
Method • Pre-heat grill for 10 to 15 minutes on medium high heat depending on the size of grill. • Using a knife, make an incision through chicken breast, deep enough to hold halved pepperoni. • Season chicken with onion, garlic, paprika, oregano, basil, rosemary, salt, pepper and olive oil. • Insert halved pepperoni into seasoned chicken breast. • Place stuffed chicken on pre-heated grill, turning occasionally allowing all sides to cook evenly for approximately 15 minutes or until juices run clear from chicken. • Remove and allow to cool slightly before slicing against the grain.
KITCHEN CREW 101
JuicyChef’s Jamaican Lime Sorbet
Ingredients 1 cup sugar 1 cup water 1 tsp. lime zest 1 cup fresh lime juice
Method • Pour in water, lime juice and sugar into a medium saucepan over medium heat and bring to a rolling simmer until sugar is dissolved. • Remove from heat and cool down to room temperature. • Add lime zest and place in fridge to chill for a couple hours. • When ice cold, add to ice cream maker and follow the machine instructions. • Eat right away or store and save for future use in an airtight freezer proof container. • Add some store-bought ginger cookies for a little crunch.
Visit www.KingstonKitchenJA.com for the other recipes in this menu. 26
HOME COOKING
By Leisha Wong
MORE THAN MEAT As we celebrate “grilling season”, we turn to the couple behind G’sBBQ, for some secrets of the trade.
Gariel Ferguson is a man of many talents. And he is full of surprises. The first bombshell is that he makes a fantastic patty. The second is that vegetables excite him. And thirdly, he learned his philosophy towards cooking in a Japanese restaurant. None if this particularly screams “meat guy”…then again he is much more than meat. In fact, Gariel is a testament to the saying that “everything in its time.” He and his wife Gillian had their eyes on the current spot three years before they actually opened G’s BBQ at Market Place, off Constant Spring Road in Kingston. But the timing was just not right. After the closing of Rib Kage he was still “hungry for his spot,” as Gillian says “somewhere he could get creative with food.” There was a need for good ribs in the market, and so a rib place was inevitably on the books. G’s BBQ opened seven months ago and has been well received by foodie fans. The small intimate space allows the Fergusons to create a product that is personal and stays true to what they want from the G’s BBQ brand. Take for example the specialty craft sodas that they now offer. They personally extract the flavours from local passion fruit, ginger, lemongrass, mango, basil and others, and combine to deliver delightfully refreshing sparkling drinks. There is a certain thought in everything that the Fergusons do. This no doubt comes from the extensive amount of experience that both Gariel and Gillian have garnered over the years. Gariel started his cooking career in the kitchen of a Japanese restaurant in Miamiwhere he was immersed in the importance of discipline and technique of cooking. He drew upon this technique-driven approach when he turned his efforts to run the family bakery in Florida, including the 30
HOME COOKING making of patties. “Once you can master the technique it leads to consistency,” he says. He adds that knowing a technique enables you to teach someone else a skill, and therefore building the next generation. Gillian’s experience is also grounded in food and hospitality. Told by her mother that she could never make money baking, Gillian turned her efforts towards hospitality, and after studying, she took her first job at the Hilton Kingston. She was the only woman in food and beverage at the time, and while the hours were brutal, she fell in love with it. She moved to the Crowne Plaza, Kingston, and was then transferred to the Crowne Plaza in Chicago, before coming back home to work on the opening of Knutsford Court Hotel, in Kingston.
many more possibilities, and it’s often much more of a challenge. Gillian continued to explore her love for baking and often creates the desserts for their clients. So, how does grilling fit into this? Grilling for Gary was instilled in him as a child. He shares a story of how his father would season, and then freeze, individual packages of chicken. He would then give them money, which he and his brother could use to buy dinner. Alternatively, they could cook dinner and keep the money. His father taught them how to grill the chicken on the countertop, and serve it alongside the “perfect” rice. Gariel always chose to keep the money and fell in love with grilling. Beyond grilling, Gary has a love affair with meat. As Gillian says, “He’s a fiend around it!” So, would these elements be the ingredients for the perfect barbecue? An inherited appreciation for grilling, as well as a love for meat? “Yes, but there’s much more,” he says. Patience, he says, is key to good barbecue. “You have to care about what it is that you are cooking,” Gary says. “It’s a process, and all the elements come together; the time, the tenderization of the meat, and they come together right in front of you.”
All the while, Gariel and Gillian were building their relationship also. With their 10-year wedding anniversary on the horizon, they have been successfully able to generate a balance between work and their personal life. “We are truly passionate about what we do,” Gary says. “We breathe, eat, and sleep food and hospitality, it’s just who we are.” While this shared passion has kept them apart at times, it also continues to bring them together.
Similarly with G’S BBQ. All the elements have come together to create their restaurant. The couple has planned the immediate expansion of the brand, with at least three more restaurants on hand to be rolled out, as an extension of the brand. They are in fact investigating going into fine dining and offering a menu with lighter fare, so it seems there is much more to come from the G’ss BBQ brand. Blazin’ Buzz Round
Together, the Fergusons worked on Norma’s Port Antonio—which they opened in 2004—and the kitchen store Kitch ‘n’ Thyme. G’s BBQ is essentially the third venture the Fergusons together. However, they add that an important collaboration for the couple is their private catering company. Operating under Gary Ferguson Private Catering, this aspect of the business allows Gariel to truly get innovative with ingredients, and to produce food that is often inspired by flavours from Asia and Africa. “When I’m cooking for my clients I can get really imaginative,” he says. “In fact I love cooking and getting creative with vegetarian food.” He adds that in cooking with vegetables there are so 31
Q: Who are some of the up and coming chefs you have your eye on? A: Chef Theo Smith, Chef George Matthews, Zoe Dawkins and Kurt Myers. They are each putting real energy behind their food. Q: Most memorable meal? A: GILLIAN—UVA in Florida. I’m a tomato lover, and they had an unbelievable tomato soup. Simple, yet so overflowing with flavour. GARY—Nyonya, in New York, a Malaysian restaurant Downtown that is really authentic. Q: Most memorable meal in Jamaica? A: GILLIAN—We love Jah T in Portland, a local vegetarian and fish spot that has the best ackee and saltfish, fried dumpling and cooked cabbage. You have to fight the taxi men for food there. GARY—They are open very late, and we would go after we closed the restaurant in Port Antonio. I actually watched the chef cook the cabbage one time just to see how he did it! It was so simple, yet full of flavour.
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HOPE GARDENS NURSERY
MONDAY TO SATURDAY 8:30AM TO 4:00PM WE SELL A WIDE VARIETY OF FRUIT TREES, PLANTS, FLOWERS, AND HERBS TEL: 788 0074
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HIGHLIGHTS FROM THE NIGHT MKT ON MARCH 31ST
OUR BIGGEST CROWD EVER, THANK YOU FOR THE SUPORT!
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T.
PHOTOS BY LANCE BROWN.
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PURE COCKTAIL
Photo: Dwayne Watkins
WHITE WITCH
A Jamaican twist on a classic drink.
Surprisingly refreshing, this sophisticated cocktail is the ideal way to cool down during the warm summer months. It is also equally refreshing as a non-alcoholic cocktail.
White Witch (Sour Sop Mimosa) Ingredients Pure Country Sour Sop Juice Sparkling wine (replace with sparkling water or sparkling cider for non-alcoholic version) ¾ oz. clear simple syrup (optional) Garnish with Maraschino cherry. Method • Add Pure Country Sour Sop juice to Champagne flute. • Top with sparkling wine, or non-alcoholic alternatives. • Garnish with cherry and enjoy.
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