Growing up in a West Indian household specifically a Haitian home meant, a super early breakfast and an even earlier dinner; 5:00 pm if it’s the weekend. It didn’t make much sense but this was life; Thanksgiving? Forget about it, by 6:00 pm you’re having your third plate. Breakfast, however, was special.
My sister and I were drinking coffee at a very young age, eight or so. My mother purchased her coffee on the streets of Flatbush, Brooklyn from a purveyor that sold many “imported” goods from Haiti. We enjoyed our coffee black with a towering amount of sugar and toasted Haitian bread from the local bakery smeared with Country Crock butter. The empty tub of butter would later become a storage container for leftovers and marinades. We then submerged the warm thick buttery bread into the steamy dark obnoxiously sweet coffee. Power Rangers blared from the screen of our 30in Zenith as me and my sister recreated each action move charged up from the caffeine.
On the other hand, my father made the best breakfast. The classic omelet made with three or four ingredients that smelled like a chef’s tasting menu. Three eggs scrambled, sautéed yellow onions, sweet peppers, and fresh crushed garlic bubbled in canola oil and butter. My father then would split the skin of one green plantain and in a pot of boiling salty water cook until soft. Unlike my mother, my father wasn’t a coffee drinker but loved his Lipton tea. Once his star-studded breakfast was complete, my father with his knife, fork, and plate in one hand and his cup of tea with lemon in the other made his way to the dining room table. The table, set with lace appliqué tablecloth, a clear plastic covering, and plastic placemats decorated with apples and grapes, purchased from our local Target, well Bobby's Store. It was truly the best breakfast I had as a child that I can’t seem to recreate today.
This was a typical Saturday morning breakfast. Even though I've never been a fan of green plantains, my father made them the star of the dish. As I take small bites from his plate, I always declined to have my own. By 11:00 am, I was ready for my first nap of the day. Because I knew at 5:00 pm dinner would be ready.
Yes, I know. It has been awhile. I was hoping I could just post this recipe without having to fill you guys in on what's been going on or not going on. But I thought that isn’t right.
The last recipe I posted I believe I was working and making the excuse that I wouldn't have time to post. That was true. After that gig fell through, I continued to run many races and was preparing to wrap up one more semester of school. Since then, I’ve graduated college (whoop whoop) and began working for a Michelin Star chef. I was the happiest person in the world. I was ready to be great until the restaurant suffered some complications and was forced to close; it was truly devastating. I helped open the restaurant and it was my very first job working in the kitchen, so I was really hurt when they had no choice but to close their doors.
Working in the restaurant industry was hard. The meltdowns were real. My tough exterior started to crumble and many times I wanted to give up. There was no room for my constant input or my don’t care demeanor. This Chef was the real deal. High standards but a woman willing to work with you if she saw your potential and your desire to be greater than a line cook. She saw my desire, but I was flawed.
ANYWAYYYYYY. Before I delve into my entire experience (which I wrote in my thesis) working in the restaurant, I can honestly say I am grateful for the knowledge I attained.
Now onto this light and fresh recipe.
So we all know how hard it is to pick avocados and we also know how quickly they go bad. At the time this recipe was written, I must have been sitting on at least 4 avocados. They were on the edge of the cliff; almost too soft to the touch. I had to put them to use. My feta cheese was pushing the limit as well. So everything in the bowl. It's only a few ingredients and even fewer steps.
Make it, love it, recreate it do what you want to boo. Just let me know how it turns out.
Greek Avocado Bowl
1-2 whole Hass avocados
1/2c grape tomatoes; halved
1/4 diced red onion
1/4c crumbled feta
salt and pepper
Herb Dressing
2 sprigs of fresh thyme (chopped)
Juice of half a lime
1tsp Herbs de Provence
1tbsp minced shallot
1-2 garlic clove minced
Zest and juice from half an orange
3tbsp olive oil
Method
In a medium bowl add tomatoes and red onion. Remove seed from avocado and slice lengthwise then crosswise; creating small dice then place in a bowl with tomatoes & red onion. Save the avocado skin, that’s what will be used to create the bowl.
For the dressing: In a small bowl add all the ingredients except the olive oil. Whisk to combine. Continue to whisk and slowly drizzle in olive oil until mixture emulsifies.
Add dressing to avocado mixture and lightly toss. Add crumbled feta and lightly toss. Spoon into the avocado skin.
Asian Style Chicken Meatballs with Strawberry Chipotle Sauce
I know, I know its been forever!! Do I have an excuse? Maybe. Do you care to hear it? No! So I’m not going to waste your time rambling about. However, I will tell you guys what I’ve been up to.
Well, the semester has finally ended (praise Santa! *boondocks reference*) and this girl here got herself a new gig for the summer! Whoop Whoop! I’ll try my best not to neglect you all for as long as I have because I plan on being super busy with cooking and running and just being more out there in the social world.
Next month I’m heading to Toronto to run a 15k with Nike and I couldn’t be more excited. I’m pretty much trying to do everything while I’m out there; maybe even become BFF's with Drake and the chance to finally put as a caption on my Instagram “running through the 6 wit my woes” (priorities right?) I mean that’s really why I’m going to Toronto.
Enough about me, check out the recipe, make a lettuce wrap, make sliders, make them mini, do whatever you like because these bad boys are versatile and packed with flavor. The chipotle skrawburry sauce (yes, skrawburry) is sweet, smokey, and with a hint of lime to really bring it all together. It’s fast. It’s simple. And it’s perfect for this Memorial Day weekend.
Enjoy.
Asian Style Chicken Meatballs with Chipotle Strawberry Sauce
1 16oz Ground Chicken (not ground chicken breast)
1 small onion diced
2 scallions chopped
3 garlic cloves minced
1 Tbsp ginger powder
1/3 tsp allspice
1 tsp mustard powder
1 tsp Worchester sauce
½ Tbsp ice wine vinegar
1 Tbsp sweet chili sauce
1/3 tsp sesame oil
1 tsp salt and fresh cracked black pepper
¼ cup panko or dried bread crumbs
Chipotle Strawberry Sauce
1-½ cups of fresh or frozen strawberries quartered
1/3 cup of agave syrup or ¼ cup of light brown sugar
1-2 Tbsp chipotle pepper sauce
1tsp fresh lime juice and zest
Pinch of salt
1 cup of water
Method
Chipotle Strawberry Sauce (Can be made ahead)
In a sauce pot, over high heat bring to a mini boil water, strawberries, agave or light brown sugar; boil for about 10min (pay attention because this can bubble over) constantly stirring. On low, let the sauce simmer and thicken for about 30min-1hr. Once thickened, add lime zest, squeeze of lime juice, salt, and chipotle pepper sauce. Let simmer on low until ready to use. (This can store in your fridge for days use it on wings)
Asian Chicken Meatballs
Heat a small pan with canola or veggie oil and sauté onions, scallions, and garlic until soft. Set aside and let cool. Once cooled, add onions, scallions, and garlic to a medium bowl with the ground chicken. Evenly distribute all of the spices. (don’t just dump everything because then some meatballs will be more flavorful than the rest).
Mix everything together (try not to over-mix or it will be dry) and roll about 1-2Tbsp into small balls (hehe). Set in the fridge covered with plastic wrap for about 1 hour so they can hold their shape.
Heat a large pan with canola or veggie oil and add the meatballs, turning every so often to brown all around. Once browned, add about 2 Tbsp of water, cover to steam & cook the meatballs all the way through for about 10-15min over a medium-low flame. Plate and drizzle with the strawberry sauce.
Disclaimer: In the picture above the onions are raw because I later realized it was best to sauté first.
Hey, hey, hey! I know it has been a while since I’ve posted, but things have been getting fake hectic. When I say fake hectic it pretty much means it hasn't been that hectic. I’m just making small things into a big ordeal. But we all do it and then we allow it to stop things we want and need to do. So I think I got things in order.
But! let's get into this recipe. Sage Crusted Chicken. I wrote this recipe last year. Made it. Killed the plate and now finally sharing it with you cool kids. Because I’m just that kind of a person. I’ll share a recipe but I don’t know if I’ll share my fries. That’s another topic for another recipe— particularly a cheesy fry recipe or something.
Nonetheless, this recipe is super easy. Fresh ingredients tossed in a bowl and smeared all over some bad ass chicken. The recipe is best when the chicken gets to marinate overnight so the flavors can build and that acid (the lime) can help break things down.
Make it. Love it. Share it. And tell me about all the new friends you make after they try it.
Thanks!
Sage Crusted Chicken
4-5lb chicken breast, legs, thighs or wings
4-5 sprigs fresh sage chopped
2-4 sprigs fresh thyme chopped
½ -1tsp salt
1tsp herbs de province
½ tsp oregano
4 garlic cloves
½ tsp smoked paprika
½ tsp coriander
¼ tsp ground cloves
1/3 tsp red pepper flakes (optional)
Half a lime and its zest
4Tbsp olive oil
2-4 fresh or dried bay leaves
Method
Make a paste by combining all the spices, the zest, and juice of half a lime and your olive oil in a bowl. (Hold off on the bay leaf)
Get your chicken pat it dry and rub everything down with the paste; make sure you get it under the skin as well. ALL OVER. Place the dry bay leaf under the skin of the thighs and breast of the chicken. Marinate for up to 6 hours to overnight.
Pre-heat the oven to 375. Pat the skin dry with a piece of paper towel (some paste may come off but not much. No worries). Heat a pan with some canola oil and sear each chicken in batches to get the skin crispy.
After you have seared all the chicken, place in the oven skin side up and bake for 40 minutes or until juices run clear. Enjoy!
Y'all know what day it is!!! HUMP DAY!!! And here I am with not such a hump day meal and that's cool. More of a brunch dish but who said you can't plan ahead right? And you can absolutely have brunch at night or whenever I won't judge. How about I cut my ramble short and get right to this sweet and spicy awesomeness...cool
Soooo, Sweet Plantain Homefries or hash or whatever you want to call it is just a spin on your regular potato homefries but wayyy better. I tried this about a year ago B.M. (before measurements) and I was super excited at how well they came out. I always forget what I use but each time they come out better and we all know that's how great dishes begin and end. It's super easy and comes together really quick; only real time spent is chopping and if you aren't into uniform sizes then this will go even faster.
Sweet Plantains Homefries
2 medium to large sized sweet plantains halved lengthwise and either diced or cut in half moon shape
½ red, orange, and green sweet peppers diced
1 medium onion diced
3 garlic cloves minced
1 smedium scallion chopped
½ tsp. turmeric
1tsp chipotle powder or less
1tsp. coriander
½ tsp. paprika
1-2Tbsp of sofrito (store bought or homemade)
Salt and pepper to season
1 tsp. herbs de province
2-3 sprigs of fresh thyme
Method
1. Dice your peppers, onion, scallions, and garlic; set aside. Take your sweet plantains, peeled and halved lengthwise. You can either dice them or cut them into half moon shape, it’s your choice.
2. Heat your pan or cast iron skillet with some oil and begin frying the plantains in batches if you have a lot, careful not to crowd the pan or they’ll steam and won’t get that nice crispy crust. Also watch them closely so they don’t burn (I burned some; just some) Sweet Plantains have a decent amount of sugar in them, so watch closely.
3. Remove plantains from pan and set aside. Add little more oil and then add your peppers, onion, and garlic until slightly softened. Add your plantains back to the pan then add your spices (turmeric, chipotle powder, coriander, and paprika) and sofrito. Season with salt and black pepper, scallions, herbs de province, and a couple of sprigs of thyme and let those flavors build over a low flame for 5-10min, then enjoy!
** Small little note, if you're into a more saucy version (New Yorkers know what I'm talking about) then in the final step make a well in the middle of your pan and add a 1Tbsp of tomato paste, about 1/4 cup of chicken stock or water, and 2-3Tbsp of sofrito. Cook down the tomato paste and fold in the hash.**
Oh, hey! It's me again with another recipe. I know you're wondering, "Who the hell is 'me'?" I realized late in the week after posting the first recipe that I never told you guys my name (foolish me) or anything about me really; so I'll do a small short introduction now. Wellllll, I'm Aloucia *waves eagerly.* A self-taught home cook from Brooklyn, NY currently in my last semester (thank god!) at Medgar Evers College. I can go on and on about myself but I'll save that for another post, like a cookie post or a salad post I don't know but I'll make sure it’s a super lengthy post because I feel you guys really want to know more about me and not the food (am I right!?).
Moving right along....
I came up with the recipe on accident about a year ago. I really and truly started throwing things in a bowl because I wanted something sweet but with a sour taste. It wasn't until recently after searching for Mojo sauce (because now I wanted to learn how to make that) I realized I had created it all along (genius I know lol) with a few a minor additions. Mojo Chicken is more of a summer dish but if you can't get away for a while from the cold mornings and nights then, create a small getaway for dinner; like really, no one is going to complain talking about 'this is a summer dish I don't want it' and if so then that's a horrible person and you should leave them (seriously).
Mojo sauce is dope because you can really manipulate it however you like and its super easy to make. I used grapefruit juice and sometimes I've added pineapple juice just cause (I'm a rebel, living on the edge). The marinade makes roughly a cup and a half but I recommend doubling the marinade since some must be reserved for the glaze. You can leave it the way it is and just use the leftover marinade and cook it down to a glaze but if you feel that's icky (and I totally understand) then increase the juice and add a couple more of everything else.
But like I said in my first post, make each recipe your own. Play with the flavors you have and really learn about flavors you want to try. But do make this and tell me what you think. I'm working on getting a couple more recipes to you guys this week but if there is something you would like for me to make or have any question on technique or what flavors go with what protein or seafood let me know.
Thanks :-)
Oh! and thanks to the arms in the photo! Say hi to my mom! Also, I know you're thinking, "That's all the chicken" well yes! It's just me and my old lady lol. However, the marinade can be doubled or tripled. If I remember correctly, I used this exact marinade on an 8-10lb chicken when I first made it. Hit Read More for the full recipe.
Mojo Chicken with Mojo Glaze
4-6lbs whole chicken or variety pack (thighs, legs, wings, breast)
½-1 whole grapefruit (depending on size makes ½ cup to 1 cup or use ruby red grapefruit juice)
½ lime and its zest
½ -1 whole sour orange (found at local Asian markets, if unable to find use more lime)
3-4 cloves fresh garlic minced
1-2 chipotle peppers chopped (or 1tsp chipotle powder or less)
¼ tsp. cumin
¼tsp.smoked paprika
¼ - ½ tsp. red pepper flakes (optional if you like the heat)
Hand full cilantro roughly chopped
3-4 Tbsp honey
Salt and fresh cracked black pepper
¼ cup olive oil
2-3 Tbsp light brown sugar
1 Tbsp. butter
Method
1. Season your chicken with about 1-2 Tbsp of salt and pepper and set that aside. Now, to the marinade; in a bowl, juice your grapefruit or ½ -1 cup of ruby red grapefruit juice, lime, sour orange (if available), followed by garlic, chipotle pepper (or chipotle powder), cumin, smoked paprika, red pepper flakes (optional) and cilantro. Whisk together then drizzle in honey until combined. Continue to whisk then slowly drizzle in olive oil until combined.
2. Get a gallon ziplock bag or bowl and pour some of the marinade over the chicken leaving enough to make a glaze later. Marinate for up to 6 hours or overnight, you want the acid to break down the chicken and the flavors to penetrate.
3. Once your chicken has finished marinating, preheat the oven to 375°; take the chicken out and dry the skin off with a paper towel. You want the skin to be completely dry before you sear it; if you want crispy skin (we’re not here for soggy chicken skin). Over medium-high flame, heat a Tbsp of canola or vegetable oil until it’s shimmering and a little smokey. You want the pan to be hot so the skin gets super crispy. If the pan isn’t hot enough your chicken will just absorb all the oil and you’ll be stuck with greasy chicken (side note: don’t overcrowd your pan because the temperature will drop which will also cause soggy chicken skin). Place chicken skin side down and leave it alone for about 3-5 minutes until skin is golden brown.
4. Once finished place chicken skin side up uncovered on a sheet pan or if the pot can go from stovetop to oven even better, throw that bad boy right in the oven and roast at 375° for 30-40 minutes or until juices run clear.
5. While the chicken roast, make your glaze. In a saucepan over medium-high flame, heat the reserved marinade to a slight boil. Add the 1Tbsp of butter until melted and 2Tbsp of light brown sugar or honey and slightly whisk the glaze until blended. Let the marinade continue to boil for about 2-3 minutes and then turn the flame down to medium-low and let it simmer and thicken (if it is too thick add a little water and continue to simmer). Taste the glaze and adjust seasoning if needed. Mine was a little too sour so, I added a little more sugar and water to balance out the flavor and thickness.
6. Once the chicken is done, you can pour the glaze over and serve just as is or place the chicken under the broil and get it sticky and crispy, it’s your choice. Act like it's summertime and enjoy!
Well, well, well. First let me say heyyyy and welcome to Culinary Raps. This site has been in the works for some time and I'm so glad that I finally get the chance to share with you guys all my unwritten and unmeasured food. I will try my best to post as often as I can and be as detailed as possible. But since I hardly measure my ingredients (I never measure my ingredients) post may be a little delayed, delicious but a little delayed (don't judge guys). I try my best to make every dish different from the last and that's what I love about cooking; there's no wrong way to do it. Find a recipe you love and tweak it to make it your own; that's the beauty about cooking. Play with your flavors and try new techniques and before you know it you'll be cooking like the pros! (I'm not a pro, but a girl can dream). ANYWHO! lets get to this super easy peasy soup.
I was pretty much inspired to do this soup because NYC is cold and Cosi will not outshine me. If you never had the Roasted Tomato Basil soup from Cosi you are crazy! The soup is beyond ridiculous, I can really eat it by the gallon (am I going to far? so what) it's that good. So I had to try my hand at recreating it. Is it as good as Cosi? I'm going to say yes, because I feel its just that good. There's still a few tweaks that can be made but I'm quite happy with how it all came together. Don't let this cold weather get you down, make this soup, curl up in bed, and watch all the seasons of SVU on Netflix. If you have any questions please feel free to hit me up.
Roasted Tomato Basil Soup
Equipment: Blender, strainer, love, and smiles
2-3lbs plum ripe tomatoes or any variety halved (cherry, vine, canned whole or crushed)
2-3 large carrots quartered (if smaller use about 4-5)
2 shallots chopped into chunks
1 whole garlic head halved, skin on
Bunch of basil (a handful, about 1-2 cups, roughly chopped)
¼- ½ cup half and half or heavy cream or a dairy of your choice or none (it’s your world)
Pinch of red pepper flakes
½ -1 Tbsp unsalted butter
8oz or more manchego cheese
2 Tbsp cream cheese
2 Tbsp olive oil, plus more
½ Tbsp kosher salt and fresh cracked black pepper, plus more
Method
1. Preheat oven to 300°. Add tomatoes (if using canned see note), garlic, shallots and carrots to a sheet pan season with 1 Tbsp salt and pepper and drizzle with 2 Tbsp of olive oil. Roast for about 2-2.5 hours or until tender. Half way through roasting shred your cheese.
2. Once done, heat your pot on medium-low flame and drizzle about a Tbsp of olive oil. Let veggies cool for a moment, squeeze roasted garlic out of its skin, and then add all the roasted goodies (including garlic) to pot. Add 1- 2 ½ cups of water just covering the veggies and simmer on low flame covered. The tomatoes get very angry if the flame is too high and you’ll have a mess.
3. Season with salt and red pepper flake if using (taste the soup beforehand if you feel it needs additional salt). Stir in basil then add soup to blender in batches (blend on low, contents are hot) or if you’re fancy use an emersion blender directly in the pot. Soup should be chunky or if you want a smoother consistency put through a fine strainer. I strained mine because I wasn’t a fan of the seeds.
4. Place soup back in the pot over a low flame. Add your shredded cheese, cream cheese, and ½ Tbsp of butter until melted. Followed by either your choice of half and half or heavy cream (go with the heavy cream, your life will be different).
5. Simmer on low for about 15-20min so the flavors build and become a happy pot of deliciousness. Serve with bread or an awesome grilled cheese sandwich for dunkin action. Enjoy!
Note: If using canned tomatoes I recommend San Marzano tomatoes (unsalted if available), 2 28oz cans. Just roast your garlic, carrots and shallots at the same temperature for about 2 hours.
