Thanks - and one of the great benefits is that there’s a table-full of feast and it’s taken about 30 minutes tops to prepare.
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yo u are very lucky to have a very talented Mrs. P
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Went to the 5 Day market, 5 day means 5 times a month, the market goes ramdamly between Jeju-si and other cities. Today the market was @ jeju-si… very lucky of us.
Even bunnies…
Dinner, we tried a very unique Jeju place - the restaurant serves some hangover soup.
Beef was melted into the soup, tender, soft with threads. Delightful!
Mr. N got some pork knuckles soup, with glass noodles, blood, liver etc.
Ordered also a pancake. One of the best, crispy outside, moist inside.
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Thank you! Yes I am 
You are very talented yourself, in both the kitchen and your gorgeous garden.
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Put a chunk of pork belly in the oven at dawn to avoid 97degree mid-day temps,
Raised the temp and continued with open faced fresh apricot plank.
Kitchen closed by 10:30am.
Lunch was fresh peaches, sour cream and brown sugar.
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Thai Penang curry with shrimp, sweet potatoes, and long beans over brown rice. The toddler studiously refuses to sample shrimp (he loved it at 11 months…
), so there were a few tofu cubes for him.
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Ever since Bear posted Jamaican Jerk Chicken with emphasis on following Chung’s recipe, my mouth was watering in awe. Had never made jerk chicken so, I ordered some spices including jerk chicken from My Spice Sage .
The spices arrived yesterday but there was no instruction included. I called but they were already closed. So, last night, I googled, and I followed different instructions, using the juice and zest of 4 small limes, added EVOO, coated both the chicken skin and under the skin, then coated the jerk seasoning. I had ordered a bag of 16 ounce for around $23.00. Used 1/4 of the bag, coated a tray of chicken legs, then, tonight, I coated the chicken legs again. Now that cost around $11.00 worth of seasoning. I also ground some juniper berries and added five spice powder to the seasoning . Very disappointed, was very bland. I then chopped some jalapeño, added the zest of 2 limes and juice, still bland, so finally, I added some Stubb’s barbecue sauce and I ate the jerk chicken with salt vinegar potato chips as I found it too bland. That was an expensive amount of spice for that tray of chicken and was not at all impressed. Very disappointed! I had recently grilled some chicken legs and breast using Guinness beer as marinade with garlic , onions, soy sauce and herbs ! Cooked the chicken in oven and then grilled. It was excellent . This was really a disappointment. VB9IxxQHSOeAbAUu5KG6wg|525x700
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This recipe was adapted from Cook’s Country. Has never failed me or my friends and will not let you down. It’s so good!
Easy Jerk Chicken
If you are averse to spicy foods, remove the seeds and ribs before processing the chiles. If you cannot find habaneros, substitute 4 to 6 jalapeño chiles. This recipe can easily be doubled, but, depending on the size of your cooking grate, you may have to grill the chicken in two batches.
Serves 4
| 1 | bunch scallions , chopped |
|---|---|
| 3 | cloves garlic , peeled |
| 2 | teaspoons ground allspice |
| 1 | tablespoon dried thyme |
| 2 | teaspoons table salt |
| 2 | tablespoons molasses |
| 2 | habanero chiles , stemmed |
| 1/4 | cup vegetable oil [I use olive] |
| 3 | pounds bone-in, skin-on chicken thighs, legs, or breasts [the recipe is enough for 10 thighs] |
| 1 | lime , cut into wedges |
- Puree scallions, garlic, allspice, thyme, salt, molasses, chiles, and oil in food processor or blender until almost smooth, scraping down sides if necessary. Wearing latex gloves and working with one piece of chicken at a time, slide fingers between skin and meat to loosen skin, then rub 1 tablespoon spice mixture under skin of each piece and transfer chicken to gallon-sized zipper-lock bag. Pour remaining spice mixture over chicken, seal bag, and turn bag so that chicken pieces are covered with mixture. Refrigerate for at least 2 hours or up to 36 hours.
I broil on high heat in the oven on a rack for 10 min. skin side up, flip and broil 10 min. more, then flip back to crisp up the skin another 5-6 min. Or, you can grill:
-
Light charcoal grill. When coals are covered with thin layer of gray ash, stack them 2 to 3 briquettes high on one side of grill and in single layer on other side. Set cooking grate in place, cover grill, and let heat 5 minutes. (If using gas grill, preheat grill, covered, with all burners on high; once grill is hot, leave one burner on high and turn other burners to low. In step 3, cook chicken covered.)
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Remove chicken from bag and arrange skin side down over hot part of grill. Cook chicken until well browned on both sides, 3 to 5 minutes per side. Transfer chicken to cooler part of grill and continue to cook, turning occasionally, until very dark and fully cooked, 15 to 22 minutes. Serve with lime wedges.
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Thanks for the recipe but at moment, I would probably not repeat jerk chicken . it was rather disappointing. I hope their vindaloo spice is OK.We tend to. be spicy eaters. We love the beer brined ones. I am preparing to smoke pork butts at 4:00AM as my son has guests tomorrow, going out on the boat but returning home for dinner here. This is his 3rd weekend out, had decided to come home and not spend the whole weekend in the boat as he is leaving Monday again. So, returning Sunday is not wise. Although the smoker has never failed me but once when I had to restart ( my fault), I do not want to wake up in the morning and find that the smoker quit so I tend to stay up and watch TV! By the way, my first name is Cristina without the H!
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We ate at a new restaurant in Montclair called Cafe Moso (for Montclair South). They had a nice special of any 3 appetizers for $30 or 4 for $40. The 3 appetizers we had would have normally gone for $45. We shared crispy Maryland crab cakes with roasted corn and poblano salsa, with a whole grain mustard and chipotle aioli; blackened cod fish tacos, with a roasted poblano slaw, pico de gallo, and Oaxaca cheese; chargrilled Spanish octopus with Israeli couscous, and a roasted pepper nicoise olive emulsion. For entrees I had a fork tender 1/2 a rack of baby back ribs and BBQ pulled pork. I liked the ribs much better than the pulled pork. They both came with very vinegary collard greens, baked beans, sliced pickles, and hot and crispy cornbread. There were plenty of leftovers. Mrs P had a crispy cornbread crusted catfish with a creole tartar sauce and fries (which I forgot to take a picture of). It all went great with 2017 Two Hands Angels’ Share shiraz.
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This weekend is a warm one with temps around/ over 100 so I made a gallon:flushed: of shrimp ceviche. Tortilla chips for the man, just a big spoon for me. 
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After last night’s sojourn to the Middle East, it’s a return to home turf. I struggle to think of a meal that, at this time of year, would better represent Britain - or, indeed, England.
Smoked salmon to start. Scattering of capers, squeeze of lemon, grind of black pepper, slice of bread and butter.
Roast belly pork, roast spuds, purple sprouting brocccoli, gravy, apple sauce
Lancashire cheese, Cox’s apple
Summer pudding, cream
I suppose the only thing which will jar to the mind of a purist, is that we prefer our cheese in the French way before dessert, rather than afterwards as is more traditional in Britain.
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I love that studious avoidance! Have seen it many times, although my son was 7 when we adopted him. Your son may come back to shrimp later. Do you think he might consider approaching it with a bit less avoidance if it was in small slices?
Good tip - I did slice it and he ate one bite this morning (he was starving after not eating much dinner, so I reheated leftovers). I got at least one bite in before he realized what it was, I guess.
Maybe a shrinp cocktail would work. Finger foods + dipping are usually enjoyed by kids!
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Our best bet is to cover anything in Velveeta 
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We had another fabulous dinner at Tillie’s in Short Hills, NJ. We really need to do a HO down here🙂 The food is so good.
Chef Wirt very generously comped us with an awesome dish of cortecce pasta with lobster and cherry tomatoes that burst in your mouth with flavor. I also brought Chef Wirt a bottle of wine to show my appreciation for how he always takes good care of us. The picture below is a split portion. We also split his excellent crispy fried chicken thigh entree with herbed potato salad that had a nice dill flavor. For entrees I had the molasses brined pork chop with cipollini onions and red beans and rice and Mrs. P had her usual spicy shrimp and grits. It all went great with a Zuccardi Concreto Malbec.
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