Last Lap - The wrap up to my first Trini carnival

Well gentle folks, needless to say I am still coming down from my carnival high. I think I left a part of me on the streets of Trinidad and probably on someone's costume as I whined mi waistline wid no behavior on them. It has taken me this long to finish jotting my thoughts down as I was slowly recovering and feeling totally WOTLESS. A week a go this Monday I was recovering from J'ouvert, buzzing form the high I felt then. It was magical for me...I must return to the scene of the scintilating madness, where the the crime of insanity played itself out as I and my fellow revellers rolled behind the "Big" truck where we whned, gyrated, jumped, imbibed on brown liquor concoctions - Rum, Hennessy, Johnny Walker Black etc. etc. - pranced and chipped our way to carnival Nirvana.  But Alas there is still one day left. I wana kno if you playing MAS..Did you? Well I didn't really play mas, but like a lot of people I was able to cross over. Yep, this J'ouvert rebel crossed the stage even though I wasn't with a band..get to that in a second.
Tuesday before Ash Wednesday is the big MAS - Masquerade if you're wondering - and the day will start quite early for most especially if you have to meet your band someplace to begin the street procession and eventually crossing over the stage to be judged hoping to take the title of best carnival band. Unfortunately for me my ass did not roll out of bed till 9.30 only to find out that two of the bands that I wanted to see in full regalia had already crossed stage and was heading to some park to have breakfast, can you believe that..pissed I was. Carnival and fun waits for no one here in Trinidad. Oh well, after getting dressed it was off to the Savanah to see the rest of the bands and enjoy myself some more. I believe this is one of the few times if any other exists where at 11am I am downing a cold beer - Stag or Carib mi deh barkeep (beers from Trinidad) - this is insane even for me but when in Rome bra. .Bright colors and feathery plumage can be seen all round. Short tings, tall tings, big tings, small tings all kinda tings and gents in impy skimpy costumes carrying on wid no behavior, being just plain WOTLESS. And you know I am right there on the sidelines getting on just as bad..Si ya, not a soul out deh know mi so it's di perfect place and time fi let loose cause I an I jumping pon a plane di next day. Bands are rolling through, DJ's are killing the carnival songs, old and new and hyping the masqueraders as they chip their way to the stage. Large floats, individual pieces and individuals are getting last minute checks to make sure nothing is falling off after being on the road all day. The noise is deafening as big trucks - I counted 50 speakers on one truck powered by a huge generator - pass by.You just can't help yourself, you are whining like a lego beast. Time for another beer, may I just say it's 2pm and I still haven't eaten a bite yet..hmmmhm, pacing myself I was..lol..
So as I am here watching the madness, The All Stars Steel Pan band - Winners of this year's Steel pan Panaorama at carnival - is on it's way through accompanying one of the bands and I get totally lost in the music and my video taping that I realized I was behind the security check point. Well, no one stopped me to check for wrist bands and funny thing was I was dressed in similar colors as part of the band and I found myself getting powdered and readied. Who would have thought, and I said to myself we crossing di dam stage here come what will. Just then, Kwame, cousin of Marcia, Nicole and Gigi comes up and taps me on the shoulder. Turns out he's jumping in this band with his dad. I borrow a sneak from his hat to complete my blendage and I continue to render myself camouflaged..lol..ahhh boi, the things we do away from home. The Stage is in front of us time to get advantageous (song by Machel Montano-this was played mostly as bands got ready to cross the stage). Time to roll, we are about to cross over. This is so exhilarating, I feel like a nerdy and naughty school boy about to bruk his ducks (lose virginity, if you wanted to know). Yep, out come my flags, all six of them representing: Jamaica, Trinidad, Barbados, St. Kitts & Nevis. Haiti and Antigua. What the hell we all kindred spirits..this was amazing, I found Kwame my hype man and danced together as we did at the Fete on Saturday night like brothers in arms, all in front of the stage's cameras recording for all to see. I was having a ball. We crossed over and I received I guess what would be a celebratory drink from Kwame's dad, Johnny Walker no doubt poured from a flask. Alas, this was not to be the end of the procession for the band now continued to link up with other bands that were in route to cross the stage later..Madness I tell ya..Real quickly, we stopped to get some boiled corn. God a Lawd, what a sumptin sweet. I haven't had boiled corn like that since I left Jamaica. I lament on this because of the type of corn I'm eating. A far superior variety if you ask me found here in the Caribbean than the softy we get in the States. Nice firm kernels on the cobb cooked in a flavorful broth. So tasty that after sucking the juice from the cobb one must proceed to Powda (chew) the cobb to shreds. Damn it's soooo good.
Okay, back to Carnival. Well after burrowing our way through ram jam packed streets, witnessing the line security (guys with ropes for the bands keeping people like me out :-)) trying to maintain order, seeing a thief trying to snatch a girl's chain from her neck, seeing a masquerader trying to fight with his own band's security...Guess what? I am back where I started several hours ago. By this time I had several beers and drinks along the way. It was time to feed this hungry beast and I could think of nothing else to have myself but a Shark & Bake. I couldn't leave here and not tear one up. I found a stall and ordered me up one and a bake and fried chicken for Kwame...Lawd Jesus dis sanguige ya is di bomb. Fried shark meat, with crispy cole slaw, lettuce, tomato, chadon benin, hot sauce..sclaaaaaaaaaaaaaat!!! I tink I need bout dozen a dem..I may have to get a purge when I get back to the States...just saying..
I spent the rest of the evening watching and dancing, dancing and watching..and drinking some more beer of course, camera snapping away capturing my experience..God mi poor bladders (I feel like I have two now), liver and kidneys must all be crying bloody murder. I have seen what I came here to see, indulged like a midnight robber, had the time of my life. Time to head back to the hotel and chill. This has been a WICKED experience, you should check it out next year..See you in Trinidad next year perhaps..or Rio, or Jamaica :-).

All things Vegetarian - Buss Em Out Wednesday!!! Reflections

I am trying to think of a day when I would have conversed with self and made a deciosn to be a vegetarian. Umm, you know I'm not quite sure what that decsion would be but before writing this blog that answer would have been a resounding NO!!!! Sorry, I don't think that was clear enough, OH HELL NO!!! To all my fellow carnivores, no I'm not desenting...I man love eat meat still...nutin sweeter to me than some plump pig tail and salt beef in a my stew peas...Jah know, I have to powda some bone (chew bone to fine mush, thus extracting all the delish juices and marrow) after mi done eat some oxtails..an lawd nuh mention nutin bout di bbq ribs dem or braised short ribs - Guiness glazed anyone, oh my!! Is lick off finga biznis dat man.

Alas, before I digress too much for I wanted to talk a little about 'All Things Vegetarian' on the Buss Em Out Wednesday Series.  I am quite certain that because of the way I am conditioned, doing an all vegetarian meal was always a far away thought. I think meat first and I'm quite certain I am not the only chef that thinks that way. So me thinking of exotic vegetables and casting them as supporting cast members shouldn't really be a surpise, now I'm thinking. What I can say though is that the power of suggestion can be a wicked thing especially when made with love of course :-). It was suggested to me recently that I should really do pieces that focus on vegetarian offerings and to even go a week where I made all vegetarian meals, eat them and write about about it. Ugggggghhh!!!Did you not just feel that twinge of pain in my heart, immediate withdrawl symptoms are upon me..my palms are clamy, I am sweating purfusely..hold on a sec, I need to have a Chimichurri burger right now..Ok, it may not be that serious, but crazy thoughts come up when I think about that. But you know, I'm gona do just that, but I really need to condition my mind. That's like telling me there is no more rum I should drink Gin or Vodka..Nooooooooooo!!! Hell and powda house in a di place mi a tell yuh..

Parsnip Quinoa w/ sauteed Bbeet greens,
Coconut Beet Puree, Coconut parsnip puree
Cactus Prickly Pear & Date Compote
Parsnip crisps

So on wednesday, my main ingredients were: Quinoa (undisputable king of protein, has all 8 essential vitamnins), Parsnips, Long Hot peppers, Cactus Prickly Pear, Red Beets and Dates supported by parsley, green onions, coconut milk. Now just to be clear so you understand the selections if you don't already, my aim on Buss Em Out wednesdays is to work mostly with ingredients I don't work with at all or rarely ever. And when I go to the market to pick up the ingredients I don't have too much of a conceived idea of what it is that I am going to make or even how I'm going make it. Nonetheless, the work continues and we fast forward. I came up with a game plan and executed what I contrived in my "creative mind". So here's what I found to be true, at least for me anyway when it came time to putting the dish together. For all presentations the ingredients are assembled to form a cohesive interpetation of the idea of  the chef and I had to think hard about how to assemble everythiung so the dish would say "I want to eat this vegetarian dish and love it". Yes, I make great vegetarian dishes but ask any vegetarian that goes out to dine what their concern usually is and it always comes back that they want to have a full meal and a variety of choices. Treat me like a meat eater damn it!!!! I think I will be checking out Sublime restaurant here in Ft. Lauderdale soon. But what I find in most restaurants, correct me if I am wrong, is that unless there is some ethinic or cultural (Indian, Italian, Meditarreanean etc.) asscoiation with the food, the choices are not many...well as entrees. So unless you're having Mezze and Tapas - all small individual offerings - where you would put them together for a filling meal, then I guess you're having a salad then. Yes there ae now more great vegetable choices because of the involvemnet of local farmers in the organic and non-organic arena. Sustainable foods, farm to table, slow foods movements are providing us with great variety and choices and chefs are getting on board all over.

So exactly what am I saying? Growth of a Chef..sounds familiar?  I am always thinking about food and ways in which I can create new dishes and vegetarian dishes are part of that repertoir. I have even thought about several ways in which I could have done the dishes I made last week differently or even better. The Idea of living a vegetarian or Vegan lifestyle is certainly not new to me. As a child growing up for me that meant seeing Ital Food (no meat and mostly no salt) being prepared by the Rastafarians. I just remember it being an amazing thing to make kick ass dishes with coconut milk, herbs and spices. It's a food tradition I might not have indulged as they did but I'm certainly not invoking ignorance here. My lifestyle of being a meat eater was certainly taught to me as a child and as an adult I continue to follow that lifestyle. As a chef I have always thought of vegetables as sides and I have to say that my exercise during Buss Em Out Wednesday has allowed me to think differrently and I know there is tons of room for more development or just Develop more dishes. Sadly, even as I write this dissertation I find myself yearning for some Mondungo soup - that would be tripe soup - so rich, so decadent...bring that big spoon to my lips and sluping that hot brothv chewing on some soft meat just so I can give my approved satisfaction...BUUUUURRRPPPPPP!!! Tenk yuh Jesas!!!!  Hmmmhm :-) My thoughts exactly!!!

Food is Porn - Conversations from within..Part 1.

So many of us have varied relationships with food. Some of us truly enjoy eating and enjoying gastronomic creations from the many events and restaurants that are visited. Some of us enjoy food when it is played with whether on plates or the many food fights we can remember. There are also those that enjoy the eroticism of food not just by eating it to enjoy the orgasmic qualities but also to indulge in sexual fantasies utilizing food objects as conductors for sexual play. Come on, you know what I'm talking about. So which are you? And why do you want to know which am I? I'm the chef damn it.  I just cook it to make you happy and that's one of the stories that I'm sticking with. I don't know nutin bro. Hee he he he he heee hee, ahhhhhh bwoy...

So food porn, you see it all the time. It's a picture, it's a thought, it's whatever you make it providing it conotates and stimulates a delicious gratification. Sometimes even a sexual component can be extracted. Food Porn - the dish looks so sexy it makes me feel all tingly inside...one delicious bite at a time.
Food Porn - just looking at the warm dark chocolate dripping from that ripe... luscious... strawberry just makes me wet...in the mouth!!!
Food Porn - I took a bite from that golden yummylicious peach and the juice just oooozed, running all down my fingers down the side of my lips...heavenly.
Food Porn - ...he decides that the next shrimp I eat he should feed it to me..He says close your eyes and open wide..I comply!! I sit there, my lips are quivering as I wait, wait to devour that shrimp only I feel a hard warm sensory feeling glide across my lips. It's his fingers dripped in warm drawn butter...sooo slippery, so smooth! Then I feel what he is feeding me..that succulent shrimp, so meaty, crunchy, spicy, tasty, juices hitting the back and sides of my mouth as I take each bite..simply orgasmic..It IS Food Porn!!
But what if food had human like personalities and truly enjoyed being with other ingredients, what would their conversations be like. I wonder now...ummm.

Ok, you still reading? Just checking :-) Now here's a flipped script. Imagine what foods paired with each other would say to each other given that they are.. well, you know, so close to each other..touching each other, looking at each other, laying on top of each other..Yes, what would they say to each other..These two are the ones invited to this party. Smooth velvety hot chocolate topped off with fresh whipped cream and silky chocolate curls and sprinkles paired with a chocolate Biscotti ready to be sipped, nibbled and munched. You sure that's all you see?..Really? If you can't picture it, let me do it for ya.Well let's see then....

"...psssst psssst..yeah you, what took you so long? Do you know why they put us here together? Why of course,we're a perfect pair, You with sexy curves, mounds and sweet creamy taste and me..well I'm just the glutenous maximus twice baked hard and crunchy. I'm now feeling a little amorous looking at those steamy puffs.  Well you know I've been looking to have my foamy cream spreaded, poked and prodded. I feel so full, I'm so ready to burst. Hmmmm, long strong and hard  I see and the color of chocolate to boot..ssssst, oooooooh!!! You need to come closer friend, feel my smooth lines and delectable curves. Da hell you say, you know you ain't got to tell me twice boo. Do you know I was hoping to come and snuggle right next to you too?. Sitting over here with your pillowy mounds looking oooooh so sexy. I have a good mind to just..to just..just..oh hell, I just want to dip my pointy head in all that yummy goodness...Well you know I'm not gona be around for long. What you waiting for? Come find your hot wet chocolate surprise while I'm still steamy Mr crunchy.. Oh my, you said that right on time for I'm just getting a lift and it's pointing in your direction. Sooo inviting, sooo exciting.  OMG, I'm going IIINNN...ahhhhhhhhhhhhh...ooooooooo!!!!
Oohhhhhh, stir me monsieur biscotti, stir me till I lose control. Damn, now I'm gona be sipped and slurped in a second here..can you feel me melting all around you? I loved how you just parted my fluffy mounds...so strong, so assertive, so hard..orgasmically erotic....Wait, wait you can't leave so soon... No my love, I'm just backing out to come back in again for more..Dip - dip - dip..It's so devine, sooo delicious. Such a pitty it can't last forever. I can now feel my crumbles all over you..Yep, we both seemed to have lost our heads in all this excitement..But I totally enjoyed it all. Bye boooooooooooo-------------------- crunch, crunch, crunch..sip, sip, sip.
I don't know, that basket of grapes, banana, strawberries and chocolate looks quite interesting. Ummm, part 2 perhaps?
Yep, FOOD PORN indeed!!!!

Buss Em Out Wednesdays!!! Growth & Soul of a chef.





Chorizo polenta w/
sauteed chrisophene & mussels

 So I started this series on Wednesdays in my kitchen. The concept is simple, I come in and work on ingredients that I don't always get a chance to work with or ingredients that I've never worked with at all. As chefs we spend most of our careers learning about food and everything that goes with that. You name it we've tackeld it: wine pairing, food costs, labor costs, PROFITS, theft, hiring, firing, menu designs, catering, cookbooks etc, etc, etc.. A lot of times you sometimes get in a rut because based on the food environment that you are in might cause you at times to stop growing, a halt on the creative vibes. Enter stage right, ideas for the chef. This can take various forms such as travelling, working on farms, working on fishing boats, teaching, opening a new restaurant, sometimes even a total break from food all together is needed..anything that will stir the creative juices. For me this sense of renewing became the invent of Buss Em Out Wednesdays!!! I must say, that in the three weeks since I have started the series I have felt a new sense of creativty and excitement. There's nothing better than being able to create from scratch by simply using raw ingredients, knowledge, talent and a creative spirit.
Being a chef means hard work, long hours and often times this means being away from people you care about. Yep, family and friends. Thinking about becoming a chef or anything for that matter? Well just make sure you are passionate about what you do or want to do. I was recently with some colleagues in Jacksonville Florida, lending our time and talents preparing good food for a wine dinner benefiting a worthy cause, Culinary Wonders. I met a young lady there - Destiny was her name - that not only inspired myself but the chefs that I was working with I'm sure. Why I mentioned her, well she is a budding chef at the ripe old age of eleven. I don't believe I have seen prouder parents that were so supportive of their child and what she has obviously chosen as her future career. No, she has had no formal training but the soul of a chef is within her. Exactly what were you thinking about when you were eleven? Yeah, thought so, me too. Well Destiny wants to have a chain of restaurants, 100 to be exact. Did I mention she has a rough plan for this conglomerate venture aleady? Umm, I guess I should have mentioned that, but I just did so there. As professional chefs we were all proud of her not to mention speechless at times listening to her. Can we say standing rib roast..yeah, exactly. I believe the birth of any chef never starts in culinary school or prep room in any restaurant. That's a seed that gets planted way before one knows their path, just waiting to be watered and nurtured. Waiting to develop and grow, waiting to grow and learn. We will all watch for the growth of Chef Destiny.

Wine poached golden beets &
Red Chard Stems, sauteed Chard
Heirloom salad, pan seared Octopus
w/ Rum spiced gastrique

Well, Mussels, Chorizo and Christophene started the Buss Em Out Wednesday series followed by our eight tentacled friend the octopus being helped along with Golden Beets, Heirloom Tomatoes and Red Chard. Last night we rocked it with the offereing of rabbit and a bunch of unusual suspects: collard greens, tomatillo, red cherry peppers and celery root. It was goooood. Hey, please refrain from uttering any thumper jokes or whimperings for creativity will not be denied. Next week the carnivore in me will take a short hiatus though. Short, very short. Yep, next week it's All Things Vegetarian. My oh my, where shall we journey to then. Come check it out and see. Send your ideas in to www.facebook.com/chefirie and  let's see what we come up with. Thanks for participating, but jus so u know, FOOD IS ON FIYAH BABY!!!

Wine braised rabbit w/ celery root puree
& sauteed collard greens

Tips on selecting fresh seafood

Whole fresh mackerel on ice

"...Fresh fish, buy your fresh fish here: King fish, Snapper, Mullet, Macabak, Goat head fish, fresh Parrot, fresh Mackerel, fresh Butta fish..Hi nice lady, come buy some fresh fish fram mi nuh, taste up di table fi yuh big straptin man a yard pon di satideh ya...."  Damn, I cuda nyam two fry parrot fish wid a piece a bammy ya now to...wait... wait... wait for it i tell ya...to Sclaaaat!!!  Have you been anywhere where you have heard that before? No?  Well damn! So here we go again, back to my childhood. I swear, the memories are endless from this period in my my life. But this piece is not so much about those memories as they are about purchasing what's advertised and knowing you got exactly what you paid for, fresh seafood for your dollars. Now granted, back then just as in most places here with seemingly modern refigerated equipment, if you were not savy in knowing how to select your goods, you would be going home with garbage.  The salesman has a product and he needs to sell to you whom ever wants to buy it. Problem for him is that his product has an exceptionally short "shelf life". Seafood immediately starts to break down once it has been removed from it's natural environment and even more so in terms of fish when it expires. The market of which I spoke of earlier (in Jamaica) didn't have refrigerated systems, just men and women with large wicker baskets or aluminum tubs layered with newspaper, ice, burlap, fish, ice, plastic and more bulap to keep the fish from going bad. Antiquated you might say but it works. Works more in your favor when you know the days the fishermen have brought in their loads. The best time for buying fish will be early morning, often times before the sun comes up or is too high in the sky. You want the freshest and best.
 Well, most of us can't go to a market like such or you probably don't care to involve yourself with such fun activities :-). So like the effecient consumers and expert shoppers we are we hop down to our nearest supermarket to get the goods.  Alas, because of refrigerated technologies, we can get a product sold to us in pretty good condition in "MOST" places. Well here are a few tips for you to not take home someone's damaged goods:
First and most importantly for all seafood:
It must smell like the ocean, not amonia, bleach nor shall it smell fishy unless of course it is being sold to you by BP or some other related conglomerate. What!! You know they would too.


Caribbean lobster tail nice sweet flavor.
can be frozen before use

 Lobster, Crab, Shrimp: If you've bought shrimp 9 times out of 10 it's frozen. Keep them like that until ready for use. Just thaw them in some cold water and drain. Lobsters and crabs can survive a little longer, just put them in a pan and cover with paper. Cook them though when they are nice and lively.
Whole Fish: not slimy, deep red gills, better if eyes are to slightly opaque, very cloudy forget about it. Flesh should be firm and bounce back when pressed. But you say chef, I can't touch that damn thing or I'm not allowed. If homeslice behind the counter works for a reputable store have him or her do the checks for you.


Swordfish steaks: flesh moist &
not gray, bloodline bright red

 Filets or steaks: should not look dried out, no freezer burn, bones bright and fresh not white and dried, flesh should be bright not greyish, moisture on fish should be consistent not in small beads (temperature too high) no slime at all.


Pacific Oysters from British Columbia

 Shellfish: mussels, clams, oysters, scallops
These sexy little devils must be sold to you ALIVE. Eat dem wen dem dead and yuh might get an acute case of mauly gripe and fluxy complaints, yes belly hot. Projectile vomiting and spewing fro both ends..well you get the picture and trust me by then Charmin won't be able to save your ass. In some extreme cases depending on the individual, death can occur. When you buy them it's usually in bulk so I say if your recipe calls for say a pound of mussels, buy an extra half pound. Why Chef? In a second my little Padawan, you'll see. When you get those sexxy little devils home immediately remove them from whatever wrappings they came in, place them in a collander and rinse them with cold water and remove any bearded stuff from them. This allows any sand residue to get washed off and if you are going to cook them immedaitely do your first check. I told you earlier that you always buy shell fish alive so keeping them wrapped up will almost certianly extinguish their sexxy little lives, well before they are ready to be cooked anyways.
Smell them - good, Check.


Mussels Chorizo w/ Mango Aioli -
Buss Em Out Wednesdays!!!

 See any open ones, tap them once or twice. If they are not closing or only half way closed throw that bugger out - check.
Once cooked, the converse is true, if that sucka didn't open sail that bad boy through the window. I wouldn't recommend you do this at a restaurant though, there might be lawyers dining close by.
Now, you walk into any establishment that is selling fish and there's a strong odor of bleach or amonia in the air, be like Usain Bolt and sprint out of there, no time for jogging on this one.
So you buy these like devils and the fish of course and you want to cook it the next day, do this. For the whole fish or steaks, get long plastic dish with with smaller insert with holes. Add ice (crushed is better if you have it) in smaller container then place the fish on ice and cover with paper towel and place at middle or close to the bottom part of fridge. For filet, I would do the same or just leave it in the store plastic wrapped package. If you are not going to use this immediately then just put the damn thing in the freezer unless you have one of those refrigerators that freezes not in the freezer but in the middle shelf. For the shell fish, just keep them in the collander you washed them in with a bowl beneath and place in the fridge. So there you have it, I hope this was somewhat helpful. What's next you ask?  Well you know that seafood you bought and cooked and are about to eat? Ever thought of them saying sexxy things to each other, you know, the same way you express it to others. Check it out:
"..Chil look here, when he dipped that succulent shrimp in that warm velvety sauce, brought it to my mouth with the juices drippppppping all over his fingers, I couldn't do nutin but open wide girl..and he didn't just push it in, he let it dance across my lips, brushing past my teeth and placed it on my excited tongue. All this time my eyes are closed not knowing if I should close my mouth now as I was savoring the shrimp as it languished on my palete, but I closed it slowly only to find that his finger was still attached to the shrimp but was being removed oh soooo slowly before my lips were now pursed together and I started to chew, one sensory explosion at a time..'' Yeah, something like that..Stay tuned for "Food is Porn - Conversations from within"..

Feasting on Christmas Memories - Xmas gone mad part 2

I will not be denied.

Hello there, yes it is now boxing day, the day after Christmas (yes, I wrote this two days ago, leave mi alone nuh, cho) and I will now commence the part Deux as promised. Okay, so that is not quite what I wrote the first time before I accidentally deleted my blog but I will recapture what I wrote becuase I liked what I wrote, damn it !! As best I can that is, bloody ass computers. alright, enough of that. Yes it is Boxing day and when I was growing up for me that meant a day at the movies. Oh please, put on new clothes that came in the barrel my sister sent down. Me push gawn a town to see the triple or quad martial arts (kickers) bill at either Carib, Odeon or State theaters. But alas, I can't really expand too much on that because the only food I would talk about it is that putrid tasting popcorn they had back then along with the gas infusing soda water. Mi hear seh dem a style now, all have imported flavored water, cooyah, sclaaatt!!
In my last blog we were looking forward to having Christmas dinner at my house. Well, let's get on with it already.  Now that the table is now cleared, time for some cousin to cousin catch up and maybe get some nibbles from the kitchen, see what mama can let off. Maybe a little fry up chicken neck, gizzard or something. I must try tief off a piece of cake, from the bottom of course silly..pardon me, professional at work here..and of course at sometime during the day I will try and lend a helping hand. My cousins and granny are here but I am looking forward to seeing the rest of the family. Christmas is a family treat for me seeing as it was only me, papa and mama in the house. I'm excited to see my Uncles (R.I.P. gentlemen) because dis boy is getting a little pocket change. Hey, I'm just keeping it real man, always hustling bro. I will also see the rest of my cousins and any other family friend that may stop by. Knowing my mama, even some of the estate workers will be fed today, beats some dry bread and D & G soda. mama used to sell dat pon payday but that is another blog coming soon at an Irie Spice blog page near you.
Dinner time..oh hell yes, we have to fast forward this ting ya man, for the xmas food memories dem wreaking havoc on my craven belly...well former craven belly that is, for you know that as a yute I could put it away. Dinner is almost ready but in the mean time, let me give you a run down on what the feast will be like. Did I mention that it is now 4.30, just four or so hours after breakfast? Mama got skilz - please, pay no never mind to my Ebonics. I now understood though that everything was not all done within that frame time for she knew how to plan and prioritize, both important tools in any kitchen I dare say.  Wicked carrot juice made with lime juice, brown sugar and rum; Sour Sop (Guanabana) juice made with condensed milk, nutmeg and need I dare say it, rum of course. And you wonder where I get my love for my favorite brown liquor. Sorry, that Baccardi white stuff just won't do. Can't have Chrismas without the jewel of Xmas beverages. Yes man there MUST be Ginger Sorrel (refreshing beverage made from the fruity flowers of the Hibiscuss plant) drink on the ready, nice and cold mi seh. Just not the same without it. So those are the libations, now for the really gooood stuff...in no particular order that is.
Rice with coconut milk and Gungo (Gandules) peas, salad with shredded carrot, tomatoes and whatever else mama want to throw in with a quick vinaigrette of lime juice, sugar, vinegar and oil served on the side. One big roast chicken, free range of course - what di hell we did know bout free range back then. We would just ketch di little ras and chop off im head. Dip him in some hot water and pluck off feathers - you better recognize. Nice well done roast beef wid all kind a sinting stuff up in it...yes it was well done. Rare meat at Jamaicam table!! but u musi waan get your cook card revoked and get fling out a kitchen. Curried goat, some oxtails, potato salad with; green peas, onion and eggs. Man, I could eat a whole bowl of that just by itself right now in the wee hours ya right now. Of course, I would be remiss if I didn't mention that killer home cured ham that was scored, laced with pineapple and implaled with tiny cloves. I mention the ham because this leg came from the pens in the back of the house. Yes bless you Jerry, weeeeeeeeeeeeee!!!  We had fun times wathcing you grow from a piglet to squirly beast with almost human like personality, but Christmas was coming and I needed new school clothes, did you not see mi big toe a pop out a mi boot?...Sell him, a pound a pork please!!! Lawd gesam pees, Can't wait fo New Year fi Nyam di ham bone Gungo peas soup, you fenne. Boss soup is coming y'all, nutin can't touch this. Yes my Haitian bredrins, I will not infringe on your rights to have Soup Joumou. Rounding out the usual suspects would be some green beans and mac & cheese - don't hate I say. Oh yeah, I can't forget the fry snapper fish, I told you Christmas was the one time of the year we do it up big. Whatever your means were, even if you are knocking two cans of bullybeef with some rice & butter and two piece a slice salad. That would be tomatoes for you wana be yardies or non islanders. Chalk it up to island pride. Well, it sounds like everyting deh pon di table. I guess we need to dig in after Papa say grace. I need to mention that from the chicken, Papa always got the breast, man a house buisness. Mama would take some bony part like the back or wing for herself and everything else for our guests. For me, I had to have a chicken leg. What! but after you never waan see me screw and wrinch up mi face. I remember one Christmas while eating dinner I had my chicken leg hanging over the side of the table and the dog jumped up and snatched it and bolted out the door..Hear mi man, I run him down and grabbed it from his tiefing mouth. I believe that damn dog did lose him mental faculty for a brief moment. Don't worry for I did straighten him out. I shat him a bax and proceeded to just wash off the leg to blousecup. PETA, get the hell off a mi ass.
So dishes are being passed, spoons are serving, forks are clanging on plates, chatter fills the room. I am happy. I am happy because my family is here, my house is filled with familiar genes and DNA. We will dine and later have dessert, for the Christams cake and more sorrel must be unveiled. Lawd gosh, a hope mama nuh look under the bottom a di cake..I guess this would be a good time to mention that I created some new memories this Christmas in 2010. I took a way long overdue trip to go see my Aunt and Uncle on the west coast of Florida in North Port. The fact that it was surprise was fantastic but even more of a blessing for me was that I hadn't seen my aunt in over 20 years and my uncle her husband in over 35years..Wow is right. I won't bother get into the why, let's just say I own that. After hugs and long looks to see what I now looked like, Aunty made me breakfast of fried bacon, eggs, toast, sliced avocado and coffee. Dinner was at friend;s house that evening and my dear peoples was a thowdown. Yes, yu know weh a come, sclaaattt!!! The next morning she made me Ackee and saltfish with fried bacon in it and fried dumplings, toast and sliced avocado with coffee on the side. Yep, I feel a little De Ja Vu tugging on my sleeves. To top off the day there was roast beef with gravy and rice with coconut milk and Gungo peas, steamed broccoli and juice for dinner. At this moment I must take a deep sigh, ahhhhh!!!!

I am happy. I am happy I took the trip for this was indeed a merry Christmas. My Christmas food memories have certainly gone mad. Interesting to see what a Chef Irie Christmas menu would look like...ummmm!!!!