Spiced Chicken Teriyaki (stove top grilled sweet soy sauce chicken)

You would think that every Japanese Restaurant has Chicken Teriyaki right?...Just as a Hamburger joint is sure to have French Fries.  I've thought so until I visited Carib Sushi, the only Japanese Restaurant on the Island.  Yes, it is non-existent here, which means you have the pleasure of making it at home, all while saving money.

This dish is one of the simplest, easiest, cheapest, and most delicious dishes to make.  Not everyone has a grill here in Grenada but don't worry, you can still achieve the same grilled texture and flavor using your stove top.

I use chicken thighs because they're easy to work with and have more flavor.  The bits of fat left on the thighs help keep moisture in and contribute loads of flavor to the dish.  They're also cheaper and are always available at Foodfair in the frozen section at the back.

2 Servings; 20-25min
Ingredients:

Sauce

• 3/4 cup water
• 2 tbsp soy sauce
• 1 tbs brown sugar
• 1 tsp minced ginger
• 1 garlic clove minced
• 1tbs cold water
• 3/4 tbsp corn starch 

Chicken

• 1tbsp oil
• 1lb boneless chicken thighs thawed
•  a little under 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/4 tsp red pepper flakes
• 1/4 tsp paprika
• 1tbs dried parsley flakes
• 2 stalks green onion diced (not bunch)

Topping: roasted sesame seeds (IGA or Foodfair)

Directions
1. In a sauce pan under medium low heat, combine water, soy sauce, sugar, ginger, garlic.
2. In a separate bowl, mix corn starch and water. Dissolve.  Add into soy sauce mixture. Mix well.
3. Bring up to medium high heat and stir until sauce thickens. ~3-5 min.
4. For Chicken. Heat non stick pan medium high heat. Add oil.  Make sure pan is hot before adding chicken so you can achieve a grilled texture. Add chicken in one layer leaving gaps in between. Do not stir of flip.  Occasionally swish pan back and forth using handle. 
5.  Cook chicken 3/4 of the way ~5min or until only a little pink is left on the top. 
6.  Mix salt, pepper, paprika, parsley in a bowl.  Coat chicken evenly before flipping.
7.  Flip each piece of chicken over. swish pan back and forth.  Cook for ~3 min. then add green onions. Cook for another 3min. or until desired texture is reached.  Don't worry, chicken thighs don't dry out easily.
8. Top chicken with Teriyaki Sauce (desired amount, store rest in fridge) and sesame seeds.  Serve on top of white rice with a side salad.

*Click HERE for a cooking dictionary. 

Halloween Shadow Pumpkin Carving- Another Date Night With The Husband

Good Ol' Traditional Pumpkin

I'm in Grenada where American Pumpkin's don't exist and Pumpkin really means Squash.  Unfortunately, they're too little to carve and on top of that, are almost never sold whole (sold in slices).  How about  carving pumpkins a different way?  Perhaps making one out of a cupcake, pie, candy, or cookies? Sounds delightful and fun, but it was close to bed time and we had to choose an alternate route: shadow pumpkin carving hahaha.    

The Evil Bunny who Demands his Easter Eggs Back

Brian took hold of the Flashlight and I did the steering.  Keep in mind that I've never done shadow puppets in my whole life, not to my recollection anyway, and I've never looked up any tutorials on how to do them.  

"Pumpkin"

The first puppet that was born was an actual pumpkin. It was so thoughtless and my fingers just fell into position.  Brian and I found it so hilarious that I was doing a pumpkin without even trying that we started giggling out butts off.  "Look, What the Hell, It actually looks like a pumpkin!  Hurry Up, Capture it!"  Both of us were moving around so much that we couldn't get a decent shot and Brian ended up taking many pictures with blurry blobs of nothing.  I tried so hard to stay still afraid of losing the pumpkin, not being able to get form it once again with my fingers, but the laughter was uncontrollable.  After laughing for 10 minutes, we were able to catch a sharp shot.


I didn't intend on making monsters and devils along with the pumpkins, but that's what came out anyway.  It was disturbing but at the same time, lifted our Halloween spirits.  We ended up with a horned demon, a non-horned demon (they could be brothers hahah), and an evil bunny rabbit. O, and a superhero Pumpkin one top of the traditional one (seen above). The night was like a crazy live comic show, "Super Pumpkins vs. Demons." It was definitely fun and eerie. Who would've known Halloween would be possible in Grenada where pumpkins and Halloween don't exist?  With a flashlight and a little imagination, you can bring Halloween to you (O, and of course, don't forget the candy). 

Super Pumpkin to the Rescue

The Horned Demon

The Horned Demon's Brother

Family Guy's Joe Swanson

Chicken Pumpkin Stew- Halloween Gone Savory

There's something about pumpkin that's really gets me.  Maybe because to me, it's synonymous with Halloween and Halloween means fond memories of eating as much candy as I want without any grown ups getting on my case.  For which ever reason I love pumpkin, I'm just glad I love it.  Pumpkin is a vegetable that is versatile and can be made into a savory or sweet dish.  On top of that, it's cheap and abundant here in Grenada.  How many vegetables can be called a vegetable and at the same time, cause so many kids to smile... not many.

Although I have gone the savory route with this pumpkin, I can assure you that there will be pumpkin desserts to come.  You gotta have a balance between sweet and savory right? I think it's called "Yin-Yang" in Chinese hahaha.  Here's to my Chinese side, or shall I say, my last name (Fung hahaha, I'm an American Filipino that married an american chinese dude).

This soup can easily be made vegetarian.  Replace the chicken stock with vegetable stock and add 1tsp salt total instead of fish sauce.  I would suggest adding cream and more butter to up the flavor.

3-4 servings; 35-45min

Ingredients:
1 1/2 tbsp butter
1/2 tsp cajun seasoning
1/2 tsp paprika
1/4 tsp black pepper
1/4 tsp nutmeg
1/2 tsp bay leaf powder (optional, can purchase at MNIB at excel plaza)
1/2 tsp salt
1 tbsp dried parsley
2 lbs pumpkin with skin cubed 1''
2 cloves garlic minced finely
4 stalks green onion diced
4 stalks celery diced
1 lb chicken thighs cubed
1 1/2 tbsp fish sauce (IGA)
1 tsp white sugar
2 cups water or chicken stock

(you can also add one bunch of okra if you want to thicken up the soup)

Directions:
1. in a bowl, mix seasonings- cajun, paprika, black pepper, nutmeg, bay leaf powder, salt, and parsley.
2.  bring pot up to heat, medium high heat. add butter. wait until it starts crackling.
3. Add garlic.  cook for one min constantly stirring.
4. add celery, green onion. cook for 1 min.
5. add spices. cook for 2 min or until aromatic, constantly stirring.
6. add pumpkin, chicken, fish sauce, sugar, and water (or chicken stock).
7. mix well, bring up to a boil, boil for 2 min. then bring heat to low, cover,  and simmer for 30min. occasionally stir. half of pumpkin should puree and mix in with soup.
8. serve on top of rice or add in elbow macaroni and evaporated milk (for a soup meal).

*Click HERE for a cooking dictionary. 

The Aquarium- Menu

The Aquarium

-Cuisines:  Caribbean, American

-Location:  Point Salines Beach | Magazine Beach, St. George's, Grenada

-Hours:  Open daily from 10am.  Closed Mondays

-Phone:  (473) 444-1410

-Price Range: $-$$$

-Reviews

-Website

 

*Click on Pictures to Enlarge

 

 

Cocoa Tea (Grenadian Spiced Hot Chocolate)- Mother Nature's Gift

When I first arrived to the island, Grenadian cocoa balls were one of the first items that screamed out to me to take them home.  I read the list of ingredients on the non commercial plastic wrap they were contained in:  Cocoa, Nutmeg, Cinnamon, and Bay Leaf?  That's a first, I thought, having spices infused in hot chocolate.  Me being a firm believer of the health benefits of cocoa and spices, all while having great taste, I quickly snatched these guys away and took them home with me.

Unfortunately, I prepared them the wrong way and didn't get to experience the real deal.  My mistake was dumping a ball straight into a microwaved mug of hot water.  I ended up with a mug full of lukewarm water filled with cocoa gunk, unpleasant cocoa gunk that had no sweetness to it at all.  I decided to cover up the mess with sugar and milk.  This always makes things better right?  This time, unfortunately not hahaha.  I immediately gave the failed drink to my husband Brian... that's what husbands are for right hahaha...poor guy.

The next day, I looked at the remaining 5 balls and moved them straight to the trash can.  I gave the lady who sold them to me a tisk tisk tisk because she hyped these balls up so much, only to fail.  Turned out, I was the one who failed... I didn't prepare them the right way.

During a trip with the SO group to a cocoa factory, I got to experienced these balls in a different light- a magical light.  It was heaven.  Rich in texture and taste, fragrant, complex, and just yummy... everything my chocolate was not.  I sought out to try again, but this time around, using a different technique.

DIRECTIONS:
The second time around, I was quite happy with the results. The cocoa came out pretty close to the one I tasted from the factory, not exact, but just as satisfying.  Instead of just dumping in a ball into microwaved water, I dissolved the cocoa balls into a pot of boiling water on the stove top.  Once dissolved, I stirred for 4 minutes longer (medium high heat), waiting for the natural fats to separate from the cocoa and surface.  Next, I added in milk, sugar, nutmeg, and cinnamon and cooked for 2 minutes more on high heat, allowing for the spices and sugars to infuse.  This also helps allow for the milk to create a rich texture.  Once Cocoa is done, strain into a mug.

*make a big batch (this recipe x 4) and store it in the refrigerator.  The flavors will further infuse and you'll have chocolate milk on hand when you get random cravings.

*Try jazzing up this cocoa with your favorite flavors (add peanut butter, caramel syrup, vanilla  or banana extract, etc.) Add 1/2tsp instant coffee to one cup of cocoa to make it into a Mocha.

Drinking hot chocolate will never be the same again.  Where have you been all my life cocoa balls?



1 Serving; 5-8 min.
INGREDIENTS:
1 Cocoa Ball
1 Cup Water
splash vanilla extract
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 1/2 tbsp white sugar (or to taste)
1/2- 3/4 cups milk (I used 2% boxed milk)
(for a richer cocoa tea, shave some of your favorite chocolate right in and use evaporated milk, condensed milk, or heavy cream!)

Directions (read last paragraph above picture)

*Click HERE for a cooking dictionary.

Focaccia

Rosemary Focaccia with Caramelized Onions and Olives

Tomato Beef, Okra, and Apple Ragu- Tender Beef Dressed Up in Tomato Love

It's the end of the week and I'm looking through my almost naked refrigerator and freezer.  I found frozen okra, a lemon, tough cuts of beef, and tomato sauce, added a few spices laying around in the cupboard, let them tango with one another and out came a spiced version of a tradition Chinese dish- Tomato Beef.  It's crazy how even in times when it seems as though you have nothing left in your kitchen, that you can come up with such a delicious dish.  Tangy, sweet, tender, spiced beef with apples and okra, this dish is hard to mess up and easy to eat.  

The beef I had on hand is known to be one tough cookie.  You'd either have to marinate it or cook it over a long period of time to tenderize it.  I didn't have time to marinate nor cook it over a long period of time so I decided to take the fail-proof way out: dredge and pan fry.  To finish, I stewed the beef in a tomato base sauce.  The method of dredging in flour and egg is the trick to keeping moisture in, allowing for the beef to become tender.  You can also apply this method to other tough cuts of meat such as pork chops.   

This dish may not be the most enticing looking dish I've made, but I can assure you that it tastes just great! 

*See the white fibers running down the meat? You can cut them out or leave them as is.  They're on the gummy side.  I left the beef as is. They didn't bother me at all.

 

Servings 3; 30min

Ingredients:

• 1tbsp oil
• 1 lb beef round sirloin tip cubed 1/2''(IGA) brought to room temp.
• 1tbsp butter
• 1 medium onion diced
• 1 cup frozen cut okra (or fresh)
• 2 small apples pitted and diced

 Sauce:

• 1/4 cup lime or lemon juice
• 2tbsp brown sugar
• 1/2tsp cajun seasoning
• 1/4 tsp ground black pepper
• 3/4 tsp salt 
• 1/2 tsp ground bay leaf powder
• 1/4 cup ketchup
• 1/2 can 15oz tomato sauce

 Flour:

• 1/2 cup flour
• 1/4tsp salt
• 1/2tsp cajun seasoning or paprika
• 1 egg beaten

Directions:
1.  In a large bowl, mix flour, salt, cajun seasoning.  
2.  Dredge cubes of beef in flour mixture.  Shake off excess.
3.  Dip floured cubes into egg.
4.  Return to flour mixture. Coat well then shake off excess.
5.  Heat non stick pan medium high heat. Add oil.  Spread oil to coat pan.
6.  Place floured cubes in an even layer leaving gaps in between pieces.
7.  Do no Stir. Cook for ~4 min.  Flip and cook for ~4min.
8.  Push cubes to side on pan.
9.  Add butter on empty side. Add onions and cook until translucent.
10.  Add frozen okra, apples, and sauce mixture (lemon juice, sugar, pepper, salt, bay leaf, ketchup.  Add tomato sauce. Mix well.
11. Cover and simmer on lowest heat ~13min. or until meat is cooked.  
12. Serve with white rice and a side salad.
13. As always, Enjoy!

*Click HERE for a cooking dictionary.
*Okra has a slimy consistency that many do not favor. Make sure you don't mind slimy textured things although you can hardly notice it in this dish as it blends in with the tomato sauce.