Sorry for not posting in a while, been getting messages but school had me a way!!!!! New stuff coming soon, been eating up a storm

SOME GOOD JP PINEAPPLE....TRY IT!!!

    Some months ago during my regular Friday/Saturday market visit at the Farmers' Market that is held in Portmore, I was introduced to what I thought was a green pineapple.  Little did I know that this would be one of the sweetest pineapples I ever tasted.

This pineapple is produced by Jamaica Producers (JP) and as stated by the tag (that is present on some of the fruit) is infused with coconut. So its double the exotic-ness.

The fruit is sweet beyond measure, it is hard to eat just one slice.  I recently bought and distributed some of this wonderful pineapple to my two sisters and my parents.  I have yet to get a bad review instead i am asked "when will I get more?"

My sister who has two boys, aged 7 and 9 related to me today that my mother had given her another pineapple before she got mine, however she peeled the JP one before.  Needless to say my nephews refused to eat the pineapple my mother sent as "it doesn't taste like the one Aunty Kim sent".  They have since demanded I find somewhere on the south coast that sells this pineapple.

   Come Monday morning...... the search begins.  I'll let you know when I find out.  I know for a fact however that CanJam wholesale in Port Henderson, Portmore sells it at their stall at the Farmers' Market that is held on their premises, every Friday and Saturday.

   I encourage anyone who can find it, to try. You'll never want for another!!!!

Link to article about JP and pineapple production: http://jamaica-gleaner.com/gleaner/20110903/lead/lead8.html

Cruelty? I think NOT!

     Tamarind (Tamarindus indica) (from Arabic تمر هندی‎, Romanized tamar hind, "Indian date") is now in season and drying on trees around Jamaica.  In Jamaica we said Tambrin.  Needless to say i am a huge fan of tamarind sweet, sour, insected (new word....lol... they have bugs in them sometimes but i pick them out) or turn (Jamaican word for in between ripe and green). 
    I however don't like the ones that they sell in the international supermarkets that come in the box (from Thailand)  labelled and sold as Sweet Tamarind i see them in New York and most recently in Jamaica at MegaMart for like for some exorbitant amount of money. I don't like them because its sweetness seems unnatural and 'it just no taste right'.  I also don't really like tamarind balls, i find that people make it mostly sugar and less tamarind.  If I wanted sugar, it is sold in the supermarket so unless i make it myself I don't buy the ones that are sold in stores.
     Now I find this weird, but hell i know I'm weird!!! I don't know if I am the only one who does this, however even though the acid that is in this fruit burns my mouth and tongue to the point that you can see what appears to be gashes on my tongue......I STILL EAT IT.  Is like I'm addicted. When I realize that my mouth hurts I just rub one some Bonjela!! (its teething gel, so it has a numbing effect) yes Bonjela numb anywhere that hurts then continue eating. IS THIS CRUELTY OR SELF MUTILATION!!! I hope not cause i have no plans of stopping.
    After making some tamarind paste the other day (I'll share my recipe below) it inspired me to make some Oven Fried Tamarind Chicken  haven't tried it yet but I'll let you know when I do.

Kimmie's Tamarind Paste

Please note my recipes will only have the ingredients as I think dishes are to be made to suit the individual who makes it.

YOU WILL NEED:

1 Empty Glass Bottle with lid

1 Clear Plastic Bag

Cream Sherry (I used Colbeck's)

Vanilla

Brown Sugar

And of course            RAW TAMARIND

1. Remove tamarind from shell and place the flesh in the clear plastic bag.
2. Add vanilla, sugar and cream sherry to taste.  I add nuff sherry.
3. Secure the top of the bag and mix the contents together well.
4. Empty mixed content into the Glass Bottle.
5. Enjoy!!!!!!

I store mine in the refrigerator and it will last for months as the alcohol in the sherry cures it over time.  I use a spoon to remove some of the contents when i feel for a treat.

Ode To The Best Coco Bread Ever

If you ever visit Black River in the parish of St. Elizabeth (Jamaica) make sure you go to Sunrise Bakery (photo above) they have the best coco bread in the worlddddddd! no exaggeration..... Those things that are shaped like a patty that the different patty shops sell is a PATTY bread not a COCO bread.
HOW TO EAT IT!

• Its best when hot, but nothing a microwave can't cure if you get cold. 
• Its buttery to the umpteenth degree.
• Its best by itself
• Nice with cheese or with more butter!
• Good with a patty
• Pop it in the Toaster, Oven or sandwich maker and get it crispy. HMMMMMMM

Boy its good so many ways........ But make sure you go early because in Black River, these coco breads go like.. hot bread!!

SUNRISE BAKERY COCO BREAD....... THE BEST ROUND HERE!!!

High Cholesterol???????

So i am originally from a town which has a river and sea, so of course I loveeeeeeeeeeeee seafood.  In my freezer i currently have river swimms (janga/crayfish/shrimp), turbit (de-skinned), lobster, frying fish, salted cod fish (for my ackee and salt fish tomorrow, after all I am Jamaican), cooked land crabs and my last add conch  (SEE PICTURES STRAIGHT FROM MY FREEZER BELOW).  Before my mother brought the conch in to me yesterday from Black River (where I'm from) she called and said she thinking about not buying the conch as seafood gives high cholesterol and she does not want to contribute to this. hmmmmmmm MOTHERS


MY LOBSTER

MY COOKED LAND CRABS


MY DE-SKINNED TURBIT


MY CONCH

MY SWIMMS

MY FISH TO FRY


MY SALT FISH

needless to say, she brought it anyway after much pleading.

ABOUT MY BLOG

In this blog i will share with you my love of FOOOOOOOD. Whether it be recipes I tried, recipes I made up, new foods that I taste/d, food products that i like to use etc etc etc.

BON APPETIT!!!!