Daddyroy’s Lounge

Jamaican Ccurry Chicken…This serving can fee 8 people. The best way is cut open an oil barrel and attach a crosswire, but I guess that's not gonna happen so a grill will do.

The Ingredients
2-3 scallions, chopped
4 large garlic cloves, chopped
1 small onion, chopped
4 to 5 fresh Scotch bonnet or habanero chile, stemmed and seeded
1/4 cup fresh lime juice
2 tablespoons soy sauce
3 tablespoons olive oil
1 1/2 tablespoons salt
1 tablespoon brown sugar
1 tablespoon fresh thyme leaves
2 teaspoons ground allspice
2 teaspoons black pepper
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon

4 chicken breast halves with skin and bones (3 lb), halved crosswise
2 1/2 to 3 lb chicken thighs and drumsticks.

Make marinade by blending all marinade ingredients in a blender until smooth. or if you live in Tallahassee you can go to Nisub on Orange Ave and pick up these three jerk seasoning:

I personally like a mixture of all three. You can use the dry jerk seasoning or the wet ones. I like it wet.

Marinate chicken, and let chicken stand at room temperature 1 hour before cooking, or let sit in your fridge for 6-24 hrs

Break out your grill, add your charcoals and preheat until caols are grey. Slightly oil the rack. Sear chicken until well browned on all sides. Then close the lid on the grill and cook an additional 25 to 30 minutes more…You can always improvise.

Well, I guess I'll start with desert: My favorite deert is Strawberries and Whipped Cream, however I discovered that if I dip the strawberries in some chocolate syrup, then add whipped cream on top, its just uuuhhmmm, uuuhhhmmm good!

Then comes the meal…I like pasta dishes with lots of cheese. Lasagna and Chicken Parmiagiana with alfredo sauce are my favorite meals…Of course I also like the ussual. Infact the only things that I will absolutely NOT eat are: Ocra, Beets and Chitterlins!!!!

Snacks…I'm open for suggestions

After church I had some leftovers from the feast I cooked yesterday. Leftovers were gooood! Almost made me wanna slap somebody! Well it's leftovers for the next couple of days.

Today I spent the day cooking for a party of 30 people. I started my day at 9:30 AM, a quick trip to the Post Office, then to the Mall, then ofcourse to Walmart to get the stuff for the feast.

The Menu
- Oxtails
- Jerked Chicken
- Curry Chicken
- Macoroni
- Pigeon Peas & Rice
- Baked Beans
- Cabbage

I started the prep work at 12:00 PM, with a case of chicken leg quarters, cleaning the chicken and removing the fat. Then I cut the chicken into smaller pieces, jerked half and curried the other half.

Then I moved on to the case of oxtails. I cleaned them and removed most of the fat, seasoned them, and used 2 presure cookers to cook those bad boys.

Then the Macaroni, and Pigeon Peas & Rice (a crowd pleaser). The Baked Beans were last. Now there is an art to cooking baked beans, and most people who cook them don't realize this. Baked beans should not taste the same as if you ate them from the can. Now if you want to cook "Tha Bom" Baked beans you need to have the following:
1) Bacon (almost burnt)
2) Mustard
3) Barbaque Sauce
4) Brown Sugar
5) And ofcourse Bush's Baked Beans (orignal or vegitarian)

So I started at 12:00 and finished cooking at 7:00, then we ate. That was some good cooking I must say. Finally I sat down on a recliner, pulled my hat down and that's all she wrote, brotherman was out for the count!

I woke up a few hours later, fixed me a plate and I was gone like the wind!

Good dumplings and very simple and easy to make. You simply need flour, salt, sugar and good old fashion H₂O. So here we go; You will need a round bowl of some sorts. The size will depend on how many people you're trying to feed.  Pour your flour into the bowl, add salt and sugar at a ratio of 1:20. Mix the salt and sugar in with the flour. Add water slowly and in small amounts, and begin to nead  the flour. You will repeat the process untill your dough is powder free. A ittle trick I've learned is to add a little bit of oil to your dough when neading. Once the dough is ready you can beging to slice off pieces of the dough and even get creative with shaping your dumplings (circles, squares, spheres, maybe even a bunny rabit). Have a pot of boiling water ready and simply drop the dumplings in. You must stir initially to prevent the dumplings from sticking to the bottom of your pot. Once all of the dumplings are in the pot allow it to boil at medium for 45 min. That's it, the finished product is a pot full of dumplings in a thick sauce-lick broth that can be used for soups. Be creative!