Category: FoodieTuesday

How to Eat a Jamaican Patty

Posted on by Marcia Mayne

The patty is probably the best known fast food in Jamaica. This meat- or sometimes vegetable-filled meat pie is favored by rich and poor, young and old – for lunch, or a snack or sandwiched between a coco bread, a soft buttery roll, a meal.

Said to be a direct descendant of the Cornish pasty, the Jamaican patty is made most often with beef, which is enclosed in a

Jamaican Patty
Jamaican Patty

flaky shell that has been brushed with egg yolk or tumeric, depending on the baker, to give it a reddish-yellow color.

The patty has evolved over the years and now comes in a variety of fillings – chicken, shrimp, lobster, fish, vegetable, callaloo, ackee and cheese. Beef, though, still remains the favorite.

Patty is big business, with as you can imagine, hundreds of patty shops around the island and in Jamaican communities abroad. Many popular eateries, like Juici Beef here, began as patty shops. (Juici Beef is now in all fourteen parishes and has a factory in Canada. Tastee, another popular patty place has several locations on the island and distributes in the Caribbean.) Golden Krust, which started in New York and now has about 120 franchises in the U.S. credits a substantial portion of its revenue to patty sales. It now supplies patties to Wal-Mart, the New York Public Schools, and correctional facilities.

There’s an art to eating a patty. Fresh from the oven, it is hot enough to cause burns. In fact, some restaurants in New York, display a sign right above the patty oven to warn customers.

My preference is to let the patty cool a bit before digging in. But usually by the time I reach for a patty, I’m quite hungry and maybe because I’m hungry, I think I convince myself that my hunger will insulate my tongue. No such luck. I’ve been burned several times!

A friend of mine opens hers up so the filling can cool faster, then she eats it with a knife and fork.

So the key to eating a patty, is to take your time. And if you’ve made a patty-coco bread sandwich or, as we used to call it in high school, a coco-pat, go even slower — the coco bread doesn’t cool the patty down any faster.

If you’ve had a Jamaican patty, do share your tips for eating it.

Crackling Pig Roast

Posted on by Marcia Mayne

Crackling Pig Roast. The words evoke images of celebration, of good times and cheer. So as my sister was reading the announcement in the local paper, I was making plans to be there. I was so intrigued by the idea of a pig roast and the menu that Chef Gari Ferguson had created that I almost showed up a week early!

The Menu –

Whole Smoked Crackling Roast Pig
Green Papaya Slaw
Pickled Red Onions
Hard Dough Rolls with Honey Butter
Smoked Sweet Potato
Mac & Goat Cheese
BBQ Onions
Tangy Tamarind Glaze
Coconut and Lemongrass Sauce
Mango Scotch Bonnet Sauce

On the evening of, we were among the first to arrive. People started trickling in in twos and threes and before long, all the tables were full. Then I watched as the pig was brought in and carefully laid on the table, four young men doing the honors.

Whole Crackling Roast
Crackling Roast Pig
Crackling Roast Pig, ready for eating
Crackling Roast Pig

Chef Gari presiding over the crackling roast pig.

I selected green papaya slaw, hard dough rolls with honey butter, and mac and goat cheese. Contrary to the name, the green papaya wasn’t green. It was those orange-looking strips peeking out below the pork.

Crackling roast, mac and cheese
Crackling Pig Roast

The pig was tender and succulent, and so tasty that I went back for seconds — it was, after all, all-you-can-eat.

Crackling Pig Roast with mac and cheese, roll and onions
Crackling Pig Roast

Another view of my plate. That’s the glazed onions in front, mac and cheese in the background.

G’s BBQ had its second crackling pig roast this week but I wasn’t able to go. It’s now planning to make it a monthly event so if you like pork and are in the Kingston area during the next month, be sure to check them out.

G’s BBQ
The Marketplace
67 Constant Spring Road
Kingston 10
Mondays-Saturdays, 12 noon to 10:30 p.m.
876-906-4393
Check G’s for the current price.

This is my submission to this week’s Budget Travelers Sandbox Travel Photo Thursday series. Be sure to check out other photo and story entries on their website.

 

Travel Photo Thursday: Dig In!

Posted on by Marcia Mayne

As I looked for photos for today’s Travel Photo Thursday, I was surprised by all the photos I’ve taken of food. But I shouldn’t have been.

I love looking at food, the way it’s presented, the interplay of colors and textures, even the shape of the plate it’s presented on. As I look at these photos, I recall something Solange, my almost-mother-in-law, used to say, “La nourriture doit plaire a l’oeil avant de plaire a l’estomac (Food must please the eyes before it pleases the stomach).”

So dig in and enjoy!

Breakfast (Jamaica)
Ackee and Salt fish Breakfast (New Jersey/Jamaica)

I took this photo of a brunch I had at Max, a little Jamaican restaurant in Hackensack, NJ. That’s ackee and salt fish, Jamaica’s national dish. It’s also been listed on the Top 10 National Dishes by National Geographic. Here it’s accompanied by fried breadfruit, avocado, and dumplings.

Lunch (New York)
Crab Salad (New York)
Lunch (New York)
Pulled Pork Sandwich (New York)
Tapas (London)
Tapas (London)
Fish and Chips (London)
Fish and Chips (London)

British comfort food – Fish and Chips.

Steak and Fries (France)
Steak and Fries (France)

I never would have expected to have steak and fries in Paris but my friend Karen said the restaurant had been highly recommended. I’m not big on steak so I was a little hesitant but this did not disappoint.

Steak & Ale Pie (Lacock, UK)
Steak & Ale Pie (Lacock, UK)

I’m always up for trying something new and this Steak & Ale pie sounded interesting. It was delicious. I’m glad I tried it.

Mexican Paella (New York)
Mexican Paella (New York)

Mexico puts its own spin on the paella.

Dessert (New York)
Dessert (New York)

My favorite dessert: sorbet and fresh fruit.

Mango Sorbet (New York)
Mango Sorbet (New York)
Fresh Fruit
Fresh Fruit

This is my submission to this week’s Budget Travelers Sandbox Travel Photo Thursday series. Be sure to check out other photo and story entries on their website!

Happy Thanksgiving!

Posted on by Marcia Mayne

Food is an integral part of our lives. And on Thanksgiving, we give thanks with one of the biggest feasts of the year.

Thanksgiving isn’t an official holiday in Jamaica though some Jamaicans who’ve returned home have brought the tradition with them. What we have that’s similar is harvest. At the harvest, members bring produce to their church to receive a blessing from the priest.

Honey bananas
Honey bananas

These bananas are called honey, because they’re naturally sweet, sweeter than regular bananas. They are also smaller than average bananas, probably a half or two-thirds in size, and are quite popular in Jamaica. Honey bananas sell fast despite the fact that they’re usually more expensive than regular bananas.

Green bananas
Green bananas

These bananas are called green to differentiate them from the yellow ones, which most people are familiar with. Green bananas are boiled and often eaten with steamed fish, ackee and salt fish or other meats. It’s also used to make porridge, dumplings or put in mannish water soup, a soup that is made from the head and intestines and other parts of the goat. It is believed to be an aphrodisiac.

Avocados
Avocados

We picked these avocados at the home of one of my cousins. Since they weren’t quite rips, we wrapped them in newspaper to speed up the process.

Breadfruit
Breadfruit

The breadfruit was brought to Jamaica by Captain William Bligh between 1780 and 1786. Roasted, it is is the perfect accompaniment to ackee and salt fish, our national dish. It can also be eaten boiled, fried, used in soups, and made into chips. For roasting, I prefer them a little ripe or turned. They are a little sweeter and softer. In soups, I prefer them what we call, young, meaning not ripe. Breadfruit can also be referred to as full, ready.

Ackee
Ackee

The main ingredient in ackee and salt fish, our national dish, ackee was brought to Jamaica from West Africa. It’s ackee season now and the trees are laden with fruit. Ackees contain a poisonous gas and must be opened before they are picked.

Jamaican cooks and chefs have been experimenting with how they prepare ackee. Moving away from the traditional marriage with salt fish, ackees can be curried, or used in bruschetta and cheesecake.

A basket of food
A basket of food

A bountiful harvest of fruits, vegetables and produce. Happy Thanksgiving!

Weekly Photo Challenge: Breakfast

Posted on by Marcia Mayne

A Jamaican breakfast is usually a pretty substantial meal. It can consist of any of the following: boiled green banana, fried plantain, dumplings, Johnny Cakes, roasted breadfruit (when in season), Festival  (a Johnny Cake made of flour and cornmeal), avocado (when in season) and yam with either steamed fish, ackee and saltfish, callaloo or callaloo and saltfish, corned beef, sardines, etc. Sometimes, there might be porridge made from oats, cornmeal, banana, plantain, peanut, etc.

Breakfast (Jamaica) of ackee, salt fish, dumplings, Festival, roasted breadfruit and avocado
Ackee, saltfish, dumplings, roasted breadfruit and avocado

I took the photo of a breakfast I had a few weeks ago at Max, a Jamaican restaurant in Hackensack, New Jersey. I went there specifically for the ackee and saltfish, a true treat, and No. 2 on National Geographic’s Top 1o National Dishes. I had it with Festival, fried roasted breadfruit, boiled dumplings, a slice of yam and a slice of avocado. Needless to say, I couldn’t finish it!

Jamaica: Still Searching for the Real Jerk

Posted on by Marcia Mayne

Getting real jerk pork is one of the things I look forward to when I’m in Jamaica.

What’s Jerk?

Jerk is a style of cooking that originated on the island back in the late 1950-60s. Traditionally, spices such as garlic, mace (the outer shell of the nutmeg), thyme, cinnamon, scallion and Scotch Bonnet pepper were mixed together and rubbed into pork that was then slow-cooked in a pit fire of pimento wood. The pimento gave it its signature flavor.

Jerk pork was very popular when I was a child. As I wrote in an earlier post, I remember the Jerk Man going door to door on his bicycle selling jerk pork – it was only pork then.

Perhaps because of the influence of the Rastafarians and the fact that cooking this way is a complicated and time-consuming process, it almost disappeared.

When it returned in the late 1970s, enterprising chefs had figured out how to approximate the flavor that is derived from the pimento wood. As a result, jerk went international. It also became widely and wildly interpreted. (I’ve even seen it served with ketchup!)

Since my arrival roughly three weeks ago, I’m been on a hunt for real jerk. So far, I’ve visited several establishments, each proudly advertising mostly pork and chicken, but only once have I not left disappointed. My biggest dissatisfaction was with Border Jerk, a little spot on the border of Westmoreland and Hanover, my favorite spot – their rendition is now severely compromised.

By far the worst I’ve had was at the Jerk Center in Ocho Rios – the pork didn’t even look cooked.

To their credit, all these places offer bottled pepper for people, like me, who want it hotter but even the pepper has been watered down.

When I complain, my friends tell me to get away from the North Coast and the places where visitors frequent. They are probably right.

I’m pleased to report that I did get some real jerk on Saturday night in a little joint near Runaway Bay in St. Ann. But by the time I found it, near 11 p.m., I was so hungry I forgot to take a photo of it.

In the meantime, my search for real jerk continues. I just hope they don’t start watering down my rum and coke!

 

 

A Taste of Jamaica in Photos

Posted on by Marcia Mayne

The Taste of Jamaica, a display of local foods and culinary contests, was held over the weekend at the Convention Center near Montego Bay. Here are some photos of the event.

A medley of local fruits and vegetables at a Taste of Jamaica
Fruits and vegetables
Ackees at Taste of Jamaica
Ackee, the National Fruit
Sample meal from the chef's competition at Taste of Jamaica
Sample from the chefs’ competition
Taste of Jamaica - Beverages
Beverage samples
Beverage samples from Taste of Jamaica
Beverage samples
Attendees at the Taste of Jamaica
Part of the crowd
Taste of Jamaica Ice sculpting contest
Ice sculptors

I’m still trying to sort out my internet connection, which is spotty at best. As a result, I haven’t been able to spend much time online. Please bear with me, I promise to get to your comments and catch up on all the posts that I’ve missed.

 

Random Travel Images: New York City

Posted on by Marcia Mayne

As I’ve written previously, one of the things I love about New York is the variety of foods to be had.

Mexican paella
Mexican paella

Mama Mexico is a restaurant near work that I go to frequently for lunch, especially when we have a large group or colleagues visiting. A few weeks ago, I had dinner there with a group of friends. I wouldn’t normally have ordered the paella but one of them insisted. The presentation alone was enough to fill up my stomach. The taste was absolutely divine!

10 Places to Eat Near Times Square

Posted on by Marcia Mayne

I’ve created several lists to help Tony plan his trip to New York City this fall but I hadn’t come up with recommendations for places to eat until today.

Since Tony plans to return to the same Times Square area hotel he stayed at before, I’ll focus on the restaurants in the 9th Avenue corridor, arguably one of the best areas to dine in the city.

What I love about this area is that the ethnic diversity of New York City is reflected there. There’s Italian, South African, Indian, Thai, Mexican, Caribbean, American, Middle Eastern, African – you get the drift.

Another thing I also love is that you can have a delicious meal for under $20 per person. And if you only want to have a drink, you have a choice of bars and pubs there as well. So, if you’re in the Times Square/Port Authority area, the only reason for you to be hungry is if you’ve run out of money.

Tapas

  • Five Napkin Burger: It’s no joke, you will need five (or more) napkins to wipe your face and hands while you eat at Five Napkin Burger. The restaurant is always full so make reservations or try to get there outside of dinner and lunch hours. 630 9th Ave, 212-757-2277
  • Ollies: Ollies (Sichuan) has another location near Lincoln Center which I used to go to before I went to this one. I feel the food’s better here. 411 W 42nd Street, 868-6588
  • Chenab Indian & Pakistani*: London is well known for its Indian restaurants. I’d love to hear what Tony thinks of Chenab. 540 9th Ave, 212-947-3282
  • Sergimmo Salumeria*: I rarely order lasagna when I go to an Italian restaurant but I did here and loved it. 456 9th Ave, 212-967-4212
  • Tehuitzingo Deli & Grocery*: Ignore the set-up and just go to the back and order your tacos. You won’t be disappointed. 695 10th Ave, 212-397-5956
  • Thai Select*: There are several good choices on their menu but if you want to stick with the usual, they make a good pad thai. 472 9th Ave, 212-695-9920
  • Meskerem 47*: Ethiopian – Any of their stews, some couscous and injera will be enough to fill you up. No utensils needed. 468 W 47th St, 664-0520
  • El Papasito*: Dominican – I was introduced to this restaurant by a Dominican colleague and have been going there for over 10 years now. The food is tasty, fresh and filling. Love their chicharron de pollo (fried chicken), mofongo (mashed plantains), tripe soup and lemonade – 346 W 53rd Street, btw 8th & 9th Avenues, 212-265-2225.
  • Churrascaria Plataforma: Because I don’t buy or eat much beef, I’m always surprised to see beef so proudly displayed, as you’ll notice at this Brazilian all-you-can-eat steakhouse. Thankfully, beef isn’t the only thing on the menu. It’s a little pricier than the restaurants I’ve listed above but it’s worth experiencing. 316 W 49th Street, btw 8th & 9th Avenues.
  • McQuaids: My pub experience in London didn’t leave me very impressed so I’m introducing Tony to a New York pub. I’ve not been to McQuaids but two friends have recommended it. I hope Tony’s able to go and tell me what he thinks. 589 11th Ave, 582-6359

* $10 Entrees available.

Bon Appetit!