Quiet Simple Food

This is the season, and especially the week for rich foods. Between Christmas, Hanukkah and New Year's , our diets go crazy with an overload of sweets, meats and alcohol. During this down time, think about eating simple. It's easy. It's just trimming away the fat literally,

A good idea is to start off right.A decent well balanced breakfast is always appreciated. It;s also a great way to top off a day that may have more treats than "normal" food. After lush holiday brunches of french toasts and fancy omelets, return to simplicity with just plain whole wheat toast or oatmeal. Lunch can be simple salads (and this is a head start on all those New Year's diets) or soup. You can have sandwiches, but try to stick with just simple cold cuts on white or wheat bread. Stay away from mayo and butter (which you probably had lots of at all those X-mas parties). Instead use mustard or ketchup which have less calories.

It's hard not to have a sumptuous dinner during the holidays. Old friends call and want to go out or invite you over. If you're heading to a restaurant ,choose the plainest food on the menu. Think about a broiled salmon or chicken.Finish with sides of steamed spinach or Brussels sprouts as opposed to anything fried or with sauce. Desserts out can be fun but fattening, Thanks to a week of buttery cookies and boozy fruitcakes you may want to opt for a fresh fruit platter or just coffee and tea. Even a flavored coffee or cappuccino can be a little over the top this week. If friends do insist, then share something with the table. This means one or two spoonfuls. You can still have that rich chocolate mousse or carrot cake with ice cream.

Treat your tummy well this week and veer back to a simple diet. It's tempting to keep eating all those holiday goodies. Yet, it's a more a present to treat it right with good ,and nutritious foods. You'll feel a lot better.

Holiday Roast Choices

Christmas dinner is one of the most important meals of the year. Not only is it is a celebratory feast but it's a bell weather of how well a person can cook. The problem is choosing a meat you're not familiar with can spell disaster -a holiday surprise you do not want. Luckily there are several choices you can pick from. Find one that suits your ability and you'll create a memorable and perfect holiday dinner.


Many home cooks opt for prime rib roast. Not only is it lush looking but also very flavorful. It also makes a good presentation and looks camera ready sitting on a perfectly set table. Rib roast is also one of the easiest to prepare. Just sprinkle on fresh ground sea salt and pepper and then pop into a waiting oven of 325 F. You can increase the heat to 500 F for the first fifteen minutes and then reduce it to the 325 to sear in the flavor.A two bone roast can serve six to eight while a three bone serves about ten to twelve people. . Another roast worth thinking about is London Broil.This is a good meat for those on a budget.It costs slightly less than most beef cuts yet makes for an elegant piece of meat. It's basically just a think flank steak, however cooked right , it down right buttery in taste and texture.


If you're not into serving beef, then think of the German Christmas dinner staple: ham. You can buy it fresh,cured or cured and smoked. There is some work and prep time for it however yet it's just easy steps. You can pour either ginger ale or pineapple juice over it before cooking. Some cooks also have a rub of brown sugar which offsets the meat's saltiness. Another route is poultry. Turkey is one of the most traditional however since Christmas falls a month after Thanksgiving it may be too repetitive for some people. You can try capon,duck or even goose. All three are surprisingly easy to roast and can create a classy and classic alternative to red meat.

What you want for your Christmas dinner is your choosing. However keep in mind that this is one of the most important meals of the year. Select a roast that you'll know you'll be good at cooking . It's one less worry to deal with on Christmas Day.

A Good Tomato Sauce

A well made tomato sauce is important to any pasta, whether it's for a holiday party or for a Wednesday night dinner. The dilemma is creating one that's the right blend of ingredients. Some can be too watery. Some over salty or over sweet or not spiced enough. They key is to create a sauce is properly balanced ; one that will let the pasta shine through.

A good tomato sauce starts with , of course, the tomatoes. Plum tomatoes are the best to use because they are the meatiest with a richer, more robust flavor. Usually the canned diced kind are the most adequate however if you can get fresh right now then use them. Another must is a good base. This is usually a mix of olive oil and three cloves of chopped garlic. For an extra fillip , add fresh or frozen pesto sauce. The basil gives the sauce an earthy taste plus a richer color. Simmer for an hour before serving over pasta.


As with any basic recipe you can vary it to suit your tastes. Plain sauce is called pomodoro , the Italian word for tomato. Meat can be added, the most common being chopped beef. this results in a tasty Bolognese sauce however try ground steak too. A famed Neopolitan recipe calls for the addition of both pork and beef for a very tasty sauce. Chicken is another add in but not as common as beef. Some chefs and home cooks put in fish such as lobster, crab or shrimp. Other spices such as red pepper is added for the hot and fiery arrabiata sauce. Some home cooks add veggies such as broccoli, green pepper and cauliflower for a healthier variation.

What makes a good pasta? It's always the sauce . A well made one can make all the difference between a memorable dish and an ordinary one,

Pig Wings The Newest Treat

The expression"When pigs fly" actually may have some truth to it. The latest craze now is pig wings. This tasty cut of meat is hitting restaurants and home kitchens right in time for the holidays. It's kind of like the pork version of chicken wings and just as addictive. People across the US are clamoring for this latest craze and with good reason. Pig wings are tasty.

This new treat was the subject of an article in today's New York Times Dining section. The piece, written by Dining section regular, John T. Edge, explains that that pig wings are nothing new. They're just a reinvented shank which is the fibula of the pig's back legs. These pieces have a part of chewy meat on them and they're small enough for fun eating. Traditionally they've been used to flavor soups and stews. Shanks have been cut from the ham before selling and were reprocessed into cold cuts and other products like hot dogs and sausages. Now that's all changing , thanks to a renaming. At first they were called slammers and then the cuter name pig wing was then settled on.

Pig wings are served like traditional chicken wings. They're usually battered and and then deep fried, served with a variety of dipping sauces, Like chicken wings , they can be hot and fiery or mild and crunchy, always having a side of cool ranch dressing and celery sticks. Celebrity chefs are jumping on this new phenomenon. Paula Deen has her own brand of pig shanks and she's selling them on QVC., the home shopping channel. Farmland Foods,a division of Smithfield which produces hams , is selling them as KC Pig Wings to chain restaurants. Some eateries are even putting them on sticks and serving them as Carnitas Lollipops. French restaurants are also picking up pig wings and giving them the fancier name of French pork confit.

Pig wings are becoming the latest craze to hit the American palate. They are exactly what people want, crunchy and flavorful along with just being fun. We'll definitely be seeing more of them in the months to come.

Marriage of Good Tastes

When foods taste good they really taste good. Combine them with another delicious dish and - BOOM! - it's tremendous ! Both sides meld together to create something tasty. This is a perfect marriage - unlike some recent celebrity ones that didn't last.


Burgers on their own are great. However pair that delicious beefy taste with pizza toppings and you have something special. It's the combination of tangy, herb rich tomato sauce, soft, gooey cheese and a good quarter pounder all sandwiched between a bun. With it , there's no need for sides. A pizza burger is just flavorful on its' own. The same can be said of chili fries and chili dogs. Chili is tasty just as a main dish however over crispy fries or dogs, sheer bliss. It's a perfect melding of tastes and textures.Another good combo is chicken and pasta. Any chicken , whether breaded or grilled, is a great solo act however paired with spaghetti or linguine makes a filling and delicious dinner.

Desserts have always been the result of pairings. Look at chocolate fondue.It's the perfect blend of molten chocolate, with cake, marshmallows and fruits. Chocolate is also a brilliant foil for everything from pound cake to bacon nowadays.A chocolate ganache can go well with crispy tuile cookies or as a topping to a rich buttery pound cake. Caramel is another excellent go with. Apples and caramel are great together but the sweet can be used as a topping for ice cream , plain cakes and even puddings. Even caramel and chocolate together make a neat and fun couple.



Some marriages work, some go the wayside. When two stand out dishes are united, they create a new one that's even more tastier. It's a union that will stand the test of time and last forever.

A Soupcon of Soups

Cooler weather demands soups. Whether they be bisque or chowder, they are wonderful chill chasers, perfect for lunch or dinner. The question is what soup is what. Is a bisque easier to make than a chowder? Is a cream based one a bit more complicated than a regular one? What are the differences?

One of the easiest soups to make is broth. You can start off with either the easy or the hard method. The easy one just involves bouillon cubes and water. The hard way is boiling an entire chicken with onions and celery and then skimming off the fat. Making beef both is a little easier.It just involves soup bones and water, along with the required onions and celery. You can also add ground peppercorns, marjoram thyme and oregano along with garlic for flavor. This last is up to you .Fish stock is again like these other two except you add heads, fins and spines for a more fishier soup base. For a true soup you can then add other ingredients like the appropriate meats, more veggiessuch as tomatoes and peppers along with pasta. For cream soups add a cup or more of milk or cream . You can also add butter too for extra richness.

What's the difference between chowder and bisque? Chowder is chunkier, usually with chunks of any kind of vegetables and seafood, hence Manhattan , New England and Rhode Island clam chowders. However you can make a potato or corn chowder too , just by using these veggies alone. Bisque is more refined, being smoother in texture and creamier. Bisque is also made more with seafood and has the extra oomph of cognac or wine added. Both soups are French in origin. Chowder comes from chaudiere , the large pot French fisherman used to boil their catches along with foraged vegetables. They came to the New England coast in the 1750's bringing this recipe with them. Bisque is from the Bay of Biscay in southern France on the Atlantic and the word is a derivation of Biscay. There is also another similar soup called biscay where heavily spiced game birds are subbed in instead of the fish.

Nothing beats any kind of soup in this chilly weather. it's easy to make and is always a treat , whether for lunch or dinner. You can try your hand at any one, a chunky chowder or a refined bisque. You can even just make a simple chicken soup to warm up empty tummies.

The Versatility of Polenta

This is the season for polenta. The Northern Italian stapleis a cool weather basic must have thanks to its' versatility.It can be made a number of ways, from starters to sides. The big surprise?This hot corn mash can even be used for south of the border dishes as well.

Polenta is usually reserved for such traditional dishes as chicken cacciatore. This is an easy dish to make, using only the chicken's thighs and breasts along with canned tomatoes (or fresh, if you still have them around.).It's then sauteed with olive oil and garlic along with oregano and rosemary. The polenta acts as the perfect foil for the thin gravy, sopping up the almost watery sauce.Of course, polenta can be used with much heartier dishes too. Venison, one of the North's prime meats is excellent with a side of it. The mash's mildness again compliments the rich heartiness of the ragout. Now here's a kicker - polenta is also a wonderful side for Mexican chili. It serves a s creamy base for this dish and it's neutral flavor absorbs the chili's fieriness.

Grilled polenta is also good. You can use it as a side or a starter. To make it pour polenta into a loaf pan, let it cool and then cut the slices. You can brush on melted butter or olive oil before it hits the grill.Some cooks add spices as a dash of oregano or rosemary along with sea salt and pepper to make it more flavorful.. It can be sliced and even be used as a bread for a version of Eggs Benedict. A slab of grilled polenta makes a wonderful base for any braised vegetable such as cabbage,broccoli rabe or tomatoes. It can also be used as an appetizer with caramelized onions and Gruyere or Fontina cheese melted on top.

Polenta has so much versatility .It goes with anything from veggies to meats with such facility. You can make a variety of dishes with it, and each will be unique and different.

A Well Made Meat Loaf

Meat loaf is considered the ultimate comfort food. It reminds us of home cooking and passed down family recipes.It's easy enough to make and with certain ingredients can also be considered even gourmet.Still, it's the perfect meal, especially on a crisp, fall evening.

The most important ingredient is the meat. Ground beef is the most traditional but you can also mix it with ground pork and veal. Mixing the different flavors makes for a tasty and juicy loaf. For a lower calorie one use ground turkey meat instead or even vegetarian beef crumbles. There is even a baby's firsts one made with equal portions of meat and formula. Binders usually are eggs and bread crumbs. The last can be flavored to give the meat loaf more taste.

Other ingredients can also be added. You can put in a hard boiled egg for more taste and protein. Some recipes call for bacon to be placed on the top for some crispiness and texture.Italian meat loaf calls for the addition of mozzarella and sauce while barbecue style calls for a half a cup of your favorite barbecue sauce. You can also make a cheesy meat loaf by adding strips of cheddar on top and putting under the broiler for minute or two. Other popular add ins are oregano, garlic, mushrooms and onions. For the vegan loaf, you can add healthy but yummy ingredients such as sunflower seeds , broccoli, cauliflower and carrots.

There's nothing as comforting as a meat loaf dinner on a cool fall night. You can vary what you put in and tailor it to your family's tastes and likes. You can experiment with it or leave it traditional.No matter how you make it it's still a family favorite tasty and satisfying.

Hello Ruby Tuesday

If you think all chain restaurants are built alike, think again. Ruby Tuesdays has reinvented itself into a classy eatery, with a new upscale look and interesting haute Americain dishes. Best of all it's still maintained its' warmth and top notch cooking making it a must go to restuarant for a summer gathering or just a night out.

Ruby Tuesdays came about in 1972 when five University of Tennessee students wanted to create a business after graduation in Knoxville TN. It wa s named after the popular Rolling Stones song and quickly became a hit with students.It has since changed owners twice . It made my local mall twenty years ago and instantly became a local go to place. It had the best chicken Caesar salad along with excellent steaks. Rubys' salad bar was and still is chocked with unusual foods that wouldn't be found in a normal run of the mill one. Soy beans and pumpernickel croutons are side by side with the regular spinach leaves, broccoli and ham cubes.

Their new menu is reflective of haute American cuisine of today. I ordered the zucchini cake sliders which are deep friend zucchini fritters stuffed with goat cheese, There was also spaghetti squash, served both as a pasta and as a buttery side. This type of squash is rarely served in American box restaurants, Usually the more creative ones in our big cities such as New York, Chicago or even Washington have spaghetti squash on their menus. You can also get it when ordering th e all veggie platter .Ruby's also has gone Mexican by adding chicken quesadillas too. These are made more like paninis and have a wonderful crunch to them. A new dessert are red velvet and carrot cupcakes along with their classic after dinner treats and sweets.\

If you haven't been to Ruby Tuesdays in a while, drop by for lunch dinner or even a Sunday brunch. The changes are amazing both to the decor and the menu. It may be a stop in your local mall, but it the restaurant feels like classy metro hangout.

Turkey Subs

There's nothing like bacon and burgers. Even put together they're pure heaven. yet they're also bad for us. What do we do ? Cut them out completely? GO overto soy - which is sort of tasty but still not the real thing. The best bet is to go turkey. There's nothing like turkey bacon and turkey burgers to fill our cravings fo r these foods,.



Turkey bacon is a relatively new creation. It's made from the thighs of the bird and has been smoked , chopped and reformed. The bacon can also come from the turkey's dark meat and has a surprisingly ham like flavor. Two strips of it contain only 2.5 grams of fat and only 70 calories as opposed to regular bacon's almost 80 calories and double the amount of fat. Turkey bacon can be served with eggs or in BLT's. It's not a good sub for recipes that call for pork bacon because it has no fat content , and can ruin the dish.


Turkey burgers are another good sub in for red meat. They, too , are a relatively new invention, and fill the need for a leaner, more healthier burger. They are only 130 calories with only 30 grams of fat while a hamburger is 160 with about the same amount of fat grams. Turkey burgers are not only eaten for healthy reasons but also for religion such as Hinduism where beef is forbidden. On the whole turkey can be just as tasty as the other. A good turkey burger is just as juicy and flavorful as a regular one with no greasy aftertaste.



It's hard to give up th efoods we love such as bacon and burgers. Yet we can switch to healthier alternatives like turkey to satisfy our cravings. These subs not only are good for us but good tasting too.

Making A Hash Of It

hash is always a cold weather favorite. It;s also a good way of getting rid of leftover meat. Besides what breakfast wouldn't be complete without a side order of it? It also makes a good lunch and quick dinner too and it's a snap to make up.

Today's New York Times' Dining section celebrated this much made American classic. The article, written by Dining regular, Julia Moskin show not only recipes but also where to get the best made hash in the New York Metro area. Homemade hash is easy to make. It's usually leftover meat fried with potatoes and sweetened with caramelized onions. Technically you can use any leftover but corned beef or any kind of red meat or sausage is the best. Potatoes are usually cubed but you can add some mashed to give it body and binding. Traditional hash has two sunny side up eggs plopped down on it before it's served.

There are some variations. The corned beef is sometimes doubly spiced t give the hash zing. Instead of cooking it in the usual water some chefs cook theirs in oil ,leaving a beautifully browned hash. A Spanish version includes chorizo and some barely cooked eggs over french fries. Of course there is the famed red flannel hash cooked with beets - hence the name - and horseradish. Some use corned bread to soak up whatever juices the hash has (this seems the most tastiest). One chef serves it with a side of dandelion greens for a Southern spin on it . Another idea is just a small green side salad if it's a lunch or dinner hash.

Hash is a great dish any time of day.It's also an efficient way of getting rid of leftovers is tasty fashion. Best of all you can make it any way you prefer!

Good Gravy

The holidays will soon be here and that means sumptuous meals , primarily roasts. What goes with a good roast turkey or roast beef? gravy. it literally can make or break a dinner. A badly made gravy will be remembered for decades. So will a good one. the trick is knowing how to make the last.

Most gravies are nothing more than a well made mix of roux, pan dripping and turkey or chicken stock. The problem is how much to put in . A good gravy requires at least four cups of hot (not boiling) stock . The next part is going to be the deal breaker. This is the roux made with half a cup of flour and the turkey or beef drippings. Don't go crazy with the flour or you'll have lumps.
Whisk this together until smooth and then add the stock.Continue stirring until you have a smooth, satiny looking sauce. Add a dashes of fresh ground sea salt and peppercorn to enhance its; flavor.

Can there be gravy mishaps. Of course. The mos t important part is and should be well cooked. This is what gives the gravy its' color and slightly nutty flavor. Another is constantly waching it. it should be made right before the roast is served the table or it could get burned.

A good gravy will be remembered for decades. So will a bad one. Use care and concern to create one that is the jewel of your holiday table, one that will complement the roast.

Easy Summer Stir Fries

There's nothing like an easy meal to prepare during these hot days. The dilemma is what hot meal is easy to prepare when it;s 90 degrees outside? Simple Stir fry.It's an easy and fun way to incorporate your favorite ingredients with simple stove top cooking. Another fun aspect is that a stir fry let's you be as creative as possible.

Every simple stir fry starts out with vegetables. Most include the traditional water chestnuts, onions and peppers. these are easy to prep and cook up in minutes. Although they're not used in traditional fries tomatoes can be used. for texture and color along with taste. I've recently discovered that grape tomatoes when cooked have the strongest flavor of all tomatoes and they are wonderful in any kind of stir fry. As for meats, they;re you;re decision,. Most people like chicken but you can add beef or pork strips or even shrimp. Another choice is spicing I like adding onion salt and a lot of fresh ground pepper to mine. You can again stick to tradition and add fresh sliced ginger along with garlic cloves.

The stir fry's base is also important You can add any kind or rice or thin pasta . I usually like just plain white rice. This absorbs all flavors and sops of the gravy. Brown rice is good too but be warned. it does posses a nutty flavor that will compete with the other ones. Plain spaghetti or vermicelli is good. This is closest to the Chinese noodle variation and is like what you would get in parts of China.

Stir fry is the best bet for a hot dish during these hot days. You get a full meal in one dish . better still it;s fun to make and delicious to eat.

Burger Variations

I saw that the Dining section of Wednesday's Times had an interesting article about non traditional burgers. They were made with pork and lamb but you can use other meats as well. You can stray away from 100 per cent beef and even try chicken or turkey. You can still have a traditional barbecue but with a new twist.

Using different meats also means trying different tastes. You can go with a lamb based patty but you can use spices like cumin and coriander for a Middle Eastern spin. Pork burgers can take on an Asian flair with the addition of soy sauce and scallions. Or you can turn them completely around and serve them with apple sauce German style. Most people usually go with the low cal, low fat turkey burgers which can be dry. Look for the alternative, emu . Yes,you read right emu, that big ostrich like bird.Unfortunately it is expensive with ground emu meat selling for 32 bucks a pound.

What to serve with exotic burgers? Try a potato salad made with roasted yams instead of Yukon Gold ones. Or if you're making pork burgers then go with a cross between kim chee and coleslaw, a spicier cabbage salad with a lot of crunch. Lamb burgers can be accompanied by veggie kabobs and a cold rice salad.

This Memorial Day think outside the bun.Try different meats to spice up your barbecue. It'll make your party not just memorable but tasty!!!!

This Is The Weekend To Cook!

Mother's Day is this weekend and this is the weekend to cook! I've just received my shipment from Sur La Table . I am over the moon about my new olive oil mister (which will definitely be used) along with my tomato savers and the colander ladles. Both Saturday and Sunday will be spent putting new spins on old favorites.Will I have enough time to create the perfect Saturday supper and Sunday morning brunch? I hope so.

Any meal comes down to planning. I know that for the dinner I will be making spaghetti with Bolognese sauce. The twist on this will be adding the chicken flavored soy strips to it .It'll be like a vegan cacciatore over pasta instead of the usual polenta. The"chicken" will add texture and more taste. It'll also be a turn from the usual, heavier recipe.Of course with it comes fresh made garlic bread and a nice crisp salad.

As for Mother's Day, I may make my Mom's favorite, Eggs Benedict. As you all know I made this just last week and it was a great success. I fried the eggs with the bacon as opposed to poaching them. This gave them a richer flavor and the yolks were more well cooked. I could also go the other route and make French toast, much in the style of its' parent pain perdu. This is where you sub in French bread slices for regular white or challah bread.It makes for a nicely chewy and more flavorful French toast.

This is definitely the weekend to cook. You can try to make the classics or try something else. Just plan now for what you'll be doing. It's easier and you can have more time to cook.

A Tribute To Haiti -Its' Cuisine and Its' People

Haiti is an interesting combination of African, Arabic, Amerind and French culture. it combines the legumes of one continents with the meat s of another along with island spices to create a unique and varied palate. The tastes can range anywhere from lightly spiced to fiery. It's an interesting mix from an interesting culture.

Haitian cooking or Manje Kreyol is a form of Creole cooking similar to what you would find in Louisiana. In fact one influenced the other there are the same components - rice beans and different kinds of meat and seafood. One famous dish is du riz colée a pois , brown rice with kidney or pinto beans, this is glazed with marinade and topped off with a red snapper. Goat meat or kabrit is also popular on the island as well as beef. There is a hearty stew called bouillon made wit red peppers ,beef or goat as well as tomatoes and potatoes. It is chicken that is the backbone of Haitian diets. It;s usually boiled and then marinaded in a mix of lemon juice, black pepper and garlic.

The Haitians crave their sweets too .Sugar cane has been grown on this island for the last three centuries so it figures prominently in the diet. Some it;s sold on the streets where it can be eaten as a snack or as a sweet afterthought. The Haitian version of Italian ice or fresco is sold on the streets. this is shaved ice with syrup. They do make their own desserts such as banana fritters known as benets as well as sweet potato pie and sweet breads made with sweet potatoes, evaporate d milk and cinnamon,

Haitian cuisine is as varied and interesting as the Haitians themselves. it;s an interesting mix of native spices and vegetables mixed with French and African cooking techniques.It is strong and long lasting as the people who make it.


Please remember the Haitians in their time of need. Donate to the Red The need it desperately and ASAP.

Sausage Variations

Sausage is versatile food product. You can eat it on the summer right off the grill or have it for breakfast on cold winter days. It's also flavorful with its' variety of meats and spices. If truth be told you can have every variety of sausage there is every day for a week and have any particular one twice.It's also easy to cook as well - a plus for beginners.

It's one of our oldest prepared meats having being made as early as 2,500 years ago. The name comes from the Middle English word sausige meaning salt. It was one of the first cured meats however it also included the precursors of our modern day cold cuts. Sausage was first mention in a Greek play of the same name and was also popular with Romans on feast days (so much so that the early church banned it) Smoked sausage was developed in Northern Europe to keep the meat good throughout the year while the Mediterranean countries developed dried or air cured sausage. As the international spice trade began and grew , spices were added to the meats to make them more delicious. Soon towns such as Bologna , Lyons and Berlin were lending their names to their famous creations. English towns and counties such as Berkshire, Wiltshire, Lincolnshire, and Cumberland also flourished in sausage making and their sausage.became known throughout the British Isles.

Nowadays there are several varieties of sausage. They're mostly made from ground pork however you can buy ones stuffed with chicken turkey and beef. Asians make and sell a seafood one in their outdoor stands. Sausages are often spiced usually with nutmeg, all spice or sage. Italian ones use fennel and garlic for a heartier , more robust flavor. Some have ginger as well and chili pepper for some kick and bite. If you're making your own you can have fun with spicing and try different combos.if you're making breakfast sausages stick with a light hand and maybe fresh ground pepper . However if you're making a heartier one then try out some dried onions , dill and garlic for a tastier type.

Sausages are a wonderful addition Io any meal. You can serve them with an omelet for breakfast or as a sandwich with peppers for lunch or for dinner. They're great in a hearty stew for winter or perfect for a barbecue grill in mid summer. Sausages are truly a versatile food.

Jerk A Holiday Dish All Winter Long

Any kind of jerk is typically eaten during Kwanzaa. it's a symbol of some peoples Afro-Carib roots. However jerk meat whether chicken or pork is a good dish anytime during winter. It's a refreshing alternative to the traditional chill chasers like stews and roasts.

Jerk's origins came from either the Spanish word charqui which means dried or that the meat was poked or jerked with stick and the holes filled up with spices. Escaped slaves or Maroons created it probably as early as 1655 when they established a secluded inland colony on the isle of Jamaica. Jerk now means a meat that either has had a dry rub or has been marinaded in spices. Allspice is the chief spice in wet and dry jerks, but also garlic and onions are used for flavor. There is also a sweet element and that comes from added cane sugar. Ginger and Scotch bonnets, the hottest of all peppers are added into the meat for a blast of fire. The jerked meat is then cooked over an aromatic wood for an added smoky flavor.

What are the best meats for jerk? usually chicken and usually the whole bird. It's better to make it with the whole bird bathed in a spicy marinade for a few hours. Pork is another good option and even better are pork ribs although beef ribs are another good choice For these last two a dry jerk rub is probably the best way to go. Marinade may be to messy and also may be a bit more overpowering. YOu can also try a dry rub on any side or pork or even ham.

Jerk is the perfect way to celebrate Kwanzaa and a nod to the the brave people who created it. Yet it's also a good dish for a cold winter night. The spices will keep the chill away and leave you feeling warm - as if surrounded by the Caribbean.