This month we talk about: The Culinary Alphabet…The Letter J..
are primarily made of sugar with a jelly inside a candy shell…There are some awesome flavours…Tabasco Flavour, Chilli Mango, Marguerita and some beautiful fruity flavours…Cringe-worthy flavours like Earthworm, Earwax and vomit are for me a No No! But I suppose for Halloween revellers they will be on someone’s list…
Those who know this lady knows that she loves her hot peppers and these are no exception to this…Jalapeno Peppers on a Pizza or in a chilli …Pickled with carrots was a new one on me until about 18 months ago when someone I met who came from Texas gave me this recipe …I am addicted to them as are the men in this household lovely as a little spicy nibble as one passes the fridge or with some cheese and biscuits as a little snack with a beer…
They are also lovely added to pickled eggs or stuffed with cream cheese and bacon…
Pickled Jalapeno Peppers.
This recipe was given to me by a Texan friend and it has carrots in the jalapenos something I hadn’t thought of. His mum’s recipe and they are the best ones. The carrots taste lovely pickled with the jalapenos.
- 10 large Jalapenos sliced into rings.
- 1/2 to 1 carrot sliced into rings.
3/4 cup of water.
- 3/4 cup of distilled white vinegar.
- 3 tbsp white sugar.
- 1 tbsp salt.
- 1 clove garlic crushed.
- 1/2 tsp oregano.
Let’s get Pickling
Combine water, vinegar, sugar, salt, garlic and oregano in a saucepan over a high heat. Bring to the boil.
Add carrots bring back to boil and lower heat slightly, cook for 5 minutes. Stir in Jalapenos and remove the pan from heat. Allow to cool for about 10 minutes.
Pack carrots and Jalapenos in sterilised jars using tongs. Cover with vinegar mix or put in a sterilised storage container and keep in the refrigerator.
Jamaican Jerk Seasoning
I was gifted this recipe many years ago when we visited Jamaica for our daughter’s wedding… Think Steel Drums on a beach…Beautiful and our guide whose was a huge man going by the name of Wolf… Gave us the best tours of the island and some recipes from the lovely food his wife cooked for us one night a holiday to remember …
- 1 tablespoon onion flakes.
- 2 teaspoons ground thyme.
- 1 teaspoon dried parsley.
- 1 teaspoon ground allspice.
- 1⁄4 teaspoon ground cinnamon.
- 1 teaspoon ground black pepper.
- 1⁄2 teaspoon cayenne pepper.
- 1 teaspoon paprika.
Mix together and store in an airtight container.
Beautifully handcrafted green tea leaves…An exquisite tea…
Since living here I have learnt how to brew green tea properly and these pearls are a treat a beautiful tea…
The primary flavour in gin and they also make a lovely rich sauce and pair very well with venison.
Jasmine Rice… Thai jasmine rice is the long grain rice which is well known for its fragrance and taste all around the world. Thai jasmine rice is one of the main export products of the central and northeastern of Thailand. Because of the most suitable geographic location, Thailand can grow the best quality and unique jasmine rice.
Thai Jasmine rice is also known as Thai Hom Mali rice, Thai Jasmine Rice and Thai Fragrant Rice…
Jambalaya… Is a one-pot recipe of chicken, sausage, shrimp and rice which has its roots in the Creole community.
The first is Creole jambalaya (also called “red jambalaya“). First, meat is added to the trinity of celery, peppers, and onions; the meat is usually chicken and sausage such as andouille or smoked sausage. Next vegetables and tomatoes are added to cook, followed by seafood.
This recipe is a quick Jambalaya without the seafood but you could add at the end if required as seafood requires little cooking.
- 1 tbsp olive oil
- 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch cubes
- 1 pound smoked sausage, cut into 1-inch pieces
- 1 large white onion, chopped (about 2 cups)
- 3 garlic cloves, finely chopped
- 1 large green bell pepper, chopped (about 1 1/2 cups)
- 1 cup chopped celery (about 1 stalk)
- 2 bay leaves
- 1 tbsp Creole seasoning
- 1 teaspoon dried thyme
- 2 cups uncooked converted rice
- 1 teaspoon dried oregano
- 3 cups chicken broth
- 2 (14.5 oz.) cans diced fire-roasted tomatoes
- Sliced spring onions( green onions) (optional)
Heat oil in a Dutch oven over medium-high. Add chicken and sausage, and cook, stirring constantly, until browned on all sides, 8 to 10 minutes. Remove with a slotted spoon to paper towels; blot with paper towels.
Add onion, bell pepper, celery, garlic, bay leaves, Creole seasoning, thyme, and oregano to hot drippings; cook over medium-high until vegetables are tender, 5 to 7 minutes. Stir in rice, and cook until fragrant, about 3 minutes. Stir in chicken broth, tomatoes, chicken, and sausage. Bring to a boil over high. Cover, reduce heat to medium, and simmer, stirring occasionally, until rice is tender about 20 minutes. Garnish with sliced scallions, if desired.
Many variations exist of this recipe often passed down through the family. and often Jambalaya and gumbo get mixed up but they are two different dishes and there has been many a battle to determine which takes the crown… A beautiful warming dish on a cold night and one which tastes even better the next day when the flavours have been allowed to develop.
A technique of cutting vegetables, fruit or citrus rinds into matchstick-sized strips.
French for juice, in restaurant terms jus usually refers to the pan juices from a piece of meat used to sauce it on the plate.
Almost iconic ..Chocolate covered orange biscuits, bite-sized genoise cakes first introduce to the UK in 1927 by McVities…In 2012 they were ranked the best selling cake in the UK…
Often mistaken for Durian…Jackfruit is now hailed by Vegans as the best alternative to pulled Pork and indeed when the young Jackfruit is cooked it does resemble cooked meat…I was absolutely astounded the first time I cooked a young jackfruit as to how much it changed the texture and taste…
I hope that you have enjoyed the Letter J next time it is the letter K, and wonder what that will bring??? I myself am discovering much that I never knew I knew and much that I didn’t on my trawl through the culinary alphabet.
About Carol Taylor:
Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while and I hope you enjoy them.
I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.
Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.
Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!
Carol is a contributor to the Phuket Island Writers Anthology
Connect to Carol
Thank you once again for reading this post I hope you all have a great week 🙂 xx