Jamaican Rejuvenation

This brutal winter called for a proper island getaway: 

JAMAICA, MON!

Within hours of being in the warm sand and refreshing salt water, we knew this trip would be just the rejuvenation we needed after a long, freezing season.  And of course, part of rejuvenating is delicious and nutritious food!  Our resort - Iberostar Grand Rose Hall in Montego Bay - offered enough options to make it a foodie paradise!  

Room Service

our daily choice for breakfast

The first day we accidentally wound up with an American breakfast that included eggs and waffles, though usually we just went for fresh fruit juice, coffee, plates of fresh papaya, and simple scrambled eggs.

One day DJ got adventurous and got the eggs with ackee, but he wasn't a huge fan of the saltfish sauteed into it.

An average mid-morning refreshment included a little rum libation while gazing at the waves.

The Port Maria  

beachside buffet/restaurant for lunch

On our first day at the lunch buffet, Mel scooped up what she thought was lentil soup.  One big spoonful left her mouth pursed in salty spicy shock.  Turns out... she had dished up a bowl of the jerk sauce that was available as a condiment at every meal!  Not so good by the spoonful, but AWESOME drizzled on top of anything.  We definitely made the most of that throughout our stay.

Indoor Lunch and Dinner Buffet

There was also an indoor restaurant that offered buffet options for both lunch and dinner.  We usually didn't venture to it during the day since we wanted to stay by the ocean, but it was our favorite place for dinner.  Though the resort offers several restaurants for formal dining, when we're on vacation we're not particularly in the mood for formal dining.  We just want to stay in comfy clothes and enjoy sampling the tons of options a buffet has to offer.  This place actually had a different cuisine theme for each night, which added to the foodie sampling fun. 

American Night

 amazing seafood selection

creative vegetarian options (with a Jamaican beef pattie because... when in Rome)

Jamaican Night

curry goat, rice and beans, jerk lobster, and jerk beef - it doesn't get better than this!

Tropical Night

 yes, yes - they indeed roasted a whole pig...

and it was some of the juiciest pork we've ever had (especially with the apple gravy)!

Italian Night

a fresh pasta station where you can pick all your ingredients - yes, please!

...and every night 

the fresh fruit options at every meal were beyond compare, and we discovered the wonders of Jamaican star apple and nesberries

 

The Galleon

surf and turf restaurant

This was DJ's favorite meal of the trip.  Though he loved the variety of the buffet, he was extremely impressed with the perfection of his steak.  He also appreciated the freshness of the meat selection.

We were slightly disappointed because the resort had run out of lobster, so the surf portion was shrimp.  But the meals were still delectable.

The desserts had beautiful presentation, though the flavors were average.  But we didn't need much of the sweet anyway because we were still basking in the glory of the meat.  

apple custard with ice cream 

(the pastry part tasted a little stale)

Jamaican fried ice cream 

(surprise - the ice cream was melted in the middle so it just oozed out the moment you cut into the dough; the dough tasted just like funnel cake)

Port Maria 

beachside buffet turns into Jamaican restaurant at night

This was Mel's favorite meal of the trip.  First, the setting was perfect because we were seated right next to the ocean at night.  So relaxing to hear the sound of waves while you enjoy good food!  Second, all the Caribbean flavors were absolutely on point.  

The meal started with little bites of fish patties which reminded Mel of the patties she would enjoy at Haitian parties at home.  The pastry was delightfully fluffy, and the fish was salted and spiced exquisitely.

Codfish Fritters

(as often happens with fritters, there seemed to be more dough than fish but still enjoyable)

Jerk Pork Egg Rolls

(a zip of flavor that made regular egg rolls seems dull in comparison)

Fish with Callaloo and Roasted Veggies

(so light yet decadent; the fish was wrapped around the callaloo [similar to collard greens in texture and bitterness] and covered in sauce so each bite had the ideal balance of savory flavors)

Jerk Chicken with Rice and Beans

(the chicken could have used more sauce, but the rice was among the best we've had; we tried our best to decipher what spices they used to bring out such amazing flavor and we think a significant amount of butter and perhaps a little jerk seasoning played a role; will definitely be experimenting with that at home!)

Sides of Callaloo, Festival (a fried dough very similar to funnel cake without the powdered sugar), and Plantain Chips

Jamaican Cookies

(coconut figured prominently, lending that island flair to simple pastries)

Apple Turnovers

(lovely flaky pastry crust!)

Since we loved the buffet so much, we didn't get around to trying the other restaurants at the resort: Japanese and Gourmet.  But all the dishes we tried throughout our stay left us feeling rejuvenated and inspired to add some more Jamaican spices to our home cooking.  Can't wait to get started!

Taste of Ethiopia via Fresh Direct

We logged into Fresh Direct to do our weekly grocery order, and the main page was prominently displaying promos for Taste of Ethiopia pre-made meals.  DOUBLE TAKE.  Ethiopian food?  On Fresh Direct?  

 

We're accustomed to their more predictable "meals on the go" cuisine options - American, Italian, Chinese, Indian, and Mexican.  But Ethiopian... this was a first.  So of course we had to try it!

They offer four meal combo possibilities.  We decided on two:  the "spicy chicken stew & yellow split peas" and the "spicy red lentils & cabbage and carrots." 

They make the dishes very easy to heat.  You simply pull the plastic of the container back a few inches and microwave for 3-5 minutes.  You can also prepare them on the stove if you prefer.  We were hungry, so we went with the quicker microwave method.  Indeed, within 4 minutes all the dishes were bubbling hot and our apartment had the delicious aroma of Ethiopian spices.

We dished up a little of each and dug in with a knife and fork.  (Though Taste of Ethiopia does distribute injera, it's not yet offered on Fresh Direct.)

The Verdict

 

spicy chicken stew (doro wot): delicious and definitely the right level of spicy; the chunks of chicken were a bit small, but the flavor of the sauce made up for it 

yellow split peas (kik):  the consistency was a bit off; the lentils were a little firmer than we're used to, which meant the dish as a whole was not as smooth; this also led it to become dry as the plate cooled, so we found ourselves mixing it with the doro wot sauce

cabbage with carrots (yatakilt):  tasty, though it didn't have much flavor on its own; also began mixing it with the doro wot sauce

spicy red lentils (misir):  great flavor and consistency while hot, though as it cooled it also became a bit dry and stiff like the split peas

As you may have noticed, it was really the doro wot that carried the meal.  That sauce brought all the other dishes to another level, especially as they became dry.  We realized that using the microwave may have played a role in sapping some of the moisture from the starchy veggie dishes, so next time we will consider heating everything on the stove.  But overall, even without the injera, it was an enjoyable meal.  DJ put it best:  The Taste of Ethiopia meals are a great option if you don't have access to Ethiopian home cooking or a good nearby restaurant. 

Upon visiting the Taste of Ethiopia website, we discovered that this company is really catching on!  Their pre-made dishes (including bags of injera) are available at very popular supermarkets like Whole Foods and Fairway.  They're also becoming known for some experimental fusion dishes (photos courtesy of the "tasteofEthiopia" Instagram account, which Mel is definitely following now):

Ethiopian tacos
(featured in Rachael Ray Magazine last June)...

honey wine (tej) ice cream...
 

and tibs wot raviolo with yellow split peas! 


Keep your eye on these guys; they are really making their mark!  And in the meantime if you're hankering for easily-accessible Ethiopian food, their packaged meals are worth a try.  Nothing can compare to what comes out of the kitchens of DJ's mom and aunt, of course.  But as with all of these cuisines that have become mainstreamed and mass produced, 'tis usually the case that home cooking is better.  (Doubtful that anyone ever chose Ragu over what Nonna makes for Sunday dinner, but it'll suffice when you need convenience.)  We'll see if we can stop by one of the supermarkets carrying the injera, grab a sample, and report back.  Stay tuned!

Two Foodies Go to "The Chew"

Mel has been a fan of Carla Hall since Carla's days as a contestant on Top Chef.  Now Carla is adding her fun personality and vivacious way of cooking to the table at The Chew - a daytime talk show filmed here in NYC.  Tickets to tapings are free, so Mel requested some on the website and was able to score two seats to a taping during her spring break!

Both DJ and Mel have been to tapings of shows here in NYC before, but it's always cool to enter a studio and see just how compact everything is on set.  Goes to show how the right lighting and camera angles can make anything seem larger than life.

The theme of the episode was Meatball Mania (very fitting for Meat Man DJ), and one of the guest stars was the Swedish Chef (very fitting for Eternal Muppet Fan Mel)! 

We weren't allowed to take photos or video during the taping (for obvious reasons), but these were the recipes they shared:

• Swedish Meatballs - Michael Symon
• Beef Rissoles with Grilled Potatoes - Curtis Stone

And at the end, all the hosts came to the audience bleachers and slowly made their way around allowing everyone to take pictures.

 (from left: Clinton Kelly, Carla Hall, guest host Yvette Nicole Brown, guest host Curtis Stone, and Michael Symon)

During the taping, we were really impressed with how friendly Carla and Michael were with all the audience members.  You can tell that they are very humble and understand the importance of relating to fans.  Michael came out with his coffee before taping began, and a woman in the audience screamed in excitement.  Realizing what a huge fan she was, he actually went up to her seat and chatted with her for 5 minutes!  And Carla came out during show breaks to dance with the crowd and keep us all hyped up.  It's hard to tell if this is something that is expected of them, or if they just choose to do it because they are genuinely nice people.  But their enthusiasm seemed sincere, and they certainly made everyone in the crowd feel welcome.  

Turns out our show aired the same day, so Mel was able to rush home to watch it!  We don't have DVR, but a friend was able to capture this moment of us on screen.

We also wound up popping on screen when they announced that everyone in the audience was going home with a Swedish Chef doll and Mel quite literally jumped out of her seat with excitement.  This little guy will definitely be the mascot of our kitchen forever.  Especially because very recently we both took an online quiz of "Which Muppet Are You?" and we BOTH got - you guessed it - the Swedish Chef!  It was meant to be.  :)

Má Pêche - A Caribbean Respite in Midtown

When we heard that the executive chef at Má Pêche is from Barbados, we knew we had to try it.  We decided to hang out at the bar for their Happy Hour one Friday afternoon just to sample a few items instead of committing to a whole dinner.  Plus, we heard their cocktails are pretty amazing.

We arrived extremely early, so we didn't have to fight a crowd.  (When we left the bar was pretty packed, so it looks like going on the earlier end is a good bet.)  The restaurant, located in the Chambers Hotel, is split into two levels with a balcony bar overlooking the main dining area.  The decor is very simplistic: muted walls and ceiling draped with white fabric.  DJ didn't enjoy the fact that the fabric seemed to just be a cover for long fluorescent lightbulbs, but Mel found it to be quite ethereal and relaxing.

But let's be honest, we weren't there for interior design.  Let's get to the cocktails and food!

Mel was in the mood for mezcal so she started out with a Last Boord (mezcal, muscat, chartreuse, and pineapple).  It was a beautiful blend to highlight that trademark smokiness of the mezcal.  Just what the doctor ordered at the end of a long week.  DJ went from the Friday Happy Hour special, which was rum-based and strong.

Friday Happy Hour Special and Last Boord

Then, based on other reviews we'd read, we knew to go for two signature dishes: the pork buns and the jerk chicken wings.  Excellent move.

Pork Buns
(extremely juicy because they used fattier cuts of pork [Mel loves the fatty bits; DJ not so much]; the pieces of cucumber and generous dash of sauce balance out the heavy nature of the meat nicely)

Jerk Chicken Wings

(absolutely fabulous!  the hint of brown sugar is a perfect complement to the spice, and they achieve that amazing char that you find at legit Caribbean places using an authentic open drum grill; could have eaten plates of these)

We had intended to only try the buns and wings, but DJ was still a little snacky so he asked the bartender what he would recommend.  He suggested the Cheese Toast because it's tasty and satisfying but not too filling.  It's served with bonito flakes on top to add a bit of seafood flavor.  It was fun to try it, but we agreed that we couldn't detect much of the cheese which is what we were really looking forward to based on the name of the dish.  It was pretty much toast with sauce and bonito flakes.  Not terrible, but we'll sooner order another dish of the wings.

Before we took off, Mel wanted to try one more cocktail and the bartender recommended another one of the Happy Hour Specials - the Seven Spice Sour (sake, lime, yuzu, togarashi).  With every sip, the crisp and fruity taste transported Mel to the Caribbean in her mind; she could almost begin to imagine an ocean breeze wafting through the fabric along the walls.  We both agreed - it would be the perfect drink to sip all day with sand on your feet and sun beaming down.

Though Má Pêche is technically a "New American" restaurant, fusing the flavor profiles of many different cuisines, we felt like it was a Caribbean respite in Midtown.  Perhaps it's because we knew the chef is Bajan.  Perhaps it's because we have the beach on our minds while trying to get through this brutal winter.  Or perhaps it's because the flavors we experienced really reminded us of that island spirit.  No matter how you slice it, the Happy Hour deals at Má Pêche are a great way to enjoy some amazing cocktails and sample some of the chef's best dishes.  Just be sure to get there on the early side so you can snag a seat at the bar and really enjoy the relaxation.

Spaghetti Squash Bolognese

In an attempt to balance out all our restaurant adventures, we try to eat healthy at home and substitute carbs (pasta, white rice, potatoes, bread) with root vegetables when possible.  Enter the amazing spaghetti squash!  We have sung its praises before, so it's no surprise this versatile vegetable (well, technically fruit because it contains the seeds of the plant... but we're talking food here, not science) is a favorite.  This time we decided to make "spaghetti" Bolognese.

First Step:  The "Spaghetti"

Having realized how difficult it is to cut the outer shell of the spaghetti squash in order to roast it, we found a cool trick online to make things a bit easier.  You actually roast the whole squash for an hour and 20 minutes at 375 degrees.  Then it's fully cooked and super easy to cut open, remove the seeds, and scrape out the squash strands!

We then tossed the cooked strands with a bit of marinara sauce to add flavor.

Second Step:  The Bolognese

We kept this part very basic and didn't follow an exact recipe for a true Bolognese.  We opted to use ground beef, though really any ground meat is fine.

First, we browned the meat with onion.

Then we mixed in chopped tomatoes (we like the Pomi brand because it does not come in a can), Italian seasoning, red pepper flakes, and salt to taste.

Finally for a bit of Popeye power, we tossed in a container of fresh spinach and let it blend in with the meat.

(As the spinach simmers, it winds up adding a bit of water to the meat sauce so you may want to add a tad more salt to bring the flavors back up.) 

Once the spinach has cooked down, give everything a quick stir, plate it on top of your squash and enjoy a carb-free spaghetti with meat sauce!