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Cooking With Chef Jeunelle
Posted by Jeunelle • 9/23/08 • Subscribe to this Discussion [RSS] • Report This Topic
Tags: chef, cooking, dish, dishes, food, kitchen, menu, receipes
Welcome to my kitchen
I am a rare breed descendant of Arawak Indians and Caribs. You know, cannibals.
Don't worry, I promise not to eat you as I am more civilized today.
This discussion is for you to post and discuss your favorite receipes.
I know there is a Chef hidden in some of you waiting to come out and cook, so here's your big break.
Here is one of my Favorites.
Brule Johl
This dish is fishy but delicious.
There are several variations to the spelling but I believe mine to be the colloquial patois pronunciation
of 'brule gueule', meaning burnt mouth/throat. Hopefully, you won't burn yours.
Brule johl is best known as an hors d'oeuvre and served with plain biscuits but is also delicious when served
in half an avocado from which the seed has been removed but the skin left on.
Ingredients
1lb/450g good quality salt fish, soaked in water overnight
2 medium onions, finely chopped
2 small sweet peppers, green and red, diced
2 tsp hot sauce or 1 small hot pepper, deseeded and chopped
2 tbsp olive oil
fresh squeeze lime juice
#1. Flake the fish into a bowl, removing bones, skin and dark flesh.
#2. Mix in the onion, olive oil, lime juice, sweet peppers and hot sauce.
#3. Stir well and taste for adjustment in seasonings.
#4. Cover tightly and refrigerate, stirring occasionally so that the flavors blend.
This dish will last for several days, definately great as leftovers.
This is easy to make and I absolutely love it. I hope you decide to try it sometime.
I encourage you all to join me and add your favorite recipes to this Discussion.
Let's start cooking...drop your favorite receipes below.
And remember, "a man that can cook is sexy to me".
"Guess who's coming to dinner"?
User Comments
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I can follow a receipe but don't have any originals
I do like to make Carne Asada (buy if from the bulk market already seasoned) grilled for a 3-5 minutes then cubed. Place on a warm corn/flour tortilla (wrap in foil and warm on the grill while cooking the carne)
Top with guacamole, cabbage shreds, cheese, salsa and a squirt of lime on top. Sit back, have a cool beverage and pretend I'm a chef!
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@whiteline...Ohhhh that sound delicious.
Drop me the receipe later if you happen to come across it, I would love to try it.
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yo! quero taco bell-
BG...That is funny but I try not to eat out much.
People just don't wash their hands period.
Lord only knows where their hands have been.
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Here's one of my favorite Julia Child Episodes.
I met her at Tags Hardware Store in Cambridge Massachusetts.
She was shopping for a new Kettle. She was so charming and amusing.
I think she was in her 90's at this time but still very sharp.
www.youtube.com/watch?v=HBQD3aSZ9R4
Here she is again with her singing cookbook.
www.youtube.com/watch?v=5tBy-Mx1GLM -
Ahh.. cooking... lol.. I'm not much of a cook but I had to learn dishes cuz I shifted to The Netherlands recently and I live alone.... sigh... However, I made the awesomest chicken the first time i tried it. nyahaha.... adventure-ernest.blogspot.com/2008/08/part-5-of-dutch-adventure-chef-ernest...-
@ernestlobo...Oooohhhh you sexy man.
You know what I always say... "a man that can cook is sexy to me".
You look so sexy in your kitchen...hahahahaa
Awesome dude...I will leave a comment there somewhere in your blog. Nice going.
There you have it folks....Chef Ernest.
A good catch for any woman so hurry up and grab him quick. -
thank you thank you.. lol
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@jeunelle
Check this thread out www.blogcatalog.com/discuss/entry/summer-soup-recipes
I also have pasta and berry recipes recipes on my personal blog. -
Poppin' Fresh, You glutinous little doughboy! I owe my robust physique to your tubes of triple-bleached goo!-
@riverstyxxx. hahahaha oh my.
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@timethief....How did I miss this one?
Love the soup receipe and I will try it this Sunday.
I like to make soups on Sunday for some reason.
I think it's because Sunday I stay home and have quiet time for myself, bubble baths, facial steams, drinking lot of water and try not eating too much but a good soup seems to do the trick for me on Sunday. Thanks for the receipe TT, I love basil and tomatoes in soups, this one looks delicious.
I'll drop a comment in there somewhere too. -
NEWS FLASH
I am not the only one to have a duck explode in the oven.
According to this documentary many of Julia Childs experiments with cooking failed
and her duck exploded too before she became well known.
Hooorrraaayyy there's hope for us yet.
www.youtube.com/watch?v=hsw3EzWOkys&NR=1-
How do you explode a duck???
I've roasted duck many, many times in my life (not to mention chickens and turkeys) and I've never exploded one...I wouldn't even know how!
Now you have me worried! Please tell what led up to that unfortunate occurrence so I don't accidentally repeat it! -
@SweetViolet...All I know is I put that duck in the oven to bake
like I would a chicken at 425 degrees, everything was going just fine,
then all of a sudden the thing caught on fire and exploded.
This isn't the 1st time I've heard a duck exploded in the oven while cooking.
Heck it happened to Julia Childs and she's a pro. (see above video)
After I inspected the Duck, it looked very oily and that was probably the reason
why it caught on fire. All I added to the duck was a little salt, pepper and garlic, nothing special. -
Ah...I think I know what happened to your duck!
Did you score the skin and set the duck on a roasting rack?
If you roasted it at too high a temperature (and 425 is pretty high for meat), then the skin would crisp very fast, trapping the fat layer below. If a bubble of melting fat burst through the skin and hit the sides or bottom of the oven, it could ignite.
Next time, score the skin so the melting fat has a way to escape, and set the duck on a rack so the fat drips down into the pan below. That should solve it! -
@SweetViolet...Very good tip.
It was my mother who came screaming in the kitchen and opened the oven, bad move.
The shooting flames singed both her eyelashes, eyebrows and burned the potholders.
Then my sister came to rescue and threw a whole bag of flour
over my mother's head to prevent her from catching on fire.
By the time my sister was through with her, she looked like Casper the friendly ghost.
The kitchen was a total mess, flour everywhere.
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Julia always cracked me up, especially when you can see her using way too much Rum in her receipes. She seemed to let loose with the alcohol.
I posted this receipe over at Timethief's Discussion but heck here it is enjoy.
This spicy soup makes good use of the fresh seafood that is so abundant in the Keys.
The seafood is cooked separately, then added to the soup to prevent overcooking.
Use whatever crabmeat is available if you can't get stone crabs.
Jerk seasoning is very spicy, so begin with a small amount and increase it according to your taste.
2 ounces (about 2 slices) apple-smoked bacon or other smoked bacon, chopped
1/4 cup diced onion
1/4 cup diced celery
1/4 cup diced leeks
2 tablespoons dark brown sugar
Pinch cayenne pepper
1 teaspoon Jamaican jerk seasoning or to taste
2 cups fish stock
2 cups diced fresh plum tomatoes 9about 1 pound)
1/2 bunch tarragon (1/2 ounce), leaves removed and chopped
salt
6 tablespoons unsalted butter
1/4 pound medium shrimp, peeled, deveined, and chopped
1/4 pound stone crabmeat, picked over and chopped
1/4 pound snapper, dolphinfish (mahimahi), or grouper fillet, chopped
Garnish: croutons, sliced scallions, or yogurt
#1. In a saute pan, cook the bacon until crisp.
#2. Remove from the pan and drain.
#3. To the drippings in the pan, add the onion, celery and leeks.
#4. Cook over low heat for 15 minutes until translucent.
#5. Stir in the brown sugar and continue to cook for 3 minutes.
#6. Add the cayenne and jerk seasoning and cook for 1 minute.
#7. Pour in the fish stock and the tomatoes.
#8 Simmer for 30 minutes.
#9 Add the tarragon and salt to taste.
Heat the butter in a small pan over low heat and add the seafood.
Cook for a few minutes until done.
To serve, put some of the seafood in each soup bowl along with your choice of a garnish,
and top with the hot soup. Serves 4.
One of my favorites and easy to make. Hope you decide to try it sometime.-
@Jeunelle
w00t! That soup sounds great. I'm going for it. -
I forgot to add the Title of the Soup I posted above.
Jamaican Seafood Soup -
Awsome TT let me know how the soup turned out later.
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Ah! Stone crabs!
I discovered those when I visited the Bahamas and they have to be the absolute BEST crabs in the whole world!
See the Violet turn green with envy...stone crabs...YUM!
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I can cook!
Barely
LOL!!!-
Dukepro25...Damn that sucks.
Well hopefully you have other talents. -
LOL!!!
For sure!
I'm goin to need them? That's what you're saying? lol
Yah - that's pretty much the issue at hand.
Not much of a handy man either.
So... I guess I'm at a serious disadvantage. ROTFL
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Here is David Letterman with the Frugal Gourmet's Jeff Smith
www.youtube.com/watch?v=uZevZFpYI9k&feature=related
The Frugal Gourmet's (Jeff Smith) was later sued for sexual abuse of about 6 men. www.current.org/people/peop813s.html
seattlepi.nwsource.com/archives/1997/9704300076.asp
Jeff Smith's Biography
en.wikipedia.org/wiki/Jeff_Smith_(TV_personality) -
Last night I made veal picatta for dinner. It was soooo good! Hubby liked it so much he actually wiped the plate with his finger to get the last of the sauce!
Those who are squeamish about veal...it can be made with chicken breasts.
WARNING: this cooks up in about five minutes, so make sure the rest of the meal is ready before you put the meat in the pan!
1/2 kg lean veal or fresh skinned and de-boned chicken breasts
1 tbsp butter
2 garlic cloves, peeled and minced
t tbsp capers
1/2 cup Marsala (wine) (or beef/chicken broth for the abstinent)
1/2 cup flour
salt and pepper to taste
pound meat with mallet until 1/4 thick (very thin)
coat completely with flour
Melt butter in large skillet; add garlic and saute until tender
Add meat. Cook until brown on one side, turn and brown other side
Add capers and Marsala
Cook on high until liquid is almost gone
Put meat on warm plate, pour remainder of liquid and capers over meat.
This stuff is tender enough to cut with your fork and it is heavenly!-
That's 1 tbsp capers!
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@SweetViolet...Awesome I love veal.
It's a nice change from chicken, beef and fish.
Great thanks for the receipe, I will try this one later too.
There you have it folks, a veal original from Chef SweetViolet.
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I love a good banana, so here is one of my favorite banana receipes.
Bananas are one of the more easily obtainable fruits and are most nutritious but also very calorific.
To be thoroughly ripe they should have some brown spots on the skin.
Banana Fritters
Ingredients:
6 ripe bananas
1 tbsp sugar
pinch of grated nutmeg
1 egg well beaten
1/4 pt 150 ml 2/3 cup milk
flour
pinch of baking soda
fat for frying
fine sugar
Directions:
Peel and crush the bananas to a pulp then add the sugar, nutmeg, and egg.
Stir well and add the milk and enough flour to make a batter the consistency for frying.
Add the baking soda while stirring.
Drop spoonfuls of the mixture into boiling fat and fry on both sides for a few minutes.
Serve hot with a little fine sugar sprinkled over them.
Very simple to make, absolutely delicious, enjoy.-
Oh... this one sounds awesome. I will have to try it as soon as I get my propane stove working again.. Propane canister is being a pain, I have to take it in to get fixed. Ugh! -
@Articulates...Yes definately give this one a try it's delicious.
Good luck with your propane stove.
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Do you know how to make fried plantains?
I had those at a Cuban restaurant once and they were fabulous!
I can sometimes find plantains in the farmer's markets here, but have never found a recipe that seemed authentic. Do you have one?-
@SweetViolet...you asked and here it is.
An authentic fried plantain receipe.
Although a fruit, plantain is used as vegetable and must be cooked to make it palatable.
It looks like a banana but usually has a more pointed end.
It may be boiled, baked or fried.
Sliced crosswise and fried, it makes a delectable cocktail snack.
Fried Plantain
Ingredients:
2 ripe plantains, peeled ...oil for frying.
Directions:
Cut the plantains lengthwise into thin slices.
Heat the oil in a frying pan and fry the slices until golden brown,
turning once about 2 mintues on each side. Drain on absorbent paper.
If preferred, the plantains may be sliced crosswise.
Serve with fish, roast chicken or pork, or whatever you fancy.
Another delicious method of preparation is to cut each plantain lengthwise, into 2 or 3 pieces, wrap individually in bacon, secure with a toothpick and bake until bacon is crisp. -
Oh, this sounds like what I had...no fancy seasonings, just fried plantains. I had them with black beans and a seasoned rice and chicken so tender it just fell off the bone.
I think if I had the opportunity to learn it, I would love Cuban cuisine!
Thanks so much! -
@SweetViolet..You're welcome
The trick is to NOT fancy this receipe up one bit.
It's really a simple dish and should be kept that way.
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Cheeseburger
Cheese
Burger
Bread-
@ekim941...Go touch yourself
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Again?!?! Man, I'm getting sore.
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Then clap on/off
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Just put up a recipe for Chili Verde, a Mexican pork and green-chili stew, one of my favourites. Mexican food in South Africa is worse than a joke...fortunately, I can cook most of my favourites myself. And this is one of my all-time favourites. You can find it here: sweetvioletsa.blogspot.com/2008/10/mexican-food-yum.html
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Cool I'm not a fan of Pork but I'll take a peek...thanks SweetViolet.
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Mango and Bread Pudding
A tropical variation of the traditional crumble.
Other fruits such as guava, mammee apple (apricot) and paw paw (papaya) may be used.
Serve hot or cold with vanilla ice cream or fresh coconut milk.
Ingredients:
2 medium mangoes, peeled
5 medium, ripe but firm bananas, sliced
1 tsp lime juice
4 tbsp rum
few dashed aromatic bitters
4oz /100g / 1/2 cup brown sugar
6oz /175g/ 3/4 cup flour
pinch of salt
4oz /100g/ 1/2 cup butter
Directions:
Slice the mango flesh into bite-sized pieces.
Mix the lime juice, rum and bitters together.
Sift the flour and salt into a bowl, add the sugar,
then cut in the butter until mixture is crumbly. Put aside.
In a greased oven-proof dish, layer the fruit, starting and finishing with banana.
Drizzle each layer with the rum mixture.
Now sprinkle the crumble over the bananas and press down lightly.
Bake in a preheated oven at gas mark 4, 350 degrees F, 180 degrees C until the top is lightly-browned.
This is one of my Mother's favorite dishes and it is absolutely delicious. -
Here's a white bean turkey chili that everyone loves!
It's healthy too!
weight-watchers-points-recipes.blogspot.com/2008/03/white-bean-turkey-chili... -
Oh shit?
I cook well... I love vegggggg(fried) and then self-cooked Indian spicy dishes
But i just can't write it down all the ingredients.... -
I could give you some of my recipes, but then I would be forced to cook you.-
@Anok...Now this sound interesting.
I am always interested in new cooking techniques so when you're ready, drop it like it's hot. -
I actually do have a lot of "recipes" but unfortunately I tend to not write them down.
SO you get a lot of... "well, see how much of this you have on hand...oh, you don't have any of that? Well what do you have?"
I have a boat load of vegetarian and vegan recipes though. -
@Anok...Yup I laugh when I watch my Grandma in the kitchen.
If I ever am privileged enough to actually see her in action in the kitchen
(she actually locks herself in the kitchen) have no idea what the hell she's doing in there
but the end result is delicious. She doesn't measure anything.
Everything is a pinch of that and a dash of this. It's really funny to watch. -
That is how I was taught...save for my Nan's baking recipes, which are slightly more exact than everything else. (Otherwise the bread won't rise!)
But yup- I am the substitution queen...oh, we're out of thus and such spice? Hmmm, what else kinda tastes like it.....let's see, savory, savory, sweet - ugh too salty! -
@Anok...that's how I do it too and it works just fine,
minus the exploding duck.
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Started laughing just from the title! Wow you can cook! *impressed* looks like a delish recipe. This is a whole foods recipe!!! Hooray...would you like to have this featured on my site?-
@DocNicole...I won't mind but these receipes are not my originals they belong to whoever. As long as we won't get sued, then fine.
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