 Golden, crisp on the outside, tender and flaky on the inside. And when that fish is porgy, a beloved staple in many coastal and Caribbean kitchens, you know you’re in for the kind of meal that feels like home. Pair it with a heaping spoon of rice and pigeon peas, and suddenly you’ve got a dish that carries history, culture, and flavor in every bite. Porgy—sometimes called bream—is an excellent fish for frying. It’s inexpensive, widely available, and boasts a mild, sweet flavor that stands up well to seasoning. Its firm texture flakes beautifully after cooking.  When seasoned well, fried porgy is the kind of dish that makes everyone at the table go silent for a moment—just taking in that first crunchy, flavorful bite. In many households, fish isn’t just seasoned—it’s baptized. A typical seasoning blend might include: • Salt • Garlic powder • Onion powder • Black pepper • Paprika • Thyme • Lemon or lime juice for brightness Let the fish marinate for at least 30 minutes. Overnight is even better if time allows.    Heat oil until it’s shimmering, then lay the fish in gently. A whole porgy will usually take 5–7 minutes per side depending on size. The key signs it’s ready: • Deep golden color • Skin crackles slightly at the edges • Meat flakes easily with a fork  Rice and pigeon peas is a cornerstone in Caribbean cuisine—especially in Jamaican, Trinidadian, and Puerto Rican kitchens. It’s soul food disguised as a simple staple. What makes it special? • Pigeon peas (gandules) add earthiness and a satisfying bite. • Coconut milk brings creamy richness and subtle sweetness. • Aromatics like thyme, garlic, onion, and Scotch bonnet bring depth and warmth. The result is a savory, fragrant pot of rice that pairs beautifully with fried fish, soaking up every drop of marinade and sauce. Start by sautéing aromatics, then stir in the pigeon peas. Add rice, coconut milk, water, and herbs. Let it simmer until fluffy and fragrant. A little tip: Add a whole Scotch bonnet pepper on top—but don’t break it unless you want serious heat. 
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 “Taco Tuesday: The Final Frontier. This is the recipe of my wife, Asenath. Her ongoing mission: to explore fresh ingredients, to seek out irresistible new flavors, to boldly go where no cook has gone before.”😅 Savory sweet potatoes — perfectly cooked, seasoned, and broiled to golden perfection. Tender salmon — cubed, seasoned, and pan-seared for a crispy, flavorful finish. Topped with warm black beans, fresh chopped onions and tomatoes, creamy avocado slices, and a generous drizzle of zesty chipotle ranch dressing. Here’s a few snaps from the kitchen!     This summer, every food I share with you will be hot off the grill, and every drink will have at least three shots of rum, 😅. Grilled jerk shrimp kabobs? They’re my go-to for the summer season - simple, smoky, and delicious. Check out the photos below—they’ll show you just how easy it is to prepare.      Prepare yourself for a stunning, sweet and refreshing drink. This fruity delicious homemade cocktail is the go to drink for the summer. Let me share with you my recipe.
Serves: 1 Ingredients: 1/2 shot of prickly pear syrup 1/2 cup of mango twist juice 1 shot of spice or white rum Ice cubes Slice of lemon, squeezed (optional) Directions: Blend all 5 ingredients either into a cocktail shaker or stir.  Happy New Year! This weekend, my wife was away on a family trip... …and while it was extremely difficult to function without her, I managed to put together Sunday dinner for my son and me. I made our favorite meal, oven broiled barbecue jerk chicken wings. The combination of flavors thrilled our taste buds. Along with my dry seasoning and blended fresh herbs, I used three main ingredients that were store-bought. (1) Spicy Jamaican jerk marinade, (2) mild Jamaican jerk seasoning and (3) Hickory Smoke barbecue sauce. Here are a few photos from the kitchen…       No leftovers, lol.
 Thick harmonics, tender chunks of impossible meat. One of the best veggie chili dishes ever prepared by Asenath. A must eat, just let us know when you’re dropping by. Fantastic and comforting. I’m not playing with you, her impossible chili sauce is sweet and savory. Superb. Check out a few pics from the kitchen…       Hope everyone is having a great weekend! This was my first time using a pressure cooker to make my oxtail stew. It was delicious, so I think I did ok, lol. I saved about 3 hours of cooking time using the cooker. It was easy to prepare the oxtail but once you close the pressure cooker lid, that's it, you can't taste or add anything until it’s done. Oxtail Stew Directions Served with rice and peas. Serves 4. 3 1/2 pounds of oxtail in lime and vinegar water, wash oxtail thoroughly then drain water. Season to taste, add to the oxtail (1 1/2 teaspoons each garlic salt, black pepper, garlic powder, onion powder, paprika, basil) along with 1/2 cup each chopped ingredients - onion, garlic, green pepper, red pepper, ginger and 2 stems thyme. Then add my recaito recipe mix of blended 1/2 onion, 1/2 green pepper, 1 scotch bonnet pepper, 1 tablespoon of chopped fresh ginger, 2 stem thyme, 5 pimento seeds, 2 stem cilantro, 3 garlic cloves. Add your secret ingredients, 2 tablespoons ketchup and 2 tablespoon Gravy Master Browning. Put gloves on and mix everything together and place in the refrigerator overnight or 1 hour. Sear the oxtail - in a large nonstick pot over high heat, add a little olive oil then oxtail and cook, stirring, for about 2 to 3 minutes, until they are dark browned. Pressure Cooker Directions Seasoned to taste, marinaded overnight and seared in a separate pot, I placed the oxtail in the pressure cooker and poured in 2 cups of water. Then added chopped carrots before closing the lid. I cooked the oxtail with all its juices in an Elite Platinum pressure cooker for 50 minutes and sat for about 20 minutes without releasing the pressure from the exhaust on the top of cooker. After 20 minutes release the rest of the pressure and carefully open the lid.         Nothing is more exemplary than a beautiful, refreshing summer drink. The past two months have been very challenging for me – carrying difficult and unpleasant loads. Trying to recover. Trying to find the time to practice the things I love to do, like drinking my favorite wines and making cool cocktails, lol. I would like to share with you a homemade drink I call Jade Skirt Mojito. A delicious and satisfying mojito made with fresh mint leaves, lime, Kiwifruit, white rum, sugar, Midori Melon Liqueur and club soda. Jade Skirt Mojito 6 mint leaves 1/2 Kiwifruit 1/2 lime (freshly squeezed) 2 teaspoons of sugar 2 1/2 teaspoon of Midori Melon Liqueur 1 1/2 shots of white rum 1/2 cup of club soda Ice (optional) Muddle the freshly squeezed lime, sugar, Kiwifruit and mint leaves in a mortar and pestle or you can use the end of a wooden spoon and small jug. Pour into a glass of ice. Add the Midori Melon, white rum, club soda and stir. Garnish with mint leaves and serve.  
I would like to share a refreshing summer cocktail I put together called Lush Chiaro, lol. When I’m not drinking wine, this is the most delicious thing to drink during my home events or backyard barbecues. The recipe makes one serving, but you can adjust accordingly and make more.
Lush Chiaro
1 cherry (remove stem and seed) 1 strawberry 1/2 medium lemon, cut 1 wedge 1 shot of Ciroc Summer Citrus 1/2 cup of pineapple mango juice, or as needed 1/2 cup of ice cubes, or as needed 1. Use a mortar and pestle to crush the cherry, strawberry and lemon wedge. If you don't have a mortar and pestle, use the end of a wooden spoon instead and a small bowl. 2. Remove the lemon wedge from the mortar. 3. Add the crushed cherry, strawberry with lemon juices, 1 shot of Ciroc Summer Citrus and 1/2 cup of pineapple mango juice to the cup of ice cubes. 4. Stir, taste and enjoy!  On nights when I don’t feel like spending a lot of time cooking, empanadas are my go to meal. When I say I'm making empanadas, I usually get a WooHoo! from my wife, lol. I use the empanada dough discs from the local supermarket and seasoned the shrimp with sazon goya, paprika, garlic powder, onion powder, black pepper, oregano and my homemade recaito. Here’s a few pics showing how I made them…     |
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