Jan
Jamaican Patties
What’s the first thing that comes to mind when you think of Jamaica? Sandy beaches, turquoise water, tropical breezes? How about a game of classic American football? Yup, Football and Jamaica…all rolled up into one rocking culinary adventure that we are calling our Jamaican Super Bowl Extravaganza! That’s right, you heard me. This year we are having a Jamaican themed Super Bowl party. What do you eat at a Jamaican football party? How about spicy Jerk chicken, Jamaican potato salad, rice salad with pineapple, desserts with coconut and tropical fruit, spicy avocado dip, exotic rum drinks, and of course- these tender, flaky meat filled patties.
So how did we get here? What brought about this sudden desire to combine America’s most beloved mid-winter excuse to get drunk on a Sunday with the cuisine of a country where football is actully soccer and is played on the beach? Well, let’s start at the beginning. Once there was a girl who met a guy from a far off land…okay maybe we won’t start that far back, I am trying to share a recipe with you, not write a fairy tale. The short version is that I have a good friend (Heather) who married a guy from Jamaica (Gary). In addition to much love and happiness, Gary also brought his passion for Jamaican cuisine into Heather’s life. Heather in turn has shared these dishes, and many of the recipes, with us- her very lucky friends (when you have a friend who shows up at your potluck with a HUGE platter of spicy jerk chicken you know you have a good thing going)! About a month ago we were sitting around with some friends and the conversation somehow turned to Jamaica and then inevitably, to the food of Jamaica, when someone (most likely me) said, “Hey, we should have a Jamaican themed potluck!” Since we were already planning on having everyone in the room over for the Super Bowl, it only made sense to combine the two together. This is how the Jamaican football extravaganza was born.
I knew right away that I wanted to make these patties. Once, many years ago, I was lucky enough to visit Jamaica. In addition to the beautiful scenery, warm weather and friendly people, one of the highlights of this trip was the Jamaican Pattie that I got from a tiny one room restaurant on the side of the road for less than a dollar. The pattie consisted of a spicy, juicy meat filling that was wrapped in the most tender flaky crust I’d ever eaten. It was the kind of food that you inhale in two bites, lick your fingers and go back for more. They sell a frozen version of the Jamaican pattie in the grocery store but I’m afraid to try them for fear that I will be sorely disappointed. Of course, I don’t need to buy them from the store since I happen to have a friend who can make them from scratch. In my opinion Heather makes a pretty mean pattie. One time she came over with a baking dish mounded high with these spicy little delights. We ate them for days and still wished for more. 
Heather happily shared her recipe for patties with me and I happily went about making them with only a few minor adjustments (I can’t help myself- no recipe is safe in my hands). Actually, the changes were per her request. She gave me the recipe with a warning that she has never felt the crust was quite right- not as flaky yet tender as the real deal. She was anxious to see if I could remedy this problem. Not one to take a recipe challenge lightly, I eagerly set about trying to create the perfect pattie crust. Heather hasn’t tried them yet (I will make another batch the day before the Super Bowl ) but it is my humble opinion that the crust came out simply amazing. It’s flaky yet still has a chewy bite to it. It’s thick enough to handle the moist filling yet thin enough to not overpower the flavor of the meat and spice inside. The secret…a technique called Fraisage. This is a pastry making technique where you basically smear the butter into the dough with the heel of your hand creating alternating layers of butter and dough. The result in a super flaky crust. Since I couldn’t photograph myself while I was making the dough here is a YouTube video that gives you a visual tutorial of Fraisage. It’s actually a really simple technique with amazing results.
When you think about it the Jamaican Pattie really is the perfect Super Bowl food. It can be eaten with one hand while you drink beer with the other hand, it’s got a spicy kick to it, and the filling is made primarily of meat. What more could you want from a Super Bowl Food?
Jamaican Patties
Recipe slightly adapted from my friend Heather and her Jamaican husband Gary
Makes 8 5-inch patties
Dough
2 cups all-purpose white flour
1 teaspoon turmeric
1 teaspoon salt
12 tablespoons (1 1/2 sticks) cold unsalted butter
1/2 cup ice water
Filling
1 small onion, minced
1 scotch bonnet pepper, or two jalapeno peppers, minced (include the seeds for more spice, keep them out for less- I used two jalapenos with the seeds and it was pretty high on the spice meter)
1 tablespoon olive oil
1/2 pound ground chicken or beef
1/4 teaspoon dried thyme
1/4 teaspoon chili powder
1/2 teaspoon dried rosemary
1/4 cup chicken or beef stock (depending on which meat you are using)
1/4 cup water
salt to taste
1. In a large bowl whisk together the flour, turmeric and salt. Cut the cold butter into tablespoon size pieces and drop into the flour. Using your fingers break up the butter in the flour until it resembles pea sized pieces. Mix in the ice water with a wooden spoon until a very shaggy dough forms. You will still have big lumps of butter and lots of unincorporated flour. Dump the whole thing out on the counter and using the heel of your hand drag a portion of the dough from one end of the pile to the opposite end. Repeat this procedure until a dough forms. At this point you should not have any big lumps of butter and the dough will be smooth and uniform. Wrap the dough in plastic wrap and refrigerate while you make the filling.
2. In a medium size skillet heat the olive oil over medium-high heat and add the onion and pepper. Cook, stirring often until they soften, about 4 minutes. Add the ground chicken or beef along with the thyme, chili powder and rosemary. Brown the meat for about 10 minutes until it is no longer pink. Add the stock and water, turn the heat down to medium-low and simmer for 20-25 minutes until the liquid is reduced to a sauce.
3. Divide the dough, re-warp one half in plastic and return to the fridge. Place the other half on a floured surface and roll out to 1/8 of an inch thick. Using a 5-inch diameter round cutter (I used an upside down bowl) cut out 4 circles. Place 2 scant tablespoons of filling on one half of the dough, leaving a 1/2-inch border near the edge. Using you finger tip, moisten the edge with a bit of water, fold the dough over and seal with a fork. Repeat the procedure with the second half of the dough.
4. At this point you can freeze the patties if you are making them ahead. Place them on a baking sheet and stick them in the freezer for a bout half an hour. When they are frozen enough to hold their shape and not stick together, place them in a single layer in a large freezer bag. When you are ready to bake simply place the frozen patties in a 350ºF oven for about 40 minutes.
3. If you are cooking them right ways preheat the oven to 350ºF. Cook the patties on an ungreased baking sheet for 22-25 minutes. Serve hot.
Jan
Pineapple Coconut Layer Cake
I’m a hug fan of birthdays. I’m also a huge fan of cake. Which means that when it comes to birthday cake I’m practically in love. It’s my mom’s birthday this week and while I’m not sure if I’m allowed to tell you exactly how old she is, let’s just say that it’s kind of significant birthday this year. The kind of birthday that demands a really special, over-the- top cake. A cake with thick gooey pineapple curd that oozes between the layers. A cake with coconut rum both in the batter and the frosting. A cake that is topped with a mountain of fresh pineapple and scattered with toasted coconut. This is the kind of cake that a special birthday demands – a cake that says “it’s your birthday…now indulge!”
Growing up we always had homemade birthday cake. About a week before your birthday my mom would ask what kind of cake you wanted and then she would make it. There was no store bought cardboard tasting sheet cake with sickly sweet frosting, or even cake made from a box mix. It was your birthday and you got a homemade cake made from scratch. She would make whatever kind you wanted, but her most famous (and most requested) was ice cream cake. It had all the good stuff layered into one mouth watering cake- cookie crust, fudgy chocolate syrup, creamy ice cream, and a layer of frozen whipped cream to top it all off- yumm! My brother and I have both gone through the pie phase where we request pie instead of cake for our birthdays. No problem- she’ll make you pie if that’s what you want. We’re both huge fans of her lemon meringue pie, but if you want apple she’ll make you apple, if you want blueberry, or strawberry rhubarb, or pecan that’s fine because she can make those too. This year on my birthday I will turn 35 (gulp) and I can guarantee that about a week before my mom will ask what kind of cake I want. Probably when I turn 50 she’ll still be making me a cake on my birthday.
This is why I make birthday cake. Because I learned from my mom how much sweeter a birthday can be with home made cake. My cakes are never perfect. Inevitably one layer is bigger than the other, they may lean a bit to one side and the frosting is always lumpy and uneven. It doesn’t matter though because homemade cakes are not about perfection. They’re not about smooth even sides or fancy swirled frosting. They are about celebration and joy and family gatherings. So I made this cake for my mom because that’s what she taught me to do. Here’s to you mom and I wish you a very, very happy birthday ♥
Pineapple Coconut Layer Cake
slightly adapted from Eating Well
Makes 16 servings
1 1/2 cups whole wheat pastry flour
1 cup white whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup canola oil
3 tablespoons unsalted butter, melted
3/4 cup turbinado sugar
1/2 cup brown rice syrup
3/4 cup milk
2 tablespoons coconut rum
2 teaspoons coconut extract
3 egg whites
6 ounces pineapple juice
2 egg yolks
1/4 cup turbinado sugar
5 teaspoons cornstarch
12 ounces 1/3 less fat cream cheese, room temperature
1/3 cup powdered sugar, sifted
1 tablespoon coconut rum
1 teaspoon coconut extract
2 tablespoons toasted coconut*
1 1/2 cup pineapple, diced small
1. Preheat the oven to 350ºF. Line the bottom of two 9-inch cake pans with parchment paper and spray with cooking spray.
2. In a medium bowl sift together the flours, baking powder and salt. Set aside.In a large bowl combine the sugar, brown rice syrup, oil and butter. Beat on medium high for 3-4 minutes. In a small bowl whisk together the milk, coconut rum and coconut extract.
4. With the mixer on low, add the flour and milk mixture in four alternating additions, starting and ending with the flour. Scrape the sides of the bowl as needed.
5. Using a clean dry bowl and beaters, beat the egg whites on high until soft peaks form. Gently fold the egg whites into the batter. Divide the batter between the two pans and smooth out towards the edges.
6. Bake for 25-30 minutes or until a wooden pick inserted comes out clean. Cool in the pans on a wire rack for 10 minutes. Remove from the pans and cool completely for about an hour before assembling and frosting.
7. Make the pineapple curd: In a small saucepan heat the egg yolks, pineapple juice, 1/4 cup turbinado sugar and cornstarch over medium-low heat. Cook for 3-5 minutes, whisking constantly until the thick. Remove from heat and let cool.
8. Make the frosting: In a medium bowl beat together the cream cheese, powdered sugar, coconut rum and coconut extract until fluffy.
9: Assemble the cake: Place one layer of the cake top side down on a plate or cake stand. Spread the pineapple curd evenly over the top leaving a 1/2-inch border around the edge. Sprinkle 1/2 cup of the fresh pineapple over the top of the curd. Place the second cake layer top side up on the curd- pineapple layer. Coat the top and sides of the cake with frosting. Pile the remaining 1 cup of fresh pineapple on the top of the cake and sprinkle with toasted coconut.
* Toast the coconut in a dry skillet over medium heat for 3-5 minutes or until it begins to turn brown.
Jan
Crockpot Pulled Chicken with Crunchy Slaw
Football does not excite me. Watching guys who are paid millions of dollars to dress in tight outfits and run around a field tackling other guys does not excite me. A game that turns 5 minutes into 20 minutes and makes me wait to watch The Amazing Race does not excite me. You wanna know what does excite me? Cheesy dips, spicy chicken wings, salty chips and peanut butter brownies shaped like little footballs. That’s right, the truth is out…I like football food. And I’m not alone. I recently read that in terms of food consumption the Super Bowl ranks third, behind only Thanksgiving and Christmas! I guess there’s something about this game that really makes us hungry. 
I’m all about any excuse to have friends over for eating and sharing good food so naturally the Super Bowl is my kind of thing. Never mind the fact that I can’t follow the game, don’t know which team belongs to which city and couldn’t tell you the names of any of the players if my life depended on it. It doesn’t matter because I’m really only in it for the food. Every year we have few people over for a Super Bowl gathering. I like to keep it small because that way everyone has a comfy place to sit and also it’s a bit more conducive to eating an actual meal rather than just stuffing ourselves with appetizers and desserts. Alright, maybe the truth is that we have a meal and we stuff ourselves with appetizers and desserts. It’s okay though because it’s the Super Bowl and that’s what we do. Even though this favorite day of gluttony is still more than a week away I figured it wouldn’t hurt to brush up on one of my favorite game day dishes. 
The best way to describe this Crockpot Chicken Sandwich is that it’s like pulled pork without the pork. After slowly simmering the chicken thighs until the meat is falling off the bone you mix it with a boldly flavored home made barbeque sauce packed with spice, sweet and plenty of tang. If that isn’t enough flavor, you then top the whole thing with a crunchy cabbage, carrot and apple slaw and serve it inside a whole wheat roll. Yup, that’s right… you put the coleslaw inside the sandwich. Trust me when I tell you how incredible this is. It’s not just the flavor – smoky sweet meets tangy fresh- but the texture of the crisp cabbage and apples combined with the melt-in-your mouth chicken that makes this sandwich so truly amazing. 
You don’t need a football game to make this recipe, but when you have a football game- you need this recipe! This is a great meal to make for a crowd because it serves 8 people, but even if you are only 4 (or 2 like us) make the whole thing anyway. Believe me…you will be glad you did the next day when you’re feasting on the leftovers.
Crockpot Pulled Chicken with Crunchy Slaw
Chicken recipe is adapted from the Penskys Spice Catalog, the coleslaw is my own creation
Makes 6 generous portions or 8 modest portions
For the Chicken
4 pounds bone-in, skin-on chicken thighs (You can use boneless skinless chicken if you must but the cooking time will probably need to be reduced by a few hours so it doesn’t dry out)
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon paprika
1 tablespoon brown sugar
1 medium onion, sliced into rings
1 (12) ounce medium flavor beer
Whole wheat rolls for serving
For the Sauce
1 tablespoon extra virgin olive oil
1 small onion, finely diced
3 garlic cloves, crushed
14 ounces diced tomatoes
1/4 cup apple cider vinegar
1/4 cup molasses
1 tablespoon Worcestershire sauce
1 tablespoon brown mustard
1 tablespoon chili powder
1 teaspoon chipotle pepper
For the Coleslaw
4 cups red cabbage, shredded or chopped small
1 cup carrot, grated
2 tablespoons green onion, finely chopped
3/4 cup plain yogurt
1 tablespoon honey
1 1/2 tablespoons cider vinegar
1/2 teaspoon celery seeds
1/2 teaspoon salt
* This makes enough coleslaw to top the sandwiches with plenty extra left to eat on the side. If you just want to top the sandwiches I would recommend cutting the recipe in half.
1. Combine the chili powder, garlic powder, paprika and brown sugar in a small bowl. Rub all over the chicken. Place the onion in the bottom of the crock pot. Put the chicken in on top of the onions and pour in the beer. The liquid should come about 2/3 of the way up the chicken. If it doesn’t, add enough water to reach this level. Alternatively, you can substitute all the beer for water, but I promise the flavor with the beer is far superior. Turn the crockpot to low and cook for about 6 hours or until the meat is falling away from the bone.
2. Make the coleslaw. (I like to do this an hour or so before the chicken is ready so that I can let the veggies and dressing hang out in the fridge together for a while before serving. It softens the cabbage a bit and makes the whole thing more flavorful. ) In a large bowl combine the cabbage, carrot and green onions. In a small bowl mix together the plain yogurt, vinegar, honey and spices. Pour the dressing over the cabbage mixture and stir to combine. Cover and refrigerate until ready to use.
3. When the chicken is cooked remove it from the crockpot and set on a plate until cool enough the handle. In the meantime you can make the sauce.
4. In a medium size saucepan heat the olive oil and cook the onions and garlic over medium-high heat for 2-3 minutes or until the onions are just starting to turn translucent. Turn the heat down to medium and add the remaining sauce ingredients (diced tomatoes through chipotle pepper). Cook for about 15 minutes, stirring occasionally. The sauce will thicken and darken as it cooks. You can either leave the sauce as is in its chunky state, or you can throw it in your blender and make it smooth. I like it both ways, but it’s hard for me to pass up any excuse to use my favorite kitchen tool- the immersion blender- so usually I stick that baby right in the pot and give it a few whirls till I have a thick, smooth sauce.
5. When the chicken is cool enough to handle peel off the skin and discard. Remove the meat from the bones using a fork or your fingers. Place the shredded chicken in the pot with the sauce and mix thoroughly. You can serve the chicken warm or at room temperature.
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