Winter Squash & Pepper Soup Recipe

About a month ago I was at Bloomingdale’s at The Shops at Riverside in Northern New Jersey to do a food demonstration for a women’s event. I was asked to feature recipes that would be great for Thanksgiving, but with a healthy lean. So, I cooked up a Winter Squash & Pepper Soup recipe. The soup was one of three recipes I prepared that evening. Needless to say, that soup stole the show.

So, as we are nearing the Thanksgiving holiday, I wanted to make the recipe available so you can add some seasonal warmth to your holiday table. And who doesn’t love butternut squash with its savory, rich, and creamy flesh?

Check out the recipe below for the perfect start to your Thanksgiving eats!

Winter Squash & Pepper Soup

2 medium butternut squash, rough cubed   Winter Squash & Pepper Soup with Toasted Pumpkin Seeds in Black Bowl

2 yellow bell peppers, rough cubed

1 medium sweet onion, rough cubed

1 cup light cream

1 tablespoons pumpkin seeds, roasted and shelled

1/3 teaspoons ground allspice

sea salt to taste

ground black pepper to taste

water (to cover)

Method

Place butternut squash, bell pepper and onion in a large dutch oven, cover with water, and bring to boil. Boil for about 20 minutes.

Remove from stove and let cool. Do not discard water!

Using a blender, in batches, add cooked butternut squash, bell pepper, onion and water from boiling, and puree.

Repeat until all the vegetables are pureed.

Save any remaining water to the side.

Pour pureed vegetables back into dutch oven and cook at medium heat for 12-15 minutes, stirring periodically.

Stir in light cream and cook for 5-7 minutes.

Add allspice, sea salt and pepper to taste and stir.

Cook for an individual 3-5 minutes (add more water if needed/desired).

Remove from stove and serve.

Dress individual servings with toasted pumpkin seeds.

 

For more delightfully delicious recipes for your holiday table write to us at flavors@jadegrill.com or visit www.jadegrill.com for ideas and inspiration.

#FullonFlavor

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Spinach & Salmon Pastry Recipe

Looking for a flavorful yet light brunch idea? Try this Spinach & Salmon Pastry recipe. I made it recently at a cooking demonstration class at Bloomingdale’s. It’s easy to make and delightfully delicious!

SPINACH & SALMON PASTRY

Ingredients

Spinach & Salmon Pastry

1-17.3oz Pkg Puff Pastry Sheets

½ lb Smoked Salmon

10oz Pkg Baby Spinach

1/3 Tsp Roasted Garlic Powder

3 Tbsp Olive Oil

3oz Feta Cheese

Pinch Sea Salt

Pinch Ground Black Pepper

Dill leaves

Method

Pre-heat oven to 400 degrees

Remove smoked salmon from refrigerator and let sit for 30 minutes

Thaw Pastry Sheets (on a floured cutting board for about 20 minutes)

Chop Spinach (rough chop)

Combine olive oil, feta, garlic, salt and pepper in a large bowl mixing together using a fork

Add spinach and toss. Set aside.

Using a paring knife, cut each pastry sheet lengthwise along folded crease (yields 6 cuts total)

Then, cut each strip in two along the width (yields 12 cuts total)

Using a fork, prick each pastry cutout about 4 or 5 times

Using a pastry bush, brush each strip with cold water

Place pastry cuts on a non-stick sheet pan

Using a fork or gloved hand, spread spinach mix on pastry sheets, leaving space at the edges

Place sheet pan in the oven and bake approximately 20 minutes.

Using a knife, gently break apart salmon (brush with a bit of olive oil if desired)

Remove sheet pan from oven.

Using a small tong, place a good wedge of salmon atop each puff pastry.

Dress each puff pastry with dill leaves and serve

 

Servings: 6

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From Start to Finish

It’s been said it’s not how you start but how you finish. It was last Sunday, October 9th at about 11:30am when I began loading my truck to head to Short Hills, New Jersey. I was on my way to Williams-Sonoma to teach a cooking demonstration.

The rain fell steadily as my son Robert and I packed up to leave. It wasn’t long before we were on our way. As we entered the New Jersey Turnpike, the rain began to pour. It did so the entire ride. Right up until the moment we exited the highway. What was a continuous shower for over an hour, subsided into a light mist.

The parking lots around the mall were fuller than expected. We entered Williams-Sonoma to tens of busy shoppers.

Cabbage Confetti

Cabbage Confetti

I began staging the countertop near the stove. My theme was Falsetto Cooking Demo: Fall Flavors that Make Your Mouth Sing. The menu featured Cabbage Confetti, a flavorful dish made with green cabbage, carrots, bell peppers, fresh thyme, a few spices, oil and water. Also on the menu was Sesame Chicken, an easy-to-make savory, Asian-style dish. I also brought along a couple dozen of my Rum Cupcakes. I hardly ever leave home without them.

The ingredients were laid out, so too were serving platters, pots and pans, and everything necessary for a successful demo event.

The class got underway with much chopping, slicing, shredding and seasoning. As the flame kicked underneath the frying pans, the fragrant flavor of freshly prepared food found its way out and into the mall. Within a few toss of the cabbage the demo area was littered with onlookers.

I cooked and served cabbage, chicken and cupcakes to an uber-satisfied crowd.

A dreary and damp day had turned sunny side up. We walked out of Williams-Sonoma and into a blindingly bright Sunday afternoon. It was a remarkable day from start to finish.

For recipes, entertaining ideas and more, visit www.jadegrill.com or email flavors@jadegrill.com.

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A Good Day to Air Things Out

Whenever you have the opportunity to share major news on air count it a good day. And that’s the day Jade Jamaican Grill enjoyed recently when I stopped by Good Day Philadelphia to dish about my company’s participation at the 2016 Democratic National Convention.

This wasn’t my first time on television or at FOX 29 News for that matter. I’d been on with host Mike Jerrick and his colleagues numerous times over the years. But this particular appearance with Jerrick and his co-host Alex Holley took the cake!

FOX_PHL 2

Here I was – one of a select group of small business food vendors chosen to provide tantalizing tastes at this major national event. And not just one event either. JADE was selected for two; the Media Party on Saturday, July 23rd at Citizens Bank Park and the Welcome Delegate Party at the Kimmel Center for the Performing Arts on Sunday, July 24th.

So a few days prior to the start of the convention I took the opportunity to air things out on live television by showcasing the bites JADE would be serving at the DNC. Let’s just say our hosts could not keep their forks or fingers off the food. I mean chunks of spicy Jerk Pork and heaps of savory Rice and Peas disappearing in plain view. You can’t make this stuff up. See for yourself.

JADE Jamaican Grill at the DNC

It really was a good day to air things out!

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Thanksgiving Made Over Easy

Decisions, decisions, decisions! What to do with all the leftovers after Thanksgiving?

A few years ago I received a call from my friends at FOX Philadelphia. They were doing a Thanksgiving Leftover Extravaganza and were asking a handful of area chefs to come up with creative ways to enjoy the remains of the holiday feast.

The premise was to create a dish using four traditional Thanksgiving foods: turkey, stuffing, mashed potato and cranberry. To make it interesting, each chef could add one secret ingredient of their choice. Watch as I rolled over these four holiday staples and my secret ingredient into a savory gourmet delight – all while having a little fun with my spicy cohort Mike Jerrick, Co-host of Good Day Philadelphia.

 

How cool was that? Thanksgiving made over easy!

Want more to savor this holiday season? Start with these Tuna Pastry Cups. They are inexpensive, easy to make and are a great first bite to the festivities. Be sure to include my Candied Sweet Potatoes & Raisins – a savory side even the pickiest eater will love.

For still more ways to enjoy Thanksgiving leftovers post your questions in the comments section or email flavors@jadegrill.com!

 

Brought to you by JADE… Food, Flavor, Fun!

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Brought to you by…

Have you ever been on television?

I’ve been fortunate to do it both live and taped. My television debut began about seven years ago shortly after starting my food business. I had contacted my local PBS station WYBE-TV channel 35 about hosting a show on Jamaican culinary tradition. I pitched the idea of The Pepper Pot, a 5-minute cooking series. With the help of a few friends I hosted and produced seven episodes.

WYBE would later undergo a rebranding. When the newly formatted station launched as MiND TV, The Pepper Pot: Curry Chicken segment was the first show that aired.

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Since then, I’ve made numerous guest chef appearances on FOX Philadelphia and NBC-Philadelphia, and most recently PHL-17 TV with Jennifer Lewis-Hall. Actually, you could say my first stint on network television was brought to you by PBS. As luck would have it, one of my pepper pot segments caught the eye of the planning editor at FOX-Philly. It wasn’t long before I was spicing this up with Sheinelle Jones, Anthony Gargano, Mike Jerrick and the rest of the FOX-Philly team. I even did a live segment on FOX representing Cabot Creamery. FOX lead to quite a few delightful segments on NBC with Bill Henley.

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This latest video, however, is a slightly different take. I produced this 3-minute clip recently as a special project. It’s not the usual recipe or how-to video as that was not the intent. The purpose was to produce a piece that highlights my cooking and on-camera skills while engaging the audience and viewer effortlessly.

Brought to you by Janet Davis, CEO, Executive Chef & On-air Talent.

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Working with Williams-Sonoma

As I sat at my desk outlining my fall calendar a few weeks ago it occurred to me how fortunate I am to be working with Williams-Sonoma. With two upcoming food events at the gourmet retailer, I began to reflect on how our collaboration began. So, I thought I’d take the opportunity to share how it all came to be.

Our relationship is no accident. I had taught cooking classes at another chain store. After about three years, I decided to fold it into my own product offering as Pantry Parties – private, hands-on instruction in the comfort of the client’s home. So, I’d been there, done that so to speak.

image

Seeking to establish my brand as a flavorful food venture- not merely a Jamaican one, I set my sights on a company whose name is synonymous with taste, quality, style and functionality.

If you’re a food connoisseur,           Williams-Sonoma’s high quality cookware, specialty products, gourmet foods, in-store culinary events and stylish home furnishings are familiar. And it’s not just passionate foodies; professional chefs are hot for the brand.

Not long after I formed my namesake JADE in the fall of 2013, I contacted the Princeton, New Jersey store to see whether they offered cooking classes and how I would go about getting on the roster. During our conversation I fired off my list of accomplishments – numerous television appearances on NBC and FOX, a cooking series on PBS, mentions in the local print press, having taught culinary demonstrations previously, and so on. They were impressed and we scheduled a meeting and site tour. I followed-up with an email, included the standard accompaniments – my resume, bio, head shot and media clippings.

We met, all went well and we booked my first cooking class. Thrilled about my score I wasted no time. I telephoned the flagship store at Columbus Circle in New York City. A similar scenario transpired. After a site tour the assistant manager and I discussed how we would incorporate my brand of flavor into the mix. Long story short, we settled on a date for demo number two.

My first demonstration was a success. So much so that by the time I reached out to the King of Prussia store the following Monday they were well aware of who I was and equally as excited about me doing a demo there.

Since then I’ve taught almost ten classes, in five cities and three states in under two years. I’ve loved every minute of it! And from the fact that they’ve invited me back numerous times – I think it’s safe to say they relish having me there too.

And that’s how the story goes!

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Grilled Baby Bella Mushrooms

Looking for a succulent side dish to serve on that summer plate? These Grilled Baby Bella Mushrooms in Garlic Butter make the perfect addition. They’re earthy, flavorful, from the grill and pairs nicely with that fillet of fresh fish!

1-10oz. pkg. baby bella mushrooms

4 cloves garlic

3 Tbsp unsalted butter

½ tsp vegetable oil

½ tsp sea salt

Grilled_Baby_Bellas

  1. Shave (cut thin) garlic.
  2. On the stovetop, heat 10” skillet at medium temperature.
  3. Add butter, shaved garlic and sauté for about 4 minutes.
  4. Meanwhile, wipe mushrooms with slightly damp paper towel, snip stems and cut into ¼ inch slices.
  5. Heat grill at high temperature.
  6. Brush grates with vegetable oil.
  7. Grill mushroom s for about 90 seconds on each side.
  8. Remove sautéed garlic from stovetop.
  9. Add sea salt and grilled mushrooms and toss.
  10. Serve as a flavorful side dish.

Servings:  4

Mushroom Facts

Baby Bella mushrooms are a type of brown mushroom. They are young, not fully matured Portobello mushrooms. Also known as Cremini mushrooms they are low in calories and a good source of antioxidants and other nutrients.

Note: Tableware provided by Libbey Foodservice.

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Fried Chicken Tenders with JADE Pickled Pepper Preserve

After a three-month, two-state round of spicy cooking demos at Williams-Sonoma stores in New York and New Jersey, my spring demos have come to an end. But, don’t worry about a thing. You can have your spice and eat it too all year long! The Spice of Life menu featured Jerk Salmon with a Citrus Garden Salad, Spicy Black Beans, and Fried Chicken Tenders with my JADE brand Pickled Pepper Preserve.

Some recipes – including the Spicy Black Beans and the Citrus Dressing were featured in earlier posts. Today, however, you get to feast on Fried Chicken Tenders with JADE Pickled Pepper Preserve – juicy white meat that’s tender on the inside, crispy on the outside, and hot and flavorful all over.

Frying Flour Mix

1 1/4 cups all-purpose flour                                    

1 tsp paprika

2 tsp sea salt                                                              

1/4 tsp ground black pepper

1 pinch ground ginger

  1. Combine ingredients in a 1-gallon food storage bag, seal tightly and shake until blended.

Chicken_Tenders_Pepper_Preserve

Fried Chicken Tenders

2 pounds chicken tenders                                          

1 batch Frying Flour Mix (See above)

3 cups vegetable oil

  1. Add vegetable oil to medium frying pan and heat at medium temperature.
  2. Place half of chicken tenders into flour mix and shake to coat.
  3. Lay tenders into hot oil and let fry 4-5 minutes on each side.
  4. Remove tenders and lay on paper towel to drain and cool.
  5. Repeat steps 3 and 4 to fry remaining tenders.
  6. Place fried tenders on a serving platter.

Spoon some JADE Pickled Pepper Preserve into a small bowl and serve alongside tender.  Or dress tenders directly with preserve.

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Enjoy this spicy bite when only a stiff kick will do! Get it at JADE Jamaican Grill.

 

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Citrus Dressing

I’ve been mixing things up at Williams-Sonoma stores in New York and New Jersey with this zesty Citrus Dressing. It’s fresh, fruity and savory using a few staple ingredients. Just another way to dress up a summer salad, grilled veggies, seafood and chicken!

Citrus_Dressing

1/4 cup orange juice, fresh squeezed

2 Tbsp. lime juice, fresh squeezed

3 Tbsp. honey mustard

1/4 cup vegetable oil­­

1/2 tsp. sea salt

1 pinch ground black pepper

  1. In a small mixing bowl, combine ingredients and whisk vigorously until blended.

Preparation Time: 10 minutes

Servings: 4-6

Note: Tableware provided by Libbey Foodservice.

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