Fall In Love with Food for Valentine's

So.... for lovey dovey day, I didn't want dinner to be too extravagant just big on flavor and homeyness.  I decided to go Jasian (Jamaican + Asian Cuisine) and of course a little bit of chocolate for dessert. Now through out my postings your gonna find recipes you're familiar with but with a touch of the Jamaican flair, which is not subjected to Jerk or Curry believe me...... you can make any dish reminiscent of Jamrock.

 Pimento Shrimp and Chicken over Rice 

                                                                           

I must mention that I use garlic salt in just about every savory dish and a splash of light Teriyaki sauce/marinade. Both are a staple in my pantry and can be found at your local grocer.

                                   1 Lb medium shrimp shelled and deveined
                                   2 boneless, skinless chicken breasts cut into thin strips


1 oz whole Pimento (Allspice)
2 oz diced ginger
1 medium onion large diced
1 1/2 oz diced garlic
2 oz chopped green onions
1 oz fresh Thyme
1 oz cilantro leaves rough chopped
Juice of one tangerine and zest
1 Tbl light Teriyaki sauce
1 Tbl honey
1 tsp Ground Allspice
Garlic Salt
Black Pepper
Coconut Oil or Olive Oil for Sauteing

Combine shrimp and chicken in a medium bowl, to marinade add 1/2 of diced seasoning along with the other ingredients, cover with plastic wrap and refrigerate for at least 2 hours. Save the stems from the Cilantro and Thyme for a more flavorful rice.

Place a large saute pan on high heat and pour in oil

Sauté the rest of the diced seasoning,when onion becomes translucent add the chicken and shrimp mixture, lower heat to medium heat and let cook for about 10 - 12 minutes stirring occasionally

                

Steamed Basmati Rice

1 cup premium Basmati

2 cups water

1 Tbl butter

1 Bay Leaf

Garlic Salt

In a medium sauce pan combine all ingredients including the Culanto and Thyme stems. Cover with lid and let simmer on low heat until rice is tender, remove bay leaf and stems then fluff rice and turn off heat

  

         Flourless Chocolate Cake with Homemade Vanilla Whipped Cream

For dessert a Flourless Chocolate Cake, so decadent and rich, but i want it to be sensually "MaaaaaD" yup that sounds about right. The intoxicating aromas of the different spices I added took me back to baking with my Mom in her kitchen where the ocean views are breathtaking :0) 

This will be my first attempt at this chocolate cake. I wanted a recipe that would give me the crunchy cracked top that will have a chocolatey, gooey finish and with the different spices and extracts made it even more......yummmm! I used a Jamaican brand of vanilla extract, mostly because it had the vanilla flavor i wanted, but eventually I'll attempt making my own. 

We're going to start with our chocolate, any baking chocolate will do, I used semi-sweet but you could use a darker if that's your preference.

       

6 oz semi-sweet chocolate, roughly chopped

4 Tbl butter

1 cup granulated sugar

4 eggs, separated

1 tsp ground cinnamon

1 tsp freshly ground nutmeg

pinch baking mixed spice

1 1/2 tsp vanilla extract

1/4 tsp almond extract

1/4 tsp tangerine or orange zest

Whipped Cream for garnish (recipe below)

Combine the chocolate and the butter over a double boiler with simmering water until smooth, stir to make mixture fully combined.

In a medium bowl, whip egg whites until stiff peaks start to form, set aside
                                                       

Combine the sugar and egg yolks, mix until thick and pale yellow

To the egg yolk mixture add the tangerine zest and the melted chocolate while stirring slowly, now you can add the cinnamon and nutmeg, then the vanilla and almond extracts. Combine well, then fold in the whipped egg whites. Now you're ready to pour into tour greased containers.

Fill the containers about 3/4 full, place on a sheet tray. Bake at 350 until tops are cracked and a toothpick comes out clean when inserted.

 

Remove Cakes and let cool for 10 minutes. I used these adorable little pots that become the perfect individual serving bowls, just add Vanilla Whipped Cream and enjoy.

Homemade Vanilla Whipped Cream

1 cup heavy cream

1/3 cup powdered sugar

1 tsp vanilla extract

Add all the ingredients in a medium bowl and mix until stiff peaks form. Cover with plastic wrap or an airtight container and set in refrigerated until ready for use, or you could just take a spoon to it..... cause it's that good ;0)