Jamaican Inspiration - Spicy Chicken Soup

 

Inspiration

• I wanted to make chicken soup because it was feeling like winter today after a very mild winter
• I wanted it to have a warm quality and wondered about putting allspice in it. I did some searching  in the Flavor Bible for pairing thyme, marjoram (herbs I usually put in chicken soup), and allspice. Marjoram wasn’t listen, neither was celery which I usually use. So I was down to carrot, onion, thyme, and allspice. I decided to also use black pepper, bay, and a habanero I’ve had in the fridge for a while. 
• I was thinking dumplings, so I googled Jamaican dumplings soup, and found some recipes. I noticed a lot use pumpkin.

Spicy Chicken Soup

Ingredients

• 2 tbsp oil
• 1yellow onion, quartered
• 2 carrots, cut into large pieces
• 1 tbsp dried thyme
• 6 allspice berries
• 1-2 tsp black peppercorns
• 1 tbsp kosher salt
• 1 habanero pepper, cut in half
• 1 whole chicken
• 3 Yukon potatoes
• 1/2 a buttercup squash
• 1 tbsp coconut oil
• 4 garlic cloves, sliced
• 2 tsp dried thyme
• 1/2 tsp ground allspice  

        Method

• In a large, heavy stock pot heat the oil over medium high heat.
• Add the onion, carrot, thyme, allspice berries, black peppercorns, salt, and habanero and sauté until fragrant. 
• Add the chicken and brown on all sides.
• Add enough water to bring to cover and bring to a boil over high heat.
• Reduce heat to bring to a simmer, partially cover with a lid and let simmer until chicken is tender and falling off the bones.
• Remove the chicken to a plate to allow to cool
• Strain the broth and set aside.
• In the stockpot, heat the coconut oil over medium heat.
• Add the garlic, thyme, and ground allspice and cook to fragrant 
• Add the potatoes, squash, and broth and bring to a boil.
• Reduce to a gentle boil and cook until vegetables are tender.
• While vegetables are cooking, remove the meat from the bones and break into pieces.
• When vegetables are tender, add the chicken, and heat through. 
• Serve

 

Ukrainian Inspiration

Inspiration

• I had a beet root and horseradish salad at Veselka in NYC and wanted to try my hand at it. I found this recipe which I used for guidance. I couldn’t find fresh horseradish, so used prepared.
• I wanted to make a pork tenderloin to go with it. A Ukrainian friend once made me vareniki with potato, dill, and feta. I also love dill with beets. So, I decided to bring dill into my marinade. For pork, I also like a marinade with mustard and so I incorporated that as well. 

Beet and horseradish salad

Ingredients

• 4 beets, trimmed and washed (about 400 g) 
• 3 tbsp prepared horseradish 
• 20 g apple cider vinegar 
• 20 g sugar 
• Salt and pepper to taste 

Method

• Place beets in a medium pot and cover with water. 
• Bring to a boil over high heat, then turn down a bit to retain a gentle boil.
• Cook until beets are knife tender (20-40 min). 
• If they are different sizes, you might take out the smaller ones to cool while the larger continue to cook. 
• You might have to top up with more water and bring back to a boil.
• Remove beets from water and set aside to cool
• Once cool, peel the beets and then grate into a medium bowl
• Add remaining ingredients and stir well. 
• Set aside to allow flavors to blend before eating.

Dill Mustard Pork Tenderloin

Ingredients

Marinade

• 5 tbsp balsamic vinegar
• 1 tbsp maple syrup
• 3 tbsp olive oil
• 1 heaping tbsp whole grain mustard
• 1 shallot, finely chopped
• 1 tbsp dill weed
• Large pinch salt
• Generous amount of pepper

Remaining ingredients 

• Pork tenderloin
• Olive oil  
• 4 tbsp labneh
• 1 tsp whole grain mustard
• 2 tsp dill weed
• Salt and pepper to taste 

Method

• Whisk together marinade ingredients in a large bowl. 
• Add tenderloin and rub well with marinade and push down until submerged as much as possible. 
• Place in refrigerator for at least 2 hours. Turn occasionally.
• Mix together labneh, mustard, dill weed, salt, and pepper in a small bowl and set aside.
• When ready to start cooking, preheat oven to 450 degrees.
• Remove pork from refrigerator.
• Once the oven is heated, heat a cast iron pan over medium-high heat
• Add a generous amount of olive oil to the pan and let warm.
• Remove pork from marinade and put into the cast iron.
• Brown on each side
• Place cast iron into the oven and set a timer for 10 minutes
• Turn pork and set a timer for 10 -15 minutes
• Cook until pork is 145 in the thickest part.
• Remove from oven and let sit for 10 minutes.
• To serve, smear a scoop of the labneh onto the plate and top with slices of tenderloin.