I’ve Got a Licence to Grill

(We have Licence/License spelled the two different ways because it is spelled one way in the U.K. and the other way here in America.)

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JUST ASSIGNED TO DR. NO IN CRAB KEY, JAMAICA

I Have A License To Grill, /Won’t you Join Us?

James Bond

License To Grill

Whann, Gordon Whann

Why is it that I am always camera ready, and he isn’t?

Julie Whann

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Did you know that James Bond was a foodie? True! He was!

Ian Fleming wrote him that way. Bond loved food, especially breakfast.

It was his favorite meal of the day.

We however, are going in the direction of other meals that Bond would have enjoyed.

So, join us in our Bond tribute. We think you will enjoy yourselves and perhaps even try a recipe or two, or three, or four. 🙂

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What in the world is he doing? 🙂

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Our FAKE Bomb

Planting our FAKE Bomb in 00Whann’s Grill

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00Whann Won’t Know What Hit Him!

Walking away like I know what I’m doing.

BOOM!!!

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Time to Celebrate!

It’s now my turn 00Whann

My name is Whann, Julie Whann

I’m 0013.

Stay Tuned!

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Our Classic Bond Martini

Shaken, Not Stirred

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We wanted to base this particular website page dedicated to the James Bond Franchise,

on the very first movie made, Dr. No.

Doctor No was written in 1958 by Ian Flemming. The Dr. No movie debuted in 1962.

The most famous line ever spoken was in this movie by Sean Connery. When he introduced himself to Sylvia Trench while gambling. He asked her name and she replied, “Trench, Sylvia Trench.” She then asked him his name and he replied, “Bond, James Bond.”

“Trench, Sylvia Trench.”

“Bond, James Bond.”

I suppose the English actress Eunice Gayson started the whole thing.

She was after all, the very first Bond Girl.

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Welcome to Bar Whann

Ready to Create The Florida Whann Cocktail

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Blackwell Jamaican Rum 007

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Ingredients:

Ice – as needed

2 Shots Blackwell Fine Jamaican Rum 007

2 Shots Everglades Passionfruit Flavored Vodka

1 1/2 Cups Orange Pineapple Juice

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Here is the Vodka we used.

I placed about 10 ice cubes into the shaker.

Now add your 007 Rum… here you can see it has a great spiced color.

This was a flavorful Vodka which worked nicely with this drink.

Add your Vodka and Orange Pineapple juice.

Shake it for about 60 seconds…

Now, pour it into your glasses and enjoy!

I love to wooo my beautiful girl at my bar! She has still got it!

(Thanks Gordon. I’ll always be your Bond Girl.) 🙂

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The James Bond Martini

Welcome to Kingston, Jamaica

(We are just doing our bit to create the Bond Experience that we imagine would be from the movie.)

Care for a Cock Tail?

How about a Martini?

Shaken, or Stirred?

3 Shots of Vodka

1/2 Shot of Dry Vermouth

Lemon Peel for Garnish

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Pour the ingredients into a Cocktail Shaker with Ice Cubes.

Shake until Chilled.

Pour into a Martini Glass

Add the Lemon Peel

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Our Shaken, Not Stirred Shrimp Cocktail

We Based This On The Bond Martini

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Don’t Forget That Lemon Peel

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Perfect With a Garlic Aioli Dipping Sauce

And, Cocktail Onions…

(Recipe Down Below)

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Our Dr. No Crab Key Spread

(Just a few appetizers to start off with.)

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Caribbean Mango Coleslaw

Jerk Seasoned Onion Rings, Fried Clams, and Fried Shrimp

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Potatoes in Pepper Sauce w/ Cocktail Onions

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(Recipes Down Below)

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Crab Key, Jamaica

(Good Morning= Gud Mawmin)

Caribbean Coffee and Coco Bread

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The lead up to one of the most famous scenes in movie history…

Urusla Andress as Honey Ryder

(In the book, Doctor No, her name is actually Honeychili Rider.)

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From the book Doctor No…..

Quarrel steered the boat towards the lee of a rocky promontory where the beach ended. Bond wondered why the beach didn’t shine white under the thin moon. When they grounded and Bond climbed stiffly out he understood why. The beach was black. The sand was soft and wonderful to the feet but it must have been formed out of volcanic rock, pounded over the centuries, and Bond’s naked feet on it looked like white crabs.

They made haste. Quarrel took three short lengths of thick bamboo out of the boat and laid them up the flat beach. They heaved the nose of the canoe on to the first and pushed the boat up the rollers. After each yard of progress, Bond picked up the back roller and brought it to the front. Slowly the canoe moved up the sand until at last it was over the back tideline and among the rocks and turtle grass and low sea-grape bushes. They pushed it another twenty yards inland into the beginning of the mangrove. There they covered it with dried seaweed and bits of driftwood from the tideline. Then Quarrel cut lengths of screwpalm and went back over their tracks, sweeping and tidying.

Bond Awoke Lazily

The feel of the sand reminded him where he was. He glanced at this watch. Ten o’clock. The sun through the round thick leaves of the sea-grape was already hot. A larger shadow moved across the dappled sand in front of his face. Quarrel? Bond shifted his head and peered through the fringe of leaves and grass that concealed him from the beach. He stiffened. His heart missed a beat and then began pounding so that he had to breathe deeply to quieten it. His eyes, as he stared through the blades of grass, were fierce slits.

It was a naked girl, with her back to him. She was not quite naked. She wore a broad leather belt around her waist with a hunting knife in a leather sheath at her right hip. The belt make her nakedness extraordinarily erotic. She stood not more than five yards away on the tideline looking down at something in her hand. She stood in the classical relaxed pose of the nude, all the weight on the right leg and the left knee bent and turning slightly inwards, the head to one side as she examined the thing in her hand.

Her hair was ash blonde. It was cut to the shoulders and hung there and along the side of her bent cheek in thick wet strands. A green diving mask was pushed back above her forehead, and the free rubber thong bound her hair at the back.

The whole scene, the empty beach, the green and blue sea, the naked girl with the strands of fair hair, reminded Bond of something. He searched his mind. Yes, she was Botticelli’s Venus, seen from behind.

How Had She Got There?

What was she doing? Bond looked up and down the beach. It was not black, he now saw, but a deep chocolate brown. To the right he could see as far as the river mouth, perhaps five hundred yards away. The beach was empty and featureless except for the scattering of small pinkish objects. There were a lot o them, shells of some sort Bond supposed, and they looked decorative against the dark brown background.

The girl looked down into her left hand and began to whistle softly to herself. There was a happy note of triumph in the whistle. She was whistling ‘Marion,’ a plaintive little calypso that has now been cleaned up and made famous outside Jamaica. It had always been one of bond’s favourites.

It went;

All day, all night, Marion,

Sittin’ by the seaside siftin’ sand….

The girl broke off to stretch her arms out in a deep yawn.

Bond smiled to himself. He wet his lips and took up the refrain:

‘The water from her eyes could sail a boat,

The hair on her head could tie a goat…’

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Stay Where You Are!

I’m another trespasser, don’t be frightened.

Who Are You? What Are You Doing Here?

The girl dropped her hand down from her face. It went to the knife at her belt. Bond watched the fingers curl round the hilt. He looked up at her face. Now he realized why her hand had instinctively gone to hilt. It was a beautiful face, with wide-apart deep blue eyes under lashes paled by the sun. The mouth was wide and when she stopped pursing the lips with tension they would be full. It was a serious face and a jawline was determined-the face of a girl who fends for herself.

‘I’m an Englishman. I’m interested in birds.’

‘Oh,’ the voice was doubtful. The hand still rested on the knife. ‘

‘How long have you been watching me? How did you get here? ”I’m no one in particular. I come from Jamaica. I collect shells’.

‘I came in a canoe. Did you?’

‘I’ve got a friend with me. We’ve hidden it in the mangroves.’

‘There are no marks of the canoe landing.’

‘We’re careful. We covered them up. Not like you.’ Bond gestures towards the rocks. ‘You ought to take more trouble. Did you use a sail? Right up the reef?’

‘Of course. Why not? I always do.’

‘Then they’ll know your here. They’ve got radar.’

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‘Then they’ll know you’re here. They’ve got radar.’

‘They’ve never caught me yet.’ The girl took her hand away from her knife. She reached up and stripped off the diving mask and stood swinging it. She seemed to think she had the measure of Bond. She said, with some of the sharpness gone from her voice, ‘What’s your name?’

‘Bond. James Bond. What’s yours?’

She reflected. ‘Rider.’

‘What Rider?’

‘Honeychili.’

Bond smiled.

‘What’s so funny about it?’

‘Nothing. Honeychile Rider. It’s a pretty name.’

She unbent. ‘People call me “Honey”.’

‘We’ll, I’m glad to meet you.’

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She came up with him and at once went down on one knee and began picking up the live shells and stowing them in the knapsack.

Bond said, ‘Are those rare?’

She sat back on her haunches and looked up at him. She surveyed his face. Apparently she was satisfied. ‘You promise you won’t tell anybody? Swear?”

‘I promise,’ said Bond.

‘Well, then, yes, they are rare. Very . You can get five dollars for a perfect specimen.

In Miami. That’s were I deal with.

They’re called Venus Elegans- The Elegant Venus.’ Her eyes sparkled up at him with excitement.

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‘Okay, folks! Come on out and you won’t get hurt.’

It was an educated voice. There was a trace of American accent.

‘Now, then, folks.’ the voice thundered, ‘make it quick! We’ve seen where you came ashore. We’re spotted the boat under the driftwood. We ain’t fools an’ we ain’t fooling. Take it easy. Just walk out with your hands up. You’ll be okay.’

Silence fell. The waves lapped softly on the beach. Bond could hear the girl breathing. The thin screeching of the cormorants came to them muted across the mile of sea. The diesels bubbled unevenly as to swell covered the exhaust pipe and then opened it again.

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The man was lifting his loud hailer. The voice roared. ‘Okay, folks! Just so as you’ll know this thing isn’t for show.’ He lifted his thumb. The machine gunner trained his gun into the tops of the mangroves behind the beach. There came the swift rattling roar Bond had last head coming from the the German lines in the Ardennes. The bullets made the same old sound of frightened pigeons whistling overhead. Then there was silence.

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Our Dr. No Geriatric Version 🙂

Hiding our boat in the Mangroves and covering it with Palm Fronds.

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A big lorry was racing down from the huts, dust streaming from its wheels. Bond followed it for ten minutes until it disappeared amongst the mangroves at the head of the river. He listened, the baying of dogs came down on the wind, cain’t move ‘cept up de ribber, assumin’ we ain’t dead. Dey’ll surely come down de ribber to de beach and look for de pieces, Den mos’ likely de boat come wit’ a dinghy an’ take de men and dogs off. Lestways, dat’s what Ah’d do in dere place.’

Honey said, ‘That’s what they do when they look for me. It’s quite all right. You cut a piece of bamboo and when they get near you go under the water and breath through the bamboo till they’ve gone by.’

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My Depiction of Honeychili Rider.

I’m 62. I’m not 25, nor do I think that I am. This is just my interpretation at my age, of the scene with Ursuala Andress on the beach at Crab Key, Jamaica with James Bond.

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There is a point in the book where Bond, Honey, and Quarrel come across an abandoned camp, while they are running from Dr. No’s henchmen.

They find cans of Beans and some old Bread.

This is our rendition, except that we added a Jerk Chicken with Spring Onions, Jerk Sauce, some Jerk Potato Chips, along with the cans of Beans and the Bread.

Also, I added a Coke because in the book Honeychili Rider does drink one at another time.

This is their dinner while they are on the run, and before capture.

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This is also something of a rendition of our set.

The belt with the knife of Honey’s, her shells she found, the bamboo reeds where they breathed underwater to hide from Dr. No’s henchmen.

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Our Honeychili Rider Chicken Wings

It was my idea (Julie) for us to create some food based on Honeychile Rider’s name. I immediately thought of Chicken Wings. I also knew that we could come up with a great recipe with of course, the main ingredients being Honey and Chili’s.

They were Licensed to Grilled Perfection!

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We Added Our Herbs and Chives

(Recipe Down Below)

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Honeychili Rider and James Bond About to Partake of a Great Jamaican Dinner

Jamaican Caribbean Coleslaw with Vinaigrette, Honeychili Rider Chicken Wings, Coco Bread, and Red Stripe Beer

(Recipes Down Below)

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Jamaican Coco Bread

(Recipe Down Below)

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Our Crab Key, Jamaica

In honor of Crab Key, Jamaica, we knew we had to do something with crabs.

After all, near the end of the movie, Dr. No’s henchmen tied up Honey Ryder so that she would be eaten by crabs.

Therefore, we knew we had to incorporate crabs into our food.

Gordon Bought Us 3 Dungeness Crabs

These Things Are HUGE!

In Addition to our Crabs, we also have some Jamaican Coco Bread, Mango’s, Bananas,

and a Papaya, along with a few Coconuts

I do have to say that it made me sad to see these beautiful creatures, ALIVE, and knowing that Gordon would be killing them soon.

I did have thoughts of grabbing them and driving to the ocean to turn them loose, but I also knew that Gordon had just spent around $100.00 for all of these crabs and that my idea would not be appreciated.

It’s one thing to buy a crab cake at a restaurant and eat it. You don’t really think about where it comes from? But, it’s another thing to buy it alive, and then kill it to cook it and eat it.

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Stay Back! I Have a Bucket!

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The Dungeness Crabs Were Very Docile

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Cooking LIVE Crabs!

These are Blue Claw Crabs as you can see their beautiful blue claws. Give all your crabs a good rinse in fresh water to remove any mud or other ‘not so desirable’ particulates on the crabs before steaming them.

These particular ones are female (Sooks) as you can see the broad triangular section on their underbelly. If they were male (Jimmy), the triangular piece would be much thinner in width.

(I Julie, would like to add that I always admired Gordon’s family when it came to crabbing. They would always throw back the females. They would recognize the importance of having them continue to live and thrive to bring about new crabs in the future.)

We also cooked these Dungeness Crabs. They usually come with rubber bands on their claws as they can do a lot of damage if they grab you. The rubber bands also keep the crabs from hurting each other.

I am using a steamer pot to cook them in.

Simply add about a quart of water to the pot and heat the water to a boil.

Add your crabs when the water is a temperature to kill them quickly.

I add a good amount of Old Bay Season to each crab as shown.

I steamed the Dungeness Crabs by themselves and not with the Blue Claw’s so they would cook at the same time.

Steam these crabs for about 10-12 min. or until bright pink as shown. They will continue to cook as you bring them out of the steam.

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I used the side burner of my grill to cook the crabs.

Here you can see the Blue Claws are much smaller than the Dungeness Crabs.

Beautiful Blue Claw Sooks

Here you can see I am using long tongs to handle the crabs as they don’t have rubber bands on their claws. Be sure to have your water at a boil before steaming the crabs. Give each crab a good dose of Old Bay Seasoning as you fill the pot.

Steam these crabs for about 7 minutes, or until they reach that nice pink color. Again, they will remain very hot for some time after removed from the steamer. This residual heat will continue to cook the crabs.

What a nice feast!

This takes me back to my childhood.

They look and smell great!

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Here we have prepared a great meal…

Herbed Roasted Red Potatoes and Radish’s, Coconut Lemon Lime Corn on the Cob, Green Beans and Coco Bread

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The Crabs We Ate

Here is a great picture of the side dishes we prepared.

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Picking Crabs

Picking crabs is something I have done for many years. In my pre-teens, I was picking crabs with my family most every summer. For many summers my parents rented a beach house off the Chesapeake Bay where we used our own Crab Trap to catch our own crabs. We spent many nights picking and eating crabs. Most of the crabs meat we froze and months later, my Mom would then make the best crab cakes in the world. All of our family would sit around the table, talking about our day at the beach just picking crabs into the late night. At the time, my little fingers could easily get into the small sections of the crab.

Here you can see I have a large bowl for the shells.

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How To ‘Step By Step’ Pick Crabs

What you will need…

a knife, mallet, and cutting board, a bowl for the picked crab meat, and bowl for the shells/waste.

For the Blue Claws, start by removing the legs. You may pull them off and bring some meat with them. Save the claws as the rest of the legs aren’t worth the effort. With the Dungeness Crabs, all the legs are saved as they have a good amount of meat in them.

Now, pull back on the underbelly shell and remove it. This will provide an opening to place your thumbs into and pry the top shell away from the main shell as shown.

Here is a good picture of the top shell.

The main shell has what is call Mustard – a tart substance in the main cavity of the crab. This is edible but is more of an acquired taste. You can usually remove it without much trouble. Then remove what are the lungs of the crab.

They are on both sides of the main body of the crab and NOT edible.

Now, break the crab’s body in half, then using your knife, slice through the body as shown.

Doing this will make it easier to get at the meat within the crab’s small cavities.

Here you can see the large lump crab meat which I removed from the back fin section of the crab.

Use your fingers or the tip of the knife to remove the meat from the small cavities.

This is where little fingers worked well.

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You do the exact same procedure with the Dungeness Crabs as they are just larger.

Remember to save all the crab’s leg as they have a good amount of meat inside them.

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Break the legs apart at the joints as shown.

Use your knife and a mallet to crack the legs apart. Remove the meat being sure to search for small parts of shell.

Here you can see my bowl of crab meat is getting pretty full.

I usually save the legs until the end and pick them all at once.

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Stay Salty

The Waste

All The Crab Meat

(We froze all of this Crab Meat.)

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Crab Wine, and Crab Chips

This was a wine that Gordon bought in Ocean City, Maryland.

Also, the Crab wine glass.

Crab Cakes w/ Red Pepper Sauce

(We used one of Gordon’s Mother’s crab recipes. She has several crab cake recipes.

We also used her Red Pepper Sauce recipe.)

I made this tray back in 2001, and I gave it to my Mother-In-Law for Christmas.

I simply painted a wooden tray the color I wanted. Then decoupaged a paper with the photo of a crab and one of her recipes.

I decoupaged quite a few trays for people back in the day.

To: Sarajane

From: Julie

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Our Imitation Crab Pasta Salad

(Recipe Down Below)

We took this delicious Crab Salad with us as our Picnic Food to the Beach.

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Apollo Beach, Florida (A.K.A. Our Crab Key Jamaica) 🙂

Apollo Beach is something of a ‘not too populated’ beach.

We knew it would be perfect for our Crab Key, Jamaica Dr. No’s beach.

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Gordon Setting Up Our Umbrella

Just Trying to Keep Cool!

It did feel so good to dig my toes back into the sand.

It’s been a while since I’ve been to one of our many Florida beaches.

Apollo Beach is now more of a Nature Preserve

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Ready For Lunch

Our Pasta Imitation Crab Salad Lunch w/ Crackers, and our Veggie Balls

As hot as it has been, we didn’t want anything heavy.

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Solitaire, Anyone?

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DR. NO

I got the swimsuit for Gordon as a gift. 🙂

Could that be Dr. No’s Nuclear Powerplant Reactor?

Apollo Beach is a beautiful area to just enjoy nature.

(With or without Dr. No..) 🙂

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Our Pineapple/Mango Frozen Delight

Ingredients:

5 Sliced Mango Sections

4 Pineapple Rounds from the Can

1 Cup Frozen Pineapple Chunks

4 Shots Captain Morgan’s Rum

2 Shots Pineapple Liqueur

2 Shots Triple Sec

1/4 Cup Coconut – Skinny Syrup Brand

Garnish with Lime Slices

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What a great day for a nice tropical drink!

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Here are all the ingredients I used.

I love the glasses that Veronica and Brian got me. 🙂

Start by placing your Mango and Pineapple slices into the blender.

Now place your frozen pineapple chunks into the blender.

Next, add the Rum to the blender.

Here I am adding both the Pineapple Liqueur and Triple Sec at the same time.

Here is a close up of what I used.

Lastly, add your Coconut “Skinny Girl Syrup”. This gave the drink some great tropical flavor.

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Blend the ingredients until smooth.

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Add your garnish to the glass and pour the drink into the glass.

Serve immediately and enjoy!

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Our Great JERK Dinner

Coco Bread, Jerk Chicken, Jerk Sauce, Caribbean Coleslaw w/ Vinaigrette…

Our Garden Grown Peppers, Herbs, and Edible Purlsane Flowering Weed

Some Almonds and Sunflower Seeds for Crunch

w/ Our Vinaigrette

Coco Bread (Coconut Bread)

Throw it All Together!

(Recipes Down Below)

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Jamaican Dessert

Coconut Drops

Coconut Drops w/ Pound Cake and Coconut Pops

(Recipe Down Below)

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MONEYPENNY, DICTATION!

I’ll be there in a minute. (Jane Moneypenny)

RECIPES START HERE

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How To Make A FAKE Bomb

I, Julie, wanted some sort of “bomb” to place in the grill. I originally thought of the old bombs in the movies where they would tie sticks of dynamite together. However, Gordon said that in the Bond movies they use a putty. So, he set out to make our bomb.

I’m the one that suggested we use one of our ice packs from our freezer to use as a base.

I also had the kitchen timer that I thought would be great!

I’ll let Gordon take it from here as to how he created our great prop!

I bought a few containers of plumbers putty which to me looks like the material often used to blow up safes and other things.

I then got a wire that we use to go into our car’s lighter which looks like a switch of some sort as every old style bomb needs some wire. I then used some red electrical tape to wrap it all together. Then added the old style timer as the timer for the device.

The BOMB!

(Our Son-In-Law saw it and thought it would make a great Halloween Prop.)

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Our Shaken, Not Stirred Shrimp Cocktail

Served in a Martini Glass with a Lemon Peel Slice

Ingredients:

1 Lb. Argentine Red Shrimp

3 Tbsp. Olive Oil

1/2 Cup Chopped Vidalia Onions

4.2 oz. Cocktail Onions

Sea Salt, and White Pepper to taste

6 Garlic Cloves – some sliced and some minced

The Juice of 1 Lemon

~1/4 Cup Extra Dry Vermouth

Garnish with Lemon Peel

Garlic Aioli – Hellmann’s Brand for Dipping

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These are some of the best shrimp we have ever eaten.

Their shells are thick like a lobsters which I think gives them their great flavor.

Start by heating your pan to medium high heat and add your Olive Oil.

When heated to temperature, add both your chopped onion, and cocktail onions.

Saute the onions in the oil until softened… about 5 min.

Now add both your Sea Salt and White Pepper to the pan.

Using this garlic mincing tool is a quick way to mince your garlic.

Here I am adding the chopped garlic as I wanted to have a pronounced garlic flavor.

Let this saute for about 5 min.

Now, add your shrimp to the pan.

Then add your Lemon Juice …

and Extra Dry Vermouth.

Stir all the ingredients well being sure to turn the shrimp in the sauce.

They are done when they are pink and no longer opaque. They will also slightly curl.

As they cooked I noticed one shrimp curled around a cocktail onion. I thought the look was great. What a nice accident. When the shrimp were cooked I removed them to let the sauce cook longer.

Here is a great picture of letting the sauce reduce which really brought out the flavors of the dish.

Scoop the shrimp into the glasses as shown.

Here we found some Garlic Aioli which matched very well with this Appetizer.

I hope you enjoy this ‘Shaken Not Stirred Shrimp Cocktail’ as much as we did!

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Seminole HOT Cocktail Sauce

Another Favorite of Ours!

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Our Caribbean Mango Coleslaw

Gathering All The Ingredients

Ingredients:

3 Tbsp. Ginger – Minced

2 Garlic Cloves – Minced

1 Jalapeno Pepper – Diced

1/2 Red Bell Pepper – Diced

4 Sweet Peppers – Diced

1 Yellow Carrot – Grated

1 Purple Carrot – Grated

~10 Baby Carrots – Cut into sticks

2 Cups Napa Cabbage – Shaved

2 Cups Purple Cabbage – Shaved

1/2 Sweet Onion – Diced

1 Mango – Sliced into long strips

Sea Salt and Ground Pepper to taste

1 Heaping Tbsp. Sugar

1/4 Cup Lime Juice

1/4 Cup Aji Mirin – Sweet Cooking Rice Seasoning

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Here I am peeling the carrots getting them ready to be grated.

Peel your fresh Ginger with a spoon.

Mince your Ginger and Garlic…

and place them into a large bowl.

Remove the stem and seeds of your Jalapeno Pepper…

then slice it into a small dice.

Do the same with your Bell Pepper. Here I only used half of the Bell Pepper.

These are a variety of Sweet Peppers from our garden I used in this recipe.

Chop them the same way and add them to the bowl.

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I love all the colors of the ingredients in this recipe.

Grate your Carrots into the bowl…

then slice your Baby Carrots as I felt they were too big if they were not sliced.

Looking nice!

Now, slice your Cabbage thinly.

Add it to the bowl.

Do the same with your Red Cabbage.

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Slice your Onion into small pieces and add them to the bowl.

Again, look at all the colors.

Slice your Mango using a curving motion to avoid the seed. Do this on both sides, then slice the halves into small thin strips.

Add them to the bowl.

Now, add your Salt and Pepper to taste.

The salt will help to break down the vegetables, making them shed some of their liquids, helping to make the sauce.

Add some Sugar, Lime Juice, and Aji Mirin to the bowl…

and toss all the ingredients well.

I like to do this with tongs as shown.

Place the coleslaw into the refrigerator to let all the ingredients marinate.

Here you can see the change in the ingredients where some of their liquids have been extracted.

This was a great summer slaw!

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Potatoes and Pepper Sauce

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Colorful Peppers From Our Garden

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Gathering All of our Ingredients

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Those are Cocktail Onions in the baggie, top photo right.

Fresh Herbs From Our Garden

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Ingredients:

3 Lbs. Red Potatoes – Cubed

Salt for the Boiling Water

~2 Quarts of Water

3 Tbsp. Butter

1 Medium Onion – Chopped

4-5 Sweet Peppers – Chopped

Salt and Pepper to Taste

2 Pints Stewed Tomatoes – we used our own that we canned

~1/2 Cup Heavy Whipping Cream

~ 1 1/2 Cups Cheese (We used Red Witch and Transylvanian Hard Cheese – or use your favorite White Cheese)

10 Cocktail Onions.

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Wash, then slice your Red Potatoes into quarters.

Add your Sea Salt and enough water to a large pot to just cover the potato wedges.

Turn the heat on high to boil the potatoes.

While they are cooking, add your butter to a large saute pan and turn the heat to Medium High.

Slice your Onion and add them to the pan when the butter has melted.

Saute the Onions for about 5 min. or until just softened.

Meanwhile, remove the stems and seeds of your Sweet Peppers.

Slice your peppers into a small dice and add them to the pan.

Saute the ingredients for another 5 min.

Add your Salt and Pepper to taste and mix the ingredients often to ensure even cooking.

Here I am adding our own canned Stewed Tomatoes to the pan.

These had Onions and Peppers mixed with the Tomatoes.

These were really good.

I then added another jar to our Stewed Tomatoes.

Here your can see the potatoes cooking next to the other ingredients in the saute pan.

Lower the heat and add your Heavy Whipping Cream to the sauteing vegetables.

Mix the ingredients well..

Here is a great picture of the Cheeses we used.

Then add your favorite Hard White Cheese.

Mix the ingredients well… this now really looks good. 🙂

When your Red Potatoes are fork tender, drain them in a colander, and then place them on a large platter.

Pour your Vegetable and Cheese mixture over the potatoes…

and garnish with some Cocktail Onions.

Try this amazing potato side dish, we are sure you will enjoy it!

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Jerk Onion Rings

How To Make Jerk Onion Rings,

Easy!

Just simply sprinkle some Jerk Seasoning onto plain Onion Rings and then bake according to package directions.

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How To Season Plain Potato Chips

Jamaican Jerk Style

One thing that irk’s me, Julie, is that when I buy flavored chips from the grocery stores that they never really taste that good to me.

They are either over seasoned, or under seasoned.

So, I got the idea for us to buy some very sturdy low salt Potato Chips, brush them with Vinegar, and then sprinkle them with some of our Jerk Seasoning.

Gordon is the one that suggested I use a Malt Vinegar.

I brushed the Malt Vinegar onto the chips….

I then sprinkled them with Jerk Seasoning…

And then baked them in a 350F oven for 10 minutes.

They Came Out So GREAT!

Our Chips Taste Better Than The Store Bought Version

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Making Jerk Sauce

We purchased this from the grocery store to help us better understand the taste that we were going for.

All The Ingredients

You Will Need A Blender

Ingredients:

3 Spring Onions – sliced

2 Chili Peppers – Stem and seeds removed and sliced

1 Jalapeno Pepper – Stem and seeds removed and sliced

5 Garlic Cloves – sliced

1 tsp. fresh Thyme

1 Tbsp. Chicken Bouillon

1/2 Orange Bell Pepper – Stem and seeds removed and sliced

2 Medium Sized Sweet Onions – chopped

Sea Salt to taste

2 Tbsp. AllSpice Berries

2 Inches of Thumb Sized Ginger

3 Tbsp. Soy Sauce – Aloha Brand

3 Tbsp. Lime Juice

2 Tbsp. Brown Sugar – Splenda Brand

1 Cup Water

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Here I am slicing the Green Onions just enough to help out the blender.

Then I sliced off the stems and removed the seeds of the Red Chili Peppers and Jalapeno Pepper.

Now, slice the Garlic Cloves again just to help out the blender.

Add your fresh Thyme and Chicken Bouillon to the blender.

Here is the nice Orange Bell Pepper I used.

Slice this in half, remove the seeds and chop as needed.

Here I have shown three onions, but I only used two in this recipe.

Add your Sea Salt to the blender.

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Here are the fresh Allspice berries which I ground using a Mortar and Pestle.

You can see it does a great job of grinding the Berries.

Add the Allspice to the blender.

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Here is my 2 inch thumb sized piece of Ginger.

I used a spoon to remove the skin of the Ginger. Slice the Ginger into rings as shown.

Here I then added the Lime Juice and Soy Sauce to the blender.

You can see the blender is getting full.

Aloha Brand Soy Sauce is the best soy sauce in our opinion.

The seasoning requires some sweetness so I added some Splenda Brown Sugar.

Then add your water.

Turn the blender on long enough to make the ingredients almost smooth as you want to still see small vegetable pieces.

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When done, taste the mixture and add any ingredients to make it to your liking.

I liked ours better than the store bought one.

Here you can see the Rotisserie Chicken we bought earlier that was seasoned with Jerk seasoning.

Pictured is our Dr. No James Bond meal!

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Jamaican Coco Bread

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Ingredients:

1 Cup Coconut Milk

4 Tbsp. Butter – melted

2 and 1/4 tsp. Rapid Rise Yeast

1/2 tsp. Salt

1 Egg

3 3/4 Cup All Purpose Flour – sifted

3 Tbsp. White Sugar

As Needed – Pam Coconut Oil

Parchment Paper

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Pictured are some of the tools you will need.

Start by adding your Coconut Milk to a large bowl.

Cut your butter from the stick and add it to a microwaveable dish.

Heat the butter about 10 seconds at a time until it melts.

Add the butter to the bowl.

Now add your package of Yeast to the bowl. I measured it and it was 2 1/4 tsp.

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Add your salt to the bowl.

Then your Egg.

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Whisk the ingredients until well combined.

Sift your flour into the bowl.

Using your very clean hands, mix the ingredients well in the bowl.

Now, place some flour on your counter top and remove the dough from the bowl. Knead the dough on your counter top by pushing it forward then folding it onto itself. Then repeat this action for about 5 min. Kneading the dough builds the gluten and the elasticity into the dough.

Here is what your dough should look like when done.

It is very soft to the touch and when pushed in slightly, the dough bounces back.

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In a clean bowl, spray your Coconut Oil all over the sides and bottom. This will help the dough to easily slip up the sides when it sits. Place the dough in a warm spot for about an hour until it basically doubles in size. Cover with plastic wrap.

Since we live in Florida, we just placed it outside.

Here you can see this simple dough doubled in size.

Remove the dough from the bowl…

and place it on a floured surface.

Measure out 10 even pieces about 1 Cup in size then roll them into balls.

Measure out the parchment paper to fit the baking sheet and spray it with some Coconut Oil.

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Roll out one piece of dough as shown.

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Melt about 3 Tbsp. of butter in the microwave … and brush it over the top of the dough.

Fold the dough over as shown and brush it with more of the butter. Do this for all the dough pieces.

Bake the dough in a 350’F oven for 15 to 20 min. or until the dough is brown and firm.

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This was a simple and great tasting dough to make.

I hope you try to make it yourself!

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Coconut Cream Corn

Gordon’s Own Coconut, Lemon, Lime Corn …

I came up with this recipe while in Culinary School and was a big hit with the instructing Chefs.

They wanted us to make an interesting Mexican styled corn side-dish and this is what I came up with.

Ingredients:

4 Ears of Corn

The Juice of 2 Lemons

1/2 Cup Lime Juice

2 Cans Coconut Milk

1 Can Cream of Coconut

1 tsp. Sea Salt

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Fresh Corn

Start by shucking and cleaning the corn.

Slice the corn into small sections as shown.

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Place the sections into a large pot.

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Slice your lemons in half…

then add their juice to the pot. Now, add your Lime juice to the pot.

Add your cans of Coconut Milk to the pot…

then add your can of Cream of Coconut.

The coconut milk played well with the creaminess of the corn and the Cream of Coconut added to the sweetness of the corn.

Boil the corn in the pot as shown for about 25 min.

Stir the corn periodically during the cooking process.

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Here we let the corn cool in the pot.

Letting the corn sit in the coconut lemon/lime mixture will only enhance the flavor of the corn.

So, eating this the next day is recommended.

I hope you like this recipe as much as we do.

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Roasted Red Potatoes and Radishes

Ingredients:

~ 3 Lbs. Red Potatoes

~10 Radishes

1/4 – 1/2 Cup Olive Oil

1 Tbsp. Onion Powder

1 Tbsp. Jalapeno Powder

1 Tbsp. Roasted Garlic Powder

1 tsp. Sweet Paprika

1 tsp. Black Pepper

1 Tbsp. Creole Seasoning – Zatarains Brand

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Start by adding some Olive Oil to a large roasting pan. Preheat your oven to 425’F.

Wash then slice your Radishes into quarters and place them in the roasting pan.

Mix them in the oil using a spatula.

Wash your Red Potatoes…

and slice them same way as your Radishes.

This will ensure they all cook evenly as they are about the same size.

Add your Red Potatoes to the roasting pan.

Now add your Onion Powder, Jalapeno, and Roasted Garlic to the pan.

Then add your Sweet Paprika, Black Pepper and Creole seasonings to the pan.

Add more Olive Oil as needed to just coat the ingredients. The oil will help to transfer the seasonings over all the ingredients.

Roast the ingredients for about 40 min. turning after 20 min. of roasting. The radishes will add lots of water to the pan, so you want to drain the water and then place back into the oven after the first 20 minutes of cooking time. Add more seasonings as needed.

These make a great side dish for any meal.

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Washing and Drying All of Our Herbs

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Sarajane Whann’s Crab Cakes and Red Pepper Sauce Reicpe’s

These are two of my Mom’s classic recipes, which we have loved eating for many years.

We hope you will like them as much as we have.

Julie found the recipe shoved into my mom’s Herb Notebook.

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Sarajane Whann’s Red Pepper Sauce Recipe

Red Pepper Sauce

Ingredients:

1 Large Jar Roasted Red Bell Peppers

4 Cloves Roasted Garlic

3 Raw Garlic Cloves

4 Anchovies

1/4 Cup White Wine Vinegar

The Juice of 1 Lemon

1 Heaping Tbsp. Grey Poupon Dijon Mustard

Salt and Pepper to taste – being wary that you have salty Anchovies

3 Sweet Peppers – de-seeded and chopped

1/2 – 3/4 Cups Olive Oil – or as much is needed

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You can place the ingredients into the blender in any order you want.

Don’t be afraid to try Anchovies.

They do give the sauce a nice well rounded flavor.

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Here I started with the Roasted Red Bell Peppers, being sure to drain them well.

I also added the raw Garlic Cloves.

Now, add the Roasted Garlic not found on my Mom’s original recipe.

Then add your Anchovies.

Now, add your White Wine Vinegar to the blender.

Add your fresh Lemon Juice to the blender then I added the Dijon Mustard.

Add your Ground Pepper and pinch of Hawaiian Sea Salt or other salt you may have on hand.

Here are some Sweet Peppers from our garden also not in my Mom’s original recipe.

Just remove the stem and seeds and give them a light chop.

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Add about 1/4 Cup of Olive Oil to the blender to get the ingredients moving and pulse for a few times.

Now, add more Olive Oil until you get the consistency you desire. We like this sauce very smooth. Give it a taste and add any of the ingredients to your liking. Set aside in the refrigerator for later use. This will last at least a week, if not longer in the refrigerator as the acid from the vinegar will keep it from spoiling.

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Sarajane Whann’s Crab Cake Recipe

Crab Cakes

I can’t tell you how amazing these are… you will just have to make them for yourself.

Makes 12 AMAZING Crab Cakes

Ingredients:

2 – 1 LB. cans of Lump Crab Meat – Check for shells

1/2 Orange Bell Pepper – cut into a small dice

1/2 Cup Sweet Onions – chopped into a small dice

4 Garlic Cloves – chopped thinly

1/2 Cup Parsley – chopped thinly

1 Tbsp. Dried Thyme

1 Tbsp. Garlic and Herb Bread Crumbs

5 Shakes Worcestershire Sauce

Hot Sauce – to taste

1 Tbsp. Grey Poupon Dijon Mustard

2 Tbsp. Mayonnaise

Fresh Ground Pepper to taste

2 Cups Peanut Oil

Dredge for the Crab Cakes

1 Cup Corn Meal

1/2 Cup Flour

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I am so ready to make the amazing Crab Cakes.

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I started by cutting the Bell Pepper in half then I removed the seeds.

Slice the pepper into long stripes then into a small dice as shown.

I cut the entire pepper, but only used half.

Open the cans of Crab and drain if needed.

Empty the crab into a large bowl.

I like the lump backfin as I like to see the chunks of crab meat.

Gently sift through the crab meat looking for shells.

Now I added the Bell Peppers and Sweet Onions to the Crab Meat.

Slice your Garlic thinly then into small pieces.

Add your Garlic to the bowl.

Remove the large stems of your Parsley, then chop it finely.

Add your Parsley, Dried Thyme, and Bread Crumbs to the bowl.

Now add your Worcestershire Sauce, Hot Sauce, and Dijon Mustard to the bowl.

Lastly, add your Mayonnaise and Black Pepper to the bowl.

In a smaller bowl, add your dredge mix of Corn Meal and Flour.

Give it a quick mix with your hand.

Here you can see all the ingredients for the Crab Cakes in the bowl.

Gently fold the ingredients, so as not to break up the lumps of Crab Meat.

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Form the Crab Cakes into a patty that is about 1 inch thick. Be sure to press it firmly together as there is not much to bind the ingredients together. Now, gently place the Crab Cake into the dredge and cover it on both sides. Meanwhile, add about 2 Cups of Peanut Oil to a large skillet and heat to Medium High Heat. We like using a cast iron skillet as it keeps the temperature and fries evenly.

Place your pressed and dredged Crab Cake onto a plate and make at least three more.

When your oil is at temperature, gently add your Crab Cake to the skillet. It should sizzle in the oil.

Add your other three Crab Cakes and place a splatter screen over them just it case the oil splatters violently. Let these Crab Cakes sit in the oil for at least five min. or until golden brown. Meanwhile make at least four more crab cakes. Turn the Crab Cakes over when done and fry for another five min. or so until again golden brown. They should look as mine do in the last picture.

Place the fried Crab Cakes onto a plate lined with paper towels to catch any excess oil.

Continue to fry the rest of the crab cakes.

Here we placed the Crab Cake on a piece of lettuce and on a nice bun, topped the some Red Pepper Sauce.

This was an amazing meal which we know you will also enjoy!

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Our Honeychili Rider Wings

Ingredients for the Wing Marinade:

2 Red Chili Peppers – de-seeded, sliced and chopped

1 Family pkg. of Wings

2 Tbsp. Roasted Garlic Powder

2 Tbsp Chili Powder – Badia Brand

2 Tbsp. Chili Powder – Spice Hunter Brand

2 Tbsp. Ground Cumin

3 Tbsp. Onion Powder

3 Tbsp. Smoked Paprika

2 Tbsp. Ground Chipotle

2 Tbsp. Jerk Seasoning

3/4 Cup Olive Oil

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Here I have sliced the Red Chili Peppers in half and removed the seeds.

Now, slice the peppers lengthwise thinly.

Then slice them into a small dice as shown.

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Here is the family package of wings we used.

Be sure to rinse them off in a colander to remove any excess blood or cuttings.

Let them drain well.

Now, using a sharp knife, cut between the wing and the drumettes. You should be able to see the area between the two bones. If you are off a little that is fine.

You will get better at finding that area with your knife as you cut more, and more of them.

Your knife should easily go through the small space between the bones.

Discard the wing tip.

Place the wings and drumettes into a large zip lock bag. Wash your hands well….Then begin to add your seasonings. I like using two different types of Chili Powders as I feel they are all different because they use different Chili’s.

Here I am adding more of the seasonings… I don’t measure as I go by more of the look of the wings. Add more or less of the ingredients as you like. I enjoy all of these seasonings so how can I really go wrong?

The Chipotle gives the wings a nice peppery taste while the Jerk seasoning provides that great Island flavor.

You may have noticed that I did not add any salt.

When I tasted the Jerk seasoning, I found it had plenty of salt in it, so be sure to taste all of your mixed seasonings.

The olive oil help to convey the seasonings throughout all the chicken. Pour in a little at a time. Don’t add too much as you don’t want to waste it and you need just enough to coat the wings.

Close the bag tightly leaving a little bit of air so that you can easily roll the wings in the herbs and oil.

When mixed well, remove the air in the bag by folding the bag over on itself then zip the bag closed. Place the bag of marinated wings in the refrigerator near the bottom just in case the bag leaks. You can also place the bag in a large bowl. Let the wings marinate for 24-48 hours.

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TIME TO GRILL!

When you are ready to grill them, heat your grill for 5 min. on high to help remove any old food and to heat up the grates to give the chicken those great grill marks. When done, turn your grill to medium high and place the wings and drumettes evenly over your grill grates and close the lid. I used some long tongs to place the wings on the grates.

Turn the wings as needed being sure to check for hot spots on your grill which are areas that cook the wings faster than other areas. The wings in these spots will be done quicker than the rest. You will also have cool spots on your grill which are areas that don’t get a lot of heat. These wings I move to the hot spots so that all the wings cook evenly.

When the wings are mostly cooked, which takes about 7 min. per side, I place the wings on the upper section of my grill where they are away from the flames and tend to bake. Close the lid and let them bake for another 5 min. Doing this will ensure the wings are fully cooked, but still remain juicy and tender. An overcooked wing is a horrible thing. I also look at the wings to ensure the meat is firm and the skin is brown.

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Meanwhile….make your wing sauce before, or as the wings are cooking.

Ingredients for the Wing Sauce

3/4 Cup Honey

8 good shakes of Chipotle Pepper Tabasco Sauce

1 Tbsp. Roasted Garlic Powder

1 Tbsp. Spice Hunter Chili Powder

2 Tbsp. Jerk Seasoning

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Add your Honey and Tabasco to a large bowl as shown.

Then add your other seasonings …

and whisk them all together until well combined.

When your wings are done, add them to the bowl and toss them well.

I can tell you these wings are great even without the Honey Chili Sauce… but it does make them so much better.

Here is a great shot of the wings in the sauce.

Turn them in the sauce as needed.

These wings are now our most favorite that we have ever made. This is a bold statement as we have made many different types. They even beat out my cherished Teriyaki wings, which I have made for years. We are sure you will enjoy them as much as we did.

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Jamaican Dessert

Coconut Drops

Coconut Drops w/ Pound Cake and Coconut Pops

A Coconut Sweet Treat

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I Julie, made these. I wanted some nice dessert that was specifically Jamaican, but that was also a bit different than what we have here in America. This was my first time making them. Generally, whenever I make any sort of candy type dessert, I tend not to do it correctly the first time. I’m just not a candy cooker, so to speak.

However, my mistake led to me deciding to eat them on a pound cake and with some ice cream.

Therefore, my dessert did turn out great! Just not in the Jamaican Coconut Brittle kind of way. 🙂

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Ingredients:

4 Cups Dried Coconut

2 Cups Cane Sugar

1 T. Ground Ginger

1/2 t. Ground Nutmeg,

1/2 t. Sea Salt

4 Cups Water

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You can use fresh Ginger and even grate your own Nutmeg, but I wanted to use the ground versions.

I bought two different kinds of Coconut, the Coconut Strips above are delicious!

The other brand was good, just not as good.

The Coconut should be chopped into small pieces.

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Meanwhile…

Add your Water to a Saucepan on Medium/High Heat, bring to a boil.

When the mixture starts to boil, add your Sugar and give everything a good stir until Sugar dissolves.

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These are some Dried Papaya and Mango that I had in our pantry and thought I would use them in this recipe before they went bad.

You see how I used them, keep scrolling.

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Bringing The Mixture To A Boil

Turn the Burner to High and boil for about 10 minutes.

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Now Add The Other Ingredients

You want to reduce the liquid to about half.

Turn the burner down to a Medium-Low, stirring occasionally.

You want this to cook for about an hour.

You want the mixture to become very thick and sticky.

This is where I never do well in cooking candy- like foods. This should become a toffee like consistency.

Mine ended up being a nice ice cream topping consistency.

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Spray a Baking Sheet with some Cooking Oil Spray.

This Coconut one is perfect!

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I “Dropped” my Coconut Mixture onto the tray, and even dotted some of the Dried Papaya and Mango into some of them.

They never hardened as well as I would have liked, but that DID NOT take away from this great taste! Perfect addition to any dessert!

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Our Great JERK Dinner

Pictured are the Coco Bread that we made previously, a Jerk seasoned Rotisserie Chicken we bought from the grocery store, and our home-made Jerk Sauce.

Here we decided to make some more Coleslaw, and create these great Sliders.

We combined the sunflower seeds, chopped nuts, and our home-made slaw dressing, shown in the closed container.

To revive Coco bread. Simply place on a baking sheet and bake for about 8 minutes in a 350F oven. You can then add a little bit of butter to them and it wakes them right up!

When all the ingredients are combined, they made this great meal. 🙂

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Kind of Like a Taco

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Time To Make The Coleslaw

(Made by Julie)

Here are some of the ingredients we used from our garden to make the coleslaw.

Our garden peppers add a nice taste as well as beautiful color.

We made this one a little different than the other coleslaw that we have above. We used more of our Herbs and our edible Purslane Flowering Weed. It adds beauty and crunch.

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Ingredients:

1 Medium Napa Cabbage – also called Chinese Cabbage – sliced thinly

3 Green Onions – sliced thinly

2 Cups Carrot Sticks

4 Sweet Peppers – sliced

1 Jalapeno Pepper – sliced

1 Mango – sliced thinly

1 Cup Parsley

1 Cup Purslane Flowering Weed

Garnish with…

Roasted Almonds

Sunflower Seeds

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To start, slice your cabbage thinly as shown and place them into a large bowl.

Slice your green onions thinly and add them and your carrot sticks to the bowl.

Pictured are the sweet peppers we grew in our garden.

Slice off the stem and remove the seeds, then slice them thinly.

Do the same with your Jalapeno Peppers and add all your peppers to the bowl.

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Slice your Mango off the seed as shown and then slice those sections thinly as shown.

Add them to the bowl.

Here you can see the great mixture of vegetables which are the base of our coleslaw.

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Here are the Purslane Flowering Weed, Sweet Peppers, and Parsley we picked from our garden.

This will also go into our coleslaw.

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Chop your Parsley thinly and add them to the bowl.

Mixing the coleslaw ingredients with some tongs.

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Here I chopped the nuts using a sharp knife. These will be used as a garnish for the coleslaw.

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The Vinaigrette

(I Julie, started making this but it just lacked something, so Chef Whann appeared and was able to balance the flavors better than I did.) 🙂

Ingredients:

4 Garlic Cloves – minced

1 Jalapeno Pepper – chopped thinly

The juice of 1 Lemon

3 Tbsp. Grey Poupon Mustard

1/2 Cup Red Onions

1/2 Cup Red Wine Vinegar

4 Shakes Chipotle Pepper Tabasco Sauce

2 Tbsp. Honey

1 tsp. White Pepper

1 tsp. Sea Salt

~3/4 Cup Olive Oil

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You may want to accomplish this wearing gloves. Remove the stem of the Jalapeno with your knife and remove the seeds. Then, slice and chop the pepper. Slice the Garlic cloves thinly, and then chop to a mince. When done, add your Jalapeno and Garlic to a medium sized bowl.

Slice your Lemon in half and squeeze the juice into a bowl.

Add the rest of the ingredients into the bowl and whisk well until the honey is fully dissolved. Taste the mixture and add more of any ingredients to suit your taste. The Vinegar should basically tickle the back of your throat.

When done, place the vinaigrette into a sealed jar as shown.

Now, you can add the vinaigrette to the coleslaw as needed.

Simply shake the vinaigrette in the jar, and then use. This will keep for many weeks in your refrigerator.

Here you can see the Coleslaw, Vinaigrette, and Nuts/Seeds for garnish.

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Our Grocery Store Bought Jerk Chicken

Just Re-Heat in the Oven

(If you don’t have the time to make your own, the grocery stores usually make a pretty good one.)

You can R-Heat the Coco Bread in the Oven as well to Soften it.

Now You Just Want to Put it All Together

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When the Chicken is Nice and Warm, then Slice

Jerk Sauce

We made our own, but you can buy one at your local grocery stores.

Try the Ethnic Aisle.

We Used Both

Coco Bread, Jerk Sauce, Jerk Chicken…

Now add the Coleslaw, Nuts/Seeds, and Vinaigrette

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Delicious!

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Our Pasta Imitation Crab Salad

Gathering Our Ingredients

Ingredients:

14 oz.Crab Shaped Pasta – (Pastabilities – Let’s go Crabin’ Pasta)

1 Tbsp. Sea Salt

2 Quarts Water

3-4 Celery Stalks – Chopped to a small dice

2 Pkgs. Imitation Flake Crab Meat – (Crab Classics Brand)

1/2 Cup Sweet Yellow Pepper – diced

1/4 Cup Red Onion – diced

6 Water Chestnuts – chopped

~1 Cup Miracle Whip

1/4 Cup Aji Mirin – Sweet Cooking Rice Seasoning

1 Tbsp. Old Bay Seasoning

Garnish with Flat Leaf Parsley

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Add enough water to a large pot to cover the pasta.

Then add your sea salt to the water to help flavor the pasta.

Turn the heat to high, to boil the water.

Meanwhile, wash and slice your Celery first in long lengths…

Here, my water is boiling so I am adding the pasta, and boiling it as directed by the package instructions for 6 min.

Stir the pasta while it boils and turn the temperature down slightly.

Now slice the Celery into a small dice.

Pictured is the imitation Crab Meat I used.

I like this brand and flake type the best.

Break the flaked meat into smaller chunks as shown and place it into a medium sized bowl.

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Your pasta should be ready by now, so drain it into a colander and rinse it well with cold water to stop the cooking process.

Now, add your chopped Celery to the bowl.

Here I sliced and removed the seeds then chopped the Sweet Yellow Pepper into a dice.

Add the Pepper to the bowl.

I then chopped a Red Onion into a small dice and added about 1/4 of it to the bowl.

Here you can see the nice array of colors in this salad.

I used Water Chestnuts to provide more crunch to the salad.

Chop the Water Chestnuts as shown and add them to the bowl.

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Here I am adding Miracle Whip to the salad.

I like using this more than Mayonnaise as it provides a subtle sweetness to the salad.

Mix the ingredients by using a folding action… this is done by placing your spoon into the center of the ingredients, then pulling the ingredients up and over the center and repeat this action.