Captain Frankendread

The Captain’s Easy Mexican Seasoning

In Uncategorized on November 22, 2011 at 12:11 am

Ahoy! The Captain has returned after a hiatus. Sinking ships and building new networks takes a lot out of a pirate!

I thought I would right off the bat share my Mexican Seasoning recipe…there’s a perfectly good reason for this as you will soon see. In the meantime enjoy using it to flavor, spice up, and nice up pork, beef, and chicken for the perfect tacos, burritos, and any and all things Mexican. Pop the top on a nice Modelo Negro, Sol, Dos Equis, and ok…even that corporate Mexican Beer everyone thinks is in fashion.

Here it is! Just mix everything together and store in a zip lock if you so desire!

 

          Mexican Seasoning

                   3/4 cup chili powder

                   4 tbsp cumin powder

                   4 tbsp salt

                   4 tbsp ground pepper

                   2 tbsp garlic powder

                   2 tbsp dried oregano

                   2 tbsp paprika

                   1 tbsp ground dried onion

                           Tequila!

                           Captain Frankendread

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Brown Stew Fish (adapted and fine tuned personally)

In Uncategorized on January 16, 2011 at 6:55 am

Brown Stew Fish

(adapted and fine tuned personally)

 

2 lbs red snapper

chop 1 onion

1 Green Bell Pepper(chopped)

1 tblsp. Salt

1 tblsp. Black-pepper

Thyme sprig

1/4 oz. Soy Sauce

1/4 oz finely diced mushroom

1/4 oz. Grace Browning

2 cl. Garlic

1 oz Lime Juice

1 Scotch Bonnet Pepper

10 oz. Water

1/4 oz. Ginger Root

 

 

Wash the fish in a lime juice/water solution.

Pat the fish dry.

Salt and pepper  fish.

Heat the oil in the skillet on high for 2 minutes or so, then turn the heat to medium.

Carefully place fish into the oil in the skillet.

Pan-fry fish until golden. Don’t disturb fish in the pan while frying  so it doesn’t flake on you.

Remove fish from skillet.

Discard the oil and replace with fresh oil.

Sauté onions, garlic, mushroom, and green bell peppers together.

Cover the pot for 1 minute, while the vegetables sizzle.

Add water to  vegetables and cook for another five minutes.

Add  ginger root, mushroom soy sauce, scotch bonnet pepper, thyme and browning.

Use a little some white wine to touch up things if the vibe hits…

Cover the pot and cook for 5 minutes, add salt to taste and then add fish to stew and simmer for 3 minutes.

 

Serve with dumplings, or rice & peas, or white rice, or pasta, yam & banana, or bread.

 

 

Check out Friday’s VACATION RADIO FROM PARADISE as you prepare this authentic Jamaican dish especially enjoyed in the SE region of the island.

http://www.blogtalkradio.com/keywestshow/2011/01/14/vacation-radio-from-paradise

 

Live in Peace, Love, and Harmony.

Captain Frankendread

 

 

 

 

 

 

Curry Goat

In Uncategorized on January 9, 2011 at 1:50 am

Yah Mon! The  Captain did not personally write this recipe but  personally checked it out…had it for many years and can’t remember where I got it from but gotta share! Think it came from Falmouth, Jamaica while hanging out there in 1999. Am I worried about you not liking it? Naaaaah! If you are a Cubs fan you’ll cook it often! (I ain’t ‘fraid of no goat!)

After last night’s show I felt the need to share it. If you missed the reggae spectacular on my VACATION RADIO FROM PARADISE on   Key West Show last night…here is the link to listen while you make Curry Goat!

http://www.blogtalkradio.com/keywestshow/2011/01/07/vacation-radio-from-paradise

Ingredients

3 lb. Goat Meat (cut up in bite size pieces)
1 Large Onion (chopped)
2 cloves Garlic (chopped)
1 Scotch Bonnet Pepper (chopped and seeded)
4 oz. Jamaican Curry Powder
1 oz. Cooking Oil
1 oz. Ground Black Pepper
2 tb sp. Salt
4 sprig. Thyme
1/2 oz. Vinegar
6 Pimento Seeds (Allspice)

Cooking Directions

1. Wash goat meat with vinegar and water. Rub in all the season with goat meat and let it sit in the refrigerator for 1 hour.

2. Remove the meat from the refrigerator and then remove the seasoning from the goat meat.

3. In a saucepan, heat the oil on high until it smells.

Add 1 cup. water to the pot, keep stirring until the meat looks like the muscles are tightening up.

Now turn down the heat to medium and add 2 cups of water to the meat in the saucepan. Cover the pot and let this stew simmer for 20 minutes. Check on the meat in the pot, stir again and add water to cover the meat.

Simmer for another 20 minutes, and then check to see if the meat is medium soft.

If it is so, add the seasoning you removed earlier to the pot. Let the stew simmer for another 15 minutes on a slightly lower heat (between medium and low).