The Melting Pot

Sunday March 7 12noon, $20/25 in advance/at the door, see below.

Lowell is known for its culture diversity. one of the best ways to learn about another culture is to learn about its food. In this cooking class you will learn about unique vegetables and meats are and where to find them. There will be a hands on cooking demo and a buffet lunch after.

Y Sok Woodward of Rebel Chef Catering returns for her second installment of ‘The Melting Pot,’ a cooking demo series that focuses on the creating and experiencing the many ethnic cuisines of people in the Lowell area. “Lowell is known for its cultural diversity, says Y, “The best way to learn about another culture is to learn about its food.”

Come inside and warm up to a lively, hands on class that will give you all the info you need to whip up a fabulous Caribbean meal. After you’ve watched Y work her magic, you’ll be treated to a buffet lunch of the food you just watched her prepare.

On the fence? You won’t be after you read this menu:
   Jamaican Jerk Chicken
   Rice & Pigeon Peas
   Shrimp Ceviche with Tropical Fruit
   Double-fried Green Plantains

Call 978/452-8138 to make reservations.

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One Response to The Melting Pot

  1. 119 Gallery says:

    Jamaican Jerk Chicken

    2 tablespoons water
    1/2 cup balsamic vinegar
    10 green onions, chopped
    4 garlic cloves, peeled, chopped
    2 tablespoons dried thyme
    2 Scotch bonnet chiles or habanero chiles with seeds, chopped
    2 tablespoons vegetable oil
    4 teaspoons ground allspice
    4 teaspoons ground ginger
    4 teaspoons ground cinnamon
    1 teaspoon ground cloves
    2 teaspoons salt
    2 teaspoons ground black pepper
    2 teaspoons dark brown sugar
    1 cup ketchup
    3 tablespoons soy sauce
    2 3- to 3 1/2-pound chickens, halved lengthwise, rinsed, patted dry
    Juice of 2 limes

    – Place the first 16 ingredients into a blender and puree until smooth to make the jerk seasoning.
    – Arrange chicken in large roasting pan or baking dish.
    – Pour lime juice over; turn to coat.
    – Spoon jerk seasoning over chicken and rub in.
    – Cover and refrigerate at least 4 hours, turning occasionally. (Can be prepared 1 day ahead. Keep refrigerated.)
    – Preheat oven to 350°F.
    – Remove chicken from jerk seasoning marinade; sprinkle with salt and pepper.
    – Arrange chicken, skin side up, on rimmed baking sheet.
    – Roast until chicken is cooked through and juices run clear when thickest part of thigh is pierced with fork, about 50 minutes.
    – Cut each chicken half into pieces and serve with sauce.

    Shrimp Ceviche with Tropical Fruit

    1 lb. shrimp, shelled and de-veined
    1 cup diced ripe papaya
    1 cup diced mango
    ½ cup chopped cilantro
    ½ red pepper, chopped
    ½ yellow pepper, chopped
    ½ habanera pepper, chopped (optional)
    ½ red onion, finely chopped
    Juice of 3 limes

    – Slice shrimp in half lengthwise.
    – Blanche in boiling water for 30 seconds until barely light pink.
    – Drain immediately and immerse in ice water bath.
    – Remove shrimp from ice water and drain well.
    – In a large bowl, mix all remaining ingredients and chill for at least 1 hour.

    Rice and Pigeon Peas
     
    1 ½ cup of medium or long grain rice
    1 can of pigeon peas
    1 package of sazon seasoning
    2 tablespoon of sofrito(recipe on bottom)
    2 tablespoon of tomato sauce
    2 tablespoon of olive oil
    Salt and pepper to taste
    2 cup of water
     
    – Heat olive oil in a pan and add the sofrito and cook for about 3 mins on medium high heat.
    – Add the rice and stir for about another minute
    – Add the sazon, tomato sauce, salt, pepper, pigeon peas and water
    – Bring to a boil and stir
    – Once it boils reduce the heat to low and cover
    – Let simmer for 20-25 minutes

    Sofrito

    ½ onion
    3 cloves of garlic
    6 sprigs of cilantro
    ½ green pepper
    – Finely hand chop everything or put in a food processor all together.
    – Freeze remaining sofrito for later use

    Double Fried Green Plantains

    3 large green plantain
    Corn oil or vegetable oil for frying
    Salt

    – In a deep fryer or large skillet, heat the oil over moderate heat to 350 degrees F.
    – With a sharp knife, cut the ends from each plantain and score the skins lengthwise several times to peel away the skin.
    – Cut the plantains into 1 1/2-inch thick slices.
    – In batches, fry the plantain pieces until just golden, about 2 minutes per side.
    – Transfer with tongs to paper towels to drain.
    – Place a plantain slice on a flat work surface, and press down on it firmly with the back of a heavy plate or skillet until flattened to about 1/4-inch thick.
    – Repeat with the remaining slices.
    – Once the plantains are flatten, deep fry them again for about another minute until golden brown.
    – Drain on paper towel and season with salt immediately.

    Find these recipes and many more on my website!
    http://www.rebelchefcatering.com