If you subscribe to food magazines or food blogs, you’ve probably seen a recipe or two of Jamaican jerk chicken or pork. This mix of seasoning comes to us courtesy of a British invasion and the flight of African slaves. As the story goes, when the British took over Jamaica from the Spanish in 1655, the Spanish colonists fled the island leaving their plantations and slave workers behind.
Croutons aren’t just for salad. When sprinkled on top of soup their crunchy texture provides a nice contrast. You can easily make croutons that are fresh and nicely flavored with herbs from your garden.
The Italians can be very creative with simple ingredients. A little flat bread, some cheese, and vegetables from the garden could describe the beginnings of several popular Italian restaurant foods. Here’s one for panzanella, a dish reminiscent of pizza but with a different result.
In a glass bowl, whisk together all of the seasoning ingredients. Rinse and pat dry the chicken wings. Using a sharp knife, remove the wing tip by slicing through the joint. Make a few slices in each chicken wing, enough to let the marinade soak in well.
Every cook occasionally has to deal with unexpected vegetable leftovers. At the moment, I have several stalks of celery, half a yellow onion, and carrots. All I have to do is add in a can of beans and perhaps tomato sauce, cook about 30 minutes and I can serve minestrone soup, a staple of the Italian kitchen since the time of the Romans.
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