Watch Read Listen Feed

On this short bonus episode of Watch Read Listen Feed , our Deanna Fox gives us a musician she's been digging lately - Sister Nancy . Full song:  Sister Nancy - Bam Bam Look for more bonus episodes between the monthly full episodes!  Deleted Scenes are for movie recs, Epilogue's for books, Bonus Track's for music and Extra Slices for food.  Enjoy and thank you for listening! As always, contact us a [email protected].

On this episode of Watch Read Listen Feed we discuss the following: Watch : Hedwig and the Angry Inch Read : A Sport and a Pastime by James Salter Listen : Agnes Obel - Aventine Feed : Scotch Bonnet Pepper Write in with your opinions! [email protected]. Listen to Episode 1 here.   Recipes: Louise:

1. Bloody Hot Mary with Grilled Shrimp Garnish

2. 4 servings

3. Ingredients

4. Cocktail

Pint of vodka Ice cubes 1 Lime - cut into wedges for garnish Half a Scotch Bonnet (diced) 4 cups of V8 1 tablespoon minced Ginger 1.5 tablespoon Worchester Sauce 2 tablespoons of Lime Juice 2 teaspoons of Celery Salt Celery Sticks for Garnish

5. Shrimp

6. Olive Oil

7. 1 tablespoon Lime Juice

8. Half a diced Scotch Bonnet

9. Pinch of salt and pepper

10. 4 large shrimp (one per person)

11. Directions

12. 1. Peel and de-vein shrimp and marinate in olive oil, salt and pepper and, a tablespoon of lime juice and half a diced Scotch Bonnet for at least 15 minutes.

13. 2. Heat up grill or a skillet pan. Add shrimp and flip after 90 seconds until shrimp is pink in color and curled at the edges. About 3 minutes.

14. 3. Add all cocktail ingredients except the vodka to a blender and blend!

15. 4. Add ice to glasses.

16. 5. Pour a shot of vodka in each glass and top with cocktail mix from the blender. Stir.

17. 6. Use a paring knife to score a small horizontal slit on the underbelly of the shrimp and place shrimp on edge/rim of glass. Add a wedge of lemon, a stick of celery and enjoy!

  Jamel: JAMAICAN STEAMED CABBAGE Ingredients 1 large cabbage 1 medium onion 1 medium carrot 2 cloves garlic 1/2 red sweet bell pepper 1/4 yellow sweet bell pepper 2 sprigs thyme 2 tablespoons olive oil 1/4 teaspoon black pepper Salt to taste 1/2 scotch bonnet pepper   INSTRUCTIONS Cut the cabbage into four quarters, remove the middle, wash the cabbage leaves and slice them into small pieces. Set aside Peel, wash and chop the carrot into thin strips. Chop the onion and bell peppers into small pieces. Finely cut the garlic. Add the oil, onion, garlic and thyme to a saucepan on medium heat and let it cook for about three minute until the onion is a bit soft. Add the cabbage, bell pepper, and carrot, scotch bonnet pepper if using any and salt to your taste. Stir well. Turn the heat to low. Cover saucepan and let the vegetables steam until soft and tender. (I personally like vegetables crispy. Whenever I am cooking for myself, the cabbage and carrot cook for no more than 10 minutes.) Add the black pepper. After about 2-3 minutes turn the heat off. http://jamaicanfoodsandrecipes.com/amaican-steamed-cabbage/   Dave: Scotch Bonnet Salsa  Prep Time 10 minutes  Cook Time 5 minutes  Total Time 15 minutes Ingredients

• 1/2 Scotch bonnet pepper seeds removed
• 6 plum tomatoes seeds removed and chopped
• 2 scallions coarsely chopped
• 1 lime peeled
• 2 garlic cloves
• 1 teaspoon lime juice
• 3 teaspoons vegetable oil
• 2 teaspoons coriander

Instructions

1. Using a food processor, finely chop the Scotch bonnet, scallions, garlic, and whole lime.
2. When complete, add the chopped tomatoes, lime juice, vegetable oil, and coriander, and pulse until you reach your desired salsa consistency

  Deanna:

Strawberry Scotch Bonnet Jam

Makes about 10 cups (enough for 10 half-pint jars)

INGREDIENTS

8 cups strawberries, washed, hulled and quartered (you can use frozen berries; however, this will result in more liquid, meaning you'll have to cook your jam down longer)

1-2 Scotch bonnet peppers, seeds removed and finely chopped (use 1 for gentle heat, 2 for more assertive heat)

5 cups sugar

1 1/2 cups peeled, cored, and grated apples (like Granny Smith - about three apples)

2 tablespoons Grand Marnier (or any kind of quality orange liqueur or Triple Sec - orange juice or lemon juice can be used instead)

2 teaspoons kosher salt.

METHOD

In a large pot, combine all ingredients. Cook over medium-high heat until a boil forms. Stir frequently with a wooden spoon.

Reduce heat to medium. Cook, stirring and scraping the bottom of the pan frequently, until bubbles become larger and slower (about 45 minutes to an hour). Jam should reduce to a little more than half to be considered done, or read at 220 degrees Fahrenheit on a candy thermometer.

Remove from heat and immediately ladle into hot jars or other containers. The jam may be canned (either in a hot-water bath or pressure canner, just follow manufacturer's recommendations) or refrigerated for about two weeks. Jam can also be frozen for up to six months, just be sure to leave enough head space in the containers for expansion.

Inaugural episode!  Join us ( Deanna Fox , Louise Hendry , Jamel Mosely and WAMC's Dave Hopper) as we discuss the following: Watch: Coherence Read: Nutshell by Ian McEwan Listen: Khruangbin - Con Todo el Mundo Feed: Turmeric Write in with your opinions! [email protected].   Recipes: Deanna: Tahini Dressing with Turmeric Makes about 1/2 cup   INGREDIENTS 1/4 cup tahini (sesame paste, stirred if necessary to incorporate oil) 3 tablespoons fresh lemon juice 1 tablespoon olive oil 1 tablespoon water 1 tablespoon honey, or to taste 2 teaspoons ground turmeric 1/2 teaspoon kosher salt, or to taste 1/4 teaspoon cayenne pepper 1/4 teaspoon fresh black pepper, or to taste   METHOD Combine all ingredients in a bowl and whisk vigorously to combine. Use this sauce to drizzle on grilled vegetables, as a salad dressing, or as a dip for pretzels and chips. It also works well as the base sauce for fish and roasted chicken. To thin the dressing, add small amounts of water and whisk until desired consistency is reached. To thicken, add 1/4 cup of Greek yogurt, whisk, and season to taste.   Dave: Grilled Chicken Breasts with Turmeric and Lime   Louise:

• 1 can of coconut milk
• 2cupsfrozen peaches
• 1/2tspturmeric
• 1/4tspginger
• 3Tbspagave syrup
• squeeze of lime juice
• 1/4 tsp lime zest

Instructions Report this ad

1. Combine ingredients in a blender and liquefy.
2. Taste - add more of any ingredient you'd like to be prevalent.
3. Pour into a popsicle mold and freeze for minimum of 6 hours.

  Jamel:

YELLOW SAFFRON RICE - CARIBBEAN STYLE

An aromatic rice dish seasoned up with saffron (turmeric) with carrots, peppers and raisins.

 

INGREDIENTS:

 

2 cups jasmine rice (unwashed)

1/2 teaspoon turmeric powder

1 red bell pepper, chopped

1 cup cubed carrots

1 green bell pepper, chopped

3 sprigs thyme

2 scotch bonnet peppers

2 cloves garlic, chopped

1/4 cup sliced celery

1 shallot, chopped (or pimento pepper)

2 1/4 cups vegetable stock (can substitute with 2 /14 cups water and 2 bullion cubes)

1 tablespoon coconut oil

1 1/2 tablespoon olive oil

Salt and pepper to taste

1/4 cup raisins (optional)

 

INSTRUCTIONS

On a medium-low heat, heat coconut oil

Add garlic, bell peppers, celery, carrots, shallots until opaque

Add saffron powder (turmeric) and thyme and mix till everything is coated

Add rice and incorporate

Add stock (or water and bouillon mixture)

Add raisins and scotch bonnet peppers

Cover dish and turn heat down to low

Leave to steam for 20 minutes till rice is cooked. (Try not to check it too much and also to not burst the pepper)

http://www.homemadezagat.com/2017/10/callaloo-box-november-box.html

 

I used this recipe as inspiration for week 2. 

I also added about a tablespoon of Jamaican curry powder and a splash of vinegar.

 

What are you watching, reading, listening to and eating this month? Tune in to Watch Read Listen Feed to find out! On this monthly podcast we’ll recommend a film, a book, an album and something yummy and we want to you to follow along with us and let us know how much you enjoy, or dislike, each. New episodes every month. Let’s get crackin’.