the kitchen diaspora:

Since everyone is halfway around the world now, I thought this would be a cool way to collect all my favourite recipes from good friends and good meals. welcome to the kitchen diaspora.




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pepper shrimp, grilled lobster, fried fish with festival, and oysters… hellshire beach is known for its seafood!

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14-tahnee visits ja [LR]2

jerk pork and roast breadfruit from boston bay, portland



ackee and saltfish, mackerel rundown, okra and callalloo

(I was only responsible for the last one)

a trip to negril yielded a bag full of crabs – some purchased from a side-of-the-road vendor in the mid-afternoon, and some literally picked up from the side-of-the-road during an after-dusk crab hunt.

they have to be stored and cooked alive, so the next evening was an all-you-can-eat crab boil!

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bacon jam4











Ellison and I made Bacon Jam a few months ago, following this recipe from “Dinner with Julie“… we added a bit of whiskey, an apple or two, and tripled the recipe. For batch no. 2, I forgot the apples and subbed the whiskey for port.

Bacon Jam

1 lb bacon
1 small onion, chopped
4-5 garlic cloves, chopped
1/2 cup packed brown sugar
1/2 cup brewed coffee (hot or cold)
1/4 cup maple syrup
1 Tbsp. balsamic vinegar (optional)
1 Tbsp. grainy mustard (optional)
??? whiskey
??? apples

  1. Roughly chop the bacon and cook it in a heavy pot… transfer to a bowl and drain off most of the fat
  2. Saute onion and garlic in the remaining bacon fat until soft and starting to turn golden
  3. Return the bacon to the pan, add the brown sugar, coffee, maple syrup, vinegar and mustard and cook over medium heat for half an hour, or until deep golden and thickened to the consistency of jam
  4. Cool and pulse with a food processor or immersion blender for a finer texture
  5. Eat with a spoon out of the jar, spread over bread, or as a topping for anything that needs a dose of bacon