I may tinker with the liquid smoke next time too. Hadn't thought of it before and have 3/4 of a bottle left from a few sous vide experiments. Similarly, I've thought about using chipotles in adobo sauce as part of my pepper mixture. They have some of that smokiness. Would love to see others' recipes. As long as you're not like a former co-worker of mine who, on a business trip, described her "delicious chili" recipe to me. All kinds of vegetables - except chili peppers in any form. I just looked at her and said, are you sure that's chili and not vegetable soup? :)

Hilarious! Gotta watch out for those co-workers. I can’t tell you how many business meals have been ruined when an ambitious coworker decided that they were a wine expert…and ordered swill for the table.
My all time favorite, the coworker that I took to Carnegie Deli in NYC because she told me that she loved pastrami. We get there…and she gets cold pastrami on white bread with mayo. Ewwwwwwww!!!
Back to the subject, I’ll sneak in some Jamaican recipes here if there is any interest?

Yes, please. As far as I know, I've only ever had Jamaican in the form of meat patties. In Chicago.

No jerk chicken?

Ok, let’s start with one of my favorites growing up. Mom would make this during the colder months, and I’d swear that the dressing just got hotter and hotter! The dish is Escovitch Fish.

As you may know, I love to fish. I’ve prepared this with Black Sea bass, porgy, yellowtail snapper and tautog (blackfish). Any firm, white fleshed fish will work.

Ingredients:
4 whole fish weighing 3-4 lbs each
1 carrot julienned
1 onion sliced into strips
1/2 red pepper julienned
1/2 green pepper julienned
10 pimento berries (found in larger supermarkets or definitely in Caribbean markets)
2/3 cup of white vinegar
Vegetable oil for frying
1/2 teaspoon salt
4 teaspoons of sugar
1/2 of a scotch bonnet pepper seeds removed and diced very small (handle carefully)

Preparation:

The night before cooking, scale and clean the fish. Score the fish skin on both sides. If seeing fish heads on your plate causes yips…decapitate. Otherwise (preferable) keep the heads on.
Sprinkle salt and pepper on fish. Give it a good massage. Place cleaned fish in the fridge and go to bed.
Next day fry the fish in the oil. Make sure the oil is hot, and pat the fish dry before adding to the oil. Cook about 5 minutes per side. Remove to a plate lined with paper towels and drain the oil.
In a saucepan add some more oil and the vinegar. (You’re making a dressing). Bring to a boil. Add carrots and pimento seeds and lower flame to medium. Cook for 10 minutes to release the pimento flavor. Lower flame to low. Add the onions and peppers. Cook until the onions are translucent. Should be 10-15 minutes. Add the scotch bonnet pepper, sugar and stir, stir stir! After 5 minutes…it’s done!
Arrange fish on plates. Pour dressing on top and serve hot.
Enjoy!

As far as I can remember, no, I haven't had jerk.

Easy sweet potato casserole
 

prepping now and will bake tomorrow. Off to do Pepperidge farm stuffing now.

https://cimg9.ibsrv.net/gimg/www.fly...c5d903a66.jpeg

Does anyone have a really good creamed spinach recipe that I can make for Christmas? I don't want to take any oven space at my host's house so I figured that I can make it at home and cook and either reheat in the microwave or on top of the stove. I know that some creamed spinach ingredients tend to break if reheated or are fussy that way. Maye be something that uses cream cheese instead of a bechamel.? I am thinking of pancetta instead of bacon and I would love to incorporate some gruyere.
Worst case is I can take it in an ovenproof dish and put it in the oven when the roast is resting but I think we are having yorkshire pudding so that might not work either. I loved it when most houses had 2 ovens.

Here you go...Lawrys creamed spinach recipe
https://whatagirleats.com/lawrys-fam...eamed-spinach/

Funny, I did look that one up today and was thinking about it. I suppose I could stir in some grated gruyere.
I don't know if you remember Gullivers but I love their creamed spinach as well & it is online.

Their creamed spinach is online? :confused:

David

The recipe is! Or at least a copycat one.

I just came across this thread... I am sure many of you have seen it already but we had a recipe share as part of a virtual DO earlier this month. Recipes here: https://www.flyertalk.com/forum/dini...ipe-share.html

-J.

I'm pondering making tiramisu next weekend but need a recipe.

Oddly, I'm going to make svíčková and knedlíky for dinner and wanted tiramisu for dessert.

Here is the recipe for the cookies I posted on the "what I am eating" thread. My notes
Do NOT bake at 375..I turned my oven down to about 325-350. Also I prefer chewy cookies so I underbaked a tiny bit...I took them out at 11 1/2 minutes. I only got 11 cookies from this recipe. Rather than bothering to roll them into balls, I just treated them like drop cookies. I probably use more salt than it call for and I used Maldon because I like the big crunchy crystals. This recipe is very sweet but I used Skippy Super Chunk which is sweet to begin with.
https://www.foodnetwork.com/recipes/...ookies-9607690