Tag Archives: Coleslaw

A Taste of Jamaica

Unless you live under a rock you’ve probably been watching the Olympics, or have at least heard about them on the news. There are only a handful of events I can sit through and enjoy (equestrian? yawwwwwwn) but I get seriously rowdy during track and field. How thrilling is it to watch the fastest men alive tear across a track and then not even breathe hard afterward? It inspires me to get my butt up off the couch…. and over to the kitchen for another slice of cake.

Guys, I’m not really an athlete, ok?

In watching Usain Bolt dominate every other competitor in the arena, I had a craving for Jamaican food. And only in New York can you think to yourself suddenly, “Man, I’d like some Jamaican food” and then walk 15 minutes to get some.

Well… you can probably do that in Jamaica, too. But… you get my drift.

Brown Stew Chicken with beans and rice and coleslaw

Jerk Pan 48th St. and Park Avenue, New York, NY. Jerk Pan is a food truck located in midtown Manhattan, just outside the JP Morgan-Chase building. It’s kind of amazing to see a run down old truck with five Jamaican men inside, slinging hot street food while 20 corporate yuppies stand in a line waiting for lunch to be served. But isn’t that New York? I think it is.

On the menu:
Brown Stew Chicken with rice and beans and coleslaw

Verdict: Hellooooo lunchtime! Did it take me 20 minutes in 90 degree heat to walk here? Yes. Was it entirely worth it? Yes. I only ate 1/4 of the food on a bench near where the truck is parked because it was pretty messy and I only had one measly napkin. But when I got back to my office? I really wanted to have it again for lunch the next day so I restrained myself as best I could but wow, wow, wow this was delicious. The coleslaw (which is basically just cabbage with corn, green beans, and carrots mixed in) is served hot. Have you ever had hot coleslaw? Well, try it. It is absolutely perfect. Tangy and crunchy, and not too shabby paired with the fall-off-the-bone chicken (covered in sweet and tangy brown sauce) and the chewy and mild rice and beans. The best part? The whole thing only cost me $8. That’s the price of a sad salad from Cosi for all you mathematicians out there. I also sampled the jerk chicken (I was afraid to order it myself in case it was super spicy) which was also tender and flavorful with a kick of spice and worth getting the next time. What I REALLY wanted to order was the jerk goat but the friend I lunched with quickly replied, “Goat… from a truck… in New York?” Good point.

This is my favorite clip of Usain Bolt and it has nothing to do with running:

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Warm Me Up, I’m Chili

Beef and bean chili with coleslaw, jalapeno goat cheese cornbread, and pulled pork

Fall is by far my favorite season. Sweaters, boots, crispy apples, baked goods, pumpkins, leaves changing colors… hand me a Hudson Bay blanket and point me to the nearest easy chair, kids. It’s all I’ll ever need in this world.

Cue today’s Fall Football meal. I wanted to make something that would warm the bellies of the boys in my life, but also allow me to watch the games all day without standing over the stove for 6 hours straight. For the next few days I’ll be posting each individual recipe from this meal because they all turned out SO well. And by Friday you’ll be ready to make it all for your own football party on Sunday.

Beef and Bean Chili
Adapted from Epicurious.com
Serves 8

1 Tbsp olive oil
2 large onions, chopped
8 cloves garlic, chopped
1 jalapeno, seeds removed and chopped*
2 1/2 lbs ground beef
1/4 cup chili powder
1 tsp sweet paprika
1 tsp cinnamon
1 28-ounce can tomatoes, diced
2 15.25-ounce cans kidney beans. drained
14 ounces beef broth

Heat olive oil over medium/high heat in a large pot. Add onion and saute for around 6 minutes. Add jalapeno and garlic and saute for 1 minutes. Add ground beef and cook until the meat is browned. Add chili powder, paprika, and cinnamon, then mix in tomatoes with juices, kidney beans, and beef broth. Bring heat up to a boil. Reduce heat to a simmer and let chili simmer for 45 minutes. Add salt and pepper to taste.

Serve chili in bowls with shredded cheese, sour cream, and/or chives.

*I used one jalapeno because I’m not a huge fan of spicy food. If you love spicy, you can add 3 jalapenos chopped with seeds.

Recipes for jalapeno goat cheese cornbread and coleslaw coming soon!

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