Jamaican Chef In Panama

30/5/2014

Pop Up Gourmet Jamaica caught up with Executive Chef George Matthews on his return from Panama where he participated in the IV Volcan Verde Festival - here's what he had to say about his experience!

Executive Chef George Matthews

‘It was a game changer for me to cook with 11 chefs from different countries and cultures to create this gigantic paella’ says Executive Chef George Matthews when asked about his experience on his recent trip to Panama.

Chef Matthews was the only chef from Jamaica invited to participate in the Volcan Verde Festival and was part of the team responsible for producing the largest paella ever on the Isthmus. The paella measuring 3 meters in diameter was ‘of the land’ & comprised a mixture of onions garlic sweet peppers saffron pork, chicken, goat, parboiled rice, & herbs like parsley & cilantro. ‘

The 'Land' Paella

It was fun and the camraderie was amazing. We fed a town of people. I had a grand time in Volcan, Panama’ added Chef Matthews. Although at times communication was difficult as he speaks only English, Chef Matthews noted that when it came to the ‘language of food’ - they all spoke the same language. Volcan he says reminded him of Mandeville – cool & mountainous with friendly and welcoming people.

Signature Dish

George's signature dish of Jerked Pig’s tail with Blue Mountain Coffee & Walkerswood Guava Sauce although a little spicy for some, was very well received.

Jerked Pig’s tail with Blue Mountain Coffee & Walkerswood Guava Sauce

Pig's Tail On The Fire

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Shrimp, aka…’Swims’

12/5/2014

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Shrimp is one of the healthiest foods in the world- if you’re not allergic to it, of course! And you say really, how so?

Well, shrimp is high in calcium, iodine and protein. Although it provides a significant source of cholesterol, it is considered healthy for the circulatory system with its high content of omega-3. Whether frozen or fresh, always use a trusted source when buying shrimp. Trust your instincts when it comes to smell. If it does not smell right, chances are it’s going ‘off’ and should not be consumed.

Shrimp can be cooked with or without the shell. Here are a few tips for preparing and cooking this lovely seafood:

When shelling, pinch off the head and legs, then hold the tail and peel the shell from the body.
If shelling frozen shrimp, do not defrost completely. It is easier to shell when they are slightly frozen.
When de-veining, slice down the back of the shrimp with a knife and hold under cold running water.

And now the best part! Shrimp can be enjoyed in a number of ways; from eaten cold with a cocktail sauce, or used as salad toppers, to a warm stir-fry with rice or pasta options. But a Jamaican favourite is ‘Pepper Swims’. Very popular in ‘middle quarters’ on the island’s south coast, the shrimp is usually prepared with scotch bonnet, garlic, scallion, and all-spice; blazing with heat and full of flavor.

Jamaican Pepper Shrimps or 'Pepper Swims' dependent on who you talk to.

For Jamaican Shrimp Recipes see:- http://www.popupgourmetjamaica.com/peel-and-eat-hot-pepper-shrimp.html

Cheers,

Trudy

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What's Cooking In Jamaica

Jamaican Chef In Panama

The 'Land' Paella

Signature Dish

Shrimp, aka…’Swims’

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