Ginger Beer! Ponche ah Crème and Sorrel! A glass of local wine went to his head! He turned to me and said! Oh Yes! Trini Christmas is the best!

You know you bell out the lyrics to this song every Christmas but do you know what’s in these drinks? The next best thing to Trinidad’s fruit cake is its local beverages for Christmas. Ever had a cold glass of sorrel and yuh park up?

Ponche De Creme

Drink ah rum an ah ponche ah crème drink ah rum! Ponche ah crème is personally my favourite Christmas drink. The smooth silky taste of milky alcohol to make your taste buds throw a fete on ya tongue. Its ingredients are eggs, condensed milk, evaporated milk, rum, bitters, nutmeg and lemon zest. The potency of the drink is dependent upon the percentage of alcohol in the rum used. The preferred rum for this drink is Puncheon. Ponche de crème is usually made by the bottles during Christmas time because it finishes so quickly. People even put it to freeze for months to crack it open in the middle of the year. Its that good!

Sorrel Drink

Yuh wa some sorrel or wa?! You know its Christmas time in Trinidad when there are piles and piles of sorrel in the market. Sorrel or Roselle , as its called in other parts of the world, is from the hibiscus family. The sorrel drink is made from the sepals of the sorrel. Its added ingredients include water, sugar and cinnamon. Though a non-alcoholic drink, some people add rum.

Five Finger Wine

Ah want some homemade wine! Madam Gloria! Gimmeh the homemade wine! It nicee! Ever had a delicious glass of homemade wine from your grandmother that Merlot and Carbernet couldn’t contest? Well homemade wine is that wine! Five finger wine includes, five finger or star fruit ,yeast sugar , water and raisins. Made sometimes months before Christmas so that the yeast can create that pungent and alluring aroma to woo your senses. Like other wines, the longer it stays fermenting the higher your chances of toppling over.

Ginger Beer

Ginger beer is a fermented drink. Not exactly a beer but the longer the ginger stays fermenting the stronger the drink. It is definitely an acquired taste. Usually served chilled or with ice to quench the thirst of those who like the love burn of ginger. Its ingredients include ginger roots, lime or lemon juice,cloves and cinnamon.

Wherever I went and asked, kill dem dead, everybody felt like their team was the best thing since Scorch Issue # 1. At the end of the day, everybody wants to jump on the team that’s performing bess and you’re to proud to admit it, like if you have shares and co-own Barca. Relax and just hush! In tribute to all you bandwagonists, here is a little recipe that I slipped in on the side for you to indulge in.

Try my Cream Corn Hush Puppies and tell me what you think. Make sure to give it a go before your hope and glory, Cristiano Ronaldo makes a move over again from Real Madrid to someone else’s field. I Gone! See You in the next session ah SCORCH!

/ ! / Seductive / Salacious / Satiate / Sexy / Scorch / ! /

Chef Jason

Chef Lecturer, Consultant /Fanatic Kitchen Studios Chef

INGREDIENTS

3 Cups vegetable oil
2 cups self-rising cornmeal
1 Cup self-rising flour
2 Cup finely minced onion 2 Cloves minced garlic
3 Tbsp of minced chives
1 Tbsp of minced jalapeno pepper or hot pepper
2 Cup of grated cheddar cheese
1 (15-ounce) can creamed corn
2 large eggs, lightly beaten
Salt and freshly ground Black pepper

METHOD

In a deep pot, heat the oil to 350 degrees F. Stir the cornmeal, flour, onion, garlic, chives, cheddar cheese, jalapeno, corn and eggs, until blended. Allow to stand 5 minutes.

Drop the batter by teaspoonfuls into the hot oil. Don’t overcrowd; leave room for the Hush Puppies to be turned. Cook the Hush Puppies until golden brown, about 3 minutes. Remove from the oil with a slotted spoon and drain on paper towels.

Keep the cooked Hush Puppies warm in an oven while cooking the remaining batter. Lightly sprinkle with salt and pepper to taste and transfer them to a serving dish.

Serve with a Honey Mustard or Light Mayo Dip

We tried to get Jesus to give us one word to describe this eccentric, original and unique space but with so much going on at the same time, he couldn’t seem to find just one adjective. He simply replied, “Paprika is…Paprika.” If we had to choose a word, we would probably choose juxtaposition. It’s not an adjective but hey, it’s one word. So many things going on at the same time, in the same space…all coming together to live in complete harmony. A relaxed lounge, an active bar and a lively patio all mesh perfectly to give the one vibe that is now synonymous with Paprika.

We have to be honest; we never visited Paprika (Version 1) and with the relaunch we’ve been hearing so much about it when it comes to after-work liming, birthday limes, romantic anniversary dinners or just getting together with friends for a drink or 2. We also had to ask, “Why did you’ll move?”

Ramirez let us know that it was simply to own their own space. Their business was doing great when they were located on Western Main Road but the owners had a desire to own where they conducted their business. It’s immediately obvious that the move has not affected business and by our estimate, it’s actually grown considerably.

The décor is the first thing that overwhelms your senses when you walk in and it has all been credited to Gustavo Molina, one of the owners of Paprika. The food offers a taste for any and every palette with their International Cuisine Menu. Their appetizers, main course and dessert all have either a French, Spanish or Italian flavour. We were lucky enough to have a taste of the Montaditos (Spanish apa): crispy bread slices with meat, seafood and vegetables and the Causa Limeña which is a signature Peruvian dish of seasoned potatoes stuffed with tuna, shrimp, chicken or roasted vegetables (we had the tuna). The presentation by the chef made our appetizers look all dressed up and fancy and definitely whet our appetite to come back for much more.

Now Easter come and gone so everyone head Maracas or Tobago or Barbados to cool down and chill. As for me, Tobago was calling meh, all by Store

Bay I looking for curry crab and bawling “ de dumpling start – de dumpling start – WATER & FLOUR”

As Lent is over, you can now indulge in everything you chose to give up. We gave up drinking, eating cake, eating meat on a Friday etc. etc. but that doesn’t mean it’s time to overdo and start back all our bad habits. Let’s respect the season that has passed and continue to experience everything in moderation.

Here’s a delicious, simple and sexy dish that you can try for your friends and family.

See You in the next session ah Scorch ! / ! / Seductive / Salacious / Satiate / Sexy / Scorch / ! /

Chef Jason Chef & Executive Lecturer @ TTHTI

Recipe

SPICY HONEY:

1 cup honey

1 clove garlic, mashed

1 tablespoon pep- percorn

1 tablespoon chili flakes

1 tablespoon smoked paprika Sea salt

POPCORN SHRIMP:

Oil for deep-frying

2 cups of cornstarch

1/2 cup flour Salt and freshly ground pepper

4 eggs, beaten

2 pounds of rock shrimp

Procedure

For the spicy honey: In a saucepan, on medium heat, bring the honey, garlic, peppercorn, chili flakes, smoked paprika, and salt to a boil and let simmer for 2 minutes. Let cool, strain and transfer to a squeez- able bottle. Keep aside.

For the popcorn shrimp: Preheat the deep-fat fryer to 360 degrees F.

In a bowl, mix together the cornstarch, flour, salt and pepper. Place the eggs in a bowl add the shrimp and coat. Remove the shrimp, letting the excess egg drip back into the bowl, then add the shrimp to the cornstarch mixture. Gently add to the fryer, turning until golden. Drain on paper towels and season with salt and pepper.

Serve immediately after frying and drizzle with the spicy honey and garnish with lemon wedges.

We had a chat with owner Gerard Marcoviche to find out about his new spot. KAVA opened June 2012 but has been a dream of his for more than 5 years. He initially planned to open a spot on the Avenue but with preposterous rent and parking issues, he put the idea on the backburner. Being part of a discussion with Kapok Hotel to revamp Bois Cano, it came to him to do his own thing. He saw the space and immediately knew it was going to be his. Coincidentally, the spot where KAVA is built was the first restaurant in POS: Café Savannah. When he heard that, he knew it was meant to be. We wondered how the location on the dark strip of road has affected his business but he assured us that this has had no effect on his success.

The SCORCH family planned to do a short, quick dinner but somehow we managed to order 8 pizzas and drink after drink. Within 20 minutes of our order, all our pizzas had been brought to the table. To be safe, we recommend 1 pizza for every 2 persons. You can also feel free to ask the helpful staff to add or take away any topping you want (Our HNIC loves pineapples so we had pineapple on EVERYTHING). The KAVA and the Hawaiian were our office’s personal favourites. If you’re not a big pizza fan, they also offer appetizers, salads, entrees, sandwiches, wraps, burgers and an espresso bar.

Without a doubt, KAVA is the spot to go with your significant other, your group of girls or just some friends who don’t feel to fight up for a park and need to catch up. Ask for Gerard and tell him the SCORCH crew sent ya!

With that answer from Scorch I knew I had to get in a gear with my recipes. These days water more than flour or in this case, premium gas more than BMW and Audis. But trust me, Christmas right around the corner and that ain’t going to stop us. Trinis done know we operate to suit and as you see VAT gone from Crix and cheese now, that is all people getting when they parang by me. So talking about parang, Christmas nearly here and you know everybody sharpening their chops to mash up pastelle and ham. So now is the time to start eating properly before the pre-Carnival exercising madness that takes place around the Savannah and at Long Circular Gym. So with that in mind, I decided to mix together a Pre-Christmas + Budget + Water more than flour dessert for allyuh.

Try my Scorch flourless chocolate cake this season and tell us what you think. It’s rich, creamy and did I mention flourless for all the carb watchers and Starch-less Scorchers who watching their figure and pocket. In addition, Big up meh boy Tall Pall on de Avenue. Man have some bess burgers made from the heart and soul. Paul I coming later for my endorsement money eh!

Rep Your Colours with my Red, White and Black Chocolate Dipped Strawberries.

See You in the next session ah Scorch ! / ! / Seductive / Salacious / Satiate / Sexy / Scorch / ! /

Chef Jason Chef & Executive Lecturer @ TTHTI

Ingredients:

1lb bittersweet chocolate, chopped into small pieces

1 stick unsalted butter*

9 large eggs, separated

3/4 cup granulated sugar,

2 cups heavy cream,

1 tablespoon cold Confectioners’ sugar, for dusting

Method:

Preheat the oven to 350 degrees F. Butter a 9-inch springform pan. Put the chocolate and butter into the top of a double boiler (or in a heatproof bowl) and heat over about 1 inch of simmering water (but not touching) until melted. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in colour. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs. This keeps the eggs from scrambling from the heat of the chocolate. Whisk in the rest of the chocolate mixture.

Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture. Pour into the prepared pan and bake until the cake is set, the top starts to crack and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 20 to 25 minutes. Let stand 10 minutes, then remove sides of pan.

While the cake is cooking, whip the cream until it becomes light and fluffy. Serve at room temperature dusted with confectioners’ sugar and topped with whipped cream.

Sure Trini women have proven to everyone that they don’t need any man to take care of them. They know they’re hot, they have the ‘single forever’ attitude, until they fall in love, they have ah bess job, they could buy their own fete tickets, they renting comfortably in Woodbrook, and they driving ah sleek but pimped out Suzuki Swift. I tell you, the average career woman have it down cork now.

We applaud all the hard working, independent, focused and career-driven women here in Trinidad & Tobago. Not only are we blessed to witness the first female Prime Minister of TnT, but it says a lot for the growth and evolution of what women are capable of today. So to all the career women who have families and work hard daily, I devised a simple and tasty, fast fixing dish that you can prepare for yourself when you’re on the go and rushing, or even for when you have company over. Hope you try and enjoy it!

/ ! / Seductive / Salacious / Satiate / Sexy / Scorch /! / Chef Jason Chef & Executive Lecturer @ TTHTI

What you need!

3 Tbsp. Olive oil

2 (1-inch thick) bone-in pork loin chops (about 12 ounces each)

Salt and freshly ground black pepper

1 Tsp. fresh thyme

3 Tbsp. of minced garlic

1 Tbsp. of minced rosemary

1/2 cup of julienned (thinly sliced) onions.

1 (15-ounce) can diced tomatoes, in juice

1 Tsp. minced shadon beni 1/4 Tsp. dried red pepper flakes, or more to taste

2 Tbsp. of chopped fresh parsley leaves

Method!

• Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper, garlic, thyme and rosemary.

• Add the pork chops to the skillet and cook

until they are brown and an instant-read meat thermometer inserted horizontally into the pork registers 160 degrees F, about 3 minutes per side.

• Transfer the pork chops to a plate and tent with foil to keep them warm.

• Add the onion to the same skillet and sauté over medium heat until crisp-tender, about 4 minutes. Add the tomatoes with their juices, chadon beni, and 1/4 teaspoon red pepper flakes.

• Cover and simmer on low heat until the flavours blend and the juices thicken slightly, stirring occasionally, about 10 minutes. Season the sauce, to taste, with salt and more red pepper flakes. Return the pork chops and any accumulated juices from the plate to the pot and turn the pork chops to coat with the sauce. Place 1 pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.

** This can be eaten with angel hair pasta, a tossed salad, cous cous or even some simple crusty Italian Bread or Baguette.