My Modern Caribbean Kitchen: 70 Fresh Takes on Island Favorites

by Julius Jackson

Overview

Unforgettable Island-Inspired Dishes to Savor and Share

In this exciting collection, Julius Jackson takes the dishes he grew up with and applies his own culinary fair so you can craft home-cooked meals bursting with the distinct spices and tasty ingredients the Caribbean is known for.

Fantastic, tropical favor is easy to achieve—start the day of with Island-Style Farina for a classic Caribbean morning. No-Mess Curry Chicken is an easy meal that packs a tasty punch, and One-Pot Wonder Chicken and Rice is a crowd pleaser. Tangy Creole Fish is crisp and fresh, while Panfried Plantains can be enjoyed anytime throughout the day. Infused with Julius’s experiences of island life, these recipes are the perfect blend of traditional cuisine, unexpected twists and unforgettable favor.

Product Details

ISBN-13:	9781624145810
Publisher:	Page Street Publishing
Publication date:	07/24/2018
Pages:	176
Sales rank:	427,049
Product dimensions:	7.90(w) x 8.90(h) x 0.60(d)

About the Author

Julius Jackson is a professional chef, professional boxer and Olympian who was born and raised in the US Virgin Islands. He is manager and head chef of My Brother’s Workshop Bakery and Café, partner in USVI Catering and creator of “The Chef’s Cooking Lab” culinary experience. Julius has made appearances on Showtime, Food Network, the Cooking Channel and Telemundo. He lives in St. Thomas, US Virgin Islands.

Table of Contents

Introduction 9

Fully-Loaded Breakfasts 13

Big Pot Caribbean Dishes 33

Island Fusion 63

Top-Ranked Soups 79

Satisfying Snacks and Sides 99

Vacation in a Glass 133

Acknowledgements 167

About the Author 169

Index 170

Editorial Reviews

06/18/2018
Jackson, an Olympic boxer and head chef of My Brother’s Workshop in St. Thomas, offers a bright and accessible survey of Caribbean cuisine. Over the course of 70 dishes, Jackson serves up page after page of mouth-watering fare, including traditional favorites like Johnny Cakes, pigeon peas and rice, stewed chicken, and Kallaloo (a spinach and okra soup), as well as his own flavorful creations, such as sweet and savory pumpkin fritters, coal pot saltfish cakes, and Anna’s Christmas “Spirited” Coquito, a creamy concoction with notes of cinnamon, nutmeg, and coconut rum. Some dishes, like whelks and rice or conch in butter sauce, may be a locals-only dish due to the specificity of their main ingredients, but most of the recipes—such as quick-and-easy No Mess Curry Chicken, fungi (a Caribbean twist on polenta), and a 30-minute beef soup—call for common ingredients. Jackson gives recipes for juices—limeade and passionate papaya mix-up—that can be drunk as is, or mixed with rum or vodka. Jackson truly evokes the flavors and senses of the Caribbean islands. (July)

Publishers Weekly

Julius is known for bringing excitement and a killer instinct into the boxing ring, and he takes that same approach with his frst cookbook! Much like the way he wins inside the ring, these dishes will bring a knockout victory at the dinner table every time!” — Chris Santos, chef, judge on The Food Network’s Chopped

“Julius has made the Virgin Islands proud. Here, he offers a taste of creole cuisine with his spins on some of our most popular dishes. Use this book to challenge yourself to try a new favor or ingredient. I promise you won’t be disappointed.” —Beverly Nicholson-Doty, Commissioner of Tourism for the Government of the US Virgin Islands

“In all of my Caribbean travels, Julius Jackson’s cooking stands out as some of the best I’ve ever had. His stewed chicken is out of this world. Make his recipes and you’ll swear you’re in the islands on vacation.” — Katie Lee, author, host of Beach Bites with Katie Lee and co-host of The Kitchen

“Julius Jackson and his family’s legacy is rooted in Virgin Islands’ excellence so it’s only fitting that the champ now showcases his culture’s cuisine like never before.” — Peter Bailey, author, journalist and host of NiteCap with Peter Bailey

From the Publisher