Re: Johnny cakes
[Re: dabunk]
#298924
09/15/08 11:48 AM
09/15/08 11:48 AM
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Joined: Feb 2005
Posts: 6 Corinth, MS, USA
drjerry1st
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Well I've learned that a Johnny cake is only the bread part...I was considering it as the bread/shredded chicken/hot sauce combination. Now if I knew how the Johnny cake lady in Caye Caulker prepared/seasoned the chicken, I think I could make a reasonable facsimile. Your thoughts? I fondly remember buying the "Johnny cakes" in the mornings and getting orange or watermelon juice in recycled Coca Cola bottles across the street from the Johnny cake lady there in Caye Caulker. If you are visiting Caye Caulker, you must treat yourself to the Johnny cakes and fresh juice! I just have to get back down there soon. I love that place...it has an old world carribean feel to me...not a resort but enough comfort for my taste. Jerry
Dr Jerry
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Re: Johnny cakes
[Re: DanDan]
#299033
09/16/08 11:42 AM
09/16/08 11:42 AM
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Joined: Feb 2005
Posts: 6 Corinth, MS, USA
drjerry1st
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OP
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You are the man! Now I've got to find out what ricado or annato paste is. I live in a third world country...Mississipi...and adventurous cuisine is a crime here...lobotomies are required! We have a couple of markets that cater to our hispanic population...hmmm?
Dr Jerry
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Re: Johnny cakes
[Re: ckocian]
#299050
09/16/08 02:23 PM
09/16/08 02:23 PM
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Joined: Feb 2005
Posts: 6 Corinth, MS, USA
drjerry1st
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Found it in a little cake...really didn't know how much to use so I made a paste of it with lime juice and slathered it on...will start browning the chicken in a moment. BTW, it was red from a little shop catering to our hispanic population.
Dr Jerry
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Re: Johnny cakes
[Re: drjerry1st]
#299066
09/16/08 04:37 PM
09/16/08 04:37 PM
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Joined: Feb 2005
Posts: 6 Corinth, MS, USA
drjerry1st
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OP
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I've got the 5 pound plus chicken simmering away. I slathered on the annato seasoning, browned, added a chopped onion, bell pepper, 2 green chiles, spoonful of garlic, and a stalk of celery as directed...there's no way that this won't be good! I made the condiment by chopping an onion, 2 green chiles (habeneros), juice of a lime, and enough white wine vinegar to cover...it's steeping in refrigerator now. Haven't made the johnny cakes yet...depends on how long it takes the chicken to come off the bone and shred easily...may be tomorrow...wish I had some Belikans. Never satisfied!
Dr Jerry
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