posted on Dec, 24 2019 @ 09:21 PM
I am cooking tomorrow, and we'll be having a traditional Caymanian Christmas Beef. I trimmed the gristle off, but kept the side of fat for
"larding". I've been marinating the beef chunks in a blend of scotch bonnets, scallions, fresh thyme, garlic, salt, fresh basil, pepper, Pickapepper
Sauce and Pimento Seed. Tomorrow will brown in a very hot cast iron pan, and stew with bright seasonings and beef stock.
Will serve with rice N' peas, cole slaw, sweet potato, and callaloo with bacon and shallots.
I was just -- unexpectedly -- given beef day before yesterday. Christmas Beef is a "thing" here, dating back to a time where beef and pork were
seasonal meats. Local Sweet Potato is white, and like a slightly sweet Russet Potato.
I made homemade egg nog, and I have to say, I've never been a fan of egg nog; texture is too thick for me, even liberally thinned down with rum.
Homemade (cooked kind) is wonderful....... not too thick, and I find that a good amount of fresh ginger in it really improves the nutmeg flavour.
I will be cooking all day and binge-watching Travellers on Netflix in between bouts of boisterously loud System of a Down cuts (because, well,
a cook sometimes has to ROCK).
It will be a good day for everyone except the cats, who will be unappreciative of the brief changes. They will be glad they stuck around when the
bacon comes out. ;o)