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Interview on Caribbean Author’s Network
Taste the Essence of the Caribbean In The Art of Cooking: Soul of the Caribbean, Chef Selwyn Richards offers simple recipes that are sure to tug at your memories of home. But even if you are a newbie to the cuisine, these step-by-step methods, sample menus and easily available ingredients make creating these dishes a cinch. At your next meal or event, experience the riotous, tantalizing flavour that’s truly Caribbean and create wow!
Chef Selwyn Heats Up The Grill on Canada AM
Chef Selwyn Richards heats up the grill and puts tolerance for spice to the test with a few classic and unique jerk recipes.
Read more: http://canadaam.ctvnews.ca/recipes/find-your-inner-jerk-boneless-jerk-chicken-with-jamaican-rice-and-peas-1.1949548#ixzz3DxTIola5
Suits
Food Styling on Set - Toronto, 05 Mar 2014
Chefs of the PanAmerican Food Festival
Selwyn Richards is the President and Executive Chef of The Art of Catering, who offers a dedication to great food. The award winning chef and food stylist has successfully catered over 1000 events since 1994 and released his first Cook Book, “The Art of Cooking” in 2014.These events have included large corporate functions, sporting events, weddings, television, and movie productions. Whether catering a small corporate dinner or large social event; quality and presentation, friendly and professional service are always the number one priority for Selwyn and his team. The Art of Catering consistently exceeds expectations and ensures events are ...
Cooking with Grace
Through his company Art of Catering, Chef Richards is renown for creating feasts for the eyes as well as the palate. Now he's going to introduce you to the art of cooking with Grace.
Cheaper By The Dozen 2
Food Styling on Set - Toronto, 01 Mar 2014
The Art of Cooking: Soul of the Caribbean #1 Caribbean Cookbook on Amazon.ca
#1 Caribbean Cookbook on Amazon.ca
Jamaican Jerk Chicken
Jerk Chicken
Ingredients
6 chicken breasts or thighs
3 tablespoons Grace Jerk Seasoning
2 tablespoons tomato ketchup
1 teaspoon chopped garlic
1 teaspoon chopped thyme
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons soy sauce
3 tablespoons vegetable oil
Method
Combine all ingredients together in a bowl, mix well and let marinate in fridge for 4 hours to 24 hours.
Cook chicken in oven at 375 degrees F for 30 minutes, turning once.
Chicken can also be cooked on the grill with medium heat, turning often until done.
Feeding the community
The world is a great place—and there are many people who are working to make it even better. We can all do our part./lead]
My community has always been very important to me. It has supported me throughout my life and laid the foundation for who I am, both as an individual and as a chef. That is why I believe it is important to give back and contribute to the community whenever possible. We have all been blessed with different talents and skillsets, and if we can each find unique ways to contribute these talents to those around us, we can all work together to build a stronger community—not to mention a healthier country and world!
Because my work and passion revolve around food, I try to find creative ways to give back through my cooking. I find great satisfaction in contributing to the lunch program at the Linden Girls School, and also enjoy catering to various volunteer groups who are busy making our community a better place, such as Jamaica 50 and other church and non-profit groups. I love seeing others doing their part to make life better for their neighbors—both here and globally—and am glad that I can support these great people in their work by sharing my favorite dishes with them.
Although it is easy to become discouraged by all of the negativity we see on the news, the world is a great place—and there are many people who are working to make it even better. We can all do our part, so I hope to see you volunteering at a community event sometime soon—I promise the food will be great!
Ackee & Smoked Salmon Val-Au-Vent
Ingredients
1 can ackee (or fresh boiled)
½ lb of smoked salmon (julienne)
1 onion diced
1 red pepper diced
1 green pepper diced
1 clove garlic chopped
1 sprig fresh thyme, chopped
¼ cup olive oil
1 tsp black pepper
Salt to taste
2 boxes frozen tart shell 2 1/2"
Method
In a medium pot heat oil, add onions, garlic and sauté for 2 minutes. Add peppers and smoked salmon. Sauté for another 2 minutes then add drained ackee, thyme, pepper and salt to taste. Sauté for another 3 minutes. Bake tart shell in oven at 350 degrees for 20 minutes or until golden brown, careful not to overcook. Let cool on rack for 15 ...