Chicken Yum

Episode 15 of Chef Jason’s cooking show aired in Trinidad

November 20, 2015

Food and Technique Borrow

Cheddar and Parmesan Polenta, with Chicken Roulade topped with Black olive and  grape salsa, sautéed long carrots and purple onions.

For the Chicken Roulade

Ingredients Needed

  • 2 Each Filets of Chicken Breast
  • 1 ½ Tsps of Salt
  • 1 ½ Tsps of Black Pepper
  • 2 Juliennes of Ripe Plantain
  • 2 Juliennes of Red Bell Pepper
  • 2 Patchoi Leaves
  • 2 Juliennes of Cheddar Cheese
  • 1 Egg
  • ½ Cup Flour
  • ½ Cup Milk
  • ½ Cup of Bread Crumbs
  • 3 Tbsp of Vegetable Oil
  • 2 Each Long Baby Carrots
  • 3 Slices of Purple Onions
  • 1 Tbsp of Vegetable Oil

For the Olive and Grape Salad

Ingredients Needed

  • 6 Black Olives ( Sliced Thinly )
  • 6 Green Seedless Grapes ( Sliced Thinly )
  • 1 Medium Tomato ( Small Diced )
  • ½ Tsp of Minced Fresh Basil
  • 1 Tsp of Minced Fresh Parsley
  • 1 Tbsp of Balsamic Vinegar
  • 2 Tbsp of Olive Oil
  • Salt and Black Pepper to Taste

For the Cheddar Polenta

Ingredients Needed

  • 2 Tbsp of Vegetable Oil
  • 1 Tbsp of Minced Onions
  • 2 Tsps of Minced Garlic
  • 2 Tsp of Minced Pimentos
  • 1 Tsp of Fine Thyme Leaves
  • 1 Tsp of Minced Rosemary
  • 1 ½ Cups of Vegetable Stock
  • 1 ½ Cups Heavy Cream
  • 1 Cup of Cornmeal Flour
  • 2 Tbsp of Parmesan Cheese
  • ¼ Cup of Cheddar Cheese
  • 2 Tbsp of Butter
  • 2 Tbsp of Minced Parsley
  • Salt and Black Pepper to Taste.


For The Chicken Roulade

  • Place filet of chicken breast unto a cutting board. Using a boning knife, carefully butterfly the chicken breast open horizontally ensuring not cut right through the other end. It should open out like the wings of a butterfly. Cover with a sheet of plastic wrap and using the smooth side of meat mallet pound gently to flatten the chicken breast as to increase the surface area.
  • Season liberally with salt and black pepper and set aside.
  • With the open side of the chicken breast facing upward place one sheet of the patchoi leaf on one side of the chicken as well as the cheese, plantain and peppers.
  • Gently roll the chicken breast sushi style as to tightly encapsulate all the fillings in a roll form. Affix the chicken breast with two or three two tooth picks as to prevent it from un-rolling.
  • Place in chiller for 15 minutes.
  • Meanwhile, preheat oven to 350 Degrees.
  • In one shallow bowl, beat egg and milk, in another shallow bowl place flour, and lastly in another bowl place breadcrumbs.
  • Place a sauté pan over high heat.
  • Take chicken breast and place in flour, then egg wash and then breadcrumbs.
  • Put 3 Tbsp of Oil in the sauté pan and sear the breaded chicken breast until brown. (About 30 Seconds on each side ).
  • After place chicken breast roll on a sheet pan and place in oven for approximately 12 – 15 minutes.
  • Remove from oven and let rest for Ten minutes before slicing on the bias.

For the Olive and a Grape Salsa

  • Place sliced olives and gapes into a small bowl. Add diced tomatoes, parsley and basil. Add the Balsamic Vinegar and oil.
  • Using a small spoon, mix to combine and season with salt and black peeper to taste. Serve atop the sliced chicken roulade.

For the Polenta

  • Place a medium sauce pan over high heat. Add the Vegetable Oil followed by the aromatics; onions, garlic, pimentos and thyme leaves.
  • Sauté for one minute until fragrant. Add your liquids comprising of the stock and heavy cream. Bring to a simmer over medium heat, do not allow liquid to boil.
  • While whisking, drizzle in the corn mean flour. Remove pan from heat and add the cheeses, butter and parsley.

With a spatula return on low heat and cook for an additional minute until mixture is smooth. Remove from heat and season with salt and pepper to taste. Serve immediately while it has a soft consistency.

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DJ Rekha speaks her mind

November 17, 2015

It was an honor to interview DJ Rekha, she is is a London-born musician, DJ, producer, curator, and activist. She has been credited with pioneering Bhangra music in North America. Her first album, DJ Rekha Presents Basement Bhangra, released in October 2007 on Koch Records, fuses the Indian genre of bhangra music with international hip-hop and drum beats.


Sweet Potato Dumplings in a Tamarind Cream Sauce, Plantain and Geera Crusted Red Snapper, Roasted Beetroot and carrots with Mango Salsa

November 13, 2015

Episode 8

Sweet Potato Dumplings in a Tamarind Cream Sauce, Plantain and Geera Crusted Red Snapper, Roasted Beetroot and carrots with  Mango Salsa

Ingredients Needed for the Sweet Potato Dumplings

2 Lbs Sweet Potato

2/3 Cup of Ricotta Cheese

1 ½ Tsp of Salt

1 Tsp of Black Pepper

1 Tsp of Minced Chadon Beni

½ Tsp of Cinnamon

1 ¼ Cups of Flour


Ingredients Needed for the Tamarind cream sauce.

1Tsp of Veg Oil

1 Tsp of Minced Garlic

1 Tsp of Minced Pimentos

1 Tsp of Minced Onions

2 Tbsp of Tamarind Sauce or Chutney

1 ½ Cups of Heavy Cream

2 Tbsp of Minced Parsley

Salt and Black Pepper to taste.


Ingredients Needed for the Fish

1 Lb filet of Red Snapper

2 Tsp of Salt

2 Tsp of Black Pepper

1 Tsp of Geera Powder

1 Tsp of Minced Garlic

1 Tsp of Fine Thyme Leaves

1 Small Pk of Plantain Chips

2 Tbsp of Vegetable Oil

1 Tsp of Butter

Ingredients Needed for the Roasted Veg

2 Large Beets

2 Medium Carrots( Peeled )

2 Tsp of Veg Oil

1 Tsp of Salt


Ingredients Needed for the Mango Salsa

1 Ripe Mango

6 Each Purple Grapes

½ Tsp of Salt

½ Tsp of Black Pepper

1 Tsp of Minced Chadon Beni

1 Tsp of Lime Juice

3 Leaves of Lettuce ( Sliced Thinly )


For the Roasted Veg

Preheat oven to 350 Degrees Fahrenheit

Wash and dry beets. In a foil packet place beets and carrots in and drizzle the oil and salt over. Massage gently and fold tightly into a packet by wrapping securely with the foil. Bake for 1 ½  Hour.

Remove from oven and let cool. Peel the beets, and then cut into rough 2 inch cubes. Slice carrots on the bias (slant) one inch thick and place with fish on plate.

For The Dumplings

Wash Potatoes properly, dry them and using a small knife or fork; pierce them to make small slits through it. Massage a little oil over them and rub dust lightly with salt. Place on a tray and bake for 50 minutes to an Hour.  Then remove, cut them in halves and scoop the flesh into a medium mixing bowl. Using a potato masher, crush until smooth then add the ricotta cheese, salt, black pepper, salt and chadon beni. Mix to combine. Add the flour a little at a time until the dough comes together and is combined thoroughly. Texture should be that of a soft dough, then dust your work surface light with flour and knead to a ball. Divide into 8 small pieces. Then roll each piece out into a log 1 inch wide and cut also in 1 inch pieces. Light press each dumpling to form a dimple and place on a floured tray to prevent sticking and set aside.

Bring a medium sauce pan of salted water to a boil over high heat. Add two batches of the dumplings to boil and cook for about 5 minutes, texture should be firm but tender to the bite. Using a perforated spoon remove them and place in a bowl and drizzle with a little oil to prevent sticking.

For the Tamarind Cream Sauce

Place a small Medium sauce pan over medium heat, add the oil and sauté the aromatics; garlic, pimentos and onions for 20 seconds. Add the Tamarind sauce and stir. Cook for one minute until tamarind is heated up then add the heavy cream. Stir gently and allow cream to thicken up slightly, maybe 2 minutes. Then add the parsley and season with salt and pepper. Add the portion of two batches to the cream sauce and stir to coat dumplings with sauce while heating through for 1 minute. Remove from heat and serve.

For the Fish

Lay filet of fish on cutting board. Season with salt and black pepper on both sides and the same with the geera. Rub thyme leaves and minced garlic over the fish and lay on board. Wash hands and get ready to make the plantain powder. In a small food processor, place the plantain chips in and pulverize until grounded into powder. Empty the crumbs onto a plate and crush the flesh side of the fish only with the plantain powder. Set aside and place a medium sauté pan over high heat. Add the oil and place the fish inside the hot pan crusted side down. Cook for one minute then turn over to other side. Add the butter to the pan and place pot into the oven to cook at 350 degrees Fahrenheit for 6 – 8 minutes. Remove from oven and serve.

For the Mango Salsa

Peel mango and cut grapes into halves. Cut the faces of the mango and slice into juliennes or long strips. Place both fruits into a small mixing bowl and season with salt, black pepper, lime juice, and chadon beni. Toss to evenly coat. Serve atop the thinly sliced lettuce like a mango salad when eating the fish.



Minced Beef Lasagna roll up casserole with Purple Onion and Honey Roasted Nut Salad

November 13, 2015

For the Meat Sauce

Ingredients Needed

  • 12 Boiled Sheets of Lasagna Pasta
  • 3 Tbsp of Vegetable Oil
  • 2 Tbsp of Minced Onions
  • 1 Tbsp of Minced Garlic
  • 1 Tbsp Minced Pimento Peppers
  • ¼ Cup of Chopped Celery
  • ½ Cup of Chopped Mushrooms
  • ¼ Cup of Shredded Carrots
  • 2 Lbs of Minced Beef
  • 1 Tbsp of Tomato Paste
  • 3 Cups of Bottled Tomato Sauce
  • 1 Tsp Fresh Thyme
  • 1 Tsp Chadon Beni
  • 2 Tbs Fresh Parsley
  • 3 Tbsp of Freshly Chopped Basil
  • Salt and Black Pepper to Taste
  • ¼ Cup of Parmesan Cheese
  • ½ Cup Of Cheddar Cheese
  • 1 Cup Of Bottled Tomato Sauce
  • ¼ Cup of Panko Bread Crumbs

For the Spinach Béchamel Sauce

Ingredients Needed

  • 2 Tbsp of Butter
  • 2 Tbsp of Flour
  • 2 ½ Cups of Milk
  • ¾ Cup of Cheddar Cheese
  • 2 Cups of Fresh Baby Spinach
  • Salt and Black Pepper to Taste

Purple Onion and Honey Roasted Nut Salad

Ingredients Needed

  • ¼ Cup of Julienned Purple Onions
  • 3 Oz Honey Roasted Peanuts
  • 4 Leaves of Local Lettuce ( Chiffonade Chopped )
  • 1 Tomato ( Small Diced )
  • 1 Oz of Balsamic Vinegar
  • 2 Oz of Olive Oil
  • Salt and Black Pepper to taste


For the Meat Sauce

Place a medium sauce pan over high heat. Add the oil followed by the Onions, garlic, pimentos and celery. Sauté for one minute until fragrant. Add the mushrooms and cook for two minutes. Then the carrots followed by the minced beef and tomato paste. Sauté for three minutes then add the 3 cups of tomato sauce. Reduce heat to a simmer and cook for about ten minutes until flavors amalgamate and sauce reduces to half its quantity.  Then add the fresh thyme, chadon beni, parsley and basil. Season with salt and black pepper, stir and taste to your liking. Remove pot from stove and set aside to sauce in the chiller to cool.

For the Spinach Béchamel Sauce

In a medium sauce pan over medium heat, add the butter and swirl pan until melted. Immediately add the flour and with a whisk stir the flour and cook in the melted butter until it turns light blond in color. Add the milk and whisk to work out any lumps of flour and butter. Bring to a light simmer on low heat and when bubbles barely break the Surface of the milk, add the cheese and whisk to allow it to melt. Continue whisking and season with salt and black peeper to taste. Mixture should be thick, slightly cheesy and creamy. Add the chopped spinach at this time, mix in and remove pan from heat and place the sauce in the chiller to cool down.

To Assemble.

Preheat oven to 350 degrees Fahrenheit. Grease a medium baking dish with oil and set aside. On a cutting board, lay out one sheet of boiled lasagna pasta. Place one tablespoon of meat sauce one inch before the edge of the pasta sheet, followed by a tablespoon of spinach béchamel sauce on top. Carefully roll the filling along the sheet of pasta like a Swiss roll ensuring to encapsulate all the filling. Place the roll into the dish and complete until you fill up the dish with rolls. Then drizzle the remaining one cup of tomato sauce on top followed by shredded cheddar and parmesan cheese. Lastly sprinkle the panko bread crumbs and place in the oven to bake for 25 minutes or until crispy on top.

For the Salad

In a small mixing bowl, add the balsamic vinegar and whisk in the oil with some salt and black pepper. Gently add your lettuce, purple onions, tomato, and nuts. Toss and serve with the lasagna to the side.


News Videos

Gisele: I flipped out when I learned Tom knocked up his ex

November 12, 2015

Gisele Bundchen sat down with CBS This Morning anchor Charlie Rose and spoke candidly.

Among other things I like the message her father passed on to her “the quality of your life depends on [the] quality of [your] relationships”

Click on the link and enjoy this riveting interview.



What Fuels New Yorkers?

November 12, 2015


What Fuels New Yorkers?

Now I wanted to document my thoughts on this subject matter for a while now; however every time I sat down to think about this expression, I would sometimes get overwhelmed by the whole construction and detailing pattern of my thoughts to you. Nevertheless, here goes a very passionate piece of my thoughts, opinions and overview of what makes New Yorkers so unique, resilient and beautiful in their own ways.

My family spent some time with me for the Christmas vacation to share within the magical holiday spirit, and experience a little bit of the New York scene this time of year. We were driving around the city late on Christmas day and my sister in law asked “ is that convenient store open ”?

My brother responded “ yes it’s 24hrs”, she replied “where I am from, stores are closed at this time”.

It was based upon this premise that I delved into deep thought. Wow !  N.Y.C, the city that never sleeps. Overcrowded trains, buses, cramped pavements; everyone is always in a rush.  Being that I’m originally from Trinidad in the Caribbean, I’m well aware of our easy going vibez and cool sprit, where we move at our own pace and enjoy our days beneath the warm tropical sun – glorifying and patiently awaiting our numerous national holidays where we “lime” at the beach on Sundays and reach to work late on a Monday lol :)

Hey I miss those days sometimes, I’m Trini to the bone yuh know !

Nevertheless, I’m a big city girl now. Living here for a greater part of my life, I have learnt to adjust to the ways and nature of this “State of Mind”.  As New Yorkers, we seem to be marching to the beat of our own drum times a 100.  Yes we are constantly on the move, always rushing, missing the train by a few seconds, eating breakfast on the run while checking emails, to even arguing with the meter maid because of a nonsensical parking ticket. However; how can one city amidst all this hustle and bustle daily be so popular and attract scores of people daily?  Shall I dear repeat the words of a young sidewalk guitarist who rendered the words as I passed by him last week; “Welcome to the city where all your dreams can come through”. Now here is a gentleman who is performing for spare change from passersby bellowing at the top of his voice, a statement that almost seems contradictory to me and paradoxical to him. Then again – I Ask myself, what keeps him going ?

New York City has been the largest port of entry for immigration into the United States since the early 19th century and continues as such. Settlers of all race, color and creed created a mark for themselves here. We have little Italy, India, China, Korea and the list goes on. It’s known to make the lives easier for immigrants seeking a better life. Working hard around the clock, the city that never sleeps. It’s with this notion I concurred that, progression and determination is what drives people’s ambition. This then leads to succession. Isn’t this what we all want for ourselves and our children? If the opportunities of New York City or any other state for this matter affords one the ability to work hard and toil Sunday to Sunday within his own volition to succeed, why wouldn’t anyone be attracted to that. It is as a result of these nationalities and eclectic lifestyles that make NYC such a diverse and attractive place for merchants, businessmen and small business enterprises to set up shop and contribute to our GDP and add to consumerism.

I recall distinctly when 9/11 occurred, amidst all the sorrow and devastation, we were able to gather our bearings and pick up the pieces and carry on to rebuild not only our structures, but the morale, spirit, economy and overall psyche that makes us  New Yorkers.

It is with this demeanor that we have developed what others may term “A New Yorker’s decorum” or behavior.  Hence the saying “ if you can make It here, you can make it anywhere”.

Ok Ok, enough with the cliché sayings and deliberate “dusting of shoulders”, Oooops here I go again lol :).  On the other hand, a bright and experiential time for us of course is the endurement of our loyal four seasons.

Did someone say Polar Vortex? Arghhhh . Yes we deal with the weather despite come what may and still go out and make that money daily.  With four seasons before us, summer being my favorite;  I love the sun, (then again I think it’s my island blood) we still strive through it all, sleet, snow, heavy rain, scorching sun, nothing stops us from getting the job done. People from hot climates always ask me “how do you manage in the cold” well truth be told, I dislike it, however that’s not a good reason to stay home is it? I buy the appropriate gears and get on with my business.

I see my disposition as a New Yorker as one that has helped me grown. Mentally, emotionally, and physically; I have developed “Me”. What makes me perfect to document my thoughts here to you is that I have experienced both sides of the coin, where I can contrast and compare my lifestyle back home and especially now where I currently reside.

My summary; it’s evident that as a young lady maturing here, I was dismayed with some culture shock, but I have learnt to adjust. I respect New Yorkers and consider myself to be part of this inedible fabric, I do miss home as anyone will, but then again because of my background, I have yet again contributed to the mosaic of New York City. This is what makes this city so unique and omnipotent, we are all attractive and special in our own way when it comes to making our dreams come to life. We are driven by each other and muster up the strength, determination and boldness to achieve our success one day, whether it be working the Christmas day shift, cutting the lawn in Central Park on a rainy day or even closing a multimillion deal on Wall Street.  We fuel New York City and in turn New York city Fuels us back.

Gallery Personal

Diwali Message

November 10, 2015

A Special message infused with infinite measures of Divinity from myself;
To all of those celebrating Diwali, the sacred and auspicious festival of lights or even the non Hindu’s; I pray for your happiness. May the Lord grant you with strength to go about your day and may he remove any sickness you may endure. I ask and pray that he guides you to the right path and most of all, I hope that he bestows onto you the knowledge to be aware of your (if any) wrong doings. May the Lord bless you and your family today and always. Happy Diwali.
xo Rose

Gallery Shows

Diwali Nagar in Trinidad

November 7, 2015


Shiva , also known as Mahadeva (“Great God”), is one of the Trinity deities of Hinduism. He is the supreme god within Shaivism, one of the three most influential denominations in contemporary Hinduism.He is one of the five primary forms of God in the Smarta Tradition, and “the Destroyer” or “the Transformer”


Mother Saraswati is the Hindu goddess of knowledge, music, arts, wisdom and learning

Ganesha also known as Ganapati and Vinayaka, is one of the best-known and most worshipped deities in the Hindu pantheon

103 FM Booth

103 FM Booth

A see of people

The Grand Stage

The Grand Stage

A see of people

A see of people

The Chief Brand Products

The Chief Brand Products

Ganapati Baba

Ganapati Baba

Chef Jason sharing out samples

Chef Jason sharing out samples



Items for sale

Items for sale

Fireworks an essential for Diwali

Fireworks an essential for Diwali

Wow thats alot of people

Wow thats alot of people





Love the set

Love the set

View of the stage

View of the stage




Episode 14 of Chef Jason’s cooking show

November 5, 2015


Episode 14

Diwali  Spin 360

Roasted Eggplant Choka Soup

Ingredients Needed

2 Roasted eggplants, inner flesh removed and skins discarded.
2 Tbsp of Vegetable oil
1 Tbsp Chief Brand Amchar Massala powder
½  Tbsp Chief Brand Geera powder
½  Tbsp Chief Brand Grounded Coriander Seeds

2 Tbsp of minced garlic
¼  cup of minced local celery
3 Tbsp minced chives
¼ Cup of small diced carrots
¼  cup of minced onions
4 cups of vegetable stock
2 Tbsp  powdered coconut milk
¼  cup of heavy cream
Chief Brand Salt and black pepper to taste

In a medium saucepan over medium heat, add the Vegetable oil and sauté the celery, chives, onion, garlic and carrots for two minutes. Add Chief Brand Geera, Amchar masala, Grounded coriander and cook while stirring for one minute. Then add the flesh of the eggplant, stir and cook for two minutes. Add the stock and simmer for 15 minutes covered. Remove cover, raise heat to medium to high and allow soup to reduce to semi thick consistency for about five minutes. In a small bowl, add the coconut powder to the heavy cream and stir to combine Add the coconut cream mixture to the soup. Remove soup from the heat and with a hand blender, pulverize the soup until smooth. Add Chief Brand salt and black pepper to taste.

Serve hot in Small Shot Glasses and top with Diced Tomatoes and Crispy piece of Sada Roti chip for garnish.