Leslie Bartosh, CEC, AAC, FMP

  Jerk Riverence Rainbow trout with Thai style salad. Years ago, I had the pleasure of visiting Negril Jamaica.   The resort I stayed at, had a good Chef.   The food was fresh, vibrant, good, and very tasty.   No matter the meal, it was all prepared with care and pride. This was my first exposure to Jerk style cooking.   Today as I think back on it, I remember the delightful balance between spice and the flavor of pimento (all spice).   Sometime after my visit, I found some premade Jerk spice mixtures.   They weren’t the same as what I had in Jamaica but were good none the less. Today when I want Jerk style food, I use my own Jerk seasoning mixture.   Usually, I will use it on fish. When I “Jerk” fish, I like to do so over lump charcoal.   In Jamaica of course, this would be done over pimiento wood.   If the weather or time does not permit cooking on the Jerk on the grill, I will either broil or saut é the item.   Even, though it is not quite as tasty as Jerk prepared ov

  As the countdown of my year in food photos continues, I have to post one of my all-time favorites.   In the interest of full disclosure, this dish was done in December of 2019.   I like this photo for a variety of reasons: 1.   I was able to cook the fish so it was not over done but still done enough for the filet to be self-supporting; 2. The flavors and textures were outstanding; 3.   The dish is visually stunning, 4. The quality of the photo. Baked steel head trout, with Thai style salad.   This dish could easily be produced in quantity. #LifeLongLearning #LIfeLongTeaching #FamilyFood   Until next time Bon Appetit Y'all Leslie Bartosh