Travel with JoY

with a wee bit o' help from old Jameson.... Grenada, the spice island, has a charming souvenir that is sold along the beachs and market stalls.  Mostly local ladies carry, over their arms, strands of necklaces made from the spices that grow on the island.  Although each artisan may have their own style and variation on the aromatic 'gems', typically at the center or base is a pendant of nutmeg and mace. O ften going up the , strand s ymmetricaly is ginger root, tumeric root, cloves, cocoa beans, cinnamon bark and folded bay leaves.  Annatto Pod and seeds in Jameson Whiskey Spice necklace "These are not for the kitchen", warns Charlotte, the Grendian. "They are to put in your bathroom or bedroom, to make them smell good," she touts.  "But you could use them in the kitchen, right?" "Oh yes" she affirms.  I suspect she takes this approach due to the fact that most people wouldn't know what to do with a nutmeg, m...

 This recipe is almost entirely from the book The Spice Necklace by Ann Vanderhoof 4 Tuna Steaks cut about 3/4 inch thick 4 T ground cocoa powder ( I used the cocoa balls which are infused with spices and used for a 'tea') 1/4 tsp cayenne 1/2 tsp salt 1/2 tsp black pepper 1/4 tsp cinnamon 1 T brown sugar 1 T coconut oil Rub steaks with the spice/cocoa mixture. Heat pan with the coconut oil. Sear steaks to desired degree.  Turning once. (about 2 minutes per side for medium/medium well) Passionfruit ginger sauce: 4 T butter 2 finely chopped garlic cloves 2-3 inches peeled and finely chopped fresh ginger root 3 T coconut milk powder 2 T flour 3/4 c. passionfruit juice 1 T dark rum 1/4 tsp tumeric Saute garlic and ginger in the butter until lightly golden. Add flour and coconut powder and stir the resulting paste until it's a nice dark gold.  Then add the juice, rum and tumeric and cook until it thickens.  Serve over or alongside the steaks. Thi...