Mad Hungry with Lucinda Scala Quinn

Recipes from Today’s Show: Jamaican Dinner

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TODAY on MHTV: When I want to make something different for dinner, I reach for my Jamaican recipes.  The ingredients and flavors in a dish like sautéed Callaloo-style greens really stand out, especially next to Curry Chicken. And if I really want to feel like I’m in Jamaica, a banana daiquiri sends me there in no time.  Here’s a hint: add an extra splash of rum if you want to get there a little faster. More from the show.

Get the recipes from this episode:

Curry Chicken

Callaloo

Mango Chutney

Banana Daiquiri

Watch ''Mad Hungry with Lucinda Scala Quinn'' weekdays at 11 a.m. /10 a.m. CT on Hallmark Channel. Bonus episode airs weekdays at 11:30 a.m./10:30 a.m. CT.

Comments (13)

  • Hi Lucinda My name is Joanne Im from the Island of Trinidad and Tobago I been living in the USA for 25 years.I just wanted to give u a heads up on the callaloo u can use spinach and a can of coconut milk it yummy thanks for your show this morning.Joanne

  • Hi Lucinda I love your show. It gives me great ideas. My family thanks yr the great dinners. My question is where do you get all your cute shirts?

  • Author Comment:

    Hi JM & KP,
    Love the coconut milk in the calaloo and yes, I use spinach sometimes too.
    Swiss Chard has a flavor similar to the calaloo green.

    On the shirts, been getting a lot of questions about this. I have to admit it's the work of talented stylists Faith and Tal who put together the shirts from many sources. I'll tell them you like it!

    Best,
    LSQ

  • I happen to be a big fan, but there was a recipe of yours in the new fall issue of Living Magazine for Chicken Chili...I've never worked with jalapeno peppers before and did not know I should wear a glove when doing so. My fingers got burned after I took the tray out of the broiler and moved the peppers to the cuisinart...as well as washed the tray without gloves.
    It would be most helpful to specify that when working with hot peppers there should be gloves worn...as well as the degree of spice in such a dish. I could not
    even eat it, and gave it to a friend who is a chili lover...thinking it would be wonderful for him, and the feedback was that the degree of heat was ridicuous.
    Sorry, not a great start to this type of cooking for newcomers...

  • W:
    Wow that is very unfortunate that you made this dish and it didn't work out!
    We've made this dish many times without any problem although it is spicy (but not inedible!).

    I have said many times both on television and in my book Mad Hungry, p.25 http://www.amazon.com/Mad-Hungry-Feeding-Men-Boys/dp/1579653561/ref=sr_1_1?ie=UTF8&qid=1286380246&sr=8-1
    that the heat level of fresh jalapeno peppers can vary widely--some are virtually without spice and others have too much. It pays to buy a couple extra ones and taste before using. If the seeds are removed the heat will be less as most if it resides in the seeds and ribs.

    But, I'll pass on your experience to our MSL editors for future reference when we call for hot peppers. Thank-you for the feedback and better luck next time.

    Best,
    Lucinda

  • Does anyone have the recipe for Lucinda's Jamaican Hot Sauce. I can't seem to find it on Her web site

  • Would also like the recipe for the chicken chili nachos

  • So excited to know you got your own show...I love watching you on Everyday Foods plus the Martha Stewart Show..I Love Mad Hungry...your recipes look so simple to make...I will be trying the fried chicken recipes and the jamaican recipes...I'll post the results when I make them...
    Thank you...Keep it up <3

  • Lucinda....Love your new show and enjoy seeing your boys cook with you.(I have two of my own.) I mixed up a batch of your no-cook tomato sauce the other day and it was very tasty! I have a question I hope you or your staff can answer for me. I was watching your Jamaican cooking show yesterday and at the end of the show you placed the meal on the most beautiful large gray dinner plate. Can you please tell me where I can get it or who makes it? Thanks so much.

  • I made the curry chicken today and it is wonderful. You are the best! I love watching you cook with such ease. Thanks for sharing you recipes and ideas with us.

  • Hi Lucinda/Martha

    Although I love and print all your recipes,being Italian American I do love those Italian dishes. And I also really would love to know where you go all those lovely blouses you wear. Can you share that info?

    Joyia

  • If you don't want the heat for a scotch bonnet pepper what can be substituted?

    Love your show. :)

  • Nothing like some REAL authentic Jamaican Jamaican cuisine to make your day, evening, or night? :-) Share your recipes with the WORLD!!!

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