The Door ~ A Jamaican Journey

My friend Jaimie and I were out scouting locations for a Food Drive that I will be hosting later this Summer. It was a hot and muggy day as we strolled various parts of a park, looking for the perfect outdoor location. If you have been following this blog long enough, you would be familiar with the pattern. An outing with a friend is not complete without the breaking of bread together. We were both famished. I had heard about this restaurant not too far from where I lived, called The Door (located at163-07 Baisley Blvd, Jamaica, NY 11434). My late friend Rich had suggested that I try it, many years before the newest renovation and expansion. It's better late than never I always say, so Jaimie and I pulled open the big wooden doors and began our taste of Jamaica.

We were seated by the hostess and given menus to make our food selections. We could not help but look around and enjoy the large floral decorations, bold colored walls and furniture. It was quite well done. The one thing that was missing from our transformation to the tropics was the soothing sound of Island music. Instead we listened to various R&B artists like the late great Whitney Houston while we chose our appetizers.

We chose to start with Garlic Shrimp and an Ackee and Salt Fish Spring Roll. While we waited we were offered a small cup of soup (Pigeon Pea for me and Chicken for Jaimie) and a basket of Cornbread. The soup was hot and tasty. Mine was thick and the flavor of the pea was very present. Jaimie's was a bit lighter in body but also well seasoned and flavorful. We couldn't help noticing however, that they were oddly both the same color. We finished our soup just in time for the arrival of our appetizers. The garlic shrimp was delicious. You could taste the garlic but it was just enough and did not over power the shrimp. We found that the portion was a bit small for the price. This would be my first time tasting the famous Ackee Fruit and I was excited as I'd heard so much about Ackee and Salt Fish. The Spring Roll was halved and served with a fortune cookie stuck in the middle (I must admit that I found that a bit odd). Ackee tastes a bit like eggs and held it's owned when paired with the fish and the collard greens filling. It was tasty even with the presence of a few fine bones from the fish and the tasteless fruit sauce it was served with.

We chose Jerk Chicken, Oxtail and Curry Goat for our entrees. It took quite a while for our entrees to arrive and when they did they were just warm. I was displeased to see that the Curry Goat and the Oxtail were served in the same plate as the two have totally different sauces. I would have much preferred them to be in two small bowls served side by side.
Jaimie's Jerk Chicken was okay. It did not delight nor disappoint. The Chicken did not deliver the bold, herb and spice flavor that Jerk Chicken promises, but was somewhat saved by the sauce (BBQ sauce with Jerk Paste).

My "Combo Plate" was an interesting mix. The Oxtail was tender and delicious. The brown sauce was bold and I wished that I had more of it. Unfortunately, my plate was full of the oil from both the fatty Oxtail and the Goat. The veggies that were served with the entrée were rendered inedible on account of the oil it was coated in. It was really too bad because the Curry Goat was also delicious when picked out of the oil it was soaked in. It didn't help that we were sitting right beneath an air-conditioning vent, as it began to solidify the fat on my plate. Sadly I also found a black hair on my plate. However, on a good note, the Rice and Peas it was served with was a dream. It was delicious and I would be grateful if the chef shared the recipe with me.

Overall the food had it's high and low notes, and the service experience could have been made better by simple changes, like having just one waiter. We were served by so many persons, we had no clue who to ask for the bill. I really wanted to love The Door, if only for my friend Rich, but he loved me for my honesty and "tell it like it is" personality. So, I must be true to my experience and give The Door a C+. With just a bit more attention to detail, this place can be a solid A. I hope the management has an opportunity to read this review and that I'm able to revisit and have a much better experience.

Cinco de Mayo In True New York Fashion

Cinco de Mayo or El Día de la Batalla de Puebla  which translates to The Day of the battle of Puebla. In the US, however, it is celebration in thanksgiving for Mexico's role in fending off the French and protecting the US from an invasion.
As in many other holidays, it is celebrated with lots of food, drinks, festivals, and a good ole time. We decided to join in on the merriment and have a taste of Mexico at the same time. What better time to savor the flavors?

I started the afternoon with a trip to the gym in preparation for the feast that was to follow. It proved to be a good idea, since the restaurant that I wanted to dine at was located just a 12 minute walk away. After my painful "Fit n Fab" class, I quickly made my way towards the food as I certainly worked up a good appetite. I began walking in the wrong direction, possibly following the smell of food and not the GPS. Along the way I saw something that I've never seen in this part of Forest Hills. On Continental Ave, between Austin street and Queens Blvd, was a Mexican Taco Truck! Well now, what's more Mexican than Tacos, and more New York than Street Food? This was perfect! I decided to go the unconventional route and have a taste of Mexico the New York way.

I stopped at the truck and waited my turn, taking a few photos while I tried to decide what I should have. The smell of searing meat and aromatic spices was strong, and others stopped to take a look at the menu as well.

I decided on a trio of Tacos, Chicken, Roasted Pork and Grilled Steak. While I waited for my tacos to be made, I did a quick double check to be sure that Tacos were indeed Mexican. I found out that Tacos indeed originated in Mexico and the common theory is that they were created by 18th Century Silver Miners.

It was time! I took my prize and headed to the nearby Mc Donalds to find seating to enjoy the feast (Don't worry, I didn't just use the seating, I bought a Sweet Tea and Apple Pie). I opened the white box and went right for the Grilled Steak Taco first. It was divine...moist, full of flavor and topped with chopped cilantro and a green salsa sauce.

The Roast Pork was also good, although not as succulent as the Grilled Steak. It didn't disappoint however, it was tasty in it's own right.

The Chicken Taco was a bit underwhelming on it's own, It was a bit overcooked and didn't offer much on the side of seasoning. Thankfully the chap who made my food put some spicy, green sauce on the side and I sure made use of it for this one. The sauce made all the difference. It was bold, full of herbs and just what this Taco needed.
I give this Mexican Taco Truck and solid B for the tasty Tacos it delivered. I would definitely add Tacos to my NYC street food favorites. Taste for yourselves :-)

***We posted a fantastic and easy recipe for a Peach Margarita on our Facebook Page, but we will share it here with you as well. Be sure to LIKE us on Facebook (Facebook.com/TastingQueens) and FOLLOW us onTwitter (@TastingQueens) for daily recipes, tips, food trivia and other foodie inspirations for good eating.

Peach Margarita:
1 cup ice
1 1/2 ounces tequila
1/4 ounce triple sec
1/4 ounce peach schnapps
1/4 ounce lime juice
1 skinned, pitted, fresh medium peach or equivalent canned peaches.

Pour the ingredients into a blender. Blend until smooth. Pour the contents into a chilled margarita glass thats been dipped in course salt (rub a bit of lime around edge of glass then dip in salt).

Afghan Eats the Tasting Queens Way.

Every couple of months we continue to be challenged by you, the readers to recreate one of the entrees that we have sampled on our tasting tour of Queens. This time it was our blog post Afghan Eats that won your vote. The following will be our take on the classic Chicken Over Rice. For this recipe we chose to go with our favorite cut of pork. We are  avid New York Street Food fans. One of our favorites spot being the guy outside the 99 Cent store on Sutphin Blvd and Jamaica Ave. We tried our best and hopefully were successful in making this recipe as simple as possible even though there are a few key steps to ensure the flavors remain big, bold and true to the culture.

The Rice:

1 1/2 Cups Basmati Rice
1 Small Yellow Onion (Chopped)
1/2 Red or Green Bell Pepper (Chopped)
1 tsp Whole Coriander
2 1/2 Cups Chicken Broth
1/2 tsp of Azafran
1 tsp Canola Oil
Salt and Pepper to taste

 

 

Heat Medium Sauce Pot and add oil. Sautee onions and coriander until onions are just cooked and fragrant. Add bell peppers and cook for another minute. Combine rice and heat through stirring occasionally. Add Salt, pepper and chicken stock. Bring to a rapid boil then lower heat and simmer
covered for 15 minutes.


                             

 

                                                                                                        

 


                                                  
 
The Pork:

1 1/2 lb Pork Chops (Cubed)
1 tbsp. Lemon Juice
1 tsp. Chopped Oregano
1 tbsp. Parsley or Coriander leaves
3 Cloves Garlic
3 tbsp. Canola Oil
1 Small Onion (Chopped)
Salt and Pepper to taste

                                                                                         
                                  




Using a blender or food processor, combine all spices and herbs with lemon juice and 2 tbsp. oil.  Marinate pork for at least 30 minutes (may be left over night for best results). Heat pan with remaining oil and sear pork pieces for 2 minutes each side until browned.
Cover with lid and cook on med-low heat for an additional 12 minutes or until juice runs clear.

White Sauce (Optional)

1/2 Cup Mayonnaise
1/2 Cup Plain Yogurt
2 tbsp. Lemon Juice
1/4 Cup Fresh Parsley
Salt and Pepper to taste

Combine all ingredients and serve on the side.

bon appétit!

How do you stay foodie inspired? For us, it's through various mediums like other blogs, social media and cook books. Right now, we are inspired by bon appetit magazine. 

 

 Choose your favorite of the last 3 restaurant reviews and we will remake one of the entrees and post the recipe so that you can try it at home. Sound good? Leave your choice in the comments below and who knows, someone may win a bon appetit subscription. We are feeling mighty generous this year :-)
 
a) Afghan Eats
b) Filipino Family Style Dining
c) The Young and The Restless(and Hungry): A Peril of Patience at Mataheko
*Photos from http://www.bonappetit.com/test-kitchen/cooking-tips/slideshow/best-cooking-tricks?slide=2

It's that time again!!! Gift ard Giveaway is here again.

This is the first of four giveaways this year. We are extremely excited for this one as it is our BIGGEST so far. You have the opportunity to win a $50 Visa Gift Card by following these sinple steps:


1. Follow us on Twitter or Like us on Facebook.

2. Answer this question~ How many dishes did we taste at our last Restaurant review of Mataheko?

3. Leave your answers in the comments below or you may also tweet us or leave your response on our Facebook page.

Good luck to all! Winner announced on March 16, 2014 on our Facebook Page.

The Young and The Restless(and Hungry): A Peril of Patience at Mataheko -Yet another written peice by Co-QueensTaster Shannice Noel

         Mataheko-144-07 Jamaica Ave Jamaica, NY 11435 Jamaica

  

   On an exceptionally cold night in Jamaica, Queens, my sister Shauna, my nephew and I decided to brave the polar weather and embark on a quest for culture. We had intended on finding a Nigerian restaurant as a way of beginning our African branch, but alas, none were to be found. Instead, we discovered Mataheko, an eat-in(?) that said that it offered Ghanian food and some dishes from a few similar cultures. As we stepped inside, we were welcomed only with a small, rather dark space and questioning stares by two teens who seemed to be helping each other with their homework. About half a minute later, we were greeted by a young, friendly-looking lady who told us to sit wherever we wanted (our only choice being another table next to the homework people).
    It was then that we were put to the First Patience Test: Getting to Order. Our waitress walked in and out of the nearby kitchen doors over and over, each time saying "I'm sorry, I'll be right back".  During the last time she did this she handed us menus and tended to others who came in behind us while we looked for what we wanted to try. We had all had adventure in mind and were willing to try one of the many interestingly-named dishes (many of which included some sort of starch, specifically eddo). So, within a few minutes we were able to state what we wanted.
    However, all was not as it seems as since "it was so late (8:00 PM) we might be out of certain things. I'll have to check with the (only) cook." Turns out a vast majority of the menu was not available, including the appetizers, smoothies (that they didn't sell anymore) fried rice, and even the meal that looked good on our neighbor's plate. Given a few more minutes to decide from what was left on the menu, my nephew and I begrudgingly decided to play it safe and order chicken with jaloff rice. My sister ordered a Peanut Soup with Meat that was to be served with Foo Foo. We all feared to ask for anything "extra" for drinks so my nephew and I ordered Sprite and a Malta. While my sister ordered a bottle of Palm wine.

    This was the Second Patience Test. It felt as though the cook had to make the entire meal, including all the sauces and spices and things herself without any help. Even though this was so she still found a way to pop her head out and say hello to the others sitting around us. Many minutes later the food arrived. It looked and smelled good and by that point our mouths and stomachs cried out for food. Once the plates were on our table we dug right in.

     The rice was the toast of the night. It was full of flavor and well received. The Chicken was served in a dark, spicy, tomato-based sauce. It too was good, for what it was. We were told that it was the last serving and we could tell. We struggled to find any real "meat" on the bones. Nonetheless, we ate what we could and it made do.

    The Peanut Soup was served with pieces of turkey, beef and goat meat. It was rich and spicy with a smooth finish. It was served with foo foo, a steamed dough made with plantains. The foo foo was bland and sticky. We were told that it was meant to be broken up and eaten with the spicy soup.

    My sister sipped some of the Palm Wine, which she seemed to like then we paid the bill and ventured out in to the cold, still, in search of food. We scratched our foodie itch with sweets from Dunkin Donuts and Chicken over Rice from the Halaal food truck on Sutphin Blvd. For this trip we give Mataheko a D.

A Very Merry West Indian Christmas....

This Holiday season, I thought I would share a bit of my Guyanese/West Indian heritage with you all. Here's a taste of my part of Queens. Last year I had the pleasure to have two of my cake recipes featured in the Queens Chronicle. Now you ...can make these goodies in your home and have a bit of West Indian cheer this year.
http://www.qchron.com/qboro/stories/caribbean-christmas-recipes-for-the-holidays/article_29a9c93d-a78f-5c5f-9b5d-d0027453114d.html

 

Black Cake aka West Indian Rum Cake

 

 

 cup dried raisins1 cup dried prunes
1 cup dried currants
4 cups rum or red wine
1 1/2 cups brown sugar
1 cup butter
1 1/2 cups flour
10 large eggs
3 tablespoons burnt sugar or caramel
1/4 cup citrus zest
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon mixed essence
1/4 teaspoon salt
1/2 cup chopped peanuts (optional)

For the fruits:
Wash fruits. Using a food processor or blender grind fruits and about three cups of rum or red wine and place in an airtight container. Rum- or wine-soaked fruits can be stored for 10 days to 1 year (Add more wine for longer storage).
Preheat oven to 315 degrees:
In a large bowl combine butter and sugar. Mix until sugar is dissolved and butter is white and fluffy. Add eggs one at a time, mixing thoroughly after each addition. Combine soaked fruits (and optional nuts), essence and zest and mix well. In another bowl measure flour and ground spices and salt. Combine well. Add dry ingredients to wet batter in three parts, mixing well after each application. Mix in burnt sugar or caramel and combine until uniformed color forms. Grease two 8-inch baking pans and pour cake mixture into them evenly. Bake for approximately 1 hour and 15 minutes or until firm to the touch or a stick inserted in the center of cake comes out clear. Let cake rest for 1 hour, remove it from pan then pour 1 cup rum or red wine over it. Add more alcohol once per week or as desired.

Sponge Cake

1 cup sugar
1 cup butter
1 1/2 cups flour
6 eggs
1 teaspoon mixed essence
1 teaspoon citrus zest
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/5 teaspoon salt

Preheat oven to 350 degrees:
In a medium mixing bowl combine butter and sugar. Mix until sugar is dissolved and butter is white and fluffy. Add eggs one at a time, making sure each egg is fully incorporated in the batter before adding another. Now add essence and zest and stir. In another bowl measure flour, spices, salt and baking powder and combine.
Add dry ingredients to wet batter in three parts, making sure you mix well after each addition. Grease a 9-inch baking pan and pour cake mixture into it. Bake at 350 degrees for approximately 40 minutes or until top is golden brown and test stick inserted in center of cake comes out clear.