Hi everyone!
So I’ve been playing with spices and sprucing things up a little, as I’ve never much been into heavy spices in recipes, and I think that this recipe works out nicely- Not blazing and indiscriminately hot, but rather a subtler, more flavorful spice, with a little heat for fun. I emulated Middle Eastern and Caribbean cooking, picking a little from Jamacian jerk recipes, while adding what seems like good things to it. I’m sure there’s some other great things that can be thrown into this one, a little saffron powder, smoked salt, things like that. This is a really great recipe to play with and just have fun!
I named this recipe for fun for one of my favorite actors, John Barrowman. He’s a super talented British actor, but spent his formative years and was raised right close to me in Joliet, Illinois. He still visits sometimes, and I hope to bump into him on the street, or see a live performance here in Chicago! Wouldn’t that be so exciting?! Anyhow, this recipe is spicy and beeeefy (if you wish) like Mr. Barrowman. (heheh!) He also has a new CD of showtune covers coming out in just a few days, on March 1, 2010. He’s also playing a guest role in the last six episodes of this season’s Desperate Housewives on this side of the ocean, too! I also have to gush over the cufflinks made by Ian Flaherty that he’s chosen for his site- They’re all so wonderful!
Anyhow! After the jump, Onwards with the recipe!
