Master your cooking skills and add flavorful dishes to your repertoire with this delicious curried goat and GBD potatoes recipe, prepared with a tangy green seasoning aioli. Learn how to caramelize, braise, layer flavors, and cook with intention as you taste each step along the way. Enjoy this delicious dish and refine your cooking skills.
Category: Mayonnaise
Mayonnaise
Seared Bologna Eggplant & Mushrooms
Recreate Edward’s favorite childhood sandwich. The restaurant-style reinterpretation with seared Japanese eggplant and mushroom elevates the classic dish, adding roasted garlic to enhance the mayo.
Roasted Garlic Mayonnaise
Roasting garlic in aluminum foil on the grill is the best way to roast garlic. It’s perfect to enhance the flavor of any dish.
Eggplant, Bologna & Mushroom Burnt Toast
Edward teaches how to utilize one of his signature flavors: Burnt. Discover the gentle balance of burning without charring, as you learn how to master the Maillard reaction and release deliciousness from the simplest ingredients. Recreate Edward’s his favorite childhood sandwich and learn how to sear and caramelize as you elevate the gentle flavors of eggplant, mushroom and bologna, along with roasting garlic to enhance mayonnaise.
Enhance mayo with all-purpose seasoning, marination, and tangy lime juice. Then, smother green seasoning aioli all over the golden brown delicious potatoes.
Take your mayonnaise game to the next level, with Kwame’s Afro-Caribbean inspired aioli. It goes with a wide variety of dishes, from potatoes to sandwiches to savory proteins.
Brown Stew Chicken & Fried Plantain
Learn how to blacken and braise chicken in a rich brown gravy with a hint of spicy Scotch bonnet pepper. Kwame serves it with fried plantains and Calypso aioli, making it a fantastic dish that will be a total crowd pleaser. The essence of Jamaica on a plate.
Eggplant, Bologna & Mushroom Burnt Toast
Edward teaches how to utilize one of his signature flavors: Burnt. Discover the gentle balance of burning without charring, as you learn how to master the Maillard reaction and release deliciousness from the simplest ingredients.