Gluten Free Restaurant Review: Everything Jamaican

I live right outside philadelphia in a little township called Folcroft.  As far as local eateries are concerned, the pickings are slim.  We have a little diner called Miller's Cafe, a couple pizza places, a few sub joints, and of course... inexpensive Chinese take-out.  These options are fine, that is if you don't have to worry about gluten.  The only place I can safely eat is Miller's Cafe, since they have a variety of simple breakfast foods, and know of my neurotic insistence to keep toasted bread as far away from my plate as possible. However, about a month ago a small Jamaican cuisine restaurant opened up called Everything Jamaican.  After strolling in and sparking up a conversation with the owner, a friendly Jamaican transplant, I was informed that just about everything on their menu is gluten free. She told me that relatives of hers have the same condition and that she's very familiar with what we need to avoid eating.

After looking over the menu, which included dishes like Ox-Tail Soup, Jerk Chicken and Goat, Fried Plantains and Bean & Rice dishes, I decided to try the Curried Goat.  With the memories of Curried Mutton I ate in Ocho Rios playing through my head, I looked forward to seeing if what Everything Jamaican served up matched the tastes in my memory.  I wasn't disappointed! The curried mutton I was served tasted exactly like I remembered.  And just like in Jamaica it was served bones and all, which of course adds to the flavor.  It came with a side of rice & beans, and I ordered a Jamaican Ginger Beer.  I left full, and very happy. Next time I'm trying the Ox-Tail Soup!

If you are ever out this way I highly recommend stopping into Everything Jamaican and filling up your guts with some delicious, authentic Jamaican Cuisine.  Everything Jamaican is located at 10 Glenolden Avenue, at the corner of Chester Pike & Glenolden Ave.  Their phone number is 484-540-8342. Hours: Mon-Thurs 11am - 7pm, Fri - 11am - 8pm, and Sat - 12pm - 8pm.

Here's a glimpse at their menu:

Jerk Chicken (L) $10......(s) $8

Oxtail with Butter Beans (L) $10......(s) $8.50

Raggae Chicken (L) $10......(s) $8

Curry Chicken (L) $10......(s) $8

Curried Goat (L) $10......(s) $8

Ackee (salted cod with garlic, onions and other seasonings) $8

When you arrive just let her know that you can't have any gluten and she'll take care of you. No problem!

Gluten Free Rum Boulders

I brought these goodies to my friend's birthday party (along with some rum nuggets) and they were a hit! Mindy and I had a bottle of Appleton Rum that we brought back from Jamaica, so I figured what better way to put it to good use. I was pretty heavy-handed with the rum, so feel free to use less.  I wrote about Rice Chex going gluten free a while ago, and now there are a number of GF Chex cereals.  I love the Honey Nut, Cinnamon Chex and Chocolate Chex cereals, but Corn Chex is great as well.  It's so great going to a normal grocery store and being able to pick up mainstream GF products. What a difference a few years can make!

I used half a box of Chocolate Chex to make these Rum Boulders, but feel free to experiment with any of the Chex cereals.  Also, I used ground walnuts, but these would be great with ground or crushed almonds as well.  These keep well when wrapped up and put in the fridge, and can be a great alternative to a drink after work:)  And if you want, you could always spread the mixture out in a shallow pan and have yourself some GF Rum Bars to bring on the hiking trails.  Enjoy!

Ingredients:

• 14oz can of condensed milk
• 1/2 box of Chocolate Chex Cereal (crushed)
• 1/2 cup walnuts (crushed or ground)
• 1/2 cup golden raisins 
• 1/2 cup rum
• 1/3 cup cocoa 
• 1/2 cup shredded coconut 

Directions:

1. Place golden raisins and rum in a bowl and set aside to soak.
2. Mix the crushed Chex with the walnuts, condensed milk, cocoa, coconut, rum and raisins together. If mixture is too sloppy or gooey, add more cocoa and coconut.
3. Using a couple of spoons, shape the mixture into double bite-size mini-boulders and place on wax paper or in paper cupcake holders. (I used the mini ones)
4. Place in fridge to set for about an hour. 
5. Transfer to airtight container.
6. Dig in and enjoy!  Don't eat too many of these though, I did and ended up with a slight hangover.