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Chef Selwyn’s Recipes

Chef Selwyn’s Recipes

Jamaica Jerk Chicken


6 chicken breasts or thighs

3 tablespoons Grace Jerk Seasoning

2 tablespoons tomato ketchup

1 teaspoon chopped garlic

1 teaspoon chopped thyme

1 teaspoon salt

1 teaspoon black pepper

2 tablespoons soy sauce

3 tablespoons vegetable oil 


Combine all ingredients together in a bowl, mix well and let marinate in fridge for 4 hours to 24 hours. Cook chicken in oven at 375 degrees F for 30 minutes, turning once. Chicken can also be cooked on the grill with medium heat, turning often until done.


Heritage Beef StewHeritage beef stew


3 slices bacon

1 pound lean stew beef 

1 (16 ounce) can diced tomatoes

2 cups beef broth or bouillon

1 cup water 

2 celery ribs, sliced

2 medium onions, chopped

2 garlic cloves, minced

2 tablespoons Worcestershire sauce

1 teaspoon chili powder

1 tablespoon flour

Salt and pepper to taste

4 medium carrots, sliced thick

4 small potatoes, cubed


  1. Fry bacon in stew pot.
  2. Remove bacon and drain on paper towel.
  3. Add stew meat to pot and sear.
  4. Lower heat and add tomatoes, beef broth, water, celery, onion, garlic, Worcestershire sauce, and chili powder.
  5. Simmer for 2 hours or until beef is tender.
  6. Remove 1/3 cup broth from stew and cool.
  7. Mix with flour.
  8. Stir until smooth.
  9. Add flour mixture to stew to thicken.
  10. Add salt, pepper, carrots and potatoes.
  11. Cook 30 minutes or until carrots and potatoes are done.
  12. Crumble cooled bacon and add to pot.

Good served with cornbread and green salad. 


A Fine Dessert Is The Finishing Touch

Everyone deserves a five-star dessert. You may not be able to serve a classic like Baked Alaska, but what other upscale desserts come to mind?  Think old fashioned desserts, first, like apple pie, cherry pie and other fruit desserts.  Rice puddings are popular in many five-star restaurants.  Parfaits and layered cakes are also popular.

Use seasonal berries to create any number of desserts. Make a fruit compote simply by simmering a variety of fresh fruit together, then spoon crème fraiche over the top for an elegant, yet simple dessert. Or, make individual layered cakes by slicing pound cake into thin slices, then spreading a layer of filling made with cream cheese and fruit compote, then cut into small servings.  These little ‘personal cakes’ are very fancy and five-star worthy.

You could also make the simplest fruit dessert by spooning berries into a dish, and drizzling a vinaigrette reduction sauce over the top.  This is another ‘trick’ of the five-star restaurants; mixing sweet with savory for a flavor explosion.

Of course, chocolate of any kind can always be made ‘gourmet’ with the right combination.  Shave slivers of dark with milk chocolate together over a bowl of rich vanilla pudding for a simply elegant dessert.

A drizzle of flavored liqueur over a slice of angel food cake, topped with chocolate shavings is another five-star dessert, that’s almost too simple to believe.  Just take the simplest ingredients and combine them in unusual ways.

It doesn’t require a big expense to create a delicious dessert. It takes a bit of imagination, but it’s something you can easily do — and enjoy.

Selwyn Richards is an award-winning master chef. He is also the President and Executive Chef at The Art of Catering Inc. and is the author of “The Art of Cooking: Soul of The Caribbean”. Chef Selwyn can be reached at: selwyn@theartofcatering.com or by phone — (905) 619-1059.

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