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Adam Schop of Miss Lily’s Brings the Flavors of Jamaica to The Daily Meal

Adam Schop of Miss Lily’s Brings the Flavors of Jamaica to The Daily Meal

The classically trained chef is now at Miss Lily’s, where global flavors and insanely hot chiles make for soulful Caribbean food

Kristen Hom

The chef’s menu included plenty of spice to melt away the cold of winter — skewered peppershrimp, handmade Jamaican beef patties, and salt cod fritters, and grilled corn with a jerk rub.

Adam Schop’s Caribbean Menu

Kristen Hom

The chef’s menu included plenty of spice to melt away the cold of winter — skewered peppershrimp, handmade Jamaican beef patties, and salt cod fritters, and grilled corn with a jerk rub.

The Conquering Lion Cocktail

Kristen Hom

Miss Lily’s impressive Conquering Lion cocktail, introduced during New York City Restaurant Week, features Jamaica’s J. Wray & Nephew Rum, plus pineapple syrup, lemon juice, and bitters.

Chef’s Demo

Kristen Hom

The chef took questions from the audience during his demo, lamb belly with winter fruits.

Making the Conquering Lion

Kristen Hom

At a whopping 120 proof thanks to Wray & Nephew White Overproof Rum, the powerful cocktail was the only one the crowd needed.

Salt Cod Fritters

Kristen Hom

Chef Schop plating salt cod fritters with curry aioli.

Pumpkin Soup with Coconut

Kristen Hom

A warm and spicy pumpkin soup was balanced with the mild sweetness of coconut.

Miss Lily’s Jamaican Beef Patties

Kristen Hom

Jamaican beef patties, now nearly as ubiquitous throughout New York City as they are in Jamaica, are made by folding curried beef into a bright yellow dough, which gets its beautiful color turmeric, another staple of Caribbean cooking.

Hot Peppershrimp

Kristen Hom

The chef’s hot peppershrimp was skewered and grilled, and disappeared into the crowd almost immediately.

Miss Lily’s Jerk Corn

Kristen Hom

Jamaica’s most famous culinary export is probably its jerk spice rub — Scotch bonnet and allspice — is most commonly used to create jerk chicken, but can really be used on just about anything.

Mingling at the Bar

Kristen Hom

Guests chatted at The Daily Meal's bar while enjoying the chef's signature cocktail and passed hor d'oeuvres.

Chef Adam Schop with Colman Andrews

Kristen Hom

The chef with The Daily Meal’s editorial director, Colman Andrews.

Move Over, Pork Belly

Kristen Hom

The best thing about lamb belly is that it stays “jiggly and wobbly” when cooked, says the chef.

The Chef’s Overnight Marinade

Kristen Hom

For best results, the chef recommends picking lamb belly with enough fat to withstand up to 36 hours his marinade — allspice, Scotch bonnet, scallion, ginger, and thyme. It’s “super not lean,” Schop says of his lamb.

Lamb Belly Nears Perfection

Kristen Hom

When finished, all the fat will form beautiful layers of flavor.

Chef Schop’s Lamb Belly

Kristen Hom

The lamb belly was paired with sweet winter fruits to balance the spice.


Watch the video: περίεργα αλμυρά snacks. The Snacks Trilogy. SAGA. Part1. Tsede The Real (September 2021).