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His crazy Caribbean style definitely shines through his music selection, his energy, and his food. DJ Nasty Naz’s professional career in the music industry as a tour chef, tour hype man and a tour DJ has allowed him to work with artists like the Black Eyed Peas, The Game, Akon, Wyclef, Danny Fernandes and Sean Paul to name a few. This attitude of continuously being on the grind has pitched this Trinidadian-born entrepreneur into a class of his own, with not only being a top DJ in the East Coast, but to having an award-winning restaurant in Fredericton, “Caribbean Flavas.”
His skills in the kitchen have allowed him to cater for a number of groups, including Akon, Sean Kingston, Girlicious, Hedley, The Trews, and even rock and roll legend Leonard Cohen. DJ Nasty Naz Flava of the Week will be a weekly column where Naz takes readers inside his world of cooking, performing and rubbing elbows with the stars. For more information on DJ Nasty Naz, visit www.djnastynaz.com, Join the “fan page” www.facebook.com/djnastynaz Follow him on Twitter www.twitter.com/djnastynaz. Or, to taste d’island life, visit Caribbean Flavas on 123 York St. Fredericton.
Somebody call N-A””Z… he’s got them shawtys fire burning in tha kitchen… whoaaa… Haha, how about I just stick to the cooking and leave the singing to the professionals, a customer told me this week. So much for me putting on dinner and a show.
Oh well, the reason I was singing that song is because I am on tour AGAIN with Jamaican reggae/pop sensation Sean Kingston (‘Fire Burning’), and triple platinum R & B singers Danny Fernandes (‘Private Dancer’) and Karl Wolf (‘Africa’).
This is the second time on tour with these acts, and so far every venue has been sold out. So with that whole island vibe, I decided to do up a Jamaican dish, in light of ma boi Sean Kingston.
Ingredients for the Salt fish Fritter
– 1lb of soaked, washed and stripped cod
– 2 chopped garlic cloves
– 1 red bell pepper, sliced.
– 1 tspn of paprika
– 1 red onion chopped sliced
– ½ cup of all purpose flour
– 2 habanero chili peppers
– 2 large tomatoes
Directions
1. Wash and dry the salt fish.
2. Use your hands and shred the salt fish finely and set aside in a mixing bowl.
3. Cut the onions, garlic, habanero pepper and tomatoes in to fine pieces.
4. Combine the onions, garlic, pepper and tomatoes.
5. Cook this seasoning thoroughly in a frying pan (skillet) using a small amount of oil.
6. Add flour and water to the salt fish and make a thin batter. Stir this batter till it is smooth.
7. Combine the fried seasoning and paprika with this batter. Mix batter.
8. Dip a large spoon in oil and “spoon scoop” thin batter into frying pan.
9. Deep fry in a frying pan till brown and crisp on both sides.
10. Drain on paper towel and serve, with a side of your favourite chutney.
I decided to put my little recipe into a ‘song.’ Now remember to sing it to the tune of Sean Kingston’s ‘Fire Burning.’ I’m not saying I’m gonna win any Grammies here people, but you can certainly try… ha.
Can you say REMIXXXXXXX …
Shawty got that super thang
with tha pepper its hotter than the sun in Spain
Got me soon as I walked through the door ..orrr
My mouth started water-ing
The way she dropped it low that thang
Got me wanna eat more and more ”
She roll it, shape it, and drop it in tha oil,
That salt fish frit,
Got a candle, or a match to get that fryer lit,
Now take my BMO card or my CIBC
Shawty that fritter is HOT like the fire,
HOT like fire
Somebody call N””A-Z
He got them Shawty fire burning in tha Kitchen
Whoa
I gotta cool her mouth
It will burn the roof of your mouth, in the kitchen
Whoa
It’s fire burning, fire burning in the kitchen
That little fritter’s fire burning in the kitchen
It’s fire burning, fire burning in the kitchen
That little fritter’s fire burning in the kitchen
Fire burning fire burning
That taste is a masterpiece
You can place your order every couple days
But ain’t no doubt you’ll eat it before you get home… home…
I’m afraid it’s not made with eggs
So all you vegans, yup, that’s what I said
Once they taste it, it will be in kitchens all over the world …world
She roll it, shape it, and drop it in tha oil,
That salt fish frit,
Got a candle, or a match to get that stove lit,
Now take my BMO card or my CIBC
Shawty that fritter is HOT like the fire,
HOT like fire
Somebody call N””A-Z
He got them Shawty fire burning in tha Kitchen
Whoa
I gotta cool her mouth
It will burn the roof of your mouth, in the kitchen
Whoa
It’s fire burning, fire burning in the kitchen
That little fritter’s fire burning in the kitchen
It’s fire burning, fire burning in the kitchen
That little fritter’s fire burning in the kitchen
Fire burning fire burning
Somebody call N””A””Z
Now even though Sean Kingston usually eats my mom’s homemade Coconut Bread, I guess I will be making some Salt fish Fritters for him this time around. Okay I gotta bounce outta this kitchen now, because my customers in the restaurant are looking at me funny, as I am singing while I’m cooking. Make sure and look out for me while on tour in a city near you with tha Crew… come up and say ‘Hi’ even.
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DJ Nasty Naz’s professional career in the music industry as a tour chef, tour hype man and a tour DJ has allowed him to work with artists like the Black Eyed Peas, The Game, Akon, Wyclef, Danny Fernandes and Sean Paul, to name a few. This attitude of continuously being on the grind has pitched this Trinidadian-born entrepreneur into a class of his own, with not only being a top DJ in the East Coast, but to having an award winning restaurant in Fredericton “Caribbean Flavas”.
His skills in the kitchen have allowed him to cater for a number of groups, including Akon, Sean Kingston, Girlicious, Hedley, The Trews, and even rock and roll legend, Leonard Cohen. DJ Nasty Naz Flava of the Week is a weekly column where Naz takes readers inside his world of cooking, performing and rubbing elbows with the stars. For more information on DJ Nasty Naz, visit www.djnastynaz.com, Join the “fan page” www.facebook.com/djnastynaz, Follow him on Twitter www.twitter.com/djnastynaz. Or, to taste d’island life, visit Caribbean Flavas on 123 York St, Fredericton.
I have seen the “This is it” movie with Michael Jackson a number of times since it came out. My cousin “Trimz” and I, tried to get in to see it the first night, but it was sold out, on both shows. However, we definitely made it by the second night. If I said we didn’t cry in the theaters during some of his performances I would be lying!
Many have said he was one of the BEST singers, songwriters, producers (and after watching the movie) performers of all time. He has brought many races, colours and ages together, and managed to equalize race issues over the years with his music. One song (besides Heal the World) which caused a HUGE positive movement was Black or White.
Some of his lyrics for that song, have taken me through many tough times interacting with people who don’t understand diversity, internationalism or differences in culture. I have experienced it “subtly” with people who refuse to try my restaurant but one day though, I hope with more education (more acceptance) we can all live by the rule ‘it don’t matter if you’re black or white.’
“It’s not about races, just places, faces. Where your blood comes from is where your space is;
I’ve seen the bright get duller, I’m not gonna spend my life being a color.”
With some of his powerful lyrics being quoted, I thought it would be fitting for me to make a dish with that theme in mind, to honour one of the fallen greats “” MJ. Here’s the recipe for Black Bean (Shrimp) & White (Potatoes).
Black Bean Sauce
Sauces can often bring out the best from the ingredients or make a delectable treat out of any common food when added in the right quantities. A sauce that works well with many Asian Cuisines especially stir fries would be – Black Bean Sauce. It’s made with fermented black beans, and thickened with caramel and wheat flour to add that nice thick body (GLUTEN WARNING here)
It would be easiest if you used a ready made sauce from your local Chinese grocery, for consistency purposes.
Ingredients for the Stir Fry
– 2lbs of peeled and de-veined shrimp
– 2 chopped garlic cloves
– 1(each) small red and green bell peppers, sliced.
– ¼ lbs green beans
– 1 red onion chopped into wedges
– 1 cup of broccoli
– 1 carrot cut diagonally
– 1 tblspn sesame seeds
Directions for the Mashed Potatoes
So “I wanna be starting something” now, by simply making the mashed potatoes as you normally would. Peel and cut about six medium potatoes, boil for about 15 minutes and then drain. Put about ¼ cup of warm 2 per cent milk, butter and some low fat cream cheese. Mix all together and just “beat it” or mash it whatever works. Mmmm mashed potatoes “the way you make me feel”… definite comfort food. Now since we have our “white” we are onto our “black.”
After heating up your pan, simply take all of your ingredients and your black bean sauce and throw it in your skillet. The beauty of Asian cooking is that it’s quick but more importantly preserves the colour, nutritional content and texture of food. Stir it around for about 3-4 minutes (hence the name stir fry) at least until the shrimp turns a pink/red color. That was easy”¦maybe like “abc.”
Okay, “this is it” when we start plating it up. Pretty simple actually, take your plate, and place a nice heaping spoon of fluffy, creamy mashed potatoes on it. Then place an equal amount of stir fry shrimp and veggies, sprinkle some sesame seeds over the top, for the finishing touch.
Before you know it, the contents of your plate would be “gone too soon.” With a winning dish like this, which is so simple, delicious and contains a LOW calorie count.
If you decided to make it for your main squeeze, you can just sing “the girl is mine” because she will certainly love you for it. She may even say you “rock her world.” Second helpings are definitely in order, so “don’t stop till you get enough.”
Do you “remember the time” when we actually HAD time for good food? When we actually sat around the dinner table and talked, with family and friends? Now we are all so caught up in speed that it’s no longer an adventure and a time for sharing culture, OR discovering NEW cultures and food – Asian, Caribbean, whatever.
I guess it starts with “the man in the mirror” to want to make that change of trying something new, something different. All I gotta “say say say” is “black and white” seems to go just perfectly in this case, for not only food, but for life in general!
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His Crazy Caribbean Style definitely shines through his music selection, his energy, and his food.
DJ Nasty Naz’s professional career in the music industry as a tour chef, tour hype man and a tour DJ has allowed him to work with artists like the Black Eyed Peas, The Game, Akon, Wyclef, Danny Fernandes and Sean Paul, to name a few. This attitude of continuously being on the grind has pitched this Trinidadian-born entrepreneur into a class of his own, with not only being a top DJ in the East Coast, but to having an award winning restaurant in Fredericton “Caribbean Flavas”.
His skills in the kitchen have allowed him to cater for a number of groups, including Akon, Sean Kingston, Girlicious, Hedley, The Trews, and even rock and roll legend, Leonard Cohen.
DJ Nasty Naz Flava of the Week will be a weekly column where Naz takes readers inside his world of cooking, performing and rubbing elbows with the stars.
For more information on DJ Nasty Naz, visit
Join the “fan page”
Follow him on Twitter
Or, to taste d’island life, visit Caribbean Flavas on 123 York St, Fredericton.
Halloween and all its spookiness was just lingering around me this past weekend. ON HALLOWEEN DAY…all 5 of my watches DIED…they all seemed to work perfectly the day before…and then my swordfish died, and then my agent in Toronto got me a VIP pass for tha Jay Z & Drake’s (aka Jimmy Brooks from Degrassi) private party, which I didn’t end up going…take ONE GUESS WHY….yup, u guessed it, because my time was all messed up!
SO really..what was soooo good about this Halloween? Hmm let’s see, tha restaurant was fairly busy. The good weather and the need for everyone to have their candy fix had a part to play in the slower downtown traffic, however we still had customers so I guess I can’t complain too much. Hmm what else…a couple of my “fans” decided to dress up like “DJ Nasty Naz” for Halloween…ha-ha, with the tee shirt and clothing, the posters, and EVEN the beats.
This one dude, crazy French Guy from Ontario, who is the top “kicker – punter” for the “Laval Rouge et Or” actually made a chain like mine! Ha, die hard fan…no doubt! I wonder if I can talk the CFL into giving “Cam” another championship ring,..just for pulling off a “championship costume”? Ha.
Maybe not I guess, because I tried calling tha CFL and they won’t take my calls, ha, so instead, I will do something half as cool, and less “blingy”! I’ll do up a dish, with a French Flare to it, seeing as he plays for Laval and all.
This Laval conch salad is like Salad Niçoise (pronounced nee-suaz) which is essentially a French composed salad with raw veggies and Tuna, however we are substituting the Tuna with Conch (pronounced –konk) which is a large saltwater snail.
Ingredients for tha Vinaigrette
-6 Garlic Cloves
– ¼ cup chicken broth
– ½ cup of basil and the same of Oregano
– 8 tblsp of lemon juice (this is gonna “cook” the conch.
– 2 tblspn Dijon Mustard
– 2 tblsp of Evoo (aka Extra Virgin Olive Oil, come on we gotta be cool while we are cooking too J)
For tha Salad
– 3lbs of Conch meat
– 3 eggs
– 7-10 small red or purple potatoes
– ¼ lbs green beans
– 3-5 cups mixed greens
– 3 cups romaine lettuce
– ¼ cup grated carrots and the same of sliced yellow bell peppers & halved cherry tomatoes.
– ½ Niçoise Olives
– 2 tblspn capers
Directions
Okay lets “kickoff” this thing…The vinaigrette is pretty simple to make, just take everything and run it through your blender or food processor, and in 3.5 seconds just like a “snap” the ball is now officially in play…sorry I meant the salad is now ready to get going J
To prepare the salad, take the conch and marinate it using about 4 tblspn of vinaigrette, and about 5 more tblspn of lime juice, shake and leave in a plastic bag for about 20 mins. That’s our First Down.
Boil your potatoes, your eggs and your green beans (for about 7-10 mins) or so, then cut into nice thick slices. This is our Second Down.
Okay hold tight, we are almost to the “end zone”! No room for “fumbles” here! Combine all the ingredients, your greens, tomatoes, peppers, olives, potatoes, beans, in a nice big bowl with the remaining vinaigrette and start adding your fantastically marinated conch meat.
Okay, now let’s start dishing up this great yummy conch salad for my “frenchie crew”. We gonna go straight for tha “touch down” here on this one; after plating up your salad, in some nice big bowls, you can now place a couple of slices of your hard boiled eggs on top the salad.
I think we can get an “extra point” here, we are gonna sail between the uprights and above the crossbar of the goalpost on this one, just add some chunks of pineapple (to take us back to tha islands), some capers and some FRESH cracked pepper, and for some added heat, some crushed chilies.
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Halloween Goodies
His Crazy Caribbean Style definitely shines through his music selection, his energy, and his food.
DJ Nasty Naz’s professional career in the music industry as a tour chef, tour hype man and a tour DJ has allowed him to work with artists like the Black Eyed Peas, The Game, Akon, Wyclef, Danny Fernandes and Sean Paul, to name a few. This attitude of continuously being on the grind has pitched this Trinidadian-born entrepreneur into a class of his own, with not only being a top DJ in the East Coast, but to having an award winning restaurant in Fredericton “Caribbean Flavas”.
His skills in the kitchen have allowed him to cater for a number of groups, including Akon, Sean Kingston, Girlicious, Hedley, The Trews, and even rock and roll legend, Leonard Cohen.
DJ Nasty Naz Flava of the Week will be a weekly column where Naz takes readers inside his world of cooking, performing and rubbing elbows with the stars.
For more information on DJ Nasty Naz, visit
www.djnastynaz.com,
Join the “fan page”
www.facebook.com/djnastynaz
Follow him on Twitter
www.twitter.com/djnastynaz.
Or, to taste d’island life, visit Caribbean Flavas on 123 York St, Fredericton.
Halloween is in the air, and being a DJ, I know that “Thriller” by one of the greatest artists of all time, the king of pop, MJ, would be THE only time I would ever repeat a track, in my set. So sticking with that scary theme of things, I thought I would do up something with that in mind.
Every year there are usually crazy contests being put on by different clubs and schools. I have seen some pretty crazy costumes no doubt, this one guy (Greg from Mcleod Residence) got an OLD SCHOOL PAC MAN ARCADE…yup…you guessed it, and fitted himself in it, and the crazy thing is, he actually wired it to a car battery, so we could have played a game or two, needless to say he won the contest that year. I won’t lie though; I am a BIG WIMP when it comes to scary movies. I don’t like watching them on the big screen far less for my own house. Exorcist, Rosemary’s Baby, or any show that has Leah Miller in it, just crawls my blood, lets face it, she’s just as pale as most ghosts. But seriously though, it’s a scary time of year, and food, even though most people think it at most times can be sexy, if you have a crazy (or warped) imagination, it could be quite ghoulish.
So I thought if I was a Zombie, what would I wanna eat? I may want to eat a “Zombie BRAIN salad”. Best of both “worlds”, my brain protein and my veggies…come on some zombies may wanna be healthy… 
– 2 packs of gelatin, grape flavored would be best.
– 1 pack of firm tofu (and a melon baller)
– 1 container of cottage cheese
– I/2 lb of blueberries or peeled grapes
– 1 pack blue and 1 pack of red food colouring
Directions
Prepare the gelatine as you would usually, and chill for a few hours.
Scoop the cottage cheese into a bowl, and add the blueberries or peeled grapes to it.
Scoop out balls of tofu and dot each center with blue…for blue eyes and dot the others with red…for red eyes.
Add three drops food coloring to turn the cottage cheese a nice greyish color when blended.
To serve the brain salad, cut the gelatine into squares or any type of shape and place a few spoonfuls of the firm gelatine (it supposed to represent brain fluid) onto the individual plates.
Add your human tofu eye balls
Top with a scoop of cottage cheese (brain tissue) and berries or grape mixture.
My good Lebanese friend Laura, always brings this wicked dessert over to our house, whenever we have events called “Lady Toes”…i dunno why she calls them that, but she’s a crazy Lebanese … and they are delicious, so I ask no questions…I just eat them 
so I thought maybe I can do up my Halloween version of that.
Freddy Cougar Fingers
We need a short bread type dough that you can use your piping bag to make them look like fingers. Then using a spoon, make lines suggesting knuckle and wrinkles; add a toasted almond for the creepy looking fingernail. If you use the plain almond, it looks equally as creepy. You can add a bit of red food colouring on the nail, if you want a bloody finger.
MmmMmm Marrow
Cut the crusts off of some slices of white bread. Spread a very thin layer of smooth peanut butter but double the amount of red jam on the bread. Roll the sandwiches up and now you have bones with gooey blood and yummy marrow!
Pimple Puss Poppers
For any teenager who just got rid of their acne problems, I’m sorry to bring them back up, but mom is gonna serve these pimples for dinner 
Core about 1/2 lb of cherry tomatoes with a pointy carrot peeler. Drain the excess tomato juice. Using a piping bag, fill the holes in the tomatoes with cream cheese. Give each pimple a gentle squeeze and arrange them on a platter. For an added effect, you can even put one black pepper corn on top of the cheese, to simulate those stubborn black heads
Icey Blood Cubes
We will need some nice cherry flavoured kool aid mix. Mix as you would normally, and fill into an ice cube tray, and then freeze. When you are ready to serve, put a few in your glass. It would look a lot better if the liquid was clear (like 7up) etc.
And for an additional over the top effect, you can put raisins in your ice cubes before freezing, so when it thaws, you will be left with “black maggots” floating in your drink
Hope you all have a safe and scary Halloween…definitely not my favorite time of year, so the only “creepy” thing I would be doing is “creeping” on face book…however, I have seen some pictures of friends on there…they can be just as frightening.
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