CARIBBEAN JERK CHICKEN
: Good Season's Casual Entertaining, p.8
Serving Size : 6 Preparation Time :0:10
Amount Measure Ingredient -- Preparation Method
Good Seasons Italian Salad Dressing Mix
2 tablespoons brown
2 tablespoons oil
tablespoons soy sauce
1 teaspoon ground thyme
1/2 teaspoon ground red pepper
2 1/2 pounds
Mix all ingredients except chicken in small bowl until well blended.
Pour dressing over chicken;
cover. Refrigerate 1 hour to marinate. Drain;
discard dressing mixture.
Place on greased grill over
hot coals or on rack of broiler pan 5-7 inches
from heat. Grill or broil 40-45 minutes or until cooked through, turning
Makes 6-8 servings.
Prep Time: 10 minutes plus marinating. Grilling or broiling time: 45
Title: Caribbean Ginger Turkey
Categories: Poultry, Main dish
Yield: 4 servings
2 lb Turkey breast, skinned
1/4 c Soy sauce
1/4 c Dry
2 T Apricot jam
1/2 t Ginger
1/2 c Water
1/4 c Brown sugar
2 T Vegetable
2 t Lemon juice
1 ea Clove garlic,
Carefully bone turkey breast. Remove fillet from underside of breast
by detaching the feather-shaped piece of boneless meat beside the
breast bone. Cut remaining breast meat into
3 equal portions. In a
plastic bag, combine water, soy sauce, sugar, sherry, oil, apricot
jam, lemon juice, ginger and garlic; mix well to dissolve sugar.
Prop bag in a bowll; add turkey, submerge
in marinade. Marinade 4 to
6 hours or overnight. Remove meat from marinade, reserving marinade.
Broil or barbeque turkey 12 to 15 minutes, turning and brushing meat
with marinade. Serve with rice and garnish
with sliced fruit.
Categories: Soups, Caribbean, Vegetables
Yield: 6 servings
1 bn Dasheen, cleaned & deveined
Fresh okras, trimmed
1 lg Plantain, cubed
1 ts Oregano
5 ea Scallions, chopped
2 ea Tomatillos, husked &
-- quartered, optional
2 ea Garlic cloves, pressed
1 lb Yam, peeled & diced
Salt & pepper
Scotch bonnet, to taste
Combine all but the last three ingredients in a pot with 2 quarts of
boiling water. Simmer for 1 1/2 hours.
Meanwhile, simmer the yam in lightly salted
water until just tender.
Drain the water & reserve the vegetables.
the soup to cool slightly. Strain the stock & set aside.
Puree the cooked solids & return to
the pot. Add enough of the
reserved stock to form a syrupy consistency. In a small pan, reduce
the remaining stock until thickened & add it to the soup.
Add the salt, pepper &
Sctoch bonnet. Simmer for 1 hour. 5 minutes
before serving, add the diced yams. Heat through
VARIATIONS: Replace the dasheen with 1 bunch of spinach.
Replace the yams with either malanga or dasheen root. Cook in the
Caribbean Pork Roast
By : Catering Site
Serving Size : 1 Preparation Time :0:00
: To Post
Amount Measure Ingredient -- Preparation Method
To 2-1/2-Pound Boneless Pork Roast
1/2 Cup lime
1 1/2 Teaspoons ground cumin
1 1/2 Teaspoons
red pepper sauce
3/4 Teaspoon ground allspice
1 Medium green bell pepper -- cut into eighths
1 Medium onion -- cut into fourths
4 Cloves garlic -- crushed
1 1/2 Teaspoons sugar
We used a rolled roast, composed of 2 boneless loins tied together for
recipe. If a single loin roast is used, the cooking time will be about 25
minutes per pound. Heavy,
resealable, plastic food storage bags are great for
marinating meat and vegetables. They can be used in most recipes
for marinating food in glass or plastic bowls. Just be sure to place the bag
in a dish, in case it leaks.
Trim fat from roast pork. Pierce pork deeply
all over with meat fork or skewer. Place pork in heavy resealable
food-storage bag. Place remaining ingredients except salt and pepper, sugar
and 1/2 teaspoon salt in blender
or food processor. Cover and blend until
smooth. Pour blended mixture over pork. Seal bag; place in dish.
at least 4 hours but no longer than 24 hours, turning bag
occasionally. Heat oven to 325 degrees. Remove pork
refrigerate marinade. Sprinkle pork with salt and pepper. Place pork on rack
in shallow roasting
pan. Insert meat thermometer so tip is in center of
thickest part of pork and does not rest in fat. Roast uncovered
2-1/4 hours for medium doneness (160 degrees). Remove pork from pan. Cover
and let stand about
15 minutes before slicing. Pour marinade into 1-1/2-quart
saucepan. Stir in sugar and 1/2 teaspoon salt.
Heat to boiling; reduce heat.
Simmer uncovered about 5 minutes, stirring occasionally, until mixture
Serve sauce with pork. 8 servings
Curry Mutton or Goat
By : Caribbean Cookbook-Rita Springer
Serving Size : 1 Preparation Time
Categories : Caribbean
Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds mutton
1 bunch herbs
1 clove garlic
2 tablespoons curry powder
1 tablespoon fat
Cut meat in pieces,
fry lightly in fat, add curry powder and simmer in
waterto cover with seasonings until meat is nearly tender(1 1/2 hours).
carrots and add. Continue cooking unitl meat and carrots are tender.
- - - - - - - - - - - - - - - - - -
Title: Jamaican curried chicken
Yield: 6 Servings
2 md Sized frying chickens
-cut up & boned
3 tb Vegetable oil
2 Cloves garlic, chopped
2 ea Scallions, chopped
1/2 ts Pepper
1 tb Curry powder
1 ts Allspice
1 Inch piece ginger,
-peeled & finely chopped
1 c Coconut milk
2 lg Potatoes, peeled and
6 c Up to ...
8 c Steamed rice
Mango chutney, garnish
Coconut milk, garnish
In a stew pot, heat the vegetable oil. Add the garlic, scallions,
pepper, curry, allspice, and ginger and cook for a few minutes. Add
the chicken and simmer, covered on low
heat about 10 minutes. Add the
coconut milk and potatoes and continue to cook for 30 to 40 minutes.
Serve over hot steamed rice with a selection of condiments such as
mango chutney, coconut milk & yogurt.
This second recipe is more elaborate, but worth it.
You'll probably have to look for coconut
milk in an ethnic market. They
are sold in either bottles or cans.
Actually, after I fry the meat, I put it
in the crockpot to cook all night
or all day. Before I used to parboil the meat in the pressure cooker to
Title: JAMAICAN JERK CHICKEN
Yield: 4 servings
1 tb Ground allspice
1 tb Dried 4hyme
1 1/2 ts Cayenne pepper
1 1/2 ts Freshly ground black pepper
1 1/2 ts Ground sage
3/4 ts Ground nutmeg
3/4 ts Ground cinnamon
2 tb Salt
2 tb Garlic powder
1 tb Sugar
1/4 c Olive oil
1/4 c Soy sauce
3/4 c White vinegar
1/2 c Orange juice
1 x Juice of 1 lime
1 ea Scotch bonnet pepper,
1 x Seeded and finely chopped
1 c Chopped white onion
3 ea Green onions, finely chopped
4 ea Chicken breasts (6 to 8 oz e
1 x Trimmed of fat
In a large bowl, combine the allspice, thyme, cayenne pep- per,
black pepper, sage, nutmeg, cinnamon, salt,
garlic powder and sugar.
With a wire whisk, slowly add the olive oil, soy sauce, vinegar,
orange juice, and lime juice. Add the Scotch bonnet pepper,. onion,
and green onions and mix well.
Add the chicken breasts, cover and
marinate for at least 1 hour, longer if possible.
Preheat an outdoor grill.
Remove the breasts from the marinade and grill for 6 minutes
each side or until fully cooked. While grilling, baste with the
Heat the leftover marinade and serve on the side for dipping.
NOTE: This is
the recipe as listed in the cookbook. Per-
sonally, I would NEVER heat the leftover marinade and serve
side for dipping, especially something that you had marinated POULTRY
in. A MUCH better
idea would be to reserve some of the marinade
(BEFORE you put the chicken in it) and save it for serving.
This recipe is also from Sugar Reef Caribbean Cooking by Devra
Dedeaux. "This recipe is not as hot as you
would find in Jamaica. For
that authentic flavor, double the quantity of dry spices."
Title: Jamaican Rice and Peas
Yield: 4 Servings
1 c dried red kidney beans, washed
coconut milk (see NOTE)
1 ea sprigfresh thyme
1 ea clove garlic, crushed
1 ea green onion, chopped
salt, to taste
3 sl hot pepper, such as Scotch Bonnet (optional) 2 1/4 c uncooked
long-grain, regular or parboiled rice In
a medium saucepan with a
tight-fitting lid, place the washed beans. Add the coconut milk and
bring to boil. Reduce the heat. Cook until the beans are tender, 1 to
2 hours. Add the thyme, garlic, green
onion, and salt. Add the hot
pepper if desired. Simmer for a few minutes. Add the rice.
The liquid should come up to 1-inch above the rice. Add water if
needed. Cover the pot. Bring to a boil
again. Reduce the heat to
low. Cook for 15 minutes (for regular rice) to 20 minutes (for
It should not be necessary to add more water, but if to
much liquid boils away, replace it with boiling water.
The rice is ready when the liquid disappears and the grains of rice
are separate. Stir
just before serving to evenly distribute the red
kidney beans. Makes 4 to
NOTE: For coconut milk, crack 1 mature coconut with a
hammer, cut off
the brown shell, and grate the coconut meat. Into a bowl, add
the coconut meat and 6 cups of water. Mix well, then squeeze to
as much liquid as possible. Press through a sieve and
use as directed
Etoria says his preferred method to separate the coconut
meat from the brown shell is with a butter knife ("or the
dullest knife you
have") to prevent cuts. Slip the knife
between the white flesh and the
shell, and it should come
Title: Meat Patties (Jamaica)
Categories: Home Cookin,
Keywords: Ground Beef
From Sugar Reef Caribbean
Devra Dedeaux, Roundtable
PASTRY: 2 Cup flour
1/4 ts salt
1/4 c solid shortening
1/4 c (1/2 stick) margarine
1/3 c cold water
2 ts margarine
1 sm white onion, finely chopped
chopped Scotch Bonnet
pepper (very fruity and
spicy local hot pepper;
1/2 lb lean ground beef
1/2 ts salt
1/2 ts freshly ground black
1/2 ts curry powder
1/2 ts dried thyme
1/4 c bread crumbs
1/4 c beef or chicken stock
1 egg, beaten
1/4 c water
Note: The Spanish call their delectable meat pies pasteles. In
the islands the patties were transformed to utilize native
ingredients, such a potatoes, plaintains, and
frugal Indian and African population saved scraps of meat left
meals, ground them up with seasonings, and enclosed
them in pastry.
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