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             CARIBBEAN JERK CHICKEN

Recipe By     : Good Season's Casual Entertaining, p.8
Serving Size  : 6    Preparation Time :0:10
Categories    :
Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1      envelope      Good Seasons Italian Salad Dressing Mix
    2      tablespoons   brown sugar
    2      tablespoons   oil
    2      tablespoons   soy sauce
    1      teaspoon      ground cinnamon
    1      teaspoon      ground thyme
      1/2  teaspoon      ground red pepper
    2 1/2  pounds        chicken pieces

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
frequently.  Makes 6-8 servings.

Prep Time:  10 minutes plus marinating.  Grilling or broiling time:  45
minutes.
 
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 sherry
       2 T  Apricot jam
     1/2 t  Ginger
     1/2 c  Water
     1/4 c  Brown sugar
       2 T  Vegetable oil
       2 t  Lemon juice
       1 ea Clove garlic, chopped
 
   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.
  
        Title: Callaloo Soup
  Categories: Soups, Caribbean, Vegetables
       Yield: 6 servings
 
       1 bn Dasheen, cleaned & deveined
       6 ea Fresh okras, trimmed
       1 lg Plantain, cubed
       1 ts Oregano
       5 ea Scallions, chopped
       6 ea Cloves, pounded
       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.
  
   Allow 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 & serve.
  
   VARIATIONS: Replace the dasheen with 1 bunch of spinach.
  
   Replace the yams with either malanga or dasheen root.  Cook in the
   same way.
 
Caribbean Pork Roast

Recipe By     : Catering Site
Serving Size  : 1    Preparation Time :0:00
Categories    : To Post

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1                    To 2-1/2-Pound Boneless Pork Roast
    1      Cup           orange juice
      1/2  Cup           lime juice
    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
             Salt and pepper
    1 1/2  Teaspoons     sugar
      1/2  Teaspoon      salt

We used a rolled roast, composed of 2 boneless loins tied together for this
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 that call
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 plastic
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.
Refrigerate at least 4 hours but no longer than 24 hours, turning bag
occasionally.  Heat oven to 325 degrees.  Remove pork from marinade;
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 1-3-4 to
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
thickens slightly.  Serve sauce with pork.  8 servings
 
Curry Mutton or Goat

Recipe By     : Caribbean Cookbook-Rita Springer
Serving Size  : 1    Preparation Time :0:00
Categories    : Caribbean

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    2      pounds        mutton
    3                    onions
    1      bunch         herbs
    1      clove         garlic
    1      teaspoon      salt
      1/2  pound         carrots
    2      tablespoons   curry powder
    1      teaspoon      sugar
    2      tablespoons   tomato ketchup
    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).
Dice carrots and add.  Continue cooking unitl meat and carrots are tender.

                    - - - - - - - - - - - - - - - - - -
 Title: Jamaican curried chicken
  Categories: 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
            -diced
       6 c  Up to ...
       8 c  Steamed rice
            Mango chutney, garnish
            Coconut milk, garnish
            Yogurt, 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
tenderize it first.
 
Title: JAMAICAN JERK CHICKEN
  Categories: 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 on
   each side or until fully cooked.  While grilling, baste with the
   marinade.
       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 on the
   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
  Categories: Vegetarian, Vegetables
       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
   parboiled). 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
         6    servings.
  
   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
        extract as much liquid as possible.  Press through a sieve and
        use as directed above.
  
        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
        away easily.
   
    Title: Meat Patties (Jamaica)
  Categories: Home Cookin,
       Yield: 4

            Keywords: Ground Beef
            From Sugar Reef Caribbean
            Cooking by
            Devra Dedeaux, Roundtable
            Press,
            ISBN 0-07-062457-7
            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
            MEAT FILLING:
       2 ts margarine
       1 sm white onion, finely chopped
     1/4 ts chopped Scotch Bonnet
            pepper (very fruity and
            spicy local hot pepper;
            substitute
            accordingly)
     1/2 lb lean ground beef
     1/2 ts salt
     1/2 ts freshly ground black
            pepper
     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 bananas.  The
   frugal Indian and African population saved scraps of meat left
   over from meals, ground them up with seasonings, and enclosed
   them in pastry. 

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