TimeToEatMon

Big Bamboo "Jazzy" Mix

2008-05-15T22:26:00.000-07:00

I told my friend over at 2SweetnSaxy, that I was going to do a drink recipe for her. This might be some strong stuff, but like Jazz it leaves you feeling sweet and mellow.

The "Big Bamboo," is the ultimate mellow drink. If you like rum, it is a must try.

The Big Bamboo is a tough [/link]shot that uses the two strongest rums. Shaking the sweet fruit flavors of the other ingredients hides the harshness of that combination here. This recipe makes 3-4 full shots, so it’s perfect for sharing with friends.

INGREDIENTS:

2 oz 151-proof rum
1 oz dark rum
1/4 oz triple sec
2 oz orange juice
2 oz pineapple juice
1/2 oz simple syrup
dash of bitters

PREPARATION:

Pour all ingredients into a cocktail shaker with ice.
Shake well.
Strain into 3 or 4 shot glasses.

And "Try" to get up the next morning....

Grilled Pork Loin

2008-05-15T21:04:00.000-07:00

Ingredients

One 4-pound boneless pork roast
2 onions, finely chopped
1 tablespoon fresh thyme leaves
1/2 teaspoon ground Jamaican allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 tablespoon hot pepper sauce
1/4 cup soy sauce
2 tablespoons vegetable oil

Methods

Butterfly the roast by cutting horizontally through the center almost to the end, then opening the meat up like a book. If in doubt, ask your butcher to butterfly it for you. The meat should lie flat. Place the pork in a shallow dish.

Combine the remaining ingredients to make a jerk paste. Spread the paste all over the pork loin, cover, and refrigerate for 4 to 6 hours. Let the chilled meat come to room temperature before grilling.

Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to 350°F. If you are using a charcoal grill, when the coals have burned down, rake them to the side. Set a drip pan in the center of the grill and arrange the coals around it to provide indirect heat. If you're using a gas grill, place the drip pan away from the burner.

Place the pork on the grill over the pan. Cook for about 2 hours, turning the meat once, or until an instant-read thermometer inserted in the center of the meat registers 155° to 165°F.

Cut the butterflied pork loin in half lengthwise. Cut into thin slices and serve.

Coconut Curry Chicken

2008-05-10T09:29:00.000-07:00

INGREDIENTS :

4 skinless, boneless chicken breasts
2 tablespoon of curry powder
1 teaspoon vegetable oil
1 1/2 onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tablespoon chopped roasted garlic
1/2 (14 ounce) can coconut milk
salt and pepper to taste
1 pinch crushed red pepper flakes
steamed callalo(spinach)

METHOD:

Preheat oven to 425 degrees F (220 degrees C).
In a large skillet, fry chicken breast in vegetable oil until the chicken just begins to brown.
Stir onions, green bell peppers and red bell peppers into the skillet with the chicken.
Saute until the onions are translucent. When the vegetables are translucent, stir in the garlic, currypowder and coconut milk.
Let the mixture cook 5 to 8 minutes before removing the skillet from the heat.
Season with salt, pepper, and red pepper flakes.
Transfer the mixture to a 9x13 inch baking dish and bake in a 425 degrees F (220 degrees C) oven for 45 minutes, or until the vegetables cook down and the chicken is tender.

You can garnish with some steamed callaloo or spinach

Jamaica Curry Stew Beef

2008-05-04T08:53:00.000-07:00

1 tablespoon of curry powder or more to taste
2 lbs. Stewing beef cubed
2 tbsp. Oil
4 tbsp. Sugar
2 large onions, sliced
1 bottle beer (12 oz) (red stripe)
1 tbsp. Worcestershire sauce (or pickapeppa sauce)
2 bay leaves
1 tbsp. Soy sauce
1 tsp. Basil
1 small carrot chopped up
salt & pepper (and optional hot pepper, of course) to taste

METHOD / DIRECTIONS:

In a heavy frying pan or skillet, heat oil, add sugar and allow to burn until dark brown. Add seasoned beef and stir well to coat pieces of meat; cook for 6-8 mins., stirring constantly. Add onion and cook for 5 mins more Sprinkle in the curry powder, Stir in beer, soy sauce, worcestershire sauce, bay leaves, hot pepper and basil. Bring to the boil. Cover, reduce heat and simmer until meat is tender. If potatoes or taro root are desired, cut them into small pieces and add them just before beef is tender.

Server over rice

Pigeon Peas Soup

2008-05-04T08:44:00.000-07:00

The pigeon pea (Cajanus cajan, syn. Cajanus indicus) is a member of the family Fabaceae. Other common names are arhar (Bengali), red gram, toovar/toor (Hindi/Gujarati/Marathi/Punjabi), toovaram paruppu ( Tamil),togari (Kannada), Kandi (Telugu), gandul, guandul, Congo pea, Gungo pea, Gunga pea, and no-eye pea.

(source: Wikipedia)

INGREDIENTS:

1 1/2 c. cooked and sieved pigeon peas.
1 tbsp. cornstarch or arrowroot
3/4 c. stock (chicken or beef)
3/4 c. Milk
salt and pepper to taste

METHOD / DIRECTIONS:

Add stock to peas and bring to the boil.
Meanwhile, mix milk and cornstarch and add to peas; add salt and pepper and continue to boil for a few minutes.

Brown Stew Fish Recipe

2008-05-04T08:34:00.000-07:00

This is another recipe I found for Brown Stew Fish at Jamaica Travel and Culture.

Earth Day Dish-Jamaican Spinach Soup

2008-04-22T14:27:00.000-07:00

Okay, strictly "Green" food for this Earth Day.

Ingredients

3 tablespoons olive oil
1 onion, chopped
2 stalks celery, chopped
4 cloves garlic, minced
2 tablespoons fresh ginger root, minced
1 tablespoon turbinado sugar
2 teaspoons sea salt
1/4 teaspoon ground turmeric
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
2 potatoes, peeled and diced
4 cups chopped zucchini
6 cups vegetable stock
1 pinch cayenne pepper
1 cup chopped fresh spinach
1/2 red bell pepper, minced

Directions

Heat the oil in a large pot over medium heat. Stir in onion, celery, garlic, ginger, and sugar. Cook 5 minutes, until onion is tender. Season with salt, turmeric, allspice, and nutmeg. Mix in potatoes and zucchini, and pour in the vegetable stock. Bring to a boil, reduce heat to low, and simmer 10 minutes, or until potatoes are tender.
Remove soup from heat, season with cayenne pepper, and stir in spinach. Using a hand blender, blend soup until smooth. Garnish with red bell pepper to serve.

Fish Baked in Banana Leaves

2008-04-21T10:57:00.000-07:00

If you are not able to get banana leaves, then substitute with parchment paper. This is a wonderful recipe.

Banana leaves or parchment paper
Salt and Pepper to taste
6 6-8 ozs fillets of grouper, snapper or any fish that is very firm
2 tomatoes, peel seeded and chopped
1/4 cup chopped scallion (green onions)
1/2 cup of coconut cream
A sprig of thyme
Couple of pimento seeds (about 4)

Method

Heat the oven to 400 degrees. Cut the banana leaves into rectangles, large enough to fold over the fish or cut the parchment paper the same. Sear the leaves (hold over a flame) over a glass flame, until they are limp and pliable. (do not sear parchment paper if you are using that)

Place each fillet on a piece of banana leaf, parchment paper, or foil. sprinkle the fish with the salt and pepper, chopped tomato and chopped (scallion) green onion. (i add regular onion too). Spoon on some coconut cream. Fold the warapping to enclose the fish and fillings and seal the edges by folding over twice. Fold over the ends in the same way. (if using banana leaves ties with string).

Bake each packet for about 10 to 15 minutes. Everyone you serve can have their own little fish bundle.

Red Pea Soup

2008-04-18T09:58:00.000-07:00

I found this recipe courtesy of Jamaica Travel and Culture. This is a soup that can be eaten all year long. You can use many substitute as the meat in this dish.

Cream of Pumpkin Soup

2008-04-17T11:43:00.000-07:00

It is a long time I did not do any soup recipes. Here is a very simple one. I found this one on Jamaicans.com

INGREDIENTS :

2 tbs. butter
3 tbs. flour
2 cups milk
1 onion, chopped
2 cups boiled pumpkin (1lb.)
1 tsp. sugar
Salt and pepper to taste

METHOD:

Melt butter and fry onion in it.
Add flour, salt, pepper and sugar and cook well.
Add milk slowly, stirring so butter and flour are well blended with milk.
Stir until smooth and thickened. Combine pumpkin with mixture, stir well. Simmer for 5 minutes and serve hot.
Serves 4. The cream of pumpkin soup tends to get very thick, you can add a bit more milk if that happens.

Chicken and Papaya Stir Fry

2008-04-12T15:15:00.000-07:00

This is not a contemporary "Jamaican dish" but it does have a fun flavor. If you like Papaya then you will love this dish.

2 tablespoon vegetable oil
1 chopped onion
1 garlic clove,minced
1 tablespoon minced peeled gingeroot
1 red bell pepper, chopped
1 yellow, orange, or green pepper
chopped
2 1/2 lbs boned, skinned chicken
breasts, cut it up
1 tsp salt
1/4 tsp ground black pepper
1 dash habanero sauce
1 tsp paprika
1 tsp white wine vinegar
1/4 tsp cumin
1 cup 1 inch papaya cubes (use fresh papaya if possible)

In large skillet, heat 1 tablespoon oil over medium high heat. Add onions, garlic, ginger, and peppers.Then stir fry for about 3 minutes. Remove the vegetables an set aside.
Add the remaining 1 tablespoon oil to the pan. Next add the chicken and all other ingredients (except the Papaya). Stir fry until the chicken is cooked through and lightly browned. Add the vegetables and papaya, continue stirring for about 5 minutes. Serve with white rice

Yellow Bird-Ultimate Rum Drink

2008-04-07T13:27:00.000-07:00

This is one of the island's favorite rum drinks. It is named for the bird that also known in the famous calypso song, "Yellow Bird."

1/2 cup ice cubes
1 ounce light rum
1/2 ounce Triple Sec
1/2 ounce banana liqueur (or just use real banana )
1/2 once Galliano

Put all the ingredients except the lime into the bar shaker and shake vigorously until the contents are thoroughly chilled and frothy. Pour into tall 12 ounce glasses and serve.

Grilled Lamb Chops with Creole Sauce

2008-04-07T13:11:00.000-07:00

1 cup of walnuts
4 garlic cloves, (chopped)
1/2 tsp hot pepper (and sauce will do)
1/2 tsp salt
3 tbls white wine vinegar
2 tsps sugar
1 cup tomato paste
1 1/2 cups olive oil
12 small loin lamb chops

Toast the walnuts in an ungreased skillet over moderate heat, shaking them occasionally, until they release their aroma. Chop half the nuts and set some them aside. Put the remaining nuts in a blender or food processor,and add the garlic, pepper, salt, vinegar, sugar and tomato paste. Blend well. Add the olive oil and continue blending until mixture is smooth. Grill lambchops one side for 5 minutes and then turn them over. Continue until they are done. Serve with the Creole sauce and sprinke nuts over them for garnish.

Rum Chocolate Cheesecake

2008-04-04T06:59:00.000-07:00

This is a really rich dessert. The addition of rum to cheesecake really brings the cheese cake to a whole new dimension.

Chocolate Almond Crust (if you don't feel like going through this step just get a ready made graham cracker crust and add some almond flavoring)

1/2 cups chocolate cookie crumbs
6 tbs melted butter
1/2 cup chopped almonds
2 tbs sugar

Filling:
8 ozs cream cheese
1/2 cups sour cream
6 tbs sugar
1 tsp vanilla extract
1/4 cup rum (white rum will be true strong, Appleton special will work)
1 package of unflavored gelatin
8 ozs semi sweet chocolate chips melted

Directions

Blend all the crust ingredients together. Press mixture on the bottom and 1 inch up n the sides of a 10 inch pie pan. Bake for at least 8 minutes. Let crust cool.

Beat the cream cheese, sour cream, sugar and vanilla together. Put the rum into the top of a double boiler or a heat proof bowl, sprinkle on the gelatin, and let it soften for at least 1o minutes.
Stir the gelatin mixture over simmering water until the gelatin dissolves. Beat the solution into the cream cheese mixture. Beat in the melted chocolate. Pour the mixture into the prepared crust and refrigerate the cake until the filing is firm.
Garnis with grated chocolate .

Beef Short Ribs in Coconut Cream

2008-04-04T06:39:00.000-07:00

I don't know for some reason people think Jamaicans do not eat beef. I think they see Jamaica as more a fish cuisine country. Jamaica does have cows though. This dish can be served on Callaloo leaves that have been stir fried with oil, garlic and ginger.

3 tbs vegetable oil
2 garlic cloves, minced
6 green onions, chopped
2 red, yellow, or orange bell peppers
1/2 teaspoon minced Scotch Bonnet (or habanero)
2 lbs beef short ribs
1/4 cup minced fresh cilantro
3/4 cup coconut cream
Salt and pepper to taste

Directions

Heat the oil in a skillet, and saute the garlic, green onions and peppers for 2 minutes. Add the meat an spices, and brown the meat over high heat. Brown the meat over high heat. Add the cilantro and coconut cream, season with salt and pepper, and simmer for 5 to 7 minutes. Garnish with red onions an serve.

Jamaican Pork Pot Roast

2008-03-28T21:52:00.000-07:00

This recipe is coming to you by way of Jamaica Cooking. It is pot roast loin of pork. Pork is not one of the main staples of Jamaica, but it is more eaten in the countryside then in Kingston. It will never take the place of Goat meat.

3 lb. loin of pork boned, skinned, rolled and tied
275ml chicken stock
1/2 cup of red wine
Olive oil for frying
1/4 cup of butter
salt black pepper to taste
15g pack of thyme
2 medium onions, sliced
2 garlic cloves, sliced
3 tablespoons creme fraiche
6 figs quartered

Directions

Preheat oven to 200°C, 400°F. Roll the pork in the seasoning and thyme. Place pork in frying pan and fry off the onions and garlic in a couple of lugs of olive oil. Cook on medium heat for roughly 4 minutes until softened and tender. Push the onions to one side, add 1/4 cup of butter and fry off the pork until lightly brown. Add the quartered figs and 1/4 cup of wine, mix with the onions, add the rest of the butter, and cover with an appropriately sized piece of wet greaseproof paper. Cook in the preheated oven for 45 minutes to 1 hour. After 20 minutes, turn the pork in the juices and add the other 1/4 cup of wine. When the pork is cooked remove to a plate and allow to rest for 15 minutes before slicing. Whilst waiting, finish the sauce by adding the chicken stock and simmer for 10 minutes. Check the seasoning and add the creme fraiche. Slice the pork as thinly as you want and serve with the sauce.

Some Comfort Food

2008-03-28T19:27:00.000-07:00

I found this video on YouTube. Andi Oliver (ex- punk singer and mother of presenter Miquita) and Neneh Cherry (90’s soul diva) are passionate about food. Neneh Cherry and Andi Oliver who share their passion for food. Neneh's brother Eagle Eye is in London and to celebrate they invite some guys round for good, hearty comfort food, traditional Caribbean food.

Jamaican Crab Backs

2008-03-17T00:00:00.000-07:00

This recipe is from "GetJamaica.com"

On any given Sunday you can see Portmore residents ( a town in Jamaica) with bags catching large land crabs. This is a delicious Portmore recipe.

INGREDIENTS
¼ tsp salt
¼ tsp black pepper
3 slices of hard dough bread
2 tomatoes chopped
3 stalks escallion finely chopped
1 cup milk
2 tbsp margarine
1 lg chopped onion
½ cup bread crumbs
8 large crabs

PREPARATION

After boiling crabs extract crabmeat from claws and clean crab backs and reserve the shells.
Soak the bread slices in milk and add onion, scallions, tomatoes, black pepper, salt and crabmeat.
After mixing well place the crab mixture in the crab back shells.
Preheat the oven to approximately 375 Degrees then add crab backs for 20 minutes.
Serve hot.

Jamaican Mango Bread Recipe

2008-03-16T23:43:00.000-07:00

This is a recipe that takes the traditional bread and puts Jamaica's most popular fruit in the mixture. Enjoy.

INGREDIENTS
2 cups flour
2 tsp. baking soda
2 tsp. cinnamon
¾ cup cooking oil
½ tsp. salt
1¼ cups sugar
1 tsp. vanilla
3 eggs
2 cups diced mangos
¼ cup peanuts
½ cup coconut, shredded

PREPARATION
1. Sift flour, salt, soda, and cinnamon together. Make a well in dry ingredients
mix well, and add eggs, oil, vanilla, sugar, nuts, coconut and mangoes;
put into 2 greased 8 x 4 x2 loaf pans.
2. Let stand 20 minutes before baking at 350 degrees of for one hour.

Coconut Chicken

2008-03-16T22:55:00.000-07:00

INGREDIENTS :

4 skinless, boneless chicken breasts
1 teaspoon vegetable oil
1 1/2 onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tablespoon chopped roasted garlic
1/2 (14 ounce) can coconut milk
salt and pepper to taste
1 pinch crushed red pepper flakes

METHOD:

Preheat oven to 425 degrees F (220 degrees C).
In a large skillet, fry chicken breast in vegetable oil until the chicken just begins to brown.
Stir onions, green bell peppers and red bell peppers into the skillet with the chicken.
Saute until the onions are translucent. When the vegetables are translucent, stir in the garlic and coconut milk.
Let the mixture cook 5 to 8 minutes before removing the skillet from the heat.
Season with salt, pepper, and red pepper flakes.
Transfer the mixture to a 9x13 inch baking dish and bake in a 425 degrees F (220 degrees C) oven for 45 minutes, or until the vegetables cook down and the chicken is tender.

Source: Jamaicans.com

Jamaica Okra an Shrimp

2008-03-10T02:20:00.000-07:00

INGREDIENTS
1 pound Jamaican okra, trimmed, washed, sliced
3 tablespoons olive oil
3 tablespoons butter
1 medium Jamaican onion, coarsely chopped
1 Jamaican green pepper chopped
4 large Jamaican tomatoes; peeled and chopped
½ cup dry white wine
2 tablespoons Jamaican lemon juice
1 tablespoon fresh parsley, chopped
A pinch of salt
¼ tsp. black pepper
1½ pounds shrimp; peeled and de-veined
hot cooked rice

PREPARATION
1. Heat the oil and butter in a large skillet until the butter is melted.
2. Add the Jamaican onion and Jamaican green pepper; toss to coat evenly. Cook
until the Jamaican onion is translucent.
3. Add the Jamaican tomatoes, wine, Jamaican lemon juice, parsley, salt, and pepper.
4. Simmer, stirring occasionally, until the Jamaican tomatoes soften.
5. Add the shrimp and continue cooking for 3 to 4 minutes, or until the shrimp turns pink and opaque.

Jamaican Chocolate Coconut Cake

2008-03-10T02:01:00.000-07:00

Jamaican Chocolate Coconut Cake Recipe *you can garnish with lime slices

INGREDIENTS
2 cups all-purpose flour
2 cups granulated sugar
½ teaspoon salt
½ cup margarine
½ cup shortening
¼ cup baking Jamaican cocoa, unsweetened
½ cup buttermilk
1 teaspoon baking soda
2 eggs, lightly beaten
1 teaspoon vanilla extract
Icing
½ cup margarine, room temperature
¼ cup baking Jamaican cocoa, unsweetened
6 tablespoons milk
1 pound (1 box) confectioners' sugar
1 teaspoon vanilla extract
2 cups flaked Jamaican coconut

PREPARATION
1. Preheat oven to 350°. Grease and flour a baking pan. Sift flour, sugar, and salt into a large bowl; set aside. In a small saucepan, combine ½ cup margarine, shortening, ¼ cup cocoa, and 1 cup water and bring to a boil.
2. Pour mixture over the flour mixture. Stir in buttermilk, baking soda, eggs, and vanilla. Beat with a hand-held mixer until smooth. Pour into prepared pan.
3. Bake for 40 to 45 minutes, or until Jamaican cake springs back when lightly touched with finger. Make icing while cake is baking.
4. For icing, combine margarine, Jamaican cocoa, and milk in a medium saucepan. Bring mixture just to a boil; remove from heat. Add confectioners' sugar and vanilla; beat with a wooden spoon until smooth.
5. Stir in Jamaican coconut. Spread over hot Jamaican cake right out of the oven.
6. Cool frosted Jamaican coconut chocolate cake in pan on a rack

Jamaican Easter Bun

2008-03-08T01:13:00.000-08:00

Well, you know Easter time is coming. So get prepared by getting your ingredients for your Jamaican Easter Bun. Easter can never be Easter without bun and cheese mon. On Good Friday, there is usually no cook meals. People would only eat bun and cheese all day. (of course many of us would not mind that). Easter bun is believed to have come from England (a cousin to the Hot Cross buns).

INGREDIENTS :

3 cups flour
3 teaspoons baking powder
3/4 cup brown sugar
2 eggs beaten
1 tablespoon browning
1/2 pint milk
2 tablespoon melted margarine
raisins and mixed peel (amount based on your taste)
1 tablespoon mixed spice
1 tablespoon cinnamon
1 tablespoon nutmeg

Measure all ingredients in a bowl and mix well.
Pour into bun shaped baking pans and bake in a moderate 350F until done well.
Glaze with Sugar and water or pancake syrup and serve.

Source:Jamaicans.com

Jamaica Black Bean Soup

2008-03-08T00:23:00.000-08:00

1 lb. black beans
3 strips bacon, chopped
1 lb. ham ends or smoked ham hock
2 tbsp. olive oil
1 tbsp. garlic, chopped
1/2 c. onions, diced
1/2 c. tomato puree
1/2 c. sherry
Flour as needed

2 1/2 qts. beef, chicken or vegetable stock or water with bouillon
Salt, pepper & oregano to tasteSoak beans overnight in cold water, then drain. Saute bacon, onions and garlic in olive oil, dust with flour to absorb excess fat. Add stock, beans and tomato puree, sherry, ham hock and cook until beans are done (45 to 60 minutes).Remove ham and about 1/3 of the beans. Puree the rest of soup using a food processor, blender or strainer. Dice ham and add it to soup along with remaining beans. Season to taste.

Source:Cooks.com

Curry Lobster

2008-03-03T14:26:00.000-08:00

As you know we can curry almost any dish. Seafood is no exception. Below is a wonderful recipe for Curry Lobster. Nothing like eating fresh lobster with the view of the ocean. That is my dream anyway.

INGREDIENTS :

2 lb fresh lobster meat
Salt and pepper to taste
2 tablespoons curry powder
2 tablespoons butter
1 large tomato
1/3 cup water
1 onion, chopped
2-3 blades escallion
1/2 teaspoon cornflour

METHOD:

Pour hot boiling water over lobster meat.
Wash with vinegar and water.
Sauté sliced seasonings in oil or butter
Add curry lobster
Cook for 8 minutes.
Add 1/3 cup water
Season with salt & pepper
Thicken with cornflour to make gravy.
Cook for 8 minutes.
Serve hot with white rice.

Source: Jamaicans .com