Monday, October 07, 2013
Jamaica's Tasty Best
My daughter and her husband (Bob) with Claire just returned from a missions trip to the children of Jamaica. So here are a few of the tastiest food Jamaica has given to the world. Enjoy.
JAMAICAN JERK CHICKEN
For 4 Servings
1 tbsp ground allspice
1 tbsp dried thyme
1 ½ tsp cayenne pepper
1 ½ tsp freshly ground black pepper
1 ½ tsp ground sage
¾ tsp ground nutmeg
¾ tsp ground cinnamon
2 tbsp salt
2 tbsp garlic powder
1 tbsp sugar
¼ cup olive oil
¼ cup soy sauce
¾ cup white vinegar
½ cup fresh orange juice
3 tbsp fresh lime juice
1 chopped Haberarno pepper
1 cup chopped Bermuda onion
3 finely chopped scallions
4-8 oz chicken quarters (Marylands)
In a large mixing bowl, combine the allspice, thyme, cayenne pepper, 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 scallions and mix well.
Add the chicken breasts, cover and marinate for at least 6 hours, better over night.
Remove the chicken from the brine, rinse and pat dry. Preheat the grill to medium-high. Turn one side of the grill off and place the chicken skin-side down over the indirect heat. Cook for 10 minutes, turn, cook another 10 minutes and then brush with a thick coating of basting sauce. Turn, cook another 10 minutes, baste and cook a final 10 minutes for a total of 40 minutes on the grill. The chicken should register at least 160 degrees F and the juices should run clear. Serve immediately.
If you can get Allspice wood charcoal to grill the chicken over, this will add a true Jamaican dimension to the chicken.
Rice & Peas
The peas are actually red kidney beans, but wow is this dish good.
2 Tbsp vegetable oil
1/2 yellow onion, chopped
4 garlic cloves, chopped
2 cups long-grain rice
1 teaspoon salt
1 teaspoon grated fresh ginger
2 cup chicken stock
2 cups coconut milk
1 15-ounce can kidney beans, rinsed and drained
2 teaspoons dried thyme
1 whole Scotch bonnet chile (can substitute a whole habanero)
Heat the oil in a medium pot over medium-high heat. Add the onions and sauté for 4-5 minutes, until they begin to brown on the edges.
Add the garlic and rice, stir well and cook for another 2-3 minutes, stirring often.
Add the grated ginger, salt, water, stock and coconut milk and stir well. Add the kidney beans and sprinkle the thyme over everything. Add the whole Scotch bonnet chile (or habanero); it will season the rice much like a bay leaf would. Bring to a simmer, then turn the heat to low and cover.
The rice should be done in about 15-20 minutes, depending on the type of rice you are using (some long grained rice takes longer to cook). Check after 15 minutes. Once done, remove from heat and cover for 10 minutes. To serve, fluff with a fork. Sprinkle with a little lime juice.
Jamaican Curried Goat
2 lbs goat cut into 1-2 inch pieces
3/4 teaspoon salt
dash black pepper
1 medium onion sliced
3 cloves garlic crushed or sliced thin
3 sprigs thyme
1 tomato sliced
1/2 scotch bonnet pepper
1/2 teaspoon curry powder
1 1/2 tablespoon curry powder for cooking
1/4 teaspoon geera powder (cumin)
1/4 teaspoon amchar masala
1 leaf Spanish thyme crushed
4 chadon beni leaves (aka cilantro extranjero or Thai pak pai)
1/2 teaspoon ketchup
3 tablespoon oil
6 1/4 cups water
Wash and drain the meat, then season with everything listed above except the water, oil, onion, garlic, pepper and 1 1/2 tablespoons of curry powder. Mix well, cover and put in the fridge to marinate for at least 8 hours. Try to seal tight as the smell can easily overwhelm the inside of your fridge..
In a heavy pot heat the oil on medium/high, add the onion and garlic and allow to cook for a few minutes until soft. Add the hot pepper and curry powder to the onion and garlic. Cook for 3 minutes..Add a 1/4 cup of water and allow this to cook on medium heat for about 5 minutes. Stirring constantly..
Add the seasoned goat a few pieces at a time and stir between each batch you add. Cover the pot and bring to a gentle simmer.
Add 3 cups of water
Simmer for 25 minutes, then remove the lid and turn up the heat.. Add the remaining water bring to a boil, turn down the heat to low covered and stir every 15 minutes or so. Braise for 2 hours.
Serve with rice & peas.