Jamaican Cooking Outdoors-Country Style Mon

Nothing like cooking the "old school" way. Yardee Style mon.

Jerky Thanksgiving Turkey

The Jamaicans in the United States generally celebrate the 4-day weekend in the same style as Americans, but a little “Iriemon.”added in. This gives them the the opportunity to gather for a reunion, a day of thanks, and a festive meal.

Often individuals or families will end up with two or more invitations to join other families for the day. Family and friends contribute to the occasion by bringing various dishes or help with the cooking in the host kitchen – all part of a happy, communal meal. So when I hear that "Jamaicans don't celebrate Thanksgiving, I usually laugh." It might not be the "traditional Turkey meal," however we still give thanks.

Many other Thanksgiving traditions adopted by Jamaicans include the watching of the world-famous Macy’s Thanksgiving Day Parade; and shopping in the Malls as stores begin the pre-Christmas shopping season with sales and discounted prices.



below is a special twist to the Turkey Dinner.


Jamaican Turkey Rub

1 tablespoon allspice berries or powder
¼ teaspoon nutmeg
1 teaspoon black peppercorns
2 teaspoons dried thyme
1 teaspoon cayenne pepper or to taste
1 tablespoon sugar
2 tablespoons salt
2 teaspoons minced garlic
2 teaspoons fresh ginger or 1 teaspoon ground ginger
1 teaspoon soy sauce
2 teaspoon vinegar
1 cup orange juice
2 teaspoon lime juice


In a large bowl, combine the allspice, thyme, black peppercorns, dried thyme, sugar, nutmeg, allspice, salt, and garlic. With a whisk, slowly add the soy sauce, vinegar, orange juice, and lime juice. Add hot pepper sauce to taste. Add the onion and mix well. At this stage you may wish to reserve a small amount of this sauce for dipping.

Marinade the turkey breasts overnight, or for at least a couple of hours. Grill or barbecue for 6 minutes on each side, basting with the sauce, or alternatively bake turkey in sauce at 220 for about 25 minutes. No oil is needed.

If using fresh allspice berries, nutmeg pieces, peppercorns, and thyme, blend in spice grinder. Then add the rest of ingredients. Otherwise, mix all and rub evenly over bird and under skin of breast.

Put some butter under the skin (if not using butterball) for more flavor and moistness.

Jamaican Fruit Cake

This is the time of the year where many folks on the island are preparing to bake their fruit cake for the holidays. This cake goes by many names,it is a dense, dark cake soaked with rum and port wine and allowed to sit and ferment for several weeks or months. Also referred to as Christmas cake, plum pudding (indicative of British influence), or simply rum cake.

Everyone knows the secret to Jamaican Fruitcake is the Rum. You have to make this cake at least four weeks in advance.



1 lb Raisins; minced
1 lb Prunes, pitted; minced
1 lb Currants, dried; minced
1 lb Cherries, glaceed; minced
6 oz Lemon peel, glaceed; minced
6 oz Orange peel, glaceed; minced
3/4 l Passover wine
3/4 l Rum, dark
2 lb Sugar, dark brown
4 1/4 c Flour, cake
4 ts Baking powder
1/2 ts Nutmeg, grated
1/2 ts Cinnamon
2 c Butter, sweet; softened
10 lg Egg
1 T Vanilla




---------------------------ICING--------------------------------
2 lb Sugar, confectioners; sifted
6 lg Egg white; room temp
2 T Lemon juice
Dragees; for decoration

In a large bowl, mix all the fruits thoroughly with the wine and the
rum; let the fruit macerate, covered, at room temperature for at
least two weeks.

In a heavy skillet combine one pound of the brown sugar and 1 cup water.
Bring to a boil over moderate heat, stirring until the sugar is dis-
solved, and gently boil the syrup, swirling the skillet occasionally,
for a few minutes, or until it is reduced to 1 3/4 cups. Let the syrup
cool; reserve.

Sift the flour, baking powder, cinnamon and nutmeg together into a bowl.
In the large bowl of an electric mixer cream together the remaining
brown sugar and the butter until it is fluffy; then beat in the eggs,
one at a time, beating well after each addition. Beat in the vanilla,
the flour mixture, and 1 1/3 cups of the burnt sugar syrup, reserving
the remaining syrup for another use. In another large bowl, combine
well the flour mixture and the fruit mixture and divide the batter
between two buttered and floured 10″ springform pans. Bake the cakes in
the middle of a preheated 350 F. oven for two hours, or until a tooth-
pick inserted in the centers comes out with some crumbs adhering to it.
(The centers of these cakes will be quite moist.) Let the cakes cool in
the pans on a rack, remove the sides and bottoms of the pans, and wrap
the cakes in foil or wax paper. Let the cakes stand at room temperature
for a week.


Icing: Using an electric mixer, beat 4 cups of the confectioners' sugar
with the egg whites and lemon juice until the mixture will hold a soft
peak. Beat in the remaining sugar, and beat the icing until it will
hold a stiff peak. Transfer two cups of the icing to a pastry bag
fitted with a decorative tip, spread the remaining icing on the tops and
sides of the cakes with a long metal spatula, and pipe the icing in the
pastry bag decoratively onto the cakes. Arrange the dragees on the
cakes.

Makes two cakes.

Jamaican Chinese Spice Roast Chicken

The Chinese have brought many treaures to Jamaica. None more important then their culinary skills. This 5 Spice Chinese dish is not only rich in flavor, but has that distinct orient taste.

5 Spice Sauce

INGREDIENTS

• 2 Tbsps. chicken dripping
• ¼ cup water
• 3 sprigs escallion
• 1 medium carrot
• 1 tsp. ginger
• 1 tsp. cornstarch

METHOD / DIRECTIONS:

1. In a pot place chicken dripping and water, bring to a boil.
2. Chop escallion, slice carrot and beat ginger, and add to chicken dripping. Continue to boil for 2 minutes.
3. Thicken with 1 teaspoon cornstarch dissolved in water.

The Main Chicken Dish

• 2 kgs. chicken
• 4 sprigs escallion
• 1 clove garlic
• ¼ tsp. salt
• ¼ tsp. sugar
• ¼ cup soy sauce
• 1 tsp. 5 spice chicken powder

METHOD / DIRECTIONS:

1. Clean, wash and drain chicken well.
2. Chop escallion and garlic. Combine all the other ingredients, mix well and rub on chicken (inside and outside).
3. Place in an ovenproof dish or bowl. Roast at 180°C/350°F until golden brown, basting with the liquid in the bowl at regular intervals.
4. Cool completely and chop into bite size pieces. Place on a platter, prepare sauce and pour over chicken then serve immediately.

Appleton Rum Spiced Drink

2 oz Appleton Estate® Dark Jamaica rum
1 can Lipton® iced tea
1 pinch cinnamon
1 pinch nutmeg
4 ice cubes

Pour 2 oz. Appleton Estates Jamaican Rum into a large glass or mug. Add Spices if desired. Add Lipton Brisk Ice Tea.

Baked Chicken with Banana Stuffing

If you are tired of the "Fried" foods and want to try something easy and delicious. Here is a recipe for Jamaican style baked chicken, with banana stuffing.

Ingredients

1 6 lb roasting chicken
1/4 cup onions, finely chopped
1/4 teaspoon poultry seasoning ( and add some dry jerk rub for a spicy island taste)
1 1/2 c ripe banana, diced
3/4 t salt
2 1/4 c soft breadcrumbs, firmly packed
1/2 c butter (or margarine ) melted

Method

Prepare chicken for roasting. Follow recipe for stuffing as set out. Put in greased uncovered roast pan in oven at 350 degrees F for about 1 1/2 hours or until done.

Vegetarian Curry Dish

This dish is for some folks who are in a hurry. I love vegetables and sometimes I don't have the time to set and prepare a "heavy" meal. You know the ones with all the trimmings. So here is a hearty quick pick me up.

CURRIED VEGETABLE PLATTER

1 lb. green beans 3 lg. yellow squash 3 lg. cucumbers (do not peel) 3 lg. red peppers 3 lg. green peppers 1/4 c. peanut or vegetable oil 1 med. onion, chopped (1/2 c.) 1 clove garlic, minced 1 tbsp. curry powder (can use less) 1 can (16 oz.) pineapple chunks in natural liquid 1 tsp. salt Trim green beans and cut into 2 inch pieces. Trim yellow squash and slice; trim cucumbers and slice. Halve, seed and cut red and green peppers into cubes. Pack vegetables in plastic bags and refrigerate until ready to stir fry. Heat oil in a large kettle or wok, stir fry each vegetable for 3 minutes. Remove with a slotted spoon. Saute onion and garlic in oil until soft; stir in curry powder and cook 2 minutes. Add pineapple chunks and liquid and salt and bring to boiling. Return vegetables to kettle and return to boiling. Lower temperature; cover pan. Cook 10 minutes, or until crispy tender.

Reggae Boys Salad

The Jamaica national football team, or The Reggae Boyz, is the national team of Jamaica and is controlled by the Jamaica Football Federation. You can substitute olive oil instead of margarine and lemon instead of vinegar - it's more health. Tip: use colorful noodles looking like butterflies - and you'll have beautiful summer holiday meal.


INGREDIENTS:

* 1 packet ELBOW MACARONI
* 1 medium sweet pepper
* 1 small onion
* 2 medium carrots
* 1 Tbs. SOFT MARGARINE
* 1 can GREEN PEAS
* 1 can WHOLE KERNEL CORN
* ¼ cup WHITE CANE VINEGAR
* ¼ tsp. salt
* ¼ tsp. BLACK PEPPER
* 250 grams cheese (1 1b cheese)
* 10 lettuce leaves
* 1 Tbs. COOKING OIL


Source: CaribbeanChoice

METHOD / DIRECTIONS:

1. Cook macaroni as directed on package and drain. Chop sweet pepper and onion and saute in hot margarine.
2. Cut carrots in strips, shred cheese and set aside.
3. Place macaroni in a bowl and add sauteed onion and sweet pepper, peas, whole kernel corn, carrots, vinegar, salt and pepper and mix well.
4. Add cheese and mix.

Jamaican Glazed Ham

Just in time or the holidays. Many people think for some reason Jamaicans don't eat ham. Where they got that notion I don't know. Here is a popular recipe for the season. You will find it is very similar to the way it is prepared in Jamaica. You can garnish the ham with the slices of orange and banana

NGREDIENTS:

• 1 lb. (5 kgs) ham
• 1 bottle marmalade
• 2 tsps. grated orange rind
• 2 cups fresh orange segments
• 5 medium ripe bananas
• 2 Tbsps. fresh lime juice
• 1/4 cup lightly packed brown sugar
• 15 whole cloves
• 2 Tbsps. vinegar

METHOD / DIRECTIONS:

1. Bake ham in preheated oven at 180°C / 350°F, (15 minutes for each pound).
2. In a saucepan over low heat, heat marmalade until it is of a syrupy consistency.
3. Stir constantly with a wooden spoon, remove marmalade from heat and blend in orange segments, banana slices and lime juice.
4. Spoon mixture over ham 15 minutes before it is finished baking.
5. In a separate bowl, combine the brown sugar and vinegar, brush this over ham. Bake ham for a further 15-20 minutes.

Jamaica Plantains in Red Wine Sauce

Plaintains are a Jamaican specialty. It is like the "bread" in most meals. Here is a great recipe to go with your rice an peas an any meat dish.
Ingredients

½ cup granulated sugar
½ tsp Jamaican cinnamon
½ cup Olive oil
1 cup Red wine
4 large Ripe Jamaican Plantains
Preparation

Heat the oven to 350 degrees. Then remove the skin from the Jamaican plantains and
slice them lengthwise in halves. In a large sauce pan, heat oil and add Jamaican
plantains. Cook the plantains until browned on each side. Remove them to a baking
dish and sprinkle sugar over all. Add Jamaican cinnamon and cover with red wine.
Bake for 30 minutes

Saint Ann Ackee Cake

I want to dedicate this recipe to a good friend of mine. He is a cool friend, but now sure if I am going to try this one...lol

Ingredients

1/2 cup of sugar
1/4 cup of whipped cream
1 can of ackee or fresh ackee boiled and mashed(puree it)
1/2 cup of gelatin melted

Method



1. Cover the eight-inch moulds with aluminum foil and place plain cake in the mould.
2. Puree the ackee and set aside.
3. Make a meringue with egg whites and sugar.
4. Add the melted gelatin in the meringue.
5. While mixing add the ackee puree.
6. Fold with whipped cream.
7. Pour the mixture in the preparation moulds and freeze until set.


I haven't tried this dish, but I guess it might taste alright

I Have Been Tagged-Secrets of the Past

Well, I haven't been tagged in a long time. l Zawadi over at "One Strange World" tagged me I guess I have to let her (and everyone else in on Irie's dirt). I am changing these secrets to "Secrets of the Past." Here are 6 things from my past I am sharing.

okay here goes...(now keep in mind these things don't mean I am strange)....lol

• I use to talk to my Teddy Bear (his name was Teddy) when I was a kid. He was my best friend. I was pretty lonely and pathetic
• I got caught eating some donuts and my mom made me eat the whole box (I was sick as a dog) 32 donuts
• I was the captain of my basketball team
  
• I snuck out to visit my boyfriend (and got locked out the house)
• I have a degree in Theology (not too many people know that)
• I dated Howard Hewett (that was a LOOOOONG time ago..lol)
  

Okay I am tagging 3 people for this

The Marvalus View, Sojourners Place, YawdFromAbroad,

TAG RULES

1. Link to the person who tagged you.
2. Post the rules on your blog.
3. Write six random things about yourself.
4. Tag people at the end of your post and link to them.
5. Let each person know they’ve been tagged and leave a comment on their blog.
6. Let the tagger know when your entry is up.

Jamaican cow foot soup

My friend made some cow foot soup for me today. It was delicious. One thing about Jamaicans, we don't waste any part of the cow. This is a wonderful soup to drink on a rainy day or cold weather.

INGREDIENTS :

• 2 lbs Cow Foot
• 1 Can butter beans
• 2 peg garlic crushed
• 8 pimentos
• 2 sprig of thyme
• 2 onions chopped
• 1 whole scotch bonnet pepper for taste (should have the stem)
• Salt and Pepper
• 1 1/2 cup water
• 5 cup flour water to mix

METHOD:

1. Season Cow foot with pimento, onion, crushed garlic, pepper & salt
2. Cook cow foot in the 1 1/2 cup water till tender
3. Add butter beans, thyme, salt and pepper if necessary for taste
4. Cook for approx 8 mins then add whole Scotch bonnet
5. Cook for approx. 2 minutes
6. Serves 4