Jamaican Ackee and Crab Crusted Grouper

Many groupers are important food fish, and some of them are now farmed. Unlike most other fish species which are chilled or frozen, groupers are generally sold alive in markets. Any species are popular fish for sea-angling. Some species are small enough to be kept in aquaria, though even the small species are inclined to grow rapidly. (this is Wikipedia's description) My description is it takes good.

The combination of the popular Ackee and the grouper fish make a wonderful dish. Jamaicans know we can eat this type of cooking for dinner and for breakfast. This recipe is a bit long, but sometimes things done slowly have the best taste.


Fresh Ackee at the market




This was a great catch for a lucky guy!!

Recipe:
Ackee & Crab Crusted Grouper
• 1 oz ackee
• 1 oz crab meat
• 1/2 cup rum
• 7 oz grouper
• 1 oz tamarind
• 1 stick cinnamon
• 1/2 oz onion
• 1/2 oz garlic
• 1 oz butter
• 3 oz plantain, chopped
• Salt and pepper to taste
• Nutmeg to taste
• 2 tablespoon glace for sauce (this is a term for stock, can use stock or 2 Tbsp of instant gravy)
• Optional: 1/2 oz country pepper (similar to bell pepper but hotter)
• Optional: flour tortilla and lime to garnish

Steaming Liquor
• 1/2 cup of wine
• 3 oz butter
• 2 bay leaves

Jerk Sauce
• 1 oz ginger, freshly grated
• 1 branch thyme
• 1 Tbsp honey

Coconut Rundown
• 1/2 oz onion
• 1/2 oz garlic
• 1/2 cup coconut milk, unsweetened
• 1 branch thyme
• 2 oz assortment of fresh bell pepper
• Salt and pepper to taste
• Optional: 1/2 oz country pepper (similar to a bell pepper but hotter)

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Directions

1. Season grouper using half of the country pepper, and all of the tamarind, and cinnamon and leave to soak overnight in a separate container

2. The next day, sear the grouper and set aside

3. The next day, season ackee and crab with salt and pepper to taste

4. Add the rum and marinate the ackee and crab (marinate for 30 minutes)

5. Make the Coconut Rundown (see instructions below)

6. Use the Steaming Liquor to steam grouper: take some foil (8" square), butter this and place in the fish, add 1/2 cup of wine and bay leaves, close the foil and place in moderate oven (the grouper needs to sit in a small pool of cooking liquor within the foil)

7. Make Jerk Sauce (see instructions below); add rum to taste and add glace, boil (do not boil too much, this will make it salty)

8. In a separate pan sauté the onion and garlic, add plantains, butter, and salt and pepper to taste

9. To serve, splash plate with Jerk Sauce

10. Place plantain and onions on a plate with grouper

11. Pour Coconut Rundown over the grouper

12. Top plate with the ackee and crab mixture

13. Place plate under grill or broiler and brown slightly prior to serving

Coconut Rundown Instructions

1. Sauté onions and garlic and peppers

2. Add thyme; pinch your index finger and thumb together and pull the thyme branch between them, the thyme will come off the branch (no need to chop)

3. Add coconut milk and simmer

4. Add country pepper and season with salt and pepper to taste

Jerk Sauce Instructions

1. Mix ginger and honey together

2. Pinch your index finger and thumb together and pull the thyme branch between them, the thyme will come off the branch (no need to chop)

3. Add thyme to mix

Okra and Saltfish Video

Here is a simple recipe for those who love Okra.

Cassava Bread

This goes great with many gravy dishes

Ingredients

1 cup fresh cassava meal
2 tablespoons counter flour
1 teaspoon baking powder
1 tablespoon sugar
1 tablespoon vegetable oil
1/3 cup milk
1 tablespoon lime juice
1 egg

DIRECTIONS

1. Mix together all the dry ingredients in a large bowl then add egg and milk to produce a thick batter. Stir in oil and lime juice.
2. Pour one half of batter into well greased non-stick frying pan.
3. Cook on moderate heat for about 5 minutes. Turn and cook for a further 5 minutes.

Jamaican Music Video I did

Interesting Jamaican Meatloaf Recipe

I found this interesting Meatloaf recipe at Jamaica Travel and Culture.

Ingredients - coco bread casing 2 packets yeast
1 tsp sugar
1/4 cup warm water
1 medium egg
1 cup warm milk
1 tsp salt
3.5 cups white flour
1/2 cup melted butter

Ingredients - filling

1lb ground beef
1 medium onion
4 scallion (or 1 more medium onion)
2 stalks fresh thyme or 2 tsps ground thyme
1/2 cup breadcrumbs
1 scotch bonnet pepper (or 1 tbsp curry powder / chilli sauce)
2 cloves garlic
1 cup water
1 tsp salt
1 tsp pepper
1 tsp paprika
1/2 tsp sugar
1 teaspoon nutmeg

Preparation - coco bread casing

Follow the instructions for making coco bread, up to the point where you roll out the dough

Preparation - filling

Follow the instructions for making the filling for patties.

Combining the coco bread and the filling

Place 1 tablespoon of the filling on one side of each dough circle










Moisten the edges of each meatloaf with water and fold pastry over to make a crescent shape.
Seal the edge of each meatloaf by crimping with a fork

Cooking

Preheat your oven to 425 degrees.
Place folded pieces on a well greased sheet and place on the bottom rack of the oven.
Bake until golden brown (this should take around 15 minutes).

Jamaican Foods at Penn Relay

Jamaican Lady sells food at Penn Relay at Pennsylvania.

Steamed Cabbage-Jamaican Style

I have been neglecting my sites for awhile, due to my moving again. However, like my life right now(fast paced) I found something quick and easy to prepare.

INGREDIENTS :

• 1 medium cabbage
• 2 tablespoon margarine
• 1 scotch bonnet pepper (cut up and add for spicy)
• 2 sprig tyme
• 1 crushed garlic or 2 teaspoons garlic powder
• 2 or 3 small slices of a sweet green pepper.
• 1 medium chopped onion or 2 table spoon onion powder
• black pepper
• salt to taste
• 1/4 cup water

METHOD:

1. Wash cabbage
2. Cut up/slice cabbage leaves in pieces.
3. Sauté onion, garlic, pepper, tyme in margarine.
4. Add cut up cabbage water and stir.
5. Cover saucepan and cook cabbage are tender.
6. Add whole scotch bonnet pepper
7. Sprinkle with pepper and salt.
8. Simmer then serve with avocado pear.

source: Jamaicans.com

Big Bamboo "Jazzy" Mix

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:

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

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

Grilled Pork Loin

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.

Jamaica Curry Stew Beef

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

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:

1. Add stock to peas and bring to the boil.
2. 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

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

Fish Baked in Banana Leaves

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

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.

Chicken and Papaya Stir Fry

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

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

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.

Jamaica Black Bean Soup

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