Jamaican Roast Fish

I found this wonderful recipe on Jamaicans.com   I love Roast Fish.

INGREDIENTS :

• 4 small whole gutted doctor fish or turbit/turbot (some times spelt terbit)(you can use any small fish)



• 2 small onions  



• 3 sprigs scallions  



• 6 sprigs thyme  



• 10 pimentos  



• 1 table spoon salt  



• 1 table spoon pepper  



• 1 garlic  



• 2 scotch bonnet pepper  



• 1/4 cup pick a pepper sauce  



• aluminum foil paper  



• Wash fish with cold salt water or vinegar.  

METHOD:

1. Wash fish in with vinigar and water  



2. Pour picka-peppa into bowl  



3. Dice up onion, thyme, escallions, scotch bonnet pepper, garlic & combine  



4. Add salt, pepper, pimento  



5. Combine all and mix in the bowl of picka-pepper sauce  



6. Dry and place each fish on a sheet of foil  



7. Stuff each fish with the seasoning mixture & wrap completgly in foil  



8. Roast on open grill for 30 minutes or in an oven at 350 degrees for 40 minutes.  



9. Serves 4  

*If you can't get pick-a-peppa sauce you can use Worcestershire sauce, with a little bit of sugar.

Da real Jerk chicken mon

Over the years I have posted many Jerk Chicken dishes. This one is really good. This gentlemen went to great pains to make sure it was indeed, "authentic." Yawd cooking at its best mon!

Jamaican Christmas Cake- Fruitcake

Ingredients

• 6 ounces or 1.5 cup flour
• 8 ounces margarine or butter
• 8 ounces sugar
• 4 eggs
• 1 pound raisins
• 1 teaspoon cinnamon
• 1/2 teaspoon mixed spice
• 1/2 teaspoon salt
• 4 ounces mixed peel
• 4 ounces cherries
• 1/2 pound prunes (chopped)
• 1 cup wine/brandy
• 1 teaspoon baking powder
• 1 teaspoon vanilla
• finely grated rind of 1 lime/lemon
• 2 tablespoons browning

METHOD:

1. Cream butter, sugar and browning until soft and fluffy.
2. Sieve all dry ingredients together
3. Beat eggs, wine/brandy together.
4. Add egg mixture to creamed butter and sugar.
5. Add fruits.
6. Add flour and fold in. Do no over-beat when mixing.
7. Bake at 350F for 1 1/2 hours.
8. Yield: 9' round cake.

Break for a Joke Mon

Okay, I thought I would give my readers a break from some of this good food, with some Jamaican style humor...enjoy..

ONELOVE..iriegal

People will know you are Jamaican if...

1. You can't say "three" or "thing" ... you instead say "tree" and "ting".
2. You can distinguish between "cocoa-tea" "bush-tea", and"green-tea".
3. When someone sympathizes with you, you comment "Yuh tink seh it easy?"
4. You say words like Heg (instead of Egg); Hingland (instead of England)
5. You point with your lips.
6. You give directions with your hands, even if it is in another state.
7. You go to parties for the food and drink and then cuss afterwards when the food and drink run out.
8. You address all the chineese at the local shop as "Mr. Chin".
9. You nod your head upwards to greet someone.
10. You always find yourself standing next to plenty of luggage and boxes at the airport.
11. When you travel home, you bring an extra suitcase going down, it has none of your clothes; returning, it has food.
12. You hate to throw away empty containers as they might come in handy for pepper sauce or "green seasonings".
13. You have one big pot you call curry pot when you are not even cooking curry.
14. You have another pot you called "dutch pot".
15. You say "bwoy" at the beginning of a sentence and "man" at the end of it.
16. You always hang something on your rear view mirror.
17. You put pepper sauce on everything for the taste.
18. You think eating ackee and saltfish, plantain and fried dumplings are a great morning breakfast.
19. You can't go a week without a rice dish.
20. You chew and suck out all the marrow from the chicken bone and then pick out your teeth after wards.
21. You bring home food from a party (enough for your breakfast the next morning, your lunch and your dinner!)
22. You chew the ice when you finish your drinks.
23. You must put dumplings in all soups.
24. You show disapproval by sucking your teeth.
25. You have a dishwasher in the house and only use it for special occasions.
26. You have a thyme (or mint) bush growing somewhere in your yard.

Asian Style Jerked Snapper

Whew! lots of stuff going on in this dish. You have the spices, Asian style cuisine and for course the island ting mon! Jamaica has so many people of various cultures that inhabit the island that of course that is where the melting pot of taste come from.

I have snapper here as the fish, but realistically any fish can be jerked.

So try this wonderful fish recipe with maybe some "fresh fruit punch" or a refreshing tropical drink

This is not just a summer recipe. I use the oven for grilling too.

Ingredients:

• 4 scallions, diced
• 3 garlic cloves, diced
• 2 tablespoons Jerk Rub
• Zest of 2 lemons
• 2 red snappers (about 2 pounds each) gutted with heads left on
• ¼ cup lemon juice
• 2 tablespoons soy sauce
• 2 tablespoons olive oil

Directions:
Prepare a fire in the grill, and be sure to grease the grid itself. Mix the scallions, half the garlic, 1 tablespoon of the Jerk Rub, and the lemon zest in a bowl. Spread half of this mixture inside each of the snappers. Mix together the remaining garlic and 1 tablespoon Jerk Rub, as well as the lemon juice, soy sauce, and olive oil as a baste for the fish.
When the coals are white hot, place the fish on the grill. Baste several times during cooking. Grill the fish until just done, 8 to 10 minutes a side.

Serve hot with rice.

Jamaican Baked Orange Chicken

This is a simply tasty dish. The orange and chicken combination is wonderful.

• 4 chicken legs and thighs (or other chicken parts to equal that)
• 1/2 tsp. salt
• 2 tbsp. peanut oil
• 4 tbsp. soy sauce
• 4 tbsp. honey
• 3 tbsp. white vinegar
• 1 1/2 tsp. dried thyme ( I like two sprigs fresh thyme)
  
• 1/2 tsp. chopped habanero pepper (toasted in dry skillet and ground)(optional)
• 1/2 tsp. ground black pepper
• 1 cup orange juice
  
• 1/2 tsp. pimento (allspice) ground

Directions

Preheat oven to 375 degrees.

Combine oil, salt, soy sauce, honey, vinegar, thyme, szechuan & black pepper, orange juice,and allspice in shallow 9" X 13" baking dish, and mix well.

Place chicken pieces in marinade and turn over several times.

Cover and marinate for 30 minute in fridge.

Bake chicken skin side down for 20 minutes, then turn chicken pieces over and bake for another 20 minutes.

If you like you can garnish with orange slices

Jamaican Cooking Outdoors-Country Style Mon

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

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.

Fish Tea Soup

I know it sounds gross, but actually Fish Tea (because all it is bascially is water and fish) is very nutrious. Once you had some island spice and flavoring to the water, you will love this recipe.

1 lb Fish Fillet

2 sprig Thyme

1 medium Onion

4 pimento balls (Allspice)

1/2 tbsp Salt

1 tbsp Garlic (minced)

3 stalks Scallion

1 tbsp Butter

1 tsp. Black Pepper

4 Green Bananas

2 Qt. Water

In a stock pot, add fish, onion, thyme, and salt. Cook the fish for about ten minutes. Mean while wash green bananas and then cut each banana into halves.

Next use a strainer to remove the fish from the pot before the pieces get separated. Add the rest of the ingredients to the pot, except the butter. Cook for another ten minutes then check to see if the green bananas are soft. If not, wait until they are and then add butter and fish. Simmer for another ten minutes.

Serve in 8 oz cups.

Jamaican Appetizer-Ackee Dip

Ackee is part of Jamaica's rich culture. Our National Dish is Ackee and Saltfish. I found this wonderful recipe on Jamaicans.com.

It is an Ackee Dip.

INGREDIENTS :

• 2 Cups boiled ackee
• 2 ½ tbsps grated cheddar cheese
• 2 table spoons onion
• ½ tsp lemon juice
• Salt and hot pepper to taste

METHOD:

1. Mash ackee
2. Combine and mix with other ingredients
3. Chill in the refrigerator for 2-3 hours before serve
4. Serve on Jamaican crackers or crumpets.

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

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

Jamaican Music Video I did

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

Coconut Curry Chicken

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:

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large skillet, fry chicken breast in vegetable oil until the chicken just begins to brown.
3. Stir onions, green bell peppers and red bell peppers into the skillet with the chicken.
4. Saute until the onions are translucent. When the vegetables are translucent, stir in the garlic, currypowder and coconut milk.
5. Let the mixture cook 5 to 8 minutes before removing the skillet from the heat.
6. Season with salt, pepper, and red pepper flakes.
7. 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

Earth Day Dish-Jamaican Spinach Soup

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

1. 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.
2. 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.

Cream of Pumpkin Soup

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:

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

Rum Chocolate Cheesecake

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 .