From bounce@cheftochef.net Thu May 13 16:07:50 2004 Date: Wed, 12 May 2004 12:40:05 +0000 (UTC) From: Chef2Chef Recipe Club Reply-To: newsletter@cheftochef.net Newsgroups: rec.food.recipes Subject: Jamaican Favorites (4) Collection Followup-To: rec.food.cooking, rec.food.recipes Tangy Grilled Chicken Brown Fish Stew Jerk Barbecued Ribs Saltfish Fritters Jamaican cooking is rather special when you consider that it took years to develop that style of cooking amongst all the other Caribbean islands. As a matter of fact, some of the other Caribbean islands continue to borrow this style of cooking today. I say, when it comes to Jamaican cooking, break the rules as much as possible do a likkle a dis, a likkle a dat. Instead of serving your Curry Chicken with White Rice, do it with Pasta, or Bread.Nuff Said. Tangy Grilled Chicken Islanders love to cook outdoors, just as Americans do. Yet most cooks in the Caribbean take it as a matter of pride to make their own spicy marinades rather than just open a bottle of bar-be-cue sauce. This recipe presents one of the best tangy marinades I have found. Makes 6 to 8 servings 2 broiler-fryer chickens 2 tablespoons butter or margarine 2 garlic cloves, minced 2 shallots, minced 3 tablespoons tomato paste 1 1/2 cup dry white wine 1/4 cup wine vinegar (I also use dark rum) 1 large green bell pepper, finely chopped 1 teaspoon dried leaf thyme (look at my other choices for herbs) 1 scotch bonnet or jalapeno pepper, finely chopped 1 teaspoon Worcestershire sauce or Soya sauce. Cut chicken into serving pieces. Melt butter in a medium saucepan. Add garlic and shallots, cook until lightly browned. Stir in tomato paste, followed by wine and vinegar (or rum). Add bell pepper, thyme, scotch bonnet or jalapeno and Worcestershire sauce. (Can also use basil, mint, and marjoram). Bring to a boil, reduce heat and simmer for 5 minutes. Cool to room temperature. Place chicken in a large shallow pan and pour sauce on top. Marinate, covered, 2 to 3 hours in refrigerator. Preheat grill. Arrange chicken on hot grill and cook, turning pieces often and basting with sauce, about 20 minutes or until juices run clear when chicken is pierced with a knife. Brown Fish Stew Makes approximately 8 servings 3 pounds fish fillets (grouper, halibut, filet of sole) 2 sliced onions 3 chopped scallions 3 cloves garlic, minced 1 chopped green pepper 3 tomatoes, chopped scotch bonnet pepper to taste fresh thyme 1/2 teaspoon ground allspice 2 cups water salt and pepper to taste soy sauce 1/2 teaspoon browning sauce (Kitchen Bouquet or Maggi) 1 tablespoon lime/lemon juice (Always consider soaking the fish in dark rum and some whiskey for perhaps 5-6 minutes.) Clean and rinse fish well with hot water and lime juice. Pat dry and marinate with desired spices (example: salt and pepper). Set aside and marinate for 3-4 hours. Heat 2 tablespoons oil in a large skillet over medium heat. Add the fish to the skillet and brown on both sides. Remove the fish and carefully pour off the excess oil. Return the skillet to the stovetop. Cook onions, garlic, green pepper, tomatoes, scotch bonnet and thyme. Add remaining ingredients and stir. Raise the heat to high and bring to a boil. Reduce the heat to low and add the fish. Cook until sauce is thickened. Jerk Barbecued Ribs Makes 6 servings 1 cup Jerk Seasoning (recipe follows) 1 tablespoon sugar 2 tablespoon red wine vinegar 4 pounds pork spareribs 2 cups barbecue sauce Combine the jerk seasoning, sugar and vinegar. Add the ribs and turn to coat thoroughly. Marinate in the refrigerator overnight or 3-4 hours. Heat up a barbecue grill. Cook for 1 to 1 1/2 hours, turning and brushing frequently with the marinade. Brush the ribs with the barbecue sauce during the last 15 minutes of cooking. Jerk Seasoning This is my fav, quick and tasty boy!! 4 tablespoon ground allspice 1 tablespoon dried thyme 1 tablespoon paprika 1 teaspoon ground red pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon salt 1 crushed scotch bonnet pepper 1/4 teaspoon black pepper Mix all ingredients and rub 1 to 1 1/2 tablespoons of seasoning for each pound of meat. Saltfish Fritters Salty folks Makes 6 servings 1/4 pound salted codfish 1/4 pound flour 1 medium sized onion 1 small clove garlic 2 scallions 1/4 teaspoon hot pepper 2 medium sized tomatoes 1/2 teaspoon paprika Soak codfish in water overnight to remove excess salt. Use a sharp knife to dice, shred finely, and set aside. Chop and combine onion, garlic, scallion, hot pepper and tomatoes. In a skillet using a small amount of oil, saute the chopped vegetables. Place the codfish in a mixing bowl and add flour and cold water to make a thin batter. Add the sauteed vegetables and the paprika. Spoon the batter into a skillet that has 1 inch of hot oil, or use a deep fryer. Fry until golden brown and crisp on both sides. Drain on paper towels and keep in a dish in a warm oven until ready to serve. Personal Chef Mayra Jazmyn who is Cuban/Lebanese born in Mexico. She has been a Chef for 5 years. Cooked in Florida and Las Vegas. For more about Mayra, http://www.jazzyscaribeanflavoor.biz/ Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net ARCHIVE: at: http://chef2chef.net/news/club/ -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/