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No Caribbean meal is complete without jerk and rice and peas.
Joined: Dec 14, 2005
Posted to Thread #10834 at 9:47 pm on May 28, 2008
JAMAICAN JERKED CHICKEN (PORK)
1/2 cup minced green onions
1/4 cup orange juice
1 tbsp. minced gingerroot
OR 1 tsp. powdered ginger
1 tbsp. hot pepper
1 tbsp. lime or lemon juice
1 tbsp. soy sauce
1 clove garlic, minced
1 tsp. allspice
1/4 tsp. cinnamon
Pinch of cloves
2 lbs. chicken thighs (legs)
In shallow glass dish, combine onions, orange juice, ginger, hot pepper, lime juice, soy sauce, garlic, allspice, cinnamon and cloves. Add chicken; cover and marinate in refrigerator, turning occasionally, for at least 2 or up to 8 hours. (I marinate in a large ziplock bag & turn it every half hour or so.)
Remove chicken from marinade, brush any hot pepper off chicken into the marinade and reserve.
Place chicken on greased grill over med-hot coals or at medium setting, turning occasionally, for 15 min. Drizzle with marinade; cook, drizzling with remaining marinade, for 15 to 25 min. longer or until juices run clear when chicken is pierced. Makes 4 servings. (Iíve been known to bake the chicken in a regular oven. Works well too.)
RICE AND PEAS
1 19 oz can of pigeon peas or red kidney beans (well drained and rinsed)
2 cups boiling salted water
1/3 of a block creamed coconut
1 cup rice
1 small onion, chopped
1 clove garlic, minced
1 rasher of bacon or 1 tbsp. butter
1/4 tsp. dried thyme
1/2 tsp. salt
Pinch freshly ground pepper
* In a pot cook rasher of bacon or melt the butter.
* Saute the onion and garlic.
* Add uncooked rice, thyme, salt and pepper; cook for 1 minute.
* Add drained beans.
* Add 2 cups boiling salted water.
* Add block of creamed coconut.
* Simmer covered for 30 minutes or until rice is tender (about 30 minutes).
* Remove from heat take cover off the pot. Let the rice dry out a little.
I prefer to cook the rice and peas ahead of time, allow it to dry out a bit and then reheat in the microwave just before serving.
GINGER GREEN BEANS
1 lb Green or yellow beans, trimmed
1 tbsp. Sesame oil
1 tsp. Grated gingerroot
1 Clove garlic, minced
1/3 cup Chicken stock
1/4 tsp. Each salt & pepper
1/4 cup Toasted slivered almonds
Remove stem ends from beans; cut in half. In deep skillet, heat oil, ginger and garlic over medium heat for 1 minute or until
fragrant. Add chicken stock, salt and pepper; bring to boil.
Add beans; cover and cook, stirring occasionally, for about 5 minutes or until bright green and tender-crisp. Sprinkle with
almonds. Makes 4 servings.
Other messages in this thread:
- 10834. ISO Menu help for a Caribbean-themed lunch. This is a high school graduation party so it doesn't - Joe - 2:55pm on 05/28/08 (41)
- There is a very authentic down-home way of making fish that I learned there many - Marg CDN - 3:19pm on 05/28/08
- Joe - there is a flatbread we made in class - very easy & quick - Music City Missy - 3:31pm on 05/28/08
- Thanks, I'd love at least the bread recipe, MCM. [NT] - Joe - 10:57pm on 05/28/08
- Oooh. What about a stew conch? It's easy to do, very very authentic, would probably be loved - Marg CDN - 4:04pm on 05/28/08
- Yum, but I'd love to see California teenagers presented with conch, LOL. Like the fish in foil! [NT] - Joe - 10:58pm on 05/28/08
- Joe/Marg, I just love conch fritters! My first exposure to them was in St. Thomas - Sandy_in_Philly - 12:53am on 05/29/08
- You'd love conch steak then. That would be my favourite. Generally conch comes from - Marg CDN - 3:58pm on 05/29/08
- Great Menu! Not really on the Carribean theme, but for small bite sized portions, what about - barb_b - 4:58pm on 05/28/08
- Barb, do you have a recipe for a tropical dressing for meatballs? Sounds good. [NT] - Joe - 10:59pm on 05/28/08
- I hae to laugh at your signature---on smittenkitchen she writes about pie crust knowing we fear it. [NT] - AngAk - 7:37pm on 05/28/08
- Thanks Ang. Fear has ruined more pie crusts than we could count. [NT] - Joe - 11:01pm on 05/28/08
- No Caribbean meal is complete without jerk and rice and peas. - Sylvia - 9:47pm on 05/28/08
- Sylvia, do you think the jerk recipe would work with beef? [NT] - Joe - 11:00pm on 05/28/08
- Joe, I've never seen a recipe for jerked beef, however, that's not to say it can't be done, lol. I - Curious1 - 5:02pm on 05/29/08
- Beef tends to be stewed. Jerk chicken and pork though. But do you have a hole in the ground? [NT] - Marg CDN - 5:59pm on 05/29/08
- He might have that hole in the ground, ;-) [NT] [LINK] - Curious1 - 3:18pm on 05/30/08
- LOL! Our old posts come back to haunt us. [NT] - AngAk - 4:25pm on 05/30/08
- Perfect. There you go, Joe. [NT] - Marg CDN - 5:05pm on 05/30/08
- Thanks, Curious. I knew that crater would come in handy someday. [NT] - Joe - 5:21pm on 05/30/08
- Oops! Didn't see this question. I've never seen jerked beef which is grilled. However, - Sylvia - 8:54pm on 05/30/08
- Yum. Thanks, Sylvia. [NT] - Joe - 9:10pm on 05/30/08
- My boss is from Jamaica and she always brings back those meat pies, like empanadas. - AngAk - 11:11pm on 05/28/08
- how about some grilled pineapple on skewers? [NT] - AngAk - 11:15pm on 05/28/08
- The frozen kind I tried about a month ago - Sandy_in_Philly - 12:42am on 05/29/08
- Joe, here's a recipe for Jamaican Meat Patties (an empanada) [NT] [LINK] - Sandy_in_Philly - 1:10am on 05/29/08
- Patties, maan. They're easy to find. [NT] - Marg CDN - 3:59pm on 05/29/08
- Jamaican Hardough Bread & Patties - Sylvia - 10:55pm on 05/30/08
- How about Moyn's REC: Polyn-Asian Turkey (or Chicken)... - charlie - 11:47pm on 05/28/08
- Thank you Charlie, Ang, Sandi, Sylvia and Marg for the additional ideas! [NT] - Joe - 4:03pm on 05/29/08
- Also, stew oxtail. Very big there. With rice and beans as Sylvia suggested. - Marg CDN - 4:03pm on 05/29/08
- Rec: Jamaican Jerk Sauce...Thought this would be a good place to post this from Gail's posted by - Curious1 - 4:52pm on 05/29/08
- Joe, your menu sounds good but do think of..... - joanietoo - 8:26pm on 05/29/08
- Dog sauce? Tell me it isn't so. [NT] - Marg CDN - 8:28pm on 05/29/08
- Yeah, me too! My Woofus is sleeping right now! [NT] - Sandy_in_Philly - 11:02pm on 05/29/08
- Thanks again, everyone! I just got an email from the honoree who mentions.... - Joe - 5:13am on 05/30/08
- Wow!! That certainly puts a twist on things! - barb_b - 11:29am on 05/30/08
- Thanks, Barb. The meat/dairy restriction is a challenge for a French-oriented cook like me - Joe - 5:39pm on 05/30/08
- Joe, you have your job cut out for you. I'm sure everything will work out tremendously. [NT] - Sylvia - 11:10am on 05/31/08