Day: August 28, 2010

 JamaicaScene.com: Jamaica Travel Guide

Ingredients:

4 tablespoons of vegetable or canola oil
3 cloves of minced garlic
1 teaspoon of dried thyme
2 scotch bonnet or habenero peppers, chopped and seeded
1 large red onion, chopped
1 teaspoon of ground allspice
1 teaspoon of ground cloves
2 tablespoons of freshly grated ginger
2 tablespoons of Jamaican curry powder
2 pounds of lean beef, such as stew or sirloin beef, cut into 1-inch pieces
2 cups of chicken or beef broth
2 large potatoes, chopped into quarter pieces

Preparation:

1. Salt and pepper to taste Bring a large pot to medium heat.
2. Add the oil and place in the pot the garlic, ginger red onion, scotch bonnet peppers and thyme.
3. Sauté for about a minute. Add the curry powder, allspice and ground cloves.
4. Stir the mixture for about 3 minutes making sure to evenly coat with spices.
5. Add the beef and cook until browned.
6. Add in the potatoes and pour in the chicken or beef stock and add salt to taste.
7. Reduce the heat to a simmer and let cook for 1 to ½ hours. Serve with rice.

Tagged with: Jamaican Curry Beef Recipe, Jamaican Curry Beef, Jerk Curry Beef Recipe, Curry Beef

 JamaicaScene.com: Jamaica Travel Guide

Ingredients:

2  cups  coarsely chopped green onions
1/2  cup  coarsely chopped onion
2  tablespoons  white vinegar
1  tablespoon  soy sauce
1  tablespoon  vegetable oil
2  teaspoons  kosher salt
2  teaspoons  fresh thyme
2  teaspoons  brown sugar
2  teaspoons  chopped peeled fresh ginger
1  teaspoon  ground allspice
1/4  teaspoon  ground nutmeg
1/4  teaspoon  black pepper
1/8  teaspoon  ground cinnamon
2  garlic cloves, minced
1  to 4 Scotch bonnet or habanero peppers, seeded and chopped
1  (1 1/2-pound) pork tenderloin, trimmed
Cooking spray

Preparation:

1. Place first 15 ingredients in a blender or food processor, and process until smooth.
2. Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying each side flat. Slice each half lengthwise, cutting to, but not through, other side; open flat. Combine pork and green onion mixture in a dish or large zip-top plastic bag.
3. Cover or seal; marinate in refrigerator 3 to 24 hours. Remove pork from dish or bag; discard remaining marinade.

Prepare Grill:

Place pork on grill rack coated with cooking spray; grill 8 minutes on each side or until meat thermometer registers 160° (slightly pink).

Tagged with: Jamaican Jerk Pork Tenderloin Recipe, Jamaican Jerk Pork Tenderloin, Jerk Pork Tenderloin Recipe, Jerk Pork Tenderloin

 JamaicaScene.com: Jamaica Travel Guide

Ingredients:

Lobster:
4 lobster tails
Lime juice
Salt
Pepper
Olive Oil
Thyme

Candied potatoes:
Ginger, sliced
Orange juice
Orange zest 4
Sweet potatoes
Salt Pepper

Preparation:

1. Cut the lobster tail along the back. Add salt and pepper, lime juice, olive oil, thyme and grill for about 15 minutes on medium heat.
2. While grilling lobster tail, prepare the Candied Potatoes. Cut the potatoes in a bottom shape and roast. Boil the orange juice with ginger and the orange zest. When reduced, use this to glaze the potatoes.
3. Put the lobster on a plate, assemble the potatoes, and garnish with lime and available tropical fruits

For garnish, papaya and other tropical fruits.

Tagged with: Jamaican Grill Lobster Recipe, Jamaican Grill Lobster, Grill Lobster Recipe, Grill Lobster, Jamaican Candied Potatoes Recipe, Jamaican Candied Potatoes, Candied Potatoes Recipe, Candied Potatoes

 JamaicaScene.com: Jamaica Travel Guide

Ingredients:

1 lb sweet potato, grated
1 cup flour1 cup evaporated milk
2 cups coconut milk (canned, mixed from powder, or squeezed from the freshly grated coconut)
1 1/4 cups brown sugar
1 tsp ginger1 tsp cinnamon
1 tsp vanilla
1/2 tsp nutmeg
1 cup grated coconut
1 cup raisins (optional)
2 tbsp margarine

Preparation:

1. Combine sweet potato with milk, sugar, flour and spices. Mix well.
2. Add raisins, coconut and margarine. Mix thoroughly and taste for sweetness.
3. Add more sugar to taste. Pour into a greased baking tin and bake at 370F for approximately 1 hour, or until centre is set.

Sweet potato pone can be served hot, cold, or at room temperature.

Tagged with: Jamaican Sweet Potato Pone Recipe, Jamaican Sweet Potato Pone, Sweet Potato Pone Recipe, Sweet Potato Pone

 JamaicaScene.com: Jamaica Travel Guide

Ingredients

300 gms fresh, peeled ginger (about 2 ½ cups if shredded or sliced)
2 litres boiling water (about 8 1/2 cups)
2 tsp cream of tartar6 cups sugar
2 limes
½ packet yeast

Preparation:

1. Peel the limes thinly and squeeze out the juice.
2. Crush the ginger and place all in a big earthenware jar with the cream of tartar.
3. Pour the boiling water over it. When lukewarm, lay the yeast on a slice of toast and lay it on top of the brew.

Leave to ferment for 12 hours then strain and bottle. Keep 3 to 4 days.

Makes 2 litres (slightly more than 2 quarts)

Tagged with: Jamaican Ginger Beer Recipe, Jamaican Ginger Beer, Ginger Beer Recipe, Ginger Beer