Day: August 29, 2010

JamaicaScene.com: Jamaica Travel Guide

Ingredients:

2 Tbsp. Unsalted butter
2 x Shallots chopped
3 x Garlic cloves chopped
1 c. Myer’s dark rum
3 c. Chicken stock
2 Tbsp. Ancho purée
2 Tbsp. Molasses
Salt to taste
Freshly-grnd black pepper to taste
4 x Filet Mignon steaks – (8 ounce ea)

Preparation:

1. Heat the butter in a saucepan over medium-high heat and sweat the shallots and garlic.
2. Add in the rum, bring to a boil and reduce to 1/3 c.. Add in the stock, bring to a boil and reduce the heat.
3. Whisk in the remaining ingredients and simmer till reduced to 2 c..
4. Preheat the grill.
5. Season the steaks on both sides with salt and pepper to taste. Grill to desired doneness. Drizzle with the sauce.

Tagged with: Jamaican Grilled Filet Of Beef With Jamaican Rum Glaze Recipe, Jamaican Grilled Filet Of Beef With Jamaican Rum Glaze, Grilled Filet Of Beef With Jamaican Rum Glaze Recipe, Grilled Filet Of Beef With Jamaican Rum Glaze

JamaicaScene.com: Jamaica Travel Guide

Ingredient:

1 Tin of Jamaican Ackee (drained)
1 lb Salt fish (codfish)
1 onion
1 tomato
1 sprig of fresh thyme or 1 tbsp of dried thyme
1 scallion
1 dash of black pepper
1 scoth bonnet pepper

Preparation:

1. Soak salt fish in water to remove excess salt, boil and remove bones.
2. Break the salt fish into small pieces.
3. Place skillet with cooking oil on the fire
4. chop up onion, tomato, and scallion and add to heated oil.
5. Add thyme (break up if you use sprig).
6. Add a small slice of scotch bonnet pepper (no seed please…this pepper is very hot so if you don’t likethe heat, you can eliminate this step).
7. Let seasoning sautee for a few minutes.
8. Stir in salt fish for about 2 minutes.
9. Stir in ackee and allow to cook for another 2 minutes.
10. Add a dash of blackpepper (optional).
11. Serve with fried dumpling, cooked dumpling + other ground products, festival, or as a side dish.

Tagged with: Jamaican Ackee and Saltfish Recipe, Jamaican Ackee and Saltfish, Ackee and Saltfish Recipe, Ackee and Saltfish

JamaicaScene.com: Jamaica Travel Guide

INGREDIENTS:

2 lbs. fish cleaned and gutted (preferably red snapper…can also use porgies or mullets)
3 onions, thinly sliced
2 tbsp. salt
1 cup cooking oil
1/4 lb. Scotch bonnet pepper, sliced (no seeds please very hot!)
1 tbsp. ground black pepper
1 cup. white vinegar

PREPARATION:

1. Wash and dry fish. 2. Mix salt and pepper in a small container and use it to Season the inner part of the fish.
3. Heat frying pan (preferably a heavy one) then pour oil into pan and heat very well.
4. Place fish in oil when very hot.
5. Turn on the other side is done when first side is done (will be nice, brown, and easy to turn).
6. Place fried fish in flat casserole dish.
7. Add a small amount of water to the oil left from frying the fish.
8. Pour in the onions and pepper, let it boil for about a minute, then pour in vinegar and continue boiling until onions and pepper are nice and saute (in about a minute or two).
9. Pour this gravy mixture over all fishes and serve either hot or cold.
10. optional: To add a little zing to the flavor, I like to add a little tomato ketchup to the gravy while it’s being cooked and then pour it on the fish.

Tagged with: Jamaican Escovitch Fish Recipe, Jamaican Escovitch Fish, Escovitch Fish Recipe, Escovitch Fish

JamaicaScene.com: Jamaica Travel Guide

Ingredients:

¼ lb. butter
1 cup granulated sugar
1 egg beaten
3 large ripe bananas crushed
2 cups flour
1 tsp baking soda
1 tsp. cinnamon
¼ tsp. nutmeg
pinch of salt
½ cup milk
2tsp. vanilla
¼ cup raisins

Preparation:

1. Cream butter and sugar
2. Add egg to butter
3. Add crushed bananas and mix well
4. Sift flour, baking powder, baking soda, nutmeg and salt.
5. Add flour mixture to butter, sugar and egg mixture along wit milk and vanilla
6. Add raisins
7. Pour into greased and lined loaf tin and bake at 350° F for one hour or until done.

Tagged with: Jamaican Red Bean Stew Recipe, Jamaican Red Bean Stew, Red Bean Stew Recipe, Red Bean Stew

 JamaicaScene.com: Jamaica Travel Guide

Ingredients:

1 pound beef oxtail, cut into pieces
1 large onion, chopped
1 green onion, thinly sliced
2 cloves garlic, minced
1 teaspoon minced fresh ginger root
1 scotch bonnet chile pepper, chopped
2 tablespoons soy sauce
1 sprig fresh thyme, chopped
1/2 teaspoon salt
1 teaspoon black pepper
2 tablespoons vegetable oil
1 1/2 cups water
1 cup canned fava beans, drained
1 teaspoon whole allspice berries
1 tablespoon cornstarch
2 tablespoons water

Preparation:

1. Toss the oxtail with the onion, green onion, garlic, ginger, chile pepper, soy sauce, thyme, salt, and pepper. Heat the vegetable oil in a large skillet over medium-high heat.
2. Brown the oxtail in the skillet until browned all over, about 10 minutes. Place into a pressure cooker, and pour in 1 1/2 cup water.
3. Cook at pressure for 25 minutes, then remove from heat, and remove the lid according to manufacturer’s directions.
4. Add the fava beans and allspice berries, and bring to a simmer over medium-high heat. Dissolve the cornstarch in 2 tablespoons water, and stir into the simmering oxtail.
5. Cook and stir a few minutes until the sauce has thickened, and the beans are tender.

Tagged with: , Jamaican Oxtail with Broad Beans, Oxtail with Broad Beans Recipe, Oxtail with Broad Beans