Month: August 2010

Jamaican Jerk Chicken Wings Recipe

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JamaicaScene.com: Jamaica Travel Guide

Jamaican Jerk Chicken WingsIngredients:

1 each onion chopped
2/3 cup scallions, spring or green onions chopped
2 cloves garlic
1/2 teaspoon thyme crumbled
1 1/2 teaspoons salt
1 1/2 teaspoons allspice ground
1/4 teaspoon nutmeg grated
1/2 teaspoon cinnamon
1/4 cup Scotch Bonnet pepper minced
1 teaspoon black pepper
6  red hot pepper sauce (eg. Tabasco)
2 tablespoons soy sauce
1/4 cup vegetable oil Add to marinade

18 each chicken wings trimmed

Preparation:

  1. Mix ingredients in a food processor or blender, puree all ingredients except for the wings.
    In a large shallow dish arrange the wings in one layer and spoon the marinade over them, rubbing it in (use rubber gloves).
  2. Let them marinate, covered and chilled, turning them once, at least 1 hour, or preferably, overnight.
  3. Arrange the wings in one layer on an oiled rack set over a foil-lined roasting pan, spoon the marinade over them and bake in the upper third of a preheated 450 degrees F oven, 30-35 minutes, or until they are cooked through.

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Jamaican Grilled Filet Of Beef With Jamaican Rum Glaze Recipe

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JamaicaScene.com: Jamaica Travel Guide

Jamaican Grilled Filet Of Beef With Jamaican Rum GlazeIngredients:

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.

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Jamaican Ackee and Saltfish Recipe

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JamaicaScene.com: Jamaica Travel Guide

Jamaican Ackee and SaltfishIngredient:

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.

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Jamaican Escovitch Fish Recipe

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JamaicaScene.com: Jamaica Travel Guide

Jamaican Escovitch FishINGREDIENTS:

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.

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