Day: February 19, 2011

Ingredients:

1  tablespoon  vegetable oil
4  bone-in pork chops (about 2 lbs. total)
1/2  teaspoon  ground cumin
1/2  teaspoon  ground allspice
1/2  teaspoon  cinnamon
1/2  teaspoon  kosher salt
1/2  teaspoon  freshly ground black pepper
2  very ripe (black-spotted) plantains or firm-ripe bananas, peeled and cut in half lengthwise and again crosswise
2  tablespoons  plus 2 tsp. packed light brown sugar
1  can (15 oz.) black beans, warmed
1/4  cup  sour cream
1/2  serrano chile, sliced thinly
1/2  cup  cilantro leaves

Preparation:

1. Preheat broiler. Rub oil over pork and set on a broiler pan. Mix spices together and sprinkle evenly on both sides of meat. Broil, turning once, until browned and cooked through, about 8 minutes. Remove from pan and keep warm.

2. Lay plantains, cut side up, on a baking sheet and sprinkle with sugar. Broil until sugar starts to caramelize and fruit starts to soften, 4 to 8 minutes.

3. Serve pork chops and plantains with black beans, a dollop of sour cream, a few chile slices, and cilantro leaves.

Tagged with: Jamaican Pork and Plantain Recipe, Jamaican Pork and Plantain, Pork and Plantain Recipe, Pork and Plantain

Ingredients:

1 medium rib eye
1 small onion
2 gloves garlic
Thyme
Scallion
Crushed pimiento seeds
½ hot scotch bonnet pepper
Pick-a-pepper sauce
Paprika
Corn starch
Soy Sauce
Ketchup
Oil
Salt & Black pepper

Preparation:

1. Dice all of the seasoning and mix with a little pick-a-pepper sauce and salt.
2. Make small holes in roast and stuff the mix seasoning in the holes, all around, leaving enough seasoning to make gravy.
3. Add Soy sauce, ketchup, salt, black pepper, paprika, pick-a-pepper and rub along meat.
4. Let stand for a while.
5. Heat oil in skillet, shake excess seasoning off. Add meat.
6. Cook over medium heat, turning constantly to prevent sticking. Let it brown on each side. Do not add a lot of water. Just a little each time it dries out.
7. Keep adding water until cooked.
8. When cooked, remove from skillet to make gravy.
9. Make corn starch in a paste and add to stock to make gravy. Serve over a bed of white rice or rice and peas.

Tagged with: Jamaican Stuffed Roast Beef Recipe, Jamaican Stuffed Roast Beef, Stuffed Roast Beef Recipe, Stuffed Roast Beef

 Ingredient:

2 tablespoons canola oil

2 onions, coarsely chopped
4 whole garlic cloves, peeled
2 green bell peppers, coarsely chopped
3 potatoes (about 1 pound), peeled and quartered
6 carrots, cut coarsely on the diagonal
3 bay leaves
1 tablespoon dried oregano
1 3-pound chicken with a split lemon stuffed into its cavity
1 1/2 liters Red Stripe
Salt

Preparation:

In a deep pot, heat the oil. Add the onion, garlic, green peppers, potatoes, carrots, bay leaves and oregano. Saute for 5 minutes. Add the entire chicken, turning it to brown on all sides.

Pour the beer into the pot; it should almost cover the chicken. Mix well, and cover the pot. Reduce the heat to medium low.

Intermittently stir and add more beer, if needed, to keep the chicken bathed. Add salt and cook until well-done, about 45 minutes. Serve with the vegetables, with the broth poured over the chicken.

Tagged with: Jamaican Red Stripe Chicken Recipe, Red Stripe Chicken Recipe, Red Stripe Chicken