Author: admin

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

INGREDIENTS:

1 whole chicken, about 3 to 4 pounds
Juice of 2 fresh limes
3 large garlic cloves, finely minced
2 green onions, finely chopped
1/4 inch fresh ginger, peeled and finely minced
1 1/2 tablespoons curry powder
1/4 teaspoon allspice
1 teaspoon sugar
2 teaspoons salt
2 tablespoons vegetable oil
2 cups water
3 medium potatoes, washed and cubed

Preparation:

1. Cut chicken in 1 1/2 to 2-inch serving pieces. Squeeze thejuice of the limes into a large bowl of water; wash the chicken piecesin the water and drain.

2. In small bowl mix the garlic, green onions and ginger; allowflavors to blend for 30 minutes.

3. Mix curry powder and allspice with sugar and salt. Rub spicemixture and the garlic mixture onto the chicken. Place in a glassbowl; cover and allow to “marinate” for 1 hour.

4. In large heavy skillet, brown chicken in hot oil overmedium-high heat. Add the water and potatoes. As soon as liquid startsto boil, reduce heat, cover and simmer until chicken is cooked,approximately 20 to 30 minutes. Chicken should be tender and juicesrun clear.

5. Serve with rice and vegetables

Try this Jamaican recipe to recapture a bit of the Jamaican experience or just to have a bit of the Jamaican vibes.

Tagged with: Jamaican Curried Chicken Recipe, Jamaican Curried Chicken, Curried Chicken Recipe, Curried Chicken

INGREDIENTS:

4 lb pork shoulder
¼ cup escallion finely chopped
¼ cup onion, finely chopped
¼ cup garlic minced
1 tbsp scotch bonnet pepper diced
2 tsp thyme minced
¼ tsp salt1 tsp brown sugar1 tsp allspice
½ tsp nutmeg minced
½ tsp cinnamon
¼ tsp black pepper
2 tsp cane vinegar
½ cup vegetable oil
1 cup Jamaican Jerk Sauce

Preparations:

1. Combine all of the ingredients except pork and vegetable oil and sauce in a blender and puree.
2. Place the pork in a roasting pan and coat with the marinade.
3. Cover and marinate overnight.
4. Prepare a charcoal grill when the coals glow dusty red, push the coals to the sides 5. Place a foil drip pan in the center arranging the coals around the pan to ride indirect heat.
6. Brush the meat with the marinade as often as possible for 1½ hours sprinkling with beer as well.
7. Add more coal and jerk. Remove the pork to a chopping board and chop with a cleaver into 1-inch pieces.

Aahh one of my all time favourite for those who never tried Jamaican Jerk Pork you got to try it and see what all the fuss is about. Caution a bit hot and spicy.

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

INGREDIENTS:

1 tbs. Ground allspice
1 tbs. Dried thyme
1 1/2 tsp. Cayenne pepper
1 1/2 tsp. Freshly ground black pepper
1 1/2 tsp. Ground sage
3/4 tsp. Ground nutmeg
3/4 tsp. Ground cinnamon
2 tbs. Salt2 tbs. Garlic powder
1 tbs. Sugar1/4 cup Olive oil
1/4 cup Soy sauce
3/4 cup White vinegar
1/2 cup Orange juiceJuice of 1 lime
1 Scotch bonnet pepper, seeded and finely chopped
1 cup Chopped white onion
3 Green onions, finely chopped
4 Chicken breasts (6 to 8 oz)trimmed of fat

Preparation:

In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. 

With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the Scotch bonnet pepper, onion, and green onions and mix well. 

Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible. Preheat an outdoor grill. 

Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade.

As you know Jamaica is the home of Jerk Chicken and Pork. Try both of them if you are having a barbecue this summer or party.

Tagged with: Jamaican Jerk Chicken Recipe, Jamaican Jerk Chicken, Jerk Chicken Recipe, Jerk Chicken