<-->
Jamaica, land of sandy beaches, soft breezes and delicious food. Yeah, mon... it's all good.
Enjoy!
Jamaican Spiced Rice and Peas
INGREDIENTS
- 1 c dried red beans
- 2 clove garlic, minced
- 3 c water - 1 can (13-1/2 ounces) unsweetened coconut milk
- 4 sprigs thyme
- 2 scallions, trimmed
- 1 scotch bonnet (habanero) chile, split
- 2 tsp salt
- 1/2 tsp black pepper
- 2 c long grain white rice
DIRECTIONS
1. Soak beans, drain, put in a pot with 3 cups water and chopped garlic.
2. Bring to a boil, and then reduce the heat to low and simmer, covered, until the beans are almost tender, about 40 minutes.
3. Stir in: coconut milk, thyme, scallions, chile pepper, salt and pepper. Bring to a boil.
4. Stir 2 cups long grain white rice and return to a boil.
5. Stir once. Reduce the heat to low, cover, and simmer until the rice is tender and has absorbed the liquid, about 20 minutes.
6. Remove from the heat and let stand, covered, 10 minutes. Remove the thyme sprigs, scallions, and chile pepper, and fluff with a fork before serving.
Jerk Cabbage
INGREDIENTS
- 1 lg green cabbage
- 1 lb hickory smoked bacon
- 1 lg bell pepper
- 1 lg onion
- 2 tsp crushed red pepper
- 3 Tbsp. Jamaican jerk season
- 2 tsp garlic powder
- 1 tsp Accent
- 1 tsp brown sugar
DIRECTIONS
1. Shred and wash cabbage.
2. Shred onion and pepper.
3. Fry bacon until crispy. DO NOT DRAIN.
4. Add cabbage, pepper, onion and all of the seasonings, stirring constantly for 5 minutes over medium-high heat.
5. Remove from heat and cover. Rest for 3 minutes.
6. Fluff and serve.
Jerk Chicken with Mango Salsa
MARINADE
- 1 Tbsp. ground allspice
- 1 Tbsp. 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 Tbsp. fresh garlic, minced
- 1 Tbsp. sugar
- 1/4 c olive oil, extra virgin
- 1/4 c soy sauce
- 3/4 c white vinegar
- 1/2 c orange juice, fresh
- 1 lime, juiced
- 1 scotch bonnet pepper finely chopped
- 3 green onions
- 1 c onion, finely chopped
- 4 chicken breast, split and pounded
MANGO SALSA
- 2 ripe mangos
- 1 md onions, Vidalia, peeled and chopped
- 3 fresh tomatillos chopped
- 3 lg ripe tomatoes, chopped
- 1 lg green pepper, chopped
- 3-6 fresh jalapenos, chopped
- 1 bunch fresh cilantro, finely chopped
- Sea salt to taste
- 2 limes, zested and juiced
DIRECTIONS
1. In a large glass bowl mix all of the spices and finely chopped vegetables.
2. In a separate bowl mix all of the wet ingredients. With a wire whisk slowly add the wet ingredients to the spices and vegetable mix.
3. Add chicken to marinade and cover. Refrigerate over night.
In the meantime…
1. In a food processor add chopped onion, jalapeno pepper scraped of white membrane and seeds and tomatillos. Process till almost finely grated stage. Scrape out into a large bowl.
2. Next add the chopped tomatoes and chopped green pepper to the food processor and process till chunky. Add these to the bowl.
3. Next add the mango to the food processor and process till very chunky. Add to the rest of ingredients in bowl.
4. Lastly, using a knife, finely chop the cilantro and add to the vegetable mixture in bowl.
5. Add the fresh lime zest and juice, fold all of the ingredients together and add sea salt to taste.
The next day…
1. Pre-heat broiler and place rack 4-6 inches from heat.
2. Place large cast-iron skillet (empty) in oven and allow skillet to pre-heat for 5 minutes.
3. Carefully remove skillet from under broiler and place drained chicken breasts into skillet. (NOTE: chicken will sizzle.)
4. Return to under broiler for 6 minutes.
5. Flip chicken breasts and return to broiler for an additional 3 minutes.
6. Remove from broiler, tent with foil and allow to rest for 5 minutes.
7. Plate and serve with Mango Salsa.
- Chez
