Fun Recipes !!!

 

 


Jamaican Jerk Chicken Wings

 c/o Recipe Source

Ingredients:

 

• 18 chicken wings, trimmed

• 1 onion, chopped

• 2/3 cup scallions, chopped

• 2 garlic cloves

• 1/2 tsp. thyme, crumbled

• 1.5 tsp. salt

• 1.5 tsp. ground allspice

• 1/4 nutmeg, grated

• 1/2 tsp. cinnamon

• 1/4 cup jalapeno pepper, minced

• 1 tsp. black pepper

• 6 drops Tabasco sauce

• 2 tbsp. soy sauce

• 1/4 cup vegetable oil

 

Method:

Marinade: 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). Let them marinate covered & chilled, turning them once, at least 1 hour but preferably overnight.

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 450F oven 30-35 minutes, or until they are cooked through.
 

Jamaican Banana Bread


Cooking spray
2  tablespoons stick margarine, softened
2  tablespoons tub light cream cheese, softened
1  cup sugar
1  large egg
2  cups all-purpose flour
2  teaspoons baking powder
1/2  teaspoon baking soda
1/8  teaspoon salt
1  cup mashed ripe banana
1/2  cup skim milk
2  tablespoons dark rum or 1/4 teaspoon imitation rum extract
1/2  teaspoon grated lime rind
2  teaspoons lime juice
1  teaspoon vanilla extract
1/4  cup chopped pecans, toasted
1/4  cup flaked sweetened coconut
1/4  cup packed brown sugar
2  teaspoons margarine
2  teaspoons lime juice
2  teaspoons dark rum or 1/8 teaspoon imitation rum extract
2  tablespoons chopped pecans, toasted
2  tablespoons flaked sweetened coconut

 Preheat oven to 375°. Coat an 8 x 4-inch loaf pan with cooking spray; set aside.

Beat 2 tablespoons margarine and cheese at medium speed of a mixer; add 1 cup sugar,
beating well. Add egg; beat well.

Combine flour, baking powder, baking soda, and salt; stir well. Combine banana and next
5 ingredients (banana through vanilla); stir well. Add flour mixture to creamed mixture alternately
with banana mixture, beginning and ending with flour mixture; mix after each addition.
Stir in 1/4 cup pecans and 1/4 cup coconut.

Pour batter into prepared pan; bake at 375° for 50 to 60 minutes or until toothpick inserted in
center comes out clean. Let cool in pan 10 minutes; remove from pan. Let cool slightly on a wire rack.

Combine brown sugar and 2 teaspoons each margarine, lime juice, and rum in a saucepan; bring
to a simmer. Cook 1 minute; stir constantly. Remove from heat. Stir in 2 tablespoons each pecans
and coconut; spoon over loaf.

Yield: 16 servings (serving size: 1 slice)

NUTRITION PER SERVING
CALORIES 187(26% from fat); FAT 5.4g (sat 1.5g,mono 2.3g,poly 1.2g); PROTEIN 2.9g;
CHOLESTEROL 15mg; CALCIUM 55mg; SODIUM 105mg; FIBER 1.1g; IRON 1mg; CARBOHYDRATE 32.2g

Cooking Light, MARCH 1997

 

Jamaican Jerk Rub
 


1/3  cup freeze-dried chives
1  tablespoon fine-grain sea salt
1  tablespoon onion powder
1  tablespoon dried onion flakes
1  tablespoon garlic powder
1  tablespoon ground ginger
1  tablespoon dried thyme
1  tablespoon light brown sugar
1  tablespoon ground red pepper
2  teaspoons ground allspice
2  teaspoons coarsely ground black pepper
2  teaspoons ground coriander
1  teaspoon ground cinnamon
1/2  teaspoon ground nutmeg
1/2  teaspoon ground cloves

Process all ingredients in a blender until ground and well blended.

Yield: about 3/4 cup

Bill Wellborn, Roanoke, Virginia
Southern Living, APRIL 2000

 

"Festival" Jamaican Cornbread Fritters
 

According to legend these light Jamaican corn bread fritters got their name because eating them is fun-- like a festival.

1  cup all-purpose flour
1/2  cup cornmeal
1 1/2  tablespoons sugar
3/4  teaspoon salt
1/4  teaspoon baking powder
1/8  teaspoon baking soda
3/4  cup water
2  teaspoons vegetable oil, plus more for frying

 1. In a bowl, combine the flour, cornmeal, sugar, salt, baking powder and baking soda. Add the water and the
2 teaspoons of oil and stir gently with a wooden spoon until thoroughly blended. Cover with plastic wrap and let
stand at room temperature for 1 hour.

2. In a medium saucepan, heat 1 inch of oil to 350°. Using well-oiled hands, roll tablespoon-size
pieces of the dough about 3 inches long, then flatten them slightly and drop into the hot oil. If the
dough sticks to your hands, just peel it off; don't worry about the shape. Fry 3 or 4 fritters at a time
until golden brown, about 2 minutes per side. Using a slotted spoon, transfer the fritters to a rack
set over a baking sheet to drain. Adjust the heat if necessary to maintain 350°. Serve immediately.:

Yield: MAKES 24 PIECES

Marcia Kiesel
Food & Wine, SEPTEMBER 1998

 

JAMAICAN BEEF PATTY

Below is a delicious recipe for Jamaican Beef Patties: 

PASTRY

 2 cups Flour
1/4 teaspoon Salt
1/2 tablespoon curry powder
1/4 cup Solid shortening
1/4 cup (1/2 stick) margarine
1/3 cup Cold water

 Sift the flour, curry powder and salt into a large bowl. Cut in the shortening and margarine until crumbly.
Add the cold water to make a stiff dough. Lightly flour a wooden cutting board and roll out the dough until
about 1/8-inch thick. Cut out 8-inch circles. Cover with wax paper or damp cloth until ready to use. You can
place the dough in the refrigerator overnight. If you do refrigerate, remove the dough at least 15 minutes before using.

 MEAT FILLING

2 tablespoon oil
1 Small white onion, Finely chopped
1/4 teaspoon Chopped Scotch Bonnet pepper
1/2 lb. Lean ground beef
1/2 teaspoon Salt
1/2 teaspoon Freshly ground black pepper
1/2 teaspoon Curry powder
1/2 teaspoon Dried thyme
1/4 cup Breadcrumbs
1/4 cup Beef or chicken stock
1 Egg, beaten
1/4 cup Water

In a heavy skillet, melt the margarine and sauté the onion and Scotch Bonnet Pepper until they
become limp. Add the ground beef, salt, pepper, curry powder and thyme and mix well. Brown the
meat for about 10 minutes, stirring occasionally.

Add the breadcrumbs and stock and combine all the ingredients well. Cover the skillet and simmer
for about 10 to 15 minutes, stirring occasionally. When all the liquids have been absorbed, the filling
 is ready. It should be moist but not watery. Remove the skillet from the stove and preheat oven to 400 degrees F.

 Uncover the dough circles and place 2 to 3 tablespoons of filling on half of each. Moisten the edges
of the dough with water and fold the dough circle over the meat filling. Pinch the edges closed with a fork.
Lightly brush the pastry with a mixture of the egg and water. Bake on a lightly greased baking sheet for 30
to 40 minutes or until the pastry are golden brown. 

Serves: 10 Patties 

 

Cream Of Pumpkin Soup

By G2
Posted Monday, September 27, 2004

    Shop Now for Jamaican recipe ingredients & seasoning online.

  1. Melt butter and fry onion in it.
  2. Add flour, salt, pepper and sugar and cook well.
  3. Add milk slowly, stirring so butter and flour are well blended with milk.
  4. Stir until smooth and thickened. Combine pumpkin with mixture, stir well. Simmer for 5 minutes and serve hot.
  5. Serves 4. The cream of pumpkin soup tends to get very thick, you can add a bit more milk if that happens.

 

Shrimp in Coconut Cream Sauce

By SandiF
Posted Saturday, July 30, 2005

        
  • Warm oil on medium heat.
  • Add potatoes and sauté over low heat until just barely tender, stirring constantly.
  • Then add onions, and scallion and let that sauté until onions are transparent.
  • Add garlic, paprika, parsley and curry powder.
  • Continue to cook over *low* heat for 3 min.s, stirring constantly.
  • Add the coconut cream, thyme and tomatoes, and cook for 3 min.s on medium heat - stir
    often, to prevent coconut milk from drying out.
  • Finally, add the shrimp and cook for another 5 min.s (until shrimp is tenderly cooked).

    • Shop Now for Jamaican recipe ingredients & seasoning online.

     

    I hope you enjoy these sample recipes gathered from several sources. 

    I will be compiling traditional recipes from our many fabulous villa cooks and chefs
    this year so you can check back ~ and get your favorite recipe from your own cook  ~ to gastronomically revisit your villa experience once you've returned home!!

    Mmmmmmmmmmmmmmm!