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jamaican beef patties
Dough
2 cups unbleached all-purpose flour
1/2 tablespoon curry powder
1/2 teaspoon salt
1/2 cup vegetable shortening
5 tablespoons cold waterMix together dry ingredients thoroughly in a medium size mixing bowl. Add vegetable shortening and cold water rub them into the seasoned flour with your fingers until you have a stiff dough. If the dough is too dry to hold together, add more cold water, 1/2 teaspoon at a time. Wrap the dough in plastic and chill it in the refrigerator for at least 2 hours.Meanwhile, make the filling.After the filling is made, roll out the dough on a lightly floured work surface to 1/8-inch thick. Cut the dough into circles 5 inches in diameter. This is easily accomplished by pressing the edges of a 5-inch diameter plate or bowl into the dough, and then following the outline with a sharp knife to cut the circles. Roll out the scraps and cut more circles until all the dough is used.Assemble beef patties by spooning about 1 1/2 tablespoons filling on one side of a pastry circle. Fold the other half of the circle over the filling so the edges meet, forming a half-moon. Seal the edges by pressing lightly with your fingertips and then with the tines of a fork. Place the beef patties on a baking sheet. Brush the tops of the beef patties with the beaten egg and bake them on the upper rack of a preheated 400 degree F oven until golden brown, about 15 minutes. Remove the beef patties from the oven and transfer them to wire racks. Serve them while they are still warm.Makes about 1 dozen.Filling
1/2 pound lean ground beef
1/2 pound hot or sweet Italian link
sausage, removed from casing
1 medium yellow onion, finely minced
1 large clove garlic, finely minced
1/2 Scotch bonnet chile or 1 jalapeño,
seeded and finely minced (optional)
1/2 cup plain dry bread crumbs
1 tablespoon curry powder
1/2 teaspoon dried thyme
1/2 teaspoon rubbed sage
1 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
1/2 cup water
2 medium scallions, root ends removed, minced
1 large egg yolk, beatenSauté ground beef, sausage, onions, garlic and chile in a large skillet over medium-high heat until brown, about 15 minutes, breaking the meats up with a fork as they cook. Reduce heat to low add bread crumbs, curry powder, thyme, sage, salt, pepper and water. Cook the filling, stirring frequently, for 5 minutes. Stir in the scallions. Remove from the heat and allow the filling to cool to room temperature.
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Dough
2 cups unbleached all-purpose flour
1/2 tablespoon curry powder
1/2 teaspoon salt
1/2 cup vegetable shortening
5 tablespoons cold waterMix together dry ingredients thoroughly in a medium size mixing bowl. Add vegetable shortening and cold water rub them into the seasoned flour with your fingers until you have a stiff dough. If the dough is too dry to hold together, add more cold water, 1/2 teaspoon at a time. Wrap the dough in plastic and chill it in the refrigerator for at least 2 hours.Meanwhile, make the filling.After the filling is made, roll out the dough on a lightly floured work surface to 1/8-inch thick. Cut the dough into circles 5 inches in diameter. This is easily accomplished by pressing the edges of a 5-inch diameter plate or bowl into the dough, and then following the outline with a sharp knife to cut the circles. Roll out the scraps and cut more circles until all the dough is used.Assemble beef patties by spooning about 1 1/2 tablespoons filling on one side of a pastry circle. Fold the other half of the circle over the filling so the edges meet, forming a half-moon. Seal the edges by pressing lightly with your fingertips and then with the tines of a fork. Place the beef patties on a baking sheet. Brush the tops of the beef patties with the beaten egg and bake them on the upper rack of a preheated 400 degree F oven until golden brown, about 15 minutes. Remove the beef patties from the oven and transfer them to wire racks. Serve them while they are still warm.Makes about 1 dozen.Filling
1/2 pound lean ground beef
1/2 pound hot or sweet Italian link
sausage, removed from casing
1 medium yellow onion, finely minced
1 large clove garlic, finely minced
1/2 Scotch bonnet chile or 1 jalapeño,
seeded and finely minced (optional)
1/2 cup plain dry bread crumbs
1 tablespoon curry powder
1/2 teaspoon dried thyme
1/2 teaspoon rubbed sage
1 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
1/2 cup water
2 medium scallions, root ends removed, minced
1 large egg yolk, beatenSauté ground beef, sausage, onions, garlic and chile in a large skillet over medium-high heat until brown, about 15 minutes, breaking the meats up with a fork as they cook. Reduce heat to low add bread crumbs, curry powder, thyme, sage, salt, pepper and water. Cook the filling, stirring frequently, for 5 minutes. Stir in the scallions. Remove from the heat and allow the filling to cool to room temperature.
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jamaican buns
Yields 24 buns3 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons lemon rind
1 cup butter
3 eggs
3/4 cup milk
1 cup raisins
1 1/4 cups shredded coconut
2 egg whites, lightly beatenPreheat oven to 350 degrees F.In a large mixing bowl, combine flour, sugar, baking powder, salt, and lemon rind. Cut in butter until mixture is crumbly in texture. Beat eggs with milk and add to flour mixture. Blend until just moistened. Do not overmix. Add raisins and coconut and mix again - just enough to incorporate. Using an ice cream scoop or tablespoon, portion dough onto a greased cookie sheet. Brush the tops of each bun with beaten egg whites and sprinkle with sugar.Bake for about 25 minutes. Buns should be golden brown and firm to touch.
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Yields 24 buns3 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons lemon rind
1 cup butter
3 eggs
3/4 cup milk
1 cup raisins
1 1/4 cups shredded coconut
2 egg whites, lightly beatenPreheat oven to 350 degrees F.In a large mixing bowl, combine flour, sugar, baking powder, salt, and lemon rind. Cut in butter until mixture is crumbly in texture. Beat eggs with milk and add to flour mixture. Blend until just moistened. Do not overmix. Add raisins and coconut and mix again - just enough to incorporate. Using an ice cream scoop or tablespoon, portion dough onto a greased cookie sheet. Brush the tops of each bun with beaten egg whites and sprinkle with sugar.Bake for about 25 minutes. Buns should be golden brown and firm to touch.
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jamaican chicken with sweet potatoes
8 skinless chicken thighs
2 large sweet potatoes (about 2 pounds)
1 cup orange juice
1/2 cup unbleached all-purpose flour
1/2 cup pineapple juice
1 cup canned, unsweetened pineapple chunks
(reserve the liquid)
2 bananas, cut into chunks
1/2 cup chopped unsalted peanuts
2 tablespoons or more vegetable oil
1 bay leaf
Salt and pepper, to tasteHeat the oil in a frying pan. Coat the chicken pieces with the flour. Brown the chicken pieces on both sides over medium-high heat, adding more oil if necessary. Salt and pepper the chicken pieces to taste.Cut the potatoes into quarters. Add the potatoes, the orange and pineapple juices, and the bay leaf to the skillet. Bring the mixture to a simmer and cook for 15 minutes, partially covered, turning the chicken once. The potatoes should be tender and the chicken pieces cooked through.Remove the chicken and potatoes and keep them warm. Discard the bay leaf. The pan juices should be thick and syrupy. If not, cook over high heat until theyre reduced to a sauce consistency. Add pineapple chunks and bananas. Heat through. Pour the fruit mixture over the chicken. Sprinkle the peanuts over the top.
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8 skinless chicken thighs
2 large sweet potatoes (about 2 pounds)
1 cup orange juice
1/2 cup unbleached all-purpose flour
1/2 cup pineapple juice
1 cup canned, unsweetened pineapple chunks
(reserve the liquid)
2 bananas, cut into chunks
1/2 cup chopped unsalted peanuts
2 tablespoons or more vegetable oil
1 bay leaf
Salt and pepper, to tasteHeat the oil in a frying pan. Coat the chicken pieces with the flour. Brown the chicken pieces on both sides over medium-high heat, adding more oil if necessary. Salt and pepper the chicken pieces to taste.Cut the potatoes into quarters. Add the potatoes, the orange and pineapple juices, and the bay leaf to the skillet. Bring the mixture to a simmer and cook for 15 minutes, partially covered, turning the chicken once. The potatoes should be tender and the chicken pieces cooked through.Remove the chicken and potatoes and keep them warm. Discard the bay leaf. The pan juices should be thick and syrupy. If not, cook over high heat until theyre reduced to a sauce consistency. Add pineapple chunks and bananas. Heat through. Pour the fruit mixture over the chicken. Sprinkle the peanuts over the top.
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jamaican jerk paste
1 small white onion, peeled and quartered
2 medium cloves garlic, peeled
1 Scotch bonnet chile or a 1-inch long habañero,
stem removed, halved and seeded, or to taste
1 tablespoon coarsely chopped fresh ginger
1 teaspoon ground allspice
2 teaspoons fresh thyme or 1 teaspoon dried thyme
1 teaspoon freshly-ground black pepper
2 tablespoons freshly-squeezed lime juice
1 tablespoon soy saucePurée all ingredients in a blender or food processor until smooth. Transfer the jerk paste to a medium non-reactive mixing bowl.To Use
Coat cubed meat with jerk paste. Cover and marinate in the refrigerator, stirring once, for at least 3 hours. Toss onion wedges, bell pepper, zucchini and cherry tomatoes in a large mixing bowl with 2 tablespoons olive oil. Thread equal amounts of marinated meat and vegetables, alternating the ingredients, on 6 metal skewers. Broil the kebabs 1 to 2 inches from a preheated broiler, rotating them as they cook, until well browned on all sides. Or you can prepare a grill with wood chips or charcoal. When the fire is ready, place the kebabs on an oiled grill and cook until well browned. Transfer the kebabs to serving plates and serve with the rice dish of your choice.
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1 small white onion, peeled and quartered
2 medium cloves garlic, peeled
1 Scotch bonnet chile or a 1-inch long habañero,
stem removed, halved and seeded, or to taste
1 tablespoon coarsely chopped fresh ginger
1 teaspoon ground allspice
2 teaspoons fresh thyme or 1 teaspoon dried thyme
1 teaspoon freshly-ground black pepper
2 tablespoons freshly-squeezed lime juice
1 tablespoon soy saucePurée all ingredients in a blender or food processor until smooth. Transfer the jerk paste to a medium non-reactive mixing bowl.To Use
Coat cubed meat with jerk paste. Cover and marinate in the refrigerator, stirring once, for at least 3 hours. Toss onion wedges, bell pepper, zucchini and cherry tomatoes in a large mixing bowl with 2 tablespoons olive oil. Thread equal amounts of marinated meat and vegetables, alternating the ingredients, on 6 metal skewers. Broil the kebabs 1 to 2 inches from a preheated broiler, rotating them as they cook, until well browned on all sides. Or you can prepare a grill with wood chips or charcoal. When the fire is ready, place the kebabs on an oiled grill and cook until well browned. Transfer the kebabs to serving plates and serve with the rice dish of your choice.
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jamaican jerk sauce
1 bunch green onions, chopped
3 tablespoons dried thyme
1 cup peanut oil
1 cup soy sauce
1 (3-inch) piece fresh ginger root , peeled and minced
10 cloves garlic , minced
8 habañero chile peppers, seeded and minced
6 bay leaves
1/2 bunch coriander , chopped
2 1/2 tablespoons ground black pepper
1 tablespoon nutmeg
1 tablespoon ground allspiceCombine all ingredients and mix well. Use as a marinade or rub before grilling meat.
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1 bunch green onions, chopped
3 tablespoons dried thyme
1 cup peanut oil
1 cup soy sauce
1 (3-inch) piece fresh ginger root , peeled and minced
10 cloves garlic , minced
8 habañero chile peppers, seeded and minced
6 bay leaves
1/2 bunch coriander , chopped
2 1/2 tablespoons ground black pepper
1 tablespoon nutmeg
1 tablespoon ground allspiceCombine all ingredients and mix well. Use as a marinade or rub before grilling meat.
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jamaican rice and peas
This is known in Jamaica as "Jamaican Coat of Arms." It is used as a side dish or as an entrée.1 cup dried small red beans
2 cups canned unsweetened coconut milk
2 cups long-grain rice
1 medium yellow onion, peeled and finely diced
1 large clove garlic, finely minced
1 whole Scotch bonnet chile, or a 1-inch long whole
habañero or any other very hot whole chile pepper
1/2 teaspoon dried thyme
Salt, to taste
Freshly ground black pepper, to tastePour beans into a colander pick over them and discard any pebbles, debris or malformed beans. Rinse beans thoroughly with cold running water. Place beans in a large pot and soak them overnight in enough water to cover.Drain beans, return them to the pot, and add 4 cups of water. Bring the beans to a boil, covered, over medium heat. Lower the heat and simmer the beans until they are not quite tender, about 30 minutes. Stir in the coconut milk, rice, diced onions, garlic, chile pepper, thyme, salt and pepper. Simmer the rice and beans, covered, until the rice is tender, about 20 minutes. Discard the chile pepper and serve at once.
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This is known in Jamaica as "Jamaican Coat of Arms." It is used as a side dish or as an entrée.1 cup dried small red beans
2 cups canned unsweetened coconut milk
2 cups long-grain rice
1 medium yellow onion, peeled and finely diced
1 large clove garlic, finely minced
1 whole Scotch bonnet chile, or a 1-inch long whole
habañero or any other very hot whole chile pepper
1/2 teaspoon dried thyme
Salt, to taste
Freshly ground black pepper, to tastePour beans into a colander pick over them and discard any pebbles, debris or malformed beans. Rinse beans thoroughly with cold running water. Place beans in a large pot and soak them overnight in enough water to cover.Drain beans, return them to the pot, and add 4 cups of water. Bring the beans to a boil, covered, over medium heat. Lower the heat and simmer the beans until they are not quite tender, about 30 minutes. Stir in the coconut milk, rice, diced onions, garlic, chile pepper, thyme, salt and pepper. Simmer the rice and beans, covered, until the rice is tender, about 20 minutes. Discard the chile pepper and serve at once.
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jamaican rum punch
Posted by LladyRusty at recipegoldmine.com 8/11/02 12:32:42 pmSource: caribshop.com4 cups water
1 cup lime or lemon juice
6 cloves or allspice berries
3 cups strawberry-flavored syrup
2 cups Jamaican white rumMix all ingredients together in a punch bowl, and let the mixture settle for 1 hour before removing the cloves or allspice. Stir and serve over ice cubes in old fashioned glasses. Water and rum maybe added to weaken or strengthen as needed.Servings: 10
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Posted by LladyRusty at recipegoldmine.com 8/11/02 12:32:42 pmSource: caribshop.com4 cups water
1 cup lime or lemon juice
6 cloves or allspice berries
3 cups strawberry-flavored syrup
2 cups Jamaican white rumMix all ingredients together in a punch bowl, and let the mixture settle for 1 hour before removing the cloves or allspice. Stir and serve over ice cubes in old fashioned glasses. Water and rum maybe added to weaken or strengthen as needed.Servings: 10
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jamaican stewed chicken
5 to 6 pounds chicken pieces (your choice)
1 litre bottle catsup
2 to 3 large onions
2 to 3 medium tomatoes diced (optional)
Black pepper, to taste
Oil (for frying)Clean chicken and place in a large bowl. Slice the onions into thick slices and separate into rings add to the chicken. If using tomatoes, dice them and add to chicken. Add the bottle of catsup and the black pepper (at least 1 teaspoon is recommended). This dish should be spicy, but you can use less without affecting the taste. Marinate in the refrigerator for a minimum of 4 hours or overnight.Heat oil brown chicken on all sides, then place in a covered oven dish. Add about 1/2 litre of water to the catsup mixture, until you have a smooth, but not thick, consistency. Pour over the chicken. Bake at 325 degrees F for about 2 hours or until the chicken just falls off the bones.This is good served with steamed rice.
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5 to 6 pounds chicken pieces (your choice)
1 litre bottle catsup
2 to 3 large onions
2 to 3 medium tomatoes diced (optional)
Black pepper, to taste
Oil (for frying)Clean chicken and place in a large bowl. Slice the onions into thick slices and separate into rings add to the chicken. If using tomatoes, dice them and add to chicken. Add the bottle of catsup and the black pepper (at least 1 teaspoon is recommended). This dish should be spicy, but you can use less without affecting the taste. Marinate in the refrigerator for a minimum of 4 hours or overnight.Heat oil brown chicken on all sides, then place in a covered oven dish. Add about 1/2 litre of water to the catsup mixture, until you have a smooth, but not thick, consistency. Pour over the chicken. Bake at 325 degrees F for about 2 hours or until the chicken just falls off the bones.This is good served with steamed rice.
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mango preserves
6 mangoes, peeled
4 cups water
4 cups granulated sugar
1 teaspoon vanilla extractCombine the mangoes and water in a pot and bring to a boil over high heat. Remove the mangoes and measure 4 cups of the liquid, discarding the rest. Combine mangoes, the liquid, the sugar and the vanilla extract in the same pot and boil over moderate heat until the syrup thickens (222 degrees F on a candy thermometer). Allow to cool and serve chilled or at room temperature.Will keep for 1 week refrigerated.Serves 6.
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6 mangoes, peeled
4 cups water
4 cups granulated sugar
1 teaspoon vanilla extractCombine the mangoes and water in a pot and bring to a boil over high heat. Remove the mangoes and measure 4 cups of the liquid, discarding the rest. Combine mangoes, the liquid, the sugar and the vanilla extract in the same pot and boil over moderate heat until the syrup thickens (222 degrees F on a candy thermometer). Allow to cool and serve chilled or at room temperature.Will keep for 1 week refrigerated.Serves 6.
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mango-marinated beef kabobs
1 small ripe mango
1 medium onion, chopped
1 clove garlic, minced
2 tablespoons vegetable oil
2 tablespoons packed brown sugar
1 tablespoon curry powder
2 tablespoons vinegar
1/2 teaspoon salt
6 drops red pepper sauce
1 pound beef boneless sirloin steak, cut into 1 1/2-inch cubes
2 large firm bananas, each cut into 6 pieces
12 (1 1/2-inch) cubes fresh pineapplePare and remove seed from mango place mango in blender container. Cover and blend on low speed until smooth, about 30 seconds.Cook and stir onion and garlic in oil until onion is tender. Mix onion mixture, mango, brown sugar, curry powder, vinegar, salt and pepper sauce in a non-reactive bowl. Stir in beef. Cover and refrigerate at least 24 hours.Remove beef from marinade reserve marinade. Alternate beef, banana and pineapple pieces on each of four 14-inch metal skewers. Brush marinade over all sides of fruit. Set oven to broil or 550 degrees F. Broil kabobs with tops about 4 inches from heat for 7 to 8 minutes. Turn brush with marinade. Broil until beef is of medium doneness and fruit is brown, 7 to 8 minutes longer. Heat remaining marinade to boiling. Serve kabobs with marinade and hot cooked rice, if desired.Yields 4 servings.
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1 small ripe mango
1 medium onion, chopped
1 clove garlic, minced
2 tablespoons vegetable oil
2 tablespoons packed brown sugar
1 tablespoon curry powder
2 tablespoons vinegar
1/2 teaspoon salt
6 drops red pepper sauce
1 pound beef boneless sirloin steak, cut into 1 1/2-inch cubes
2 large firm bananas, each cut into 6 pieces
12 (1 1/2-inch) cubes fresh pineapplePare and remove seed from mango place mango in blender container. Cover and blend on low speed until smooth, about 30 seconds.Cook and stir onion and garlic in oil until onion is tender. Mix onion mixture, mango, brown sugar, curry powder, vinegar, salt and pepper sauce in a non-reactive bowl. Stir in beef. Cover and refrigerate at least 24 hours.Remove beef from marinade reserve marinade. Alternate beef, banana and pineapple pieces on each of four 14-inch metal skewers. Brush marinade over all sides of fruit. Set oven to broil or 550 degrees F. Broil kabobs with tops about 4 inches from heat for 7 to 8 minutes. Turn brush with marinade. Broil until beef is of medium doneness and fruit is brown, 7 to 8 minutes longer. Heat remaining marinade to boiling. Serve kabobs with marinade and hot cooked rice, if desired.Yields 4 servings.
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