Recipes - Caribbean

Jamaican Curried Lamb
 
Ingredients     
5-6 pounds of lamb cut into one-inch cubes
6 scallions, very coarsely chopped
3 large onions chopped
1-3 Spice Appeal HABANERO CHILE, Whole
1 tsp Spice Appeal ALLSPICE, Ground
1½ Tbsp of salt (or to taste)
2 Tbsp Spice Appeal BLACK PEPPER, Ground
6 Tbsp Spice Appeal JAMAICAN CURRY
2 Tbsp unsalted butter
¼ cup coconut or peanut oil
2 cloves of garlic
4 cups of water or chicken stock
1 cup of coconut milk
Juice of 1-2 limes
      
Description     Using your hands, mix the lamb meat, scallions, half of the onions, 1-3 peppers, allspice, salt, black pepper, and about 4 tablespoons of Jamaican curry powder. Rub the lamb well with the mixture. Let the meat marinate overnight in the refrigerator.

The next day, heat the butter in a large pot, and add the coconut or peanut oil. Add 2 Tablespoons curry powder, and mix well. Add the garlic, the remaining onions, and brown them. Add the seasoned goat/lamb to the mixture. Mix well. Add the water or stock, the coconut milk, and the lime juice. Cover the pot and let the meat simmer 2½ to 3 hours or until the meat is tender. Add a little more water if necessary. Serve the stew hot.

Note: Carrots and potatoes are often added about 20 minutes before the curry is done. It may also be served with rice.

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Jamaican Curry Dumplings
 
Ingredients     
1 lb. ground pork
1 green onion, finely chopped
1 Tbsp garlic, minced
2 Tbsp red bell pepper, minced
1 small carrot, minced
2 to 3 Tbsp Spice Appeal JAMAICAN CURRY (mixed with 1 Tbsp water to form a paste)
1 Tbsp prepared salsa
Lettuce leaves
30 round won-ton wrappers
Mango Relish (recipe follows)

Mango Relish:
3 mangoes, peeled, seeded and chopped
1 large onion, finely chopped
1 Spice Appeal HABANERO CHILE, Whole
¼ cup white vinegar
¼ cup olive oil
½ Tbsp salt
½ Tbsp Spice Appeal BLACK PEPPER, Ground
      
Description     
In a large bowl, combine pork, onion, ginger, bell pepper, carrot, and curry paste. Pour curry mixture into pork mixture and blend thoroughly.

Line racks of bamboo steamer with lettuce leaves to prevent sticking. To form dumplings, place 1 teaspoon filling on each won-ton wrapper. Moisten edges with water; fold won-ton wrapper over filling to form a half moon. Moisten ends and turn up to close. Set dumplings on lettuce leaves, not allowing dumplings to touch.

When racks are full, set steamer over boiling water in a wok and steam until dumplings are cooked through and firm, 12 to 15 minutes. Let dumplings rest a few minutes before serving with Mango Relish. (Recipe above)

In a large bowl, mix mangoes, onion, Scotch bonnet, vinegar, oil, salt and pepper. Cover and refrigerate at least 1 hour. The longer you wait to serve, the better this relish tastes. Makes 2 1/2 pints.

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Jamaican Jerk Cole Slaw
 
Ingredients     
4 cups shredded cabbage
½ cup shredded carrot
1/3 cup shredded chives
2/3 cup mayonnaise
2 Tbsp cider vinegar
2 Tbsp sugar
2-3 Tbsp Spice Appeal JAMAICAN JERK SEASONING
      
Description     
Mix cabbage, carrots, and chives and set aside. Mix remaining ingredients well and add to cabbage mixture. Let sit at least 2 hours, but overnight is better. 

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Jamaican Jerk Rub - Grilled Chicken
 
Ingredients     
10 chicken breasts without skin
½ cup vegetable oil
4-5 Tbsp Spice Appeal JAMAICAN JERK SEASONING
¼ cup sugar
1onion; diced
1 green pepper; diced
Pound chicken to tenderize. Mix onion, green pepper, oil, sugar and jerk seasonings in bowl with chicken. Cover and refrigerate for four hours or overnight.
      
Description     
Pound chicken to tenderize. Mix onion, green pepper, oil, sugar and jerk seasonings in bowl with chicken. Cover and refrigerate for four hours or overnight.

Grill until just done. Do not overcook. Accompany with salsa, red chile sauce, pineapple-jicama relish or any sauce of choice.

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Jamaican Fish Curry

Ingredients     
2 lbs fresh snapper fillet (may substitute with Mahi-mahi)
2 Tbsp Spice Appeal Jamaican Curry
1 clove garlic, minced
1 red pepper, sliced thinly
1 onion, chopped finely
2 Tbsp butter
1 cube fish bullion
½ cup water
A pinch of Spice Appeal Spanish Sweet Paprika
½ Tbsp Spice Appeal Ground Cumin
      
Description     
Slice the fish fillets into two-inch steaks.  In a saucepan brown over medium heat the curry, onions, garlic, fish bullion, butter, cumin and paprika.  Then add the red pepper, water and finally the fish steaks.  Lower the heat, cover tightly and simmer for about 12-15 minutes.  Do not stir.  Serve with white rice.

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Jamaican Curry Chicken
 
Ingredients     
2 chicken breasts
¼ cup oil
1 cup water
1 tomato, chopped
1 onion, chopped
2 Tbsp Spice Appeal Jamaican Curry
½ clove garlic, chopped
1 sprig fresh thyme
Salt
      
Description     
Cut chicken breast into 1½ inch cubes. Brown (fry) curry powder, onions, garlic, tomatoes, and thyme in oil.Add chicken and brown for five minutes. Finally add water, lower heat, cover and simmer for 30 minutes.

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Jamaican Curry Chicken

Ingredients     
2 chicken breasts
¼ cup oil
1 cups water
1 tomatoes, chopped
1 onions, chopped
2 Tbsp Spice Appeal JAMAICAN CURRY
½ clove garlic, chopped
1 sprig thyme
2 slices fresh hot pepper (optional)
Salt
      
Description     
Cut chicken breast into 1 1/2 inch cubes. Brown (fry) curry powder, onions, garlic, tomatoes, thyme and pepper in oil. Add chicken and brown (fry) for five minutes. Finally add water, lower heat, cover and simmer for 30 minutes. Best served with white rice.

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Jamaican Jerk Chicken Salad

Ingredients     
½ cup honey-mustard dressing
1 tsp lime zest
4 chicken breast halves without skin, boneless
3 tsp Spice Appeal JAMAICAN JERK SEASONING
2 large fresh mangoes
10 to 12 cups mixed greens
      
Description     
Stir together honey-mustard dressing and lime peel. Cover and chill dressing while preparing chicken. Rinse chicken and pat dry; sprinkle with the jerk seasoning. In a large skillet cook the seasoned chicken in hot oil over medium-high heat about 6 minutes on each side until browned and no longer pink. Thinly slice each chicken breast. Arrange warm chicken and mango atop greens on four plates; drizzle with the honey-mustard dressing.

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Jamaican Jerk Pork
 
Ingredients     
30 scallions
1 5” piece fresh ginger; peeled
¼ cup garlic cloves; peeled
6 Spice Appeal BAY LEAF, Whole
6 Spice Appeal HABANERO CHILE, Whole
2 tsp Spice Appeal NUTMEG, Whole , freshly ground
2 tsp Spice Appeal CEYLON CINNAMON, Whole , freshly ground
1 Tbsp Spice Appeal ALLSPICE, Whole , freshly ground
2 Tbsp Spice Appeal TELLICHERRY BLACK PEPPERCORNS , freshly ground
2 Tbsp Spice Appeal CORIANDER, Whole , freshly ground
1 Tbsp kosher or sea salt
1 cup fresh thyme leaves; chopped
5 lb pork butt roast
      
Description     
Wear gloves to handle chilies. For the jerk marinade - finely chop scallions, ginger, garlic, bay leaves & chiles. Put in a bowl, and add the ground spices. Stir in thyme, and mix well. Marinate in the above a deeply-slashed hunk or hunks of boneless pork butt roast at least 4 hours, preferably overnight. Start a bbq fire, preferably mesquite, in cover-able grill. Put fruitwood chips such as apple on coals once they're ready, and put a drip pan right under the meat. Set the pork 6-8" over the coals, cover, and "jerk" (turn) every 15-20 minutes until done. What's in the drip pan makes a great dipping sauce.

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Jamaican Jerk Rub - Pork Ribs
 
Ingredients     
1/3 cup water
2 Tbsp rum
6 green onions; thinly sliced
3 large garlic clove, minced
4-5 Tbsp Spice Appeal JAMAICAN JERK SEASONING
1 tsp salt
3 lbs meaty country style pork- ribs.
      
Description     
Combine all ingredients except the ribs in a blender. Process until blended, scraping down sides of bowl as necessary. Trim ribs of excess fat. Place ribs in large, flat glass baking dish and, using a rubber scrapper and tongs or rubber gloves, carefully coat both sides of the ribs. Once covered with the paste, refrigerate several hours or overnight or freeze up to 1 month in a heavy plastic bag or freezer container. Preheat grill to very high or broil, 550ºF. Place rack 4 inches above heat. Arrange ribs on rack. Grill 15 to 20 minutes per side or until a knife inserted in meatiest portion reveals firm, white not soft, pink meat or internal temperature is 170ºF.

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Jamaican Curry Shrimp

Ingredients     
2 lbs fresh shrimps
2 Tbsp butter
1 oz oil
2 onions, chopped
2 cloves garlic, chopped
2 Tbsp Spice Appeal Jamaican Curry
1 tomato, chopped
1 red pepper, chopped
Salt
Spice Appeal Ground Black Pepper
1½ cups water
      
Description     
Peel and devein shrimps. Fry them in the butter and oil along with the chopped onions and garlic. Add the curry powder and continue to fry for two minutes. Then add the tomatoes, red peppers, salt and pepper. Finally, add water. Bring to a boil then reduce heatand simmer for 10 minutes. Serve with white rice.