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    EOL Coverage of Chefs Championships at IHMRS

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    Preparing Lobster for Competition

Jamaican Cooking for the Novice

The spicy sweet flavors of the isle of Jamaica are sure to brighten up a dull meal any time. Here are a couple of recipes that are sure to bring some spice to the table! One of the most popular and well known signatures of Jamaican cooking has got to be the jerk rub. Here is a very good and relatively simple jerk seasoning recipe.

Jerk Seasoning

Ingredients:
4 scotch bonnet peppers
4 (1 inch thick) pieces of ginger
4 tsp Jamaican allspice
6 bay leaves
2 tsp freshly ground nutmeg
2 tsp cinnamon
2 tsp whole coriander
2 tsp whole black peppercorns
2 lime
2 teaspoon salt
10 cloves garlic
Directions:
Blend all the ingredients in a food processor until it forms a nice even paste. Keep frozen until ready to use. This paste is your rub and it is incredible on chicken or pork. Add to either before grilling or allow to marinade overnight for that "through and through" flavor. Keep in mind though that this recipe is a scorcher and the bonnet peppers can be very hot and the oils released by these peppers can actually burn the skin.

Jamaican Veggie Patties:

As a side dish or a meat alternative, these wonderful veggie patties will make your tastebuds squeal and then beg for more!

Filling-
Ingredients:
1 medium cabbage
1 small tomato cut up
2 tbsp margarine
1 scotch bonnet pepper
2 sprig thyme
2 tsp garlic powder
2 or 3 small slices of a green bell pepper
1 medium chopped onion
1/4 cup water
black pepper to taste
salt to taste

Directions:
Cut up/slice cabbage leaves in pieces. Sauté tomato, onion, garlic, pepper, thyme in margarine. Add cut up cabbage water and stir. Cover saucepan and cook cabbage are tender. Sprinkle with pepper and salt. Do not overcook as you will be using this as filling.

Pastry-
Ingredients:
11 ounces suet (beef fat or shortening)
4 cups flour
1 level teaspoon salt

Directions:
Trim all skin and fatty membrane from suet and set overnight in freezer. Next day, with a very sharp knife shave suet as finely as possible. Combine salt and flour, then work in suet as you would shortening in plain pastry, cutting it in with two knives. Add iced water in sufficient amount to have dough which can be rolled out. Form into a ball and with a rolling pin, pat gently, turning the dough over once or twice in order to have it all properly held together. Set overnight wrapped in wax paper in freezer. Next day, pull off enough dough (after defrosting) to roll into a circle the size of a breakfast saucer. Dip dough in flour before rolling. Roll quite thin and cut in a circle. In the center of each circle place a spoonful of cabbage filling, fold dough over to form a crescent shape seal edges with egg white or by crimping the edge and folding dough slightly under. Bake on ungreased tin sheet in a hot oven for about 35 minutes. Try different fillings for experiment.


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