Jamaican Recipes

Here are the recipes that were requested from the "Jamaican Festival" menu on the Farm Fresh Tour! I also prepared these at a cooking class that I taught the week before and they were very well recieved! Enjoy!

Calypso Beans & Rice

If buying commercial beef broth for this recipe make sure there is no msg in the broth. Most organic labels do not include msg.

8 ounces bacon, cut into 1/2 inch cubes: 2 yellow peppers, stemmed,seeded & cut into 1/2 inch pieces: 1 medium onion, cut into 1/4 inch pieces: 8 cloves garlic, finely chopped: 1 cup long grain rice: 4 cups cooked dark red kidney beans: 2 cups beef broth: 1 1/2 cups pimiento stuffed Spanish olives: 3 ripe tomaotes, seeded & cut into 1/2 inch pieces: 1/4 cup drained capers: 1 tablesppon dried basil: 1 tablespoon dried oregano: 1 1/2 tespoons ground allspice: 1/4 teaspoon hot sauce: salt & freshly ground pepper: 1/2 cup thinly sliced scallions: 1/4 cup chopped fresh cilantro leaves.

Saute the bacon in a large pot over low heat about 8 minutes: add the peppes, onion, and garlic. Cook over low heat for 5 minutes to wilt the vegetables: add the rice and cook, stirring for 2 minutes. Add the remaining ingredients except the scallions & cilantro. Stir, cover and cook over medium low heat until the liquid is absorbed and the rice is tender, about 20 minutes. Add the scallions and cilantro and gently combine. Serve hot. Makes 8 servings.

Jamaican Jerk Chicken

I prefer to use the dark meat for this recipe, (Thighs and legs). It tends to absorbe the marinade more than the white meat. But, this is just a personal preference!

6 scallions, thinly sliced: 2 large shallots, minced: 2 lare cloves garlic, minced: 1 tablespoon minced fresh ginger: 1/2 habanero chili, seeded, minced: 1 tablespoon allspice: 1 teaspoon freshly ground black pepper: 1/4 teaspoon cayenne pepper: 1 teaspoon ground cinnamon: 1/2 teaspoon ground nutmeg: 1 tablespoon fresh thyme leaves, minced: 1 teaspoon coarse salt: 1 tablespoon dark brown sugar: 1/2 cup fresh orange juice: 1/2 cup rice wine vinegar: 1/4 cup red wine vinegar: 1/4 cup soy sauce: 1/4 cup olive oil.

In a bowl combine the scallion, shallots, garlic, ginger, and chili. Set aside
In another bowl combine the spices, thyme, salt and sugar. Whisk the orange juice, both vinegars, and the soy sauce. Slowly drizzle in the oil, while whisking constantly. Add the sacllion mixture and stir to combine. Let rest an hour before marinating the chicken.

Quarter two chickens, 2 1/2 - 3 lbs each, rinse well, removing any excess fat, and pat dry. Marinate the chicken in the jerk sauce overnight in the refrigerator. Preheat the oven to 350*F. Arrange the marinated chicken in a single layer in a roasting pan. Bake for 45 minutes basting occasionally. (or until internal temp is 160*F) Just before chicken is done pour off excess marinade and let chicken brown.

In a saucepan on the stovetop reduce the leftover marinade until syrupy, while the chicken bakes. When chicken is done pour the reduction over the chicken. Serve alongside Calypso Beans & Rice.

More recipes anyone?