2 pounds goat stew meat, cut into 1 1/2 inch pieces
2 cups onion, sliced
1 large tomato, seeded and chopped
1 tablespoon ginger root, chopped
6 garlic cloves, crushed
6 tablespoons curry powder
salt and freshly ground pepper
6 tablespoons vegetable oil
2 potatos, peeled and cut into large dice
1 bunch scallions, thinly sliced, for garnish
On cooking day, preheat overn to 375 degrees Fahrenheit
In a large bowl, season goat meat with onions, tomato, ginger, garlic, curry powder, salt, and pepper. Mix well and allow to marinate refigerated overnight.
Remove meat from marinade. In a large braising pot, over a moderately high heat, brown off meat in oil until golden brown on all sides. When done browning the meat, add rest of oil to pot and all of the reserved marinade, and saute for ten minutes.
Add enough water to cover the meat entirely, then bring to a boil with lid on. Place in oven at 375 for 1 1/2 hours, or until meat is tender.
Simmer sauce over medium heat uncovered, to thicken. Garnish meat with scallions. Serve over white rice, preferably Basmati.
This recipe is tried and true. Love and Irie from Big Red!
Y S Falls in Western Jamaica
Watch where
you put those hands boy!
The Sauce Boss
1 1/2 Olive Oil
2 Cups Flour
1 Whole Chicken, bones removed, cooked, (2-3 pounds)
1 Gallon Chicken Stock
2 White Onions, diced
2 Green Peppers, seeds and stems removed, diced
1/2 Cup Hot Sauce (Bill Wharton's Liquid Summer Hot Sauce is suggested)
1 Pound smoked sausage, diced
2 Medium Zucchini, diced
1 Pound Okra, seeds and stems removed, sliced
1 Pound Medium-sized Shrimp, deveined
2 Cups fresh Shucked Oysters
1 Pound cooked Crawfish Tails
Salt and freshly ground Black Pepper to taste
1 Cup cooked rice, per serving
In a large stockpot on high, heat the olive oil and whisk in the flour. Continuously stir to cook the mixture until it is brown in color. This mixture is called a roux, which acts as a thickener in the gumbo.
Add the cooked chicken, chicken stock, onions, and peppers. Bring the mixture to a boil, then reduce the heat to simmer.
Add the hot sauce, sausage, zucchini, and okra. Continue to simmer on a low heat. When the okra is cooked, turn up the heat and bring the gumbo back to a rolling boil.
Add the shrimp, oysters, and crawfish. Let the gumbo boil for three minutes to cook the seafood.
When all the seafood is completely cooked, season with salt and pepper. Serve each portion of gumbo over a bed of rice.
6 Cups water
1 Tray ice cubes
1 Cup lime juice
1 Cup Lemon Juice
1/2 Pound fresh cleaned strawberies, sliced
Strained juice of 1 large Pink Grapefruit
Dash Clove, and dash Allspice
2-3 Cups Jamaican Wray and Nephew white rum
Add ice cubes, Strawberries, spices, and Grapefruit juice to blender and mix on Chop cycle for two minutes. Place this mixture with all other ingredients into chilled bowl and stir well, then refrigerate for 30 minutes. Stir and serve with ice in tall glasses. More ice or more rum may be added to keep your guests sober or liven up the party, as desired.
(AS OPPOSED TO ALL DAY IN THE BUSH)
1 cup Small red beans, preferably kidney
1 large bunch Scallion/Green onion, chopped large
1 1/2 cloves Garlic, fresh as possible, peeled and chopped small
1/4 medium White Onion, chopped small
2 Tablespoons Thyme leaves or small bunch fresh, chopped small
1 block Coco Milk solid or one 8 oz. can, I use Goya canned
3 cups minute rice, yes, minute rice
Sea salt and ground white pepper to taste
Wash beans and put in large pot filled with water. Turn onto medium heat, cover, and go watch tv or play on the internet. Check beans every half hour and add water if needed. When beans are nearly soft enough to eat (1 1/2 to 2 hours) add coco milk, thyme, garlic, onion, and spices. Turn to lower heat, halfway between low and medium. Cook another twenty minutes. Add minute rice and cook on medium for five minutes or so, stirring constantly.
Serve with jerk chicken or escoveitch fish, or any other entre. Enjoy!
1 Tablespoon garlic powder or pre-soaked garlic flakes
1-2 medium Habeneros, or Scotch Bonnet, if you can get them, diced
(when cutting any peppers, be sure to wash hands with soap and
water immediately, and counter, and knife.)
2 Large bunches Scallion, chopped
1 Tablespoon ground Allspice
2 Tablespoons Thyme leaves or 1 Tablespoon ground Thyme
1/4 cup Worcestershire Sauce, or Pickapper Sauce
4 Tablespoons Lime Juice
4 Tablespoons White Vinegar
1/4 cup Brown Sugar
Two dashes ground Nutmeg
Sea salt and White ground Pepper to taste
Throw it all into a blender and chop (low cycle) for two minutes. Put in a glass not plastic jar for a day or two in the refrigerator and then use on beef, chicken, or fish.
The vinegar and lime are preservatives, but chances are you'll like it enough to use it before it goes bad. I make this once a month and even use it in soup. For added spiciness, you can throw in some Tabasco, to taste.
Contributed by Patricia Perez, Tampa
Jorge says: This is the most typical steak served in Cuban restaurants. If you have access to a Cuban butcher, you have it made. Otherwise get your local butcher to thin slice sirloin steak no more than 1/4 inch thick. You can also get a thicker slice and pound it out with a meat hammer or rolling pin.
6 thin-sliced, boneless sirloin steaks
4 tablespoons butter
juice of one large lime
2 tablespoons olive oil (for frying)
3 cloves garlic peeled and minced
Salt and freshly ground black pepper to taste
In a large frying pan, heat olive oil over high heat. Just before the oil starts to smoke, drop the steaks in, two or three at a time. You have to be very quick! Heat each side no more than one minute -- less time if you like your meat rare.
Once the steaks are cooked, remove the steaks, remove pan from heat and quickly add lime juice to deglaze the pan. Add four tablespoons of butter and the garlic. Return to low heat and cook long enough to heat through, but do not brown or otherwise overcook the garlic. Pour the sauce on the steaks and serve with fresh lime sections.
Marble's note: I cook my steaks with slices of onion added to the sauce, for about two minutes IN the sauce, to penetrate the flavor of the lime into the meat.
1 tablespoon ground allspice
1 tablespoon thyme leafs
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons black pepper
1 1/2 teaspoons ground sage
3/4 teaspoon groung nutmeg
3/4 teaspoon gound cinnamon
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon sugar
1/4 cup olive oil
1/4 cup soy sauce
3/4 cup white vinegar
1/2 cup orange juice
Juice of 2 limes
2 scotch bonnet peppers seeded & chopped
1 cup chopped white onion
1 bunch green onions finely chopped
Cook slowly on outdoor charcoal grille.
Heat left-over marinade to a slow boil and use for dipping sauce or over coconut rice.
Tried & true recipe from Big Red ! Irie Marble !
The picture Marble is jerk chicken & pork,coconut rice and ackees & saltfish! And a bowl of dippin marinade! It was a great Jamaican meal! Love Big Red.
1 Lobster for each seafood lover at your table
4 Tablespoons Curry powder, or more, to desired hotness
1 Tablespoon Cumin
1 Tablespoon Sea Salt
1 Tablespoon Thyme leaves
1/4 cup oil, preferbly virgin olive
2 Tablespoons butter or margarine
1/4 cup Lime Juice
1/2 medium White onion, chopped small
1/2 cup Green Peas,
fresh or frozen, not canned (too soft)
1/2 cup Irish Potato, peeled and diced small
Dashes of Tabasco to taste
In another large pot, place oil, spices, potatos, onion, lime juice, thyme-everything but peas, butter, and lobster. Mix together and saute on medium until sauce is thick and potatos are fairly soft. Add peas and turn heat to low.
Drop lobsters in boiling water, or have someone do it for you if you're squeemish. When pink, remove immediately and run under cool water until you can handle them.
Remove meat from Lobster shells/bodies. I get everything I can, due to the price, so look beyond the tails, unless you can afford it. Or if you have a cat.
Turn curry sauce to medium and add butter, just because lobster tastes better in butter. Place lobster in pan with sauce, cooking only three or four minutes, so that lobsters do not get tough. Serve over white rice with a nice salad and a bottle of dry white wine.
4 large ripe red tomatoes, diced
2 large cucumbers, diced
1 large green bell pepper, diced
1 large yellow bell pepper, diced
1 medium onion, diced
¼ Cup virgin Olive Oil
¼ Cup red wine vinegar
3 cloves garlic, chopped fine
2 Teaspoons Sea Salt
¼ Teaspoon White ground Pepper
1 Tablespoon ground Cumin
Dashes of Tabasco Sauce to taste
Mix all ingredients in large glass bowl and refrigerate 24 hours. Remove, blend half of mixture for 2 minutes in blender on chop. Recombine and stir well.
Serve as a first course or side dish.
1 cup chopped onion
3 cloves garlic, finely chopped
2 Tablespoons vegetable oil
1 pound black beans (2 2/3 Cups)
3 cups beef broth
3 cups water
1 Cup finely chopped smoked Ham
1 cup chopped green pepper
1 large Tomato chopped
1/5 cup dark rum
2 Teaspoons ground cumin
1 Teaspoons oregano
Cook 1 cup onion and the garlic in oil in large pan until tender. Add remaining ingredients and heat to boiling. Boil two minutes, reduce heat. Cover and simmer until beans are soft, about two hours.
12 Mussels, 6 Clams, 6 Oysters, 12 ounces of scallops
1 pound raw shrimp (peeled/deveined)
½ pound Red Snapper, cubed
¼ Cup virgin Olive Oil
¼ Cup chopped Black Olives
2 ounces sliced red Pimentos
I medium White Onion, chopped
2 finely chopped cloves of Garlic
2 medium red ripe Tomatoes, chopped
½ Teaspoon Saffron or Ground Turmeric
(I use the less expensive Turmeric)
1 Teaspoon Sea Salt
¼ Teaspoon ground White Pepper
½ Cup frozen Green Peas
2 Cups uncooked regular Rice
Clean all seafood carefully. Heat oil in pan and cook shrimp until pink, about 2 minutes. Remove and drain. Cook other shellfish, one by one, until slightly firm, one to two minutes each type, draining afterward. Lastly, cook cubed red snapper until brown on all sides, then drain. Cover and refrigerate all seafood while preparing other ingredients.
Preheat oven to 350 degrees Fahrenheit.
In pan with teaspoon or so of oil, cook onion, garlic, tomatoes, olives, peas, pimentos, and spices. Meanwhile, in a large pot, cook rice to near-tenderness. Then, in a Dutch oven or other baking dish, combine rice, clams, oysters, mussels, and shrimp, along with tomatoes, peas, onion, garlic and spices. Arrange fish and scallops within top layer of rice dish. Cover and bake at 350 degrees for approximately 20-30 minutes. Serves about 6-8.
1 lb Callaloo or Spinach leaf
12 Okras
12 cups water
1/2 lb salt beef
1/2 lb shin of beef
4 Cups water
1 Can of coconut milk
1/2 lb Yellow Yam (peeled)
Crushed escallion
Sliced hot peppers
Black pepper
Wash the callaloo then chop finely. Boil in water with the salt beef and shin of beef until beef is tender, usually about 2 hours. Add the coconut milk, yam, escallion, hot peppers, and black pepper. Add water if necessary. Simmer for 30 minutes. Soup should be thick in consistency.
3 pounds of Red Snapper, carefully filleted
3-4 Tablespoons Capers
2 Tablespoons Lemon or Lime Juice
4-6 Large, fresh, hothouse Tomatoes, chopped
1 Can (4-6 ounces) Green, Pimento-stuffed Olives (drained and chopped)
1 large White or Purple Onion, finely chopped
2 Cloves finely chopped Garlic
1 Teaspoon Sea Salt
1/2 Teaspoon Ground White Pepper
4 Tablespoons Virgin Olive Oil
1/4 Cup water
Cut snapper into serving-size pieces, if necessary, and place in oiled baking pan. Sprinkle with capers, lime juice (lemon) and chopped green olives. Set aside. In saucepan on stove, cook onion and garlic in small amount of oil until onion is tender, then add tomatoes, sea salt and white pepper. Add water then simmer until all soft, approximately five minutes. Spoon mixture from pan over fish in baking pan. Cover evenly.
Bake at 375 degrees fahrenheit uncovered until fish flakes easily with a fork, approximately 20 - 30 minutes. Serve with lemon or lime wedges and spanish rice, with a side of cool gazpacho soup and some great Sangria with pieces of fruit added. SERVES 6-8.
This is a low-cost and tasty way to keep children fed with something they will eat without coercion. Believe me I know, because this recipe pulled me through two separate periods of suffering in Jamaica, after my separation, when living in Orange Bay.
4-6 pieces of salt cod (about 12 ounces)
2 Cups All Purpose Flour
1-2 Eggs, per size and as desired
1 Cup Milk, preferably whole
1 1/2 Teaspoons Baking Powder
2 Large Yellow Onions, chopped
1 small bunch Callaloo, washed and chopped (OPTIONAL)
1 Med.Red, Yellow, and/or Green Bell Pepper (use all three for Rasta Fritters! lol)
I Scotch Bonnet pepper, chopped (2 if desired HOT!)- NOTE: be sure to
keep hands and utensils thoroughly washed of pepper juice
Coco Oil, or if outside Jamaica, pure virgin Olive Oil
Dashes Tabasco-style Hot Sauce
Soak and rinse saltfish until 90% of salt is removed and fish is tender. Heat on stove, 5-6 minutes, until fish flakes with fork. Drain, cool, flake into pieces.
Saute optional calaloo, bell pepper and onion in a small amount of oil until tender. Mix remaining ingredients, beaten well, and heat 2 inches of oil in pan to 360 (for frying). Mix fish, onions, all ingredients into large bowl.
Drop into oil with large spoon, making 3" diameter, 1" thich patties. Fry until golden brown on both sides, keeping the oil at the correct temperature to brown outside while fully cooking inside. This takes approximately five minutes but with a large-enough pan, you can cook 6 at a time.
Drain oil and serve with lemon or lime wedges and if you are not broke, some lovely shrimp soup as below. SERVES 4-6.
One afternoon I was looking for a quick meal and rummaging my fridge and cupboards, not wanting to make a grocery store run. I invented this soup from what I found on hand and it was so tasty I have made it every month since. It was fairly inexpensive, quick and easy- perfect for work nights!
1/2 Package cream cheese
1 8 oz. Tub Sour Cream
4 Cups Milk
2 Cups Water
1 Can Campbell's Cream of Shrimp Soup
1 Package Shrimp Ramen - use the seasoning packet only, not the noodles.
(These can be used with another seasoning as a side dish, at another time.)
1 pound or more, as desired, pre-cooked small to medium, cleaned, peeled Shrimp
Throw sour cream, milk, and cream cheese in blender until smooth and creamy, then add water and canned soup, repeating until all smooth with no lumps. Pour into medium to large saucepan and begin cooking on medium heat, stiring constantly, until well-heated.
After five minutes, add Shrimp and continue stirring over heat for 3 minutes. Pour into bowls and serve with seasoned croutons, hot French or Italian bread and a lovely salad. A full meal and VERY tasty.
8 ounces cashes (raw and not salted)
1/4 cup sugar
1/4 cup honey
3/4 - 1 pound Large Prawns, cleaned
2 egg whites
1/4 cup cracker meal
1/2 T white vinegar
2 T mayonnaise
1 T sweetened condensed milk
1 T sugar
Place cashews in cold water in a saucepan. Heat to boiling and boil for 8 minutes. Remove cashews from boiling water, then put them and 1/2 cup sugar into 2 pints of newly boiled water for another 10 minutes. Remove cashews from the boiling water, then coat evenly with honey.
Next, deep fry the cashews for 5 minutes, until golden. Dry the prawns with a paper towel, then coat them with the egg whites. Roll in cracker meal. Deep fry the prawns for 2 minutes.
Mix the vinegar, mayonnaise, sweetened condensed milk and 1 tablespoon sugar in a hot wok or frying pan and fry the prawns in the mixture for about 1 minute. Serve with cashews over rice.
4 Cups Flour, pref. all purpose 1 Pound of Margarine
1 1/2 Teaspoons Baking Powder 1 Teaspoon Baking Soda
1/2 Teaspoon Sea Salt 1 Cup Dark Brown Sugar
1 1/2 Cups White Sugar 3/4 - 1 Cup Rum to taste, I use dark Appleton
1 Teaspoon Almond Extract 6 eggs 1 Tablespoon Vanilla
1/2 Teaspoon Ground Nutmeg 1/4 Teaspoon Ground Clove
1/2 Cup chopped dates 1/2 Cup Chopped Nuts, I use walnuts
Put nuts and fruits in a pan and add 1/4 cup water and 1/4 cup rum, cover and heat on low. When dates are soft let stand in fridge for a couple to four hours. Drain then combine with remaining rum, butter, sugars and eggs, vanilla, almond, and seasonings, not salt. Mix well, flour, salt, baking powder and baking soda, then add to rum/nut/date concoction.
Preheat oven to 325 then butter a cake baking pan.
Pour cake mix into pans and bake until a toothpick in the center comes out clean. Let cool then serve with vanilla ice cream and rum punch and some irie reggae on the patio.
