Make Jamaican chicken patties, a delicious snack...
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Monday, December 26, 2011
Sunday, December 18, 2011
Betty's Baked Coconut Shrimp with Jamaican Jerk Seasoning Recipe
In this video, Betty demonstrates how to make light Baked Coconut Shrimp with Jamaican Jerk Seasoning (with the "help" of her grandson, Carter). This is a great alternative to fried shrimp. The shrimp is dredged in a Jamaican jerk seasoning mix, then dipped in egg white, dredged in a mixture of coconut, panko breadcrumbs, and paprika. Finally, it is sprayed with cooking oil spray and baked in the oven to a golden brown. Ingredients: 1 pound unpeeled, raw large white shrimp 1 to 2 egg whites ¼ cup cornstarch 1 tablespoon Jamaican jerk seasoning 2/3 cup sweetened flaked coconut 2/3 cup panko breadcrumbs 1 teaspoon paprika cooking oil spray Wash and peel 1 pound of shrimp, leaving the tails on, and set aside. In a small mixing bowl, beat or whisk 1 or 2 egg whites until frothy, and set aside. In a small, shallow dish, mix together ¼ cup cornstarch and 1 tablespoon Jamaican jerk seasoning, and set aside. In another small, shallow dish, mix together 2/3 cup flaked coconut, 2/3 cup panko breadcrumbs, and 1 teaspoon paprika, and set aside. Dredge shrimp, one at a time, in cornstarch mixture. Dip in egg whites, and dredge in coconut mixture. Place the shrimp on a broiler pan that has been sprayed with cooking oil spray. When all shrimp are placed on broiler pan, spray the top of the coated shrimp with cooking oil spray. Bake in a 425 degree oven for 10 to 12 minutes. (I baked mine for 10 minutes, and then turned the oven off and let them sit in the oven for a couple of minutes ...
Wednesday, December 14, 2011
Oven Roasted Chicken Wings Recipe
--a quick and easy oven roasted chicken wings recipe.
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Friday, December 9, 2011
Authentic Jamaican Jerk Chicken Recipe - Montego Bay Style
www.GetJamaica.Com Get the best Authentic Jamaican Jerk Chicken Recipe with this Montego Bay Style Jerk Chicken Dish, its classic and easy to prepare with detailed instruction and ingredients.
Wednesday, December 7, 2011
Betty's Pecan-Crusted Oven-Broiled Chicken Breasts Recipe
In this video, Betty demonstrates how to make her Pecan-Crusted Oven-Broiled Chicken Breasts recipe to accompany her Southern dinner, including Brown Sugar-Topped Baked Sweet Potato, Country-Style Pressure Cooker Green Beans, Morning Coffee Blueberry Muffins, Perfect Pound Cake with Sugar Glaze Topping with Crispy, Sugary Nuts, and Triple Chocolate Frozen Ice Cream Pie (all in other videos). Ingredients: 4 pounds boneless, skinless chicken breast halves (about 8 to 10) 1/2 cup flour 1 well-beaten egg 1 cup buttermilk 1 cup finely-ground pecans 3/4 cup dry breadcrumbs 1 1/2 teaspoons salt 2 teaspoons paprika dash of ground black pepper cooking spray 1 stick butter or rmargarine, melted Wash chicken pieces and trim off of all excess fat, gristle, etc. Set aside. Place 1/2 cup flour in a gallon-sized zip-lock plastic bag, and set aside. Combine buttermilk and egg in a small bowl, and set aside. Place 1 cup ground pecans, 3/4 cup dry breadcrumbs, 1 1/2 teaspoons salt, 2 teaspoons paprika, and a dash of ground black pepper in a separate gallon-sized zip-lock plastic bag, and set aside. Now, take each chicken breast, put it in the bag of flour, and shake it, until completely covered. Next, dip the floured chicken into the buttermilk/egg mixture, and let it drain on a large plate. Continue until all pieces of chicken are coated with flour, and the buttermilk mixture and are draining on the plate. Now, place each drained chicken breast, one at a time, into the seasoned pecan ...
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Friday, December 2, 2011
Reggae Reggae Cheesy Burger Bites
Reggae Reggae Burger Bites's with Sea Salt and Mixed Pepper Wedges. Ingredients 500g/1lb Minced Beef Sea Salt Mixed Peppercorn Reggae Reggae Sauce 30g Breadcrumbs 1 Egg Some Cheese 1 medium to large potatoe In a bowl mix the minced beef, salt, pepper, breadcrumbs and egg together. After making your mixture, just separate them off into evenly sized balls and flatten. Make a channel into your patty, then fill that with the Reggae Reggae Sauce and the cheese. Put another patty on top of the first on and press down the sides so it's pretty much air tight. Then stick them in the fridge for 30 minutes. Take your potatoe and cut into wedges. Part cook the wedges in boiling salted water for 10 minutes and then drain. Once drained lay them out on a baking tray and coat them with olive oil, salt & pepper and cook for 20 minutes. Cook the pattys on a grill for around 10 minutes making sure they are cooked right through. put the burgers and wedges in a bowl, add a bit of Reggae Reggae Sauce for a dip, and serve.
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Wednesday, November 30, 2011
Jamaica Foods Are Becoming More Popular
Jamaica Foods
Jamaica foods are extremely healthy simply because they prefer not to use processed foods. In fact the majority of meals cooked on the island are made fresh each day and use a variety of ingredients that are readily available on the island.
Pimento berries are a very important ingredient in much of the Jamaican food you will eat when visiting the island. It is also known as allspice and is an essential ingredient in Jamaican Jerk sauce. They are similar in look to whole black pepper corns when they are dried out but come with their own unique flavor. It is in fact a good home remedy to use if you have an upset stomach and should be chewed or crushed up then brewed with some water to make a tea.
Another ingredient that is regularly used in Jamaican food is coconut which is widely available on the island and is used in a variety of different ways. But how it is used will depend on how old the coconut is. Certainly the more mature coconuts will be used solely for their milk but the younger ones are used for the meat (flesh) contained within.
Then we have Callaloo which is similar in shape to spinach and is eaten not just with meals at lunch and dinner but also for breakfast. Mainly it will be cooked with codfish or added to soups and contains the same properties that spinach does. In fact it is rich in iron, vitamin C, vitamin A and flavonoids.
Sunday, November 27, 2011
How to Make Jerk Chicken
Making just ordinary recipes was already common to everyone. Here, we will apply a recipe that can make us realize the real taste of the food than that ordinary food that we use to eat. Jamaican jerk chicken is a recipe which has its own originality and one of a kind in all the food that you have eaten. You can do it in just an hour or even a minute. Just read and relax then I'll teach you how.
This is a style of cooking which originated in Caribbean. Cooking method is actually different on how we cook foods in our daily living. It has its own style which you have to place it in a wood fire. How? Just simply like this. Place the chicken in a large bowl with all the ingredients and spices: thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. The chicken must be marinade so that it may taste like the way you want. The spices makes the recipes more tender, moist and definitely, delicious. Then place it in a grill or an open fire until cooked. For you to save time, much better for you to prepare the desire sauce that you want. There are also different Jamaican jerk sauces which you can make and fits for your recipes. Some of them which you can do are hot jerk sauce, Scotch bonnet sauce that will add more flavor and also spices to the recipe. Jamaican jerk chicken will be inspiring recipes and can be a specialty for you if you did it well. A Jamaican food that is simple and easy to do but will surely complete the flavor that you want to taste like.
It is only a matter of time and savings for you to prepare a recipe. But having this Jamaican jerk chicken, short time, less money, and where you can save more energy, you can do it. In Jamaican recipes, you must be creative on how you will make it more presentable and how it will be attractive enough to let people taste and make them contented with your recipe. We just have to remember that not only how it tastes will complete the things we want in a food but also how it looks when we see it. Having your own style of cooking makes you different. Make your own Jamaican jerk chicken now.
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Friday, November 25, 2011
Michele's Island Kitchen | adventure 3 allotment 3
episode 3: Guest chef Bernard Nigond www.pineapplegourmet.com
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Tuesday, November 22, 2011
Destination Nashville Sauce tour
Destination Nashville recently began to do Bar-B-Que restaurant tours of Downtown BBQ businesses. Businesses like Jack's, Rippy's, Puckett's grocery, and Wildhorse Saloon. The tour consist of sampling the meats and sauce. Jack tape a most recent tour of his restaurant. To book your tour go to www.destinationnashville.com
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Saturday, November 19, 2011
Growing Hot Peppers
High Park Allotment Garden. Toronto, September 25, 2011. Growing hot peppers, then making music to go with them. Kiss my pepper copyright holders, I grow and make my own. Capsicum chinense. Scotch Bonnet, also known as Boabs Bonnet, Scotty Bons, Bonney peppers, or Caribbean red peppers is a variety of chili pepper. Found mainly in the Caribbean islands and also in Guyana and the Maldives Islands and west Africa, it is named for its resemblance to a Tam o'shanter hat. Most Scotch Bonnets have a heat rating of 100000--350000 Scoville Units. For comparison, most jalapeño peppers have a heat rating of 2500 to 8000 on the Scoville scale. These peppers are used to flavour many different dishes and cuisines worldwide. The Scotch bonnet has a flavour distinct from its habanero cousin giving jerk dishes and other Caribbean dishes their unique flavour. Scotch bonnets are mostly used in West African, Grenadian, Trinidadian, Jamaican, Barbadian, Guyanese, Surinamese, Haitian and Caymanian cuisine and pepper sauces, though they often show up in other Caribbean recipes. Fresh, ripe scotch bonnets change from green to colours ranging from pumpkin orange to scarlet red. Ripe peppers are prepared for cooking by cutting out the seeds inside the fruit which can be saved for cultivation or other culinary uses. The habanero chili is one of the more intensely piquant species of chili peppers of the Capsicum genus. Unripe habaneros are green, and they color as they mature. Common colours are ...
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Tuesday, November 15, 2011
Spicy Barbecued Jamaican Jerk Chicken Recipe - Authentic Jerk Seasoning That Packs Some Sweet Heat
Jerk chicken, the classic Jamaican chicken dish, got its spicy beginnings from the Maroons of Jamaica. Maroons were descendants of slaves who escaped into the Blue Mountains of Jamaica. They pit-barbecued hog meat that was covered in spices and marinating liquids. Soon after, they began to sell the jerk pork and jerk chicken at island markets throughout the area.
Today that tradition continues. Roadside barbecues can be found all along the highway that runs from Montego Bay to Ocho Rios. Where there is smoke seen, there is jerk chicken being barbecued in Jamaica.
The key to making great jerk chicken, as most any Jamaican will tell you, is a long marinade, slow cooking, and abundant use of allspice. Allspice is the dried berry of the tropical tree known as the misnomer pimento tree. Along those roadside barbecues, branches of the misnomer pimento are often used as aromatic wood for the barbecue grills where the jerk is cooked.
This jerk chicken recipe is as authentic as it gets, and is packed with spicy flavor. All ingredients can be easily found in your local grocery store. Although every part of the chicken is used, special attention should be given to the breasts, as they can dry out if not cooked properly.
Ingredients:
2 whole chickens, cut into standard pieces of breasts, legs, and thighs
Jerk Marinade
2 tablespoons ground allspice
2 tablespoons dried thyme
2 tablespoons salt
1 tablespoon ground sage
1 tablespoon ground pepper
1 tablespoon sugar
1 tablespoon cayenne pepper
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
6 garlic cloves, peeled
2 cups chopped scallions
1 1-inch cube fresh ginger
1/2 bunch fresh cilantro, leaves only
3/4 cup fresh lime juice
1/2 cup fresh orange juice
1/4 cup soy sauce
1/4 cup peanut oil
4 habanero peppers, stems removed
Directions:
Place all jerk marinade ingredients in a blender and puree until smooth.
In a large bowl, toss the chicken pieces with the marinade. Divide the chicken and place in two large plastic zippered storage bags. Press out all the air and seal the bags. Place the bags in the refrigerator, and let the chicken marinade for at least 6 hours, and up to 2 days.
If using a charcoal grill, prepare a fire on one side of the grill. If using a gas grill, turn on both burners to high for 10 minutes, then turn on burner off.
Grill the chicken in small batches on the "cooler" side of the grill, turning occasionally, and basting with the leftover jerk marinade, for about 1 1/2 hours. Keep covered as much as possible. During the last 30 minutes of cooking, have the breasts skin side up to keep the meat further from the heat. The jerk chicken is ready when the skin is a golden brown, and with bits of blackened skin.
Transfer the jerk chicken to a platter and serve to up to 10 people.
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