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So, I'm having my reggae class over to my house tomorrow night, and the Jamaican sister in my ward was unable to come cook for me like she had planned (that's what I had planned too), so I went out and bought all the stuff tonight (each student has to pay $8 for dinner) to make the following:
I made the paste in the food processor and it came out awesome. The smell was just great, and the taste was amazing. I've never worked with cardamom before ($10.38 for a small bottle 
), but it really gives a punch to things. I put it on two boston butts and about 14 chicken legs that are all marinating in my fridge overnight. In the morning I'll put them in my roaster oven out in the carport and let them slow cook at 200F from 9:30AM until 5:30PM.
I'll be making this tomorrow afternoon:
I'm also going to make this. Tonight I opened the coconuts with my drill, drained the milk, then I went outside and took my machete and opened them. I learned how to do this during the mission, and it really makes peeling them easy.
Coconut Drops
I'll try and remember to post some photos of the finished products. My house smells like ginger and allspice right now. It's great.
Jerk Pork (& Chicken)
Paste:
• 3 to 4 Scotch bonnet chiles, stems and seeds removed, chopped (I substituted 1 tbsp of 'chile de árbol' because I couldn't find Scotch bonnets here. Plus, they're damned hot).
• 1/4 cup chopped green onions, including some of the greens
• 3 tablespoons crushed allspice (piemento) berries, or substitute 2 teaspoons ground
• 3 tablespoons fresh thyme
• 3 cloves garlic
• 2 tablespoons grated ginger
• 2 tablespoons lime juice, fresh preferred
• 2 tablespoons red wine vinegar
• 2 bay leaves
• 3 teaspoons freshly ground black pepper
• 2 teaspoons ground cardamom
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon salt
• 3 to 4 tablespoons vegetable oil
• 1 3 to 4-pound pork butt or loin roast
Methods/steps
To make the jerk paste, either pound the ingredients together using a mortar and pestle or place them in a blender or food processor adding the oil to make a paste.
Place the roast, fat side down in a non-reactive pan. Make slashes in the pork about 1½ to 2-inches apart and almost through the roast. Rub the jerk over the meat, making sure to get it throughly into the slashes. Cover with plastic wrap and marinate in the refrigerator overnight.
Remove the pork and bring it to room temperature.
Prepare either the grill or smoker. If using a grill, be sure to use a pan under the pork to catch the drippings. Smoke the pork for about 2 to 3 hours, turning the roast every 30 minutes to insure even browning. Cook until a meat thermometer inserted into the thickest part registers 150 degrees.
Paste:
• 3 to 4 Scotch bonnet chiles, stems and seeds removed, chopped (I substituted 1 tbsp of 'chile de árbol' because I couldn't find Scotch bonnets here. Plus, they're damned hot).
• 1/4 cup chopped green onions, including some of the greens
• 3 tablespoons crushed allspice (piemento) berries, or substitute 2 teaspoons ground
• 3 tablespoons fresh thyme
• 3 cloves garlic
• 2 tablespoons grated ginger
• 2 tablespoons lime juice, fresh preferred
• 2 tablespoons red wine vinegar
• 2 bay leaves
• 3 teaspoons freshly ground black pepper
• 2 teaspoons ground cardamom
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon salt
• 3 to 4 tablespoons vegetable oil
• 1 3 to 4-pound pork butt or loin roast
Methods/steps
To make the jerk paste, either pound the ingredients together using a mortar and pestle or place them in a blender or food processor adding the oil to make a paste.
Place the roast, fat side down in a non-reactive pan. Make slashes in the pork about 1½ to 2-inches apart and almost through the roast. Rub the jerk over the meat, making sure to get it throughly into the slashes. Cover with plastic wrap and marinate in the refrigerator overnight.
Remove the pork and bring it to room temperature.
Prepare either the grill or smoker. If using a grill, be sure to use a pan under the pork to catch the drippings. Smoke the pork for about 2 to 3 hours, turning the roast every 30 minutes to insure even browning. Cook until a meat thermometer inserted into the thickest part registers 150 degrees.
), but it really gives a punch to things. I put it on two boston butts and about 14 chicken legs that are all marinating in my fridge overnight. In the morning I'll put them in my roaster oven out in the carport and let them slow cook at 200F from 9:30AM until 5:30PM.I'll be making this tomorrow afternoon:
Rice and Peas
Kidney beans may be substituted for Jamaican peas (usually pidgeon peas).
Ingredients
• 1 cup canned red kidney beans
• 2 cups rice
• 1 cup coconut milk
• 4 cups water
• 1 stalk of fresh thyme, finely chopped (or 2 teaspoons dried)
• 2 green onions, chopped
• ½ cup onion, chopped
• Hot pepper flakes, to taste
• Salt and pepper, to taste
Procedure
1. Combine beans, water, coconut milk, thyme, green onions, and onions over medium heat until just boiling.
2. Add salt, pepper, and hot pepper flakes to taste.
3. Add rice, cover, and simmer over low heat for 25 minutes until rice is tender and liquids have been absorbed. Check after 15 minutes and add more water if necessary.
4. Serve warm.
Serves 8 to 10.
Kidney beans may be substituted for Jamaican peas (usually pidgeon peas).
Ingredients
• 1 cup canned red kidney beans
• 2 cups rice
• 1 cup coconut milk
• 4 cups water
• 1 stalk of fresh thyme, finely chopped (or 2 teaspoons dried)
• 2 green onions, chopped
• ½ cup onion, chopped
• Hot pepper flakes, to taste
• Salt and pepper, to taste
Procedure
1. Combine beans, water, coconut milk, thyme, green onions, and onions over medium heat until just boiling.
2. Add salt, pepper, and hot pepper flakes to taste.
3. Add rice, cover, and simmer over low heat for 25 minutes until rice is tender and liquids have been absorbed. Check after 15 minutes and add more water if necessary.
4. Serve warm.
Serves 8 to 10.
Coconut Drops
Ingredients:
I cup chopped ginger
2 cups of brown sugar
3 cups firmly packed coconut residue from the traditional Jamaican coconut rundown recipe or 3 cups of freshly chopped coconuts
3 cups of water
Jamaican coconut drops is usually made with coconuts that is finely diced by hand. We are substituting the coconut residue for the rundown recipe above. The residue has less oil. Or you can use three cups of freshly chopped coconuts. We are keeping the sugar to a minimum by suggesting only two cups of brown sugar. Both ginger and coconuts are natural remedies for stomach ailments. In addition ginger is said to be a remarkable remedy for colds. Therefore coconut drops which is made from coconuts and ginger is as healthful as candy gets.
Recipe by ©eatjamaican.com
Process
Chop a quarter of a pound of pealed fresh ginger that has been cut into small pieces in a blender using the chop setting. Use only enough water to make the blender operate smoothly. In a large uncovered cooking pot mix one cup of this chopped ginger and water, 2 cups of brown sugar, 3 cups of firmly packed coconut and 3 cups of water. Bring to a rapid boil and reduce the flame to medium to high. Allow the mixture to cook until it thickens. Reduce the flame to low to medium. Use a large spoon to continuously turn the mixture to prevent it from burning or sticking to the cooking pot. The idea is to cook the mixture until the sugar begins to caramelize. When sugar begins to form at the bottom of the cooking pot and it is very difficult to turn the mixture with the spoon, reduce the flame to the lowest setting. Use a tablespoon to spoon the mixture and drop it onto the smooth side of aluminum foil or into a baking pan. You may use more fancy methods such as special forms to shape the drops in any desired shape. Allow to cool.
I cup chopped ginger
2 cups of brown sugar
3 cups firmly packed coconut residue from the traditional Jamaican coconut rundown recipe or 3 cups of freshly chopped coconuts
3 cups of water
Jamaican coconut drops is usually made with coconuts that is finely diced by hand. We are substituting the coconut residue for the rundown recipe above. The residue has less oil. Or you can use three cups of freshly chopped coconuts. We are keeping the sugar to a minimum by suggesting only two cups of brown sugar. Both ginger and coconuts are natural remedies for stomach ailments. In addition ginger is said to be a remarkable remedy for colds. Therefore coconut drops which is made from coconuts and ginger is as healthful as candy gets.
Recipe by ©eatjamaican.com
Process
Chop a quarter of a pound of pealed fresh ginger that has been cut into small pieces in a blender using the chop setting. Use only enough water to make the blender operate smoothly. In a large uncovered cooking pot mix one cup of this chopped ginger and water, 2 cups of brown sugar, 3 cups of firmly packed coconut and 3 cups of water. Bring to a rapid boil and reduce the flame to medium to high. Allow the mixture to cook until it thickens. Reduce the flame to low to medium. Use a large spoon to continuously turn the mixture to prevent it from burning or sticking to the cooking pot. The idea is to cook the mixture until the sugar begins to caramelize. When sugar begins to form at the bottom of the cooking pot and it is very difficult to turn the mixture with the spoon, reduce the flame to the lowest setting. Use a tablespoon to spoon the mixture and drop it onto the smooth side of aluminum foil or into a baking pan. You may use more fancy methods such as special forms to shape the drops in any desired shape. Allow to cool.
I'll try and remember to post some photos of the finished products. My house smells like ginger and allspice right now. It's great.
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