Tag: jamaican

Jamaican-style peas and rice with coconut milk

Format Post format: Image

We tried this recipe: https://www.curiouscuisiniere.com/caribbean-red-beans-and-rice/ We used a straught and high-walled 10" All-Clad stainless steel saute pan. Our modifications to the recipe: first, we doubled the pigeon peas to 1 cup (from ½ cup); we used canned “dry pigeon peas” (which were fully cooked) that we rinsed and drained. Second, for the rice, we used… Continue reading Jamaican-style peas and rice with coconut milk

Oven-baked Jamaican jerk chicken

Format Post format: Image

We tried this recipe, which uses a homemade jerk paste (instead of dry jerk seasoning): https://cooking.nytimes.com/recipes/1014722-no-fuss-jerk-chicken Based on our pantry, we used a mix of skin-on, bone-in thighs and drumsticks instead of chicken quarters (thighs and bones connected). We did not love this recipe and probably won’t make it again. For the marinade, to lower… Continue reading Oven-baked Jamaican jerk chicken

Jamaican-style okra and bell pepper stirfry

Format Post format: Image

I adapted a Chinese stirfry technique and added Dry Jerk Seasoning (see recipe below) for a Jamaican flavor. Cut one large (2 bulb) shallot into ¼ inch lengthwise slices. Separate, cut one red bell pepper into ¼ inch-lengthwise strips, removing seeds. Cut about 6 fresh large okra on a diagonal into ¼ inch slices. Set… Continue reading Jamaican-style okra and bell pepper stirfry

Jamaican broiled jerk snapper fillet

Format Post format: Image

Preheat broiler on low and place oven rack 4 inches away from heat source. Place a rack in foil-lined baking sheet, and spray cooking oil on the rack. Pat dry one 10-ounce skin-on snapper fillet with paper towels. Mix 1 Tbsp Dry Jerk Seasoning (recipe below), 2 Tbsp vegetable oil, and a dash of hot… Continue reading Jamaican broiled jerk snapper fillet