Saturday, December 31, 2011

Tuesday, December 20, 2011

Wednesday, December 14, 2011

BBQ SHRIMP PART 1. www.JamaicanMeCrazySauces.com

Some people believe that cooking with shrimp is difficult because it is very easy to overcook it. I should know because I was one of those that overcooked shrimp every time I made it, until I talked to a chef and took a small class. Now that I know how to make shrimp turn out perfect every time, it is one of the easiest and quickest meals to make. Today we will make Jamaican Jerk Shrimp with Rice and Pineapple. Please visit our website at www.JamaicanMeCrazySauces.com Thank you

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Tuesday, November 22, 2011

Jamaican Recipes What You Should Know

!±8± Jamaican Recipes What You Should Know

The majority of people who know about the island of Jamaica are more familiar with the reggae music by Bob Marley, white sand beaches in Negril or the tropical climate and lush mountains all around. But, most persons are still not aware that some of the better tasting food is found in this country. This is something that you should put on your to-do-list for your next visit, as a taste of Jamaican cuisine will leave your mouth watering for more.

The island of Jamaica provides a wide selection of dishes which are strongly influenced by its rich history. Coming from Spanish, British, African, Chinese and East Indian, all the delicacies of Jamaica can be incredibly spicy and flavorful, which makes it a culinary treat that can be enjoyed by everyone.

This little island is also relatively popular all over the world for the Blue Mountain coffee, which is cultivated from the rich coffee beans in the Blue Mountains area of St Andrew. This industry started in the 1700 in Jamaica, at that time the then governor brought the seedlings from the island of Martinique to plant on his property. While you are hiking in this area, you can see the coffee plant along the slopes of the mountain, which rises to a high of 5,000 feet above the sea level. You will also notice a lot of banana and avocado trees, as they provide shade for the coffee plants.

When it comes to the most popular style of cooking it is undoubtedly the jerk, which is loved by almost everyone. This is prepared by marinating the meat or by vigorously rubbing with the hot scotch pepper and other spices. In the past this meat would be cooked using smoke over fire, but these days most of the jerk meals tend to be cooked on barbecues or grill and even the normal oven at home. The customary meats widely used in the jerk were pork or goat, but nowadays additional meat such as chicken, fish and other seafood or even the tofu can be found on the grills. Practically every street corner that you visit you will see a jerk pan vendor selling this spicy delight, but if you are sampling it don't forget to try the festival or harddough bread as an accompaniment.

Another food that is popular on the island is the rice and peas, which you can get at every restaurant daily, whether you are at a five star hotel or you stop at a roadside diner. Additionally, this is traditional favorite for Sunday dinners and it is practically eaten with any kind of meat. So, you can enjoy it with curry chicken, fry chicken, curry goat, roast beef, oxtail, stew chicken, fry fish, cow foot or anything that you desire.

Some of the other names that will be mentioned when you are talking about authentic Jamaican food is fish tea, Johnny cake, bulla, stew peas, mannish water, festival, solomon gundy, pepper pot soup, red peas soup, roast yam, roast breadfruit, ackee and salt fish, escotvetich fish, salt mackerel rundung, bammy, grater cake, gizzada, jackass corn and much more.

The good news is that anywhere you are on this island; it is a must that you will any of these dishes, so it is not hard to get a taste of Jamaican cuisine. But, you will find some areas with special offerings such as Middle Quarters in St Elizabeth, where you can get peppery and well seasoned shrimp which will literally set your mouth on fire. So, if you are not into spicy food, you might want to avoid this delicacy!


Jamaican Recipes What You Should Know

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Monday, October 3, 2011

Seasoning 101 - An Exhausting Guide to Herbs and Spices

!±8± Seasoning 101 - An Exhausting Guide to Herbs and Spices

These are the spices and herbs have been used for thousands of years. They give our food tastes are, some of them medical benefits, and are usually very cheap. Nothing elevates simple ingredients in an elegant and convenient, such as spices.

Some advice: if you have the choice to buy whole seeds and grind more of a basis for every need - a dedicated grinder does a good job. Grow your herbs for fresh plant, or you can buy fresh herbs when they are convenient - youthere is usually no need to do a whole fresh herbs, a great influence on the taste, and you can keep unused in the refrigerator or freeze herbs for later.

Try to keep your spices and herbs in health food store in the mass market housing spices. Make sure that the company has a high turnover. Spices, especially to the plan to die very quickly. If the taste is not true in the face as you open the jar - stay away - no matter how much spice you add dead, will never improve yourCourt.

Storage jars are best - buy spices bit 'at a time - away from direct sunlight and heat. They are all the spices in a list, whether the seeds, bark, roots or fruits are available.

Allspice: its flavor is a combination of cinnamon, nutmeg and cloves, hence the name, is an important part in the shooting Jamaican seasoning, but it works well with sweet dishes.

Anis: smells and tastes like liquorice, very similar to that used fennel adds a fresh note

BASIL: There aremany varieties, basil common wonderful scents of cinnamon, cloves and anise with a finish of citrus. Do not store fresh leaves in the fridge, because it becomes black. Keep the water on you kitchen counter, like a bouquet of flowers. add the fresh basil after cooking and keep the leaves almost intact.

Laurel: Use fresh or dried, delicately flavored, sweet, similar to nutmeg. Laurel is milder and more subtle Bay California - you can add another by scallopedEdges that are true laurel leaves.

Cumin: warm flavor, with hints of anise, fennel and mint - very aromatic sweet, spicy but not for all

Cardamon is in the soil or seeds - seeds for seasoning cooked before use warm aroma of cinnamon release - less woody - spicy and intense - both sweet and savory

Cayenne pepper: a sort of pounds of earth - little aroma, but also provides the heat - on a scale of 1 to 10, most heat about 8 rows cayenne pepper - souse with caution!

Celery seed: the taste is halfway between the grass and hay bitter - you guessed it - - tasting of celery. It 'very powerful, so use with caution.

Chervil: A member of the umbrella of flowering plants used as well - the least flavorful of French herbal blend for

CHILI: There are over 300 kinds of chili - the most common varieties are ancho, chipotle, habanero heat levels vary so experiment with care! All dried chili peppers for a different level changewell in containers for storage of whole grains - in the glass and take a long hot pepper grain moths think twice about it, you ruin your precious grains. Just make sure to take the pepper before cooking cereals!

Chives: A portion of the onion family, always at the end of cooking to look cool, grows wild in many areas

Coriander: wonderfully spicy fragrance with notes of citrus, if, as held and used like parsley in the fridge as well

CINNAMON: one of the mostbeloved spices, used often in sweet foods but is also a prominent ingredient in the Indian spice mixture garam masala; aroma is sweet, earthy and peppery.

CLOVES: one of the most intense of all spices cloves should be removed before serving a dish - since biting into one can be unpleasant; used both in sweet as well as savory dishes; flavor is very aromatic warm think gingerbread

CORIANDER: the seed of the Cilantro plant - warm, aromatic flavor with undertones of sage and lemon. Use both with sweet and savory dishes.

CUMIN: related to parsley - not to be confused with caraway seed. Dry roast before using to bring out the lightly spicy, bitter and earthy aroma.

DILL: feathery leaves of the dill plant; add at the end of cooking or use raw

DILL SEED: seed of the dill plant, gives a flavor somewhere between anise and caraway, quite potent - use cautiously

FENNEL SEED: aroma somewhere between anise, licorice and mint; quite sweet good for both savory and sweet dishes; saute seeds before use to release flavor

FENUGREEK: very pungent, somewhat bitter - flavor of maple syrup; found in most curry blends and in the African berbere spice mix - dry roasting eliminates the bitter over tones

GINGER: fresh ginger should be stored in the refrigerator; it does not have to be peeled before cooking; it comes in many forms fresh, pickled, ground, crystalized; it has a spicy, warm and sweet taste that can be quite powerful

HORSERADISH: very powerful root from the mustard family; an ingredient in cocktail sauce it is prized paradoxically for its strong irritating, some say cleansing, quality along the nose and throat; usually consumed cold

JUNIPER BERRY: main flavor component in gin it has a pine like, citrus, bittersweet taste used in sauerkraut and many Scandinavian dishes

LAVENDER: part of the mint family; sweet and floral flavor with some mint overtones; use sparingly since it is quite intense if fresh

MARJORAM: flavor very woodsy and mild with a hint of sweetness; not to be confused with oregano; blends well with dill,basil,thyme and parsley

MUSTARD SEED: the familiar condiment starts out as this seed - the flavors cannot be released until cold water has been added, it takes about 10 minutes fro the flavor to release - it is simple to make your own mustard and should be tried; mustard adds a spicy zest

NIGELLA: often confused with black sesame - nigella seeds are peppery with a hint of oregano

NUTMEG: warm aroma, slightly spicy with a sweet overtone; used for both sweet and savory dishes; add little at a time since it can bitter up a dish

OREGANO: the herb note in pizza seasoning; very fragrant, flavor can be almost spicy; use fresh when available can be added at the beginning of cooking or the end

PAPRIKA: made from ground sweet red pepper, it colors foods orange; spiciness ranges from harmless to quite hot because chilies are sometimes added in the grinding process

PARSLEY: curly or flat, should be bought fresh; it has a light, fresh aroma and is often used in breath fresheners; keeps well for a couple of weeks in the refrigerator in a plastic bag, just don't let it get wet.

PEPPER: the most famous spice after salt; famous for its sharp and spicy aroma; different colors including black, white, green and red are available with slight variations in flavor and taste; buy whole berries and grind on demand - the difference in flavor is worth it - adds sparkle and vibrancy of flavor without too much heat

PEPPERMINT: cool favor, tastes like you guessed it 'mint'

POPPY SEED: while opium is derived from the unripe seeds, the mature seeds used for cooking have no narcotic qualities; slightly sweet and somewhat nutty - they can be used in desserts mixed with sugar or to thicken and flavor sauces

ROSEMARY:part of the mint family; looks and tastes like pine; needs to be cooked to release flavor - so do not add last minute to your dish and crush leaves so they release their flavor.

SAFFRON: the world's most expensive spice - although only a tiny amount is really needed to give off its sweet, earthy and spicy flavor. Saffron's odor is a bit unpleasant - although it dissipates in the cooking process. Most famously found in the Spanish paella.

SAGE: a warm, woody fragrance and taste that enhances the flavor of otherwise bland dishes; dried sage is quite intense so add sparingly, fresh sage leaves can be quite large so you will need very few to get the full flavor; add at the beginning of your cooking with oil

SESAME SEEDS: different colored hulls produce red, yellow, brown or black sesame seeds, they are the basis for tahini, the middle eastern paste; to fully release their very mild flavor they need to be lightly toasted; add for texture more than flavor

SPEARMINT: quite fruity and less minty than peppermint; goes well with sweet and savory dishes; easy to grow in your garden

STAR ANISE: beautiful spice, one of the spices in Chinese five spice mix; has a warm, woody flavor and is very sweet

TAMARIND: a unusual sour taste that combines well with either sugar or chili; it is an ingredient in the English Worcestershire sauce.

TARRAGON: strong herby flavor, bittersweet reminiscent of anise; sometimes available fresh; one of the herbs in the French mix called "fines herbes" - the others are chives, chervil and parsley. These are the only herbs it combines with well

THYME: note of citrus and mint, very mild; should be added early on in the cooking process to release flavor

TURMERIC: dyes everything bright yellow, including your hands; important part of curry blends; earthy, mustardy taste with a hint of ginger and orange, slightly bitter

VANILLA: second most expensive spice after saffron; sweet, fruity perfumed taste with smokey overtones; the most exquisite form of vanilla is the whole bean - a long sticky strap, that has to be slit open to scrape out the seeds; if you don't want to bother with that you can also purchase vanilla flavor. However I discourage using imitation vanilla since it is made from industrial by products and has absolutely nothing to do with the real thing; do not refrigerate vanilla beans they will mold - one inch of vanilla bean equals about one teaspoon pure vanilla extract.

SPICE AND HERB BLENDS: These are basic recipes - have fun and make your own variations! Also don't fret over the exact amounts of each ingredient - because in each and every recipe while they more or less agree on the ingredients the ratios of one spice to the other seems to be quite arbitrary. Therefore I have listed ratios but take them with a grain of salt! ;-). Pastes have to be refrigerated dry spice mixes do not.

BERBERE:

2 teaspoons whole cumin seeds
4 each whole cloves
3/4 teaspoon whole cardamon seeds
1/2 teaspoon whole black peppercorns
1/4 teaspoon whole allspice berries
1 teaspoon fenugreek seeds
1 teaspoon coriander seeds
10 small red chilies, dried (or less if you don't want that much heat)
1/2 teaspoon grated ginger
1/4 teaspoon turmeric
1 teaspoon salt
2 1/2 tablespoons paprika
1 teaspoon cinnamon
1 teaspoon ground cloves

1. Toast over mild heat: first seven ingredients, watch like a hawk, so nothing burns. The seeds will be ready when you can smell their aroma. About one to two minutes. Let the toasted seeds cool.

2. Grind the red chilies in coffee grinder. Mix the ground chilies with the cooled, toasted seeds and grind again. Mix in remaining ingredients - and fill into glass jar with tight fitting lid. Store in refrigerator. Time: about 10 minutes Yield: about 1 cup.

CAJUN:

4 teaspoons salt
4 teaspoons paprika
3 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoons cayenne powder or adjust to your liking
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano

1. Mix all ingredients - store in glass jar away from heat or sunlight. If in season, add fresh thyme or oregano during cooking to add interesting notes.

CURRY: One of the most popular spice mixes on earth. Most people actually believe it to be a spice not a spice mix. As per usual - experiment - but here is the basic plot:

2 tablespoon coriander seeds
1 tablespoon cumin, ground
2 tablespoon pepper or to taste
1 tablespoon cloves, ground
1 tablespoons turmeric
1/2 tablespoon chilies, ground or to taste
1/2 tablespoon fenugreek seeds, ground
1/2 tablespoon mustard seeds, ground or to taste

1. Put all spices in dry pan and roast over low heat until the release scent. Let cool and transfer into dry glass jar. Keeps for weeks - but make little at a time for freshness.

FINES HERBES: Classic French combination of fresh parsley, chives, chevril and tarragon.

FIVE SPICE: Chinese spice mixture: of equal parts

ground cloves
ground fennel seed
ground chili pepper - adjust hotness to taste
ground cinnamon
1 star anise

Blend and store. Keeps really well - no need to refrigerate.

GARAM MASALA: A lovely spice mixture added towards the end of the cooking. Hotness as always depends on individual taste.

cardamon
cloves
black pepper
cumin
cinnamon
nutmeg

Use all the spices in whichever form you have them and blend to your hearts content. There are endless variations and you should really experiment with the ratios. Blend in a blender and keep in a glass jar - no need to refrigerate.

HARISSA:

1 cup olive oil
1/2 cup mild chili powder
1 tablespoon mint dried or fresh, finely chopped
1 tablespoon dried garlic powder or 3 cloves finely minced
1/2 tablespoon ground caraway
1/2 tablespoon ground cumin
1/2 tablespoon ground coriander
1/2 tablespoon salt

1. Mix all dry ingredients in a bowl.

2. Pour half a cup of olive oil in blender and add wet ingredients (garlic and/or mint). Blend thoroughly.

3. Add dry ingredients and blend slowly. Scrap sides of blender so nothing gets stuck and slowly add rest of olive oil.

4. Transfer to a clean glass jar. Put a layer of olive oil on top. Keeps up to 2 months in fridge: Yield: 2 cups Time:10 minutes

HERBES DE PROVENCE: French Mediterranean spice mixture of equal parts dried: marjoram, rosemary, thyme with light touch of lavender and/or fennel seed.

JERK SEASONING:

2 tablespoons coconut oil
4 garlic cloves, crushed or more to taste
1 red chili or more to taste
1 teaspoon ground pepper
1 teaspoon cayenne pepper or more to taste
4 tablespoons sugar, agave nectar, maple syrup or other sweetener
1 tablespoon allspice
1 tablespoon ground cinnamon
1 tablespoon thyme
1 tablespoon salt
1 teaspoon ground ginger
1/2 cup lemon or lime juice
1/2 cup apple cider vinegar

1. Heat oil - saute first seven ingredients up to and including cinnamon. Add one ingredient at a time until you have a paste. Careful that it doesn't stick! Let cool.

2. Transfer paste to blender and add other ingredients. Blend and transfer to clean glass jar. Keeps in refrigerator for up to a month. Time:10 minutes Yield: 1 cup


Seasoning 101 - An Exhausting Guide to Herbs and Spices

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Tuesday, September 13, 2011

Best of the recipes truly authentic Jamaican Jerk Chicken Spicy

!±8± Best of the recipes truly authentic Jamaican Jerk Chicken Spicy

Jamaican Jerk Chicken Recipe Most place outside of Jamaica is a big disappointment. They generally consist of some weak, slightly spicy chicken breast that is grilled and served. These recipes idiot even close to that found in the huts Jamaican shooting.

The Jamaican Jerk Chicken recipe changes all that. We are pleased with the hot smoke, talk about shooting well spiced chicken, cooked as it was meant. The flavor goes right to the bone, and the complexity ofAll ingredients are overwhelming.

This recipe starts with a real shot of wet marinated drumsticks and thighs, breasts and always. The flavors really important in this recipe are thyme, cayenne pepper and hot peppers. This recipe does not skimp on spices and is very spicy. It uses a charcoal grill for best results and authenticity.

Jamaican Jerk Chicken is usually on the branches of pimento (allspice) cooked. If Apple wood is easier to find, we are using, dass But additional allspiceadded to compensate for the difference. The chicken is slow smoked for a long time at temperatures, then quickly grilled crispy skin.

Authentic Jamaican Jerk Chicken Recipe

This makes stupid enough chicken for about 4-6 servings, so double the recipe, if necessary.

Marinade
1 / 2 cup freshly squeezed orange juice
1 / 2 cup fresh lime juice
1 bunch scallions, white and green parts, coarsely chopped
3 large garlic cloves, coarsely chopped
2-3 habanero or scotchBonnet peppers origin, and seeded
1 tablespoon fresh thyme (or 2 teaspoons. Secchi)
1 tablespoon ground allspice
1 tablespoon kosher or sea salt
2 teaspoons ground black pepper
1 teaspoon mustard powder
1 / 4 teaspoon dried or fresh grated nutmeg
3 pounds chicken bones drums and thighs
2 large handfuls apple wood chips, soaked in water for about 30 minutes

1) Combine the marinade ingredients and process in a blender for about 1 minuteuntil pulverized. Use rubber gloves when handling the peppers.

2) Trim color and discard any large pieces of fat the chicken pieces. Cut a few slits in the surface each piece of chicken. In this way, accept the flavors of the marinade and the smoke creeps into the chicken. Place all the chicken pieces in a large sealable plastic bag. Pour the marinade into the bag, seal, and mix all the chicken. Put in refrigerator to marinate for 12-16 hours.

3) Prepare a charcoal fire and heat at highOn the one hand, and generating less heat on the opposite side (two-tone fire). Slide the coal all the way from one side covers so that only about 1/3rd of the coal grate. If you are a smoker, is placed on a heat value of 225-250 degrees Celsius. Let the water of apple chips and add about half of them on the grill.

4) Remove the chicken from the plastic bag and leave on a tray for 20-30 minutes before cooking. Pour the marinade into a saucepan and keep it in the fridge for the firstHours to cook the chicken.

5) Use a wire brush to clean the grill grate. If the apple begins to smoke, start cooking on the grill, chicken with skin side down, on the side of the grid without coal (indirect heat). Close the lid and keep it closed as much as possible.

6) Bring the marinade to a boil and cook for about 30 seconds or so to kill any bacteria. Brush the marinade all over the chicken, then turn skin side up. Add the remaining wood chips, cover and continuethe grill for another 45 minutes to an hour.

7) At this point, the meat is very tender, but the skin is soft and rubbery. Move the chicken to the hot side of the side grill, skin down first and cook until all sides are (5-10 minutes), turning once or twice, and moved well browned pieces for even cooking . Serve the chicken warm.

Again, this is not weak. But the spices and aromas of authentic Jamaican Jerk Chicken recipe, it must be said, "no worries"as soon as possible.


Best of the recipes truly authentic Jamaican Jerk Chicken Spicy

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