FIRST ®- A Jamaican Magazine | Peter Dean Rickards » jamaican cooking

You can smell this?

First — Thu, 19 Jun 2008 13:31:53 +0000

Twenty teams of the country’s best BBQ cooks will be competing this Sunday at the All Jamaica Invitational Grill Off in Kingston.

Reading today’s Gleaner it was this that caught the eye or nose, or taste buds: Tamarind bar-b-que chicken with cilantro and barbecue rib-eye roll with Stone’s Ginger Wine, oyster sauce and garlic.

With 1,500 patrons expected, best get there early. Each team will be cooking a minimum of 10 whole chickens, 15 lbs of beef and 25 lbs of pork ribs.

Oh, but it’s ‘invite-only’.

How to make a Brazilian Feijoada – Cuca Brazuca

First — Tue, 17 Jun 2008 11:18:26 +0000

Like Jamaicans and Cubans, Brazilians know the best way to feed is pork. Feijoada – pork stewed with beef jerky and black beans – is the national dish of Brazil and great to serve when you have a lot of guests.

Best served with Farofa, re-fried rice, fried greens (Couve) and slices of orange.

The video recipe is taken from a Brazilian food site we found, CucaBrazuca.com, part of a growing community in London. Cuca also links to a few other Brazilian food sites.

Just invite us, we’re too lazy to cook…

Party at Alligator Pond

Julius — Mon, 19 May 2008 14:45:43 +0000

Smoked marlin, ricotta spring rolls, jerk rosemary tenderloin with bearnaise sauce and a 50th birthday party on the idyllic south coast near Alligator Pond, St Elizabeth.

It’s not every day one lives to half a century, but if you do, make sure the food makes you glad that you made the journey.

Photography by Peter Dean Rickards

More Julius cooking…

Escovitch snapper and steam parrot fish
Julius’ satay jerk chicken

Foodlust: Recipe No.1 Satay Jerk Chicken with Hoisin

Julius — Mon, 31 Mar 2008 16:59:02 +0000

A spicy new fusion of Jamaican/Asian cuisine, this recipe is intended for large gatherings and intimate dinner parties when typical Jerk fare is simply not enough. - J

Julius’ Original Satay Jerk Chicken with Hoisin

-24 fat skewers
- 2 lb cut chicken into 1oz pieces

Marinade in jerk sauce and skewer. Grill over hot coals. Brush/baste skewers with Chinese Hoison Sauce and serve with Salsa.

Julius’ Jerk Sauce

Ingredients

- 8oz Chopped scallion
- 1 Large onion
- 1 Tablespoon of fresh thyme
- 2 Teaspoons of dried Pimento (allspice)
- 2 Teaspoon of ground black pepper
- 2 Scotch bonnet peppers
- 1 Teaspoon of salt
- 3/4 Teaspoons of ground nutmeg
- 1/4 Teaspoon of ground ginger
-1 Tablespoon of brown sugar

Blend all the above ingredients well to make sauce.

Julius’ Salsa

Ingredients

- 3 lbs Tomato, skinned and seeded
- 2 Large scotch bonnet peppers
- 5 Small garlic cloves, peeled
-1 1/2 Teaspoons ground cumin
-1 1/2 Bunches of fresh cilantro, stems trimmed
- 3/4 Cup fresh of pineapple
- 1/3 Cup (packed) fresh roasted corn
- 1/3 Cup of limejuice
- 3 Tablespoons of vegetable oil
- 1 1/2 Teaspoons of salt/sugar
- 8ozScallion, chopped

Coarsely chop tomato mixture, onions, ginger, garlic, and cumin and pimento in processor using on/off turns. Next add allthe ingredients. Blend until the herbs are chopped and salsa is chunky. Add limejuice. Heat oil in saucepan over a high heat. Add oil to salsa and stir in salt and sugar.

More Julius cooking…

Escovitch snapper and steam parrot fish
Party at Alligator Pond