Jamaican Jerk Pork

Loved, loved, loved this recipe!  Spicy but not crazy hot.  If you like it hotter just add a bit more of the Scotch Bonnet Peppers or a good hot sauce.  Adding some smoke to your barbecue doesn't hurt either!  It is a good idea to wear rubber gloves when handling these peppers to prevent burns (do not touch your face!)  From Food and Drink Winter 2000.

JERK SEASONING
3 green onions
1 small Scotch bonnet chilli pepper, seeded and quartered
2 cloves garlic, quartered
1 inch piece fresh peeled ginger, coarsely chopped
2 tbsp red wine vinegar
2 tbsp soy sauce
2 tbsp vegetable oil
1 tbsp brown sugar
2 tsp chopped fresh thyme or 1/2 tsp dried
1 1/2 tsp ground all spice
1/4 tsp cinnamon
1/4 tsp nutmeg
Salt and freshly ground pepper to taste

1. Jerk Seasoning:  Puree onion, pepper, garlic, ginger, vinegar, soy sauce, oil, brown sugar, thyme, allspice, cinnamon, nutmeg, salt and pepper in a food processor until smooth.
2. Cut tenderloins crosswise to make 4 pieces.  Place in shallow bow and spread with jerk seasoning (I put them in a ziploc bag).  Marinate at room temperature, cover and refrigerate for up to one day.
3. Place pork on greased grill over medium heat and cook, turning occasionally and brushing with marinade, for 12 to 16 minutes or until pork is nicely browned with just a hint of pink inside.  Transfer to a cutting board and cut into thick diagonal slices.  Serve with Pineapple-Pepper Salsa.

Spiced Chicken with Curry Coconut Sauce

Spice up your boring chicken!  This chicken is spiced with typical Jamaican spices but is not as hot like the traditional jerk chicken.  The creamy coconut sauce adds another flavour dimension.  From Food and Drink Winter 2000.

6 boneless chicken breasts with skin on

SPICE PASTE:
1/4 cup olive oil
2 tbsp lime juice
1 tbsp chopped fresh thyme leaves or 1/2 tsp dried
2 cloves garlic, chopped
1 tsp paprika
1 tsp allspice
1/2 tsp cayenne
1/4 tsp ground cloves
Salt and freshly ground pepper to taste

CURRY COCONUT SAUCE:
2 tbsp canola oil
1 large onion, chopped
3 cloves garlic, minced
1 tbsp finely chopped ginger
1 tsp curry powder
1/4 cup mango chutney
1 cup chicken stock
1 tbsp lemon juice
1/2 cup coconut milk
Salt and freshly ground pepper to taste
3 tbsp chopped fresh coriander or mint

1. Trim the chicken breasts of any excess skin or fat.  In a food processor or by hand combine 3 bsp oil, lime juice, thyme, garlic, paprika, allspice, cayenne, cloves, salt and pepper.  Spread over chicken breasts and under skin.  Marinate 2 hours or overnight in refrigerator.
2. Preheat oven to 400F.  In a non stick skillet, on medium high heat, add remaining oil.  Brown chicken, skin side down, for 3 minutes.  Turn over and cook another 2 minutes.  Remove to a baking dish.  Bake for 20 minutes or until chicken juices are clear.
3. To make sauce, drain fat from skillet and add oil.  On medium heat, saute onion until softened, about 4 minutes.  Add garlic, ginger and curry powder and cook another 3 minutes or until well incorporated.  Mix in chutney and chicken stock.  Bring to a boil; reduce heat and simmer for 5 to 7 minutes.  Add lemon juice and coconut milk, season with salt and pepper and bring to aboil. Reduce until slightly thickened, about 3 to 5 minutes.  Strain sauce, return to skillet and stir in coriander or mint.  
4. Place chicken on serving and drizzle with sauce.

Serves 6

Spinach and Shrimp Soup

I almost didn't make this one… it just doesn't sound appetizing does it.  I got this recipe from Food and Drink Winter 2000…wow that is already 13 years ago..I really need to get rid of these magazines.  So while considering not making the recipe I looked and the ingredient list and it intrigued me, also my husband and I went to Jamaica a year ago and I love the food and of course the people, so I thought I would give this one a try.  This is a Jamaican recipe and in Jamaican cooking the whole Scotch Bonnet Pepper is often used to add a more subtle heat.  Jalapeno peppers may be substituted.  I loved the flavour of this recipe.  You must try it!

2 tbsp vegetable oil
1 onion, chopped
3 green onions, chopped
1 tbsp chopped garlic
1/2 tsp dried thyme
1/2 tsp ground allspice
1 whole Scotch Bonnet Pepper
4 cups chicken broth
1 bunch spinach, cleaned and sliced
1/2 cup coconut milk
250 g peeled shrimp
1 tbsp lime juice or to taste
Salt and freshly ground pepper to taste

• Heat vegetable oil in a large soup pot on medium high heat.  Add onions.  Saute for 3 miutes or until onions soften slightly.
• Add green onions, garlic, thme, allspice, and Scotch bonnet pepper.  Saute for 1 more minute.  Add broth and bring to boil.  Add spinach and coconut milk.  Reduce heat and simmer for 10 to 15 minutes or until spinach is limp.  Remove pepper and discard.
• Add shrimp and cook for another 2 minutes or until pink and curled.  Add lime juice season well with salt and pepper.

Serves 6