Tuesday, December 27, 2011
Saturday, December 24, 2011
Jerk Chicken - Jamaican Food - 2009
Wednesday, December 21, 2011
Jamaican Chef (Grilled Jerked Chicken PT2)
Bisquick Biscuit Recipe This Instant Cuisinart Extreme Brew Ideas Catalog Electric Toothbrush Oral B
Sunday, December 18, 2011
Caribbean Food - A Little History
The Arawak, Carib, and Taino Indians were the first inhabitants of the Caribbean islands. These first inhabitants occupied the present day islands of British Virgin Islands, Cuba, Dominica, Grenada, Haiti, Trinidad, and Jamaica. Their daily diet consisted of vegetables and fruits such as papaw, yams, guavas, and cassava. The Taino started the process of cooking meat and fish in large clay pots.
The Arawaks are the first people known to make a grate of thin green wood strips on which they slowly cooked meat, allowing it to be enhanced by the flavor of the wood. This grate was called a barbacoa, and the word we know today as barbeque is taken from this early Indian cooking method.
The Carib Indians added more spice to their food with hot pepper sauces, and also added lemon and lime juice to their meat and fish recipes. The Caribs are said to have made the first pepper pot stew. No recipes exist since every time the Indians made the dish, they would always add new ingredients. The Carib had a big impact on early Caribbean history, and the Caribbean sea was named after this tribe.
Then the Caribbean became a crossroads for the world . . .
Once the Europeans brought Africans slaves into the region, the slaves diet consisted mostly of food the slave owners did not want to eat. So the slaves had to be inventive, and they blended their traditional African foods with staples found on the islands. The Africans introduced okra, callaloo, fish cakes, saltfish, ackee, pudding and souse, mangos, and the list goes on.
Most present day Caribbean island locals eat a present diet that is reflective of the main ingredients of original early African dishes, and includes cassava, sweet potatoes, yams, plantains, bananas and corn meal.
African men were hunters in their homeland, and often away from home for long periods of time. They would cook spicy pork over hot coals, and this tradition was refined by the early slaves in Jamaica. The technique is known today as "jerk" cooking , and the secret involves a slow meat cooking process. Jamaica is famous for jerk chicken and pork, and you'll find jerk all over the island.
After slavery was abolished, the Europeans went to India and China for labor, and more cooking styles were introduced. Much of the Indian cooking culture remains alive and well in the Caribbean of today with the introduction of curried meats and curry powder. Indians call it kari podi, and we have come to know this pungent flavor as curry.
The Chinese introduced rice, which is always a staple in home cooked island meals. The Chinese also introduced mustard, and the early Portuguese sailors introduced the popular codfish.
Most visitors to the Caribbean have no idea that the fruit trees and fruits so familiar to the islands were introduced by the early Spanish explorers. The fruit trees and fruits brought from Spain include orange, lime, ginger, plantains, figs, date palms, sugar cane, grapes, tamarinds and coconuts.
Even the Polynesian islands play an important role in Caribbean cooking. Most of us remember the movie "Mutiny on the Bounty", but do not know that particular ship carried breadfruit, which was loaded on board from the islands of Tahiti and Timor. In the movie the crew took over the ship, forced the captain into a small boat to fend on his own, and they threw the breadfruit, which they considered "strange fruit" overboard. Another ship was more successful in bringing breadfruit from Polynesia to Jamaica and the St Vincent and the Grenadines. Breadfruit is a staple diet in the current day Caribbean
America is responsible for introducing beans, corn, squash, potatoes, tomatoes, and chili pepper to the Caribbean. In fact these particular foods had never been seen in Asia, Europe or Africa, so America actually introduced these foods the rest of the world via the Caribbean.
So it's no wonder Caribbean cooking is so rich and creative with the flavors of Africa, India, and China, along with Spanish, Danish, Portuguese, French and British influences. Food served in the Caribbean islands have been influenced by the cultures of the world, but each island adds its own special flavor and cooking technique.
Monday, December 12, 2011
A Make at Home Version of California Pizza Kitchen's BBQ Chicken Pizza
At one time pizza meant tomato sauce, mozzarella cheese and pepperoni. Maybe a few mushrooms or green peppers if you were feeling adventurous.
Not any more.
Not you can get just about anything on a pizza. If you can dream it, there is probably a pizzeria that will do it. Mango Tandoori Chicken, Pear, Gorgonzola Cheese, Jamaican Jerk, Crab, Lobster, Greek Veggies, Eggplant, Pesto, BLT and Shrimp are just a few of the ideas and choices available.
Often known as "California Style", these anything goes pizzas have taken the country by storm and show no signs of letting up.
One of the major players in this movement is the California Pizza Kitchen. And their bestseller is the BBQ Chicken Pizza.
Now you can make it at home.
Make at Home Version of California Pizza Kitchen's BBQ Chicken Pizza
Ingredients: (See first note below)
Chicken:
1/2 to 1 pound of boneless/skinless Chicken Breasts cut into 1/4 inch pieces
1 tablespoon Olive Oil
2 tablespoons BBQ Sauce
Pizza:
1 basic Pizza Dough
Some Cornmeal, Semolina or Flour for easy handling of the Dough
1/2 cup BBQ Sauce
2 tablespoons shredded Smoked Gouda Cheese
2 cups shredded Mozzarella Cheese
1/2 cup Red Onion Pieces - sliced into 1/8 inch pieces
2 tablespoons chopped fresh Cilantro
Directions
Preheat the Oven to 500 Degrees (see second note below)
Cook the Chicken:
Fry the Chicken in the Olive Oil over medium heat until just cooked - about 5 to 6 minutes. Do not overcook.
Set in refrigerator until chilled.
Add the two tablespoons of BBQ sauce and toss to coat.
Set aside.
Assemble the Pizza:
Using a large spoon, spread BBQ Sauce evenly over the prepared dough.
Sprinkle Smoked Gouda over the Sauce.
Cover with 1 1/2 cups Mozzarella.
Distribute Chicken pieces over cheese.
Sprinkle onion pieces over top.
Bake the Pizza:
Place the Pizza in the Preheated oven and bake until the center is bubbly - about 8 to 10 minutes. Remove pizza and sprinkle with Cilantro. Slice and Enjoy.
Note: The amounts listed above will make a LARGE pizza (up to 18 inches.) If you crusts, oven or appetites are smaller, either halve the ingredients or make two pizzas using half the ingredients on each.
Note: The hotter you can make your oven, the better it is for cooking pizza. This is the major difference between Pizzeria pizza and homemade pizza. The professional ovens in a Pizzeria will crank up many times hotter than the average home oven. One thing you can do is to buy a good Pizza Stone. A Pizza Stone is a big piece of tile you stick on the bottom shelf of your oven and just leave there. It does several things to help with baking but mainly it holds and concentrates the heat, thus making the oven hotter and more efficient. This is especially good when cooking pizza.
Buy Clippers Dog Grooming Wholesale Hdpe Containers Last Minute Splendid Sweatpants
Thursday, December 8, 2011
Jerk Chicken angle at Secrets Resort in Montego Bay, Jamaica
Rice Krispie Treats Ingredients Quick Discount Hell Week Navy Seals Buy Audiovox Portable Dvd Player
Saturday, December 3, 2011
Jamaican Jerk Chicken
Wednesday, November 30, 2011
My First Time In Jamaica
Oh my gosh! It was so beautiful you cross so much blue, green waters and Cuba too. It took four hours in the plane, the time was behind eastern standard time. So it seem like 3 hours. When we arrived at the airport, certain parts of their airport was not air conditioned. It was my first time out of the country and we could tell we were in another country. They showed everyone which way to go through customs. My husband and I were shocked that there was no air conditioning. However, the workers were very pleasant to us. This was in 1995, they had a group of woman dressed colorfully singing like the commercial "Come to Jamaica". That did it for me. I was so excited. We were ushered by the Hotel Representative who told us which mini bus to take and we were on our way.
That took about 45 minutes. We immediately notice the driving was on the left side of the road. Not many stop signs or any type of traffic signs. No speed limits, everyone was moving pretty fast. We arrived safely. Once again the bus driver was so very pleasant. The motel was beautifully, we had the all exclusive deal, all meal and drinks were included in the one price.
We ate most of our meals outside. The food was delicious. I really enjoyed the jerk chicken and the goat meat for the morning breakfast. I did not travel to another country to eat American food. I was so ready to try all the dishes. That is exactly what I did. I ate mango every morning. It was great to experience different taste and types of food.
The weather was a perfect 85 degrees with a warm breeze that blew sun up to sun down. The water was crystal clear blue and some spots were green. We took a tour in a glass bottom boat. I thought I was on the animal planet channel. We also took a raft ride down a long river where we seen many exotic plants. No animals though. Along the river, there were Jamaicans doing carvings and sell carvings. Their work was so beautiful, I just wished I had more money, and the ability to have it all shipped back. I would have brought Christmas gifts for everyone.
The beautiful thing is I found a way I can go to Jamaica again and again. But I now have the ability to share the gift of travelling. I have lifetime trips that are also transferrable. I plan on giving out vacations as gifts to the family.
Jamaica is a country I feel everyone should experience. Not only is it beautiful, but I also feel the people made it wonderful. I must say once again the workers, the natives were so pleasant. And the seem to work all day long. The Jamaicans were not allowed to received tips at the motel that we stayed at. They seem happy to have a job. They seem to know something or a little more about appreciating what they have. I not sure, but I know their economy is either you are rich or your poor. Their money was dollars of Jamaica money equal of American money. We did tip them anyway, because we got to know them by their names and they made us feel so welcome. They didn't have to.
I been there two more times since then. People tell me about all their different vacations. I feel like don't fix what is not broke. I just can't wait until I go back to Jamaica again. One of my goals in life is to go every year, and spend at least 3 weeks when I do.
Munchkins From Wizard Of Oz Order Waverly Window Valance Fast Brand New Mirrored Headboards
Sunday, November 27, 2011
Ronco Rotisserie Basket and Other Accessories
Do you know all of the accessories that you can get with the Ronco Rotisserie oven? Tired of looking all over the internet for such? Well, you've come to the right place.
Since there are quite a few, let's get right to it starting, of course, with the baskets.
Ronco Rotisserie Basket Types:
Round Rib Basket with Hooks (Compact): Cooks baby back ribs with ease Large Round Rib Basket with Hooks(Standard and Larger Models): Cook baby back or spare ribs with ease Meat and Vegetable Basket (Compact): Can even use to roast fruits like lemon halves, apples, etc Non-Stick Giant Lobster and Vegetable Basket (Standard and larger models): Great for cooking super-sized T-bone steaks and turkey breasts
Delicious Seasonings for Poultry, Beef, Pork or Seafood:
Char Rubs: 3 flavors of Original, Citrus and the famous BBQ for that outdoor charcoal flavor without the use of charcoal 5-Piece Marinades: 5 quarter-pound packages with different flavors of Charcoal-Roasted Garlic, Hickory-Smoked Pineapple, Honey-Lime Chicken, Tangy Teriyaki, and New England Seafood Herb (all can be used with the Liquid Flavor Injector)
Ron Popeil's Ronco Rotisserie Books:
High Protein, Low Carb Diet: Simple guide on how to lose weight using Ronco Rotisseries, weight-loss tips and more Lean & Low Fat Marinades: Scrumptious low-fat marinades Rotisserie & BBQ Cookbook: 240-page cookbook with over 200 effortless recipes for appetizers, main courses and desserts Marinade Cookbook: Cook succulent and utterly mouthwatering food using these simple recipes such as Spicy Orange Marinade, Orange Chipotle Chili Rub, Jamaican Jerk Marinade, Spicy Mango Chutney and so much more Recipe and Instruction Book
Kitchenware/Cooking Aids:
1-Quart Dual Steaming/Heating Tray with Lid 2.5-Quart Chili/Stew/Soup Pot Liquid Flavor Injector Solid Flavor Injector Elastic Food Ties Kabob Rods (self-turning) Stainless-Steel Ronco Knife or 5-Piece Knife Set or Six Star Carving Knife/Fork (for limited models) Meat and Poultry Thermometer BBQ Gloves Drip Pan with Cover Instructional Video Heat Reflector Spit Loading and Carving Base Spit Rod Assembly
Other Features:
Ronco's Showtime Professional Rotisserie Stand & Cover 4-Year Extended Service Contract Dishwasher-Safe Glass Door
With the Ronco Rotisserie Basket and other accessories, the question is what meal entrees and dishes can you not cook with the Ronco Rotisserie oven.
Used Shirley Riding Boot Frye Wahl Cordless Trimmer Get It Now!
Thursday, November 24, 2011
Reggae Kitchen Jerk Chicken with Wayne Passion
Tuesday, November 22, 2011
Caribbean Vacation Spots That Will Blow Your Mind
There are 28 islands in the Caribbean and all of them will provide you with a memorable vacation. Your choice in islands depends mainly on what you are looking for in Caribbean vacation spots. If you want to enjoy some of the best shopping experience sin the world outside of Paris, then you should look to the island of Martinique. This is a French colony and the goods here come from France. The climate is the same throughout much of the year. This is a land of fire and water ringed with metallic sandy beaches. It is a volcanic island with the fragrance of flowers in the air.
Experience the best of Caribbean food when you visit the island of Jamaica, such as rice and peas cooked with coconut milk, Ackee and saltfish, bammy, which is a floured cassava and jerk chicken. There are six cities on this island, all of which have resorts that you can choose for your accommodations. Montego Bay is the most popular, but for the less-inhibited Negril is the best location on the island, where wearing clothing is optional on the beaches.
The Cayman Islands are an overseas territory of Britain so it is here that you will really feel as if you in Europe. The year round temperatures average about 75?and all three islands of this nation boast coral reefs and some of the best diving and snorkeling locations in the Caribbean. The natural beauty of the islands is a must see for nature buffs and rock climbing enthusiasts claim that the bluff of Cayman Brac is one of the best sites in the world. Take advantage of the great fishing opportunities or just spend the day lounging on one of the sandy beaches.
Anguilla is a tiny island but it has a huge reputation as a vacation destination in the Caribbean. With accommodations designed to suit all visitors, this is a retreat for couples, singles and families with small children. Visit art galleries, tour historic sites dance to the island music or take a horseback ride into the mountains. Explore the world under the sea to see the wealth of marine life or if you want something a little quieter, spend your day on the beach.
The Bahamas consist of over 700 islands that extend through 500 miles of some of the clearest water in the world. The islands are also home to the third longest barrier reef in the world. With so many islands to choose from, there are many vacation destinations in this region, but there are 14 main islands that are the center of the tourist industry. If you want to take in some of the best sailing and boating, then the Abacos are the ones you should choose. Grand Bahama Island is Mecca of ecological wonders with something for everyone. In Nassau on Pardis Island, you have the freedom to do as you please with the wealth of attractions and activities available.
The Caribbean is one of the most popular tourist destinations and is easy to reach from any international airport, especially those in the US.
Monday, November 14, 2011
How to Make the Perfect Jamaican Jerk Sauce For Chicken
It is believed that they Maroons created Jerk Chicken when they brought cooking techniques form Africa to Jamaica. The techniques were then added to by the Jamaican ingredients and jerk seasoning that the Arawak used. They would smoke the meat for a long period of time for two reasons. One, to keep away the insects that infest Jamaica. Two, to preserve the meat for a much longer time after the cooking process was complete. This smoking also gave the meat it distinguished smoky flavor.
There are two major theories on the origin or the word "Jerk". First, that is was derived from the Spanish word "Charqui", that the Spanish use to denote dried meat. Then over a long period of time this word evolved to "Jerky" and the "Jerk". The second theory consists of the name coming from the act of jerking or poking holes into the meat and stuffing them with spice before the cooking process. Today the word "Jerk" is used as a verb to describe a method of cooking and as a noun to describe the jerk seasonings used in jerk food.
To make the perfect Jamaican Jerk Sauce for Chicken to feed four people you will need the following:
One 3 1/2 lb chicken (3lb of chicken breasts may be used if preferred)
1 scotch bonnet pepper (jalapenos may be used if scotch bonnet peppers are unavailable)
2 Tbsp. thyme
2 Tbsp. ground allspice
8 Cloves garlic, finely chopped
3 Medium onions, finely chopped
2 Tbsp. sugar
2 Tbsp. salt
2 Tsp. ground black pepper
1 to 2 Tsp of the following (to taste)
-ground cinnamon
-nutmeg
-ginger
1/2 cup olive oil
1/2 cup soy sauce
Juice of one lime
1 cup orange juice
1 cup white vinegar
To Prepare:
1. First chop the garlic, onions and peppers. They need not be chopped to finely because they will later be liquified with a blender.
2. Take all ingredients except the chicken and place them into a blender until all is liquified
3. Cut chicken into fourths
4. Rub the chicken with the sauce making sure to set some aside for basting and dipping
5. Soak chicken in the sauce overnight to marinade the chicken
To Cook:
1. Backing on over on 425 for 30 minutes, then turn the meat over, give it a good basting, and let bake for an additional thirty minutes
2. You can also grill the chicken slowly, making sure to rotating and basting it on a consistent basis. For best results use pimento wood or charcoal bricks.
To Serve:
1. Cut each quarter of chicken in to five to six smaller pieces
2. Serve with Jamaican rice, salad and hardo bread with the remaining jerk sauce as a dip.
Sunday, November 6, 2011
Split Jamaican Jerk Chicken 08-08-09
|
|
|
|
 |
 |
 |
 |
 |
 |
 |
 |