Does any one have a recipe for Caribbean jerk seasoning or other Caribbean recipes?

Answer 1

Get out the printer! Here are some of our favourites, but they are scratch recipes only. "Don' be givin' me no spices dat not be jump'd up, mon!"

Jerk Chicken
Jamaican Jerk Chicken

1 tablespoon Ground allspice
1 tablespoon Dried thyme
1 1/2 teaspoons Cayenne pepper
1 1/2 teaspoons Freshly ground black pepper
1 1/2 teaspoons Ground sage
3/4 teaspoon Fresh Ground nutmeg
3/4 teaspoon Fresh Ground cinnamon
4 tablespoons Fresh Garlic, chopped
1 tablespoon Sugar
1/4 cup Olive oil
1/4 cup Soy sauce
3/4 cup White Vinegar
1/2 cup Orange juice
1 Lime juice
1 Scotch bonnet pepper (habanero)
3 Green onions -- finely chopped
1 cup Onion -- finely chopped
4 to 6 chicken breasts

Seed and finely chop Scotch Bonnet pepper. Trim chicken of fat. In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, say sauce, vinegar, orange juice, and lime juice.
Add the Scotch Bonnet pepper, onion, and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible.
Preheat an outdoor grill.
Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade. Bring the leftover marinade to a boil and serve on the side for dipping.
Note: Scotch Bonnet peppers, also known as "Habaneros" are the hottest of the capsicum peppers, they're truly incendiary. Substitute Serranos of Thai Bird Chiles if you can't find them.

Goat Curry

3 pounds / 1.5 kg goat, cut into 1-inch / 2.5-cm cubes
1 lime
1 large onion, sliced
6 cloves garlic, finely chopped (about 3 tablespoons / 45 mL)
2 teaspoons coarse salt
1 teaspoon fresh cracked black pepper
1 teaspoon fresh thyme leaves
1 finely chopped Scotch bonnet pepper
2 tablespoons canola or vegetable oil
1 teaspoon sugar
5 green onions, chopped (about 1 cup)
2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground tumeric
2 potatoes, peeled and cut into ½-inch / 1-cm cubes
Method:
Squeeze the lime juice over the goat; let it sit for a couple of minutes and then rinse with cold water. Drain off excess water. Place the goat in a sealable container and add the onion, garlic, salt, black pepper, thyme, and Scotch bonnet pepper. Wearing rubber gloves, rub the spices into the goat with your hands. Marinate, covered and refrigerated, for 1 to 2 hours.

In a large pot over medium heat, heat the oil and sugar, stirring until the sugar is brown. Add the goat with marinade, green onions, and curry; stir thoroughly. Cover the pot, reduce the heat to low, and simmer the goat slowly in its own juices, stirring occasionally, until the goat is nearly tender, about 30 minutes. If the meat is tough, pour ¼ cup / 60 mL of water at a time down the sides of the pot, not directly onto the goat (or you will toughen the meat).

Add the potatoes and ¼ cup / 60 mL water; stir thoroughly. Cover and simmer for 15 minutes or until the potatoes are cooked but not too soft. Crush some of the potatoes to thicken the sauce, if desired. If there is not enough sauce, add ¼ cup / 60 mL water and simmer for another 5 to 10 minutes.

Gold Coast Grouper with Mojo Marinara


2 teaspoons vegetable oil
1/2 cup chopped green onions
1/4 cup chopped fresh pineapple
1/4 cup chopped peeled mango
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
2 teaspoons minced seeded jalapeno pepper
2 teaspoons minced fresh thyme, divided
1/2 cup tomato puree
2 tablespoons fresh lime juice
1/2 teaspoon salt, divided
1/2 teaspoon black pepper
4 grouper fillets, 6 ounces each
olive oil

Preheat oven to 400 degrees . Heat oil in a medium saucepan over medium heat until hot. Add green onions, pineapple, mango, bell peppers, jalapeno, and 1 teaspoon thyme. Saute 2 minutes. Add tomato puree, lime juice, 1/4 teaspoon salt, and black pepper and bring to a boil. Cover, reduce heat, and simmer 5 minutes. Remove from heat and keep warm. Rub fish with 1 teaspoon thyme and 1/4 teaspoon salt. Place fish on a broiler pan coated with cooking spray. Spoon mango mixture evenly over fish. Bake at 400 degrees Fahrenheit for 20 minutes or until fish flakes easily when tested with a fork.

Spicy Plantain and Chicken Satay


Marinade

6 tablespoons (89 mL) ginger wine
1 tablespoon (15 mL) light soy sauce
2 tablespoons smooth unsweetened peanut butter
1 tablespoon mild red paprika
Pinch of celery salt

Chicken
4 boneless chicken breast fillets,
cleaned, fat cut off, and cubed
3 semi-ripe, firm plantains
1 lime, halved
Salt and pepper for seasoning
8 small fresh red chiles (chillies)

Place all the marinade ingredients in a small saucepan and gently warm over a low heat, stirring, until the peanut butter has melted and blended in with the other ingredients. Pour the marinade into a bowl and add the cubed chicken. Stir well so each piece of chicken is well coated with marinade. Allow to stand for about 1 hour.
Peel the plantains, rubbing a little oil onto your hands before starting so that the dark, sticky residue from the plantains' skin does not stain your hands. Rub the lime halves over the peeled plantains so they do not discolor. Trim off the ends and cut each plantain on the diagonal into six thick chunks. Squeeze the remaining lime juice over the plantain pieces, sprinkle with a little salt and pepper, and toss.

Remove the chicken from the marinade, reserving the marinade liquid. Thread alternate pieces of marinated chicken and plantain onto each of 8 wood or metal skewers, and top each skewer with a chile. Brush with the marinade and grill (barbecue) until cooked, about 10 minutes. Take care to keep turning the satays regularly so they are browned and cooked evenly. Serve hot with alfalfa or green shoots and a tomato salsa .

Jamaican Red Beans on rice

1 1/2 cups dried kidney beans (light or dark)
2 teaspoons salt
1 garlic clove, crushed
1/2 cup unsweetened coconut milk
2 scallions, chopped
2 tablespoons vegetable oil
2 sprigs fresh thyme
1 1/2 teaspoons ground allspice
1 whole jalapeno pepper
1 bell pepper, chopped
2 medium yams, peeled and diced
4 cups cooked long-grain rice
salt and black pepper

In a large pot, heat about 8-10 cups of water to boiling (enough water to cover beans by about 1 inch). Add dry beans and boil 2 to 3 minutes. Remove pot from heat, cover and let stand overnight.

Drain the beans thoroughly and rinse.
Add enough fresh water to just cover beans, add garlic and salt, stir. Simmer about 30 minutes until they begin to get tender (not cooked through). Drain. Save 3 cups liquid, discard remaining liquid and garlic clove.

In the pot sautee yams, allspice, scallions and peppers in oil until the scallions begin to soften. (2-3 minutes)
Return the beans and add the reserved liquid to the pot with the coconut milk and simmer about another 10-20 minutes stirring occasionally until the beans are soft and yams are cooked thoroughly. Serve over cooked rice in individual bowls.

Caribbean Seafood Salad

3 cups cooked penne pasta, al dente
12 ounces cooked fresh shrimp, peeled and deveined
8 ounces cooked crab or lobster meat, flaked
1 red bell pepper, julienned
1 mango-peeled, seeded, and cubed
2 Tablespoon chopped fresh cilantro
1 jalapeno pepper, minced
1 teaspoon lime zest
3 Tablespoon fresh lime juice
2 Tablespoon olive oil
1 Tablespoon honey
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon salt

Place pasta, shrimp, crabmeat, red pepper, mango, cilantro, and jalapeno pepper in a large Ziploc® Container and set aside.
In a small bowl, whisk together lime zest, lime juice, olive oil, honey, cumin, ginger, and salt. Pour over pasta and toss to coat.
Refrigerate for at least one hour before serving.


Roasted Vegetable Salad

1 large red onion (peeled and cut into wedges)
3 large carrots (peeled and sliced thin)
1/2 pound cauliflower (trimmed into florets)
1/2 pound broccoli (trimmed into florets)
1/2 pound string beans (stemmed)
4 Tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
2 Tablespoons lemon juice
1 teaspoon dried thyme
1/2 teaspoon hot mustard

Preheat oven to 350 degrees F.
Place all the cut vegetables in a large bowl and toss with 2 Tablespoons of olive oil, 1 teaspoon of salt, and 1 teaspoon of pepper.
Place the seasoned vegetables on a baking sheet and roast in the oven for 20 minutes or until tender and browned.
In a bowl place the remaining 2 Tablespoons of olive oil, plus the lemon juice, dried thyme, and mustard, and whisk together.
Toss the cooked vegetables in the dressing and serve hot.

Good Luck!

Answer 2

You have the recipe for the jerk seasoning, now visit this site and get some incredible Caribbean recipes. yum!
http://www.caribcon.com/caribkit.html

Answer 3

Check your local grocery store and ask about their Caribbean section, assuming they have one, they will more than likely have a jamaican jerk seasoning in a jar.

Answer 4

INGREDIENTS:
2 tablespoons dried minced onion
2 1/2 teaspoons dried thyme
2 teaspoons ground allspice
2 teaspoons ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
2 tablespoons vegetable oil