Sam’s Jerk Chicken with Mango Dip

I can’t tell you how good this is – just try it and see!

What you’ll need:

Chicken Ingredients

1 Jar Jerk Sauce

3 Chicken Breasts

2 oz. Olive Oil
18 Bamboo skewers *soak them in water*
Mango Dip Ingredients
1 coconut – split in half
1 cup Mango (diced)
½ Red Onion (diced)
1 tsp. Red Jalapeño (minced)
1 tsp. Ginger (minced)
3 Sprigs Cilantro (chopped)
2 Scallions (chopped)
1 tbsp Red Wine Vinegar
 Chicken Directions:
Cut the breast into six cubes per breast and brush the chicken with olive oil. Rub with jerk sauce and skewer the chicken. On a medium-high heat BBQ grill until cooked.*Soaking the bamboo skewers in water will help them from catching on fire while cooking.*

Mango Dip Directions:

Combine all the ingredients in a bowl and then transfer some to each half of the coconut. (awesome presentation!)

I serve this with Pina Coladas- enjoy!

Advertisements

Jerk Lobster

One of my favourites! This one will have you licking your fingers for sure!

My uncle made this for me at his apartment in Kingston a few years ago – oh my! I had to get the recipe! He served it with a mango cocktail! I will post the mango cocktail at some point.

You will need:

2-4 Lobster Tails

2-4 tsp of Jerk Sauce (the amount depends on how hot you want it – also, I don’t ever say which brand I use! <wink>)

1/2 cup of butter

2 scallions

1/2 tsp Jamaican Pickapepper Sauce

1/2 tsp of Jamaican Hot Pepper Sauce (optional)

Directions:

Thinly slice the scallions.

Melt the butter in a small skillet.

Lightly sauté the scallions until it is golden.

Add ½ teaspoon of Jamaica Pickapeppa sauce or  Jamaican hot pepper sauce (optional).

Let it simmer for about 1 min. then set aside.

Use a sharp knife to split the lobster tail in half (length).

Use a brush to put the butter sauce on each tail.

Using the same brush spread the Jerk sauce over the tails especially on the exposed meat. Put your oven setting to broil.

Put the lobster tails in oven on the meat side for 4 minutes, turn and then cook the shell side for 2 minutes.

Lastly, and this is optional, place the lobster tails on a barbeque grill for 3 minutes. You may need to add more Jerk sauce if you put it on the barbeque grill- this will make it have that “smokey” taste- so good!

Jamaica’s National Dish: Ackee and Saltfish

This is my absolute favourite breakfast! And ackee kind of looks like scrambled eggs, but tastes better! It is also very high in antioxidants.  It is from Africa (West) and was brought over to Jamaica.

Jamaican Ackee

 

What you’ll need:

1 can of ackee
1/3 lb saltfish/salted cod– boneless/skinless
1 medium onion- sliced
fresh thyme
1 medium tomato cubed
1/4 tsp black pepper
2 tbsp olive oil
2 cloves of garlic

Directions:

Wash saltfish thoroughly. Place in a pot with enough cold water to cover saltfish. Boil uncovered for 15 minutes. Throw off the water. When cool enough, separate the saltfish into small pieces,discarding skin and bones. If fish tastes too salty, wash it again.

Heat the oil over medium heat and add tomatoes, onion, thyme, black pepper, and garlic. Add saltfish and then the ackee, stir lightly. Heat thoroughly, especially if using canned or frozen ackees.  That’s it! I love this with fried dumplings and/or fried plantains. In the picture above, we are eating it with (fried) Jamaican Breadfruit.

A “Sexy” Sam-ish Cocktail

This is a rose infused drink that I found online a few years ago and it is DIVINE. I did adjust it to my own liking. What you’ll need:

1.5 oz of Hendrick’s gin – a rose & cucumber infused gin
.75 oz of Rose Syrup (make at home with rose water and simple syrup or buy locally)
.75 oz of Fresh Ruby Red Grapefruit
2 dashes of Peychauds bitters (Peychaud is credited with first creating this cocktail)
1 Cardamom Pod

Sometimes, I make a tray of ice cubes, special for this drink – it’s made with 50% water and 50% Ruby Red Grapefruit Juice which makes the ice cubes come out pink-ish.

Oh – one more ingredient:

Seltzer Water

Optional Ingredient:

Pink rose petals or sliced cucumbers for garnishment – I’ve used both.  Not at the same time, since only one of them is edible!

For my die-hard Carib drinking folks, I add 1 shot of Wray and Nephew’s White Rum

How to make the drink:

1) Lightly muddle 1 cardamom pod at the bottom of shaker (not too much muddling or it will overpower the drink)
2) Add the rest of the ingredients
3) Add ice
4) Shake for 20 seconds
5) Strain over fresh ice to remove the cardamom pod
6) Add a splash of seltzer water
7) Garnish with rose petals or cucumbers

So good! I’ve received many compliments on this drink – I promise people will be talking about your drink for days after your party.

                        

Caribbean/Jamaican Rum Punch

We have a saying for making this drink:

1 part sour, 2 parts sweet, 3 parts strong and 4 parts weak!

You will need:
1 cup of Fresh lime- yes, FRESHLY squeezed
2 cups of Grenadine or Strawberry Syrup – I use Strawberry Syrup
3 cups of Wray and Nephew’s White Rum (yes, you may use Bacardi if you can’t handle Wray or his Nephew!)
4 cups of Cream Soda

Mixology:

Mix everything together in a bowl, and Voila!

You can garnish with cherries, pineapples, and/or slices of lime.  Warning: Don’t drive anywhere after drinking this!