View Full Version : Some Jamaican Recipes



rhodry69
August 28th, 2006, 04:07 PM
Jamaican Chicken Pelau


1 3 Lb Chicken Or Chicken Parts
2 Stalks Escallion
2 Cloves Garlic
Pinch Of Pimento
2 Tbsp Oil
2 Tbsp Granulated Sugar
2 Cups Raw Rice
1 Onion
4 Cups Chicken Stock Or Water
1 Cup Coconut Milk
2 Tsp Salt
2 Tbsp Margarine
2 Young Carrots (optional)
1 Green Pepper (optional)
1 Cup Cooked Peas (optional)
1 Can Niblet Corn (optional)


Wash Chicken In Lime Water. Drain And Season With Escallion, Garlic And Pimento. Leave To Marinate For ½ Hour.

Heat Oil In Dutch Oven Or Skillet And Add Sugar. Allow To Caramelize To Add Colour To The Dish.

Add Chicken And Cook Just Enough To Allow Chicken To Stiffen And Obtain A Rich, Brown Colour.

Add Rice And Chopped Onion. Sauté About 5 Minutes. Add Stock, Coconut Milk And All Other Ingredients. Cook Until Rice Is Ready.

Serves 6.

rhodry69
August 28th, 2006, 04:08 PM
Jamaican Chicken Roll


1 3½ - 4 Lb Chicken
2 Stalks Escallion
3 Cloves Garlic
Sprig Of Thyme
Black Pepper & Salt To Season


Stuffing: 4 Slices Of Bread (grated Or Blended)
1 Onion Finely Chopped
2 Tbsp Margarine
1 Tsp Salt
½ Tsp Black Pepper
2 Eggs, Hard Boiled And Peeled


Debone Chicken And Season (see How To…) Leave At Least ½ Hour To Marinate.

Preheat Oven To 350°f.

Sauté Cut Up Onion In Margarine. Add Bread Crumbs And Seasoning. Cook And Cool.

Spread Open Seasoned Chicken And Shape Into Square. Put Cooled Stuffing On Chicken Allowing A Border ½ Inch Without Stuffing. Place Eggs With Narrow Ends Touching In Centre Of Stuffing.

Roll Lengthwise Carefully Into A Roll And Secure With Skewers, Tie In Shape With Cord.

Making Sure To Keep Roll In Shape, Lightly Brush With Cooking Oil Before Putting On Rack In Baking Tray, Cut Side Down.

Bake No Longer Than 1¼ Hours At 350°f.

rhodry69
August 28th, 2006, 04:09 PM
Chicken Tikka


Sauce: Natural Yogurt
Fresh Mint
Garlic (optional)


2 – 3 Lbs Chicken Pieces (leg & Thigh)
Chili Powder
Fresh Limes
Salt (if Desired)
Equal Parts Butter And Oil, Mixed


Preheat Grill Or Broiler Of Stove.

Remove All Skin From Chicken. Score Each Piece Deeply In Waffle (criss-cross) Design.

Apply Chili Powder Over Chicken Parts Liberally And Rub In. Salt Lightly (or Not At All).

Leave For ½ Hour, For Powder To Be Absorbed.

Squeeze Lime Juice Over Each Piece.

Place Under Grill, But Not Too Close, And Baste With Butter Mixture.

Grill Until Golden Brown, Turning Pieces As Necessary. Total Cooking Time Is About 20-25 Minutes.

Arrange On Platter And Garnish Attractively. Serve With Hot Rice And Tikka Sauce.

Serves 4.

rhodry69
August 28th, 2006, 04:11 PM
Jamaican Stuffed Pumpkin


1 4lb Pumpkin With Stem
1 Cup Chopped Onions
2 Tbsp Oil
2 Lb Fish Fillets
1 Medium Green Pepper Chopped
¼ Tsp Black Pepper
½ Scotch Bonnet Pepper (optional)
1 Cup Tomatoes
2 Eggs, Beaten
Bread Crumbs


Wash Pumpkin, Slice The Top Off The Pumpkin Where The Stem Is And Remove Seeds And Membrane.

Plunge Whole Pumpkin In Boiling, Salted Water For 10 – 15 Minutes. Remove And Drain.

Cube Fish .

Sauté With Seasoning In 2 Tablespoon Oil. Scoop Out Flesh From Pumpkin And Add To Seasoning.

Add Eggs And Fish To The Mixture. Stuff Pumpkin With Mixture. Sprinkle Top With Breadcrumbs And Bake For 1 Hour At 350°f.

Slice Pumpkin In Wedges And Serves.

Serves 6 – 8.

rhodry69
August 28th, 2006, 04:12 PM
Jamaican Stewed Chicken


1 Whole Chicken
3 Tsp Salt
1 Tsp Sugar
½ Tsp Black Pepper
3 Cloves Garlic
2 Stalks Green Onions
Sprig Of Thyme
2 Tbsp Oil
2 Cups Water Or Chicken Stock
1 Tbsp Pickapeppa Sauce
1½ Tbsp Ketchup
½ Lb Potatoes
¼ Lb Carrots
1 Medium Chocho
2 Large Onions


Prepare Chicken. Cut Up, Wash, Drain And Season Chicken.

Heat Oil And Add Chicken. Brown Just Enough To Stiffen Chicken. Add Water Or Stock With Pickapeppa And Ketchup.

Rough Chop Vegetables, Add To Chicken And Simmer For 15 Minutes, Stirring Occasionally.

Serve Hot In Gravy.

Serves 4 -6.

rhodry69
August 28th, 2006, 04:12 PM
Jamaican Spinners


1 Cup Flour
Pinch Of Salt
Enough Water To Make A Stiff Dough


Mix Ingredients Together And Make A Stiff Dough.

Pinch Off ½ Ounce Of Dough. Knead And Shape In Palm Of Hands Into A Long, Fairly Thin Dumpling. Repeat. Allow To Stew In Soup About 15 Minutes Before Serving.

rhodry69
August 28th, 2006, 04:15 PM
Jamaican Spicy Pumpkin Soup


2 Lbs Soup Bones Or Stewing Steak
½ Lb Pickled Pork (optional)
2 Stalks Escallion
1 Sprig Thyme
2 Lb Pumpkin
1 Clove Garlic
1 Lb Yam
1 Green Pepper
½ Inch Ginger Root
4 Qt Water


Place Soup Meat And Pork In About 4 Quarts Cold Water To Boil Until Meat Is Cooked.

Add Yam, Pumpkin And Other Seasonings (except Ginger). Boil Until Pumpkin And Yam Are Soft. Remove Pumpkin, Blend Or Crush Pumpkin And Return To Stock. Take Out Whole Pepper And Discard.

Taste And Correct Seasonings If Necessary.

Add 1/8 Teaspoon Minced Ginger To Each Soup Plate.

Serve Hot.

Serves 6.

rhodry69
August 28th, 2006, 04:17 PM
Potato Cheese Casserole


1 Cup Milk
3 Eggs
1 Tsp Salt
½ Tsp Pepper
1 Cup Cubed Cheddar Cheese
1 Green Pepper, Cut Up
1 Onion, Quartered
4 Medium Potatoes (1¼ Lbs), Pared And Cubed


Preheat Oven To 350°f.

Grease Ovenproof Casserole Dish.

Put All Ingredients In Blender In Order Listed. Cover And Run On Liquefy. (do Not Over Blend).

Pour Into Casserole And Bake For 1 Hour.

Serve Hot.

Serves 4.

rhodry69
August 28th, 2006, 04:17 PM
Jamaican Pot Roast Of Chicken


1 3 – 4 Lb Chicken
1 Sprig Thyme
2 Cloves Garlic
2 Tsp Salt
1 Tsp Sugar
6 Stalks Escallion
1 Medium Onion, Rough Chopped
2 Tbsp Cooking Oil
2 Tbsp Oyster Sauce
2 Tbsp Soy Sauce


Rinse Chicken In Lime Water And Drain Well. Do Not Cut Up. Take Of Wing Tips

Season With Thyme, Garlic, Salt And Sugar. Marinate For 1 Hour.

Beat Or Bruise Escallion And Rough Chop.

Stuff Cavity Of Chicken Loosely With Escallion And Chopped Onion.

Heat Dutch Oven Or Heavy Saucepan With Lid For 1 Minutes. Add 2 Tablespoon Cooking Oil. Brown Chicken On One Side For About 15 Minutes, Leaving The Lid On. Turn. Allow 10 Minutes For The Other Side, Still Keeping The Lid On. Leave Covered For A Further 5 Minutes.

Leave To Simmer On Low Heat For A Further 15-20 Minutes Or Until Cooked. Test With A Fork.

When Chicken Is Cooked, Remove Escallion And Onion From Cavity And Blend With Soy & Oysters Sauces. Set Aside.

Cut Chicken Into Serving Pieces. Pour Sauce Over Warm Chicken.

Heat And Serve In Sauce.

Serves 4 – 6.

rhodry69
August 28th, 2006, 04:18 PM
Jamaican Pepperpot Soup
(callaloo)


1½ Lbs Callaloo
½ Lb Kale
12 Ochroes
½ Lb Yellow Yam
½ Coco
4 Qt Water Or Stock
½ Cup Coconut Milk
¼ Lb Salted Beef
½ Lb Pickled Pig’s Tail
½ Lb Stewing Steak, Cut Up
¼ Shrimps
1 Green Pepper
1 Clove Garlic
2 Stalks Escallion
Dumplings


Cut Salted Beef And Pig’s Tail In 1” Cubes And Soak In Cold Water To Get Rid Of Excess Salt. (they Can Be Soaked Overnight If Meat Is Very Salty.) Drain.

Put Beef And Tail In 4 Quarts Of Water With Cut Up Meat (not Shrimps) To Cook. This Will Take 25-30 Minutes In The Pressure Cooker, Or About 2 Hours In A Large Saucepan.

In The Meantime, Was Callaloo And Kale Well, And When The Meat Is Cooked, Add The Callaloo.

When Callaloo Is Cooked (about 10-15 Minutes), Take Out Of Stock And Puree In A Blender Or Food Processor.

Cut Up Ochroes. Peel Yam And Coco And Cut In 1” Cubes. Add Ochroes, Yam, Coco, Green Pepper And Garlic To Stock.

Make Spinners. Add Spinners, Callaloo And Kale To Pot. Simmer 45 Minutes Approximately Or Until Soup Is Thickened.

About 15 Minutes Before Serving, Add Escallion, Thyme And Coconut Milk.

Add Shrimps And Cook For About 5 Minutes More.

Serve Hot With Pita Bread.

Serves 8 -10.

rhodry69
August 28th, 2006, 04:18 PM
Jamaican Oven Baked Chicken


1 3 -4 Lb Chicken Cut Up Or Chicken Parts
2-4 Cloves Garlic
2 Stalks Green Onions
1 Sprig Fresh Thyme Or ½ Tsp Dried
1 Tbsp Vinegar
3 Tsp Salt
1 Tsp Vinegar
½ Tsp Pepper And Any Herb Or Poultry Seasoning
½ Cup White Breadcrumbs

Sauce: ½ Cup Evaporated Milk
½ Cup Ketchup
2 Tbsp Melted Butter


Preheat Oven To 350°f.

Mix Sauce Ingredients And Leave To Blend.

Rinse Chicken In Lime Water And Drain.

Cut Up Garlic, Green Onion And Thyme Very Fine And Blend In Blender Wit H1 Tablespoon Vinegar. Season Chicken With These Ingredients And Leave To Soak For 10 Minutes. Then Season With Dry Ingredients.

Add Sauce To Chicken And Marinate For At Least 30 Minutes.

Put Chicken In Greased, Shallow Baking Dish, Sprinkle On Dry But Not Brown Bread Crumbs.

Bake For 1 Hour Exactly, No Longer.

Serves 4.

rhodry69
August 28th, 2006, 04:19 PM
Jamaican Orange & Ginger Chicken


1 Chicken In Serving Pieces
Salt & Pepper To Taste
3 Cloves Garlic, Crushed
1 Medium Onion, Chopped
¾ Cup Orange Juice
2 Tbsp Honey
½” Ginger Root
2 Tbsp Soy Sauce
3 Tbsp Sugar
½ Sweet Pepper


Cut Up And Season Chicken With Salt, Pepper, Garlic And Onion.

Combine Remaining Ingredients In A Bowl And Mix Well. Pour Sauce Over Chicken In A Shallow Baking Dish.

Bake At 375°f For One Hour, Basting Regularly.

Serve With Rice And Green Salad.

Serves 4 – 6.

rhodry69
August 28th, 2006, 04:20 PM
Jamaican Johnny Cakes


2 Cups Flour
2 Tbsp Sugar
¼ Tsp Salt
1 Tbsp Baking Powder
2 Tbsp Butter Or Margarine
½ Cup Oil
½ Cup Milk Or Water


Mix All Ingredients, Except Milk, Until The Butter Blends In With The Flour Evenly.

Add A Little Milk At A Time Until A Firm Dough Is Formed.

Divide Dough Into Balls (about A Tablespoon In Size Each). Knead Each One From The Outside In For ½ A Minute.

Press Gently With Hands And Fry In Oil. Drain And Serve Hot.

Serves 6.

rhodry69
August 28th, 2006, 04:20 PM
Jamaican – How To Prepare Chicken


Clean Inside Of Chicken Well. Wash In Vinegar Or Lime Water And Drain. Draining Is Very Important As Water Dilutes The Seasoning.

Allow A Teaspoon Of Salt For Each Pound Of Poultry. For A 3 Lb Chicken Mix 3 Teaspoons Salt, 1 Teaspoon Sugar, ½ Teaspoon Black Pepper And Set Aside.

Before Putting On Dry Seasoning, Mix 2 Cloves Garlic With 2 Stalks Escallion, Finely Chopped And A Sprig Of Thyme With A Little Vinegar Or Water. (can Be Blended With Blender).

Spread Garlic Mixture On Chicken And Allow To Stay For 10 Minutes Before Putting On Dry Seasoning. Allow To Marinate For At Least ½ Hour.

rhodry69
August 28th, 2006, 04:21 PM
Jamaican Ham Croquettes


3 Tbsp Butter Or Margarine
1/3 Cup Sifted (for Sauce)
1 Cup Milk
2 Cups Coarsely Ground, Or Finely Chopped Ham
1 Tbsp Finely Chopped Onion
1 Tsp Prepared Mustard
1 Beaten Egg
½ Cup Fine Cracker Crumbs
½ Cup Of Flour (for Dipping)
Oil For Deep Frying


Melt Butter And Blend In Flour.

Add Milk And Cook Over Low Heat, Stirring Constantly, Until Thick.

Cool, Add Ham, Onion And Mustard And Chill.

Shape Either Into Balls, Pyramids, Or Barrels.

Dip In The Flour, Then In The Beaten Egg, Then In Crumbs. Let Stand A Few Minutes.

Fry In Deep Fat At 375°f For 7 - 8 Minutes Or Until Brown.

Drain On Paper Towels.

Makes 12.

rhodry69
August 28th, 2006, 04:22 PM
Jamaican Fricasseed Chicken


1 Whole Chicken
3 Tsp Slat
1 Tsp Sugar
½ Tsp Black Pepper
3 Cloves Garlic
2 Stalks Escallion
Sprig Of Thyme
2 Tbsp Oil
2 Cups Water Or Chicken Stock
1 Tbsp Pickapeppa Sauce
1 ½ Tbsp Ketchup
½ Lb Potatoes
¼ Lb Carrots
1 Medium Chocho
2 Large Onions


Prepare Chicken, Cut Up, Wash, Drain And Season Chicken (see How To…)

Heat Oil And Add Chicken. Brown Just Enough To Stiffen Chicken.

Add Water Or Stock, With Pickapeppa And Ketchup.

Rough Chop Vegetable, Add To Chicken And Simmer For 15 Minutes, Stirring Occasionally.

Serve In Hot Gravy.

Serves 4 -6.

rhodry69
August 28th, 2006, 04:23 PM
Jamaican Festival


Festival Is The Jamaican Equivalent Of A Hush Puppy.


1 Cup Yellow Cornmeal
1 Cup All-purpose Flour
2 Tsp Baking Powder
1 Tbsp Sugar
½ Tsp Salt
1 Egg, Beaten
Ice Water
Oil For Frying


Mix Ingredients Together And Add Enough Ice Water To Make A Soft Dough But Firm Enough To Be Able To Shape Into Long Dumplings. Knead Lightly. Divide Dough Into 6 Portions And Roll Each Portion Into 6 X 2 Inch Lengths. Make Middle Of Festival Flat So It Will Cook Evenly.

Fry In Deep Fat Or Hot Oil 1 Inch Deep Until Golden Brown, Turning When Necessary.

Drain On Paper Towel.

Serve Hot.

Serves 6.

rhodry69
August 28th, 2006, 04:23 PM
Jamaican Escoveitched Fish


2 Lbs Fish
¼ Cup Flour
Oil For Frying


1 Cup Vinegar
1 Cup Water
Pinch Salt
1 Tsp Sugar
1 Cup Julienne Strips Of Chochos & Carrots
2 – 3 Medium Onions, Cut Into Rings
Hot Pepper To Taste
6 Pimento Grains


Prepare Fish For Frying.

Lightly Dust With Flour. Fry In ½ Inch Of Oil. As Soon As Flesh Is Opaque, Fish Is Ready. Set Aside.

Boil 1 Part Water With 1 Part Vinegar With A Pinch Of Salt And A Teaspoon Of Sugar.

Add Juliennes Strips Of Chocho, Carrots, Hot Pepper To Taste, Some Pimento Grains And Onion Rings.

As Soon As Liquid Boils, Pour Over Fried Fish. This Is Done The Day Before It Is Eaten, And It Is Not Kept In The Refrigerator.

Serves 4 – 6.

rhodry69
August 28th, 2006, 04:24 PM
Jamaican Curried Chicken


1 Whole Chicken 3 – 4 Lbs
2 Limes
3 Cloves Garlic
2 Stalks Escallion
¼ “ Ginger Root
1 ½ Tbsp Curry Powder
Pinch Of Pimento
1 Tsp Sugar
2 Tsp Salt
2 Tbsp Oil
2 Cups Water
3 Medium Potatoes, Cubed


While Chicken Is Frozen, Cut Into 1 ½ - 2 Inch Serving Pieces. If Cut When Frozen, The Bones Will Not Splinter And Will Be Better Enjoyed At Eating Time.

Juice Limes In Water; Quickly Wash Chicken In The Water And Drain.

Blend Garlic, Escallion, And Ginger, Leave For 30 Minutes.

Mix Curry Powder And A Pinch Of Pimento With Sugar And Salt. Rub On Chicken. Leave For A Further Hour.

Brown Chicken In 2 Tablespoons Oil. Keep Turning Until Curry Powder Is Cooked. Add Water And Potatoes. As Soon As Liquid Starts To Boil, Turn Down The Heat And Allow To Simmer Until Chicken Is Cooked, Approximately 20 -30 Minutes. Chicken Should Be Tender.

Serve With Hot Cooked Rice.

Serves 6.

rhodry69
August 28th, 2006, 04:24 PM
Jamaican Cream Of Pumpkin Soup


2 Tbsp Butter
3 Tbsp Flour
2 Cups Milk
1 Onion, Chopped
2 Cups Boiled Pureed Pumpkin (1 Lb)
1 Tsp Granulated Sugar
Salt & Black Pepper To Taste


Melt Butter And Fry Onion.

Add Flour, Salt, Pepper And Sugar And Cook Well.

Add Milk Slowly, Stirring So Butter And Flour Are Well Blended With Milk. Stir Until Smooth And Thickened.

Combine Pumpkin With Mixture. Simmer For 5 Minutes. Serve Hot.

Serves 4.

rhodry69
August 28th, 2006, 04:25 PM
Jamaican Corn Pudding


3 Eggs, Lightly Beaten
2 Cups Drained And Cooked Or Canned Whole Kernel Corn
2 Cups Milk, Scalded
½ Cup Finely Chopped Onion
1 Tbsp Butter, Melted
¼ Cup Sugar
1 Tsp Salt


Combine Ingredients And Pour Into Greased 1½ Quart Casserole.

Set In Shallow Pan With Boiling Water.

Bake At 350°f For 40-45 Minutes, Or Until Knife Inserted In Centre Comes Out Clean.

Let Stand 10 Minutes, (centre Will Firm Up).

Serves 6.

rhodry69
August 28th, 2006, 04:26 PM
Jamaican Corn Fritters


1 Lb Can Whole Kernel Corn
1 ½ Cups Sifted All-purpose Flour
2 Tsp Baking Powder
¼ Tsp Salt
2 Tbsp Sugar
2 Eggs, Beaten
Milk
Oil For Deep Frying


Drain Can Of Corn And Save Liquid.

Make Up Liquid From Can With Milk To Make 1 Cup.

Sift Together Flour, Baking Powder, Salt And Sugar.

Combine Beaten Egg, Milk Mixture And Corn.

Add To Dry Ingredients And Mix Just Until Flour Is Moistened.

Drop By Tablespoon Into Deep, Hot Oil (375°f). Fry Until Golden Brown, About 3 Minutes.

Drain On Paper Towel And Serve Warm.

Makes 18.

rhodry69
August 28th, 2006, 04:26 PM
Jamaican Codfish Fritters
(stamp & Go)


½ Lb Salted Codfish
½ Lb Flour
2 Onions
2 Tomatoes
2 Cloves Garlic
½ Hot Pepper, Scotch Bonnet If Possible
2 Stalks Green Onion
2 Tbsp Oil
2 Tsp Baking Powder


Soak Codfish, Preferably Overnight. Drain, Rinse Under Cold Water, Flake The Fish Making Sure To Remove Fish Bones.

Chop Finely, Tomatoes, Onion, Garlic, Green Onions And Pepper.

Sauté In Oil, Drain And Cool.

Add Seasoning To Raw Codfish. Set Aside.

Add Baking Powder And Codfish To Flour. Set Aside.

Add Enough Water To Make A Medium Batter.

Fry By Tablespoonfuls In About ½ Inch Of Oil Or Deep Fry Until Golden Brown. Drain On Absorbent Paper.

Serve Hot.

Makes About 24.

rhodry69
August 28th, 2006, 04:28 PM
Jamaican Codfish Balls


½ Lb Salted Codfish
2 Cups Diced, Raw Potatoes
1 Tbsp Butter
½ Tsp Pepper
2 Eggs, Beaten
Bread Crumbs
Vegetable Oil For Deep Frying


Soak Codfish, Preferable Overnight. Boil For ½ Hour. Drain, Rinse Under Cold Water And Flake The Fish Making Sure To Remove Any Fine Bones.

Boil Diced Potatoes For 20 Minutes.

Add Butter, Pepper And Shredded Fish To Potatoes, Mix Well.

Form Mixture Into Light, Feathery Balls. Dip In Beaten Egg Then Breadcrumbs.

Fry In Deep Oil In Fryer Basket Until Golden Brown.

Drain On Absorbent Paper And Serve Very Hot With A Cocktail Sauce.

Makes 12.

rhodry69
August 28th, 2006, 04:28 PM
Jamaican Chicken Roll


1 3½ - 4 Lb Chicken
2 Stalks Escallion
3 Cloves Garlic
Sprig Of Thyme
Black Pepper & Salt To Season


Stuffing: 4 Slices Of Bread (grated Or Blended)
1 Onion Finely Chopped
2 Tbsp Margarine
1 Tsp Salt
½ Tsp Black Pepper
2 Eggs, Hard Boiled And Peeled


Debone Chicken And Season (see How To…) Leave At Least ½ Hour To Marinate.

Preheat Oven To 350°f.

Sauté Cut Up Onion In Margarine. Add Bread Crumbs And Seasoning. Cook And Cool.

Spread Open Seasoned Chicken And Shape Into Square. Put Cooled Stuffing On Chicken Allowing A Border ½ Inch Without Stuffing. Place Eggs With Narrow Ends Touching In Centre Of Stuffing.

Roll Lengthwise Carefully Into A Roll And Secure With Skewers, Tie In Shape With Cord.

Making Sure To Keep Roll In Shape, Lightly Brush With Cooking Oil Before Putting On Rack In Baking Tray, Cut Side Down.

Bake No Longer Than 1¼ Hours At 350°f.

rhodry69
August 28th, 2006, 04:29 PM
Jamaican Brown Fish Stew


6 Slices Of Fish
2 Onions
2 Tomatoes
2 Stalks Escallion
Any Other Vegetable In Season
Fish Stock Or Water


Prepare And Fry Fish.

Strain Nearly All The Oil From Frying Pan, And Set Aside.

Sauté Onions, Tomatoes, Escallion And Other Vegetables In Frying Pan. Add Stock Or Water And Simmer Until Flavours Blend. Add Fish To Sauce. Cover And Simmer Until Heated Through.

Serves 6.

rhodry69
August 28th, 2006, 04:30 PM
Jamaican Barbequed Chicken


4 Whole Chickens

Wet Seasoning: 8 Cloves Garlic
6 Stalks Green Onions
1 Sprig Fresh Thyme Or 1 Tsp Dried
1 Tbsp Vinegar

Dry Seasoning: 6 Tbsp Salt
2 Tsp Sugar
1 Tsp Black Pepper

Barbeque Sauce: 2 Cups Vinegar
2 Tbsp Sugar
1 Tsp Salt
1 Tsp Dry Mustard
1 Tsp Paprika
1 Tsp Black Pepper
2 Tbsp Oil Or Margarine
½ Cup Ketchup


Mix All Ingredients Of Barbeque Sauce Together In A Saucepan. Simmer For 15 Minutes And Then Cool. Set Aside.

Cut Chickens In Quarters, Rinse In Lime Water (do Not Squeeze Lime On Chicken In Water) And Drain Before Adding Seasoning.

Blend Garlic, Green Onion And Thyme In The Blender With 1 Teaspoon Vinegar. (it Is Better Not To Mix The Seasonings Together.) Put On The Wet Seasoning (garlic, Etc) Before Putting On The Dry Seasoning.

Run In Dry Seasoning And Leave For At Least 2 Hours (overnight Is Better).

Pour Barbeque Sauce Over Chicken And Leave To Marinate For At Least 2 Hours.

When Ready To Barbeque, Light The Coals. Burn Until Coal Appears White (no Coal Should Have A Flame.) Put Chicken On Grill. The Chicken Should Have Enough Space Between The Coal And The Chicken.

Grill Skin Side Down, Turning Frequently With A Pair Of Tongs To Prevent Burning. Do Not Pierce Chicken.

Put Cooked Chicken Aside, On The Grill, So It Keeps Hot And Completes Cooking Process.

rhodry69
August 28th, 2006, 04:30 PM
Jamaican Sweet Potato In Orange Skins


4 Medium Sized Sweet Potatoes
¼ Tsp Grated Nutmeg
2 Eggs
½ Cup Sugar
½ Tsp Orange Rind
1 Tsp Salt
2 Tbsp Margarine
1 Tsp Cinnamon
1 Cup Orange Juice
6 Oranges

Make Orange Cups By Cutting Oranges Into Halves And Taking Out The Pulp, Leaving Skin Intact.

Boil Potatoes With ¼ Cup Sugar, 1 Teaspoon Salt And Enough Water To Cover.

Mash Potatoes While Still Warm And Add Nutmeg, Orange Rind, Margarine, Cinnamon And Eggs. Add Enough Orange Juice To Make Mixture Of Piping Consistency.

Using A Rose Tip In A Piping Bag, Pipe Potato Mixture Into Orange Skins.

Bake For 20-30 Minutes At 350°f Until Potato Is Heated Through.

Serve Hot.

Makes 6.