ISO: ISO Menu help for a Caribbean-themed lunch. This is a high school graduation party so it doesn't

In Search Of:
You'd love conch steak then. That would be my favourite. Generally conch comes from

the Honduras now as they have been fished out everywhere else (maybe in the Hond as well but they just don't care). They usually can be found frozen in Caribbean market little stores in no-name plastic bags. I discovered that the Cuisinart...not a staple in the little homes of the Caribbean...makes very short work of the tenderizing process and the stew becomes so easy.

The white sauce used with fritters is normally just a version of tartar. The other version is a simple red dipping sauce made with Heinz Chili Sauce, the typical shrimp dip. Nothing fancy. I like them too but some restaurants are now putting too much breading in them.

Or there's conch tartar, just ground up and mixed with lime juice to cook it.

A conch steak is a piece of the whole one, pounded to tenderize, battered and fried. Even better if it's a coconut batter. I just luuuuuv them, but they are becoming scarce. Then of course, there's the conch burger.

mmm do you think I might like conch?

 
Also, stew oxtail. Very big there. With rice and beans as Sylvia suggested.

Fruits would be mango, limes, papaya to a lesser extent, lots of coconut, banana, avocado to a lesser extent ....

Vegetables: breadfruit, punkin, chayote, plantain, rice n' beans ....

 
Rec: Jamaican Jerk Sauce...Thought this would be a good place to post this from Gail's posted by

Sandra/SF. I had to use jalapeno instead of habanero as I couldn't find them, so it wasn't fiery hot. We really liked it, served it with a mango salsa.

ANOTHER JERK SAUCE & CHICKEN RECIPE JAMAICAN JERK SAUCE great for chicken and pork + ribs, too! **HOT**HOT**HOT

2 large shallots, minced
2 large cloves garlic, minced
1 TBS minced peeled fresh ginger
6 scallions, green part only, sliced
1/2 habanero (scotch bonnet) chile, ribs & seed removed, minced (use gloves!)
1 TBS ground allspice
1 teasp. freshly ground black pepper
1/4 teasp. cayenne pepper
1 teasp. ground cinnamon
1/2 teasp. gound nutmeg
1 TBS fresh thyme leaves OR 1 teasp. dried
1 teasp. coarse salt
1 TBS packed dark brown sugar
1/2 cup orange juice
1/2 cup red wine vinegar
1/4 cup soy sauce
1/4 cup olive oil

1. Combine shallots, garlic, ginger, scallion greens and chile in small bowl. Set aside.
2. In another bowl, combine the spices, thyme, salt and sugar. Whisk in OJ, both vinegars and soy sauce. Slowly drizzle in the olive oil, whisking constantly. Add shallot mixture and stir to combine. Let rest at least 1 hr. before using as marinade. JERK CHICKEN This recipe is both baked and grilled. 2 chickens, quartered 2 cups Jamaican Jerk sauce (above)


1. Rinse chicken well, removing excess fat, pat dry. Using clean rubber gloves (or put your hands in plastic bags) to protect your skin from chile, rub sauce onto chicken pcs. well. Cover and refrigerate overnight.
2. Preheat oven to 350 degrees F.
3. Arrange marinated chicken in a single layer in a roasting pan. Bake 45 minutes, turning and basting occasionally.
4. While chicken is baking, prepare charcoal grill.
5. Grill chicken over medium - hot coals, turning 4 or 5 times and dabbing with any remaining sauce. Cook until golden brown and cooked through, 15-20 minutes. Serve HOT.

http://food4.epicurious.com/HyperNews/get/archive_swap1201-1300/1201/2.html

 
Joe, I've never seen a recipe for jerked beef, however, that's not to say it can't be done, lol. I

think the teriyaki beef sounds great. You could cut in strips and skewer?

 
Joe, your menu sounds good but do think of.....

doing a BBQ chicken leg for the rice. The rice they serve here is 'rice 'n peas' either black eyed peas, the big green lentils or more usually beans (red ones).
Pork is also popular and you could do a stew with it, like "stew pig" which is essentially a gravy dish. Use lots of onions and a little seasoning pepper...(this looks like the habenero but not quite as hot)....green peppers, celery and small bits of corn on the cob, carrots and pumpkin.
All local places have a bottle of hot sauce on the tables...mostly "Matouks" but if you can't find that and it is sinfully ...roof-of-the-mouth-burning-off-in-big-flakes-hot, have a tobasco bottle instead.
Fungi is also popular, essentially soft grits-like polenta.

And then 'Accras' are very popular on the French islands....salt cod cakes served with a 'sauce chien'.
I am sure the meal will be very well recieved.

 
Thanks again, everyone! I just got an email from the honoree who mentions....

that several of his classmates keep Kosher, and others are vegetarian, but the vegans among them eat seafood. To quote Joan Cusack in In and Out, "WAS THERE ANOTHER TIME YOU COULD HAVE TOLD ME?!"

It looks like I'll be doing a vegan (veggie stock) version of the coconut cilantro rice, and I think I'll do the jerk chicken with thighs and drumsticks--it's a bit redundant with my spicy chicken breast/mango/avocado salad and I would normally choose the pork, but it will please the most people. Also, I can buy whole chickens, divide the dark meat from the white, and have the carcasses and wings to freeze for future chicken stock. (I hate paying more for less. It's my own religious thing.)

I didn't mention that the hors d'oeuvres, besides the coconut shrimp, include scallops wrapped in prosciutto and crab quiche. Not too Kosher. Maybe one of them will be replaced with fish skewers. Or perhaps more vegetarian options.

We haven't gotten to the desserts yet, but I'll hold my own, NO MARGARINE! I have my religious restrictions too. Actually, here is the the full extent of my religion: NO MARGARINE, and buy whole chickens so you have the bones for stock.

I've made stewed oxtail with beans and allspice years ago a la The Frugal Goumet and it is heavenly--thanks for the reminder! It won't work here for a summer pool party but I'll have to revive it again sometime--it was like a Caribbean cassoulet.

I love the curried meat patties recipe--THANKS! I will keep it for another occasion, since the dairy in the pasty and the beef could be deceptively un-Kosher, and because they would be a lot of work for 70 people.

Despite my grumbling this is a really nice family who always appreciate what I come up with. I'll let you know how it turns out. Thanks for the help!

 
Wow!! That certainly puts a twist on things!

I am not an expert on Kosher, but have a good friend that keeps a kosher home. Keep in mind the meat/dairy aspect. In other words, if you are purchasing kosher chickens, then they will be eating "meat" as their dinner, and not be able to participate in the crepe bar. If your intent is not to purchase kosher chicken, and that they eat vegitarian, I do not think they could eat the shrimp/scallops, but could eat the crepes.

I am sure it will be fabulous, but it certainly does require lots of thought!! Keep us posted!
Barb
P.S....Love the In/Out reference!

 
Thanks, Barb. The meat/dairy restriction is a challenge for a French-oriented cook like me

But I'm sure these guests have negotiated a non-kosher buffet before, and I'll have plenty of vegetarian options. I think it's nice that the graduate is considering his guests' comfort.

 
Oops! Didn't see this question. I've never seen jerked beef which is grilled. However,

here's a recipe I've prepared for


Jamaican Beef Stew

This is an excellent way to warm up on a cold night.


* 1-2 TBS oil (vegetable or olive)
* 2 pound boneless chuck roast, cut into 1 inch cubes
* 3 1⁄2 cups water
* 1⁄2 cup dry red wine
* 1 medium onion, sliced
* 2 cloves of garlic, minced
* 2 TBS DARK FIRE JAMAICAN JERK (Used the attached recipe)
* 4 medium carrots, cut into 2 inch chunks
* 2 stalk celery, cut into 1⁄2 inch pieces (didn’t use)
* 4 medium potatoes, peeled and cut into 2 inch pieces (didn’t
use)
* salt and black pepper to taste
* 1 1⁄2 TBS cornstarch or arrowroot powder
* 1 1⁄2 TBS water


Heat the oil on the stovetop over medium-high heat in a large Dutch oven. Add the meat and brown well on all sides, add onions and garlic, stir and cook for 2 minutes. Add the red wine and stir well to remove any bits of meat from the bottom of the pan. Slowly stir in the 3 1⁄2 cups water, brown sugar, vinegar and DARK FIRE. Reduce heat and simmer for 2 hours.
Add the carrots, celery and potatoes, cover, and cook over low heat for another 20-30, minutes until the vegetables are tender. Add salt and pepper to taste.
In a small bowl, combine the cornstarch and the 1 1⁄2 TBS water and stir until smooth. Gradually add to the stew, stirring constantly. Cook, uncovered, until the stew has thickened, stirring constantly. Serve warm. This stew is even better on the second day.


* Exported from MasterCook *

Dry Jerk Seasoning

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Bbq
Dehydrator Marinades

Amount Measure Ingredient -- Preparation Method

1 tb Onion flakes
1 tb Onion powder
2 ts Ground thyme
2 ts Salt
1 t Ground Jamaican allspice
1/4 ts Ground nutmeg
1/4 ts Ground cinnamon
2 ts Sugar
1 t Coarse ground black pepper
1 t Cayenne pepper
2 ts Dried chives or green onions

Mix together all the ingredients. Store leftovers in a tightly closed glass jar. It will keep its pungency for over a month.


From: Jerk, Barbecue from Jamaica

 
You must log in or register to reply here.
Back
Top