RECIPE: Rec: Jamaican Jerk Potato Salad

RECIPE:
B

bubbamiamibeach

Enthusiast Member
Jamaican Jerk Potato Salad

I found this recipe many years ago in an issue of Bon Appetit. It was sent in by a Jay Gorham of St. Paul, Minnesota (if I can decipher what is written under all the stains on this index card)

This recipe is dazzling for a summer barbecue or picnic. The crowd won't be expecting it. The cool creamy potatoes and the spicy dressing really make for surprising results. I am a big potato salad eater so I make this pretty frequently. I hope you will all try it. Enjoy!

Ingredients

3 pounds red-skinned potatoes, peeled

4 bacon slices, chopped

1 1/4 cups mayonnaise

1 tablespoon dry mustard

1 tablespoon fresh chopped thyme or 1 teaspoon dried

1/2 teaspoon ground allspice

1/2 teaspoon turmeric

Pinch of cayenne pepper

3 hard-boiled eggs, peeled, halved

6 chopped cornichons

2 celery stalks, run over with a vegetable peeler and finely chopped

1 medium onion, finely chopped

2 teaspoons hot pepper sauce (such as Tabasco)

Fresh chopped parsley

Preparation

Cook potatoes in large pot of boiling salted water until just tender. Drain and cool. Cut potatoes into 3/4-inch pieces. Transfer to large bowl.

Cook bacon in heavy large skillet over medium heat until brown and crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper towels and drain. Mix mayonnaise, mustard, chopped thyme, allspice, turmeric and cayenne pepper in medium bowl.

Separate egg yolks and whites. Mash yolks in small bowl. Mince egg whites. Add bacon, mayonnaise mixture, yolks, whites, cornichons, celery, onion and hot pepper sauce to potatoes in bowl and toss to coat. Season to taste with salt and pepper. Sprinkle with parsley. (Can be prepared 1 day ahead. Cover and refrigerate.)

NB I always refrigerate this dish overnight to let the flavors marry well. I also cook 10 slices of bacon instead of 4. I put 4 slices in as instructed and reserve the balance to crumble over the dish as a garnish. I also substitute Walker's Wood Jamaican Jerk Sauce instead of Tabasco. Walker's is easily found here in the South, but I am not sure if he can be had elsewhere so I have included this web address as a resource.

http://yhst-14711175495285.stores.yahoo.net/wawotrjahots.html

 
Thanks, Bubba! I especially like the idea of the allspice and hot sauce!

this will be my next potato salad.

Have you found your favorite cuban sandwich? A restaurant here in Austin makes it with platanos instead of a roll -- delish!

 
Sedano's #1

There is a supermarket chain here called Sedano's whose stores all have coffee & sandwich counters. I think they make some of the best Cuban sanwiches on Earth. But I am still looking.

 
Hi Pat, This rec: posted by JulieR has been on my "To Try List" it has Plantanos instead of a roll

I recall that Julie was trying to use her Panini grill to help with the recipe.

Let me know if you make it. While I love the idea, I am hesitant to deep fry.

Regards,
Barb


Borinquen Jibarito Sandwich

The Puerto Rican style jibarito (pronounced hee-bah-ree-to) sandwich was created at the Borinquen Restaurant in Chicago by owner Juan "Peter" Figueroa. Here's my take on making his famous jibarito at home. The plantain "bread slices" for this sandwich are most easily made if you have a large deep fryer, but it can also be done in a deep skillet with oil. I originally saw this made on FoodTV's "Roker on the Road" (episode "On a Roll"). According to the Borinquen website, these sandwiches are known as "emparedado de platano" in Puerto Rico.

1 large green plantain, peeled and sliced lengthwise and in half (4 pieces)
oil (for deep frying)
1 tablespoon butter
2 teaspoons olive oil
1 cup thinly sliced onions
2 cloves garlic, smashed and minced
1/4 teaspoon cumin
1-2 pinch cayenne or dried chipotle powder, to taste
6 ounces shaved shoulder steak (or other tender cut such as flank, or thinly sliced chicken breast meat)
salt & freshly ground black pepper, to taste
4 slices American cheese
1 tablespoon mayonnaise
romaine lettuce
thinly sliced tomatoes or roasted red peppers
1 teaspoon melted butter
1/4 teaspoon roasted minced garlic

1. (Also, you will need 2 heavy cutting boards - rectangular ones work better with the shape of the plantain).

2. Heat oil, then fry the peeled and sliced plantain for 1 minute.

3. Remove plantain from oil, place on a heavy cutting board (if wooden, wrap board in plastic first, which will assist in the spreading of the softened plantain), top with another cutting board, and flatten the plantain between them.

4. Fry the now-flattened plantain in the oil again, until outside is golden and crispy; remove from oil, set aside on paper towels to blot oil, and keep warm.

5. Over medium high heat, melt 1 tablespoon butter and olive oil together, then sauté the onions until just becoming soft.

6. Add the garlic, cumin, and cayenne (to taste), stir well, then add the meat slices and sauté until browned; season to taste with salt and pepper.

7. Spread mayonnaise on bottom slice of flattened fried plantain, lay down 2 slices of American cheese, then the meat and onions. Top with lettuce and thinly sliced tomato (or roasted red pepper), then the remaining plantain top.

8. Combine 1 teaspoon melted butter with 1/4 teaspoon roasted minced garlic, then brush the top plantain slice with the butter garlic mixture.

9. Repeat steps to make another sandwich.

10. Serve completed sandwiches with Arroz Con Gandules (Yellow Rice With Pigeon Peas).

11. Jibaritos can also made with other combinations of roast pork, white or dark chicken meat, vegetables or ham - don't be afraid to experiment.

12. I've made the sandwich using chicken and substituting roasted red pepper for the tomato, and the taste was phenomenal!

2 servings
2 sandwiches
time to make 30 min 10 min prephttp://eat.at/swap/forum1/64359_Rec__Borinquen_Jibarito_Sandwich

 
If you like potato salad, Bubba, try this one posted by Steve2inLa.

It's become one of our favorites!

got this outta Bon Appetit, 2004

Dilled Potato and Pickled Cucumber Salad

6 Tbsp DISTILLED WHITE VINEGAR
4 tsp COARSE KOSHER SALT
2 1-pound ENGLISH HOTHOUSE CUCUMBERS, very thinly sliced
½ cup plus 3 Tbsp CHOPPED FRESH DILL

3¼ lbs YUKON GOLD POTATOES (about 10 medium), unpeeled
Additional coarse KOSHER SALT
1 cup very thinly SLICED WHITE ONION
8 RADISHES, trimmed, thinly sliced
¾ cup MAYONNAISE
SMALL RADISHES WITH GREEN TOPS

Stir vinegar and 4 teaspoons coarse salt in small bowl until salt dissolves. Place cucumbers and ½ cup dill in heavy 1-gallon resealable plastic bag. Add vinegar mixture; seal bag. Turn several times to coat. Refrigerate overnight, turning bag occasionally.

Pour cucumber mixture into large sieve set over bowl. Drain at least 1 hour and up to 3 hours. Discard brine.

Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Cool potatoes completely. Peel potatoes; quarter lengthwise. Cut crosswise into ½ inch-thick slices. Place potatoes in large bowl; sprinkle generously with coarse salt and pepper. Add drained cucumbers, onion, sliced radishes, and remaining 3 tablespoons dill; toss to blend. Let stand 1 hour. Stir mayonnaise into salad. Season generously with salt and pepper, if desired. (Salad can be made 1 day ahead. Cover and refrigerate.)

Mound salad in bowl; garnish with whole radishes. Serve cold or at room temperature. Makes 8 servings.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=55525

 
I've tried this one and it is DELICIOUS! My mother actually really likes this one. Thanks

I've tried this one and it is DELICIOUS! My mother actually really likes this one. Thanks

 
Thanks, barb! This looks really great --

I'll make it with lechon asado (roast pork),and use the roasted red pepper like Julie suggested. Alongside, rice and black beans -- not crazy about gandules.

We really love tostones, and this looks like a great way to serve them! If I really want a fat attack, I'd serve some yuca frita as well, with a side of lime mojo.

Now I'm hungry, and it is too late to eat! grrrrrr

 
I went to their website to see if the Cuban Sandwich recipes were posted but it is all in Spanish

the English part is still under construction.

 
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