Brown Stew Goat meat
I know, I know, I know. When you heat goat meat, you think curry, right? This brown stew goat is equally as good, if not better than the popular curried goat. In this stew you are able to taste the flavor of the goat more.
Month: January 2021
Ackee & Saltfish
This tasty traditional Jamaican dish is not only popular and tasty, but is also the island’s national dish.
Herb Roasted Potatoes
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Ingredients
1 lb baby potatoes ( cut into halves or quarters)
1/2 tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp dry or fresh rosemary leaves chopped
olive oil for drizzle
Directions
- Wash and cut potatoes into halves or quarters depending on the size of the baby potatoes. some or bigger than others.
- Boil the potatoes for about 3 mins, remove the potatoes from the hot water and add to a mixing bowl.
- in the mixing bowl combine potatoes with seasoning and a drizzle of olive oil.
- spread potatoes out on a sheet tray and roast for 15 mins at 400 degrees until golden brown and tender. you can test it with a fork to see if its tender. serve immediately
Cilantro Lime Mayo
This creamy, tangy sauce is delicious compliment to my oven roasted chicken as well as with spicy chicken sandwich or any fish dish. Tip: this sauce is great with roasted chicken, chicken or fish sandwich, fish tacos or even with French fries.
Oven Roasted Chicken
This recipe will produce a crispy but moist chicken, bursting with flavor Tip: pair chicken with either my rice and peas recipe or my herb roasted potatoes recipe. Also check out my cilantro lime mayo sauce to go with the chicken.
Curry Tripe & Bean
In Jamaica we use every parts of the animal, the tripe takes a little work to get cleaned. After you get past the cleaning, it is a tasty dish whether curried brown stew or in soup.
Ingredients
2 lbs. Goat tripe
2 tbsp. curry powder
1 tbsp. onion powder
1 tsp. salt
1 tsp. black pepper
1 tbsp.. dry jerk seasoning
2 tbsp. green seasoning blend (onion, green onion, garlic, pepper, thyme)
1 tbsp. fresh garlic
few pimento seeds
oil
2 tbsp. curry powder ( for toasting)
1 can butter bean
scotch bonnet pepper ( optional)
Directions
- Clean tripe thoroughly with vinegar, lime and water.
- season cleaned, well drained tripe with powdered seasoning, green seasoning blend, garlic and pimento seed. let meat marinate for a few hours or overnight in the refrigerator preferably.
- heat oil and add in 2 tbsp. curry powder. toast the curry powder for about 1 min on medium heat, try not to burn the curry or your meat will taste burnt.
- Add in the seasoned meat and sauté until meat is completely coated in the toasted curry.
- Add enough water to cover the the tripe ( hot water preferably) cover and let the meat simmer for about 1 hour and a half, checking periodically to see when more water is needed.
- When tripe is tender and liquid is reduced, add in a can of butter bean and simmer for another 10 mins. serve with rice or your favorite side.
Honey Butter Dinner Rolls
These honey butter dinner rolls are the prefect side to complement any dish. These slightly sweet and buttery rolls are sure to get you plenty of compliments at any gathering. Tip: The extra bread can be stored in a zip lock bag in the refrigerator …
Jamaican Style Fricassee Chicken
This dish is popular Sunday dinner dish in Jamaica. the chicken is seared to a golden brown color and then simmered in a flavorful brown sauce.
Escovitch Salmon
This escovitch sauce is typically paired with snapper or parrot fish. in this recipe I paired it with salmon and it was quite tasty. the vinegar added a nice crisp to the salmon flavor.
Ingredients
3 6oz salmon fillets
1 tsp salt ( more or less depending on your taste)
1 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
oil for frying ( I use vegetable for frying)
- sauce
1 small onion julienned
1 small carrot, julienned
a few grain of pimento
1/4 cup vinegar
1 scotch bonnet pepper, sliced
1/4 section of your choice of bell peppers ( optional)
1 tbsp. butter
Directions
- Was salmon in lime and vinegar water. Pat dry with paper towel.
- In a bowl, combine salmon and powder seasoning. gently massage seasoning into the salmon.
- In a frying pan, bring oil to medium heat and add salmon skin side down first, to get a crispy skin.
- lower heat to medium low and continue cooking salmon for about 4 to 5 mins on each side, depending on the thickness of the salmon.
- Remove cooked salmon and drain on paper towel.
- sauce
- In a small saucepan or frying pan, melt butter then add julienned veggies to the melted butter and sauté until slightly tender.
- Add in vinegar and simmer on low heat for about 5 mins.
- Pour sauce over fried salmon and serve with your favorite side. it pairs well with fried dumplings, festival or a couple slice of bread.
Tip: The escovitch sauce can be made in bulk and kept in a mason jar for future use. usually last for a couple of weeks.
Jamaican Stew Peas
This hearty Jamaican dish is a favorite amongst many household. its even assigned it’s own day in Jamaica, that day being Wednesday. this dish is made of red kidney beans and your choice of meat. My personal preference is salted pigtail, because it adds a …