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Chef2Chef Recipe Club - Volume 6 Issue 91 - May 10, 2004 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, I hope you all had a great Mother's Day! I like to introduce you to Personal Chef Mayra Jazmyn, our Recipe Host this week. This week she'll take us on a Caribbean Culinary Tour! Today, we go to Jamaica! I am Mayra--- I am Cuba/Lebanese born In Mexico. I have been a Chef for 5 years. Cooked in Florida and Las Vegas. For the Past 3 years I have been sharing the Caribbean in my clients home. Bringing fresh, personal, exotic, and fun meals. We cook for 2 to 200 guests. All menus are very personalized by the client—I want the client to feel like they created the meal themselves. I call it "cook with me and bring the flavor". But, of course I will put my personality in the mix. I really do not wish to have a restaurant. I want to come to your home and Chef for you. Bring the Islands to you. Some of the recipes will have a twist. Not very usual from what you see. Is almost going to the Caribbean and eating in one of the locals table. MMMM—not bad Mo'n. For more about Mayra, http://www.jazzyscaribeanflavoor.biz/ -------------------------------------------------- Jamaican cooking is rather special when you consider that it took years to develop that style of cooking amongst all the other Caribbean islands. As a matter of fact, some of the other Caribbean islands continue to "borrow" this style of cooking today. I say, when it comes to Jamaican cooking, break the rules as much as possible…do a likkle a dis, a likkle a dat. Instead of serving your Curry Chicken with White Rice, do it with Pasta, or Bread….Nuff Said. -------------------------------------------------- ReStockIt.com Enter to win a $200 shopping spree this month Restockit.com offers Wholesale Restaurant and Janitorial Supplies $11.95 Flat Rate Shipping as well as 40% off entire inventory Order something today and receive $5 off! http://html.chef2chef.net/goto.php?id=414 -------------------------------------------------- Tangy Grilled Chicken Islanders love to cook outdoors, just as Americans do. Yet most cooks in the Caribbean take it as a matter of pride to make their own spicy marinades rather than just open a bottle of bar-be-cue sauce. This recipe presents one of the best tangy marinades I have found. Makes 6 to 8 servings Ingredients: 2 broiler-fryer chickens 2 tablespoons butter or margarine 2 garlic cloves, minced 2 shallots, minced 3 tablespoons tomato paste 1 1/2 cup dry white wine 1/4 cup wine vinegar (I also use dark rum) 1 large green bell pepper, finely chopped 1 teaspoon dried leaf thyme (look at my other choices for herbs) 1 scotch bonnet or jalapeño pepper, finely chopped 1 teaspoon Worcestershire sauce or Soya sauce. Preparation: Cut chicken into serving pieces. Melt butter in a medium saucepan. Add garlic and shallots, cook until lightly browned. Stir in tomato paste, followed by wine and vinegar (or rum). Add bell pepper, thyme, scotch bonnet or jalapeño and Worcestershire sauce. (Can also use basil, mint, and marjoram). Bring to a boil, reduce heat and simmer for 5 minutes. Cool to room temperature. Place chicken in a large shallow pan and pour sauce on top. Marinate, covered, 2 to 3 hours in refrigerator. Preheat grill. Arrange chicken on hot grill and cook, turning pieces often and basting with sauce, about 20 minutes or until juices run clear when chicken is pierced with a knife. -------------------------------------------------- Recipe Club, You can always win cool stuff at Chef2Chef.net Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only. http://html.chef2chef.net/goto.php?id=242 ReStockIt.com is giving away a $200 Shopping spree to a lucky Chef2Chef winner on May 31. ReStockIt.com has over 1700 Restaurant and Janitorial Supply products with 34 warehouses nationwide. Go Shpping! http://html.chef2chef.net/goto.php?id=414 The Bandito is Back! You can win the following: Mild Mango Chipotle Sauce, Fajita Marinade and Spicy BBQ Sauce - PLUS a 3-piece Siesta Canister Set. http://html.chef2chef.net/goto.php?id=215 Chefs, Caterers and Personal Chefs…No More Masking Tape! Win a New DayMark Label Applicator and 6000 dissolvable labels. A $131 value. Four winners each month. http://html.chef2chef.net/goto.php?id=408 Do you need some brand new Chef Pants? Chef Revival is giving away 2 pairs of their newest Tool Pattern Chef Pants to 10 winners on May 31st to some lucky Chef2Chef.net Recipe Club members. Register for a chance to Win! http://ads.chef2Chef.net/goto.php?id=36 Register to win a copy of the Chef of the Month, Rick Bayless's cookbook, Authentic Mexican. A must have for your cookbook collection http://marketplace.chef2chef.net/sweep/ -------------------------------------------------- Brown Fish Stew Makes approximately 8 servings Ingredients: 3 pounds fish fillets (grouper, halibut, filet of sole) 2 sliced onions 3 chopped scallions 3 cloves garlic, minced 1 chopped green pepper 3 tomatoes, chopped scotch bonnet pepper to taste fresh thyme 1/2 teaspoon ground allspice 2 cups water salt and pepper to taste soy sauce 1/2 teaspoon browning sauce (Kitchen Bouquet or Maggi) 1 tablespoon lime/lemon juice Preparation: (Always consider soaking the fish in dark rum and some whiskey for perhaps 5-6 minutes.) Clean and rinse fish well with hot water and lime juice. Pat dry and marinate with desired spices (example: salt and pepper). Set aside and marinate for 3-4 hours. Heat 2 tablespoons oil in a large skillet over medium heat. Add the fish to the skillet and brown on both sides. Remove the fish and carefully pour off the excess oil. Return the skillet to the stovetop. Cook onions, garlic, green pepper, tomatoes, scotch bonnet and thyme. Add remaining ingredients and stir. Raise the heat to high and bring to a boil. Reduce the heat to low and add the fish. Cook until sauce is thickened. -------------------------------------------------- Culinary Classics The world's largest chef uniform and culinary apparel selection. Chef Coats, Pants, Hats & Shoes. http://html.chef2chef.net/goto.php?id=175 -------------------------------------------------- Jerk Barbecued Ribs Makes 6 servings Ingredients: 1 cup Jerk Seasoning (recipe follows) 1 tablespoon sugar 2 tablespoon red wine vinegar 4 pounds pork spareribs 2 cups barbecue sauce Preparation: Combine the jerk seasoning, sugar and vinegar. Add the ribs and turn to coat thoroughly. Marinate in the refrigerator overnight or 3-4 hours. Heat up a barbecue grill. Cook for 1 to 1 1/2 hours, turning and brushing frequently with the marinade. Brush the ribs with the barbecue sauce during the last 15 minutes of cooking. Jerk Seasoning This is my fav, quick and tasty boy!! Ingredients: 4 tablespoon ground allspice 1 tablespoon dried thyme 1 tablespoon paprika 1 teaspoon ground red pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon salt 1 crushed scotch bonnet pepper 1/4 teaspoon black pepper Preparation: Mix all ingredients and rub 1 to 1 1/2 tablespoons of seasoning for each pound of meat. -------------------------------------------------- Cedar Hills Seasonings Freshly picked herbs and spices blended into healthy gourmet seasonings with no salt, MSG, sugar or preservatives added. http://html.chef2chef.net/goto.php?id=317 -------------------------------------------------- Saltfish Fritters Salty folks… Makes 6 servings Ingredients: 1/4 pound salted codfish 1/4 pound flour 1 medium sized onion 1 small clove garlic 2 scallions 1/4 teaspoon hot pepper 2 medium sized tomatoes 1/2 teaspoon paprika Preparation: Soak codfish in water overnight to remove excess salt. Use a sharp knife to dice, shred finely, and set aside. Chop and combine onion, garlic, scallion, hot pepper and tomatoes. In a skillet using a small amount of oil, sauté the chopped vegetables. Place the codfish in a mixing bowl and add flour and cold water to make a thin batter. Add the sautéed vegetables and the paprika. Spoon the batter into a skillet that has 1 inch of hot oil, or use a deep fryer. Fry until golden brown and crisp on both sides. Drain on paper towels and keep in a dish in a warm oven until ready to serve. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |