Tag Archives: Jamaican cuisine

by karllueck | September 25, 2013 · 2:59 am

Karl’s Jamaican Chicken Salad

I made Jamaican Jerk Chicken on Sunday and I have half a breast leftover. Checking out the Jamaican cook book, that Jan brought me back from England, I saw that it had a recipe for Caribbean coleslaw. If I put the chicken together with the coleslaw I could come up with the Jamaican equivalent of a Chinese Chicken salad. Of course, I view a cookbook recipe as a source of ideas and insparation, not a list of ingredients, so my salad is only a nod at the original recipe.

Karl’s Jamaican Chicken Salad

Continue reading →

1 Comment

Filed under Main Dishes, Poultry, Salads

Tagged as cabbage, Caribbean cuisine, chicken salad, coleslaw, cooking, dinner, food, Jamaican cuisine, jamaican jerk chicken, mango, recipes, tbs dijon mustard

by karllueck | September 23, 2013 · 2:39 am

Karl’s Jamaican Jerk Chicken II

Jan went to England this summer, so of course she brought me back a Jamaican cookbook. I did a Jamaican Jerk Chicken earlier this year, but it turned out much greener and soggier than I really had in mind. The book Jan bought me gave me some ideas for making something closer to what I had originally thought was Jamaican Jerk Chicken.

Karl’s Jamaican Jerk Chicken II

Continue reading →

Karl’s Jamaican Lime Potatoes with Green Mango

I am making barbequed Jamaican chicken this weekend and, with fewer restrictions to my cooking than normal, I can pack my dishes with fruit. Parboiling is a way to speed up the cooking process. Warm half-cooked potatoes absorb more of the marinade and roast in less time. Potatoes burnt on the outside and raw on the inside is not the dining experience that you are looking for.

Note: Unless that is how your mother made them. I had a friend in college and his mother cooked just that way. Of course, he also thought that a frozen submarine sandwich was haute cuisine.

Karl’s Jamaican Lime Potatoes with Green Mango

Continue reading →

1 Comment

Filed under Side Dishes, Starches

Tagged as baby potatoes, cooking, dinner, food, Jamaican cuisine, lime, mango, potatoes, recipes, scotch bonnet, vegan, vegetarian

by karllueck | September 23, 2013 · 2:25 am

Karl’s Jamaican Brussels Sprouts

Brussels sprouts are Jan’s favorite vegetable, so we bought a pound yesterday at the farmer’s market. The question was what to do with them. This is a side dish that I made to go with my Jamaican Chicken, so I wanted something using Jamaican spice blending. Although I am grilling, the barbecue will be filled with chicken, so I will have the do these in the oven.

Karl’s Jamaican Brussels Sprouts

Continue reading →

Karl’s Jamaican Jerk Chicken

Jan wants Jamaican Jerk Chicken this weekend. Chris, my son-in-law has also mentioned that this would be a good thing. Since I am still trying to reconcile their diametrically opposed diets I will be leaving out the sugar and cooking some of the chicken skin-off and some skin-on.

Karl’s Jamaican Jerk Chicken

Continue reading →

3 Comments

Filed under Main Dishes, Poultry

Tagged as chicken, cooking, dinner, food, Jamaican cuisine, jamaican jerk chicken, jamaican jerk recipes, marinade, Philosophy of Cooking, recipes, scotch bonnet peppers, spice blends

by karllueck | June 3, 2013 · 2:55 am

Karl’s Jamaican Steamed Callaloo and Cabbage

Adapted from Jamaicans.com

The dish called callalloo is the name given to two completely different dishes, depending on whether it is made in Jamaica or Trinadad. In Jamaica the main ingredient is usually amaranth and it is usually simply steamed with a few aromatic ingredients. In Trinidad the main ingredient is usually taro leaf, which they stew with okra and coconut milk.