Tag Archives: Jamaican cuisine

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

Karl’s Jamaican Chicken Salad

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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

Karl’s Jamaican Jerk Chicken II

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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

Karl’s Jamaican Lime Potatoes with Green Mango

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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

Karl’s Jamaican Brussels Sprouts

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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

Karl’s Jamaican Jerk Chicken

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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.

Karl’s Jamaican Steamed Callaloo and Cabbage

Karl’s Jamaican Steamed Callaloo and Cabbage

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Karl’s Whole Roasted Yam

This can hardly be called a recipe; it is more of a technique.

Karl’s Whole Roasted Yam

Karl’s Whole Roasted Yam

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Filed under Side Dishes, Starches