Fried Sweet Plantains

INGREDIENTS:

1. 1 cup vegetable oil
2. 6 very ripe plantains (about 3/4 pound each), peeled and cut on the diagonal into 1/2-inch slices
3. Salt (optional)

DIRECTIONS:

1. In 2 very large nonstick skillets, heat the oil until shimmering. Working in batches, fry the plantains in a single layer over moderate heat, turning occasionally, until deep golden and tender, 7 to 8 minutes per batch. Drain the plantains on a paper towel-lined rack and, if desired, sprinkle lightly with salt. Serve warm.

Pan-Seared Chicken Breasts with Jamaican Curry

INGREDIENTS:

CHICKEN MARINADE:

2 teaspoons vegetable oil

1 scallion, minced

2 teaspoons curry powder

2 teaspoons minced fresh ginger

1/2 teaspoon ground allspice

1/2 teaspoon Scotch bonnet hot sauce (see Note)

Four 6-ounce boneless chicken breast halves, with skin

CURRY:

Salt and freshly ground pepper

2 tablespoons vegetable oil

1 medium onion, thinly sliced

1 scallion, thinly sliced

1 teaspoon curry powder

2 teaspoons minced fresh ginger

1/4 teaspoon ground allspice

1/2 teaspoon Scotch bonnet hot sauce

1 1/2 cups water

1 tablespoon unsalted butter

DIRECTIONS:

1.MARINATE THE CHICKEN In a shallow dish, combine the oil with the scallion, curry powder, ginger, allspice and hot sauce. Add the chicken breasts and turn to coat. Cover and refrigerate overnight.

2.MAKE THE CURRY Remove the chicken from the marinade and season with salt and pepper. 

3.In a large skillet, heat the oil. Add the chicken, skin side down. Cook over moderately high heat until the skin browns, 2 minutes. 

4.Reduce the heat to moderate and cook until the skin is crisp, about 4 minutes longer. Reduce the heat to low, turn the chicken and cook until white throughout, 7 minutes. Transfer the chicken to a platter.

5.Add the onion to the skillet and cook over moderate heat, stirring occasionally, until softened, 6 minutes. Stir in the scallion, curry, ginger, allspice and hot sauce and cook, stirring, until fragrant, 5 minutes. 

6.Add the water and bring to a boil over high heat, scraping up the browned bits on the bottom of the pan. Cook until the sauce has reduced to about » cup, 5 minutes.

7.Return the chicken to the skillet, skin side up, and simmer until heated through about 2 minutes. Transfer the chicken to plates. 

8.Stir the butter into the curry sauce and season with salt and pepper. Pour the sauce over the breasts and serve with the Sliced Salad on the side.

Jamaican Goat Curry

INGREDIENTS:

• 1/4 cup vegetable oil
• 6-8 Tbsp curry powder
• 1 Tbsp allspice (see step 1)
• 3 pounds goat (can use lamb or beef if you can't find goat)
• Salt
• 2 onions, chopped
• 1-2 habanero or Scotch bonnet peppers, seeded and chopped
• A 2-inch piece of ginger, peeled and minced
• 1 head of garlic, peeled and chopped
• 1-2 cans coconut milk
• 1 15-ounce can of tomato sauce or crushed tomatoes
• 1 Tbsp dried thyme
• 3-4 cups water
• 5 Yukon gold potatoes, peeled and cut into 1-inch chunks

METHOD

1 Make the curry powder. If you can find Jamaican curry powder, definitely use it. If not, use regular curry powder and add the allspice to it. You will need at least 6 tablespoons of spices for this stew, and you can kick it up to 8-9 depending on how spicy you like it.

2 Cut the meat into large chunks, maybe 2-3 inches across. If you have bones, you can use them, too. Salt everything well and set aside to come to room temperature for about 30 minutes.

3 Heat the oil in a large pot over medium-high heat. Mix in 2 tablespoons of the curry powder and heat until fragrant.

4 Pat the meat dry and brown well in the curried oil. Do this in batches and don’t overcrowd the pot. It will take a while to do this, maybe 30 minutes or so. Set the browned meat aside in a bowl. (When all the meat is browned, if you have bones, add them and brown them, too.)

5 Add the onions and habanero to the pot and sauté, stirring from time to time, until the onions just start to brown, about 5 minutes. Sprinkle some salt over them as they cook. Add the ginger and garlic, mix well and sauté for another 1-2 minutes.

6 Put the meat (and bones, if using) back into the pot, along with any juices left in the bowl. Mix well. Pour in the coconut milk and tomatoes and 5 tablespoons of the curry powder. Stir to combine. If you are using 2 cans of coconut milk, add 3 cups of water. If you’re only using 1 can, add 4 cups of water. Add the thyme. Bring to a simmer and let it cook until the meat is falling-apart tender, which will take at least 2 hours. Longer if you have a mature goat.

7 Once the meat is close to being done – tender but not falling apart yet – Add the potatoes and mix in. The stew is done when the potatoes are. Taste for salt and add some if it needs it.

8 You might need to skim off the layer of fat at the top of the curry before serving. Do this with a large, shallow spoon, skimming into a bowl. Also, be sure to remove any bones before you serve the curry.

The stew is better the day after, or even several days after, the day you make it.

Serve 8-12

Jamaican Rice and Peas

INGREDIENTS:

• 2 Tbsp vegetable oil
• 1/2 yellow onion, chopped
• 4 garlic cloves, chopped
• 2 cups long-grain rice
• 1 teaspoon salt
• 1 teaspoon grated fresh ginger
• 1 cup water
• 1 cup chicken stock (or vegetable stock for vegetarian option)
• 2 cups coconut milk
• 1 15-ounce can kidney beans, rinsed and drained
• 2 teaspoons dried thyme
• 1 whole Scotch bonnet chile (can substitute a whole habanero)
• Lime (optional)

METHOD:

1 Heat the oil in a medium pot over medium-high heat. Add the onions and sauté for 4-5 minutes, until they begin to brown on the edges.

2 Add the garlic and rice, stir well and cook for another 2-3 minutes, stirring often.

3 Add the grated ginger, salt, water, stock and coconut milk and stir well. Add the kidney beans and sprinkle the thyme over everything. Add the whole Scotch bonnet chile (or habanero); it will season the rice much like a bay leaf would. Bring to a simmer, then turn the heat to low and cover.

4 The rice should be done in about 15-20 minutes, depending on the type of rice you are using (some long grained rice takes longer to cook). Check after 15 minutes. Once done, remove from heat and cover for 10 minutes. To serve, fluff with a fork. Sprinkle with a little lime juice if you want. Discard the habanero (or eat it, if you dare!)

Serves 6-8.

Sunday ... October 3rd ... 2010

Began the day with a 3 mile run.

Sausage Cheese Grits

Ingredients:

• 1 pound bulk spicy pork sausage
• 4 cups water
• 1 cup quick-cooking grits
• 4 ounces shredded Gouda cheese
• 3 tablespoons butter
• 1/4 teaspoon hot pepper sauce
• 3 eggs, beaten

Directions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Cook the sausage in a large skillet over medium-high heat, stirring until the sausage is crumbly and lightly browned. Drain off the grease and place the sausage in a bowl. Meanwhile, bring the water to a boil in a large saucepan over high heat. Stir in the grits, and reduce heat to medium-low. Cook and stir constantly for 5 minutes until the grits are tender, or follow package directions.
3. Stir together the sausage, cheese, butter, hot pepper sauce, and eggs. Fold in the grits until combined, then spread into an ungreased, small casserole dish. Bake in the preheated oven until golden brown on top, 30 to 40 minutes.

Twice Baked Potatoes

Ingredients:

• 4 large baking potatoes
• 8 slices bacon
• 1 cup sour cream
• 1/2 cup milk
• 4 tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup shredded Cheddar cheese, divided
• 8 green onions, sliced, divided

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bake potatoes in preheated oven for 1 hour.
3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
5. Bake for another 15 minutes.