Ribs Recipe

after sharing this with people and getting positive feedback, I thot I'd share this little recipe with the board

> Jamaican Jerk Marinade
>
> 1/2 c. whole Jamaican pimento berries
> 3 Scotch Bonnet chiles, seeds and stems
> removed, chopped
> 10 scallions, chopped
> 1/2 c. chopped onion
> 4 cloves garlic, chopped
> 4 bay leaves, crushed
> 1 3-inch piece of ginger, peeled and chopped
> 1/3 c. fresh thyme
> 1 t. nutmeg
> 1 t. ground cinnamon
> 1 t. salt
> 1 T. black pepper
> 1/4 c. vegetable oil
> 1/4 c. lime juice
>
> Roast berries in dry skillet until aromatic, about 2 minutes. Remove
> and crush into powder.
> Put powder and all ingredients into blender. Remove and store in a
> jar in refrigerator.
>
>
>
>
> Jamaican Jerk Barbecued Ribs
>
> 1 cup Jerk Marinade (1)
> 1 tablespoon Sugar
> 2 tablespoons Basalmic Vinegar
> 4 pounds Pork Spareribs
> Commercial BBQ Sauce
>
> Combine marinade, sugar and vinegar. Marinate ribs for 4+ hours. The
> longer the hotter. Set drip pan in grill to provide for indirect
> heat. Use a low fire. Cook for 1 1/2 hours turning and brushing
> frequently with the marinade. Brush ribs with BBQ sauce during the
> last 15 minutes of cooking.
>

Ooooh. Sounds nummy! :D

and indeed it was

and a few more

Caribbean Lamb Curry (serves 4-6)

2 pounds boned leg of lamb
4 tablespoons of curry powder
3 garlic cloves, crushed
1 large onion, chopped
4 thyme springs or 3 teaspoon dried thyme
3 bay leaves
1 teaspoon ground allspice
2 tablespoons vegetable oil
4 tablespoons butter or margerine
3.5 cups of stock or water
1 fresh hot chili pepper, chopped
cooked rice, to serve
cilantro springs, to garnish

Step 1: cut the meat into 2-inch cubes, discarding excess fat and gristle

Step 2: place the lamb, curry powder, garlic, onion, thyme, bay leaves, allspice, and oil into a large bowl and mix. Marinate in the fridge for 3 hours or overnight.

Step 3: melt the butter or margarine in a large heavy saucepan, add the seasoned lamb and fry overa moderate heat four about 10 minutes, turning meat frequently.

Step 4: stir in the stock and chili pepper and bring to a boil. Reduce the heat, cover the pan, and simmer for 1.5 hours, or until meat is tender. Serve with rice, garnish with Cilantro.



Mulligatwany soup (serves 4)

4 Tablespoons butter or oil
2 large Chicken pieces, about 12 ounces each
1 onion chopped
1 carrot chopped
1 small turnip chopped
1 tablespoon curry powder
4 cloves
6 black peppercorns, crushed
¼ cup lentels
3 ¼ cups chicken stock
¼ cup golden raisins
Salt and Ground black pepper

Step 1: melt the butter or heat the oil in a large saucepan, then brown the chicken over a brisk heat. Transfer chicken to a plate.

Step 2: add the chopped onion, carrot, and turnip to the sauce pan and cook, stirring occasionally, until lightly coloured. Stir in curry powder, cloves, peppercorns, and cook for 1-2 minutes before adding lentils

Step 3: pour in stock, bring to a boil. Add chicken and golden raisins and any juices from the plate. Cover and simmer for about 1.25 hours.

4. Remove chicken from pot. Strip bones and chop flesh into desired size, then return to pot.


Hot Chicken Curry

Serves 4

2 Tablespoons corn oil
¼ teaspoon fenugreek seeds
¼ teaspoon onion seeds
2 onions, chopped
½ teaspoon garlic pulp
½ teaspoon ginger pulp
1 teaspoon ground coriander
1 teaspoon chili powder
1 teaspoon salt
1 ¾ cups canned tomatoes (or fresh if you prefer)
2 tablespoons lemon juice
2 ½ cups chicken, skinned, boned and cubed
3 fresh green chilies, chopped
½ red bell pepper, cut into chunks
½ green bell pepper, cut into chunks
fresh cilantro sprigs

Step 1: in a medium sauce pan, heat the oil and fry the fenugreek and onion seeds until the turn a shade darker. Ad the chopped onions, garlic and ginger and fry for about 5 minutes until the onions turn golden brown, turn heat to very low.

Step 2. Mix the ground coriander, chili powder, salt, canned tomatoes and lemon juice in a separate bowl.

Step 3. pour this mix into the saucepan. Turn heat to medium for about 3 minutes while stir-frying.

Step 4. Add chicken and stir fry for 5-7 minutes.

Step 5. Add the fresh cilantro, green chilis and red and green bell peppers. Lower heat , cover saucepan and simmer for about 10 minutes until chicken is cooked.

Step 6. Serve hot, with cilantro sprigs


Balti Potatoes:

Serves 4

3 table spoons corn oil
½ teaspoon white cumin seeds
3 curry leaves
1 teaspoon dried crushed read chilies
½ teaspoon mixed onion, mustard and fenugreek seeds
½ teaspoon fennel seeds
3 garlic cloves
½ teaspoon shredded ginger
2 onions, sliced
6 new potatoes, sliced thinly
1 tablespoon chopped fresh cilantro
1 fresh red chili, seeded and sliced
1 fresh green chili, seeded and sliced

Step 1: heat the oil in a deep round-bottomed frying pan or Karaki. Low the heat slightly and add the cumin seeds, curry leaves, dried red chilies, mixed onion, mustard & fenugreek seeds, fennel seeds, garlic cloves and ginger. Fry for 1 minute, then add the onions, and fry for 5 more minutes, or until onions are a golden brown

Step 2: Add the potatoes, cilantro, and fresh red and green chilies and mix well. Cover the pan tightly with a lid or foil, making sure that foil does not touch the food. Cook over low heat for 7 minutes, or until the potatoes are tender.

Step 3: remove the pan from the heat, take off the foil and serve hot.

Now look . . . your making me hungry . . .

My waist line blames you . . . but it's oh so delicious . . . so I'll forginve you.

Masala Mashed Potatoes

Serves 4
3 Potatoes
1 Tablespoon Fresh Mint and Cilantro, Mixed
1 teaspoon mango powder
1 teaspoon salt
1 teaspoon crushed black peppercorns
1 fresh red chili, chopped
1 fresh green chili, chopped
4 tablespoons margarine

Step 1: boil the potatoes until soft enough to be mashed, mash them down using a masher

Step 2: Blend together the chopped herbs, mango powder, salt, pepper, chilies, and margarine to form a paste

Step 3: Stir the mixture into the mashed potatoes and mix together with a fork. Serve warm as an accompaniment

Chicken Tikka

Serves 6

3.5 cups chicken, skinned, boned, and cubed
1 teaspoon ginger pulp
1 teaspoon garlic pulp
1 teaspoon chili powder
.25 teaspoon tumeric
1 teaspoon salt
.67 cup plain yogurt
4 tablespoons lemon juice
1 tablespoon chopped fresh cilantro
1 tablespoon vegetable oil
1 small onion, cut into rings, lime wedges, and fresh cilantro to garnish


Step 1: In a medium mixing bowl combine the chicken pieces, ginger and garlic pulp, chili powder, tumeric, salt, plain yogurt, lemon juice, and fresh cilantro and let marinate for at least 2 hours.

Step 2: Place the Marinated Chicken on a broiler tray or in a flameproof dish lined with foil, and baste with the vegetable oil.

Step 3: Preheat the broiler to medium. Broil the chicken for about 15-20 minutes until cooked, turning and basting 2-3 times. Serve garnished with onion, lime, salad, and cilantro.

Query: What is the pulp of a garlic and a ginger?

You're making me hungry BC

So i guess i just gotta try a few.

Thanks :D

Had a huge supper tonight. Sort of escaped from the table to be able to stop eating, just to find THIS :eek: :)

Reads tasty :D

Must get off, might still find some food round here :rolleyes:

Quote:

---

Originally Posted by REG

Query: What is the pulp of a garlic and a ginger?

---

You take garlic and ginger and pulp it in a motar and pestile....or ina food processor...either will work

Quote:

---

Originally Posted by BouncyCaitian

You take garlic and ginger and pulp it in a motar and pestile....or ina food processor...either will work

---

Can I just smash them with a heavy pot? I'm too primitive for a food processor (or any KitchenAid appliance).

(primitive mode=1) Grunt - Two stones - one large flat - other small round - good for hand - grind stuff in middle (primitive mode=0)

Enjoy REG, you primitive screwhead.

Quote:

---

Originally Posted by REG

Can I just smash them with a heavy pot? I'm too primitive for a food processor (or any KitchenAid appliance).

---

Mortar and Pestile is about as primative as it gets. one is a solid bowl of stone (marble). and you use a marble stick to grind spices with it

Quote:

---

Originally Posted by BouncyCaitian

Mortar and Pestile is about as primative as it gets. one is a solid bowl of stone (marble). and you use a marble stick to grind spices with it

---

Oh, yeah. Like I have THAT in my kitchen. :p

Chinese Barbecued Pork

Serves 4 to 6

1.5 lbs pork tenderloin (2-3 tenderloins)
1 medium rib celery, finely chopped
1 medium carrot, finely chopped
1 medium onion, finely chopped
1 tablespoon minced fresh ginger
5 strips fresh tangerine or orange zest (each 2 x .3 inches; removed with a vegetable peeler)
.67 cup rice wine or dry sherry
.33 cup soy sauce
.33 cup pure maple syrup
2 tablespoons Asian (dark) sesame oil

1. trim the tenderloins of excess fat or sinew. Mix the celery, carror, onion, ginger, zest, sherry, soy sauce, maple syrup, and 1 tablespoon of sesame oil in a baking dish and mix. Ad the tenderloins, coating them. Cover and let marinate in the refrigerator 24-48 hrs, turning occasionally.

2. preheat over or grill to medium high.

3. Remove tenderloins from the marinade and dry with paper towels. Strain marinade into a small saucepan and bring to a boil over a medium-high heat. Boil until thick and syrupy (5-8 minutes).

4. Brush tenderloins with remaining 1 tablespoon of soy sauce. Arrange tenderloins on hot grate and grill, turning with tongs until pork is brown and cooked through (16 minutes or so). Brush with heated marinade after about 10 minutes.

5. transfer tenderloins to cutting board and let coil for 5 minutes. Cut as needed.

Mushrooms with Chipotle Chilies

Serves 6
4 cups button mushrooms
4 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, chopped
2 drained canned chipotle chilies, rinsed and sliced
salt
chopped fresh cilantro, to garnish

Step 1: wipe the mushrooms gentle with kitchen paper. Heat the olive oil in a heavy frying pan and add the mushrooms, onion, garlic, and sliced chipotles. Stir to coat the vegetables in oil

Step 2: Fry the mixture over a medium heat for 6-8 minutes until onions and mushrooms are tender, Season to taste with salt and serve on small individual plates, sprinkled with fresh cilantro

Pork With Moorish Seasonings

Serves 8 for appetizers, 4 as entrée

2 lbs boneless pork loin or tenderlion
1 medium onion, finely diced
3 garlic cloves, minced
3 tablespoons, minced fresh flat-leaf (Italian) parsley
1 tablespoon Spanish Paprika
.5 teaspoon hot pepper flakes
.5 teaspoon ground cumin
.5 teaspoon ground coriander
.5 teaspoon dried oregano
.25 teaspoon saffron threads, ground
4 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons dry sherry or white wine
1 teaspoon salt
.5 teaspoon fresh ground black pepper

Step 1: cut the pork into .75 inch cubes. Combine remaining ingredients except 2 tablespoons oil into large non-reactive baking dish. Ad meat and toss ingredients to coat, then marinate, covered in the refrigerator for 4-6 hours, or overnight if needed (the longer the soak, the spicier)

Step 2: Preheat your grill (or oven) to high.

Step 3: when ready to cook, put the cubes onto skewers. Oil the grill (or oven grill mate), the arrange the kebabs on the hot grate. Cook the pork until it is browned on all sides (2-3 minutes) and cooked through, 8-12 minutes in all, brushing now and again with the 2 tablespoons oil. Serve hot

Mole Poblano De Guajolote

Serves 6-8

6-8 lbs turkey, cut into serving sized pieces
1 onion, chopped
1 garlic clove, chopped
salt
6 tablespoons lard or corn oil
fresh cilantro and 2 tablespoons toasted sesame seeds to garnish

Sauce
6 dried ancho chilies
4 dried pastille chilies
4 dried mulatto chilies
1 drained canned chipotle chili, seeded and chopped (optional)
2 onions, chopped
2 garlic cloves, chopped
1 lb tomatoes, peeled and chopped
1 stale tortilla, shredded
.33 cup raisins
1 cup almonds, ground
3 tablespoons sesame seeds, ground
.5 tsp coriander seeds, ground
1 teaspoon ground cinnamon
.5 teaspoon anise
.25 ground black peppercorns
4 tablespoons lard or corn oil
1.5 oz unsweetened chocolate, broken into cooking squares
1 teaspoon sugar
salt and fresh ground pepper

cooking tip: roasting the dried chilies lightly, taking care not to burn them, brings out the flavour and is worth the extra effort

Step 1: place the turkey peices into a saucepan or flameproof casserole large enough to hold them in one layer comfortably. Add the onion and garlic, and add enough cold water to cover. Season with salt, cover and cook for about an hour or until turkey is tender.

Step 2: meanwhile, put the ancho, pastille and mulatto chilies ina dry frying pan over a low heat and roast them for a few minutes, shaking the pan frequently. Remove the stems and shake out the seeds. Tear the pods into small bits and put these in a bowl. Ad sufficient water to cover and soak, turning from time to time, for 30 minutes or until soft.

Step 3: lift out the turkey pieces and pat dry with paper towels. Reserve the stock in a measuring jug. Heat the lard in a large heavy frying pan and sauté the turkey until lightly brown all over. Transfer to a plate and set aside. Reserve any oil left in the frying pan.

Step 4: transfer the chilies, along with the water in which they have been soaked, intoa food processor, at the chipotle chilie with the onions, garlic, tomatoes, tortilla, raisins, ground almonds and spices. Process until puree. If necessary do this in batches.

Step 5: Add the lard to the fat remaining in the frying pan used for sautéing the turkey. Heat the mix, then add the chili and spice paste. Cook, stirring, for about 5 minutes.

Step 6: transfer the mixture to the pan or casserole in which the turkey was originally cooked. Stir in two cups of the turkey stock (make up the difference with water of necessary). Add the chocolate and season with salt and pepper. Cook over a low heat until the chocolate is melted. Stir in the sugar. Ad the turkey and more stock if needed. Cover the pan and simmer gently for 30 minutes. Serve garnished with fresh cilantro and sprinkled with the sesame seeds.

Tom Yam Gong (Spicy Lemon Grass Soup with Shrimp)

Serves 4-6
1 lb jumbo shrimp
4 cups chicken stock or water
3 lemon grass stalks
10 kaffir lime leaves, torn in half
8 oz can straw mushrooms, drained
3 tablespoons fish sauce
.25 cup lime juice
2 tablespoons chopped scallion
1 tablespoon cilantro leaves
4 red chilies, seeded and chopped
2 scallions, finely chopped

Step 1: shell and devein the shrimp and set aside, Rinse the shrimp shells and place ina large saucepan with the stock or water and bring to a boil.

Step 2: bruise the lemongrass stalks with the blunt edge of a knife and add them to the stock, together with half the lime leaves. Simmer gently for 5-6 minutes, until the stalks change colour and the stock is fragrant.

Step 3: Strain the stock and return to the saucepan and reheat. Add the mushrooms and shrimp, then cook until the shrimp turn pink

Step 4: Stir in the fish sauce, scallions, lime juice, cilantro, red chilies and the rest of the lime leaves. Taste and adjust the seasoning. It should be sour, salty, spicy and hot.