Ribs Recipe

[BouncyCaitian]

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.
>

[Cybrludite]

Ooooh. Sounds nummy!

[BouncyCaitian]

and indeed it was

[BouncyCaitian]

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.

[JALU3]

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

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

[BouncyCaitian]

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

[BouncyCaitian]

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.

[REG]

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

[Sundowner]

You're making me hungry BC

So i guess i just gotta try a few.

Thanks

[Cut]

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

Reads tasty

Must get off, might still find some food round here

[BouncyCaitian]

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

[REG]

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).

[Phoenix]

(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.

[BouncyCaitian]

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

[REG]

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.