jamaican me crazy!
Finally, the last of the Jamaican appetizer recipes! I saved the best for last, this was my favorite. Caramelized onions are such an amazing thing – the transformation of the pungent and sharp flavor of a raw onion into something similar to candy – wow! The leek jam is just another form of caramelized onion, with a twist. The Jamaican sauce called Pickapeppa was found along with other condiments near the Tabasco sauce at my neighborhood Safeway grocery store. It was the first time I purchased or used it, yummy! The rest of the ingredients, from the ciabatta to the Parmesan, hummus, and rock shrimp were all found at Trader Joe’s.
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February 1, 2010 No Comments
never enough shrimp
What is it about shrimp on an appetizer buffet that draws people like flies? First of all, it is the quintessential party food. Shrimp is the world’s most popular shellfish. Low in calories and saturated fat; high in protein, vitamins D and B12, iron, and omega 3. Plus they have anti-inflammatory qualities. But something tells me that none of that matters to the guy who is also known as “the shrimp hoarder”. He will block your path to the bowl of shrimp because he is worried that if you get even a couple of the tasty morsels, he won’t “get his”. Or how about the woman, who in April 2009, called 911 to report that she didn’t get as much shrimp as she wanted in her fried rice at a Texas restaurant? Now that’s harsh!
Will, Mike, and “Rastafarian” Scott at our Progressive Dinner
As Pvt Benjamin Buford ‘Bubba’ Blue said. “Anyway, like I was sayin’, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, or sauté it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan-fried, deep-fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, and shrimp sandwich. That- that’s about it.” – 1994 Forrest Gump.
These Jamaican shrimp fit into Bubba’s description – they are boiled…
January 31, 2010 2 Comments
sliders
Sliders are irresistible as part of an appetizer buffet. Small and easy to eat while standing, they are the perfect casual party food. If you want to prepare the sliders ahead, place patties on the grill or grill pan and just “mark” each side. Transfer to a baking sheet, allow to cool at room temperature for about 15 minutes, then cover with plastic wrap and refrigerate. Toast the buns ahead of time, place them on another baking sheet, cover them with plastic wrap and leave them out at room temperature. About 30 minutes before you are ready to serve, preheat the oven to 400 degrees, and finish cooking the patties for 12 minutes. While the patties are in the oven, prepare the buns by spreading on mayonnaise and stacking on the onion, tomato, and lettuce. When the sliders are completely cooked, just assemble, put in decorative picks, cut in half, place on a platter and you’re ready to entertain!
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January 30, 2010 3 Comments
dumplings with jerk sauce
The question – What is Jerk… not in life (we all know at least one of those!) but in cooking? The answer – Jerk is a style of cooking native to Jamaica. Jerk seasoning mostly depends on the inclusion of two items: allspice and Scotch bonnet or habanero peppers. Other ingredients may include cloves, cinnamon, green onions, thyme, and garlic. When serving a crowd, I often substitute jalapeño for the habanero, since you never know what people’s tolerance is for overly spicy foods.
The shredded beef that I used was the leftover pot roast from a post from a couple of days ago. If you don’t have such a thing hanging about, most grocery stores sell prepared pot roast in their meat department or deli.
When assembling the dumplings, lay about one dozen of the wrappers on the counter at a time, place the filling in the center of each, but only brush and seal 3 or 4 at a time. The dumplings may be made up to one day ahead. To do so; lightly sprinkle a baking sheet with cornstarch and place the filled and sealed dumplings on the sheet, lightly sprinkle the dumpling tops with more cornstarch and cover with plastic wrap. Repeat with another layer or two, sprinkling each with the cornstarch to keep them from sticking. Refrigerate until ready to fry.
January 29, 2010 5 Comments
party prepping
Today is completely devoted to shopping, prepping, cooking, and setting up for tomorrow night’s neighborhood Progressive Dinner. I’ve got at least a portion of the five different appetizers that I am making, done. And parts of the soup and side I’m providing to one of our dinner hosts, so that feels good. The tiki torches are set up in the yard, now it just needs to stop sprinkling out there so that I can wipe down all the outdoor furniture. Come on “Valley of the Sun”, work with me!
The Caribbean Crab Salad is finished – that shall be today’s post. This salad is easy and quick to pull together, especially if you already have the pasteurized crabmeat on hand. It can be found at Costco and some grocery stores. Since the crabmeat is pasteurized, it can be purchased now and stored in the refrigerator for about 9 months (there is an expiration date on the bottom of the container.)
The porcelain spoons are inexpensive and can be found in Asian markets. The metal spoon pictured was purchased in a set of 12 at Crate and Barrel. There will be more Jamaican party recipes to follow for the next several days…
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January 28, 2010 No Comments