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Monday Meal Review: Japan

THE SCENE:

Not only does Ava have no interest in tasting sushi, she won’t even touch the stuff. She takes one look at it and just shakes her head, content to nibble edamame.

In the past, I’ve tried various techniques to get Ava interested in sushi. I order rolls with nothing but asparagus, cucumber, and avocado – her most favorite veggies. I “oooh” and “ahhh” over how wonderful my roll tastes. I have even taken her to dinner with her little friend Sanya who gobbles sushi down faster than most adults. To be honest, while Ava was transfixed and fascinated at such sushi enthusiasm in a fellow two year-old, at the end of the day peer pressure held no sway over Miss Ava.

I was stumped.

And nervous. You see, the moment I began this Adventure, I knew that I would be making sushi for Japan. How could I not? Sushi is fun, healthy, beautiful, and authentic.

There had to be a way to get Ava interested.

“Dip your hand in the water, and pat the rice flat!” I sang to Ava, after I’d scooped some of the sticky sushi rice onto a piece of nori.

Water splashed as she enthusiastically dunked her little hand into the water bowl and then went pat pat pat.

I smiled, despite myself.

“Ok, now what veggies should we put?” I had hardly said the words when she began digging around for peppers, cucumbers and more.

She was into it.

“Let’s roll it together,” I added, smiling again as her little hands quickly pressed along with mine, making a tight roll.

I had hardly cut it before her fingers reached in and snagged one.

She popped it in her mouth quicker than I could blink.

Hurrah! Success! Joy!

For the rest of the night she could be heard babbling “sushi.”

Thank. Goodness.

A Bento for Miss Ava [Recipe]

What I liked most about this dish:

Seeing Ava’s face light up when I presented her with this bento made all sorts of motherly pride swell up inside me. She picked and pecked at every little thing, ooing and ahhing in her little two year-old way about the beauty of it all. It makes me want to bento every day, not just for school lunches!

What I liked least about this dish:

I’m still not entirely sure how to pack things tightly enough to get the food to stay put on the way to school. That’s my next challenge.

Sushi Rice [Recipe]

What I liked most about this dish:

The slightly tart, sweet rice is one of my favorites – and not just for sushi. I could eat it straight out of the bowl. There’s also not a lot of active time in this dish – just setting it aside for little chunks of time. This means I can get my sushi veggies cut and clean up the kitchen as it soaks, cooks, and rests.

What I liked least about this dish:

Nothing. Just be sure you dip your hands in a little water before handling it, or it will stick like crazy.

Vegetarian Sushi [Recipe]

What I liked most about this dish:

Everything. This is the ultimate party dish – perfect for 2 couples (much more than that and it could get chaotic) – just double the rice recipe.

What I liked least about this dish:

Practice makes perfect, so definitely keep at it! You’ll get better every time. Also, be sure to wash your knife between cuttings, or the rice will start to stick to your knife.

Espresso Jello with Evaporated Milk [Recipe]

What I liked most about this dish:

I loved the jiggly blobs in my drink. It was like dessert and caffination-city all at once.

What I liked least about this dish:

Nothing – I’d like to try it in a milk shake next. Also, be sure to drink it with an extra wide straw, available at Asian markets (I’m not sure the jello would slurp up a small straw as well).

Ava’s Corner

Sushi Rice | Shari

Makes 4.5 cups cooked rice
(enough for 6 half rolls) 

Some things in life take a lifetime to master.

Sushi rice is one of those things. Every time I make it I get better. With every bite my smiles grow bigger and my belly happier. But I also look forward to the next time – and improving it – just as much.

If you want to try – go for it! While it is admittedly difficult to make professional quality sushi rice, it’s surprisingly easy to make good sushi rice. As longs as you buy the right rice, you’ll be all set (Sushi rice is a special short grain rice, usually labelled as “sushi rice” right on the package).

Recipe adapted from Vegetarian Sushi by Bridgid Treloar (I’ve used this book many times over the years for my sushi dinner parties – I highly recommend it both for the clear, creative recipes and beautiful pictures.

Ingredients:

1 1/2 cups sushi rice (a special short grain rice, usually labelled as “sushi rice” – I found mine at Whole Foods)
1 1/2 cups water

Sushi Vinegar

1/4 cup rice vinegar
1/8 cup sugar (2 Tbsp)
1/4 tsp salt

Method:

Rinse rice several times in cool water until the water comes almost clear. Hum a happy melody as you go.

Drain, then add water and rice to medium pot. Cover and let sit 30 minutes.

While you’re waiting, take a long walk along Port of Kobe. Enjoy the sparkling, twinkling, shiny night. Japan is beautiful.

When you’re done, uncover the rice. Bring the rice and water mixture to a simmer, cover and let simmer gently about 12 minutes.

Remove from heat and let sit  for 15 minutes covered.

Meanwhile, whisk together the vinegar, salt, and sugar in a small bowl until the sugar dissolves.

Then spread the rice out on a large flat  surface (a lasagna pan will do just fine). Sprinkle with vinegar mixture, cutting into the rice with a spatula or paddle at a 45 degree angle, tossing as you go.

Fan to cool and create a glossy texture.

When rice is room temperature, cover with a damp cloth until ready to use.  Sushi rice is great for making sushi and rice balls for bento boxes.

Enjoy the deliciousness with a smiling friend and a dancing toddler.

It’s really mostly a waiting game.

And totally worth the effort.

Try it – you’ll see.

Sushi Rice | Shari
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
While it is admittedly difficult to make professional quality sushi rice, it’s surprisingly easy to make good sushi rice. As longs as you buy the right rice, you’ll be all set (Sushi rice is a special short grain rice, usually labelled as “sushi rice” right on the package).
Servings Prep Time
4.5 cups cooked rice 10 minutes
Cook Time Passive Time
15 minutes 45 minutes
Servings Prep Time
4.5 cups cooked rice 10 minutes
Cook Time Passive Time
15 minutes 45 minutes
Sushi Rice | Shari
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
While it is admittedly difficult to make professional quality sushi rice, it’s surprisingly easy to make good sushi rice. As longs as you buy the right rice, you’ll be all set (Sushi rice is a special short grain rice, usually labelled as “sushi rice” right on the package).
Servings Prep Time
4.5 cups cooked rice 10 minutes
Cook Time Passive Time
15 minutes 45 minutes
Servings Prep Time
4.5 cups cooked rice 10 minutes
Cook Time Passive Time
15 minutes 45 minutes
Ingredients
  • 1 1/2 cups sushi rice
  • 1 1/2 cups water
For the sushi vinegar:
  • 1/4 cup rice vinegar
  • 1/8 cup sugar
  • 1/4 tsp salt
Servings: cups cooked rice
Units:
Instructions
  1. Rinse rice several times in cool water until the water comes almost clear.
  2. Drain, then add water and rice to medium pot. Cover and let sit 30 minutes.
  3. When you’re done, uncover the rice. Bring the rice and water mixture to a simmer, cover and let simmer gently about 12 minutes. Remove from heat and let sit for 15 minutes covered.
  4. Meanwhile, whisk together the vinegar, salt, and sugar in a small bowl until the sugar dissolves. Then spread the rice out on a large flat surface (a lasagna pan will do just fine). Sprinkle with vinegar mixture, cutting into the rice with a spatula or paddle at a 45 degree angle, tossing as you go.
  5. When rice is room temperature, cover with a damp cloth until ready to use. Sushi rice is great for making sushi and rice balls for bento boxes.

Espresso Jello with Evaporated Milk

Fills 10 standard silicone muffin liners or pour into 8×8 baking dish

It’s wiggly.

It’s jiggly.

And it’s in your drink.

Jellooooo for adults.

You can thank Japan for their love of mixing textures – there’s nothing quite like slurping up jello squares into a round straw, along with a bit of milk.

Gulp. Slurp. Chew.

Note: If you substitute hot cocoa for the coffee, you won’t need the sugar as long as your mix is sweetened.

Ingredients:

For the jello:

1 1/2 cups hot, fresh brewed espresso (or coffee, or hot cocoa mix)
1/2 cup cold water
2 envelopes unflavored gelatin
1/3 cup sugar, or to taste (not needed if you use sweetened hot cocoa)

For the drink:

chilled, evaporated milk, to taste
extra wide straws

Method:

First, dissolve gelatin powder over cold water. The water will thicken up into goup. Then, stir that goup and the sugar into freshly brewed (hot) espresso or coffee. Whisk until totally combined.

Pour everything into mold(s) and refrigerate until set. A few hours is usually good.

To rock out Japanese style, serve with whipped cream, in evaporated milk, in a milk shake, or on top of a sundae.

I like the espresso jello in best in chilled evaporated milk. Getting the blobs of jello in every straw slurp is the best. Also, the espresso flavor seeps into the milk for more caffeinated deliciousness.

You could make this kid friendly by trying a different jello flavor.

Go wild. It’s worth it.

Espresso Jello with Evaporated Milk
Votes: 0
Rating: 0
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You can thank Japan for their love of mixing textures - there's nothing quite like slurping up jello squares into a round straw, along with a bit of milk.
Servings Prep Time
2-4 people 10 minutes
Passive Time
3 hours
Servings Prep Time
2-4 people 10 minutes
Passive Time
3 hours
Espresso Jello with Evaporated Milk
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
You can thank Japan for their love of mixing textures - there's nothing quite like slurping up jello squares into a round straw, along with a bit of milk.
Servings Prep Time
2-4 people 10 minutes
Passive Time
3 hours
Servings Prep Time
2-4 people 10 minutes
Passive Time
3 hours
Ingredients
For the jello
  • 1 1/2 cups espresso (hot, fresh brewed), or coffee or hot cocoa mix
  • 1/2 cup ice water
  • 2 envelopes gelatin (unflavored)
  • 1/3 cup sugar , to taste
For the drink
  • 1-2 cans evaporated milk , chilled, to taste
Servings: people
Units:
Instructions
  1. Dissolve gelatin powder over ice cold water. The water will thicken up into goup. Then, stir that goup and the sugar into freshly brewed (hot) espresso or coffee or cocoa. Whisk until totally combined.
  2. Pour everything into mold(s) and refrigerate until set. A few hours is usually good.
  3. Slice into cubes, add to glasses and cover with evaporated milk.
Recipe Notes

If you substitute hot cocoa for the coffee, you won't need the sugar as long as your mix is sweetened.

The Bento Box: Every toddler’s dream lunch

I love cute hair cuts. Cute smiles. Cute babies.

I especially love cute food.

And believe me – the Japanese know cute food. Not content to simply let plain-Jane food lay limp in the lunch box, they have an entire industry devoted to countless accessories and gadgets whose sole purpose is to make food perky and cute. It’s the art of Bento. And it’s super kawaii (guess what that means?).

A little background: Ava just started a 2 day per week preschool program and she takes a packed lunch. I love her school. Everything is so darn… well… cute – from the name of their class (Bunnies) to their pet fish. It’s appropriate that she brings a healthy, fun, and super cute toddler lunch.

With that being said, let’s Bento!

To start out, you don’t need much but a few tiny cookie cutters. You can use them to cut out steamed carrot stars, cucumber bears…

And cheese giraffes (use sesame seeds for eyes). Today our little cheese giraffes are walking on a bed of steamed asparagus and carrot stars. Adorable!

Then there’s the amazing trick of turning an egg into a bento duck. Add 2 carrot stars for feet and a bit of yellow pepper for the nose. You could use a quail egg or regular egg to make the duck. The seed eyes stick by dipping in a bit of water first. The nose can be stuck on with a dab of mayo or mustard. The carrot-star feet are stuck in small slits at the bottom of the egg.

Fill the bento in with other finger foods – small tomatoes, grapes, steamed broccoli, and a ball of steamed rice – preferably sushi rice  [Recipe].

This is a toddler’s dream lunch.

For real.

So what about you? Do you go all out for lunch?

Vegetarian Sushi | Futomaki

Makes 6 rolls (on 1/2 sheet nori seeweed) – serves 2

Do you have a yearning to be creative? An artist? Do you want to release your imagination into the wild?

Are you also hungry?

The answer is sushi.

While sushi making is an art that requires years of training to master, everyone can play the game. It’s like I tell my husband – you don’t have to be Michelangelo to paint a personal masterpiece. Similarly, you don’t have to be a sushi chef to fill your belly with satisfying sushi.

Today we’re tackling futomaki. Futomaki is a large sushi roll, typically filled with vegetables and/or cooked fish. I thought this was a good place to start for those of us who don’t have refrigerated work spaces for handling raw fish. After all, let’s be honest. This is all about fun. Not tummy troubles.

So let’s get our art on and make some sushi. Once you get the hang of it, I highly suggest having a sushi themed small dinner party.

It’s super sushi fun.

Here’s what you need:

Neta (fillings):

Use all sorts of sliced veggies – feel free to fill in your favorites.

1/2 avocado
1/2 cucumber
1/3 yellow pepper
1/3 red pepper
1/3 orange pepper
1 small can Makizushi no moto (sweet gourd strips)
6 steamed asparagus

Other stuff:

1 batch prepared sushi rice  [Recipe]
nori (I find the half sheets easier to work with as a novice)
soy sauce
wasabi
pickled ginger

Materials:

chopsticks
bamboo rolling mat(s)
cutting board
sharp knife
bowls of water to keep hands moist

Method:

Let’s get started!

First, cut up all your veggies into long sticks, or batons. Refrigerate  until needed. Then prepare the rice (recipe will be up by Monday).

If you want extra bonus points, also include a can of Makizushi no moto, or seasoned gourd strips with mushrooms. This is my all-time favorite sushi neta (filling). It’s sweet, salty, and tender. Look for it in the Japanese section of the Nam Hai, or your local Asian market.

Next, lay out a piece of nori. Top with rice. Moisten hands and press the rice down into an even layer, leaving one end clear (for about an inch). Place veggies a couple of inches from the other end. Use your artist sensibilities to pick lovely color and flavor combinations.

So pretty!

Use the mat to firmly press the ingredients together and roll up the sushi tightly. Visualize rolling up a t-shirt into a tiny tube so you can fit it in your already over-packed suitcase. Use two hands (I had to take the picture with my other hand).

By keeping lots of pressure, you’ll end up with a nice tight roll that is easy to slice and won’t fall apart. Practice makes all the difference. You can fold the mat behind the roll as you go.

The day before spring, at the Setsubun festival, the Japanese serve futomaki in a long roll, just like this.

More typically, however, they slice each roll up into even sized discs, revealing the art within.

The half sheets slice best into 4 pieces.

Serve with wasabi, pickled ginger, and soy sauce.

I find it’s easier to make them all before eating, as your hands get quite sticky as you make them.

But not everyone could wait…

Veggie sushi – a rainbow of beauty.

Even for newbs.

Enjoy with a bright, bursting smile.

You did it – your own personal masterpiece!

Vegetarian Sushi | Futomaki
Votes: 1
Rating: 4
You:
Rate this recipe!
Print Recipe
Today we’re tackling futomaki. Futomaki is a large sushi roll, typically filled with vegetables and/or cooked fish. I thought this was a good place to start for those of us who don’t have refrigerated work spaces for handling raw fish. After all, let’s be honest. This is all about fun. Not tummy troubles.
Servings
6 rolls
Servings
6 rolls
Vegetarian Sushi | Futomaki
Votes: 1
Rating: 4
You:
Rate this recipe!
Print Recipe
Today we’re tackling futomaki. Futomaki is a large sushi roll, typically filled with vegetables and/or cooked fish. I thought this was a good place to start for those of us who don’t have refrigerated work spaces for handling raw fish. After all, let’s be honest. This is all about fun. Not tummy troubles.
Servings
6 rolls
Servings
6 rolls
Ingredients
Neta (fillings)
  • 1/2 avocado
  • 1/2 cucumber
  • 1/3 yellow bell pepper
  • 1/3 orange bell pepper
  • 1/3 red pepper
  • 8.5 oz Makizushi no moto
  • 6 asparagus , steamed
Other stuff
  • 1 batch sushi rice (prepared)
  • nori
  • soy sauce
  • wasabi
  • pickled ginger
Servings: rolls
Units:
Instructions
  1. First, cut up all your veggies into long sticks, or batons. Refrigerate until needed. Then prepare the rice.
  2. Next, lay out a piece of nori. Top with rice. Moisten hands and press the rice down into an even layer, leaving one end clear (for about an inch). Place veggies a couple of inches from the other end. Use your artistic sensibilities to pick lovely color and flavor combinations.
  3. Use the mat to firmly press the ingredients together and roll up the sushi tightly. Use two hands.
  4. By keeping lots of pressure, you'll end up with a nice tight roll that is easy to slice and won't fall apart. Practice makes all the difference. you can fold the mat behind the roll as you go.
  5. Serve with wasabi, pickled ginger and soy sauce.
Recipe Notes

Materials needed:

chopsticks

bamboo rolling mat(s)

cutting board

sharp knife

bowls or water to keep hands moist

Menu: Japan

Last night I did my first ever live demo while on radio. There were about two dozen people there to try the food.

What a rush!

What fun!

What a late night.

So here I am, rubbing the sleep out of my eyes, focusing in on Japan. I’m happy to tell you that this menu is going to be both beautiful and delicious. And very hands on.

So here’s the menu… What sounds good to you?

A Bento for Miss Ava [Recipe]
Send your toddler to preschool with the cutest bento lunch in the world. Just be warned – you’ll end up wanting one for yourself. It’s like a hundred delicious smiles in a lunch box. Brilliant.

Veggie sushi (futomaki) [Recipe]
If you’ve never done it before, you need to do it: veggie sushi. In fact, this is one of my favorite interactive dinner party themes. Colorful and fun, everyone makes their own sushi from an assortment of sliced veggies like avocado, asparagus, bell pepper, cucumber and sweet pickled gourd. Plus, kids love it. The fun is in trying, not perfection (or the “P” word as Flylady says)

Sushi Rice [Recipe]
Slightly sweet, slightly vinegary. Sushi rice is surprisingly easy to make and incredibly satisfying.

Espresso Jello with Evaporated Milk [Recipe]
Pull yourself out of the 3pm slump with this crazy, wiggly, jiggly drink. Cubes of espresso jello in evaporated milk might be the most ingenious drink idea ever. Especially since the jello can be slurped up through extra wide straws. Wonderful!

About the food of Japan

Hikone Castle. Photo by Jnn

Have you ever noticed how big Japan is? The upper half of Japan has as many cold snowy days as the lower half has hot tropical days. From top to bottom, she’s long, lean and filled to the brim with glorious food.

That being said, I’m focusing in. Getting in the zone. Talking about just a couple of  Japanese dishes that make me sit back in awe.

Because, there’s no denying it. Japan has some of the prettiest food around.

And for good reason: Japanese food is art.

Yamagata. Photo by Toto; Kabira Bay, Photo by Highland. Tottori Sand Dunes. Photo by Geofrog; Mount Yari. Photo by Alpsdake.

Just take sushi [Recipe], for example. The Japanese have long enjoyed this traditional – yet meticulous – preparation of rolled vinegar rice  [Recipe], vegetables and raw fish. While it’s roots trace back indefinitely, the form of sushi we know and love today was developed in the 1800’s by Hanaya Yohei as a convenience food. Even still, each sushi roll is artfully arranged – a mosaic of ingredients. One bite and you’ll get just enough of everything – a balanced experience all around.

Then there’s Bento  [Recipe], or the artful arrangement of food in compartmentalized boxes for convenient and portioned out lunches. Bento has been happening since the 12th century, gradually evolving into the cute-fest we see today. From bentos for adults – simple protein, vegetable, rice, and sweet – to bentos for kids – loaded up with faces cut into eggs, rice made into bears, etc – there’s something for all personalities.

For dessert, there’s a number of notable treats. Most people have heard of green tea ice cream, but there is also ice cream wrapped in mochi, or glutinous rice pounded into a dough. But what really gets me excited are the strange textures that you can find in Japanese desserts and drinks. For example, I just learned about kōhii zerii, or coffee jello. While coffee jello is not that unusual by itself, it’s what they do with it that really makes it special…. The Japanese love to mix coffee jello with drinks – such as evaporated or condensed milks [Recipe], iced coffee, milkshakes, or even piled onto an ice cream sundae. The concept is at once stunning and a delight texturally.

Yosuien, Wakayama, Wakayama prefecture, Japan. Photo by Highland

So those are my highlights.

What about you? What are your favorite Japanese foods?

Monday Meal Review: Jamaica

THE SCENE:

My lips started off with a low-grade tingle and then flared up into a fire engine burn.

Careful not to touch the jerk seasoning again, I put the lid back on the blender.

“So that’s what three habeneros taste like.” I said to the faded photo of my Great Aunt, Lulla Rina.

She smiled back at me, as she had for decades. She was holding my brother Damien – a chubby baby boy – in her soft, grandmotherly arms. He’d be 33 if he were alive today. And he’d probably love habeneros.

I silently promised him I’d be brave. I’d eat my share.

I’ve lived longer without Damien than with him, yet he remains one of the most important, influential people in my world.

Life’s funny that way. We remember the shooting stars so vividly, even when the sky is full of trillions of other stars.

Looking back at the mixture, I considered suiting up with gloves, goggles, and a clothespin to pinch my nose shut.

I settled on just the gloves.

As I poured the jerk over the chicken, I could smell the allspice and fresh herbs, the ginger and nutmeg. It was intoxicating.

Just then the doorbell rang. Keith’s parents were here.

Good thing they like spicy food.

Get ready for Jamaica, I thought.

Well… Jamaica with a little Ireland.

And why not? Mr Picky requested our Guinness Chocolate Cake for his birthday.

Happy Birthday, Superman Keith. We love you.


AVA’S CORNER

THE FOOD

Jerk Chicken [Recipe]


What I liked most about this dish:

The heat was perfect – spicy (enough to make me sit up and drink my water but not enough to make me cry). Ava ate and ate and ate on this chicken. We simply removed the skin (even still, it was a little spicy – she drank a lot of water, too). The smoke flavor was lovely and the chicken came out tender. Divine.

What I liked least about this dish:

Not much, although it is hard to wait 2 hours for the chicken to smoke.

Jerk Seasoning [Recipe]


What I liked most about this dish:

This was easy to whip together. With a seasoning blend like this you end up with restaurant quality flavor every single time. Also, it makes a fantastic gift.

What I liked least about this dish:

If you don’t have a powerful blender, you might have to do lots of chopping (or resort to a food processor). I invested in a vitamix for exactly these sorts of intense blends and I LOVE its power.

Escovitch Fish [Recipe]

What I liked most about this dish:

I’m all about Vinegar City! I love this tart, tangy, veggie combo.

What I liked least about this dish:

I’m not quite used to the idea of eating vinegary fish for breakfast, despite the fact that this is traditional in Jamaica. I was also sad that I was the only one in my family who loved this. While Ava enjoyed some vinegar on her fish, she stayed clear of the veggies – one potent taste was enough for her.

Sorrel Drink [Recipe]

What I liked most about this dish:

The flavor of this traditional Christmas drink was outstanding. I felt at once refreshed and festive. Also, Ava could not stop drinking this one – she was a major fan. In fact, she used the word “delicious” for the first time ever to describe this drink. Adorable!

What I liked least about this dish:

I should have grated the ginger – I felt the slices gave it too mild of a ginger flavor (although some will like the subtlety). If you do slices, the dominant flavor will most likely be the cinnamon with ginger peaking out in the background.

Jamaican Jerk Chicken

Serves 4

There’s no way around it. Jerk chicken is supposed to be blacker than a starry night – and more sizzlin’ than that smokin’ hot hotty you wake up to every morning (Hi, Keith!).

Typically cooked in a barrel smoker, Jerk gets it’s distinctive flavor and color from low, slow cooking over smouldering all spice wood. The long cooking time gets the jerk seasoning extremely caramelized.

Now, for those of you who want to go all out, you can easily get your meat much darker than mine (and spicier), by basting the chicken with extra jerk seasoning as it cooks. I had a toddler to feed, so I kept it a little lighter.

Ingredients:

1/2-1 recipe Jerk Seasoning
4 lbs chicken legs and wings, or other dark meat

For smoking:

1/2 cup whole allspice
hickory wood chips, as needed

OR

Allspice wood chips, as needed

Method:

So exactly how black is Jerk chicken supposed to be?

Blacker than Jamaica’s Black River.

Black River in Jamaica. Photo by Stufffreak

(and tastier, too)

To get the most flavor, marinate the chicken pieces for two days. Just toss with about 1 1/2 cups of Jerk marinade and give a mix once or twice (using gloves).

The flavor is unreal.

The day of cooking, soak the wood chips and allspice for about 30 minutes. Then, place in a smoke box and turn the grill on high until smoke plumes out of the smoker box for a solid five minutes.

Reduce heat (probably to low), and only leave one side burner on (the side with the smoker box). When the temperature drops and is steady at 225F, add the chicken to the side with no flame. Smoke for about 2 hours, or until the meat registers 160F with a thermometer (the pieces closer to the lit burner will be done first, unless you’ve rotated them).

For darker color, baste chicken with remaining jerk seasoning every thirty minutes. But this was plenty spicy for us.

Enjoy with a brave toddler, a handsome husband, and all the laughter you can stand for one day.

Life is good.

Jamaican Jerk Chicken
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Typically cooked in a barrel smoker, Jerk gets it’s distinctive flavor and color from low, slow cooking over smouldering all spice wood. The long cooking time gets the jerk seasoning extremely caramelized. Now, for those of you who want to go all out, you can easily get your meat much darker than mine (and spicier), by basting the chicken with extra jerk seasoning as it cooks. I had a toddler to feed, so I kept it a little lighter.
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
2 hours 8-48 hours
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
2 hours 8-48 hours
Jamaican Jerk Chicken
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Typically cooked in a barrel smoker, Jerk gets it’s distinctive flavor and color from low, slow cooking over smouldering all spice wood. The long cooking time gets the jerk seasoning extremely caramelized. Now, for those of you who want to go all out, you can easily get your meat much darker than mine (and spicier), by basting the chicken with extra jerk seasoning as it cooks. I had a toddler to feed, so I kept it a little lighter.
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
2 hours 8-48 hours
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
2 hours 8-48 hours
Ingredients
  • 1/2 - 1 recipe Jerk Seasoning
  • 4 lbs chicken legs (and wings, if desired)
For smoking:
  • 1/2 cup whole allspice
  • woodchips (hickory or allspice)
Servings: people
Units:
Instructions
  1. To get the most flavor, marinate the chicken pieces for two days. Just toss with about 1 1/2 cups of Jerk marinade and give a mix once or twice (using gloves).
  2. The day of cooking, soak the wood chips and allspice for about 30 minutes. Then, place in a smoke box and turn the grill on high until smoke plumes out of the smoker box for a solid five minutes.
  3. Reduce heat (probably to low), and only leave one side burner on (the side with the smoker box). When the temperature drops and is steady at 225F, add the chicken to the side with no flame. Smoke for about 2 hours, or until the meat registers 160F with a thermometer (the pieces closer to the lit burner will be done first, unless you’ve rotated them).
  4. For darker color, baste chicken with remaining jerk seasoning every thirty minutes. But this was plenty spicy for us.

Jamaican Jerk Seasoning

Makes about 3 cups

Are you in need of a lil’ pep in your step? Do you want to go beyond your comfort zone? Would you like to make your taste buds burn with the fire of Jamaican delight?

I am. I do. I would.

Also, a friend’s birthday is coming up, and she loves spicy food. In a pretty bottle, with a cute recipe card, jerk seasoning makes quite the fabulous gift.

So, join me friends. Let’s go on a stovetop journey to the clear waters of Jamaica, where we can heat things up for ourselves and a friend or two.

Ingredients:

Liquid:

1/4 cup soy sauce
1/2 cup orange juice

Produce:

3 habenerno (scotch bonnet) peppers
1 green bell pepper
4 green onions
1 onion
4 cloves garlic
1 hunk ginger – about 1 inch, peeled and cut
5 sprigs fresh thyme – leaves stripped from the stem
3 fresh basil leaves
3 sprigs parsley leaves

Spices:

1 Tbsp whole allspice
1 Tbsp cinnamon
1 Tbsp nutmeg
1 Tbsp black pepper
1 Tbsp salt

Method:

First let’s get inspired.

Here are two Jamaicans who constantly step out of their comfort zones. Usain Bolt is a Jamaican sprinter and three-time Olympic gold medalist.


She’s Dominique Blake – a promising hopeful for the 2012 Olympics.

Ahh, to be a super fast runner.

I’m wondering if they get the pep in their step from Jerk seasoning?

Probably.

Let’s make some.

First, get the produce ready for the blender – or food processor – cut it as small as you need to (you know, depending on the strength of your equipment).

Then measure out all the beautiful spices.

And your liquids.

Add everything to your blender (or food processor)…

And give it a buzz-whir until blended. You can leave it thick, like I did, or you can make it even smoother. It’s up to you.

The result can be used to spice up anything from chicken, to pork, to fish, to burger mixes.

Generally I like to let the meats marinate for 24 -36 hours, unless it is tender meat, like fish (15 minutes) or chicken breasts (overnight at the most). Then you can grill them with a little smoke, or bake in the oven. Keep the temperatures low and slow – about 225F.

Enjoy with a smile. Don’t be surprised if you have a little extra pep in your step after you eat this one!

You might even find yourself sprinting around your house with a smile.

Jamaican Jerk Seasoning
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Let’s go on a stovetop journey to the clear waters of Jamaica, where we can heat things up for ourselves and a friend or two.
Servings Prep Time
3 cups 15 minutes
Servings Prep Time
3 cups 15 minutes
Jamaican Jerk Seasoning
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Rating: 0
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Print Recipe
Let’s go on a stovetop journey to the clear waters of Jamaica, where we can heat things up for ourselves and a friend or two.
Servings Prep Time
3 cups 15 minutes
Servings Prep Time
3 cups 15 minutes
Ingredients
Liquid:
  • 1/4 cup soy sauce
  • 1/2 cup orange juice
Produce:
  • 3 habanero peppers
  • 1 green bell pepper
  • 4 green onions
  • 1 onion
  • 4 cloves garlic
  • 1 hunk ginger root - about 1 inch, peeled and cut
  • 5 sprigs thyme , leaves stripped from the stem
  • 3 basil leaves
  • 3 sprigs parsley
Spices:
  • 1 Tbsp whole allspice
  • 1 Tbsp ground cinnamon
  • 1 Tbsp ground nutmeg
  • 1 Tbsp pepper
  • 1 Tbsp salt
Servings: cups
Units:
Instructions
  1. First, get the produce ready for the blender – or food processor – cut it as small as you need to (you know, depending on the strength of your equipment).
  2. Add everything to your blender (or food processor)… And give it a buzz-whir until blended. You can leave it thick, like I did, or you can make it even smoother. It’s up to you.
  3. The result can be used to spice up anything from chicken, to pork, to fish, to burger mixes. Generally I like to let the meats marinate for 24 -36 hours, unless it is tender meat, like fish (15 minutes) or chicken breasts (overnight at the most). Then you can grill them with a little smoke, or bake in the oven. Keep the temperatures low and slow – about 225F.

Jamaican Sorrel Drink

Makes at least 1 1/2 quarts (more, depending on how much you dilute it)

August has drug on too long. I know because the mosquitoes have given up for the summer. Not a one can be found. They’ve been cooked off. I’ve been shriveling up, too. Thankfully a few of our readers suggested I try sorrel, Jamaica’s perky, often spiked answer to iced tea, typically served at Christmastime.

Sorrel is better than pouring a bucket of ice down your back. And it’s (literally) cooler than mulled wine (although I like that too).

Imagine: It’s December. The sun has her cheery face on. The tin roofs are hot. Cats hide in the shade while people sip sorrel in flip flops.

Christmastime in Jamaica.

Prime Sorrel drinkin’ time. 

I love it!

Now, let’s get clear on terminology… (UPDATE: Please check the comments  – I seem to have this mixed up a bit…)

Sorrel is the Jamaican word for hibiscus, a flower which grows abundantly on the island. Even though this drink is served on ice, sorrel retains the flavors of the holiday season – cinnamon, all spice, fresh ginger. For those who wish, rum sends it over the edge for a truly relaxing holiday season.

While Jamaican’s make this with fresh hibiscus, harvested in December, you can find dried hibiscus at African markets, some health food stores, or boxed up in tea bag form at Whole Foods and other stores with good tea selections, making it a perfect year-round treat.

Ingredients:

2 cups whole, dried sorrel (a.k.a. dried hibiscus)
2 inches ginger, sliced in thin coins for mild flavor, or chopped/grated for stronger flavor.
The peel of 1 orange
2 cinnamon sticks
6 cups water
Sugar to taste (about 1 cup seemed good to me)

For diluting:

Water, rum, and/or ice, as desired

Method:

There is a season for everything. Until now.

Get yourself ready for Jamaican Christmas, available any season you want.

All you need is an orange, hibiscus, cinnamon, and ginger.

Peel the orange and slice (or grate) the ginger. I think I’ll grate it next time – the ginger flavor was a bit weak for my tastes. I like it to zing!

Add all ingredients to a pot, cover and bring to a gentle simmer. This took about 10 minutes. Then simmer for another 30 minutes to extract all the spiced goodness. Cool and refrigerate overnight for strongest flavor.

Strain, mix with ice, water and – if you’re feeling plucky – rum.

Batman approves!

Jamaican Sorrel Drink
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Even though this drink is served on ice, sorrel retains the flavors of the holiday season - cinnamon, all spice, fresh ginger. For those who wish, rum sends it over the edge for a truly relaxing holiday season.
Jamaican Sorrel Drink
Votes: 4
Rating: 4.75
You:
Rate this recipe!
Print Recipe
Even though this drink is served on ice, sorrel retains the flavors of the holiday season - cinnamon, all spice, fresh ginger. For those who wish, rum sends it over the edge for a truly relaxing holiday season.
Ingredients
  • 2 cups dried hibiscus , dried sorrel if you can find it
  • 2 inches ginger , sliced into thin coins for mild flavor, chopped/grated for stronger flavor
  • 1 orange , peel
  • 2 cinnamon sticks
  • 6 cups water
  • 1 cup sugar , to taste
Servings:
Units:
Instructions
  1. Add all ingredients to a pot, cover and bring to a gentle simmer. About 10 minutes.
  2. Then simmer for another 30 minutes to extract all the spiced goodness.
  3. Cool and refrigerate overnight for strongest flavor.
  4. Strain, mix with ice, water and rum.

Jamaican Escovitch Fish

Makes enough Escovitch topping for 2-3 meals.

I’ve long adored the British tradition of dousing Fish and Chips with vinegar. In fact, I like to add enough vinegar for my fish to swim in. Sure, Keith won’t kiss me for days afterwards, but a girl’s gotta do what a girl’s gotta do.

Well, this week I learned about Jamaican Escovitch, based on Spanish  Escabéche.

Escovitch is like taking your fried fish on a trip to vinegar city, on a vinegar boat, through vinegar nation

At it’s most basic, Jamaicans briefly cook fresh veggies in spiced vinegar, pile them on top of fried fish, and ladle extra vinegar sauce over the top. The veggies retain some crunch while also making the mouth pucker up. Big time. Oh, and there’s a little burn, too, thanks to hot chili peppers.

What’s not to love?

Ingredients:

1 bell pepper, sliced in rings
hot pepper, sliced in rings (jalepeno, habenero, etc) – to taste
1 onion, sliced in half moons
1 large carrot, sliced in matchsticks
1 chayote, seeded and sliced in matchsticks

6 fish fillets (we used rainbow trout)
flour, as needed

For the sauce:

1 1/2 cups vinegar
10 allspice berries
1/8 cup sugar, or to taste
water (optional)
salt

Method:

First, hop on a Jamaican fishing boat and catch yourself a fresh batch of dinner. Can you taste the salt in the air? Ahhh… (P.S. I want this walk home from school…)

Fishing boats on the beach near Alligator Pond, Jamaica. In the distance, a bauxite cargo ship sails past Pedro Bluff. Photo by Gerry Manacsa.

When you get home, slice up the prettiest veggies you can find. Peppers (hot and bell), onion, chayote (the green thing that looks like it needs dentures), and carrots are traditional.

Add the veggies to a pot with vinegar, sugar, salt, water, and all spice. Simmer about five minutes – the veggies should retain some crunch.Meanwhile, heat up about a 1/2 inch of oil in a large skillet. Rinse the fish off and pat dry. (You can rinse it in vinegar, lime juice, or water).

Dip each fillet in flour, shake off excess, then fry in hot oil until golden brown. Salt and drain.

Serve immediately with a generous pile of the vinegar veggies. Spoon extra vinegar sauce over fish. 

Serve to tired, grouchy friends, after a particularly long night out, with little sleep.

Get ready to pucker up, my friends.

We’re going to Vinegar City! Ha HA!

Jamaican Escovitch Fish
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I’ve long adored the British tradition of dousing Fish and Chips with vinegar. In fact, I like to add enough vinegar for my fish to swim in. Sure, Keith won’t kiss me for days afterwards, but a girl’s gotta do what a girl’s gotta do. Well, this week I learned about Jamaican Escovitch, based on Spanish Escabéche. Escovitch is like taking your fried fish on a trip to vinegar city, on a vinegar boat, through vinegar nation At it’s most basic, Jamaicans briefly cook fresh veggies in spiced vinegar, pile them on top of fried fish, and ladle extra vinegar sauce over the top. The veggies retain some crunch while also making the mouth pucker up. Big time. Oh, and there’s a little burn, too, thanks to hot chili peppers. What’s not to love?
Servings
2-3 meals
Servings
2-3 meals
Jamaican Escovitch Fish
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I’ve long adored the British tradition of dousing Fish and Chips with vinegar. In fact, I like to add enough vinegar for my fish to swim in. Sure, Keith won’t kiss me for days afterwards, but a girl’s gotta do what a girl’s gotta do. Well, this week I learned about Jamaican Escovitch, based on Spanish Escabéche. Escovitch is like taking your fried fish on a trip to vinegar city, on a vinegar boat, through vinegar nation At it’s most basic, Jamaicans briefly cook fresh veggies in spiced vinegar, pile them on top of fried fish, and ladle extra vinegar sauce over the top. The veggies retain some crunch while also making the mouth pucker up. Big time. Oh, and there’s a little burn, too, thanks to hot chili peppers. What’s not to love?
Servings
2-3 meals
Servings
2-3 meals
Ingredients
  • 1 bell pepper , sliced in rings
  • habanero peppers (or whatever hot pepper you like)
  • 1 onion , sliced in half moons
  • 1 large carrots , slice in matchsticks
  • 1 chayote , seeded and sliced in matchsticks
  • 6 fish fillets
  • all-purpose flour , as needed
For the sauce
  • 1 1/2 cups vinegar
  • 10 allspice berries
  • 1/8 cup sugar , or to taste
  • water (optional)
  • salt
Servings: meals
Units:
Instructions
  1. Slice your veggies: peppers, onion, chayote, and carrots. Add to a pot with vinegar, sugar, salt, water, and all spice. Simmer about five minutes—the veggies should retain some crunch.
  2. Meanwhile, heat up about 1/2 inch of oil in a large skillet. Rinse the fish off and pat dry. (You can rinse it in vinegar, lime juice, or water).
  3. Dip each fillet in flour, shake off excess, then fry in hot oil until golden brown. Salt and drain.
  4. Serve immediately.