World Plate #5 - Jamaica
if you came over and asked me, "hey, xp, what Jamaican for dinner?" well, you'd know the answer already!
Jamaican Jerk Fish
we have some lovely pompanos here from Duc Loi, and we're going to make this recipe in the Hobo Fish style, baked in foil, but we need the appropriate seasoning for the job.
Jerk Seasoning
3 T allspice berries
2 T cinnamon
1 T thyme
1 T ground garlic
1/2 T ground ginger
pinch of salt and black pepper
1 shallot, minced
2 habañero chiles, minced
for the allspice berries, i use the coffee grinder. the aroma of the berries just EXPLODES out of it when fresh ground. ooh, aah, what a great fragrance (plus the debris will make any ground coffee taste superb here for a while). meanwhile, for the habañeros, i just chopped them in the food processor. anyway, combine all of those seasonings together and voila! you're ready to make jerk. its an all-surpose seasoning, good for dryrubs on any meats. spicy, zesty. you can add as much of the Scotch Bonnets as you like, actually. (hell, the islanders i know would use about 5-6 of them for this.) i went easy tonight. i'm in an easygoing mood.
Hobo Packs
for each hobo pack, i'm going to include the following:
1 pompano, prepped and scored like this picture
1 potato, cubed
1/2 onion, sliced
4 cloves garlic, diced
1/4 stick of butter, cut into cubes
in the foil, lay out a bed of potato/onion/garlic with 1/2 of the butter. rub olive oil and then jerk seasoning into the fish (i used a spoon - wouldnt recommend fingers for this cause of the habs). lay fish atop potatoes, cover with remaining butter and a spritz of lemon juice. wrap tight, place foil in 425° oven for about 45 minutes.
serve up with fresh fruit and a mondo glass of lemonade. yums.
this particular mix of seasons has a strong taste, but its not overpowering in the slightest. very mellow and pleasant. i have enough to make some jerk pork chops here later in the week. i think i will modify it for that - another chile in the mix, and some brown sugar for a touch of some sweetness. heat for heat's sake is nice from time to time, but this is nice.
Jamaican Jerk Fish
we have some lovely pompanos here from Duc Loi, and we're going to make this recipe in the Hobo Fish style, baked in foil, but we need the appropriate seasoning for the job.
Jerk Seasoning
3 T allspice berries
2 T cinnamon
1 T thyme
1 T ground garlic
1/2 T ground ginger
pinch of salt and black pepper
1 shallot, minced
2 habañero chiles, minced
for the allspice berries, i use the coffee grinder. the aroma of the berries just EXPLODES out of it when fresh ground. ooh, aah, what a great fragrance (plus the debris will make any ground coffee taste superb here for a while). meanwhile, for the habañeros, i just chopped them in the food processor. anyway, combine all of those seasonings together and voila! you're ready to make jerk. its an all-surpose seasoning, good for dryrubs on any meats. spicy, zesty. you can add as much of the Scotch Bonnets as you like, actually. (hell, the islanders i know would use about 5-6 of them for this.) i went easy tonight. i'm in an easygoing mood.
Hobo Packs
for each hobo pack, i'm going to include the following:
1 pompano, prepped and scored like this picture
1 potato, cubed
1/2 onion, sliced
4 cloves garlic, diced
1/4 stick of butter, cut into cubes
in the foil, lay out a bed of potato/onion/garlic with 1/2 of the butter. rub olive oil and then jerk seasoning into the fish (i used a spoon - wouldnt recommend fingers for this cause of the habs). lay fish atop potatoes, cover with remaining butter and a spritz of lemon juice. wrap tight, place foil in 425° oven for about 45 minutes.
serve up with fresh fruit and a mondo glass of lemonade. yums.
this particular mix of seasons has a strong taste, but its not overpowering in the slightest. very mellow and pleasant. i have enough to make some jerk pork chops here later in the week. i think i will modify it for that - another chile in the mix, and some brown sugar for a touch of some sweetness. heat for heat's sake is nice from time to time, but this is nice.