Summer Jamaican 10 Speed Food
JAMAICAN 10-SPEED
The original recipe was too sweet for me so I added milk. In the original recipe it's 1 splash of milk. http://www.drinksmixer.com/drink9381.html I suggest you to cut down the melon liqueur and creme de banane de 1/2 ounce each
Provided by Boomette
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Pour the Malibu rum, melon liqueur and creme de bananes into a highball glass filled with ice cubes.
- Add pineapple juice and 1 ounce of milk (or if you really like it sweet, only a splash of milk).
- Stir well, and serve.
Nutrition Facts : Calories 411.4, Fat 1.2, SaturatedFat 0.7, Cholesterol 4.3, Sodium 18.2, Carbohydrate 12.4, Fiber 0.2, Sugar 8.6, Protein 1.3
SUMMER JAMAICAN 10-SPEED
Make and share this Summer Jamaican 10-Speed recipe from Food.com.
Provided by TheFarlands
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Mix liquers and juice in glass.
- Fill remaining glass with half and half.
- Shake.
Nutrition Facts : Calories 51.1, Sodium 0.3, Carbohydrate 0.5, Sugar 0.4
CREOLE JAMBALAYA
Adapted from Chicago's famed House of Blues version of Jambalaya, this one takes less time, but doesn't skimp on BIG BAYOU flavor! It is one dish I am repeatedly asked to make. The great thing is you can throw in any number of meats and seafood that you have on hand, and leave one out if you want--any combination still tastes delicious! Have plenty of ice-cold beer on hand, you're gonna need it!
Provided by TinyBubbles
Categories One Dish Meal
Time 1h45m
Yield 4-6 2 cup servings, 4-6 serving(s)
Number Of Ingredients 32
Steps:
- For the sauce:.
- Heat bacon fat (or butter) in heavy saucepan and saute diced ham and sausage until crisp. Add onion, celery, both types of peppers, and garlic. Saute until tender, about 15 minutes.
- Add creole seasoning, tomatoes, sauce, and bay leaves. Cook 10-15 minutes, stirring occasionally.
- Add water and bouillon and cook on low for 45 minutes. Then remove bay leaves. Sauce can be made a day ahead.
- For the Jambalaya:.
- Heat butter in skillet, saute Andouille sausage until crisp . Sprinkle shrimp with creole seasoning, and saute until opaque, but not tough. Add chicken and bacon. Deglaze the pan with the prepared sauce, and heat through.
- Stir in hot cooked white rice.
- Serve topped with chopped fresh parsley and a whole Scotch Bonnet pepper.
- Note: diced, leftover pork, crawfish, or other meat/seafood can bee added as well.
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10 DISHES TO TRY IN JAMAICA - TRIPSAVVY
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- Jerk Chicken. Jamaica’s culinary star, jerk sauce is known around the globe for its spicy and smoky flavor. The essentials for a great jerk marinade are scotch bonnet peppers (these add a tremendous amount of flavor), pimento, salt, pepper, allspice, thyme, and garlic.
- Curry Goat. What makes Jamaican curry different from Indian or other Asian curries is definitely its spiciness. Goat can be a bit gamey for some palates, but if cooked right it should be tender, juicy, and fall off the bone.
- Coco Bread. Made with flour, yeast, and coconut milk, you’ll find that coco bread is usually used for sandwiches. It’s slightly sweet and traditionally split in half and eaten with a Jamaican patty, a meat-stuffed hand pie.
- Escovitch Fish. Escovitch is for the true seafood lovers. Jamaican escovitch fish is a whole red snapper, seasoned and fried with a spicy and sweet, peppery and vinegar-based marinade.
- Rum Punch. You can’t come to Jamaica without trying the famous rum punch cocktail. Fruity, sweet, and citrusy, Jamaican rum punch is perfect for summer and includes local rum, fruit juice (usually pineapple, orange, lemon, and/or lime), and grenadine.
- Ackee and Saltfish. Ackee and saltfish is Jamaica's national dish and this sweet, salty, and creamy breakfast is definitely a unique way to start your day.
- Mannish Water. Mannish water actually isn't water at all—it’s goat soup made from various parts of the goat, like its head and feet. It’s typically served on special occasions, and is great for large parties and events.
- Callaloo. A healthy side dish, callaloo takes on many different forms across the Caribbean. In Jamaica, it’s steamed leafy veggies (usually amaranth) together with tomato, onion, thyme, garlic, and—you guessed it—scotch bonnet peppers.
- Rice and Peas. Rice and peas is another name for rice and beans. The dried red kidney beans and rice are cooked in coconut milk with spices like allspice and garlic, and, of course, squash bonnet peppers for a little kick.
- Plantain. A member of the banana family, plantains are a tropical starchy fruit found all across the Caribbean. The Jamaican preparation of plantains is typically slathered in butter, salt, and pepper, and then fried, and is usually a side dish for any kind of meat or fish.
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