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A Little Piece of Jamaica That Cooks Lucinda's Authentic Jamaican Kitchen ( Hardcover) This slim collection of Jamaican recipes reflects author Lucinda Scala .
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Nowhere is this better reflected than in its wonderful food. From the delicious barbecue style of the Arawak Indians the inhabitants of the island when Columbus landed to the Spanish escoveitch, Jamaican cooks have taken Make Top 5 Your Homepage. You are 1 of 9 users currently online.

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Jamaican Cook Book Jamaican seasonings, spice, all that's nice and more are available right here in the Jamaican cook book selections on sale. News from the Jamaica Star: Please enable Javascript in your browser for the site to load. Newly Added Sites — Feb 28, You can buy the chicken pre-quartered, or you can do it yourself easily with a sharp knife and some kitchen shears.

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You'll end up with four pieces -- two thighs and two breasts. Pull the thighs away from the breast and cut them away at the joint. Use the scissors to cut the breastbone off the chicken. Flip the chicken back over, breast up. Cut lengthwise through the chicken, splitting the breast in two. Chop 2 Scotch Bonnet peppers, a bushel of green onions, and one small yellow onion into large chunks.

These vegetables will go into a food processor later, so don't worry about getting them too fine right now. You just want them to fit and chop easily in the processor. If you're a fan of garlic, chop up cloves as well and throw them in.

Jamaican Cook Book

Habaneros and Jalapenos will both do as substitutes in a pinch. Combine the following wet ingredients in a bowl, then transfer to your food processor. The wet ingredients are easiest to measure out first, stirred together, and then tossed in with food processor with the peppers and onions. Add the following spices, sugars, and dry ingredients to the food processor and blend until almost liquid.

There should still be some chunks here and there, but you want this marinade to be more or less liquid.

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This is your jerk sauce! Cover the entire chicken in the jerk sauce and marinate overnight, covered, in the fridge.


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Yo should marinate the bird for at least 4 hours, though most chefs swear that it needs to be overnight. The acids and salt in the marinade liquids will tenderize the meat and lend more flavor to the meat. Heat up an outdoor grill to approximately F. If this is a charcoal grill, it will take about minutes to heat up, though a propane grill will be at heat within 10 minutes. If you don't have thermometer on your grill, the right heat is roughly when you can't hold your hand over the grill 6" away for more than seconds. Cook for approximately 1 hour in the oven or on the barbecue until done, Flipping every minutes.

The chicken should be cooked to F degrees all the way through, with a crispy skin crossed with grill marks. Every times you flip the bird, baste it with a little bit more jerk marinade. Remove chicken from oven or grill and serve, after it has rested for 5 minutes. As meat cooks, the juices that keep it tender are released into the meat.

Top 5 Herbs and spices used in Jamaican cooking

If you cut the meat while it is still piping hot, these juices leak out and lead to dry, rough meat. But if you simply wait 5 minutes or so, the juices will reabsorb into the chicken, leading to a much more delicious bird. Rinse off and quarter a lb chicken, leaving the skin on. Remove the chicken from the fridge, rinse it off and pat it dry, then get your sharpest knife out.

You can buy chicken quarters pre-cut at many stores, but it is cheaper and fresher to quarter the chicken yourself. To do so, start with the chicken breast-side up, then: Pull the thighs away from the breasts and cut them off at the joint. Flip the chicken over and, using a pair of kitchen sheers, cut the backbone out of the chicken.

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Flip the chicken back over and cut the breast in half lengthwise, slicing through the ribcage. Using a mortar and pestal, crush up kernels of whole allspice as finely as possible. This recipe is rather simple, but the difference between freshly ground allspice and a jar of it from the store is remarkable. If you can't get your hands on whole allspice, substitute a full tablespoon of the spice. Roughly chop up Scotch Bonnet peppers and 1 bunch of green onions.

You can substitute in jalapenos if you need. Don't worry about getting them too fine, as everything will get blended up finely in a food processor later.


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You're just cutting it up now to make sure everything fits. Toss 3 tablespoons seasoning salt, sprigs fresh thyme, and a pinch of black pepper in the food processor with the peppers, onions, and allspice. If you'd like to take this rub a little further, you can also toss in the following spices, choosing your favorites: You want a spreadable, but still not entirely wet, marinade -- a bit like wet, chunky sand. Use the "pulse" setting to chop it up to your desired consistency.

Pimento (Allspice)

This is your jerk marinade! Alternatively, hand mash all the ingredients into a paste using a mortar and pestal.