Thursday, 22 November 2012


We're jammin' in Jamaica mon! So we threw some Bob Marley on the stereo, made a blender of Hummingbird, nibbled on coconut lime shrimp, grilled some Jerk Chicken with mango salsa with a side of Rice & Peas(rice & red kidney beans cooked in coconut milk) and finished with Toto. Was another fine tropical dinner on a cool fall evening.

Hummingbird (well, my interpretation of the drink, based on ingredients in the kitchen already)
2 oz rum
2 oz Kaluha
2 oz milk
1 banana
6 strawberries
Blend, pour drink!

Jerk Chicken
I used the recipe from the Looneyspoons cookbooks......I have all 4 of them! Highly recommend them to any kitchen

1/3 cup green onion
¼ cup lime juice
2 tbsp olive oil
2 tbsp sou sauce
2 tbsp honey
1 tbsp grated ginger root
2 clove minced garlic
2 jalapeno peppers, minced & seeded (I used less to accommodate the boys palates)
2 tsp allspice
1 tsp thyme (I used fresh from the garden)
salt & pepper
½ tsp each cinnamon and nutmeg
Combine above ingredients for marinade, pour into a large resealable plastic bag with chicken (I used legs, the recipe called for 12 skinless, boneless thighs)
Let marinate overnight, and BBQ!

Mango Salsa
1 large mango, peeled and diced
1 diced red pepper
½ cup minced red onion
1 jalapeno pepper, seeded and minced
2 tbsp each lime juice & cilantro
2 tsp sugar
1 tsp
olive oil
cumin & salt to taste
Combine all, let stand at room temperature for 30 minutes before serving

This was a dense coconut cake that was quite delicious, we served it with some sliced mango on the side. As Shawn is not eating wheat, I substituted the flour for 1 cup soy flour + 1 cup ? Flour + 1 tsp xantham gum....result was good!

1 cup sugar
2 cups flour
cinnamon & nutmeg (about 1 tsp each)
2 cups grated coconut ( I used a blend of dried and fresh.....see below for tips on how to crack a coconut!)
2 tsp vanilla
¼ lb butter
½ cup milk
1 egg
lime zest form ½ lime

In our trusty, and well loved Kitchen Aid mixer
Cream butter & sugar
Sift in dry ingredients
Add lime & coconut
Add egg and vanilla
Slowly add milk, the end result is a fairly stiff dough.
Spread mixture into a greased cake pan and bake at 350 for about ½ hour.

My new sure fire method for cracking a coconut: (I learned it from the Food Network Magazine.....I am addicted to buying food magazines, I totally get hooked by the yummy covers, and the promises of having all my lunchbox dilemmas solved....they have yet to be solved by the way)

1.      Poke the 3 eyes with a skewer to find the one that is soft. Push the skewer through the soft eye, working it to create a ½ inch hole
2.      Drain the water, you will have to shake it quite a bit. You'll get about ½ cup coconut water (I used it to cook my rice in)
3.      Hold the coconut with a towel, and firmly tap with a hammer, turning as needed until the shell starts cracking in half.
4.      Split the shell, then put coconut cut-side down on a flat surface. Tap with hammer to loosen flesh.
5.      Carefully pry the flesh away from the shell with a butter knife (this was the trickiest part)
6.      Peel off any brown skin that may be on the flesh.

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