RECIPES

Welcome to our recipe page:

We have a few exciting dishes for you to try. For the most part, Jamaican cuisine is the product of the country’s diverse cultural heritage. The uniqueness of its foods is a reflection of the complex ethnicity of its peoples who came or were brought to Jamaica over time. As a result, Jamaicans are primarily the descendants of Arawak Indians, European colonists, Africans and those later arrivals, East Indians, Germans, Chinese, Arabs, Lebanese and Syrians. Consequently, Jamaican cuisine and the way it is prepared tells the story of its diverse culture. This history is true for most if not all Caribbean countries.

NOTE: Cooking jerk style, or with any seasoning or rubs requires some preparation. Whenever possible, when cooking meat, it is highly recommended that you marinate meats for at least an hour before cooking (some people marinate over-night). You should cook all meats, including vegetables on low or indirect heat and, just before removing from the cooking surface, lightly dust the meat with a light coating of the seasoning being used. 

25^th STREET JERK PORK RIBS

Serves 3-4

2 tablespoon of olive oil

1 tablespoon of sugar

2 tablespoons of red wine or red wine vinegar

½ cup of Dwyer Jamaican Jerk Rub

2 tablespoon soy sauce

3 ½ - 4 pounds of pork ribs (babyback is good)

¼ cup of orange juice

Combine all ingredients in container. Place ribs in container and turn to coat lightly. Marinate in the refrigerator for 3-4 hours. Make sure there is an adequate amount of marinade remaining to base ribs on grill. Slow and low heat cooking! Prepare low fire in charcoal grill, and when the coals are ready, rake them to the side. Place a drip pan next to the charcoal and place ribs over drip pan. Cover grill and cook on indirect heat for 4 hours or so, turning and brushing frequently with the remaining marinade. If marinade is not hot enough, add black pepper to taste. Add more coals as necessary to keep the fire at an even 225 degrees. Dust the ribs with a light coating of our jerk rub the last 10 minutes of cooking. Be nice and share. (Add lots of napkins, beer and reggae music).

GRILLED STUFFED SNAPPER WITH SALSA SAUCE

Serves Four (4)

3 tbsp. extra-virgin olive oil, divided

Four 1-lb. snapper, cleaned and butterflied (can substitute with catfish or trout)

1 tbs. Dwyer Jamaican All-Purpose Seasoning

Kosher salt and freshly ground black pepper

2 cups thinly sliced red onion

4 oz. fresh cheese (such as mozzarella), cut in 1-inch strips

4 oz. thinly sliced chorizo

1 lime, thinly sliced

4 oz. fresh cilantro

1 oz. fresh dill

Preheat your grill or oven to medium heat (you can also use a heavy skillet). Rinse the inside of each fish, then rub them inside and out with a little olive oil. Season the fish with Dwyer Jamaican All-Purpose Seasoning, salt, and pepper to taste.

Fill the cavity of each fish with ¹ ⁄₂  cup of onion, a few slices of cheese, chorizo, and lime, and whole sprigs of cilantro and dill. The fish will be very stuffed; tie them neatly closed with cooking twine and space them at least 3 inches apart in your skillet or on the grill. Grill the fish for 12–15 minutes, flipping the fish halfway through cooking. The meat is cooked when it is opaque and flakes easily. Remove fish from cooking surface and let stand for 5-8 minutes. Serve with rice and a side of picante sauce. Eat that.

JAMAICAN RICE AND PEAS

(Not Beans and Rice)

Serves 6-8

1 cup dried red kidney beans soaked in water overnight

4 cups coconut milk

1 clove garlic, minced

1 medium onion, minced

1 teaspoon minced fresh thyme leaves

or ½ teaspoon dried thyme

3 cups long grain rice, washed

2 cups water

2 teaspoon salt

1 tablespoon sugar

Drain the soaked peas (beans) and combine the coconut milk in a medium saucepan. Cook over medium heat until the beans are tender but not mushy, about 1 hour.

Add the remaining ingredients (including water), cover saucepan and cook until rice absorbs all the liquid, about 15-20 minutes. Serve with any main dish. Its nice so eat that.

JERK CHICKEN IN A POT

Serves Four (4)

1 cup water

½ cup soy sauce

2 tablespoon sugar

2 tablespoon rum or dry sherry

2 onions, chopped

4 teaspoon Dwyer Jamaican Jerk Seasoning (mild or hot)

3-4 pounds of chicken, skinned and cut into serving sizes

One four –ounce can of sliced mushrooms, drained

(You can also use 2-3 ounces of fresh mushrooms, sliced)

In a large saucepan, combine water, soy sauce, sugar, rum or dry sherry, onions and bring to a boil. Stir in the jerk seasoning then add the chicken. The ingredients and water should just cover the chicken. Bring to a boil, and then reduce the heat to simmer. Cover and cook for 15 to 20 minutes. Turn chicken pieces over and cook for another 20 minutes or until the chicken is opaque. Add the mushrooms and cook for 1-2 more minutes. Skim fat if any. Serve hot with rice, potatoes or pasta, or eat that by itself.