CuisineMentor

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Recipes for Jamaican Jerk Blend


           Caribbean Fish Stew 

 This soup is mildly flavored with jerk seasoning. Because the jerk seasoning mixtures can be spicy-hot, common side dishes include starchy, bland items such as rice, beans and pumpkin.

 

4 slices bacon, chopped

3/4 cup chopped celery

1 large (1 cup) onion, chopped

1 teaspoon firmly packed brown sugar

1 to 2 teaspoons CuisineMentor Jamaican Jerk Spice Blend

1 (14-ounce) can chicken broth or vegetable broth

1 (14 1/2-ounce) can diced tomatoes

2 tablespoons butter

1 1/4 pounds sea bass fillets or other firm white fish, skin removed, cut into bite-sized pieces

1/4 cup sliced green onions

Hot cooked rice, if desired

Hot cooked black beans, if desired

 

Cook bacon in 3-quart saucepan over medium-high heat, stirring occasionally, until slightly crisp (4 to 5 minutes). Reduce heat to medium. Add celery and onions; cook until onions are very soft (10 to 15 minutes). Add brown sugar and jerk seasoning; continue cooking, stirring constantly, 2 minutes. Increase heat to medium-high. Add chicken broth and tomatoes. Cook until mixture comes to a boil (4 to 6 minutes). Reduce heat to low; cook, uncovered, 20 minutes.

Meanwhile, melt butter in 12-inch skillet until sizzling; add fish pieces. Cook over medium-high heat, turning once, until fish flakes with fork (3 to 5 minutes). Add fish to soup.

To serve, ladle soup into bowls; top with sliced green onions. Serve with hot cooked rice and black beans, if desired.

 

               Jerk Rubbed Fish on Coconut Rice topped with

                        Banana and Pineapple Salsa

Baked white fish marinated in fiery Jamaican Jerk Spices served over coconut rice and topped with a cooling banana and pineapple salsa.

 

1 pound firm white fish fillets (cod, halibut, bass, tuna,..)

1 Tablespoon CuisineMentor Jamaican Jerk Spice Blend

   rum, pineapple juice or soy sauce

1 cup jasmine rice

1 cup coconut milk, unsweetened

1 cup water

1 batch banana and pineapple salsa

 

Mix Jamaican Jerk Blend and enough rum, pineapple juice or soy sauce to make a paste. Rub the fish fillets with the paste and marinate for at least two hours in a ziplock bag in the fridge.

Bring the rice, coconut milk and water to a boil, reduce the temperature to medium low, cover and let simmer until the rice is tender and the liquid has been absorbed, about 20 minutes. (Or make in a rice cooker.)

Meanwhile, place the fish and any marinade in a baking dish and bake in a preheated 350F oven until cooked, about 15-20 minutes.

Serve the jerk fish on the coconut rice and top with the banana and pineapple salsa.

                 Banana and Pineapple Salsa

A refreshing Caribbean fruity salsa with pineapple and bananas.

 

1/2 pineapple, peeled, cored and cut into small pieces

2 bananas, peeled and cut into small pieces

1/4 cup red onion, diced

1 jalapeno pepper, seeded and diced

1 lime, juice

1 handful cilantro, chopped

 

Mix everything. Chill until ready to serve.

 

                   Jamaican Black Beans

2 Tablespoon butter

¼ cup each (small dice): onion, carrots, celery

2 cloves garlic minced

4 cups Chicken Stock

¾ cup dried black beans

1 teaspoon CuisineMentor Jamaican Jerk Spice Blend

¼ lb smoked ham hock, or diced ham or bacon

1 teaspoon kosher salt

 

Heat butter in pot over medium-high heat. Add onions, carrots, celery and garlic. Sauté over medium-high heat for 3 to 4 minutes.

Add remaining ingredients except salt. Bring to boil, reduce heat, cover and slowly simmer for 1 ½ hours, or until beans are tender, stirring occasionally.

Remove the ham hock, take the meat off the bone, mince finely, and return to pot. Skim off excess fatty liquids off the surface.

Strain the beans from the cooking liquid. Puree half the beans in a blender, adding as much cooking liquid as necessary. Combine puree with remaining beans and cooking liquid, stirring to blend. Add salt.

 

                    Caribbean Jerk Rice    

                          rice cooker version

1 cup jasmine white rice (rinsed)

1 tsp CuisineMentor Jamaican Jerk Spice Blend

1/4 cup cilantro

1 garlic clove, mince

1 tsp fresh ginger, grated

3/4 cup sweet potato (finely diced)

1/3 cup toasted coconut

1/3 cup raisins

1/3 cup red pepper (diced)

1 cup chicken or vegetable broth

1 slice lime for garnish

2 scallions (sliced)


Put aside 1 tablespoon scallions and 1 teaspoon coconut for garnish.

Place all the rest ingredients in rice cooker. Pour broth 3/4 inch above the level of the rice. Press the cook button. When done fluff with fork place in a serving dish and top with reserved coconut and scallions place lime along side for garnish. Serves 4.

  

                  Jerk Sausage

8 oz good quality pork sausage meat

1 Tablespoon Cuisine Mentor Jamaican Jerk Spice Blend

4 Tablespoon flour

   mashed sweet potatoes

Mix together sausage meat and spice blend. Flour a cutting board and roll out the meat mixture into sausage shape, making 4 pieces (like breakfast links).

Pan fry in a lightly oiled skillet, 5-7 minutes on each side. Serve with mashed sweet potatoes.

Serves 2.

 

                 Jerk Pork

Make a jerk paste using 1 Tablespoon of CuisineMentor Jamaican Jerk Spice Blend for each pound of pork.

Add enough dark rum or soy sauce to the spice blend to moisten it into a paste. Coat the meat with the paste,

refrigerate 1 to 4 hours, or even overnight.

Bake, pan fry, grill or BBQ.