Special Edition - Island Spice Products

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             FOOD FUNNY
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Thanks to (who else?) Rosemary Zwick of Cape Town, South Africa
for this classic food funny:

A fifth generation farmer has determined that his son will be the first
in their family to go to college, so he and the wife save every penny
for years and when the big day comes for junior to leave for school,
the old man is the proudest he's ever been.

After the first semester junior comes home for Christmas break and
the old man sits him down for a talk. "Well, boy, you been at school
for three months now, I want you to tell me some of that fancy book
learnin'."

So junior says, "My favorite class is math, Pa. Just last week we
learned a new formula... Pi r squared."

At hearing this the old man screws up his eyes and smacks his
forehead, "Doggone it! I spent all that money on schooling and all you
can tell me is Pi r squared? Why everybody knows pie are round...
cornbread are squared!"

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             TODAY'S RECIPES
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Below is a small collection of Jamaican recipes, some traditional and
some contemporary, from our friends at Island Spice Products. (I wish
I had had the Jamaican Jerk Pumpkin Pie recipe in time for Thanksgiving).
Be sure to visit http://www.islandspice.com for even more spicy recipes.

Island Spice Jamaican Jerk Pork

1lb Pork Loin
1Tbs Island Jerk Seasoning Original Jerk Seasoning
4oz Beer
1 Tbs Island Spice Scotch Bonnet pepper sauce (if you
like it extra hot)
2 Cloves Garlic chopped

Cut pork into 3/4-inch cubes and place in a covered oven safe dish.
Add the chopped garlic, beer, and Island Spice Original Jerk Seasoning
to the dish and mix well. For extra heat add the Island Spice Scotch
Bonnet Pepper sauce. Place the covered dish in a 300F oven for 1 1/2
hours. Stir a couple of times during the cooking process. Remove the
lid and continue cooking until most of the liquid has evaporated. There
should be a small amount of sauce when the pork is finished cooking,
in about 20 to 30 minutes. For those who want extra burn add 1 slice
Scotch Bonnet pepper if you have and dare!

Jerk Chicken with Noodles

One (1) Pack of Chicken Breast
One (1) Pack Noodles / Spaghetti / Angel Hair Pasta
of your choice
4 large cloves of Garlic (minced)
1 Large Onion (diced)
1 can of Green Peas
1 Large Tomato (diced)
1 Large Sweet Pepper (slivers)
1 tbs Chopped basil
1 tsp Island Spice Jerk Seasoning Wet (12 0Z bottles), or
1 tsp Island Spice Jerk Seasoning Dry
1 1/4 cup water
2/3 cup milk
Butter for frying chicken, or any other alternative

Cut chicken breast into strips or to the size you want. Marinate in
a large bowl with Island Spice Wet Seasoning (for a hotter taste), or
the Island Spice Jerk Seasoning Dry (for a milder taste) with the garlic,
onion, sweet pepper & basil for at least one (1) hour. Saute chicken
in butter for 5 min or until brown on the outside in a large skillet on high
heat. Add 1 1/4 cup water, 2/3 cup milk and can of peas. Allow to boil
then stir in noodles/spaghetti/angel hair pasta and add tomato. Reduce
heat and allow a gentile boil uncovered for 4 - 5 minutes or until pasta
tender.

Sweet 'N' Sour Jerk Tofu

One (1) Pack Tofu
4 large cloves of Garlic (minced)
1 Large Onion (diced)
1 Large Tomato (diced)
1 Large Sweet Pepper (slivers)
1 tbs Chopped basil
1/2 cup Pineapple ((diced)
1 tsp Island Spice Jerk Seasoning Dry
4 tbs Island Spice Ginger Soya sauce
2 tbs Sherry or rice wine
1/4 cup brown sugar
1/4 cup vinegar
2 tbs Ketchup
2 tbs Oyster Sauce

Marinate tofu in a large bowl with Island Spice Jerk Seasoning, Island
Spice Ginger Soya sauce & sherry/rice wine for one (1) hour. Remove
tofu from bowl, drain on paper towels, keep liquid as we will need it
later. Fry tofu until golden brown on both sides in oil, then drain. Saute
garlic and onions in hot oil for 2 minutes; add sweet pepper, tomato
and oyster sauce. Add pineapple, tofu, cilantro and basil, cover and
simmer. Mix together reserved liquid, vinegar, sugar and ketchup. Add
to tofu mixture. Cover and simmer for 5 minutes. If necessary add 1 tbs
cornstarch to mix to thicken it. Serve hot with rice and salad.

Hot 'N' Spicy Sloppy Joes

2 pounds ground beef
4 medium green sweet peppers, chopped (3 cups)
2 medium red sweet peppers, chopped (1-1/2 cups)
4 medium onions, chopped (2 cups)
2 cups strong coffee
1 cup cider vinegar
1-1/2 cups ketchup
2 teaspoons chili powder
  2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon of Island Spice Dragon Fire Sauce or
Island Spice Scotch Bonnet pepper Sauce
14 to 16 hamburger or hot dog buns, split

In a 4-quart Dutch oven cook ground beef, green and red sweet peppers,
and onions until meat is brown and vegetables are tender. Drain off fat.
Stir in coffee and vinegar. Bring to boiling. Boil gently, uncovered, over
medium heat for about 40 minutes or until liquid is almost all evaporated,
stirring occasionally. Stir in ketchup, chili powder, paprika, salt, black
pepper, and either of the two Island Spice products. Cook and stir 10 to
15 minutes more or until desired consistency. Keep hot while transporting.
If desired, toast hamburger or hot dog buns. Serve meat in buns. Makes
14 to 16 servings.

Lobster with Curry Dressing

Prepare these individual casseroles one night, then serve them the
next in just 20 minutes.

6 cups water
1-1/2 teaspoons salt
2 fresh or frozen medium rock lobster tails (about 5 ounces each)
2 tablespoons light mayonnaise dressing or salad dressing
2 tablespoons dairy sour cream
1 tablespoon snipped fresh parsley
1 teaspoon lime juice
1/2 teaspoon Island Spice Jamaica Curry powder
Dash of Island Spice Scotch Bonnet Pepper sauce for extra
hot - not required

In a large saucepan bring water and salt to boiling. Add lobster tails.
Return to boiling; reduce heat. Simmer, uncovered, for 6 to 10 minutes
or until lobster shells turn bright red and meat is tender. Drain. Cover
and chill at least 2 hours or up to 24 hours.

For sauce, in a small mixing bowl stir together mayonnaise or salad
dressing, sour cream, parsley, lime juice, Island Spice Jamaica Curry
Powder, and Island Spice Scotch Bonnet Pepper Sauce (only if you
want the recipe EXTRA HOT!) hot pepper sauce. Cover and chill at
least 2 hours or up to 24 hours.

To serve, place one lobster tail, shell side down, on each serving plate.
With scissors, cut the lobster lengthwise. Serve with the sauce. Makes
2 servings.

Jerk Turkey Wrap

6 ounces turkey breast
1 1/2 teaspoons Island Spice Wet Jerk Seasoning
4 cups broccoli slaw
1 Large Tomato, seeded and chopped (about 1-1/3 cups)
1/3 cup reduced-fat cole slaw dressing
2 tablespoons mustard (optional)
8 (8 inch) fat-free flour tortillas, warmed

Prepare grill for direct grilling. Rub Island Spice Wet Jerk Seasoning
on both sides of turkey. If you can, let it sit for at least half hour, the
turkey will get more of the flavor. Grill turkey over medium coals 15 -
20 minutes or until turkey is no longer pink and juices run clear, turning
once. Thinly slice turkey. Toss together broccoli slaw, tomato, dressing,
and mustard. Place sliced turkey. Placed sliced turkey on tortillas;
spoon broccoli slaw mixture on top. Wrap to enclose. Serve immediately.

Fish with Peanut Butter Sauce

Salt and black pepper, to taste
1 cup cooking oil
1 to 2 pounds fish fillets
1 or 2 onions, finely chopped
1/2 cup of peanut butter (natural, unsweetened)
or a homemade groundnut paste made by grinding
fresh roasted peanuts
1 tsp Island Spice Jamaican/Indian or curry powder
1 Tbs Island Spice Jerk Seasoning Dry Spice

Rub salt and pepper onto the fillets. Or rub 1 teaspoon of Island
Spice Jerk Seasoning Wet on the fillets and let stand for at least
15 - 30 minutes. The longer you wait the spicier the food. Heat oil in
deep frying pan until very hot. Fry fish in hot oil, one side at a time,
until fish is browned and crispy, turning once. Reduce heat and cover.
Allow fish to cook a few more minutes until it is done. Remove fish
from pan. Place fish in covered dish in warm oven. Increase heat
under frying pan. Fry the onions in the same pan, until fully cooked.
Remove onions and place them over the fish. Reduce heat. Add
peanut butter, Island Spice Jerk Seasoning Dry Spice and Island
Spice Jamaican curry powder to frying pan. Mix well with remaining
oil. Reduce heat to very low. Slowly stir in enough water (about a cup)
to make a smooth sauce. Pour sauce over fish and onions. Serve
with rice.

Variations: include tomatoes, green pepper, hot chili pepper, and/or
garlic when frying the onion.

Grilled Jerk Salmon Salad

1/2 pound fresh or frozen salmon or firm white fish fillets
1 tablespoon olive oil or cooking oil
1 tablespoon lime or lemon juice
1 to 1 1/2 teaspoons Island Spice Dry Jerk seasoning
6 cups torn mixed greens, such as sorrel, spinach, romaine,
radicchio, or leaf lettuce
1 cup fresh strawberries, halved
1 medium avocado, halved, seeded, peeled, and sliced
1 medium mango, seeded, peeled, and sliced
2 medium oranges, peeled and sectioned
1/4 cup chopped macadamia nuts or almonds, toasted
1 recipe Tortilla Bowls or purchased tortilla bowls
1 recipe Tarragon-Buttermilk Dressing
Lime peel curls (optional)

Thaw fish if frozen. Brush fish with olive or cooking oil; sprinkle with
lime or lemon juice and Island Spice jerk seasoning. Arrange fish fillets
in a well-greased grill basket; grill fish directly over medium coals for
4 to 6 minutes for each 1/2 inch of thickness or until fish flakes easily,
turning once. (Or, place fish on the unheated rack of a broiler pan. Broil
4 inches from heat for 4 to 6 minutes for each 1/2 inch of thickness or
until fish flakes easily.) Break fish into bite-size pieces. In a large mixing
bowl combine greens, strawberries, avocado, mango, oranges, and nuts;
toss gently to mix. Spoon into Tortilla Bowls; drizzle with Tarragon-
Buttermilk Dressing. Garnish each serving with a lime peel curl, if
desired. Makes 4 main-dish servings.

Tortilla Bowls

Lightly brush four 9- or 10-inch flour tortillas with a small amount of
cooking oil, or spray non-stick coating onto 1 side of each tortilla.
Spray non-stick coating into four taco salad molds or small oven-safe
bowls. Press tortillas, coated sides up, into molds or bowls. Place a
ball of foil in each tortilla cup. Bake in a 350F oven for 15 to 20 minutes
or until light brown. Remove the foil. Cool. Remove Tortilla Bowls from
the molds. Fill the bowls with Grilled Salmon Salad or other salad of
your choice and serve immediately. Makes 4 bowls.

Tarragon-Buttermilk Dressing

In a small bowl stir together:
1/3 cup buttermilk
2 tablespoons light mayonnaise or salad dressing
1 teaspoon snipped fresh tarragon or dill
or 1/4 teaspoon dried tarragon, crushed, or dill weed

Use immediately or cover and store in the refrigerator. Makes about
1/2 cup.

Make-Ahead Tips: If not using Tortilla Bowls immediately, store them
in an airtight container for up to 5 days. Prepare dressing, cover, and
store in the refrigerator up to 1 week.

Jamaican Run Down

1 lb. mackerel fillets
3 tbs. lime or lemon juice
3 cups coconut milk
1 large onion, finely chopped
2 cloves garlic
1 tbs. finely chopped fresh hot pepper
1 lb. tomatoes, peeled and chopped
Salt, freshly ground pepper tsp. thyme
1 tbs. vinegar
Island Spice Jerk table sauce for added taste

Pour lime juice over the fish and set aside. Cook the coconut milk
in a heavy frying pan until it is oily. Add the onion, garlic and cook
until the onion is tender. Add the hot pepper, the tomatoes, salt and
pepper, thyme and vinegar. Stir and cook on low flame/heat for 10
minutes. Drain fish, add the other ingredients and cook until the fish
is tender, about 10 minutes, Serve hot with boiled bananas. Run down
can also be used as a stuffing for breadfruit. Salt codfish or lobster
can be used instead of mackerel.

Jamaican Jerk Pumpkin Pie

Crust:
1 1/4 cup gingersnap cookie crumbs (about 25 cookies)
2 tablespoons sugar
3 tablespoons butter, melted

Filling
1/4 to 1/2 tsp Island Spice Dry Jerk Seasoning
1 can (15oz.) solid pack pumpkin
1/2 cup packed light brown sugar
1/2 tsp. imitation rum extract
1/4 tsp. ground cloves
1 qt Premium Butter Pecan Ice Cream (softened)
Whipped Cream and pecan halves (for garnish)

Combine crust ingredients in a small bowl and mix well. Press into
bottom and sides of a 9-inch pie pan. Bake at 350 F for 6 minutes.
Let cool. If the jerk seasoning is not finely ground, grind it in a coffee
mill or with a mortar and pestle. In a large mixing bowl, combine
Island Spice Dry Jerk Seasoning, pumpkin, brown sugar, rum extract
and cloves and mix well. Add ice cream, beat on low speed until
blended. Pour the mixture into the cooled pie shell. Freeze the pie at
least 2 hours. If it is frozen solid, the pie may be removed from the
freezer 10 minutes before serving. Garnish with whipped cream and
pecan halves.
Received on Sat Dec 3 02:26:16 2005