A little taste of Jamaica - Date With a Dish

Ebony, May, 2003 by Charlotte Lyons

Jamaica has long been a vacationer's paradise, attracting visitors from around the world because of its warm breezes, inviting beaches and variety of delicious food. The Jamaican cuisine--colorful with colorful names--is growing in popularity. Terms like "jerk," "run down," "stamp" and "go" refer to Jamaican delicacies that appear on menus in a variety of restaurants. And don't forget the popular beverages and other favorites that include jerk chicken (pork and fish), peas and rice, and Shrimp Run Down.

If you can't make it to Jamaica, you can create a little taste of Jamaica in your own kitchen. Take a look at some of the following recipes and enjoy some of the flavor from the island.

No problem!

Lobster Salad With
Avocado

1 tablespoon fresh lime juice
2 tablespoons olive oil
1 clove garlic, minced
  Salt and pepper to taste
4 green onions, thinly sliced
2 1/2 cups chopped cooked lobster
  Avocado slices, tossed with
  lemon juice
Lettuce leaves
Ripe olives

Combine the lime juice, olive oil, garlic, salt and pepper in a small bowl. Combine green onions and lobster in large bowl. Pour lime dressing over lobster mixture and gently toss to combine. Cover and refrigerate at least 1 hour. To serve, arrange lettuce leaves on 4 plates. Divide lobster salad among lettuce leaves. Garnish with avocado slices and ripe olives.

Yields 4 servings

CALORIES 245, TOTAL FAT 9.3G, CHOLESTEROL 135MG, CARBOHYDRATE 12.3C, PROTEIN 29.4C, SODIUM 520MG.

Beaches' Royal Rum
Punch

1 bottle Jamaican gold rum (for
  texture and aroma)
1 bottle Jamaican dark (caruba,
  for body)
1 bottle Jamaican overproof
  (180, for extra punch) or white
  rum
  Half gallon orange juice
  Half gallon pineapple juice
  Strawberry syrup for color or
  grenadine
  Splash of lime juice
  Splash Angustora bitters

Place all ingredients in large closed container and shake vigorously. Pour over ice; garnish with orange slices, cherries and mint leaves if desired.

Yields 1 punch bowl serving

BY THE GLASS

  10- or 12-ounce shaker
  Ice
1 ounce Jamaican gold rum
1 ounce Jamaican dark rum
1 ounce Jamaican overproof
  rum
2 ounces orange juice
2 ounces pineapple juice
  Strawberry syrup (for color) or
  grenadine
  Splash Angustora bitters
  Splash lime juice

Shake and pour in glass. Garnish with orange slice, cherry and mint leaves.

CALORIES 254, TOTAL FAT 0.2G, CHOLESTEROL 0MG, CARBOHYDRATE 13.7G, PROTEIN 2G, SODIUM 2MG.

Easy Jerk Chicken
Wings

3 pounds chicken wings
1 lime, cut in half
1/2 teaspoon salt
3 tablespoons jarred Jerk marinade
1 tablespoon vegetable oil
1 tablespoon coconut rum

Rub the chicken wings with lime, rinse and pat dry. Season the chicken wings with salt. Combine Jerk marinade, oil and rum in large bowl. Add the chicken and rub Jerk mixture on chicken thoroughly. Place chicken in refrigerator and let marinade for at least 4 hours, preferably overnight for better flavor. Heat oven to 350 degrees or heat grill until coals are hot and white. Roast or grill the chicken slowly until chicken is done and juices run clear, about 35 to 45 minutes.

Yields 4 servings

CALORIES 443.3, TOTAL FAT 32.8G, CHOLESTEROL 1.8MG, CARBOHYDRATE 1.8G, PROTEIN 33.8G, SODIUM 304MG.

Chicken With Curried
Mango Sauce

1 chicken, cut up
1 lime cut in half
  Salt and pepper to taste
1 tablespoon vegetable oil
1 small onion, chopped
1/2 red bell pepper, chopped
2 teaspoons grated, peeled fresh
  ginger
2 teaspoons curry powder
2 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper
1 1/2 cups chicken broth
2 teaspoons cornstarch
1 large mango peeled and cubed
1/4 cup thinly sliced green onions
  Cooked rice

Rub chicken pieces with lime, wash and pat dry. Season the chicken with salt and pepper Heat off in skillet over medium-high heat. Brown the chicken pieces on both sides until golden. Reduce heat; cover and cook over low heat until chicken is done, about 30 minutes. Remove from pan; keep warm. Pour off drippings, leaving about 1 tablespoon drippings. Add onion and red bell pepper; cook and stir vegetables until just tender, about 5 minutes. Add ginger, curry, garlic and crushed red pepper; cook and stir for about 1 minute. Combine broth and cornstarch, and add to pan. Bring to a boil, and cook for 1 minute, stirring constantly. Remove from heat. Stir in mango green onion. Serve chicken on rice. Spoon the mango sauce over chicken. Garnish with chopped parsley if desired.

Yields 4 to 6 servings

CALORIES 543.7, TOTAL FAT 22.7G, CHOLESTEROL 186MG, CARBOHYDRATE 17.3G, PROTEIN 65.4G, SODIUM 907MG.

Shrimp Run Down

3 cups coconut milk
1 large onion, chopped
3 cloves garlic, finely chopped
3 plum tomatoes, finely diced
2 Scotch bonnet chiles, seeded
  and cut into thin strips
3 sprigs thyme
3 whole allspice berries
  Salt and pepper to taste
1 tablespoon cider vinegar
1 1/2 pounds shrimp
3 tablespoons fresh lime juice
3 green onions, thinly sliced

Heat coconut milk in heavy skillet over low heat until it is oily, about 10 minutes. Add the onion, and garlic; cook until they are translucent. Add the tomatoes, chiles, thyme, allspice berries, salt, pepper and vinegar, and cook over low to medium heat for 10 minutes. Toss shrimp with lime juice, rinse and pat dry. Add to the coconut milk mixture and continue to cook over low heat until shrimp is done, about 5 minutes. Garnish with thinly sliced green onions. Run Down is traditionally served with green bananas, which may be added to the pot while cooking.