Tag Archives: Antigua

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Ginger Rum Baby Back Ribs

Sweet N’ Hot Ginger Rum Baby Back Ribs

The Dry Rub…

  • 2 Tablespoons ground ginger
  • 1 Teaspoon salt
  • 1 Teaspoon black pepper

Combine the ingredients in a small bowl and use a fork or a whisk to mix the ingredients well. If you have any rub left over, keep it in an airtight container.

The Ribs…

  • 3 Slabs baby back pork ribs (about 5 1/2 lb.)

Rinse and pat the ribs dry. If you want to make the ribs more tender, remove the thin membrane from the back of ribs by by slicing it with a knife and then pulling it off.

Massage the dry rub into meat, covering all sides. Wrap ribs tightly with plastic wrap, a zip-lock freezer bag, or a covered baking dish, and chill 8 hours. Let ribs stand at room temperature 30 minutes before grilling. Remove from plastic wrap or bags. 😉

Should you choose to slow roast the ribs, preheat the oven to 300. Keep the rack intact and rub both sides with the spice rub. On a broiling pan place the ribs meat side up and roast for 2 and a half hours rotating the pan every 1/2 hour. The ribs will sizzle gently as they cook and should become tender after cooking for 2 hours.

After 2 hours, check to see if the ribs are almost done. Go ahead and start basting with the Ginger Rum BBQ sauce. To test if the ribs are ready, pick up the center of the ribs with tongs. If the ends of the rack flop down, then the ribs should be cooked through. Take the ribs out of the oven and let them sit for 10 minutes, and then slice individually or in 2-3 rib chunks. Arrange on a serving platter, touch up with BBQ sauce, and garnish.

Cut and serve the ribs with remaining Ginger Rum BBQ Sauce.

The Sauce…

  • 1 8-oz. bottle chili garlic sauce
  • 2 Cups ketchup
  • 1/3 Cup firmly packed dark brown sugar
  • 1/2 Cup of dark rum (Meyers is usually an easy choice, but I use Cavalier in Antigua)
  • 1 Teaspoon ground ginger
  • 1 Teaspoon pepper

Combine all the ingredients in a saucepan over medium-high heat, mix and bring to a boil, then reduce the heat, and let simmer for 30 minutes. This sauce is what will give your ribs an extra bang of flavour when you serve them. While I am using Meyers Rum, you can try other dark rums. Some of the sweet rums such as an El Dorado 8 or 12 are good options.

Serves:

4-5 if you do half a rack or so per serving.

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Jerk Tofu

Jerk Rub, Jerk Marinade, and Dry Jerk Seasoning

Jerk Rub…

There are so many different versions of jerk seasoning recipes, this is my version taken from Helen Willinsky’s book JERK. This medium hot paste can be made hotter by adding more hot peppers.

  • 1 Bunch scallions
  • 1-2 Scotch bonnet pepper
  • 3 Cloves garlic
  • 1 Teaspoon ground allspice
  • 1 Tablespoon chopped fresh thyme
  • 2 Teaspoons ground cinnamon
  • 1 Teaspoon ground nutmeg
  • 1 Teaspoon brown sugar
  • 1 1/2 Teaspoons salt
  • 1/4 Cup vinegar
  • 1 Tablespoon oil

Place all the ingredients into a blender and make into a smooth paste.

Rub the spice on your choice of meat weather pork or chicken. Use the rub sparingly until you’ve figured out how spicy your rub is. Store the leftover marinade in an airtight container for about one month.

Jerk Marinade…

If you prefer to use a marinade instead of a rub this is a good version also taken from Helen Willinshy’s book. The flavor of the marinade may strike you as harsh when you first make it, but the flavor mellows as the meat cooks. Like the paste you can adjust the heat of the marinade by adding more pepper.

  • 1 Onion, finely chopped
  • ½ Cup scallions, finely chopped
  • 2 Teaspoons fresh thyme
  • 1 Teaspoon salt
  • 2 Teaspoons sugar
  • 1 Teaspoon ground pimento (allspice)
  • ½ Teaspoon ground nutmeg
  • ½ Teaspoon ground cinnamon
  • 1 Hot pepper finely ground
  • 1 Teaspoon ground black pepper
  • 3 Tablespoons soy sauce
  • 1 Tablespoon cooking oil
  • 1 Tablespoon vinegar (cider or white)

Place at the ingredients in a food processor fitted with the steel blade and process until everything is well combined. Store the leftover marinade in the refrigerator in a tightly closed jar for about 1 month.

Dry Jerk Seasoning…

This seasoning is not as strong as the rub or the marinade. It is good to have in hand to sprinkle onto meet when you are seasoning to give it a little lift.

  • 1 Tablespoon onion flakes
  • 1 Tablespoon onion powder
  • 2 Teaspoons ground thyme
  • 2 Teaspoon ground allspice
  • ¼ Teaspoon ground nutmeg
  • ¼ Teaspoon ground cinnamon
  • 2 Teaspoons sugar
  • 1 Teaspoon ground black pepper
  • 1 Teaspoon cayenne pepper
  • 2 Teaspoons dried chives or green onion.
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Jerk Beefburger with Pineapple Salsa

Jerk Beefburger with Pineapple Salsa and Chips

The Dry Seasoning…

  • 2 Tablespoon onion flakes
  • 2 Tablespoon onion powder
  • 4 Teaspoons ground thyme
  • 4 Teaspoon ground allspice
  • 1/2 Teaspoon ground nutmeg
  • 1/2 Teaspoon ground cinnamon
  • 4 Teaspoons sugar
  • 2 Teaspoon ground black pepper
  • 2 Teaspoon cayenne pepper
  • 4 Teaspoons dried chives or green onion

Place all the seasoning in a bowl and mix to blend. Use sparingly until you’ve figured out how spicy your seasoning is. You can store any leftover seasoning in an airtight container. What you don’t use, you can put in a jar and save for another time.

The Burger…

  • 1 Red onion, ½ grated and ½ finely chopped
  • 2 Pounds ground beef
  • 2 Tablespoons jerk seasoning (to taste)
  • 2 Tomatoes
  • Lettuce, tomatoes and burger buns, to serve

Mix together the grated and chopped onion, ground beef and jerk seasoning in a large bowl, then shape into 4 evenly sized 8 oz patties. Heat a non-stick frying pan till hot, then cook the burgers for 5-6 mins each side. Set aside to rest.

The Chips…

  • 4 Very large potatoes
  • 2 Tablespoons olive oil
  • Salt and pepper to taste

For the chips, pre-heat the oven to 190C/375F. S crub the potatoes and cut into chips and let them soak in cool water for 20 minutes. Lay the chips in a single layer on a baking tray, drizzle with oil, season and toss to coat. Bake for 10 mins and then flip them and then bake 10 minutes or to your taste.

The Pineapple Salsa…

I am a taking the easy way out and just providing the link to the salsa here since I know it goes well with chips. You can find the recipe for the salsa here on my site.

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Rockin Jerk Pizza Recipe - Nicole's Table - Antigua

Rockin Jerk Chicken Pizza!

  • 2 Cups jerk chicken, shredded
  • 1 Red bell pepper, thinly sliced
  • 1 Yellow bell pepper, thinly sliced
  • 1 Red onion, thinly sliced
  • 2 Cups mozzarella cheese grated
  • 2 10” Pita bread (We used freshly made dough in this photo)
  • Gravy (Leftover or freshly made jerk marinade)

Preheat the oven to 400 F, and dust a baking sheet with cornmeal.

Place the pita bread on the baking sheet and start to build the pizza. Lightly oil the pita bread with olive oil and then spoon a generous amount of gravy on the pita bread. Add a layer of chicken, and then add the peppers and onions. Finally sprinkle the mozzarella cheese and a light drizzle of olive oil.

Bake for 10 minutes.

A variation on this theme would be to use freshly made Pesto sauce as a substitute for the gravy.

Serves roughly 4 people depending on appetites. 😉

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Jerk Chicken

Jerk Chicken (or Tofu!)

Jerk Marinade…

This recipe is taken from Helen Willinsky’s book Jerk. The flavor of the marinade may strike you as a bit harsh when you first make it, but the flavor mellows as the meat cooks. You can adjust the heat of the marinade by adding more or less) pepper.

  • 1 Onion, finely chopped
  • ½ Cup scallions, finely chopped
  • 2 Teaspoons fresh thyme
  • 1 Teaspoon salt
  • 2 Teaspoons sugar
  • 1 Teaspoon ground pimento (allspice)
  • ½ Teaspoon ground nutmeg
  • ½ Teaspoon ground cinnamon
  • 1 Hot pepper
  • 2 Cloves of garlic
  • 1 Teaspoon ground black pepper
  • 3 Tablespoons soy sauce
  • ¼ Cup cooking oil
  • 1 Tablespoon vinegar (cider or white)

Place at the ingredients in a food processor fitted with the steel blade and process until everything is well combined. Store the left over marinade in the refrigerator in a tightly closed jar for about 1 month.

Rub the spice on your meat or tofu. Use the rub sparingly until you’ve figured out how spicy your rub is. Store the leftover marinade in an airtight container for about one month.

Preparing the meat…

Working with one whole three pound chicken, rub the marinade on your choice of meat whether pork or chicken. Use the marinade sparingly until you’ve figured out how spicy your marinade is. Store the leftover marinade in an airtight container for about one month.

OR Preparing the Tofu…

Use x pounds of tofu. Open and drain the tofu and cut it into slices about ½ an inch thick. Let it marinade for at least an hour in the Jerk Marinade.

After it has been marinaded, remove most of the marinade and pan fry the tofu.

Remove the tofu from the pan and sauté a sliced onion and 1 bell pepper. When the bell pepper and the onion get soft in the pan, return the tofu with the marinade and let it cook for 10 minutes. Voilà! Jerk tofu!

Pineapple Salsa…

This salsa is so simple, but it is perfect compliment to jerk pork or chicken and works with tofu as well. I challenge anyone to argue differently. That said, if you are feeling lazy, just slice some pineapple and grill it as a simpler substitue.

  • ¾ Cup Pineapple, finely diced
  • ¼ Cup red onion, finely chopped
  • 2 ½ Teaspoons fresh lime juice
  • 1 Jalapeno, finely diced
  • ½ Cup cilantro, coarsely chopped

In a medium bowl, combine the pineapple, red onion, jalapeno and lime juice. Toss to combine. Add cilantro, cover, and let flavors combine.

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Rich and Chewy Brownies

Rich and Chewy Brownies

  • 1/2 Cup all-purpose flour*
  • 3/4 Cup unsweetened cocoa powder
  • 1 1/4 Cup sugar
  • 1 Stick + 3 tbsp (11 tbsp) unsalted butter
  • 2 Eggs, cold
  • 1/8 Tsp baking soda
  • 1 Tbsp cornstarch*
  • 1/4 Tsp salt
  • 1 Tsp vanilla extract
  • 1/2 Cup chocolate chips, milk or semi-sweet
  • 1/4 Cup semi-sweet baking bar*, chopped

Preheat oven to 325 F degrees. Line a 8×8 inch pan with parchment or foil, set aside.

In a microwave safe bowl, add the butter and sugar. Heat in the microwave on HIGH for about 1 minute and 15 seconds. Remove, stir, and cool on the counter for 5 minutes, then stir in the vanilla extract and cocoa powder.
In the bowl of a stand mixer add the warm (but not hot) butter/sugar mixture. With mixing speed on low add one egg at a time, mixing just until incorporated.

In a medium size mixing bowl, whisk together flour, baking soda, cornstarch, and salt. With mixing speed on low, gradually add dry ingredients. Mix until no flour pockets remain. Remove bowl from stand and fold in the chocolate chips and chunks.

Spread the brownie batter evenly into the prepared pan. Place in the oven and bake for 20-30 minutes or until the brownies are set. Remove from oven and allow to cool for 30-45 minutes before cutting and serving.

Source: LifeMadeSimple.com

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Grilled Corn Fritters

Grilled Corn Fritters

  • 1/3 Cup yellow cornmeal
  • 1/4 Cup all-purpose flour
  • 1/2 Tspn baking powder
  • 1/2 Tspn kosher salt, or more to taste
  • 1/2 Tspn ground black pepper
  • Handful of parsley, finely chopped
  • 1/3 Cup milk
  • 2 Cups grilled corn (or if you don’t want to grill yours you can use regular corn kernels)
  • Vegetable oil

In a large bowl whisk together cornmeal, flour, baking powder, salt, pepper, and parsley. Add milk and mix together with a wooden spoon until thick and thoroughly mixed through. Add the grilled corn and mix well with the flour mixture until all the kernels are well-coated.

Heat up a skillet over medium high heat and add some vegetable oil to the pan.

Using a 1/3 cup measuring cup, scoop corn mixture out and place into the skillet, gently pressing the mound down so it’s flattened. Cook for 5 minutes on one side, or until it’s browned, flip, and cook another 5 minutes, or until it’s browned. Remove and repeat for all the other corn fritters.

Serve immediately.

Source: Table for Two.

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Chicken Satay

Chicken Satay with Peanut Dipping Sauce

I like to compare this to JERK “street food” (offered on the side of the road) in Jamaica which is now represented in all the Caribbean islands food.

The Satay…

  • 1 Lb Chicken, pork or beef
  • 1/2 Tsp ground coriander
  • 1/2 Tsp ground cumin
  • 1/2 Tsp ground black pepper
  • 1/2 Tsp Ground Tumeric
  • 2 Cloves garlic, minced
  • 1 Lime, juiced
  • 1 1/2 Tbsps salt
  • 3 Tbsps sugar
  • 1 Tbsp vegetable oil
  • 1 Tbsp soy sauce
  • 1 Tbsp fish Sauce
  • 1 14 oz can coconut milk (for basting)

In a large bowl combine all the ingredients and mix to combine. Cut the meat into 1/4 inch thick slices. Place the chicken strips into the bowl with the marinade and toss to combine well so all the pieces of meat are well coated with the marinade. Let the meat marinate in the fridge for at least 2 hours and up to 24 hours.

While the meat is marinating place 16 bamboo skewers into a container and cover with water. This is done so the skewers will not burn while the meat is cooking.

Thread a slice of marinated meat on to a skewer, working the skewer down the middle of the slice of meat. Making sure to threading the skewer in and out of the meat so that it stays in place during grilling.

Baste the chicken with coconut milk and cook on a barbecue or under the broiler. Cook for about 2 minutes per side, basting with coconut milk. The satays are done when they have turned golden brown and crispy along the edges.

The Satay Peanut Sauce…

  • 1 Cup smooth peanut butter
  • 1/4 Cup soy sauce
  • 2 Tsps red chili paste
  • 2 Tbsps dark brown sugar
  • 2 Tsps fish sauce
  • 2 Limes, juiced
  • 1/2 Cup water
  • 1/4 Cup roasted peanuts, for garnish (optional)

Heat the water in a medium sized sauce pan. While the water is heating add the soy sauce,red chili paste, brown sugar and fish sauce. After the sugar has melted add the peanut butter. Mix until the sauce becomes smooth and creamy, about 3 to 5 minutes. Be careful because this sauce burns quite easily. Set aside until ready to serve.

The sauce can be served hot or lukewarm. Leftover sauce can be refrigerated and then reheated on a slow fire. If it is too thick it can be thinned out with a little water.

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Fresh Lobster Spring Rolls Recipe

Fresh Lobster Spring Rolls

BLUE DRAGON RECIPE:

Spring Rolls…

  • 1 Oz Blue Dragon (or similar) Stir Fry Soba Noodles
  • 4 Spring Roll Wrappers
  • 8 Mint leaves
  • 16 Cilantro leaves
  • 4 Boston Bibb Lettuce leaves, shredded
  • 1/2 Cup matchstick-cut cucumbers
  • 1/4 Cup matchstick-cut carrots
  • 1/4 Cup matchstick-cut mango
  • 1 Tbsp finely chopped chives
  • 1 Cup diced cooked lobster meat

Cook the rice noodles according to package directions; refresh under cold water and drain; set aside. Prepare spring roll wrappers according to package directions.

Arrange 2 mint leaves, 4 cilantro leaves in the middle of the wrapper. Top with lettuce, noodles, cucumber, carrot, mango and chives. Place lobster over top. Fold over the bottom and the sides. Roll wrapper upwards to a form a log shape.

Sweet Chili Mayo Dipping Sauce…

  • 11/4 Cup mayonnaise
  • 2 Tbsp Blue Dragon Sweet Chili Dipping Sauce
  • 1 Tbsp lime juice
  • 1 Tsp soy sauce

Serve with the Sweet Chili Mayo Dipping Sauce or any other sauce that you love with spring rolls. Experiment and have fun!

Source: Blue Dragon

MY VERSION OF THE SAME RECIPE:

Spring Rolls

  • 2 Oz rice sticks or Vermicelli noodles
  • 8 Mint leaves
  • 16 Cilantro leaves
  • 4 Bibb lettuce leaves torn
  • ½ Cup cucumber, cut into matchsticks
  • ¼ Cup carrots, cut into matchsticks
  • 1 Tablespoon Chives, finely chopped
  • 1 Cup cooked lobster, diced

Cook the rice noodles according to the manufacturer’s directions. Set aside drain and dry. Prepare spring roll wrappers according to package directions.

Sweet Chili Mayo Dipping Sauce…

I used to have a similar recipe from Ang Robinson who taught Thai Cooking classes in Baltimore. I’ve lost the original recipe and have been searching high and low to find a replacement.

  • 1 Cup water
  • 1/3 Cup white vinegar
  • 1/2 Cup sugar
  • 2 Garlic cloves, minced
  • 2 Tsps red chili pepper flakes
  • 3 Tbsps cornstarch
  • 1/2 Tsp sea salt

Put all ingredients into a pot, heat on medium low until it simmers and thickens, stirring constantly. Cook until the sauce has the desired consistency.

Remove from heat and enjoy!

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Jerk cooking - Honey Jerk Wings

Jerked Wings with a Honey Rum Glaze

  • 2 ½ Pounds wings, trimmed and separated
  • Juice of 2 limes
  • ½ Cup prepared jerk seasoning
  • Salt generously
  • 1 Cup honey
  • ¼ Cup dark rum
  • Preheat oven to 400 F.

Wash the wings with lime juice. In a large non-reactive bowl rub the wings with jerk seasoning and salt generously. Cover and marinade for half an hour (remember the longer the wings marinade, the hotter they will become). Place wings on a greased baking sheet and bake for 30 minutes turning once until nicely browned.

While the chicken is baking, make the glaze by combining the honey and rum, mixing until the rum is incorporated into the honey. Set aside until the wings are cooked through. When the wings are done pour the glaze over the wings, place on a platter, and serve.