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Other Recipes This forum is for recipes for foods we make from our gardens, from plants aside from bananas (banana recipes are here). Preserves, pies, quiches, cakes, dried fruits, wines, beers, and other recipes from foods made from bounty from your garden belong in this forum. Share your most prized secret recipes for others to enjoy! |
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#1 (permalink) | ||||||
Loa mai'a Boe
Location: Reseda Ranch
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![]() I serve this with Rum punch, Coconut rice and fried Plantains... Yum!!
Ingredients: 1 teaspoon onion, finely chopped 3 tablespoons brown sugar 4 tablespoons soy sauce 4 tablespoons red wine vinegar 2 teaspoons chopped fresh Thyme 1 tablespoon fresh chopped ginger 1 teaspoon sesame oil 3 cloves garlic chopped 2 tablespoons ground allspice or 4 tablespoons of fresh 1 Red Scotch Bonnet spicy pepper (Add 2 Scotch Bonnets for more heat. I prefer 3 ![]() Use fresh chicken (cut up into quarters) instead of frozen which will cause the chicken to be much softer and better tasting or just use 4 skinless, boneless chicken breast halves (frozen-thawed) - cut into 1 inch Strips or whole. Cooking Directions:
![]() Big Tony
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#2 (permalink) |
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![]() Thanks sounds good
Last edited by sunfish : 11-12-2011 at 07:47 AM. |
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#3 (permalink) |
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#4 (permalink) |
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![]() Here's an "industrial size" batch recipe. The stuff will literally keep for years in the fridge.
Jamaican Jerk Sauce for chicken, pork, fish ½ cup ground allspice berries (an electric coffee grinder works great for this) ½ + cup packed brown sugar 4 - 6+ garlic bulbs 4 - 6+ Habanero peppers (remove seeds if you're a whimp) 1 tablespoon ground thyme or 2 tablespoons thyme leaves 2 bunches scallions (green onions, w/tops) 1 teaspoon cinnamon ½ teaspoon nutmeg ½-+ cup soy sauce to moisten (to thick paste consistency) 2+ tablespoons kosher or canning salt Peel garlic. Put everything in a food processor and blend until smooth. You may use allspice berries, if available, but use enough to give the equivalent of 1/2 cup ground. Keep this sauce refrigerated and it will keep forever. Feel free to increase items with "+", particularly the habaneros and/or garlic. Apply mixture liberally to chicken, pork, or fish & allow to sit (at least) overnight. Excess may be wiped off for a milder flavor before grilling or smoking. Slip some under the chicken skin. Grill over a slow fire or smoke in the 180° to 220°f range. Add a few tablespoons to your brine for smoking ribs or fish. A couple teaspoons added to hamburger or meatloaf will do wonders. ![]()
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#5 (permalink) |
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![]() Omg I love jerk chicken! And coconut rice sounds yum yum. Thanks for the great recipes!
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#6 (permalink) |
Loa mai'a Boe
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![]() I love bananas too that's why I added the banana food group Plantains, which goes great with Spicy Jerk Chicken dish... As a Chef I have been using bananas more.. I have a more dishes to add to this section stay tuned...
Big Tony
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#7 (permalink) | |
Loa mai'a Boe
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![]() Quote:
Your Welcome. If you need a awesome coconut rice recipe let me know. Big Tony
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![]() And for dessert
Ingredients 25 adult crickets Several squares of semisweet chocolate Chocolate Covered Crickets (Tastes like a Nestle Crunch bar) Directions Bake the crickets at 250° until crunchy. (The time needed for crunchy perfection varies from oven to oven.) Heat the chocolate in a double boiler or microwave until melted. Dip the dry-roasted crickets in the melted chocolate one by one, and then set the chocolate-covered crickets out to dry on a piece of wax paper. ![]() |
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#9 (permalink) |
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![]() Okay it's been marinating for 2 days ,I'll try it tonight. Couldn't find Scotch Bonnets so I used a habanero
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#10 (permalink) | |
Loa mai'a Boe
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![]() Quote:
Its the same the only difference is that the Scotch Bonnet's are red, but heat and flavor are the same IMO. Enjoy!!
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#11 (permalink) |
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#12 (permalink) |
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#13 (permalink) | |
Loa mai'a Boe
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![]() Quote:
Glad you liked it. I would try 3 next time if you just split them open and squeeze them out with rubber gloves and then place them in the marinade bag or bowl, The heat will add a nice pleasurable burn then just 2. I think you can handle it.. ![]() Big Tony
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#14 (permalink) |
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![]() Why does this particular thread takes forever to load? It's the only thread that's slow to load. You guys notice it?
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#15 (permalink) |
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#16 (permalink) |
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![]() I deleted my quote of the recipe that helped some
Last edited by sunfish : 11-12-2011 at 07:52 AM. |
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#17 (permalink) |
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![]() Jerk Turkey coming up
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#18 (permalink) |
Banana grower
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![]() This thread still takes forever to open. It's defective!
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#19 (permalink) |
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![]() Click quote on the first post and look at all that comes up
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#20 (permalink) |
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