Coco Bread

Coco bread is a very popular bread served throughout the Caribbean, and its soft texture makes a wonderful Lobster Sandwich.

Ingredients:

1/4 Ounce Yeast
 1 teaspoon Granulated Sugar
 1/4 Cup Warm Water
 1 Medium Egg
 1 Cup Warm Milk
 1 teaspoon Salt
 3 1/2 Cups All-Purpose Flour
 1/2 Cup Unsalted Butter, Melted

Steps:

Preheat your oven to 425°F.

1. Mix the yeast, sugar and water together.
2. Beat the egg and stir in to the mixture.
3. Add in the warm milk and salt.
4. Stir in 2 cups of the flour.
5. Slowly add more flour  until  the mixture becomes stiff.
    Knead the dough until it is smooth( about 10 minutes).
6. Transfer the dough to a clean bowl and brush melted butter.
    Roll the dough until it is coated entirely in butter
7. Cover with a damp towel, and allow the mixture to rise.
8. Divide the dough in to 10 pieces and flatten each piece into a small disk.
9. Brush the dough with melted butter then fold in half.

10.  Preheat your oven to 425 degrees.

11.  Place folded pieces on a well-greased sheet and place.

12.  Bake for 15 minutes, or until golden brown on the bottom rack of the oven.

Jamaican Beef Patties

Jamaican Beef Patty

 

Without question one of our favorite Island activities is staring out across the warm, crystal clear waters of the Caribbean while eating Beef Patties with chilled coconut water. These little pockets of flakey dough filled with meat, and vegetables are available on many of the Islands, but I will always associate them with my time spent in Jamaica. I like to think of these as the tropical equivalent of the Cheeseburger as they are without question one of the most popular comfort foods you will find south of Key West. 

Dough: 

1Pound All-Purpose Flour
 1/2 Cup Ice Water
 1/2 Cup Unsalted Butter, Melted
 1/2 Cup Vegetable Shortening
 1 teaspoon Salt
 1 teaspoon of baking powder
 2 teaspoons Alice Shoals Jamaican Style Curry Powder
  

Filling: 

1Pound Lean Ground Beef
 3/4 Cup White Onion, Diced
 1/4 Cup Scallion, Chopped
 1 teaspoon fresh thyme
 1/2 Cup Seasoned Breadcrumbs
 1 Habañero Pepper, Seeds & Stem removed, Minced
 2 Cloves Garlic, Minced
 1 Cup Water 

1 Tablespoon Cayo Hueso Caribbean Style Wing Sauce
 1 teaspoon Sea Salt
 1 teaspoon Ground Black Pepper
 1 teaspoon Paprika 

 1 teaspoon Ground Nutmeg 

1. Sift flour, baking powder, curry powder, salt together
2. Work the butter and shortening in with fingertips until mixture becomes the texture of cornmeal.
3. Slowly add in the water until the mixture has a dough-like consistency (it should just be slightly sticky to the touch)
4. Roll the dough in to a ball, wrap in plastic film and place in the fridge for 1 hour
5. Sauté Onions, and scallions until onions just become translucent.
6. Add ground beef, thyme, garlic, and habañero peppers
7. Cook until mixture is fairly dry(drain off excess fat if necessary). Add salt, pepper, paprika, Cayo Hueso Sauce and nutmeg. Stir to incorporate.
8. Add water and breadcrumbs, cook until the mixture thickens, and will not make the dough soggy. Allow to cool.
9. Preheat oven to 375°F.
10. Roll dough flat, and cut as many 8″ circles out of the dough as you can.
11.  Place a couple tablespoons of the cooled meat filling into the center of your dough circles.
12.  Moisten the edges of each patty with water and fold pastry over to make a crescent shape,
     and seal the edge of each patty by crimping with a fork.
13.  Place patties on Silplat® or Aluminum foil lined sheet pan.
14. Bake for 35 minutes (or until golden brown)
15.  Serve patties hot with Caribbean Wing Sauce

Red Stripe Chicken

Jamaican Red Stripe Lager

 

This dish gets its name from the famous Jamaican Lager Red Stripe. You will find this dish served at many of the tourist resorts on the island so we thought it would be a great addition to our Iguana Isle Blog collection. This recipe reminds us of many of the tourists you encounter in Jamaica in the fact that If not completely done just add a little more Red Stripe, and continue adding every few minutes until they are!!

Ingredients:

1/4 Cup Vegetable or Canola Oil

1 Large Chicken( Aprox.3 Pounds), Cut into 8 pieces

2 Cups Coconut Milk

1/2 teaspoon Boston Beach Jerk Seasoning

1 Each Red Stripe Beer

1 Large White Onion, Chopped

1 Green Bell Pepper, Chopped

1 Red Bell Pepper, Chopped

Sea Salt to Taste

Black Pepper to Taste

Steps:

1. Add Oil to large Stock Pot to brown the chicken on both sides
2. Remove the Chicken from the pan, and reserve.
3. Remove 1/2 of the oil remaining in the pot, and discard.
4. Return the Chicken to the pot, and add Jerk Seasoning, Coconut Milk, and Red Stripe. When boiling reduce heat to a simmer, cover, and allow to cook 30 minutes.
5. Add Onion, and Bell Peppers and check for doneness.
6. Allow to simmer 15-20 minutes until the liquid reduces, and thickens. If Chicken is not fully cooked before the liquid evaporates add another 1/2 Cup of Red Stripe, cover to allow 5 minutes more cook time. Adjust seasoning with Salt & Pepper.
7. Serve hot with white rice and pigeon peas.

Jamaican Lobster Fritters

 

1 Cup diced Red Bell Pepper

2 Onions, Minced

6 Green Onions, Minced

1/4 teaspoon Fresh Thyme

4 Cloves Garlic, Minced

2, Habañero Peppers, seeds and stems removed, minced

2 Tablespoons Unsalted Butter

1 1/2 Pounds Cooked Lobster Meat, Diced

2 Cups Mayonnaise

1 1/2 Pounds Sweet Potatoes, peeled, cooked, and coarsely mashed

3 Egg Yolks, lightly beaten

1 Teaspoon Ground Allspice

Vegetable oil, for frying

Steps:

 1. Heat skillet, and sauté the bell pepper, onions, thyme, garlic, and chilies in the butter for 10 minutes. Remove from the heat.

 2. Place approximately 1/2 pound of the lobster in a food processor with the mayonnaise and purée until smooth. Transfer the purée to a bowl and stir in the remaining lobster, sautéed mixture, sweet potatoes, egg yolks, and allspice. Mix well and form into patties.

 3. Deep fry until golden brown. Remove and drain on paper towels.