The Real Jerk: New Caribbean Cuisine

The Real Jerk: New Caribbean Cuisine

Lily Pottinger, Ed Pottinger

Language: English

Pages: 198


Format: PDF / Kindle (mobi) / ePub

There’s a Jamaican phrase, "Out of many, one people," that is reflected in the style of cooking from the Carib-bean: distinct, bold flavors coming together to create an electric experience. Such is the case with The Real Jerk. This is new Caribbean cuisine, cooking borne out of tradition, steeped in history, and brought into a new world where styles and tastes fuse to become something entirely different.

The Real Jerk: New Caribbean Cuisine includes such favorite recipes as jerk chicken, curry goat, oxtail, shrimp creole, and ackee and codfish (Jamaica’s national dish). There are also vegetarian dishes, a chapter with kids’ favorites, desserts, soups and salads, and all things Caribbean.

Alongside the recipes and menu suggestions are stories about the tales behind the traditions, the history of the hearth, and anecdotes about Caribbean living, whether in the islands, or on the mainland, all surrounded by black-and-white photographs and illustrations, and full-color images of the best Caribbean cooking to be had this side of the islands.

Let The Real Jerk transport you to new Caribbean cuisine: a blend of tastes and cultures unlike any you’ve visited before.

Lily and Ed Pottinger are the proprietors of The Real Jerk, Toronto’s premier Caribbean restaurant. They first opened the restaurant in 1984 and have since consistently topped "favorite" and "best of" lists.

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Real Jerk • New Caribbean Cuisine BANANA / PLANTAIN PORRIDGE Banana or plantain, or both in combination, can be used in this porridge. 5 cups water ⁄2 tsp salt 1 3 medium green bananas or 1 large green plantain 1 cup milk (or coconut milk) 1 tbsp flour 1 tbsp vanilla extract ⁄4 tsp nutmeg 1 condensed milk or sugar to sweeten In a medium saucepan, bring salted water to boil. In a blender or food processor, purée bananas or plantain with milk. Add flour and pulse for 30 seconds. Stir puréed

white sugar 2 ozs butter 3 eggs, beaten 2 egg yolks, beaten 1 egg yolk, beaten 1 tsp vanilla extract 1 ⁄2 cups cereal cream 1 cup flour 1 ⁄2 cup icing sugar 2 tsp vanilla extract 2 tbsp Jamaican white rum (optional) 1 ⁄2 very ripe bananas, mashed 1 1 banana (for topping) apricot jam (for glazing) For pastry: In a medium bowl, blend icing sugar and butter until crumbly. Stir in beaten yolks and vanilla extract. Add flour and blend. On a lightly floured surface, knead lightly until

45 minutes. Decorate serving plates by cutting orange skins into fancy designs. Sprinkle plates lightly with sugar and serve Matrimony on top. Serves 6. Desserts 161 PUMPKIN COOKIES 2 cups white sugar ⁄2 cup shortening 1 2 eggs, beaten 21⁄2 cups cooked pumpkin, mashed 1 tsp baking soda 1 tbsp vanilla extract ⁄4 tsp molasses 1 4 cups flour, sifted 3 tbsp baking powder 1 tsp salt 11⁄2 cups raisins ⁄2 tsp ginger powder 1 ⁄2 tsp cinnamon 1 ⁄2 tsp ground allspice 1 Preheat oven to 375°F.

wedges (garnish) In a large saucepan or stockpot, bring water to a boil. Add ginger and continue boiling for 2 minutes. Remove pot from heat, add sugar, lime juice, cream of tartar, and let stand for 3 hours. Strain and refrigerate. Serve cold with lime wedge. Serves 6. SHANDY ⁄2 glass sorrel drink (p. 167) 1 ⁄2 glass lager or ginger beer (above) 1 slice of lime for garnish Pour over ice and garnish with lime. Serve in chilled glasses. 170 The Real Jerk • New Caribbean Cuisine STOUT

gumbo. Pikappeppa: a sauce found in West Indian markets and in large supermarkets. HP Sauce makes a good substitute. Pimiento: an allspice considered to be the highest quality grown in Jamaica. Plantain: a banana-like vegetable picked and used green. Prawns: crustaceans similar to shrimp. In many parts of the world, the term is applied to any large shrimp. Purée: to process a food into a smooth paste, usually with a blender or food processor. Roti: a flat Indian bread in which Jamaicans wrap

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