Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenFishandseafood - Jerked Fish, Chicken And Pork
Famous Authors (View All Authors)
Fishandseafood - Jerked Fish, Chicken And Pork Post by :macrobjd Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1041

Click below to download : Fishandseafood - Jerked Fish, Chicken And Pork (Format : PDF)

Fishandseafood - Jerked Fish, Chicken And Pork

2 oz. Jamaican pimento (allspice, crushed
1/4 tsp freshly grated nutmeg
1 tsp ground cinnamon
12 scallions cleaned and chopped
12 jalapeno peppers halved with seeds
1/3 cup red wine vinegar
2 Tbsp vegetable oil
1 Tbsp salt
1 tsp fresh ground black pepper
2 Tbsp soy sauce
Hot pepper sauce (optional)

Combine all ingredients in a blender or food processor, adding hot pepper
sauce to taste. Process to liquefy for 1 minute. Pour into a jar and
refrigerate till ready to use. Makes about 1 cup.

Jerked Chicken, Pork, and Fish

6 to 8 loin pork chops cut 1 inch thick
6 chicken thighs
6 chicken drumsticks
6 to 8 fish filets or steaks
lime or lemon juice
1 recipe Basic jerk seasoning

Wash pork, chicken, and/or fish separately in lime or lemon juice. Rinse
under cold water and pat dry.

Place meat in a non-aluminum baking dish and pour half jerk over. Rub
seasoning evenly over all.

In another baking dish, use 1 Tbsp of jerk for each pound of fish and rub in carefully. Cover and refrigerate 3 hours or overnight.

Slowly cook over hot coals or gas barbecue at least 6 inches from heat
source. Cover with aluminum foil or barbecue lid leaving vents slightly
open. Allow 2 hrs for pork, 1 1/2 hr for chicken, and 20 min for fish depending on thickness of filet. Check meat for doneness and fish to see if it flakes easily before removing. Baste frequently, turn chicken and pork.
Remove meats from grill and allow to stand for 10 minutes.
If you like this book please share to your friends :

Fishandseafood - Langostino Dip Fishandseafood - Langostino Dip

Fishandseafood - Langostino Dip
1/2 pkg. frozen langostinos 1 (8 oz.) pkg. cream cheese 1/2 cup mayonnaise 1/4 tsp. lemon juice grated onion breadcrumbs Mix cream cheese, mayonnaise, lemon juice and grated onion until creamy. Add the langostinos and stir until mixed in and coated. Place mixture in casserole dish and bake at 325 degrees for 1/2 hour until bubbly.Sprinkle with breadcrumbs. Recipe may be doubled.

Fishandseafood - Happy Pancakes With Vietnamese Dipping Sauce Fishandseafood - Happy Pancakes With Vietnamese Dipping Sauce

Fishandseafood - Happy Pancakes With Vietnamese Dipping Sauce
1 1/4 cups rice flour 2 cups water 1/4 teaspoon ground turmeric 1 green onion, thinly sliced 1/4 cup + 2 tbl. vegetable oil 1 pound lean pork shoulder or loin, cut into 1/4-inch slices 1 pound medium shrimp, peeled and deveined 21 small onions, thinly sliced 10 medium mushrooms, sliced 1 1/4 teaspoons freshly ground black pepper 2 1/2 cups mung bean sprouts Vietnamese Dipping Sauce (nuoc cham) Whisk together the rice flour and water. Add the tumeric and green onion and mix well. Set the batter aside. In a large, nonstick skillet, heat 1 1/2 tbl. of the oil