I had a fun time coming up with and preparing my first Gourmet Group this August 11! I chose to do a Jamaica themed evening that for the most part, could be prepared ahead of time. Thanks for everyone that came-I had a great time chatting!
Appetizers:
Fried Plantains
-Cut them up in diagonal slices so they are about the same size, fry them in at least 1 inch deep oil (about 350 degrees), sprinkle with cinnamon and sugar if desired (they fry better than the bananas)
Pina Colada
-1 large can of pineapple juice
-2 1/2 t. coconut extract
-6 cups milk
-1 cup sugar
Stir together-freeze 2/3 to 3/4 in a metal 9x13 inch pan (old ice cream containers work well too). Save the rest of the liquid in the fridge for when you're ready to make it. Once it's frozen, let sit out for about ten min. then break it up with a butter knife and put chunks into the blender, using the liquid from the fridge to help blend it.
Main Dish: (you can use whatever vegetables and however much chicken as you have)
Jerk Chicken
-9 boneless skinless chicken thighs (juicier and more tender), cut into thin strips against grain
-3-4 green onions chopped finely
-2 green peppers, chopped bite size
-1 red pepper, chopped bite size
-1 yellow pepper, chopped bite size
-2 1/2 c. sugar snap peas
-Jerk Seasoning (we really like Pampered Chef's)
I marinated the chicken with 2 1/2 -3 T. of Jerk for about an hour to prepare it ahead of time but not necessary. Gently saute your veggies adding about 1 T. of Jerk Seasoning. (just a few minutes to keep them crisp). Set aside. Cook your chicken all the way through then add veggies back in. Add more jerk if desired. Serves 10-11.
Coconut Rice and Peas (it's beans, but that's what Jamaicans call it)
- 1-2 cans of Black beans (your preference)
-2 large garlic cloves, crushed
-3 cans coconut milk
-4 cups of long-grain rice
-2 t. fresh thyme leaves, chopped finely
-salt and pepper to taste
-water as needed to make 8 cups of liquid
The trick (given by Marsh Miller a true Jamaican) is to simmer the coconut milk & water with garlic, and thyme for ten minutes. Then add the rice and beans and cover simmer for 20-30 min. until done.
Sides:
Mangoes
Pineapple
Cabbage salad
-1 green cabbage, sliced thinly or shred
-4 medium carrots, peeled and thinly sliced
-2 stalks of celery, thinly sliced
-2 cucumbers, chopped into bite sized chunks
Mix all together then pour dressing over or serve on the side.
-Dressing:
1 c. sugar
1 c. vinegar
1 c. oil
Festival (sweet fried bread-"party in your mouth")
*makes about 20
-3 c. sifted flour
-6 T. cornmeal
-1 cup water (may need a little more for consistency)
-1 t. salt
-2/3 c. sugar
-1 t. baking powder
-1 t. vanilla
Sift flour into bowl and stir in cornmeal, salt, sugar, and baking powder. Add the t. of vanilla to the cup of water. Add a small amount of water to the mixture and work with fingertips. Keep adding small amounts of water until mixture becomes a firm dough which is only slightly sticky. Add more flour if too sticky. Divide mixture into 20 portions, each similar to a small breadstick. Cover and let rise for 1/2 an hour. Deep fry until golden brown. Enjoy the "party" in your mouth!
Got to go, Dessert....to be continued.
