Escovitch Dressing

Recipe courtesy Cook Like a Jamaican

Escovitch

Originally appeared in Issue 4

 

INGREDIENTS
½ each green and red bell pepper, julienned
1 medium carrot, julienned
1 small onion, sliced in rings
3 tbsp cooking oil (use leftover oil used to fry fish)
⅔ cup vinegar
10 pimento seeds (optional)
½ tsp salt
1 tsp pepper sauce
½ scotch bonnet pepper, seed removed
and chopped

DIRECTIONS
Cut vegetables and put aside.

Put vinegar and oil into a saucepan and bring to a boil. Add carrots and pimento seeds and let simmer for about 1 minute. Add salt, pepper sauce and bell peppers and simmer for 1 minute.

Add onion and simmer for about 3 minutes or until the onion is transparent. Add scotch bonnet pepper and stir.

Place fish into serving dish and spoon dressing on top.

Serves 4

Old Time Jamaican Lemonade

Jamaican Recipes 4

Recipe courtesy Cook Like a Jamaican

Jamaican Lemonade Recipe
The Jamaican lemonade that I knew as a child is better described as limeade because we used limes instead of lemons. This recipe was created to taste like the “lemonade” I remember. We used wet sugar, which has a strong molasses flavour. To duplicate that flavour I added a few tablespoons of molasses. You may find this drink quite sweet, but that’s because you’re supposed to pour it over ice, which dilutes the flavour. If you prefer it less sweet, simply use less sugar.

Tip: slice 1 lime or lemon and put it in the jug with the lemonade for a beautiful presentation. This recipe also makes a wonderful mix for cocktails. Add some rum to a jug to make a quick punch.

Ingredients
8 cups cold water
8 juicy limes (you may need 1 or 2 more)
1 juicy lemon
2 cups brown sugar, packed
2 tbsp molasses

Directions
1. Juice enough limes and 1 lemon to make 1 cup of juice
2. Add brown sugar, juice and molasses to the water and stir until all the sugar has dissolved
3. Pour in a jug and refrigerate

Serves 8

Jamaican Rice and Peas

IMG_5057

Recipe courtesy Cook Like a Jamaican

Growing up in a family where food is the great connector, I’ve learned the unspoken rules of eating like a Jamaican. One, you always have soup on Saturday. Two, you must always eat rice and peas on Sunday.

 

INGREDIENTS:

1 can (19 oz) kidney beans with liquid

2 cups water

1 can (14 oz) coconut milk

2 cloves garlic, chopped

1 small onion or 2 stalks scallion, chopped

1 tsp dried thyme

1 tsp salt

1/2 tsp pepper

2 cups long grain rice, rinsed and drained

 

INSTRUCTIONS:

Pour kidneys beans and liquid in large sauce pan and add water. Add coconut milk, chopped onion, garlic, and dried thyme. Add salt and pepper to taste. Bring to a boil.

Add rice and boil on high for 2 minutes. Turn heat to low, cover pot and cook until all water is absorbed. Fluff with fork before serving.

Serves 6 to 8

Escovitched Snapper

IMG_5049

Recipe courtesy Cook Like a Jamaican

INGREDIENTS:
4 whole red snapper
1 cup cooking oil
Salt and pepper

INSTRUCTIONS:

The day before serving, clean and scale the fish. Season with salt and black pepper and refrigerate.

Set stove to high and add cooking oil to pan. Dry fish with paper towel and pan fry for about 5 minutes on each side. Take fish out of pan and place on paper towel to drain oil.

Escovitched Dressing

INGREDIENTS:
1/2 each green and red bell pepper, julienned
1 medium carrot, julienned
1 small onion, sliced in rings
3 tbsp cooking oil (use leftover oil used to fry fish)
2/3 cup vinegar
10 pimento seeds (optional)
1/2 tsp salt
1 tsp pepper sauce
1/2 scotch bonnet pepper, seed removed and chopped

INSTRUCTIONS:
Cut vegetables and put aside.

Put vinegar and oil into a saucepan and bring to a boil. Add carrots and pimento seeds and let simmer for about 1 minute. Add salt, pepper sauce and bell peppers and simmer for 1 minute.

Add onion and simmer for about 3 minutes or until the onion is transparent. Add scotch bonnet pepper and stir.

Place fish into serving dish and spoon dressing on top.

Serves 4