Executive Chef Arleen Lloyd of Alchemy of the Hearth Jamaican Jerk 5

!±8± Executive Chef Arleen Lloyd of Alchemy of the Hearth Jamaican Jerk 5

San Diego Living segment on Jamaican Jerk

Executive Chef Arleen Lloyd of Alchemy of the Hearth Jamaican Jerk 5

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The Ultimate Jamaican Jerk Pork Recipe.

!±8± The Ultimate Jamaican Jerk Pork Recipe.

Learn how to make the ultimate Jamaican jerk pork on your grill this summer. Using a traditional recipe from my Jamaican friends, you'll be amazed by the unique Caribbean flavor in this finished pork dish. The full recipe for this jerk pork can be found at : caribbeanpot.com including the jerk marinade you'll need.

The Ultimate Jamaican Jerk Pork Recipe.

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My Dealer

!±8± My Dealer

Testing out a new lens can take you to higher places. Just be careful when you get there. This was filmed in 1 hour.

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Boundary Bay Brewing Co. IPA Jamaican Jerk Marinade Recipe

!±8± Boundary Bay Brewing Co. IPA Jamaican Jerk Marinade Recipe

A recipe for a Jamaican jerk marinade featuring Boundary Bay Brewing Company's IPA. www.bbaybrewery.com

Boundary Bay Brewing Co. IPA Jamaican Jerk Marinade Recipe

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Jerk Chicken

!±8± Jerk Chicken

Episode 26

Jerk Chicken

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Barbecue Sauce - How to Make Fast Barbecue Sauce For Chicken

!±8± Barbecue Sauce - How to Make Fast Barbecue Sauce For Chicken

It is Barbecue season again, and it is time to dig out those great barbecue sauce for chicken recipes! You don't have to buy bottled sauce when you can easily make your own at home, and I think it tastes much better. Here is a great Barbecue Sauce for Chicken, but it can be used for all other meats as well.

Ingredients:

1 cup of ketchup (your favorite brand)
1 tablespoon of lemon juice
3 tablespoons of honey
dash or two of hot pepper sauce (adjust this to your taste)

Mix the ingredients together and brush on your chicken or other meat in the last 10 minutes of broiling or barbecuing. You can use this as a marinade as well, but make sure to discard the sauce after use.

As always, you want to make sure with chicken that you handle it properly. If you had raw chicken on your cutting board or counter, make sure to wash right away with hot soapy water, including your hands. There are many bacteria's that can make us sick on raw poultry.

Make sure to thaw chicken in the fridge rather than on the counter, especially in the hot weather.

Once the pink has gone from inside the chicken, then you know it is done, but you can use a meat thermometer if you are not sure.

If you prefer vinegar based barbecue sauce.. then try this quick one.

1 cup cider vinegar
1 tablespoon salt
1/2 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 tablespoon brown sugar

In a small bowl, combine the vinegar, salt, cayenne pepper, crushed red pepper flakes and brown sugar. Mix well This makes a great barbecue sauce for chicken as well.

Barbecue Sauce - How to Make Fast Barbecue Sauce For Chicken

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3 Easy Baked Salmon Recipes You Will Love

!±8± 3 Easy Baked Salmon Recipes You Will Love

If you are looking for a fast and easy way to feed your family tasty and healthy meals, one excellent choice would be to get a hold of some easy baked salmon recipes. The good news is that this fish is rich in flavor as well as healthy Omega-3s. It does not require a lot of ingredients or advanced cooking skills, so that makes it easy for you to prepare a great tasting dinner for your family.

The Easiest Baked Salmon Recipe

Ingredients

1 1/2 pounds of salmon fillets (serves 4), with the skin still on one side 1/4 cup melted butter 4 tablespoons of sliced butter Juice from 1 lemon 4 teaspoons of Mrs. Dash

Cooking Directions

Preheat the oven to 375 degrees. Line a glass baking dish (9x13) with 2 layers of foil and spray the foil with cooking spray. Place the salmon on the foil, with the skin side down. Pour the juice from 1 lemon and melted butter over the fish. Sprinkle Mrs. Dash on top of each fillet along with slices of butter.

Fold the foil loosely so that it is closed, but still leaves some space between the foil and fish. Bake for 30-45 minutes, or until the salmon flakes off easily with a fork.

Baked Salmon With Red Pepper and Cream Cheese

Ingredients

4 pieces salmon to serve 4

1 red pepper

2 tablespoons of parmesan cheese

1/4 cup cream cheese

1 tablespoon of mayonnaise

2 cloves of garlic

Cooking Directions

Cut the red pepper up into small pieces. Crush the garlic using a garlic press. Mix together the parmesan cheese, cream cheese, garlic, red pepper and mayonnaise.

Place the pieces of salmon on a baking sheet and cover with the sauce. Sprinkle extra parmesan cheese over the top. Bake in the oven at 350-375 degree for 15-20 minutes.

Italian Baked Salmon Recipe

Ingredients

1 large salmon fillet (serves 2)

1 teaspoon Italian seasoning

1 teaspoon dried oregano

Pepper to taste

2 cloves of garlic, minced

1/2 onion thinly sliced

1 tomato, thinly sliced

1/4 cup of dry bread crumbs

2 tablespoons of chopped parsley

1 tablespoon of vegetable oil

Cooking Directions

Pre-heat the oven to 450 degrees. Spray a shallow glass baking dish with cooking spray. You can also line the pan with foil.

Place the salmon in the baking dish. Mix together the Italian seasoning, oregano, pepper and garlic together and sprinkle it over the fish.

Thinly slice the 1/2 onion and 1 tomato and place the slices on top of the fish. Sprinkle parsley on top. Mix up the bread crumbs with vegetable oil and place on top of the fish.

Bake in a 450 degree oven for about 10 minutes, or until the bread crumbs brown and the salmon flakes off a fork easily.

Baked salmon recipes are so delicious. Just add a few of your favorite herbs and seasonings, stick the fish in the oven for a few minutes, and you will have a tasty, healthy meal to enjoy in no time.

3 Easy Baked Salmon Recipes You Will Love

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MEATLOAF PART 3 www.JamaicanMeCrazySauces.com

!±8± MEATLOAF PART 3 www.JamaicanMeCrazySauces.com

Caribbean BBQ Loaf is Jerk Loafs Country American cousin. I don't know about you, but I've never heard those two words used in the same sentence. I decided to mix the flavors of Fiery Caribbean cuisine and the Sweet Smoky BBQ taste of the South and add them to a dish the slowly vanishing from the dinner table, Meatloaf. It's as simple to make as our famous Jerk Loaf. Please visit our website at www.JamaicanMeCrazySauces.com Thank you

MEATLOAF PART 3 www.JamaicanMeCrazySauces.com

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How To Make Trinidadian Stew Chicken(Trini Sunday Meal Component #1)

!±8± How To Make Trinidadian Stew Chicken(Trini Sunday Meal Component #1)

I learned this dish from my mom. What I've noticed about this dish is that it can vary from one trinidadian to the next, so i will give you a base recipe to expand upon. This is a recipe for Trinidad stew chicken from "The Multicultural Cuisine Of Trinidad and Tobago and The Caribbean", a book published by Naparima Girls' High School in Trinidad. The chicken is marinated in green seasoning, and a few other ingredients. Ingredients: The marinade: 8 tbsp green seasoning 4 cloves of garlic Plentiful black pepper Chicken thighs and drumsticks, 4 of each 6 tbsp brown sugar 40 ml vegetable oil Half an onion, sliced Half a red pimento, finely diced 1 hot pepper, finely diced 6 mugs of chicken stock Method: Crush the garlic and black pepper together in a pestle and mortar. Add the green seasoning and pound to combine the flavours. Place into a small bowl and add the chicken. Mix thoroughly and leave for a couple of hours. When you're ready to start, heat 20ml of the oil in a small pan and fry the onion, hot pepper and pimento for 4 to 5 minutes to get a lightly browned colour. Meanwhile, heat the rest of the oil in a large skillet and add the brown sugar, allow it to melt. Place the chicken (with plenty of the marinade included) in skin side down and leave to colour until golden brown. Turn the chicken over and allow the same on the other side. Now put the fried onion, hot pepper and pimento into the skillet with the chicken and add the stock. Leave to stew covered until the ...

How To Make Trinidadian Stew Chicken(Trini Sunday Meal Component #1)

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Caribbean Jerk Recipe

!±8± Caribbean Jerk Recipe

Here is an excellent and easy Caribbean Jerk Recipe. This excerpt is taken from the DVD: Harvest Eating With Keith Snow. For more information on the DVD, please visit Janson Media: goo.gl Join Chef Keith Snow on a journey to discover local, seasonal, and organic foods, meet the farmers, and learn how easy and healthy it is to live the Harvest Eating lifestyle. With high-definition videography, engaging interviews, picturesque locations, easy-to-follow recipes, and delicious food, Harvest Eating is a new lifestyle series about food that is entertaining, inspiring, and informative.

Caribbean Jerk Recipe

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Food From Jamaica - Scrumptious, Spicy Escoveitched Fish

!±8± Food From Jamaica - Scrumptious, Spicy Escoveitched Fish

For those with a taste for spice, food from Jamaica will be right up your alley! We love to cook with pepper, and it is liberally used in many of our Jamaican dishes. Escoveitched fish is one of these. You can tone it down to suit your palate, but quite frankly, if there's no pepper, you'll have to call it something else, as it won't be true escoveitch!

The word escoveitch comes originally from the Spanish word "escabeche", which means pickled. The dish is thought to have been introduced into Jamaica when Spanish settlers came to the island in the early 16th century. Whole or sliced fish is fried and then covered with a spicy marinade, which acts as a natural preservative. It was a convenient dish in the days before electricity, as it could be left for over a day without refrigeration.

It is traditionally eaten with bammy, which is the oldest prepared food in Jamaica. Made from cassava, bammy was eaten by the Tainos, the people who Columbus found when he landed in Jamaica. Other side dishes which go well with escoveitched fish are festival (a dumpling made with cornmeal, flour, sugar and salt), johnny cakes (fried flour dumplings), roasted breadfruit, or hard-dough bread.

Here's a recipe for Escoveitched Fish, a mouthwatering Jamaican dish.

Ingredients

2 lbs fresh fish, whole or sliced

1/4 cup flour, with 1/4 tsp salt and 1/4 tsp black pepper added

1 tsp salt

1 1/2 tsp black pepper

1 teaspoon crushed pimento (allspice) grains

Oil for deep frying

Escoveitch Marinade

1 cup water

1 cup vinegar

2 tsp sugar

1 large/2 medium onions, sliced into rings

1 carrot, sliced into strips

1 chocho, peeled and cut into strips (Substitute sweet pepper or more carrot if chocho not available)

4 whole pimento grains

Sliced hot pepper to taste

Make diagonal slashes in fish. Mix together the salt, black pepper and crushed pimento. Place a little of this mixture inside each slash. If using whole fish, rub the mixture inside the fish itself. If using sliced fish, rub the mixture over each slice.

Dust the fish with the seasoned flour, and deep fry in hot oil until golden brown. Set aside.

Place all the ingredients for the marinade in a pot, and bring to a boil. Boil for about half a minute. Don't boil too long or vegetables will lose their crunch. Pour the marinade over the fish.

Your escoveitch fish is ready! Eat it right away, or wait until the next day. No need to refrigerate, unless you plan to keep it longer than a day (which will be hard to do, as it looks and smells so delicious).

Food From Jamaica - Scrumptious, Spicy Escoveitched Fish

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