If you follow my posts you will know that I love craft beer, and the hoppier the better. But come close, I have a small confession and I don’t really want it to get out. I like Corona, there I said it. When the hops are too heavy and its 90 degrees outside, I love an ice cold refreshing watered down lager with a lime. So as it happens I may have some left over in my refrigerator and let me tell you it is pretty tasty in this light Caribbean slow cooked chicken stew, and if no one is looking I may drink one with dinner.
Corona Chicken Stew
3 medium sized sweet potatoes, peeled and cut into 1/4s
1 yellow onion sliced
6 boneless skinless chicken thighs
1 bottle of Corona or Corona Light Beer
2 T brown sugar
2 T ponzu or soy sauce
1 T garlic, minced
1 T ginger, minced
2 T jerk seasoning ( I used McCormick’s)
1 large orange, juice and zest
2 limes, juice and zest
1c frozen corn
In a crock pot or slow cooker add potatoes and onion, then position chicken on top. pour in beer. Sprinkle with brown sugar, soy sauce, jerk seasoning , garlic and ginger. Add zest from limes and orange and their juices.
Add corn and cover, Cook on high for 5 hours or low for 8. Serve over rice.
We recently took a little trip down to Boca Raton, Fl and happened upon a cute little Jamaican bistro called Rock Steady Jamaican Bistro. The food and service was excellent. I love a good jerk and the spicy, sweet, fresh flavors of Caribbean cuisine, luckily so do my kids. I realized I don’t make enough of this at home, time to change that. I have used the dry jerk seasoning from the spice aisle at the grocery store but it just doesn’t cut it. Time to try my hand a a real, wet, jerk, marinade. I think it was a hit, it had all the flavors I was looking for. Unfortunately neither my local grocery or produce stand had scotch bonnet peppers so I used fresh jalapenos from my garden. I think it still tasted fine but if you are going for authentic switch out the jalapenos for scotch bonnets, just remember they are much spicier so use half the amount.
Combine the following ingredients in a food processor:
1 T allspice powder
1/3 c brown sugar
2T minced garlic
2-4 jalapenos (depending on your spice preference)
1T fresh Thyme
1 bunch scallions
1 t cinnamon
1/2 t nutmeg
2 T soy sauce
Pour marinade over 1 1/2 pounds of pork, shrimp or chicken. Marinate in the refrigerator for at least 30 minutes.
I used chicken cutlets and grilled them over high heat for about 4 minutes per side.
A traditional side in Jamaica is Rice and pigeon peas. Pigeon peas come in red and green and can be found in the ethnic food section of the grocery store. They are not sweet like english peas but more like a legume, or small red bean. This easy recipe is made in a rice cooker.
Rice and Pigeon Peas
2 1/2 c jasmine rice rinsed until water runs clear
2 1/2 c water
8 oz canned pigeon peas (red or green)
1 t fresh thyme
1 t minced jalapeno
1/4 c sliced scallions/green onions
1 t salt
Place all ingredients into a rice cooker, and cook until done.
Serve with a sweet fruit salad to balance out the heat of the Jerk and enjoy a little taste of the islands without leaving home.
I like Salmon with Mango Salsa, I like Salmon with Coconut Curry. I decided to marry the two and it was a success, a perfect Summer meal.
Salmon and Shrimp with Mango Curry
12 oz salmon ( I prefer the wild, this time I used Frozen Coho Wild Alaskan Salmon)
1/2 lb shrimp, deveined and peeled
2 ripe mangos diced
1 t minced ginger
1 T minced garlic
1 t minced jalapeno
1 T Curry Powder
1 c coconut milk
Salt and pepper
Melt butter in a large pan over med high heat. Sprinkle salmon with salt pepper and 1/4 t of the curry powder. Add to melted butter and cook for 1 min on each side.
Add shrimp, mango, garlic, jalapeno, and ginger. Cook for 2 minutes. Add coconut milk and curry powder, simmer for 4-6 minutes or until salmon is cooked through and shrimp are opaque.
Serve over rice or pasta and top with chopped cilantro.