Escoveitch Fish

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Also called escabeche, this tart, hot and spicy marinade for fish is an integral part of Jamaican and Puerto Rican foods. In Jamaica it is made with consists of pimientos (allspice), black pepper, onions, garlic, vinegar and Scotch bonnet peppers. Although in Jamaica this dish is made with saltwater fish, use whatever individual-sized fish you can find, like trout.

Ingredients

For the Fish:

 •    4 medium fish, gutted and heads removed
•    2 cups vegetable oil
•    Salt and freshly ground black pepper
•    2-3 cloves garlic, crushed

For the Sauce:

•    3 large onions
•    6 large Scotch bonnet peppers (or substitute habaneros)
•    12 pimento (allspice berries)
•    1 cup vinegar
 

Instructions

For the Fish:

Pour the oil into a Dutch oven or large saucepan over medium high heat.

Rinse the fish with plain water and dry with a paper towel. Sprinkle each fish heavily with salt and pepper, inside and out.

When the oil is hot, add the garlic, let it cook for a few seconds and then remove it.

Fry one fish at a time, turning when the top is golden, until the whole fish is golden brown.

Drain the fish on paper towels and serve with plenty of Escoveitch Sauce.

For the Sauce:

Peel and slice the onions into thin rings. Stem, seed and slice the Scotch bonnets into strips.

Add the onion, pepper, allspice and vinegar to a saucepan over low heat and simmer for 5 minutes.

Pour contents over fish before serving
 

Chipotle Barbecue Shrimp

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Chipotle Barbecue Shrimp

Ingredients

  • Two pounds large shrimp (I’ve used frozen/peeled raw/tail-on and unshelled and deveined)

Spices:

  • 2.5 Tbsp. Medium red chili powder

  • 1-2 tsp Chipotle powder, to taste

  • 1 tsp. cumin

  • 1 tsp. kosher salt

  • 1/2 tsp. Black pepper

  • 1.5 tbsp brown sugar

  • 1 tbsp. Granulated garlic (or 2 tsp garlic powder, or 6 large cloves garlic, chopped)

  • 1/2 cup vegetable oil or 1 stick butter (for Version I if you’re irrepressibly Cajun)

  • Scallions, cut in 2” sections and sliced lengthwise 

Instructions

1. (If using frozen shrimp, fill shrimp bag with cold water twice; enough so shrimp break apart and are semi-thawed.) If using peeled shrimp, cut back on the cumin.

2. Mix spices, add shrimp and toss until coated.

Variation I: The traditional version:

After tossing shrimp, put into large baking dish, cover with the oil (or put stick of butter on top of shrimp) and bake at 350 F for about 45 minutes, stirring gently and turning the shrimp over every 15 minutes. (if shells start to crinkle, shrimp is being overcooked). Stir in scallions and serve in bowls with juices.

Variation II: (The fast way from Bobby Flay)

Put half the oil in a large (at least a 12in.) skillet, heat until shimmering. If you have 2 skillets, now’s the time to look cool—use ‘em both.Cook half the shrimp in (each) skillet over medium-high heat, stirring or tossing occasionally until cooked through (curled and white), about 4-5 minutes. Add scallions and stir into shrimp. Transfer to platter and serve. Repeat, if you only used one skillet.

Mole-Rubbed Elk Roast

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You can cook elk roasts quick and dry, like a beef tenderloin, or slow and moist, like a brisket. This recipe uses the slow and moist method with a spice rub that includes all the flavors of a Mexican Mole. Serve it with plenty of Negro Modelo beer. Note: This recipe requires advance preparation.

Ingredients

•    elk brisket
•    2 tablespoons red chile powder
•    1 teaspoon chipotle powder
•    1/8 teaspoon ground cloves
•    1/8 teaspoon ground allspice
•    1/2 teaspoon ground canela or cinnamon
•    1 tablespoon brown sugar
•    2 tablespoons cocoa powder
•    2 cloves garlic, minced
•    1/4 cup vegetable oil
•    1 (3-5 pound) elk shoulder roast
•    Salt and freshly ground black pepper
•    6 cups low-sodium beef stock

Instructions

In a large bowl, whisk together all the ingredients of the spice rub. Sprinkle the meat with salt and pepper, then add it to the bowl, coating it with the rub. Cover the bowl tightly with plastic wrap and refrigerate overnight.

Remove the meat from the refrigerator and allow it to come to room temperature.

Preheat the oven to 450 degrees F.
Put the meat on a rack in a shallow baking dish. Cook at 450 for 20 minutes, or until the roast is browned. Add the beer to the baking pan and reduce the heat to 200 degrees F. Cook 2 1/2 hours to 3 hours, basting frequently, or until the meat is falling-apart tender.  Serve wrapped in a flour tortilla.

Jamaican Rum Punch

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Nothing tastes better on a hot day!

Ingredients

  • 2 ounces rum (or more, to taste)
  • 1 cup orange juice
  • 3 cups pineapple juice
  • 2-3 ounces lime or lemon juice
  • 1/2 cup sugar
  • Red food coloring (optional)
  • Ice

Instructions

In a tall pitcher, combine the rum, orange juice, pineapple juice and lemon or lime juice. Add the sugar and stir until it is dissolved. Add enough red food color to make the drink bright red.

Pour over ice and serve

Dad’s Curry Goat

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In Jamaica, they call pimento allspice. You can find allspice berries in the spice section of your grocery store, but they are often less expensive bought in bulk at a natural foods store. If you can’t find goat meat you can substitute lamb or mutton.

Ingredients

•    2 pounds goat meat, diced
•    3 tablespoons curry powder, divided
•    2 medium onions, diced
•    3 (or more) Scotch bonnet peppers, stemmed, seeded and minced (or substitute habaneros)
•    1 teaspoon black pepper
•    2 cloves garlic
•    Salt to taste
•    2 green onions, thinly sliced
•    1 sprig fresh thyme
•    12 allspice berries
•    1/4 cup vegetable oil
•    2 large potatoes, peeled and diced
•    2 large carrots, peeled and diced

Instructions

In a large bowl, toss the meat with 2 tablespoons curry and everything except the potatoes and carrots. Cover the bowl with plastic wrap and refrigerate overnight.

Pour the oil into a very large skillet over medium high heat. Add 1 tablespoon curry to the oil and stir. Add the meat, marinade, carrots and potatoes to pan and stir. Pour in 1 1/2 cups water and bring the mixture to a boil. Reduce the heat and simmer, stirring occasionally until the meat is cooked through, about 40 minutes.

Taste and adjust seasonings. If desired, add another Scotch bonnet, whole, and cook 5 more minutes.

Serve with rice or flatbreads.