Spring Rolls Jamaica Style

hermosa-111-e1470359310949

Angel hair pasta, also called capellini, served with shrimp and a lemon cream sauce with herbs and parmesan.

Ingredients

1 cup onion peeled and small dice
3 tbsp of garlic
3 tbsp of ginger, remove skin and finely chopped
1 cup of brown sugar
1 cup of vinegar
2 quart of ketchup
2 cup of soy sauce
5 leaf pimento
3 tbsp of pimento seed, toasted and finally grind
2 stick of cinnamon
1 tsp of grated nutmeg
1 cup of jerk sauce
salt and pepper to taste

Procedure

  • Make warm deep pot and start to saute onion, garlic and ginger.
  • Add sugar and allow to cook until sugar is melted.
  • Add vinegar to mixture and allow to cook until vinegar is about to reduce
  • When ready add ketchup, soy sauce, and rest of ingredient bring to a boil
  • Reduce heat and allow to simmer.
  • Sauce should continue cook for another 1 hour.
  • Taste to season if desired add salt and pepper
  • Strain and sauce and allow to chill
  • Place under refrigeration until ready to be used.


Pimento Flavoured BBQ Chicken

hermosa-103

Angel hair pasta, also called capellini, served with shrimp and a lemon cream sauce with herbs and parmesan.

Ingredients

1 cup onion peeled and small dice
3 tbsp of garlic
3 tbsp of ginger, remove skin and finely chopped
1 cup of brown sugar
1 cup of vinegar
2 quart of ketchup
2 cup of soy sauce
5 leaf pimento
3 tbsp of pimento seed, toasted and finally grind
2 stick of cinnamon
1 tsp of grated nutmeg
1 cup of jerk sauce
salt and pepper to taste

Procedure

  • Make warm deep pot and start to saute onion, garlic and ginger.
  • Add sugar and allow to cook until sugar is melted.
  • Add vinegar to mixture and allow to cook until vinegar is about to reduce
  • When ready add ketchup, soy sauce, and rest of ingredient bring to a boil
  • Reduce heat and allow to simmer.
  • Sauce should continue cook for another 1 hour.
  • Taste to season if desired add salt and pepper
  • Strain and sauce and allow to chill
  • Place under refrigeration until ready to be used.


Ceviche of Smoked Marlin Salad

img_8781

This is one of the most refreshing salad dishes I make. It’s crisp and fresh, and the smokiness of the marlin creates an incredibly memorable experience. I like to say that the thinner the marlin slice the better. Keeping the marlin in the freezer before cutting allows for a thinner slice.

  -Chef Conroy

Salad Ingredients

3 oz thinly sliced smoked marlin fish
1 oz thinly sliced red onion
1 oz thinly sliced carrots
1 oz fresh-picked cilantro
1 tsp Scotch bonnet pepper

Escovitch Sauce Ingredients

2 carrots peeled and julienned
1 white onion peeled and julienned
2 tbsp garlic cleaned and chopped
4 pimento or bay leaves, fresh
2 tbsp vegetable oil
1 Scotch bonnet pepper
2 cups vinegar

Procedure

  • Warm vegetable oil in a sauté pan
  • Slowly add white onions and garlic, sautéing until aromatic
  • Simmer carrots and pimento leaves for 5 minutes or less
  • Carrots should be crunchy and not too soft
  • Add vinegar and allow sauce to cool

Assembly

  • Thinly slice the smoked marlin and set aside
  • Thinly slice red onion and carrots and set aside
  • Reserve cilantro in a small bowl with water
  • In a bowl combine all the above ingredients with one tablespoon of Escovitch sauce


Jerk Chicken Spring Roll

img_9308
<div class=”DivRecipe”>
<p>It’s always fun to put a Jamaican twist on well-known classics. Combining jerk chicken with a spring roll is a great take on Asian food. Scotch bonnet peppers can be hot, so always serve your spring rolls with a sweet, spicy sauce.<br><br>&nbsp;&nbsp;-Chef Conroy</p>
<h3><u>Spring Roll Ingredients</u></h3>
<p>
4 oz pulled jerk chicken<br>
3 tbsp vegetable oil<br>
1/2 white onion, thinly sliced<br>
1/2 red onion, thinly sliced<br>
1 tbsp garlic<br>
1 tsp Scotch bonnet pepper<br>
1 tsp jerk sauce<br>
1 cup white cabbage<br>
1 cup purple cabbage<br>
</p>

<h3><u>Spring Roll Procedure</u></h3>
<ul>
<li>In a sauté pan heat oil until almost smoking; add white and red onions and sauté until aromatic</li>
<li>Add garlic and Scotch bonnet pepper and sauté</li>
<li>Add cabbage and cook until&nbsp;tender</li><li>Remove from stove and add pulled chicken</li>
<li>When chilled, place wonton wrappers on table</li><li>Add 3 tablespoons of mix and fold accordingly</li><li>Deep fry spring rolls until golden brown</li>
</ul>

<h3><u>Sauce&nbsp;Ingredients</u></h3>
<p>
6 Scotch bonnet peppers<br>
4 cups water<br>
1 cup white granulated sugar<br>
1 cup vinegar<br>
</p>

<h3><u>Sauce&nbsp;Procedure</u></h3>
<ul>
<li>Place all ingredient in a stainless steel&nbsp;pot and bring to a boil</li>
<li>Reduce heat to a simmer and allow mixture to reduce by&nbsp;half</li>
<li>Remove sauce from heat and&nbsp;cool</li>
</ul></div> <br><br>
</div>

Ceviche of Smoked Marlin Salad

img_8865

I really enjoy making and using this sauce. The different ingredients bring out so many flavours. There are notes of sweet and spicy, and a hint of sour. This sauce can be used for basting ribs and as a dipping sauce for delicate meats like pimento wood smoked beef tenderloin. Hope you enjoy this recipe.

 -Chef Conroy

Ingredients

3 tbsp onion peeled and finely diced
1 tbsp garlic
1 tbsp ginger skinned and finely chopped
1 cup brown sugar
1 cup vinegar
4 cups ketchup
1 cup soy sauce
2 fresh pimento leaves
1 tbsp pimento seeds toasted and finally ground
1 stick cinnamon
1 tsp grated nutmeg
2 tbsp jerk sauce
salt and pepper to taste

Procedure

  • Heat a deep pot and sauté onion, garlic, and ginger
  • Add sugar and cook until melted
  • Add vinegar and cook until vinegar is about to reduce
  • Add ketchup, soy sauce, and rest of ingredients
  • Bring to a boil then reduce heat and simmer
  • Cook sauce for another hour
  • Season to taste with salt and pepper
  • Strain sauce and allow to cool
  • Refrigerate until ready to use