Wild One
05-14-2009, 08:19 AM
I've noticed some culinary-minded folks here who really seem to have a good idea of what's good so I thought I'd post a question here and maybe geta thread started.
I'm looking for a proven, tried and tested carribean jerk recipe. Anyone out there have one they're willing to share? I googled some and found some decent ones, but was wondering if anyone had some here they'd share.
Anyone care to post up any other recipes feel free. (I realize that there is the "Whats for Dinner Thread" but didn't want to derail that one).
I'll start it off.
Here's my wife's famous mango salsa recipe:
4 ripe avocados
2 ripe mangos (red on the outside)
1/2 cup finely chopped cilantro
1/2 sm-med red onion--chopped
2 cloves of garlic, minced or pressed
Juice of 2 limes
1 sm-med. chopped jalapeno (optional)
There are two methods to do this. One is to focus on a consistency of a chunky salsa and one is to go for a consistency of guacamole. Both are excellent depending on how you're serving it. You can either chunk the mangos and avocados for a thick, bulky salsa or smash them both for a guac-style salsa. Guac style is better with chips as a dip and chunk is better for spreads on chicken, fish, etc. Feel free to manipulate to your own tastes as well.
:2thumbs:
I'm looking for a proven, tried and tested carribean jerk recipe. Anyone out there have one they're willing to share? I googled some and found some decent ones, but was wondering if anyone had some here they'd share.
Anyone care to post up any other recipes feel free. (I realize that there is the "Whats for Dinner Thread" but didn't want to derail that one).
I'll start it off.
Here's my wife's famous mango salsa recipe:
4 ripe avocados
2 ripe mangos (red on the outside)
1/2 cup finely chopped cilantro
1/2 sm-med red onion--chopped
2 cloves of garlic, minced or pressed
Juice of 2 limes
1 sm-med. chopped jalapeno (optional)
There are two methods to do this. One is to focus on a consistency of a chunky salsa and one is to go for a consistency of guacamole. Both are excellent depending on how you're serving it. You can either chunk the mangos and avocados for a thick, bulky salsa or smash them both for a guac-style salsa. Guac style is better with chips as a dip and chunk is better for spreads on chicken, fish, etc. Feel free to manipulate to your own tastes as well.
:2thumbs: