Kitchen Encounters

~ Cinnamon 'n Raisin Bread Cinnamon-Swirl Muffins ~

There's nothing like waking up to the ethereal smell of freshly-baked cinnamon rolls.  That said, if you're the cinnamon-roll baker, unless your family sleeps until Noon, "pulling that off" means getting up long before dawn -- yawn.  My happy little twist on classic cinnamon rolls, which lets a pre-programmed bread machine mix and proof my recipe for cinnamon-raisin bread dough, will get you an extra 55-minutes of AM snooze time.  Tick, tock.  It's smooth and stress-free sailing after that.  The super-manageable dough pats out easily, store-bought cinnamon-sugar gets sprinkled on top, roll, slice and in the muffin tins they go to proof.  Poof -- bake and your done. 

A super-easy to "pat, roll & slice" bread machine dough...

... baked in muffin tins & a caramel glaze too!

1  cup whole milk

1  tablespoon pure vanilla extract

6  tablespoons salted butter, cut into pieces, preferably at room temperature

2  extra-large eggs, preferably at room temperature, lightly beaten

4 1/4 cups unbleached, all-purpose flour

1 1/2 teaspoons sea salt

5  tablespoons cinnamon-sugar

2  teaspoons granulated dry yeast, not rapid-rise yeast (1 packet)

1  cup raisins*

5-6  tablespoons additional cinnamon-sugar, for sprinkling on prepared dough

no-stick cooking spray, for preparing muffin tins

* Note about adding raisins:  Most bread machines have an "add-in basket" with a 1/2 cup capacity, which adds dried fruits and/or nuts during the baking cycle. Because the  pizza dough cycle is used to knead and proof (not bake) the dough, the machine won't add them. Do not use the add-in basket.

~ Step 1. This is the rectangular-shaped bread pan that came with my machine.  The paddle (which will do the kneading) has been inserted.  The instruction manual said to always start with the paddle in this position before adding any ingredients, so I do.

~ Step 2.  Cube the butter as directed and set aside to soften, about 30 minutes, or, quickly soften or melt it in the microwave.  In a medium bowl, stir together the dry ingredients:  the flour, salt, cinnamon-sugar and raisins.

~Step 3.  In a 1-cup measuring container, heat milk and vanilla extract in the microwave until steaming.  Add the butter cubes.  Using a fork, stir until butter is melted.  If milk is steaming and butter is soft, this will only take a minute.  Add the liquid mixture to the bread pan.  Using the fork, whisk the eggs in the 1-cup measuring container, then add the eggs to the bread pan too.

~Step 4.  Add the flour to the bread pan, spooning it right on top of the wet ingredients.  Do not mix or stir.  Using your index finger, make a small well in the top of the flour (but not so deep that it reaches the wet layer).  Add the yeast to the well.  Insert the pan into the bread machine, plug the machine in, press the "Select" button, choose the "Pizza Dough" cycle, then press "Start".  In 55 minutes, you'll have cinnamon-raisin bread dough.

~Step 5.  While  dough is kneading and proofing in bread machine, spread a bit of bench flour over the top of a large, 20" x 16" pastry board.  Remove the proofed dough from bread machine (the pan won't be hot) and transfer dough to the bench-flour covered board.  Using your fingertips, pat and press dough across the board, into a 1/2"-thick rectangle measuring approximately 18" x 14".  I do this with my fingertips (this dough is extremely manageable).  If you need the aid of a small rolling pin (which you should not), that's ok, just use a very light touch.  Generously sprinkle 5-6 tablespoons cinnamon-sugar over the surface to within 1/2" of the perimeter on all four sides.  Starting at the side closest to you, roll the dough, as tightly as possible, jelly-roll-style, into a cylinder.  Position the cylinder, seam-side-down on an end-to-end angle, then, pat, form and stretch it to a even-sized-throughout length of 22"-24".  This is ALL very, very, very (about 15-minutes-of-time) easy to do.

~Step 6.  Spray the inside of 24, standard-size muffin cups with no-stick spray.  Using a serrated bread knife and a light touch, cut the cylinder into 1" thick slices, placing the slices, one in each muffin cup, as you work.  I yielded a grand total of 22 today.  Cover with a lint-free kitchen towel and set aside to rise for 1 hour.  Uncover and bake on center rack of preheated 325° oven, until "tops have popped" in their centers and rolls are lightly-browned, a short 14-16 minutes.  Do not over bake. Remove cinnamon rolls from oven and immediately transfer rolls from muffin cups to a wire rack to cool completely, 1-1 1/2 hours, prior to glazing (if desired) as directed below.

For the optional sugary glaze:

2  cups Confectioners' sugar

3-4  tablespoons whole milk

1  tablespoon caramel flavoring

~ Step 7. In a small mixing bowl combine all ingredients together until smooth. Cover bowl with plastic wrap and let sit for about 5 minutes. Stir again.  Mixture will be thick, smooth and ribbonlike.

Drizzle glaze over barely-warm or room-temp swirl muffins...

... & put a big pot of coffee on for breakfast!

Reheat (1-2 day leftovers) in microwave, 10-12 seconds, uncovered.  Follow the steamy swirl.  

Cinnamon 'n Raisin Bread Cinnamon-Swirl Muffins:  Recipe yields 22-24 cinnamon 'n raisin-bread cinnamon-swirl muffins.

Special Equipment List:  bread machine; paring knife; 1-cup measuring container; fork; large pastry board; serrated bread knife; standard-sized muffin tins, enough for 22-24 muffins; wire cooling rack; pastic squirt bottle, for applying glaze (optional) 

Cook's Note:  Can I interest you in a make-ahead breakfast casserole to go with your cinnamon-swirl muffins?  My ~ Big Baked Denver Omelette Brunch Casserole ~, full of ham, cheese and veggies, is my favorite  crowd-pleasing recipe. 

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2024)

~ Sweet Heat: Island-Style Mango or Pineapple Salsa ~

In my food world, one of the most common background noises is the chatter of friends or family talking about the great price they scored on a basket or flat of prime produce.  It's big news.  Last week I was the one bragging about the flat of perfect mangos I toddled into my kitchen with.  At 2-for-$1, it was exciting news.  On par with fresh pineapple, mangos are my favorite exotic fruit. Similar in taste and texture to peaches, my first taste of this juicy stone fruit came in Thailand, where a mango hedgehog* was served, compliments of the hotel, every morning with breakfast.

In my kitchen, there's no such thing as a surplus of mangos.

The color of a mango is not an indicator of its ripeness.  Similar to the avocado, a ripe mango will give slightly when pressed.

Mango salsa, full of sweet heat, is a favorite of mine served with nachos made with jalapeño Jack cheese. That said, it's a show-stopper topper for Mexican Baja-style fish or seafood tacos, and, I serve it alongside Jamaican-style jerk chicken or pork too.  When I don't have mangos, I make it with pineapple.  Yes, of course it can be made with a combination of both, but, I prefer it with one or the other. While I'm generically referring to this condiment as salsa, technically it is a fruit-based pico de gallo.

In Mexican, "pico de gallo" literally translates to "rooster's beak". Native Mexicans of the Sonoran region explain that serrano chile peppers, a key component of the dish, resemble a rooster's beak.  Also referred to a "salsa fresca",  pico de gallo is a carefully concocted mixture of diced, fresh, uncooked "salad" ingredients: tomato, onion, cilantro, serrano peppers, salt and lime juice.  I simply swap mangos for tomatoes (in my pico de gallo recipe) to make mango salsa.

6 or 7 diced ingredients + 1 bowl = fresh & rustic salsa...

... with a crisp, clean burst of sweet & spicy heat in every bite.

For the mango pico de gallo:

3-3 1/2  cups 1/2"-diced split and pitted ripe mango flesh/fruit, from 3 ripe mangos, or diced pineapple

1  cup small-diced red bell pepper

3/4  cup each: small-diced red onion and minced, fresh cilantro

1-1 1/2-2  tablespoons fine-diced red serrano chile pepper, for mild, medium or hot, heat control 

1 1/2-2  tablespoons lime juice, fresh or high-quality store-bought not from concentrate

1/2-3/4  teaspoon sea salt, to taste

~Step 1.  With the aid of an Oxo mango splitter-pitter, split and pit the mango.  Use a tablespoon to scoop the fruit from the flesh of each half.  Don't have a mango splitter?  Get one ($12.00).

~Step 2.  Place the diced red onion, red bell pepper, and serrano chile pepper in a medium bowl.  Add 1 1/2 tablespoons of lime juice and 1/2 teaspoon of sea salt.  Stir, then set aside about 10 minutes.  Add and stir in the cilantro, followed by the diced mangos (or pineapple).  Set aside at room temperature for 10 more minutes, then, stir and taste.  Add the additional salt and/or lime juice if you feel the mixture needs it -- I added no salt or additional lime juice today.  Refrigerate for at least 1 hour, and up to 6 hours, to allow flavors to marry, prior to serving chilled or at room temperature.  While the mango or pineapple pico de gallo is marinating, stir it 3-4 times throughout this time, whenever it's convenient.

As a condiment to Caribbean-style plantain chips...

... or a topper for Texican-style jalapeño Jack nachos...

... mango or pineapple salsa lights my sweet & savory fire:

Sweet Heat:  Island Style Mango or Pineapple Salsa:  Recipe yields 4 cups salsa.

Special Equipment List: mango splitter-pitter; cutting board; chef's knife; large rubber spatula; 4-cup food-storage container w/tight fitting lid

*Cook's Note:  In order of largest to smallest mango production, India, China, Thailand, Indonesia, Mexico, Central America and the Caribbean (followed by frost-free areas of the USA) lead the world.  Because of it's large center pit and thick skin, unlike the peach, in order to eat this juicy fruit out-of-hand, the "hedgehog" technique is applied.  Once split and pitted, the flesh is scored into squares, then each concave half is picked up and the skin is pressed to a convex shape with the thumbs.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2024)

~Lo & Slow-Cooker Jerk-Style Baby-Back Spare-Ribs~

Jerk seasoning was/is the dry spice blend used to season jerky, and Jamaican jerk seasoning, known for the flavors of allspice, cinnamon, cloves, thyme and Scotch bonnet pepper, is perhaps the most famous.  Throughout the Caribbean, islanders preserved/cured their spice-rubbed meats by drying them in the intense sun or over a slow fire -- this allowed the meat to be taken on long journeys and eaten as is or reconstituted in boiling water.  The word most likely transitioned to the verb, "jerking", in reference to the way the meat gets "jerked" around on the grill as it cooks.

The machinations of making ribs in a slow cooker never seemed right to me -- kind of like trying to fit a square peg into a round hole.  I've watched people bend racks, slice and stack sections, even cut them into individual ribs.   That type of rib abuse is why I never attempted it, but, as a person who likes my ribs fall-of-the-bone tender, there was never a doubt the slow cooker could achieve that.  After all, just like a Dutch oven placed on the stovetop or in the oven, it's what slow cookers do, tenderize meat -- especially the cheap, tough cuts.  The lid seals and traps the heat and moisture in the pot, preventing evaporation and heat loss, which provides plenty of time for everything-that-can-make-meat-tough (the muscle, connective tissue and fat) to break down.

Meet Crockpot's Casserole Crock. For me, it's my latest acquisition in a long line of slow cookers.  I now currently own ten different brands, models and sizes -- which is odd because, me, not-the-queen-of-crockpot-cooking, uses a slow cooker, maybe, five-six times a year. While Crockpot rightfully peddles this one as a casserole crock (because it is essentially a 13" x 9" x 3" casserole), and, it's intended to make-and-take slow-cooked casseroles (it's got lock-in-place handles and a stay-cool handle for carrying the entire contraption), I saw it as a vehicle for baby-back ribs (trimmed to fit into it's bottom), to cook evenly, in comfort -- single-layer spa-style.

I bought two.  At about $45.00 each, it wasn't that big of an investment. My rational: Joe buys baby-back ribs vacuum-packed at Sam's club -- three racks per pack.  After eye-balling the dimensions of the Crockpot Casserole, I knew with certainty, that between the two, I could slow-cook all three racks -- to feed a crowd.  I bought them for last year's tailgate season, and, the moment they arrived, I couldn't wait to plug my two new toys in.

Important Note:  Armed with two crockpot casseroles, for my own purposes, I am slow-cooking three very large racks of baby-back spare-ribs this afternoon.  That said, it's worth noting that two small racks of ribs will fit in one crockpot casserole and affects nothing about the recipe.

Because the inside bottom dimensions of the casserole are approximately 11" x 6", that requires cutting each rack of baby-back ribs into either 2, 11" lengths (cut each rack in half), or, 3, 6" lengths (cut each rack into thirds).  Besides being more manageable, I chose 6" lengths because they are a perfect portion for each person.

The "jerk" in jerk comes from the Spanish word via the Peruvian word "charqui", the noun for dried strips of meat now called "jerky".

In a (coco)nutshell, jerk is a style of cooking native to Jamaica.  It was developed by African slaves who escaped into the mountains of Jamaica after the British captured this island paradise from Spain in 1655.  Forced to adapt to their new surroundings, the Maroons (the name given to the escaped slaves) made use of the foods nature provided, by pulverizing the edibles they gathered into a fiery pasty rub.  By adding fruit and/or citrus juice, the fiery pasty rub became a spicy basting and dipping sauce.  When thinned down with a bit of drinking water or the milk from a coconut, the spicy sauce became a highly-flavored wet marinade -- over time, items from trades, like vinegar and/or rum were transitioned into the mixture.  Once rubbed and/or marinated, the meat or game they hunted was then slowly cooked over a smoking pimento-wood fire. Originally used for pork, it's now common to "jerk" chicken, beef, fish and seafood too.

Scratch-made or store-bought marinade?  Your choice.

The Jamaicans have cornered the market on marketing high-quality, bold-flavored dry spice blends and rubs, wet pastes and marinades, barbecue, steak and hot pepper sauces.  In a pinch there's no shame and little compromise in using them.  When it comes to making my jerk-style baby-back spare-ribs, I like to use a wet marinade (as opposed to a paste), and, when time is short, it's the Walkerswood brand that I reach for.

Note:  The following is recipe my copycat of theirs.  It makes  4 1/4 cups (36 ounces), which is about the equivalent of 2, 17-ounce bottles of store-bought (34 ounces), about 5 cups.  Two cups marinade is enough to marinate 3 large or 2 small racks of baby back ribs -- two cups is also enough to marinate 2 whole chickens that have been split in half (4 half chickens) to make jerk chicken.  I'm freezing the rest for a round of jerk on another day.

Making my all-purpose don't worry, be happy jerk marinade:

8  ounces large-diced red onion (about 2 cups)

4  ounces diced green onion (about 1 cup)

2  ounces large-diced ginger root (about 1/3-1/2 cup)

1  ounce whole garlic cloves (about 6 large cloves)

4  Scotch bonnet peppers, with seeds, stems removed

1  cup lime juice, preferably fresh or high-quality organic, not from concentrate

1  cup malt vinegar

1/4  cup mild-flavored molasses

1/4  cup dark rum

2  tablespoons dried thyme leaves

6  teaspoons ground allspice

6  teaspoons ground cinnamon

2  teaspoons ground nutmeg

1  teaspoon ground cloves

4  teaspoons sea salt

4  teaspoons coarse-grind black pepper

1/4  cup vegetable oil

~Step 1.  Prep and place red onion, green onion, ginger, garlic and Scotch bonnets in the work bowl of food processor fitted with steel blade.  Using a series of 50-60 rapid on-off pulses, very-finely mince the ingredients.  Open the processor lid and use a spatula to scrape down sides of work bowl.  Add the lime juice, vinegar, molasses, rum and all dry spices.  Process again, using a series of 10-20 rapid on-off pulses.  With motor running, through feedtube, drizzle in the oil, then process with motor running 30-45 more seconds.  There will be a generous 4 cups marinade.

 Prepping, marinating & slow-cooking the ribs:

~Step 1.  To prep ribs for marination, remove from packaging, pat dry in some paper towels and remove the silverskin from the underside of each rack.  Don't know how?  Read ~ How to: Remove the Silverskin from Spareribs ~.  Using a large chef's knife, slice each rack into thirds.

~Step 2.  Stack the rib sections inside of a 2-gallon food storage bag that has been doubled for extra strength protection against leaks from sharp bones poking through.  Add two cups of the marinade (homemade or store-bought) to the bag.  Seal tightly.  Using your fingertips, squish the bag of rib section to evenly distribute the marinade.  Do this a few times until the ribs are thoroughly coated.  Place in the refrigerator 4-6 hours or overnight.  Overnight is best.  Up to 48 hours is even better.

~Step 3.  Spray the inside of the crock casseroles with no-stick cooking spray. Arrange the rib sections to fit, in a single layer, slightly-overlapping in a spot or two if necessary.  Four of the largest sections and five of the smallest sections, fit snugly and nicely between the two crocks respectively.  Use a spoon to distribute the marinade remaining in the bag over tops of ribs.

~Step 4.  Cover the crockpot. Cook on high for 2 hours, then, on low for 1-1/2-2 hours, depending upon your preference for doneness (to-the-tooth to fall-off-the bone). That said, the tip of a knife or the tines of a fork, when pierced between any two ribs should easily glide through and come out on the other side.

~Step 5.  Preheat broiler with oven rack positioned about 5" under the heat.  Line a large baking pan with aluminum foil, then place a sheet of parchment in the bottom of pan.  Open crockpot and remove the ribs, arranging them slightly apart on the baking pan.  Finish ribs off under the broiler for 3-4 minutes, until bubbly and brown. 

Serve w/Cool & Crunchy Island-Style Jerk-Seasoned Slaw:

Tex-Mex ~ Bone-Suckin' Slow-Cooker Baby-Back Spare Ribs ~:

Asian ~ Teriyaki-Style Slow-Cooker Baby-Back Spare Ribs ~:

Lo & Slow-Cooker Jerk-Style Baby-Back Spare-Ribs:  Recipe yields 2-4 servings per casserole (allowing 1/3-1/2-rack per person).

Special Equipment List:  cutting board; chef's knife; 1-cup measuring container; food processor; large rubber spatula; paper towels 2, 2-gallon food-storage bags; crockpot casserole; 1-cup measuring container; 17 1/2" x 12 1/2" baking pan; aluminum foil; parchment paper; pastry brush

Cook's Note:  Prefer rice with your ribs?  In Jamaica, they make a dish, coconut rice, and it's served as a side-dish to fiery Caribbean-style chicken- or shrimp- curry dishes and jerk-seasoned meats.  This is my twist on it. In my recipe for ~ Island-Style Bejeweled Coconut & Black Bean Rice ~, I substitute black beans for pigeon peas (because I adore black beans), then, at the end, I bejewel it with the sweet flavors of ginger, mango, papaya and pineapple.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2024)

~Jerk-Style Chicken & Slaw on Coco Bread Sandwich~

Don't worry, be happy -- especially if you've got some leftover Jamaican-style jerk chicken (or pork) on hand.  Warm or chilled, removed from the bones and pulled into succulent, bite-sized chucks and pieces, this full-of-Island-style aromatically-flavored poultry (or meat), when piled high on one of their signature freshly-baked and opened, rich-and-flaky coco bread sandwich rolls, is magnifique.  A slice of tomato or grilled pineapple and a heap of jerk-slaw takes it over the top.

Coco bread is an enriched Jamaican yeast bread that's a cross between a thin sandwich roll and a thick pocket bread. It's said the name comes from coconut due to its texture (a hard outside with a soft inside), not because coconut and/or coconut milk are ingredients (traditionally it contains neither). Like any bread, it can be eaten alone, broken apart and slathered with butter or dipped into Jamaican shrimp-,  chicken- or pork- curry dishes, it often used as a container for hot, savory, often sloppy fillings, by hollowing out the pocket with the fingertips to increase the size of the cavity.  I'm using it today in the same manner I would use a sandwich roll -- sliced to make a sandwich.  I purchase mine online from www.luciniasgourmetfood.com, a bakery in Long Island, NY.  They arrive fresh, six, 6-ounce individually-wrapped breads, which I freeze.

Herein lies the secret to my jerk-seasoned slaw:

Leave it to the Jamaicans.  I can't think of another exotic-to-me cuisine that does a better job of making my life easier.  I mean, seriously, they've cornered the market on marketing high-quality, bold-flavored dry-spice blends and rubs, wet pastes and marinades, barbecue, steak and hot pepper sauces, etc. -- when it comes to cooking Jamaican fare at home, some of their store-bought time-savers make me ponder why anyone would want to concoct "it" from scratch. Example:  A high-quality jerk barbecue sauce can transform a dollop of mayonnaise into a flavor bomb with one squirt.  Therein lies the secret to the dressing for my jerk-seasoned slaw.

14  ounces bagged coleslaw mix

4  ounces bagged matchstick carrots (about 2 cups)

4  ounces very-thinly-sliced (shaved) red onion (about 1 cup)

1  cup mayonnaise, chilled

1/4  cup Jamaican jerk BBQ sauce

1  tablespoon malt vinegar

1  teaspoon mild molasses

1/2  teaspoon Scotch bonnet pepper

~Step 1.  Slice red onion as directed, cut into half-moon shapes, then cut half-moons into thirds. Set aside.  In a large bowl, whisk together mayonnaise, jerk barbecue sauce, malt vinegar, molasses and Scotch bonnet pepper.  Using a large rubber spatula, fold in coleslaw, carrots and onion.  Cover and refrigerate several hours or overnight.  Overnight is best.  Serve chilled.

For six of my over-the-top Jamaican-jerk chicken sandwiches:

6  Jamaican coco bread rolls

2  heads Bibb lettuce, soft leaves removed (5-6 leaves per sandwich, depending on size)

2-3  ripe, garden-fresh tomatoes, sliced (2-3 slices per sandwich, depending on size)

2-3  half Jamaican Spice-is-Nice Oven-Roasted Jamaican-Jerk Chickens, warm or chilled, meat pulled from bones (about 5-6 cups, about 1/2-3/4 cup per sandwich)

1/2  cup Jamaican-jerk-seasoned barbecue sauce (1 generous tablespoon per sandwich)

3  cups Jamaican jerk-seasoned slaw, from above recipe (1/3-1/2 cup per sandwich)

~Step 1.  Layer and assemble each sandwich as follows:  1 warm cocoa bread roll, split (Lucina's coco breads get reheated in the microwave for 1 minute); 5-6 soft lettuce leaves, 2-3 tomato slices; 1/2-3/4 cup pulled chicken; a generous drizzle of barbecue sauce; 1/3-1/2 cup slaw.  

Put a lid on it & serve this mouthful-of-happiness ASAP:

The Jerk Chicken & Slaw on Coco Bread Sandwich:  Recipe yields 6 large sandwiches.

Special Equipment List: cutting board; chef's knife; whisk

Cook's Note:  Interestingly enough, ~ Don't Worry, Be Happy: Jamaican Beef Patties ~, an empanada-esque pastry is often stuffed inside a coco bread.  It seems odd to me too, but, when in Jamaica, don't question their food, just do as the Jamaican's do.  Eat.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2024)

~Crunchy & Creamy Island-Style Jerk-Seasoned Slaw~

Coleslaw -- creamy and crunchy, sweet, savory and nicely-spiced, coleslaw is a make-my-day side-dish and my favorite sloppy-sandwich topper.  There's more.  By swapping out a few herbs and spices, coleslaw, "the chameleon of side-dishes", any coleslaw recipe can be prepared to complement any cuisine.  How convenient is that.  I came up with this version to serve with Jamaican-style jerk fare.  This simple, lip-smacking recipe has got a bit of coat-your-throat heat.

Herein lies the secret to my jerk-seasoned slaw:

Leave it to the Jamaicans.  I can't think of another exotic-to-me cuisine that does a better job of making my life easier.  I mean, seriously, they've cornered the market on marketing high-quality, bold-flavored dry-spice blends and rubs, wet pastes and marinades, barbecue, steak and hot pepper sauces, etc. -- when it comes to cooking Jamaican fare at home, some of their store-bought time-savers make me ponder why anyone would want to concoct "it" from scratch. Example:  A high-quality jerk barbecue sauce can transform a dollop of mayonnaise into a flavor bomb with one squirt.  Therein lies the secret to the dressing for my jerk-seasoned slaw.

14  ounces bagged coleslaw mix

4  ounces bagged matchstick carrots (about 2 cups)

4  ounces very-thinly-sliced (shaved) red onion (about 1 cup)

1  cup mayonnaise, chilled

1/4  cup Jamaican jerk BBQ sauce

1  tablespoon malt vinegar

1  teaspoon mild molasses

1/2  teaspoon Scotch bonnet pepper

Note about adding pineapple:  I love pineapple as much as anyone, and, occasionally I add 1 1/2 cups diced pineapple to this recipe. It's scrumptious.   That said, pineapple contains an enzyme (bromelian) that is a powerful tenderizer.  Experience has taught that when adding pineapple to this slaw, unless you want coleslaw with a funked-up texture, it needs to be folded in just prior to serving (1-2 hours is ok).  To learn more, read my post ~ Fresh vs. Canned:  How Pineapple Reacts w/Proteins ~. 

~Step 1.  Slice red onion as directed, cut into half-moon shapes, then cut  half-moons into thirds. Set aside.  In a large bowl, whisk together mayonnaise, jerk barbecue sauce, malt vinegar, molasses and Scotch bonnet pepper.  Using a large rubber spatula, fold in coleslaw, carrots and onion.  Cover and refrigerate several hours or overnight.  Overnight is best.  Serve chilled.

Try my Island-Style Jerk-Seasoned Salsa, piled high on...

... my Jerk-Style Chicken & Slaw on Coco Bread Sandwich:

Crunchy & Creamy Island-Style Jerk-Seasoned Slaw:  Recipe yields 5-6 cups coleslaw.

Special Equipment List:  cutting board; chef's knife; whisk; large rubber spatula

Cook's Note:  In Jamaica, they make a dish called coconut rice and peas -- it's usually served as an accompaniment to Caribbean-style chicken- or shrimp- curry dishes and jerk-seasoned meats. This is sort of not it.  This is my twist on it. In my recipe for ~ Island-Style Bejeweled Coconut & Black Bean Rice ~, I substitute black beans for pigeon peas (because I adore black beans), then, at the end, I bejewel it with the sweet flavors of ginger, mango, papaya and pineapple.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2024)

~ Island-Style Bejeweled Coconut & Black Bean Rice ~

In Jamaica, they make a dish called coconut rice and peas -- it's usually served as an accompaniment to Caribbean-style chicken- or shrimp- curry dishes and jerk-seasoned meats. This is sort of not it.  This is my twist on it.  In Jamaica, beans are called peas, more specifically, pigeon peas -- they’re a staple in Indian, African, Latin and Caribbean cooking and are sold canned, dried or fresh.  In the Caribbean islands, kidney beans are a common substitution, which is a good, because, up until recently, pigeon peas were not something I could find in my Central PA stores.  While I like kidney beans (a lot), I love black beans, so, I use them.  We cool so far?

Traditionally, the rice is cooked on the stovetop, rice-pilaf-style.  That means, the dish (liberally seasoned in the style of the cuisine being cooked) is simmered in a flavored liquid (like meat, poultry or vegetable stock), instead of plain water -- as the rice cooks it absorbs an array of flavors.  Prior to adding the liquid, the process often starts by briefly sautéing the rice and/or some vegetables (like onion and garlic) in some butter or oil.  "In the style of the cuisine being cooked" means:  use seasonings and add ingredients common to the country of origin.  In the case of Jamaican-style rice and peas, besides the rice and peas, those ingredients would be: onion, garlic, Scotch bonnet pepper, thyme, chicken stock and/or coconut milk.  We cool so far?

For convenience w/o compromise, try my rice steamer method:

Rice steamer vs. stovetop.  I love my rice cooker/steamer and I'm pretty certain everyone else who owns one does too.  These modern marvels take all the guesswork out of cooking rice on the stovetop.  I use mine for steaming broccoli and cauliflower too.  By using dried herbs and spices in place of fresh, which kept the flavor profile the same as the Jamaian-style stovetop version, trust me when I tell you, my rice steamer version compromises neither flavor nor texture. After learning that ginger and brown sugar are sometimes added to the stovetop version, I took it upon myself to bejewel my version, island-style, with bits of candied fruit common to the Caribbean:  ginger, mango, papaya and pineapple.  It's over-the-top great.  We cool so far? 

2  cups basmati rice

1  15 1/2-ounce can coconut milk + water to total 2 1/2  cups

1  teaspoon dried thyme leaves

1/2  teaspoon each: garlic powder, onion powder and salt

1/4  teaspoon Scotch bonnet pepper powder

1  15 1/2-ounce can black beans, well-drained and rinsed, or:  

1 15 1/2-ounce can well-drained green or black pigeon peas*, or, kidney beans

*A bit about pigeon peas:  About the same size as a black bean, with the same nutty taste and grainy texture of all beans (not at all the taste and texture associated with green peas), feel free to use them.  If you use a brand packed in coconut milk, feel free to use the coconut milk they're packed in too.

To bejewel Coconut & Black Bean Rice island-style:

2  tablespoons small-diced candied ginger

2  tablespoons small-diced candied mango

2  tablespoons small-diced candied papaya

2  tablespoons small-diced candied pineapple

~Step 1.  Using the measuring cup from the rice cooker, measure and place 2 level cups rice in steamer basket.  Using the measuring cup from the rice cooker, measure and add the coconut milk/water mixture to the steamer basket with the rice.  Rinse and drain the black beans.

~Step 2.  Add the dry spices (thyme leaves, garlic powder, onion powder, sea salt and Scotch bonnet pepper powder to the rice and coconut milk in the steamer basket and give the mixture a thorough stir. Add the black beans and do not stir.  Close lid on the rice cooker and turn it on.  When rice cooker shuts off, open lid and immediately rake through rice with a fork to separate the grains.

~Step 3.  To bejewel the rice, which adds sweet, tart and edgy zing, stir in the candied ginger, mango, papaya and ginger.  Rake the candied fruits into coconut and black bean rice and serve.

Bejewel: a verb meaning to ornament or encrust, as if with jewels.

Want Oven-Roasted Jamaican-Jerk-Chicken with this?

Island-Style Bejeweled Coconut & Black Bean Rice:  Recipe yields 5 1/2-6 cups.

Special Equipment List: electric rice cooker/steamer; measuring cup from rice cooker; small colander; spoon; cutting board; chef's knife

Cook's Note: Bananas and plantains -- they resemble each other, and they're related too.   I eat a banana every morning, but, I can't say the same for the plantain.  By accident or out of curiosity, if you've ever tasted a raw plantain, you knew you weren't eating a banana.  That said, when sautéed, the taste and texture of the yellow plantain is remarkable.  ~ Sweet & Caramelized Island-Spice Yellow Plantains ~ is another side-dish common to the fiery curry dishes and jerk-seasoned meats of the Caribbean islands.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2024)