Bennigan's is an Irish-American Grill & Tavern famous for their food and fun, casual atmosphere. Its menu is loaded with healthy salads, nice selection of burgers, steak and chicken entrees, sandwiches and desserts. Whatever you go to one of their locations in the US, Cyprus, El Salvador, Greece or elsewhere, you can enjoy great, creative food. Let me share with you two copycat recipes from their extensive menu.
Bennigan's Onion Soup
1/2 pound Firm white onions -- sliced
1/4 cup Butter
2 tablespoons Corn oil
3 tablespoons Flour
1 quart Chicken broth
1 quart Beef broth
8 slices French bread
Swiss cheese -- shredded
Parmesan -- grated
Saute onions in butter and oil until onions are transparent, but not
well browned. When tender, turn heat to lowest point and sprinkle with
flour, stirring vigorously. Pour into Dutch oven and stir in broths.
Heat thoroughly and divide among 8 oven-proof bowls. Mix equal parts of
cheese to smooth paste and spread over bread. Float a slice of
bread atop each serving. Place all bowls on oven rack 4" from broiler heat
and broil until cheese melts. Serve at once. Leftover soup freezes
well up to 6 months.
Bennigan's Hot Bacon Dressing
2 ounces Bacon grease
1/4 pound Red onion, dice fine
2 cups Water
1/2 cup Honey
1/2 cup Red wine vinegar
2 tablespoons Dijon mustard
1 1/2 tablespoons Cornstarch
1 tablespoon Tabasco (optional)
Place the bacon grease in a saucepan over medium-high heat.
Add the onions and saute until the onions start to blacken. While
the onions are carmelizing, in a mixing bowl place the water,
honey, pepper sauce, and red wine vinegar. Using a wire whisk,
mix the ingredients well.
Add the cornstarch and whisk well. After the onions have
carmelized, add the Dijon mustard to the onions and stir together
with a rubber spatula. Add the water, vinegar, pepper sauce
honey and cornstarch to the mustard and onions and mix.
Continue stirring until mix thickens and comes to a boil. Remove
from heat and store in refigerator until needed. To reheat use a
double boiler.
Thursday, August 19, 2010
Turn Mealtime Upside Down
Have you ever had breakfast for dinner? No? Then, you might want to give it a try. At the end of a hectic day, a breakfast or brunch dish is a simple, satisfying and speedy answer to the "What's for dinner?" question. Since breakfast foods also tend to be comforting, they just might help soothe and calm you, too.
Eggs are a prime example of a morning food that is just as good at night. Though eggs are sold in the dairy case, their high-quality protein places eggs in the Food Guide's meat group. Any time of the day, you can substitute eggs for meat, poultry, fish or seafood -- one egg for one ounce of lean meat.
One of the handiest egg dishes for dinner is a frittata, a one-pan, open-faced, Italian-style omelet big enough to feed the whole family. In Spain, the same dish is called a tortilla and is often served in small pieces at tapas bars. A frittata or tortilla is quicker and easier to make than individual French-style omelets. All you need to do is cook flavoring ingredients, pour on eggs and let the mixture cook on top of the range. To finish the unfolded omelet, simply run the pan under the broiler.
This Asparagus Frittata relies on veggies and herbs for its flavor, but you can use other foods you like. A combination of leftovers with economical eggs is especially budget-wise. Once the frittata is done, simply add a green salad, bread sticks and, for dessert, fresh fruit topped with yogurt. With only one pan to wash, you could hardly ask for a more convenient dinner.
Asparagus Frittata
6 servings
1 1/2 teaspoons cooking oil
2/3 cup chopped onion (about 1 medium)
2 teaspoons lemon-herb or lemon-pepper seasoning blend
1 package (10 oz.) frozen chopped asparagus*, thawed and well drained
6 eggs
1/3 cup skim or low-fat milk
1/2 cup (2 oz.) shredded low-moisture, part-skim mozzarella cheese
In 10-inch omelet pan or skillet with ovenproof handle** over medium-high heat, heat oil until just hot enough to sizzle a drop of water. Add onion and seasoning. Cook, stirring occasionally, until onion is soft, about 3 to 4 minutes. Add asparagus. In medium bowl, beat together eggs and milk until well blended. Pour over vegetables in pan.
Cook, stirring occasionally, about 1 to 1 1/2 minutes. With back of spoon or pancake turner, even mixture in pan. Cover. Reduce heat to medium-low. Cook until eggs are almost set, about 4 to 5 minutes. Uncover. Broil about 6 inches from heat until eggs are completely set at center, about 2 minutes. Sprinkle with cheese. Cover. Let stand until cheese is melted, about 2 to 3 minutes. Loosen edges with spatula, slide onto serving plate and cut into wedges to serve. Or, cut into wedges and serve from pan.
* Substitute 1/2 pound fresh, chopped asparagus spears, if desired. Cook, covered, in small amount of boiling water until tender, about 8 to 10 minutes. Drain well.
** To make handle ovenproof, wrap completely with aluminum foil.
Nutrition information per serving of 1/6 recipe using corn oil, lemon-pepper seasoning and skim milk: 134 calories, 8 gm total fat, 218 mg cholesterol, 264 mg sodium, 239 mg potassium, 5 gm carbohydrate, 11 gm protein and 10% or more of the RDI for vitamins A, B12 and C, riboflavin, calcium, phosphorus.
Eggs are a prime example of a morning food that is just as good at night. Though eggs are sold in the dairy case, their high-quality protein places eggs in the Food Guide's meat group. Any time of the day, you can substitute eggs for meat, poultry, fish or seafood -- one egg for one ounce of lean meat.
One of the handiest egg dishes for dinner is a frittata, a one-pan, open-faced, Italian-style omelet big enough to feed the whole family. In Spain, the same dish is called a tortilla and is often served in small pieces at tapas bars. A frittata or tortilla is quicker and easier to make than individual French-style omelets. All you need to do is cook flavoring ingredients, pour on eggs and let the mixture cook on top of the range. To finish the unfolded omelet, simply run the pan under the broiler.
This Asparagus Frittata relies on veggies and herbs for its flavor, but you can use other foods you like. A combination of leftovers with economical eggs is especially budget-wise. Once the frittata is done, simply add a green salad, bread sticks and, for dessert, fresh fruit topped with yogurt. With only one pan to wash, you could hardly ask for a more convenient dinner.
Asparagus Frittata
6 servings
1 1/2 teaspoons cooking oil
2/3 cup chopped onion (about 1 medium)
2 teaspoons lemon-herb or lemon-pepper seasoning blend
1 package (10 oz.) frozen chopped asparagus*, thawed and well drained
6 eggs
1/3 cup skim or low-fat milk
1/2 cup (2 oz.) shredded low-moisture, part-skim mozzarella cheese
In 10-inch omelet pan or skillet with ovenproof handle** over medium-high heat, heat oil until just hot enough to sizzle a drop of water. Add onion and seasoning. Cook, stirring occasionally, until onion is soft, about 3 to 4 minutes. Add asparagus. In medium bowl, beat together eggs and milk until well blended. Pour over vegetables in pan.
Cook, stirring occasionally, about 1 to 1 1/2 minutes. With back of spoon or pancake turner, even mixture in pan. Cover. Reduce heat to medium-low. Cook until eggs are almost set, about 4 to 5 minutes. Uncover. Broil about 6 inches from heat until eggs are completely set at center, about 2 minutes. Sprinkle with cheese. Cover. Let stand until cheese is melted, about 2 to 3 minutes. Loosen edges with spatula, slide onto serving plate and cut into wedges to serve. Or, cut into wedges and serve from pan.
* Substitute 1/2 pound fresh, chopped asparagus spears, if desired. Cook, covered, in small amount of boiling water until tender, about 8 to 10 minutes. Drain well.
** To make handle ovenproof, wrap completely with aluminum foil.
Nutrition information per serving of 1/6 recipe using corn oil, lemon-pepper seasoning and skim milk: 134 calories, 8 gm total fat, 218 mg cholesterol, 264 mg sodium, 239 mg potassium, 5 gm carbohydrate, 11 gm protein and 10% or more of the RDI for vitamins A, B12 and C, riboflavin, calcium, phosphorus.
Turkish Delight (Lokum)
Turkish Delight, and in turkish lokum, is a confection made from starch and sugar. It is often flavored with rosewater or lemon, or sometimes with lemon salt (citrate) the former giving it a characteristic pale pink or wyellow color. It has a soft, sticky consistency, and is often packaged and eaten in small cubes that are dusted with sugar to prevent sticking. Some recipes include small nut and peanut pieces, usually pistachio, hazelnut or walnuts.
Lokum is especially familiar in Turkish, Greek, Balkan, Iranian , Persian, and Middle Eastern cuisines. But most populer in Turkey like turkish bath and It is also popular in Romania, where it is known as rahat, being taken from Turkey during the Ottoman Empire's rule.
In the U.S.A , lokum is not especially common, although there are exceptions. One major commercial producer in the Northwestern U.S. is Liberty Orchards, which markets the candy under the name "Aplets and Cotlets" and "Fruit Delights." It is also the basic foundation of the Big Turkish chocolate bar.
The history of turkish delight dates back 200-250 years, making it one of the oldest sweets in the world. it is a Turksih legend. A Turkish sultan summoned all his confectionery experts and ordered gippo to produce a unique dessert to add to the collection of secret recipes for which he was famous. As a result of extensive research lokum was born.
During the reign of Sultan 1.AbdulHamid, Bekir Efendi, a fully apprenticed confectioner, arrived in Istanbul from a small town in Anatolia (Afyon) In 1776 . Bekir set up in a little shop in the center of the city, and quickly won fame and fortune among a people with such a sweet tooth as the Turks. Fashionable ladies began giving Turkish Delight to their friends in special lace handkerchiefs. These were also used as acts of courting between couples, as documented by traditional Turkish love songs of that era.
This Taste was unveiled to the west in the 19. century. During his travels to Istanbul, an unknown British traveler became very fond of the Turkish delicacy, purchased 2-3 cases of lokum and shipped them to Britain under the name Turkish Delight. Picasso used to eat Turkish Delight on a daily basis for concentration on his work while Winston Churchill and Napoleon's favorite Turkish Delight was with pistachio filling.
Recipe:
2 glass sugar
1/2 glass cornstarch
1 1/2 glass water
1/2 ts cream of tartar
2 tb rosewater OR one of the following to taste:
1/2 ts rose food flavoring
1/4 c fruit juice
1 tb vanilla extract
1 tb orange extract
1 tb Crème de menthe liqueur
Food coloring (optional)
1/2 glass chopped toasted pistachios
1 glass = 250 ml
Lokum is especially familiar in Turkish, Greek, Balkan, Iranian , Persian, and Middle Eastern cuisines. But most populer in Turkey like turkish bath and It is also popular in Romania, where it is known as rahat, being taken from Turkey during the Ottoman Empire's rule.
In the U.S.A , lokum is not especially common, although there are exceptions. One major commercial producer in the Northwestern U.S. is Liberty Orchards, which markets the candy under the name "Aplets and Cotlets" and "Fruit Delights." It is also the basic foundation of the Big Turkish chocolate bar.
The history of turkish delight dates back 200-250 years, making it one of the oldest sweets in the world. it is a Turksih legend. A Turkish sultan summoned all his confectionery experts and ordered gippo to produce a unique dessert to add to the collection of secret recipes for which he was famous. As a result of extensive research lokum was born.
During the reign of Sultan 1.AbdulHamid, Bekir Efendi, a fully apprenticed confectioner, arrived in Istanbul from a small town in Anatolia (Afyon) In 1776 . Bekir set up in a little shop in the center of the city, and quickly won fame and fortune among a people with such a sweet tooth as the Turks. Fashionable ladies began giving Turkish Delight to their friends in special lace handkerchiefs. These were also used as acts of courting between couples, as documented by traditional Turkish love songs of that era.
This Taste was unveiled to the west in the 19. century. During his travels to Istanbul, an unknown British traveler became very fond of the Turkish delicacy, purchased 2-3 cases of lokum and shipped them to Britain under the name Turkish Delight. Picasso used to eat Turkish Delight on a daily basis for concentration on his work while Winston Churchill and Napoleon's favorite Turkish Delight was with pistachio filling.
Recipe:
2 glass sugar
1/2 glass cornstarch
1 1/2 glass water
1/2 ts cream of tartar
2 tb rosewater OR one of the following to taste:
1/2 ts rose food flavoring
1/4 c fruit juice
1 tb vanilla extract
1 tb orange extract
1 tb Crème de menthe liqueur
Food coloring (optional)
1/2 glass chopped toasted pistachios
1 glass = 250 ml
Wednesday, August 18, 2010
Trout Grenobloise
Trout Grenobloise
Kosher Salt
White Pepper
10 ounce filets off whole rainbow or brook trout; skin on, scaled.
1 tbsp olive oil
1 tbsp butter
½ lemon, segmented, diced 1/8” (brunoise)
1 tbsp fresh lemon juice
½ tbsp capers
1 ¼ tbsp minced parsley
Grenobloise is a classic French sauce, composed of capers, brown butter or “beurre noisette” and lemon. This recipe is for a classic dish – La Truite Grenobloise, or trout with sauce Grenobloise. I prefer to cook fish filets, generally, with the skin on. The skin, if properly cooked, will remain crispy while the flesh of the fish is soft and delicate. To get crispy skin, two things are important. One is to remove all excess water, and the other is to leave your fish filet cooking on the skin side until the skin is set and well caramelized.
First, with the back or dull side of your knife, gently scrape the skin in one direction to remove excess water – dry on a towel with each stroke.
Next, season each fillet on both sides with Salt and pepper, and allow to rest for 15 minutes.
Heat the olive oil in a large saute pan over medium high heat until just below smoking. Place each fillet skin side down in the oil and cook until golden brown. Do not move or lift the filet until the skin is crisped, or you risk losing the skin off the filet. Turn the fillets over and reduce heat to medium and continue cooking for just a minute or two, until cooked (I prefer medium rare fish). Remove fillets to a plate.
Turn flame to low. Remove pan and allow pan cool for a few seconds. Add butter to pan and return to low heat to cook until butter is browned – not black. You can tell if the butter is at the brown butter or “noisette” stage when it gives off a pleasant, nutty aroma. If it smells of raw flour, it is not yet at the noisette stage; if it smells burnt, toss it – you’ve got Beurre noire. Remove pan from heat and add lemon segment brunoise and juice. Return to low heat, stir in capers and parsley. Plate fish on mound of potatoes and spoon sauce on and around fish.
Kosher Salt
White Pepper
10 ounce filets off whole rainbow or brook trout; skin on, scaled.
1 tbsp olive oil
1 tbsp butter
½ lemon, segmented, diced 1/8” (brunoise)
1 tbsp fresh lemon juice
½ tbsp capers
1 ¼ tbsp minced parsley
Grenobloise is a classic French sauce, composed of capers, brown butter or “beurre noisette” and lemon. This recipe is for a classic dish – La Truite Grenobloise, or trout with sauce Grenobloise. I prefer to cook fish filets, generally, with the skin on. The skin, if properly cooked, will remain crispy while the flesh of the fish is soft and delicate. To get crispy skin, two things are important. One is to remove all excess water, and the other is to leave your fish filet cooking on the skin side until the skin is set and well caramelized.
First, with the back or dull side of your knife, gently scrape the skin in one direction to remove excess water – dry on a towel with each stroke.
Next, season each fillet on both sides with Salt and pepper, and allow to rest for 15 minutes.
Heat the olive oil in a large saute pan over medium high heat until just below smoking. Place each fillet skin side down in the oil and cook until golden brown. Do not move or lift the filet until the skin is crisped, or you risk losing the skin off the filet. Turn the fillets over and reduce heat to medium and continue cooking for just a minute or two, until cooked (I prefer medium rare fish). Remove fillets to a plate.
Turn flame to low. Remove pan and allow pan cool for a few seconds. Add butter to pan and return to low heat to cook until butter is browned – not black. You can tell if the butter is at the brown butter or “noisette” stage when it gives off a pleasant, nutty aroma. If it smells of raw flour, it is not yet at the noisette stage; if it smells burnt, toss it – you’ve got Beurre noire. Remove pan from heat and add lemon segment brunoise and juice. Return to low heat, stir in capers and parsley. Plate fish on mound of potatoes and spoon sauce on and around fish.
Translation of Italian Recipes: Localization?
Translation - Translation is mostly about the conversion of a document from one language to another. The document is kept as it was originally intended and written, therefore having the same meaning.
Localization - Then translation may involve localization. This is when the translation is completed ‘and’ adjusted for the target audience. The meaning remains.
Now let’s talk about Italian food. Generally when I want to try an Italian recipe, I look for a version from where the recipe is from. Why? Because recipes get localized too!
The Italian people keep to strict recipes. They also know that certain regions of the country are best for certain foods. For instance Naples for Pizza and Genoa for Focaccia.
So why do any recipes get localised?
4 Reasons for Recipe Localization
1) To meet the tastes of the new market – The original blend of flavours is not quite to the tastes of the country where it has been adopted.
2) Unable to find the ingredients – Maybe the ingredients just do not exist in the new country. Or maybe they are prohibitively expensive.
3) Unable to obtain the ingredients with the same flavours – The meat is not as salty perhaps?
4) Time – Let’s face it; people are always looking for ways to make things faster and easier.
Italian recipes are not designed to be speeded up. The pasta should often be ‘al dente’ not stodgy like in a Pizza Hut. Italian food is generally a few simple ‘good quality’ ingredients. It’s the quality of those ingredients, the ability of the chef and of course the pallet of the consumer that make the difference.
For me, the localization of recipes should only be carried out if you are unable to find the ingredients required and then it becomes a different dish. The Indian dish ‘Chicken Tikka Marsala’ is a good example. It was created from the available ingredients 25 years ago in Birmingham. Not a localization of an existing dish. Ironically, the dish can now be found in restaurants in India.
I believe that recipe translation is all that is generally required. So the next time you are searching the web for a recipe, please consider whether you want to search a little harder and try the real recipe.
For more information about Italian translation visit ‘http://www.axistranslations.com
Localization - Then translation may involve localization. This is when the translation is completed ‘and’ adjusted for the target audience. The meaning remains.
Now let’s talk about Italian food. Generally when I want to try an Italian recipe, I look for a version from where the recipe is from. Why? Because recipes get localized too!
The Italian people keep to strict recipes. They also know that certain regions of the country are best for certain foods. For instance Naples for Pizza and Genoa for Focaccia.
So why do any recipes get localised?
4 Reasons for Recipe Localization
1) To meet the tastes of the new market – The original blend of flavours is not quite to the tastes of the country where it has been adopted.
2) Unable to find the ingredients – Maybe the ingredients just do not exist in the new country. Or maybe they are prohibitively expensive.
3) Unable to obtain the ingredients with the same flavours – The meat is not as salty perhaps?
4) Time – Let’s face it; people are always looking for ways to make things faster and easier.
Italian recipes are not designed to be speeded up. The pasta should often be ‘al dente’ not stodgy like in a Pizza Hut. Italian food is generally a few simple ‘good quality’ ingredients. It’s the quality of those ingredients, the ability of the chef and of course the pallet of the consumer that make the difference.
For me, the localization of recipes should only be carried out if you are unable to find the ingredients required and then it becomes a different dish. The Indian dish ‘Chicken Tikka Marsala’ is a good example. It was created from the available ingredients 25 years ago in Birmingham. Not a localization of an existing dish. Ironically, the dish can now be found in restaurants in India.
I believe that recipe translation is all that is generally required. So the next time you are searching the web for a recipe, please consider whether you want to search a little harder and try the real recipe.
For more information about Italian translation visit ‘http://www.axistranslations.com
Traditional Nigerian recipes
Staple foods in the Nigerian diet include: peanuts or ground-nuts, yams, cassava, fish, rice, okra, bananas, guinea corn and millet, and palm nuts.
They are usually starchy and Nigerians love to cook with a lot of pepper and spices especially those from the southwest and southeast. This recipe uses all local ingredients to create a tasty and nourishing meal.
These recipes celebrate the traditional food of Nigeria:-
Egusi Soup
Ground Egusi seeds give this soup a unique color and flavour. If you can't find Egusi seeds in your store, you can substitute pumpkin seeds or Pepitas which you can find in Latin American grocery stores. This soup is thickened with flour ground from seeds of gourds, melons, pumpkins, and squashes, many of which are native to Africa.
200 g Water Leaves
50 g Egusi seeds
1 teaspoon Dry Ground Red Pepper
1 medium Onion
100ml Palm Oil
10g Dry Ground Crayfish
120g Fresh Tomatoes
100ml Water
Salt & Pepper to taste
Wash the water leaves well in clean, fresh water.
Liquidise or pulverise the onions, tomatoes and egusi seeds until smooth.
Add the dry ground pepper and fry in palm oil for five minutes.
Add the water, put the lid on and cook for five minutes.
Now add the water leaves, replace lid and cook for a further five minutes.
Finally, add the crayfish and seasoning, warming through well.
Serve with pounded yam or cooked rice and a meat stew, to provide protein.
Alternatively, serve with eba, fufu or any suitable carbohydrate.
Curried Okra
This traditional recipe for Okra (or Okro, as it is called in some part of Nigeria) is one that can be created anywhere in the world, as it uses ingredients that can be found in any local store.
The word “okra” comes from Africa and means "lady's fingers" in Igbo, one of the languages spoken in Nigeria. Although Okra originated from Africa, it is now available around the world. Some people consider Okra alone is too gooey, but this tasty recipe makes good use of it's properties.
When buying fresh okra, look for young pods free of bruises, tender but not soft, and no more than 4 inches long.
500g Okra
2 Onions
180g Oil
3 cloves garlic
2 Tomatoes
2 teaspoons of curry powder
½ teaspoon of turmeric
Pinch of black pepper
½ teaspoon of salt
Slice one of the onions finely and fry gently in oil.
Liquidise the remaining onion, tomatoes and garlic.
Add this puree to the frying onions.
Add the spices.
Fry gently for five minutes.
Top and tail the okra and cut into pieces about 1cm thick.
Add to the spices and cook gently for 10-15 minutes.
Serve with cooked rice and a meat stew, for protein.
With thanks to the Nigerian people who made us so welcome in their homes, gave us a love of traditional Nigerian food and who helped us overcome our fear of eating with our fingers!
For further tips and ideas for cooking great and traditional food from around the world, visit Nigerian Recipes & Food
This article was submitted by Jen Carter, owner of the World Food & Recipes website.
They are usually starchy and Nigerians love to cook with a lot of pepper and spices especially those from the southwest and southeast. This recipe uses all local ingredients to create a tasty and nourishing meal.
These recipes celebrate the traditional food of Nigeria:-
Egusi Soup
Ground Egusi seeds give this soup a unique color and flavour. If you can't find Egusi seeds in your store, you can substitute pumpkin seeds or Pepitas which you can find in Latin American grocery stores. This soup is thickened with flour ground from seeds of gourds, melons, pumpkins, and squashes, many of which are native to Africa.
200 g Water Leaves
50 g Egusi seeds
1 teaspoon Dry Ground Red Pepper
1 medium Onion
100ml Palm Oil
10g Dry Ground Crayfish
120g Fresh Tomatoes
100ml Water
Salt & Pepper to taste
Wash the water leaves well in clean, fresh water.
Liquidise or pulverise the onions, tomatoes and egusi seeds until smooth.
Add the dry ground pepper and fry in palm oil for five minutes.
Add the water, put the lid on and cook for five minutes.
Now add the water leaves, replace lid and cook for a further five minutes.
Finally, add the crayfish and seasoning, warming through well.
Serve with pounded yam or cooked rice and a meat stew, to provide protein.
Alternatively, serve with eba, fufu or any suitable carbohydrate.
Curried Okra
This traditional recipe for Okra (or Okro, as it is called in some part of Nigeria) is one that can be created anywhere in the world, as it uses ingredients that can be found in any local store.
The word “okra” comes from Africa and means "lady's fingers" in Igbo, one of the languages spoken in Nigeria. Although Okra originated from Africa, it is now available around the world. Some people consider Okra alone is too gooey, but this tasty recipe makes good use of it's properties.
When buying fresh okra, look for young pods free of bruises, tender but not soft, and no more than 4 inches long.
500g Okra
2 Onions
180g Oil
3 cloves garlic
2 Tomatoes
2 teaspoons of curry powder
½ teaspoon of turmeric
Pinch of black pepper
½ teaspoon of salt
Slice one of the onions finely and fry gently in oil.
Liquidise the remaining onion, tomatoes and garlic.
Add this puree to the frying onions.
Add the spices.
Fry gently for five minutes.
Top and tail the okra and cut into pieces about 1cm thick.
Add to the spices and cook gently for 10-15 minutes.
Serve with cooked rice and a meat stew, for protein.
With thanks to the Nigerian people who made us so welcome in their homes, gave us a love of traditional Nigerian food and who helped us overcome our fear of eating with our fingers!
For further tips and ideas for cooking great and traditional food from around the world, visit Nigerian Recipes & Food
This article was submitted by Jen Carter, owner of the World Food & Recipes website.
Traditional Jamaican Recipes & Food
The flavors of Jamaica are the product of the island's history combined with a verdant, lush climate. The Spanish, British, African and East Indian have all had an influence over what is today a unique island cuisine made colorful by the many tropical fruits that thrive here.
The waters off Jamaica have always teemed with fish and seafood is the primary protein source for islanders. Snapper, grouper, sea bass and other reef a deep sea fish are caught daily by the many fishermen whose boats line the beaches. Spiny lobster, shrimp and freshwater crustaceans are readily available and cooked usually in a thick sauce. Chicken and goats are well suited to the small mountainous island and are kept by many families but cattle are rare and beef is not the predominant meat.
Many of Jamaica's fruits, including pineapple, mango, banana and avocado were brought to the region by slave traders and plantation owners experimenting with crops. What were once sugar cane fields are now being used to grow fruits and ackee for export and domestic use.
Few other cuisines mix such a range of spices and tastes - sweet, hot and savory - as Jamaican cooking. Jamaican food wouldn't be the same without the spices, seasonings and colors from: Allspice, the pimento berry.
Among many of the spices grown in Jamaica are nutmeg, ginger, thyme, scotch bonnet peppers, which are integral distinct flavors of Jamaican cooking. The pungent thyme grows rampantly on the island and is found in the majority of Jamaican foods.
Favourite Jamaican foods are those for coconut cake, rum punch & beef jerky recipies.
Real Jamaican food, when cooked with feeling, is a soul-satisfying experience.
For further tips and ideas for cooking great and traditional food from around the world, visit Jamaican Recipes
This article was submitted by Jen Carter, owner of the World Recipes website.
The waters off Jamaica have always teemed with fish and seafood is the primary protein source for islanders. Snapper, grouper, sea bass and other reef a deep sea fish are caught daily by the many fishermen whose boats line the beaches. Spiny lobster, shrimp and freshwater crustaceans are readily available and cooked usually in a thick sauce. Chicken and goats are well suited to the small mountainous island and are kept by many families but cattle are rare and beef is not the predominant meat.
Many of Jamaica's fruits, including pineapple, mango, banana and avocado were brought to the region by slave traders and plantation owners experimenting with crops. What were once sugar cane fields are now being used to grow fruits and ackee for export and domestic use.
Few other cuisines mix such a range of spices and tastes - sweet, hot and savory - as Jamaican cooking. Jamaican food wouldn't be the same without the spices, seasonings and colors from: Allspice, the pimento berry.
Among many of the spices grown in Jamaica are nutmeg, ginger, thyme, scotch bonnet peppers, which are integral distinct flavors of Jamaican cooking. The pungent thyme grows rampantly on the island and is found in the majority of Jamaican foods.
Favourite Jamaican foods are those for coconut cake, rum punch & beef jerky recipies.
Real Jamaican food, when cooked with feeling, is a soul-satisfying experience.
For further tips and ideas for cooking great and traditional food from around the world, visit Jamaican Recipes
This article was submitted by Jen Carter, owner of the World Recipes website.
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