Destination Jamaica

The Beautiful Island of Jamaica in Style…Once You Go, You Know!

Recipe: Sweet Cassava February 26, 2010

Filed under: Jamaica,Recipes — carter8613 @ 10:53 pm
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Sweet Cassava

Sweet Cassava

INGREDIENTS:

  • 2 medium sweet cassava
  • 2 cups brown sugar
  • 2 eggs beaten
  • 1 whole grated nutmeg or 2 teaspoons
  • 3 oz. Margarine
  • 2 cups coconut milk
  • ½ cup raisin
  • 1 teaspoon cinnamon powder
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • ½ cup warm water

DIRECTIONS:

  1. Preheat oven to 350 degrees
  2. Wash and grate cassava with a fine grater
  3. Combine the cassava, coconut milk, sugar, nutmeg, cinnamon and mix
  4. Combine this and the rest of the ingredients with the beaten eggs and mix.
  5. Slowly add the ½ cup of warm water and stir well
  6. Bake in greased baking tin for once over
  7. Serve warm with additional golden sauce (see recipe below) or caramel spooned over individual servings.

*Golden Sauce*

INGREDIENTS:

  • 3 teaspoon butter
  • ½ cup sugar
  • 1 cup whipping cream

DIRECTIONS:

  1. Combine butter and sugar in a medium pan.
  2. Cook and stir over low heat until the butter is melted.
  3. Add cream and stir in cream
  4. Bring to a boil while stirring.
  5. Stir uncovered until the sauce has thicken
  6. Serve with pudding or refrigerate.
  7. If refrigerated reheat when serving
 

Jamaican Pumpkin Rice February 19, 2010

Filed under: Jamaica,Recipes — carter8613 @ 11:53 pm
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Jamaican Pumpkin rice

INGREDIENTS :

•2 cups uncooked white rice
•½ lb. Cod fish/salt fish
•½ lb diced pumpkin
•2 tsp. Vegetable oil or Olive oil
•1 medium onion (chopped)
•3 ½ cups water
•Salt (to taste)
•Black pepper
•A sprig of thyme
•2 stalk scallions, chopped
•2 -3 tbsp butter or margarine
•1 Scotch Bonnet Pepper (Optional – used to taste )

DIRECTIONS:

1.Soak (6 hours) or boil Cod fish/salt fish to remove most of the salt

2.Drain the water

3.Remove the Cod fish/salt fish and place in a dish.

4.”Pick up” (break in to small portions and remove any bones) Cod fish/salt fish and Set aside

5.Peel pumpkin and dice

6.Add to water and boil for 10 minutes.

7.Add vegetable oil while boiling.

8.Cook until pumpkin is fully cooked (soft…easily mashed with a fork).

9.Add rice and all the other ingredients except the Scotch Bonnet Pepper.

10.Mix while it’s cooking to distribute the color

11.Add the whole Scotch Bonnet Pepper after 20 minutes on top of the rice. If you want spicy rice dice the Scotch Bonnet Pepper and add directly to the rice & mix.

12. Steam for 25-30 more minutes or until done.

13.Taste to ensure that the rice is seasoned

14.Serves 4 -6 people.

 

Secrets St. James Montego Bay February 16, 2010

Guest Room at Secrets St. James

Opening March 2010. Secrets St. James Montego Bay together with its counterpart, Secrets Wild Orchid, provides a dual, adults-only fantasy world in which to play, relax and reconnect. The stunning British Colonial architecture honors Jamaica’s history and heritage creating a contemporary yet conservative experience. This all-suite beachfront all-inclusive resort offers the privileges of Unlimited-Luxury in a romantic, tropical setting on over 1/2 mile of private white-sand beach. With 350 opulent suites, this adults only resort, inspired by Jamaica’s rich history, features 24 hr. room service, breathtaking ocean views and superb amenities. All suites offer spectacular views across the ocean, pool or gardens from spacious private balconies. Secrets St. James is ideally located on the northwest coast of Jamaica, only 20 minutes from the Montego Bay International Airport.

Lobby of Secrets St. James

Two Resorts in One
Secrets St. James is one of two contrasting (yet complementary) resorts that make up the Secrets Montego Bay Resort & Spa complex. Secrets St. James takes its more traditional inspiration from Jamaica’s rich island history, while the adjacent Secrets Wild Orchid offers a more contemporary island experience with warm neutral tones and unique indigenous art. Yet access to the amenities of both resorts means having a vast selection of gourmet a la carte restaurants, bars and lounges, a lavish spa with oceanfront massage cabanas, a private concierge on every guest floor, a state-of-the-art open-air theatre and a full array of activities, all part of the Secrets Unlimited-Luxury services.

 

Rendezvous Lounge at Secrets St. James

Guests of Secrets St. James may choose from six a la carte gourmet restaurants and two casual ocean view buffet venues as well as 24 hr. room service. Casual fare is also available during the day at two open-air bars serving salads and sandwiches. Ten bars and lounges located throughout the Secrets Montego Bay Resort serve a wide selection of international and domestic brands. Reservations are not required at the a la carte specialty restaurants.

Seaside Restaurant at Secrets St. James

RESTAURANTS

Seaside Grill
Casual open-air ocean view restaurant at St. James serving casual breakfast and American and Tex-Mex lunch. Dinner is casual elegance and features steaks and grilled favorites.

World Cafe
Located in the Main Square, casual air-conditioned restaurant serving early and late morning continental breakfast and international breakfast and lunch buffets.

El Patio
Located in the Main Square, air-conditioned gourmet dinner restaurant serving classical Mexican cuisine.
Blue Mountain
Located in the Main Square, air-conditioned gourmet dinner restaurant serving Jamaican-Caribbean cuisine.

Himitsu
Located in the Main Square, open-air dinner restaurant serving Pan-Asian cuisine.
Portofino
Located in the Main Square, open-air trattoria-style Italian dinner restaurant with indoor and outdoor seating and wine cellar.
Bordeaux
Located in the Main Square, air-conditioned gourmet dinner restaurant serving contemporary French cuisine.
Oceana
Located at Secrets Wild Orchid, ocean view dining for breakfast and lunch. Fresh seafood and grilled specialties for dinner.

 

Recipe: Sweet Potato Pudding February 12, 2010

Filed under: Jamaica,Recipes — carter8613 @ 4:21 pm
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Sweet Potato Pudding

Sweet Potato Pudding

A little history: Hell a top, Hell a bottom, Hallelujah in the middle!

This is a Jamaican riddle and most people know that the answer is a delicious, sweet potato pudding, baked in an iron dutch pot or dutch oven with live coals int he bottom of the coal stove and also on the top of the dutch pot. The pudding cooks at the top and a thte bottom at the same time. This delicious hallelujah is best liked with the top, called ‘sof pon top’, is softer than the rest of the pudding.

Ingridents:

2 lbs of sweet potato, grated

1/4 lb yam, grated

1/2 cup flour

1/4 lb raisins

1 tsp baking power

1/2 tin evaporated milk

5 cups coconut milk (2 coconuts)

1 cup brown sugar

2 tsp vanilla

1/2 tsp nutmeg

1/2 tsp salt

1/4 cup sherry

1/4 cup rum

1 oz butter

Directions:

1) Preheat oven to 350 degrees F

2) Mix grated potato, yam, flour, raisins and baking power

3) Mix evaporated milk, coconut milk, sugar, vanilla, nutmeg, salt, sherry, run and butter in a small bowl

4) Pour milk mixture into potato mixture and beat until smooth

5) Pour into a greased 9 inch pan

6) Rest mixture about 1/2 hour

7) Bake at 350 degrees F for about a hour and a hour and a half until the center is set

8) Serve hot or cold

Serves 12 – 16

 

Saturday Soups and Other Broths February 10, 2010

Filed under: History,Information,Jamaica — carter8613 @ 4:19 pm
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Three-legged iron stock pot

 

Old-time Jamaican kitchens had a three-legged iron stock pot that was always ready to boil precious scraps and left-over daily. Without refrigeration this ensured the making of “tomorrow soup”.

The stock pot was stored above the fireplace with iron hooks called “pot hook” and ‘hangers’ and children at school were taught to write by using these symbols.

Pot hooks and hangers were not the only things that rested on the two parallel iron bars over the fireplace but there were also the ‘Kreng Kreng’ basket used to smoke and preserve corned pork, smoked tripe, smoked tongue, and other parts of the ‘fifth quarter’.

Don’t dis’ soup, however, because of its humble origins. It has graduated with dignity into modern Jamaica and is enjoyed in precious china or sawn-off bamboo joints, served at banquets or feeds. As popular as Jamaican rum is, soup is its rival beside the glass at dominoes or poker games, lunch or dinner.

The Christmas ham bone can end up in any of Jamaican soups with the exception of fish tea. It is especially good in red peas (kidney beans), pumpkin, and pepperpot soup made with callaloo.

Although Jamaica is a hot island, Jamaicans do not like cold soups.

Remember also that a soup should smile, chuckle but never laugh in a full rollicking boil!

 

Jamaica Jazz and Blues 2010 February 1, 2010

This years Jamaica Jazz and Blues was a event not to be missed! But for those of you that could not attend here are a few highlights;

This years festival was from January 24 – Janaury 30 and it was held at a new location as well. Prior festivals have been held at Iberostar Rose Hall in Montego Bay, but this year’s event brought a few locations.

There were preludes events on Sunday January 24th at Jamaica Pegasus Hotel which festured: Roy Ayers and Tony Greene.

Monday January 25th brought us Jamming in Sunset Jamaica Grande Hotel in Ocho Rios featuring: Maxi Priest, Joe Roy Jackson and Roy Ayers

Wednesday January 27th we were Groovin at Iberostar in Montego Bay featuring: Jon Secada

and then of course… the main events started off with a bang heard across the island…

Held at Greenfield Stadium in Trelawny Jamaica, the gates opened at 4:30pm, the Talent Stage started at 5pm and the action started on the Main Stage at 6pm

The artists for Thursday January 28th featured: The Whispers, Joss Stone, Monty Alexander, Joe Roy Jackson, Cherine Anderson and to top off the night with Babyface!

The artists for Friday January 29th featured: Robin Banks, Machel Montano, Billy Ocean, The Queen Project -showcasing – Tamia, Kelly Price & Debora Cox and to round out the evening , Erykah Badu!

The final night Saturday January 30th featured: Jon Secada, Marion Hall, Third World, Hall & Oates and the Diva for the evening Ms Gladys Knight!

Those with VIP seating had the added benefits of parking on the site and much closer access to the stage, easy access to the cash bar and restaurant during the days of the festival.

The Art of Music was alive and well during the week of the Jamaica Jazz and Blues Festival.

Make plans now to be there next year (2011) for a week guranteed to be a wonderful week spent in paradise, Jamaica!

Once you Go, You Know!!!