Nothing beats the Summertime heat like the sweet and all natural Caribbean treats!
Photo Credit: Little Spice Jar, 2015.
Makes 12 Single Serve Popsicles
One 13.5 oz can full fat coconut milk
1 cup sweetened shredded coconut flakes
One 14 oz can Eagle Brand sweetened condensed milk
1 cup heavy cream
12 Wooden popsicle sticks
Combine the coconut milk, shredded coconut, condensed milk, and heavy cream in a blender and blend until all the ingredients are mixed. Pour the mixture evenly into each popsicle mould.
Insert the sticks ,if the mould being used has slots of inserting sticks. If the mold does not have pre-cut slots, freeze the popsicles for 2 hours or until they are semi firm and insert wooden sticks in the center. Then continue to freeze the popsicles overnight for best results.
The next day, to remove the popsicles from the mold by running the base of the mould under lukewarm water.
Wrap the stick with a paper towel to prevent drips and serve immediately.
For this recipe, the Norpro Frozen Pop Maker Popsicle moulds were used and are available at Amazon.com ,Walmart, Target, and Khol’s.
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The best jerk recipe I have ever tasted, delighted the senses, as it was fragrant, fiery hot and smoky all at once.The original recipe was developed by Paul Chung, an adventurous self-taught cook who grew up in Jamaica and has sampled jerk from just about every corner of the island. Making a few adjustments, I added fresh ginger, dark brown sugar and apple cider vinegar to the marinade. For best results and maximum flavor, let the chicken marinate overnight, covered, in the refrigerator.
As side dishes goes, this saffron rice recipe cooks up pretty quickly, making it a great dish if you are in a hurry. Another added bonus is that is one of those rare dishes that gluten free and vegan. However, if you are allergic to coconut milk, soy milk is a suitable substitute.
For the Chicken:
1 medium onion, coarsely chopped
3 medium scallions, chopped
2-3 Scotch bonnet chili peppers, stems removed, chopped (or Habaneros)
2-inch piece fresh ginger, peeled and coarsely chopped
2 garlic cloves, chopped
1 tablespoon five-spice powder
1 tablespoon allspice berries, coarsely ground
1 tablespoon coarsely ground pepper
1 teaspoon dried thyme, crumbled
1 teaspoon freshly grated nutmeg
1 teaspoon Kosher salt
2 tablespoons dark brown sugar
1 tablespoon white or apple cider vinegar
1/2 cup soy sauce
1 tablespoon vegetable oil
Two 3 1/2- to 4-pound chickens, quartered
For the Saffron Coconut Rice and Beans:
1/4 teaspoon saffron threads
1 tablespoon plain water,at room temperature
2 cups uncooked white basmati rice (or any long grain rice)
2 teaspoons vegetable oil
1 shallot, chopped
1 clove garlic, chopped
1 3/4 cup coconut milk
2 cups water
1 teaspoon agave nectar, (or 1/2 teaspoon of sugar)
1/2 teaspoon turmeric
1/4 teaspoon cumin
1 teaspoon salt, or to taste
a pinch of ground nutmeg
One 15-ounce can of black beans, rinsed and drained
Lime wedges, for garnish
Latex gloves for handling the chilis and massaging the marinade under the chicken skin.
For the chicken start preparing it a day or two ahead of actual cooking.
Pat chicken dry with paper towels.In a food processor, combine the onion, scallions, chiles, ginger, garlic, five-spice powder, allspice, black pepper, thyme, nutmeg, salt and brown sugar; process to a coarse paste. With the machine on, add the the soy sauce and oil in a steady stream. Put on latex gloves and pour the marinade into a large, shallow dish. Slather the marinade all over chicken, including under skin, and turn to coat. Cover and refrigerate overnight. Bring the chicken to room temperature before cooking and lightly sprinkle with more salt and ground allspice, before proceeding.
Prepare a charcoal grill: Clean and oil grates.Light a grill and preheat to medium heat using one chimney of charcoal. The temperature can start as high as 300°F. For best results, coals should be at least 12 inches away from chicken. If necessary, push coals to one side of grill to create indirect heat. Add two large handfuls of soaked pimento (allspice) wood sticks and chips (See Cook’s Notes) or other aromatic wood chips to coals, then close grill. When thick white smoke billows from grill, place chicken on grate, skin side up, and cover. Let cook undisturbed for 35 to 45 minutes.
Uncover the grill. The chicken will be golden and mahogany in some spots. Chicken thighs may already be cooked through. For other cuts, turn chicken over and add more wood chips, and charcoal as needed. Cover and continue cooking, checking and turning every 10 minutes. Jerk chicken is done when skin is burnished brown and chicken juices are completely clear, with no pink near the bone. For large pieces, this can take up to an hour.
While chicken is cooking, begin to prepare the rice.
In a small bowl, soak saffron threads in the water, at room temperature, for 5 minutes and set aside.
In a large saucepan, heat peanut oil over a medium heat until it begins to shimmer, about 2 minutes. Stir in chopped shallot and garlic, and cook until soft, about 3 minutes. Stir in rice, mixing with a wooden spoon until all of the grains are coated with peanut oil. Fry for 1 minute, stirring constantly.Gently stir in the coconut milk, water, saffron mixture, agave or sugar, turmeric, cumin taking care as the oil will splatter. Season with salt, and gently stir, making sure that nothing sticks to the bottom while everything comes to a boil.
Once liquid achieves a boil, reduce heat to low. Place lid on pot, slightly askew to allow some steam to escape. Stir occasionally to make sure rice does not stick to bottom of pan and the sugar in the coconut milk does not burn. Allow to simmer *very* gently for 15-20 minutes, or until rice is tender.
Stir in the black beans and cook for a few minutes more until hot. Remove from heat and cover the saucepan. Allow to stand for 5 minutes. Fluff with a fork when you are ready to serve.
When the chicken is done, transfer to a platter.Garnish with lime wedges and serve with the rice.
Pimento wood sticks and chips are available at www.pimentowood.com.
Alternatively you bake the chicken in the oven if a grill is not readily available.After marinating and you are ready to cook the chicken, heat oven to 350°F and bake chicken for 45-55 minutes, until done.
Also, if time is of the essence, you can first bake the chicken at 300°F in the oven then finished off on the grill. This will result in crispy skin, with perfect texture and flavor.
All photographs and content, except where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.
Thank you so much!
“JACK FROST NIPPING AT YOUR NOSE…….”A festive chilled cocktail that is just slightly above the ordinary martini. Serve this at your next gathering…..it is perfect for Holiday parties right through New Year’s day……your guest will be amazed at the presentation.
Makes 4 Drinks
1 cup pineapple juice
½ cup (4 ounces) light rum or vodka
½ cup (4 ounces) Blue Curaçao Liqueur
½ cup (4 ounces) Coco Lopez® Cream of Coconut (not coconut milk)
10-12 ice cubes
To dress the rim the martini glasses, dip the top of each martini glass into the honey and then dip the glass in the shredded coconut to coat the rim of the glass.
Add all the liquid ingredients and the ice to a shaker.Mix vigorously together and strain into the prepared martini glasses and serve.
Chill your vodka before mixing to keep your martini extra cold.
“You put the lime in the coconut, you drink ’em both together
Put the lime in the coconut, then you feel better
Put the lime in the coconut, drink ’em both up”
You can find the inspiration for food and drink from just about anywhere, especially if you are foodie.
This drink may not be original, but I was inspired by “Coconut” which I just recently heard on the radio the other day.It is rarely played on commercial radio these days and hearing it brought back fond memories of my childhood.”Coconut” is a novelty song written and first recorded by Harry Nilsson in 1971 and released on his album “Nilsson Schmilsson” in 1972.
The song was also used as jingle for the 1970s “uncola” ad campaign for 7-Up featuring the late Geoffrey Holder, with his “hearty laugh” and memorable heavily accented bass voice, made it one of the most successful ad campaigns of all time. He was the pitchman for 7-Up right through the mid 1980s, with the “crisp and clean, and no caffeine” and “never had it, never will” advertising campaigns. Holder reprised his role as the 7 Up Spokesman in the 2011 season finale of The Celebrity Apprentice, where he appeared as himself in a commercial for “7 Up Retro” for Marlee Matlin‘s team.
Those were the days………………..1970s………………….
One 14- ounce can coconut milk with the cream
1 cup filtered water
Juice of 2 fresh limes
3 Tablespoons honey (or agave), or to taste
Ice, for serving
Whole fresh mint leaves, for garnish
Lime slice, for garnish
Add all ingredients to a large pitcher and stir. Serve in glasses over ice. Garnish with mint leaves and a slice of lime.
Ahhhhh, so refreshing! Enjoy!
Jalapeno and cayenne pepper add heat to this Thai inspired soup. A coconut based soup with tomatoes, shrimp, red onion and garlic can be just as refreshing on a hot summer day, served cold!