| Sort and wash beans and place in a
large ovenproof Dutch oven. Cover with water to 2 inches
above beans, and bring to a boil. Cook for 2 minutes. Remove
from heat; cover and let stand 1 hour. Drain beans and set
them aside.
Cook the bacon in the Dutch oven over medium heat until
crisp. Remove bacon from pan and drain all but 2 tablespoons
bacon fat from the pan. Crumble the bacon and set it aside.
Add the carrot, onion, green onions, and garlic to the bacon
fat and sauté for 3 minutes. Add the beans, 2 cups water,
red pepper, black pepper, and broth. Bring to a boil. Cover
and simmer for 45 minutes or until the beans are tender.
Combine crumbled bacon, parsley, brown sugar, and lemon
rind; stir well. Sprinkle over soup when you serve it.
 Jerk
Chicken
|
| Ingredients - |
| |
4 pound Roasting Chicken
1 tablespoon Salt
2 teaspoons Garlic Powder
1 teaspoon Paprika
1 teaspoon Soy Sauce
1 small Onion
3 tablespoons Jerk Seasoning
|
| |
| Preparation: |
| |
First thing, rub the whole
chicken with salt. Grater the onion and rub it into
the chicken. Add the Paprika and Garlic powder to
the chicken. Rub the Jerk Seasoning all over the
whole chicken and allow the chicken to marinate for
at least 2 hours. Roast in oven at 350 degrees
Fahrenheit for 1 to 1 1/2 hours.
|
 Jamaican
Peppered Shrimp
|
| Ingredients - |
| |
12 Scotch Bonnet Peppers
2 bottles Hot Pepper Sauce
1 pound Escallion
2 pounds Shrimp, cleaned and deveined
1 clove Garlic
1 sprig Fresh Thyme
Oil for frying
|
| |
| Preparation: |
| |
| Place shrimp in bowl, and add
scotch bonnet pepper or bottled pepper sauce,
chopped scallion, thyme and garlic. Mix all
seasonings into shrimp and allow to marinate in
refrigerator over night or 6 - 8 hours.
To cook place oil in frying pan and allow oil to
get hot. Add shrimp and cook just until tender.
Remove from heat and peel the shrimp. Ready to
serve.
 Beef
Wellington
|
| Ingredients - |
| |
2 Filet Mignons -- about
6 ounces each
Salt and Pepper
2 tablespoons Butter
2 tablespoons Oil
6 ounces Spinach
1 small Onion, chopped
1 small Leek, chopped
1 Garlic clove, minced
Salt and Pepper, to taste
1/2 sheet Puff Pastry Dough
1 Egg, beaten
|
| |
| Preparation: |
| |
Preheat oven to 400o
Sprinkle filets with salt and pepper.
Melt the butter with the oil in a large
saucepan.
Sauté the filets for about 2 minutes on each
side.
Stuffing:
Sauté onion and garlic for 2 - 3 minutes
over med. high heat.
Add spinach and sauté just until
wilted.Season with salt & pepper to taste
Roll out your puff pastry thinly, and slice
to make 2 squares (Make sure each square
will completely cover each filet)
Place about 2 tablespoons of "stuffing" in
the center of the dough and put a filet on
top.
Bring the sides of the pastry up all around
the filet and seal.
Flip the filet over so that you have an
enclosed bundle with the seams on the bottom
(the stuffing will now be on the top!) and
place them on a greased baking sheet.
(You can now refrigerate the filets for up
to 6 hours . Be sure to bring them to room
temperature before baking)
Brush with the beaten egg.
Bake the filets for 18 - 25 minutes (18
minutes will be rare 25 minutes will be well
done)
 Minute
Steaks in Herb Butter
|
| Ingredients - |
| |
8 Cube Steaks
Herb Butter Compound
Butter
1 Cube Beef Bouillon
|
| |
| Preparation: |
| |
Brush a skillet
lightly with butter and add crushed
cube of beef bouillon. When
thoroughly dissolved and mixed add
minute steaks and brown on both
sides over high heat. (about 2
minutes one side and 1 minute second
side).
Top immediately with herb butter.
|
|
Salted Caramel
Glaze
|
| Ingredients - |
| |
1/4 cup unsalted
butter
1/4 cup packed brown sugar
1/4 cup granulated sugar
1/2 cup whipping cream
1/2 3/4 teaspoon sea salt
|
| |
| Preparation: |
| |
1. In heavy
saucepan melt butter over medium0low
heat. stir in packed granulated
sugar and brown sugar. Bring to
boiling, stirring constantly.
2. Stir in whipping cream and return
to boiling. boil 2 minutes, stirring
constantly. Remove from heat and
stir in sea salt. Cool completely. |
|
|
Golden
Bean Soup with Bacon