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-   -   Jerk Chicken/Pork (http://www.cruisereviews.com/forum/general-cruise-chat/5104-jerk-chicken-pork.html)

penny3333 04-13-2010 10:13 AM

I was just replying to the post about conch fritters and it started me thinking about island food. Especially, the Jamaican Jerk Chicken and Pork. Even though I've tried making it using jerk seasoning and making my own jerk seasoning, it's just not the same as in Jamaica.

There are so many great places for food in the islands. For me, Jamaica is jerk. Barbados is bajan pepper sauce on anything, especially the flying fish sandwiches. Trinidad are the doubles. Puerto Rico everything is good. Then there are the rum punches http://cruise-chat.com/groupee_commo...on_biggrin.gif

What are some of your favorite island foods?

Dave 04-13-2010 10:28 AM

Shark & Bake on Trinidad.

A friend on mine has condos in Ocho Rios and he told me the best jerked meats are at the Ocho Rios Jerk Centre which is right behind the Taj Mahal shopping center. He also said they have the coldest Red Stripe in town.

penny3333 04-13-2010 12:58 PM

I've not had Shark & Bake, do they use jerk seasoning?

Midwest Cruiser 04-13-2010 02:18 PM

[quote]Originally posted by penny3333:
Barbados is bajan pepper sauce on anything, especially the flying fish sandwiches. QUOTE]

Penny - I almost forgot about the bajan pepper sauce... I brought some back last time and I think that it is time for a refill. I better plan a cruise around it. http://cruise-chat.com/groupee_commo...icon_smile.gif

Dave 04-13-2010 03:22 PM

Quote:

I've not had Shark & Bake, do they use jerk seasoning?
No. It is deep fried shark. The thing is the condiments which can be spicy.

Look HERE

Nadine 04-13-2010 05:32 PM

One of our favorites is the coconut ice cream served at an outdoor restaurant in Cozumel. We've never tasted better coconut ice cream anywhere.

Nadine

Dwayne 04-13-2010 09:06 PM

For me, it is the jerk chicken. I fell in love with it the first time I had the Bahamanian version. It only got better after having the real deal on Jamaica. I've tried for years to replicate the taste using various sauces and marinades. Finally some Jamaican ladies that used to work with me helped me tune up a recipe I use now. It's not quite the same on charcoal, but it's pretty darn close. Scotch Bonnet peppers are not easy to find here, so I grow my own just for jerk.

Penny may disagree with me about this one for dessert; No stop on Key West is complete without a slice of Key Lime Pie at Blue Heaven. Don't worry, you'll walk it off.http://cruise-chat.com/groupee_commo...on_biggrin.gif

Dwayne

penny3333 04-14-2010 08:27 AM

I'll have to try that one, Dwayne. I've always gone to the Blonde Giraffe-yummy! Tell me what the secret is from the Jamaican lady. I grow the scotch bonnets, too. I use them for my bajan pepper sauce.

Midwest Cruiser, I have a recipe for bajan pepper sauce, that's pretty close to the real thing. If you'd like, I can post it.

Dave, Andrew was on Trinidad filming that. I wonder if he tried doubles there?

Dwayne 04-14-2010 09:44 PM

Quote:

Tell me what the secret is from the Jamaican lady.
It's really a combination of recipes I've used over the years with notes on each one. I'll have to get it all compiled into single recipe form. Then I'll send it privately. No way is IB owning the copyright for that labor of love by me posting it.

My Anaheims have not sprouted yet, and those are my favorite to make Chile rellenos with.

Dwayne

penny3333 04-15-2010 09:00 AM

I haven't found my Anaheims or Pueblanos, but am going to keep looking. I bought some Big Jim, have no clue what they are, but thought I'd give them a try anyway.


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