Cook it Jamaican Style

No excuses… since you loved our cuisine we are supplying you with everything you need—including the recipes— to be a "Great Jamaican Chef". But FYI… all Jamaican dishes need some final ingredients to be authentic: the friends, the laughter and the music. In Jamaica a meal is more than just flavour Mon, it is a celebration of everything that is deliciously fun…!


  • Crushed Nuts Chicken Salad

    4 cups cooked chicken breast, diced
    1/4 tsp. garlic powder
    4 cups seedless grapes
    1 cup crushed pineapple
    1 cup apples, cubed
    1 cup crushed walnuts or cashew nuts
    1 tbsp. lime or lemon juice
    1 tbsp. sugar
    1/8 tsp. Baronhall Farms® Jamaican Ground Nutmeg
    1/2 tsp. Baronhall Farms® Jamaican Scotch Bonnet Pepper Sauce
    1 1/2 cups Miracle Whip® salad dressing

    In a large salad bowl, toss together the diced chicken breast, some garlic or garlic powder, seedless grapes, pineapple, apples, walnuts, lemon juice, sugar, nutmeg, pepper sauce, and dressing. Chill. Serve on a bed of watercress or lettuce leaves, with hot dinner rolls or your favorite loaf of bread. Serves 8.

  • Steamed—Baked Snapper

    4 lbs. whole snapper, scaled and cleaned
    1/2 tsp. seasoning salt
    1/2 tsp. garlic powder
    1/2 tsp. ground ginger
    1/4 tsp. Baronhall Farms® Jamaican Scotch Bonnet Pepper Sauce
    1/2 tsp. Baronhall Farms® Jamaican Jerk Seasoning
    1 tbsp. mushroom soy sauce
    1 tsp. ginger wine or sherry
    3 stalks escallion (green onion)
    2 sprigs thyme
    3 slices fresh ginger
    3 slices lemon
    1 medium onion, sliced into wedges
    2 tbsp. butter

    Blend together salt, garlic, ginger, pepper, jerk seasoning, soy sauce, sherry or ginger wine, and rub into the open cavities of the fish. Use a pastry brush and paint some of the liquids all over the fi sh. Add the escallion, thyme, ginger, lemon and onion slices. Top with dots of butter. Wrap the fish in aluminum foil and bake in a 350°F preheated oven for 15-20 minutes. Fish is done when the meat is white and flakes easily to the touch of a fork. For browning the fish, open the foil wrap; set the oven to broil for five minutes longer, basting with its own juices. Serves 4.

    Decorate with escallion or green onion flowers, parsley, cilantro, or herbs of choice.

  • Jerk Chicken

    5 lbs. chicken, breasts or favorite pieces
    1 tbsp. lime or lemon juice
    2 tbsp. canola oil
    4 tsp. Baronhall Farms® Jerk Seasoning
    1/4 tsp. Baronhall Farms® Jamaican Ground Allspice (Pimento)
    1 tbsp. minced garlic
    1 onion, diced finely
    1 tsp. thyme leaves
    2 stalks escallion (green onion), chopped
    1 tbsp. mushroom soy sauce
    2 tbsp. Jamaican logwood honey
    4 tbsp. Baronhall Farms® Jerk Sauce
    8 grains Baronhall Farms® Jamaican Whole Allspice (Pimento Seeds)

    Rub lemon juice over chicken. Brush each piece with oil and mix in the jerk seasoning, allspice, garlic, onion, thyme, and escallion (green onion). Marinate overnight in the refrigerator. Light the barbecue grill and wait until the coals are ash grey. Wipe grill with oil. Remove bits of seasonings and place chicken on the grill, skin sides up, about 6" away from the coals. Cover barbecue grill. Turn chicken every 10 minutes. When almost cooked, baste with a mixture of soy sauce, honey, and jerk sauce. Drop a few pimento grains in the coals to enhance jerk flavor. Cook until meat is no longer pink. Cut meat into slices or bite-sized pieces, using a sharp cleaver and a chopping board. Serve with roasted breadfruit, rice and peas, a salad, or as a snack with hard-dough bread. Serves 8.

  • Jerk Pork Chunks

    4 lbs. lean pork
    4 tbsp. Baronhall Farms® Jamaican Dried Jerk Seasoning
    2 tbsp. Baronhall Farms® Jamaican Scotch Bonnet Pepper Sauce
    1 tsp. ground ginger
    1 tsp. Baronhall Farms® Jamaican Ground Allspice (Pimento)
    4 tbsp. lime or lemon juice
    2 tbsp. rum or sherry
    1 tbsp. garlic, finely chopped
    1 large onion, finely chopped
    Garnish with avocados, papayas & green allspice (pimento) leaves

    Wash chicken with lime juice and water. Drain. Cut chicken into 2-inch pieces. Rub all over with oil, garlic,onion, escallion, ginger, allspice, pepper, seasoning salt, and Curry. Allow the chicken to marinate for an hour or more. Remove seasoning and set aside to be added later. Heat the Dutch oven or skillet on medium-high heat. Add the chicken pieces and sear until light brown in color. Add a little water while searing. Add potatoes, coconut milk, thyme, with the seasoning that was set aside, and bring to a boil, uncovered. Lower the heat. Cover and simmer for 30-45 minutes, stirring occasionally, until chicken is tender and the gravy thickens. Serves 8.

    Remember, if you can't handle the heat, reduce the pepper.

  • Curried Chicken

    3 lbs. chicken, cut into 2-inch pieces
    2 tbsp. lime juice
    3 tbsp. canola oil
    3 cloves garlic, finely diced
    1 medium onion, finely chopped
    3 stalks escallion (green onion), finely chopped
    1/4 tsp. ground ginger
    1/4 tsp. Baronhall Farms® Jamaican Scotch Bonnet Pepper Sauce
    1/4 tsp. Baronhall Farms® Jamaican Ground Allspice (Pimento)
    3 tsp. Baronhall Farms® Jamaican Curry Powder
    2 Irish potatoes, peeled and diced
    2 cups coconut milk
    4 sprigs thyme
    1 cup water

    Wash chicken with lime juice and water. Drain. Cut chicken into 2-inch pieces. Rub all over with oil, garlic,onion, escallion, ginger, allspice, pepper, seasoning salt, and Curry. Allow the chicken to marinate for an hour or more. Remove seasoning and set aside to be added later. Heat the Dutch oven or skillet on medium-high heat. Add the chicken pieces and sear until light brown in color. Add a little water while searing. Add potatoes, coconut milk, thyme, with the seasoning that was set aside, and bring to a boil, uncovered. Lower the heat. Cover and simmer for 30-45 minutes, stirring occasionally, until chicken is tender and the gravy thickens. Serves 8.

    Serve with boiled green bananas, freshly steamed white rice.

  • Pepper Steak (Hot and Spicy)

    1 lb. beef round
    1/4 cup soy sauce
    1 tsp. sugar
    1 tbsp. finely chopped garlic
    1/2 tsp. ground ginger
    1/4 tsp. Baronhall Farms® Jamaican Scotch Bonnet Pepper Sauce
    1/4 cup canola oil
    1/2 cup escallion (green onions), thinly sliced
    1/2 cup onion wedges
    2 cups green and red pepper wedges
    2 stalks celery, sliced slantwise
    1 tbsp. gravy flour
    1 cup water

    Cut beef into 1/8-inch strips. Add soy sauce, sugar, garlic, ginger, Scotch Bonnet Pepper, and tablespoon of oil. Mix together and marinate for 15 minutes. Heat oil in wok or deep frying pan over medium to high heat. Stir-fry until meat is browned and vegetables are tender but crunchy. Mix flour with water and add to contents in wok. Continue stirring, allowing sauce to thicken. Serve immediately and accompany with a dish of steaming white rice.

  • Tiramisu in a Jiffy

    2 packages lady finger cakes
    3 tbsp. dark brown sugar
    1 cup brewed Baronhall Estate® Jamaica Espresso Coffee
    2 jiggers of Baronhall Estate® Jamaica Coffee Liqueur
    2 jiggers rum
    1 tsp. vanilla extract
    4 tubs mascarpone cheese
    1 cup confectioner's sugar
    3/4 cup bittersweet chocolate, shaved
    1/4 cup confectioner's sugar (for garnish)

    In a bowl, dissolve brown sugar with the espresso, coffee liqueur, and vanilla extract, to make into syrup. In a mixing bowl, beat the mascarpone cheese and sugar until soft and fluffy. Divide the mixture into three portions. Begin layering in a deep 9-inch baking dish. Place one portion of cheese, then a layer of lady finger cakes dipped in the espresso syrup, or pour the syrup on top of each layer. Repeat layering, ending with the mascarpone cheese. Garnish with bittersweet chocolate and confectioner's sugar. Chill. Serves 8.

    You can replace the chocolate with cocoa powder or Jamaica High Mountain Instant Coffee mixed with confectioners' sugar.

  • Cafe "Casanova"

    2-4 or 6-ounce cappuccino mugs ( heatproof )
    4 tbsp. Baronhall Estate® Jamaica Coffee Liqueur
    2 tbsp. Jamaican gold rum
    2 tbsp. granulated sugar
    1 tsp. ground cinnamon
    2 cups brewed Baronhall Estate® Jamaica Gourmet Coffee
    4 tbsp. whipped cream

    Wet the rim of each mug with coffee liqueur. Dip in sugar and cinnamon to coat the edge. In a small pot, warm the rum and coffee liqueur. Pour the warmed mixture into each mug and swish around to coat the inside. Ignite with a match — rotate mug lightly to melt sugar. Add freshly brewed coffee, whipped cream, and a sprinkle of Jamaica High Mountain instant coffee. Serves 2.

  • Rattlesnake in the Glass

    2 tbsp. Baronhall Estate® Jamaica Coffee Liqueur
    2 tbsp. cognac
    2 tbsp. Bailey's Irish cream

    Layering shots like these, require gentle, careful, steady hands. First, pour the Baronhall Estate® Jamaica Coffee Liqueur in a tall shot glass. Place a bar spoon in the glass, back side up; slowly pour the cognac as a second layer. Repeat, still using the bar spoon, and gently pour the Bailey's Irish cream as the top layer. Serve gingerly.

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