jerk party spread for 6

sorry, no pics for this one! but in the spirit of fat tuesday i had a little dinner gathering and prepared a meal around some alaskan wild caught lingcod and some flavors from the south.

jerk marinade for fish

1 tbls grated fresh ginger

4 garlic cloves, chopped

1 cup chopped red onion

1 - 2 fresh green chiles, seeded for a milder hot

1 1/2 tsp dried thyme

1 1/2 tsp ground cinnamon

1/2 tsp ground allspice

1/8 tsp ground cloves

3 tbls veg. oil

2 tbls unsulphered molasses

1 tbls red wine vinegar

1 tbls soy sauce

1/2 tsp salt

combine all ingredients in a blender or food processor. marinade your fish, meat or tofu for at least an hour. yeilds one generous cup & will keep for up to 3 weeks in fridge.

cajun dirty rice & beans

1 1/2 cups long grain white rice, jasmine or basmati

1/2 tsp dried thyme

2 tsp plus 1 tbls olive oil

6 garlic cloves, minced

2 1/2 cups mock-chicken stock

2 cups minced onion

1 cup minced bell pepper, any color

1/2 cup minced celery

1/2 tsp salt

1 cup diced tomatoes, fresh or canned w/ juices

1-2 cups cooked red kidney beans

2 tsp dried oregano

2 tsp dried basil

1 tbls soy sauce

pinch of cayene or splash of hot sauce

salt & pepper to taste

1) combine rice, thyme, 2 tsp of oil and half the garlic in a heavy pot with tight lid. cook for 2 minutes on medium heat, stirring. Add the stock and bring to a boil, then reduce to low & cover. Let cook undisturbed for 20 minutes or so. then check to see that liquid is absorbed.

2) Heat remaining oil in a large skillet. Saute onions, bell peppers, celery, salt & rest of garlic on med/hi heat for 10 -15 minutes. Add the tomatoes, beans and spices and cook for 5 more minutes.

3) stir in soy sauce and season with hot sauce & s&p.

to serve i used a large platter and spread the rice along the bottom, then placed the beans & veggies in the middles and then placed the sauted jerk fish over the top with the remaining marinade & let everyone serve themselves....very good!

mango jimama salad

zesty orange dressing

1 tsp fresh grated orange peel

3 tbls orange juice

3 tbls veg. oil

2 tbls lemon juice

1 tbls sugar

3/4 tsp salt

salad

1 cup cubed mango (1/2 inch peices)

1 cup peeled & cubed jicama

1 cup cubed red bell pepper

2 tbls sliced green olives

2 tbls finely chopped scallions

8 ounces arugula

1) whisk dressing in a small bowl.

2) in a serving dish, combine salad ingredients MINUS the greens & pour the dressing over and set aside for at least 30 minutes.

3) when ready to serve, arrange ontop of arugula