West Indies Treats

Jerk Marinade
(Yield: about 1-1/2 cup)
2 bunch scallion, cleaned, chopped
1 tablespoon fresh ginger, peeled, chopped medium
3 each garlic cloves, peeled
3 each sour oranges, juiced
¼ cup red wine vinegar
¼ cup soy sauce
1-2 each scotch bonnet pepper
 *Habanero pepper is a good substitute
 *use plastic gloves when handling hot peppers
1 cup oil, vegetable
Salt and black to your taste

Place above ingredients in a blender jar and pulse to a smooth, sauce like consistency.
Season with salt and black pepper to your taste.

Jerk Chicken Fingers
(Yield: 24 small chicken fingers)
2 each chicken cutlets,
1 cupJerk Marinade
Skewers, soaked in water
 *soaking skewers prevents burning while grilling
Cut chicken cutlets into chicken fingers and marinate for 2 hours in the fridge.
 *For best flavor marinate overnight.
Pre-heat grill top to medium heat and grill marinated chicken fingers.

Cod Fish Fritters
(Yield: about 24 small fritters)
1 Lb Salt Cod Fish, dry boneless, small diced
1 ea red pepper, small diced
½ ea red onion, small diced
½ cup scallion, chopped small
2 cup Oil, vegetable, for frying

Check cod fish to be free of bones.
Soak cod fish in cold water overnight. Rinse twice before dicing.
 *Rinsing helps to remove saltiness
 *or change water every half hour, four times to speed up the process
Pat dry cod fish and dice small.
In a mixing bowl, combine diced codfish with rest ingredients and mix.
Set aside in the fridge.

Cod Fish Batter
1 Cup  flour, all-purpose
2 each egg, whole, beaten
½ cup water, iced cold

In a bowl combine egg and water and add flour and mix until combined.
DO NOT OVER MIX.
Pre-heat 2 cups vegetable oil, to 325°F in a frying or sauté pan.
While oil is getting hot, add batter to cod fish fritter mix and combine well.
Using a teaspoon, take some mix and drop into hot oil and cook until golden brown.
Removed fritters from oil and place on a plate lined with paper towels.
Serve immediately.
 

Mango Chutney
2 each mangoes, ripe, peeled, diced small
1 each Scotch Bonnet pepper, small diced
 *use plastic gloves when handling hot peppers
2 tablespoon red onion, small diced
1 tablespoon Cilantro, fresh, chopped fine
2 ea lime, juiced
Salt

In a glass bowl or non-reactive mixing bowl, combine above ingredients and season with salt to your taste.

Chutney
[CHUHT-nee]
From the East Indian word chatni , this spicy condiment contains fruit, vinegar, sugar and spices. It can range in texture from chunky to smooth and in degrees of spiciness from mild to hot. Chutney is a delicious accompaniment to curried dishes. The sweeter chutneys also make interesting bread spreads and are delicious served with cheese.

Cod
This popular saltwater fish can range from 1 1/2 to 100 pounds and comes from the Pacific and North Atlantic Oceans. Cod's mild-flavored meat is white, lean and firm. It's available year-round and comes whole (the smaller specimens) or in large pieces. Cod can be baked, poached, braised, broiled and fried. Whole cod are often stuffed before baking. Cod can be preserved by smoking, salting or drying. Salt cod, an important staple in many tropical countries because of its storage properties, has been salted and dried. It's used to make the popular French dish BRANDADE. Cod cheeks and tongues are considered a delicacy. So are scrod, which are young cod (and haddock) weighing under 2 1/2 pounds. HADDOCK, HAKE and POLLOCK are all close relatives of cod. See also  FISH.

Fritter
A small, sweet or savory, deep-fried cake made either by combining chopped food with a thick batter or by dipping pieces of food into a similar batter. Some of the more popular foods used for fritters are apples, corn and crab.

Scotch bonnet chile
This small (1 to 1 1/2 inches in diameter), irregularly shaped chile ranges in color from yellow to orange to red. The Scotch bonnet is one of the hottest of the chiles and is closely related to the equally fiery JAMAICAN HOT and the HABANERO. See also  CHILE.