A Jamaican Dinner Party

A few weeks ago, a friend came home from Jamaica with a present for me: a little Xeroxed, stapled-together pamphlet called Jamaican Cookery: Recipes from Old Jamaican Grandmothers. Inside its stapled pages I have discovered real Caribbean treasure: recipes for the most exquisite curried lamb, the “Jamaican Coat of Arms,” and a 1,2,3,4 lime-rum punch that is hands down the best summer cocktail I have ever had. Last night, to celebrate the arrival of summery weather, I threw a Jamaican dinner party. I love West Indian food…the flavors are intense, yet never overpowering. This dinner will make you and your guests feel like you’re at the beach even if you’re stuck in the concrete jungle.

A Jamaican Dinner Party

• 1,2,3,4 Rum Punch
• Indian-Spiced Cauliflower
• Jamaican Curried Lamb
• Coconut Rice and Red Beans (aka “Jamaican Coat of Arms”)
• Coconut Cream Pie

1,2,3,4 Rum Punch

• 2 0unces fresh-squeezed lime juice
• 4 ounces simple syrup
• 6 ounces “silver” or “clear” rum
• crushed ice

The name comes from the proportions: one sour (lime juice), two sweet (simple syrup), three strong (rum), four weak (ice). Mix the first three ingredients together then pour over crushed ice. This amount makes one big drink or two medium sized.

Indian-Spiced Cauliflower

serves 6 (as a side dish)

• 1 large head cauliflower
• 5 tablespoons canola oil
• 1/2 teaspoons
• 1/2 teaspoon
• 1 medium onion, finely chopped
• 1 medium jalapeño, minced
• 1 2-inch piece fresh ginger, peeled and grated
• 1 teaspoon ground cumin
• 1/2 ground coriander
• 1/4 teaspoon turmeric
• 1/4 teaspoon cayenne
• 1/2 cup water

1. Pre-heat oven to 475. Put rack in upper third of oven. Place a shallow baking pan on rack.
2. Toss cauliflower with 3 tablespoons canola oil and cumin seeds and 1/4 teaspoon salt. Spread in hot baking pan and roast for twenty minutes, until cauliflower is tender and just starting to turn brown.
3. Meanwhile, sautee onion, garlic, jalapeño, and ginger in the rest of the canola oil in a large skillet over moderate heat, stirring until fragrant, soft and starting to turn golden, about 8-10 minutes. Add cumin, coriander, turmeric, cayenne remaining 1/2 teaspoon salt and cook, stirring, for two minutes. Add the water, stirring, then stir in the roasted vegetables. Cook, covered for five minutes.

Jamaican Curried Lamb

serves 6 – 8

I have modified this recipe a little bit. You can also make it with goat, which I believe is more traditional.

• 4 large (Spanish) onions
• 3 tablespoons canola oil
• 4 teaspoons ground allspice
• 2 tablespoons curry powder
• 4 cups chicken stock
• 2 tablespoons red wine vinegar
• salt to taste
• 2 pinches cayenne powder
• 2 pounds boneless lamb, cut into 1″ cubes
• 1 bay leaf
• 4 dashes Tabasco sauce

1. Slice or chop the onions (a Cusinart is very useful here). Cook them in canola oil until they are soft, but not brown.
2. Stir in the allspice and curry powder. Cook, stirring for two minutes. Then stir in the stock, vinegar, salt, cayenne and lamb.3. Simmer for two hours. Add the bay leaf 30 minutes before the end of cooking. Right before serving stir in the Tabasco sauce.

Coconut Rice and Red Beans aka Jamaican Coat of Arms

I modified this recipe quite a bit because I couldn’t get fresh coconut and I used canned kidney beans, not dried. So while I can’t guarantee authenticity here, it is really good — full of savory coconut and a subtle herb-y taste. Perfect with the Curried Lamb. Serves 6+

• 2 1/4 cups rice
• Few sprigs of thyme
• 2 14 oz cans of coconut milk
• a handful of dried, flaked coconut
• 1 clove garlic, smashed
• 2 scallions
• 1/4 teaspoon black pepper, 1/4 teaspoon salt
• 1 20 oz can of red kidney beans

1. Place rice in sauce pan with coconut milk plus one can-full of water to cover, flaked coconut, thyme, scallions, garlic clove, pepper and salt. Bring to a gentle boil, then simmer with lid on for twenty minutes. Stir in rinsed, drained red beans and continue to cook until rice has absorbed all liquid. You may need to stir in another 1/2 cup water.

Coconut Cream Pie

Although it’s ideal to have grated fresh coconut for this pie, the flaked, packed sweet stuff is a very admirable substitute. This pie, believe it or not, tastes kind of light, a perfect ending after the curry. Serves 6+

• 1 cup granulated cane sugar
• 1/2 cup cornstarch
• 1/2 teaspoon salt
• 3 cups hot milk
• 3 egg yolks, beaten
• 1/2 teaspoon almond extract
• 1 teaspoon vanilla extract
• 2 cups grated fresh coconut (or 1 cup flaked sweetened)
• 1 9″ baked pie shell
• 1 cup heavy cream
• 1/4 teaspoon vanilla
• one-two handfulls flaked/grated coconut

1. Combine sugar, cornstarch and salt, mix to get out lumps. Gradually, slowly add to milk in a medium sauce pan until smooth. Bring to a boil over medium heat, boil for two minutes, stirring constantly.

2. Remove from heat. Stir a little of the hot mixture into the egg yolks, then a little more, then combine with the rest in the saucepan. Cook, stirring over a low heat, until it boils and thickens — about five minutes. Take off heat. Stir in the extracts and the coconut. Turn into pie shell, cover with plastic wrap (so the wrap is touching the custard) and refrigerate for three hours.

3. To serve: Whip cream, add vanilla and sugar. Spread over the filling and top with coconut.