Mango Curry
 

I saw this stuff in the grocery store Thursday and bought a jar to try . Used it with chicken tonight , but was thinking it might be good to try with preserve pheasents . Tastes pretty decent with chicken so I will try it with pheasents .

We have used that in several recipes, very nice. Mango curry is among the best along with chutney. There is a Jamaican brand, hard to find, made here in the States and in JA that is top notch. Just the right amount of heat and sweetness.

Love mango curry!! I also have a recipe for Jamaican Jerk sauce that will blow the taste buds out of your mouth.

Mike I would love to have the recipe.

Sounds nice. I lived on the Island for five years working for the SD as an anthropologist and grew to appreciate curries of all sorts but mango was the best. I can remember jerk chicken, jerk goat, jerk lobster and how these varied in recipe from one end of the island to the other. Now the coffee, blue mountain, well, among the best. Maybe we should put some together for the Vintagers. Scotch bonnet, hot, hot, hot.

Phil, I’ll get it typed up and send it to you.

Dude. Seriously? Just him? : )

Phil’s the only one to ask. 😎

BTW, John, Jamaican Blue Mountain coffee truly is awesome! Now we’re diggin’ where the taters are!!

Well I'm not gonna grovel... :bowdown:

Jerk Sauce

-4-12 habaneros stemmed and cut in half
-1 medium onion , coarsely chopped
-1/2 C coarsely chopped shallots
-2 bunches of chives or scallions trimmed and coarsely chopped
-4 cloves garlic coarsely chopped
-1/2 C coarsely chopped parsley
-2 tsp chopped fresh ginger
-2 TBS coarse salt
-1 TBS fresh thyme or 1 1/2 tsp dried thyme
-2 tsp ground allspice
-1 tsp freshly ground black pepper
-1/2 tsp ground cinnamon
-1/2 tsp freshly grated nutmeg
-1/4 tsp ground cloves
-1/4 C fresh lime juice
-1/4 C vegetable oil
-1/4 C packed dark brown sugar
-2 TBS soy sauce
-1/4 C cold water or more if needed

Combine chilies, onion, shallots, chives, garlic, parsley, cilantro, ginger, salt, thyme and spices in processor and process to a coarse paste. Add remaining ingredients including water 1 TBS at a time, processing to mix into a thick, spreadable paste. I poke the meat with a skewer then rub the paste onto the meat. Keep in a glass container in the fridge or vacuum pack it. I find vacuum packing works best. Allow it to marinate for at least 12 hours then grill. Enjoy with some natty reggae or ska, mon!! I recommend The Specials, The English Beat or Desmond Dekker and the Aces.

Headed to the store tomorrow to gather the goodies to make this recipe this weekend.
Thanks Mike

As you can tell by the habanero ingredient, milder is four, professional taste buds will use 12. It is REALLY good!

So you use 38 habby's right Mike?

14 Carolina Reapers!! ��

Our friend Jack Remington of Remington’s Restaurant would “spice up” my jambalaya with a Carolina Reaper sauce.

I had some right bumpin jambalaya at I think it’s called Gin’s up there in your neck of the woods Friday night ! Right surprising food for what I thought was a regular old PA beer joint :whistle:

Few years back I’d grow my own jalapeños and habeneros. I’d take them to work uncooked and eat a couple with lunch and of course bring a few extra if someone wanted to try one . Five of us were eating lunch and a little Mexican girl came over to our table and asked if she could try one of the peppers , she chose a small orange habenero . She bit half of it off and swallowed it then almost immediately turned and said we were F..cking CRAZY to eat those things LOL’s and I thought Mexican folks liked hot food :rotf::rotf::rotf:

Years ago when I was working construction in the family business, I grew some habaneros. I took a few to work one day and decided to mess with the roofers. I told the one guy that they were dwarf sweet bell peppers. He took one, pulled the stem off and chomped it down. Not only did our crew get a good laugh but we were pointing and laughing as his eyes were sweating profusely!! 😂😂😂 Good times, good times.

If you like this Jamaican Jerk sauce and you're really nice, I can share my Cincinnatti Chili recipe. Just sayin'. :whistle:

I just cannot eat those hot peppers but my dad would have loved those hot peppers....you boys better order a picture of ice water to put that fire out....charlie

I found Guiness Stout cuts it best and milk second .

Made the jerk sauce tonight. Meats marinating. Can’t wait. Send that chili recipe also.
Just like my plumbing jobs took me three trips to the store to get the stuff. LOL.

The recipe turned out great. Marinated some steaks for about 24 hours. Served these up with some Mexican street corn. Excellent.
Now for that Chile recipe.

Cincinnati Chili

2 TBSP butter
2 lb ground critter
6 bay leaves
1 lg onion finely chopped
6 cloves garlic finely chopped
1 tsp cinnamon
2 tsp allspice
1/2 tsp cocoa per lb of meat
1 TBSP star anise or 1 tsp anise extract
4 tsp vinegar
1 tsp dried crushed red pepper
1/2 tsp nutmeg
1 1/2 tsp coarse salt
2 TBSP pure ground red chili
1 tsp ground cumin
1/2 tsp dried oregano
1/4 C packed brown sugar
1 @ 6 oz can tomato paste

Cooked pasta or rice
1/2 C grated sharp cheddar cheese
1 medium onion finely chopped
1 pint sour cream

1)Melt butter in large heavy skillet over medium high heat. Add meat and cook, break up lumps and stir occasionally until browned. Drain off fat.

2)Stir in remaining ingredients through tomato paste. Taste and adjust seasonings to your liking. Add vinegar if too sweet and ground chili if not spicy enough.

3)Bring mixture to boil while stirring ,then lower heat to a simmer for 2-4 hours depending on the size of your recipe. If using a crock pot cover and simmer on high for two hours. If cooking on a stove uncover and stir occasionally.

4)Place a small amount of cooked pasta or rice in a bowl , spoon on a generous portion of chili (this is chili one way). Add grated cheese (two way), onion (three way) and/or sour cream (four way). Rice works better when serving a large group.

Enjoy this gastronomical delight with some hardy dark bread.

Thanks Mike looks like a great recipe.

It's my favorite chili recipe. I make it for large groups with maybe 12-16 lbs of ground critter. Just adjust the rest of the ingredients for every two additional pounds of critter. If you like spicy chili just add extra hot pepper. This stuff will warm you up. It really smells good cooking with all the different spices and seasonings.

Anyone interested in Manhattan Clam Chowder?

I am. Thanks Mike

I'll get that up today Phil. My dad used to make a huge pot of it every year and it would not last very long.

With hunting seasons coming up I also have a venison liver pate recipe that is killer!!

I once watched someone dump a handful of Frito's corn chips into their bowl of chili. WTH? Then I tried it. You will be ruined : )

Andy, I have learned when it comes to gastronomical delights to never say never.

How do you keep your impish figure Mike!??

Clean living brother. :whistle:

Desmond Decker, the Skatalites, the Ethiopians, early Ska blending into Reggae: synonymous with jerk chicken, mannish water, and a cold, very cold Red Stripe. I still watch that old James Bond, Dr. No, filmed on the North Coast, Kingston, and the cool in temperature mountains of Manchester. A now long gone era. Scotch bonnet peppers, habaneros, were mixed in varying amounts in most all foods, especially coconut rice. Ya Mon. See ya at the Vintagers.

John, let’s not forget Dandy Livingstone, Toots and the Maytals, etc…

Manhattan Clam Chowder

7-10 dozen clams or 3-5 lbs chopped with broth
1 lb bacon chopped
1 medium bag of onions, chopped
3 bags shoe peg corn
2 medium cans yellow corn
2 lg cans crushed tomatoes
6 bell peppers any color, cored and chopped
7 potatoes skinned, cut into small cubes
2 lg cans mushrooms
1 TBS coarse salt
1 TBS ground black pepper
1/2 tsp dried thyme
2 cans beer

-In large pot, sauté bacon and onions for 5-10 minutes or until onions are soft
and bacon done.
-Add tomatoes, salt, black pepper, thyme. Bring to boil and reduce heat to
simmer. Simmer 45 minutes covered.
-Add potatoes and bell peppers, simmer 20 minutes covered. Stir occasionally.
-Add corn, mushrooms, clams, clam broth, uncovered and simmer 10-15
minutes. Stir occasionally. Adjust seasonings to taste.

I like to crush crackers into mine and add black pepper and hot sauce.

I like the Manhattan version but think I prefer New England Clam Chowder a skoosh more . The soups/chowders were one of my favorite things about hunting on the Eastern Shore of Maryland every resteraunt over there had their own special secret recipe for Cream of crab soup . I’m a big big fan of Maryland Cream of Crab soups , not so much She Crab Soup however . Yes sir when I hunted in Maine I ate lobster darn near three times every day and when I hunted in Dorchester county MD I ate a lot of crab be it soup , crab cakes , eggs Chesapeake or some other derivative there of . FWIW I’ve been casing the menus of the eateries in Georgetown SC in anticipation ! Sure I enjoy the shooting but the EATING is quite important also :whistle:

Craig, half the fun of going to the shoots is enjoying the local cuisine. We always had our favorite eateries wherever we went. As for chowder, I prefer the Manhattan style over New England any day. Not saying I won't order NE Style, but if I have my choice it'll be Manhattan style every time. Just like steak, twitching and au poivre.

Poor Toots, passed from covid. And yes, Livingstone. Thanks Mike.