Friday, April 29, 2011

Carribean Menu!

Good Morning everyone. Todays Lunch Menu has a bit of a Carribean feel to it. Jerk Fish, Coconut Rice and Braised Collard Greens.

The term jerk spice (also often commonly known as Jamaican jerk spice) refers to a spice rub. The word jerk refers to both the spice rub and to the particular cooking technique. Jerk can be applied as a cooking method for many different types of proteins, including goat, chicken, pork, fish, shellfish, tofu, and others. Jerk cooking has developed a worldwide following in most major Western European cosmopolitan urban centers.

Coconut rice is a dish prepared by cooking white rice in coconut milk or coconut flakes. As both the coconut and the rice-plant are indigenous in places all-around the world, coconut rice too is found in many cultures throughout the world (spanning across the equator from the caribbean to southeast-Asia).

Coconut Rice Recipe

2 cups rice
1 1/2 cups water
1 cup canned unsweetened coconut milk
1 teaspoon kosher salt

Rinse and drain rice in cold water. Place in a saucepan with water, coconut milk, and salt. Place the pot over high heat and, bring the liquid to a boil. Stir and reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes.

Remove the pot from the heat and let stand 10 minutes, covered. Fluff with fork and serve.

Bon Appetit!

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