No Cook Caribbean Meals

NO COOK CARIBBEAN MEALS H O T

O U T S I D E ,

C O O L

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T H E

K I T C H E N

"more beautiful than any woman I have ever known”. - Errol Flynn

B Y

N A D I N E

N E L S O N

NO COOKIN STILL NYAMMING It is hot and no one wants to cook. Here are some recipes where the stove and heat are not needed. Using the flavors of the Caribbean to spice up your summer menu enjoy your feast.

RECIPES - Spicy Shrimp Gazpacho - Jerk Salmon Pate - Curry Orange Carrot Salad - Ramen Coleslaw - Shandy -Bonus Recipe: Jerk Shrimp and Scallop Ceviche

HEAT YOU LOVE TO EAT Jerk- Resistance on a Plate!

Jerk seasoning is one of Jamaica’s iconic exports. It is a paste of pulverized allspice (pimento), scotch bonnet peppers, onion, garlic, thyme, cinnamon, nutmeg, scallions, and up to thirty more ingredients depending on the jerk master. These food stuffs all grow wild in the short bushes of the deep interior of Portland, Jamaica where there are several Maroon encampments.

Maroons were runaway enslaved who were so smart and fierce; the British signed a treat to leave them alone. In order for them to subvert capture from the British slave masters in which they escaped, the Maroons perfected a method of cooking untamed boar with their marinade by poking holes in it, sealing the flavorful dressing with banana leaves and other flora to hold the pig together as it slowly cooked in a fire pit flanked by pimento bark and other fragrant wood that was covered so as not to alert the Maroon’s enemies with smoke.

TRAVEL WHERE YOUR FIVE SENSES JOURNEY

PANTRY OF PARADISE Here is a list of items frequently used in Jamaican cooking or at least items you’ll find in an islander's kitchen/pantry.

Sweetener – Palm sugar (Healthy alternative to brown sugar) Vegetable oils – Olive oil, Coconut oil (Healthy alternative to places butter) Coconut milk Vanilla HERBS AND SPICES Cinnamon, Nutmeg, Allspice (Pimento), Mace, Thyme, Bay Leaf, Coriander/ Parsley (not typical but commonly used), Mixed Spice, Cumin, Turmeric, Caribbean curry powder (preblend of different spices),Garlic, Cloves, Black pepper, Scotch bonnet, Coconut aminos (Healthy alternative soy(a), Himalayan pink salt (Healthy alternative to white salt), Raw cocoa FRUIT Soursap , mango, pineapple, Coconut, papaya, orange, jackfruit, guinep, banana, lime VEGETABLES/GROUND PROVISIONS/TUBERS Cassava, yam, sweet potato, green banana, plantain, dasheen, breadfruit, butternut squash/pumpkin, scallion, cho cho/chayote, okra Legumes – Kidney beans, butter beans, cow peas, Congo beans, pigeon peas, black beans Sauce – Hot pepper sauce, green seasoning

TROPICAL EPICUREAN ESCAPADE

JAMAICA'S CULINARY DESTINATION Â Jamaican and Caribbean food does not immediately

Jamaican food is celebrated and enjoyed across the

spring to the foreground of our culinary imaginations in

globe for its complexity and range of flavors for

the same way that French, Italian or Chinese cooking

those lucky to have tried the Caribbean's best

usually do. In the face of such food company, Jamaica's

cuisine. The historical nature of authentic Jamaican

enticing quality and imaginative diversity remain

gastronomy is a blend of provisions from

undiminished. Jamaica is famous for its beautiful

contrasting cultures and people including native

beaches, crystal-blue seas, reggae music and happily

Tainos, Africans, European, Chinese, Indians, and

laid-back atmosphere generated by its populace. Exotic

Middle Easterners. As every group of people came

fruits are abundant and connoisseurs all over the world

to Jamaica, they transported their own way of

hold the famous Jamaican Blue Mountain coffee in the

cooking, gifting their own scrumptious and

highest regard.

unfading contributions to Jamaica's culinary lineage and personifying the nation's motto "Out of Many, One People."

HAUTE CUISINE & CULTJA

only

eat cook buy

IRIE

food & culture

I travel the garden of music [and food], thru inspiration. It's a large, very large garden, seen?

Peter Tosh

SPICY SHRIMP GAZPACHO INGREDIENTS Gazpacho is the quitessential cold soup. This recipe is very flexible. You can add mango, avacado and other fruit. You can make it vegan or you can add chicken. The flavor can go in any direction your tongue desires so get innovative and see all the different formulas you can invent.

3 large tomatoes, seeded and

1 (46-ounce) bottle vegetable

diced

juice

1 red bell pepper, diced

¼ cup fresh lemon juice

1 yellow bell pepper, diced

¼ cup red wine vinegar

1 English cucumber, peeled

Salt and pepper to taste

and diced

1 pound fresh crabmeat,

½ sweet onion, chopped

drained and picked

2-3 garlic cloves, minced

1 pound cooked small

¼ cup chopped fresh basil

shrimp, peeled and deveined

and/ or mix of other herbs like

or larger shrimp rough

mint, parsley, cilantro

chopped

1 tablespoon seafood seasoning 1 tablespoon Jerk seasoning

DIRECTIONS Combine all chopped and solid ingredients in a large bowl; mix liquid ingredients,, stir in vegetable juice, lemon juice, and vinegar. Add salt and pepper to taste. Cover and chill. Stir in crab and shrimp.

SALMON PATE INGREDIENTS This is a frugal yet fancy appetizer to wow guests with food from your pantry.

1 15 oz. cans salmon, drained (1 (8 oz.) package cream cheese 1/4 c. lemon juice 1 tsp. salt, or more to taste 1/4 tsp. hot sauce or more to taste 4 scallions, roughly chopped, plus 1 scallion, sliced, for garnish 1 tablespoon parsley minced 1 tablespoon dill minced 1 table Jerk seasoning

DIRECTIONS Mix salmon ans the remaining ingredients to taste. Serve immediately or cover and refrigerate for up to about a day (ideally return it to room temperature before serving).

CURRY ORANGE CARROT SALAD INGREDIENTS This recipe uses orange marmalade as a secret ingredient. Use your favorite curry to make this your go to dish for your family gatherings.

6 carrots, shredded 1 small onion, finely minced 1/4 cup olive oil 4 tablespoons orange juice or lemon juice 1 tablespoon powder 1/4 teaspoon allspice 1 teaspoon paprika 1 tablespoon orange marmalade 1/2 teaspoon salt dash of freshly ground black pepper

DIRECTIONS Use a food processor or hand grater to shred the carrots finely.

You can shred then onion, too, instead of chopping it, if you like.

Place carrots and onion in a medium serving bowl. In a small bowl, blend together the remaining ingredients with a wire whisk. Pour over the carrots and toss well. Serve at room temperature, or refrigerate.

RAMEN COLESLAW INGREDIENTS Everyone has ramen. Take the utilitarian cabbage and jazz it up for this fun and festive take on coleslaw.

6 cups shredded green

Dressing:

cabbage

1/4 cup vegetable oil

3 cups shredded purple

3 tablespoons seasoned rice

cabbage

vinegar

3 cups julienned carrots

3 tablespoons white vinegar

3 cups fresh bean sprouts

3 tablespoons soy sauce

1 red pepper thinly sliced

3 tablespoons sweet chili

3 green onions , sliced

sauce

2 packages ramen noodles

1/2 teaspoon sesame oil

seasonings reserved for another use 1 tablespoon sesame seeds

DIRECTIONS Toss all of the salad ingredients together in a large bowl. Pour the dressing over the salad and toss till it’s evenly covered.

Sprinkle ramen or peanuts for a crunchy topping.

SUMMER THYME SHANDY INGREDIENTS Nothing beats the heat like a beer and a citrus drink like limeade mixed 50% of each for this classic British summer libation.

2 cups lemonade 8 sprigs fresh thyme 1 lemon, zested into strips, cut into slices 4 bottles light beer, chilled

DIRECTIONS Chill 8 beer or highball glasses. Half-fill chilled glasses with ice cubes. Divide lemonade, thyme, lemon zest and slices, and beer evenly among glasses.

JERK SHRIMP AND SCALLOP CEVICHE INGREDIENTS Enjoy this easy and refreshing appetizer made with the freshest of seafood.

1 pound scallops, de-bearded

1/4 cup chopped cilantro,

2 pounds cooked shrimp

divided

1 orange, zested and juiced 2 limes, zested and juiced 1 lemon, zested and juiced 2 tablespoons Jerk Seasoning 1 teaspoon salt 3 mangoes, diced 1 medium sweet yellow onion, minced 1 medium avocado, diced 1 medium red bell pepper, diced 2 tablespoons chopped scallions DIRECTIONS Take the scallops, and slice them in quarters. Rough dice the cooked shrimps. Place the seafood in a large bowl and add the citrus juice and zest, Jerk Seasoning and salt. Stir gently to combine. pureĂŠ 1/4 cup of the diced mango and add it to the seafood mixture. Stir gently to combine. Add the remaining mango, onion, avocado, bell pepper, scallion and 3 tablespoons of cilantro to the mixture. Stir gently to combine and garnish with the remaining cilantro. Serve on plantain chips or cucumber rounds.

JERK LOBSTER WITH ASIAN GUAC AND SHRIMP CHIPS

PEPPER SHRIMP WIITH MANGO MUSTARD

BROWN STEW FSH

FRESH FISH FE-ET (TO EAT)

JERK PORK AND FESTIVAL WITH RED STRIP AND RUM AT BOSTON BEACH

FRESH FRUIT STAND AT THE BEACH

WORK WITH NADINE NELSON & GLOBAL LOCAL GOURMET Chef Nadine Nelson, the Green Queen of Cuisine, is the sustainable chef and social entrepreneur of Global Local Gourmet, a roving community-supported kitchen specializing in experiential epicurean occasions that cook up delicious adventures far from expected yet close to home in the form of cooking classes, culinary tours, culinary team building events, and wellness workshops. Chef Nadine is from Toronto, Canada considered the most multicultural city in the world. She is of Jamaican Heritage and likes to combine global flavors with local ingredients.

She has studied the culinary arts in Paris at the Ritz Escoffier, has a certificate in food styling from the New School and a certificate in fundraising and philanthropy from N York University in New York, and earned a teaching degree from Tufts University in Boston. She is a social activist, cooking instructor, chef, writer, recipe developer/tester, food consultant, event producer and culinary artist and spokesperson.

Although she is from "foreign" she has been taking yearly trips to Jamaica most of her life because her father lives there and to visit her family at their seaside house in Port Antonio. She has had the pleasure to travel the whole island of Jamaica and appreciates the diversity of landscape, people, culture, and food by region and parish. Her wanderlust and appetite have taken her all over the world and to more than seven islands in the Caribbean. She may be biased and feels Jamaica has the best food in the Caribbean.

Nadine Nelson at globallocalgourmet.com, nadine.nelson@gmail.com, or 917-719-6859 .