#BRAND JAMAICA
7 MOST INFLUENTIAL PEOPLE in JAMAICA HERE TO YOUr
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CHRONIXX
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RESORTS
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FEATURING USAIN BOLT SHAGGY CHRIS BLACKWELL MICHAEL LEE CHIN PARTICK EWING BOB MARLEY DAMIAN MARLEY
#BRAND JAMAICA
Jamaica is one of the strongest brands in the world. The renowned athletes food and music are all elements
that defines and make #brand Jamaica
Publisher’s Letter Greetings!
As Jamaican Emancipation Day approaches, August 1st, JAMROCK is taking a look at seven of the most influential Jamaican people in history. With Reggae star Chronixx gracing our cover, we continue to share the Jamaican culture with you, our readers. In this edition of JAMROCK, we will cover the electrifying world of Caribbean Fashion Week. Also we are going completely digital now in the app store as well. You can now find JAMROCK on the Apple Newsstand and download it straight from ITunes. We have chosen an incredible team to put this summer’s edition of the magazine together. Enjoy! Sincerely, Publisher/ Editor-in-Chief David “Squeeze” Annakie
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Publisher / Editor-in-Chief DAVID ‘SQUEEZE’ ANNAKIE Creative Director WAN-YU (ANGELA) LEE Art Director SCOTT TILLMAN
Special Thanks to CHRONIXX KINGSTONSTYLE GOLDENEYE RESORT SANDALS GEEJAM RICK’S CAFE
Graphic Designer I-PING KUAN Social Media / Copy Writer KENDALL SMITH
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IN THIS SPECIAL ISSUE: RUM JOURNAL
INFO GRAPHICS
TOP RESORTS
KINGSTONSTYLE + JAMROCK
CHRONIXX RECIPES
OUR PICK OF THE TOP CARIBBEAN RUMS SORTED BY THEIR PRICE POINTS
The RUM
JOURNAL
$ 30
$ 25
$15
$29
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$28 Rum has come a long way since 1724, when Ned Ward, a London writer-turned-bar-owner — so not a dumb man, our Mr. Ward — labeled it “damn’d Devil’s piss.” These days if you pick up a bottle of, say, Angostura 1919 or Appleton Estate 12 Year Old and pour some in a glass, you’ll have a hard time finding even a hint of, uh, “piss.” Smooth, rich, clean, and tasty, it’s about as pleasant a spirit as you can hope to find. But back when it was young, rum was possessed of a certain “hogo.” Derived from the French phrase for the “high taste” game meats develop when they’re hung up to mature before cooking — and by “mature,” we mean “rot” — hogo used to be a term of art in the rum trade to describe the sulfurous, funky tang that raw-sugarcane spirits throw off. For 300 years, rum distillers have sought ways first to tame and then to eliminate it: high-proof distillation (more alcohol equals less hogo), filtering, tweaking the fermentation, long aging in barrels — all very effective, particularly when used in combination. Perhaps too effective. There’s always been another way of taming that hogo, and it begins with limes and sugar. While they’re not miracle workers, in all but the most extreme cases — the bottle of raw Haitian busthead we once purchased in deepest Brooklyn comes to mind — they have an amazing ability to turn that funk around, to make ugly sexy. They’re like beer goggles for rum. In fact, mixed with sugar and lime juice, a rough, funky rum is often better than a smooth, pleasant one. Mixed up in the traditional way, suave, hogoless sipping rums can be distinctly underwhelming, and some rum drinkers are beginning to recognize that, as the new popularity in cocktail circles of rhum agricole from Martinique and cachaça from Brazil, both traditionally hogo-rich styles, attests. Until recently, the distillers in the English-speaking parts of the Caribbean were moving in the other direction, toward smooth sipping, not spicy mixing. But that’s starting to change. Here are four new rums from the region that don’t fight the funk, in order of hogosity. (If that wasn’t a word before, it is now.) We didn’t worry about tasting them straight, although the first two are more than sippable, but went straight to the daiquiri test, in which we shook them up with lime juice, sugar, and ice. (See below.)
ACE OF CLUBS Ingredients 2 ounces golden rum 1/2 ounce white creme de cacao 1/2 ounce lime juice 1/2 teaspoon simple syrup Instructions Shake ingredients well with cracked ice, then strain into a chilled cocktail glass. The original recipe calls for a full ounce of crème de cacao. No. The careful dripping of four drops (not dashes) of Angostura bitters on top of the drink, while not essential, will add a special something not to be sneezed at. Also, try to use Barbados rum, if you have it.
Air Mail Ingredients 2 ounces golden rum 1/2 ounce lime juice 1 teaspoon honey 5 ounces Brut champagne Glass Type: Collins glass Instructions Mix thoroughly with cracked ice in a chilled cocktail shaker, then pour unstrained into Collins glass. Fill with champagne. (We recommend using Puerto Rican rum.)
Cliquet Ingredients 1 1/2 ounces rye whisky 1 small orange juice 1 teaspoon dark rum Glass Type: old-fashioned glass Instructions Pour the rye (you can also use bourbon), the juice, and the rum in a large Old-Fashioned glass. Add 2-3 ice cubes and mix.
Daiquiri Ingredients 2 ounces white rum 1/2 teaspoon superfine sugar 1/2 ounce lime juice Glass Type: cocktail glass Instructions Squeeze the lime into your shaker, stir in the sugar, and then add the rum. Shake well with cracked ice, then strain into a chilled cocktail glass. Note on the rum: Some prefer dark over white; if you do use dark rum, cut back a little on the sugar.
El Presidente Ingredients 1 1/2 ounces white rum 1/2 ounce orange curacao 3/4 ounce French vermouth 1 dash grenadine Glass Type: cocktail glass Instructions Stir ingredients well with cracked ice, then strain into a chilled cocktail glass. It should pour a delightfully clear, deep orange color. Garnish with a twist of orange peel.
Eye Opener Ingredients 1 1/2 ounces dark rum 1/2 teaspoon orange curacao 1/2 teaspoon apricot liqueur 1 teaspoon grenadine 1 egg yolks Glass Type: old-fashioned glass Instructions Shake the Haitian rum,* orange curaçao, apricot liqueur, grenadine, and egg yolk** strenuously with cracked ice, then strain into a chilled Old-Fashioned glass.
Fish House Punch Ingredients 1 1/2 cups superfine sugar 2 quarts water 1 quart lemon juice 2 quarts dark rum 1 quart cognac 4 ounces peach brandy Glass Type: punch cup Instructions There are many recipes for Fish House Punch, but this one has the best balance of authority and deliciousness.
Fish House Punch Ingredients 1 1/2 cups superfine sugar 2 quarts water 1 quart lemon juice 2 quarts dark rum 1 quart cognac 4 ounces peach brandy Glass Type: punch cup Instructions There are many recipes for Fish House Punch, but this one has the best balance of authority and deliciousness.
Hot Milk Punch Ingredients 1 1/2 cups superfine sugar 2 quarts water 1 quart lemon juice 2 quarts dark rum 1 quart cognac 4 ounces peach brandy Glass Type: punch cup Instructions There are many recipes for Fish House Punch, but this one has the best balance of authority and deliciousness.
Mai Tai Ingredients 2 ounces dark rum 1 ounce lime juice 1/2 ounce orange curacao 1.2 ounce orgeat syrup 1/8 ounce simple syrup Glass Type: Collins glass Instructions Stir the rum, lime juice, curaçao, orgeat syrup (an almond syrup sometimes inflicted on coffee; for all we know, you can pick some up at your local Starbucks), and “rock candy syrup” (no more than sugar syrup
Pego’ My Heart Ingredients 2 ounces white rum 1 ounce lime juice 1 1/2 teaspoons grenadine Glass Type: cocktail glass Instructions Shake well with cracked ice, then strain into a chilled cocktail glass. These same ingredients in slightly different proportion (a little less lime juice -- say, 1/2 ounce) are also traditionally known as a Bacardi Cocktail.
Sano Grog Ingredients 1 ounce bourbon 1 ounce dark rum 1/2 ounce Grand Marnier 1/2 teaspoon superfine sugar 1 thin wheel of lemon(s) 3 or 4 ounces of boiling water Glass Type: mug Instructions Put ingredients into a mug or a heavy glass and stir. There are many recipes for Fish House Punch, but this one has the best balance of authority and deliciousness.
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sorts
ORTS
Stay, eat, play, spa
The GoldenEye of Jamaica! Originally 15 acres, the GoldenEye hotel is one of Jamaica’s most beautiful locations to vacation. Over a period of 30 years, in 2007, Chris Blackwell, who was awarded the Order of Jamaica medal from Governor-General Sir Howard Cooke, added 25 acres to the original land, which he found while scouting locations for Ian Flemmings’ bond movie.
Since Blackwell was also inducted into the Rock N’ Roll hall of fame, it only makes sense that he once owned Island Records, but sold it before opening his string of boutique hotels. Island Records shot to fame when Millie Small recorded and released, “My Boy Lollipop,” as part of the record label. Back in 2010, the Golden Eye closed down for major renovations. The hotel is connected the ocean and is also equipped with a pool, guest rooms, villas and gorgeous views. Blackwell has said, he tries to turn people onto the natural beauty of Jamaica and encourages them to meet its people. GoldenEye was named the 2010 Smart Luxury Award Winner, as well as the Ultimate Address Island Destinations, 2011.
Sandals resorts are known all over the world as fantastic places to vacation and relax. Jamaica is lucky enough to have five Sandals Resorts in their beautiful country. The first, in Montego Bay, allows its guests to experience the true Jamaican charm. Sandals Montego Bay has 8 restaurants, 4 pool, 4 whirlpools and 4 bars. You can also walk right out onto the gorgeous private beach and swim in the clear blue ocean. Given all of its perks, it is no wonder Sandals Montego Bay is the hottest resort in Jamaica.
The Trend of Sandals in Jamaica:
Next is Sandals Negril, located in the Negril Area of Jamaica. Sandals is home to Negril’s famed seven-mile beach. Sandals Negril has the most unique suites in the world with butler service and is the Caribbean’s ultimate beach resort. The resort is just steps away from the beach where you can swim up to your private patio and room.
The Sandals Royal Plantation is the second resort located in Ocho Rios, Jamaica. IT has 74 ocean views suites and amazing beach properties. Just like other Sandals resorts, the Royal Plantation also has butler service and traditional Jamaican hospitality. Sandals Royal Plantation is also a fantastic getaway spot for relaxation and vacation.
Sandals Grande Riviera beach and villa golf resort is located in Ocho Rios, Jamaica. The Seaside & Ochi Beach Club is where people who are looking for a little more of lively fun should go. The beach club is the chicest club for nightlife as well as beach parties by day. Riviera Villas & Great House is where people should go if they want a more secluded experience. Home to 93 villa pools and suites, Riviera Villas & Great House is a great hideaway. It is also home to 15 exquisite restaurants.
The fifth and final Sandals resort in Jamaica is Sandals Whitehouse Village & Spa. The village and spa has all oceanfront rooms and suites as well as legendary butler service and 7 restaurants. The resort blends the appeal of the Caribbean and the refined style of Europe. Each of the rooms and suites offer an astonishing view of the two-mile long beach. These five magnificent resorts, that are all part of the Sandals resort chain, make for an amazing place to stay and find solace and relaxation.
Geejam Hotel
Combining creativity, leisure and fun, the Geejam Hotel is a great place to stay when vacationing in Jamaica. The hotel is located on six acres of rich San San Estate, the land extends from the foothills of the John Crow and Blue Mountain chains to the Caribbean waterfront, thus connecting a palette of greens to lively hues of blue and turquoise.
The hotel is also equipped with, Recording Studio, Healing Spa, Swimming Pool, Gym and Bushbar, forming an exclusive life within the natural splendor of the grounds. The likes of The Jolly Boys and Alberto have recorded at Geejam Studios. According to their website, Geejam’s mantra is a grassroots approach to relaxation, restoration and reinvention. Geejam is Travelers’ Choice 2012 winner of Luxury Trendiest Best Service Relaxation and Spa. It was also voted #1 of 18 hotels in Port Antonio.
No matter if there for vacation, a wedding, a recording session, or a photo shoot, Geejam wants all their guests to have a unique experience. Their website states, “The Geejam resort ethos stems from synergizing local Jamaican flair with a singular approach to service, cuisine and accommodation.�
RICK’S CAFE
Rick’s Café first opened in April of 1974, in Negril, Jamaica. The founder of Rick’s Café is man by the name of Richard Hershman. It was the first public bar and restaurant of its type on the West End Cliffs. It has an unrivaled view of the sunset and offered people a different experience on the usually sleepy fishing village.
Visitors and guests can jump off the cliffs by the café, right into the beautiful waters. The highest jump is from a cliff platform that is 35 feet off the ground. The café has about 60 people to serve the guests and maintain their 1.5acre property. Their head chef, Phillip “Sheddy” Williams, has been in the kitchen for over 15 years. Rick’s Café also is home to Jamaica’s only Cliffside pool, ocean and cabana experience. It is open all day, everyday and guest can go spend the afternoon and continue enjoying their Rick’s Café experience into the evening. Rick’s After Dark provides a cool lounge experience and vibe. The guests of Rick’s Café can watch the night come alive and experience satisfactory dining on the cliff and drink below the moonlight and stars. Rick’s Café is a staple of great experience and fun in the Negril area of stunning Jamaica.
HERE TO YOUR RESCUE CHRONIXX
A stage name can make a person stand out amongst other artists in the music industry. Chronixx was given his stage name by his friends, to replace the name given to him, “Little Chronicle,” after his father, artist, Chronicle. Standing out amid his peers, he showed a love for music and song writing at an early age. Born October 10, 1992, in Spanish Town, Jamaica, he was given the name Jamar Rolando McNaughton. His father, a musician, recognized his son’s talent and encouraged him in an environment in which he could grow into whatever area of music he chose. Accompanying his father to the studio meant, a young Chronixx grew up around the likes of Burro Banton, Norris Man and the legendary Gregory Isaacs. With a great smile and a charming personality, he self-assuredly set out to make his mark in music. Writing his first song ‘Rice Grain’ by the age of five, Chronixx went on to be choir director and worship leader at age eleven. At age fourteen, he started producing and ‘building riddims’ for artists such as Konshens and Munga Honorable and composing riddims such as the ‘Freezer Riddim’ for Icebox Records and voicing artists such as, Popcaan for Maverick Records.
Every artist gets his or her inspiration from different places and people, and Chronixx is no different. After his brother’s death in 2009, Chronixx became more inspired. However, his brother is not the only person who motivated Chronixx to become the artist he is today. Chronixx list Sizzla, Damian Marley, Stevie Wonder, J.O.E, Protoje, and Beres Hammond as some of the artists that influenced his career, along with his father of course. Other well known artists, such as Kabaka Pyramid, endorsed Chronixx when he wasn’t very well known and he is n¬¬ow returning the favor. He stands behind Kelissa McDonald and Keznamdi, saying they are the most powerful things he has ever seen in his life. On his Facebook under interests, it states, “the joy
of making good music for the beautiful people of the world, music not centered to one geographic location. He is perusing this interest more and more every day. In 2012, he embarked on his very first European tour. This meant Chronixx was taking his music internationally, further spreading his message of bringing the good out and not focusing on the bad. He has performed in Italy, France, Germany and Cost Rica. In 2013 he has begun his take over of the United States as well. He has played shows in places like New York, and Atlanta.
Chronixx’s music allows him to meet some very interesting people as well. In December of 2012, he performed at the Usain Bolt Tracks and Records show. After his show, Chronixx met and chatted Bolt. Chronixx has said that Bolt was dancing along to all the music and anywhere you find music, you will find a person like Usain Bolt. His career has allowed him to share his story with people from all different walks of life and learn about other peoples’ passions and lives. His music has also brought these different people together. He has released smash hits like, “Smile Jamaica,” “Champion,” Warrior,” “My Mother,” and “Dread.” Chronixx is not done yet though; there will definitely be more music coming out soon from this young Jamaican. So you might be asking yourself, what is next for Chronixx? August 2nd, 2013, Chronixx will be performing at the Reggae Ham Festival in Osnabruck, Germany. Then moving on to play in Berlin and on August 8th, he will be performing in Prague. Continuing to produce music that makes his father, Chronicle, and the rest of his family and friends proud.
CLICK TO WATCH CHRONIXX
Jamaican
Top
RECIPES
kee ish cans Ac Salt F z o & 0 e 2 e k Ac r 2 ckees, o A n e z o 2 d ) alt alted cod s 1 tsp s ( h s i oil b Saltf egetable v 1/2 l r o t p coconu hopped 1/4 cu atoes, c m ped to m u er) chop p p e p 2 medi l l e (b gs t pepper r in rin o d e 1 swee p p o ch onion, ns 1 large nto grai e , minced c m i i l p r a e g l ho onal) 2 cloves a few w ed (opti r c i o d ) e , c r i e pepp (allsp 1 hot pimento d n u o r p g 1/4 ts epper Black p
1kg Oxtail, jointed int o 1inch pieces 2 tbsp Sunflower Oil 3 Onions, chopped 1 stalk Green Onion /Scallion 4 cloves Garlic, choppe d 15 pieces of Allspice (Jamaican pimento) 4 sprigs Thyme Scotch Bonnet Peppers or Habaneros to taste 1 tsp Browning 2 tbsp Oyster Sauce 1 tbsp Kikkoman Soy Sauce Salt and Black Pepper to taste ½ lb cooked Broad (f ava) or butter (lima) beans 1 tbsp Oil for searing.
Festival ur flo 2 cups eal up cornm c 2 / 1 ilk 1 cup m king powder ba 1 tbsp sugar 2 tbsp salt pinch of ep frying de Oil for
Banana Fritters 2 cups f lour 1/2 cu p cornmea l 1 cup m ilk 1 tbsp baking p owder 2 tbsp s ugar pinch of salt Oil for deep fryin g
Jerk Chicken
aLsa
with Mango S
1 For the Spice Rub: Mix together all the spice rub ingredients (setting aside 1 Tbsp for grilling).
2 For the Marinade: Blend all marinade ingredients together (except chicken) in a blender or food processor until smooth.
3
4
In a shallow, glass dish pour just enough marinade to cover the bottom. Place chicken pieces in the marinade and rub with the larger amount of spice rub. Then carefully pour remaining marinade over the top, making sure all chicken is coated well. Cover and refrigerate for a few hours or overnight (I marinated 8 hours – placing chicken in marinade the morning of grilling day).
Before grilling, remove chicken from marinade and rub with reserved 1 Tbsp spice rub. Oil a hot, indoor or outdoor grill (medium-high heat) and grill chicken for 6-8 minutes per side or until no longer pink, and reaches an internal temperature of 165 degrees (insert thermometer into thickest, meaty part of the chicken).
MARINADE 3.5 lbs BONELESS, SKINLESS CHICKEN BREASTS, or CHICKEN THIGHS 5 cloves GARLIC, roughly chopped 1 small ONION, roughly chopped 2 tbsp SOY SAUCE*, LOWER SODIUM 2 tbsp OLIVE OIL, EXTRA VIRGIN 1 tbsp RED WINE VINEGAR 2 LIMES, JUICED 1 JALAPEÑO PEPPER or SERRANO CHILE, roughly chopped (stem and seeds removed) 2 tbsp HONEY 3 medium GREEN ONIONS (green parts only)
Salsa
Ingredients Click Here
JERK SPICE RUB 2 tsp GINGER, GROUND 2 tsp CINNAMON, GROUND 1 tsp NUTMEG, GROUND 1 tsp ALLSPICE, GROUND 2 tsp THYME, DRIED 1 1/2 tsp BLACK PEPPER, GROUND 1 tsp SALT, SEA 1 tbsp BROWN SUGAR 1/8 tsp CLOVES, GROUND 1/2 tsp CAYENNE PEPPER, GROUND, (or to taste)
&Saltfish
Ackee
INGREDIENTS 2 dozen Ackees, or 2 20oz cans Ackee 1 tsp salt 1/2 lb Saltfish (salted cod) 1/4 cup coconut or vegetable oil 2 medium tomatoes, chopped 1 sweet pepper (bell pepper) chopped 1 large onion, chopped or in rings 2 cloves garlic, minced 1 hot pepper, diced (optional) 1/4 tsp ground pimento (allspice) or a few whole pimento grains Black pepper 1. Remove Ackees from pods. Clean, wash and drain. Place Ackees in boiling water (enough water to cover Ackees) with salt, and boil for about 15 minutes or until tender. Drain and set aside. If using canned Ackees, there is no need to boil them. Simply drain off the liquid. 2. Wash Saltfish thoroughly. Place in a pot with enough cold water to cover Saltfish. Boil uncovered for 15 minutes. Throw off the water. When cool enough, separate the Saltfish into small pieces, discarding skin and bones. If fish tastes too salty, wash it again. 3. Heat the oil over medium heat and add tomatoes, sweet pepper, onion, hot pepper, garlic and pimento. Add Saltfish and Ackee, and stir lightly.
4. Heat thoroughly, especially if using canned or frozen ackees. Add black pepper to taste.
Pork Tenderloin with Pineapple Salsa
Ingredients: ¼ cup brown sugar ½ cup vegetable oil 1 tablespoon Sambal chili paste 1 tablespoon dried thyme flakes 1 tablespoon cinnamon 1 teaspoon ground cloves 1 teaspoon allspice 1 tablespoon minced garlic 1 teaspoon kosher salt 1 teaspoon ground ginger ¼ cup diced yellow onion – scallions (green onions) may also be used 1 whole pork tenderloin, cut into ½-inch cutlets and pounded Scaloppine style to approx. ¼-inch thickness
Step 1
Combine all ingredients (except the pork) and mix thoroughly. Place the cutlets in a large baking dish and coat with the marinade. Cover and refrigerate for a minimum of 2 hours, or overnight if possible.
Step 2 Use a stove-top grill pan and cook over medium heat on both sides until cooked all the way through, approx. 5 minutes on each side. (If you don’t have a grill pan, sauté in a little olive oil for 5 min. each side.) Transfer the cutlets to a serving platter and top with a generous helping of Pineapple Salsa
Pineapple Salsa Recipe
Oxtail & Bean Stew
INGREDIENTS: 1kg Oxtail, jointed into 1inch pieces 2 tbsp Sunflower Oil 3 Onions, chopped 1 stalk Green Onion /Scallion 4 cloves Garlic, chopped 15 pieces of Allspice (Jamaican pimento) 4 sprigs Thyme Scotch Bonnet Peppers or Habaneros to taste 1 tsp Browning 2 tbsp Oyster Sauce 1 tbsp Kikkoman Soy Sauce Salt and Black Pepper to taste ½ lb cooked Broad (fava) or butter (lima) beans 1 tbsp Oil for searing.
1 Add a few crushed allspice/pimento berries and a smashed garlic clove to some hot oil. Simultaneously put on your kettle to boil. 2 Remove the seasonings and herb from the pieces of meat and place in hot oil. Sear meat on high heat and turn frequently to prevent burning. 3. Meat will begin to caramelize. Once browned on all sides, add boiling water to cover meat and bring pot to a quick boil. 4. Add the marinade to the pot. Skim any impurities from the surface and discard. Cover and reduce heat to low simmer Cook for at least an hour, then check water levels to make certain that the water has not dried out. It shouldn’t dry out if you turned down the heat as directed. It will probably need at least another half an hour. It should be falling off the bone when properly cooked. It isn’t enough to just be soft, it must really be falling off the bone. When this happens, turn up the heat to rapidly boil and reduce or thicken the gravy.
5. Season the pot again. Add the green onion/scal lion stalk that you had left over as well as your thyme. We like the flavor of a whole scotch bonnet too. This is in addition to the pieces of the one we cut up for the marinade. Now that the stove is on high heat, you have to keep an eye on it and stir it frequently to prevent any sticking or burning. Leave the pot open for faster evaporation. 6. Add the beans discarding 1/2 or 1/3 of the water in the can, and adding the rest to the oxtail. Stir and taste. Adjust any seasoning as desired. You may add salt and pepper as gravy continues to thicken. Skip the beans if you want to lower the carbs in the dish. Serve hot with Rice and Peas or Cauliflower Rice for a low carb alternative.
Marindae Recipe Click Here
INGREDIENTS 2 cups Flour 1/2 cup Cornmeal 1 cup Milk 1 tbsp Baking Powder 2 tbsp Sugar pinch of Salt Oil for deep frying
DIRECTIONS 1
Mix all dry ingredients together in a bowl.
2
Make a well in the middle of the dry ingredients.
3
Pour milk a little at a time and mix to form a stiff dough. (Some milk may be left over.) Knead lightly.
4
Roll into long dumplings, about 1� by 4�. Some people like bigger festivals, but this size is easy to cook through.
5
Deep fry in hot oil, about an inch deep, until golden brown.
6
Drain on paper towel. Especially delicious when served hot.
Curry
Sausage and Shrimp
INGREDIENTS 1 tablespoon Olive Oil 1 large Onion, chopped 2 Carrots, chopped 2 cloves Garlic, chopped 2 teaspoons Curry Powder 1 cup long-grain White Rice Kosher Salt and Black Pepper 1 1/2 pounds peeled and de-veined large Shrimp 1/2 cup fresh Basil 8 ounces Andouille Sausage, cut into 1/4-inch slices 2 tablespoons Butter 2 tablespoons ground Paprika 1 tablespoon ground Cumin DIRECTIONS 1. Heat the oil in a large skillet over medium heat. Add the onion and carrots and cook, stirring occasionally, until soft, 6 to 8 minutes. 2. Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown. 3. Add the garlic and curry powder and cook, stir ring, until fragrant, 2 minutes. 4. Add the rice, 2½ cups water, and ½ teaspoon each salt and pepper and bring to a boil. Reduce heat and simmer, covered, for 15 minutes. 5. Season the shrimp with ½ teaspoon salt and ¼ teaspoon pepper. Combine sausage and nestle them in the partially cooked rice. Cover and cook until the shrimp are opaque throughout, 4 to 5 minutes. Fold in the basil.
INGREDIENTS: Pastry: 2 cups all-purpose flour 1/2 Tablespoon curry powder 1/4 teaspoon salt 1/4 cup solid shortening 1/4 cup (1/2 stick or 4 Tablespoons) cold margarine 1/3 cup icy cold water Meat Filling: 2 Tablespoons margarine 1 small white onion, finely chopped 1/4 teaspoon chopped Scotch bonnet pepper 1/2 pound lean ground beef 1/2 teaspoon curry powder 1/2 teaspoon dried thyme, crushed 1/2 teaspoon ground allspice berries 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 cup breadcrumbs 1/4 cup beef or chicken stock 1/4 cup water 1 egg, beaten
HOW TO MAKE THE FILLING CLICK HERE
PASTRY: Whisk together flour, curry powder, and salt in a large bowl. Place in the bowl of a food processor fitted with the metal blade. Add shortening and margarine. Pulse until mixture is crumbly. Add cold water and pulse just until a dough forms. Do not over-process. Roll dough on a floured wooden cutting board to 1/8-inch thickness. (At this point, you may cover the dough ball in plastic wrap and refrigerate overnight. Let rest at room temperature for 15 minutes before proceeding.) Cut circles 8 inches in diameter (use a paper template). Cover circles with plastic wrap until ready to use.
Lime Pie
INGREDIENTS 6 Limes 1 pack Ginger Snaps, or other similar biscuits 1/4 lb of “Best� Butter 1 tin of Condensed Milk 1 pint of Double Cream
DIRECTIONS 1. Crush the Ginger Biscuits 2. Melt the butter and mix together with the biscuits 3. Press into a pie dish and place in fridge to chill
THE FILLING: 1. Use a grater, or a zester to get the zest from the limes, and place in a mixing bowl. 2. Squeeze the limes and put the juice into the mixing bowl. 3. Add the tin of condensed milk and the pint of double cream to the mixing bowl, stirring gently until it thickens. 4. Pour into the pie crust and place back in fridge to chill.
INGREDIENTS: Pastry: 2 cups all-purpose flour 1/2 Tablespoon curry powder 1/4 teaspoon salt 1/4 cup solid shortening 1/4 cup (1/2 stick or 4 Tablespoons) cold margarine 1/3 cup icy cold water Meat Filling: 2 Tablespoons margarine 1 small white onion, finely chopped 1/4 teaspoon chopped Scotch bonnet pepper 1/2 pound lean ground beef 1/2 teaspoon curry powder 1/2 teaspoon dried thyme, crushed 1/2 teaspoon ground allspice berries 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 cup breadcrumbs 1/4 cup beef or chicken stock 1/4 cup water 1 egg, beaten
DIRECTIONS 1. Crush bananas with a fork. 2. Add lime juice, vanilla, and sugar and mix until smooth and runny. 3. Add the beaten egg and mix in. 4. Add flour, baking powder, and nutmeg and stir in. Ingredients 5. Add milk slowly while stirring until consistency is like a pancake batter. 6. Heat a frying pan with some oil in it. 3 Bananas teaspoons or Lemon 7. When it2 is hot drop spoonfulls of batter into Lime the pan. Juice 8. Turn each fritter when top starts to set and it looks like it is cooked half way through. 1/2 teaspoon Vanilla Should be a golden brown on both sides. 3 tbspns Brown Sugar 1/2 cup Flour 1 rounded teaspoon Baking Powder 1/2 teaspoon grated Nutmeg 1 Egg beaten lightly About 1/3 cup full cream Milk
HOW TO MAKE THE FILLING CLICK HERE
How to Cook
INGREDIENTS 3 Bananas 2 teaspoons Lime or Lemon Juice 1/2 teaspoon Vanilla 3 tbspns Brown Sugar 1/2 cup Flour 1 rounded teaspoon Baking Powder 1/2 teaspoon grated Nutmeg 1 Egg beaten lightly About 1/3 cup full cream Milk
MOVERS AND JAMAICA - 7 IN
SHAKERS OF NFO GRAPHICS
Bolt is one of only eight athletes, (along with Valerie Adams, Veronica Campbell-Brown, Jacques Freitag, Yelena Isinbayeva, Jana Pittman, Dani Samuels) to win world championships at the youth, junior, and senior level of an athletic event.
Would Junior Championships Sherbrooke, Canada 200M: 20.40s Pan American Junior Championships Bridgetown, Barbados 200M, 20.13s
WORLD’S FASTEST MAN
He is the first man to hold both the 100 metres and 200 metres world records since fully automatic time measurements became mandatory in 1977.
Would Junior Championships Kingston, Jamacia 200M: 20.61s
“I was slowing down long before the finish and wasn’t tired at all. I could have gone back to the start and done it all over again.”
20 20 12 11 20 20 09 08 Would Championships Berlin, Germany 100M: 9.58s 200M: 19.19s 4x100M: 37.31s
In 2013, Bolt played basketball in the NBA AllStar Weekend Celebrity Game. He scored two points from a slam dunk but acknowledged his other basketball skills were lacking
Olympic Beijing, China 100M: 9.68s 200M: 19.30s 4x100M: 37.10s Central American & Caribbean Championships Nassau, Bahamas 200M: 20.03s
20 20 05 20 04 20 03 02
CARIFTA Games Hamilton, Bermuda 200M: 19.93s
Would Championships Daegu, South Korea 200M: 19.40s 4x100M: 37.04s
Olympic London, UK 100M: 9.63s 200M: 19.32s 4x100M: 36.84s
USA Today referred to Bolt as a Jamaican “national hero”, noting that his victory came just hours before Jamaica was to celebrate the 50th anniversary of its independence from the United Kingdom.
LEGEND. I’m also the Greatest Athlete to live.” “I’m now a
“LIGHTNING BOLT”
Usain Bolt
In 1988, Shaggy enlisted in the United States Marine Corps as a Field Artillery Cannon Crewman with “I” Battery, 3rd Battalion, 10th Marines, with which he served during the Persian Gulf War.
His first hit in 1993: “Oh Carolina”, was a dancehall re-make of a ska hit by the Folkes Brothers, which appeared in the film Sliver. His friends nicknamed him “Shaggy” after the cartoon character in “Scooby Doo.”
He had further big hits, including “Boombastic” in 1995, the theme tune of a popular Levi’s commercial, and sang with Maxi Priest on his Top 20 hit from 1996 “That Girl”. Grammy-winning superstar Shaggy returns to the music world, breathing life back into the charts with his cool blend of reggae-infused pop.
Hot Shot
Midnite Lover
Boombastic
Original Doberman Pure Pleasure
Clothes Drop
Lucky Day
2002
Rise Shaggy & Friends Summer in Kingston
Intoxication
2012 2011
2007
2005 My real name is Orville Richard Burrell.
2000
1997
1995 1994 1993
“Although sometimes I know it seems impossible, there ain’t no need in drowning in your sorrow. If things are as bad as they can be, you can be sure there’ll be a brighter tomorrow.”
shaggy
MICHAEL LEE-CHIN INVESTOR / PHILANTHROPIST
1951
Born in Port Antonio,
Opens Senvia Money Services Inc. A global money transfer
$30 MILLION In 2003, he made headlines when he donated $30 million to the Royal Ontario Museum Set up the AIC Caribbean Fund The stated aim of the fund is to raise US $1 billion in order to “make investments in businesses located in countries of the Caribbean Community (CARICOM), with an emphasis on Jamaica, Barbados and Trinidad and Tobago
Sells AIC Limited to With the acquisition, Manulife Securities will now manage some $13 + billion in mutual fund assets in
Portland acquires 85 per cent in United General Insurance Company The largest auto insurer in Jamaica, and renamed the firm Advantage General Insurance Company.
Michael Lee-Chin is founder and Chairman of Portland Holdings Inc., a privately held investment company which owns a collection of diversified operating companies in sectors that include media, tourism, health care telecommunications and financial services. EXECUTIVE CHAIRMAN OF AIC LIMITED (A CANADIAN MUTUAL FUND)
Executive Chairman of National Commercial Bank of Jamaica
Eastern Caribbean Gas Pipeline
701
Total Finance Bank of Trinidad & In the latest Forbes Billionaires List, he was placed at number 701, with assets worth around Trident
Radio
CHAMPIONSHIP
CHRIS BLACKWELL ALL THINGS BLACKWELL
VOTED AS ONE OF THE 10 MOST ATTRACTIVE MEN ON THE PLANET
BLACKWELL & JAMAICA • FORMED ISLAND RECORD IN JAMAICA ON 22 MAY 1959 • THE SINGLE PERSON MOST RESPONSIBLE FOR TURNING THE WORLD ON TO REGGAE MUSIC • ISLAND OUTPOST RESORTS, ISLAND RECORD, BLACKWELL RUM
FIVE FUN FACTS ABOUT MR.BLACKWELL BLACKWELL SPENT HIS CHILDHOOD IN JAMAICA, AND WAS SENT TO BRITAIN TO CONTINUE HIS EDUCATION AT HARROW
IN 1958, BLACKWELL WAS SAILING OFF HELSHIRE BEACH, HIS BOAT RAN AGROUND ON A CORAL REEF. HE WAS RESCUED BY RASTA FISHERMEN
AGED 22, BLACKWELL FORMED A RECORD LABEL IN 1958 WITH A START-UP INVESTMENT OF $10,000 PROVIDED BY HIS PARENTS
CONFLICTED BETWEEN MUSIC AND FILM, BLACKWELL VISITED A PSYCHIC, WHO TOLD HIM THAT HE WOULD BE SUCCESSFUL IF HE STAYED IN THE MUSIC INDUSTRY
WITHOUT A SIGNED CONTRACT, BLACKWELL ADVANCED MONEY TO THE WAILERS FOR THEIR FIRST ISLAND ALBUM
KINGSTONSTYLE +JAMROCK
For a small island, Jamaica has large personality. Our culture has been the epicenter of coolness and and the muse of the international style community for decades. From rockers style to the dancehall crew to the simplicity of a school uniform, there is no doubt that yaadie style is a force to be reckoned with. When Kingstonstyle was launched by photographer Biggy Bigz in 2010 as the first digital street style blog out of Jamaica, the objective was to capture stylish scenes from real people on real Jamaican streets. Since then it has grown to be so much, well, bigger. Our mission is to bring you the best in Jamaican products, designers and street style in a playful and interactive way so you can do more then just look at it, you can be inspired by it. Everyone has their own taste, and that’s what makes style interesting! Why not have all the tools at your finger tips? From the hardcore to the high end, Kingstonstyle covers it all and all of it is only getting more interesting.
D R N E A V O DISC ONSTYLE INE T Z S A G G N I A K M K C O ! R S M E A T I J S L A I C I F OF
A LINKUP MEDIA PRODUCTION