Jamaica-Mon, Beef Stew

jamaicanbstewOh some times you just must stretch.

Your taste buds.

Fire up those spice centers!

This one will do it. If you dare.

We dared. Sorta.

Don’t get me started. A normal person wants a habanero pepper. Nobody wants a dozen, and when your supermarket packages them in dozens, well, no way I’m buying that marketing ploy.

So I used two Serranos. So sue me.

It was plenty warm. And good.


  1. 1 tablespoon olive oil
  2. 2 1/2 pounds boneless beef stew meat (such as chuck), cut into 1 inch cubes
  3. Kosher salt and freshly ground black pepper
  4. 1 medium white onion, finely chopped
  5. 4 carrots, peeled and cut into chunks
  6. 2 habanero chilies, seeded and minced
  7. 2 medium cloves garlic, minced (about 2 teaspoons)
  8. 1/4 cup rum
  9. 2 cups homemade or store-bought low-sodium chicken stock
  10. 1/2 teaspoon allspice
  11. 1/4 teaspoon cinnamon
  12. 1 teaspoon hot pepper sauce
  13. 4 sprigs fresh thyme
  14. 2 bay leaves
  15. 1 teaspoon brown sugar
  16. 1 tablespoon red wine vinegar
  17. 1 (14.5-ounce) can diced tomatoes, preferably fire roasted
  18. 1 tablespoon soy sauce
  19. 1 1/2 tablespoons steak sauce, such as A-1
  20. 1/2 cup chopped scallions
  21. 2 cups cooked long-grain white rice


  1. Adjust oven rack to lower-middle position and preheat oven to 300°F. Heat olive oil in a Dutch oven over high heat until smoking. Season beef with salt and pepper. Add beef to pan and cook without moving until well-browned on one side, about 6 minutes. Stir to loosen meat, and add onions and carrots. Cook, stirring, for 2 minutes, reduce heat to medium and add habaneros, garlic and rum. Bring to a boil and simmer for 2 minutes before adding chicken broth, allspice, cinnamon, hot pepper sauce, thyme, bay leaves, brown sugar, red wine vinegar, tomatoes, soy sauce, and steak sauce.

2. Return to a boil, cover and transfer to oven. Continue cooking until meat is tear-apart-tender when pierced with a fork,      about 1 1/2 hours longer.
3. When stew is done, remove from oven and discard thyme sprigs and bay leaves. If stew is not thick enough, reduce over the stove top until desired consistency is reached. Season to taste with salt and pepper. Garnish with green onions and serve immediately with rice.


NOTES: You can use whatever chiles you feel comfortable with. Also you can substitute beef stock for the chicken.

SOURCE: Serious Eats


Caribbean Style Wings

I love wings. I love just having about three or four varieties of wings at the same time. Wonderful finger food, if a bit sticky.

Anyway, I got this recipe from a chef at JustaPinch, and I really liked it yesterday when we had them for New Years as part of a buffet of appetizers.

I changed almost none of the ingredients, but did change the method, so do go and see Chris Toy-Corwin’s original recipe too.

Although made for wings, this would be a great main dish baked chicken recipe as well. I would spatchcock the chicken and then proceed as usual. Imagine on rice.


  • 4 lbs chicken wings, tips saved for something else.
  • 2 tbsp olive oil
  • 2 tsp dried thyme
  • 1/2 c orange juice
  • 1/4 c lime juice
  • 1/4 lemon juice
  • 4 md garlic cloves micro-planed
  • 2 tbsp tabasco ( I used sriracha)
  • 2 tbsp honey


  1. Mix all the ingredients except the honey, together and pour over the chicken in a plastic bag. Marinate for a couple of hours or more as you wish.
  2. Place wings on a rack over a foil-lined broiler pan and crank up the oven to 400°. Place wings in and bake for 30-40 minutes. I let them get nicely charred around the edges.
  3. Meanwhile, pour all the marinade into a small saucepan and bring to a boil, reducing until it is a nice thick sauce. Add the honey.  At the 30 minute mark, paint the wings with some of the reduced marinade.
  4. Return for the last 10 minutes. Remove the wings and place on a serving plate and pour the rest of the marinade over.

Serves: Depends on how big a pig you really are! Just kidding. About 6 I would say.