To make our authentically flavored jerk chicken, start with a powerfully flavored marinade and brine combination, followed by a low and slow smoke over smoldering allspice berries and bay leaves.
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Unless you're serving jury duty or catching the railroad or AirTrain, you probably don't have many reasons to visit this stretch of Sutphin Boulevard in Jamaica. But if you're here with some time to kill, you can do well for yourself with this elevated gyro.
Jamaica's national dish fries up salt cod with onions, peppers, spices and ackee, a totally unique-tasting, savory fruit with the texture of tofu and the flavor of hearts of palm.
Jerk chicken is the most well-known Jamaican dish to have been exported from the island. You know what I'm talking about: moist pieces of poultry that are full of soaked-up marinade flavor, with burnished skin and crispy, blackened bits of meat courtesy of the grill the bird is cooked on. But if you've never had the chance to visit the tiny nation that jerk chicken hails from, then you've never really had the authentic dish.
A Jamaican classic, goat curry with potatoes and onions, flavored with ginger and Scotch Bonnet peppers. Tender, spicy, and low in fat.
This beautiful cake gets its flavor from an unexpected source: hibiscus flowers.
Scotchies was my kind of eating. Everything grilled was served in foil, you ate with your fingers off of paper plates, and the juicy pork and chicken came with bottles of hot sauce made from scotch bonnet peppers, some of the spiciest peppers you can ingest without hurting yourself. Check out the behind-the-scenes process of making jerk meats here.
The classic Jamaican breakfast tends to be savory and includes a wide variety of dishes, the most iconic of which is ackee and saltfish: Jamaica's national dish. Ackee is a fruit that, when cooked, has a flavor and consistency not unlike firm scrambled eggs; ackee and saltfish together is something akin to a Caribbean version of lox and eggs.
[Photographs: Sara Markel-Gonzalez] More Intel All Queens Roundups » Pupusas. There is a lot to love about these filled, griddled corn cakes from El Salvador. I suppose they can be compared to Mexican gorditas because of the corn masa,...
It was charming, sure, but wouldn't you rather eat Five Roses pizza on the beach in sunny Jamaica? Photograph by Adam Kuban That's Jamaica the country, not Jamaica, Queens. Jeremiah's Vanishing New York reports that former Five Roses owner-pizzawoman Krystyna is now semiretired in the island nation, working at a sports bar called 23/7: I called 23/7 in Negril and spoke to co-owner John Maire, who confirmed the rumor. John lived in the East Village most of his life. He ate at the 5 Rose's for 20 years and even delivered pizzas for Krystyna. She cooked for his wedding....
The Red Hook ball fields made them famous; now Joe DiStefano tracks down a lesser known pupusa.
According to Rick Browne, author of this week's Cook the Book selection, The Best Barbecue on Earth, Jamaica "may well be the birthplace of barbecue in its most classic sense: slow, smoky cooking over low heat." Jerks—from chicken, pork, and...