Barbecue Salmon

Ingredients 

1 boneless fillet of salmon - sliced into 6oz portions

4oz Honey Jerk BBQ sauce

2-3 oz olive oil

Juice of 2 limes

Method

1. Mix together jerk seasoning, 2 oz olive oil, and juice from 1 lime and rub into salmon. Allow to marinate for at least 1 hour, preferably overnight.

2. Cover bottom of roasting pan with remaining olive oil and place salmon skin down into pre-heated oven at 375 degrees

3. Bake for 30 minutes - basting honey jerk BBQ sauce for the last 10 minutes of cooking.

4. Remove from oven, squeeze juice of remaining lime over salmon.

Breakfast Fruit Smoothie

Ingredients

1 medium banana (the riper, the better)
1 1/2 cups papaya (the riper the better)
1 can Carnation Light Evaporated Milk cold (substitute for 2 cups soy milk)
1/2 cup pineapple juice cold
2 tbsp. sugar (substitute for 1 tbsp honey) (optional)
1 cup ice (crushed)

Method

1. Put all the ingredients in a blender and blend until smooth
2. Serve immediately

Serves 4

Jamaican Stew Peas

Ingredients
1 pint kidney beans (red peas or fresh gungo peas)
1/2 lb salted pig's tail, cut up
1/2 lb salt beef stew, cut up
2 cloves garlic, minced
1/2 tsp grated fresh ginger
6-8 whole pimento berries
1 whole green Scotch bonnet pepper
2 stalks scallion
1-2 carrots cubed
Sprig of thyme
2 cups coconut milk
Salt and pepper to taste

Method
1. Soak peas in five cloves of garlic to soften and flavor (preferably overnight)
2. Soak pig's tail in enough water to cover up to 3 inches above meat (preferably overnight).
3. Place pig's tail and peas together in a large saucepan with enough water to cover, add coconut milk and simmer for about two hours or until soft.
4. Add thyme, scallion, whole Scotch bonnet pepper, carrots, pimento berries, ginger, garlic, tomato ketchup. (Spinners may be added at this time.)
5. Cook until flavours are mixed for approximately 30 minutes. Serve hot with plain rice, freshly sliced tomatoes, fried ripe plantain, and a slice of avocado pear to get the perfect meal.