Cabbage and Tin Corn Beef

This is simple but delicious

1 large cabbage
salt to taste
black pepper to taste
2 tbsp oil
1 large onion
1 large tin corn beef
Slice cabbage into thin strips and wash thoroughly. Put to steam, along with salt and black pepper in a desired sauce pan under low fire adding small amount of water if needed.
When cabbage is cooked, drain off water and put aside. In a heated frying pan, on medium fire add oil and diced onion, then add tin corn beef. Stir occasionally for a minute or two. To this add cooked cabbage and let it remain on low fire for three minutes stirring occasionally. Enjoy!

Jerk Pork (Oven Baked)

1/2 cup ground allspice berries
1/2 cup packed brown sugar
6 to 8 garlic cloves
4 to 6 Scotch bonnet peppers
1 tablespoon ground thyme or
3 tablespoons fresh thyme leaves
2 bunches green onions, greens included,
trimmed and chopped into 2-inch pieces
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 teaspoons kosher salt
2 Tablespoons soy sauce to moisten
6 pounds pork picnic shoulder roast
Place allspice, brown sugar, garlic, scotch bonnet peppers, thyme, scallions, cinnamon, nutmeg, salt, pepper, and soy sauce in a food processor and blend until smooth. With a sharp knife, score the thick fat on the pork shoulder into a diamond pattern, but do not cut into the meat. Using gloved hands, press and massage a thick coating of the jerk sauce on the exterior of the pork so it is completely covered with a thick coat. Place in a roasting pan and cover with a lid, foil or plastic wrap. Refrigerate to marinate at least 24 hours or up to two days. When ready to cook, let pork sit at room temperature at least one hour, then preheat oven to 450 F. Roast for 30 minutes at this high heat, then lower temperature to 300 F. Bake an additional 3 to 3-1/2 hours. Let roast rest at least 30 minutes before carving.
Serve 8 people

Stewed Saltfish

1/2 lb. saltfish
2 tomatoes, escallion, onion and pepper to taste
1 tbsp. cooking oil
1 tbsp. butter
1 tbsp. flour
about 3/4 pint (1/2 glass) water
about 1/4 tsp. curry powder to colour
Scald salt fish, remove skin and bones and cut into 1-1/2 inch pieces. Heat oil and butter and lightly fry seasonings. Stir in the flour, then add fish and enough water to make a good sauce. Cover and stew until fish is tender, about 20 minutes.

Escoveitched Fish

Use either King Fish, Snapper, Jack, Cutlass, Sprats, or Goat Fish

3 lbs fish sliced in 1/2" thick slices
2 cups cane or malt vinegar
(white or brown)
4 tsp. black pepper combined with 4 tsp. salt
2 or 3 limes or lemons
1/2 scotch bonnet pepper cut in strips or
1/2 tsp. dried Tabasco pepper
1/2 cup oil for frying
1 tsp. pimento seeds (whole allspice)
2 large onions sliced
1/2 tsp. whole black pepper grains.

Wash fish thoroughly in water to which juice of the limes or lemon have been added. Dry thoroughly.
When dry, coat the fish both sides with the combined salt and black pepper and set aside on paper towels.
Heat oil in frying pan to boiling point and fry fish on both sides until nice and crisp. set fish aside in a dish.
In a saucepan combine vinegar, sliced onions, peppers, pimento seeds, whole black pepper grains, and bring to a boil. Simmer until onions are tender and remove from fire and cool. Pour over fish and leave steeping overnight.

Codfish Fritters

1/4 lb. raw codfish
1/4 lb. flour
1 medium sized tomato
1 medium sized onion
1 small clove garlic
1 tsp. paprika
2 stalks escallion (or leeks)
1/4 tsp. hot pepper
Soak fish for at least 3 hours. Boil and dice or shred finely. Chop very fine the onions, garlic, escallion or leeks, hot pepper and tomatoes.
Place the codfish in a mixing bowl and to this add the flour and sufficient water to make a thin batter, similar to that of pancakes, stirring until smooth. Add chopped seasoning.
Have a skillet well heated with oil for frying using a moderate amount of oil.
Spoon the batter into the skillet as you would for pancakes, but use a knife to spread each fritter thin. Fry until golden brown and crisp on both sides.
Drain on paper towels and keep in a dish in a warm oven until ready to serve. Best when served hot.