Jamaican Me Crazy Rice Sallye Recipes

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KEY WEST KABOBS BY SALLYE



KEY WEST KABOBS BY SALLYE image

You may use different vegetables for variation.

Provided by sallye bates

Categories     Seafood Appetizers

Time 40m

Number Of Ingredients 8

1 lb haddock, cod or turbot fillets, cubed
2 small zucchini, sliced
2 medium sweet onion, quartered
12 cherry tomatoes
1/2 tsp fresh basil leaves
2 Tbsp dry red wine
1/4 c barbecue sauce (link in comment below)
2 Tbsp olive oil

Steps:

  • 1. place zucchini and onion in microwave safe glass bowl with 1 teaspoon water. Nuke at full power for 2 minutes, then drain liquid from bowl
  • 2. Tear basil leaves into wine, oil and barbecue sauce and set aside
  • 3. Thread vegetables and fish on skewers until all ingredients have been used Note: If you use bamboo skewers, soak in water for 30 minutes before using Brush with barbecue sauce Place on cookie sheet or broiler pan which is covered with parchment paper
  • 4. Broil approximately 6" from heat for approximately 5 minutes per side until fish is cooked through
  • 5. Good sesrved with Jamaican me crazy rice and a crisp green salad. Um, um, good.

JAMAICAN ME CRAZY RICE (SALLYE)



JAMAICAN ME CRAZY RICE (SALLYE) image

Good served with almost any kind of seafood. Try my Pecan Crusted Trout recipe which appears in the recipes section.

Provided by sallye bates

Categories     Rice Sides

Time 45m

Number Of Ingredients 15

1-1/2 c basmati rice
2 c chopped celery
1 small chopped onion
2 clove garlic, chopped
1 Tbsp olive oil
4 c water
1/2 c golden raisins (regular are ok, too)
2 chicken bouillon cubes
1 Tbsp brown sugar
1 tsp curry powder
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp pepper
1/2 c chopped pecans
1/2 c diced apple

Steps:

  • 1. Saute the celery, onion and garlic in olive oil in heavy skillet on medium heat until tender. Add water, raisins, bouillon cubes, brown sugar, curry powder, salt, pepper and cinnamon to water and mix well. Bring to a boil, stirring occasionally. Stir in the rice and reduce heat
  • 2. Cover and simmer for 20-25 minutes until liquid is absorbed and rice is tender. Remove from heat; let stand for 10 minutes Stir in the pecans and apples and fluff up
  • 3. May be garnished with additional pecans and raisins.

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