We can not finish March, Girls’s Historical past Month, with out another column a couple of lady who has added one thing particular to our lives right here in Falmouth. Final week, Marion Marcellino joined me at Highfield Corridor to point out us find out how to make a few of her Jamaican dishes. Individuals could know of her, having heard of her rooster curry and jerk pork, that are massively common on the Station Grill on Depot Avenue.
Marion’s husband is John Marcellino, who manages the bus station and co-owns the restaurant together with his spouse. I wrote about their endeavor again in 2019. Having survived the pandemic final 12 months, each of them are wanting ahead to getting again to grilling outdoors, and offering contemporary meals to anybody coming to board a bus, or simply stopping for a chew alongside the bike path. The open kitchen has at all times been a draw, and the contemporary flowers, each inside and outside, make this an inviting place to go to.
For our class at Highfield, Marion ready each rooster and pork, and likewise fried some plantains, which she served with a ranch dressing for dipping. She introduced together with her some curried boneless breast of rooster, to point out us find out how to assemble her well-liked rooster salad; she sliced this into strips and used it to prime a backyard salad, with sliced avocado and tomatoes.
John got here with Marion, alongside together with her daughter Moya, to assist us stage the kitchen for the category, which was obtainable to individuals by Zoom. They introduced beer, orchids, pineapples and, after all, the Station Grill signal to hold within the background. A digital class presents not only a visible problem (therefore the “props”), when you’re cooking, but in addition a sensory one, as a result of these watching can not actually expertise the meals. On this case, the aroma of the curry was not obtainable to everybody—however no less than the colours have been.
“These colours are so wealthy,” Marion mentioned as she massaged the rooster with a spice combination. Previous to including the seasonings, she had washed the rooster in white vinegar (“to wash it very nicely,” she informed me), then patted it dry. Slightly than combine all of the seasonings collectively first (as I’d have anticipated), she positioned the rooster in a big bowl, drying every bit nicely, and proceeded so as to add curry powder, chopped onion, contemporary thyme, crushed garlic, all-purpose seasoning, bell pepper, scallions, and grated ginger.
She then rubbed the rooster throughout, sprinkled in some olive oil and topped it with sliced carrots and potatoes, and gave it another toss. “I would like this to sit down for about half-hour,” she defined, “then we’ll put it in a big skillet and brown the rooster items. After that, we’ll add some water and canopy it, letting it prepare dinner for one more half-hour or so.” When it was accomplished, we served it with a mound of plain white rice, and ladled a number of the curry juices over the complete dish.
I forgot to say an vital ingredient right here, which Marion cautioned us about. “Pimento is a particular seasoning,” she defined. “After we make the jerk pork, we’ll grind up the seeds, however right here, on this curry, we depart them entire. You simply must ensure that individuals know they’re there, and keep away from consuming them in the event that they discover one.” She added that she has making this dish since she was 11 years previous, having watched her mom and grandmother make it typically.
After the category I did some research on this spice, and discovered that the pimento tree is indigenous to the Caribbean Islands. It was discovered rising in Jamaica by early Spanish explorers who have been fairly taken with the style and aroma of the berries and the leaves. The identify Pimento originated from the Spanish phrase “pimiento” which means pepper, or peppercorn. The berries are literally “allspice”—reflecting the attribute taste and aroma of cloves, nutmeg, cinnamon, and pepper—all mixed in a single spice.
The day earlier than the category was held, I visited the Hillside Caribbean Mart in Teaticket. I used to be in a position to buy a number of the components for the category, which I deliberate to make use of for staging. Stacey Ann Lawrence, who owns the store together with her husband, Aldane, was extraordinarily useful in suggesting some merchandise, beginning with pimento, adopted by a small packet of the curry powder that Marion utilized in her rooster dish. I additionally got here out with some pigeon peas and coconut milk to make some peas and rice. Anybody desirous to strive considered one of Marion’s recipes ought to positively cease there for each components and recommendation.
Again to the category: after overlaying the curry and checking on the white rice (which we made in a rice cooker, as Marion does), we moved alongside to mixing the jerk seasoning for the pork. All of the spices, together with the pimento—and a few floor allspice as nicely, went into the blender. Marion pureed it and checked it to ensure it was all totally blended, then unfold it on some boneless pork spareribs that we organized on a sheet pan.
“This could marinate for some time, even in a single day,” she suggested, “however we’ll prepare dinner it now for the category.” Whereas that was within the oven, she moved on to the plantains, which she peeled, then sliced, salted, and fried in olive oil and drizzled with melted butter. We organized them on a serving platter with some child carrots for extra coloration—and everybody current loved dipping them in ranch dressing earlier than devouring the complete plate!
We additionally made some peas and rice, with coconut milk. This, just like the plantains, was a moderately easy recipe, however it went very nicely with the pork when it was accomplished. All we would have liked was to be on a sandy seashore in Jamaica, however for some time, because of John offering us with some Crimson Stripe beer and a bottle of Pinot Grigio, and Marion’s wonderful culinary abilities, we have been transported to the Caribbean for just a bit whereas.
Marion’s Jamaican Curry Rooster
3 to 4 lbs contemporary entire rooster, reduce into 16 items
1 medium yellow onion, chopped
5 cloves of contemporary crushed garlic
4 pinches of black pepper
1 tsp all-purpose seasoning (reminiscent of Lawry’s or Maggi seasoned salt)
Half a inexperienced bell pepper, deseeded and chopped
1 tsp contemporary grated ginger
2 cups of skinned cubed potatoes
Wash rooster with vinegar, drain nicely, and pat dry. In a big bowl add all seasonings, ginger, rooster, onion, bell pepper, inexperienced onions, garlic, carrots, and potatoes; combine very nicely along with your palms and let this relaxation for half-hour (or cowl and refrigerate for an extended time). Warmth a big skillet with olive oil on medium-low warmth; take away rooster items from the bowl and frivolously brown on each side—about 10 minutes whole. Add remaining greens and curry combination, and pour in sufficient water to cowl the rooster (including extra in the course of the cooking course of, if wanted). Cowl the skillet and simmer for 35 minutes, or till rooster is cooked by means of; serve scorching, with white rice or over a salad.
1⁄2 cup further virgin olive oil
Few dashes of black pepper
Ranch dressing for serving
In a big skillet warmth olive oil to medium temperature; peel and slice the plantain into half-inch slices on the diagonal. Season with salt and pepper, and fry on each side for about 4 minutes or till browned. Take away from pan and place on paper towel to soak up grease. Organize on a serving plate and drizzle with melted butter; serve with ranch dressing for dipping.
Oven Jerk Pork
2 lbs contemporary pork loin (or boneless ribs)
1 TBSP chopped scorching peppers (jalapeno)
5 massive cloves of garlic, peeled
1⁄3 cup further virgin olive oil
1 TBSP freshly grated ginger
1 tsp every: allspice, contemporary thyme, salt, black pepper, and cinnamon
Place all of the components besides the pork in a blender; puree for a couple of minutes, till as easy as potential.
Preheat oven to 375°F. Place pork on slicing board and break up loin throughout, flattening the meat like a slab of bacon. Rub pork generously with jerk mix on each side; place in a foil-lined baking pan and prepare dinner for 40 minutes or till pork’s inside temperature is 155°F; take away from oven and let stand for 10 minutes, then slice and serve with a contemporary salad and white rice.