TREASURED FAMILY RECIPES
(Smile Jamaica coffee)
WHAT YOU’LL FIND IN CHAPTER THREE
ROASTED RED SNAPPER MARINATED WITH ISLAND CITRUS AND HERBS
COFFEE STOUT LAMB STEW INFUSED WITH COFFEE BEANS
CARIBBEAN COFFEE-BRAISED OXTAILS
ISLAND SALMON BURGERS WITH AVOCADO–BLACK BEAN SALSA AND LEMON ZEST MAYO
PANFRIED GROUPER WITH COFFEE-SPICED FRUIT CHUTNEY
BROILED MAHIMAHI WITH CALLALOO AND COFFEE BUTTER
COD FRITTERS WITH COFFEE-INFUSED CREOLE REMOULADE
CARIBBEAN PAN-SEARED SNAPPER ESCOVITCH
Throughout the Caribbean, the cooking is exuberant, lively, and flavorful. And Jamaica, where cooks love using herbs such as thyme, bay, and cilantro, plus lots of fresh garlic, ginger, and hot chillies such as the Scotch bonnet, is certainly no exception. Jamaicans love seasoning their food with jerk seasoning, which contains various spices such as cinnamon and cloves, chillies, and, of course, garlic, and onions. Still, as great as Caribbean food is, there’s one ingredient that can make it taste even better—coffee.
Smile Jamaica, a medium-roast coffee with a mellow flavor, is the perfect addition to many of the dishes we remember eating as children. This or another full-bodied coffee heightens the many traditional spices and herbs, imparting delicious flavor to meat, vegetables, and seafood.
In this chapter, you will find a nice sampling of the dishes we grew up loving, from a robust lamb stew flavored with coffee-infused stout, to a classic oxtail casserole seasoned with garlic, simmered in brewed coffee and beef stock, and served with white beans. Enjoy the flavors of authentic Caribbean cooking in your home by preparing the dishes our families still make and love today. Thanks to coffee, all these dishes are better than ever.
MISO AND COFFEE SEA BASS
YIELD: 4 SERVINGS
When cooked, sea bass has a flaky texture and a buttery taste. The sweet notes in the fish perfectly offset the slightly bitter notes in Smile Jamaica coffee.
INGREDIENTS
4 (6- TO 8-OUNCE, OR 170 TO 225 G) SEA BASS FILLETS, CUT 1 INCH (2.5 CM) THICK
1/2 CUP (125 G) MISO
1/4 CUP (60 ML) LOW-SODIUM SOY SAUCE
4 CLOVES GARLIC, MINCED
1 TABLESPOON MINCED FRESH GINGER
2 TEASPOONS FINELY GROUND SMILE JAMAICA COFFEE BEANS
1/2 CUP UNSALTED BUTTER (1 STICK, OR 113 G) DIVIDED AND SOFTENED
DIRECTIONS
Arrange the sea bass fillets in a large, shallow glass dish. Set aside.
In a medium-size bowl, whisk the miso, soy sauce, garlic, ginger, and coffee until all ingredients are fully incorporated. Pour this marinade over the sea bass and refrigerate for at least 1 hour.
Position an oven rack on the lowest shelf in the oven. Preheat the broiler.
Remove the fillets from the marinade. Arrange them in a single layer on a rimmed, flameproof, nonstick shallow pan. Pour the marinade over the fillets, top each with 2 tablespoons (28 g) butter, and place the pan under the broiler. Broil for about 15 minutes, or until they are cooked through. When done, the fish should be opaque, flake easily, and have a nice golden charred look.
TIP: IF YOU PREFER, SUBSTITUTE GROUPER FOR THE SEA BASS IN THIS DISH.
ROASTED RED SNAPPER MARINATED WITH ISLAND CITRUS AND HERBS
YIELD: 4 SERVINGS
With its firm-textured flesh and minimal fat content, red snapper benefits from an infusion of flavorful ingredients—not just fresh herbs and chillies, but a generous shake of Marley Coffee Spice Blend. Serve with something simple, like a side of rice and some braised cabbage or callaloo.
INGREDIENTS
4 (8-OUNCE, OR 225 G) RED SNAPPER FILLETS
3 TABLESPOONS (ABOUT 36 G) MARLEY COFFEE SPICE BLEND
3 SPRIGS FRESH THYME, CHOPPED
3 CLOVES GARLIC, MINCED
1 SCOTCH BONNET PEPPER, MINCED
KOSHER SALT TO TASTE
JUICE OF 1 LIME
JUICE OF 1 ORANGE
1/4 CUP (54.5 G) COCONUT OIL
1 ONION, JULIENNED
1 SWEET PLANTAIN, PEELED AND SLICED
1 LARGE TOMATO, CORED AND DICED
1/2 CUP (120 ML) DRY WHITE WINE
DIRECTIONS
Preheat a gas grill to 350°F (180°C) or place a grill pan over medium heat.
Arrange the red snapper on a large cutting board. With a sharp knife, make two 1-inch (2.5 cm) slits on both sides of each fillet.
In a blender or food processor, combine the Marley Coffee Spice Blend, thyme, garlic, Scotch bonnet pepper, salt, lime juice, and orange juice until just blended. Season both sides of the snapper with this mixture and rub some into the slits. Brush both sides with coconut oil.
Arrange the snapper fillets on heavy-duty aluminum foil, making sure the foil overhangs about 1 inch (2.5 cm) on each end. Top with the onion, plantain, and tomato. Drizzle a little white wine over each fillet. Place another piece of foil on top of the fish and seal the edges tightly.
Grill the red snapper for about 25 minutes, or until it flakes easily with a fork. Remove from the grill and let rest for 2 to 3 minutes. Carefully open the foil package. Transfer the fish and vegetables to a serving dish.
◁ BROWN STEW CHICKEN
YIELD: 6 SERVINGS
Brewed coffee and a generous shake of Marley Coffee Spice Blend combine to give this old-fashioned, very traditional chicken stew a real boost of flavor. It’s a one-pot dinner that makes use of Caribbean seasonings and that’s easy to pull off, even for beginners. Make it ahead and reheat when you’re ready to eat.
INGREDIENTS
2 (3-POUND, OR 1.36 KG) CHICKENS, QUARTERED
1 TABLESPOON MARLEY COFFEE SPICE BLEND
1 CUP (112 G) ALL-PURPOSE FLOUR
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
1 CUP (218 G) COCONUT OIL
1 RED BELL PEPPER, CORED, SEEDED, AND DICED
1/2 YELLOW ONION, DICED
3 CLOVES GARLIC, MINCED
2 TABLESPOONS CHOPPED FRESH THYME LEAVES
3 SCALLIONS (WHITE AND LIGHT GREEN PARTS), SLICED THIN, DIVIDED
2 STALKS CELERY, DICED
2 BIRD PEPPERS
1 CUP (235 ML) CHICKEN STOCK OR BROTH
1/2 CUP (120 ML) BREWED, COOLED SMILE JAMAICA COFFEE
3 TABLESPOONS (48 G) TOMATO PASTE
3 TABLESPOONS (45 ML) BROWNING AND SEASONING SAUCE, SUCH AS GRAVY MASTER OR GRACE BRAND
FRESH PARSLEY, FOR GARNISH
DIRECTIONS
In a large bowl, toss the chicken parts with the Marley Coffee Spice Blend. On a large plate, season the flour with salt and pepper, and whisk to combine. Coat the chicken pieces with the flour mixture, turning to make sure they are evenly covered.
In a large, heavy pan over medium heat, heat the coconut oil until very hot. Carefully add the chicken pieces, skin-side down. Sauté for 6 minutes per side, or until golden brown. Remove the chicken from the pan and set aside.
To the pan, add the red bell pepper, onion, garlic, thyme, half of the scallions, celery, and bird peppers. Sauté for about 3 minutes, or until the onion begins to brown.
Stir in the chicken stock, coffee, tomato paste, and browning and seasoning sauce. Cook for 2 minutes, stirring. Return the chicken to the pan, cover, and simmer for 45 minutes, or until the chicken is thoroughly cooked. Taste, and add more salt and pepper, as desired. Garnish with the remaining scallions and parsley.
TIP: SERVE THIS HOMEY STEW WITH WHITE RICE OR WITH RICE AND PEAS.
COFFEE STOUT LAMB STEW INFUSED WITH COFFEE BEANS
YIELD: 6 SERVINGS
Coffee Stout ensures that the vegetables in this stew are especially flavorful and the lamb is fork-tender. The variety of vegetables lends color and a slightly crunchy texture. It’s really the marriage of red wine, coffee stout, and finely ground Smile Jamaica coffee beans that sets this swoon-worthy stew apart.
INGREDIENTS
3 POUNDS (1.36 KG) LAMB STEW MEAT, CUT INTO 1-INCH (2.5 CM) CHUNKS
1 BAY LEAF
11/4 CUPS (285 ML) EXTRA-VIRGIN OLIVE OIL, DIVIDED
3 CLOVES GARLIC, CHOPPED
1 QUART (946 ML) BEEF STOCK OR BROTH
1 CUP (235 ML) DRY RED WINE
1/4 CUP (65 G) TOMATO PASTE
2 CELERY STALKS, CHOPPED
1 LARGE YELLOW ONION, CHOPPED
2 SPRIGS FRESH THYME, CHOPPED
3 TABLESPOONS (ABOUT 36 G) MARLEY COFFEE SPICE BLEND
1 TABLESPOON FINELY GROUND SMILE JAMAICA COFFEE BEANS
1 CUP (112 G) ALL-PURPOSE FLOUR
1 POUND (454 G) BABY CARROTS
2 PARSNIPS, PEELED AND CHOPPED INTO 1/2-INCH (1 CM) CUBES
1 YAM, PEELED AND CHOPPED INTO 1/2-INCH (1 CM) CUBES
1 RUTABAGA, PEELED AND CHOPPED INTO 1/2-INCH (1 CM) CUBES
1 RED OR GREEN BELL PEPPER, CORED, SEEDED, AND CHOPPED
1 PLANTAIN, PEELED AND CHOPPED
1/4 HEAD GREEN CABBAGE, TOUGH LEAVES REMOVED, SLICED
1 BUNCH FRESH CILANTRO, STEMMED AND CHOPPED
1 CUP (235 ML) COFFEE STOUT
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
DIRECTIONS
In a 10-quart stockpot over high heat, combine the lamb and bay leaf with enough water to cover. Bring to a boil. Reduce the heat to low, and simmer, covered, for about 45 minutes. Carefully pour off the water. Add 1/4 cup (60 ml) olive oil and the garlic. Sauté for 2 or 3 minutes, or until the garlic softens.
Stir in the beef stock, red wine, tomato paste, celery, onion, thyme, Marley Coffee Spice Blend, and coffee beans. Bring to a boil. Reduce the heat to low. Simmer, covered, for about 45 minutes, stirring occasionally.
While the stew simmers, make a roux. In a small, heavy saucepan, whisk the remaining olive oil with the flour. Turn the heat to medium and cook the mixture, stirring, until it is smooth and light brown. Measure 1/4 cup (60 g) roux and refrigerate the rest.
To the stew, stir in the rest of the vegetables, the cilantro, coffee stout, and 1/4 cup (60 g) roux. Season with salt and pepper. Simmer, covered, for about 1 hour, or until the vegetables and lamb are tender.
CARIBBEAN COFFEE-BRAISED OXTAILS
YIELD: 4 SERVINGS
Chef Max’s mother makes her version of this classic dish quite often. The twist? Adding some Smile Jamaica coffee, our signature blend that contains Blue Mountain coffee. Thanks to its balanced acidity and rich flavor, this hearty stew quickly became a favorite for both of us. It’s a real crowd (and mother) pleaser. This is delicious served with coconut peas and rice.
INGREDIENTS
3 POUNDS (1.36 KG) OXTAILS
1/4 CUP (65 G) TOMATO PASTE
3 CLOVES GARLIC, MINCED
1 BUNCH FRESH THYME, STEMMED AND CHOPPED
3 TABLESPOONS (ABOUT 36 G) MARLEY COFFEE SPICE BLEND
2 TEASPOONS (10 ML) BROWNING AND SEASONING SAUCE, SUCH AS GRAVY MASTER OR GRACE BRAND
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
1/4 CUP (55 G) COCONUT OIL
2 LARGE CARROTS, CHOPPED
2 CELERY STALKS, CHOPPED
1 YELLOW OR WHITE ONION, CHOPPED
1 RED BELL PEPPER, CORED, SEEDED, AND DICED
2 BAY LEAVES
1/4 CUP (28 G) ALL-PURPOSE FLOUR
3 CUPS (705 ML) BEEF STOCK OR BROTH
1 CUP (235 ML) BREWED SMILE JAMAICA COFFEE
1 SCOTCH BONNET PEPPER, CHOPPED
1 (15.5-OUNCE, OR 439 G) CAN WHITE BEANS, RINSED AND DRAINED
DIRECTIONS
Place the oxtails in a large bowl. In a medium-size bowl, thoroughly mix the tomato paste, garlic, thyme, Marley Coffee Spice Blend, browning and seasoning sauce, salt, and pepper. Add this to the oxtails and stir them to coat with the seasoning mix.
In a large, deep pot over medium heat, heat the coconut oil until very hot. Remove the oxtails from the seasoning mix and transfer them to the pot. Sear for about 4 minutes per side, or until golden brown. Don’t crowd the pan—you may need to do this in several batches so they don’t steam. Transfer the oxtails to the large bowl and set aside.
Return the pot to medium heat. Sauté the carrots, celery, onion, red bell pepper, bay leaves, and flour for about 3 minutes, or until the vegetables begin to color. Stir in the beef stock, coffee, and Scotch bonnet pepper. Bring to a boil. Add the oxtails, with their juices, to the pot. Reduce the heat to low, cover the pot, and simmer for about 21/2 hours, or until the oxtails are tender.
Uncover the pot, increase the heat to medium, and add the beans. Stirring occasionally, let the mixture cook for about 6 minutes, or until the liquid thickens to a sauce-like consistency. This is delicious served with coconut peas and rice.
◁ ISLAND SALMON BURGERS WITH AVOCADO–BLACK BEAN SALSA AND LEMON ZEST MAYO
YIELD: 4 SERVINGS
A generous dollop of Marley Coffee Spice Blend takes these beautiful burgers out of the realm of ordinary. Cutting the richness of the salmon while simultaneously imbuing it with a dark, smoky flavor, this spice blend pays big flavor dividends. Try these burgers on whole-wheat buns, glossed with homemade lemony mayo, and flanked by an avocado–black bean salsa. This salsa goes with a lot—think tacos of all kinds or as a topping for fish. Let Island Time begin.
INGREDIENTS
FOR AVOCADO–BLACK BEAN SALSA:
1 (15.5-OUNCE, OR 439 G) CAN BLACK BEANS, RINSED AND DRAINED
1 AVOCADO, PEELED, PITTED, AND DICED
1 MANGO, PEELED, PITTED, AND DICED
1/4 CUP (40 G) DICED RED ONION
1/2 BUNCH FRESH CILANTRO, STEMMED AND CHOPPED
1/4 CUP (60 ML) EXTRA-VIRGIN OLIVE OIL
JUICE OF 1/2 LIME
1 CLOVE GARLIC, MINCED
FOR LEMON ZEST MAYO:
1/2 CUP (115 G) MAYONNAISE
JUICE OF 1/2 LEMON
ZEST OF 1 LEMON
1 CLOVE GARLIC, MINCED
1 TABLESPOON CHOPPED FRESH CILANTRO LEAVES
FOR SALMON BURGERS:
2 CUPS (ABOUT 450 G) DICED BONELESS SKINLESS SALMON FILLET
2 EGGS, LIGHTLY BEATEN
2 SCALLIONS (WHITE AND LIGHT GREEN PARTS), CHOPPED
1/4 CUP (40 G) DICED YELLOW ONION
1/4 CUP (38 G) DICED TRICOLOR PEPPER (A MIX OF RED, GREEN, AND YELLOW PEPPERS), CORED, SEEDED, AND DICED
1/4 CUP (40 G) DICED FRESH PINEAPPLE
2 TABLESPOONS (30 G) DIJON MUSTARD, SUCH AS GREY POUPON
1 TABLESPOON CHOPPED FRESH CILANTRO LEAVES
1 GARLIC CLOVE, MINCED
1 TABLESPOON MARLEY COFFEE SPICE BLEND
1/2 CUP (57.5 G) DRY BREAD CRUMBS
1 TABLESPOON (30 ML) EXTRA-VIRGIN OLIVE OIL
SOFTENED UNSALTED BUTTER, FOR THE BUNS
4 WHOLE-WHEAT HAMBURGER BUNS
MICROGREENS, FOR GARNISH (OPTIONAL)
DIRECTIONS
TO MAKE THE AVOCADO–BLACK BEAN SALSA:
In a medium-size bowl, stir together all of the salsa ingredients. Cover and refrigerate.
TO MAKE THE LEMON ZEST MAYO:
In another medium-size bowl, whisk the mayonnaise, lemon juice, lemon zest, garlic, and cilantro. Cover and refrigerate.
TO MAKE THE SALMON BURGERS:
In a large bowl, combine the salmon, eggs, scallions, onion, pepper, pineapple, mustard, cilantro, garlic, Marley Coffee Spice Blend, bread crumbs, and olive oil. Form the mixture into 4 patties.
Preheat the broiler to medium. Place the burgers under the broiler for 10 minutes, turning once, or until thoroughly cooked. Spread butter on the cut sides of the buns and toast under the broiler for 30 seconds, or until golden and crisp. Arrange a burger on the bottom half of each bun. Top with salsa, lemon zest mayo, and the other half of the bun. Garnish with microgreens, if desired.
TIP: IF YOU LIKE, SERVE THESE BURGERS OPEN-FACED BY OMITTING THE TOP HALF OF THE BUN.
◁ CURRY AND COFFEE-BRAISED LAMB
YIELD: 4 SERVINGS
For this traditional Sunday dinner dish, Chef Max’s mother would always use goat. In this updated version, lamb, which is less gamey, gets a double boost of flavor from Smile Jamaica coffee and Marley Coffee Spice Blend. Making this wonderful dish ahead of time is advisable so the flavors have time to meld and deepen.
INGREDIENTS
2 TABLESPOONS (30 ML) EXTRA-VIRGIN OLIVE OIL
1/4 CUP (25 G) CURRY POWDER
1/4 CUP (65 G) TOMATO PASTE
3 TABLESPOONS (ABOUT 36 G) MARLEY COFFEE SPICE BLEND
3 CLOVES GARLIC, MINCED
2 SPRIGS FRESH THYME
2 BAY LEAVES, CRUMBLED
1 (4-POUND, OR 1.8 KG) BONE-IN LEG OF LAMB
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
1 LARGE CARROT, CHOPPED
1 MEDIUM-SIZE WHITE OR YELLOW ONION, CHOPPED
1/4 STALK CELERY, CHOPPED
2 CUPS (475 ML) VEGETABLE STOCK OR BROTH
1 CUP (235 ML) BREWED, COOLED SMILE JAMAICA COFFEE
DIRECTIONS
Preheat the oven to 400°F (200°C, or gas mark 6).
In a medium-size bowl, thoroughly mix the olive oil, curry powder, tomato paste, Marley Coffee Spice Blend, garlic, thyme, and bay leaves. Rub the lamb all over with this mixture. Season with salt and pepper.
In a large roasting pan, combine the carrot, onion, and celery. Pour the vegetable stock and the coffee over the vegetables. Stir to combine. Arrange the lamb on top of the vegetables. Cover the roasting pan with aluminum foil. Bake for 21/2 hours, or until the lamb is fork-tender. Let rest for 10 to 15 minutes before slicing.
TIP: FEEL FREE TO ADD OTHER VEGETABLES TO THIS DISH, AND TO SUBSTITUTE CHICKEN STOCK FOR THE VEGETABLE STOCK.
NOTE FROM ROHAN MARLEY
I THINK OF MYSELF AS A SERIAL ENTREPRENEUR. I DON’T SEE THINGS THAT I CAN’T DO. A “RASTA-PRENEUR,” THAT’S WHAT THEY CALL ME! FOR ME, THE PRINCIPLES OF THE LION ARE IMPORTANT. THAT’S MY STAMP. THE LION STANDS FOR STRENGTH AND COURAGE. THE LION KNOWS WHAT HE IS MEANT TO BE, NOT WHAT HE SHOULD BE, OR WHAT YOU THINK HE SHOULD BE. THE LION DOESN’T CHANGE. LIONS DON’T DO THINGS GOOD OR BAD. THEY JUST DO. NO ONE TELLS THE LION, “GOOD LION,” OR “BAD LION.” THE LION JUST IS. WHAT HE DOES IS WHAT HE DOES.
◁ COFFEE-INFUSED PEPPER SHRIMP
YIELD: 4 SERVINGS
This traditional dish is eaten often in Jamaica, where it’s common to leave on both the heads and the shells of the tiger shrimp. For maximum flavor, we like to remove the shells but leave the heads on. In this high-flavor dish, the shrimp are infused with coconut milk as well as Smile Jamaica coffee.
INGREDIENTS
2 TABLESPOONS (28 G) COCONUT OIL (SEE NOTE)
1/4 CUP (40 G) DICED YELLOW OR WHITE ONION (ABOUT 1/4 ONION)
2 CLOVES GARLIC, MINCED
1 SPRIG FRESH THYME
11/2 POUNDS (680 G) TIGER SHRIMP, HEADS LEFT ON, CLEANED, SHELLS REMOVED
2 TOMATILLOS, DICED
3 TABLESPOONS (19 G) CURRY POWDER
1 CUP (240 ML) COCONUT MILK
3 TABLESPOONS (45 ML) BREWED SMILE JAMAICA COFFEE
1 TABLESPOON (15 ML) HOT SAUCE
1/4 POUND (1 STICK, OR 113 G) UNSALTED BUTTER
TOASTED COCONUT FLAKES, FOR GARNISH
FRESH CILANTRO, CHOPPED, FOR GARNISH
DIRECTIONS
In a large wok or sauté pan over medium-high heat, heat the coconut oil until very hot. Add the onion, garlic, and thyme. Sauté for 2 minutes, or until the onion starts to color.
Add the shrimp, tomatillos, and the curry powder. Cook for 1 minute, stirring. Stir in the coconut milk, coffee, pepper sauce, and butter. Reduce the heat to low and simmer the mixture for 2 minutes, or until the shrimp are cooked through. Remove the shrimp to a platter and keep warm.
Continue to cook the sauce for another 2 minutes, or until reduced by half. Ladle the sauce over the shrimp. Garnish with toasted coconut flakes and cilantro.
◁ COFFEE JERK SALMON
YIELD: 4 TO 6 SERVINGS
Salmon’s inherently rich flavor is heightened here by a delicious marinade featuring garlic, orange juice, and homemade jerk seasoning. If you don’t have time to make your own jerk seasoning, Grace Foods makes an excellent one. When you make this dish, allow plenty of time for the salmon to marinate for best results.
INGREDIENTS
1 TABLESPOON JERK SEASONING
3 TABLESPOONS (42 G) COCONUT OIL
2 CLOVES GARLIC, PEELED AND MINCED
1/4 CUP (60 ML) BREWED, COOLED SMILE JAMAICA COFFEE
1/2 BUNCH FRESH CILANTRO, STEMMED AND CHOPPED
JUICE OF 1/4 ORANGE
2 POUNDS (908 G) FRESH ATLANTIC SALMON FILLETS OR STEAKS
DIRECTIONS
In a large, shallow bowl, stir together the jerk seasoning, coconut oil, garlic, coffee, cilantro, and orange juice. Place the salmon in this mixture and marinate in the refrigerator for 20 to 30 minutes, or overnight.
Preheat the oven to 350°F (180°C, or gas mark 4). Preheat a large grill pan over medium heat. Remove the salmon from the marinade, discard the marinade, and grill the salmon in the hot grill pan for about 3 minutes per side. Transfer the salmon to a large baking dish. Bake for about 4 minutes, or until done. The salmon will be opaque and pink, and the interior will be 155°F (68°C) measured with an instant-read thermometer. Serve with couscous, if desired.
TIP: FOR COLOR AND FLAVOR, SERVE THE COOKED SALMON WITH AN AVOCADO SALSA.
PANFRIED GROUPER WITH COFFEE-SPICED FRUIT CHUTNEY
YIELD: 4 TO 6 SERVINGS
Max’s mother is a big fan of grouper, which, along with red snapper, is a popular fish to eat in the Bahamas. This dish gets spiced up a little thanks to the addition of a coffee- and cinnamon-flavored chutney.
INGREDIENTS
FOR SPICED FRUIT CHUTNEY:
1/4 CUP (60 ML) BREWED, COOLED SMILE JAMAICA COFFEE
1 BAY LEAF
1 SHALLOT, MINCED
2 PEARS (YOUR FAVORITE VARIETY), CORED, PEELED, AND DICED
1/4 PINEAPPLE, DICED
1/4 CUP (60 G) PACKED LIGHT BROWN SUGAR
1 TEASPOON FRESHLY GRATED LEMON ZEST
2 TABLESPOONS (30 ML) FRESHLY SQUEEZED LEMON JUICE
1 TEASPOON FINELY CHOPPED FRESH GINGER
PINCH GROUND CINNAMON
2 TABLESPOONS (30 ML) CHAMPAGNE VINEGAR OR APPLE CIDER VINEGAR
FOR GROUPER:
2 POUNDS (908 G) GROUPER FILLETS
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
1 TABLESPOON MARLEY COFFEE SPICE BLEND, DIVIDED
2 CUPS (224 G) ALL-PURPOSE FLOUR
1/2 CUP (109 G) COCONUT OIL
LIME WEDGES, FOR GARNISH
DIRECTIONS
TO MAKE THE SPICED FRUIT CHUTNEY:
In a medium-size saucepan over medium heat, combine the coffee, bay leaf, and shallot. Bring to a simmer. Add the pears, pineapple, brown sugar, lemon zest, lemon juice, ginger, cinnamon, and vinegar. Reduce the heat to low and simmer for 25 to 30 minutes, or until the liquid is reduced by half and the fruit is fork-tender. Cover the chutney and set aside.
TO MAKE THE GROUPER:
Preheat the oven to 350°F (180°C, or gas mark 4). Place the grouper in a shallow pan. Season it with salt, pepper, and 11/2 teaspoons Marley Coffee Spice Blend.
In a medium-size bowl, combine the flour with the remaining 11/2 teaspoons Marley Coffee Spice Blend. Coat the fish with the seasoned flour, shaking off any excess. Discard any remaining flour.
In a large skillet or sauté pan over medium heat, heat the coconut oil until very hot. Place the fish in the pan and sauté for about 3 minutes per side, flipping once with a spatula. When the fish is golden brown on both sides, transfer it to a baking dish and bake for about 5 minutes, or until thoroughly cooked. The fish is done when it flakes easily. Garnish the fish with lime wedges and serve with the chutney.
TIP: SUBSTITUTE ANY WHITE FISH FOR THE GROUPER.
BROILED MAHIMAHI WITH CALLALOO AND COFFEE BUTTER
YIELD: 4 SERVINGS
Smile Jamaica coffee and a hit of Marley Coffee Spice Blend raise the flavor profile of this Jamaican favorite considerably, so make plenty and expect your friends to request seconds.
INGREDIENTS
FOR CALLALOO:
2 BUNCHES CALLALOO, LEAVES AND SOFT STEMS ONLY
1/4 CUP (55 G) COCONUT OIL
1 MEDIUM-SIZE YELLOW ONION, DICED
1 MEDIUM-SIZE TOMATO, CORED AND DICED
2 CLOVES GARLIC, PEELED AND MINCED
1 SPRIG FRESH THYME, STEMMED AND CHOPPED
1/2 SCOTCH BONNET PEPPER, DICED
1/4 CUP (60 ML) BREWED SMILE JAMAICA COFFEE
2 TABLESPOONS (1/4 STICK, OR 28 G) UNSALTED BUTTER, SOFTENED
FOR MAHIMAHI:
11/2 POUNDS (680 G) MAHIMAHI FILLETS
1 TABLESPOON MARLEY COFFEE SPICE BLEND
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
1/4 POUND (1 STICK, OR 113 G) UNSALTED BUTTER, SOFTENED
GRILLED LEMONS (shown here), FOR GARNISH, OPTIONAL
DIRECTIONS
TO MAKE THE CALLALOO:
Soak the callaloo leaves and soft stems in a large bowl of ice-cold water for 10 minutes. Scoop the leaves and stems out of the water. Rinse them under cold running water, place in a colander, and drain very well.
In a large skillet or sauté pan over medium heat, heat the coconut oil for 1 minute, or until very hot. Add the onion, tomato, garlic, thyme, and Scotch bonnet pepper. Sauté for about 3 minutes, or until the garlic begins to color. Add the callaloo and coffee. Cook for about 2 minutes more, stirring constantly. Remove from the heat, fold in the butter, and set aside.
TO MAKE THE MAHIMAHI:
Preheat the broiler. Place the mahimahi on a rimmed baking sheet. Sprinkle with the Marley Coffee Spice Blend, salt, and pepper. Rub the mahimahi with the butter. Place the baking sheet on a lower oven rack 4 to 6 inches (10 to 15 cm) from the heat. Broil for about 8 minutes. Move it to the top rack and broil for 2 minutes more, or until cooked throughout and nicely browned on top. Serve with the callaloo and some grilled lemons, if desired.
TIP: CAN’T FIND CALLALOO? SUBSTITUTE COLLARD GREENS.
◁ COD FRITTERS WITH COFFEE-INFUSED CREOLE REMOULADE
YIELD: 4 TO 6 SERVINGS
Classic remoulade is a creamy, mayo-based herb sauce sometimes containing capers or chopped gherkins. It’s the perfect dipping sauce for the flavorful, crisp cod fritters beloved in the Caribbean. As an appetizer, pair them with a frosty glass of Coffee Stout.
INGREDIENTS
FOR REMOULADE:
2 CUPS (450 G) MAYONNAISE
3 TABLESPOONS (45 ML) HOT SAUCE OR TO TASTE
JUICE OF 1 LIME
2 TABLESPOONS CHOPPED FRESH CILANTRO LEAVES
2 TABLESPOONS (17 G) BLACKENED SEASONING
2 CLOVES GARLIC, MINCED
FOR FRITTERS:
2 POUNDS (908 G) SALTED COD
1 TABLESPOON COCONUT OIL
4 SCALLIONS (WHITE AND LIGHT GREEN PARTS), SLICED
1 RED BELL PEPPER, CORED, SEEDED, AND MINCED
1/4 MEDIUM-SIZE YELLOW ONION, DICED
2 CLOVES GARLIC, MINCED
1/2 BUNCH FRESH CILANTRO, STEMMED AND CHOPPED
1 TABLESPOON MARLEY COFFEE SPICE BLEND
1 TABLESPOON CHOPPED FRESH THYME LEAVES
3 CUPS (336 G) ALL-PURPOSE FLOUR
1 TABLESPOON BAKING POWDER
3 EGGS, LIGHTLY BEATEN
21/2 CUPS (595 ML) ICE-COLD WATER
VEGETABLE OIL, FOR FRYING
FRESH PARSLEY, CHOPPED, FOR GARNISH
DIRECTIONS
TO MAKE THE REMOULADE:
In a medium-size bowl, stir together the remoulade ingredients until mixed. Cover and refrigerate until needed.
TO MAKE THE FRITTERS:
In a large bowl, combine the cod with enough cold water to cover and set aside for 1 hour. Drain the cod and return it to the bowl. Cover it with more cold water. After another hour, drain and repeat.
In a medium-size saucepan of boiling water over high heat, cook the salted cod for 8 to 10 minutes, or until it flakes easily when pricked with a fork. Drain and transfer to a baking sheet to cool for a few minutes. Flake when cool enough to handle.
Heat a large skillet or sauté pan over medium heat for 1 minute, or until very hot. Add the coconut oil, scallions, red bell pepper, onion, garlic, cilantro, Marley Coffee Spice Blend, and thyme. Sauté for 2 minutes, or until the vegetables start to color. Remove from the heat and set aside to cool.
In a large bowl, stir together the flour and baking powder. Add the eggs and ice-cold water. Whisk until very smooth. Stir in the flaked cod and vegetable mixture, stirring until all ingredients are well incorporated. Form balls of batter and place them on a plate. Refrigerate the fritters for about 30 minutes.
In an electric fryer set to medium or a cast iron skillet over medium heat, add vegetable oil to a depth of about 3 inches (7.5 cm). Drop a few fritters into the hot oil. Don’t crowd the pan. Fry the fritters for 3 minutes, or until cooked throughout and golden brown. Transfer to paper towels to drain. Repeat with the remaining batter. Garnish with parsley and serve with the remoulade.
TIP: ALLOW PLENTY OF TIME FOR SOAKING THE COD IN THE COLD WATER 3 TIMES, A PROCESS THAT GETS RID OF SOME OF THE SALT IN THE FISH AND IS ESSENTIAL IF YOU WANT YOUR FRITTERS TO BE FLAVORFUL.
◁ CARIBBEAN PAN-SEARED SNAPPER ESCOVITCH
YIELD: 4 SERVINGS
You can partially prepare this spicy, colorful dish a day in advance by cooking the vegetables ahead of time. Reheat the vegetable mixture while you sauté the fish. Serve this with Coffee Stout for an amazing meal.
INGREDIENTS
6 TABLESPOONS (90 ML) EXTRA-VIRGIN OLIVE OIL, DIVIDED
1 SMALL YELLOW ONION, CORED, SEEDED, AND JULIENNED
1/2 YELLOW BELL PEPPER, CORED, SEEDED, AND JULIENNED
1/2 RED BELL PEPPER, CORED, SEEDED, AND JULIENNED
1/2 GREEN BELL PEPPER, CORED, SEEDED, AND JULIENNED
2 CARROTS, JULIENNED
2 SCALLIONS (WHITE AND LIGHT GREEN PARTS), SLICED
3 CLOVES GARLIC, MINCED
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
3 TABLESPOONS (45 ML) WHITE VINEGAR
JUICE OF 1/2 LIME
JUICE OF 1/2 ORANGE
3 TABLESPOONS CHOPPED FRESH CILANTRO LEAVES
2 WHOLE SMILE JAMAICA COFFEE BEANS
1 TEASPOON SUGAR
11/2 POUNDS (680 G) RED SNAPPER FILLETS OR WHOLE SNAPPER
2 TABLESPOONS (ABOUT 24 G) MARLEY COFFEE SPICE BLEND
1 SCOTCH BONNET PEPPER, FINELY DICED
1 LEMON, CUT INTO WEDGES
DIRECTIONS
Preheat the oven to 375°F (190°C, or gas mark 5).
In a large ovenproof skillet or sauté pan over medium-high heat, heat 2 tablespoons (30 ml) olive oil until very hot. Add the onion, yellow, red, and green bell peppers, carrots, scallions, and garlic. Season with salt and pepper. Sauté the vegetables for 3 minutes, or until they soften and begin to wilt.
Stir in the vinegar, lime juice, orange juice, cilantro, coffee beans, and sugar. Bring the mixture to a simmer over medium heat. Reduce the heat to low and cook for 2 minutes, stirring, or until the liquid is hot and bubbly.
Season the snapper fillets with salt and pepper. Sprinkle on the Marley Coffee Spice Blend and Scotch bonnet pepper. In another large ovenproof skillet or sauté pan over high heat, heat the remaining 4 tablespoons (60 ml) olive oil until it smokes. Sear the fillets, skin-side down, for 3 minutes. With a large spatula, flip the fillets and cook them on the other side for about 3 minutes, or until the flesh is firm and flaky and the skin is bright orange. Place the skillet in the oven for 15 to 20 minutes, or until the fillets are cooked through.
Remove the coffee beans from the vegetable mixture and discard. Spoon the vegetable mixture over the fillets. Garnish with the lemon wedges.
TIP: YOU CAN CHOP THE GARLIC VERY FINELY BY HAND, OR PUT IT THROUGH A GARLIC PRESS. WHICHEVER METHOD YOU CHOOSE, USE ONLY VERY FRESH GARLIC AS ITS FLAVOR IS IMPORTANT IN THIS DISH.