I've been in a hot pepper fueled fury of Jamaican + Cajun (that I call "Jamaicajun") fusion cooking, and this is one of the first I've come up with in recent weeks.
For about 4 years I've been saying that Jamaican and Cajun foods belong together, but only just the recently did I manage to get around to not only serving them together but fusing them together.
I had the options of Jamaican Jerk (powder or sauce) to mix with, but decided on instead using Jamaican Curry powder. So the other day, first, I did my 'Jamacajun Jalapeno & Chedder Topped Ribeye Steak', and it was the best thing I'd eaten. Considering I deal in exotic spice producing plants and seeds, along with other sorts of exotic foods, this might say a lot. For the party, with a few days foreshadowing, I decided that stuft peppers would be more useful in the party atmosphere, and then switched it to blue cheese.
This process happened at two locations. First, I made the meat here at home, and second, the entire kit was moved over to my friends 4th of July party. Carving, saving the seeds from, and stuffing all of the peppers turned into a party activity for many of the party goers which served as a real decent ice breaker for all who took part. That was quite unexpected and served as a nice afterthought, and could be achieved with many other detailed hands on recipes.
Step 1: The Ingredients
Beef Eye Steaks
Beef Rib Strips
*Yellow Onions (added while grilling)
(Apologies for not photographing the beef before going to work on it. This is my first Instructable.)
Goya Mojo Chipotle Sauce
Jamaican Curry Powder
(These three combined, on beef, fuse as the ultimate synergistic trifecta that blows me away every time I taste it still.)
Aji Cachucha (Habanero flavor without the heat)
Jalapeno (Green & Red)
Jamaican Yellow Scotch Bonnet
Sweet Mini-Peppers (Red, Orange & Yellow)
*Crumble Blue Cheese (added while stuffing)
Fresh Style Green Sofrito Sauce
Sour Cream & Fresh Chopped Culantro (very similar to cilantro)
Sour Cream & Onion (was there so added to the lineup)
Sides (exotic fruits from the grounds here):
Mamoncillo Fruits [aka Spanish Limes]
Mountain Papaya [aka Yellow Papaya]
Yellow 7 Pot Peppers
Step 2: Prepping the Meat
Pre-season the meat before chopping it. When powdering steaks you always start with the most coarse of your powders to leave room for the finer grade powders to stick. Powder each side one powder at a time and flip each time to allow the layer to stick. With the course Cajun powder on now add the fine & fluffy Jamaican Curry. Flip, powder, flip again.
Now note that normally with the steak you leave the fat on, where most of it cooks off, but the remaining portions are very tender and are typically eaten. But eaten or not, its crucial that the fat if left on for during cooking, or you can quite ruin the quality of the resulting steak.
Despite the 'leave the fat on rule', in the goal of cooking mini bites of beef, I went with removing the fat portions. The ribs also had some fat bits I decided to separate. IMPORTANT: The fat and bones bits were separated, but NOT discarded...
When 'chopping meat', with the goal of mini bits, it helps to cut long strip cuts and then morsel the strips.
Now with your huge pile of beef, season it again. Follow the above order, and jostle it in each time. Now splash your Chipotle sauce across that critter and get the grill ready...
Step 3: Cooking the Meat
While I did separate the fat and bones, I still cooked them with the meat to allow those juices to do their magic. I just separated them on the big tin foil sheet, and stacked the by products in the back where my aging burners kick up flames. The juices flowed into the meat mass. About the time the back row of bones & fat started catching fire I checked the meat and it was fully cooked, but not well done. It was all still very tender and just right. Remember that the meat still has plenty more cooking to do, those of you who prefer a well done steak.
After I ended up with about 4 quarts of meat, I packed up everything to head over to the party...
Step 4: Party Time
After stuffing the peppers I tucked the foil up real ample folding over around the peppers, and once in the grill i loosely tucked another foil sheet across the top to ensure even cooking. The seeds were kept separated (as I sell those for a living), which happened to make for a nice photo op.
Fresh Culantro chopped and blending into Sour Cream, fruits and so on all laid out.
Now, after about an hour or so of lighting fireworks, and everyone sampling the exotic fruits I had brought, the real mess was finally ready...
Step 5: Demolished
It's hard to describe the glee and list all of the comments that went around during all of the pre-tasting & eating that endured, but suffice to say I impressed an actual Jamaican thoroughly with this full spectrum taste bud overdrive.
The Scotch Bonnets mixed all in there really shocked a few people, but everyone that took a bite kept on eating despite the heat. Sometimes food is so good that even people whom don't fancy hot peppers can't stop themselves from burning their faces off to get more. I started with the sweet peppers and worked my way up to eventually eat 3 stuft Scotch Bonnets. Sweat I did a lot, and kept on eating them I did.
The dish, like the party (including myself), was assuredly 'slain'.
This is part one of my "Jamacajun Scorched Earth Campaign" I'm waging here in the Instructables BBQ Contest so if you enjoyed this, or at least enjoy spicy foods, stay tuned there's much more to come...