I had never heard the word Courtbouillon before either, so I was glad Dave had done research… Court-Bouillon is a cooking method that uses a flavored liquid for poaching or quick cooking foods.
Dave altered the original recipe to fit him and Jackie and then I altered it to fit hubby and I too.
5 tablespoons melted butter
5 tablespoons sifted flour
1 cup Celery, diced (I was out so used carrots instead)
1 cup Red Bell Pepper, diced
1 cupVidalia Onion, cut into thin rings
1 head minced Garlic
3 Roma tomatoes (1 pureed, 2 chopped)
3 tablespoons Jerk spices (2 mixed in Sauce, 1 sprinkled on top of fish)
4 ounces CRUZAN Black Strap Dark Rum – I didn’t have the black strap rum, so I used Bacardi gold
2 tablespoons Curacao
8 ounces chicken stock
1 1/2 pounds chicken tenders
Green Onion to garnish
Parsley to garnish
Pineapple slice to garnish
3 cups Mahatma Rice
- Make a Roux.
- Add the Vegetables and 2 tablespoons of the Jerk spices.
- Mix well and saute till the vegetables start to get tender.
- And here is the fun part… Add the RUM & the CURACAO… It will sizzle!
- Add the stock.
- Bring to a gentle simmer and allow to simmer for 30 minutes, stirring occasionally.
- Start the Rice… It takes 20 minutes to cook the rice.
- Put the fish on top of the simmering liquid. Do not turn, it is being poached. Sprinkle some of the Jerk spices over the fish.
- Cover the pan and allow the simmering magic to do what it does… it takes 20 minutes, but again, do not touch the fish.
- For presentation, use a wide spatula to remove the chicken and keep warm.
- Plate the rice, top with the reduced liquid and vegetables, top with the chicken.
- Add the garnish.
- And for a final Caribbean flare, add a slice of pineapple on the side.
8 ounces ricotta cheese**
8 ounces strawberry banana yogurt**
1 tablespoon Curacao
- Whisk together the ricotta cheese and yogurt.
- Add Curacao and warm through.
- Pour over broccoli spears.