Three Fry Jacks and a Drill

After months of trading fishing stories my coworker Stephon and I couldn’t take the fish talk anymore. We grabbed our casting rods and pelted out of the GOAB. On our way out we passed an ever curios Mr. Limbu reminding us “no pishing in da building”.

The weather was perfect and South Sound was looking exceptionally beautiful. The first spot we went to was dry so we packed up and hit a nice spot on the iron shore south of Smiths Cove. It wasn’t long and we had a strike followed by a little Fry Jack. The clock was ticking… so we took off once more and stopped in at Smith’s Cove where we managed to get another nice Jack. Against the clock and trying to prove that fishing can be accomplished within a lunch hour, we promptly headed back to the GOAB. During the drive back I started noticing the lovely aroma of fresh fish wafting from my hands. As I got closer to work I couldn’t help but wonder if anyone would notice our slightly sweaty, fishy state. To our surprise we meet-up with the RCIPS blocking Elgin Avenue and diverting traffic. We would soon discover that we had fortunately missed the ever eminent Facilities Management fire drill. With droves of eager civil servants ready to get back to their work no one noticed the two smelly fishermen returning from lunch. Stephon dashed back just in time to film a live press briefing. On the way home with my two little Jacks I thought to myself wouldn’t it be great to have one more. So, I pulled off at the spots dock casted my line a few times and landed the last of my supper.

 

Fry Jack Recipe

3 jacks

1 onion

1 Tbs - Natures seasoning

½ cup - White Corn Meal

1 Scotch Bonnet Pepper

Pineapple & Brown Sugar Ham

Ingredients:

1 ham

1 cup dark brown sugar

1 can pineapple slices

1Tbs cinnamon

Additional:

Toothpicks

Preparing Ham:

Remove any skin from the ham with a sharp knife by thinly separating it from the fat. Retain as much of the fat as possible. Score the fat into 1” cubes by slicing horizontally and then vertically, try not to cut into the meat. 

Instructions:

Combine pineapple juice with brown sugar and cinnamon pour the mixture over the ham.

Place pineapple slices all around the Ham using toothpicks to hold in place. Baste every ½ hour until removed from the oven.

Bake at 325 for 18-20mins per pound or until the internal temperature reaches 145 degrees.

 

Conch Stew

Ingredients:

5 large Conchs, skinned and cleaned

1 large Bell pepper, finely chopped

1 large Onion, finely chopped

5 Seasoning peppers, whole

1 scotch bonnet, whole

2 cans of coconut milk (or milk extracted from 2 large coconuts)

Salt 1/2 Tbs

Black Pepper ½ Tbs

Sea pies:

½ cup all-purpose flour

¼ cup self-rising flour

¼ cup corn meal

½ milk

Preparing Conch:

Using a meat tenderizer pound conch until flatten and the meat is broken. Have ready a large pot of boiling water. Add the conchs to the water and boil for 10 minutes. Remove from the water and slice the conch into ¼” slices.

Sea pies Instructions:

Combine All dry ingredients in a mixing bowl and slowly add milk. Knead dough until ingredients are well mixed. Flatten portions of the dough to be 3” diameter and ¼” thick.

Instructions:

Add to a large pot Coconut Milk, Bell pepper, Onion, Seasoning Peppers and Scotch bonnet. Bring to a boil and then add the Conch, reduce to heat to low. Cook uncovered for 1 hr. string frequently.  Once the conch is tender add sea pies and 1 cup of water, cook for an additional 10mins. Remove Scotch Bonnet pepper being careful not to “burst” it.