JAMAICAN JOE RECIPES

Steps:

• Prepare the following, adding each to the same medium bowl as you complete it: Peel and scoop out the seeds from 1 pound kabocha squash, then cut into 1-inch pieces. Peel and cut 2 large carrots crosswise into 1/4-inch thick rounds. Peel, halve, and pit 1 small chayote, then cut into 1/2-inch pieces.
• Prepare the following, adding each to the same small bowl as you complete it: Dice 1 small yellow onion. Very thinly slice 2 large celery stalks crosswise. Add 3 peeled garlic cloves to the bowl.
• Pat 2 bone-in, skin-on chicken breast halves dry with paper towels. Season all over with 1 teaspoon of the kosher salt and 1/2 teaspoon of the black pepper.
• Heat 1 tablespoon olive oil in a large stock pot over medium heat until shimmering. Add the chicken skin-side down in the hot pot and sear until golden brown, 3 to 4 minutes. Flip and sear until the second side is browned, 3 to 4 minutes more.
• Push the chicken to one side of the pan. Add the onion mixture to the other side and cook, stirring occasionally, until softened and translucent, about 3 minutes. Add 3 quarts water and scrape up the browned bits from the bottom of the pan. Cover, increase the temperature to high, and bring to a boil.
• Add the kabocha mixture and stir to combine. Cover and boil until the chicken is cooked through and the vegetables are tender, about 15 minutes. Meanwhile, cut 2 ears shucked corn crosswise into 3 to 4 pieces each. Peel 8 ounces russet potato and cut into 1 1/2-inch pieces. Trim the roots from 3 medium scallions. Make the dumplings if desired.
• Place 1 cup all-purpose flour and 1/4 cup cold water in a small bowl and mix together with a spoon or your fingers until a dough forms, adding more water as needed. Let the dough rest for 5 minutes. Divide the mixture into 6 portions and roll each portion between the palms of your hands into cylinders or small round balls. Place on a plate in a single layer and cover with a damp paper towel.
• Turn the heat off. Transfer the chicken to a cutting board. When cool enough to handle, remove and discard the skin and bones. Cut each chicken breast into 4 to 5 pieces. Return the chicken to the soup.
• Add the corn, potatoes, dumplings, scallions, 10 fresh thyme sprigs, 1 habanero pepper, 10 allspice berries, diced potatoes, 1 (2.12-ounce) packet soup base mix, the remaining 2 teaspoons kosher salt, and remaining 1/4 teaspoon black pepper. Cover and boil on high heat until the vegetables are tender, about 20 minutes.
• Remove and discard the habanero (for a little bit of heat, use a spoon to press into the habanero pepper before removing if desired). Remove and discard the scallions, thyme stems, and allspice berries. Serve topped with more thinly sliced scallions if desired.

Steps:

• In a skillet, cook beef over medium heat until no longer pink, 5-7 minutes; crumble meat; drain. Add flour, seasoned salt and parsley; stir until well coated. Dissolve bouillon in water; stir into meat mixture. Add potatoes, carrots and onion. Cover and cook over medium heat until vegetables are crisp-tender. Cool. , Meanwhile, prepare pie crusts according to package directions. On a floured surface, roll each pie crust into a 12-in. square. Cut each square into four 6-in. squares. Place about 1/3 cup meat mixture in center of each square. , Moisten edges of crust with water and fold over meat mixture to form a triangle. Press the edges with a fork to seal. Make a 1-in. slit in the top of each triangle. Place on 2 parchment-lined baking sheets. Bake at 400° until golden brown, 20-25 minutes.