Party flavours

As Jamaica's two main fishing tournaments are set to cast off in Port Antonio and Montego Bay next month, Marlin Madness serves as the annual official launch party for the fishermen, family, friends and food lovers.

Promoter Ian Gibson -'Gibbo' - is organising the event that has found its home at the Royal Jamaican Yacht Club (RJYC). He realised the pre-event function was the best way to capture the sailors and their crews before their exhausting battle on the high seas with the big fish. Marlins average 11 feet (3.4 metres) and 200 to 400 pounds.

Gibson is 'elevating' the food offerings by selecting local chefs and restaurants who are renown for taking their menus to the next level. On Saturday, September 29, food stations will ring the club's pool, with selections from executive chef Anthony Mair, founder of the Caribbean Culinary Network/Westender Inn, Negril; Suzanne Couch of Café What's On, Epic Eat's Christian Sweeney, Medusa Restaurant & Bar and the club's concessionaire Michael Fulford, The Galley Catering, among others.

Vibes Cuisine passed by the RJYC (with its wonderful view of downtown Kingston), to do a little taste testing of The Galley's Marlin Madness menu. Michael 'Fully' Fulford's home-made lamb sliders were 'delish,' with the inspired addition of feta for a tzatziki-like sauce.

With the same creative licence, the addition of Crystal Beer to the fish batter adds to the crave factor of this crispy golden delight.

Do a little tasting of your own with these recipes, or check 'Marlin Madness Party' on Facebook for all the event details. Also included for your cooking pleasure is the recipe for Medusa's BBQ Pork Tips that their team will be plating on the big night.

The Galley's Lamb Sliders

Ingredients

5lbs ground lamb

1 cup breadcrumbs

3 eggs

5oz onions

5 clove garlic

1oz Scotch bonnet pepper

¹/⁴ ounce Worcestershire sauce

¹/² ounce black pepper

40 dinner rolls

Method

1. Combine all ingredients for sliders and blend well.

2. Marinate, preferably overnight in refrigerator.

3. Divide mixture in two-ounce portions and roll into balls. Flatten to form mini patties.

4. Grill like you would a normal burger as desired.

5. Serve on dinner rolls with feta cucumber sauce.

Yield: 40 sliders

Feta Cucumber Sauce

Ingredients

4oz feta cheese

4oz peeled and seeded cucumber

¹/²oz garlic

¹/²oz onion

¹/⁴oz Scotch bonnet pepper

Dash of Worcestershire sauce

Salt and white pepper to taste

Method

1. Blend all ingredients to form a smooth sauce.

Beer-Battered Fish & Chips

2lbs silver Snapper fillet in 2oz portions

1 (12-ounce) bottle beer (try Crystal/Razz beer)

2 cups all-purpose flour

¹/⁸tsp each salt and pepper

¹/⁸tsp garlic powder

Cooking oil

Method

1. In a Dutch oven, heat oil to 375F.

2. In a large bowl, pour one bottle of beer.

3. Sift 1¹/² cups flour into the bowl, whisking in gently until just combined. Stir in salt and pepper and garlic powder.

4. Pat fish dry and season on both sides with salt and pepper and coat the fish in the beer batter.

5. Dredge the pieces of fish in ¹/² cup of remaining flour and slide into oil as coated.

6. Fry fish, turning over frequently, until deep golden and cooked through, four to five minutes.

7. Transfer to a paper towel-lined baking sheet and keep warm in oven. Fry remaining fish in batches, returning oil to 375F between batches.

8. Serve with French fries and tartar sauce.

Medusa's BBQ Pork Rib Tips

Ingredients

5lbs pork rib tips

1tsp each salt, grated ginger, cinnamon, ground cloves, ground fennel seeds

¹/² tsp pepper

4oz orange marmalade

2tbsp rice wine vinegar

2tbsp teriyaki sauce

¹/²tbsp chilli sauce

¹/²tsp red pepper flakes

2tbsp melted butter

Method

1. Combine salt, grated ginger, pepper, cinnamon, ground cloves and ground fennel seeds in a large bowl.

2. Throw 5lbs of pork rib tips in the bowl of spices and toss to coat. Set in a crock pot.

3. Combine orange marmalade, rice wine vinegar, teriyaki sauce, chilli sauce, red pepper flakes and melted butter in a second large bowl.

4. Pour the sauce from the second bowl over the pork rib tips in the crock pot.

5. Set the crock pot to low to medium heat, and allow it to cook for two to three hours.

Medusa's Tip: Rib Tips can be further broiled in oven with cover off or thrown on a BBQ grill for extra char.

Vibes Cuisine, which has partnered with The Gleaner's Food to present the best offering in popular food and lifestyle, airs on CVM-TV at 6:30 p.m. on Thursdays and at 8:35 a.m. on Wednesdays. Encore presentations air Sundays at 8 p.m. on Flow 100. Like our recipes? Then like Vibes Cuisine TV on Facebook.