Treasure Beach, Jamaica – Treasure Beach is the perfect place to learn how to make Vegetable Rundown. Located on the south coast of St. Elizabeth Parish in Jamaica, it’s a sleepy beach town bordering an agricultural area to the north called Pedro Plains. Considered the breadbasket of Jamaica, this farming community boasts rich soil and year-round produce. We spent four nights at Jakes Hotel enjoying the area. At Jakes they support the Treasure Beach farming community by purchasing all their fruit and vegetables from local farmers.
Many of the dishes on the menu at Jakes feature local ingredients, so we got excited when Randy, Jakes head chef, offered to show us how to make his Vegetable Rundown recipe. This recipe is so simple it can be made with most vegetables you have on hand. The key ingredient for a rundown is coconut milk. In this case Chef Randy used canned coconut milk, but if you’re looking for a more natural approach, click here to learn how to make your own Coconut Milk following our recipe and video.
1 Tbsp Butter
3 stalks Escallion, chopped
1 small Onion, chopped
1/4 Scotch Bonnet Pepper, sliced
1 tsp Fresh Thyme
4 cups Mixed julienned vegetables: carrots, zucchini, yellow squash, broccoli, string beans, tomatoes or any vegetables in season
1 cup Coconut Milk
Salt and Black Pepper to taste
1. In skillet melt butter and sautee seasonings: onion,escallion, scotch bonnet pepper, thyme.
2. Sautee seasonings until onion is transparent
3. Add mixed vegetables to the skillet and sautee
4. Add coconut milk to pan let simmer until coconut milk thickens and coats vegetables `
5. Season with salt and black pepper to taste
Makes 1 main course serving or 2 side dish servings
In the video below Chef Randy shows us how easy it is to make his Vegetable Rundown. The video runs about 6 minutes and was shot on location at Jakes Hotel on the south coast of Jamaica. Make sure to watch to the end to see how to beautifully plate this dish!