Posts Tagged ‘Jamaican’

David’s Just-Right Jerk Chicken

David’s Jamaican roots haven’t translated into a full-on love for hot and spicy food. But David does loves his Jerk and demonstrated how to make the sauce from scratch (who knew? I thought it only came in a jar) using milder jalepeno papers. David’s son Jason likes a decidedly hotter version using scotch bonnet peppers, Like his dad, Jason is an avid cook who isn’t afraid to take a good thing and run with it. It was great fun watching David and Jason work through their different styles and approaches in the kitchen–a microcosm of the parent/child dynamic at its best. The good news is that the results were delectable. And now there’s one less sauce you need to buy from a jar.

The recipe is right after the video

David’s Jerk Chicken 

Ingredients:

  • 1 T brown sugar
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp ground allspice
  • 1/4 tsp cinnamon
  • 1/4tsp nutmeg
  • 1/4 tsp ground cloves
  • 1/4 cup vegetable oil
  • 1 T. lime juice
  • 1 T. soy sauce
  • 3 or 4 coarsely chopped green onions (white and light green parts only)
  • 2 coarsely chopped jalapeno peppers or 1 scotch bonnet if you prefer
  • 1 T. finely chopped fresh thyme
  • 2-3 lbs fresh skin-on chicken (eg thighs or boneless breasts cut to similar size as thighs

Method:

Make paste

  • Place dry ingredients including brown sugar, salt, pepper, allspice, cinnamon, nutmeg and cloves, in a small food processor or blender
  • Add the wet ingredients including vegetable oil, lime juice & soya sauce
  • Then add fresh ingredients including green onions (excluding dark green parts), chopped jalapeno peppers (or 1 scotch bonnet if you prefer hotter) and chopped fresh thyme
  • Mix at med-high speed until a smooth paste is formed

Prepare Chicken

  • Score chicken (cross-hatch) skin with a sharp knife about 1/4″ deep (this helps paste penetrate chicken better)
  • Spread paste all over all surfaces of chicken and refrigerate for 3+ hours
  •  Grill, preferably on barbecue, lid down 6-8 minutes per side on med heat, preferably turning only once

 

 



Oxtail Soup

Well it is almost November, and you know what that means. For us here in Ontario, the fall season is when we get excited again about slow-cooked comfort food. Time to break out the Dutch oven fill it with meaty bones, hearty root vegetables and cover it with a lovely stock, then let it slow cook all afternoon.

Relox, it’s not really an ox. When’s the last time you saw an ox? Continue »