Posts Tagged ‘Jerk Chicken’

Recipes to Celebrate Caribana Weekend

Caribana-5

 

The long weekend is here and so is Caribana – both inspire me to get in the kitchen and try some new recipes. Caribbean cuisine is simple to execute and the flavours are so fresh and fiery. Now seems like a good time to celebrate Caribana, in your home kitchen! Continue »



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

 

 



Cooking With Ontario Beer – from Muskoka to Mill Street

Gee I wish I was cooking with some Ontario craft beer right now

Dads like beer and beer and food go together. These days it is not uncommon for discriminating diners to wash down a gourmet meal with their favourite suds, and many dads are finding just as much pleasure cooking with beer as they do drinking it.

Sure, you will want to use a good full-bodied red wine in your beef bourguignon, but there are umpteen ways to use beer in your culinary adventures that wine cannot match.

So this Father’s Day, if you want to encourage the ol’ man to strut his stuff in the kitchen, suggest that he cook with beer. Continue »