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Jerk Chicken

Recipe courtesy of David Rosengarten

 

1 cup vegetable oil

2 small onions, coarsely chopped

3 scallions, coarsely chopped

2 green scotch bonnet peppers

1 tablespoon grated ginger

2 tablespoons coarsely chopped garlic

1 tablespoon fresh thyme leaves

2 tablespoons red wine vinegar

1 tablespoon brown sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon freshly ground nutmeg

1/4 teaspoon ground cloves

1 1/2 teaspoons ground allspice

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

2 teaspoons lime juice

2 tablespoons Meyer's rum

1 tablespoon tamarind concentrate

2 whole chickens, each 3 to 4 pounds

4 tablespoons olive oil

 

Add marinade ingredients to food processor and puree until almost smooth.

Pierce the chicken with the tip of a knife to make many tiny holes. Rub

marinade into chicken and refrigerate 24 to 48 hours, depending on desired

intensity.

When ready to cook, prepare a slow and smoky charcoal fire. Remove chicken

from marinade. Transfer the marinade to a small saucepan. Brush chicken with

oil and grill over low heat until done, about 30 minutes.

 

Yield: 8 servings

 

Southwestern Style Meatloaf

  • 1 1/2 lb. ground chuck
  • 1/2 cup milk
  • 1 cup onions
  • 1 cup dry bread crumbs
  • 1/2 cup chopped parsley (or Cilantro!)
  • 3 eggs
  • 1 poblano pepper (or other green chili), finely chopped
  • 1/2 cup pine nuts, toasted
  • 1/4 cup fresh garlic, minced
  • 2 tbsp. chili powder
  • 1 tbsp. ground cumin
  • 1 tbsp. cayenne
  • 1 tsp. ground oregano
 

Combine eggs, milk and bread crumbs in a bowl.

In a seperate bowl combine remaining ingredients, add egg mixture. Knead until well blended but do not overmix.

Fill into a 9x5 lightly greased or non stick loaf pan and bake in pre-heated 350 oven for approximately one hour

or the center reads 160F on an meat thermometer.

Remove from oven and allow to rest for 15 minutes.

Slice and serve with tomato salsa.

Serves 8

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Gnocchetti Sabbia d'Oro

The signature dish of Ristorante Sabbia d'Oro , located in Calabria Italy. Gnocchetti are simply small Gnocchi, i. e. little flour-potato dumplings that are cooked and used like any other pasta.

•  700 g (24 oz.) gnocchetti , homemade from about 4 parts cooked potatoes,
1 part flour and some water, boiled in water for about 3 minutes

•  300 g (10 oz.) pomodorini ( small or cherry tomatoes), chopped coarsely

•  200 g (7 oz.) shrimps, shelled

•  30 g (1 oz.) rucula (arugula), chopped coarsely

•  30 g (1 oz.) radicchio , chopped coarsely

•  2-3 fresh hot chiles, chopped coarsely

•  5 tbs extra virgin olive oil

•  2 cloves of garlic, chopped

•  salt

* If in a hurry, you may find fresh gnocchetti on the refrigeration shelves of Italian food stores or upscale supermarkets.

In a frying pan, heat olive oil and  sauté the garlic. Add the shrimps, arugula, radicchio, chili, tomatoes and salt. Cook the gnocchetti separately in boiling water for about 3 minutes (or according to instructions in case of storebought gnocchetti), drain and toss in the frying pan with the sauce. Serve hot. 

                            -------------------------------------

 

Barbecue Sauce (Original)

Recipe By : Justin Wilson's

Serving Size : 1

3 c Onions, chopped

1/4 c Honey

1 tb Garlic, chopped

2 tb Lemon juice

1 c Sweet pepper, chopped

1 tb Salt

1/2 c Parsley, dried

3 tb Lea & Perrins

1 c Dry white wine

1/2 ts Mint, dried

3 tb Vinegar

1 tb Liquid smoke

2 c Ketchup

1/2 tb Louisiana hot sauce

 

Place all ingredients in a pot that is big enough to hold them. Bring to a boil. Cook, covered, on low heat for several hours.