Sweet and Spicy Peanut Butter Glazed Chicken

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Peanut lovers who coincidentally love chicken can rejoice as this recipe combines the two flavors perfectly, and the honey adds the perfect degree of sweetness. (Courtesy of Peanut Butter & Co.)

Ingredients

•    1/3 cup honey
•    1/4 cup Peanut Butter & Co. The Heat is On (spicy) peanut butter
•    1/2 stick unsalted butter
•    4 large boneless, skinless chicken breasts

Instructions

Preheat oven to 350° F.

In a small saucepan, on low heat, combine the honey, peanut butter and butter until the butter is melted and the mixture is smooth. Do not let the mixture boil. Remove it from the heat and allow it to cool slightly.

Line a 9 by 12-inch glass baking dish with aluminum foil (this will make clean-up a snap)

Slice the chicken breasts into strips 2 inches wide.

Dip the chicken breast strips in the peanut butter mixture, coating well on both sides, and arrange them in the foil-lined pan. Cover the pan with aluminum foil and bake for 20 minutes, then remove the foil cover and continue to bake chicken for another 20 minutes, or until the chicken is cooked through.

Mole-Rubbed Elk Roast

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You can cook elk roasts quick and dry, like a beef tenderloin, or slow and moist, like a brisket. This recipe uses the slow and moist method with a spice rub that includes all the flavors of a Mexican Mole. Serve it with plenty of Negro Modelo beer. Note: This recipe requires advance preparation.

Ingredients

•    elk brisket
•    2 tablespoons red chile powder
•    1 teaspoon chipotle powder
•    1/8 teaspoon ground cloves
•    1/8 teaspoon ground allspice
•    1/2 teaspoon ground canela or cinnamon
•    1 tablespoon brown sugar
•    2 tablespoons cocoa powder
•    2 cloves garlic, minced
•    1/4 cup vegetable oil
•    1 (3-5 pound) elk shoulder roast
•    Salt and freshly ground black pepper
•    6 cups low-sodium beef stock

Instructions

In a large bowl, whisk together all the ingredients of the spice rub. Sprinkle the meat with salt and pepper, then add it to the bowl, coating it with the rub. Cover the bowl tightly with plastic wrap and refrigerate overnight.

Remove the meat from the refrigerator and allow it to come to room temperature.

Preheat the oven to 450 degrees F.
Put the meat on a rack in a shallow baking dish. Cook at 450 for 20 minutes, or until the roast is browned. Add the beer to the baking pan and reduce the heat to 200 degrees F. Cook 2 1/2 hours to 3 hours, basting frequently, or until the meat is falling-apart tender.  Serve wrapped in a flour tortilla.

Dad’s Curry Goat

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In Jamaica, they call pimento allspice. You can find allspice berries in the spice section of your grocery store, but they are often less expensive bought in bulk at a natural foods store. If you can’t find goat meat you can substitute lamb or mutton.

Ingredients

•    2 pounds goat meat, diced
•    3 tablespoons curry powder, divided
•    2 medium onions, diced
•    3 (or more) Scotch bonnet peppers, stemmed, seeded and minced (or substitute habaneros)
•    1 teaspoon black pepper
•    2 cloves garlic
•    Salt to taste
•    2 green onions, thinly sliced
•    1 sprig fresh thyme
•    12 allspice berries
•    1/4 cup vegetable oil
•    2 large potatoes, peeled and diced
•    2 large carrots, peeled and diced

Instructions

In a large bowl, toss the meat with 2 tablespoons curry and everything except the potatoes and carrots. Cover the bowl with plastic wrap and refrigerate overnight.

Pour the oil into a very large skillet over medium high heat. Add 1 tablespoon curry to the oil and stir. Add the meat, marinade, carrots and potatoes to pan and stir. Pour in 1 1/2 cups water and bring the mixture to a boil. Reduce the heat and simmer, stirring occasionally until the meat is cooked through, about 40 minutes.

Taste and adjust seasonings. If desired, add another Scotch bonnet, whole, and cook 5 more minutes.

Serve with rice or flatbreads.

Escoveitch Sauce

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If you can’t find it bottled, make this sauce just before serving. You can control the heat level by adding more or fewer peppers.

Ingredients

•    3 large onions
•    6 large Scotch bonnet peppers (or substitute habaneros)
•    12 pimento (allspice berries)
•    1 cup vinegar

Instructions

Peel and slice the onions into thin rings. Stem, seed and slice the Scotch bonnets into strips.

Add the onion, pepper, allspice and vinegar to a saucepan over low heat and simmer for 5 minutes.

Pour contents over fish before serving