Jamaican Jerk Hog Wings

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A Recipe From:

America’s Best BBQ:

100 Recipes from America’s Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants

 

by Ardie A. Davis and Chef Paul Kirk


This recipe and other can be found in the Book Excerpt: America’s Best BBQ

Ingredients

Marinade

1/3 cup fresh lime juice

1/4 cup dark rum

3 tablespoons firmly packed dark brown sugar

1 bunch scallions, both white and green parts, roughly chopped

4 cloves garlic, chopped

1 habanero or Scotch bonnet chile, stemmed, seeded, and minced, or 2 chiles if you want it hotter

1 tablespoon ground ginger

1 tablespoon ground allspice

1/4 teaspoon pumpkin pie spice


4 pork shanks

Hog Wings

Fresh Fruit Salsa

1 cup diced watermelon

1 cup diced orange

1 cup diced pineapple

3 tablespoons chopped cilantro leaves, or more to taste

1/4 cup diced red onion

1/4 cup diced red pepper

1/4 cup light rum, or more to taste

2 tablespoons lime juice

3 tablespoons vegetable oil

1/4 cup dark rum

Instructions

Put all the marinade ingredients in a food processor and puree to make slightly chunky sauce. Rub the jerk paste all over the pork shanks, cover, and refrigerate 2 to 24 hours.


To make the fresh fruit salsa, combine all of the salsa ingredients in a medium bowl and mix well. Cover and refrigerate for 45 minutes to 1 hour before serving.


To prepare the wings, you can sauté or use the broiler. To sauté, heat the vegetable oil in a large skillet over high heat until very hot. Place the shanks in the oil, always at a safe distance to avoid burns. Cook for 4 minutes in each side, or until the shanks lift from the pan without sticking and have reached an internal temperature of 150 degrees F. on an instant-read thermometer, 3 to 5 minutes. Deglaze the pan by adding the dark rum to the pan and stirring in in with the drippings. Pour the sauce over the shanks and serve.


To broil, place on a cookie sheet lined with parchment paper or aluminum foil and broil until well browned on all sides, 3 to 5 minutes. Drizzle with a little rum and serve.

Puttanesca Sauce

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The origins of this sauce are obscured in legend and lore. In Italian, 
salsa puttanesca literally means "harlot's sauce" and was thought to be 
a favorite meal of prostitutes because it was nourishing--and quick to 
make. Another source implies that it was a favorite sauce of married 
ladies who were having an affair; they would come home late and make 
this rich sauce which smelled as though it had been cooking all day. It 
can be served over your favorite pasta; or, spread it on Italian bread, 
top with parmesan cheese, and broil it for a hearty sandwich.

Ingredients

2 tablespoons olive oil
2 garlic cloves, minced
1/4 cup onion, minced
1 tablespoon capers, chopped
6 ripe tomatoes, peeled, seeded and coarsely chopped
3 tablespoons tomato paste
1/2 cup chopped black olives
2 tablespoons fresh basil or 1 tablespoon dried
3 tablespoons chopped Italian parsley
1 tablespoon crushed red New Mexican chile
1 cup beef or chicken stock
Salt and pepper to taste

Instructions

Heat the oil in a large, heavy skillet and saute the garlic, onion, and 
capers for 2 minutes. Add the chopped tomatoes and saute for 1 minute. 
Stir in the remaining ingredients, except the stock and salt and pepper, 
and bring to a boil. Turn the heat to low and add 1/2 cup of the stock 
and stir. Cover and simmer 15 minutes; stir again and add more stock if 
the mixture starts getting too thick. Simmer, uncovered, for another 15 
minutes. The mixture should be slightly thick and chunky.

Sour Cream Chicken Enchiladas with Green Chile Sauce

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In New Mexico, enchiladas can be rolled or flat and stacked, made with yellow or blue corn tortillas, filled with any number of ingredients, and smothered in chile sauce. After you decide to order enchiladas here, there are still decisions to be made. First, blue or regular referring to the type of tortilla, rolled or stacked, red or green chile sauce and, if you can’t decide and want both sauces, order “Christmas.” And finally you may order them with a fried egg on top, which is true New Mexican fare.

Ingredients

  • 2 chicken breasts

  • 2 small onions, chopped

  • 3 cloves garlic, minced

  • 2 whole cloves

  • 1 cup sour cream

  • 1/4 cup black olives, chopped

  • 2 cups grated Monterey Jack cheese

  • Vegetable oil for frying

  • 8 corn tortillas

  • 2 cups Green Chile Sauce 

  • Chopped fresh lettuce and tomatoes, and sour cream for garnish

Instructions

Preheat the oven to 350 degrees.

In a large pot, cover the chicken, ½ of the onions, garlic, and cloves with cold water. Bring to a boil, reduce the heat and simmer until tender, about 45 minutes. Remove the chicken. Strain and reserve the broth for use in the sauce. When the chicken is cool enough to handle, remove the skin and bones, and shred.

To assemble: Place a little of the sauce in the bottom of a baking dish. To soften the tortillas, pour the oil in a pan to a depth of about a 1/4-inch and heat until hot enough so that a drop of water in the oil will sputter. Dip a tortilla briefly in hot oil to soften, remove and drain. Next dip the tortilla in the sauce and place on the baking pan. Place some of the chicken down the center of the tortilla, top with some chopped onions, sour cream, olives, and cheese over the chicken, and roll. Ending with the flap side down in the pan.

Pour additional sauce over the enchiladas and bake for 5 to 10 minutes or until thoroughly heated.

Garnish with the lettuce and tomatoes, and top with a dollop of sour cream.

Pumpkin Hot Sauce (Yedubba We’t)

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There are many meat-based hot sauces in Africa, but also some distinctly vegetarian sauces such as this one from Ethiopia.  Sever this sauce over starchy dishes such as plantains, yams, or rice.

 

Ingredients

  • 1 cup chopped onion
  • 1 cup vegtable oil
  • 1 teaspoon crush garlic
  • 1/2 cup chopped red serrano chiles, or substitute jalapenos
  • Salt to taste
  • 4 cups cubed pumpkin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ginger powder
  • 5 cups water

Instructions

In a skillet, brown the onion in the oil, stirring constantly to prevent sticking, for 5 to 10 minutes, stirring constantly.  Add the garlic, red chiles, cumin and salt and cook for 20 more minutes, stiring occasionally.  Add a little boilng water as needed to prevent sticking.  Add pumpkin, garlic powder, ginger powder, and water and bring to a boil.  Cook until the pumpkin is tender.  Puree in a blender for a smooth sauce.