Jess’ Super Hot Jerk Chicken

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the following article:

Authentic Jamaican Jerk

story and Location Photos by Jessica McCurdy Crooks; Food Photo by Norman Johnson

 

Ingredients

2 Scotch bonnet peppers (or substitute habaneros), seeds and stems removed, minced
1 cup minced onion 
1 tablespoon thyme 
1 teaspoon freshly ground black pepper 
1 tablespoon ground allspice 
1/4 cup vinegar 
Jerk rub/seasoning (see recipe here) 
1 whole chicken, cut in quarters (leave skin on)

Instructions

In a bowl, combine the peppers, onion, thyme, black pepper, allspice and vinegar. Rub the mixture into the chicken pieces and marinate for at least 2 hours.
Prepare a charcoal grill, adding 2 cups of soaked chips from pimento or hickory wood. Over low heat, cook until meat is firm, about 1 1/2 to 2 hours. Sprinkle with jerk sauce before serving

Jamaican Jerk Pork For the Grill

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the following article:

Authentic Jamaican Jerk

story and Location Photos by Jessica McCurdy Crooks; Food Photo by Norman Johnson

 

 

Ingredients

1 cup chopped onion 
1 tablespoon fresh thyme 
1 teaspoon freshly ground black pepper 
1 tablespoon ground allspice 
1/4 cup vinegar 
2 tablespoons soy sauce 
2 large tomatoes, chopped 
1 tablespoon freshly grated ginger 
2 pounds pork tenderloin
1/4 cup Jerk Rub/Seasoning (see recipe here)

Instructions

 
In a bowl, combine the onion, thyme, black pepper, allspice, vinegar, soy sauce, tomatoes and ginger.  
Cut pork tenderloins lengthwise, scoring the meat.

Roll the pork in the mix, and then lavishly cover with jerk rub, ensuring that you stuff some inside the score marks.

Put the seasoned meat in a resalable plastic container and refrigerate at least two hours. 

Prepare a charcoal grill, adding 2 cups of soaked chips from lemon, orange or pecan wood.

Grill over low heat until the interior reaches 140 degrees to 145 degrees F, about 2 hours.

Kaeng Khiao Wan Kai (Green Chicken Curry)

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the following article:

Bugged Out in Thailand!

By Paul Ross

Ingredients

  • 4 chicken legs

  • 2 tablespoon vegetable oil

  • 3 tablespoons green chile paste

  • 1 cup coconut cream

  • 2 kaffir lime leaves (available in Asian markets)

  • 1 ½ cups coconut milk

  • 1 tablespoon sugar

  • 1 ½ teaspoons fish sauce

  • ½ cup diced eggplant

  • 1/4 cup chopped basil

  • 1 red chile, julienned

    • Instructions

    In a pan, fry the chicken legs in 1 tablespoon oil until done.

    Remove from the heat.

    In a separate pan, fry the chile paste in the remaining oil until fragrant, stirring constantly.

    Add the coconut cream a little at a time and cook until the cream begins to have an oily sheen.

    Place the chicken and lime leaves in the cream and cook for two minutes.

    Add the coconut milk, sugar, and fish sauce, and eggplant, and bring to a boil.

    Boil for 1 minute, remove from the heat and add the basil. Garnish with the julienned chile.

    Jerk Sauce

    Dave DeWitt Recipes Leave a Comment

    This recipe and others can be found in the following article:

    Authentic Jamaican Jerk

    story and Location Photos by Jessica McCurdy Crooks; Food Photo by Norman Johnson

     

    Ingredients

    12 Scotch bonnet peppers (or substitute habaneros), seeds and stems removed 
    3 onions, chopped 
    2 clove garlic finely chopped 
    1/2 cup vinegar 
    2 tablespoons ground allspice 
    1 tablespoon olive oil 
    1/4 cup soy sauce 
    1/4 cup minced scallions

    Instructions

    In a food processor or blender, process all ingredients until smooth. Serve over cooked meat. Extra sauce will keep for months in the refrigerator.

    Moo Pad King (Pork Fried with Ginger)

    Dave DeWitt Recipes Leave a Comment

    This recipe and others can be found in the following article:

    Bugged Out in Thailand!

    By Paul Ross

    Ingredients

  • 2 tablespoons vegetable oil

  • 2 garlic cloves, finely chopped

  • 2 ounces boneless pork, finely sliced

  • 6 pieces dried mushroom, soaked in water for 10 minutes to soften, then coarsely chopped

  • 2-inch piece ginger, peel and finely sliced

  • 1 teaspoon light soy sauce

  • 1 teaspoon dark soy sauce

  • 1 teaspoon sugar

  • 2 tablespoons beef stock

  • ½ teaspoon fish sauce

  • ½ small onion, finely sliced

  • 1 red chile, seeds and stems removed, finely sliced

  • 1 spring onion (green part only, cut into 1-inch pieces

  • Ground white pepper

    • Instructions

    In a wok or frying pan, heat the oil until hot.

     Add the garlic and fry until golden brown.

    Add the pork, stir and cook for a minute or two until the meat is opaque.

    Add the mushrooms and ginger and stir thoroughly.

    Stirring briskly after each addition, add the soy sauces, sugar, stock, fish sauce, onion, and chile.

    Cook for 30 seconds, transfer to a serving dish, garnish with the spring onion pieces and sprinkle lightly with ground white pepper.