Cooking
Oh, I know. It's been ages. But I've been positively exhausted, and actively avoiding anything cooking-related.
But, new week, time to get back to normal.
Matt's always liked jerk seasoning. I've never tasted it.
I found a recipe that looked interesting, so I showed it to him. His response was something along the lines of it looked good enough to eat on paper.
Finally got around to making it last night (and by making it, I mean Matt did it!).
Although I was expecting a completely different flavor (not sure why, but thought it would be...darker and smokier), it was really nice.
Matt really liked it, even though with the avocado and tortilla, he felt it had more of a Mexican presentation, rather than Caribbean.
He was also surprised not to find ginger in the ingredient list...not that we missed it. There's plenty of flavor as is.
The recipe calls for a Scotch bonnet...we each ended up with a piece (though thankfully, not a big piece); in the future, the pepper will be pulverized before going in!
Also, Matt played with the flavor of the rice, adding some salsa and a chile sauce (made by my FIL). Lovely flavor.
I really enjoyed it...it wasn't too spicy (I don't have a particularly high threshold for 'hot'), but it did have good flavor. The rice, beans and avocado just made it better.
Tortilla with Jerk Chicken
Recipe courtesy Blue Heaven
Prep Time: 40 minutes
Inactive Prep Time: 5 minutes
Cook Time: 30 minutes
Yield: 4 servings
2 chicken breasts, sliced lengthwise into "fingers"
2 cups jerk marinade, recipe follows
2 tablespoons olive oil
2 cups rice, cooked
2 cups cooked black beans
4 fresh flour tortillas, warmed
1 cup shredded white cheddar
2 cup shredded romaine
4 dollops sour cream
4 large spoonfuls salsa
1 avocado, sliced
8 jalapeno slices
Preheat a broiler.
In a bowl, marinate chicken in jerk marinade for 4 to 5 hours, in the refrigerator. Saute chicken in oil, over high heat, until cooked through, about 3 minutes on each side. Place 1/4 of the rice and beans on each tortilla. Top with cooked chicken and the cheese. Place under the broiler until the cheese is melted. Top with shredded lettuce, sour cream, salsa, avocado, and jalapenos.
Jerk Chicken Marinade:
1 1/2 tablespoons ground allspice
1 1/2 tablespoons dried thyme
3/4 teaspoon cayenne pepper
1 tablespoon freshly ground black pepper
1 tablespoon ground sage
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 tablespoons salt
1 1/2 tablespoons garlic powder
1 1/3 tablespoons sugar
3 tablespoons olive oil
3 tablespoons canola oil
6 tablespoons soy sauce
1 cup white vinegar
3/4 cup fresh squeezed orange juice
3 tablespoons fresh lime juice
1 small scotch bonnet pepper, finely diced
3/4 white onion, chopped
1/3 cup chopped green onion
3/4 tablespoon fresh chopped garlic
Mix all ingredients together. Refrigerate.
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- No Rest For The Wicked
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This recipe was really nice; it didn't have a particularly strong flavor, but it was a very...warm, comforting dish. A hint of citrus from the tomatillos. It worked equally well with tortillas, which is how I ate my leftover's the next two days. ...
- Koulibiaca
Saw this while watching The Essence of Emeril. Thought Matt would like it. It really doesn't take long to make, and since I didn't have to handle the fish (yay!), I have to admit: if I ate fish, I'd probably enjoy it, too. The...
Cooking
Pretty Nice for a Jerk
Oh, I know. It's been ages. But I've been positively exhausted, and actively avoiding anything cooking-related.
But, new week, time to get back to normal.
Matt's always liked jerk seasoning. I've never tasted it.
I found a recipe that looked interesting, so I showed it to him. His response was something along the lines of it looked good enough to eat on paper.
Finally got around to making it last night (and by making it, I mean Matt did it!).
Although I was expecting a completely different flavor (not sure why, but thought it would be...darker and smokier), it was really nice.
Matt really liked it, even though with the avocado and tortilla, he felt it had more of a Mexican presentation, rather than Caribbean.
He was also surprised not to find ginger in the ingredient list...not that we missed it. There's plenty of flavor as is.
The recipe calls for a Scotch bonnet...we each ended up with a piece (though thankfully, not a big piece); in the future, the pepper will be pulverized before going in!
Also, Matt played with the flavor of the rice, adding some salsa and a chile sauce (made by my FIL). Lovely flavor.
I really enjoyed it...it wasn't too spicy (I don't have a particularly high threshold for 'hot'), but it did have good flavor. The rice, beans and avocado just made it better.
Tortilla with Jerk Chicken
Recipe courtesy Blue Heaven
Prep Time: 40 minutes
Inactive Prep Time: 5 minutes
Cook Time: 30 minutes
Yield: 4 servings
2 chicken breasts, sliced lengthwise into "fingers"
2 cups jerk marinade, recipe follows
2 tablespoons olive oil
2 cups rice, cooked
2 cups cooked black beans
4 fresh flour tortillas, warmed
1 cup shredded white cheddar
2 cup shredded romaine
4 dollops sour cream
4 large spoonfuls salsa
1 avocado, sliced
8 jalapeno slices
Preheat a broiler.
In a bowl, marinate chicken in jerk marinade for 4 to 5 hours, in the refrigerator. Saute chicken in oil, over high heat, until cooked through, about 3 minutes on each side. Place 1/4 of the rice and beans on each tortilla. Top with cooked chicken and the cheese. Place under the broiler until the cheese is melted. Top with shredded lettuce, sour cream, salsa, avocado, and jalapenos.
Jerk Chicken Marinade:
1 1/2 tablespoons ground allspice
1 1/2 tablespoons dried thyme
3/4 teaspoon cayenne pepper
1 tablespoon freshly ground black pepper
1 tablespoon ground sage
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 tablespoons salt
1 1/2 tablespoons garlic powder
1 1/3 tablespoons sugar
3 tablespoons olive oil
3 tablespoons canola oil
6 tablespoons soy sauce
1 cup white vinegar
3/4 cup fresh squeezed orange juice
3 tablespoons fresh lime juice
1 small scotch bonnet pepper, finely diced
3/4 white onion, chopped
1/3 cup chopped green onion
3/4 tablespoon fresh chopped garlic
Mix all ingredients together. Refrigerate.
- Salmon Tacos With Mango Corn Salsa
To be honest, I haven't been feeling very inspired in the kitchen lately. I've been busy with lots of things including travel, and when I'm home I've been trying to eat the food in the freezer since it is on the verge of overflowing....
- Vegetarian Green Chili Recipe
Vegetarian green chili was the request for dinner the other night. Chili is very popular at my house. But I rarely make it the same way twice. It might be red or green made with white beans or black beans. I have made it with pork, beef, bison, turkey...
- No Rest For The Wicked
And Matt and I are, apparently, very wicked. We had friends over for dinner...scheduled for Saturday night, rescheduled for Sunday. Seven of us (including Alex), and lots and lots of food. Matt and I spent most of Friday night, a small chunk of Saturday...
- Chicken Braised In Pumpkin Seed Mole Verde
This recipe was really nice; it didn't have a particularly strong flavor, but it was a very...warm, comforting dish. A hint of citrus from the tomatillos. It worked equally well with tortillas, which is how I ate my leftover's the next two days. ...
- Koulibiaca
Saw this while watching The Essence of Emeril. Thought Matt would like it. It really doesn't take long to make, and since I didn't have to handle the fish (yay!), I have to admit: if I ate fish, I'd probably enjoy it, too. The...