From casmith@interlog.com Mon Dec 20 16:24:15 1999 Date: 14 Dec 1999 12:00:58 GMT From: Strawberry Girl Newsgroups: rec.food.recipes Subject: Jamaican Jerk Chicken Followup-To: rec.food.cooking This recipe is from "The Bamboo Cooks: Recipes from the Legendary Nightclub" by Richard O'Brien and Patti Habib. It's a fabulous restaurant here in Toronto. A Caribbean friend of mine tells me that the recipe's authentic. BAMBOO JERK MARINADE Makes 4-6 cups 6 small cooking onions, peeled and quartered 1 bunch green onions, chopped in 1/2" pieces 1 bunch fresh thyme 4 cloves garlic 5-6 Scotch Bonnet peppers (please take all standard hot pepper precautions and note, this makes a very hot jerk so you might want to cut it down) 2 Tbsp ground allspice 1 Tbsp ground cloves 1 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp black pepper 3 tsp salt 1/4 cup olive oil 2 Tbsp white sugar 1/4 cup fresh lime juice 1/2 cup soy sauce Remove thyme leaves from stems. Peel garlic. Wearing rubber gloves, remove stems from Scotch Bonnet peppers. Puree the onions, green onions, thyme, garlic and peppers together in a food processor. You may have to do this in small batches. Place pureed mixture in a large bowl. Add remaining ingredients and mix thoroughly. This marinade will keep up to three months, refrigerated in an airtight container, and can be frozen up to six months. JERK CHICKEN You can use any part of the chicken you like or even a whole chicken. We find the most tender and versatile meat is boneless chicken legs. Poke the chicken with a fork and, wearing rubber gloves, rub the marinade all over the chicken to thoroughly coat. Let marinate, refrigerated, for at least 6 hours or preferably overnight. Bake in a 400F oven, uncovered, for 45 minutes, or grill on a hot barbecue for 45 minutes, turning often. If using a whole chicken, cook for 20 minutes per pound in a 435F oven, basting often. ROAST JERK PORK Allow approximately 1/2 lb of meat per person. We find boneless pork shoulders to be extremely tender and juicy. Wearing rubber gloves, rub the marinade generously over the pork, covering it completely. Wrap the entire roast in tinfoil and let marinate, refrigerated, for at least 5 hours or preferably overnight. Cook the roast, still wrapped in tinfoil, in a 325F oven for 20 minutes per pound. Remove from oven and let sit for 30 minutes. Remove from foil, slice and serve. Note: Uncooked Jerk Chicken and Jerk Pork will keep up to two days, refrigerated, and can be frozen for up to three months. Once cooked, the meat will keep for one week, refrigerated, and it can be frozen for up to six months. Christine casmith@interlog.com -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. From Tonkcats@cs.com Mon Dec 20 16:24:32 1999 Date: 15 Dec 1999 06:58:14 -0700 From: Tonkcats@cs.com Newsgroups: rec.food.recipes Subject: Jamaican Jerk Chicken Followup-To: rec.food.cooking Jamaican Jerk Chicken 8 habanero chile coarsely chopped 2 Tbsp. prepared yellow mustard 2 Tbsp. fresh rosemary 2 Tbsp. fresh basil 2 Tbsp. fresh thyme 1/3 cup green onion, chopped 1 clove garlic, quartered 1 tsp. salt 1/4 tsp. pepper 2 Tbsp. lime juice 4 bone-in chicken breasts or thighs with legs attached In a small food processor or blender, mix chipped chile and all ingredients except chicken; blend well. Arrange chicken in a non-metal dish. Brush 3/4 of the mixture over chicken; cover. Refrigerate chicken and leftover chile mixture for 2 to 6 hours. Arrange chicken pieces on broiler pan or grill. Grill or broil chicken 4 inches from heat for 25 to 30 minutes, or until juices run clear, turning once, and brushing with remaining chile mixture. Makes 4 servings -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.