Friday, August 10, 2012

Jamaican Jerk Chicken Legs

TGIF-where has the week gone by?...pretty soon, the kids will be going back to school at the end of this month, and the end of summer vacation for most people, as well! Living in South Florida most of my life, and my children, 'native Floridians'...grandchildren not even knowing what cold winter, and snow is all about...glad that we are here in the 'land of sunshine'...not so much of it for the last couple months. Although we get a 'sneak preview' of it just about every single day, even if its for an hour, S. Florida is still the SUNSHINE STATE!
Often, I have a dilemma about what to make for 1 person (myself) for dinner, when I'm not at my daughter's which is just about every day. We cook together, or I cook (she does most of the baking)...but when I eat alone, about twice a week, I just don't want to heat up my little kitchen and waste electricity, so I use my George Foreman grill, or my toaster over to make a small portion, for (2) ...yes, 2...either for one, and have another portion fore leftover lunch, or invite a friend!
Have you ever tried cooking a gourmet meal in the toaster oven?...well, you can, you know, it's as easy, if not easier than in your big conventional oven! I've been doing this for a long time now, and my best friend suggested that I write a 'toaster oven cookbook'...which of course, I haven't but then, they already have them and she gave me a cute little toaster oven cookbook!

You have to have at least a large enough tray for the toaster oven to be able to fit at least 6 pieces of chicken comfortably, or for roasting a few pieces of vegetable, fish, or even baking cookies...seriously!

I'm gonna share 3 different recipes...one for the Jerk seasoning, 1 for the Basmati rice which is a cilantro-lime scented, and a fabulous Cuban , authentic Havana based black beans, which you can mix with the rice, or serve it separately! So, are you ready?...because I will guide step-by-step for this semi-spicy delicious Caribbean dish, that will take you away to the island of Jamaica...or the Havana black beans to the 'forbidden island'...which I will not go into a long explanation but just that; it was referred to as the 'jewel of the Caribbean'...the largest of the Caribbean islands...frozen in time, from the 1950's!... see link-Caribbean, Havana!
We have a huge population of Cubans here, in S. Florida, as we also have a large population of Jamaicans, and Haitians. We have so much 'island influences' that you do not have to venture far to authentic cuisines of these colorful, tasty, spicy, Caribbean influences of their culture!



Remember my trusty little Better Homes and Gardens recipe box?...I featured this last year, with all my old scribbled...copied recipes, and some on little index cards from the eighties...some torn out pages with pictures; but let me tell you...these are truly 'treasures' that I can make, and have made in the past. Recipes that are really a 'labor of love' ...and hand-me-downs, although I have some scribbled pages tucked away in some old treasured cookbooks!

The Jamaican Jerk Seasoning...and Marinade, which I have adapted from the scribbled page, is another one that I have saved (no photo of it) ...although I have not made this spicy delicious chicken in a long time, I decided to make it on a smaller scale...using my Cuisinart Toaster oven, that is just as strong if not stronger, than my conventional big oven! Save time...save energy...save money on your electric bill by using a smaller oven that you can bake, broil, toast, just about anything, and everything that will put a 'smile' on your face, because you have minimal clean-up!

Jamaican Jerk Chicken Legs
adapted from 2 various sources

1 Scotch bonnet, or Jalapeno, or Habanero pepper,
seeded and chopped
(you can use one of each...if you dare)
4 scallions sliced into 2-in. length
3 cloves of garlic, peeled, and chopped
3 Tbsp. fresh ginger, grated
(about a 2 inch piece)
4 sprigs of fresh thyme chopped
(or, 1 1/2 teaspoons dried)
2 bay leaves, crumbled
1 Tbsp. all-spice, ground
1 teaspoon cinnamon powder
(or 3 teaspoons, dried)
2 teaspoons English style dry mustard
salt and pepper to taste

For the sauce:
created by; Elisabeth

1 cup crushed pineapple
1/2 cup tomato juice
1/4 cup vegetable, or canola oil

Mix all the ingredients together in a blender,
and brush on the chicken as a glaze
note: brush on only, at the last 20 minutes. You can
double this recipe, and also use it for dipping, and adding
on extra sauce at serving time.

For the seasoning (spice rub) ingredients: Put all the ingredients in a food processor, and mix together till everything is pureed into a powdery form. This spice rub is plenty enough for a 3 1/2 lb. chicken, so you will not need all of it for 6 pieces. Just use half the amount, and save the other half in a jar, or plastic container in the fridge to use later.

In a large zip-lock baggie, place the chicken pieces, and pour half the amount of the spices...or use the entire amount if you are making a lot of chicken parts to marinade. Close the bag, give it a good shake, and refrigerate up to 24 hrs. no less than 2hrs. (the longer, the more tender your chicken will be, and more flavorful)
Grill, or bake @ 350 F.for l till about 45- 50 minutes, just remember to brush with the sauce the last 20 minutes.



Havana Black Beans

2 15-oz. canned black beans
(you can make your own, from dried
if you prefer)
1 teaspoon dried thyme
dash of cayenne pepper
half of a green pepper, chopped (opt.)
2 cloves garlic, chopped
2 bay leaves
1 Tbsp. canned chipotle sauce,
8 oz. can of tomato sauce
juice of 2 limes
1/2 cup of water
1 Tbsp extra virgin olive oil
2 scallions finely chopped
1/2 cup finely chopped cilantro

In a medium saucepan, add saute the garlic, the pepper and the scallion in the olive oil, add the bay leaves, slice one of the limes, and add into the saucepan, and use the juice of the other, or (you can just use the juice of both limes)
Add the chipotle sauce, the tomato sauce, and the 1/2 cup of water, bring to a boil, and cook for about 10 minutes.
(you can remove the lime slices and the bay leaves at this time)...drain the liquid from the black beans, and add it to the sauce ingredients, add the thyme, and cayenne pepper, and adjust seasoning with salt and pepper. You can serve the beans separately, or make a batch of Basmati Rice, adding cilantro, and lime juice while cooking the rice!

This is so incredibly delicious with the Jerk Chicken, that your family or friend will think you slaved away all day making this amazing dish!...and don't forget the frozen Margarita cocktail...(which I will have to borrow from one of my fabulous foodie friends)

Have a blessed and peaceful, wonderful weekend!
xo

Enhanced by Zemanta
Post a Comment