Two for Tuesday…on Wednesday


Wouldn’t it be great to be on a Jamaican get-away right now…can I get an AMEN!  Whats that you say…I have to work…OK…well,  I guess we’ll just have to settle (for now) for a Caribbean inspired menu.




Jerk Chicken


Jerk Chicken



3 scallions including green tops, chopped

2 cloves garlic, chopped

1 tablespoon ground allspice

1 tablespoon dried thyme

1 teaspoon cayenne

1/2 teaspoon fresh-ground black pepper

1 1/4 teaspoons salt

1 teaspoon grated nutmeg

2 tablespoons brown sugar

1/4 teaspoon vinegar

1/4 cup cooking oil

4 whole chicken legs



In a food processor or blender, puree all the ingredients except the chicken legs. Put the chicken in a large roasting pan and coat with the pureed mixture. Let the chicken marinate for about 30 minutes.


Heat the oven to 450°. Cook the chicken legs in the upper third of the oven for 15 minutes. Turn the legs over and cook until just done, about 15 minutes longer.


Try pairing it with…


Fried Plantains



Vegetable oil, for frying

4 yellow plantains, peeled and sliced 1 inch thick




In a large heavy skillet, heat 1/4 inch of oil until shimmering. Add half of the plantains and fry over moderate heat until golden and tender, about 3 minutes per side; lower the heat if necessary and transfer the plantains to paper towels to drain. Season with salt. Repeat with the remaining plantains, adding more oil if necessary. Reserve the oil in the skillet.


Press the fried plantains between paper towels to flatten them slightly. Heat 1/4 inch of oil until shimmering. Add half of the flattened plantains and fry over moderate heat until deep brown and crisp, about 1 minute per side. Season the plantains again with salt and keep them warm while you fry the rest.


Wash it down with…


Red Strip Beer





“Don’t worry about a thing, every little thing is gonna be alright”  – Bob Marley






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