Welcome to the place where I share my adventures in the kitchen with the world. This page has seen quite a few changes over the years, and no doubt has more to follow. This is where I share recipes, document travel adventures, and share some of my photographs. Please feel free to add a few comments and join the discussion.
Monday, May 10, 2010
JAMAICAN JERK CHICKEN SANDWICH WITH ALLIGATOR PEAR SALSA
Today I share with you a favorite fruit that was once thought to be bad for you but actually turns out to be good. A fruit that once had a reputation for being an aphrodisiac and because of this it wasn’t purchased by anyone wishing to protect their reputation. A fruit, that in Brazil is wrapped up and given as a wedding present. A creamy, and delicate fruit that can never ripen on a tree called the alligator pear.
The Dutch call it avocaat; Spain abogado; France avocatier; Trinidad and Tobago zaboca.... The alligator pear has many aliases, but some of us that just call them avocados without knowing that more creative names exist. I like the Alligator Pear name the most, and the wonderful reptiles laying beside the waterways of South Florida do appear to have the same skin appearance!
Like so many other culinary ingredients I love, the Hass Avocado was a complete accidental discovery that has become the most popular variety of this wonderful fruit served in America today! Today is all about burning out leftovers from a weekend of grilling. I'm think of a sandwich served on grilled Naan bread that has been brushed generously with melted butter, and topped with shredded jerk chicken, and fruit salsa.
JAMAICAN JERK CHICKEN
2 large,8 piece chickens
3 tablespoons spiced rum
2 tablespoons coconut water
1/2 cup cider vinegar
1 cup scallions, chopped
4 cloves garlic, minced
1 tablespoons fresh thyme
2 Habañero chilies, chopped
2 tablespoons extra virgin olive oil
4 teaspoons ground allspice
4 teaspoons ground ginger
3 teaspoons ground cinnamon
1 teaspoon ground cardamom
2 teaspoons ground nutmeg
2 teaspoons kosher salt
2 teaspoons ground black pepper
2 teaspoons dark brown sugar
1/2 cup mango ketchup- you can sub regular if mango can't be found
3 tablespoons soy sauce
1/2 cup fresh lime juice
1.Make Jerk Seasoning: Boil rum and coconut water in small saucepan until bubbles just appear. Transfer rum mixture to blender; add cider vinegar, scallions, garlic, fresh thyme, Habañero chilies, extra virgin olive oil, allspice, ginger, cinnamon, cardamom, nutmeg, kosher salt, and blend until almost smooth. Reserve.
2.Add 2 tablespoons jerk seasoning to small bowl; mix in ketchup and soy sauce to make sauce.
3.Arrange chicken in large roasting pan or baking dish. Pour lime juice over; turn to coat. Spoon jerk seasoning over chicken and rub in. Cover and refrigerate at least 4 hours, turning occasionally.
Prepare barbecue grill to medium-heat heat. Remove chicken from jerk seasoning marinade; sprinkle with salt and pepper If grilling chicken, place chicken, skin side down, on grill rack, cover, and grill until chicken is cooked through, turning occasionally and adjusting heat if browning too quickly. Cook until chicken is cooked through and juices run clear when thickest part of thigh is pierced with fork, about 1 hour for breasts.
ALLIGATOR PEAR SALSA
1/2 cup diced kiwi
1/2 cup diced pineapple
1/2 cup diced mango
1/2 cup diced papaya
2 Avocados, pitted, peeled, and diced
1/4 cup fresh cilantro, chopped
1/4 cup finely chopped red onion
1 fresh jalapeño, chopped
2 tablespoons fresh lime juice, or to taste
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon chili powder
1/4 teaspoon kosher salt
black pepper to taste
Gently toss all ingredients to incorporate evenly, and serve immediately.