Our Latin American somethingorother group here at JCI is having a Salsa cooking contest. I looked at Raichelin's recipes which looked ok but if anyone out there has one they particularly like - please post and I will enter. Keep in mind that I have fresh garlic, Jalapeno, Habanero and Cayenne peppers and tomatoes in the garden so something that uses some or all of that would be fun. I cannot imagine how hot salsa would be that used all three peppers.
Wednesday, September 14, 2011
Monday, September 12, 2011
Summer Favorites
Our top recipes from the summer have been a spicy rib rub from Cook's Illustrated and a jerk chicken recipe I came across online somewhere. The rib rub has a kick, but pairs brilliantly with a sweet BBQ sauce like Sweet Baby Ray's. The jerk chicken is best if marinated the night before and goes well with Jamaican beans and rice--I'll include an easy recipe after the marinade below.
Cook's Illustrated Spicy Rib Rub:
Makes 2-3 racks
3 tbsp paprika
2 tbsp chili powder
2 tbsp brown sugar
2 tbsp ground black pepper
1 tbsp table salt
1 tbsp cayenne pepper
Jerk Chicken Marinade:
(Makes 6 chicken quarters)
In a food processor, combine:
3 scallions
4 large garlic cloves
1 small onion
5 fresh Scotch bonnet or habanero chiles
1/4 cup fresh lime juice
2 tablespoons soy sauce
3 tablespoons olive oil
1 1/2 tablespoons salt
1 1/2 tablespoon packed brown sugar
1 tablespoon fresh thyme leaves
2 teaspoons ground allspice
2 teaspoons black pepper
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
Jamaican Beans and Rice:
2 cups rice
1 can light coconut milk
1 can kidney beans
1 tsp grated ginger
1 tsp fresh thyme
3 scallions, diced
Salt to taste
Directions:
Measure the coconut milk and liquid from the can of beans. Add enough water to equal four cups.
Combine liquid, beans, ginger, scallions, and salt in a pot and bring to a boil.
Add rice, stir, then cover the pot. Reduce heat and simmer twenty minutes or until done.
Cook's Illustrated Spicy Rib Rub:
Makes 2-3 racks
3 tbsp paprika
2 tbsp chili powder
2 tbsp brown sugar
2 tbsp ground black pepper
1 tbsp table salt
1 tbsp cayenne pepper
Jerk Chicken Marinade:
(Makes 6 chicken quarters)
In a food processor, combine:
3 scallions
4 large garlic cloves
1 small onion
5 fresh Scotch bonnet or habanero chiles
1/4 cup fresh lime juice
2 tablespoons soy sauce
3 tablespoons olive oil
1 1/2 tablespoons salt
1 1/2 tablespoon packed brown sugar
1 tablespoon fresh thyme leaves
2 teaspoons ground allspice
2 teaspoons black pepper
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
Jamaican Beans and Rice:
2 cups rice
1 can light coconut milk
1 can kidney beans
1 tsp grated ginger
1 tsp fresh thyme
3 scallions, diced
Salt to taste
Directions:
Measure the coconut milk and liquid from the can of beans. Add enough water to equal four cups.
Combine liquid, beans, ginger, scallions, and salt in a pot and bring to a boil.
Add rice, stir, then cover the pot. Reduce heat and simmer twenty minutes or until done.
Random grillin'
We have served up a few delicious treats of late, but have no pictures as evidence.
1. Flank steak marinated in Veri Veri Teriyaki was a hit when Audrey's parents came up to help us paint the baby's room.
2. Ukranian lamb chops from the Global Grillin' book. We had Jess, Ellie, and the kids over for that one. Mmmmmmmmmmm!!!
3. Last week, we did farmstand corn, herbed chicken leg quarters, and our cast iron pan / root vegetable mix. A great fall hit!
If you have not tried it yet, I highly recommend trying out cast iron pans on the grill top. You can do just about anything in them, and elimiate any last need to turn on the stove or oven for the meal.
1. Flank steak marinated in Veri Veri Teriyaki was a hit when Audrey's parents came up to help us paint the baby's room.
2. Ukranian lamb chops from the Global Grillin' book. We had Jess, Ellie, and the kids over for that one. Mmmmmmmmmmm!!!
3. Last week, we did farmstand corn, herbed chicken leg quarters, and our cast iron pan / root vegetable mix. A great fall hit!
If you have not tried it yet, I highly recommend trying out cast iron pans on the grill top. You can do just about anything in them, and elimiate any last need to turn on the stove or oven for the meal.
Sunday, September 11, 2011
Puerto Rican Pork Chops
The rub is very tasty but don't follow the grilling directions. Pork chops only need a very brief time on direct heat and then finish them off on indirect.
Any grill'n goin on out there in the fog?
Steve is coming to town this weekend. Looking forward to four days of non-stop grilling.
Charlie turns 17 on Tuesday!
Peace to all on 9-11-11.
Any grill'n goin on out there in the fog?
Steve is coming to town this weekend. Looking forward to four days of non-stop grilling.
Charlie turns 17 on Tuesday!
Peace to all on 9-11-11.
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