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.