Jerk!!

Just heard the radio...heat index in Memphis at 4PM is 119F.   Over here in the eastern part of Knoxville, Tennessee, it is just too damn hot!

But ....we still need to fix something for supper.   Got a great deal in boneless chicken thighs.   This has to be my favorite piece for any chicken dish.   Chicken breasts easily can turn out dry since they do not have enough fat to keep them moist and juicy.  

Over the years, I have found from Steve Ratchlin--Miami Spice how to create wonderful full flavored Caribbean cooking and BBQ.   The Jerk Brine here is something I have worked on with Steve's cookbook  guidance.    

In the Jerk Brine for three hours...then the GRILL!

Whenever I put chicken in brine, it always floats.   

I use this technique to solve the problem!!

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Jerk Brine

1 qt water
3  garlic clove; minced
1 ts cinnamon
1 tb all spice
1 ts nutmeg
1 ts cloves
1 tb red pepper flakes
1/2 c kosher salt
Combine all ingredients and stir to dissolve salt. You can speed up the process by using a food processor or a blender. Usually, I will add all ingredients in the blender and add two cups water to mix. Then add balance of water in a bowl to cover meat. This is enough for 3 to 4 pounds of chicken or pork.

Notes:  WHStoneman

Yield: 1 quart


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Now to round out the meal, I serve the jerk BBQ chicken with my home made Mango  Chutney.   My friends from Miami got me hooked on mangoes a couple of years ago when they brought me four football sized mangoes from their garden paradise in Miami.  Now I have to resort to grocery mangoes about the size of small grapefruit, but they still are good.   Freshly shredded Cole slaw with crisp Granny Smith apples, fresh sliced garden tomatoes with a cool scoop of cottage cheese.  Sounds like a pretty good low carb supper.   

Bon Appetit!

Pork Roast--Caribbean Jerk Style

Cold and snowy here....and nothing fills the house better than the aroma  of a nice pork roast in the oven.    Picked up a beautiful 4.5 pound boneless butt roast this week...and it had JERK written all over it.    I make up a Jerk Brine that brings it all together.   If grilling outside, I will make a Jerk paste and smother the roast.    If you are not brining your chicken or pork, I highly recommend it.  You can find more about brining here.  




This is my regular Jerk Marinade recipe that I use all the time.    Great for pork and chicken.   


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Jerk Marinade

marinade, sauces

1  onion, minced
1/2 cup scallion, chopped
2 teaspoon thyme, fresh
1 teaspoon salt
2 teaspoon sugar
1 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1  hot pepper, finely ground
1 teaspoon black pepper
3 tablespoon soy sauce
1 tablespoon vegetable oil
1 tablespoon white vinegar

Combine all ingredients in workbowl with steel blade.  Process until finely chopped.  Store excess marinade in the refrigerator for about 1 month.

Yield: 1 cup

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For Jerk Brine...My way!


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Jerk Brine

marinade

1 qt water
3  garlic clove; minced
1 ts cinnamon
1 tb all spice
1 ts nutmeg
1 ts cloves
1 tb red pepper flakes
1/2 c kosher salt

Combine all ingredients and stir to dissolve salt. You can speed up the process by using a food processor or a blender. Usually, I will add all ingredients in the blender and add two cups water to mix. Then add balance of water in a bowl to cover meat. This is enough for 3 to 4 pounds of chicken or pork.

Notes:  WHStoneman

Yield: 1 quart

** Exported from Now You're Cooking! v5.84 **

Here is the roast in the brine and will be soaked for two hours.   Also, I add enough water to this to be sure the roast is completely submerged.  

The trusty enamel roaster with 1/2" onion slices for the "roast rack"

 

  

The roast ready for roasting.....   350F covered for one hour....uncovered for another hour.   

While the roast is in the oven, for the last hour, I will roast sweet potatoes at the same time.   

Along with the Jerk Pork Roast, the only thing that sounds great will be roasted sweet potatoes.   They seem to accompany so many tropical Carib dishes.   And of course, I am trying to keep it low carb, so...there will only be salt, pepper and cinnamon for the seasonings on the potatoes.  After removing from the oven, a little butter will be spread on the tops and back under the broiler for a little browing of the edges.   

My good friends from Miami brought me mango and papaya out of their garden  last summer.  I "put up" six pints of  mango chutney and will be served with the roast.    I just love that stuff...good enough to eat straight from the jar!    

 

Roast Sweet Potatoes, Jerk Pork & Mango Chutney