Jamaican Jerk Chicken

WHAT'S GRILLING TONIGHT?

 
For us, summer is a wonderful time to gather for long days with family and friends. However, for some of our children, nieces and nephews, it also involves the count down of the days before they head back to college or university. Luckily, they are in the right place when it comes to getting food and cooking tips to take back with them when they return to their own apartments in the fall. Grilling always features foremost when we are planning the lessons, and around here, there is never a shortage of a willing panel of judges. This week, Ubayda was inspired by an article in Mens Journal Magazine to try a new recipe. Needless to say, he got an A+ for his Smoked Jamaican Jerk Chicken!!

EMMA and KRISTINE wait anxiously!

Jamaican Jerk Chicken

Marinate the chicken pieces overnight, roast them slowly on the smoker, then finish them off over hot coals for juicy and tender chicken with an intense fusion of flavour: smoky, sweet and spicy.  

6 lbs bone-in chicken pieces

¼ cup apple cider vinegar

Juice of 1 lime

Jerk seasoning paste:

1 red onion, chopped

3 cloves garlic

2 scotch bonnet peppers

1 scallion

2 tbsp molasses

2 bay leaves

1 tbsp salt

1 tbsp fresh thyme

1 tsp freshly ground black pepper

½ tsp allspice

½ tsp nutmeg

½ tsp cinnamon

1 lime, juiced

In a large glass mixing bowl, combine chicken pieces with apple cider vinegar and lime juice mixture. Meanwhile, in a blender, combine red onion, garlic, scotch bonnet peppers, scallion, molasses, bay leaves, salt, thyme, black pepper, allspice, nutmeg, cinnamon and lime juice, and blend to create a paste.  Gently massage chicken pieces and rub jerk spice paste under the skin and all over each piece of chicken. Cover and refrigerate overnight.

Prepare smoker to cook at 225°F. Add soaked wood chips to coals and water to the diffuser pan. Place chicken pieces on the grids, skin side down. Close smoker lid and cook 1 ½ hours. Set aside the chicken pieces on a platter and remove diffuser pan from the smoker. Open the vents and allow the internal temperature of the smoker to rise to 400-500°F.  Replace grids and set chicken, skin side down on the grids and grill over hot coals for 10-15 minutes, basting with remaining jerk paste and a quick splash of beer if desired.

We served it with this rice and red kidney bean dish and fresh green peas!

Rice and Beans:

6 slices bacon

1 green onion, chopped

2 cloves garlic, chopped

3 sprigs fresh thyme

1 can red kidney beans, drained and rinsed

3 cups water

2 cups long grain rice

Salt and pepper, to taste
1 cup fresh peas.

Fry bacon in a large cast iron pot over medium heat until lightly browned. Add green onion, garlic and thyme and sauté for 3 minutes. Add rice, salt and pepper and stir until coated. Add beans and water, stir and bring to a boil. Cover, reduce heat and simmer for 20-25 minutes. Fluff and serve with fresh steamed, buttered green peas.

Transitional Dinners

We have been enjoying the outdoors while spring tries to arrive.  The dogs have been digging and playing in the garden, exploring all the wonders of the spring thaw. 

 Nora’s new horse arrived so we took a morning off to watch her settle him into his new home.  

Thoughts about food are turning to spring as well.  At this time of year we like to grill, but as always we also like to have something prepared ahead.  So today we are suggesting two make-ahead side dishes, and two simple but special grilled main dishes.  They are both nice served with asparagus which will soon be available locally.

Maple Glazed Cedar Plank Salmon

4 salmon filets

½ cup maple syrup

1 tablespoon minced fresh gingerroot

1 teaspoon Dijon mustard

1 ½ tablespoons soy sauce

Juice of ½ lemon

1 teaspoon sesame oil

4 green onions, sliced lengthwise and then into thirds

1 cedar plank

Vegetable oil

Soak cedar plank in water for an hour or two.

In a small saucepan, combine the maple syrup, gingerroot, mustard, soy sauce and lemon juice.  Bring to a boil, then reduce heat to a simmer and continue simmering for about 10 minutes until slightly thickened.  Stir in the sesame oil.

Preheat the barbecue on MEDIUM-HIGH for 10 minutes.  Reduce the temperature to LOW.

Remove the cedar plank from the water, pat it dry, and brush one side lightly with oil.  Lay the onions over it and arrange the salmon over the onions.  Brush the salmon liberally with some of the glaze.  Place the plank on the grill and cook for ½ hour, until the flesh is just firm and flakey.  Brush with more of the warm glaze to serve. 

NOTE:  If you prefer to remove the salmon skin, first place the filets skin side down on the grill for 2 minutes.  The skin will stick to the grids, and you can slide a spatula between the flesh and the skin and place it on the plank for the rest of the cooking time.

Quinoa and Kale Salad

1 cup quinoa, rinsed and drained

4 green onions, thinly sliced

1 red pepper, seeded and chopped

1 cup dried cherries

1 cup toasted slivered almonds

2 cups kale, finely chopped

For the vinaigrette:

Juice from ½ lemon, 1 lime and 1 orange

1 teaspoon maple syrup or honey

1 teaspoon ground cumin

2 tablespoons olive oil

Kosher salt and freshly ground black pepper, to taste

Chopped fresh cilantro, for garnish

Cook the quinoa according to the package directions.  Spread the cooked quinoa on a rimmed baking sheet to cool and dry slightly.  Transfer the quinoa to a large bowl and add the vegetables, dried cherries and almonds.  Shake the marinade ingredients together in a tightly sealed  jar and pour over the salad.   Toss well, and garnish with cilantro.  May be refrigerated for up to 3 days.

Wild Rice Pilaf with Dried Cranberries and Toasted Almonds

2 tbsp vegetable oil

1 small onion, minced

¾ cup basmati rice

½ cup wild rice

2 ½ cup chicken stock

¼ tsp salt

1/3 cup dried cranberries

2 green onions, minced

¼ cup parsley, chopped

¼ cup chopped almonds, toasted

In a large saucepan, sauté minced onions in vegetable oil until translucent. Add basmati and wild rice and cook 2 minutes, tossing to coat. Add stock and salt and bring to boil. Reduce to low, add dried cranberries, cover and simmer for 20-25 minutes.  Add the green onions and parsley, gently fluff with a fork, and transfer to a serving bowl. Garnish with toasted almonds

Smoked Chicken with Orange & Ginger-Soy Glaze

 

5 lb chicken

1/3 cup frozen orange juice concentrate

1/3 cup soy sauce

2 Tbsp ginger, grated

2 cloves garlic, minced

1/3 cup parsley

1/3 cup coriander

3 bay leaves

Salt and pepper

Set up Broil King Keg to cook at 300⁰C. Meanwhile, combine orange juice concentrate, soy sauce, garlic and ginger in a large bowl. Coat the chicken inside and out with the glaze and allow to rest for at least 2 hours in the refrigerator.  Remove from refrigerator, season with salt and pepper and stuff herbs into cavity. Add  a small amount of smoked apple chips to the charcoal.  Place the chicken on the rack in the smoker, over the water tray filled with water and close the lid.  Allow to cook for 3- 3 ½  hours, until the internal temperature reaches 160⁰F.  Remove chicken from grill, tent with foil and let rest for 15-20 minutes before carving.

Charlotte and Wayne's Paella and Spatchcock Chicken

Ruby, Wayne, Charlotte, Kyle, Jade and Rose

Our friend "Wayne from Spain" loves his new Broil King Keg.  In addition to owning and operating The Barbeque Shop, he and his wife Charlotte having been creating some fabulous meals on the Keg and their Broil King barbecue for their beautiful family.  They were kind enough to send us these recipes.

Paella

4-6 people

3 chicken breasts, cut into chunks
2 Chorizo sausages, sliced
2 onions, sliced
1 red pepper, sliced
1 handful green beans, trimmed
1 can white beans, rinsed and drained
3 cloves garlic, minced

1 teaspoon paprika plus more to season the chicken

2 pinches saffron

1 ¼ cups rice

4 cups chicken or vegetable stock

1/2 lb mussels

1/2 lb shrimp

Lemon wedges

Prepare the Keg.
Once the charcoal is ready for cooking, turn the diffuser support upside down and place an all metal paella pan upon it. Add olive oil.

Rub the chicken pieces in paprika. Add to the pan, cook until brown, then add Chorizo and cook for 5-10 minutes.
Remove chorizo and set aside until later. Add onions, pepper and beans to the pan filled with juices and saute gently.
Add the garlic, teaspoon of paprika seasoning, 2 pinches of saffron and rice. Mix well.
Add back the  chicken, chorizo and stock (vegetable or chicken). You may need to add more water later on as the rice begins to cook. Simmer for 20 minutes. Add mussels and shrimp. Cover with aluminum foil, so the rice steams for 10 minutes. Add lemon wedges and serve.

Spatchcock Chicken with Roasted Vegetables

2 lemons, quartered

1 medium sized chicken

2 onions

8 medium carrots

Bunch of green beans

Paprika

For the Marinade:

½ cup tomato ketchup

1 tablespoon honey

1 teaspoon soy sauce

1 clove garlic

1 teaspoon mustard

For the Sauce:

¼ cup unsalted butter

1 tablespoon red wine

½ teaspoon salt

Splash lemon juice

Pinch pepper

1 teaspoon mixed herbs

1 teaspoon English mustard

Prepare the Keg.

Fill the diffuser with water and add lemons.

Cut chicken in half and rub in paprika.

Place chicken in foil tray.

Slice onions and place in top of the chicken.

Pour over marinade.

Place onto the keg grill and close lid.

Cook for approximately 3 hours.

Blanch carrots and green beans until tender-crisp.

Drain and rinse under cold water 10 seconds to refresh.

Melt the butter mix in a saucepan, and add the rest of the sauce ingredients.

Lay the carrots and beans on a grill topper, and brush with half the butter mixture.

Grill the vegetables over direct high heat on a preheated barbecue with the lid open until lightly browned for 3 -5 minutes, turning occasionally.

Transfer the vegetables to a platter and baste with the remaining butter mixture.

Serve hot.

A Homemade Christmas

The highlight of Christmas for both of us is being surrounded by our big families for a couple of precious days.  In anticipation we were busy pouring all of our love into making gifts and cooking and cooking and cooking.  Here is a sample of our handiwork:

When the Birch tree fell in front of the cottage, Abby and Kris were inspired to create these lamps.

Cableknit toques for Kris, Bev and Mary Ann

Peppermint Bark for Friends

Sweater for Leslie

Cardigan for Samantha

Tote for Lindsay and Baby Eleanor

Vest for Brian

A Homemade Gift from Charlie for everyone in his family.

By New Year’s Eve we were ready for a break, but our kids were still going strong.  Luke, Leslie and Andy hosted a party in Toronto. Their thoughtful and generous mother sent them off with a big container of pulled pork for making quesadillas and pizza.  Reid invited his regular New Year’s gang and recruited his friends to help prepare the following menu:

 

Grilled Thai Shrimp

Smoked Whole Chickens

Orange Ginger Pork Tenderloin

Roasted Potatoes

Stir-fried Vegetables

Tossed Green Salad

Pavlova

Grilled Thai Shrimp

 

2 pounds large shrimp, peeled and deveined with tails intact

½ cup PC Memories of Thailand fiery chilli pepper sauce

1 tablespoon grated fresh gingerroot

1 clove garlic, crushed

1 tablespoon vegetable oil

Combine all the marinade ingredients in a large bowl.  Toss in the shrimp and let stand 15 minutes to ½ hour.  Meanwhile preheat the barbecue on HIGH and reduce the temperature to MEDIUM.  Brush the grids lightly with vegetable oil to prevent sticking.  Grill the shrimp until just opaque and slightly curled, about 2 minutes per side.

Nolan and Adam couldn't wait to tuck into the Chicken and Pork

Smoked Whole Chickens

2 4-pound chickens

¼ cup butter, softened

2 cloves garlic, minced

2 tablespoons fresh rosemary, chopped

1 bunch rosemary

2 lemons, halved

Koshersalt and freshly ground black pepper

Rinse and pat dry chickens, inside and out.  In a small bowl, mix together the softened butter, garlic and chopped rosemary.  With your fingers, gently loosen the skin of the chickens, and rub the garlic butter under the skin.  This will keep the bird very moist.  Stuff the cavity with the rosemary sprigs and lemon halves.  Place on a preheated smoker for 4 hours (see the techniques section for set-up).  For an extra flavour boost, toss some rosemary, garlic and wine in the water pan below the chicken, and some flavoured wood chips on the coals.

 

                     

 Pavlova

Helen whipped up this Pavlova

  4      egg whites -- at room temperature

¼       teaspoon  salt

¼       teaspoon  cream of tartar

  1      cup  fine granulated sugar

  4      teaspoons  corn starch

  2      teaspoons  white wine vinegar

  1      teaspoon  vanilla extract

  1      cup  whipping cream, chilled

  3      cups  strawberries, hulled and sliced

Preheat oven to 275 F.  Line a baking sheet with parchment paper, or butter and lightly flour it.

Beat egg whites, salt and cream of tartar together in a bowl until the whites hold stiff peaks.  Add the sugar a few tablespoons at a time and continue beating until stiff and glossy.  Add the cornstarch, vinegar and vanilla.  Beat again to combine well.

Spread the meringue mixture on the prepared baking sheet, forming an 8" circle, with the edges slightly higher than the middle, forming a depression.

Bake 1-1 1/4 hours, until the meringue is firm and lightly browned.  It will be moist inside.  Cool completely.

Slide the meringue onto a serving plate.  Just before serving,  spread the lemon curd over the meringue.  Lightly whip the cream and top with strawberries. 

                    

   Lemon Curd

½     cup  lemon juice 

1     tablespoon  lemon rind 

2/3    cup  sugar

 4    eggs

Pour lemon juice, lemon rind and sugar into a medium saucepan. Bring to a boil.

Beat eggs in a medium bowl. Pour lemon juice mixture into the bowl and whisk them.

Return everything to the saucepan and cook for 3-5 minutes on medium, or until thick and bubbling.

Strain mixture into a clean bowl and chill it.

Happy New Year!  Too tired to cook.  Going out for dinner!