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Fast & Easy Dinner: Jerk Chicken With Corn Bread

partysugar — Fri, 13 Jun 2008 10:30:19 -0700

Why not start the weekend with a spicy, fragrant chicken? This chicken is rubbed with a mixture of spices typical to Jerk seasoning: paprika, allspice, cayenne, and garlic powder. Although the recipe roasts the chicken in the oven, it would be equally delicious cooked on a grill. The corn bread accompaniment is simply a jazzed-up box variation. Paired with an icy cold beer, this makes a delicious dinner. Get the recipe now and read more.

Jerk Chicken With Corn Bread
From Real Simple magazine

Ingredients

2 bunches scallions, trimmed
2 tablespoons paprika
1 1/2 tablespoons garlic powder
1 1/2 teaspoons ground allspice
1 teaspoon ground nutmeg
3/4 teaspoon cayenne pepper
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil
Juice of 1/2 lime
2 tablespoons molasses
1 4-pound chicken, cut into pieces
1 8.5-ounce box corn muffin mix
1 jalapeno, seeded and minced
Lime wedges (optional)

Directions

Heat oven to 400° F.
Thinly slice the dark green tips of 4 scallions; set aside. Place the remaining scallions in a roasting pan.
In a small bowl, combine the paprika, garlic powder, allspice, nutmeg, cayenne, salt, black pepper, oil, lime juice, and molasses. Spread the spice mixture over and under the chicken skin. Place the chicken on top of the scallions. Roast until the chicken is cooked through, about 45 minutes.
Meanwhile, prepare the corn muffin mix according to the package directions. Stir in the jalapeno and reserved sliced scallions and scrape the batter into a greased 8-inch-square pan. Place in oven and bake for 15 to 20 minutes.
Serve the chicken with the roasted scallions, corn bread, and lime wedges, if desired.

Serves 4.

NUTRITION PER SERVING: CALORIES 893.44(43% from fat); FAT 42.81g (sat 11.03g); CHOLESTEROL 238.97mg; CALCIUM 147.84mg; CARBOHYDRATE 59.78g; SODIUM 1141.23mg; PROTEIN 66.01mg; FIBER 7.47g; IRON 7.59mg

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Monday's Leftovers: Jamaican Jerk Chicken Salad

YumSugar — Mon, 17 Sep 2007 06:03:13 -0700

If you have any leftover jerk chicken wings - although I'm not sure why you would - go ahead and try this simple monday leftover tip. Pull the meat from the bones and toss with a few simple ingredients to create a fantastic hearty salad. If you don't have any left, don't fret, I've got another easy recipe to help you turn a weekday meal into a weekday feast. To get the recipe, read more

Jamaican Jerk Chicken Salad
From DIY Network

1 lb. boneless breast of chicken, skinned
2 Tbs jerk seasoning
1 cup extra virgin olive oil
4 ears of yellow corn in husks, washed and dried
1/4 cup extra virgin olive oil
1 lb. asparagus, washed and dried
2 red bell peppers, washed and dried
1/2 cup extra virgin olive oil
2 Tbs. Dijon mustard
2 Tbs. white wine vinegar
1/4 cup freshly squeezed lime juice
Zest of 1 lime
1 Tbs. finely minced fresh chives
Kosher salt and cracked black pepper to taste

Trim the boneless breasts of chicken of all fat. With the sharp tip of a knife, separate the 2 tenders from the back of each breast and trim away the white tendons. Rub the boneless breasts and trimmed tenders with the jerk seasoning, rubbing the jerk into the meat on all sides.
Place the chicken in a glass or ceramic bowl, and pour in the 1/2 cup extra virgin olive oil. Gently mix to distribute the olive oil among the pieces of chicken. Marinate for 2 hours.
To prepare the corn for the grill, pull the husks down and remove the silks, being careful not to tear off the husks. Rub each cob liberally with olive oil then pull the husks back up.
Trim the asparagus of its woody ends, and blanch in simmering water until bright green but still crisp. Refresh in an ice bath, and dry thoroughly. Core and seed the red bell peppers, and cut into 1/4-inch wide strips, 2 inches long.
Heat grill and brush with olive oil. Brush excess marinade from the chicken breasts and tenders and grill with the corn, just until the chicken is marked on the outside and cooked through. The corn is cooked when the husks are charred and the kernels have been slightly colored.
Allow the grilled chicken and corn to cool. Cut chicken at a 45-degree angle into 1-inch strips. Shuck the corn of its husks and cut the kernels off the cob with a sharp paring knife.
Combine the chicken, corn, red bell pepper and asparagus in a large bowl. In a small bowl, whisk together the olive oil, Dijon mustard, and wine vinegar. Add the lime juice, continuously whisking until the juice is fully incorporated.
Fold in the lime zest and minced chives, and season to taste with kosher salt and cracked black pepper. Dress the chicken and vegetables with the lime chive vinaigrette and serve at room temperature.

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Sunday BBQ: Grilled Jerk Chicken Wings

YumSugar — Sun, 16 Sep 2007 01:38:11 -0700

Somehow, I always forget that I'm a huge fan of chicken wings. They're simple to fix up, and are small enough that you don't feel like you're eating a lot - even after you've chowed down an entire platter. They also make perfect party food, and go great with the fall sporting season. You can do them in the oven, but why not make the most out of the last few weeks of summer by throwing them on the barbecue. To check out a great recipe for grilled jerk chicken wings, read more

Grilled Jerk Chicken Wings
From Taste of Home's Simple and Delicious

1/2 cup Caribbean jerk seasoning
18 fresh chicken wingettes (2 to 3 pounds)
2 cups honey barbecue sauce
1/3 cup packed brown sugar
2 teaspoons prepared mustard
1 teaspoon ground ginger

Yield: 6 servings.

Coat grill rack with nonstick cooking spray before starting the grill.
Place jerk seasoning in a large resealable plastic bag; add chicken wings, a few at a time, and shake to coat.
In a small bowl, combine the barbecue sauce, brown sugar, mustard and ginger; set aside.
Grill chicken wings, covered, over medium heat for 12-16 minutes, turning occasionally.
Brush with sauce.
Grill, uncovered, 8-10 minutes longer or until juices run clear, basting and turning several times.

Nutrition Facts: 1 serving (3 each) equals 548 calories, 24 g fat (6 g saturated fat), 113 mg cholesterol, 2,217 mg sodium, 47 g carbohydrate, trace fiber, 28 g protein.

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Fast & Easy Dinner: Caribbean Chicken Kabobs

partysugar — Wed, 20 Aug 2008 06:45:40 -0700

During Summer, kabobs are ideal for quick, simple dinners. While you can load the skewers with any proteins or vegetables, this recipe takes inspiration from the Caribbean. Chicken chunks are seasoned with jerk before being layered with bell peppers, red onions, and pineapples. The sweet, fresh fruit counteracts the spicy seasoning. To get the uncomplicated recipe, read more.

Caribbean Chicken Kabobs
From Betty Crocker

Ingredients

1 3/4 pounds boneless skinless chicken breast halves, cut into 1 1/2-inch pieces
1/4 cup vegetable oil
3 tablespoons Caribbean jerk seasoning (dry)
1 small pineapple, rind removed and pineapple cut into 1-inch cubes
1 medium red bell pepper, cut into 1-inch pieces
1 small red onion, cut into 1-inch pieces

Directions

Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
Brush chicken with 2 tablespoons of the oil. Place chicken and jerk seasoning in resealable plastic food-storage bag. Shake bag to coat chicken with seasoning.
Thread chicken, pineapple, bell pepper and onion alternately on each of eight 12-inch metal skewers, leaving 1/4-inch space between each piece. Brush kabobs with remaining 2 tablespoons oil.
Cover and grill kabobs over medium heat 15 to 20 minutes, turning once, until chicken is no longer pink in center.

Serves 8.

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Craig's Out of Hell and Into His Chef's Hat

partysugar — Thu, 24 Apr 2008 08:59:10 -0700

Craig was this week's eliminated chef on Hell's Kitchen. His pasta making skills couldn't cut it and Ramsay sent him home. Yesterday I had the chance to chat with Craig - he was openly honest and incredibly nice - about his experience. To hear what he had to say about it all, read more.

PartySugar: How did it feel to be eliminated?
Craig: It didn't feel good, obviously. It's like asking a poor person if they like being poor. Did I like being eliminated? No. As long as I have my family and friends, I'm happy that I had the chance to participate. I got to be on the show, I beat out 23,485 other people to be picked as one of the contestants. I just didn't understand why I was being sent home. If I really felt I did that bad, it would have been ok. But there is no way I did worse than Matt.

PS: Is Gordon really as big of a jerk as he seems?
Craig: If I had a penny for every time someone asks me that, I would be richer than you. No, not really. He's like that in the kitchen but he is a nice guy. Business is business and he takes it seriously. Who knows if he has to curse that much? But what are they really, just words? They can't hurt me. I came across him in January. He was staying at the hotel where I work here in Long Island while filming Kitchen Nightmares and I had the chance to send him an amenity. And I ran into him in the lobby and we spoke, I said hello. He was very nice.

PS: Have you started wearing your chef's hat again?
Craig: Yeah, I wear the chef's hat everyday. We all wear them in the kitchen where I work. I work at the Hotel Hyatt Corporation in Long Island and it's part of our professionalism in the kitchen. The leaders of the kitchen wear them. I mean I could wear a black skull cap in the kitchen like Jen does, but I consider the hat part of my uniform. I wear it everyday and throw it away every night. It's not like I wear it to weddings or picnics. It's like driving without your seatbelt, I'm so used it, I feel naked without it.
PS: How come you didn't respond to Gordon or your teammates when they asked you how long until the pasta was done?
Craig: I was trying to focus. We already lost, so I wanted to make the food really good. Everyone was yelling and it was really loud, so it was hard to hear which one was chef Ramsay. When I finally responded it was at a moment when everyone was quiet. It was out of frustration. I didn't need any help, there was nothing anyone else could have done to help me, so I wanted them all to shut up and let me do what I had to do. Everyone on that show cared about making themselves seem more important and that is what they were trying to do. Not everyone is a team player.

PS: At the end of the episode Gordon said, “Craig was a bad cook with an even worse attitude.” How does that make you feel?
Craig: I'm not a bad cook. If I was, I wouldn't be working in the industry for the past eleven years. I'm a good cook. I can see how in the way I answered him he could say I have a bad attitude. But in my opinion undercooking pasta is not nearly as bad as sending raw chicken to a kid. The thing is we all messed up, the boys did. We didn't think as a team. Everyone wanted to be the hero of the group, but no one really was.

Photos courtesy of Fox.

Hell's Kitchen - 3.8 Recap

partysugar — Tue, 24 Jul 2007 11:03:37 -0700

This week we found our favorite chefs of Hell's Kitchen narrowed down to the last five: Bonnie, Jen, Julia, Rock, and Josh. Before things get boiling, Ramsay tells the cheftestants they will no longer be working in separate teams, boys vs. girls. Instead, the five will cook, clean, and cooperate as one big happy family. Bickering and bitching abounds, Ramsay loses it (surprise, surprise), and Bonnie has her best night ever. For all this and more - including what happens when the chefs feed some of L.A's most prominent trendsetters - read more

In the day's first challenge, the final five must feed trendsetters. Blindfolded, they are driven to an off-site location where they will find the, "people with their fingers on the pulse." Although they are expecting celebrities, the chefs find themselves in the middle of a high school cafeteria. Given an hour to prepare a school lunch for 100 high school kids, the chefs - who are working individually against one another - get down to business. Rock makes Kobe beef meatloaf sandwiches, Josh does a baked salmon, Julia whips up grilled cheeses and onion rings, Bonnie tosses a salad with fried goat cheese, and Jen boils up a chicken and pasta dish. The chefs personally serve their lunches and chummily chat up the students. With over 51% of the student votes, the wining prize of a ~~romantic~~ glamourous getaway to Las Vegas with Ramsay, goes to Julia who picks Jen as her escort to Vegas. The gals are whisked off, champagne in hands, to board Ramsay's private jet. The losing three are left to vacuum, clean, and iron the linens of the Hell's Kitchen dining room.

In Vegas, Julia and Jen are given the royal treatment: lux suite, Cristal champagne, spa treatments, and lunch with last season's HK winner Heather West. Back at the chopping block, for the first time in Hell's Kitchen history, the men and the women have to work together. Rock overcooks the scallops and Josh jumps the gun by preparing both risotto and spaghetti before anyone has even ordered it. Julia screws up her garnishes and is overall not on. Several of Josh's risottos get sent back for being undercooked and Ramsay violently kicks Josh out of the kitchen and off the show.

The four are left to finish the service. Julia fumbles, Bonnie takes the lead, Jen perfectly seasons Josh's risottos, and Rock throws an immature temper tantrum when the girls push him into cooperating. After much arguing between Rock (could Rock be any more of a complete jerk???) and Jen, the dinner service is finally over. Bonnie is chosen to select two of her teammates for elimination. She picks Rock (for being such an asshole) and Julia (for falling off her game). Ramsay says it's the hardest decision he has made so far and with a huge hug, asks Julia to hang up her chef's coat. For all of her potential, improvement, and hard work, he awards her a full ride to culinary school along with job placement aid when she graduates - who would have thought Ramsay was such a nice guy???
Oh that Ramsay, isn't he just full of surprises? And insults? Here are my top five Ramsayisms from last night:

Open wide Josh, you do have a talent, you can catch champagne!
Ladies, you didn't think we were going to be traveling commercial, did you?
We've opened, we haven't served anything yet but we've lost money! What a f**king doughnut.
Even my mom cooks spaghetti seven minutes before she wants it... We cook spaghetti to order, even the f**king dirtiest, scummiest Italian restaurant in Venice Beach cooks spaghetti to order!
Oh my god almighty! Come here you, what the fuck are you doing? You stand there and you screw me. You are f**king useless, get out! Get out! *throws spoon at Josh's head*

Finally a few things to think about until we meet Ramsay & Co again: Wasn't it cute how they got so excited about getting new chefs jackets? Wasn't it obvious that Julia was going to win the high school food challenge? I mean kids don't want food their parents will make them! Baked salmon? Chicken & pasta? Hello! Obviously the high schoolers are going to like the onion rings the best, come on!

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Yummy Links: From Cupcakes to Potato Chips

YumSugar — Thu, 08 Mar 2007 13:57:49 -0800

Want to make rootbeer cupcakes, banana lime cupcakes and cherry cupcakes all from the same recipe? I know I do. - A Muffin Story
Oh boy, more energy drinks! This time Coke and Pepsi are both joining the energy drink bandwagon. - FitSugar
I heart salmon. I heart panko. So how could I not heart this recipe for panko-crusted salmon? - Simply Recipes
Want to make reservations at a busy restaurant? Check out these booking tips. - DearSugar

A slightly different way to prepare a tender, tasty chicken curry. - What's For Lunch Honey?
Jealousy ensues, I want to spend the afternoon taste-testing eleven different potato chips, especially the island jerk and curry flavors. - Serious Eats