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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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Definition: Jerk Seasoning

partysugar — Tue, 28 Aug 2007 11:03:10 -0700

Jerk Seasoning
A type of dry seasoning that is native to the Caribbean. It's primarily used in preparing meat - most commonly pork and chicken - for grilling. Although the ingredients can vary, it generally consists of chilies, thyme, spices (cinnamon, ginger, allspice, cloves), garlic, and onions. The seasoning can be directly applied to the meat or mixed with a liquid to create a marinade.

Fast & Easy Dinner: Jerk Burgers With Mango Salsa

partysugar — Fri, 24 Jul 2009 09:45:10 -0700

Bored by the basic all-American burger? Take a trip to the Caribbean with this innovative recipe.

The beef patty is seasoned with jerk sauce and bread crumbs. Instead of the typical tomato, lettuce, and pickle condiments, the burger is topped with a quick mango, pepper, and ginger salsa. A ciabatta roll replaces the bun and Monterey Jack cheese finishes off the scrumptious burger.

Throw in plantain chips and a daiquiri and you've got a meal that's ideal for impromptu entertaining. To kick-start your weekend with this dish, read more.

Jerk Burgers With Mango Salsa
From The Nest

Ingredients

1 tablespoon cooking oil
1 cup chopped green pepper
1/4 cup chopped red pepper
1/4 cup finely chopped onion
1 teaspoon grated fresh ginger
1 medium mango, seeded, peeled, and chopped
1/4 cup apple jelly
1 tablespoon lime juice
Dash salt
1 egg, lightly beaten
1/3 cup bottled jerk sauce
1/4 fine dry bread crumbs
1 pound lean ground beef
4 ciabatta rolls or hamburger buns, split
1 cup shredded Monterey Jack cheese (4 ounces)

Directions

For salsa, in a medium saucepan, heat oil over medium heat. Add peppers, onion, and ginger; cook and stir for 3 minutes. Add mango, jelly, lime juice, and salt; cook and stir until jelly melts. Set aside.
In a large bowl, combine egg, 1/4 cup of the jerk sauce, and the bread crumbs. Add ground beef; mix well. Using hands, shape mixture into four 1/2-inch-thick patties.
For a charcoal grill, place patties on the grill rack directly over medium coals. Grill, uncovered, for 10 to 13 minutes or until done (160°F), turning and brushing once with the remaining jerk sauce halfway through grilling. If desired, toast ciabatta rolls on the grill. (For a gas grill, preheat grill. Reduce heat to medium. Place patties, then ciabatta rolls, if desired, on gas grill over heat. Cover and grill as above.)
Divide cheese among bottoms of rolls. Serve burgers in rolls with some of the salsa. Serve remaining salsa on the side.

Makes 4 burgers.

Per Burger: 808 cal., 50 g fat (20 sat. fat), 167 mg chol., 740 mg sodium, 60 g carbo., 3 g fiber, 31 g pro.

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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: Jamaican Pork With Melon

partysugar — Fri, 18 Sep 2009 08:00:45 -0700

While I've had the classic pairing of pork and apples, and the more unconventional combination of pork and peaches, I've yet to try pork with melons. However, this enticing recipe brings the two ingredients together expertly with Jamaican jerk seasoning and honey.

One can only imagine that the spices provide a nice heat and the honey adds a subtle sweetness. Serving this meal on skewers appeals to children and makes it fun to eat, so get the recipe when you read more.

Jamaican Pork With Melon
From Better Homes and Gardens

Ingredients

1-1/2 pound boneless pork tenderloin, cut into 1-1/2-inch cubes
2 small red onions, quartered lengthwise
2 tablespoons roasted peanut oil or peanut oil
4 teaspoons Jamaican jerk seasoning
1/4 of a small honeydew melon, cut into 2-inch cubes
1/2 of a small cantaloupe, cut into 2-inch cubes
1 tablespoon honey

Directions

Toss pork cubes and onion with oil and jerk seasoning in a medium mixing bowl until evenly coated. Thread eight 12-inch skewers alternately with pork, onion, honeydew, and cantaloupe pieces.
Place pork skewers on the lightly oiled of the grill directly over medium heat.
Grill for 18 to 24 minutes or until pork is cooked through and no pink remains. Remove from grill; brush with honey.

Serves 4.

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Pizza Hut Draws Attention With Viral Video

YumSugar — Mon, 15 Dec 2008 11:18:58 -0800

Pizza Hut has caused an uproar with the launch of a new viral advertising campaign. "Kicked Out of a Pizza Place," a video produced by Mediocre Films, has gotten 198,135 views on YouTube since it was posted less than five days ago. The fast food corporation is piggybacking on the success of other chains' attempt at viral videos, such as competitor Wendy's MySpace video, "Crazy Lettuce". The pizza parlor video, one of three in the viral campaign, is already attracting lots of attention - both for its humor and its tackiness. "If Pizza Hut were a person, I'd say it was a jerk," wrote Ian Schafer, CEO of Deep Focus, an Internet marketing agency.

While the video had me busting a gut, I also thought it was a slap in the face of family-owned businesses. More importantly, I question whether the campaign conveyed any meaningful (or positive) brand message to consumers about Pizza Hut. Watch the video below - I'd love to hear what you think.

Source

It's Out of Hell and Back to His Day Job for Ben

partysugar — Thu, 15 May 2008 09:45:53 -0700

Ben was this week's booted contestant on Hell's Kitchen. When the season started, I honestly liked him and was hoping he would go a long way. However as the competition heated up, Ben's bullying, bickering attitude started to wear on the other chefs, Gordon Ramsay, and the viewing audience. Yesterday I had an interesting telephone conversation with the electrician - he's currently not cooking professionally in any way, shape, or form - to see what he had to say, read more.

PartySugar: How did it feel to be eliminated?
Ben: I don't know. That's sort of an odd question. I'm not down about it. I mean I hate that I got eliminated so early in the game and I hate that I went out the way I did.

PS: Is Gordon really as big of a jerk as he seems?
Ben: He is, yeah. I got nothing from him. He was nothing but a jerk to me, you know he's an animal.

PS: How did it feel to be booted before Matt?
Ben: It was all in the producers' decision. I don't feel bad about it. I think it's too bad I went out but I'm not the only one who screwed up. You know, we all screwed up.

PS: How come you always found a team member to pick on? First it was Craig, then it was Matt, and after him it was Louross. Are you a bully?
Ben: No, I'm not a bully. They really honestly seemed like they came from the IHOP or something. I didn't see any strong cooking abilities in any of the contestants. I was crammed into these small living quarters with people I didn't like, people I didn't want to be with, so naturally I am going to do everything I can to get them off the show.

PS: Who are you rooting for?
Ben: I'm rooting for Bobby. He's been one of the better ones the entire show. I really got along with Bobby, we weren't acting stupid. Between Matt, Jason, Craig, and gay ass Louross, he was the only one I identified with and who could actually cook.

Photos courtesy of Fox.

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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Like a Gentleman, the 4-Star General Leaves Hell

partysugar — Thu, 12 Jun 2008 09:15:13 -0700

I was a little bummed to see Bobby, the self proclaimed "4-Star General," booted from this week's Hell's Kitchen. I'm sick of Jen and would have enjoyed another episode with Bobby. When I spoke to him yesterday his cheerful, gentlemanly manner surprised me. Although he's currently working as the head chef of a grocery store in Buffalo, NY, Bobby is interested in making more television appearances. He had a lot to say about the experience - to hear his eloquent words about Gordon Ramsay - read more.

PartySugar: How did it feel to be eliminated?
Bobby: Of course I didn't want to be eliminated. But I feel great. Am I bummed? No. In the moment I was a little shocked, I was certain he was going to say Jen and that I would step back into the line with the others. When I heard him say Gen - as in General - it took me a minute. It didn't register until he said, "Big boy, give me your coat."

PS: Is Gordon Ramsay really as big of a jerk as he seems?
Bobby: No, no, no, no. When you meet Gordon he is like the pope. He gives off a great energy. He's really friendly and genuine. He's not an I-earned-30-million -last-year type of guy. The way he is in the kitchen, it has nothing to do with you personally. It's like he is the governor of food and he believes food has rights. One of the things he bills for is food served the right, best way.
PS: What was it like working in the kitchen? Did you ever really feel like you were in Hell?
Bobby: They don't call it Hell's Kitchen for nothing. It was definitely hell. Working there took me to a place in my life that I've never been.

PS: Is there anything that you would have done differently?
Bobby: No I would not have done anything differently. I walked in as a 4-Star General and I left as a 4-Star General. I didn't have to backstab anyone or plot against anyone to get as far as I did.

PS: Who are you rooting for?
Bobby: I've sat back and watched all of the episodes and I didn't backstab anyone. I'm rooting for Petrozza. He has a heart and is the one person who gave me a sanctuary everyday. I really connected with Ben and Petrozza. Those are the kind of guys I would hire to work in my kitchen. Christina is an honest girl. I could even work with Mattie, there's a place for him in my kitchen always. I can't work with Corey, Jen, or Craig.

Photos courtesy of Fox.