Caribbean Jerk Wings Recipe

One of my favorite recipes that I learned from my college roommate from Guyana how to make jerk wings.  Her recipe was short and simple.  It includes using either Walker Woods marinade or Grace marinade.  Slather marinade over wings and bake.  That is it.  And it is spicy and delicious.  However, if you don’t live in New York or cities with large populations then you find that cost of these quick foolproof marinades escalates.  It is time to now how to make the jerk sauce from scratch.

According to the Caribbean Pot Blog:

You’ll Need…

2 scallions (green onions)
5 sprigs of fresh thyme (about 1 tablespoon chopped)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon ground allspice
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 Habanero pepper (scotch bonnet or any that you like)
1/4 cup soy sauce
2 tablespoon vegetable oil
1/4 cup vinegar
1 onion
1/4 cup orange juice
2 cloves garlic

3 lbs chicken wings.

Click for Instructions

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Caprese Salad Recipe

Insalata Caprese (salad in the style of Capri) is a simple salad from the Italian region of Campania, made of sliced fresh buffalo mozzarella, tomatoes and basil, seasoned with salt, and olive oil. In Italy, unlike most salads, it is usually served as an antipasto (starter), not a contorno (side dish)

See this recipe from Living Eventfully

Ingredients

  • 1 large package of cherry tomatoes
  • 8-10 sticks of mozzarella string cheese or 1 container pearl sized buffalo mozzarella
  • 1 bunch of fresh basil
  • Kosher salt and pepper
  • Extra virgin olive oil
  • Balsamic vinegar

Click to See Directions

Tunisian Fire Chicken Kebabs Recipe

Some spice blends deliver an intoxicating fragrance. Some are brilliantly colored. And some tantalize your tongue with kebabs_1spiciness. Tunisian

Fire gives you all of the above. Roam through a Tunisian bazaar, and piney caraway, gingery cardamom, and citrusy coriander will engulf your senses. Red saffron and golden turmeric radiate the color of fire. We add crackling crystals of Moroccan sea salt to launch it all on a head-spinning voyage to North Africa. Scatter this unique blend on spit-roasted lamb, swirl them into couscous, and massage them into grilled chicken, fish and vegetables. Forget the burgers and steak, try something unique and different.  This recipe makes four.

  • 2 tablespoons and 4 pinches Tunisian Fire Chef SaltTM
  • 1 container (6 oz) plain yogurt
  • 1 1/2 cups water
  • 2 pounds boneless chicken (breast and/or thighs), cut in 2-inch chunks
  • 1 large sweet potato cut in 12 chunks
  • 4 12-inch flat metal skewers
  • Olive oil for coating kebabs

Mix the Tunisian Fire Chef Salt, yogurt, and water in a large zipper-lock bag. Add the chicken, press out air and seal; refrigerate 2 to 4 hours.

Meanwhile boil the sweet potato until tender, about 7 min; drain.

Light a grill for medium heat. Remove the chicken from the brine and pat dry. Thread 4 chicken chunks alternating with 3 sweet potato chunks on each of 4 skewers. Brush with olive oil and sprinkle with a few pinches of Tunisian Fire. Grill until chicken is resilient and sweet potatoes are soft and browned, 10 to 12 minutes, turning twice.

Tunisian Fire Quick Chef Tips:

  • Rub Tunisian Fire on sautéed chicken breast and simmer in cilantro, salsa and lemon for b’stylla-style braised chicken
  • Mix Tunisian Fire with yogurt, garlic and olive oil into a marinade for lamb or poultry.
  • Blend Tunisian Fire, unsalted butter, and orange marmalade and serve with grilled chicken or seafood
  • Rub Tunisian Fire on grilled salmon steaks
  • Mix Tunisian Fire with ground lamb or turkey for exotic burgers or meatballs
  • Steep couscous with Tunisian Fire, toasted almonds, and golden raisins.
  • Sprinkle Tunisian Fire on grilled bananas, serve with ice cream
  • Sauté Tunisian Fire and shrimp, simmer in tomato sauce, serve over rice
  • Melt a pad of Tunisian Fire butter over baked sweet potatoes

Recipe can be reprinted with the following:
Recipe copyright Andrew Schloss and David Joachim, www.ChefSalt.com.

 

International Superbowl Appetizer & Cocktail Menu

If you live on the west coast the party starts earlier than the east coast.   No matter what you want to you outshine your Superbowl party get together competitors with  a few tricks up your sleeve.  Also, the key to the menu is mostly having finger food.  And of course MCCN, is here to help.

Main Course

Thai Kra Pao-  Why? It’s an easy stir fry. Once, again emphasis on easy to pick up with tongs on put on the plate plus the spices should have everyone talking about it. (Pictured)

Hawaiian Shoyu Chicken–  This is for the less spicy crowd that exists out there.  Furthermore, some folks just love an excuse for a lua theme.

Appetizers

Desserts

Cocktails

  • Bloody Mary’s -For the West Coast for watching Superbowl Coverage early in the morning
  • Michelada’s on the house for everyone. – It’s a Mexican beer cocktail with chile and lime on the glass rim.

Cuban Cheese Turnovers recipe – Empanada de Queso

  • 1 pound flour                                                       
  • 1/2 teaspoon salt
  • 1/2 pound butter, chilled and cut into small cubes,
  • plus 2 tablespoons butter
  • 1 egg
  • 2 tablespoons red wine vinegar
  • 1 scant cup ice water
  • 1 medium white onion, small dice
  • 1 bunch spinach, chiffonade
  • 3 cups coarsely grated manchego cheese
  • 1 cup chopped hazelnuts
  • 1 cup dark raisins
  • Egg wash (1 egg beaten with 2 tablespoons water)

See Directions

Ultimate Awards Party Menu Recipes

Golden Globes, American Music Awards, Grammy Night and the Oscars are among the biggest event nights not just for the stars going to glamorous but millions more people take the time to gather for celebration.  As we root for a our favorite singer, rapper, actor or movie we munch and sip the night away.  A great way to plan your menu especially when it comes to film award shows is by genre.  One year MCCN took a suggestion from a commenter about the concept of an Avatini.  We searched for Blue Martini recipe and named it the Avatini of course of one of the most celebrated films of the year.  In 2011 True Grit presents an opportunity to pull out a gourmet shrimp and grits recipe.  In the social Network Justin Timberlake orders a round of appletini’s.   Each year the nominations may follow a particular culture prominently featured in the film.  It presents easy idea.  Champagne and Sparkling Cider are always the celebration night old standby.  Here are some options.  Send us your suggestions.

Music Awards

  • Cupcakes are very trendy right now with so many expressions just like music they are great finger food.  Some of the best cupcake spots include Big Man Bakes, Brooklyn Cupcakes, Cupcake and Cookie…READ MORE.   (Photo Cupcake Wars Winner Cupcake and Cookie)
  • Try your hand at Chicken and Waffle or pick up some.  Roscoe’s Chicken and Waffles made them famous but many restaurants have incorporated this pairing in their menu. Fried or Jerk Chicken wings are great with this.
  • Music awards are often the crossroads of casual meets glamor so we suggest grilled cheese and wine.  See Grilled Cheese and Wine Pairings.

Film Awards

Films Set in England

  • Wassail Recipe– It’s a great way to warm up your guests coming in from the Cold

Films Set in France: 

  • Escargo in Garlic and Butter
  • Crepes
  • Champagne

Films Set in Manhattan, NY

Asian Themed Films:

Western Movies or Country Music Awards

Films Set in Mexico

Michelada (Oaxacan Beer Cocktail)

Sweet Tamales

Sports Films

  • Cracker Jacks
  • Chicago Hot Dog

Films taking places in Latin Countries (Central America, Cuba, Puerto Rico)

Puerto Rico:

  • Pina Colada
  • Empanadas

Cuba or (City of Miami) : Mojito

Films Set in Italy/Italian American Films

Films set in West Africa(Sierra Leone, Gambia, Nigeria,…)

Films Set in the Middle East

Hummus Recipe

Films Set in India

Films Set in the Caribbean

Australian Gumleaf Scented Smoked Salmon Brushetta

Ingredients

Approx 20 – 30 pieces

 

Directions

  • In a baking tray lay a little paperbark on the base of the tray.
  • Over the paperbark, place a cooling rack to rest the salmon upon.
  • Add eucalyptus oil to the sugar syrup and brush over the salmon fillet.
  • Cover with foil, then place over the stove and begin to heat the tray, to begin smoking the salmon.
  • Leave on the stove for 30 minutes on very low heat.
  • Remove and allow to cool in the tray.
  • When cool brush with remaining sugar syrup, cover and store in cool room over night.
  • Slice the fresh French stick, spread a little ricotta cheese, then place a small amount of the salmon, dust with sesame seeds and freshly chopped chives