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:
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
1/4 cup orange juice
2 cloves garlic
3 lbs chicken wings.
Almost every American child has had meatloaf for dinner…it’s common to us and an easy meal… well in Greece what would be considered their meatloaf is this fabulous chicken dish…I went to Greece when I was 19 years old with my mom and my cousin Danielle. To this day, it’s one of those trips that I think was one of, if not the BEST vacation of my life! The sites, the beaches, the people and mostly THE FOOD! Some of the best meals I’ve ever had were on that tiny island in Santorini!
One of them was Greek Chicken and Lemon Potatoes. I’m not a huge chicken lover and I find it to be bland sometimes, but this chicken… I can’t even begin to tell you! It was so moist and packed so much flavor and the potatoes were crispy and rich! For years after, I tried a hundred times to make it just like they did in Greece and it just wasn’t the same… that was until my cousin Danielle, who was with me on that amazing trip to Greece so many years ago, married a fantastic Greek man, who’s mom Effie knew exactly what I was talking about when I said I had eaten this potato and chicken dish while there… so she shared this recipe with me.
Thanks Effie! It really is true, you really can relive an entire memory through a dish. In this case, I’m back on that Greek Island having the time of my life! -Michelle Karam
6 Medium Yellow Potatoes Quartered
1 teaspoon salt
¼ teaspoon pepper (or to taste)
1 teaspoon garlic salt
2 teaspoon oregano
½ cup lemon juice
1 whole chicken quartered
¾ tsp. salt
¼ tsp. pepper
1 teaspoon oregano
¾ garlic salt
2 tabespoons. butter melted
1/4 cup lemon juice
Combine all of your dry seasonings together in a bowl and rub all over both sides of your chicken pieces.
Place chicken, skin side up, in roasting pan and drizzle butter and lemon juice over the top. Add potatoes all around the sides of the chicken, juices included. Roast,uncovered, in preheated,395 degree oven for 45 min to 1 hour.
In Filipino cuisine, adobo refers to a common cooking process indigenous to the Philippines. When the Spanish invaded the Philippines in the late 16th century through Mexico City, they found an indigenous cooking process that involved stewing with vinegar. They referred to this method as “adobo”. Over time, dishes prepared in this manner came to be known by this name as well.
Adobo is the most popular Filipino dish enjoyed by all classes. Adobo is typically served with steamed white rice.
Wikipedia suggests this recipe from Filipinorecipes.netEstimated cooking time: 50 minutes. Adobo is the most popular Filipino dish enjoyed by all classes. Adobo is typically served with steamed white rice.Adobo Ingredients:Ingredients
- 1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or
- choice of either 1 kilo of pork or 1 kilo of chicken
- 1 head garlic, minced
- 1/2 yellow onion, diced
- 1/2 cup soy sauce
- 1 cup vinegar
- 2 cups of water
- 1 teaspoon paprika
- 5 laurel leaves (bay leaves)
- 4 tablespoons of cooking oil or olive oil
- 2 tablespoons cornstarch
- Salt and pepper to taste
- 3 tablespoons water
While Tweeting I stumbled upon, a great recipe from the blog Yes We Cook which happens to be here on WordPress. Check it out:
- 2 1/2 to 3 Pounds of Skinned Chicken pieces (I normally use skinless breast pieces, but legs and thighs are just as delicious).
- 1 tsp. ground cinnamon
- 2 tsp. kosher salt
- 1 tsp. freshly ground pepper
- 5 cloves of garlic (minced)
- 1 large onion (coarsely chopped)
- 2 Cups water
- 1 Can (6 ounces) tomato paste (Italian seasoning paste, if you can find it. If not, plain tomato paste is good).
- 1 Tbsp Italian Herb Seasoning
- 1/2 cup grated Parmesan Cheese
- 2 Tbsp Olive Oil
- Take a paper towel and pat dry all of the chicken pieces. Place chicken aside.
- In a small bowl, mix cinnamon, salt and pepper well.
- Rub the cinnamon mixture, with your fingers, into all of the chicken pieces.
- Heat Olive Oil in a large nonreactive skillet.
- When oil is hot, place the chicken pieces in the skillet to sear (about 4 minutes on each side). If you do not have a skillet large enough, you may need to sear the chicken in two batches. A skillet with 2 or 3″ sides works best.
- When chicken has been seared on both sides, remove from skillet and place aside.
- Lower the heat to medium-high and add 3 of the minced garlic cloves and the chopped onion.
- Saute the onions and garlic, until the onions become soft and golden brown.
- Add 1/2 cup of water to the onions and garlic in the pan. Use a spatula or spoon to deglaze the pan, scraping the bottom of the skillet and loosening any particles stuck on the bottom.
- When the water has mostly evaporated, add the remaining 1 1/2 cups of water, tomato paste, Italian herb seasoning and remaining minced garlic cloves. Mix well.
- Add the chicken back to the skillet. The tomato liquid should cover about 3/4 of the chicken. Cover the pot and simmer over medium-high heat for 30 – 40 minutes until chicken is tender and fully cooked.
- Place chicken mixture on a serving plate and sprinkle with Parmesan cheese.