Jerk Chicken (Brine Marinated)

Jerk chicken...mmmmmmmmm! What else can I say? It's the first Caribbean cuisine I was ever exposed to and was hooked ever since. There are 1000's of ways to make it so, no one way is right or wrong. It completely depends upon your own likes and the likes of those you are goiing to serve it to. It is something I experiment with frequently trying out different spice combinations and sometimes different preparation/cooking techniques. Anyway my mouth is watering now for a piece so here we go...

Ingredients:

6 cups of water

1 smoked turkey neck

¾ cup of dark brown sugar

¼ cup of salt

3 bay leaves

4 garlic cloves, chopped

2 scallions, chopped

1 tblsp whole coriander

1 whole scotch bonnet pepper

¼ tsp all spice

Directions:

Place all ingredients in a pot and bring to a boil. Turn down heat and allow to simmer for about an hour. Remove turkey neck and discard (or save for something else). Allow the brine to cool. Once completely cooled wash chicken and place in brine. Make sure the chicken is completey submerged in the brine. I use a fairly deep and wide plastic container for this. Put into refrigerator and marinate chicken in brine overnight. The next morning remove the chicken from the brine, discard the brine and thoroughly rub chicken with your favorite jerk seasoning. Place jerk marinated chicken into a zip loc bag or covered container and let marinate in the refrigerator at least 2 hours. The longer the better. Slow cook your chicken at a low heat either in the oven or on the grill for about 2 hours. Baste your chicken with marinade at least every half hour. For this recipe I used approximately 5 pounds of fresh jumbo chicken wings. Enjoy and be blessed!

Curry Lentils



One of my daughters is not much of a meat eater so I've been forced to experimenting with vegetarian style dishes. But, this recipe is packed with flavor and will be bring a smile to any vegans face as well as to us meat lovers. It's quick, easy and delicious!

Ingredients

2 cups lentils
4 cups water + 1/3
1/4 large onion, diced
¼ creamed coconut
2 tablespoon vegetable oil
4 tablespoon curry powder
½ tablespoon Adobo
1 teaspoon geera
1 teaspoon all spice
1/4 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon white sugar
4 cloves garlic, minced
1 (14.25 ounce) can tomato puree
Fresh ground pepper to taste

Directions

Rinse the lentils with cold water until the water runs clear, put the lentils in a pot with 4 cups water and simmer covered until lentils tender (add more water if necessary). While cooking the lentils: In a large skillet or saucepan, “burn” the garlic in vegetable oil. Mix the curry powder with 1/3 cup of water. Once the garlic is burnt (about 2 minutes) add the curry and water mix and burn (about 4 minutes). Add the rest of the ingredients and allow to simmer uncovered until the lentils are tender. When the lentils are tender drain them briefly and stir them into the tomato curry base  and serve immediately atop white rice. Garnish with fresh chopped cilantro. Enjoy and be blessed!

Curry Powder



To me curry is love and after nearly an entire year of researching curry powder recipes I finally developed my own. I was so excited about this I've decided to share it with you all. It is simple to prepare, not very expensive and the ingredients are readily available in almost all supermarkets. You will need a spice grinder or a coffee grinder that is specifically designated for this purpose. Store bought curry powders will fail considerably in comparison to this recipe and I'm sure you will not ever go back to your favorite commercial brand again. Hopefully you will find this as simple to prepare as I did. Enjoy the aromas as you prepare the curry and be sure to have a full stomach because if you're a true food lover this will make you hungry desiring a delicious plate of freshly made curry chicken. Well, lets have at it then...

Ingredients:

½ cup whole coriander seeds

½ cup whole cumin seeds

¼ cup whole fennel seeds

2 tbls whole yellow mustard seeds

1 tbls whole caraway seeds

1 tbls whole black peppercorn

1 tsp whole cloves

¼ cup turmeric powder

 Directions:

Heat a large heavy duty skillet over medium high heat. When the skillet is hot add the first 7 ingredients and toast for about 3 to 5 minutes. Simply put them whole in their natural state in the dry hot skillet. Be sure to stir frequently so that none of the seasonings burn. When the oils are released from the seeds and their perfume begins to permeate the air is when you will know it is time to stop toasting. Pour the toasted seeds into a bowl to cool.  Then in small batches grind your seeds in a spice grinder, or coffee grinder designated for spices only, until all seeds have been ground into a fine powder. Then thoroughly mix in the turmeric. I grind everything a second time after I’ve mixed in the turmeric to guarantee an evenly distributed mixture. The final product will be a yellowish brown powder that will now be your best ever curry powder.

This is a mild curry powder. If you would like it hot throw in some dried chiles to add some heat (anywhere from 3 to 7 or more depending upon how hot you would like it). You may toast the chiles or add them in to the cooled toasted seeds just before grinding. Also, feel free to add in any other seasonings (seeds) you might like in small amounts such as nutmeg, cinnamon or allspice. If you add any previously ground spices add them at the same time you add the turmeric. If there is any spice you do not like feel free to remove it. Keep in mind that the coriander, fennel, cumin and turmeric are the base ingredients. Enjoy and be blessed!