Tuesday, April 10, 2012

Jamaican Jerk Chicken


I thought I'd try a little something different tonight...A Jamaican standard !! Jerk Chicken...Here are the easy instructions-

Jamaican Jerk Chicken-

INGREDIENTS:

1- 3 lb Chicken

1 Lime

24 Pimento Beans (Allspice)

2oz Scallion

2 Scotch Bonnet Pepper

5sprigs. Thyme

1/2 whole Nutmeg (Grated)

Salt (Pinch)

2 peg Garlic

1 oz. Paprika (for Color)

1 oz. Oil (optional)

1/2 oz Soy Sauce

1 tbsp. Sugar

Note: If you would like to remove the spicy heat from this season, don’t use the Scotch Bonnet Pepper.

DIRECTIONS:

Put all ingredients in the Electric Blender,except the lime, and turn the selector to puree. Make sure the ingredients are blended well together before removing from Blender.

Cut up chicken 8-ways (Wing, Drumstick, Thigh, and Breast). Wash chicken parts in lime juice and water. Remove meat from lime and water solution and discard.

Next, you pour a little of the jerk season that you just made on the chicken. Rub in the season with your hand (use plastic gloves if you have them). Repeat doing this until all the meat is covered with the season.

(Optional) You can let this sit in the refrigerator overnight or let it sit for a couple of hours. It’s your choice.

Or do as I do.

OVEN

Pre-heat the oven to 400 degrees F. Place the seasoned Jerk chicken skin side up on a baking sheet and then place it in the oven.

Bake the chicken for about 35 minutes, remove the baking sheet from the oven, and turn the chicken onto the other side. Bake chicken for about 25 minutes more, or until thoroughly cooked.

GAS OR CHARCOAL GRILL

Place your seasoned Jerk chicken on the Grill and monitor the flame so that the temperature stays at or about 350 degrees F. Turn the meat as needed, while keeping the flame low. And if the flame gets too high it will prematurely burn the meat.

This process takes a little time and patience, but it’s worth the effort. The meat will be completely cooked in about 45-minutes.

If not, keep turning until the meat is thoroughly cooked, remove chicken from the Grill and serve with bread, garden salad, baked potatoes, or plain white rice.

OPEN PIT

(This method is definitely for you folks who have a lot of spare time.)

Another thing, do not cut up the chicken. Instead, slice the chicken breast and open the whole chicken wide.

In your back yard or campsite, dig a pit 4 feet long by 21/2 feet wide by 2 feet deep. Taper the long ends of the pit about 45 degrees.

Place the wood in the pit and add your starter fluid or accelerant of choice.

Light the wood and allow the wood to burn to coal. Scatter the coal so that the heat will distribute evenly in the pit.

Place 1/8” steel rods across the pit in a 2” square matrix pattern. Or use the same diamond mesh that’s used in barbecue grills.

Place your seasoned Jerk chicken on the steel matrix; let the chicken cook slowly for about an hour.

Turn chicken on other side, baste if necessary, monitor until chicken is cooked.

(Optional) You can add hickory wood or your other favorite flavored wood to the pit, when making this type of Jerk Chicken.Serve with your favorite food.. Prefferably, rice and peas, like in the photo above..

Enjoy Mon!
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Food Safety Tips
Protect yourself against food-borne illnesses.


1. Use a "refrigerator thermometer" to keep your food stored at a safe temperature (below 40 degrees fahrenheit).

Cold temperatures slow the growth of bacteria. Ensuring that your refrigerator temperature stays at 40 degrees Fahrenheit or colder is one of the most effective ways to reduce your risk of food-borne illness. You can buy a refrigerator/freezer thermometer at appliance stories, home centers (i.e. Home Depot), and kitchen stores including online ones, such as Cooking.com.

2. Defrost food in the refrigerator, the microwave, or in cold water... never on the counter!

Perishable foods should never be thawed on the counter for longer than two hours because, while the center of the food may remain frozen, the outer surface may enter the Danger Zone, the range of temperatures between 40 and 140 degrees fahrenheit, in which bacteria multiply rapidly. If you’re short on time, use the microwave or you can thaw meat and poultry in airtight packaging in cold water. Change the water every half-hour so it stays cold and use the thawed food immediately.

3. Always use separate cutting boards for raw meat/poultry/fish and cooked foods/fresh produce.

Bacteria from uncooked meat, poultry, and fish can contaminate cooked foods and fresh produce. An important way to reduce this risk is to use separate cutting boards for raw meat/poultry/ fish, and cooked foods/fresh produce.

4. Always cook meat to proper temperatures, using a calibrated instant-read thermometer to make sure.

One effective way to prevent illness is to use a food thermometer to check the internal temperature of meat, poultry, and egg dishes. The USDA Recommended Safe Minimum Internal Temperatures are as follows:

* Beef, veal, and lamb (steaks and roasts), fish - 145 degrees fahrenheit

* Pork and ground beef - 160 degrees fahrenheit

* Poultry - 165 degrees fahrenheit.

Cook meats like roasts and steaks to lower temperatures, closer to medium-rare, so that they retain their moisture. It is recommended that those who are at high risk for developing food-borne illness (i.e. pregnant women and their unborn babies, newborns, young children, older adults, people with weakened immune systems, or certain chronic illnesses) should follow the USDA guidelines.

5. Avoid unpasteurized/raw milk and cheeses made from unpasteurized milk that are aged less than 60 days.

Raw milk is milk from cows, sheep, or goats that has not been pasteurized (heated to a very high temperature for a specific length of time) to kill harmful bacteria that may be present. These bacteria, which include salmonella, E. coli and listeria, can cause serious illness and sometimes even death. The bacteria in raw milk can be especially dangerous to pregnant women, children, the elderly, and people with weakened immune systems or chronic illnesses. Raw milk cheeses aged 60 days or longer are okay, since the salt and acidity of the cheese-making process make for a hostile environment to pathogens.

6. Never eat "runny" eggs or foods, such as cookie dough, that contain raw eggs.

Even eggs that have clean, intact shells may be contaminated with salmonella, so it’s important to cook eggs thoroughly until both the yolk and the white are firm. Casseroles and other dishes containing eggs should be cooked to 160 degrees fahrenheit and you can use an instant-read food thermometer to check. Eggs should always be cooked fully and those who are at high risk for developing foodborne illness (pregnant women and their unborn babies, newborns, young children, older adults, and people with weakened immune systems or certain chronic illnesses should follow the USDA guidelines. If you can’t resist runny eggs or sampling cookie batter, use pasteurized eggs. They’re found near other eggs in large supermarkets.

7. Always wash your hands in warm soapy water for at least 20 seconds before handling food and after touching raw meat, poultry, or eggs.

You can pick up a lot of bacteria out in the world, so it’s important to always wash your hands before you eat or prepare food. You should also wash your hands after touching any uncooked meat, poultry, fish, or eggs, as the bacteria from these foods can contaminate cooked foods and fresh produce. Use soap and warm water and wash thoroughly for at least 20 seconds.

8. Always heat leftover foods to 165 degrees fahrenheit.

The USDA recommends heating all cooked leftovers to 165 degrees fahrenheit in order to kill all potentially dangerous bacteria.

9. Never eat meat, poultry, eggs, or sliced fresh fruits and vegetables that have been left out for more than two hours or more than one hour in temperatures hotter than 90 degrees Fahrenheit.

If you leave perishable foods out of the refrigerator or freezer for more than two hours they may enter the Danger Zone—the unsafe temperatures between 40 and 140 degrees Fahrenheit, in which bacteria multiply rapidly.

10. Whenever there’s a food recall, check products stored at home to make sure they are safe.

You should discard any food that’s been recalled because it’s associated with the outbreak of a food-borne illness. But, according to a survey conducted by Rutgers University during the fall of 2008, only about 60% of Americans search their homes for foods that have been recalled because of contamination. For more information on food recalls, visit the website Recalls.gov






Cavier & Vodka
Courtesy of The Lady (Bug) of the Household