As I groove to Matisyahu‘s new album, the Hassidic Reggae inspires my cooking. Jamaican food is rather tasty, and is QUITE easy to cook kosher. Well, okay, no pork chops, duh! But we can still have some delicious dishes! The first we can look at is Jerk Chicken. Now, Jerk chicken’s called this because before it’s cooked, you ‘jerk’ it full of holes and fill them with special herbs & spices. It’s a delicious delight to eat, and is rather easy to make when you learn how!

Jerk Chicken

1/4 cup Virgin Olive oil
1/4 cup Soy sauce
3/4 cup White Vinegar
1/2 cup Orange juice
1/4 cup Lime Juice
1 tablespoon Ground Allspice
1 tablespoon Dried Thyme
1 1/2 teaspoons Cayenne pepper
1 1/2 teaspoons Freshly Ground Black Pepper
1 1/2 teaspoons Ground sage
1 ablespoon freshly minced garlic
2 Garlic cloves, minced
1 tablespoon Sugar
1 Scotch Bonnet Pepper (Or a spicy ppper of your choice)
1 Sweet Onion, finely chopped (Vidalia onions are my favorite!)
4 to 6 boneless chicken breasts (About 2 & 1/2 pounds)

Taking the soy sauce, olive oil, vinegar, and juices, pour them in a large plastic container and stir until mixed.

Slowly add in the spices one by one, stirring them in until they’re mixed fully with the wet fluids. Once mixed in, add in the garlic, onion, sugar, ginger, garlic, and the pepper and stir it all up good.

Taking your ckicken breasts, submerge them in the fluid and seal the container. It’s best to marinate for 12-24 hours in the fridge, but one hour is enough if you’re in a pinch.

From here I suggest grilling them outdoors on the grill for the more authentic taste, grilling over low coals for about 6-10 minutes on each side. As it cooks, the excess sauce will likely blacken and fall away, revealing a thickened and browned crispy skin.

I usually serve this with a side of roasted seasoned red potatoes or Jerusalem Artichokes. Both make a good compliment to this delicious main course. Now, such a delight deserves a wonderful dessert. Now, Plantains are a wonderful fruit from Jamaica that are from the same family as bananas. As such, a nice twish is to use another Jamacian delight, Rum, to make a novel twist on a popular dessert:

Plantains Fosters

4 tablespoons firmly packed dark brown sugar
2 tablespoons butter
1/4 teaspoon ground cinnamon
12 Plantains, peeled and sliced
3 tablespoons kosher rum
1/4 cup kosher banana flavored liquor

In a medium saucepan, melt your butter up before adding the cinnamon, brown sugar, plantains, and banana liquor.

Cook over medium heat about 3-5 minutes, or until plantains begin to soften.

Serve spooned over a scoop of your favorite vanilla ice cream.

Remove from stove, and pour the rum over the plantains.

Ignight the alcohol while keeping the dessert FAR away from yourself!!! Flames will disappear when the alcohol burns off.

Eat and enjoy! (This should make 4-6 generous servings)

As for kosher rums, I suggest Bacardi (Eight, Gold, Superior), Cruzan Regular and Flavored. And for kosher banana liquor, look into Melody Banana Liquor. ^^ I hope you enjoy this Jamacian dietary trip, and until next time… Shalom and Good Cooking!

February 27, 2006. dessert, fanboying, main courses, recipes.

One Comment

  1. Jerk Chicken Expert replied:

    There is another theory regarding how “Jerk” food gets its name.

    That is that the spanish word “Charqui” (meaning dried meat) evolved over time in Jamaica to Jerky and then Jerk.


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