Thursday, July 12, 2007

Tina's BBQ Jerk

This is the basic sauce recipe:

1/2 cup BBQ Sauce
3 T frozen orange juice concentrate, thawed
2 t Caribbean jerk seasoning

Add the above sauce to 4-6 chicken breasts and freeze.

You can do the following options with the chicken:

2 c pineapple chunks
1 red pepper
1 green pepper
1 onion

Cut the above into chunks and place on skewers. Grill for 8-10 minutes or until chicken is cooked through, brush with remaining sauce at end.

Bake or Crock Pot:

Add the above ingredients, cook on low for 4-6 hours or 350 degrees for one hour. Serve over rice.

Caribbean Jerk Style

3 medium size white potatoes
1 or 2 medium size sweet potatoes/yams
1 large sweet or yellow onion
2-3 green onions
4 medium size carrots
jerk seasoning to taste
seas salt or white table salt, to taste
garlic pepper, to taste
1 cup fresh frozen sweet yellow corn
1 medium size lime
1 t of ground ginger
3 T of EVOO
1 T peanut butter
3 cups jasmine white rice
cashews or peanuts for garnish

Dice up potatoes, yams, and carrots into hearty size pieces set aside in cold water. Dice up all onions. Add 3 T EVOO into a 5 quart pot, add chicken pieces. Cook over a medium heat. when half way done, add onions & green onions. Saute' until golden brown. Add in 3-4 cups of water, yams, potatoes, carrots and corn. Additional jerk-curry powder may be added, to you own taste.

Season with salt, garlic powder, ginger and lime juice. After 30 minutes, stir in peanut butter, mixing well. Allow to cook another 10-15 minutes, until all vegetables are done. Prepare white rice; serve jerk-curry over rice.

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