Thursday, January 31, 2008

Got sun?

We don't have sun right now. It's just plain cold out, and mostly gray, so we made our own sunny food for dinner last night—Jerk Chicken , Red Beans and Rice, and Key Lime Cheesecake with mangoes. Oh, and a tropical "Salsa" to go with the meat. We had Troy over for dinner. He's solo this week since Karen's got sun—cruising the Caribbean with a girlfriend all week (soak up some rays for me)!

E helped with the marinade for the chicken until I got to the habanero pepper part. It's Mike Woodman's recipe:

Jerk Marinade

2 bunches scallions, chopped (or equivalent amnt of onion)
6 garlic cloves, crushed
4 t. allspice
2 T. dried thyme
4 t. salt
2 habanero chiles, stemmed and scored
2 chipotle chiles in adobo sauce
1/2 c. oil
1/2 c. molasses
2 T. cumin

Broil or barbeque the chicken after marinating for at least two hours. Serve with Zataran's Red Beans and Rice and a "salsa" (my recipe) of 1/2 c. crushed pineapple, 1 cubed avocado, 1/8 c. chopped fresh cilantro leaves, 1/4 c. chopped fresh mango, 1 T. key lime juice and 1/4 t. kosher sea salt.

For dessert we had a wonderful Key Lime Cheesecake with mangoes on top—recipe from Smitten Kitchen right here. I skipped the whipped cream, and used ReddiWhip (fewer calories and fat), and used Nellie & Joe's key lime juice which I've been using for key lime pie since, oh... 1995 or so. It's the best.

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