Recipe Blog:
Honey Jamaican Jerk Chicken Recipe
Ingredients:
0.17 oz Ground coriander
0.17 oz Ground allspice
0.5 oz Dried thyme
0.5 oz Ground pepper
0.33 oz Salt
0.5 oz Brown sugar
3 oz Serrano chilies, stemmed and seeded
2 oz Habanero, stemmed and seeded
2 oz Scallions
1.5 oz Garlic cloves
8 oz Onion chopped
1.5 oz Canola oil
1 oz Soy sauce
1 oz Grated lime zest (from two limes)
2.7 oz Lime juice
0.5 oz Apple cider vinegar
1 oz Fresh ginger peeled and diced
2 oz Honey
1.5 lb Chicken thighs, skin on bone in
Instructions:
Blend all ingredients (except honey and chicken) until it forms a smooth paste that is fragrant. Place the chicken in a large, sealable plastic bag along with the marinade and shake until the chicken is evenly coated. Or you may toss chicken in a bowl with marinade till evenly coated then cover tightly with plastic wrap. Leave to marinade at least 5 hours or overnight. I prefer to leave it over night for that extra kick.
When ready to cook, preheat the oven to 425 degrees and place the baking rack in the middle of the oven. Bake the chicken for 35 minutes or till 160F. Coat the chicken with honey turn oven to broil and let them darken and get sticky. Be careful not to burn because broil can do this in the matter of seconds if not attended properly. Then serve with desired sides.
Notes:
I also love to make this using chicken wings, it makes for a great party food that way. If you want your chicken to be spicier then leave the seeds in the chilies while making the marinade.
Ingredients:
0.17 oz Ground coriander
0.17 oz Ground allspice
0.5 oz Dried thyme
0.5 oz Ground pepper
0.33 oz Salt
0.5 oz Brown sugar
3 oz Serrano chilies, stemmed and seeded
2 oz Habanero, stemmed and seeded
2 oz Scallions
1.5 oz Garlic cloves
8 oz Onion chopped
1.5 oz Canola oil
1 oz Soy sauce
1 oz Grated lime zest (from two limes)
2.7 oz Lime juice
0.5 oz Apple cider vinegar
1 oz Fresh ginger peeled and diced
2 oz Honey
1.5 lb Chicken thighs, skin on bone in
Instructions:
Blend all ingredients (except honey and chicken) until it forms a smooth paste that is fragrant. Place the chicken in a large, sealable plastic bag along with the marinade and shake until the chicken is evenly coated. Or you may toss chicken in a bowl with marinade till evenly coated then cover tightly with plastic wrap. Leave to marinade at least 5 hours or overnight. I prefer to leave it over night for that extra kick.
When ready to cook, preheat the oven to 425 degrees and place the baking rack in the middle of the oven. Bake the chicken for 35 minutes or till 160F. Coat the chicken with honey turn oven to broil and let them darken and get sticky. Be careful not to burn because broil can do this in the matter of seconds if not attended properly. Then serve with desired sides.
Notes:
I also love to make this using chicken wings, it makes for a great party food that way. If you want your chicken to be spicier then leave the seeds in the chilies while making the marinade.
Creamy Bacon Mushroom Pasta
Serving Size: 8Prep Time: 10 minutes Cook Time: 20 minutes
Ingredients:
Ingredients:
- 1/4 cup — Butter
- 1 tb — Minced Garlic
- 1 cup — Sliced Cremini Mushrooms
- 1 cup — Fresh Spinach
- 1/2 cup — Raw chopped Bacon
- 1 cup — Heavy Cream
- 1/3 cup — White Wine
- 1/4 cup — Shredded Parmesan
- Chopped for garnish Parsely
- Salt and Pepper to taste
- 1 lb — Cooked and cooled Linguini
- Heat butter in a large skillet over medium-high heat. Add raw chopped bacon and cook till crispy. Remove bacon from pan and reserve about a tablespoon of bacon grease.
- Add the garlic, cook, stirring, until the garlic is soft, about 1 minute. Add the mushrooms, cook till tender.
- Add in white wine to deglaze the pan. When wine has reduced by half add in the spinach and bacon let spinach get tender.
- Add in heavy cream, parmesan, and bacon grease. Let sauce simmer for 10-15 min. to thicken. If sauce is still to runny add in Beurre Manié. Beurre Manié is equal parts butter and flour mixed together till combined, add into sauce in small chunks till thickened. Don't forget to season to taste.
Poke Tostadas! Makes 6 ea
Shoyu Poke Ingredients:
Mix together all ingredients excluding the tuna to make the marinade.
With a very sharp knife cut tuna into ½ inch-1 inch cubes then toss with the marinade.
Correct seasoning with kosher salt if needed.
Refrigerate for at least an hour.
Shoyu Poke Tostadas Ingredients:
Lay out 6 tostadas then take 5 slices of cucumber and lay out in a spiral on top of a tostada repeat on other 5 tostadas.
Lay out on each tostada 3-4 slices of avocado.
Place about 3 ounces of Poke on each tostada top with toasted sesame seeds.
To finish drizzle Sriracha aioli on each and sprinkle on fresh cilantro.
Enjoy!
- 1 lb Sushi grade tuna
- 4 Tbsp Soy sauce
- 1 Tbsp Sesame oil
- ¼ Cup Sweet yellow onion, thinly sliced
- ¼ Cup Green onion, thinly sliced
- 1 Tbsp Ginger, freshly grated
- ½ Tbsp Garlic, minced fine
- ¼ Cup Sweet mae ploy
Mix together all ingredients excluding the tuna to make the marinade.
With a very sharp knife cut tuna into ½ inch-1 inch cubes then toss with the marinade.
Correct seasoning with kosher salt if needed.
Refrigerate for at least an hour.
Shoyu Poke Tostadas Ingredients:
- 1 lb Marinated Poke
- ½ Cup Sriracha aioli
- 6 ea Tostadas, 4”corn
- 1 ea Cucumber, thinly sliced
- 1 ea Avocado, thinly sliced
- ½ Cup Fresh cilantro, chopped roughly
- ¼ cup Toasted sesame seeds
Lay out 6 tostadas then take 5 slices of cucumber and lay out in a spiral on top of a tostada repeat on other 5 tostadas.
Lay out on each tostada 3-4 slices of avocado.
Place about 3 ounces of Poke on each tostada top with toasted sesame seeds.
To finish drizzle Sriracha aioli on each and sprinkle on fresh cilantro.
Enjoy!
Garlic and Red Wine Braised Short Ribs
Ingredients:
Season short ribs liberally with salt and pepper then sear all sides of meat in heated Dutch oven or heavy metal pan. You want the meat to browned evenly then set to the side on plate.
Then in the dutch oven place the 2 heads of garlic cut side down let sear in the fatty oil for a minute or two. Then add the onions, celery and carrots let cook a bit, letting the veggies start to become tender. Now add in the tomato paste, stirring to coat all veggies, you want the tomato paste to caramelize a bit to create a deeper flavor.
Add in the red wine and make sure to scrape the brown bits into the wine. Let wine cook a bit, about 2-3 minutes. Add in beef stock, thyme, oregano, 1 tablespoon of the parsley and salt and pepper to taste. Stir then place you short ribs in the liquid making sure each in just barely covered in the liquid. If you need more liquid add a bit more stock. Bring to simmer, top with the mushroom (I like the mushrooms because they take on a lot of the flavor and have great texture) cover with lid and place in preheated oven.
Cook in oven for about 4 hours. The meat should be falling off the bone when ready. Garnish with parsley and serve. The heads of garlic and can be squashed over the meat or taste really great on fresh sliced bread.
Ingredients:
- 1.5 tablespoons oil
- 2lb bone-in short ribs (2 inches thick)
- Salt and pepper
- 2 Garlic Heads with the tops cut off exposing the cloves
- 1 cup onion chopped
- 1 cup celery chopped
- 1 cup carrots cut on a bias about 2 inches long
- 1 cup mushrooms cut in thick slices
- 4 tablespoons tomato paste
- 2 cups of dry red wine
- 2 Cups of beef stock
- 6 sprigs of fresh thyme
- 1 tablespoon of fresh oregano whole leaves
- 2 tablespoons of fresh parsley chopped
Season short ribs liberally with salt and pepper then sear all sides of meat in heated Dutch oven or heavy metal pan. You want the meat to browned evenly then set to the side on plate.
Then in the dutch oven place the 2 heads of garlic cut side down let sear in the fatty oil for a minute or two. Then add the onions, celery and carrots let cook a bit, letting the veggies start to become tender. Now add in the tomato paste, stirring to coat all veggies, you want the tomato paste to caramelize a bit to create a deeper flavor.
Add in the red wine and make sure to scrape the brown bits into the wine. Let wine cook a bit, about 2-3 minutes. Add in beef stock, thyme, oregano, 1 tablespoon of the parsley and salt and pepper to taste. Stir then place you short ribs in the liquid making sure each in just barely covered in the liquid. If you need more liquid add a bit more stock. Bring to simmer, top with the mushroom (I like the mushrooms because they take on a lot of the flavor and have great texture) cover with lid and place in preheated oven.
Cook in oven for about 4 hours. The meat should be falling off the bone when ready. Garnish with parsley and serve. The heads of garlic and can be squashed over the meat or taste really great on fresh sliced bread.