[CH] Jerk Chicken - Rosengarten's

Jim Weller (Jim.Weller@salata.com)
06 Nov 00 14:19:08 -0800 

 -=> Quoting "KJ" to All <=-

 "K> Does anyone have the jerk chicken recipe made by David Rosengarten on
 "K> the show Taste? It was a show a few years back so the recipe isn't on
 "K> the site. I think the recipe used yogurt so a similar one would
 "K> appreciated also. 

I don't think you got a response yet. So after I finally caught up on
all the digests that came out while I was on vacation, I took a quick
look in my MM files.

I didn't find any jerk recipes with yogurt in them but did come across
this....

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Grilled Jamaican Jerk Chicken Salad
 Categories: Caribbean, Chicken, Grill, Chilies
      Yield: 6 Servings
 
      6    Chicken thighs; skin
           -removed
           Jerk Rub:
     10    Scotch Bonnet chile peppers;
           -chopped
    1/4 c  Fresh basil
    1/4 c  Fresh thyme
    1/4 c  Minced fresh ginger
    1/4 c  Yellow mustard
      4    Garlic cloves
      3    Scallions; finely chopped
      2 tb Dried rosemary
      2 tb Chopped fresh parsley
      2 tb Brown mustard seeds
      2 tb Orange juice
      2 tb White vinegar
      1 ts Ground allspice
      1 ts Salt
      1 ts Black pepper
    1/4 ts Ground cloves
    1/4 ts Grated nutmeg
           Lime juice
           Dressing:
      1    Garlic clove; chopped
           Coarse salt
      2 tb Freshly-squeezed lime juice
           Caribbean hot sauce
      2 tb Vegetable oil
           Salad:
      1 c  Julienned strips jicama
    1/2 c  Julienned strips red bell
           Pepper
    1/2 c  Julienned strips yellow bell
           Pepper
      2    Tomatoes; cut into wedges
      1    Avocado; sliced
      1 ts Grated lime peel
           Minced fresh chiles
           Minced fresh cilantro
      1    Head Boston lettuce;
           -leaves separated,
           -washed and dried
 
  Make jerk rub: In a food processor combine jerk rub ingredients and
  process to a paste, stopping once or twice to scrape down sides of
  bowl with a rubber spatula. Cut several small slits in chicken a nd
  rub all over with jerk paste. Refrigerate, tightly covered, overnight.
  Preheat a barbecue grill and adjust heat to low. Grill chicken for
  about 40 minutes, turning once, until dark brown and crust y. Let cool
  and slice. Alternatively, bake chicken at 350 degrees F for 50
  minutes, then broil 2 to 3 minutes until crisp.
  
  Make dressing: On work surface sprinkle coarse salt over garlic and
  chop to a fine paste. Whisk garlic paste with lime juice and a few
  drops of hot sauce, to taste. Whisk in vegetable oil until emulsified.
  
  Assemble salad: In a bowl combine salad ingredients with chicken. Pour
  dressing over, toss to coat and arrange on a lettuce leaf lined
  platter.
  
  Recipe By: David Rosengarten
  From: Taste Show #TS4714
  Submitted by: Rooby on Apr 14, 1997
  On: Mastercook Recipes Mailing List
 
MMMMM
      

                                                Jim in Yellowknife