Tuesday, December 27, 2011
Saturday, December 24, 2011
Jerk Chicken - Jamaican Food - 2009
Wednesday, December 21, 2011
Jamaican Chef (Grilled Jerked Chicken PT2)
Bisquick Biscuit Recipe This Instant Cuisinart Extreme Brew Ideas Catalog Electric Toothbrush Oral B
Monday, December 12, 2011
A Make at Home Version of California Pizza Kitchen's BBQ Chicken Pizza
At one time pizza meant tomato sauce, mozzarella cheese and pepperoni. Maybe a few mushrooms or green peppers if you were feeling adventurous.
Not any more.
Not you can get just about anything on a pizza. If you can dream it, there is probably a pizzeria that will do it. Mango Tandoori Chicken, Pear, Gorgonzola Cheese, Jamaican Jerk, Crab, Lobster, Greek Veggies, Eggplant, Pesto, BLT and Shrimp are just a few of the ideas and choices available.
Often known as "California Style", these anything goes pizzas have taken the country by storm and show no signs of letting up.
One of the major players in this movement is the California Pizza Kitchen. And their bestseller is the BBQ Chicken Pizza.
Now you can make it at home.
Make at Home Version of California Pizza Kitchen's BBQ Chicken Pizza
Ingredients: (See first note below)
Chicken:
1/2 to 1 pound of boneless/skinless Chicken Breasts cut into 1/4 inch pieces
1 tablespoon Olive Oil
2 tablespoons BBQ Sauce
Pizza:
1 basic Pizza Dough
Some Cornmeal, Semolina or Flour for easy handling of the Dough
1/2 cup BBQ Sauce
2 tablespoons shredded Smoked Gouda Cheese
2 cups shredded Mozzarella Cheese
1/2 cup Red Onion Pieces - sliced into 1/8 inch pieces
2 tablespoons chopped fresh Cilantro
Directions
Preheat the Oven to 500 Degrees (see second note below)
Cook the Chicken:
Fry the Chicken in the Olive Oil over medium heat until just cooked - about 5 to 6 minutes. Do not overcook.
Set in refrigerator until chilled.
Add the two tablespoons of BBQ sauce and toss to coat.
Set aside.
Assemble the Pizza:
Using a large spoon, spread BBQ Sauce evenly over the prepared dough.
Sprinkle Smoked Gouda over the Sauce.
Cover with 1 1/2 cups Mozzarella.
Distribute Chicken pieces over cheese.
Sprinkle onion pieces over top.
Bake the Pizza:
Place the Pizza in the Preheated oven and bake until the center is bubbly - about 8 to 10 minutes. Remove pizza and sprinkle with Cilantro. Slice and Enjoy.
Note: The amounts listed above will make a LARGE pizza (up to 18 inches.) If you crusts, oven or appetites are smaller, either halve the ingredients or make two pizzas using half the ingredients on each.
Note: The hotter you can make your oven, the better it is for cooking pizza. This is the major difference between Pizzeria pizza and homemade pizza. The professional ovens in a Pizzeria will crank up many times hotter than the average home oven. One thing you can do is to buy a good Pizza Stone. A Pizza Stone is a big piece of tile you stick on the bottom shelf of your oven and just leave there. It does several things to help with baking but mainly it holds and concentrates the heat, thus making the oven hotter and more efficient. This is especially good when cooking pizza.
Buy Clippers Dog Grooming Wholesale Hdpe Containers Last Minute Splendid Sweatpants
Thursday, December 8, 2011
Jerk Chicken angle at Secrets Resort in Montego Bay, Jamaica
Rice Krispie Treats Ingredients Quick Discount Hell Week Navy Seals Buy Audiovox Portable Dvd Player
Saturday, December 3, 2011
Jamaican Jerk Chicken
Thursday, November 24, 2011
Reggae Kitchen Jerk Chicken with Wayne Passion
Monday, November 14, 2011
How to Make the Perfect Jamaican Jerk Sauce For Chicken
It is believed that they Maroons created Jerk Chicken when they brought cooking techniques form Africa to Jamaica. The techniques were then added to by the Jamaican ingredients and jerk seasoning that the Arawak used. They would smoke the meat for a long period of time for two reasons. One, to keep away the insects that infest Jamaica. Two, to preserve the meat for a much longer time after the cooking process was complete. This smoking also gave the meat it distinguished smoky flavor.
There are two major theories on the origin or the word "Jerk". First, that is was derived from the Spanish word "Charqui", that the Spanish use to denote dried meat. Then over a long period of time this word evolved to "Jerky" and the "Jerk". The second theory consists of the name coming from the act of jerking or poking holes into the meat and stuffing them with spice before the cooking process. Today the word "Jerk" is used as a verb to describe a method of cooking and as a noun to describe the jerk seasonings used in jerk food.
To make the perfect Jamaican Jerk Sauce for Chicken to feed four people you will need the following:
One 3 1/2 lb chicken (3lb of chicken breasts may be used if preferred)
1 scotch bonnet pepper (jalapenos may be used if scotch bonnet peppers are unavailable)
2 Tbsp. thyme
2 Tbsp. ground allspice
8 Cloves garlic, finely chopped
3 Medium onions, finely chopped
2 Tbsp. sugar
2 Tbsp. salt
2 Tsp. ground black pepper
1 to 2 Tsp of the following (to taste)
-ground cinnamon
-nutmeg
-ginger
1/2 cup olive oil
1/2 cup soy sauce
Juice of one lime
1 cup orange juice
1 cup white vinegar
To Prepare:
1. First chop the garlic, onions and peppers. They need not be chopped to finely because they will later be liquified with a blender.
2. Take all ingredients except the chicken and place them into a blender until all is liquified
3. Cut chicken into fourths
4. Rub the chicken with the sauce making sure to set some aside for basting and dipping
5. Soak chicken in the sauce overnight to marinade the chicken
To Cook:
1. Backing on over on 425 for 30 minutes, then turn the meat over, give it a good basting, and let bake for an additional thirty minutes
2. You can also grill the chicken slowly, making sure to rotating and basting it on a consistent basis. For best results use pimento wood or charcoal bricks.
To Serve:
1. Cut each quarter of chicken in to five to six smaller pieces
2. Serve with Jamaican rice, salad and hardo bread with the remaining jerk sauce as a dip.
Sunday, November 6, 2011
Split Jamaican Jerk Chicken 08-08-09
|
|
|
|
 |
 |
 |
 |
 |
 |
 |
 |