Upon flipping through some old issues of Bust magazine, I realized something: Bust publishes recipes!! Of course, I cut them all out and pasted them into my rapidly growing cookbook. Dave and I recently made this really, really delicious jerk chicken, so I want to share it.
It's pretty easy. You make this marinade, throw the chicken in overnight, and then grill it or broil it. We chose to go with the former because it was a lovely weekend, and who doesn't want to fire up the grill when it's warm and sunny?
The marinade... Mix half a coffee cup of malt vinegar or balsamic vinegar (I chose the latter), a heaping handful of chopped onion, a regular handful of chopped garlic, a smidgen of dried thyme and dried oregano, and a giant plop of your favorite minced chiles. (Wash your hands after handling these! Or better yet, use gloves! Definitely don't rub your eyes right after!) Add a pinch each of ground cloves, cinnamon, and nutmeg, a healthy dose of salt and pepper, two good shots of Worcestershire sauce, and a couple shots of vegetable oil or olive oil. Mix this all up, toss your chicken in there, and leave it overnight.
A few notes: I know those aren't precise measurements, and honestly, I was kind of confused as to what 'coffee cup,' 'handful,' 'plop,' and 'pinch' should have meant. I kinda just winged it. As for the chiles, I used seven habanero peppers and three serrano peppers. We love spicy food at the condo. I chopped them all up and mixed the habaneros with a little honey before I mixed it into the marinade. To be perfectly frank, I went home that night genuinely worried that that amount of habanero could make one of my friends ill, but I was quite relieved to find that that was definitely not the case. We also tried this marinade with fish. It was spicy, but also nice and mild. (However, I think we may have overcooked the fish a little.)
Anyway, the chicken turned out to be really tender and extremely spicy (but not spicy enough to make anybody sick). If you love spicy food, I would highly, highly recommend you try this recipe. :)
Showing posts with label cooking. Show all posts
Showing posts with label cooking. Show all posts
31.1.10
This fish is delish!!
Some of you may recall my New Year's resolution to learn to cook a few decent meals. I'm pleased to report that said resolution is coming along splendidly. Dave and I have been making ourselves a nice dinner about once a week, and since it's really kind of a team effort, I'm not finding it to be such a repulsive chore. Dave likes to handle the meat; he says it makes him feel "manly" or something like that. This works out just fine for me because I'm grossed out by the feel of uncooked meat and because I like to chop vegetables, perhaps a little too much.
Anyway, a few days ago, we made this really yummy fish recipe that I found on the Food Network's web site, and I wanted to share it with you guys. It was astoundingly easy, though I wonder if that may have been more because we weren't competing with six other people for use of the kitchen. In any case, here it is...
Chili-Rubbed Tilapia with Asparagus and Lemon
Ingredients
* 2 pounds asparagus, tough ends trimmed, cut into 1-inch pieces
* 2 tablespoons chili powder
* 1/2 teaspoon garlic powder
* 1/2 teaspoon salt, divided
* 1 pound tilapia, Pacific sole or other firm white fish fillets (I think we used Atlantic cod instead.)
* 2 tablespoons extra-virgin olive oil
* 3 tablespoons lemon juice (I thought this was too much lemon juice, but that may have been because we only cooked a pound of asparagus and didn't adjust accordingly.)
Directions:
Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, place in the pan, cover and steam until tender-crisp, about 4 minutes. Transfer to a large plate, spreading out to cool.
Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total. Divide among 4 plates. Immediately add lemon juice, the remaining 1/4 teaspoon salt and asparagus to the pan and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes. Serve the asparagus with the fish.
Anyway, a few days ago, we made this really yummy fish recipe that I found on the Food Network's web site, and I wanted to share it with you guys. It was astoundingly easy, though I wonder if that may have been more because we weren't competing with six other people for use of the kitchen. In any case, here it is...
Chili-Rubbed Tilapia with Asparagus and Lemon
Ingredients
* 2 pounds asparagus, tough ends trimmed, cut into 1-inch pieces
* 2 tablespoons chili powder
* 1/2 teaspoon garlic powder
* 1/2 teaspoon salt, divided
* 1 pound tilapia, Pacific sole or other firm white fish fillets (I think we used Atlantic cod instead.)
* 2 tablespoons extra-virgin olive oil
* 3 tablespoons lemon juice (I thought this was too much lemon juice, but that may have been because we only cooked a pound of asparagus and didn't adjust accordingly.)
Directions:
Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, place in the pan, cover and steam until tender-crisp, about 4 minutes. Transfer to a large plate, spreading out to cool.
Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total. Divide among 4 plates. Immediately add lemon juice, the remaining 1/4 teaspoon salt and asparagus to the pan and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes. Serve the asparagus with the fish.
8.1.10
New Year's resolution success!! Part 1!!
As you may or may not recall, I made a New Year's resolution to learn to cook at least a few halfway decent meals. Well, my first experiment in this endeavor has been successful!
Wednesday night, Dave and I made this spicy chicken curry.
It could have used more chicken, maybe more jalapenos, and probably fewer potatoes. (Then again, maybe we just selected huge potatoes.) But overall, I was extremely pleased (and surprised) with the result. I know, I know... I probably shouldn't have been surprised that it was actually edible, let alone tasted good.
We're going to try to do this about once a week. Does anybody have a good recipe for salmon???
Wednesday night, Dave and I made this spicy chicken curry.
It could have used more chicken, maybe more jalapenos, and probably fewer potatoes. (Then again, maybe we just selected huge potatoes.) But overall, I was extremely pleased (and surprised) with the result. I know, I know... I probably shouldn't have been surprised that it was actually edible, let alone tasted good.
We're going to try to do this about once a week. Does anybody have a good recipe for salmon???
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