Saturday, April 17, 2010

What a Jerk

So far, the biggest success, at least according to my intrepid tastetester, is my jerk chicken with sweet mustard coleslaw.  I think the combo was pretty good, plus the crunchy from the slaw made for a good texture combo.  The chicken needed a better crust on it, or it needed to be shredded with more jerk sauce mixed in.  The chicken came out fairly mild in flavor, with just a hint of the sauce, but with extra sauce added plus the coleslaw, it was pretty good.  The sauce itself was pretty overpowering, but in combo, I think it was great.  I didn't have any bread, or rolls, so we used tortillas.  Now I'm pretty sure there aren't tortillas in traditional Jamaican cooking.  So I have to figure out what they would use for a sandwich holder, but it turned out pretty nice anyway.  And I was able to satisfy MJ's question about whether healthy food can taste good.  So far a success.

I do have to crow for a minute.  I was asking MJ to critique the different combos (I did 2 sauces, a Jerk BBQ and a more traditional pan sauce), and he gave me some good feedback.  He also asked what I thought, and my reply was that of all the sandwiches I have made for him, this one was the best.  Flavor combo was good, texture was good, mixture of meat to veggies, etc.  He agreed, but he also told me that the meals he's had with me are among the best he's ever had!  That made me feel great.  So here's the ingredients to the two parts of the dish.  I will have to go find my notes to get the exact measurements.

Jerk Chicken
4 Chicken Breasts
1/2C Olive Oil
1/4C Soy Sauce
1/8C Ketchup
1/8C Worchteshire Sauce
4T Jerk seasoning (need to get the specific spices for this)
2T Lime Juice
2 Cloves Garlic, minced

Combine all ingredients in a plastic bag and marinate for 24hrs.  Remove chicken and pan fry in lightly oiled skillet, about 8min on each side.  Pour remaining marinade into a sauce pan and boil until thickened.

Sweet Mustard Coleslaw
1C Mayo
1/3C Mustard (using medium German mustard for this one, can use dijon)
1/4C Brown Sugar
1/4C Apple Cider Vinegar
2T Celery Seeds
1t Salt
1/2t Pepper
1/2 Head Cabbage (green or red), shredded
1 Red Pepper, cut to matchstick size
1/2 Red Onion, sliced thin

Mix first 7 ingredients in a large bowl.  Add veggies and toss.  Refrigerate for about 4 hours.

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