We had my family over for a dinner a few weekends back. We handled the main meal, plus some appetizers. We had probably 10 lbs of food for 16 people - all but about maybe 1 lb of chicken was devoured. Now that's the sign of good food!
Jerk Chicken
1 bunch green onion, white parts only, coarsely chopped
2 habanero chiles, stemmed, seeded, coarsely chopped
6 tbsp olive oil
4 tbsp like juice
2 tbsp minced garlic
4 tsp dried thyme
4 tsp ground allspice
2 tsp kosher salt
1 tsp fresh ground black pepper
1 whole chicken, cut up, plus 2 boneless-skinless chicken breasts
Mix all marinade ingredients together. Rinse the chicken and pat dry. Add chicken to plastic bag, add paste to the bag. Seal and rotate the bag to distrubute paste over the chicken. Refrigerate 6-12 hours. Grill over direct medium heat until chicken is done.
Flank Steak
1/4 cup lime juice
1/4 cup orange juice
1/4 cup evoo
1 tsp dried oregano
1 tsp dried cilantro
1 tbsp cumin
1 tbsp freshly ground black pepper
2 tsp minced garlic
1 flank steak, about 1 1/2 -2 lbs
Mix marinade ingredients together. Add flank steak to a plastic bag, pour in marinade, seal bag, rotate to coat flank steak. Refrigerate for 2-4 hours. Grill over direct medium heat until done (about 10 minutes, turning steak halfway thru)
Harissa-Spiced Shrimp & Chorizo Skewers
1/4 cup lime juice
1/4 cup evoo
2-3 tbsp harissa
2 lbs shrimp, peeled and deveined
1 pkg chorizo sausages (4 in total)
Mix lime juice, evoo and harissa. Add shrimp to plastic bag, pour in marinade, seal bag, rotate to coat shrimp. Refrigerate for 2 hours.
While shrimp marinades, bring a pan of water to a boil. Reduce heat to a simmer, add in chorizo. Cook 20-30 minutes or until sausages cooked thru. Slice sausages into 1/2" pieces.
Remove shrimp from bag, discarding the marinade. Add shrimp & chorizo to skewers, alternating between the two. Grill over direct medium heat until shrimp is done, about 5 minutes, turning skewers halfway thru cooking time.
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