Grilled Jerk Chicken
1⁄2 cup Caribbean Jerk seasoning
1 medium yellow onion, chopped
1 small bunch green onions
1 teaspoon crushed red pepper flakes
1 tablespoon minced garlic
1 (1-inch) piece fresh ginger, peeled and coarsely chopped
1 tablespoon fresh thyme leaves
1 small bunch fresh cilantro, leaves and stems
1⁄2 cup molasses
1⁄4 cup sugar or Splenda
Juice of 2 limes
1⁄4 cup malt or red wine vinegar
Salt and pepper
6 (8-ounce) boneless, skinless chicken breast halves
Combine all ingredients except chicken in a blender; mix until smooth. Place chicken breasts in a large ziptop bag; add jerk marinade and squeeze the bag to coat the chicken evenly. Seal the bag, place in the refrigerator and marinate for at least 2 hours and up to overnight.
Preheat grill to medium-high; clean and oil the grates to prevent sticking. Shake excess marinade off chicken and grill until the internal temperature registers 165 degrees in the thickest part of the breast, about 4 to 6 minutes on each side. Let chicken rest a couple of minutes before serving.
1⁄2 cup olive oil
3 large onions, finely chopped
2 garlic cloves, minced
2 pounds ground beef
2 (15-ounce) cans tomato sauce
2 (6-ounce) cans tomato paste
4 cups water, plus more as needed
2 teaspoons salt, divided
2 teaspoons ground black pepper, divided
4 teaspoons dried oregano, divided
2 to 3 tablespoons minced fresh parsley or 1 tablespoon dried, divided
11⁄2 teaspoons dried basil, divided
1⁄2 teaspoon dried rosemary, divided
1 cup (4-ounce) grated Parmesan cheese
In a large heavy pot, heat oil over medium heat. Add onions and garlic and cook, stirring occasionally to prevent sticking, until tender. Add ground beef and cook until browned, breaking up meat with a spoon. Use a colander to drain the grease from the meat mixture and then return the drained meat to the pot. Stir in tomato sauce and paste. Fill each can half full of water and stir to loosen all the sauce and paste and then pour into the pot. Stir in the 4 cups of water.
Add half of the salt, pepper, oregano, parsley, basil and rosemary. Let mixture cook over medium heat for 1 to 2 hours, stirring occasionally. Add remaining seasonings and stir in Parmesan cheese. Simmer over low heat for 1 to 2 more hours, adding more water if sauce thickens more than you like.
1 (5-ounce) bag fresh arugula
2 tablespoons finest quality aged balsamic-vinegar
2 teaspoons extra virgin olive oil
1⁄4 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
Freshly grated Parmigiano-Reggiano cheese, for garnish
In a large mixing bowl, toss arugula with balsamic vinegar. Add olive oil, salt and pepper and toss again. Garnish with cheese, as desired.
1 cup all-purpose flour, plus 1 teaspoon
1 teaspoon baking powder
1⁄2 teaspoon kosher salt
1 stick unsalted butter, room temperature
1 cup sugar
1⁄4 teaspoon vanilla extract
2 large eggs
1 pint blueberries
1 teaspoon fresh lemon juice
Preheat oven to 350 degrees. Lightly grease a 9-inch springform pan and dust with flour (or line the bottom of a 9-inch round cake pan with parchment paper and grease and flour the pan).
In a small bowl, whisk together 1 cup flour with baking powder and salt and set aside.
In a medium bowl, use an electric mixer on high speed to beat the butter, sugar and vanilla until fluffy, about 3 minutes. Add eggs, one at a time, and beat until well blended. Reduce speed to low and gradually add the flour mixture. Beat until smooth.
Pour batter into the prepared pan. In a medium bowl, combine blueberries with remaining 1 teaspoon flour and the lemon juice. Spoon blueberry mixture over the batter.
Bake for 1 hour, or until a cake tester inserted in the center comes out clean. Remove cake from oven and let it cool in the pan for 10 minutes. If using a springform pan, slide a thin knife around the sides of the cake to release it before removing the sides of the pan.
Roasted Sweet Potatoes
3 large sweet potatoes, peeled and cut into bite-size chunks
1⁄4 cup olive oil
1 clove garlic, minced
Kosher salt and freshly ground black pepper
2 tablespoons chopped, fresh parsley or cilantro
2 tablespoons lime juice
Preheat oven to 400 degrees. Toss cut sweet potatoes with olive oil and minced garlic. Season with salt and pepper. Place sweet potatoes in a 9×13-inch pan and roast for 30 to 35 minutes, stirring once or twice. Remove from oven and cool 5 minutes. Sprinkle with parsley or cilantro and lime juice, turning to coat the potatoes completely.
Turnip Green Soup
3 tablespoons olive oil
2 medium onions, chopped
1 tablespoon minced garlic
3⁄4 pound smoked, baked or country ham, cubed
2 cans Glory turnip greens, undrained
2 cans great Northern beans
2 red potatoes, diced
4 cans chicken broth
Salt and pepper
2 tablespoons sugar
In a soup pot, sweat olive oil, onions, garlic and ham on low heat. Add turnip greens, beans, potatoes and chicken broth and bring to a boil over high heat.
Once boiling, reduce heat to medium. Add salt, pepper, Cajun seasoning and sugar. Simmer for about 30 minutes. Serve with cornbread.
Note: This recipe makes a large quantity and can easily be cut in half.