Tag: Mains
Jerk Chicken
I love jerk!
Wait…
What did he just say?
He loves jerks?
No silly… jerk, as in Jamaican jerk seasonings!
Jerk is basically a rub or sauce that has warmth from allspice, cinnamon & nutmeg and heat from habanero or scotch bonnet peppers
My wife and I spent our honeymoon in Jamaica (this was a long, long time ago) and we were blown away with the flavors of all the food we ate
We wanted to recreate the delicious flavors that we experienced in our own kitchen
Let’s start with a jerk sauce
I’m going to break this out into steps so let’s start with the dry ingredients
We will need 4 tablespoons of brown sugar, 2 teaspoons of allspice berries (or ground allspice), 1 teaspoon of cinnamon, 1 teaspoon of kosher salt, 1 teaspoon of ground black pepper and 1/2 teaspoon of freshly ground nutmeg
If using ground allspice you can move to the next step but since I have these beautiful allspice berries I’m going to grind them up
The difference is your going to get a lot more flavor from the whole spice
I have placed them in a spice grinder and gave them a whirl but you can crush them in a mortar and pestle as well
Place all the spices into a blender and then grate around 1/2 teaspoon of fresh nutmeg in there as well
Next up are the vegetables
We will need 1 scallion, 4 garlic cloves, 1 tablespoon of fresh ginger, 1 habanero pepper (or 2 depending on your heat tolerance) and fresh thyme
Let’s discuss the habanero peppers
THEY ARE HOT!
So I recommend handling them with rubber gloves
Once you cut them up, wash everything (knives, cutting boards, etc) and throw away the gloves
This will surely save your eyes as well as other areas
We are using only 1 here which will provide heat but not be overboard
We are going to remove the seeds and ribs which hold most of the heat (we want some heat but more flavor)
Chop the pepper, cut the garlic, peel and cut the ginger, cut the scallions and remove the thyme leaves from the stems
Add these to the blender
Next, let’s get together the wet ingredients
We will need 1/2 cup of canola oil, the juice and zest of 1 lime, 4 tablespoons of soy sauce and 2 tablespoons of apple cider vinegar
Add these to the blender
Blend until smooth and set aside
Time to talk chicken
We have 8 bone-in, skin on chicken thighs
Trim any excess fat and skin off the chicken
Place them back in the dish skin side down so we can flavor the bottom
Put a tablespoon of jerk sauce on each thigh
And brush it on
Flip and repeat (you can add a bit more than a tablespoon if needed)
Brush away!
Cover and refrigerate for a couple of hours or overnight (recommended)
Remove from the refrigerator and allow to come up to room temperature
The burners on my grill run left to right
I decided to cook these low and slow so I turned the left burner on at medium and the middle and right burner off
I’m placing the chicken on the right side for slow and indirect cooking
Let this first pass go for 30 minutes
Starting to look good
Baste the chicken with some more jerk sauce
Cook for another 20 minutes
We’re seeing some good color here now
Time to flip
We want the bottom to get some air time and the top to get some crisp
Cook for 15 minutes
Flip again and apply another baste of jerk sauce
Cook another 15 to 20 minutes
Remove from the grill, sprinkle with kosher salt and allow to rest for at least 10 minutes
Serve with some lime wedges and dig in!!!!
Enjoy!!!
Simply Sundays! ~ Jerk Chicken
Ingredients
For the jerk sauce
4 tablespoons of brown sugar
2 teaspoons of allspice berries (or ground allspice)
1 teaspoon of cinnamon
1 teaspoon of kosher salt
1 teaspoon of ground black pepper
1/2 teaspoon of freshly ground nutmeg
1 scallion
4 garlic cloves
1 – 2 habanero peppers
1 tablespoon of fresh ginger
1 tablespoon of fresh thyme
1/2 cup of canola oil
1 lime zested and juiced
4 tablespoons of soy sauce
2 tablespoons of cider vinegar
For the chicken
8 skin on bone in chicken thighs
kosher salt
Directions
For the sauce
In a blender combine 4 tablespoons of brown sugar, 2 teaspoons of ground allspice berries, 1 teaspoon of cinnamon, 1 teaspoon of kosher salt, 1 teaspoon of ground black pepper and 1/2 teaspoon of freshly ground nutmeg
Add in 1 chopped scallion, 4 chopped garlic cloves, 1 tablespoon of peeled and chopped fresh ginger, 1 chopped habanero (seeds and ribs removed) and a tablespoon of fresh thyme leaves
Add in 1/2 cup of canola oil, the juice and zest of 1 lime, 4 tablespoons of soy sauce and 2 tablespoons of apple cider vinegar. Blend until smooth and set aside
For the chicken
Trim any excess fat and skin off the chicken thighs. Place them in the dish skin side down so we can flavor the bottom. Put a tablespoon of jerk sauce on each thigh and brush it in. Flip and repeat (you can add a bit more than a tablespoon if needed). Cover and refrigerate for a couple hours or overnight (recommended)
Remove from the refrigerator and allow to come up to room temperature. Turn on 1 burner of your grill and heat to 300 F. Place the chicken down over the burners that are not on for true indirect cooking. Cook low and slow. Let this first pass go for 30 minutes. Baste the chicken with some more jerk sauce. Cook for another 20 minutes
Flip and cook for 15 minutes. Flip again and apply another baste of jerk sauce. Cook another 15 to 20 minutes. Remove from the grill, sprinkle with kosher salt and allow to rest for at least 10 minutes. Serve with some lime wedges
Wilton Recipe Right 3 Piece Cookie Pan Set
Architec Gripperwood Cutting Board
Nutri Ninja Mega 1500 Watts Kitchen System, Blending and Food Processing, Auto-iQ Technology
Pyrex Basics Clear Oblong Glass Baking Dishes
© Simply Sundays 2017
All rights reserved
Grouper with Balsamic Butter
Grouper is a wonderful fish that holds up to many flavors
I would say that the flesh is very similar to sea bass or striped bass if that’s what you know them as
This dish is going to be fairly simple to prepare but delicious as well!
We are starting with 2 large grouper fillets
I’m removing the very end of the tail section (cook this treat for a favorite pet)
Cut the fish into portions
Move the fish to a sheet pan and sprinkle with Cajun Seasoning
Click our link above to make your own
Let’s work on the balsamic butter glaze
We will need 4 tablespoons of butter, 1 tablespoon of balsamic vinegar and 1 grated garlic clove
Get the butter melting in a pot
Add in the garlic
Bring to a simmer and constantly swirl the pot around to keep the butter from burning
Butter has water in it that will bubble and spit as it cooks off
Let this happen until it starts to calm a little then remove from heat
Add the butter to a bowl along with the balsamic vinegar
Whisk to combine, then set aside
So we will have a subtle clean taste from the fish, richness from the butter and the bright sharpness of the balsamic vinegar
I believe what we are missing is some crunch
So let’s make a fried shallot garnish
We will need 2 shallots, 1 1/2 cup of canola oil, 1 cup of flour and 1 teaspoon each of kosher salt and ground black pepper
Let’s get the canola oil in a pot and heated up to around 350 F
You can check the oil with a thermometer or throw a piece of shallot in there and see if it starts frying up
Add the flour, salt and ground black pepper in a bowl and whisk together
Cut the ends off and peel the shallots
Slice the shallots very thinly
Pull them gently apart
Now for a little trick
Add the shallots to the bowl of flour, then dump it in a sieve and shake it back over the bowl
Then repeat until they are all coated
Let’s get them into the oil
Cook around 2 to 3 minutes then flip them if you can
Cook another minute or two being careful not to burn them
Transfer to a bowl lined with paper towels and sprinkle with some kosher salt
A delicious crunchy garnish (by the way these are good on everything!)
Preheat your oven to 425 F
Heat 2 tablespoons of butter and 2 tablespoons of olive oil in an oven proof pan over medium high heat
Once the butter is melted and bubbling and the oil is starting to smoke a bit lay the fish seasoning side down
Sprinkle the back with some more Cajun Seasoning
Sear for 3-4 minutes and then flip
Place in the oven and cook another 2-3 minutes or until a knife can easily slide into the thickest part
Remove to a plate and brush with the balsamic butter
Allow to rest for a few minutes
Top with the crispy delicious shallots!
Enjoy!!!
Simply Sundays! ~ Grouper with Balsamic Butter
Ingredients
2 grouper fillets
2 tablespoons of butter
2 tablespoons of olive oil
For the glaze
4 tablespoons of butter
1 tablespoon of balsamic vinegar
1 grated garlic clove
For the shallots
2 shallots
1 1/2 cups of canola oil
1 cup of flour
1 teaspoon each of kosher salt and ground black pepper
Directions
For the grouper
Remove the very end of the tail section from the grouper. Cut the rest into equal portions. Sprinkle with Cajun Seasoning. Preheat your oven to 425 F. Heat 2 tablespoons of butter and 2 tablespoons of olive oil in an oven proof pan over medium high heat. Once the butter is melted and bubbling and the oil is starting to smoke a bit lay the fish seasoning side down. Sprinkle the back with some more Cajun Seasoning
Sear for 3-4 minutes and then flip. Place in the oven and cook another 2-3 minutes or until a knife can easily slide into the thickest part. Remove to a plate and brush with the balsamic butter. Allow to rest for a few minutes. Top with fried shallots and serve
For the glaze
Add 4 tablespoons of butter to a pot along with 1 grated garlic clove. Bring to a simmer and constantly swirl the pot around to keep the butter from burning. Butter has water in it that will bubble and spit as it cooks off. Let this happen until it starts to calm a little then remove from heat. Add the butter to a bowl along with the balsamic vinegar. Whisk to combine, then set aside
For the shallots
Heat 1 1/2 cups of canola oil to around 350 F. Remove the ends from 2 shallots. Peel the skin. Slice the shallots very thinly. Pull them apart gently. In a bowl whisk together 1 cup of flour and 1 teaspoon each of kosher salt and ground black pepper. Add the shallots to the bowl of flour, then dump it in a sieve and shake it back over the bowl Then repeat until they are all coated
Get them into the oil. Cook around 2 to 3 minutes then flip them if you can. Cook another minute or 2 being careful not to burn them. Transfer to a bowl lined with paper towels and sprinkle with some kosher salt
Tools used to make this recipe
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
Architec Gripperwood Cutting Board
© Simply Sundays 2017
All rights reserved
Grilled Squid & Snap Pea Salad
We all love fried calamari as an appetizer but squid can be so much more. Such an underrated member of the ocean dwelling family
We don’t have to bread and fry squid for it to be tasty, we can lightly dress and grill it to be the amazing star of a fan-tabulous salad
Let’s start with 2 pounds of squid, that has been cleaned and blotted dry
Transfer to a baking sheet and drizzle with olive oil and sprinkle with kosher salt and black pepper
We like to skewer the tentacles so they’re easier to maneuver on the grill
Note: be sure to soak wooden skewers at least 30 minutes in water before grilling
Set aside and let’s get to work on the salad ingredients
I’ve trimmed 12 ounces of sugar snap peas
We’re going to blanch them in a pot of salted, boiling water for just about 2 minutes
Remove immediately to an ice bath so the cooking process stops
While they’re chillin’, let’s mix up the vinaigrette
Measure out 2 tablespoons each of extra virgin olive oil, sesame oil and fresh lime juice and 2 teaspoons of fish sauce
Dice one garlic clove, 1 tablespoon of peeled ginger and 1/2 seeded jalapeno
Whisk all ingredients until thoroughly combined
Dry sugar snap peas on a clean kitchen towel
Dice the other half of seeded jalapeno, green & white parts of 2 large scallions, thinly slice 1/2 red pepper and rough chop and 1/4 cup of fresh cilantro
Add the sugar snap peas to a large bowl along with the rest of the veggies
Pour the vinaigrette over the ingredients in the bowl and toss well
Set aside to let the flavors meld while we grill the squid
Preheat the grill to 400 degrees F and make sure the grates are well oiled
Grill the squid 2 minutes, turn, not flip and grill another 2 minutes. This will allow the crosshatch grill marks that we like to see
Flip and grill 4 minutes more or until the squid body is easily pierced with a knife
Remove to a tray and let cool a bit before slicing
When cool enough to touch, slice the body into rings and cut the tentacles in half if they’re large
Add the squid to the veggies and toss well so they are covered with the vinaigrette
Garnish with a sprig of cilantro and serve!
Enjoy!
Simply Sundays! ~ Grilled Squid & Snap Pea Salad
Ingredients
2 pounds of cleaned squid
12 ounces of sugar snap peas, trimmed
1 seeded jalapeno, halved
2 large scallions; green & white parts thinly sliced
1/2 red pepper, thinly sliced
1/4 cup of of fresh cilantro, roughly chopped
For the vinaigrette
2 tablespoons of extra virgin olive oil
2 tablespoons of sesame oil
2 tablespoons of fresh lime juice
2 teaspoons of fish sauce
1 garlic clove, minced
1 tablespoon of peeled ginger, minced
1/2 of the seeded jalapeno, minced
Directions
2 pounds of squid, cleaned and blotted dry
Transfer squid to a baking sheet and drizzle with olive oil and sprinkle with kosher salt and black pepper
Soak a wooden skewer at least 30 minutes in water before grilling
Trim 12 ounces of sugar snap peas and blanch in a pot of salted, boiling water for just about 2 minutes
Remove immediately to an ice bath to stop the cooking process
For the vinaigrette
Measure out 2 tablespoons each of extra virgin olive oil, sesame oil and fresh lime juice and 2 teaspoons of fish sauce; dice one garlic clove, 1 tablespoon of peeled ginger and 1/2 of a seeded, diced jalapeno; whisk all ingredients until thoroughly combined
Dry sugar snap peas on a clean kitchen towel
Add the other half of the diced jalapeno, sliced scallions, red peppers and fresh cilantro
Add the sugar snap peas to a large bowl along with the rest of the veggies
Pour the vinaigrette over the ingredients in the bowl and toss well; set aside
Preheat the grill to 400 degrees F and make sure the grates are well oiled
Grill the squid 2 minutes, turn, not flip and grill another 2 minutes; flip and grill 4 minutes more or until the squid body is easily pierced with a knife
Remove to a tray and let cool a bit before slicing
When cool enough to touch, slice the body into rings and cut the tentacles in half if they’re large
Add the squid to the veggies and toss well so they are covered with the vinaigrette; garnish with a sprig of cilantro
Tools used to make this recipe
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
Architec Gripperwood Cutting Board
© Simply Sundays 2017
All rights reserved
Seared Salmon Sandwich
One of my favorite fish to eat is salmon
I love it grilled, broiled, smoked and even raw as sushi
One of my favorite ways to eat salmon is seared and on a sandwich!
Lets start by making a remoulade sauce to go on our sandwich
Remoulade is a French mayonnaise based sauce or condiment and here is our take on one that we love to serve with this dish
We will need 1 cup of mayonnaise, 2 tablespoons of Dijon mustard, 1 teaspoon of dill (fresh or dry), 1 teaspoon of paprika, 1/2 teaspoon of cayenne and 1/2 teaspoon of Sriracha sauce
Place all ingredients in a bowl and whisk together
Place in the refrigerator to chill until being used
Now it’s time to work on the salmon
We have around a 1 1/2 pound filet of salmon
I like to feel along the center line of the fish for pin bones
Remove any that you find
We are trimming off the belly fat and the tail section (cook these up for your favorite pet)
I’m going to cut 4 even portions from this and save what’s left for another day
Place these in a sheet pan
We sprinkled these with a dry rub
Click the following link to make your own
Preheat your oven to 350 F
Heat 2 tablespoons of olive oil in an oven proof pan over medium high heat
Once the pan is starting to lightly smoke, lay in your salmon filets
Sprinkle the back of the fish with a little more rub
Sear for 4 minutes
Gently flip the salmon
Place in the oven and cook another 4-6 minutes or until a knife easily pierces the thickest part of the fish
Remove and allow to rest for several minutes
While the salmon rests let’s work on toppings as well as the rolls
We will need 1 red onion, some lettuce and some tomatoes
Peel and slice the onion very thinly, cut the lettuce into serving sizes and slice up the tomatoes
Time for some roll maintenance!
We are using 4 ciabatta rolls
Slice them open, spread some butter on them and lightly toast in a pan
Now it’s time for assembly
For demonstration purposes we will do one
I’m confident you will do the rest!
Let’s start with a nicely toasted ciabatta roll
Spread some remoulade on the top and bottom
Next is some lettuce on the bottom
Time for a delicious salmon filet
Thinly sliced onions coming up next
And finally some tomatoes
Take a bite of this bad boy and I promise you will be hooked (pun intended)!
Enjoy!!!
Simply Sundays! ~ Seared Salmon Sandwich
Ingredients
For the remoulade
1 cup of mayonnaise
2 tablespoons of Dijon mustard
1 teaspoon of dill (fresh or dry)
1 teaspoon of paprika
1/2 teaspoon of cayenne
1/2 teaspoon of Sriracha sauce
For the salmon
1 1/2 pound salmon filet
2 tablespoons of olive oil
4 ciabatta rolls
1 red onion
lettuce
tomatoes
Directions
For the remoulade
In a bowl mix together 1 cup of mayonnaise, 2 tablespoons of Dijon mustard, 1 teaspoon of dill (fresh or dry), 1 teaspoon of paprika, 1/2 teaspoon of cayenne and 1/2 teaspoon of Sriracha sauce. Place in the refrigerator to chill until being used
For the salmon
Feel along the center line of a 1 1/2 pound salmon filet for pin bones. Remove any that you find. Trim off the belly fat and the tail section. Cut 4 even fillets from this and save what’s left for another day
Place these in a sheet pan and sprinkle with Southwestern Dry Rub. Preheat your oven to 350 F. Heat 2 tablespoons of olive oil in an oven proof pan over medium high heat. Once the pan is starting to lightly smoke lay in your salmon fillets. Sprinkle the back of the fish with a little more rub
Sear for 4 minutes. Gently flip the salmon. Place in the oven and cook another 4-6 minutes or until a knife easily pierces the thickest part of the fish. Remove and allow to rest for several minutes
Peel and slice 1 red onion very thinly, cut some lettuce into serving sizes and slice up some tomatoes. Slice open 4 ciabatta rolls, spread some butter on them and lightly toast in a pan. Spread some remoulade on the top and bottom of the rolls. Add lettuce, salmon, red onion and tomatoes and serve
Tools used to make this recipe
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
Architec Gripperwood Cutting Board
© Simply Sundays 2017
All rights reserved