Restaurant Jerk rules here in this Jamaican restaurant in Texas

I love Caribbean food, jerk food, the flavors and more .So my ears " perked up" when this place was featured on DDD on the Food Network. Maybe someday I will be able to go to this place, But for now all I can do is write more about what they had on the show, and put some more information and related recipes that I find on my blog.

The specialty here is a national treasure marinates curry goat. A little habaneros, sweetness of curry and with rice was real nice. Rice and beans, fried plantains, a soup with intestines. A unique Red Snapper . The fish is fried and goes in the (garlic, onions, red pepper etc) after being fried (OMG I have to find a recipe for that one). But until I find that recipes here is a jerk recipe that Guy makes for one of his shows and that you can try. Jerkl rules!!


Jerked Chicken Kabobs
Recipe courtesy Guy Fieri
Show: Guy's Big Bite Episode: Jerk Chicken Kabobs
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RECIPE

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COMMENTS & REVIEWS(43)

Cook Time
10 min
Level
Easy
Yield
4 servings

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Ingredients
• 1 tablespoon ground nutmeg
• 1 tablespoon ground allspice
• 1 tablespoon cinnamon stick
• 1 red onion, chopped
• 3 green onions, chopped
• 1/4 cup extra-virgin olive oil
• 1 cup freshly squeezed orange juice
• 1/4 cup soy sauce
• 1/4 cup fresh thyme sprigs
• 1 lime, juiced
• 3 garlic cloves
• 1 Scotch bonnet pepper
• 1 (2-inch) piece fresh ginger, peeled
• Salt
• Pepper
• 2 pounds boneless skinless chicken breasts, cut into 1 1/2-inch pieces
• Mango Salsa, recipe follows
Directions
In a food processor, combine all ingredients except chicken; puree until smooth. Add all but 1/4 cup of the mixture in a 1 gallon plastic sealable bag. Add the chicken to the bag and let marinate in the refrigerator for 1 to 2 hours.
Heat grill to medium-high. Skewer chicken pieces and grill on 1 side for about 5 minutes. Flip and grill the other side until cooked through and grill marks appear.
Top with the Mango Salsa and serve with 1/4 cup reserved (unused) marinade as a dipping sauce.
Mango Salsa:
• 2 tablespoons brown sugar
• 3 tablespoons freshly squeezed lime juice
• 1/2 teaspoon hot sauce
• 1 tablespoon minced ginger
• 1 mango, diced
• 1 English cucumber, diced
• 2 green onions, diced
In a medium bowl, combine sugar, lime juice, hot sauce, and ginger. Mix thoroughly and add the remaining ingredients. Toss and refrigerate for 1 hour.

Palate Pleasures : Searching satori condiment: Chimichurri

Chimichurri is a condiment, sauce, marinade used in many Argentinian kitchens for all sorts of meals. Sunny Anderson is a new perky personality on the Food Channel that demonstrates and cooks fine recipes that transcend many national boundaries. I wanted to pair some chimmichuri with some BBQ brisket and chicken that I got when I did a BBQ judging in Lawrence, KS. I just wanted to add something to dishes so I went searching and found some more recipes. Sonny had one and there were several other good ones so I have placed them here for your review. I liked it and would rate it 9/10. I was interested to find other ones that might be even better. Listed below are ones that I hope to try soon and see if they are a “level above “ and give a great aha (satori).

chimichurri marinade:
Recipe courtesy Sunny Anderson, 2008

Ingredients
For the chimichurri marinade:

* 1 bunch fresh parsley, leaves only
* 1 bunch fresh cilantro, leaves only
* 5 cloves garlic
* 1/2 red onion, roughly chopped
* 2 teaspoons hot paprika
* 2 tablespoons sherry vinegar
* 1/2 cup olive oil
* 1 tablespoon salt
* 1 teaspoon freshly ground black pepper
* 2 pounds flank steak
* 12 (8-inch) flour tortillas
* Drunken Peppers, recipe follows

Directions

To make the chimichurri: In a food processor, add parsley, cilantro, garlic, hot paprika, vinegar, 1/2 cup olive oil and salt and pepper and blend until smooth, Reserve half for drizzling on fajitas. Place remaining marinade in a resealable plastic bag and add steak. Coat well and marinate for at least 1 hour.

Preheat grill to medium-high.

Remove steak from marinade and discard marinade. Season steak with salt and pepper and grill over medium-high heat until cooked to medium-rare, about 6 minutes per side. Let steak rest for 10 minutes, loosely covered with aluminum foil, before slicing.

Meanwhile, warm tortillas on the grill. Slice the steak on the bias into thin slices. To serve, place meat on each tortilla and top with Drunken Peppers. Drizzle chimichurri sauce over the filling and form into a loose fold.

Drunken Peppers:

* 2 tablespoons olive oil
* 2 poblano peppers, seeded and cut into strips
* 2 green bell peppers, seeded and cut into strips
* 2 red bell peppers, seeded and cut into strips
* 2 jalapeno peppers, seeded and cut into strips
* 1 large onion, sliced
* Salt and freshly ground black pepper
* 1/2 bottle lager beer

In a large saute pan heat 2 tablespoons oil over medium-high heat. When shimmering, add peppers and onion. Season with salt and pepper and saute until softened and caramelized around the edges, about 6 to 8 minutes. Add beer and cover. Cook a few minutes more until the peppers and onion are tender.

Yield: 6 servings

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Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimichurri

Recipe courtesy 46th National Chicken Cooking Contest and Camilla Saulsbury, Bloomington, Indiana, 1st Place

Show: Food Network ChallengeEpisode: Challenge: $100,000 Chicken Challenge


1 cup chopped cilantro leaves

6 tablespoons extra-virgin olive oil

3 large cloves garlic, minced

1/2 teaspoon salt, divided

1/4 teaspoon pepper, divided

5 tablespoons dark brown sugar

3 tablespoons Dijon mustard

2 tablespoons bottled hoisin sauce

2 teaspoons balsamic vinegar

1/2 cup plus 1 1/2 teaspoons lime juice, divided

1 1/2 pounds boneless skinless chicken breast halves, cut in 1-inch cubes

2 large sweet potatoes, peeled and cut in 1/2-inch pieces

2 tablespoons unsalted butter

1 teaspoon chopped canned chipotle pepper

1 teaspoon adobo sauce (from canned chipotle)

3/4 teaspoon ground cumin

1/2 teaspoon lime zest

Cilantro sprigs, for garnish

In a small bowl, mix together chopped cilantro, olive oil, minced garlic, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper; set aside.

In medium bowl, mix together brown sugar, mustard, hoisin sauce and vinegar. Reserve 2/3 of this mixture. To remainder, add 1/2 cup lime juice and stir in chicken; cover and refrigerate.



Place sweet potatoes in a heavy saucepan and cover with boiling water. Cook, covered, over medium-high heat until tender, about 15 minutes. Reserve 1/4 cup cooking liquid, then drain potatoes in colander. Return potatoes to reserved cooking water and add butter, chipotle pepper, adobo sauce, remaining 1 1/2 teaspoons lime juice, cumin, lime zest, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Mash potatoes.



Preheat the broiler. Thread chicken on 8 bamboo skewers that have been soaked in water for 30 minutes. Broil about 6 inches from heat, basting with reserved mahogany sauce until done, about 8 minutes. To serve, divide potatoes among 4 plates; top each with 2 skewers of chicken and drizzle with cilantro chimichurri sauce. Garnish with cilantro sprigs.

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Grilled Lamb Chops with Tomato-Chimichurri Sauce and Crab & Corn Soup
Posted on January 27, 2009 by Destination Chefs, Filed u


I n t h i s e p i s o d e o f K e y W e s t C h e f s , s p o n s o r e d b y D C S b y F i s h e r & P a y k e l , C h a d R o b i n s o n f r o m F o s t e r s W i n e E s t a t e s d i s c u s s e s B e r i n g e r W i n e s w h i l e H o s t T i m C r e e h a n p r e p a r e s t h e r e c i p e s o f B e r i n g e r C o r p o r a t e C h e f , D a v i d F r a k e s : G r i l l e d L a m b C h o p s w i t h T o m a t o - C h i m i c h u r r i S a u c e a n d C r a b & C o r n S o u p .

I N G R E D I E N T S :

T o m a t o - C h i m i c h u r r i S a u c e :
4 g a r l i c c l o v e s
1 c u p f r e s h I t a l i a n p a r s l e y , l o o s e l y p a c k e d
1 c u p f r e s h c i l a n t r o , l o o s e l y p a c k e d
1 / 2 c u p f r e s h b a s i l , l o o s e l y p a c k e d
1 / 2 c u p r i p e t o m a t o , p e e l e d , s e e d e d , a n d c h o p p e d
2 t e a s p o o n s t o m a t o p a s t e
3 / 4 c u p + 2 t a b l e s p o o n s e x t r a - v i r g i n o l i v e o i l
1 / 4 c u p + 3 t a b l e s p o o n s r i c e w i n e v i n e g a r
2 t e a s p o o n s k o s h e r s a l t
1 / 2 t e a s p o o n f r e s h l y g r o u n d b l a c k p e p p e r
1 / 4 t e a s p o o n T a b a s c o s a u c e

G r i l l e d L a m b C h o p s :
6 g a r l i c c l o v e s , s l i c e d t h i n l y
2 t a b l e s p o o n s f r e s h m a r j o r a m o r o r e g a n o , c h o p p e d
1 t a b l e s p o o n f r e s h s a g e , c h o p p e d
3 b a y l e a v e s
3 t a b l e s p o o n s c o r n o i l
C o a r s e s a l t a n d f r e s h l y c r a c k e d p e p p e r t o t a s t e

8 l o i n l a m b c h o p s o r 8 r i b c h o p s , F r e n c h e d ( t r i m a l l f a t )

D i r e c t i o n s F o r T o m a t o - C h i m i c h u r r i S a u c e :

P l a c e g a r l i c , p a r s l e y , c i l a n t r o , b a s i l , t o m a t o , a n d t o m a t o p a s t e i n t o a b l e n d e r o r f o o d p r o c e s s o r a n d p u l s e t o i n c o r p o r a t e . A d d o i l a n d v i n e g a r a n d b l e n d f o r a t l e a s t 1 - 2 m i n u t e s , u n t i l s a u c e i s v e r y s m o o t h . A d d T a b a s c o a n d s e a s o n t o t a s t e w i t h s a l t a n d p e p p e r . S a u c e c a n k e e p r e f r i g e r a t e d f o r a f e w d a y s b u t i s b e s t w h e n s e r v e d r i g h t a f t e r p r e p a r a t i o n .

F o r L a m b C h o p s :
S t i r t o c o m b i n e g a r l i c , h e r b s a n d o i l . S e a s o n e a c h c h o p w i t h s a l t a n d p e p p e r a n d r u b e a c h g e n e r o u s l y w i t h h e r b m i x t u r e . P l a c e i n a p l a s t i c b a g o r c o v e r e d b o w l a n d r e f r i g e r a t e f o r 4 - 6 h o u r s , o v e r n i g h t i f p o s s i b l e . W h e n r e a d y t o g r i l l , r e m o v e l a m b f r o m r e f r i g e r a t o r a n d a l l o w m e a t t o c o m e t o r o o m t e m p e r a t u r e . R e m o v e l a r g e p i e c e s o f g a r l i c a n d h e r b s . P r e h e a t g r i l l . G r i l l l a m b o v e r m e d i u m - h i g h f l a m e f o r a b o u t 4 m i n u t e s p e r s i d e , t u r n i n g j u s t o n c e . T h i c k e s t p a r t o f c h o p s h o u l d r e a d 1 2 5 d e g r e e s t o 1 3 0 d e g r e e s f o r m e d i u m r a r e . T r a n s f e r t o a p l a t t e r a n d a l l o w c h o p s t o r e s t f o r 5 m i n u t e s . S e r v e w i t h c h i m i c h u r r i s a u c e e i t h e r d r i z z l e d o v e r t o p o r s e r v e d o n t h e s i d e . S e r v e s e i g h t .

C r a b & C o r n S o u p

I n g r e d i e n t s :
1 c u p ( a b o u t 5 o u n c e s ) p a n c e t t a , c u t i n t o 1 / 4 - i n c h d i c e
2 t a b l e s p o o n s o l i v e o i l
1 1 / 2 c u p s o n i o n , f i n e l y c h o p p e d
1 1 / 2 c u p s l e e k s , f i n e l y c h o p p e d
3 / 4 c u p c e l e r y , f i n e l y c h o p p e d
3 / 4 t e a s p o o n f e n n e l s e e d s
1 3 / 4 p o u n d s n e w o r r e d - s k i n n e d p o t a t o e s , p e e l e d a n d d i c e d i n t o Ω - i n c h c u b e s
4 c u p s g o o d - q u a l i t y c h i c k e n s t o c k
3 c u p s h a l f a n d h a l f o r w h o l e m i l k
3 c u p s c o r n k e r n e l s
2 t a b l e s p o o n s b u t t e r
1 / 2 p o u n d s e a s o n a l m u s h r o o m s ( c h a n t e r e l l e s , m o r e l s , o r c r i m i n i ) t h i c k l y s l i c e d
1 t a b l e s p o o n b a l s a m i c v i n e g a r
1 t e a s p o o n t h y m e
1 / 2 p o u n d c r a b m e a t
2 t a b l e s p o o n s p a r s l e y , c h o p p e d

D i r e c t i o n s : H e a t o i l i n a l a r g e p o t o v e r m e d i u m h e a t . A d d p a n c e t t a a n d s a u t È u n t i l c r i s p , a b o u t 8 m i n u t e s . T r a n s f e r t o a p l a t e l i n e d w i t h p a p e r t o w e l a n d a l l o w t o d r a i n . P o u r o f f a l l b u t 3 t a b l e s p o o n s o f t h e p a n d r i p p i n g s . A d d o n i o n , l e e k s , c e l e r y , a n d f e n n e l s e e d s t o p o t . S a u t e u n t i l v e g e t a b l e s a r e t e n d e r , a b o u t 5 m i n u t e s . S t i r i n p o t a t o e s . A d d c r e a m a n d s t o c k a n d s i m m e r - - s t i r r i n g o c c a s i o n a l l y - - a b o u t 1 0 m i n u t e s , u n t i l p o t a t o e s a r e a l m o s t t e n d e r . A d d c o r n a n d s i m m e r a n o t h e r 5 m i n u t e s o r s o , u n t i l p o t a t o e s b e c o m e t e n d e r . M e a n w h i l e , m e l t b u t t e r i n a s k i l l e t o v e r m e d i u m h e a t . A d d m u s h r o o m s a n d s a u t È u n t i l t e n d e r , a b o u t 5 m i n u t e s . S t i r i n v i n e g a r a n d t h y m e . A d d t h i s m i x t u r e t o t h e c h o w d e r . S e a s o n t o t a s t e w i t h s a l t a n d p e p p e r . S a u t e c r a b m e a t i n m u s h r o o m s k i l l e t o v e r m e d i u m h e a t u n t i l h e a t e d t h r o u g h , a b o u t 3 m i n u t e s . P l a c e a h e a p i n g t a b l e s p o o n o f p a n c e t t a a t b o t t o m o f e a c h s e r v i n g b o w l a n d l a d l e c h o w d e r o v e r . G a r n i s h w i t h c r a b m e a t a n d p a r s l e y . S e r v e i m m e d i a t e l y .

Food Finds : The Hotest Pasta in the world (it's in Cambridge, MA baby!)

I worked at Harvard University for 3 astronomy projects. I loved just strolling down to Cambridge and trying the Caribbean, Thai and other food. While I took in many restaurants, I missed this place. I was in Providence in March but I wish I was also back in April to run up to Boston and try this famous night’s hottest entrees. A special night and a menu that includes the hottest delectable entrees featured here in the entertaining Travel Channel’s Man vs Food.
The hottest grub was rated on a scale of 1-9 with the hottest being the Pasta from Hell, the featured entree of this episode while engaged with the East Coast Grill not rated #32 most popular restaurant and the #9 (now) best fine dining rating.
http://www.eastcoastgrill.net/menus/hellmenu.htm

The hottest pasta in the World uses the hottest goat chili. He survived it. I don’t usually go for really hot items preferring to opt for spicy and flavorful versus just HOT.

When I make it here sometime I might try the

9.50
Smoked Duck Leg ... with Pineapple - Red Curry, Coconut & Chick Pea Crisp (4 Bombs)
or
9.50
Dry Fried Chile Squid Taco ...with Roasted Green Chili
or
Boston Bay Spit - Roasted Jerk 1/2 Chicken ... with Inner Beauty Hot Sauce, Banana Guava Ketchup, Rice N' Beans, Plantains & Callaloo Greens (5 Bombs)
17.50

Higher Level Palate Pleasers : Macaroni and Cheese

Everyone likes Mac(aroni) and Cheese or do they ? I find that I eat less and enjoy foods, especially this one, if I make it "differently". Why not take it to a different level with 3 cheeses? I found two that I would like and want to try.
Alex Guarnaschelli’s has a very good recipes that I saw on her own cooking show, The Cooking Loft, on the Food Channel. She also appears on other shows where she is a judge for American Iron Chef , Chopped etc). I love her manner and her show. I am sorry to say I could not make it to her restaurant in NYC when I was there recently but maybe someday.

Here's her rendition on a recent episode that I want to try. I did not want to wait to share it with you-all though.
Her restaurant is in New York City and someday I might be able to try it (its pricey though)
There is also another one below.

Macaroni and Cheese
Recipe courtesy Alex Guarnaschelli
Show: The Cooking Loft
Episode: Perfect Pasta
10 cups water
Kosher salt
3 cups elbow macaroni (preferably De Cecco brand, if available)
1 quart heavy cream
2 cloves garlic, peeled and lightly crushed with the back of a knife
2 tablespoons Dijon mustard
3 to 3 1/2 cups grated Gruyere
Freshly ground white pepper
1/2 cup finely grated Parmesan
1/2 cup grated sharp Cheddar
Worcestershire sauce, to taste
Hot sauce, to taste
1/3 to 1/2 cup toasted bread crumbs

Preheat the oven to 350 degrees F.

In a large pot, bring the water to a rolling boil. Add the salt. Taste the water. It should be salty like sea water. Add the macaroni and stir, with a wooden spoon or large slotted spoon, to ensure the macaroni does not stick to the bottom of the pot as it cooks. Cook until the macaroni is still quite firm, 8 to 10 minutes.

Pour the macaroni and water into a strainer placed over the sink. Allow the water to drain out, reserving approximately 1 cup of the liquid.

In the same pot, bring the cream, garlic cloves, and the reserved cooking liquid to a simmer. Add the mustard and 3 cups of the Gruyere. Season with salt and pepper, to taste. Simmer gently, stirring constantly, until the cheese is melted and has integrated with the cream. Add the Parmesan and Cheddar. Stir with a wooden spoon and simmer again until smooth. Add a splash of Worcestershire and a splash of hot sauce. Stir to blend. Taste for seasoning.

Add the macaroni to the cream and stir gently to blend. Allow the macaroni to rest on the stove, 5 to 10 minutes, so the pasta absorbs the flavors. Remove and discard the garlic cloves.

Fill a baking dish with the macaroni mixture, top with the bread crumbs, the remaining Gruyere cheese and bake 10 to 12 minutes or until the bread crumbs crust on top. Serve immediately.


::
3-Cheese Macaroni and Cheese
Recipe courtesy Costa Vanikiotis at Eveready Diner, Hyde Park, NY
Show: Diners, Drive-ins and DivesEpisode: Local Legends
•
Ingredients
• 1 tablespoon salt, plus more for pasta water
• 1 pound large elbow macaroni
• 6 tablespoons butter
• 6 tablespoons all-purpose flour
• 3 cups milk
• 1 cup heavy cream
• 1 tablespoon freshly ground black pepper
• 1 pound white Cheddar, shredded
• 4 ounces Romano, shredded
• 4 ounces Asiago, shredded
• 2 cups bread crumbs (suggested: panko (Japanese) available at most markets)
• 2 tablespoons chopped fresh parsley, for garnish
Directions
Preheat oven to 325 degrees F.
In large pot filled with water add 3 pinches of salt and the macaroni and place over high heat. Bring to a boil and let cook until al dente, about 8 minutes. Drain. Set aside.
In a large saucepan, melt butter. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Add cold milk and whisk vigorously until dissolved. Cook sauce on medium-low heat until thick and bubbly. Add heavy cream, all cheeses, 1 tablespoon of salt, and 1 tablespoon pepper. Cook until cheeses are fully melted, stirring occasionally.
Add cooked macaroni to cheese mixture and mix thoroughly. Place macaroni mixture in a 13 by 9 baking dish and top with bread crumbs. Place in the oven and bake for 12 to 15 minutes or until golden brown. Top with fresh parsley and serve.
For variations, add cooked lobster meat, truffle oil, bacon and/or garden fresh vegetables.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.