Chef Roger's Recipes
JAMAICAN JERK CHICKEN
SERVINGS: 6
INGREDIENTS:
1 TBS NUTMEG
1 TBS ALL SPICE
1 TBS BLACK PEPPER
1 TBS OREGANO (CRUSHED)
1 TBS SALT
1 TBS GARLIC POWDER
2 TBS BROWN SUGAR
1 ¼ TBS THYME (CRUSHED)
1 ¼ CUP FINELY CHOPPED ONION
¾ CUP WHITE VINEGAR
12 DRUMSTICKS OR 6 BREASTS
DIRECTIONS:
1. PREHEAT OVEN TO 350 DEGREES.
2. COMBINE ALL INGREDIENTS EXCEPT CHICKEN IN LARGE BOWL. RUB SEASONINGS OVER CHICKEN AND MARINATE IN REFRIGERATOR FOR AT LEAST 6 HOURS.
3. SPACE CHICKEN EVENLY ON NON-STICK OR LIGHTLY GREASED BAKING PAN.
4. COVER WITH ALUMINUM FOIL AND BAKE FOR 40 MINUTES. REMOVE FOIL AND CONTINUE BAKING FOR AN ADDITIONAL 30-40 MINUTES UNTIL THE INTERNAL TEMPERATURE REACHES 165 DEGREES OR UNTIL THE JUICES RUN CLEAR.
APPLE & POPPY SEED COLESLAW
SERVINGS: 6
INGREDIENTS:
2 CUPS SHREDDED GREEN CABBAGE
2 CUTS SHREDDED RED CABBAGE
1 CUP SHREDDED CARROT
1 GRANNY SMITH APPLE, JULIENNED
¼ CUP MAYONNAISE
¼ CUP OLIVE OIL
1 TBS APPE CIDER VINEGAR
1 TBS JUICE OF LEMON
1 TBS POPPY SEEDS
DIRECTIONS:
1. IN A LARGE BOWL, COMBINE THE GREEN CABBAGE, RED CABBAGE, CARROT AND APPLE.
2. IN A LARGE GLASS BOWL WHISK TOGETHER THE MAYONNAISE, OLIVE OIL, VINEGAR, LEMON JUICE, POPPY SEEDS, AND SALT AND PEPPER TO TASTE.
3. POUR MIXTURE OVER CABBAGE MIXTURE AND STIR USING A RUBBER SPATULA UNTIL WELL COMBINED. COVER.
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