Caribbean Jerk Chicken

INGREDIENTS:

1. 8 scallions, chopped
2. 4 large garlic cloves, chopped
3. 3 Scotch bonnet chiles, chopped
4. 1 small onion, chopped
5. 1/4 cup dark brown sugar
6. 2 tablespoons chopped thyme
7. 2 tablespoons ground allspice
8. Salt
9. 1 1/4 teaspoons freshly grated nutmeg
10. 1 teaspoon cinnamon
11. 1/2 cup white vinegar
12. 1/4 cup soy sauce
13. 1/4 cup fresh lime juice
14. 1/4 cup fresh orange juice
15. 1/4 cup vegetable oil
16. Three 4-pound chickens, each cut into 8 pieces
17. Freshly ground pepper

DIRECTIONS:

1. In a food processor, combine all of the ingredients except the chicken and process to a paste. Put the chicken pieces in a very large bowl and pour the marinade on top. Toss to coat the chicken thoroughly. Cover and refrigerate overnight.
2. Light a grill. Remove the chicken pieces from the marinade, leaving on a coating of spice paste. Grill the chicken over moderately high heat, turning often, until the skin is nicely charred and the chicken is cooked through, about 30 minutes. Transfer to a platter and serve.

Memphis-Style Pork Ribs

INGREDIENTS:

• 1/4 cup sweet paprika
• 1/2 cup brown sugar
• 1 Tbsp black pepper
• 1 Tbsp garlic powder
• 2 teaspoons cumin
• 2 teaspoons salt
• 2 teaspoons cayenne
• 1 teaspoon dry mustard
• 1/2 teaspoon celery seed
• 1/2 teaspoon dried oregano
• 2 St. Louis-cut or spare rib racks

METHOD:

1 Mix all the dry ingredients together. Rub them all over the ribs and, if you have time, set them in the fridge overnight.

2 Get your grill or smoker going. You want pretty low heat, about 200-220°F if you can measure it. Make sure you have a spot to put the ribs that is not directly over the heat source. Lay the ribs down. They should not sizzle. If they do, cool the grill down until the ribs no longer sizzle when placed down. Cover the grill or smoker and walk away for an hour.

3 Every hour or so after that, turn and rotate the ribs so they cook evenly. You should not have to baste them if you do this: The fat in the ribs will do the basting for you. Depending on how hot your set-up is and at what stage of doneness you like your ribs, they will be done in 4-8 hours.

Shrimp Lemon Pepper Linguini

Ingredients:

• 1 (8 ounce) package linguine pasta
• 1 tablespoon olive oil
• 6 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup white wine
• 1 lemon, juiced
• 1/2 teaspoon lemon zest
• salt to taste
• 2 teaspoons freshly ground black pepper
• 1 pound fresh shrimp, peeled and deveined
• 1/4 cup butter
• 3 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh basil

Directions:

1. Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain.
2. Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about 1/2.
3. Mix shrimp, butter, parsley, and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated.

Oregon Salmon Patties

Ingredients:

• 1 (14.75 ounce) can salmon
• 2 tablespoons butter
• 1 medium onion, chopped
• 2/3 cup cracker crumbs
• 2 eggs, beaten
• 1/4 cup chopped fresh parsley
• 1 teaspoon dry mustard
• 3 tablespoons shortening

Directions:

1. Drain the salmon, reserving 3/4 cup of the liquid. Flake the meat. Melt butter in a large skillet over medium- high heat. Add onion, and cook until tender.
2. In a medium bowl, combine the onions with the reserved salmon liquid, 1/3 of the cracker crumbs, eggs, parsley, mustard and salmon. Mix until well blended, then shape into six patties. Coat patties in remaining cracker crumbs.
3. Melt shortening in a large skillet over medium heat. Cook patties until browned, then carefully turn and brown on the other side.

Spanish Rice II

Ingredients:

• 2 tablespoons vegetable oil
• 1 cup uncooked white rice
• 1 onion, chopped
• 1/2 green bell pepper, chopped
• 2 cups water
• 1 (10 ounce) can diced tomatoes and green chiles
• 2 teaspoons chili powder, or to taste
• 1 teaspoon salt

Directions:

1. Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.
2. Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

Peach Cobbler

Ingredients:

• 1/2 cup butter
• 1 cup all-purpose flour
• 1 cup white sugar
• 1 teaspoon baking powder
• 1 cup milk
• 1 (21 ounce) can peach pie filling

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Place butter or margarine in a 9x13 inch pan and melt in oven while it is preheating.
2. In a medium bowl, mix together flour, sugar, and baking powder. Stir in milk.
3. Remove pan of melted butter or margarine from oven. Pour mixture into pan, but DO NOT STIR. Spread pie filling onto batter, without stirring.
4. Bake in preheated oven for 50 to 60 minutes, until fruit is bubbly and batter is set and golden brown.

Beef Tenderloin with Cilantro-Wine Sauce and Mashed Yucca

YUCCA AND MEAT

1. 1 pound yucca, peeled and cut into 1-inch cubes
2. 1/2 cup warm milk
3. 3 tablespoons unsalted butter
4. Salt and freshly ground pepper
5. 1 tablespoon vegetable oil
6. Four 8-ounce beef tenderloins

SAUCE

1. 2 tablespoons extra-virgin olive oil
2. 1 medium red onion, coarsely chopped
3. 2 garlic cloves, chopped
4. 1 long fresh red chile, seeded and chopped
5. 2 medium tomatoes, coarsely chopped
6. 2 whole cloves
7. 2 bay leaves
8. 1 teaspoon dried oregano
9. 1 teaspoon ground cumin
10. 1/4 cup dry red wine
11. 2 tablespoons red wine vinegar
12. 1 cup chopped cilantro
13. 2 cups low-sodium beef broth
14. 4 tablespoons cold unsalted butter, cut into tablespoons
15. Salt and freshly ground pepper

1. PREPARE THE SAUCE In a large saucepan, heat the olive oil. Add the onion, garlic and chile and cook over moderate heat until softened, about 5 minutes. Add the tomatoes and cook over moderately high heat, stirring a few times, until starting to brown, about 4 minutes. Add the cloves, bay leaves, oregano and cumin and stir for 1 minute. Add the wine and vinegar and stir to release any browned bits on the bottom of the saucepan. Stir in the cilantro and broth. Simmer over low heat until the liquid is reduced to 2 cups, about 20 minutes. Strain the sauce into a small saucepan and whisk in the butter, 1 tablespoon at a time. Season the sauce with salt and pepper.
2. PREPARE THE YUCCA AND MEAT In a medium saucepan, cover the yucca with water and boil over moderately high heat until tender, 25 minutes. Drain well. Return the yucca to the saucepan and shake over moderate heat for 10 seconds to dry it out. Remove from the heat and mash the yucca with a potato masher. Mash in the milk and then the butter. Season with salt and pepper; keep warm.
3. In a large skillet, heat the vegetable oil. Season the tenderloins with salt and pepper and cook over moderately high heat until richly browned on the bottom, about 3 minutes. Reduce the heat to moderate and cook for 4 minutes longer. Turn the tenderloins and cook until medium-rare, about 5 minutes.
4. Spoon the mashed yucca onto plates and top with the tenderloins. Spoon the sauce over the meat and serve.