Jerk Chicken, Grilled or Roasted

Grilling jerk chicken is the typical preparation. However, you can also roast it. If you do, be sure to add the marinade to the pan, as it creates a delicious gravy to soak up with bread or rice.

Jerk Chicken (serves 8):

  • 6 lb chicken parts
  • 3 green onions
  • 4 cloves garlic
  • 1 onion
  • 2-4 chiles habanero
  • 1/4 cup fresh lime juice
  • 2 tbsp soy sauce
  • 3 tbsp olive oil
  • 1 1/2 tbsp salt
  • 1 tbsp brown sugar
  • 1 tbsp thyme
  • 1 tbsp allspice
  • 1 tbsp black pepper
  • 1 tsp nutmeg
  • 1 tsp cinnamon

Grind any spices, then blend with all ingredients except chicken. Marinate chicken in mixture for at least 2 hours, or preferably overnight. Grill or roast until cooked through, basting if desired with the marinade.

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Nasi Lemak (Ginger Coconut Rice)

This is adapted from “Cradle of Flavor”.

Nasi Lemak (serves 4-6):

  • 2 cups uncooked jasmine rice
  • 3 stalks lemongrass, tied into knots
  • 1 1/2 cups water
  • 1 cup coconut milk
  • 1 tsp salt
  • 2 inches ginger, crushed
  • 2 tbsp fried shallots (optional)

Mix all ingredients except shallots in a rice cooker. Using the white rice setting, cook until done. Serve with shallots.

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Mussel Rice Avgolemono

This is a riff on the classic Greek soup, avgolemono. Here, it is more of a soupy rice dish than a soup with rice.

Mussel Rice Avgolemono (serves 2-4):

  • 4 cups fish or seafood stock
  • 1 cup basmati or other long grain rice
  • 2-3 lb mussels, clams, or a mix
  • 1 tsp thyme
  • salt to taste
  • 3 eggs
  • juice of 2 lemons
  • 1 small bunch dill, chopped
  • 1 small bunch chives, chopped
  • 2-6 fresh hot chiles, chopped

Bring the stock to a boil, then reduce to medium-low heat. Cook the rice in the stock until almost tender. Add the shellfish and thyme, cook until the shells have all opened. Beat the eggs in a bowl, then beat in the lemon juice. Add a ladle of broth from the rice and mussels to this, mix well, then return to the pot. Add dill, chives, and chiles to the pot. Cook, stirring, until the sauce has thickened, about 5 minutes.

Posted in eggs, greek, rice, seafood | Leave a comment

Green Chili

Green Chili (6 servings):

Spice mixture:

  • 2 chiles guajillo
  • 1 1/2 tbsp cumin
  • 1 tbsp black pepper
  • 1 tbsp sugar
  • 1 tbsp oregano
  • 1/2 tbsp thyme
  • 1 tsp salt


  • 8 Hatch chiles, roasted
  • 1 1/2 lb ground beef
  • 1/4 cup oil
  • 2 onions, chopped
  • 1 green bell pepper, chopped
  • 3 chiles serrano, chopped
  • 3 cloves garlic, chopped
  • 3 tbsp masa harina
  • 3 cups chicken or beef broth
  • tortilla crisps for serving

Grind the spice mix finely. Saute the beef in the oil with the spices. When browned, add the onion. When translucent, add the garlic, serrano, and bell pepper. Cook briefly, then add the roasted chiles. Add the broth and let simmer for 10 minutes. Mix the masa harina with 1/4 cup broth from the pot, then stir into the pot. Let cook and thicken for 10 more minutes. Serve with tortilla crisps.

Posted in american, beef and lamb, soup | Leave a comment

Couscous with chile guajillo and orange

This is based on a recipe from “Fresh Mexico”, by Marcela Valladolid.

Couscous with Chile Guajillo and Orange (serves 4):

  • 1 1/2 cups vegetable or chicken broth
  • 1 chile guajillo or other dried Mexican chile
  • 3 inches cinnamon stick
  • 1 cup couscous
  • 3 oranges, peeled and segmented, 1 tbsp juice reserved
  • 1/4 almonds or pine nuts, toasted
  • 1/4 cup currants or raisins
  • 1/4 cup red onion, minced
  • 1/4 cup chopped cilantro
  • 2 tbsp olive oil
  • salt and pepper to taste

Combine the broth, chile, and cinnamon over medium-high heat. When boiling, remove from heat and let infuse for 5-10 minutes, then strain.

Pour the hot broth over the couscous, let sit for 5 minutes. Toss the couscous with the orange, nuts, currants, onion, cilantro, olive oil, and reserved orange juice. Season as needed with salt and pepper. Serve warm or room temperature.

Posted in mexican, middle eastern, vegetarian | Leave a comment

Olive Oil Cake

This is from “Essentials of Classic Italian Cooking”.

Olive Oil Cake (serves 6-10):

  • 2 eggs
  • 1/2 cup plus 2 tbsp sugar
  • the zest of 1 lemon
  • pinch salt
  • 1/3 cup Marsala wine
  • 1/3 cup milk
  • 3/4 cup extra virgin olive oil
  • 1 tbsp baking powder
  • 1 1/2 cup flour

Preheat the oven to 400*. Beat the eggs with the sugar until pale and foamy. Add the lemon zest, salt, Marsala, milk, and olive oil. Mix the baking powder and flour, then add to the other ingredients. Grease a tube pan with olive oil, add the batter. Cook for 50 minutes in the oven. Unmold and allow to come to room temperature.

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Marinated Roasted Peppers and Anchovies

This recipe is from “The Essentials of Classic Italian Cooking”.

Marinated Roasted Peppers and Anchovies (serves 8):

  • 8 red or yellow bell peppers, roasted
  • 4 cloves garlic, crushed
  • 16 anchovy fillets
  • salt and pepper
  • oregano
  • 3 tbsp capers
  • 1/4 cup olive oil

Mix all ingredients, let sit at room temperature for 2 hours before serving.

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