Tag: beef

Jamaican Jerk Chicken Recipe

Jamaican Jerk Chicken Recipe

Chop up a chicken or buy one already cut up.  Break the thigh bone joint.

If you are using breast meat only – use 2-4 breasts

For the jerk marinade:

• 1 onion – peeled and chopped
• 1 garlic clove – peeled and crushed
• 3 spring onions – finely chopped
• small square of red chilli – finely chopped
• 1 teaspoon coriander – chopped
• 1 Tsp Marjoram
• 1/2 level teaspoon allspice
• Juice of 1 lime
• 1 tablespoon vegetable oil
• Ground black pepper
• 1 teaspoon Worcestershire sauce

Directions:

1. Mix the jerk marinade ingredients together.
2. Rub the marinade into each piece of chicken.
3. Cover and chill for at least 2 hours or overnight in the refrigerator.
4. Heat grill (hot)
5. Place chicken on grill and cook for 30 – 40 minutes until the chicken is cooked and the juices run clear.
3. Serve hot or cold with salad or rice.

NOTE: Make sure the chicken is cooked by inserting a skewer and checking the juice is clear and not pink or red.

Beef Jerky Using Smoker Grill

Ingredients:

– 1 cup of BBQ sauce
– 1 quart of water
– 1/2 cup kosher salt
– 1/4 cup brown sugar
– 1/4 cup white sugar
– 2lbs of sirloin roast or similar
– 3 tablespoons of Black Pepper

1. Cut the sirloin roast into 1/2 in. thick strips. Trim fat.
2. Combine the marinade ingredients and stir thoroughly.
3. Add the sirloin strips to the marinade and refrigerate for a minimum of 4 hours, preferably overnight.
4. On the smoker grill – Get the grill temperature to about 185°.
5. Remove the sirloin strips from the marinade and pat dry.
6. Set strips on grill
7. Smoke 3-5 hours or until you are satisfied with the texture.

Big, Bold Bean Bowls

After dining at Chipotle Grill, we discovered bean bowls and found that we could make them at home. Not only could we make them at home, we could make them even fresher than what Chipotle Grill offers. These bean bowls are all you need for a meal and are healthy. There are 3 main things that go into one of our homemade bean bowls:

Ingredients

1. Meat

Grill your meat if you can; otherwise, broil in the oven. Spice with garlic powder, cumin, and cayenne pepper. Once the meat is cooked, cube into small pieces. We’ve used chicken (preferred), lean pork, or steak. All are good. Once large chicken breat, one lean pork chop (butterfly cuts work well, or a small steak is all that you really need.

2. Fresh Salsa

  • Cubed, fresh tomatoes (2-3 medium sized)
  • Cilantro, minced to taste
  • Fresh, Hot peppers (jalapeno, serrano, chili, cayenne, tabasco) any of these work and use to your heat level
  • Lime Juice (a good squeeze of one half)
  • Tablespoon of Olive Oil
  • Minced, fresh celery (1/4 stalk)
  • Finely chopped, fresh onions
  • Shredded Lettuce (on the side)

Mix all the ingredients in a mixing bowl
3. Beans

  • One can of pinto or black beans (we prefer pintos)

BOWL PREPARATION

  1. Place a single layer of beans in the bottom of the bowl
  2. Add a layer of meat over the layer of beans
  3. Add a layer of the fresh salsa on top of that
  4. Optionally, you can add small dollops of yogurt or sour cream on top of the fresh salsa
  5. Add a layer of lettuce on top (alternately, you may place a layer of lettuce on the bottom as Chipotle does)

NOTES: Vegetarians can obviously omit the meat. Adding some hot, commercial salsa or additional fresh hot peppers will kick it up an extra notch. We found that 2 serrano peppers will make it nice and heated; on the other hand, one will definitely suffice for those who have a low heat tolerance.

Steak Marinade

Ingredients

Original recipe makes 1 1/3 cups
Makes 8 Servings

• 1/3 cup soy sauce
• 1/2 cup olive oil
• 1/3 cup fresh lemon juice
• 1/4 cup Worcestershire sauce
• 1/2 tablespoons garlic powder
• 3 tablespoons dried basil
• 1 1/2 tablespoons dried parsley flakes
• 1 teaspoon ground white pepper
• 1/4 teaspoon got pepper sauce (optional)
• 1 teaspoon dried minced garlic

Directions

• Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender.
• Add hot pepper sauce and garlic, if desired.
• Blend on high speed for 30 seconds until thoroughly mixed.
• Pour marinade over desired type of meat.
• Cover, and refrigerate for up to 8 hours. Cook meat as desired.

Kow Steak

Ingredients:

• 1-1/4 pounds Steak (ribeye or skirt steak)
• Cooking Oil
• 1 medium onion, diced (about 1 cup)
1/2 pound snow peas, trimmed
4 Baby Bok Choy or cabbage sliced
1 (8 ounce) can Bamboo Shoots, drained
2 cloves minced fresh Garlic
1 cup Beef Broth
3 tablespoons light Soy Sauce
1/2 teaspoon toasted Sesame Oil
1/2 teaspoon Sugar
1/2 teaspoon Kosher Salt
1/4 teaspoon White Pepper
2 tablespoons cornstarch
2 tablespoons cold water

Directions:

• Slice steak in half (if using skirt steak) and place on a parchment paper lined sheet pan and freeze for 20-25 minutes.
• Prep vegetables, drain bamboo shoots
• In a medium bowl combine, garlic, broth, tamari, sesame oil, sugar, salt and white pepper, whisk to combine
• Remove steak to a cutting board. Angle knife and slice 1/4 inch thick slices of steak
• Preheat wok to medium-high to high heat
• Add in 1 teaspoon of oil and add onions and pea pods
• Cook until onions have softened and the pea pods turn a bright green. About 4 minutes
• Transfer to a clean bowl
• Add another teaspoon of oil to the wok
• Once hot add in the sliced bok choy or cabbage
• Cook, stirring often until the greens wilt but the white parts still have a bit of crunch to them (about 3 minutes)
• Transfer to the bowl with the other vegetables
• Heat 1 tablespoon of oil in wok
• Work in slices of steak searing the it on both sides
• Pour in the broth liquids, toss to combine and immediately bring to a boil
• Mix in cornstarch solution and pour in the slurry
• Stir in the vegetables
• Cook until heated through and the sauce has slightly thickened
• Serve with white rice or rice noodles and top with sliced green onions, more white pepper and any favorite hot sauce.