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Grilled Jerk Chicken
2014年08月25日
yield
Makes 8 servings
active time
45 min
total time
2 1/2 hr (includes marinating)
Jerk seasoning — here a spicy blend of garlic, onion handmade jewelry, chiles, thyme, allspice, nutmeg, and cinnamon, though recipes vary — originated in Jamaica and is traditionally used on pork and chicken. Because the jerk marinade can burn easily, the chicken requires slow cooking on the grill, which also helps keep the meat moist.
Ingredients
For jerk marinade:
3 scallions, chopped
4 large garlic cloves, chopped
1 small onion, chopped
4 to 5 fresh Scotch bonnet or habanero chile, stemmed and seeded
1/4 cup fresh lime juice
2 tablespoons soy sauce
3 tablespoons olive oil
1 1/2 tablespoons salt
1 tablespoon packed brown sugar
1 tablespoon fresh thyme leaves
2 teaspoons ground allspice
2 teaspoons black pepper
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
For chicken:
4 chicken breast halves with skin and bones (3 pounds), halved crosswise
2 1/2 to 3 pounds chicken thighs and drumsticks
Accompaniment: papaya salsa
Preparation
Make marinade:
Blend all marinade ingredients in a blender until smooth.
Marinate and grill chicken:
Divide chicken pieces and marinade between 2 sealable plastic bags. Seal bags, pressing out excess air, then turn bags over several times to distribute marinade. Put bags of chicken in a shallow pan and marinate, chilled, turning once or twice, 1 day cloud backup.
Let chicken stand at room temperature 1 hour before cooking.
To cook chicken using a charcoal grill:
Open vents on bottom of grill and on lid. Light a large chimney of charcoal briquettes (about 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of charcoal).
When charcoal turns grayish white and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken in batches on lightly oiled rack over coals until well browned on all sides, about 3 minutes per batch. Move chicken as seared to side of grill with no coals underneath, then cook, covered with lid, until cooked through, 25 to 30 minutes more.
To cook chicken using a gas grill:
Preheat burners on high, then adjust heat to moderate. Cook chicken until well browned on all sides, 15 to 20 minutes. Adjust heat to low and cook chicken ageLOC Me, covered with lid, until cooked through, about 25 minutes more.
Serve chicken with salsa.
Make a Perfect Grilled Cheese Sandwich
2014年08月17日
Would you like to know the secrets to great grilled cheese sandwiches? Heidi Gibson, the Commander-in-Cheese of The American Grilled Cheese Kitchen is a serious grilled cheese champ. She has won more grilled cheese sandwich contests than anyone. Last night I learned from Gibson how to make breakfast and brunch versions of grilled cheese sandwiches and picked up some amazing tips. I also got the news that The American Grilled Cheese Kitchen just won a $250,000 grant that will help them to open their second location in the Cafe Gratitude space on Harrison Street. No joke. Gibson hong kong business school, manager and co-owner Nate Pollack and all their customers are truly grateful.
So let's get started!
What's best to slather on your bread?
On the outside Gibson goes with butter, she recommends European style and she likes salted, not unsalted butter so that the sandwich has a bit of "salty crunch" when you bite into it.
What kind of bread should you use?
Almost any kind! With the exception of potato bread which does not lend itself well to grilled cheese sandwiches. Bread with holes can be used, but find a cheese that will melt though, giving you crusty "plugs." Some types of bread to consider--levain, sourdough and artisan whole wheat.
What about seasoning your ingredients?
Here Gibson breaks with tradition and says, if you have salty ingredients like bacon or ham, don't season each ingredient as you go. Cheese also adds salt, and salted butter will add flavor to your bread.
What seasonal ingredients are good to use?
The American Grilled Cheese Kitchen has offered up sandwiches with brussels sprouts, preserved Meyer lemons, asparagus and even butternut squash. While the sandwiches were delicious, they did not become best sellers with customers looking for more familiar fare vintage tube.
What about fruit?
Sure! Gibson particularly likes peaches and strawberries.
What's the best technique for grilling a sandwich?
It's not using a panini press, which creates a pressed sandwich something different from a traditional grilled cheese according to Gibson. Her technique is to use a hot convection oven. Place your sandwich on a sheet pan or a hot cast iron pan, and cook each side separately before assembling. This technique allows for more fillings and height to a grilled cheese sandwich.
What pairs best with grilled cheese sandwiches?
Beer! Gibson likes porter with an aged gouda and bacon sandwich and a hoppy IPA with spicier sandwiches.
More top tips:
Control your moisture. You want to prevent the bread from getting soggy, so if you are using a wetter ingredient like tomatoes or a wetter cheese like fresh mozzarella, layer in between drier ingredients between the bread.
Always put the smaller side of the bread on the outside, so you have more surface area inside.
Avoid triple cream cheeses and brie which are too delicate for most grilling techniques or use in the middle rather than next to the bread.
More is not better, be sparing with fillings. The balance of bread and cheese and other fillings is key.
In other grilled cheese news, my sandwich won the impromptu contest sponsored by Tillamook cheese and will be offered at The American Grilled Cheese Kitchen soon with 20% of the profits going to the charity of my choice, La Cocina. It's the Southwestern and features Tillamook Monterey Jack and Sharp Cheddar, fresh jalape?os, corn, tomato and black beans on sourdough network.
My sandwich won't be on the menu tomorrow, but there will be a Happy Hour at The American Grilled Cheese Kitchen featuring Tillamook Cheese. This is a fun opportunity since the shop is normally not open in the evening (with the exception of Giants game nights).
