Grilled Jamaican Jerk Chicken Recipe
Yield: 4 Servings
2 T juice,lemon -- concentrate
2 T juice,lime -- concentrate
1 T dijon mustard
1 pepper,jalapeno -- seeded
1 chopped
10 ml garlic -- finely,Chopped
2 t bouillon,chicken --
1 instant
2 cubes
1/2 t cumin,Ground
1/4 t thyme leaves,Dried
1 chicken breast -- halves
1 skinless (1 lb)
PER SERVING ====================
1 *cals
1 *gm protein
1 *gm carbo
1 *gm fat
1 *% cals from fat
1 *mg chol
1 *mg sodium
IN shallow dish or plastic bag, combine 3 tbsp water and all
ingredients except chicken. Add chicken, coating well with marinade.
Cover dish or seal bag; marinate in refrigerator 4 hours or
overnight. Prepare outdoor grill or preheat broiler. Remove chicken
from marinade; pour marinade into small saucepan and bring to a boil.
Grill or broil chicken 15 to 20 minutes, turning occasionally and
basting frequently with marinade. Serve hot. Makes 4 servings. Prep
Time: about 5 minutes. Marinating Time: about 4 hours or longer.
Cooking Time: about 15 minutes.
Grilled Jumbo Shrimp With Citrus Sauce
Yield: 6 Servings
MARINADE =======================
1/2 c vegetable oil
1 zest of 1 orange,Grated
1 zest of 1 lime,Grated
1 T fresh basil,minced or
1/2 T basil,Dried
1 t fresh thyme,minced or
1/2 t dried
1 lb extra-large shrimp,about 18
- shells removed
VEGETABLE SAUTE ================
1 T vegetable oil
3 c vegetable,(use artichokes,
-fennel
1 clove garlic,minced
1 salt and black pepper,Ground
3 T balsamic vinegar
CITRUS SAUCE ===================
1 T orange juice
1 T grapefruit juice
1 T lime juice
2 T honey
1 T dijon-style mustard
For the marinade, combine all the ingredients in a mixing bowl. Add
the shrimp and marinate for about 3 hours. (Note the recipe states to
marinate at room temperature, but I would not leave it out for that
amount of time. The safest thing to do is to marinate in the
refrigerator.)
When the marinating time is over, make the vegetable saute. In a
saute pan over medium heat, warm the oil. Add the vegetables and
garlic; saute for 4 minutes, stirring constantly. Season with salt
and pepper. Add the balsamic vinegar and continue cooking for 1
minute more.
To make the citrus vinaigrette, combine all the ingredients in a
mixing bowl. Whisk to dissolve the honey.
Remove the shrimp from the marinade and grill or broil for 2 minutes
on each side.
Divide the sauteed vegetables among 6 salad plates, put 3 shrimp on
top of each, and pour on the citrus vinaigrette.
Grilled Lamb Chops
Yield: 4 Servings
1 c red current jelly
1 rack of lamb
1/2 c butter
2 T rosemary (crushed)
1 c poupon mustard
1 c white wine
1/2 c shallots (minced)
Mix jelly and mustard in saucepan and simmer on stovetop for 5
minutes to
melt jelly. Remove lamb chops from rach and French cut, being careful
not
to remove the fat from the eye (the fat will protect the meat from
burning
on the grill). Allow sauce to cool completely. Submerge lamb chops in
sauceand allow to marinade overnight (place in refrigerator). Grill
over
Hickorycoals 4 to 5 minutes (for medium to medium-rare), basting with
sauce
as it cooks. Turn once half-way through cooking time. Prepare garnish
sauce by browning shallots in butter and stirring in the white wine
and
rosemary. Serve lamb with garnish sauce and grilled potatoes and
vegtables. NOTE: Themarinade sauce also goes well with other foods
including mushrooms.
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