Wednesday, November 10, 2010

Jamacan Jerk Chicken

Jamaican Jerk Chicken

2 cup sliced onion
1 cup sliced green pepper
1 1/2 cup soy sauce
1 cup red wine vinegar
1/2 cup brown sugar
1/2 cup chopped, seeded jalapeno pepper
4 tablespoons vegetable oil
4 tablespoons thyme
2 teaspoon black pepper
1 teaspoon ground cloves
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon crushed red pepper flakes
3 pounds boneless, skinless chicken breast, cut into strips

1. Place all ingredients in a food processor or blender. Process 10 to 15 seconds at high speed.
2. Place chicken in a dish; pour marinade over it. Cover and refrigerate for 4 to 6 hours
3. Remove chicken from marinade. Grill chicken on oiled grill over hot coals for 4 to 5 minutes on each side.

Tuesday, November 2, 2010

Rustic Beef & Ale Ragout

Rustic Beef And Ale Ragout
Makes 12 Servings

2 tablespoon extra virgin olive oil
3 lbs beef chuck roast, cut into 1 ½ inch cubes
2 medium yellow onion, cut into ½ in wedges
2 cup sliced carrots (about ¼ inch slices)
2 medium green bell pepper, sliced
2 bottle or can (12 ounces) beer, preferably ale
2 can (6 ounces) tomato paste
2 packet (.7 ounces) Italian salad and seasoning
4 teaspoons beef bouillon granules
2 teaspoons Worcestershire sauce
2 teaspoon sugar
Salt and pepper to taste
Mashed potatoes (optional)

1. Coat 3 ½ to 4 quart slow cooker with nonstick spray
2. Heat oil in large skillet over medium-high heat. Add half of beef; cook until browned, stiffing frequently. Remove with slotted spoon; place in slow cooker. Repeat with remaining beef. Top beef in slow cooker with onion, carrots, and bell pepper.
3. Add beer, tomato paste, seasoning packet, bouillon granules, Worcestershire sauce, and sugar to skillet. Whisk until smooth, scraping skillet to remove any browned bits. Pour over beef and vegetables in slow cooker; stir to mix meat and vegetables. Cover. Cook on high 4 hours or until beef is very tender and mixture and thickened. Season with salt and pepper. Serve over mashed potatoes or rice, if desired.