Flavorbliss Carribean Jerk Chicken

I made this chicken for a party, and had rave reviews. People have been asking for the recipe. The truth is, I copied the recipe from 2-3 different sources and I do that often to find easier ways of doing things or to see if I can use what I have in my fridge or in the pantry. So, I didn’t have any answer to one when people asked me. My bad! I tried to compile all the recipes into one, and kitchen tested it… this is what I got. I hope this chicken would taste the same with the other time that I made it.  Last time, I also marinated the chicken for 2 days in the fridge with the ziplock bag, and turned them over once.

I created this recipe based those recipes I found. It was exciting trying to re-create truly my own recipe based on others. It was just like making recipe from a scratch! Anyhow, this recipe is tested. I like sweets, I think the recipe needed more sugar. But, when others tried it, they said that it is just right. I think it’s because the longer the chicken sits, the more flavors the chicken would absorb from the marinade. So, the longer you marinate, the stronger the taste would be. Use the herb and sugar to your liking in moderation.

1/2 cup malt vinegar (or white vinegar)

1 cup of orange juice from concentrate

1 onion, minced, or  1 tbsp onion powder will do

2 Tsp dried thyme or 4 Tsp fresh thyme leaves, chopped

2 Tbsp olive oil

2 teaspoons salt

2 teaspoons black pepper

2 teaspoons ground allspice

2 teaspoons ground cinnamon

2 teaspoons ground rosemary

2 teaspoons ground sage

2 teaspoons ground nutmeg

2 teaspoons ground ginger

2 teaspoons garlic powder

2 1/2 teaspoons molasses

1/2 cup brown sugar

1 roasting chicken, cut in half, lengthwise or use drumsticks

1 tbsp lime juice, or  as needed (the marinade will taste acidic but the acid will burn after cooking)

1 teaspoon cornstarch dissolves in a little water (to thicken the marinade)

Make sure that you tenderize the chicken well by either using unflavored tenderizer powder, tool, or even poke the chicken with fork all over it. This will make sure that the marinade would be absorbed.

Put vinegar, orange juice, garlic powder, onion, thyme, olive oil, salt, pepper, allspice, cinnamon, rosemary, sage, nutmeg, ginger, and molasses into a blender. Pulse until mostly smooth and mix well. Then, put the mixture and brown sugar into a pot until it comes to boil.

Remove from heat. Place chicken in a large freezer bag, or in a large roasting pan or baking dish. Pour the marinade mixture when it cools down over the chicken, and coat well. Refrigerate at least overnight, turn the freezer bag once to distribute the marinade.

Good Luck! and let me know if yours turn out well!


Simple Crawfish Etoufee

It’s crawfish season, and I had about 2 lb of crawfish leftover from crawfish boil that we had earlier in the month. We didn’t know what to do with them, we froze the crawfish. The crawfish are boiled anyway.

Then, a friend of mine, had an idea to make etoufee out of the crawfish.  I didn’t know what that was until I moved down to a Southwest state. Apparently, it looks like a stew.. it’s a seafood stew. People make the etoufee with shrimps or crawfish. This was my first time making etoufee. So, I copied from 2 different recipes, and this what I got- Please pardon the mistakes, and modify them to suit your flavor.

I think this was pretty good, and I felt better eating it. I know I love it! But, whenever I go to a restaurant, I always feel guilty after eating it. It tastes so rich and yummy!

Serves 10

Boil the live crawfish in a big pot of orange juice with lots of crawfish boil, 2 big onions, and 2 big garlic bulbs, minced- reserve the broth
1/2 cup butter (8 tbp)
2 large onion, chopped
4 cloves garlic, minced (I love garlic)
1/4 cup and 2 tbps all purpose flour
2 pound crawfish tails
6 tablespoons canned tomato sauce
6 green onions, chopped
salt and pepper to taste
3 tablespoons Cajun seasoning, or to taste
6 cups water or use the broth from the crawfish boil
Minced parsley (optional) for garnish

Peel the crawfish tails and side aside the tail meat. Melt the butter in a large skillet over medium heat. Add the onion, and saute until transparent. Stir in the garlic, and cook for a minute. Stir in the flour until well blended. Gradually stir in the tomato sauce and water, then add the crawfish tails and bring to a simmer. Add the green onions and season with salt, pepper, and Cajun seasoning. Add more seasoning to taste. Simmer for 5 to 15 minutes over low heat, until the flavors is soaked in. If needed, add more butter for taste.

See, why etoufee is so good? It’s all about the butter! I used Smart Balance margarine, so I don’t have to feel so guilty! LOL!

You can eat the etoufee over rice or with pasta, such of penne. Yummy!! Enjoy!