Jerk Chicken Skewers July 31
Highlights:
BBQ Jerk Chicken Skewers with peaches
Papaya Salsa
Zucchini Bread
Charles, Jennifer and the kids came over for dinner on Saturday night. It's always great to see them and spend some time with their kids!
We marinated Jerk Chicken for 24 hours using a recipe I found on the web. Matt was the inspiration for this dish; we had something similar when we were down in Menlo Park for a BBQ. We used Jalapeno peppers instead of Scotch Bonnet, which gave the chicken mild spice. If we made this again I would use Scotch Bonnet for more spice. We used chicken thighs and let this sit for 24 hours. It was then skewered with yellow, green and red peppers, red onion, and peaches (need to be not very ripe and hard)! The chicken was tender and tasty, grilled red onions are always so good, and the peaches were the hit of the night - soft, warm and sweet!
For side dishes, we served green salad and a Sweet Potato Polenta that had some chipotle kick to it. The polenta dish took quite some time to make (and I sliced my thumb and nail pretty bad when peeling the potatoes) but it did turn out quite good. Homemade Papaya Salsa rounded out the flavors, offering some sweet relief for the chipotle kick.
Papaya Salsa
1 large very very ripe papaya
lemon juice (lots, and to taste)
serrano peppers (to taste)
1/4 cup olive oil
Let the salsa marinate for at least 1/2 hour for the lemon juice to interact with the peppers.
Sunday afternoon I made a quick Zucchini Bread that is pretty much fat free. This was super easy to make - and the bread was pretty good - quite dense but still moist and tasty. The bread has a strong nutmeg/cloves taste; after 1 or 2 pieces I couldn't eat anymore. Next time maybe less spice and add nuts. I'm sure chocolate would do well in here too.
BBQ Jerk Chicken Skewers with peaches
Papaya Salsa
Zucchini Bread
Charles, Jennifer and the kids came over for dinner on Saturday night. It's always great to see them and spend some time with their kids!
We marinated Jerk Chicken for 24 hours using a recipe I found on the web. Matt was the inspiration for this dish; we had something similar when we were down in Menlo Park for a BBQ. We used Jalapeno peppers instead of Scotch Bonnet, which gave the chicken mild spice. If we made this again I would use Scotch Bonnet for more spice. We used chicken thighs and let this sit for 24 hours. It was then skewered with yellow, green and red peppers, red onion, and peaches (need to be not very ripe and hard)! The chicken was tender and tasty, grilled red onions are always so good, and the peaches were the hit of the night - soft, warm and sweet!
For side dishes, we served green salad and a Sweet Potato Polenta that had some chipotle kick to it. The polenta dish took quite some time to make (and I sliced my thumb and nail pretty bad when peeling the potatoes) but it did turn out quite good. Homemade Papaya Salsa rounded out the flavors, offering some sweet relief for the chipotle kick.
Papaya Salsa
1 large very very ripe papaya
lemon juice (lots, and to taste)
serrano peppers (to taste)
1/4 cup olive oil
Let the salsa marinate for at least 1/2 hour for the lemon juice to interact with the peppers.
Sunday afternoon I made a quick Zucchini Bread that is pretty much fat free. This was super easy to make - and the bread was pretty good - quite dense but still moist and tasty. The bread has a strong nutmeg/cloves taste; after 1 or 2 pieces I couldn't eat anymore. Next time maybe less spice and add nuts. I'm sure chocolate would do well in here too.
posted by Karen at 9:30 AM
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