Jerk Chicken

Tonight, I made Jerk Chicken by chef Michael Smith.

Because the kids have to eat, I don't make it as spicy as I would like to.  I'm convinced it would be even more delicious if I dropped a couple of chilies into the marinade.

This time I didn't barbecue the chicken -- I braised it in the oven with the marinade for about a half-hour.

The next time I use this recipe, I'll try it with just three limes, and I'll braise at a lower temperature for a longer time.  Not sure if cooking chicken that way will make any difference.

Carrot and Quinoa Salad

I can't remember too much about how I came up with this recipe.  All I know is that it has made me more popular, and nothing else really matters.

This is meant to be a cold salad, and I think about that when I add the olive oil to the bottom of my pot to cook the carrots.  I like how sweet the carrots become when cooked this way, but I don't see any reason why steaming them instead would not be an option.

Ingredients

• Carrots
• 1/2 cup Quinoa
• Snap Peas
• 1 handful Sunflower Seeds, shelled and unsalted
• 1/2 cup White Wine Vinegar
• 1 tablespoon Extra-Virgin Olive Oil
• Salt
• Pepper

Optional Ingredient:

• 3/4 cup Stock (Chicken or Beef)
• 1 teaspoon Sugar

I start by getting the quinoa cooking.  I usually use chicken stock, but water with salt and pepper also works.  The ratio is 1 part quinoa to 1 and 1/2 parts liquid.  It's acceptable to leave it a little dryer because some of the white wine vinegar gets absorbed during the cooling process.  Leave on low heat for about fifteen minutes.  Then turn off, and leave on stove-top.

While the quinoa cooks, prepare the carrots.  I like to julienne them with a peeler.  A mandolin may be better because you end up with thicker pieces, but the peeler is so convenient.  You can get these from many cooking stores, and even at some grocery stores.  To use as much carrot as possible, I hold onto the thin end with a fork, and peel through the thicker end of the carrots.  Whatever length you like should be fine, but I don't make them very long because of waste.  Cook the carrots in a pot with a little bit of extra-virgin olive oil.  Add some salt and pepper.

While the carrots are cooking, chop up the snap peas.  When the carrots are as cooked as you want them, add the snap peas -- they will cook enough from the residual heat.  It's nice to leave them a bit crunchy.  Mix thoroughly, and let sit without heat for a minute.

Add the cooked quinoa, sunflower seeds, white wine vinegar, and (optionally) sugar.  Mix thoroughly.  Taste, and adjust salt and pepper.  Put into the fridge or freezer, and serve when cooled.

Spaghetti Sauce With All MSG Substitutes I Could Think Of

Fearing I'd make everything taste the same if I kept putting in all the "secret ingredients" I could think of into everything I cook, I've settled on the Spaghetti Sauce as my epitome of flavorful things to make.

Seriously! One can't go through life giving in to all the urges all the time.  Save it for when you make Spaghetti Sauce!

Enough talk.  In order of importance:

• Canned whole tomatoes.  I started to puree them in a food-processor because the kids were picky.  Now I actually prefer them pureed.
• Ground beef.  About a pound.
• Dried good-quality oregano.  About a tablespoon.
• Yellow onion.  Other kinds work too.
• Garlic.  Depending on potency, one to six cloves.
• Celery.  One to four stalks.  OK, two.
• Salt and pepper.  Put some in every now and then, but taste right before serving to make sure it's right.
• Carrots.  Grab as many as you can wrap your fingers around.
• Peppers.  Whatever colour you like.  I usually go between zero and four.
• Rosemary.  Probably less than a tablespoon.
• Thyme.  Around a teaspoon.

So far so good.  Pretty standard fare.  Now for the good stuff.

• Anchovies.  Just two or three of the little guys.  No more.  No less.  For the record, I don't like anchovies.  I don't like salt either -- by itself! It's purely meant as a bass-line here.  It adds a very nice vibe in the back.  Even if you don't like anchovies, try them here.  Nobody will know (but they'll like the taste).  The anchovies are the only reason why I don't think this would be as a good as a vegan meal.
• Ground pork.  Another pound of this stuff.  The first time I did this, I couldn't really tell the difference.  I have really started to notice it now.
• Black olives.  A full can (8 oz?).  I throw them into the food-processor at the same time as the canned tomatoes.  The smaller the cut-up pieces, the less noticeable for those who *think* they don't like them.
• Red wine.  I have tried different ones, and it's shameful when I find a bad one (for this recipe).  I've never regretted a Chianti.  About a half cup.  A full cup is OK too.  Probably not three cups.
• Chicken stock.  I don't always add this, but it can only help.  Probably one cup.
• Chili pepper.  Because of the wife and kids, I usually just cut up a quarter of a pepper into the sauce.  I'd probably add a whole one.  I use the little guys (like birds mouth, or scotch bonnet).  I buy lots, and just let them dry.  I cut the scotch bonnets in half if I want to dry them.  They dry better that way.
• Sun-dried tomatoes.  Maybe three or four of them.  I throw them in when everything is bubbling.  After a few minutes, I take them out, and cut them into little bits and throw them back in.

Method:
Pre-heat a pot at medium heat.  Season the meat with salt and pepper.

Coat the inside of the pot with some oil, and drop the meat in.  Leave it alone for several minutes so it actually browns.  Not just the colour that meat turns into when it cooks, but *dark* brown.  If you brown it too much, it turns bitter.  Not enough, and you don't get the strong flavor we're going for.

After enough browning, drain excess fat, and drop in the anchovies.  Keep prodding the anchovies, and it will look like they melt away.  Add chopped carrots, onion, and celery.  Let them cook for a little while, but pay attention -- this is where I usually burn everything.

After cooking for a bit, cool things off with the red wine and the stock.  This marks the beginning of a stewing process.  I turn the temperature down a bit, put the lid on, and wait.  Every once in a while, I will lift the lid, and try to break up the pieces of meat.  Eventually they will crumble very easily.  While it's cooking, I put the tomatoes and olives into a food-processor.

Once the meat has voluntarily crumbled, add the tomato-olive puree, and all the herbs.  Leave it on medium-low heat, and let it slowly reduce to the consistency you want.  This will take maybe ten to twenty minutes.

Taste the sauce, and correct the seasoning.  Chop up the peppers and add them.  Sometimes I add one more clove of garlic.

Enjoy!