[CH] Scotch Bonnet uses
Deb deForest (deforest@selec.net)
Thu, 5 Oct 2000 15:04:03 -0500
This is what I did the other nite to help use up the bag of Scotch Bonnets I
got for a quarter at Kroger. I was in heaven! Dan loved it, too.
Jerk Chicken
6 - 8 green onions, diced
1 med onion, diced
8 Scotch Bonnets, chopped (most recipes I found called for 2 - 4, mine was
in no way too hot...but then I love those chiles --- have I mentioned Scotch
Bonnets are my favorites? :)
3/4 cup soy sauce
1/2 cup red wine vinegar (I also sqeezed in a few tiny key limes I had on
hand)
1/4 cup vegetable oil (I used peanut oil)
1/4 cup brown sugar
2 Tablespoons fresh thyme leaves
1 tsp whole cloves, crushed
1 tsp black peppercorns, crushed
1/2 tsp ground cloves
1/2 tsp ground nutmeg (I used freshly grated)
1/2 tsp ground allspice
1/4 tsp ground cinnamom
Chicken parts, whole, or boneless skinless strips
Put all but chicken in food processor with metal blades and process to chop
till thick consistency with only small bits and pieces visible. Pour over
chicken in zip lock and marinate in fridge for minimum of 4 hours (several
days is good). Grill chicken strips 4 - 5 minutes each side on grill or if
using chicken pieces with bones in, then grill starting off skin side down,
basting frequently with marinade, turning every 10 minutes or so, over a
slow fire for about an hour or hour and a half. If using hotter flame, cook
until tender and cooked thru (juices run clear) about 30 - 40 minutes. You
can speed it up by nuking the chicken for 8 or 10 minutes before grilling
for about 10 minutes over medium flame. Or you can also bake chicken parts
skin side up in 375 degree F. oven for 45 min to an hour in shallow baking
pan (strips can be baked for 30 - 40 min.) and you'll get a wonderful crispy
skin. (Also very good using pork).
You can sub habs if you don't find Scotch Bonnets but the flavor is
noticeably different to us Scotch Bonnet freaks. Rocotos also would work.
Some people even use jalapenos or whatever they have but I don't think I
would like that as well at all as I do the C. Chinense.
I served this with Jamaican Rice and Beans and a salad of chopped avocado,
thin red onion slices and mandarin oranges in a vinaigrette made with
balsamic vinegar-- mixed with fresh Mexican "key" lime juice, salt, pepper,
some of the liquid from the canned oranges and very good extra virgin olive
oil plus a good amount of chopped fresh cilantro. (Had some of the
dressing and onions and oranges leftover so I cubed some jicama and
marinated it in the dressing for about an hour the next day after I added
some Caribbean style scotch bonnet hot sauce to the mix. Yum.)
Jamaican Rice and Beans ala Deb
1 15 oz. can Adzuki beans drained and rinsed (or kidney beans or field peas)
1 1/2 cups chicken broth
1/2 cup coconut milk (lite worked fine), plus more if needed
1 cup rice, rinsed very well
sprinkle of garlic powder (I thought of it too late to use fresh, do as you
like)
salt, pepper to taste
1 tsp fresh thyme leaves
1 large Scotch Bonnet cut in half (seeds and membranes removed if desired)
Put all but the rice in a saucepan and bring to a boil. Add rice and boil,
stirring often for about 20 minutes over medium low heat. As liquid is
absorbed, be sure to stir frequently (to almost constantly) to prevent
sticking. Add small amounts of coconut milk and broth or water as necessary
until rice is done and liquid is absorbed and texture is creamy (like in
making risotto). The scotch bonnet can be removed before serving (or
earlier if heat tolerance is low--test as you go)...or give it to a lucky
person to eat with the rice and beans (yum!).
This was about as good as it gets for a chilehead meal for me. Now to come
up with ways to use those rocotos I found, too...they are big
ones...stuffed?
Deb in Houston