[CH] Tonight's Dinner

RST G (synapse7@home.com)
Sun, 01 Aug 1999 21:42:37 -0400

This is what I did tonight. It was really delicious!!! Of course, you
can up the chiles or use the ones you have (instead of what he asks for
or what I used. This is the recipe of what I actually did. I will follow
it with the actual recipe from the book I used and that way you have
both recipes - one for the George Foreman Grill and one for outdoors:

                     *  Exported from  MasterCook  *

             Jerk Chicken w/ Mango-Cilantro Relish (Adapted)

Recipe By     : Boy Meets Grill by Bobby Flay & Joan Schwartz
Serving Size  : 3    Preparation Time :0:00
Categories    : Chicken &Turkey                  Chiles
                Grilling & Bbq

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Mango-Cilantro Relish:
   2                    ripe mangoes -- peeled & diced
     1/3                red onion -- finely sliced
   2      tbsp          cilantro -- finely chopped
   2      tbsp          fresh lime juice
   2      tbsp          fresh orange juice
   2      tbsp          olive oil
                        kosher salt and freshly ground pepper
                        Marinade:
   1      cup           bottled Jerk Sauce
          splash        red wine vinegar
   1      tbsp          fresh lime juice
   2      inch piece    fresh ginger -- coarsely chopped
   2                    scallions -- coarsely chopped
   3                    hot peppers (whatever you have on hand) --
coarsely chopped
                        Chicken:
   6      pc            chicken thighs (with or without skin)
                        jerk seasoning mix -- dry mix

For relish: Combine the mangoes, onion, cilantro, citrus juices, and
olive oil in a medium bowl and season with salt and pepper. Let sit 30
minutes at room temperature. May be refrigerated up to 1 day, serve at
room temperature. Makes 4 cups.

To make marinade: In food processor, place all ingredients and process
until smooth. 

To marinate chicken: Pierce chicken all over with a fork. Place in a
large shallow dish or baking pan. Cover with marinade and marinade 24-48
hours depending on how flavorful and hot you want the chicken to be.
Refrigerate during marination.

To cook, preheat GF Grill. When hot, let excess marinade drip off
chicken. Place on GF Grill. Cook 6 minutes on each side, or it might
need more. When you think it is done, take it off the grill and let it
sit for a moment or two then cut into it. If it bleeds a bit, return to
the grill for 1-2 minutes. If clear juices run, take off and leave off.

To serve: Place chicken on plate, surrounded by the relish. If you like,
serve with white rice or a rice pilaf and something to tame the fire of
the hot peppers like sour cream or plain yogurt. Also maybe some
Jamaican beer. 

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Notes: I used thai bird peppers because that is what I had on hand and
also because I can't get habaneros in my neck of the woods and my garden
has not given me enough to use yet.

This is the recipe from the book:

                     *  Exported from  MasterCook  *

         Jerked Chicken w/Mango-Cilantro Relish & BBQ Red Onions

Recipe By     : Boy Meets Grill by Bobby Flay & Joan Schwartz
Serving Size  : 8    Preparation Time :0:00
Categories    : Grilling & Bbq                   Poultry Entrees

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Mango-Cilantro Relish:
   2                    ripe mangoes -- peeled & diced
     1/3                red onino -- finely sliced
   2      tbsp          cilantro -- finely chopped
   2      tbsp          fresh lime juice
   2      tbsp          fresh orange juice
   2      tbsp          olive oil
                        kosher salt and freshly ground pepper
                        Jerk Marinade:
   2      cups          vegetable oil
   2      lg            yellow onions -- coarsely chopped
   4                    scallions -- coarsely chopped
   3                    scotch bonnet peppers or habaneros -- stemmed &
seeded
   3      tbsp          ginger -- peeled & grated
   6      cloves        garlic -- coarsely chopped
   2      tbsp          fresh thyme -- finely chopped
     1/3  cup           red wine vinegar
   3      tbsp          light brown sugar
     1/4  tsp           cinnamon
     1/4  tsp           freshly ground nutmeg
          pinch         ground cloves
   2      tsp           ground allspice
   2      tbsp          fresh lime juice
                        Chicken:
   8                    chicken thighs
   8                    chicken legs
                        kosher salt and freshly ground pepper
                        For Red Onions:
  16      slices        red onion -- 1/3" thick
                        Mesa Barbecue Sauce -- or your favorite
                        kosher salt and freshly ground pepper

For the relish: Combine the mangoes, onion, cilantro, citrus juices, and
olive oil in a medium bowl and season with salt and pepper. Let sit 30
minutes at room temperature. May be made 1 day ahead; refrigerate. Serve
at room temperature. Makes 4 cups.

For the marinade: Process all ingredients in a food processor until
smooth. May be refrigerated, covered, for 1 day. Makes about 3 cups.

For chicken: Pierce the chicken with a fork all over. Place it in a
large shallow pan or baking dish. Cover with the marinade and rub it in
well. Refrigerate, covered, for 24 or up to 48 hours, depending on how
intense you want the flavor to be.

Preheat a gas or charcoal grill to medium.

Remove the chicken from marinade, shaking off the excess (discard the
used marinade). Season with salt and pepper and grill the chicken until
golden brown and cooked through, 5-6 minutes per side.

For the red onions: Brush the onions on both sides with the sauce and
season with salt and pepper.

On the preheated gas or charcoal grill, cook slightly, just to obtain
grill marks, about 3 minutes per side.

Arrange the chicken and red onions on a large platter and serve the
Mango-Cilantro Relish alongside.

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RisaG