Post by Rene Soul on Dec 4, 2006 15:47:10 GMT -5
www.medearis.com/KDShow/KDMainIndex.htm
She did a throwdown with Bobby Flay on The Food Network yesterday, and she cooked a mean Jerk Chicken! Check her site out. She wrote tons of books, and has her own radio spot. She's one talent that you need to keep an eye on.
THE KITCHEN DIVA'S CARIBBEAN-STYLE PICNIC:
Jamaican Jerk Chicken
1/3 cup olive oil
1/3 cup distilled white vinegar
1/2 cup orange juice
1/2 cup lime juice
1/2 cup molbuttes
1/4 cup soy sauce
1 bunch of cilantro, chopped
4 green onions, chopped
2 cloves garlic, chopped
1 Scotch bonnet, serrano or Thai bird chile, seeded and minced
3 bay leaves
3 peppercorns
1-inch piece cinnamon stick, crushed
2 Tbsp. ground sage
1 Tbsp. ground thyme
1 Tbsp. ground allspice
1 tsp. freshly ground black pepper
1/2 tsp. fresh ground nutmeg
5 lb. chicken pieces
Combine the oil and vinegar in a medium glbutt bowl. Stir in the orange and lime juice, molbuttes, soy sauce, cilantro, green onions, garlic, chile, bay leaves, peppercorns, cinnamon stick, sage, thyme, allspice, pepper, and nutmeg.
Place the chicken pieces in a large baking dish and pour the spice mixture over them, coating each piece well. Cover with plastic wrap and place the chicken in the refrigerator to marinate 12 hours or overnight, turning once.
Allow the chicken pieces to come to room temperature before grilling. Heat the grill until the coals are somewhat white with ash; the flame should be low. Place the chicken on the grill and cover with the grill lid. Place remaining marinade in a saucepan, bring to a boil and boil for several minutes before using as a basting sauce. Grill chicken for 30 to 35 minutes, turning pieces to cook evenly. Baste pieces with remaining marinade. Yield: 6 to 8 servings. - Angela Shelf Medearis
Caribbean Stuffed Red Snapper
3- to 4-lb. whole red snapper
1 lime, quartered
Salt for rubbing the fish
Stuffing:
1 cups bread crumbs
1 cup cornbread crumbs
1 cup crumbled Ritz crackers
3/4 cup (1 1/2 sticks) butter, melted
4 Tbsp. chopped chives
4 Tbsp. chopped parsley
1/4 to 1/2 tsp. cayenne pepper
1 small onion, chopped
5 cloves of garlic, minced
Zest and juice of 1 small lime
1 tsp. salt
1 tsp. white pepper
1 tsp. dried thyme
1 tsp. dried sage
1 tsp. dried sweet marjoram
Wash the fish and rub inside and out with the quartered lime and salt. Refrigerate for at least 10 minutes. Wipe off the lime juice and salt. Preheat the oven to 300 degrees or prepare the barbecue grill. Combine all the stuffing ingredients and fill the cavity of the snapper. Wrap the stuffed fish in foil. Bake or grill the fish until the flesh is opaque, allowing about 10 minutes to the pound. Do not overcook.Yield: 6 to 8 servings.- Angela Shelf Medearis
Spicy West Indies Fish
4 lb. filleted snapper
1 1/2 cups freshly squeezed lime juice
1 Tbsp. curry powder
1 Tbsp. ground cumin
1 Tbsp. paprika
1 Tbsp. allspice
1 Tbsp. powdered ginger
1 Tbsp. ground sage
1 Tbsp. salt
1 Tbsp. freshly ground black pepper
1 1/2 tsp. cayenne pepper
2 to 3 bay leaves per fish fillet
1 medium red onion, thinly sliced
Virgin olive oil or cooking spray
Soak the fish in lime juice for 30 minutes in a glbutt pan or noncorrosive dish. Remove the fish, reserving the juice. Combine the curry powder, cumin, paprika, allspice, ginger, salt, black pepper and cayenne pepper in a small bowl and stir until well-blended. Place two or three bay leaves topped by a fish fillet on an individual sheet of aluminum foil. Coat each fillet with the spice mixture. Sprinkle a tablesthingy of the lime juice over each piece of fish. Place a mound of onion on the top of each fillet. Wrap each fillet tightly in the foil.
Remove the rack from the grill and lightly oil it with vegetable oil where the fish will be placed. Make a fire in the grill and cook for 5 minutes. Turn the fish packets and cook for another 3 minutes. Open a packet to see if the fish is done. The flesh should be opaque and the skin should pull away from the flesh; flakiness is usually a sign of overcooking.
Yield: 8 servings.- Angela Shelf Medearis
Honey-Grilled Vegetables
12 small red potatoes, halved
1/4 cup honey
3 Tbsp. lime juice
1 clove garlic, minced
1 tsp. dried thyme, crushed
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 zucchini, cut into quarters
1 medium eggplant, sliced 1/2-inch thick
1 green bell pepper, cut vertically into eighths
1 red bell pepper, cut vertically into eighths
1 large yellow onion, sliced into 1/2-inch thick pieces
Scrub potatoes to remove any dirt. Prick all over with a fork. Microwave the potatoes on high for 8 to 10 minutes, or until the potatoes are fork tender but firm. Combine the honey, lime, garlic, thyme, salt and pepper in a small bowl and mix well. Brush the vegetables with the honey marinade. Place the vegetables on skewers, if desired.
Lightly oil the grill rack with vegetable oil. Heat the grill until the coals are somewhat gray with ash; the flame should be low. Place the skewered or loose potatoes, zucchini, eggplant, green pepper, red pepper and onion directly on the greased grill. Grill the vegetables for about 10 minutes, brushing them with the honey marinade every few minutes and turning them after 5 minutes. Yield: 8 servings.- Angela Shelf Medearis
Rice Salad
1/3 cup plain low-fat yogurt
1 Tbsp. raisins
1 Tbsp. minced onion
1 tsp. curry powder
1/8 tsp. salt
1/8 tsp. black pepper
1/8 tsp. ground turmeric
2 tsp. cider vinegar
1 cup white rice, cooked and cooled
1/4 cup coarsely chopped green bell pepper
1/4 cup coarsely chopped red bell pepper
Lettuce leaves
In a medium bowl, blend the yogurt, raisins, onion, curry powder, salt, pepper, turmeric, and vinegar. Stir in the cold rice and bell peppers. Refrigerate. Serve on a bed of lettuce leaves. Yield: 4 to 6 servings.- Angela Shelf Medearis
Grilled Garlic Bread
1/4 cup virgin olive oil
1 clove garlic, mashed and diced
1 tsp. dried basil
1/2 tsp. dried oregano
8 slices (3/4- inch thick) French bread
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Preheat the grill until the coals are somewhat gray with ash; the flame should be low. Meanwhile, combine the olive oil, garlic, basil and oregano in a small bowl. Brush both sides of the bread with the olive oil mixture and sprinkle one side of the bread with the cheeses. When the coals are ready, place the bread, cheese side up, on the grill. Cover and cook the bread until the cheese melts and the underside of the bread is toasted, 1 to 2 minutes. Serve warm. Yield: 8 servings.- Angela Shelf Medearis
kcrider@statesman.com; 445-3656
She did a throwdown with Bobby Flay on The Food Network yesterday, and she cooked a mean Jerk Chicken! Check her site out. She wrote tons of books, and has her own radio spot. She's one talent that you need to keep an eye on.
THE KITCHEN DIVA'S CARIBBEAN-STYLE PICNIC:
Jamaican Jerk Chicken
1/3 cup olive oil
1/3 cup distilled white vinegar
1/2 cup orange juice
1/2 cup lime juice
1/2 cup molbuttes
1/4 cup soy sauce
1 bunch of cilantro, chopped
4 green onions, chopped
2 cloves garlic, chopped
1 Scotch bonnet, serrano or Thai bird chile, seeded and minced
3 bay leaves
3 peppercorns
1-inch piece cinnamon stick, crushed
2 Tbsp. ground sage
1 Tbsp. ground thyme
1 Tbsp. ground allspice
1 tsp. freshly ground black pepper
1/2 tsp. fresh ground nutmeg
5 lb. chicken pieces
Combine the oil and vinegar in a medium glbutt bowl. Stir in the orange and lime juice, molbuttes, soy sauce, cilantro, green onions, garlic, chile, bay leaves, peppercorns, cinnamon stick, sage, thyme, allspice, pepper, and nutmeg.
Place the chicken pieces in a large baking dish and pour the spice mixture over them, coating each piece well. Cover with plastic wrap and place the chicken in the refrigerator to marinate 12 hours or overnight, turning once.
Allow the chicken pieces to come to room temperature before grilling. Heat the grill until the coals are somewhat white with ash; the flame should be low. Place the chicken on the grill and cover with the grill lid. Place remaining marinade in a saucepan, bring to a boil and boil for several minutes before using as a basting sauce. Grill chicken for 30 to 35 minutes, turning pieces to cook evenly. Baste pieces with remaining marinade. Yield: 6 to 8 servings. - Angela Shelf Medearis
Caribbean Stuffed Red Snapper
3- to 4-lb. whole red snapper
1 lime, quartered
Salt for rubbing the fish
Stuffing:
1 cups bread crumbs
1 cup cornbread crumbs
1 cup crumbled Ritz crackers
3/4 cup (1 1/2 sticks) butter, melted
4 Tbsp. chopped chives
4 Tbsp. chopped parsley
1/4 to 1/2 tsp. cayenne pepper
1 small onion, chopped
5 cloves of garlic, minced
Zest and juice of 1 small lime
1 tsp. salt
1 tsp. white pepper
1 tsp. dried thyme
1 tsp. dried sage
1 tsp. dried sweet marjoram
Wash the fish and rub inside and out with the quartered lime and salt. Refrigerate for at least 10 minutes. Wipe off the lime juice and salt. Preheat the oven to 300 degrees or prepare the barbecue grill. Combine all the stuffing ingredients and fill the cavity of the snapper. Wrap the stuffed fish in foil. Bake or grill the fish until the flesh is opaque, allowing about 10 minutes to the pound. Do not overcook.Yield: 6 to 8 servings.- Angela Shelf Medearis
Spicy West Indies Fish
4 lb. filleted snapper
1 1/2 cups freshly squeezed lime juice
1 Tbsp. curry powder
1 Tbsp. ground cumin
1 Tbsp. paprika
1 Tbsp. allspice
1 Tbsp. powdered ginger
1 Tbsp. ground sage
1 Tbsp. salt
1 Tbsp. freshly ground black pepper
1 1/2 tsp. cayenne pepper
2 to 3 bay leaves per fish fillet
1 medium red onion, thinly sliced
Virgin olive oil or cooking spray
Soak the fish in lime juice for 30 minutes in a glbutt pan or noncorrosive dish. Remove the fish, reserving the juice. Combine the curry powder, cumin, paprika, allspice, ginger, salt, black pepper and cayenne pepper in a small bowl and stir until well-blended. Place two or three bay leaves topped by a fish fillet on an individual sheet of aluminum foil. Coat each fillet with the spice mixture. Sprinkle a tablesthingy of the lime juice over each piece of fish. Place a mound of onion on the top of each fillet. Wrap each fillet tightly in the foil.
Remove the rack from the grill and lightly oil it with vegetable oil where the fish will be placed. Make a fire in the grill and cook for 5 minutes. Turn the fish packets and cook for another 3 minutes. Open a packet to see if the fish is done. The flesh should be opaque and the skin should pull away from the flesh; flakiness is usually a sign of overcooking.
Yield: 8 servings.- Angela Shelf Medearis
Honey-Grilled Vegetables
12 small red potatoes, halved
1/4 cup honey
3 Tbsp. lime juice
1 clove garlic, minced
1 tsp. dried thyme, crushed
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 zucchini, cut into quarters
1 medium eggplant, sliced 1/2-inch thick
1 green bell pepper, cut vertically into eighths
1 red bell pepper, cut vertically into eighths
1 large yellow onion, sliced into 1/2-inch thick pieces
Scrub potatoes to remove any dirt. Prick all over with a fork. Microwave the potatoes on high for 8 to 10 minutes, or until the potatoes are fork tender but firm. Combine the honey, lime, garlic, thyme, salt and pepper in a small bowl and mix well. Brush the vegetables with the honey marinade. Place the vegetables on skewers, if desired.
Lightly oil the grill rack with vegetable oil. Heat the grill until the coals are somewhat gray with ash; the flame should be low. Place the skewered or loose potatoes, zucchini, eggplant, green pepper, red pepper and onion directly on the greased grill. Grill the vegetables for about 10 minutes, brushing them with the honey marinade every few minutes and turning them after 5 minutes. Yield: 8 servings.- Angela Shelf Medearis
Rice Salad
1/3 cup plain low-fat yogurt
1 Tbsp. raisins
1 Tbsp. minced onion
1 tsp. curry powder
1/8 tsp. salt
1/8 tsp. black pepper
1/8 tsp. ground turmeric
2 tsp. cider vinegar
1 cup white rice, cooked and cooled
1/4 cup coarsely chopped green bell pepper
1/4 cup coarsely chopped red bell pepper
Lettuce leaves
In a medium bowl, blend the yogurt, raisins, onion, curry powder, salt, pepper, turmeric, and vinegar. Stir in the cold rice and bell peppers. Refrigerate. Serve on a bed of lettuce leaves. Yield: 4 to 6 servings.- Angela Shelf Medearis
Grilled Garlic Bread
1/4 cup virgin olive oil
1 clove garlic, mashed and diced
1 tsp. dried basil
1/2 tsp. dried oregano
8 slices (3/4- inch thick) French bread
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Preheat the grill until the coals are somewhat gray with ash; the flame should be low. Meanwhile, combine the olive oil, garlic, basil and oregano in a small bowl. Brush both sides of the bread with the olive oil mixture and sprinkle one side of the bread with the cheeses. When the coals are ready, place the bread, cheese side up, on the grill. Cover and cook the bread until the cheese melts and the underside of the bread is toasted, 1 to 2 minutes. Serve warm. Yield: 8 servings.- Angela Shelf Medearis
kcrider@statesman.com; 445-3656