Emma was pumped about all the dirt piles and the rocks...typical fun sliding down dirt mounds etc. We had to stop her from jumping in the excavator.
|Emma puttering around our water's edge|
The septic system is going to be the next big step..whoot whoot!
I am sure for the amount we are paying for it, it will be a gorgeous septic system....where all our human waste will be laid to rest....
|Trees at 12pm|
|No trees at 5pm|
On that note...let's talk about barbecue for the upcoming weekend! (cuz it's supposed to be sunny...and thank gawd, because we are going camping in a tent...)
Over ten years ago, I met once of the best people I have ever met, in my speech language pathology program. She doesn't know that I am writing this, so I will call her A.
A. is of Jamaican and Grenadian descent.
This girl introduced me to food I had never had before...plantains....ackee....mango...(for realz...mango was not a popular fruit in Pasadena, Newfoundland....it does happen to be Emma's favourite fruit).
While I don't see A. or her family nearly often enough...as they live in Ontario...when we talk it's like we didn't miss a beat.
One of the best gifts A. has given me...ahem....besides her friendship...is an authentic Jamaican jerk chicken recipe.
I am sharing the recipe along with a few tips:
Tip 1: There are many variations on an authentic jerk chicken recipe. Most have a few staples: allspice, vinegar, garlic and heat. Traditionally...it's the habenero pepper that brings the heat. Which...to me....is fairly inedible; it is so hot. If you chose to use habenero...be careful! Wear gloves, remove the seeds and mince finely...
I stick to cayenne pepper...you could also probably use other kinds of hot peppers...however, if you want authentic...it's habenero or bust.
Tip 2: Marinate over night if you can (in the fridge).
Given the number of spices, the longer you can take to marry them together the better.
Tip 3: Grill this chicken...Oven doesn't cut it. Perfect summer barbecue food.
Tip 4: This marinade works on other meats like pork, as well as, fish.
Tip 5: Use a grinder or mortar and pestle for as many of the spices below, as you can. Freshly ground spices are like freshly ground coffee....way more fragrant and potent.
Now to the nitty gritty....hope your spice rack is robust or you have a bulk barn nearby (which really is the way to go for buying spices)
|My first time using whole nutmeg|
A.'s Jamaican Jerk Chicken:
1 TBSP of ground allspice
1 TBSP of ground thyme or whole dried thyme
1/2 tsp of cayenne pepper (this makes a mildly spicy chicken...increase to up to 1 1/2 tsp)
1 1/2 tsp of ground pepper
1 tsp ground sage (I sometimes omit this cuz I am not a huge sage fan)
3/4 tsp of nutmeg
3/4 tsp of cinnamon
6-8 cloves of garlic
1 Tbsp of sugar
1/4 cup of olive oil
1/4 cup of soy sauce
3/4 cup of white vinegar
1/2 cup of orange juice
Juice from one lime
3 green onions-finely chopped
1 cup of onion, finely chopped
1 habenero (if you dare)
4-6 chicken breasts
Combine all the ingredients and pour over the top of the chicken. Place chicken in the fridge for at least 4 hours.
|Chicken in it's spice bath|
Grill the chicken on a hot barbecue until juices run clear. Take remaining marinade and bring to a boil for 10-15 mins in a pot on a stovetop. Use as a dipping sauce or spread over sliced chicken prior to serving.
Drink with plenty of beer.
Put your feet up and wish you were in the Caribbean....or at least hanging with your best Jamaican/Grenadian friend!!