Reggae Rum Jerk Seasoning...Ya Mon!!!

When I think Jamaica, I think of five things: reggae music (esp. Bob Marley), bobsledders, Red Stripe Beer, rum and jerk seasoning. If you haven’t had jerk then you haven’t tasted Jamaica!

Jerk is simply a process for spicing and grilling. Most people think of chicken when they hear “jerk”, but in reality you can also jerk other meats (beef, ostrich, buffalo), shellfish and vegetables.

There are thousands of different variations of jerk, but one thing is for sure, jerk is a key staple in Jamaican cuisine. I am willing to bet that every Jamaican has their own special family recipe for jerk that they will argue is the best.

I have seen variations of jerk recipes from a few ingredients to others with several dozen ingredients. I have also seen recipes with dried ingredients and other with fresh ingredients and still others with a mix of dry and fresh ingredients.

This recipe does use fresh ingredients so it will have a limited shelf life compared to dried ingredient versions. It is an easy recipe that requires very minimal effort to make. In fact, all you really need to do is measure the ingredients and let the food processor or blender do the rest of the work!

I particularly like this recipe because along with the traditional ingredients you would find in a jerk recipe, this one also incorporates rum as an ingredient, making it… well… even more Jamaican in my book!

Turn up the reggae, open yourself a cold Red Stripe and great ready for your taste buds to dance!

Ingredients:

• 5 small hot peppers (jalapeno preferred – can use other hotter if desired)
• 1 medium red onion, chopped
• ¼ cup green onion/scallion tops, chopped (green part)
• 2 tbsp olive oil or canola oil
• 4 tsp white pepper
• 2 tsp salt
• 1 ½ tsp thyme, dried
• 1 tsp allspice, ground
• ½ tsp cinnamon, ground
• ¼ tsp nutmeg, ground
• 1 splash of flavorful rum (your choice)

Process: Place all ingredients in blender or food processor and mix on high for 15 pulses.

After thoughts: I have made this recipe traditionally with regular light or dark rum. It never occurred to me when cooking to try spiced or flavored rum like coconut or mango. If any one does try this, let me know how it turns out!

Three Ingredient - Cold Corn Soup

This time of year it is hard not to be excited about fresh corn.

However, after a few weeks of fresh corn, I find myself starting to burn out on it. How much corn on the cob can one person eat!

So time to change it up with a simple cold corn soup. This soup is the absolute essence of summer and corn.

Given the limited amount of ingredients, it is important that we treat each with equal importance so that we bring the best flavors to the meal.

To avoid having the basil turn black - part of a chemical process when the leaves are cut. We will blanch the fresh basil to assure an appealing and flavorful "jewel' green" color. Also, I strongly recommend using extra-virgin olive oil for this recipe over virgin.

Lastly, if you would like to add another dimension to the soup, feel free to roast or grill the corn (instead of boiling) to infuse a smokey flavor.

Ingredients

• 9 medium-size ears fresh yellow corn
• 1/2 cup fresh basil leaves
• 1/4 cup extra-virgin olive oil
• Sea Salt

Preparation

1. Boil corn in salted water, covered, 2 to 3 minutes
   
   
2. Slice kernels off the ears
   
   
3. In two batches, purée kernels in a blender with 4 cups water
   
   
4. Strain purée into a bowl - pressing to squeeze out the corn liquid (discard the kernel mash)
   
   
5. Add salt to taste and chill soup until cold (at least 3 hours)
   
   
6. Meanwhile, boil tightly packed fresh basil leaves for 2 to 3 seconds
   
   
7. Drain immediately, plunge in ice water, and drain again
   
   
8. Purée basil in a blender with 1/2 teaspoon salt and the olive oil
   
   
9. Serve soup cold with a drizzle with basil oil on the top

Grilled Beets in Rosemary Vinegar

Here is a simple, fun preparation for beets on the grill. Beets grill absolutely great because of their high sugar content. Make sure not to overcook the beets. Additional sweetness is provided as the balsamic vinegar is reduced during cooking.

Herbes de Provence is a dried spice blend essential to French cooking. Herbes de Provence usually includes basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory and thyme. Blends will vary by manufacturer. Herbes de Provence should be available where dried herbs and spices are sold in your local grocer.

Ingredients

• 3 medium beets, sliced into rounds
• 1 clove garlic, peeled and crushed
• 1/3 cup balsamic vinegar
• 1 tsp chopped fresh rosemary
• 1/2 tsp herbes de Provence

Process

1. In a medium bowl, mix balsamic vinegar, rosemary, garlic, and herbes de Provence
   
   
2. Place beets in the mixture, and marinate at least 20 minutes
   
   
3. Set your outdoor grill for high heat, and lightly oil grates
   
   
4. Place the beets and marinade mixture on a piece of foil large enough to wrap all ingredients, and seal tightly
   
   
5. Place the foil packet on the prepared grill, and cook 25 minutes, or until beets are tender
   
   
6. Remove beets from the packet, and place directly on the grill grate for 2 to 5 minutes before serving hot

Grilled Peaches with A Fresh Cherry Sauce

I love the creative twist of this grilled dessert. This recipe is a play on the classic Peach Melba.

The grilling process gives an exotic taste to grilled fruits. Peaches take wonderfully to the grill, and their luscious sweetness marries perfectly with a bit of smoke.

The recipe takes advantage of the best that summer fruits have to offer with surprising flavors supported by the red wine, balsamic and cherry liqueur.

Ingredients

• 4 medium peaches
• 4 cookies
• 1 lb dark cherries, pitted
• 1 cup vanilla ice cream
• 1/2 cup dry red wine
• 2 tbsp unsalted butter
• 2 tbsp brown sugar
• 1 tbsp sugar
• 1 tsp balsamic vinegar
• 1 tsp kirsch (cherry liqueur)

Process

Cherry Sauce:

1. In a sauté pan, over medium-high heat, combine the cherries, sugar, red wine, and balsamic vinegar
   
   
2. Bring to a simmer and cook, stirring occasionally, until the fruit is soft, 6 to 8 minutes
   
   
3. Transfer the mixture to a food processor and puree until completely smooth
   
   
4. Return the mixture to the sauté pan over medium-high heat
   
   
5. Carefully add the kirsch and simmer until reduced to about 1/4cup

Peach Preparation

1. Cut the peaches in half and remove the pits and place in a bowl
   
   
2. In a small saucepan, over low heat, melt the butter and brown sugar
   
   
3. Coat the peaches with the butter mixture
   
   
4. Grill directly over medium-heat until grill marks are clearly visible and the peaches are soft (about 10 to 12 minutes) - turning peaches once on the grill
   
   
5. While the peaches are still warm, layer each serving glass with 2 peach halves, 1 scoop of ice cream, and 1 tablespoon of cherry sauce
   
   
6. Tuck a cookie into each glass and serve immediately

Apple Fennel Slaw

Who said that slaw has to be only made with cabbage and mayo? In fact, with rare exception, I usually avoid traditional slaw like the plague! I have food service nightmares of mayo-based coleslaw sitting in big tubs roasting in the sun for hours. Only for... OK...OK... I am going to stop myself there. Therapy is next week!

Let's face it, slaw can really be anything that can be thinly sliced. In the case of this recipe, a duo of apples are married with fennel for an outstanding side dish that will stand up to just about any BBQ. It is a delicious twist on old school coleslaw.

This recipe calls for cardamom which is a member of the ginger family. It is used as a spice in cooking and can usually be found in the baking or spice section of your grocer. It is a bit more expensive that other spices but a vital part of the recipe that should not be omitted.

The sweet and tart of the apple duo is offset by the slight licorice flavor of the fennel. The addition of the vinegar and lime give it the tang. The cardamom, scallion and cilantro provide additional layers of flavor that results in a crunchy, complex and light side dish that is very pleasing.

Ingredients

Slaw

• 1 bulb fennel-stems and leaves removed
• 2 Granny Smith apples
• 2 Red Delicious apples

Dressing

• 2 Tbsp Olive oil
• 1 Tbsp fresh lime juice
• 1 Tbsp chopped cilantro
• 1 Tbsp chopped scallion
• 1 Tbsp rice vinegar*
• 1-2 Tbsp sugar or sugar substitute
• 1/2 tsp ground cardamom**
• Sea salt and fresh ground pepper to taste
  

Process

1. Core the apples - DO NOT peel the skin
   
   
2. Julienne or cut into thin matchsticks the fennel and apples
   
   
3. Combine all dressing ingredients and adjust seasoning with salt, pepper and sugar to taste
   
   
4. Toss fennel and apples with dressing
   
   
5. Marinate in the refrigerator for at least 2 hours
   
   
6. Toss before serving

* Cider vinegar can be used in place of the rice vinegar

** While not a complete or adequate substitute, you can use equal parts ground nutmeg and cinnamon OR equal parts ground cloves and cinnamon in an emergency

Grilled Corn - The How To?

This be the season for Grilled Corn!

It's part of the summer bounty ... and a rich bounty indeed.

While most opt to boil corn, I would like to urge you to consider grilling corn as an alternative. It is very easy and adds another dimension to the richness of fresh corn.

Below is a quick primer on a few approaches to proper grilling of corn on the cob.

Option 1: Indirect Method

This method will roast the corn without infusing too much smoky flavor

• Husk the corn and wrap individually in foil
• Place on the grill for about 12 minutes
• Turn a few times to make sure all sides get cooked

Option 2: Direct Method

This method cooks the corn directly on the grilling surface where the corn will gather a roasted smoky flavor.

• Husk the corn
• Rub the ears lightly with butter or olive oil
• Place on the grill for about 7 to 10 minutes
• Turn often until they begin to brown

Bonus: Lime Butter Sauce

Ditch the basic butter and replace it with this great lime-flavored compound butter.

This simple butter enhancement elevates common corn on the cob to a whole different dimension. The butter can be made up to two days in advance and stored in the refrigerator. Just melt butter and brush over cobs before grilling.

Ingredients

• 1 1/2 tablespoons butter, melted
• 1 1/2 tablespoons fresh lime juice
• 1/4 teaspoon grated lime rind
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper

Process

Combine butter, rind, juice, salt, and pepper in a small bowl

Store up to two days in refrigerator

Tamarind Tequila Glaze for Roasted or Grilled Chicken

Little known fact, although tequila is much more Mexican than Caribbean, the agave cactus that is used for making tequila has made its way to the Caribbean. All over the hillsides of the Caribbean islands you will find the agave cactus.

Tamarind is a sharp flavored fruit. You can get tamarind juice concentrate in the ethnic section of your local grocery store or at your local Caribbean or Middle East grocery or purchase online.

Ingredients:

• ½ cup tequila
• ¼ cup tamarind juice concentrate
• ¼ cup lime juice (fresh preferred)
• 1 serrano or jalepeno pepper

Process:

1. Seed and remove ribs from peppers and finely mince
   
   
2. Combine all ingredients in bowl
   
   
3. Marinade meat overnight before roasting or grilling
   
   
4. If roasting, you can mix pan drippings with arrowroot, corn starch or flour to desired thickness to use as a sauce or gravy

Grilled Red Pepper Salsa

The charring and roasting of the red pepper in this recipe holds up very well to grilled red meats. It is an excellent compliment to grilled steak or as a condiment for burgers.

While the original recipe called for habernero or Scotch bonnet chiles, I tend to think that they are too hot for the average person. In this adaptation, I suggest replacing them with serano or jalapeno peppers. If you are a chilehead - go for the Habs!

Also note that the recipe calls for flat leaf parsley over curly parley. My preference is the flat leaf for its flavor and texture in this salsa.

Ingredients:

• 6 red bell peppers
• 1 to 2 Serrano or jalapeno pepper , seeded and minced
• 1 clove garlic - finely chopped
• 3 tbsp fresh lemon juice
• 2 tbsp olive oil
• 2 tbsp fresh flat leaf parsley - coarsely chopped
• 3/4 tsp salt
• 1/2 tsp fresh black pepper

Process:

1. Prepare grill for direct-heat cooking over medium-hot heat
   
   
2. Oil the grill rack and grill bell peppers (covered only if using a gas grill) - turning occasionally until the peppers are slightly softened and charred (about 15 to 20 mins)
   
   
3. Transfer bell peppers to a large bowl and cover tightly with plastic wrap - let stand 20 minutes
   
   
4. When peppers have cool enough to handle - peel peppers, discarding stems and seeds, and cut lengthwise into thin strips or other desired cut
   
   
5. Toss with remaining salsa ingredients

Grilled Tomato Salsa

In the spirit of great summer cookery, here is another recipe that you can make to accompany that steak that you are grilling. The salsa is rich in smokey flavor and will stand up to the most robust grilled meats. I usually double the recipe and save some for tortilla chips.

The key to making this recipe is to grill the tomatoes correctly. You want to grill the tomatoes but not burn them. So you will start the tomatoes on the hotter part of the grill. As they cook, move them to the cooler side of the grill to finish cooking and absorb the smokey flavor. I like to use a pair or tongs to work the tomatoes on the grill - less chance to rip the flesh of the tomato.

You will quickly realize that the roasted tomatoes, garlic, onion and jalapeno blended with cilantro come together to create one of the tastiest and easiest grilled condiments that people will be raving about. This is an adaptation of a Bobby Flay recipe, even so, my advice is to guard the recipe!

Ingredients:

• 6 plum tomatoes, halved and seeded
• 2 limes, juiced
• 2 serrano chiles
• 1 small red onion, coarsely chopped
• 4 cloves garlic, peeled
• 1/4 cup chopped fresh cilantro leaves
• 2 tbsp canola oil, plus more for brushing tomatoes
• Salt and freshly ground black pepper

Process:

1. Heat grill to high
   
   
2. Heat oil in a small saute pan and saute the chiles, onion, and garlic until soft
   
   
3. Brush tomatoes with oil and season with salt and pepper. Grill on both sides until slightly charred and soft
   
   
4. Transfer tomatoes and serrano mixture to a food processor; add the lime juice and salt and pepper and process until smooth
   
   
5. Add the cilantro and pulse a few times (there should be flecks of cilantro in the salsa.)
   
   
6. Transfer to a bowl and serve

Grilled Peach Salsa

It is hard not to like this salsa. Peaches are another great fruit for the grill. The sweetness of the peaches is accentuated as they cook on the grill.

Key to a great grilled peach is to not over cook them. They should still have a firm texture that is giving. If they are mushy, you over cooked them.

Omit the hot peppers and you got a kid friendly salsa that is great with chips or along side coated baked fish.

Ingredients:

• 4 medium ripe peaches - halved and pitted
• 1 jalapeno pepper - seeded and finely chopped
• Zest and juice of 1 lime
• 1/4 cup coarsely chopped fresh cilantro
• 2 tbsp onion, preferably Vidalia - finely chopped
  
• 2 tbsp fresh mint - chopped
• 1 tsp oil

Process:

1. Preheat grill to medium heat
   
   
2. Halve and pit the peaches and brush cut sides with a light coat of oil
   
   
3. Grill the peaches until softened and browned (about 3 to 5 mins per side)
   
   
4. Remove the peaches from grill and allow to cool
   
   
5. Chop the peaches into 1/4-inch pieces
   
   
6. Add onion, jalapeno, lime zest and juice, cilantro and mint

Grilled Pineapple and Lime Salsa

One of my favorite grilled desserts is seared pineapple. The flavors that are created from the carmelization of the pineapple sugars are to die for.

This recipe does a fantastic job of balancing the sweet roasted flavor of the pineapple with the tangy acid of the citrus and the crunch of the fresh bell pepper. This salsa pairs particularly well with mahi mahi, snapper or swordfish.

The salsa can be made up to three days in advance. Serves best at room temperate. If making ahead allow salsa the time to return to room temperature before plating.

Ingredients:

• 1 red bell pepper
• 1/2 large pineapple
• 1 tbsp olive oil
• 1/4 tsp grated lime zest
• Juice of 1 orange
• Juice of 1 lime

Process:

1. Seed, rib and finely chop the bell pepper
   
   
2. Peel and core the pineapple into 1/3 inch slices
   
   
3. Heat the oil in a large skillet over medium-high heat
   
   
4. Transfer the pineapple slices to the pan in batches and sauté until browned on both sides (about 4 to 6 mins)
   
   
5. As the pineapple are finished, remove from heat and let them cool to room temperature
   
   
6. Cut the pineapple into small dices
   
   
7. Combine all ingredients and let sit for 30 minutes to allow flavors to set

Grilled Corn Soup

Corn soup is good... grilled corn soup is great!!! There is something about that smokey characteristic that takes this traditional corn soup up a few notches.

Given the contributions of each of the ingredients, I am hesitant to suggest substitutions. Each ingredient builds to make this a great soup.

This is a very straightforward recipe that take advantage of the bounty of the season. This is a recipe that can be made up to three days prior and stored in the refrigerator

Ingredients:

• 1 dozen ears of corn, shucked
• 4 garlic cloves, smashed
• 3 cups water
• 3 cups chicken stock or canned low-sodium broth
• 1 large onion, finely chopped
• 1 large carrot, finely chopped
• 1 celery rib, finely chopped
• 1 bay leaf
• 2 tbsp corn oil
• 1/2 tsp crushed red pepper
• 1/4 tsp ground coriander
• Pinch of ground cloves
• Salt and freshly ground pepper

Process:

1. Grill the corn until the kernels are well browned - turn frequently. Alternatively, you can pan-roast the corn in a cast-iron skillet over low heat
   
   
2. When done remove corn from grill and cut the kernels off the cobs
   
   
3. Heat oil in a large saucepan and add the onion, carrot, celery and garlic
   
   
4. Cover and cook over low heat until the vegetables soften (about 13 to 16 mins) - remember to stir frequently
   
   
5. Add the bay leaf, crushed red pepper, coriander and cloves and cook for 2 additional minutes
   
   
6. Add the corn, water and stock and bring to a boil
   
   
7. Reduce the heat to moderately low, cover partially and simmer for 40 minutes
   
   
8. Discard the bay leaf
   
   
9. Transfer the soup to a blender or food processor and puree until smooth. Alternatively if you have an immersion blender you can use it
   
   
10. Strain the soup into a large saucepan - pressing hard on the solids
    
    
11. Thin the soup with water if necessary
    
    
12. Reheat and season with salt and pepper
    
    
13. Ladle into serving bowls and serve hot

Grilled Fish Tacos Primer

After reading the article on Grilled Fish Tacos from my friends at Chow.com, I thought I would share their article for your enjoyment.

I will save my kid friendly version for another day. The folks at Chow did a great job.

Link to Chow.com's Grilled Fish Tacos

Grilled Summer Veggies and Pasta in a Warm Goat Cheese Sauce

Here is a n easy grilled veggie recipe to celebrate the summertime bounty. The recipe is particularly appropriate since it uses several of the ingredients that are in season right now. However, this recipe is flexible to what is in season.

The recipe calls for goat cheese which creates an instant creamy sauce when tossed with the warm pasta. If goat cheese is not your thing - substitute with ricotta.

This is the perfect dinner for those perfect to eat outside summer evenings. Just add a good bottle of wine and some artesian bread.

Ingredients:

1 lb short cut pasta (i.e.: Rotini)
6 oz fresh goat cheese (soft)
1 small summer squash - diced
1 small zucchini - diced
1 red bell pepper - diced
2 cups cherry tomatoes or other similar varieties - cut in half
1 cup green beans - one inch cuts
1/4 cup fresh basil - loosely packed and chopped
2 garlic cloves - minced
2 tbsp olive oil
Salt (kosher or sea)
Fresh pepper

Process:

1) In a large bowl, combine squash, zucchini, bell pepper, and green beans.

2) Add olive oil and salt/pepper to taste. Toss to coat.

3) On a medium-high heat grill in a vegetable basket/rack, add veggies and grill until lightly charred and tender (about 5 mins) - toss frequently

4) Remove veggies from grill and place aside - keeping warm

5) Prepare pasta to instructions on box

6) When pasta is al dente - drain pasta - retaining on cup of hot cooking water

7) Return pasta to pot and add tomatoes, basil, garlic and goat cheese (crumbled).

8) Add half of the cooking water and toss to create a creamy sauce. Add additional water to desired creaminess. Add salt and pepper to taste - season generously.

9) Place creamy pasta in serving bowl and top with grilled veggies. Lightly toss and serve immediately.

Grilled Potatoes

I tend to believe that potatoes are one of the best vegetables for grilling. It is a highly versatile veggie that can be cooked many different ways and is very forgiving to the cook.

While other veggies require high degrees of "grilling attention", as long as you don't directly burn the potatoes... you are good to go. For the purposes of this article, I am going to share my gold standard, never-fail approach to the perfect grilled potato.

First and most important ingredient...the potato. There are many different types but for grilling you want what are called "new potatoes." These are the smaller and lower in starch varieties such as fingerlings, red skinned, and purple Peruvians. I generally aim to purchase potatoes that are all around the size of golf balls. Basically something that is no more than two bites to finish. The pre-packed mixes of mini potatoes work perfect.

The technique is very easy. Scrub and clean the potatoes. After they are clean, place them in a zip lock bag adding enough olive oil, salt and pepper to coat.

Get the grill nice and hot - around 500 degrees. Place the potatoes on the grilling surface and leave the grill cover open - you need to see what is going on. Carefully, rotate the potatoes to make sure that the sides don't burn but start to get lightly charred. When all sides have been directly exposed to the heat, remove the potatoes from the grilling surface and place them on the upper warming rack to finish cooking.

Once on the warming rack, you can close the grill or continue grilling other items with the grill open. The heat will continue to cook the potatoes. Because of their size they will cook relatively fast. The potatoes are done when they are knife soft. The skin should be crisp and a tad smoky with soft inside.

Remove from the heat, place in a bowl. Immediately top the potatoes with a generous sprinkle of a nice course finishing salt.

Locally, Trader Joe's sells the Hawaiian pink and I believe they still have the black lava sea salt which I highly recommend. I have also noticed that the larger grocers are carrying similar products in the spice aisle - such as course gray sea salt.

Grilled Asparagus with Lemon and Mint

Grilling asparagus is a common, quick, and easy way to prepare your vegetable. Here’s a delicious way to utilize your mint along with it.

Ingredients:
• 2 lbs. fresh asparagus
• 1 cup olive oil
• 1/4 cup lemon juice
• 1 tsp chopped mint
• salt and pepper

Process:
1. Wisk all the ingredients together and pour over fresh asparagus.
2. Allow to sit (marinate asparagus for at least 30 minutes prior to grilling for best flavor)
3. Heat up grill and place asparagus on grill with tongs.
4. Sprinkle with salt and pepper and cook for about 5-7 minutes.
5. Serve grilled asparagus immediately.