inthekitchen
Jerk Seasoning
INGREDIENTS 5 bundles green onions , chopped 6 medium onions , chopped 1 cup garlic cloves 1 / 2 cup pimento berries or allspice 4 scotch bonnet peppers 1 / 2 lb fresh ginger 6 sprigs thyme 1 / 4 cup sugar 1 / 4 cup crushed red chili 3 Tbsp black pepper 3 Tbsp salt 2 tsp cinnamon powder 1 tsp nutmeg 3 Tbsp caramel browning 1 cup oil 3 Tbsp all purpose seasoning
METHOD Add all ingredients to a blender and blend until smooth . Store in an airtight container . Can be refrigerated for up to 3 months .
Yield 4 cups
Jerked Chicken Pasta
INGREDIENTS 4 boneless , skinless chicken thighs 3 Tbsp jerk seasoning 1 Tbsp oil 1 / 4 cup chopped onion 1 / 2 cup julienned bell pepper
2 cups heavy cream 1 Tbsp crushed chili 2 Tbsp Parmesan cheese salt and pepper to taste 1 1 / 2 cups penne pasta fresh chopped tomatoes , for garnish
METHOD 1 . Season chicken thighs with jerk seasoning and let marinate for 20 minutes . Grill chicken or bake at 350 ° F for 25-30 minutes . Set aside to cool and roughly chop .
2 . Heat oil in a large skillet . Add onion and bell peppers and saute for 3 minutes . 3 . Add heavy cream , crushed chili , Parmesan cheese , salt and pepper . Simmer for one minute . 4 . Add pasta and chopped chicken . Mix together thoroughly and add more cheese if desired . 5 . Garnish with chopped tomatoes for a fresh touch . Serve immediately .
Yield 2-4 servings
Chef Patrice Gilman Gladys Caribbean Kitchen Patrice emerged on the local food scene in 2021 , backed by CIA ( culinary institute of America ) certificate earned in Jamaica and unbridled enthusiasm for a new culinary career . While much island cuisine incorporates local vegetables and proteins , jerk seasoning is wonderfully versatile way to enliven any ingredient . It spices up portobellos at the centre of a plant-based plate and , when added to grilled chicken , infuses bold flavour into creamy pasta . Chef Patrice blends exuberant flavours with artistry and is gaining fast fans with her signature flair .
ciao ! / mar / apr / two thousand twenty-two 13