Jerk Chicken

This recipe is adapted from one that was published on FoodJamaica.net.

2 bunches green onions
4 T soy sauce
1 T Salt (to taste)
2 limes, zested and juiced
1 t dried thyme, or 2 T fresh thyme
1/4 c allspice berries, ground
4 - 6 scotch bonnets or habañeros
1 - 2 inches ginger, cut into chunks
4-6 cloves of garlic
1/4 c brown sugar
1/2 t cinnamon
1/4 t nutmeg

Mix all of the ingredients together in a blender, and pulse, then blend until smooth.

Rub the paste between the chicken skin and the flesh, as well as the chicken cavity. Smoke over an indirect fire with wood chips for an hour, and finish barbecuing over a slow fire until the chicken is done.

Fried Mashed Plantains

Serves 2

2 ripe plantains
4 T butter
2 - 3 cloves garlic, minced
1/8 t cayenne pepper
salt and pepper, to taste

Cut off the ends of the plantains. Steam the plantains for 30 minutes (or until the plantain's skin splits). Peel the steamed plantains and mash with a fork.

Melt the butter in a large (iron) skillet over low-medium heat. Add the garlic to the butter and fry for 30 seconds or so. Add the mashed plantains to the skillet, and stir them with a spoon or spatula to coat them with the butter. Sprinkle the plantains with the salt (start with 1/4 t), pepper, and cayenne pepper.

Every couple of minutes or so, turn the plantains with a spatula or wooden spoon. Break up the plantains into small pieces as they brown. Continue frying for about 15 minutes until the plantains are well browned.

Taste, and adjust salt and pepper. Serve immediately.