I'm looking at them right now...I have a Champion juicer but the orchard and berries are giving more than I can juice or store. I used to have a 20ft trampoline in the yard that I dried fruit on weather permiting but it's time for an apple corer and a food dehydrator..also need another freezer
You are in fruit heaven, my friend! I would spend hours with grandma canning and juicing fruit from her orchards.
I essentially combined two different recipes. Here are each of them in case you want to follow them instead of combining them http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-jerk-chicken-recipe.html http://cooking.nytimes.com/recipes/1016056-jerk-chicken Here is what I used: 4-8 Habanero peppers (add more if you want it hotter, less if you want it tamer) 1/2 of an onion (I used a yellow onion, medium size) 2 tsp allspice 1/2 tsp cinnamon 1/2 tsp ground nutmeg 6 cloves garlic (I used 2 cloves of elephant garlic) 1 piece of fresh ginger, sliced (about 1 inch long) 3 green onions sliced 2 limes juiced (Ended up being about 1/4 cup) 1 tbsp soy sauce (I used low sodium soy sauce) 1 tbsp Apple cider vinegar 1/4 cup Extra virgin olive oil Salt & Pepper (I eyeballed these two, I would say it was probably about 1 teaspoon of salt, slightly less for the pepper) 6 sprigs of fresh thyme (about 1/4 cup) You can use dried Thyme if you want 1/4 cup light brown sugar Mix all ingredients in a blender or food processor and process until ingredients are smooth. I used boneless chicken breasts and placed them in a plastic bag with the chicken to marinade over night.
when you say one piece of ginger sliced...I'm trying to picture the amount from a ginger root...an oval slice...lengthwise slice?
A piece of ginger root about 1 inch long, no matter the width. I'd say the piece I used ended up being about 1 inch by 1/4-1/2 inch after being cut.
Just finished mixing everything together. Tastes good so far. I can't get Habaneros, so I used 16 Birds Eye Chilies. I figure they're smaller than Habaneros, so I needed more to equal the same amount of flesh; and they're not as hot as Habaneros, so I needed more to equal the heat. I love thyme on chicken, so I doubled it; but it still isn't coming through. I will add more tomorrow if I still can't taste it. I when I tasted the marinade after the initial mix, the spices weren't coming through (I think my spices may be a bit old, and dull) so I doubled them, and it tastes much better. Sorry for messing with your recipe so much, but not all ingredients are equal in flavour/size/etc, and adjusting for this is what cooking is all about. I got a whole chicken, and have cut it into 8 pieces. I'm going to a mate's house tomorrow to watch the Bathurst 1000, and he only has a gas grill; so I wanted something with lots of flavour to make up for the lack of wood smoke. This tastes like it should definitely fit the bill! Thanks!
Thanks @Fonzthecpt1 , it was great! Not at all as hot as I thought it might be. Initially the flavour of the chilies, lime, garlic and ginger stood out the strongest. The spices were there, but as background notes; not as individually identifiable flavours. But it changed. By my third piece of chicken, the initial flavours faded to the background, and the spices really came through. Will definitely cook it again.
No offense taken. We've all got different tastes and whats important is that you get a meal that suits yours. You basically did what I did with the recipe I used. That's the beauty of cooking, you get to tinker around and find something that suits your taste, and voila you've got your own recipe. Since it was my first time ever making jerk chicken I wanted everything to be fresh, so I went out and bought new spices, and they definitely do lose potency the older they get. Glad it turned out well!
