Gotta say, we loved this dinner!! I would give everything a strong 9.
I loved spicy pineapple rice – think I’ve tried 6 or 8 different recipes and I’ve like everyone and this is no exception. Very, very tasty and especially combined with the other flavors of this dinner.
Mango chutney – Made it the day before and the flavors are great. ( used the leftover chutney on the chicken with coconut/curry sauce a few days later and it was wonderful again.)
Hushpuppies – really liked the spice combination called for. The only problem I had was making ½ the recipe, I may have screwed up the amounts, but I did have to add addt’l flour to make a good workable batter and they turned out wonderful. We ate the entire half a recipe - just sat and nibbled.
The Jerk-spiced Grilled chicken - I didn’t use 4 hind-quarters, I had chicken thighs from Costco, so used them. Really liked the flavors – added the ‘puree’ a day ahead and let it marinate overnight. They recipe doesn’t say whether to scrape it off before grilling or not, so I didn’t. It also said to grill “skin side up, indirectly, covered, 25 minutes, rotate to evenly cook”. Well, I tried this, but I was getting really anemic looking pieces of chicken, so - darn the torpedos – I just turned them over losing all the ‘goop’ and making a mess on the grill, but maybe the burning of the puree added to the flavor. I would just say, grill the chicken the regular way – over moderate heat, turning often and have a cooler spot on the grill to move them to periodically.
Oh, and I did use jalapenos rather than Scotch bonnets or habanero chiles
All in all - a wonderful early b'day dinner.
I loved spicy pineapple rice – think I’ve tried 6 or 8 different recipes and I’ve like everyone and this is no exception. Very, very tasty and especially combined with the other flavors of this dinner.
Mango chutney – Made it the day before and the flavors are great. ( used the leftover chutney on the chicken with coconut/curry sauce a few days later and it was wonderful again.)
Hushpuppies – really liked the spice combination called for. The only problem I had was making ½ the recipe, I may have screwed up the amounts, but I did have to add addt’l flour to make a good workable batter and they turned out wonderful. We ate the entire half a recipe - just sat and nibbled.
The Jerk-spiced Grilled chicken - I didn’t use 4 hind-quarters, I had chicken thighs from Costco, so used them. Really liked the flavors – added the ‘puree’ a day ahead and let it marinate overnight. They recipe doesn’t say whether to scrape it off before grilling or not, so I didn’t. It also said to grill “skin side up, indirectly, covered, 25 minutes, rotate to evenly cook”. Well, I tried this, but I was getting really anemic looking pieces of chicken, so - darn the torpedos – I just turned them over losing all the ‘goop’ and making a mess on the grill, but maybe the burning of the puree added to the flavor. I would just say, grill the chicken the regular way – over moderate heat, turning often and have a cooler spot on the grill to move them to periodically.
Oh, and I did use jalapenos rather than Scotch bonnets or habanero chiles
All in all - a wonderful early b'day dinner.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com