BigBananaBoy

I serve this with Rum punch, Coconut rice and fried Plantains... Yum!!

Ingredients:

1 teaspoon onion, finely chopped
3 tablespoons brown sugar
4 tablespoons soy sauce
4 tablespoons red wine vinegar
2 teaspoons chopped fresh Thyme
1 tablespoon fresh chopped ginger
1 teaspoon sesame oil 3 cloves garlic chopped
2 tablespoons ground allspice or 4 tablespoons of fresh
1 Red Scotch Bonnet spicy pepper
(Add 2 Scotch Bonnets for more heat. I prefer 3 ), sliced

Use fresh chicken (cut up into quarters) instead of frozen which will cause the chicken to be much softer and better tasting or just use 4 skinless, boneless chicken breast halves (frozen-thawed) - cut into 1 inch Strips or whole.

Cooking Directions:

1.	Combine the onion, brown sugar, soy sauce, vinegar, thyme, ginger, sesame oil, garlic, allspice and Scotch Bonnet pepper in the container of a food processor or blender. Process until smooth. Note: Save some marinade to cook on low flame to pour over chicken after removing from oven or grill. Place the chicken into a large resealable bag, and pour in 3/4 of the sauce. Squeeze out excess air, and seal. Marinate in the refrigerator for at least one hour. **best results let marinade for 2 days. You will thank me!
2.	Preheat your oven's to 375°.
3.	Remove chicken from bag, and discard marinade. Cook for 30 minutes. Heat remaining marinade in a small pan, and pour over chicken before serving. **You can grill on medium flame for 8-10 minutes each side for better authentic taste.

Enjoy

Big Tony

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sunfish

Thanks sounds good

trebor

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If ya can't eat it, it ain't growing in my back yard !

Bob3

Here's an "industrial size" batch recipe. The stuff will literally keep for years in the fridge.

Jamaican Jerk Sauce
for chicken, pork, fish

½ cup ground allspice berries (an electric coffee grinder works great for this)
½ + cup packed brown sugar
4 - 6+ garlic bulbs
4 - 6+ Habanero peppers (remove seeds if you're a whimp)
1 tablespoon ground thyme or 2 tablespoons thyme leaves
2 bunches scallions (green onions, w/tops)
1 teaspoon cinnamon
½ teaspoon nutmeg
½-+ cup soy sauce to moisten (to thick paste consistency)
2+ tablespoons kosher or canning salt

Peel garlic.
Put everything in a food processor and blend until smooth.
You may use allspice berries, if available, but use enough to give the equivalent of 1/2 cup ground.
Keep this sauce refrigerated and it will keep forever.
Feel free to increase items with "+", particularly the habaneros and/or garlic.
Apply mixture liberally to chicken, pork, or fish & allow to sit (at least) overnight.
Excess may be wiped off for a milder flavor before grilling or smoking.
Slip some under the chicken skin.
Grill over a slow fire or smoke in the 180° to 220°f range.
Add a few tablespoons to your brine for smoking ribs or fish.
A couple teaspoons added to hamburger or meatloaf will do wonders.

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Recipes & links for Cajun, Creole, & other goodies.

The Hollyberry Lady

BigBananaBoy

I love bananas too that's why I added the banana food group Plantains, which goes great with Spicy Jerk Chicken dish... As a Chef I have been using bananas more.. I have a more dishes to add to this section stay tuned...

Big Tony

__________________
Adventure is my name

Go Ahead Take My Banana!

BigBananaBoy

Your Welcome. If you need a awesome coconut rice recipe let me know.

Big Tony

__________________
Adventure is my name

Go Ahead Take My Banana!

sunfish

And for dessert





Ingredients

25 adult crickets

Several squares of
semisweet chocolate






Chocolate Covered Crickets
(Tastes like a Nestle Crunch bar)



Directions
Bake the crickets at 250° until crunchy. (The time needed for crunchy perfection varies from oven to oven.) Heat the chocolate in a double boiler or microwave until melted.

Dip the dry-roasted crickets in the melted chocolate one by one, and then set the chocolate-covered crickets out to dry on a piece of wax paper.

sunfish

Okay it's been marinating for 2 days ,I'll try it tonight. Couldn't find Scotch Bonnets so I used a habanero

BigBananaBoy

Its the same the only difference is that the Scotch Bonnet's are red, but heat and flavor are the same IMO. Enjoy!!

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Go Ahead Take My Banana!

sunfish

Great.We shall find out shortly

sunfish

Excellent ,tons of flavor.I'll be using two Habanero's next time.

BigBananaBoy

Glad you liked it. I would try 3 next time if you just split them open and squeeze them out with rubber gloves and then place them in the marinade bag or bowl, The heat will add a nice pleasurable burn then just 2. I think you can handle it.. Serve over coconut rice and some plantains its Awesome!

Big Tony

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Adventure is my name

Go Ahead Take My Banana!

momoese

Why does this particular thread takes forever to load? It's the only thread that's slow to load. You guys notice it?

sunfish

I

sunfish

I deleted my quote of the recipe that helped some

sunfish

Jerk Turkey coming up

momoese

This thread still takes forever to open. It's defective!

sunfish

Click quote on the first post and look at all that comes up

momoese

WOW, wtf is that? Big Tony, you gotta go easy on that stuff!!