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Jamaican Jerk Turkey Legs, Caribbean Rice & Beans, and Arrrrrrrugula Pineapple Salad: Ann & Jason
Although thar be a storm on them seas we be headin' to the galley to fill our plates wit' grub.
We were lucky enough to 'ave turkey legs 'n Caribbean rice 'n beans along wit' arrrrrrrrrrugula pineapple salad. This marinade be good enough to put on a desiccated monkey!
Recipes:
Jamaican Jerk Turkey Legs
http://www.foodnetwork.com/recipes/ayesha-curry/jerk-turkey-legs-3520216
Ingredients
Directions
Combine the oil, thyme, brown sugar, allspice, lime juice, garlic, chile peppers, ginger, scallions, 1 1/2 teaspoons salt and 1/4 teaspoon black pepper in a food processor and pulse until smooth.
Coat the turkey legs in the jerk marinade and refrigerate at least 4 hours and up to overnight.
Preheat the oven to 425 degrees F.
Spread the turkey legs on a rimmed baking sheet and roast until the skin is golden brown all over and the turkey is cooked through (an instant-read thermometer inserted into the center of the meat, avoiding bone, should register at least 165 degrees F), 45 to 50 minutes.
Serve the turkey legs topped with the cilantro, with lime wedges on the side.
Caribbean Rice & Beans
http://www.africanbites.com/caribbean-rice-and-beans/
I doubled the recipe to make 12 servings but it ended up making much more. I used the instructions on the rice package using 3 cups of rice vs. the 4 that would have been used from the recipe below plus 6 cups of liquid (used 2 cans of chicken broth and 2 cups of coconut milk). Next time I might try only 2 cups of rice, 1 can of chicken broth and 2 cups of coconut milk and could probably still use 2 cans of beans.
Caribbean Rice and red Beans -- Seasoned with garlic, onions and creole spice. Infused with bay leaves, thyme, Scotch bonnet and coconut milk.
Course: Main
Cuisine: Caribbean
Servings: 6
Calories: 428 kcal
Ingredients
- ¼ cup vegetable oil (or canola)
- 2-3 garlic clove , minced
- ½ medium onion , diced
- 2 teaspoons creole spice Homemade recipe here
- 2 cups uncooked long grain rice
- 1 sprig fresh thyme or 1 teaspoon dried thyme
- 13.5 oz can (1 3/4 cups) coconut milk
- 15.5 oz can red kidney beans , rinsed and drained
- 2 small bay leaves
- salt and fresh ground pepper , to taste
- 2 1/4 cups chicken broth or water (see notes)
- 1 teaspoon chicken bouillon (optional)
- 1 whole scotch bonnet pepper.
- 1 teaspoons paprika (optional)
Instructions
- Wash rice until water runs clear. Drain water.
- Heat a saucepan with oil. Then add onions, garlic, thyme, and hot pepper, sauté for about a minute.
- Stir in rice to the pan, followed by beans for about 2 minutes, then add coconut milk, bay leaf, bouillon powder, creole spice, with 3 cups of water, bring to a boil reduce heat, cover with a lid and simmer until rice is cooked, about 20 minutes or more. Stir occasionally from the sides to prevent burns , add more water if needed.
- Adjust for salt and pepper. Discard bay leaves You have to stir occasionally to be preventing any burns.
- Serve warm
Arrrrrrrugula Pineapple Salad
http://allrecipes.com/recipe/231871/pineapple-rocket-salad/
4 cups torn arugula leaves
1/4 fresh pineapple - peeled, cored, and chopped
1/4 red onion, thinly sliced
1/4 cup chopped fresh cilantro
3 tablespoons apple cider vinegar
1 tablespoon olive oil
2 teaspoons maple syrup
1/4 teaspoon salt
Mix arugula, pineapple, red onion, and cilantro in a salad bowl. Whisk apple cider vinegar, olive oil, maple syrup, and salt in a small bowl; pour dressing over salad and toss to coat.
