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

• 1/4 cup vegetable oil
• 1 1/2 tablespoons fresh thyme leaves 
• 1 tablespoon light brown sugar 
• 3/4 teaspoon ground allspice 
• Juice of 3 limes, plus wedges for serving 
• 3 cloves garlic
• 1 to 2 Scotch bonnet or habanero peppers, stemmed 
• One 1-inch piece peeled ginger 
• 1 bunch scallions, roughly chopped 
• Kosher salt and freshly ground black pepper 
• 6 turkey drumsticks (about 4 1/2 pounds total) 
• 1/4 cup chopped fresh cilantro 

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

Author: AfricanBites

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

1. Wash rice until water runs clear. Drain water.
2. Heat a saucepan with oil. Then add onions, garlic, thyme, and hot pepper, sauté for about a minute.
3. 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.
4. Adjust for salt and pepper. Discard bay leaves You have to stir occasionally to be preventing any burns.
5. 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.

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Five Spice Chicken Thighs with Apples and Sweet Potatoes, Apple Cider and Wild Rice Pilaf, and Mixed Greens with Apple Cider Vinaigrette Dressing:  Ann & Jason

For dinner, Ann & Jason roasted chicken thighs with apples, fennel, onion, and sweet potatoes.  Both a delicious and beautiful recipe!

On the side they served a wild rice pilaf made with chopped apples and apple cider (along with a flavorful mixture of pecans, raisins, currants, dried cranberries, and candied ginger) and a mixed greens salad with apple cider vinaigrette.  By the time we ate dinner it had cooled off outside and we enjoyed dinner on the patio under the stars.

Recipes:

Five Spice Chicken Thighs with Apples and Sweet Potatoes:
http://www.myrecipes.com/recipe/five-spice-chicken-thighs-apples-sweet-potatoes

Serves 4-6

1 small fennel bulb with feathery stalks
3/4 pound sweet potatoes, peeled and cut into 1/4 inch slices
1 1/4 tsp kosher salt, divided
1/2 tsp pepper, divided
1 medium red onion, cut lengthwise into 1/3 inch wide slices
2 large firm-tart apples, such as Ida Red, Sierra Beauty, or Granny Smith, unpeeled, sliced into 1/4 inch wedges
6 bone-in, skin-on chicken thighs (2 3/4 lbs total)
2 Tbs salted butter, melted
1 tsp honey
1 1/2 tsp Chinese five-spice

Preheat oven to 425.  Cut off fennel stalks and reserve feathery leaves.  Trim base of bulb and anytough outer layers.  Halve bulb lengthwise, cut out core in a V, and cut bulb lengthwise into slim wedges.

Oil a large rimmed baking sheet and arrange sweet potatoes and fennel in a single layer.  Sprinkle with 1/2 tsp salt and 1/4 tsp pepper.  Arrange onion and apples over potatoes and sprinkle with 1/4 tsp each salt and pepper.  Set chicken on top.  In a small bowl, combine butter, honey, five-spice and remaining 1/2 tsp salt.  Brush onto chicken.

Roast 15 minutes, then tip pan and baste ingredients with juices (use a bulb baster or wide spoon).  Continue to roast until chicken is nicely browned and no longer pink at bone (cut to test), 15 to 20 minutes more.  Baste everything again and scatter reserved fennel leaves on top. 

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• Apple Cider and Wild Rice Pilaf:
• http://www.food.com/recipe/apple-cider-wild-rice-pilaf-treasure-205948
• Makes 4 servings
• 2⁄3cup wild rice
• 2cups apple cider, fresh
• 1cup water
• 1⁄4cup butter
• 1⁄4cup pecans, chopped or 1⁄4 cup sliced almonds
• 1⁄4cup golden raisin
• 1⁄8cup currants
• 1⁄8cup dried cranberries, halved
• 2tablespoons candied ginger
• 1large shallot, french, thinly sliced
• 1⁄2teaspoon salt
• 1⁄2teaspoon fresh ground black pepper
• 1⁄2teaspoon cinnamon
• 1⁄4teaspoon nutmeg
• 1apple, ida red, peeled, cored & chopped

Wash rice three times, drain well.

Combine rice, cider and water in pan.  Bring rice mixture to boil, reduce heat to low and cover and simmer 45-60 minutes.

In a large frying pan, melt butter on low, add pecans, raisins, currants, and cranberries, ginger and shallots, stirring for 5 minutes.

Next add the salt, pepper, cinnamon, nutmeg, fresh apple and wild rice.  Cook on low for 2 minutes until heated, serve warm.

Apple Cider Vinaigrette:

http://www.healthyseasonalrecipes.com/apple-cider-vinegar-salad-dressing/

Ingredients

• 1 small shallot (or one lobe of a large), peeled, cored and quartered
• 1/3 cup extra-virgin olive oil
• ¼ cup cider vinegar
• 2 teaspooons Dijon mustard
• 2 teaspoons honey
• ½ teaspoon salt
• ¼ teaspoon freshly ground pepper

Instructions

1. Puree shallot, oil, vinegar, mustard, honey, salt and pepper in a blender or mini prep or with an immersion blender in a large cup until smooth, about 30 seconds. Use immediately or store in a sealed jar in the refrigerator up to 1 week. Bring to room temperature before serving if it becomes solid.