recipes of the day 4/21/04....let's just have fun with jazz fest food.

Discussion in 'Recipes' started by snorton938, Apr 21, 2004.

  1. snorton938

    snorton938 Founding Member

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    yep....they're serving up some jamaican food at the jazz fest:

    Runaway Bay Jamaican Chicken
    Submitted by: Janis

    "I got this recipe from my sister, who searches for delicious and unusual dishes. This one lit up the family, and everyone loved it. As it got passed around to family and friends, slight changes occurred. For instance, you can omit the cilantro if you don't care for it or use less nutmeg and more cloves; the possibilities are endless. Just be sure you use caution when working with habaneros. Rubber gloves would be ideal."
    Yields 6 servings.

    ingredients:

    1 large red onion
    3 cloves garlic
    1 habanero pepper, seeded
    1 tablespoon fresh ginger root
    1/4 cup olive oil
    1/4 cup brown sugar
    3 tablespoons red wine vinegar
    3 tablespoons orange juice concentrate, thawed
    1 teaspoon soy sauce
    2 teaspoons ground cinnamon
    1/2 teaspoon ground nutmeg
    1/4 teaspoon ground cloves
    1/2 cup chopped cilantro
    1/2 teaspoon salt and pepper to taste
    6 skinless, boneless chicken breast halves

    method:

    1 In a food processor, combine onion, garlic, habanero pepper, and ginger. Pulse until ingredients are minced. Blend in olive oil, brown sugar, vinegar, orange juice concentrate, soy sauce, cinnamon, nutmeg, cloves, cilantro, salt, and pepper. In a container, combine marinade with chicken. Cover, and refrigerate overnight.
    2 Preheat an outdoor grill for medium heat and lightly oil grate.
    3 Grill chicken for 10 minutes per side, or until no longer pink and juices run clear.


    Makes 6 servings
     
  2. snorton938

    snorton938 Founding Member

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    what's a festival without some good cornbread :D

    Shrimp Creole Cornbread
    (with Creole sauce)

    2nd Place Winner of 2000 National Cornbread Festival
    Melanie McCoy
    Knoxville, Tennessee

    Preheat oven to 400 degrees.

    Cornbread

    2 eggs
    1/2 cup vegetable oil
    1 cup sour cream
    1 1/2 cup Martha White Cornmeal
    1 Tsp. Baking powder
    1 cup grated Monterey jack cheese
    2-3 tsp. Creole seasoning (depending on desired heat)
    2 tsp. Fresh chopped Parsley
    1 lb. Peeled, deveined uncooked shrimp
    4 oz. Cubed cream cheese

    Sauce

    2 Tsp. Butter
    1/4 cup chopped onion
    1/4 cup chopped celery
    3 cloves minced garlic
    2 14 1/4 oz. Cans crushed tomatoes
    1 bay leaf
    2 tsp. Salt
    1 tsp. Sugar
    3 tsp. Worcestershire sauce
    2 tsp. Hot sauce

    Cornbread

    Combine first nine ingredients in order given. Pour into well greased medium size iron skillet. Dot with cubed cream cheese evenly. Press into batter. Bake 30 to 35 minutes. Serve hot with sauce. Garnish as desired.

    Sauce

    Melt butter in medium sauce pan over medium heat. Add onion, celery, Sauté until tender 3 or 4 minutes. Add remaining ingredients. Simmer 2 minutes. Remove bay leaf.
     
  3. snorton938

    snorton938 Founding Member

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    you definitely need to have some bbq:

    BBQ Chicken Sandwich
    Recipe Courtesy Of Clementine Restaurant

    BBQ Chicken Sandwich

    for the Spicy Barbeque Sauce

    1 small white onion, sliced
    1 tablespoon olive oil
    2 tablespoons brown sugar
    2 tablespoons molasses
    ½ teaspoon dried chili flakes
    ½ teaspoon cumin seed, toasted and ground
    ½ teaspoon coriander seed, toasted and ground
    2 cups crushed tomatoes
    2 cups ketchup
    1 ½ teaspoons liquid smoke
    1 ½ teaspoons Worcester sauce
    1 tablespoon soy sauce
    1 tablespoon cheap yellow mustard
    1 tablespoon cider vinegar
    ½ cup black coffee

    Sauté onions in olive oil until slightly caramelized. Add spices and brown sugar. Add remaining ingredients and simmer for 15-20 minutes.

    for the Coleslaw

    1 cup mayonnaise
    2 tablespoons Dijon mustard
    1 tablespoon sugar
    2 teaspoons cider vinegar
    1 teaspoon celery seeds
    ½ teaspoon salt
    freshly ground pepper, to taste

    Combine all ingredients in small bowl. To make coleslaw, dress 4 cups of shredded red and green cabbage. Use more or less dressing as desired (if you have extra, it will keep for a few days in the refrigerator.). maybe even add in some hot sauce and creole seasonings too.


    To prepare sandwiches:

    Pull chicken pieces from a whole roasted chicken, using both white and dark meat; shred into 1 ½ inch pieces. A 2 ¼ pound roasted chicken should yield about 4 cups of chicken.

    In a sauté pan, heat 4 cups chicken pieces with a generous amount of BBQ sauce (about 1 ¾ cups) over medium heat until warmed through. Extra sauce will keep for about a week in the refrigerator.

    Meanwhile, toast 4 sesame seed buns. Place a generous amount of the warmed chicken and sauce onto the bottoms of the toasted sesame seed buns, top with coleslaw and the bun tops. Serve immediately and enjoy!

    Clementine Restaurant
    Homemade Seasonal Food
    1751 Ensley Avenue, Los Angeles, CA 90024
    310-552-1080
    Open Monday through Friday 7am - 7pm
    Saturday 8am - 5pm
    Closed Sunday
    Clementine is just north of big Santa Monica Boulevard, two blocks west of Avenue of the Stars. (hey, they may be in los angeles but it looks like these guys can make one heck of a sandwich).
     
  4. olVENICEdog

    olVENICEdog Founding Member

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  5. snorton938

    snorton938 Founding Member

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    i know.....food is awesome especially around jazz fest and mardi gras time.....hey here's one of snort's ideas.......for smothered catfish how about the following:

    1. for the bed do a pastalaya (like jambalaya but with pasta instead of rice and mesquite tiger swears by it)

    2. put the fried catfish on the pastalaya

    3. smother it with either a shrimp creole or crawfish etouffee sauce thinned out some with heavy cream and hot sauce for a reddish color

    4. garnish with chopped green onion

    i think i'll be doing this in the next week or so.....
     

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