Emily’s Food and Recipe Blog

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Archive for March, 2009

Jerk-Rubbed Chicken Thighs with Mango-Habanero Sauce

Posted by moderndaygourmet on March 7, 2009

I got this from my new Bobby Flay cookbook, Boy Gets Grill, which I highly recommend. Lots of inventive things to cook on the grill and many of them have plenty of heat and spice, which we love. You could also use the jerk rub and sauce on a pork loin; actually I think I almost like that better. Be careful working with habaneros as they are just about the hottest pepper there is. After chopping them, I scrubbed my hands like a surgeon.

Jerk Rub
2 tablespoons ground coriander
2 tablespoons ground ginger
2 tablespoons light brown sugar
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon kosher salt
1 tablespoon cayenne powder
2 teaspoons coarse black pepper
2 teaspoons dry thyme
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon ground cloves

Rub the skin side of 8 chicken thighs with the rub and let rest for 30 minutes. Heat the grill to medium heat and grill the thighs, skin side down for 12 to 15 minutes, or until golden brown. Turn the chicken, close the cover of the grill and move the chicken to the side (or cooler part) of the grill. Continue cooking for 6 to 7 minutes or until completely cooked through. Remove to a platter and let rest 5 minutes before serving

Mango-Habanero Sauce
1 tablespoon canola oil
1 small Spanish onion, finely chopped
2 cloves garlic, finely chopped
2 ripe mangoes, peeled, pitted and coarsely chopped (I only used one).
1 habanero, chopped
1 cup white wine vinegar

Heat oil in medium saucepan over medium heat. Add onions, garlic, mangoes, habanero and vinegar and cook over low heat for 15 to 20 minutes. Place the mixture in a blender and blend until smooth. If the mixture is too thick, add a few tablespoons of warm water or vinegar. Season with salt.


Posted in Entrees - pork, Entrees - poultry | Leave a Comment »

Smoky Red Pepper and White Bean Dip

Posted by moderndaygourmet on March 7, 2009

This is a great high protein snack with no fat.

2 cans white beans, rinsed and drained
2 cloves garlic, minced
1 jar roasted red peppers, drained
3 tablespoons red wine vinegar
1 tablespoon chipotle puree
1 tablespoon honey
Salt and pepper

Combine peppers, vinegar, and chipotle puree in a food processor and process till smooth. Add the beans and garlic and process until smooth. Add the honey and season to taste with salt and pepper. Serve with tortilla chips.

* Can use 1 pound dried beans, soaked and cooked, in place of canned beans.
* Can used fresh red peppers that you have roasted. I find that to be a huge pain and jarred peppers cost pretty much the same, so I’ve sworn off roasting my own red peppers.
* For chipotle puree, take 1 can chipotles in adobo sauce and process till smooth. It keeps quite a while in the refrigerator. You can adjust the amount of puree if you want more or less heat.
* Would also be good with pita chips or grilled pitas (if you’re grilling meat or veggies, just throw the pitas on there too).

Posted in Appetizers | 1 Comment »