UNLIKELY PARTNERS #JERK/ASIAN WINGS WITH PASTA/CORN SALAD

When Friday arrives, my culinary needs goes over the top and a bit out of the norm. Anything is possible. Didn’t feel like dining out. I craved the taste of my humble kitchen. After all, Monday to Thursday, I try my utmost best to eat with a fine balance.

Had a few wings in-house and decided to go ‘jerk’ with same. Went on to use up the packets of Chinese delivery/take-out sauces such as hot pepper/duck sauces along with a few other ingredients like honey, ketchup and soy sauce.

With that amalgamation of spices and ingredients, I was able to turn out some rather spicy, slightly sweet/tart chicken wings. It was like two nations (Jamaican/Asian) meeting culinary-wise.

JERK/ASIAN FLAVORED CHICKEN WINGS
JERK/ASIAN FLAVORED CHICKEN WINGS

To go with my jerk/Asian flavored wings, I decided to serve a shell pasta, corn, avocado and veggie salad which could be had either cold or warm. The creaminess of the salad  balanced the spicy jerk/Asian wings.

PASTA AND CORN SALAD
PASTA AND CORN SALAD

Though my supper was unique combos, they turned out to be perfect culinary partners. I was super-happy.

 

A HAPPY ENCORE #JERK CHICKEN THIGHS

I can never grow tired of a jerk chicken dish. I would’ve had my chicken thighs a million and one ways; however, I chose to revisit the jerky-side of things. Moreover, it’s the week-end, and for me, a week-end isn’t a week-end without a meal consisting of this succulent, spicy, and mouth-watering Jamaican condiment.

I utilized the jerk sauce from the jar which comes in ‘mild’ or ‘hot/spicy’.

JERK SAUCE (MILD/SPICY)
JERK SAUCE (MILD/SPICY)

Of course, I love hot, thus, I went there. Jerk sauce is sold in the ethnic aisle in most supermarkets, Korean, and West Indian markets and a jar is sold for approximately $6.00. A little goes a far way. Although this sauce is packed with tremendous flavors, I like to input my side of things by adding fresh ingredients such as:

  • Garlic – 2 cloves (crushed)
  • Onions – 1 small (finely chopped)
  • Pimento berries (all spice) (crushed)
  • Splash of balsamic vinegar (any kind will do)
  • Pinch of salt and black pepper (bearing in mind that jerk sauce contains)

Chicken thighs were skinless and bone-in. These were cut into smaller portions and rinsed with a little lime juice. Chicken was drizzled with canola oil, seasoned with the above ingredients and jerk sauce. This was marinated in fridge overnight.

Poultry was brought to room temperature, and then placed on baking sheet. In a pre-heated 350 degree oven, chicken was baked for 50 minutes turning once. Chicken was brushed with a sauce consisting of jerk sauce, ketchup and sprinkle of sugar. Then an addition 10 minutes were added at 370 degrees for a brown finish.

The finished dish was spicy and loaded with amazing flavors of the Caribbean. And, to temper my spicy thighs, I added a few small sweet bell peppers. My palate and I were extremely happy.

EXTRA SPICY JERK WINGS

It was quite an extra spicy day in my kitchen. You see, I was asked to prepare and cook some chicken wings for a special occasion. Thus, I went to work feverishly. The ingredients were:

  • Chicken wings (approx. 12 lbs)
  • Onions (3 large) {minced in food processor)
  • Garlic (6 cloves) {minced in food processor)
  • Scallion (3 stalks)
  • Black pepper (sprinkle)
  • Salt (1 teaspoon per pound)
  • Paprika (sprinkle)
  • Jerk sauce (mild and hot)
  • Vinegar (a few splash)
  • Dark sugar (1 tablespoon)
  • Ketchup
  • Bell peppers (2 whole) for garnish and sauce
  • Pimento (all spice){1 table-spoon crushed]
  • Canola oil

Method:

Salt, black pepper, and paprika were used sparingly bearing in mind that jerk sauce contains a reasonable amount of sodium and other ingredients.

  1. Wings were first cut into two pieces; then were rinsed with fresh squeeze of lime.
  2. Excess water was removed by draining and drying with paper towel. A drizzle of canola oil was added for jerk sauce and other seasoning to adhere to wings.
  3. Onions, garlic and other ingredients and spices were pulsed in food processor and then added along with store-bought jars of jerk sauce (mild/hot).
  4. Wings were baked in a pre-heated 360 degree oven for 50 to 60 minutes turning once.

    BAKED JERK WINGS READY FOR EXTRA SAUCE
    BAKED JERK WINGS READY FOR EXTRA SAUCE
  5. Wings were brushed with extra jerk sauce and placed under broiler for another 3 to 5 minutes.
  6. Extra sauce was served in bell peppers.

NO PLAIN BALLS FOR ME! ##JERK TURKEY BALLS!!

It has been quite a while since I’ve consumed the feathery one in the form of chopped turkey. You see, I’ve been quite busy ‘surfing’ with salmon, shrimp and other seafood. So, since I’m back on the turf-side of things I thought I would pay a much-needed visit to dear turkey.

I’m an equal opportunity kind of gal; so, I thought I would apply some of the treatment I generally dole out to chicken and meat and render same to some chopped turkey. There’s no doubt, I love a good dish of jerk chicken. So, seeing that turkey is from the poultry family, I thought I would go there with my balls (jerk turkey balls). And, that’s what I did.

Because turkey breast is somewhat bland, I decided to infuse added flavors and spices in order to make my balls standout. No deflated balls for yours truly. As a result, some of the ingredients that were added were:

FINELY CHOPPED SAUTEED VEGGIES FOR JERK TURKEY BALLS
FINELY CHOPPED SAUTEED VEGGIES FOR JERK TURKEY BALLS

Ingredients:

  • Jerk sauce – 1 teaspoon (a little goes a far way)
  • Celery – 2 stalks
  • Carrot – 1 large
  • Scallion – 1 stalk
  • Onion – 1 medium
  • Ketchup/paste – 1 tablespoon
  • Soy sauce – 1 tablespoon
  • Eggs – 2 medium
  • Olive oil for browning
  • Black pepper and salt to taste
  • Dried Basil – 1/4 teaspoon
  • Garlic – 2 cloves
  • Thyme – 1 teaspoon
  • Parsley – 2 tablespoon
  • Bread crumbs – 1/2 cup

Method:

  1. Vegetables were finely chopped and softened in a drizzle of olive oil. Then cooled.
  2. Cooled veggies were added to chopped turkey along with jerk sauce and squeeze of ketchup.
  3. In addition to black pepper, pinch of dried basil, finely chopped parsley,eggs, bread crumbs were added and folded without overworking .
  4. Balls were made and placed inside refrigerator in order to set.
  5. After balls came to room temperature, they were browned in skillet with a few teaspoon of olive oil. Then, they were placed in the oven at 400 degrees for 15 minutes so as to be cook internally.
  6. After completion in oven, turkey balls were drizzled with sweet and sour sauce and topped with julienned veggies that were stir-fried and soaked in sweet/sour sauce.

Jerk turkey balls were served over a bed of steamed Jasmine rice cooked in chicken broth and a pat of butter. The sweet and sour provided a beautiful contrast to the spicy jerk turkey balls. Moreover, the veggies had a delicious crispness to them.

JERK TURKEY BALLS ON A BED OF JASMINE RICE TOPPED WITH SWEET/SOUR VEGGIES
JERK TURKEY BALLS ON A BED OF JASMINE RICE TOPPED WITH SWEET/SOUR VEGGIES

Jerk sauce can be purchased at any Caribbean (especially Jamaican) store as well as some supermarkets in the international/ethnic aisle. In regards to the sweet and sour sauce, I also got a little help from the store-bought version. To that I added a few ingredients of my own in the form of ketchup, honey, grated ginger, soy sauce and salt, black pepper.