Memories of Jamaica, the Value of Family, Friends and Jerk Chicken

My son, Dan, is married to the most wonderful young woman, Natalie, from Jamaica. In fact, my entire new Jamaican family is wonderful and is an awesome addition to the already fabulous family I have here in the US mainland.  Sandra, Natalie's mom, and I became instantly close and have bonded on a deep level.  Wendy, my daughter, has taken on her brother's wife as a  little sister.  My granddaughter, Danielle, and her new step-mom have also become very close and have secrets together.  My brother, Aubrey and sister in-law, Joyce, and nephew, Aubrey III, have also welcomed the Jamaica branch of the family.

Denise and Dudley Stokes, Natalie's aunt and uncle, are lovely and have embraced me and all of my family. Dudley, by the way, was a member of the first Jamaican Bobsled team!  You may remember that they shocked the world in 1988 when the first Jamaican bobsled team participated in the 1988 Olympics Winter Games in Calgary. Canada.

This, to me, is great fortune.   Many people look on fortune as having a great deal of money or great financial resources.  I don't.  Fortune is having people you love, like respect and admire who feel the same about you.  Don't get me wrong.  I don't reject the idea of having money and the things it does, believe me.  I am an entrepreneur and make my money form my business.  You can not get a bus to wherever you need to go without money.  Money is necessary to live.

However, real support comes from people.  They are the treasure of the heart.  For example, when I was battling breast cancer in 2001, money was not what I needed to steel me against what I was forced to confront.  It was my spiritual philosophy, my family and friends, including my former husband, who encouraged me that, no matter what, I had the strength within myself to win and overcome this fierce opponent.  And, I did.  Money, which is paper, uncaring and neutral, could not do that.

I have had jerk chicken here in my area, yet, there was nothing like tasting Jerk chicken in its native habitat with native chefs.  So, in honor of my Jamaican family, I present this Jerk Chicken recipe:

INGREDIENTS :

    * 1- 31/2 lbs chicken (3lb of chicken breasts may be used if preferred)
    * Jerk Sauce (See below)
    * lemon or lime juice

Jerk Sauce

METHOD:

   1. Clean, skin,and cut chicken in medium pieces,then wash with lime or lemon juice
   2. Rub the chicken with the Jerk seasoning.
   3. Be sure to rub under skin and in cavities
   4. Marinate overnight.
   5. Grill at lowest possible setting over a low fire until done.
   6. Pimento (all spice) branches (this is what is used in Jamaica) mixed with charcoal is best. If not try to use an aromatic wood in the barbecue grill to enhance the flavor.
   7. Chop meat into pieces, and serve traditionally with hard-dough bread

INGREDIENTS :

    * 1/2 cup Pimenta ( allspice berries)
    * 1/2+ cup packed brown sugar
    * 6-8 garlic cloves
    * 4-6 Scotch bonnet peppers
    * 1 tablespoon ground thyme or 2 tablespoons thyme leaves
    * 1-2 bunches scallions (green onions)
    * 1 teaspoon cinnamon
    * 1/2 teaspoon nutmeg
    * salt and pepper to taste
    * 2 tablespoon soy sauce to moisten

METHOD:

   1. Put ingredients in a food processor or blender and liquefy
   2. Pour sauce in a Jar and keep refrigerated.
   3. The sauce will keep forever if kept refrigerated
   4. To increase spiciness blend pepper and pimenta and add to sauce the hot peppers at any time.

Seasoning Instruction:

    * Leave skin on chicken
    * Rub the meat (chicken, pork or beef) with the seasoning.
    * With chicken, be sure to rub under skin and in cavities
    * Marinate overnight.

Cooking Instructions

    * Grill at lowest possible setting over a low fire until done.
    * Pimenta (all spice) branches (this is what is used in Jamaica) mixed with charcoal is best. If not try to use an aromatic wood in the barbecue grill to enhance the flavor.
    * Chop meat into pieces, and serve traditionally with hard-dough bread

My Version of Buffalo Chicken Wings

Here is one of my favorites for my version of Buffalo chicken wings. You can use a deep fryer if you have one. I don't, so I use a heavy sauce pan or my trusty cast-iron skillet, because it gets nice and hot. A Dutch oven also works. Anything you can put a quantity of oil in. Please note that I also don't use flour to coat the wings, so make sure to pat dry the wings and drop them carefully in the oil.

Ingredients:                                              

Peanut oil for deep frying
12-24 wing pieces (Whole wings cut in half or buy frozen "wingettes")

4 Tbs margarine
1 Tbs vinegar
* 5 Tbs hot sauce (I use Louisiana, Uncle Brutha's or whatever I have. You can use Tabasco also)
Garlic salt and pepper to taste
Blue cheese dressing
Celery sticks

Directions:

Heat oil in skillet to about 375 degrees F. (190.5 degrees C.) Add enough to cover wings-about an inch or two deep. Sprinkle with garlic salt and pepper if you like. Drop thawed chicken wings gently into the hot oil, one batch at time. Do not crowd. Fry until golden brown. About 10-15 minutes depending on wing size. Remove the wings from the oil and drain on a rack or paper towels.

While wings are cooking, melt margarine in a saucepan, add hot sauce and vinegar. Stir and put in a large mixing bowl. Add the Buffalo chicken wings and toss in the sauce to coat each wing. Place in a bowl or platter.
Serve with blue cheese dressing, celery sticks and lot of napkins.

*If the wings are for children, start with a Tbs hot sauce. Serve the kids first, and then add more hot sauce to the bowl.

Find chicken wing recipes from Applebee's, TGI Fridays and Chili's you can cook at home.