Chef Jessica: Jerk Chicken with Fried Zucchini

Jerk Chicken




For the Rub:

I love this recipe; I recommend doubling or tripling it. You can adjust the heat by changing the variety of peppers used. It will keep well in your refrigerator for several weeks.

2 Poblano Chilies, stem removed
2 TBSP dried rosemary
2 TBSP fresh parsley chopped
3 TBSP dried thyme
3 green onions, chopped (white and green parts)
1 tsp salt
1 tsp black peppercorns
1 small lime, seeds removed
¼ cup yellow mustard
2 TBSP white vinegar

Put everything in a food processor (or blender) and process until a smooth paste forms. This will make an excellent rub for poultry or you can add more vinegar to dilute and have more of a sauce consistency.

For Rotisserie chicken:

2 whole fryers (3-4 lbs)
basco sauce
2 TBSP Kosher Salt
3 TBSP granulated sugar

Rinse chickens and trim of excess fat. Place in large pot and pour in remaining ingredients then add enough water to cover. Put lid on pot and place in refrigerator overnight to allow to brine. When ready to cook remove chicken from pot and discard liquid. Pat chicken dry with paper towels then apply the jerk seasoning all over the chicken. Place on the spit for your rotisserie as demonstrated then allow to cook until chicken reaches an internal temperature of 180° at the thickest point of the thigh (not touching the bone)- this will normally take 1 ¼- 1 ½ hours.

Fried Zucchini with Jalapeno Ranch dip

As summer kitchens have improved, many of them now offer the option of cooking on burners outside too. I recommend using these for frying outdoors; it is far less messy and doesn't fill your home with the smell of what you have made.

For dip:
2 cups ranch dressing (this can be homemade or from a bottle)
2 TBSP fresh cilantro
¼ tsp fresh ground black pepper
2 jalapeno peppers, stem removed (leave seeds in for a spicier dip)
1 tsp Siracha Asian chili sauce

Combine above ingredients in a blender and blend until smooth.

4 medium zucchini
1 cup all purpose flour
½ tsp cayenne pepper
½ tsp salt
2 eggs
4 tsp water
½ cup parmesan cheese
½ cup bread crumbs

Heat oil to 350°in large pot.
Wash zucchini and cut into strips lengthwise, about the size of your finger. Combine flour, pepper, and salt. In another bowl mix together egg and water. In a third bowl combine the bread crumbs and cheese. Dredge zucchini in flour mixture, then egg mixture, then the cheese. Fry in oil until golden brown, 3-5 minutes. Remove from oil, place on cooling rack to drain then serve warm with jalapeno ranch dip.




Today we prepared these on the companion gas burners for our GE Monogram Outdoor Cooking Center.

Category:

Howto & Style

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