MKMW: Jamaica

This week for My Kitchen My World, we traveled to Jamaica. I actually got to pick the country this week! I was thinking it would be fun to cook Polish food since I have a wonderful Polish husband. Growing up in the state of New Jersey in an Italian family has not lent itself to knowing how to prepare Polish cuisine. But, the thought of cooking pierogis in the hot summer weather just wasn't working for me. Instead I thought it would be fun to make something summery -- why not Jamaica.

I have never been to Jamaica, and probably will never make it there. I prefer the nice cool summer breezes of Vermont to the hot sun of Jamaica. Plus, my husband is so pale that I think he would get serious sun poisoning in a matter of minutes!

But here is my tribute to the Island nation

Jerk BBQ Wings



Jerk Wings:

For the marinade
1 onion, chopped
2/3 cup finely chopped scallion
2 garlic cloves
1/2 teaspoon dried thyme, crumbled
1 1/2 teaspoons salt
1 1/2 teaspoons ground allspice
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1/4 cup minced pickled jalapeño pepper, or to taste (wear rubber gloves)
1 teaspoon black pepper
6 drops of Tabasco, or to taste
2 tablespoons soy sauce
1/4 cup vegetable oil

Make the marinade:
In a food processor or blender purée the onion, the scallion, the garlic, the thyme, the salt, the allspice, the nutmeg, the cinnamon, the jalapeño, the black pepper, the Tabasco, the soy sauce, and the oil.

Reserve some marinade for other recipes.

In a large shallow dish arrange the wings in one layer and spoon the marinade over them, rubbing it in (wear rubber gloves). Let the wings marinate, covered and chilled, turning them once, for at least 1 hour or, preferably, overnight.

I grilled the wings until brown and crispy. I then basted them with a little bbq sauce that I mixed a bit of the jerk seasoning into.


Salmon with Jerk Garlic Butter
marinate the Salmon in some of the jerk seasoning from the above recipe. Grill over medium heat until cooked through

Jerk Butter:
Mix 1 tsp of jerk seasoning with 2 tbs of butter and 1 clove chopped garlic. Spoon on cooked salmon.


Smooshed Potatoes with Chili and Cilantro


Boil water in a medium saucepan- salt. Add a bunch of small new potatoes and cook until tender. remove from water onto a parchment lined baking sheet. Gently smoosh-- I used the waffle end of a wooden mallet. Sprinkle with oil and salt and pepper. Bake at 450 until crispy and golden brown.

Drizzle with sweet chili sauce and chopped cilantro! Yummy!