I'm cutting it close, but think I will make it in time for Meeta's Monthly Mingle, Caribbean Cooking, co-hosted this month by Cynthia of Tastes Like Home. What a theme to pick, in the middle of the longest, dreariest month of the year, February! Yes, I know February is really the shortest month, but with the very long nights and short days, usually overcast and cold, it feels like the longest month!
Fortunately for me, the weather has been a bit better since we came into March, a wonderful 13C yesterday. It has been so long since I went without a hat or mitts!
And with the break in weather, I was feeling a bit more festive, more in tune with this months theme. Small problem - I have no Caribbean recipes, no idea of what goes into Caribbean cooking!
Oh wait, I have the internet! (I love the internet, how did we live without it?!?)
I found this recipe for a Caribbean Chicken, by Guy Fieri, on the FoodNetwork site, and it looked good and interesting. Not too hot, not too exotic, something with some bright flavors that would be accepted at my dinner table. I did jazz it up a bit by making a vibrant "salad" to go with dinner, which melded well with this chicken.
"Melded well." An understatement. They were both very good, and I will be making this again!
And hopefully, the weather will continue to be as bright as dinner was.
Orange and Pineapple Salad
2 large naval orange
2 cara cara oranges
2 green onions, chopped
1/2 jalapeno, finely chopped
1 fresh pinapple, cored and peeled, sliced into thick rings (about 6)
1 tbsp olive oil
pinch of kosher salt
Preheat your grill to medium high.
Using a sharp paring knife, trim the ends off the oranges, then cut off the skin and the white pith. Over a bowl, use that knife to cut out the segments of the oranges, catching the juices in the same bowl you placed the orange pieces.
Grill the pinapple rings, 3-4 minutes per side, until they have good grill marks and are a bit softer. Put aside a few of the rings to have with the chicken, then dice up the rest and add to the bowl with the oranges.
Gently mix in the rest of the ingredients, the onions, jalapeno, olive oil and salt. Taste and adjust the seasonings as needed.
Serve with the grilled chicken and the extra pineapple rings.
From Guy Fieri, Food Network
1 teaspoon allspice
1/4 cup red onion, chopped
1/2 cup green onions, chopped
2 tablespoons extra-virgin olive oil
1/4 cup orange juice, fresh (I didn't have any, so used the juice of a lime)
1 tablespoon lime zest
2 tablespoons soy sauce
2 tablespoons freshly chopped thyme leaves (I only had about 1 tablespoon, which was enough)
2 tablespoons jalapeno, seeded, diced (I used one, afterall, I'd like the kids to eat it!)
2 teaspoons freshly grated or chopped ginger
1 clove garlic
Salt and pepper
4 chicken breasts, bone and skin on (I used5 medium sized boneless, skinless breasts, but will use 6 when I make it again.)
Puree all ingredients except chicken in food processor. Add marinade and chicken to re-sealable plastic bag, mix thoroughly and let marinate, refrigerated, for 4 to 8 hours.
Preheat oven to 350 degrees F.
Heat grill to high, remove excess marinade from chicken and place on grill. Grill each side of chicken for 3 to 4 minutes then place on a pan and finish in the oven for 15 minutes.
Squeeze a lime wedge over each piece of chicken and serve with the fresh Orange and Pineapple salad.