Happy belated 4th of July, America!
This last weekend was American Independence Day… and to stick it to the British (like we have every year for the last 200 or so years) we make a whole big ruckus that includes blowing things up, BBQing more meat than we could eat in a year and drinking lots of cold beer. Along those lines, I was able to escape for a girl’s hike with LS and BT in Boulder followed by really escaping to Buena Vista for some camping adventures. While we didn’t blow anything up personally, we did blow up our taste buds by roasting some Oreos over the open camp fire and pairing them with some pretty spectacular beer from Spice Trade Brewing (Olde Town Arvada’s own little America’s Sweetheart). Let me just tell you, both the mountains and the Oreos were life altering–heart stopping kinds of good for your soul 😉 …. and the company wasn’t too shabby either.
Check out that #oreodiet2017 life here for the recipe: http://spicetradebrewing.com/2017/07/07/first-friday-food-pairing-campfire-hero/
**sidebar for the foodies in my life: The Brewer at Spice Trade does a first Friday food pairing each month for you to sink your teeth into. You’re welcome in advance.
THE DINNER: Now, we took a bye for the holiday weekend because every single Brovsky was stuffed with BBQ. But we picked up the torch again this weekend with Jamaica on the menu. L happens to have a friend who is Jamaican and gave me a week off from recipe research duty as she supplied us with the family recipe for her Jerk Chicken with butter beans and rice. I’m positive this one is not to be missed.
The coolest thing from a foodie perspective is that the Jamaican spice profile is so unique! It combines elements of Spanish, British, Indian, Chinese and French cooking. It’s literally a melting pot of people who have settled on the island over the centuries. This makes Jamaican food unlike anything else but at the same time oddly familiar to your senses. You can’t place it, but you love it. That’s the umami of Jamaica.
While you may be disappointed that we did not dress up as the Jamaican bobsled team for the meal… if you’re in the market, I might know someone who can hook you up with a costume. (Disclaimer: Must go to a good home. Only serious inquires please. Highest bid will be considered.)
Jerk Chicken with Butter Bean Rice Recipe: https://www.pinterest.com/pin/452189618826271201/
Ease of prep and cooking: TWO STARS out of five this meal!
It wasn’t tough– it was a matter of measuring a whole lot of spices and then letting the meat get happy in the marinade. You throw it on the grill for a nice char and then continue cooking in foil. The rice and butter beans were easy as boiling water. We weren’t able to find scotch bonnets (they were sold out at Kings) but we did find Caribe peppers which are much more authentic as they are indigenous to the island we were making. Not to mention, the scoville units are similar so we were solid gold, baby.
Best dish of all time scale: FOUR and a HALF STARS out of five for Meal!!
At the risk of being a broken record from last week: it was not as spicy as we wanted or anticipated… but man alive, it was good! The marinade was flavor packed and the rice, while bland, took full advantage of it’s side-kick-status by gobbling up all the yummy drippings. For those that are wondering why it was butter beans and not red beans? Yeah, turns out from the mouth of a native Jamaican, that they actually dig the butter bean more than the red bean. We were happy to oblige and were not disappointed… they were, well, “buttery” which added a nice texture contrast.
- Question that came up from A while we were eating: “How did the marinade get so deep into the meat?!”
- Question from L: “Wonder what beer would pair well with this…?)
Can’t wait to end up in the throws of Pakistan for #148! There’s nothing this girl loves more than slow roasted meats and eggplant– so I’m not worried about this food adventure.
Nyam! (which means “eat” in Jamaican)
– L & K