Tag Archives: Allspice

Grilled Jerk Chicken

23 Nov

For Jerk Marinade:

  • 3 scallions, chopped
  • 4 large garlic cloves, chopped
  • 1 small onion, chopped
  • 4-5 Scotch Bonnet or Habanera chilies, stemmed and seeded (I personally would use fewer)
  • 1/4 cup fresh squeezed lime juice
  • 2 T soy sauce
  • 3 T olive oil
  • 1 1/2 T salt
  • 1 T packed brown sugar
  • 1 T fresh thyme leaves or 1 tsp dried thyme leaves
  • 2 tsp ground allspice
  • 2 tsp freshly ground black pepper
  • 3/4 tsp freshly grated nutmeg, packed
  • 1/2 tsp ground cinnamon

For the chicken:

  • 6 lb. chicken thighs and drumsticks, skin on

Make the marinade:  Blend all marinade ingredients until smooth.

Marinate and grill chicken: Divide the chicken pieces and the marinade between 2 large sealable plastic bags.  Seal the bags, pressing out excess air, then turn the bags over several times to distribure the marinade.  Put the bags of chicken in a shallow pan and marinate in the refrigerator, turning twice, for one day.

Let the chicken stand at room temperature for one hour before cooking.

Preheat gas grill on high.  Grill chicken on high for 15-20 minutes, until it’s well-browned on all sides.  Adjust heat to low and cook the chicken, covered with the lid, until cooked through, about 25 minutes more.

Pumpkin Pie

11 Jul

Most places recommend using a sugar pumpkin, but after one Halloween, I simply used whatever we had, and it turned out great.

Ingredients:

  • 3 cup Pumpkin glop
  • 1 cup Sugar
  • 1 1/2 tsp Ground Cinnamon
  • 1 tsp Ground Cloves
  • 1 tsp Ground Allspice
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Salt
  • 4 ea Eggs
  • 1 1/2 can Evaporated Milk (12 oz)
  • 1/2 cup Brown Sugar
  • 1 ea 9″ Pie Crust

Directions:

1. Cut big chunks of pumpkin, and scoop out all the extra gunk on the inside (seeds, stringy stuff, etc.), and place in a bowl with a couple cups of water. You can either microwave for about 15 minutes, or cook in the stove until nice and tender. When ready, you will be able to scoop out the insides of the shell with ease.
2.  Use a large smooth spoon to scoop out the innards.  It should separate easily and in fairly large chunks.
3.  Put the chunks in a large bowl and smooth with a hand blender or mixer.
4. Throw all the rest of the ingredients in with the pumpkin glop, and mix well. Feel free to add extra spices…I usually throw in a little extra cinnamon and cloves to give it a stronger flavor.
5. Pour the mixture into the pie shell, then bake at 425° for 15 minutes. Turn the temperature down to 350° for another 45 to 60 minutes, or until a clean knife inserted into the center comes out clean.
6.  Add cool whip.  This is a must for any pumpkin pie.