Jamaican Jerk Chicken

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            FOOD FUNNY
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Thanks again to the prolific Rosemary Zwick of Cape Town, South Africa
for this food funny:

A tour bus driver drives with a bus full of seniors down a highway
when a little old lady taps him on his shoulder. She offers him a
handful of almonds, which he gratefully munches up. After about 15
minutes she taps him on his shoulder again and hands him another
handful of almonds. She repeats this gesture about eight times.

He asks her why they do not eat almonds themselves, whereupon she
replies that it is not possible because of their old teeth - they are
not able to chew them.

"Why do you buy them then?" he asks, puzzled.

The old lady answers, "We just love the chocolate coating."

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            TODAY'S RECIPE
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Here is a good example of the many recipes contained in EXTRA!
Editions that have never appeared in the ezine. This one happens to
be from EXTRA! Edition #6 cleverly titled "Nothing but Summer
Grilling Recipes." It's only $5 at
http://www.worldwiderecipes.com/extra.htm or by sending a blank
message to mailto:Check@wwrecipes.com

In Jamaica this seasoning mixture is used to flavor chicken, pork,
fish, and shellfish, and is often added to soups and stews. If you
like spicy food, you'll probably want to put it on just about
everything too.

Jamaican Jerk Chicken

For the jerk seasoning:
4 scallions (spring onions), white parts only
1 habanero chile, stemmed and seeded
3 Tbs (45 ml) vegetable oil
3 Tbs (45 ml) fresh lime juice
2-4 cloves garlic
2 tsp (10 ml) dried thyme
2 tsp (10 ml) ground allspice
Salt and freshly ground pepper to taste

2 - 3 lbs (900 - 1400 g) chicken pieces

Combine the ingredients for the jerk seasoning in an electric blender
or food processor and process until smooth. Rub the mixture over the
chicken pieces and refrigerate covered for 12 hours or overnight.
Grill skin side up over indirect heat until the juices run clear, 30
to 40 minutes. Turn and place the pieces skin side down directly over
hot coals for 5 minutes to crisp the skin. Serves 4 to 6.
Received on Thu Apr 14 05:51:09 2005