CARIBBEAN SUNDAY SUMMER BARBEQUE Menu Spicy Barbeque Chicken Grilled Cinnamon and Ginger Sweet Potatoes Roasted Corn in HusksMango/Lemon Fresh Garden Tossed Salad Brown Sugar Lemonade (with bitters)Or Lemon Sweetened Ice Tea Spicy Barbecue ChickenServing for 6 Ingredients 6 Large Split Chicken Breasts1 yellow or red onion-finely chopped1 large Lemon6 cloves of Garlic –finely choppedBlack pepper (to taste)Sea Salt (to taste)Pinch of Powdered Jamaican Ginger1/2 cup red or white vinegar1 desert spoon of favorite hot sauce (if desired)1 cup Worcestershire Sauce½ cup honey or cane syrup½ cup tomato ketchup1 tablespoon of spicy mustard Directions for Chicken Combine sauces and liquid ingredients in bowlAdd ½ of chopped garlic and 1/2 of chopped onion, powdered ginger, salt and black pepper to taste. Mix thoroughly together. Set aside and cover. Remove Chicken Breasts from package. Wash with vinegar and rinse with water. Pat dry with paper towel. Place in bowl to season. Slice top of chicken in small squares so that seasoning can penetrate to the bone. Leave on skin. Do not make large slices or chicken will fall apart. Page 2. Squeeze juice of large lemon on chicken and rub with black pepper salt, add remainder of garlic and onions and half of prepared sauce, rub together on chicken, cover and place in refrigerator until ready to be cooked. Remove from refrigerator 10 minutes prior to placing on Grill. Prepare grill- (for charcoal- bring coal to the right heat do not cook chicken on a high heat or it will burn.) Rub Chicken with light coating of olive oil. Place Chicken with (bone side faced down to grill.) Cook for 10 minutes on each side turning gently. Baste with remainder of prepared sauce then cook for another 10 minutes on each side until chicken is cooked. Remove when cooked and place in large platter and cover with foil paper and place in area to keep warm and moist. Mango Lemon Garden Fresh Tossed Salad Ingredients ½ iceberg Lettuce chopped1 large leaf Lettuce or Bib Lettuce4 vine ripe tomatoes chopped4 slices of red pepper chopped4 slices of green pepper chopped4 slices of yellow pepper chopped¼cup cup of yellow or red onion chopped 4 scallions chopped1 large mango chopped 1 medium seedless cucumber peeled and slice thinly1 large lemonBlack Pepper and Sea Salt to taste Directions for Salad Chop and combine lettuce and place in separate bowl cover and keep refrigerated until ready to use. Combine in large bowl tomatoes, peppers onions, scallions, cucumbers- sprinkle with sea salt and black pepper. Squeeze juice or lemon over ingredients stir and cover. Set aside in refrigerator. Add last to Salad-Cube the meat of a ripe mango (not a soft, but ripe mango as it must be sweet. If it is not ripe it will not be sweet and the salad will not have the same effect.) Five minutes prior to serving dinner toss in large salad bowl lettuce and stir in tomatoes, peppers, onions, scallion’s cucumbers and mangos stir and toss together. Roasted Corn in Husks 6 Corns- Directions for Corn Place un- husked corn on grill turn for 30 – 40 minutes until cooked. Turn frequently or husk will burn… Remove and peel of husk. Serve with melted butter. OPTIONIf you prefer you can peel husk prior to putting on grill and wrap whole corn tightly in corn and place on grill and turn frequently until cooked. Approximately 30 –45 minutes. Grilled Cinnamon and Ginger Sweet Potatoes This is the last thing to be cooked on grill before serving meal Ingredients 4 large Sweet Potatoes Directions for Sweet Potatoes Peel and Parboil Potatoes Potatoes-must still be firm Slice and sprinkle with powdered ginger and cinnamon and nutmeg Brush on lightly a coating of olive oil Place on grill and brown evenly on each side until cooked, remove and place in platter. Serve Meal with Old Fashioned Brown Sugar Lemonade or Lemon Sweetened Ice Tea.Page 3 Old Fashioned Brown Sugar Lemonade/Limeade 1 Large quart Jug- Ingrédients 6 large limes or lemons 1 quart bottled water preferred Squeeze juice of lemons or limes in jug ( no seeds please) Add light Brown Sugar Crystals (not dark brown sugar) to taste of desired sweetness Stir vigorously Add splash or Angostura Bitters for additional delightful fresh fragrance and taste. Pour over ice in a large mug Enjoy!!!!! Bon A petit!!!! Look out for my more Caribbean Delights from Gracie’s Kitchen Curried Chicken Breast…rum plantain and more delicious side dishes Conch Fritters, Conch Chowder, and Conch Stew

[ Wed, 28 Jun 2006 17:34:00 -0500 ]

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