Jamaican Jerked Pork
Asian Chicken Kabobs
by the Editors of Easy Home Cooking Magazine
by the Editors of Easy Home Cooking Magazine
YIELD: Makes 4 servings
YIELD: Makes 4 servings
INGREDIENTS:
INGREDIENTS:
1-1/2 cups orange juice
1 pound boneless skinless chicken breasts
1 medium onion, diced
2 small zucchini or yellow squash, cut into 1-inch slices
1 jalapeno pepper, seeded and minced
8 large fresh mushrooms
2 cloves garlic, minced
1 cup red, yellow or green bell pepper pieces
2 tablespoons brown sugar
2 tablespoons reduced-sodium soy sauce
1 tablespoon olive oil
2 tablespoons dry sherry
1-1/2 teaspoons dried thyme
1 teaspoon dark sesame oil
1 teaspoon salt
2 cloves garlic, minced
1 teaspoon black pepper
2 large green onions, cut into 1-inch pieces
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
PREPARATION:
1-1/2 pounds boneless pork shoulder, trimmed
1. Cut chicken into 1-1/2-inch pieces; place in large reseal-
able bag. Add zucchini, mushrooms and bell pepper to bag.
PREPARATION:
Combine soy sauce, sherry, oil and garlic in cup; pour over
1.Combine all ingredients, except pork, in medium bowl; mix well.
chicken and vegetables. Close bag securely; turn to coat.
2.Pierce pork a few times with fork. Place in large resealable food storage
Marinate in refrigerator at least 30 minutes or up to 4 hours.
bag. Pour orange juice mixture into bag. Close bag securely, turning to coat.
2. Soak 4 (12-inch) skewers in hot water 20 minutes.
Marinate in refrigerator overnight, turning occasionally.
3. Drain chicken and vegetables; reserve marinade.
3. Prepare grill for direct cooking. Drain pork; reserve marinade.
Alternately thread chicken and vegetables with onions onto
4. Place pork on grid. Grill, covered, over medium-high heat 45 to 60 minutes
skewers.
or until internal temperature reaches 155 degrees F when tested with meat ther-
4. Place on rack of broiler pan. Brush with half of reserved
mometer inserted into thickest part of pork, turning occasionally. Transfer roast
marinade. Broil 5 to 6 inches from heat for 5 minutes. Turn
to cutting board; cover with foil. Let stand 10 to 15 minutes. Internal tempera-
kabobs over; brush with remaining marinade. Broil 5 minutes
ture will continue to rise 5 degrees F to 10 degrees F during stand time.
or until chicken is no longer pink. Garnish with green onion
5. Meanwhile, pour reserved marinade into large saucepan. Bring to a boil over
brushes, if desired.
high heat. Cover, reduce to a simmer and cook 20 minutes or until onions are
soft.
Fiber 2 g
6. Slice or “hack” pork into bite-size pieces. Add pork to saucepan with cooking
Carbohydrate 6 g
marinade. Bring to a simmer. Simmer, uncovered, 15 minutes.
Cholesterol 46 mg
Saturated fat 1 g
Sodium 684 mg
Total fat 3 g
Protein 41 g
Calories from fat 21 %
Fiber 1 g
Calories 135
Carbohydrate 20 g
Protein 19 g
Cholesterol 92 mg
Sodium 307 mg
GRILLED
PERFECTION
SUMMERR G GRILLL R RECIPES
36 Trends A publication of the Afro-American Newspapers
TTrends Summer 2007.indd 36rends Summer 2007.indd 36 55/29/07 12:30:57 PM/29/07 12:30:57 PM
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