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Grilled Jerk Chicken


1 sm. yellow onion, cut into lg. chunks


2 scallions, quartered 1 Scotch bonnet or Habanero chili pepper, seeded & roughly chopped


1 garlic clove, peeled 1 tsp. Asian five-spice powder 1/2 tsp. allspice 1/2 tsp. dried thyme 1/2 tsp. ground nutmeg 3/4 tsp. salt


1/4 cup soy sauce 1/2 Tbsp. vegetable oil


2-1/2 - 3 lbs. bone-in, skin-on chick- en pieces (thighs, drumsticks or breasts)


Grilled Flank Steak with Garlic & Rosemary


1/2 cup extra virgin olive oil 2 Tbsp. fresh chopped rosemary 4 cloves garlic, roughly chopped 2 tsp. kosher salt


1/4 tsp. freshly ground black pep- per


2 - 2-1/2 lb. flank steak


Make the marinade by combin- ing olive oil, rosemary, garlic, salt and pepper in a blender. Blitz for a few minutes, until garlic and rosemary are pulverized.


Honey Glazed Grilled Pineapple


1/4 cup honey


Juice of 2 limes (depending on how juicy the limes are)


1/2 teaspoon ground cinnamon 1/2 pineapple, cut into 3/4-inch thick rings, core removed 3/4 cup vanilla ice cream


In a baking dish, mix together honey, lime juice, and cinnamon.


Place the flank steak in a medium baking dish. Using a fork, poke meat about 10 times on each side. Pour the marinade over top and turn the steak a few times to coat evenly. Cover with Saran Wrap and refrigerate for at least 1 hour or overnight.


Grease grill with oil and preheat to high. When grill is hot, grill flank steak covered for about 5 minutes. Turn and cook covered for about 3-4 minutes more. Let meat rest on cutting board, covered with aluminum foil, for about 15 minutes. Slice very thin against the grain.


In the bowl of a food processor, combine all ingredients except for chicken. Process until vegetables are finely puréed and mixture is relatively smooth (the texture will be slightly gritty). Place chicken pieces and mari- nade in a large Ziploc bag; squeeze air out and seal tightly. Mash chicken around to coat evenly with marinade. Place bag in a bowl (in case of leak- age) and let marinate in refrigerator for at least 8 hours or overnight. Allow chicken to come to room temperature before grilling.


Place pineapple slices in glaze and let marinate 2 hours, turning occasionally.


Preheat a grill pan over me- dium heat.


Place pineapple slices on pre- heated grill. Grill on both sides until glaze caramelizes and grill marks form, about 2 minutes per side. To serve: Place the pineapple slices on individual plates and top with scoop of ice cream. Drizzle re- maining honey syrup over the top.


Preheat grill to medium-high heat. Lightly dip a wad of paper towels in vegetable oil and, using tongs, care- fully rub over the grates several times until glossy and coated. Place chicken on grill, skin-side down, making sure it is well coated with marinade for maximum flavor (discard any leftover marinade). Cover and cook, turning occasionally, until skin is browned and crisp but not charred, about 10 min- utes. Turn chicken pieces skin side up and either turn down heat to medium- low or move chicken to a cooler part of grill. Continue cooking, covered, until chicken is cooked through, about 15 minutes more. Serve immediately. Note: Be extremely careful when working with Scotch Bonnet or Haba- nero peppers. They are extremely hot and if you touch your eyes, it will be very painful. Wear disposable gloves or be sure to wash your hands well.


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