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Source: Food and Wine Quick from Scratch

Jerk Chicken
Kick the heat up a notch, just add more cayenne pepper.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
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3 scallions, including green tops, chopped
2 garlic cloves, chopped
1 tablespoon ground allspice
1 tablespoon dried thyme
1 teaspoon cayenne pepper
1/2 teaspoon fresh ground black pepper
1 1/4 teaspoons salt
1 teaspoon ground nutmeg, grated
2 tablespoons brown sugar
1/4 teaspoon white vinegar
1/4 cup cooking oil
4 whole chicken legs




In a food processor or blender, puree all the ingredients except the chicken legs. Put the chicken in a large roasting pan and coat with the pureed mixture. Let the chicken marinate for about 30 minutes.

Heat the oven to 450 degrees. Cook the chicken legs in the upper third of the oven for 15 minutes. Turn the legs over and cook until just done, about 15 minutes longer.

Menu Suggestions:

Corn bread, rice and beans (or just plain rice), or corn on the cob would all taste great with this highly spiced chicken. Fried plantains are another appropriate accompaniment.


Wine Recommendation: The strong flavors in this recipe will be best with a refreshing wine that combines low alcohol and good acidity. Try a slightly chilled Beaujolais from France. Or open a cold bottle of a light-bodied beer.


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Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
Rating:
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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
Rating:
Read Comments

Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
View the full recipe

 








 
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