Ingredients:
2 Tbls
McCormick Caribbean Jerk Seasoning
1 Tbls oil
2 Tbls vinegar
2 Tbls brown sugar
1 Tbls soy sauce
1 Tbls oil
2 Tbls vinegar
2 Tbls brown sugar
1 Tbls soy sauce
1 to 2 lbs of chicken, pork, beef or seafood
1 or 2 15-oz
cans of Dole Tropical Mixed Fruit
(or fresh, diced tropical fruits of your
choice)
Directions:
The meat can
be diced or left to cook in whole portions. Place meat in a single layer in a
9x13 casserole dish. Combine all of the ingredients for the marinade. Pour over
meat. This can be cooked immediately, but ideally it should marinate 2-4 hours
before cooking.
Just before
cooking, add tropical fruits. Adding the juice (optional) stretches the
marinade, and dilutes and sweetens it. To include flavor without thinning, add
1 tablespoon of corn starch to the cold juice from each can of tropical fruit
before pouring it over the meat.
My Culinary Arts students cooked up a Caribbean feast (for my World Literature students, when we were in our Caribbean Literature unit)...including jerk chicken with tropical fruit. We diced the chicken -- it can serve more people in small pieces -- but I often leave the chicken as whole breasts, thighs, or tenders.
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