Jerk Chicken, Coconut Rice, Cucumber Salad and Coco Bread

There were two reasons behind this meal: First, I’ve been sitting on this bottle of Ampersand: Chapter 7 for quite some time now and figured this would be the best thing to pair it with. Second, Portland has absolutely no Caribbean \ Jamaican restaurants – which is sad.

Jerk Chicken – which I grilled on a cast iron griddle on top of the grate of my gass grill to prevent flare ups..

Coconut Rice

Cucumber Salad – which I added some red onion to for a little extra flavor.

Jamaican Coco Bread

My wife came up with this recipe. Anyone who knows me, knows that flour is my Kryptonite…

2 packets yeast
1 tsp sugar
¼ cup warm water
1 egg, lightly beaten
¾ cup warm milk
1 ½ tsp salt
3 cups flour
½ cup butter, melted

Dissolve yeast and sugar in warm water completely, then stir in milt, salt and lightly beaten egg.

Add half of the flour (1 1/2 cups) an stir until blended. Continue to add more flour a little at a time until you have a dough ball that can can be turned out of the bowl.

Knead the dough for 10 minutes until smooth, but firm.

Oil a clean bowl and roll the dough ball gently around in the oil until coated (I dipped a paper towel in vegetable oil and wiped the bowl).

Cover the bowl with a damp hand towel and set it in a cool place to rise for approximately 1 hour until the dough is approximately twice its original size.

Preheat the oven to 425º Fahrenheit and put a pan of water on the lower rack.

Melt the butter if you haven’t already.

Remove the dough from the bowl and cut it into 6-10 pieces of equal size with a sharp knife.

Roll each piece into a loose ball and use a rolling pin to roll the dough out into a 6 inch diameter circle.

Brush the top of the dough circle with melted butter. Fold the dough in half and brush the top with butter again.

Place on an oiled baking sheet (or use silicone liners) and let them sit and rise until they double in size (approximately 15 minutes).

Bake for 12-15 minutes on rack above the pan of water located in the center position or until golden brown.

Allow to cool slightly and serve warm.

• • • • • • • • • •

To drink, I went with the Ampersand: Chapter 7 – a collaboration between Upright Brewing and The Hop & Vine – which was aged in Rum barrels with black truffles that had been preserved in Italian Amaro Fernet Branca liquor.

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