Wow. Sorry I haven't updated in ages. It's been a busy, hot month, and I haven't felt like heating up my already hot kitchen with some cooking action.
Plus, I've been reaaaaally lazy.
However, about a week ago, we had one gorgeous day, and my kitchen was actually a normal temperature. I knew that wouldn't do, so I flipped on the oven to roast something. I usually associate roasting with the fall, but I had my sights set on a recipe for Jerk Chicken from The Soul of a New Cuisine. Mmmmm. The mixture of chiles, cinnamon, and cayenne mixed with roasted vegetables and fruit. Perfect summer fare.
I really don't think there is a more passive-agressive food than Jerk Chicken. Witness the following conversation between Q and me.
Krys: Hey Q. Did you clean the floors today?
Q: No. I'll get to it.
Krys: Eh, that's okay. I'm going to be in the kitchen anyway. I'll just do it while I'm in there.
Q: Whatcha cookin'?
Krys: Jerk chicken.
Q: I'll get the mop.
Even if the name implies resentment, it only has the best intentions-- to love your tongue.
Roasting a chicken is sooo simple, but it has such a big payoff... as long as you can deal with a warm kitchen. But since it was a coolish day, it wasn't a big deal. I rubbed the 4-pound chicken with the jerk spice mix (a blend of garlic, jalapenos, allspice, cinnamon, cayenne, brown sugar, white pepper, thyme, salt, ginger, scallions, lime juice, red wine vinegar, and the blood of a virgin goat). I also spread some of the jerk mix over some cubed veggies like yukon gold potatoes, sweet potatoes, and parsnip, along with some cubed fruits. The recipe calls for quince, but since they're not in season, I just used some pears and apples. The result was both sweet and spicy, just like my most favorite jerk in all the land-- Q.
I could use some help cleaning the bathroom... maybe I'll make up a batch of bastard stew.