kbkabaret

KBKabaret Week Seven Podcast

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KBKabaret Week Seven Podcast Show Notes

Part Two of a Special Two Part Program of KBKabaret™, a BHH Production LLC
BHH Production LLC and KBKabaret™ present:

PASSION OF DRACULA

Starring: Judy McMahon, Mark Roth, Bob Finley, Joe Bardales, Amber Gance, Ciano Briga, Mitch Tiffany, Bree Harvey, Samuel Westover, and John Carey
Sound Editor Charles Berman

Passion of Dracula is the first of Bree’s Holiday series for Halloween: A TWO PART SERIES written by Philip Hall, Eric Krebs and David Richmond

Public Performance rights granted by Susan Schulman Literary Agency LLC

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Podcast: Play in new window | Download (20.0MB)

KBKabaret Week Six Podcast

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KBKabaret Week Six Podcast Show Notes: Passion of Dracula Part One

Studio 271 Production Passion of Dracula Part one on KBKabaret

Part One of a Special Two Part Program of KBKabaret™, a BHH Production LLC
BHH Production LLC and KBKabaret™ present:

PASSION OF DRACULA

Starring:  Judy McMahon, Mark Roth, Bob Finley, Joe Bardales, Amber Gance, Ciano Briga, Mitch Tiffany, Bree Harvey, Samuel Westover, and John Carey
Sound Editor Charles Berman

Passion of Dracula is the first of Bree’s Holiday series for Halloween:  A TWO PART SERIES written by  Philip Hall, Eric Krebs and David Richmond

Public Performance rights granted by Susan Schulman Literary Agency LLC

PlayPlay

Podcast: Play in new window | Download (19.7MB)

Jerk Chicken Recipe

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SERVING FOR 4

  •  10 -12 Chicken Pieces (Dark is more flavorful, but you can definitely use white meat…(pat dry very well)
  • 2 tablespoons oil
  •  3 garlic cloves, minced (or to taste)
  • 2 -3 green onions, chopped very small

RUB

  1. 1 1⁄2tablespoons dark brown sugar
  2. 1 teaspoon salt
  3. black pepper
  4. 1 teaspoon coriander
  5. 1⁄2 teaspoon dried thyme
  6. 1⁄2 teaspoon allspice pimento or allspice
  7. 1⁄2 teaspoon onion powder
  8.  1⁄2 teaspoon cinnamon
  9. 1⁄4-1⁄2 teaspoon habanero pepper(can use more than 1/4 teaspoon, but not less)

PINEAPPLE-RUM GLAZE

  1. 1⁄4 cup butter
  2. 1⁄4 cup dark brown sugar, plus
  3. 1 tablespoon dark brown sugar
  4. 1⁄4 cup dark rum
  5. 1⁄4 cup pineapple juice

DIRECTIONS

  1. Prepare a glass dish large enough to hold the chicken pieces.
  2. To make the rub, combine all rub ingredients.
  3. Place the washed and dried chicken pieces in the glass dish.
  4.  Rub the pieces all over with oil.
  5. Then rub the seasonings all over the chicken pieces to coat well.
  6. Cover and refrigerate for minimum 3 hours.
  7. Meanwhile, prepare the glaze.
  8. To make glaze, combine butter, sugar, dark rum and pineapple juice in a saucepan; bring to a boil.
  9. Reduce heat to medium, and simmer for 8-10 minutes; remove from heat, and set aside until ready to grill.
  10. After 3 hours, prepare the grill to high heat.
  11. Arrange the chicken pieces on the grill.
  12. Brush with glaze, turning the chicken until brown and cooked.
  13. When serving, drizzle with any remaining sauce.

Delicious!

HINT:  USE DARK SUGAR WITH THIS RECIPE AND MARINATE FOR 24 HOURS IN REFRIGERATOR.  LEAVING THE SKIN ON IS BEST FOR FLAVOR (BUT OPTIONAL)

 

 

Recipe © Kittencal@recipezazz