Jerk Chicken Recipe


  •  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


  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)


  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


  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.





Recipe © Kittencal@recipezazz

Beulah’s Beef Bourguignon


  • One 6 ounce piece slab bacon
  • 3 1/2 tablespoons olive oil
  • 3 pounds marbleized beef, cut into 2-inch cubes
  • 1 onion, sliced
  • Salt and pepper
  • 2 tablespoons flour
  • 3 cups South African Cabernet, full bodied
  • 1/2 cup cognac
  • 3 cups beef stock
  • 1 tablespoon tomato paste
  • 2 cloves mashed garlic
  • 1/2 teaspoon thyme
  • 1 bay leaf, crumbled
  • 20 small white onions
  • 3 1/2 tablespoons butter herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)
  • 1 pound fresh mushrooms, quartered


  1. Preheat oven to 450 degrees.
  2. Remove bacon rind and cut into yummy fatty cubes (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and bacon cubes for 10 minutes in 1 1/2 quarts water. Drain and dry.
  3. Sauté bacon cubes in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to side dish with a slotted spoon.
  4. Heat fat in casserole until almost smoking. Dry beef in paper towels; it will not brown if it is damp. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the bacon cubes. In the same fat, brown the sliced vegetables. Pour out the excess fat.
  5. Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper. Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust). Remove casserole and turn oven down to 325 degrees.
  6. Stir in wine, cognac, and 2 to 3 cups stock, just enough so that the meat is barely covered. Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove. Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.
  7. While the beef is cooking, prepare the onions and mushrooms. Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet. Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly. Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet. Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside.
  8. Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms. Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat. When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.
  9. Wash out the casserole and return the beef and bacon fatty cubes to it. Distribute the cooked onions and mushrooms on top. Skim fat off sauce in saucepan. Simmer sauce for 1-2 minutes, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.
  10. Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.

Scrumptious Rosemary Lamb Stew with Merlot UmmUmm Gravy


  • 1 to 1 ½ cubed organic lamb
  • 1 onion
  • 3 to 5 carrots
  • 3 garlic cloves
  • ½ cup frozen baby peas
  • 1 cup sliced mushrooms
  • 1 cuppy cup of dry red wine (merlot is just one option dear)
  • 1 tablespoon lard
  • 1 cup vegetable stock or water with a bouillon cube (low to no sodium)
  • Salt and pepper to taste
  • Sour cream

For Béchamel:

  • 2 tablespoons lard
  • 1 tablespoon flour
  • pinch of salt

Mince onions and add to low med heated lard.
Let simmer…

Add cubed lamb
Add 1 cup warm water with bullion or stock
Brown for 10 minutes on low heat/covered

Peel and thinly slice carrots and mushrooms and peas
Add to browned lamb and simmer for another
5 minutes.

Salt and pepper to taste
Then add 1 cup of that yummy wine.  Now place on lowest of the low, cover and simmer for one hour.

When lamb is tender make béchamel by taking another pan, placing the two tablespoons of lard, melt, and then add 1 tablespoon of flour. Whisk quickly and add a ¼ cup of hot wine sauce from lamb stew, and stir.
Pour the béchamel into the stir and stir until mixed and thickened.  Umm Umm!

When serving place a dollop of that yummy sour cream on top
You can also serve with boiled potatoes or rice.
Now honey, pour some wine in to your Merlot Glass (Make sure your over 21) and enjoy.