TODAY on MHTV: It’s no secret that I LOVE Jamaican food, especially the classics, like jerk chicken. A garlic and scallion marinade really helps to boost the flavor and an extra helping of spicy jerk sauce doesn’t hurt either. To soak up some of that heat, I’m making festival; a lightly fried sweet cornmeal bread… View Article

[picasa username=”lsq713″ albumname=”JAJerkChicken”] Following up on yesterdays post about the Kiln and Kitchen workshop in Jamaica– here are the chicken pics. You can see the Yabba pot for the rice and peas behind the kettle grill–both being prepared for cooking. I like to marinate the jerk chicken (or pork) in the jerk paste for at least… View Article