Jamaican Jerk Pasta Salad

 For Pasta Salad:

-3 Jerk chicken breasts cubed or shredded
-1-1.5 box multi colored rigatoni pasta cooked and cooled
-1 large mango diced
-1/4 C chopped sun dried red pepper
-1-2 Tbsp reserved jerk marinade (depending on spice level)
-1 tsp white pepper
-1 tsp ground allspice
-S&P to taste
-juice of 1 lime
-2 tsp garlic powder
-1/8-1/4 C diced green onion
-2 Tbsp olive oil
Otional- 1/4 c edible flowers for garnish

Dressing:
-1/4 cup Lychee juice or pineapple
-1/3 cup mayo
‐2 Tbsp red whine vinegar
-tbsp salt
-tsp pepper
-1/4 c brown sugar
-1 tbsp reserved jerk marinade
-2 tbsp olive oil


Marinade: (Alternatively you could use a store bought marinade)
- 1/2 Red onion coarsely chopped
-4 green onions chopped
-1/4-1/2 C chopped sun dried red peppers
-2-3 sprigs fresh thyme
-1tbsp fresh ginger diced
-6 closed garlic, chopped
-1 tsp cinnamon
-1 tbsp ground allspice
-1 tsp nutmeg
-1 Tbsp white pepper
-1/8 c brown sugar
-1/4 c honey
-2 tbsp Maggi or soy sauce
-2 mangos chopped
-juice of 2 limes
-juice of 1 large orange
-2 to 4 habanero peppers
-2 tbsp olive oil

Using a 1 gal plastic bag pound the chicken breast to an even thickness (its easiest to just do this with the side of your fisted hand).

Combine all marinade ingredients into a blender of food processor and pulse a few times, marinade should still be chunky, with onions, etc being about a fine dice.
Marinate the chicken for 3-6 hours.

Grill the chicken, and salt and pepper both sides during first turn, also adding scoops of marinade at each turn. Achieve a good char on the chicken, and cook to at least 165 IT. You want to be delicate with your turns so you don't loose all the chunky marinade goodness. Make sure the chicken cooks a bit after the last time you baste with marinade as it had raw meat in it).

Cool the chicken and dice or shred. Refrigerate.

Cook pasta, and cool under running cold water and drain. Add 1 tbsp olive oil and toss. Refrigerate until ready to combine.

Combine all of the ingredients for the dressing and wisk thoroughly. Pour the dressing over the pasta, and combine all all other ingredients, and toss well. S&P to taste. Garnish with edible flowers (optional).

Hawaiian/Alaskan Grilled Salmon

This is the salmon that I would make most often while we lived in Alaska. The recipe is fairly simple, but the results are so delicious, and the salmon itself is still the star of this recipe. Be sure to use some good fresh salmon!

1 Cup Hawaiian Soy sauce

1/2 cup olive oil

1/2 cup cold water

1/4 cup honey

3 cloves fresh crushed or finely minced garlic (must be fresh)

1 finely minced shallot

 

Mix all ingredients, and put into a gallon bag; marinate the salmon for no more than 1 hour. Grill salmon, and apply kosher or other flaky salt after the first flip (don’t apply the salt to the raw meat) Apply a generous brush/pour of the marinade only 1 time after the first flip. For best results start skin side down, and use the spatula to scrape off the skin during first flip. (Discard skin)  Cook salmon to a medium temp, it will still be moist and pink on the inside, and will flake easily apart. don't flip it too much!  

(You can also substitute the Hawaiian soy sauce for the thin Kikkoman Teriyaki if you can’t find the Hawaiian soy. Don’t use regular soy sauce, it will not workout well)

Trevor's BBQ Black Beans

Even though i love BBQ, I've never been a huge fan of "Baked Beans". I decided that the main reasons were: A) i don't think pinto beans are all that great; and B) They are always so basic, run of the mill, same recipe everywhere. So i set off on a mission to create the perfect baked beans for any lack beans add a more appealing texture and depth of flavor!

3 cans black beans (drained and rinsed)

1 can diced green chili

1 med onion (diced)

2 cloves garlic

1 can Rotel (or other canned) tomatoes (mostly drained)

3 Tbsp butter (divided)

1 Tbsp olive oil

2 Tbsp chili powder

2 Tbsp paprika 

1 Tbsp steak sauce (A-1, Worcestershire)

1 Tbsp liquid smoke (optional, but preferred)

Sriracha hot sauce (to desired heat)

Salt to taste 

1-2 cups BBQ sauce (to desired thickness) (preferably sweet baby rays, or Stubs "sticky sweet", if you use multiple types of sauces it will produce a more dynamic flavor, just don't use a crappy)

In a pot melt 2 tablespoons butter with the olive oil. Sauté onions until opaque then add can of green chili and garlic, sauté until fragrant, about 3 minutes. 

Add black beans and stir till well combined, add tomatoes and seasoning and stir till heated through, about 3 minutes. Add Sriracha, steak sauce, remaining butter, liquid smoke, and then add BBQ sauce a little, stirring, at a time until desired consistency is reached (it will thicken slightly while cooking). 

Simmer on medium-low heat stirring occasionally for 10-15 minutes, and more BBQ sauce if desired for consultancy.

OPTIONAL: Pour beans into a disposable tin casserole pan. Bake in the oven or smoke in a smoker at 275 for 30 minutes. 

Most Amazing Cornbread Recipe!!!

***Preface:
          So I have been searching for a delicious cornbread recipe for some time, basically we have been trying to make a batch as good as the muffins at Paradise Bakery, which if you haven't had them, they are just so awesome, and moist and dense and delicious!
         Originally we thought the trick may have been yellow cake batter, so Jo and I set off to the store and purchased several boxed/ bagged cornbread mixes and tried them as the recipe stated vs with some cake batter, but nothing lived up even close, though some were still pretty good.

Anyway all of this to say that for some reason I have been obsessed with finding an awesome recipe, and guess what? I HAVE FOUND IT!

Please enjoy:

-2 Boxes of Jiffy Corn Muffin Mix (8.5 oz each).
-1 Can of Creamed Corn (about 15 oz).
-5 Eggs.
-1 Cup of Sugar.
-8 oz Sour Cream.
-1 Cup Butter (melted).

Whisk everything together in a bowl, pour into a 9x13 prepared pan. Bake at 350° for 40 to 50 minutes or until toothpick comes out clean. (you could also sub the Jiffy mix for the equivalent amount of another mix)

Éclair-amisu Pie

Filling:
 -1 box Graham Crackers
-2 packet instant vanilla pudding
-2 ¾ cups milk
-1 12oz pack mascarpone cheese
-1 can sweetened condensed milk
-2-3 cups heavy whipping cream (could substitute for 1 tub thawed whipped cream)
-1/4 cup sugar (for whipped cream)
-2 tsp vanilla extract (for whipped cream)
-Pinch of salt

 Frosting: (Just an option, feel free to use your own chocolate frosting or ganache recipe)
-1 stick of butter (softened)
-2 cups powdered sugar
-1 tsp vanilla extract
-1 tsp almond extract
-1/4 cup cocoa powder

Preparation:
In a large bowl mix together the pudding mix and milk about 1 minute, add the vanilla, salt, sweetened condensed milk and mascarpone and mix with a spoon until well incorporated. In another bowl whip the heavy cream until if forms, then add the sugar and vanilla and mix on low or by hand until sugar has dissolved. Add the whipped cream to the mix and stir by hand until well incorporated. 

Layer the bottom of a 9x13 casserole dish with 1 layer of graham crackers, trying to cover most of the space, including breaking off corners. Add half of the filling mix into the dish and spread evenly over the graham crackers. Add another layer of graham crackers, then the rest of the filling, then a top layer of graham crackers. Again try to make sure that most of the surface is covered with graham crackers, so that the layers are separated. Finally top the whole thing with a generous layer of frosting (1/4-1/2 inch) please do not disgrace this dessert with store bought frosting, either mix all of the ingredients in my frosting provided above, or add your favorite chocolate frosting, preferably with a hint of almond.
Because the desert will form a texture similar to a tiramisu or pie, you will not want to use a frosting or topping that gets too hard, or it will be more difficult to serve. Refrigerate for at least 1 hour, and enjoy!

"Bonsai" Fried Rice!

This it my amazing, perfected fried rice recipe. I perfected it after years of tweaking and copying the way they cook it at Bonsai Tepenyaki , and Benihana.

-1/2 cup Butter (1 stick divided)
-4 Cups Rice (Cooked)
-1 Large Diced Onion
 -1/2 Cup Diced Carrots
-1/2 Cup Diced Celery
-3 Large Eggs
-1/4 Cup green onions, Chopped in 1/2 inch sections
-Soy sauce to color and taste (around an 8th of a cup)
-Salt and Pepper to taste
-2 Cloves of Garlic finely chopped (Divided)
-Optional: 1 tsp fresh finely minced ginger, or ginger powder

Heat a large skillet (can also use Wok or Sauté Pan, but cast iron skillet is best) over medium high heat. Add 2/3 of the butter, once melted, add the onions, half of the garlic, carrots, and celery. Sauté until onions begin to be opaque, then add the rice. (I find it works best if the rice is at or below room temperature, but if you just cooked it its fine too, though I refrigerate mine overnight for best results) Stir the rice until vegetables are Incorporated.

Scoop the rice mixture to clear an opening on one side of the pan, add the remaining butter to open area. Once the butter is mostly melted, crack the eggs into the open space. Once the eggs begin to cook on the bottom scramble the eggs a bit. Pour the desired amount of soy sauce over the rice mixture while the eggs continue to cook. Lightly scramble the eggs making sure not to mix them around too much, and once they are nearly cooked through, but still runny, begin to mix them in with the rest of the rice mixture.

Salt an Pepper to taste, and once removed from the heat add the additional Garlic, and the green onions, and incorporate into the Fried rice. The rice is now delicious and ready for eating!!!

*You can also add a meat of your choice, or pineapple is also delicious, you will want to add it with the rice, after the initial vegetable sauté.

Best Ever Black Bean Coconut Rice

This recipe has been one of our favorites for a long time. I still hear you guys talk about it and ask for the recipe. So here it is. And of course for bigger crowds you should double or triple this recipe, this one serves about 4-6.

1 C. uncooked Jasmine or Basmati Rice
1 Can coconut milk
1 1/4 C. Chicken stock
4 strips of bacon, diced
4 green onions
1 large clove garlic, minced
1 tsp. Cumin
1 Jalapeno, seeded and chopped
1/4 C. unsweetend coconut
1 can black beans, rinsed and drained
salt and pepper

Cook the rice in the chicken stock and 2/4 C. of the coconut milk. In a small frying pan saute the bacon till brown, remove bacon leaving all dripings in pan. Add to bacon fat green onions, garlic, jalapeno and cumin, saute until garlic is cooked but not browned, about 4 min. Add the black beans to the pot with the rice stir, now add the green onion mixture including all bacon drippings from the pan, remaining coconut milk, shredded coconut, bacon, and salt and pepper to taste. Mix well and adjust seasonings as desired, sometimes I like more cumin or more shredded coconut etc. Serve hot and enjoy!