A HUGE favorite in our house and with friends!

Slice off ends of squash.

Slice into cubes…lengthwise into quarters and then horizontal into “cubes.”

Put about 2 tbsp oil into pan with a tbsp butter (very important to flavor and browning).

Saute on fairly high heat, keeping you eye on it at all times until they achieve browning. If you cook too slow (lower heat) they will turn to mush.

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After returning from Jamaica and eating a lot of jerk, this recipe HAD to be on my summer menu.

This recipe is from my good friend, Lotinza Clark, aka @ChefLo. Currently, he is a chef at The Highland Bakery in Atlanta. I haven’t tried it out yet to see if I am capable of such culinary greatness. Let’s see how it goes….. update: it was AWESOME!

* 4 Split Chicken Breasts (breasts on the bone)
* 1 big bunch of green onions or a couple smaller bunches
* 2 tbsp soy sauce
* 2 tbsp vegetable oil
* 1 tbsp salt
* Juice of 1 lime
* 1/2 tsp dried thyme, or 1 Tbls fresh thyme
* 1 tbsp allspice
* 1-10 scotch bonnets. Start with a small amount and add more lately if you think it needs it. I used Habaneros….only 2 and it was crazy hot! The finished product wasn’t hot at all….so, don’t judge the marinade temp on the finished chicken.
* 1 thumb sized knuckle of ginger (don’t worry about peeling it; just blend it up skin and all!)
* 3 cloves of garlic
* 1/2 a small onion
* 2-3 tbsp of brown sugar

COOKING INSTRUCTIONS:

Mix it all together into a blender and turn it into a puree. Don’t add more water, if you’re having trouble getting it all blended, just keep turning off the blender, stirring it up, and trying again. Eventually it will “take” and start to blend up nicely.

Now taste it. It should taste pretty salty, but not unpleasantly puckeringly salty. If you think it’s perfect, and would enjoy it as a table sauce, add a bit more salt. You want this to sort of brine the meat as it marinates. It won’t taste too salty when you eat it with the meat, it will taste great!

You can also now throw in more chiles if it’s not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until things seem good and balanced.

Let marinate 24 hours. The longer the better.

Authentic jerked meats are not exactly grilled as we think of grilling, they are sort of smoke grilled. To get a more authentic jerk experience, add some wood chips to your BBQ, and cook your meat over slow indirect heat or just get em going over high heat and enjoy a beautiful jerk chicken breast, should be ready in 10 minutes or less.

Serve with a prepared package of black beans & rice and fried plantains if you’re up to the task.

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