June, the month that honors fathers and when summer officially begins! Fathers and Summer equal Grilling! Try the recipes below for your next backyard gathering. Don’t forget to pick up a bottle of the wine listed under the “Perfect Pairing,” chosen specifically to compliment this month’s featured recipes.
Jamaican Jerk Chicken
3 fresh Scotch bonnet or habanero chiles
6 scallions, coarsely chopped
1/4 lb shallots (3 meduim), quartered
3 garlic cloves, smashed
1 (1-inch) piece fresh ginger, peeled and chopped
3 tablespoons fresh thyme leaves
2 teaspoons ground allspice
1 1/2 teaspoons black pepper
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1/4 cup vegetable oil
8 whole chicken legs (4 1/2 lb), thighs and drumsticks separated
Discard stems, seeds, and ribs from 2 chiles and coarsely chop. Coarsely chop remaining chile including seeds (for a less spicy dish, seed half of chile before chopping).
Blend chiles with remaining ingredients except chicken in a food processor until a paste forms. Cut several 1-inch-long slits in each piece of chicken, then rub paste all over chicken, rubbing it into slits. Marinate, covered and chilled, at least 2 hours.
To cook chicken using indirect heat on a 22 1/2-inch charcoal kettle grill:
Open vents on bottom of grill and on lid. Light a rounded chimney full of charcoal briquettes (about 100) and divide between 2 sides of grill, leaving a space down middle. When charcoal turns grayish white (15 to 20 minutes from lighting) and you can hold your hand 5 inches about top rack for 3 to 4 seconds, grill chicken, skin sides down first, on portion of lightly oiled grill rack with no coals underneath, turning occasionally, until cooked through, 20 to 30 minutes.
To cook chicken using indirect heat on gas grill:
Preheat all burners on high (until thermostat registers 500°F). Turn off 1 burner and reduce heat on other burner (or burners) to medium. (Thermostat should register 350 to 375°F.) Grill chicken, skin sides down first, on portion of lightly oiled grill rack over unlit burner, covered, turning occasionally, until cooked through, 20 to 30 minutes.
• Chicken can marinate up to 1 day.
• If you aren't able to grill, you can roast jerk chicken, skin sides up, in 2 large shallow flameproof baking pans (1 inch deep) in upper and lower thirds of a preheated 450°F oven, switching position of pans halfway through roasting, until cooked through, 25 to 30 minutes. Then turn on broiler and broil chicken, about 4 inches from heat, until skin is browned and crisp, 2 to 3 minutes. Makes 8 servings.
Southwestern Black Bean and Roasted Corn Salad
1 can black beans
1 cup fresh (about two ears grilled) or thawed frozen corn
1 red bell pepper, finely chopped
4 green onions, finely chopped
2 tablespoons cider vinegar
2 tablespoons honey
½ teaspoon ground mustard
¾ teaspoon ground cumin
½ - 1 fresh jalapeno pepper, minced
Combine beans, corn, bell pepper and onions in a large bowl.
Blend vinegar and honey in a small bowl until smooth. Stir in salt, mustard, cumin and red pepper. Drizzle over the bean mixture; toss to coat. Cover; refrigerate 2 hours. Serve on lettuce leaves if desired.
Note: Canned beans are high in sodium. However, rinsing canned beans under running water for 1 minute eliminates up to 40 percent of the sodium.
