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Jamaican Jerk Turkey Wings
Jamaican Jerk Turkey Wings
While turkey isn’t particularly popular in Jamaica, I’ve been to quite a few authentic Jamaican restaurants across the country; all of them having jerk turkey wings. Wings seem to be the least eaten part of the turkey, which is a shame. There’s a lot of meat on the wings and they’re very inexpensive. Dry rubbing the wings with jerk seasoning is the perfect way to enjoy eating them. My recipe has the wings baked in the oven low and slow for about 2 hours. You can alternatively grill the jerk wings over charcoal indirectly for about 30 minutes. In my opinion, it’s easiest to separate the drummettes from the wing flats; ensuring even cooking.
Ingredients
- 5 large whole turkey wings tips removed; drums and flats separated
- 2 tbsp olive oil
Jerk Seasoning
- 1 1/2 tbsp brown sugar
- 3 tsp onion powder
- 3 tsp garlic powder
- 2 tsp ground ginger
- 2 tsp allspice
- 2 tsp smoked paprika
- 2 tsp thyme
- 2 tsp cayenne pepper
- 2 tsp chicken bouillon
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp white pepper
Instructions
- Rub the turkey wings with olive oil. Mix together all of the seasonings and rub the turkey wings. Marinate for at least 4 hours; preferably overnight.
- Preheat the oven to 325 degrees. Place the wings on a baking sheet lined with parchment paper.
- Bake for 2 hours, flipping half way through.
New England Clam Chowder
New England Clam Chowder
I absolutely love chowders of all types; especially clam chowder. Quality clam chowder can cost you an arm and a leg. This chowder is so good that you’d think that it came from a high-end restaurant. For what you’d normally pay for 2 servings eating out, this recipe will yield enough to serve 8.
Ingredients
- 6 strips bacon diced
- 2 tbsp butter
- 1 small white onion diced
- 3 ribs celery diced
- 4 garlic cloves minced
- 1 tbsp hot sauce
- 1 tbsp Worcestershire sauce
- 1/2 tsp dried oregano
- 1/2 tsp dried parsley
- 1/4 tsp smoked paprika
- 1/4 tsp dried thyme
- 1/3 cup flour
- 4 cups half and half
- 1 cup chicken stock
- 8 oz clam juice
- 1 bay leaf
- 1 1/2 lbs red potatoes diced
- 16 oz chopped clams
Instructions
- In a large pot, brown the bacon until crispy. Remove from the pan, reserving 2 tbsp of the bacon grease.
- Add in the butter. Sauté the onions and celery for 5 minutes over medium high heat.
- Add in the garlic, Worcestershire sauce, hot sauce, oregano, parsley, thyme, and smoked paprika. Cook for 1 minute.
- Stir in the flour. Cook for 2 minutes.
- Add in the chicken stock and half/half.
- Stir in the clam juice and bay leaf. Bring to a gentle boil, then reduce the heat to low. Simmer for 20 minutes, occasionally stirring.
- Add in the potatoes and continue simmering for 20 minutes.
- Stir in the clams and half of the cooked bacon. Simmer for no more than 5 minutes.
Garnish with more crumbled bacon. Serve with oyster crackers.
Beef Bone Broth
Beef Bone Broth
So what’s up with the hype around bone broth for the last several years? What’s the difference between bone broth, stock, and regular broth? And why was this recipe made for my spoiled dog, Tater? Let me do some explaining.Bone broth specifically is gelatinous when cooled due to simmering bones with a high collagen content for up to 12 hours. Regular stock uses bones, but is not as gelatinous nor takes as long to make. Regular broth is made from simmering mostly meat and not a lot of bones. All of these variations can be flavored with carrots, celery, onion, garlic, and herbs of your choosing.Bone broth is the most nutrient dense, such as calcium, magnesium, phosphorus, vitamin A, potassium, zinc, and iron. Because of the high collagen content, the bone broth aids in joint pain; containing glucosamine and chondroitin. Also, the bone broth is high in amino acids, aiding in digestion and helping fight inflammation.To answer why my dog Tater gets bone broth: she is spoiled and likes the beef flavor added to her dry food, mixed in with wet foods and homemade puréed roasted pumpkin. If you plan to give bone broth to your pets, make sure to not simmer it with onions, garlic, or any other herbs and flavorings since they are toxic to dogs. Carrots and celery are completely safe for them to consume. I freeze the bone broth down in ice cube trays, nuke 3 in the microwave, and mix it in her food.
Equipment
- baking pan
- 2 stock pots
- cheese cloth
- colander
Ingredients
- 5 lbs beef bones shank, neck, and femur bones
- 1 large yellow onion quartered
- 3 large carrots sliced
- 3 ribs celery chopped
- 1 head garlic
- 1 1/2 gallons water
Instructions
- Bring a pot of water to a boil. Add in the bones and simmer for 30 minutes. Remove from the pot.
- Preheat the oven to 425 degrees. Place the bones and all of the vegetables on a large baking sheet and roast for 40 minutes.
- Add the roasted bones and vegetables to a large stock pot with a gallon and a half of water. Bring to a boil.
- Once the bone scum starts floating to the top of the pot, skim it off. Simmer covered on low for 6 hours.
- Place a colander lined with cheesecloth over another stock pot. Pour the bone broth into the other pot.
- Let the pot cool. Cover and place in the refrigerator overnight.
- Scoop off the layer of fat from the bone broth.
