Kitchen Encounters

~ Wing-Night with Oven-Baked Jamaican-Jerk Wings ~

In our house, chicken wings appear on our table or cocktail table on a regular basis -- like pizza, my kids crave them often, Joe and I do our best to eat them in moderation, and, while each one of us has his or her personal favorite, there is unanimous agreement that once I've agreed to make pizza or wings for supper or snacks, compromise on the type can quickly be achieved -- and many times, the decision simply comes down to how much time I've got to quell their cravings.

How we cook 'em & country of origin is always up for debate: 

Joe's Deep-Fried to Perfection Wings or Summertime Grilled Chicken Wings w/Peachy Keen Barbecue Sauce and my Seriously E-Z Oven-Fried Chicken Wings are examples of how we cook 'em. Classic Buffalo-Style Wing Sauce is the overwhelming favorite, but, in terms of culinary trips around the world, favorites include winging it with my Chinese Open-Sesame Ginger & Garlic Sauced Chicken Wings, Japanese Teriyaki-Style Chicken Wings, Thai-Inspired Hot & Sticky Honey Wings, or, today's Island-Style Jamaican-Jerk Wings.

My Jamaican-style wings are modeled after my recipe for jerk-style chicken.  They get marinated, then, like many marinated wing recipes, they get baked/roasted in a hot 425º oven.  At the end of the process, which can be done several hours in advance of serving, under the broiler they go, for 1-1 1/2 minutes per side, to crisp the skin.  I serve 'em up with a cool and creamy dip that's flavored with store-bought Jamaican-jerk barbecue-sauce.

Jamaican-Jerk 101:  Jerk is a style of cooking native to Jamaica.

In a (coco)nutshell, jerk is a style of cooking native to Jamaica.  It was developed by African slaves who escaped into the mountains of Jamaica after the British captured this island paradise from Spain in 1655.  Forced to adapt to their new surroundings, the Maroons (the name given to the escaped slaves) made use of the foods nature provided, by pulverizing the edibles they gathered into a fiery pasty rub. By adding fruit and/or citrus juice, the fiery pasty rub became a spicy basting and dipping sauce.  When thinned down with a bit of drinking water or the milk from a coconut, the spicy sauce became a highly-flavored wet marinade -- over time, items from trades, like vinegar and/or rum were transitioned into the mixture.  Once rubbed and/or marinated, the meat or game they hunted was then slowly cooked over a smoking pimento-wood fire.

The "jerk" in jerk comes from the Spanish word via the Peruvian word "charqui", the noun for dried strips of meat now called "jerky".  Jerk seasoning was/is the dry spice blend used to season jerky, and Jamaican jerk seasoning, known for the flavors of allspice, thyme and pepper, is perhaps the most famous. Throughout the Caribbean, islanders preserved/cured their spice-rubbed meats by drying them in the intense sun or over a slow fire -- this allowed the meat to be taken on long journeys and eaten as is or reconstituted in boiling water.  The word most likely transitioned to the verb, "jerking", in reference to the way the meat gets "jerked" around over the hot coals as it cooks. Originally used for pork, it's now common to "jerk" chicken, beef, fish and seafood too.  Jerk chicken is obviously the inspiration for my wings.

Wings 101:  Sectioning 5 1/2-6 pounds fresh chicken wings. 

~ Step 1.  Using a pair of poultry shears, cut 5 1/2-6 pounds of wings, at their two joints, into 3 sections:  the drumette, the wing, and the "skinny" wing tip.

Some folks like to fry and eat the wing tips, I do not, but that is your choice.  Without frying the wing tips, this recipe will yield about 4 dozen chicken wings.

The wing tips can be frozen and used to make stock, as while they are "skinny", they are flavorful.

Jamaican-Jerk Chicken meets American Chicken Wings

~ Step 2.  Place the sectioned chicken wings in each of two 1-gallon food storage bags, the drumettes in one bag, the wings in the other -- I do this separately because they each have slightly-different cooking times. Add 1 cup Homemade Jamaican-Style Jerk Marinade (or your favorite high-quality store-bought brand) to each bag.  Seal the bags and refrigerate for 4-6 hours or overnight (over night is best).  Remove from refrigerator 1-2 hours prior to roasting and grilling as follows:

~Step 3.  Insert a 17 1/2" x 12 1/2" rack in a large, 20" x 12" x 6" disposable aluminum roasting pan, then place a piece of parchment paper on the rack.  Open the bag of the marinated chicken wing sections.  Remove the wings from the bag and arrange them, side-by-side on the parchment.  Bake on center rack of preheated 425º oven 20 minutes.  Remove from oven. With the aid of a fork, flip wings over and return to oven to continue to bake 20 more minutes.  Transfer wings to a paper towel lined plate to drain and set aside.  

~Step 4.  Replace the parchment paper and repeat the above process with the drumettes, baking the drumettes for 23 minutes per side (2 minutes longer per side than the wing sections). To this point, all of the wings can be baked and set aside, uncovered for a few hours (2-4) ahead of broiling (as directed below) and serving hot.  

~Step 5.  Reset the oven to broil, allowing the oven rack to remain in the center.  Remove the parchment paper from the roasting pan, exposing the wire rack.  Arrange all of the wing sections and drumettes atop the rack.  Return to preheated broiler to crisp the skin, about 1-1 1/2 per side, turning only once.

Four-Ingredient Cool & Creamy Jamaican-Jerk Chicken Wing Dip:

~ Step 4.  In a small bowl, combine 1/2 cup each: mayonnaise, sour cream, Jamaican-jerk barbecue sauce (your favorite high-quality store-bought brand) and thinly-sliced scallions (white and light green parts only, reserving scallion tops for garnish).  Refrigerate several hours or overnight.

Don't worry, be happy -- it's wing night -- Jamaican-style...

... w/crispy-spicy skin, tender-pink meat & cool-creamy dip.

Wing-Night with Oven-Baked Jamaican-Jerk Wings:  Recipe yields about 3 1/2-4 dozen chicken wings or 4 dozen appetizers/snacks. 

Special Equipment List:  poultry shears; 2, 1-gallon food storage bags; 20" x 12" x 6" disposable aluminum roasting pan; 17 1/2" x 12 1/2" wire cooling rack; parchment paper; fork; paper towels

Cook's Note:  As an accomplished cook, I've posted all sorts of scratch-made 'za: Thin-crust St. Louis-style, Deep-Dish Chicago-style, Detroit-Style Brick Cheese & Pepperoni Pizza, Philly-Style Cheesesteak Pizza, Pizza alla Puttanesca, French Caramelized-Onion & Gruyère Cheese Pizza, Thai-Style Grilled Chicken Pizza, a Blast from My Husband's Past Pioneer-Club Pizza, a Nobody's Pizza for the Somebody in All of Us, a holiday Pizza Wreath, plus, the family recipes for Preschutti Pizza Crust, My Guy's Italian-American Sicilian-Style Pie, and, My All-Purpose Time-Saving Bread Machine Pizza Dough, a host of recipes for making snack pizza using flatbreads (pita, naan, tortillas and boboli) as foils, as well as my Stranger Things: 1980's-Style Retro French Bread Pizza, which is a late-night favorite.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2018)

~Cool & Creamy Island-Style Jamaican-Jerk Wing Dip~

Wander into a bar anywhere in America.  Buffalo wings are on the pub grub menu.  No description is necessary.  You know you're getting deep-fried wingettes and drumettes coated in a vivid-red vinegar-based cayenne pepper and melted butter sauce.  They'll arrive with celery and carrot sticks, and blue cheese or ranch dressing.  You'll likely be asked to specify if you want your wings tossed in a mild, medium or hot version of the sauce.  Buffalo wing sauce is a classic.

Chicken wings have come a long way baby.  What started as a late-night snack served by Frank and Teresa Bellisimo in a little place called the Anchor Bar and Grill in Buffalo, NY in 1964, has gone global.  Name a cuisine and you're sure to find a chicken wing recipe to go with it.  Why? Americans love chicken wings.  I've got almost more wing recipes than I can count, each one with a unique flavor profile and a special concoction for dipping or drizzling to serve with them.

My Jamaican-style wings are modeled after my recipe for jerk-style chicken.  They get marinated, then, like many marinated wing recipes, they get baked/roasted in a hot 425º oven.  At the end of the process, which can be done several hours in advance of serving, under the broiler they go, for 1-1 1/2 minutes per side, to crisp the skin.  I serve 'em up with a cool and creamy dip that's flavored with store-bought Jamaican-jerk barbecue-sauce.

Four-Ingredient Cool & Creamy Jamaican-Style Chicken Wing Dip:

~ Step 1.  In a small bowl, combine 1/2 cup each: mayonnaise, sour cream, Jamaican-jerk barbecue sauce (your favorite high-quality store-bought brand) and thinly-sliced scallions (white and light green parts only, reserving scallion tops for garnish).  Refrigerate several hours or overnight.

Try Wing Night with Oven-Baked Jamaican-Jerk Wings:

Dipped in Cool & Creamy Island-Style Jamaican-Jerk Wing Dip: 

Cool & Creamy Island-Style Jamaican-Jerk Wing Dip:  Recipe makes 2 cups dip/enough for 3 1/2-4 dozen chicken wings..

Special Equipment List:  cutting board; chef's knife; 2-cup food storage container w/tight-fitting lid

Cook's Note:  My repertoire is full of wing recipes. Joe's Deep-Fried to Perfection Wings and Grilled Chicken Wings w/Peachy Keen Barbecue Sauce and my Seriously E-Z Oven-Fried Chicken Wings are examples of how we cook 'em. Classic Buffalo-Style Wing Sauce is the overwhelming favorite, but, globally, other favorites include my Chinese Open-Sesame Ginger & Garlic Sauced Chicken Wings, Japanese Teriyaki-Style Chicken Wings, Thai-Inspired Hot & Sticky Honey Wings, or, Island-Style Jamaican-Jerk Wings.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2018)

~Island-Style Jamaican-Italian-American Rasta Pasta~

My only experience with Rasta Pasta, references the original Colorado Springs restaurant. Guy Fieri, host of the Food Network show Diners, Drive-Ins and Dives, paid them a visit, and, if you watch enough episodes of this show, you know when Guy is super-jazzed about an eatery.  This was one such episode.  On camera he tried their signature and namesake dish, the Rasta Pasta, a creamy, Jamaican-spiced penne pasta, studded with colorful vegetables topped with jerk chicken.  It was, in fact, the Jamaican take on the Italian-American alfredo primavera topped with grilled chicken, which Guy declared to be "funky" in a winner-winner chicken-dinner way.

The owners of Rasta Pasta, the Taraborelli family, specialize in fusing two of the unlikeliest of culinary bedfellows:  the island flavors of Jamaica with their Italian-American background.  Yes, you read that correctly.  It's easy to assume the title "Rasta" is associated with Rastafarianism, which would require the fare to be vegetarian -- no meat or shellfish.  No Mon.  It implies the colors of the veggies:  red, yellow and green.

Research revealed a full range of opinions regarding the origin of this dish (which has developed a cult following), as Caribbean restaurants across the USA, many them in New York City which has a large Jamaican population, have a version of rasta pasta on their menu.  They all left me completely up-in-the-air on the subject and unwilling to pass any along.  My best guess:  It is a savvy Jamaican-American cook's creation that got popularized in America, then made its way back to Jamaica, where it quickly became as popular as it is here.  All I can say with certainty:  It's a delicious twist on your typical creamy pasta dish, and, it appealed to me from the start. 

My Coconut-Creamy Island-Style Vegetarian Rasta Pasta.

One of my favorite entrées in an Italian-American restaurant is Fettucchini Alfredo and I always order it a la primavera-style, meaning I'm asking for vegetables to be tossed into it, hence the name of my own recipe, Fabulous Fettuccine Alfredo a la Primavera-Style.  I could easily choose to order the Alfredo with the very popular chicken or shrimp options, but, neither appeals to me.  The rich, creamy, parmesan-laced sauce that enrobes the tender strands of al dente egg-pasta and colorful crunch-tender blanched veggies needs no meat or seafood to entice me. That said, carry on mon, feel free to add some Jamaican-jerk chicken or shrimp to this dish.

Making my easy, coconut-creamy, Rasta Pasta Sauce:

4  tablespoons salted butter

4  tablespoons, unbleached all-purpose flour

2  tablespoons jerk seasoning

1  teaspoon dried thyme leaves

3/4  teaspoon garlic powder

1/8  teaspoon Scotch bonnet pepper powder

2  13 1/2-ounce cans coconut milk

1  14 1/2-ounce can fire-roasted diced tomatoes, undrained

1  cup finely-grated Parmigiano-Reggiano cheese

~Step 1.  In a small ramekin, stir together the flour and dry spices: the jerk seasoning, thyme leaves, garlic powder and Scotch bonnet pepper powder. In a 3 1/2-quart chef's pan, melt butter over low heat.  Increase heat to medium and stir in the flour, jerk seasoning, thyme leaves, Scotch bonnet pepper powder and garlic powder.  Using a large spoon, stirring constantly, cook until mixture (roux) is thick and bubbly, 30-45 seconds.

~Step 2.  Add the coconut milk, in a slow steady stream, stirring constantly and vigorously.  Stir in the diced tomatoes.  Carefully adjust heat to a gentle simmer (not too high or it will scorch) and continue to cook until smooth, thickened and drizzly, about 2 1/2-3 minutes.  Turn the heat to low.

~ Step 3.  Sprinkle in the Parm-Regg.  The finely-grated cheese will melt evenly, quickly and almost instantly.  Stir until the mixture is smooth and ribbon like.  You will have 6 cups of coconut-creamy, rasta pasta sauce, better than any store-bought sauce packet can deliver.  Cover and remove from heat.

Note:  This sauce can be made 1-3 days in advance, stored in the refrigerator and gently reheated on the stovetop or in the microwave when ready to proceed with recipe.  

Making the penne pasta & sautéing the vegetables:

16  ounces penne pasta

4  tablespoons salted butter

3 1/2-4 cups sweet onion, sliced into half-moons then into thirds

1 1/2-2 cups each:  red, orange and green bell pepper strips strips cut in half

1/2  teaspoon each:  garlic powder and dried thyme leaves

3  cups rasta pasta sauce, from above recipe 

~Step 1.  In a 12" skillet, melt butter over low heat. Add the vegetables:  onion, and, red, orange and green bell peppers.  Sprinkle the veggies with the thyme leaves, plus, a very light sprinkling of sea salt.  Increase heat to medium-high- to high, to sauté, until veggies are crunch tender, about 2 1/2-3 minutes.  Remove from heat and set aside.

~Step 2.  In a wide-bottomed 8-quart stockpot, bring 5 quarts of water to a rolling boil.  Add the pasta. Adjust heat to a gentle but steady simmer and continue to cook, according to package directions, until al dente (to-the-tooth tender).  Do not overcook the pasta.  Drain pasta into a colander.  Do not rinse the pasta. Immediately return the steaming hot pasta to the hot stockpot and place it on the still warm stovetop.  Add all of the vegetables and all of the buttery juices.  Give the mixture a thorough stir. Add three cups of the Rasta Pasta Sauce, then give the mixture another thorough stir.

Portion into warmed main- or side-dish-sized serving bowls, then garnish w/a sprinkling of Parm-Regg cheese:

Don't worry, be happy, stick a fork in it, &, Rasta Pasta!

Island-Style Jamaican-Italian-American Rasta Pasta:  Recipe yields 6 cups sauce (enough for 2 meals)/4-6 servings main-dish servings each meal/ 8/12 side-dish servings each meal.

Special Equipment List:  small ramekin; 3 1/2-quart chef's pan w/straight, deep sides & lid; large spoon or wire whisk; cutting board; chef's knife; 12" skillet; 8-quart stockpot; colander

Cook's Note: Throughout the Caribbean, "patties" are a staple, and depending on which country or island they are from or made on, the pastry crusts and the meat fillings (beef, goat, lamb, pork, chicken, fish or seafood) differ quite a bit.  Some crusts are baked, others are fried, and still others are more puff-pastry like than pie-dough like.  ~ Don't Worry, Be Happy:  Jamaican-Style Beef Patties ~ is my take on this Caribbean-Island classic.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2018)

~ Coconut-Creamy, Island-Style, Rasta-Pasta Sauce ~

One of my favorite entrées in an Italian-American restaurant is Fettucchini Alfredo and I always order it a la primavera-style, meaning I'm asking for vegetables to be tossed into it, hence the name of my own recipe, Fabulous Fettuccine Alfredo a la Primavera-Style.  I could easily choose to order the Alfredo with the very popular chicken or shrimp options, but, neither appeals to me.  The rich, creamy, parmesan-laced sauce that enrobes the tender strands of al dente egg-pasta and colorful crunch-tender blanched veggies needs no meat or seafood to entice me.

Jamaican cuisine fused w/Italian-American cuisine?  Yea mon.

If you have a Caribbean-style restaurant in your proximity, a dish called Rasta Pasta is most likely on the menu -- a creamy, Jamaican-spiced penne pasta, studded with colorful vegetables and often served with or to the side of Jamaican-jerk chicken or shrimp.  It is the Jamaican take on the Italian-American Alfredo primavera.  It's easy to assume the title "Rasta" is associated with Rastafarianism, which would require the fare to be vegetarian -- no meat or shellfish.  No Mon.  It implies the colors of the veggies used, which are bell peppers:  red, orange or yellow and green.

Like Fettuccini Alfredo, Rasta Pasta is not hard to make, and, also like Fettuccini Alfredo, there are time-saving store-bought options available.  For Rasta Pasta, the most popular is Knorr's Parma Rosa dry sauce mix.  Simply combine the contents with 1 1/4 cups milk, a bit of butter, plus a tablespoon of Jamaican jerk seasoning blend, simmer it on the stovetop until it thickens, and, voila -- quickie Rasta Pasta sauce.  It is tasty, but, c'mon mon, I can do better than that.

My Coconut-Creamy Island-Style Rasta Pasta sauce:

4  tablespoons salted butter

4  tablespoons, unbleached all-purpose flour

2  tablespoons jerk seasoning

1  teaspoon dried thyme leaves

3/4  teaspoon garlic powder

1/8  teaspoon Scotch bonnet pepper powder

2  13 1/2-ounce cans coconut milk

1  14 1/2-ounce can fire-roasted diced tomatoes, undrained

1  cup finely-grated Parmigiano-Reggiano cheese

~Step 1.  In a small ramekin, stir together the flour and dry spices: the jerk seasoning, thyme leaves, garlic powder and Scotch bonnet pepper powder. In a 3 1/2-quart chef's pan, melt butter over low heat.  Increase heat to medium and stir in the flour, jerk seasoning, thyme leaves, Scotch bonnet pepper powder and garlic powder.  Using a large spoon, stirring constantly, cook until mixture (roux) is thick and bubbly, 30-45 seconds.

~Step 2.  Add the coconut milk, in a slow steady stream, stirring constantly and vigorously.  Stir in the diced tomatoes.  Carefully adjust heat to a gentle simmer (not too high or it will scorch) and continue to cook until smooth, thickened and drizzly, about 2 1/2-3 minutes.  Turn the heat to low.

~ Step 3.  Sprinkle in the Parm-Regg.  The finely-grated cheese will melt evenly, quickly and almost instantly.  Stir until the mixture is smooth and ribbon like.  You will have 6 cups of coconut-creamy, Rasta Pasta Sauce, better than any store-bought sauce packet can deliver.  Cover and remove from heat.

Note:  This sauce can be made 1-3 days in advance, stored in the refrigerator and gently reheated on the stovetop or in the microwave when ready to proceed with recipe.

Coconut-creamy bold-flavored Island-style pasta sauce: 

Creamy, pink, pretty & ready to sauce my Rasta Pasta:

Coconut-Creamy, Island-Style, Rasta-Pasta Sauce:  Recipe yields 6 cups sauce, enough to sauce 2 pounds pasta.

Special Equipment List:  3 1/2-quart chef's pan w/straight, deep sides & lid; large spoon

Cook's Note: Throughout the Caribbean, "patties" are a staple, and depending on which country or island they are from or made on, the pastry crusts and the meat fillings (beef, goat, lamb, pork, chicken, fish or seafood) differ quite a bit.  Some crusts are baked, others are fried, and still others are more puff-pastry like than pie-dough like.  ~ Don't Worry, Be Happy:  Jamaican-Style Beef Patties ~ is my take on this Caribbean-Island classic.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2018)