Monday, April 24, 2006
the NEXT Food Network Star
First of all, a hearty congratulations to Guy, winner of the Food Network's talent search. And second of all, watch your back, Guy. I'm comin' up right behind you.
My friend Whitney and I laughed hysterically once that her first impression of me was that I was very "domestic." I was cooking chicken tacos for our homegroup, so it was easy to make that mistake, but all who know me well are aware that the "d" word has never been something I've aspired or lived up to...until now. I tell you, the Food Network has changed my life. Apparently I AM a cook. Here's proof:
I was at the Harris Teeter a few weeks ago when I stumbled upon a bottle of Jamaican Jerk marinade. Now, whenever I think "Jamaican Jerk," I think jerk chicken patties from Jamaican Flavors. I LOVE those things...could eat them every day. But alas, Jamaican Flavors is in New York, and I am in Raleigh. But with Jamaican Jerk marinade at my disposal, I began to try and figure out how I could recreate those delicious meat-n-pastry concoctions in my own kitchen.
I think Sandra Lee would have smiled to see me buying my first frozen puff pastry, preparing to experiment with my own semi-homemade cooking. I made my inaugural batch of patties on Sunday, and while they weren't perfect, they have that potential. If my calculations and thoughts are correct, you too can make Jamaican patties with the following recipe.
-Marinate and cook chicken breasts in any "Jamaican Jerk" marinade found in your grocery store.
-After cooking, shred chicken and refrigerate overnight.
-Thaw puff pastry, but keep it cold. Flour your cutting board and your rolling pin. Roll it out until it's pretty dang flat. It's gonna puff up, after all.
-Cut pastry dough into roughly 4"x7" pieces.
-Put some cold chicken on the dough and fold it over.
-Press sides together to seal. Make them pretty by pressing a fork all around (like the edges of a pie crust).
-Brush the tops with a bit of an egg wash to get that beautiful golden-brown color. Top with a little salt and pepper.
-Follow baking instructions for puff pastry (400-ish degrees for 10-15 minutes, depending on your oven).
-Eat.
-Tell me how it was.
My friend Whitney and I laughed hysterically once that her first impression of me was that I was very "domestic." I was cooking chicken tacos for our homegroup, so it was easy to make that mistake, but all who know me well are aware that the "d" word has never been something I've aspired or lived up to...until now. I tell you, the Food Network has changed my life. Apparently I AM a cook. Here's proof:
I was at the Harris Teeter a few weeks ago when I stumbled upon a bottle of Jamaican Jerk marinade. Now, whenever I think "Jamaican Jerk," I think jerk chicken patties from Jamaican Flavors. I LOVE those things...could eat them every day. But alas, Jamaican Flavors is in New York, and I am in Raleigh. But with Jamaican Jerk marinade at my disposal, I began to try and figure out how I could recreate those delicious meat-n-pastry concoctions in my own kitchen.
I think Sandra Lee would have smiled to see me buying my first frozen puff pastry, preparing to experiment with my own semi-homemade cooking. I made my inaugural batch of patties on Sunday, and while they weren't perfect, they have that potential. If my calculations and thoughts are correct, you too can make Jamaican patties with the following recipe.
-Marinate and cook chicken breasts in any "Jamaican Jerk" marinade found in your grocery store.
-After cooking, shred chicken and refrigerate overnight.
-Thaw puff pastry, but keep it cold. Flour your cutting board and your rolling pin. Roll it out until it's pretty dang flat. It's gonna puff up, after all.
-Cut pastry dough into roughly 4"x7" pieces.
-Put some cold chicken on the dough and fold it over.
-Press sides together to seal. Make them pretty by pressing a fork all around (like the edges of a pie crust).
-Brush the tops with a bit of an egg wash to get that beautiful golden-brown color. Top with a little salt and pepper.
-Follow baking instructions for puff pastry (400-ish degrees for 10-15 minutes, depending on your oven).
-Eat.
-Tell me how it was.
3 comments:
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1. My first impression of you was that you loved Clay Aiken. You were wearing a Clay Aiken shirt. 2. How in the world do you shread chicken? 3. Receipes don't have the word "dang" in them enough. Thanks for using it.
To megan: You can easily shred chicken with a fork or two, using them to oppose eachother, once holding the chicken in place, one pulling the chicken until it, in effect, shreds.
To Beth: Hello! I'll have to try this recipe! Sounds good! DUDE. I miss yoU!
To Beth: Hello! I'll have to try this recipe! Sounds good! DUDE. I miss yoU!
Megan, I was wearing a homemade Clay Aiken shirt at that, so it was an easy mistake to make. But I'm in the process of proving myself to be domestic, so you never know...I may become a Claymate yet.