Comments on: Jerk Chicken and Jerk Corn Chowder

By: Jesse

Jesse — Thu, 13 Nov 2008 21:04:40 +0000

I’m glad to see I’m not the only person to refer to themselves as having a depression-era mentality. I can’t bear to waste food! That corn chowder looks fantastic!

By: Traci

Traci — Thu, 06 Nov 2008 07:31:07 +0000

That looks just amazing. It looks spicy, creamy and hearty. And that fat piece of bacon on the top — sigh. I just may dream about this tonight :)

By: mr.ed

mr.ed — Fri, 31 Oct 2008 12:19:27 +0000

Bacon has been elevated to an exotic condimentand now costs “real” money. Cold smoking your own is an outdoor sport, to be sure. The cheapest I’ve seen has been $$2, a weak sister to the better stuff. Given the usual yield, that’s about $8# rendered. Hardly depression prices!
BTW, our family recipe starts with “First, steal a chicken.”

By: Lyra

Lyra — Wed, 29 Oct 2008 04:13:46 +0000

This jerk sauce recipe has all the right ingredients except for one. There should always be scotch bonnet pepper (habanero)in jerk sauce. Obviously if you don’t like a spicy sauce, cayenne will work, but if you want to be “authentic” (whatever that means), and to have the real Jamaican style taste, throw a habanero or two in there.

The chowder idea sounds yummy!

By: Gretchen

Gretchen — Tue, 28 Oct 2008 22:56:29 +0000

This looks so tasty and good.