Welcome ! | Log Off | Home

GOODNESS

Allspice: No, this isn't a mixture of everything in your spice rack, but rather a dried berry of the pimenta tree. If that's a surprise to you, imagine how Columbus felt -- he thought it was pepper (thus the name pimenta, which is Spanish for pepper). The berries look a little like plump peppercorns and the flavor is pungent, but it is not pepper. The best allspice comes from Jamaica.
For the freshest flavor, you should buy allspice in berry form and grind or crush it as needed. The taste is a pleasant mix of cloves, cinnamon and nutmeg. Used in jerks and for pickling, it goes great with meat and gives a nice kick to soups and stews.
lowers blood pressure

Cinnamon: Cinnamon comes from the bark of a tropical evergreen, just like its cousin cassia. It has an ancient pedigree, even being used to embalm a few pharaohs. That may not sound appetizing, but it has been found to be good for the heart, the stomach and the joints. Not impressed yet? Well consider that it also seems to mimic insulin and therefore helps diabetics moderate their sugar levels. So don't be shy with this tasty and healthy spice.
heart healthy

Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
heart healthy, lowers blood pressure, prevents stroke, lowers bad cholesterol

Nutmeg: What would egg-nog be without nutmeg? But this sweetly aromatic spice is good for much more. As well as flavoring cakes and fruity desserts, it works wonderfully with strong vegetables like cabbage and cauliflower.
Nutmeg quickly loses it's flavor when ground, so get whole kernels and grind them just before using them. The taste is a sweet blend of woody pine and cloves.
lowers blood pressure

Thyme: This aromatic herb has anti-inflammatory and anti-oxidant properties and contains thymol, a well-known antiseptic (you might be gargling with it). It's good for the digestion and is supposed to have some aphrodisiac qualities, although that just may be be due to the well-known connection between love and good food.
helps prevent inflammation

Recipe

Grilled Jerk Chicken

serves
prep time: 10
cook time: 177

ingredients

jerk marinade
3 scallions, chopped
4 large garlic cloves, chopped
1 small onion, chopped
5 fresh Scotch bonnet or habanero chile, stemmed and seeded
1/4 cup fresh lime juice
2 tablespoons soy sauce
3 tablespoons olive oil
4 1/2 teaspoons salt
1 tablespoon packed brown sugar
1 tablespoon fresh thyme leaves
2 teaspoons black pepper
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
chicken
4 chicken breast halves with skin and bones (3 pounds), halved crosswise
3 pounds chicken thighs and drumsticks
Accompaniment: papaya salsa

directions

Make marinade:

Blend all marinade ingredients in a blender until smooth.

Marinate and grill chicken:

Divide chicken pieces and marinade between 2 sealable plastic bags. Seal bags, pressing out excess air, then turn bags over several times to distribute marinade. Put bags of chicken in a shallow pan and marinate, chilled, turning once or twice, 1 day.

Let chicken stand at room temperature 1 hour before cooking.

To cook chicken using a charcoal grill:

Open vents on bottom of grill and on lid. Light a large chimney of charcoal briquettes (about 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of charcoal).

When charcoal turns grayish white and you can hold your hand 5 inches above rack for 4 seconds, sear chicken in batches on lightly oiled rack over coals until well browned on all sides, about 3 minutes per batch. Move chicken as seared to side of grill with no coals underneath, then cook, covered with lid, until cooked through, 28 minutes more.

To cook chicken using a gas grill:

Preheat burners on high, then adjust heat to moderate. Cook chicken until well browned on all sides, 18 minutes. Adjust heat to low and cook chicken, covered with lid, until cooked through, about 25 minutes more.

Serve chicken with salsa.

Cooks' note:

If you can't grill, you can roast chicken in 2 large shallow (1 inch-deep) baking pans in upper and lower thirds of a 400 degrees oven, switching position of pans halfway through roasting, 43 minutes total.