Semi-Jerk Chicken

I've been wanting to make Jerk Chicken for quite some time.

The problem is that the rest of my family are a bunch of tender-footed pansies when it comes to spicy food. Real Jerk Chicken would likely be the demise of them all. Of course, then there'd be more for me to eat. But in the end I like my family more than chicken, so I go easy on them.

Thus, this recipe was born of compromise. Black Cardamom and Allspice are the dominant flavors in the dry rub, and slow cooking on the grill keeps the chicken tender.

Pork Loin with Rosemary and Thyme

I finally made out to the local farmers market. I've been meaning to for some time but the weekends get so busy so fast that there's never time. So I went a little crazy when I got there, buying up everything I could get my hands on without really knowing how I was going to use it.

Among the bounty were HUGE bunches of Basil, Rosemary, and Thyme. At $2 each, I couldn't really pass them up. The basil went into a Pasta Salad and I used a good portion of the Rosemary and Thyme on some Pork Loin.

Chicken Quesadilla Recipe

I work. That is, I have a job that occupies a good deal of my time. And, like many working folk out there, weekday dinners too often get left to take-out or ham and cheese. To avoid this scenario as often as possible I cook large amounts of food on the weekend and make do with left overs during the week (not the only one, I'm sure). My favorite thing to do with grilled chicken is to make quesadillas. With the right ingredients on hand, the come together very quickly and are ready by the time you've changed out of your work clothes.

Corn and Roasted Pepper Salsa

As the summer draws to a close more and more fresh corn will be available at your local farm-stand-on-a-dusty-corner. I tend to buy too many ears than we can possibly eat at one sitting but, as I've mentioned many times, leftovers make me happy. Here's a quick salsa to use up all that leftover grilled-or-boiled corn you're sure to have this season.

Grilled Scallops Recipe

I recently changed jobs. On my last day at my old job a co-worker asked me for a scallop recipe. We'd been eating lunch at a fantastic little place on west 19th street that served Japanese style chicken wings and it occurred to me that the sweet soy-based sauce they used on the wings would do well for some fresh sea scallops.