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The On Ramp

The Blue Mountain Internet Customer Newsletter

 Issue # 44 June 2007 
NEWSLETTER CONTENTS
  • Greetings from the Edi...
  • Crossword
  • Protect your computer!
  • Cheap World Travel
  • Taos
  • FAQ-What is Turbo?
  • Places Wordfind
  • The Most Played Sport ...
  • International Foods
  • Trivia Anyone?
  • Does your Keyboard fit?
  • Picturefind
  • Kudos


  • Jun 2007 Newsletter Main
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  • International Foods
    by Gena Bybee
    June 2007

    Global Foods

    The Worldwide Gourmet

     Food Network

    "A Caribbean Dish Jamaican Jerk Chicken There is nothing more Jamaican in flavor than jerk seasoning, a true staple in every Jamaican household. My friend Virginia Burke made jerk chicken for me in the traditional manner: in a fire pit over smoking pimento leaves. The taste of this dish will always bring back the memories of friendship and laughter of that afternoon in March" =. Kevin Brauch, The Thirsty Traveler:

    1 whole chicken-halved
    1 lime halved
    Pinch salt
    4 to 5 tablespoons of Jerk Rub seasoning, (recipe follows)
    8 to 12 pimento (allspice) leaves, for flavor (optional)

    Rub the chicken with lime and salt. Rub jerk seasoning over chicken halves. Marinate in the refrigerator overnight for the best results. Preheat a barbecue grill to medium low. (If using, spread the pimento leaves on the grill.)

    Grill the chicken for about 45 minutes, turning often to optimize cooking and browning. (Alternatively, you may use your home oven, heated to 375 degrees F., but do not use pimento leaves.)

    Let chicken sit for 10 minutes before cutting into quarters.

    Jamaican Jerk Rum Rub:

    1 red onion, chopped
    1 1/2 teaspoons dried thyme
    1 teaspoon ground allspice
    1/2 teaspoon ground cinnamon
    4 teaspoons white pepper
    1/4 cup chopped green onion tops
    2 teaspoons salt
    1/4 teaspoon ground nutmeg
    5 small jalapenos
    2 tablespoons cooking oil (olive or vegetable)
    A Splash of flavorful rum

    Put all ingredients into food processor. Mix on high for 15 pulses. Yield: 1/2 to 2/3 cup http://www.foodnetwork.com/food/lf_travel/ This web page is about Global Cuisine

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