Hail Disciples!
Who is Jerk?...An industrial nu-metal band from Sydney, Australia formed in 2000. They released a self-titled EP in 2001, but their only full length album was When Pure Is Defiled, released in 2003, one year before they broke up. In 2006, singer Johnathan Devoy reunited with former guitarist Charles Cilia and bassist Leeno Dee to form the band Ink.
Now I must say "nu-metal" is not really my favourite sub-genre due to the predominant emphasis on anger and severe emotional distress rather than melody and, in a lot of cases, actual musical talent!
Nu-metal was birthed in the mid-90s consisting of bands such as Korn, Limp Bizkit, Mudvayne, Deftones, Papa Roach and Coal Chamber, along with many more that no one listens to anymore, hah!
I'll admit, I do have some guilty nu-metal pleasures such as Korn (pre-1999), System of a Down (when the mood strikes), Slipknot's Iowa and Linkin Park's Hybrid Theory...but that pretty much sums it up.
For some reason I thought of this song when I woke up this morning and it took me right back to high-school!
Jerk: My Friends All Lie
Now, for a delicious recipe that suites the mood...
Jerk Chicken (serves 4)
All my measurements are approximate, so feel free to tweek it to your liking.
3 tsp coriander
3 tsp cumin seed
1 tsp black pepper
2 tsp chili flakes or cayenne pepper (I like hell-ish hot food, but if that's not your style you will want to decrease this measurement!)
2 cloves garlic, smashed, crushed...DECIMATED
4tsp ginger, fresh and just like the garlic, ANNIHILATE it
2 tbsp allspice
2 tsp KOSHER SALT (did you read my last post about SALT? DO IT!)
3 tbsp Jamaican rum
6 tbsp tomato paste (or ketchup works too...)
4 tbsp soy sauce
3 tbsp brown sugar
4 tbsp olive oil
1/2 c parsley, fresh and chopped
4 pieces of chicken, can be bone-in, boneless skinless, if you're using drumsticks maybe use 8...you get the idea, just enough assorted chicken to feed 4 people!
1 lime
How to execute this recipe:
1. Place the first 5 ingredients in a skillet over medium heat and toast until aromatic, about 2 minutes...watch it carefully, continuously shaking the pan as you don't want them to burn!
Toasting spices brings out their natural oils and intensifies their flavour. I recommend that you toast whole spices and THEN grind them, but if all you have is your pre-ground dried spices in your spice rack then I suppose they will have to do.
2. Mix remaining ingredients in a bowl and add the toasted spices. Stir well. The marinade should be a paste-like consistency.
3. Lather your chicken with the marinade and transfer to a large ziploc bag. Try to get as much air out of the bag as possible. You can marinate in the bowl or other container if you wish, but bags are always the most effective as they eliminate the amount of air around the product and "press" the marinade into your protein more effectively.
4. Let the chicken marinate for at least 5 hours, but I highly recommend leaving it overnight for maximum flavour absorption.
5. Preheat oven to 375ºF.
6. Place chicken on a baking sheet or uncovered casserole dish.
For boneless breasts bake for about 20 minutes.
For bone-in you're looking at closer to 35 minutes.
Alternatively, cooking on the BBQ will get you that nice blackened colour and smoky taste.
I suggest grilling boneless for about 5 minutes on each side, and bone-in for about 10-12 minutes each side depending on the size of the chicken.
To check if chicken (or any poultry) is cooked through just make sure the juices run clear and are not pink or bloody!
7. Squeeze the fresh lime juice over your cooked chicken and serve!
Thanks for tuning in today.
Sinfully Yours,
The Gruesome Gourmet
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