Jerks and Mozzies

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No they aren’t rival gangs, Jerks and Mozzies is what B asks for when he wants to go watch football at Wingmasters. In an effort to save some money and spend more time at home, I told him that I would make him Jerks and Mozzies while he watched football. Unfortunately it was an exciting game, and as such I neglected to write down what I put in to the dishes. Luckily I took a picture of the ridiculous mise en place I had for the jerk sauce, so I hope I can tell you approzimately what I put in there.

Starting with the bowl in the center, which is one bunch of scallions. The red in the one oclock position is 2 habanero peppers, working clockwise that is the juice of one lemon, an entire package of thyme (about 1/8 of a cup maybe?), about 5 cloves of garlic. These little ones are hard, but I ground all the spices myself, so I really don’t want to mess these guys up! A tablespoon of oil–I used a bit of sesame, a bit of hazelnut and a little olive. Then cinnamon, the flat chinese dish has a bay leaf, the bowl at the 11 oclock is ginger, next to it is nutmeg. of the four small spoons, I know one is salt and one is pepper. Okay, only two more spoons to think of. Um…one is coriander and one is allspice. Wheew. Remind me to right these down next time!

I put all these in a cuisinart and made them into a paste, I stuck them in the power marinater for about 20 minutes (equivilent to overnight) and baked the wings in a 375 degree oven for about an hour. What I didn’t do, which I think would have kept them a bit crispier, was to put them on a rack in the dish in the oven, as they ended up poaching a bit in the sauce.

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So there they are in all their glory. Spicy and delcicious and way healthier than the ones at Wingmasters. The mozzarella sticks were way easier than I thought. I bought mozzarella string cheese, cut them in half, dipped them in egg beaters and rolled them in premade bread crumbs. Then I put them all in the fridge for a bit and repeated the process, then baked them at 400 degrees for about 20 minutes. Keep an eye on them, because a few did burst before I got them out of there.

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One Response

  1. […] on the barbecue, serve them over a salad. Turn the drumsticks into chicken curry and the wings into jerks. You’ll still have enough meat and bones leftover to make a soul-warming, cold-curing chicken […]

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