Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Serves: 4 - 6
Prep. Time: 30 mins Total Time: 8 hrs 30 mins
INGREDIENTS
1 bunch chives
6–8 Scotch habanero chiles
5 garlic cloves
¾ cup malt vinegar
¾ cup soy sauce
1 tablespoon Morton kosher salt
2 ½ teaspoons ground allspice
1 ½ teaspoons ground nutmeg
¾ teaspoon ground cloves
8 pieces skin-on, bone-in chicken legs, drumsticks and thighs separated (about 6 pounds total)
INSTRUCTIONS
1. Blend chives, chiles, garlic, vinegar, soy sauce, rum, salt, allspice, nutmeg, and cloves in a blender until smooth. Place chicken into a zip-lock bag and pour jerk marinade over. Turn thighs and drumsticks several times to coat. Cover and chill, turning chicken pieces once, at least 2 hours and up to 1 day.
2. Remove chicken from marinade and place chicken onto paper towel. Dab chicken with paper towel to remove any excess marinade. Let chicken come to room temperature, about 30 minutes.
3. Prepare grill for 2-zone heat. Arrange chicken drumsticks and thighs, skin side down, on grate over hottest part of grill and grill, turning halfway through, until lightly charred. Move chicken to cooler part of grill and continue to grill, turning several times, until an instant-read thermometer inserted into the thickest part registers 165°, 20–25 minutes longer.
4. Transfer chicken to a platter and let rest 10 minutes before serving.