Jerk Chicken Plantain Patties

Ingredients:

 

Plantain Dough

Flour

 

2 chicken breasts

Seasoning (salt, pepper, onion powder, garlic powder, coriander, smoked paprika)

 

½ head of a small green cabbage

1 small red onion

1 small sweet onion

1 serrano pepper

1 red jalapeno pepper

 

1-2 tbsp Grace Jerk Seasoning

Low-sodium Chicken Broth

2-3 tbsp brown sugar

Squeeze lime juice

1 tbsp butter

 

½ cup black beans

1 egg for egg wash

(Yields about 20 medium sized patties)

 

  1. Preheat oven to 420
  2. Butterfly and season chicken breasts (or boneless skinless thighs)
  3. Heat cast iron (or heavy bottom) skillet on medium-medium high, sear chicken on both sides, cook mostly through
  4. Remove from heat
  5. Deglaze pan with ½ cup chicken broth

plantain12

  1. Dice onions, slice cabbage, chop peppers, chop cilantro
  2. Set 2 tbsp of red onion to the side
  3. Sautee remaining peppers and onions until softened, season lightly with s&pplantain8
  4. Remove a tbsp of cooked onions and peppers and put in a small bowl
  5. Add cabbage to peppers and onions, add reserved red onion and toss together

 

  1. In the small bowl, mash beans together with the onion and pepper, season with salt and pepper and a squeeze of lime juiceplantain11

 

  1. Set chicken to the side

 

  1. Bring the deglazed pan to a boil, add jerk seasoning, squeeze of lime juice, butter and brown sugar

 

  1. Stir and taste, adjust seasoning if necessary (I added additional clove to pump up the jerk)

 

  1. Chop chicken and add to the jerk sauce, sprinkle a little corn starch and stir, sauce should thicken

plantain13

  1. Toss with cabbage mixture and set aside to cool

 

plantain9plantain10plantain14plantain15plantain16plantain17plantain25

  1. Line two baking sheets with parchment
  2. Flour surface and roll out plantain dough to about 1/8-1/4”
  3. Using a round container (I used the small soup container from Chinese take out)
  4. Place discs on parchment
  5. Assemble:
    1. Flour surface
    1. Gently elongate disc using rolling pin/tool
    1. Black bean mixture, shredded cheese, chicken and cabbage
    1. Fold shut and press to secure
    1. Gently crimp using a fork
    1. Place complete patties on second lined baking sheetplantain21plantain23plantain24plantain26plantain27
  6. Brush finished patties with egg washplantain28plantain29plantain30plantain31
  7. You can freeze on baking sheet then store in a freezer bag
    • Bake from frozen at 400 on lined baking sheet
  8. If serving right away, bake at 420 until golden brown, edges will be crispy
  9. Store in the fridge in an airtight containerplantain32plantain33plantain34plantain35plantain36

 

 

 

 

© 2019 by Alexa Mason. All Rights Reserved

Secret Family Recipe: Chili

I apologize now. I do. Because of the length of this introduction. But listen….it’s necessary. When you taste your chili, you’ll understand why. If you scroll by my feelings will not be hurt LOL.)

Okay….Technically this isn’t a family recipe. This is a recipe you lie and claim to be a secret family recipe. Then you proceed to stunt and accept all of the praise.

I don’t know about y’all but I have two versions of most of my favorite recipes. I have my weeknight version where we show Sandra Lee how to cut corners on a recipe. (Bless that lady’s heart. Have y’all seen that Kwanzaa cake??) My weeknight versions are way less labor intensive than the original versions. My weeknight chili is light-years easier than this recipe. The thing is, though it’s still delicious, you’re sacrificing the layers of flavor that tell your taste buds that this was made with love and intention.

Some people like ground beef and others like whole chunks of beef. Do what you want. I prefer ground beef so I bought a whole chuck roast and pulled out my food grinder. It was cheaper than buying a huge thing of ground chuck. We are frugal around these parts.

Notice I have not mentioned anything about authenticity. My folk are from the south and I’m from Long Island, New York. So, yes, I put beans in my damn chili.

This recipe has so many different flavor profiles. Smokey, sweet, umami! Oh, the umami! I’m sure some ingredients might give you pause but listen, Linda.  There is such depth of flavor and color. It’s a beautiful dish in both preparation and presentation.

There are many steps to this recipe but once you get a groove going you’ll see it come together quite quickly. The key is to stay organized! It may look like a lot but trust me, you will taste every single step. It is worth it.

Believe me.


Ingredients:

Chile Paste:

4 dried New Mexico chiles

4 dried ancho chiles

3 chipotle chiles (in adobo)

2 anchovies (alternatively, you can use 1/2 tsp fish sauce per filet)

4 cups low sodium chicken broth,

2 tbsp of tomato paste

1 1/2 tbsp cocoa powder

1 tbsp low sodium soy sauce

1 1/2 tbsp light brown sugar

4+ garlic cloves (I used like 6. It’s garlic, bro.)

2 tbsp smoked paprika

4 tsp dried coriander*

4 tsp dried cumin*

2 tsp black pepper

2-3 fresh cayenne peppers, optional

(*I have yet to commit to using whole spices. If that’s your preference, the dried conversion comes to roughly 1 1/2 tbsp of whole spices, each.)

Chili:

2 to 3 lbs beef (ground or cubed)

1 large onion, chopped

1 green bell pepper, chopped

3 clove garlic, minced or grated (did you buy a microplane yet?)

1-2 fresh jalepeno or serrano chiles

1 can of pinto (or whatever you like, rinsed and drained)

3 bay leaves

1 (14oz) can of fire roasted diced/chopped tomatoes

1 (14oz) can of diced/chopped tomatoes

1/8 cup apple cider vinegar

1/4-1/3 chopped cilantro, optional (if you’re one of those soapy people)


Chile Paste:

(*signifies that it applies to the whole spices too, if used)

  1. Heat up a dry skillet
  2. Remove the core, seeds and stems of your dried peppers
  3. Cut or tear the chiles and toast them (and whole spices* if you’re using them) for about a minute or two in the hot skill
    • They will be warm and fragrant
    • Shake the pan or stir frequently, we don’t want to burn them.
    • Fill a bowl with hot water and add your toasted chiles
    • Allow them to steep for at least ten minutes in order to reconstitute them
    • 4a. Grind your whole spices at this point*
  4. Put the reconstituted chiles* in a blender or food processor
    • Add anchovies or fish sauce, tomato paste, cocoa powder, chipotles, garlic cloves, black pepper and brown sugar
    • Add your other spices*
    • Add 2-3 cups of chicken broth
    • Puree until smooth

Note: This can be made ahead of time. It can also be frozen and used at a later date.


  1. Preheat oven to 350 degrees F
  2. In a large heavy bottomed or Dutch Oven, brown your beef and season with s&p
  3. When the meat is almost cooked through, add your jalapeno or serrano chile, chopped garlic, bell pepper and onions, cook until softened.
  4. To this mixture, add your chile paste
    • Be sure to stir for a few minutes to help eliminate some of the raw tomato paste flavor and basically kick start the spices that we added!
  5. Using the remaining chicken stock and a spatula to clean out your food processor or blender. Waste not want not.
  6. Pour this into you pan or dutch oven
  7. Using your spoon or spatula stir while scraping the bottom of the pan
    • this step is called deglazing. This allows us to clean the bottom of the pan. All those brown bits are flavor and ain’t that what we here for?
  8. Add your two cans of tomato, beans and bay leaves
  9. Bring your pot to a boil, stir and then lower to a simmer
    • Do not worry if your chili seems too loose, it will reduce and thicken.
  10. Taste and gently season with salt if you need to.
    • Do not over do it, because the chili is going to reduce and the flavor will concentrate.
  11. Add bay leaves
  12. Cover and place in the oven for 1.5 to 2 hours
  13. Stir Occasionally
    • Taste so that you can see how the flavors continue to develop!
  14. The chili will darken, thicken and reduce, which is indicated on the walls of my pot (as pictured)
  15. Add apple cider vinegar and stir in cilantro
    • I saw this on some random cooking show and tried it one night. Such a complex acidic flavor. Again, trust me. If you’re that afraid, try a generous splash.
  16. Taste and adjust as necessary
    • Personal note: This is where we clean it all up. At this point, I’m tasting and adjusting. I’m correcting my seasoning. I’m adding additional things that might help it along depending on what my palate is saying. I might need more sugar, more pepper, more garlic, more acid. This is where personal preference comes into play as well.
    • Greedy note: THIS IS AMAZING THE NEXT DAY OMGOMGOMGOINK

Serve this up with your favorite fix-ins. We rolled with sour cream and shredded sharp cheddar with a side of homemade cornbread. If you’re feeling yourself because you made some bomb ass chili? Next time, walk with me, try this…. Pumpkin. Cornbread. You’re welcome.

1543441632516.jpg15434221226951543441527854

 

© 2018 by Alexa Mason. All Rights Reserved

Super Loaded Buffalo Chicken Potato Skins

I was messing around in the kitchen yesterday evening trying to find something quick and easy. I had some bleu cheese leftover from buffalo bacon cheeseburgers (omg) last week. I noticed that I had some mondo-potatoes in my batch. They were obscenely large. If I grow a third ear, we’re going to blame it on the potatoes.

 

These are super indulgent and also super easy to make. I didn’t sub any low-fat ingredients this time so this is full of fat ergo perfect and hella delicious.

 

This was an improvised meal so the ingredients are not exact. It’s not so much a recipe as it is a template. Honestly, just use what you have and adjust proportions to suit your taste. It can be easily scaled as well.

Untitled-2

Ingredients:

Potatoes

1-2 c shredded chicken

3-4 strips of crispy bacon

About a tbsp of cream cheese

About ¼ c of bleu cheese

½ cup of shredded cheese, extra for topping

4 scallions, whites and greens

About ¼ c of pickled jalpenos

1 habenero

½ medium red onion, finely chopped

Salt

Pepper

Garlic powder

Chili powder

 

 

  1. Preheat your oven to 425
  2. Clean potatoes
    • Rub with oil and season with s&p
    • Pierce with a fork or knife
  3. Place bacon on baking sheet and place into the oven as well
    • (you can do this on the stove if you prefer).
  4. Bake potatoes for about 45 to 60 minutes
    • Remove the bacon once its crispy
    • DO NOT BURN YOUR BACON. It’s like treason or something.
  5. Meanwhile, you can chop and prep your veg and other fixinsPS
  6. Allow to cool
  7. Chop your bacon, reserve some for topping
  8. Carefully scoop out the insides and place into a bowl
  9. Add cream cheese and bleu cheesePS2
  10. Using a fork incorporate ingredients, add salt and pepper
  11. In large bowl, combine the chicken, seasonings and fixins using a silicon spatula
  12. Fill the potato skins with the fillingPS3
  13. Top with shredded cheese
  14. Place back into the oven until the cheese is melted and the potatoes are warmed through
  15. Top with more bacon and more scallions

ps4ps5ps6

Lazy Buffalo Sauce for a drizzle:

Using a 1:1 ratio, add hot sauce to melted butter and whisk until combined.

Optional: Jazz it up with Worcestershire, granulated garlic, cayenne and a little white vinegar.

 

 

© 2017 by Alexa Mason. All Rights Reserved