Jamaican "Jerk" is a style of barbecue cooking that employs a dry rub of spices. The two most important spices are allspice and hot "Scotch Bonnet" chilies. One can substitute the more readily available Habanero pepper. WARNING! Scotch Bonnet and Habenero peppers are extremely hot, you are highly advised to use rubber gloves when you are handling them and whatever you do, don't rub your eyes after touching these peppers. or you will be an extremely unhappy person! To put this warning in perspective, these chillies are 10 to 40 times hotter than jalapenos. The recipe below calls for ground allspice, (otherwise known as Jamaican Pimento) which is readily available in grocery stores, but the most authentic method is to burn allspice wood over the cooking coals. Jerk rub is traditionally used with pork and goat although it can be used with chicken, fish, beef or even tofu. You can find jarred ready-made jerk spices, but that's cheating! (particularly since making your own is rather easy and straightforward). Ah sey one! (Jamaican slang for cool and great!)

Marinade Ingredients:

• 3 scallions, chopped
• 4 large garlic cloves, chopped
• 1 small onion, chopped
• 4 to 5 fresh Scotch bonnet or habanero chilie, stemmed and seeded
• 1/4 cup fresh lime juice
• 2 tablespoons soy sauce
• 3 tablespoons olive oil
• 1 1/2 tablespoons salt
• 1 tablespoon packed brown sugar
• 1 tablespoon fresh thyme leaves
• 2 teaspoons ground allspice
• 2 teaspoons black pepper
• 3/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon cinnamon

Ingredients (Chicken):

• 4 chicken breast halves with skin and bones (3 lb), halved crosswise
• 2 1/2 to 3 pounds of chicken thighs and drumsticks

Preparation:

1. Make marinade by blending all marinade ingredients in a blender until smooth.
2. Marinate and grill chicken by dividing chicken pieces and marinade between 2 sealable plastic bags. Seal bags, pressing out excess air, then turn bags over several times to distribute marinade.
3. Put bags of chicken in a shallow pan and marinate, chilled, turning once or twice. Let chicken stand at room temperature 1 hour before cooking.

Using a Charcoal Grill:

1. Open vents on bottom of grill and on lid. Light a large chimney of charcoal briquettes (about 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of charcoal).
2. When charcoal turns grayish white and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken in batches on lightly oiled rack over coals until well browned on all sides, about 3 minutes per batch.
3. Move chicken as seared to side of grill with no coals underneath, then cook, covered with lid, until cooked through, 25 to 30 minutes more.

Using a Gas Grill:

1. Preheat burners on high, then adjust heat to moderate.
2. Cook chicken until well browned on all sides, 15 to 20 minutes.
3. Adjust heat to low and cook chicken, covered with lid, until cooked through, about 25 minutes more.

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"Shish" (or sis) simply refers to any grilled meat. Kabob (kebap) is a skewer. Shish Kabab is not only popular in Turkey but it is also extremely popular throughout Europe, particularly in Germany and the UK where Kabobs are a readily available "fast-food." Variations of "kabobs" can be found throughout the Middle-East, Europe and South Asia. In Turkey, traditionally lamb has been the meat of choice for kabobs but nowadays chicken, beef and fish have become very popular. Due to the large number of Muslims in Turkey, pork is not used. Shish kebabs are typically made of both meat and vegetables. Perhaps the most favored vegetable is eggplant, but onions, tomatoes and bell peppers. Actually a wide variety of vegetables are suitable for grilling, including tomatoes, zucchini and even marinaded artichoke hearts. If tomatoes are used, it is best to use 1 1/2 - 2 inch tomatoes as cherry tomatoes will cook much faster than the other vegetables and meet. Unless you enjoy rather crunchy bell peppers, it is a good idea to parboil the cut up pieces for 2 minutes before skewering them (after they have cooled a bit). If you use bamboo skewers, be sure to soak them in water 30 minutes before using them otherwise they will burn and even catch fire! Actually I my experience metal skewers are preferable as they usually have flattened points that generally prevent vegetables like zucchinis and mushrooms from splitting when you skewer them. Bamboo skewers are perhaps more appropriate for Asian treats like Japanese yaki-tori or Indonesian, Malaysian and Thai sate.

Ingredients:

• 2 pounds of Lamb, Beef, Chicken or Firm Fish
• 1 lb of each vegetable (more or less according to your desires).

Preparation:

1. Cut the meat into bite-sized pieces and then marinade it for 4-24 hours (the longer the better) in your refrigerator.

Marinade Ingredients:

Please note that this is a rather "all-purpose" marinade with somewhat authentic ingredients. There are an enormous number of possible variations, additions and subtractions. As the old Cole Porter song says EXPERIMENT! You can even buy pre-marinaded meats which make everything easier and quicker! Google "Shish Kebab Marinade" if you want to try what others have tried.

• 1 medium red onion, finely chopped (1/2 cup)
• 1/2 cup finely chopped fresh flat-leaf parsley
• 1 medium tomato, diced finely (3/4 cup)
• 1 teaspoon dried oregano
• 1/4 teaspoon thyme
• 1/4 tablespoon pepper
• 1/2 cup olive oil
• 3/4 teaspoon salt

Preparation:

1. Before cooking, brush your charcoal or gas grill with a light coating of oil to prevent sticking.
2. Cut vegetables into large bite sized pieces.
3. Skewer the marinaded meat and vegetables in any order you desire, but it helps to figure out a pattern (zucchini, meat, tomato, mushroom, meat, eggplant, bell pepper, meat etc.)
4. Barbecue over a medium level heat until the meat is lightly browned on all sides.

*If you wish to brush marinade on during cooking, make sure that you cook your skewered meat and vegetables for an extra two minutes on each side after the last brush of marinade.

Serve with Basmati rice, Lavash or Pita Bread. A mint/yogurt dressing is also a nice addition.

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Ingredients:

• 1 (4 to 4 ½ pound) chicken, cut into 8 pieces, skin removed
• 2 tablespoons vegetable oil
• ½ cup chopped white onion
• 2 tablespoons chopped garlic
• 2 tablespoons chopped ginger
• 1 teaspoon finely chopped Serrano or Jalapeno pepper, stem and seeds removed
• 1 tablespoon paprika
• 1 ½ teaspoons salt
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon coriander
• 1 teaspoon garam masala
• ½ teaspoon cayenne
• ½ cup yogurt
• 1 tablespoon fresh lemon juice

Note: This recipe requires that the chicken be marinated for 4 or more hours.

Preparation:

1. Cut diagonal slices 1-inch apart, and 1/2-inch deep into the larger chicken pieces. Poke holes in smaller pieces with a fork.
2. Place the chicken in a baking dish.
3. In a blender, combine the oil, onion, garlic, ginger, pepper and process on high speed until mixture becomes a paste.
4. Add paprika, salt, cumin, turmeric, coriander, garam masala, and cayenne to blender and process until well mixed.
5. Add the yogurt and lemon juice to blender and mix thoroughly.
6. Pour the marinade over the chicken pieces. Turn to coat evenly, rubbing the marinade into the holes and slits.
7. Cover tightly with plastic wrap, refrigerate for at least 4 to 24 hours.
8. Preheat a grill. (even cooking in oven, set note below)
9. Grill chicken for 10 minutes and then turn chicken over and grill for an additional 10 minutes.
10. Turn and continue cooking as until the chicken is fully cooked.

Note: You can also bake or broil the chicken in an oven. To bake, preheat oven to 425 degrees F and cook chicken pieces on a baking sheet for 35 minutes, turning once.

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Ingredients:

• 8 cups beef broth
• 1 large onion, peeled, quartered
• 1 1/2 lbs of beef(cheap cuts are good, but trim fat)
• 1 stalk celery, minced
• 4 large beets, peeled, chopped (can be sliced or shredded) Fresh beets are best!
• 4 carrots, peeled, sliced
• 1 large russet potato, peeled, cut into 1/2-inch cubes
• 2 cups thinly sliced cabbage
• 3/4 cup chopped fresh dill
• 3 Tbsp red wine vinegar
• 1 cup sour cream
• Salt and pepper to taste
• some parsley for a garnish

Preparation:

1. Bring 4 cups of the beef broth, the beef, and onion to boil in large pot.
2. Reduce heat, cover, and simmer until meat is tender, about 1 hour 30 minutes.
3. 2 Spoon fat from top of chilled broth and discard.
4. Add remaining 4 cups broth, beets, celery, carrots, and potato; bring to boil.
5. Reduce heat, cover, and simmer until vegetables are tender, about 30 minutes.
6. Stir in meat, cabbage and 1/2 cup dill; cook until cabbage is tender, about 10 minutes.
7. Season to taste with salt and pepper. Add vinegar and stir.
8. Ladle soup into bowls.
9. Top with remaining dill, sour cream and a sprig of parsley for a garnish. Eat with a hearty bread.

Note: For a much quicker to prepare meal, the beef can be omitted in this recipe. If so, start with step 2 and use all of the broth and onions.

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