Escovitch Dressing

Recipe courtesy Cook Like a Jamaican

Escovitch

Originally appeared in Issue 4

 

INGREDIENTS
½ each green and red bell pepper, julienned
1 medium carrot, julienned
1 small onion, sliced in rings
3 tbsp cooking oil (use leftover oil used to fry fish)
⅔ cup vinegar
10 pimento seeds (optional)
½ tsp salt
1 tsp pepper sauce
½ scotch bonnet pepper, seed removed
and chopped

DIRECTIONS
Cut vegetables and put aside.

Put vinegar and oil into a saucepan and bring to a boil. Add carrots and pimento seeds and let simmer for about 1 minute. Add salt, pepper sauce and bell peppers and simmer for 1 minute.

Add onion and simmer for about 3 minutes or until the onion is transparent. Add scotch bonnet pepper and stir.

Place fish into serving dish and spoon dressing on top.

Serves 4

Sticky Honey-Ginger Chicken

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Wondering what to make for dinner tonight? Check out the amazing collection of dinner ideas at Chatelaine.com like this mouthwatering summer dish.

Prep time 15 minutes
Barbecuing time 20 minutes
Makes 4 Servings

Ingredients
3/4 cup orange juice, about 2 oranges
1 tbsp orange zest
1/3 cup honey
4 tsp minced ginger
1/2 tsp salt
4 skinless, boneless chicken breasts
2 oranges, halvedDirections

1. Preheat barbecue to medium.
2. Whisk juice with zest, honey, ginger and salt in a large shallow bowl. Pour half into a small bowl and reserve. Add chicken breasts to juice mixture in large bowl. Let stand at room temperature for 15 min, flipping halfway.
3. Oil grill, then barbecue chicken, with lid closed, basting often with marinating liquid, for 6 min. Flip and continue grilling, without basting, until springy when pressed, 6 to 8 more min. Add oranges to the grill, cut-side down, for the last 5 min. Drizzle reserved orange mixture on chicken and serve with grilled oranges and Minted zucchini salad.Click here for the side dish recipe: Minted Zucchini Salad.To find out this recipe’s nutritional facts or a great wine pairing, visit Chatelaine.com.