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Foodie Jamaican, Issue #001 -- The Wet Jerk Chicken...Easy does it.
April 19, 2004

Our staff thinks the best way to introduce our first copy of our e-zine is to show you a few things about Jamaican cooking that you will know that we mean what we say.

This is our passion, we cook all the time. Although we sample other foods in and around our neighborhood, our favorite cusine, as always, is Jamaican.

Let it be known that, your are good as your cooking.

'nuff said.

3 lbs. Chicken 3 tblsp. Walkerswood Jerk Season 1 tblsp Garlic Powder 1 tblsp. Grace Browning 1 tblsp. Sugar 1 tblsp. Vegetable Oil

Wash chicken in water and vinegar solution(optional)

Mix ingredients together in a bowl, rub onto chicken, then place into the oven at 400 degrees, bake for thirty minutes on one side then turn the chicken over to the other side, bake for another fifteen minutes.

Your food is ready.

Here is a sauce:

1 tblsp. Walkerswood Jerk Seasoning

4 cups water

1 Onion (chopped)

1 Green Bell Pepper

1 tblsp. Sugar

1/2 tblsp. Browning

Sautee Onions and Green Bell Peppers, cover the pot while the vegetables sizzle for 1 minute. Add water and other ingredients to saucepan, bring to a boil for 5 minutes. Turn heat on stove to medium, cut chicken into eight pieces, place the chicken into the sauce for 5 minutes or until tender.

Serve jerk chicken with white rice.

Now you can use the gravy to wet the rice and savor the flavor.

Next time, we will show you a Stew Beef recipe that will knock your socks off.

See ya,

Stew Beef

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