Sailing Away

It sounds dreadful to be unhappy with summer weather. Almost like you are ungrateful to the fact that fresh produce is abundant and the sun is generally shining. I have a problem with, the lack of sunshine and the need to grill even during the dreary overcast days to trick myself into thinking the sun is out. Maybe it is a spoiled mindset from growing up in Florida, but I feel entitled to a certain allotment of UV rays every day during the dog days.

The other day when I was tricking myself that the sun was out and it would be marvelous to be sipping a Pimm's Cup and breathing quintessential charcoal fumes while the meat is marinating.  Instead, the weather was reminiscent of San Francisco haze but there was still chicken marinating and smoke trickling out of the Weber. In line with tricking myself there was sunlight trickling through the leaves of the trees, I planned a dinner with everything we love about summer- a salad highlighting cool fresh fruits and vegetables and spicy grilled meats as a counterbalance.

Jerk chicken is such a classic summer dish but sometimes classics should be updated to stay current and stylish. New peppers and new colors that change the whole outlook of the grilled bird. Departing from the familiar orange hue imparted by the Habanero peppers in the marinade, I switched it up a bit by adding Serrano's to elevate the marinade to an intriguing shade of green. This imparted a fresh heat alongside the musky bitterness of the ground allspice and cloves.

But what is a nice grilled piece of meat alone on a plate without an opposite or arch rival to show the strengths and differences. A cool bright salad of soft nectarines and mangoes with fresh tomatoes and cucumbers and crisp cabbage all laced with a peppery allspice vinaigrette. All superheroes begin in similar ways and the salad must marinate for optimum performance just like the moist heat of the chicken that brings to mind sunny days whether it is outside or not.

Emerald Jerk Chicken

1 3-5 # chicken cut in 8 pieces

3 serrano peppers, 1 deseeded

1 bunch green onions

5 garlic cloves

1 T allspice berries, ground

1/2 tsp cinnamon

1/2 tsp ground nutmeg

1/2 C extra virgin olive oil

1/4 C apple juice

5 grinds black pepper

a couple pinches of sea salt

After chicken has been cut into pieces, pulse all the marinade ingredients in a food processor until fully incorporated. It helps to grind the spices before everything is added together so they are ground fine enough. They can also be crushed in a mortar. Place chicken in a large glass bowl and pour marinade over and allow to marinate for at least an hour at room temperature or up to four hours refrigerated.

Grill over hardwood charcoal and wet mesquite chips until done (approximately 170 degrees) depending on heat of grill. Enjoy.  

Summer Salad

1 nectarine finely diced

1 mango 1/4 inch dice

2 C diced cabbage (1/2 large head)

1/2 cup finely diced cucumber

10 cherry tomatoes quartered

Vinaigrette

1 tsp. allspice berries ground

1/3 C. apple cider vinegar

3 T. extra virgin olive oil

a few grinds of pepper and sea salt to taste

Grind berries before pulsing vinaigrette. Then pulse the vinaigrette until all components are incorporated. Mix the vinaigrette well with the chopped salad and refrigerate at least an hour or up to a day for the flavors to meld. Enjoy the salad and chicken with a nice French Rose.