This wasn’t my first time on television or at FOX 29 News for that matter. I’d been on with host Mike Jerrick and his colleagues numerous times over the years. But this particular appearance with Jerrick and his co-host Alex Holley took the cake!
Here I was – one of a select group of small business food vendors chosen to provide tantalizing tastes at this major national event. And not just one event either. JADE was selected for two; the Media Party on Saturday, July 23rd at Citizens Bank Park and the Welcome Delegate Party at the Kimmel Center for the Performing Arts on Sunday, July 24th.
So a few days prior to the start of the convention I took the opportunity to air things out on live television by showcasing the bites JADE would be serving at the DNC. Let’s just say our hosts could not keep their forks or fingers off the food. I mean chunks of spicy Jerk Pork and heaps of savory Rice and Peas disappearing in plain view. You can’t make this stuff up. See for yourself.
After a three-month, two-state round of spicy cooking demos at Williams-Sonoma stores in New York and New Jersey, my spring demos have come to an end. But, don’t worry about a thing. You can have your spice and eat it too all year long! The Spice of Life menu featured Jerk Salmon with a Citrus Garden Salad, Spicy Black Beans, and Fried Chicken Tenders with my JADE brand Pickled Pepper Preserve.
Some recipes – including the Spicy Black Beans and the Citrus Dressing were featured in earlier posts. Today, however, you get to feast on Fried Chicken Tenders with JADE Pickled Pepper Preserve – juicy white meat that’s tender on the inside, crispy on the outside, and hot and flavorful all over.
Frying Flour Mix
1 1/4 cups all-purpose flour
1 tsp paprika
2 tsp sea salt
1/4 tsp ground black pepper
1 pinch ground ginger
Combine ingredients in a 1-gallon food storage bag, seal tightly and shake until blended.
Fried Chicken Tenders
2 pounds chicken tenders
1 batch Frying Flour Mix (See above)
3 cups vegetable oil
Add vegetable oil to medium frying pan and heat at medium temperature.
Place half of chicken tenders into flour mix and shake to coat.
Lay tenders into hot oil and let fry 4-5 minutes on each side.
Remove tenders and lay on paper towel to drain and cool.
Repeat steps 3 and 4 to fry remaining tenders.
Place fried tenders on a serving platter.
Spoon some JADE Pickled Pepper Preserve into a small bowl and serve alongside tender. Or dress tenders directly with preserve.
These Spicy Black Beans were featured as part of my recent Spice of Life cooking demonstration at Williams-Sonoma in New York City. The audience absolutely loved it! I hope you’ll enjoy creating this zesty, spicy, flavorful dish at home!
16 oz dried black beans
10 cups Water
1/2 cup red onion, minced
1/2 cup cilantro, chopped
3 garlic clove, peeled
2 Tbsp olive oil
2 tsp sea salt
2 slices Habanero or Scotch Bonnet pepper
Rinse beans and soak overnight.
In a dutch oven (or stock pot), add beans, salt, garlic and water and simmer for 85 minutes over medium-hi heat.
Add olive oil, red onion, habanero and most of the cilantro and cook an additional 3-5 minutes.
Remove from stove and cool for a few minutes.
Remove the garlic cloves and habanero slices.
Spoon beans into medium flat bowl and dress with remaining cilantro.