Candied Sweet Potatoes & Raisins

Although we can generally find sweet potatoes year round, they are synonymous with fall. There are a variety of ways to cook these root vegetables. Today, I’m sharing one of my favorite recipes for enjoying this savory super food. And as we inch closer to the holidays what better time to learn how to make this dish. It will undoubtedly make a great addition to your Thanksgiving and Christmas table!

2 lbs sweet potatoes

1/4 cup raisins

1/2 tsp. ground cinnamon

1/4 cup honey

2 Tbsp. unsalted butter

2 Tbsp. water

Sweet_Potato_Slices

  1. Preheat oven to 400 degrees.
  2. Peel sweet potatoes and slice diagonally in half inch pieces.
  3. Lay potatoes in baking pan.
  4. Sprinkle with cinnamon and drizzle with honey.
  5. Cut butter in 4 and add to pan.
  6. Add raisins and water.
  7. Cover and bake for 30 minutes.
  8. Remove pan from oven.
  9. Remove cover, spoon liquid over potatoes and bake uncovered an additional 10 minutes.

Candied_Sweet_Potatoes

Bake Time: 40 minutes

Servings: 4

 

Nutrient Note (Sweet Potatoes)

Two times the recommended daily dose of Vitamin A.

Has almost half the recommended daily dose of Vitamin C.

Good serving of dietary fiber.

No fat, no cholesterol!

 

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Savory & Sweet Summer Salads

Summertime is the absolute best time to enjoy salads. From light, crisp and cool to straight from the grill, these six salads can be a refreshing start, a savory side, or flavorful finish to any meal.

Grilled Corn Salad                                                                                                    

Grilled yellow corn (cut from the cob), chopped iceberg lettuce, diced cucumber, tomato, and avocado, and finely chopped scallion tossed in sea salt, ground pepper, fresh squeezed lime juice and avocado oil.

Grilled Corn Salad

Citrus Garden Salad

Spring mix (or your favorite salad greens), sliced cucumber, bell peppers and avocado, grape tomatoes and shredded carrot tossed in a zesty citrus dressing made with a Dijon Honey Mustard, fresh squeezed lime and orange, sea salt, ground pepper and vegetable oil blend.

Summer Fruit Salad                                                                                            

Cut peaches, pineapple, watermelon, mango, kiwi, strawberry and blueberry drizzled with balsamic reduction and sprinkled with Chia Seeds.

Cucumber Salad                                                                                                    

Chopped cucumber, tomato, and scallion tossed in white vinegar and sea salt and dusted with ground pepper.

Grilled Vegetable Salad                                                                                  

Summer Squash, Zucchini, Eggplant, Asparagus, Porcini Mushroom, Bell Peppers, Corn and Shallots sprinkled with coarse sea salt and drizzled with olive oil.

Watermelon & Goat Cheese Salad                                                                        

Cubed watermelon, wetted with balsamic reduction, topped with crumbled goat cheese and adorned with fresh mint.

Watermelon & Goat Cheese SaladEnjoy these savory and sweet summer salads all season long. For more recipes visit us at www.jadegrill.com for these and other recipes.

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Fried Chicken Tenders with JADE Pickled Pepper Preserve

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

  1. Combine ingredients in a 1-gallon food storage bag, seal tightly and shake until blended.

Chicken_Tenders_Pepper_Preserve

Fried Chicken Tenders

2 pounds chicken tenders                                          

1 batch Frying Flour Mix (See above)

3 cups vegetable oil

  1. Add vegetable oil to medium frying pan and heat at medium temperature.
  2. Place half of chicken tenders into flour mix and shake to coat.
  3. Lay tenders into hot oil and let fry 4-5 minutes on each side.
  4. Remove tenders and lay on paper towel to drain and cool.
  5. Repeat steps 3 and 4 to fry remaining tenders.
  6. 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.

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Enjoy this spicy bite when only a stiff kick will do! Get it at JADE Jamaican Grill.

 

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Citrus Dressing

I’ve been mixing things up at Williams-Sonoma stores in New York and New Jersey with this zesty Citrus Dressing. It’s fresh, fruity and savory using a few staple ingredients. Just another way to dress up a summer salad, grilled veggies, seafood and chicken!

Citrus_Dressing

1/4 cup orange juice, fresh squeezed

2 Tbsp. lime juice, fresh squeezed

3 Tbsp. honey mustard

1/4 cup vegetable oil­­

1/2 tsp. sea salt

1 pinch ground black pepper

  1. In a small mixing bowl, combine ingredients and whisk vigorously until blended.

Preparation Time: 10 minutes

Servings: 4-6

Note: Tableware provided by Libbey Foodservice.

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Spicy Black Beans

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!

Spicy_Black_Beans_Final

 

 

 

 

 

 

 

                         

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

  1. Rinse beans and soak overnight.
  2. In a dutch oven (or stock pot), add beans, salt, garlic and water and simmer for 85 minutes over medium-hi heat.
  3. Add olive oil, red onion, habanero and most of the cilantro and cook an additional 3-5 minutes.
  4. Remove from stove and cool for a few minutes.
  5. Remove the garlic cloves and habanero slices.
  6. Spoon beans into medium flat bowl and dress with remaining cilantro.

Cooking time: 90 minutes

Servings: 12

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Avocado Salad

Avocado_Salad

3 whole avocado (Hass), peeled, seeded and sliced

1/3 cup red onion, minced

2 Tbsp. cilantro, chopped

2 Tbsp. olive oil

4 tsp. lime juice

3/4 tsp. sea salt

1 dash black pepper

  1. In a small mixing bowl, combine red onions, cilantro, oil, lime juice and sea salt and toss together using a spoon.
  2. Place avocado slices on a platter and top with mixture.
  3. Sprinkle with ground black pepper.

Preparation Time: 20 minutes

Servings: 4

 

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