Jawaiian Chicken with
Banana Rum Sauce and
|
Jawaiian
Chicken Jawaiian
Spice Mix 2 T.
ground allspice 2 T.
ground cinnamon 2 tsp.
dried thyme 2 tsp.
dried rosemary 2 tsp.
dried chives 1 tsp.
sugar 1 tsp.
salt 1 tsp.
dried onion 8
boneless, skinless chicken breast halves 6 T.
clarified butter |
Coat
chicken breasts with spice mix. In
preheated, oiled heavy skillet, cook 3 minutes on each side, drizzling with
butter, until “blackened”. Transfer to
shallow roasting pan and bake in preheated 350 degree oven for 10 minutes
until done. Serve with corn bread wedges and banana rum sauce. |
|
|
|
|
Banana
Rum Sauce 2 T.
unsalted butter ½ c.
chopped onion ½ c.
chopped celery 2 garlic
cloves, minced 4
bananas, peeled and cut into ½” pieces 2 ½ c.
chicken stock ½ c. sake ½ tsp.
vanilla extract Juice of
2 limes 3 star
anise pods ½ c. rum 1 large ripe
mango, diced in ½” cubes 2 green
onions, thinly sliced |
Melt
butter over medium heat in medium saucepan and sauté the onions and celery
for 2 mins., until onion is translucent.
Add the garlic and cook for 1 min.
Add the bananas and cook until they begin to caramelize and
brown. Add the stock, sake, vanilla,
lime juice and star anise and simmer for 10 mins. Remove the star anise and puree mixture in
blender. Return to pan and add the rum
and green onions. Cook over medium
heat for 2 mins. until thickened. Just before serving, rewarm and stir in
mango cubes. |
|
2 eggs 2 ¼ c.
milk ½ c,
unbleached flour 2 ½ c.
corn meal ¼ c.
sugar 2 T.
baking powder 2 tsp.
salt 6 T. soft
shortening 2 c.
fresh or frozen corn kernels 1 c. (2 cans)
diced, peeled green chiles |
Heat oven
to 450 degrees. Generously grease a 9”
x 13” pan and heat in oven while mixing batter. Beat eggs in milk. In a large bowl, stir
together flour, cornmeal, sugar, baking powder, and salt. Beat in milk and eggs just until
smooth. Stir in corn kernels and
chiles. Spoon batter into hot
pan. Bake 20 to 25 min. or until set. Cut into wedges, serve hot. |
