The 2008 New Orleans Jazz & Heritage Festival is April 25-27 and May 1-4. Each year an all-star line-up of entertainers highlights the two special weekends at the New Orleans Fairgrounds. Jazz Fest, like Mardi Gras and the French Quarter, is what makes New Orleans unique and one of the most popular destinations in the world to visit. It connects our community, all ages and races, and showcases our heritage, music and food.
The annual festival is held at the Fair Grounds Race Course from 11 a.m. to 7 p.m. on each of its seven days with artists appearing on multiple stages at the same time. In addition to a fabulous variety of great music, this event is known for its Food Fair with over 100 food offerings of Louisiana and international foods, as well as a craft fair.
The Jazz Fest featured headliners are generally announced by February or March, however, the complete music lineup always includes great local Jazz bands, Cajun and rhythm and blues bands and the very popular choirs in the Gospel tent.
Anytime is a good time to enjoy New Orleans but Jazz Fest is a great time to experience the special uniqueness in our culture, our food and above all our music.
Jerk Chicken is on our menu at Jazz Fest, I would like to share this recipe and maybe you can listen to some Jazz or Blues and feel the warm sunshine and the smell of the Cajun foods.
Until next time,
Bona Petite.
3 tablespoons dark rum - this time in the food, ours comes later,
2 tablespoons water
1/2 cup malt vinegar
10 green onions, chopped
4 garlic cloves, peeled, chopped
2 tablespoons dried thyme
2 Scotch bonnet chiles or habanero chiles with seeds, chopped
2 tablespoons vegetable oil
4 teaspoons ground allspice
4 teaspoons ground ginger
4 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dark brown sugar
1 cup ketchup
3 tablespoons soy sauce
2 3- to 3 1/2-pound chickens, halved lengthwise, rinsed, patted dry
1/2 cup fresh lime juice
Preparation:
Boil rum and 2 tablespoons water in small saucepan for 3 minutes. Now, while this is boiling, get out that special mason jar and dump that 1/2 cup of brandy and a little sweet tea, just for the taste you see, and enjoy watching that rum boil for 3 minutes.
Transfer rum mixture to blender; add vinegar and next 12 ingredients and blend until almost smooth. Transfer 2 tablespoons jerk seasoning to small bowl; mix in ketchup and soy sauce to make sauce. (Jerk seasoning and sauce can be made 1 day ahead; cover separately and refrigerate.)
Arrange chicken in large roasting pan or baking dish. Pour lime juice over; turn to coat. Spoon jerk seasoning over chicken and rub in. Cover and refrigerate at least 4 hours, turning occasionally. (Can be prepared 1 day ahead. Keep refrigerated.)
Preheat oven to 350°F or prepare barbecue (medium heat). Remove chicken from jerk seasoning marinade; sprinkle with salt and pepper. If roasting chicken in oven, arrange chicken, skin side up, on rimmed baking sheet. Roast until chicken is cooked through and juices run clear when thickest part of thigh is pierced with fork, about 50 minutes. If grilling chicken, place chicken, skin side down, on grill rack, cover, and grill until chicken is cooked through, turning occasionally and adjusting heat if browning too quickly, about 50 minutes.
Cut each chicken half into pieces and serve with sauce.