Saturday, September 22, 2012

Jerk Ribs and Jamaican Coat of Arms

At the last IN event, Chef Krista won the evening's competition with her Jamaican Hot Sauce. She gave me a bottle of her new Jamaican Hot Sauce. She warned me that this was an error bottle, twice the chillies had been added when it was made. New bottles were being produced but she handed a few of these out. I love hot sauce and figured a batch of coat of arms would be perfect to try this "error" sauce on.

I totally underestimated how hot this hot sauce would get!

My eyes, nose, and upper lip were on fire. It so delicious!

I used some of her jerk sauce to marinate a rack of organic ribs and grilled them. They were served up with lightly steamed broccoli and a pile of coats of arms and a tall glass of Flying Bison's Buffalo Lager.

2 (16 ounce) cans coconut milk
2 cups white rice
1 onion, finely chopped
1 garlic clove, minced
32 ounces canned black-eyed peas
1/4 teaspoon allspice

In a medium saucepan, combine the black eyed peas with the allspice and simmer on low heat. In another medium saucepan, combine the coconut milk, rice, onion and garlic. Bring to a boil over high heat and stir. Reduce heat to low, cover and cook for 30 minutes, or until all of the liquid has absorbed. When the rice is done, remove the black-eyed peas from the heat. Rinse and drain them very well and mix in with the rice. Serve hot.

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