or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › question about grill cooking with hickory wood and a question about arepas
New Posts  All Forums:Forum Nav:

question about grill cooking with hickory wood and a question about arepas

post #1 of 3
Thread Starter 
how can i make arepas using plain cornmeal and not the masa flour that is usually used (pore cooked cornmeal flour)

is it possible?

i have a grill and some skinless chicken drumsticks in a special pomegrant and walnut jamaican jerk and curry rub/paste

i also have hickory wood chips but no charcoal

what can be done?

post #2 of 3
What type of grill are you using? Indoor - Outdoor, Gas or Charcoal/stick burner?
post #3 of 3
Thread Starter 
the arepas are suitable with plain cornmeal

boiling water into corn meal and salt, i used 2 cups of water for 3 cups of meal... mix let cool for 15 minutes, form into patties and grill in butter over medium heat either for a very long time, or just long enough, then into oven until they are cooked through (not too moist or mushy on the inside but more dry and spongey/cakey yet still steamy and tender)

curry jerk chicken with walnuts and pomegrant

well I used what i know of curry and jerk to do this

and jamaican and east indian cooking

i found a bottle of curry jerk spice at a jamaican restaraunt it combines the emphasis of thyme, allspice and black pepper of the jerk with hte corander, fenugreek, tumeric and cumin of the curry

onion garlic and ginger is shared by both styles

to make the paste i used one onion, a good ammount of fresh ginger and garlic, a few tablespoons of pomegrant jelly, a good handful or two of walnuts (ground nuts in sauces and marinades are found both in west African as well as middle eastern cooking, i actually had the iranian fesenjan in mind (sauce of stewed chicken, pomegrants, browned onions, black pepper and ground walnuts) but it occured to me that although there are some syrians in jamaica, there are way way more Africans :) pomegrant is also a sour and sweet fruity taste that is not out of place in indian cooking.

to be careful, it is really americans both white and black that have turned jerk into something sweet, jamaican jerk may have a hinto of orange or pinapple often alsong side the bitter orange or lemon and lime, and the raspberry can be used to, i have noticed that in the statres raspberry and bananas soemtiems are used in jerk pastes or sauces along with pineapple in different combos or one at a time to make a jerk flavor that is noticeably to barbeque like sweet, and i just wanted to clarify that i dont think jamaican jerk should be very sweet at all. unless one feels like it

but since we are having fun and the Iranians like pomegranate with walnut, and indians sometimes have a hint of sweetness in their sauces and stews, i did put more than a "hint" of the pomegranate jelly in

however it was not even at light sweet and sour level or sweet barbecue sauce level, it was very lightly but noticeably sweet!

i added a little more allspice and thyme and oregano and nutmeg as well as black pepper to to emphasize the jerk. although nutmeg fits in with east indian cuisine....

but not scotch bonnet or habanero becuase my audience doesnt liek too much heat. if ihad my way i would have put in at least one habanero and maybe 5 :D

also there was some hungarian sweet paprika and some olive oil, no lemon or lime juice,

so this was the marinade

i was kinda proud!

after marinading skinless drumsticks and soaking the hickory wood we started a charcoal fire

we then scraped off the marinade and patted the chicken dry (now i dont know ifthis was necessary)

when the coals ashed we spread them out and browned the chicken pieces well on eachside then transfered to a tray to be brushed with a coating of marinade

then we put the coals on one side and put the soaked wood around so that they were smoldering, some caught alight and had to be dripped with water, the fire was monitored after this point to keep the wood from blazing

we piled the chicken, re coated with marinade opposite the fire and let it barbecue for about 30 minutes in all

i believe they were coated with marinade twice after the initial scraping

the rest of the marinade was cooked into a light sauce, it has the color of a dark yellowish curry sauce.

they ended up well cooked and well charred

i think a little too charred but not bad.

not too dry on the inside

i suppose more time would have led to dryer meat, which is sometimes even desired in jerk cooking, and sometimes not

i was wondering how to know how to get a dryer marinade coating, i suppose just time in the grill

in the end the outside of the chicken pieces was sufficiently dry

that was my biggest concern with re pasting that they would be coated with a mushy onion and ginger and spicy and ground walnut "mush"

instead of a good slightly crispy jerk crust and good meat, not to ojuicy, on the inside

well what do yall think

everyone liked them and they went well with the arepas and the french leek and asparagus puree soup that my mum made!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › question about grill cooking with hickory wood and a question about arepas