Thursday, June 2, 2011
Bite with Belkys: Jerk Chicken Skewers from Haven
If you like partying until the week hours, we found a spot for you, and a chef there shows us why the food is getting great reviews. Time to Grab a Bite with Belkys.
The Chef: Todd Erickson
The Restaurant: Haven
The Dish: Jerk Chicken Skewers with a pineapple and cucumber salsa
2 tsp of allspice
1/2 tsp of cinnamon
1/2 tsp of cayenne pepper
2 1/2 tsp of dried thyme
2 tsp of black pepper
1/2 tsp of kosher salt
8 chicken thigh, cut into small pieces
2 Tbs of olive oil
2 red bell peppers, chopped in small pieces
scotch bonnet honey (substitute with regular honey or lime juice)
2 cups of cucumber, diced
2 cups of pineapple, diced
2 Tbs of fresh thyme, chopped
2 Tbs of shallots, minced
1/2 cup of rice vinegar
Method of Preparation:
-Start by preparing a spice rub. In a bowl, combine allspice, cinnamon, cayenne pepper, dried thyme, black pepper and kosher salt.
-Then, marinate the chicken with the spice rub. Place the chicken in the fridge overnight or for up to 48 hours.
-Next, prepare the skewer with the marinated chicken and red bell pepper. Pour a little olive oil over the skewers and grill.
-At the restaurant, they add a drizzle of their homemade scotch bonnet honey. At home, you can use regular honey of lime juice.
-For the salsa, combine cucumber, pineapple, fresh thyme, shallots, rice vinegar and salt.
First serve the salsa and then top it with the skewers. Chef Todd likes to garnish with pink peppercorns, micro cilantro and his scotch bonnet honey.
Serving Suggestion: Caviar Cocktail
Serves: 4 (makes 8 skewers)
FOR MORE INFORMATION:
Print the recipe and bring it to the restaurant to receive a complimentary Jerk Chicken Skewer. The offer is only valid with a purchase and limited to one per person. (Valid one month from air date)
1237 Lincoln Road
Miami Beach, FL 33139