We are still enjoying the occasional rib roast that we bought over a year ago and vacuum sealed. This one went well with a horseradish sauce. I’m really liking the glazed carrots. All in all a very good dinner. The beef spent 8 hours in a 132 degree water bath.
It’s really the same soup with a bit more broth added. I gave it a squeeze of tomato paste to keep the color up. I like the toothpaste tube style tomato paste because they are so handy for the occasional tablespoon.
Roasted the chicken then the veggies roasted in the drippings. Lots of garlic, paprika, and Aleppo pepper.
I bought a box of Zatarain’s Jerk Chicken Rice on a whim and decided that it was time for it. I used chicken thighs and some garlic sausage and followed the box directions. It turned out to be tasty and got me to looking for jerk seasoning recipes. There are a lot of them! I followed one that had about a dozen ingredients. Dried thyme, parsley flake, cinnamon and nutmeg and five-spice. More. I like to look at several recipes to get the common ingredients and then follow along adding this then that.
I went with this recipe, not sure why I picked it but it seems a good as any. Mrs J allowed as how well shrimp would go with the same seasonings so I thawed a handful and sliced some more of the same sausage. I dumped a couple of tablespoons of the newly made jerk mix into the water I made rice with and dusted the shrimp and sausage with more.
I think it worked out well enough. It had the flavors I was looking for. I would add more cinnamon and allspice, and maybe some brown sugar.