What A Jerk, And So Tasty Too

Diana Helfand
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Wednesday - August 03, 2011
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Bowling is a fun activity that can be enjoyed by the whole family, so why not bowl to help a good cause?

ProService Hawaii is the presenting sponsor of the Big Brothers Big Sisters of Honolulu (BBBSH) Bowl for Kids’ Sake fundraiser, to be held Aug. 6, 7 and 13 at Aiea Bowl. This is the 25th annual Bowl for Kids’ Sake, themed “Silver Space Odyssey,” and it needs to raise a record $400,000 for the organization’s youth mentoring programs on Oahu.

Dustin Sellers, president of marketing and business development at ProService, is chairman of the board of BBBSH. He is particularly enthusiastic about the event because of its outside-the-box approach to fundraising.

“BFKS is an interactive, fun and participatory fundraiser that’s more closely modeled after the kinds of activities Bigs and Littles get to do together on a regular basis,” he says.


“It also offers an unprecedented opportunity for employers to build company morale while helping the kids in our community. In a year where funding from state and federal subsidies has been cut in half, we feel great knowing we are helping to keep a worthy program going in its moment of need.”

More than 1,000 people participated with their families, friends and coworkers last year, making the Honolulu Bowl for Kids’ Sake event BBBS America’s top fundraiser nationwide, raising more money per capita than any other BBBS agency in the country.

For information about the event, including how to set up a team of your own, go to: bigshonolulu.org/bfks.

Try this chicken on the barbecue, you can marinate overnight and have the chicken ready to cook in the morning. I like to serve it with steamed rice and a lettuce and tomato salad to complete the meal.

Jerk is a way of preserving and cooking meat, originally pork. Its origins date back to the native Arawak Indians of

Jamaica, and a method of using what today is called allspice to season and smoke wild pigs. This combined with hot chilies, and a variety of spices brought in from the old and new worlds, plus salt, is believed to be the original jerk recipe origin. Jerk can be made with dry seasoning rubbed into the meat, or marinated such as in the following recipe.

Recipes have been handed down through generations, and Jamaicans keep their techniques and formulas for jerk secret, as the competition runs high among jerk cooks in Jamaica.


JAMAICAN CHICKEN

* 6 skinless chicken breasts, bone in
* 1/4 cup water
* 1/4 cup lemon juice
* 1/2 cup chopped Maui onion
* 4 teaspoons dark brown sugar
* 2 teaspoons canola oil
* 1/3 cup chopped green onion
* 1 teaspoon ground allspice
* 1 teaspoon ground cinnamon
* 1 teaspoon ground black pepper
* 1 teaspoon dried thyme, crushed
* 1/2 teaspoon chili pepper
* 1 cup water

METHOD

Combine water, lemon juice, onion, brown sugar, green onions, oil, allspice, cinnamon, black pepper, thyme and chili pepper with water in a blender, and pulse until smooth. Reserve 1/3 cup for basting.

Place chicken breasts in shallow pan and pour marinade over.

Cover and refrigerate, turning once, overnight.

Preheat grill to high, brush with oil, and arrange chicken on grill.

Sear on one side and then turn over and sear the other side.

Reduce heat to medium, and cook, basting with remaining sauce until chicken juices run clear and meat is cooked thoroughly.

Serves 6.

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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