New Cookbook Series Makes Cooking Fun
No, I'm not pointing at you. Get in the Kitchen B*tches is actually a cookbook series filled with cheeky recipes like "Artichoke the Chicken" and "Curry the F*ck Up!" designed for beginning home cooks and the culinary challenged.
Author Jason Bailin recently extended his irreverent recipe naming conventions to eight artisan-crafted international spice blends sold through via his Whipped and Beaten Culinary Works Spice Shoppe. I recently sampled his Smoky Pole BBQ Blend and Jamaican Me Jerky Caribbean Blend and can say with confidence that your tongue is certainly in for some titillation even when added to simple dishes.
Get started in your kitchen b*tch with the following two recipes specifically using these blends:
Orange Barbecue Chicken (Thighs, Legs or Wings)
- 6-10 chicken legs and thighs or 15-20 chicken wings
- 2-3 tablespoons Smoky Pole BBQ Blend
- 1 jar orange marmalade
- 1 tablespoon of butter
- 1-2 tablespoons soy sauce
- ¼ cup of Worcestershire sauce
- Mix the Smoky Pole BBQ Blend, orange marmalade, soy sauce, and Worcestershire sauce and mix thoroughly. Add the chicken and marinate in the refrigerator for at least 2 hours. Overnight is preferable.
- Preheat oven to 425 degrees and place legs uncovered in a deeper baking tray or casserole dish. Heat for about 10 minutes and then lower heat to 350 degrees.
- Continuously baste chicken with the orange marmalade marinade every 10 minutes 3 times (so 20 minutes total). On the last baste, place remaining glaze on top of chicken and let cook for 20-25 more minutes. Let cool before serving.
Jerk Chicken with Pineapple
- 2-3 tablespoons Jamaican Me Jerky Caribbean Blend
- 1 can crushed pineapple
- ½ cup honey
- ¼ cup Worcestershire sauce
- Chicken (can use breasts or thighs/drumsticks — enough for four)
- Combine Jamaican Me Jerky Caribbean Blend, pineapple, honey, and Worcestershire sauce in a large bowl and mix thoroughly. Marinate chicken over night.
- In oven: Preheat oven to 350 degrees. Place chicken and marinade on top in a semi-deep baking pan. Bake uncovered for about 35- 45 minutes (depending on breats, wing, leg...). Make sure to check for doneness before eating.
- On BBQ: Place the chicken on direct heat for about 5 minutes or so. Then place on indirect or low heat and baste every ten minutes twice with the jerk pineapple glaze using all of the glaze on the second baste and cooking for an additional 10 minutes. If you are making legs or thighs, you will need longer cooking times.