Wednesday, April 6, 2011

Jerk Asparagus

Jerk Asparagus, pg. 91
served with simple black beans and brown rice

El Hombre guest-posts!

Today is Wednesday and the beginning of my appearance as your Wednesday guest chef. Maybe chef is a stretch, but I can definitely cook up some good food for the family. The oldest has dance practice on Wednesdays, so it’s up to me to have dinner ready when everyone gets home.

On the menu tonight was Jerk Asparagus with black beans and rice. So, the first comment from SweetPotato upon entering the house was, “What’s that funny smell?" SweetPea just had a puzzled look on her face. Fortunately, Jules’ first comment was, “It smells amazing!" I guess jerk seasoning just has that type of effect on people. I also thought it smelled amazing. Overall, a very simple and quick recipe to fix. The key is definitely the jerk spices, bold and in-your-face with goodness. The foundation consists of ginger and garlic, with a good mix of spices to add heat and sweetness. The squeeze of a lime wedge to finish it off was the perfect touch to bring it all together. Combine that with my special refried (no oil, just water) black beans and some good sticky brown rice, and there you have it.

Definitely a hit with the adults, while the girls had to ease into such a robust spice pallet. The asparagus was sautéed in the jerk spices long enough to achieve a good tenderness without losing its crispiness. I usually like my rice spiced up as well, but the plain brown rice served as a good balance to the wonderfully intense asparagus. I love the jerk seasonings, and I'm already thinking of incorporating them in future dishes.

2 comments:

Jude Eastman IAC-CC & M.Ed. Life and Soul Coaching said...

Yum! I can't wait to try some of these! Have gotten this cookbook yet, but it is on my Amazon wishlist. We are on the E2L Yahoo group together. ps-love your choice of backgrounds! Same one I have at http://www.stirringthespiritwithin.blogspot.com.

Jules said...

Thanks for stopping by, Jude! :-) Hope you come back soon.