Seasoned Eatings - Spicy!
I work a job like many people work, M-F 8-5, and then I try to get in some house maintenance, exercise so I can run a marathon in April, write Xmas cards, wrap gifts and box them up to send to my family living in all parts of the country, give the cat some attention, scoop the box, watch Kid Nation, get my lunch together for tomorrow, set up the coffee maker, do some laundry, get rid of junk mail, try to get Toys for Tots and do other volunteer stuff, finish up my leadership development course work at a local university, then blog about all the wonderful food adventures I have everyday.
There leaves very little time in my week where cooking greatness is gonna happen. So, lucky me with the Seasoned Eatings spice trade, Deb from Debs Wine and Garden sent to me jerked seasoning. I opened the jar like she said, and I took a big inhale and it smelled so good! It smelled a bit onion and garlicky, lime and citrus-y, and nutmeg and all spicy. These three aromas made this jar irresistible from smelling it! The second ingredient are scotch bonnet peppers, but I could not smell the peppers, so I did not think it would be THAT hot. I took her easy make recipe and made it! OK, here is what I made:
2 big tablespoons of Walkerwood Jerk seasoning
Dump in a ziplock baggie and smoosh it around until it is all coated
A few hours later, I dump the well coated chicken on a pan
I baked for 25 min at 350F
As I spooned the Jerk seasoning into the baggie, I was careful to not touch the chicken. The spoon was covered in Jerk seasoning, so out of habit, I licked the spoon before putting it in the sink. I said outloud, "That's hot! PHEW!" But since it was just a little, the burn did not last long, and the all spice and nutmeg aroma stuck in my nose.
When the chicken was done baking, I took out 4 drumette wing pieces and put them on my plate for dinner. Well, the first one was hot and spicy, but not too hot. The aroma of the aromatic spices and onions was fantastic. I ate the second wing piece, and it was getting spicier, and I started to feel warm. By the third wing, I gotta tell ya, the top of my head started to sweat! LOL! I had to go put a dab of honey on my tongue to help settle the burn. Then, it was down to wing 4. I had to wait a while for the burn to settle, maybe a few minutes at most, and I was happily ready for wing 4.
I am very impressed that a hot and spicy seasoning holds up to its name HOT and SPICY! We love this seasoning! We do like spicy hot food, and this Jerk seasoning delivers a punch. I think that a little Walkerwood Jerk goes a long way! Next time, maybe 2 tablespoons instead of 2 heaping tablespoons to marinade the chicken would work out well.
Until next time! Seasoned Eatings everyone!