Pro Chefs Dish on the Perfect Seven-Layer Dip Recipes The Peached Tortilla’s Fried Rice Recipe Is Just Plain Delicious How to Make Loco Moco, a Hawaiian Staple Dish How to Make a Cuban Sandwich, According to Chefs Editors’ Recommendations How to Cook Steak in the Oven Jamaica and its people have contributed innumerable things to global culture over the centuries. There are the reggae and ska genres, of course, and sugar, rum, and coffee too. Bauxite is one of the country’s biggest exports, and while we don’t know what exactly it’s used for, it sounds pretty important. On the culinary side, Jamaicans have contributed jerk spice and jerk cooking, the spicy, sweet style that we know and love.Jerk cooking was developed by African slaves that escaped when the British took over Jamaica in the mid-to-late-1600s. They used what was available to them in the deep jungles, cooking meat slowly over a smoking fire.Michael CondranThe word itself (for those who might think that the person who invented the style was just a dick) comes from a Spanish, charqui, which was adopted from the Quechua word for dried meat. The term is also where we get jerky in English. However, others argue that the term comes from the act of poking holes in the meat to let the flavors get deeper into what was being cooked.Both are great origins, but really, when it comes down to it, we’d be happy calling it anything as long as it’s delicious (and it is). That is why we had to figure out how to make delicious jerk chicken at home. To do that, we went to the source of some of the best — if not the best — jerk chicken in New York City.The following recipe comes to us from Miss Lily’s, which has two spots in New York as well an outpost in Dubai. In addition to delicious Caribbean fare, Miss Lily’s East Village 7A has a rum collection with over 150 bottles. (Read: Go there the next time you’re in New York.)If you’re not headed to the Big Apple anytime soon, bide your time by making this amazing jerk chicken. You won’t be disappointed.Miss Lily’s Jerk ChickenMichael CondranIngredients:1 whole chicken, split into two halves8 cups chicken brine*.5 cup jerk marinade**2 cups jerk barbecue sauce***Oil, for oiling grill gratesLatex or vinyl glovesMethod:Place the chicken in a large bowl or baking dish and pour the brine over it, making sure the chicken is fully submerged. Cover and refrigerate for 24 hours.Rinse the chicken well. Wearing latex or vinyl gloves (Scotch bonnet chiles can remain on the skin for 24 hours!), rub the jerk marinade all over the chicken.Place in a resealable plastic bag and refrigerate for 24 hours.Preheat a grill for cooking over indirect medium heat. Lightly oil the grill grates, then place the chicken skin-side down over indirect heat.Grill, uncovered, turning the chicken every 5 to 6 minutes until the juices run clear when the thighs are pricked with a fork, 40 to 50 minutes.Remove from the grill and let rest for 5 minutes to allow the juices to distribute equally.Cut the chicken into quarters, separating the leg portions from the breast portions, and serve with jerk barbecue sauce.Chicken BrineIngredients:.5 cup kosher salt.25 cup light brown sugarMethod:Stir the salt and light brown sugar into 8 cups water in a pot and bring to a simmer, stirring to ensure that the salt and sugar completely dissolve.Let cool to 38 degrees Fahrenheit before using.Jerk MarinadeIngredients:.5 cup soy sauce2 tbsp vegetable oil, plus more as needed1 tbsp kosher salt20 whole allspice berries6 sprigs fresh thyme, leaves stripped from stems and stems discarded2 bunches green onions, chopped3 cloves garlic2 Scotch bonnet chiles1 knob fresh ginger, peeled and chopped1 medium yellow onion, choppedMethod:Put the soy sauce, oil, salt, allspice, thyme, green onions, garlic, chiles, ginger, and onion in a food processor and puree until a smooth paste is formed, adding more oil if necessary. Set aside.Jerk Barbecue SauceIngredients:.5 cup tomato paste.5 cup jerk marinade.25 cup molasses.25 cup white vinegar1/8 cup brown sugar2 tsp dry mustard powder2 tsp tamarind puree1 tsp celery salt1 tsp ground cumin.5 tsp ground black pepper.5 tsp liquid smoke.5 tsp chopped fresh thyme leavesJuice of 1 limeMethod:In a nonreactive heavy-bottomed saucepan, stir together the tomato paste and 2 cups water and heat slowly, stirring, until well incorporated.Add in the Jerk Marinade, molasses, vinegar, brown sugar, mustard powder, tamarind, celery salt, cumin, pepper, liquid smoke, thyme, and lime juice.Bring to a boil, then turn down the heat and simmer until the sauce has thickened and reached the desired consistency.Remove from the heat and let cool.
CALGARY — The suspension of work on Kinder Morgan Canada Ltd.’s Trans Mountain pipeline expansion project will have a “chilling” effect on overall investment in Canada, industry observers say.“Any slowdown or uncertainty regarding a pipeline is clearly a major factor impacting business investment in the energy space,” CIBC deputy chief economist Benjamin Tal said in an interview on Monday.“Energy investment is a very important part of total investment in Canada especially when it comes to rate of growth. To the extent that we see some uncertainty there, it can have a macro impact.”Kinder Morgan considering investing elsewhere as Trans Mountain looks ’untenable’Oilsands face major blow as Trans Mountain pipeline thrown into doubtShares in Kinder Morgan Canada were down about 10 per cent at $16.61, a day after it announced it was suspending all non-essential construction on the project.The move came as the TSX/S&P Capped Energy Index, which tracks Canada’s largest oil and gas industry members, was up slightly on news of rising oil prices.The pipeline company said it plans to consult with stakeholders to try to find clarity on the viability of its $7.4-billion project in view of continuing government opposition in B.C., setting a deadline of May 31 to reach a deal or consider cancelling the project.The warning ups the stakes, but shouldn’t come as a surprise to those who have watched the company’s five-year struggle to win approval and build the pipeline, said analysts at Desjardins Capital Markets in a report on Monday.“The bottom line is that the future of the TMX project remains cloudy, and yesterday’s announcement is only likely to further entrench opposition activists by providing a calendar target,” the report says.It added that Alberta Premier Rachel Notley’s declaration that her province is prepared to invest in the project is comforting and suggests that the project might survive the company’s deadline.Greenpeace campaigner Keith Stewart called the May 31 deadline a power play by Kinder Morgan, whose securities filings show that the B.C. government’s opposition is only one of many obstacles.“Bad projects are bad projects, so if this redirects investment toward good projects that contribute to Indigenous reconciliation and meeting our climate commitments, then that’s a net benefit,” Stewart wrote in an email.In a statement, the Canadian Energy Pipeline Association said uncertainties created by those “who seek to subvert the rule of law” undermine Canada’s ability to attract capital to grow the economy and provide jobs for Canadians.Business investment in Canada is being diverted to the United States, Royal Bank CEO Dave McKay warned recently. He said the investment exodus is already underway, especially in the energy and clean-technology sectors, due to Ottawa’s lack of response to a U.S. tax overhaul.In a report in February, Scotiabank said delayed construction of pipelines including the Trans Mountain expansion, Enbridge’s Line 3 replacement and TransCanada’s Keystone XL is causing discounts for Canadian crude prices that are costing the economy roughly $15.6 billion a year, with the impact expected to moderate as more rail shipping capacity comes on line this year.