Jamaican Jerk Chicken

1 whole fryer chicken, cut into 8 pieces

Spices:
1/2 of one whole nutmeg
1 (3-inch) cinnamon stick
1 tablespoon coriander seeds
1 teaspoon cloves, whole
6 allspice seeds
1 teaspoon black peppercorns

Marinade:
1 bunch green onions, chopped
1 large onion, coarsely chopped
2 to 3 Scotch Bonnet peppers, seeded and membrane removed (see Cook's Note)
10 sprigs thyme, leaves only
10 garlic cloves
1/2 cup fresh lime juice or white vinegar
1 cup light soy sauce
1/2 cup raw (turbinado) sugar

Toast the spices in a dry skillet over medium-low heat, stirring constantly until fragrant, about 1 to 2 minutes. Grind the spices using an electric spice/coffee grinder or mortar and pestle. Set aside.

In a blender or food processor puree the green onions, onion, peppers, thyme and garlic to a smooth paste. Place mixture in a bowl and add the toasted/ground spices, lime juice or vinegar, soy sauce and raw sugar; mix well.

With a sharp knife, score the chicken pieces in several places and season with salt. Spoon desired amount of jerk marinade over chicken and rub into scores. Marinate, covered, in the refrigerator for a minimum of 2 hour or overnight.
Preheat the oven to 350*F (175*C).

Bake chicken for 35 minutes in the oven. Remove from the oven and finish the chicken on a hot grill or under the broiler.
Makes 4 servings.

Cook's Note: Also called Habanero peppers, it is one of the hottest chili peppers in existence. The Scotch Bonnet/Habanero is rated at 100,000 to 300,000 Scoville Units (degree of hotness), whereas the Jalapeno pepper is rated at 2,500 to 5,000 Scoville Units. Observe extreme caution when preparing these peppers. We advise you to wear rubber gloves during their preparation and to thoroughly wash your hands, cutting board and utensils thoroughly after preparation...and above all please remember NOT to rub your eyes or any other sensitive areas when working with these peppers!

Eggplants salad

Eggplants salad

Ingredients:

- 4 kg/9 lb eggplants
- 2 eggs
- 200 ml/7 fl oz oil
- 1 tsp mustard
- 1 medium onion
- 1 garlic head
- salt, paper, parsley (optional), to taste

Direction

Roast the eggplants until they become soft and their skin blackens. Peel them while they are hot and place them in a strainer to drain.

Remove most of the seeds and cut the eggplants in thin pieces.

Place in a deep bowl, add the mustard, onion drops, the garlic clove and parsley (optionaly). Gradually add one part of oil and stir the mixture continously (you may use a mixer). Stop adding oil when you feel that the mixture is fine. Add salt and pepper for taste and preserve in the refridgerator.

Serve cold as an appetizer.