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Food

You Asked For It: Pair spicy jerk chicken with a cooling dessert

Here are some of the recipes that you've requested.

By ELLEN FOLKMAN
Published April 5, 2006


Marie Kelly requested the recipe for jerk chicken from St. Petersburg's Saffron's restaurant, and Edyth James, its proprietor, graciously shares the recipe. Vicki Yurkovich needed recipes for her new ice cream and sorbet maker. Lyn Wood shares a few of her favorites from The Ice Cream Machine Recipe Book, which she received as a gift when she got her ice cream maker. The margarita sorbet is a refreshing summertime adult treat. Lyn's neighbor gave her tangerines one year, so she whipped up the tangerine sherbet, and strawberry is one of her favorite ice creams. Depending upon the kind of ice cream maker you have, you will either freeze or churn it.

 

For: Vicki Yurkovich of Spring Hill

From: Lyn Wood of St. Petersburg

Recipe: Strawberry Ice Cream

Strawberry Ice Cream

4 cups strawberries, hulled
Juice of half a lemon
1 to 11/2 cups sifted powdered sugar, to taste
11/4 cups heavy cream

Puree the strawberries in a blender or food processor, then turn them into a bowl and season with lemon juice and sugar to taste. Stir in the cream.

Freeze or churn until the ice cream is ready to serve.

For: Vicki Yurkovich of Spring Hill

From: Lyn Wood of St. Petersburg

Recipe: Tangerine Sherbet

Tangerine Sherbet
21/2 cups milk
2/3 cup sugar
1 cup sieved tangerine puree, about 4 medium tangerines
Juice of half a lemon

Heat the sugar slowly in the milk until dissolved, then bring to a gentle boil and simmer for 15 minutes. Remove the pan from the heat and allow the syrup to cool completely.

Puree the tangerines in a food processor, then rub the mixture through a sieve. Stir in the lemon juice just before adding the fruits to the sugar syrup.

Freeze or churn until ready to serve.

For: Vicki Yurkovich of Spring Hill

From: Lyn Wood of St. Petersburg

Recipe: Margarita Sorbet

Margarita Sorbet
1 1/4 cups sugar
2 1/3 cups water
3 limes, grated rind and juice
1/2 cup tequila
1/4 cup triple sec
Coarse salt and fresh lime to serve

Dissolve the sugar slowly in the water to make a sugar syrup, then bring to a boil. Add the lime zest, then simmer for 5 minutes. Remove the pan from the heat and leave until completely cooled.

Add the juice of the limes to the cold syrup along with the tequila and triple sec. Stir well, then pour into the ice cream machine. Freeze or churn until hard enough to scoop into chilled glasses, or harden the mixture in the freezer for 15 to 20 minutes if necessary.

Serve in chilled glasses, decorated with a slice or wedge of lime and sprinkled with coarse salt.

For: Marie Kelly of St. Petersburg

From: Edyth James, proprietor, Saffron's Restaurant, St. Petersburg

Recipe: Saffron's Jerk Chicken

Saffron's Jerk Chicken

Jerk Marinade:
1/4 handful of whole pimento grains, crushed
1/2 teaspoon ground nutmeg
4 cloves fresh garlic, coarsely chopped
1 teaspoon salt, optional
2 tablespoons brown sugar
3 sprigs fresh thyme
1 teaspoon black pepper
1 bunch scallions
1 medium onion, coarsely chopped
1 Scotch bonnet pepper
1 tablespoon grated fresh ginger
1 stalk celery
1 red pepper
2 tablespoons vegetable oil
2 tablespoons lime juice
2 tablespoons vinegar
Reserve 1 cup of marinade before adding chicken.

Put all ingredients, except vegetable oil, lime juice and vinegar in a blender and puree to a coarse paste. Work in other ingredients to a consistency for marinating.

Marinate 12 boneless, skinless thighs in jerk marinade for a few hours or up to 2 days. Cook over charcoal grill, putting presentation side on grill first. Continue basting with jerk sauce (recipe below) until done to the touch.

Jerk Basting Sauce

1 cup jerk marinade
Walker's Wood Seasoning
3 tablespoons dark soy sauce
3 tablespoons barbecue sauce

Combine all sauce ingredients and use to baste the chicken while it is on the grill.
Note: Saffron's tops its dish with sauted onions, Scotch bonnet peppers, carrots and vinegar.

Recipe requests

Lyle Lampson would like Ruby Tuesday's recipe for cauliflower which is almost like mashed potatoes. Marjorie Osborn has been searching for the Horn and Hardart's recipe for applesauce loaf cake. She hopes it didn't disappear with the automat and that someone has it.

You Asked for It is a reader mail column. Send requests to You Asked for It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail youaskedforit@knology.net Please put "Recipe request'' in the subject line. Include your full name, city and phone number.

[Last modified April 4, 2006, 13:02:41]


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