HOMEPLATE HOMESTYLE Jamaican Jerk Chicken Thighs BY STACY ADGER
INGREDIENTS
4 small fresh green or red chilies or jalapeños 4 green onions, trimmed 2 tablespoons red wine vinegar 1 tablespoon vegetable oil 1 tablespoon allspice 1 teaspoon salt ½ teaspoon pepper ½ teaspoon cinnamon 1/8 teaspoon nutmeg 8 boneless chicken thighs
ELECTRONIC IMAGE BY RON FLAVIANO
German-Style Apple Pancakes
German-Style Apple Pancakes BY HELGA WENGLER
INGREDIENTS 2 eggs 1 large or 2 small apples (peeled) 1 cup sifted flour 4 tablespoon sugar pinch of salt ½ cup of milk 1 teaspoon vanilla extract ½ teaspoon baking powder oil for pan frying
PREPARATION
In a food processor chop the chilies/ jalapenos and onions. (Use gloves when handling the peppers.) Remove some of the seeds to make it milder, if desired. Add all of the remaining ingredients except for the chicken. Process until mixture forms a paste. Place chicken thighs in a leak proof plastic bag and add the paste. Massage the paste into the chicken and let sit refrigerated 2 hours or overnight. Bring to room temperature. Discard the paste. Grill or bake (covered in a 350-degree
Jerk chicken (leg) with rice and plantain Stacey Adger is a lifelong resident of Youngstown. Besides being a talented home baker, she is an officer with the Mahoning County Chapter of the Ohio Genealogical Society. She graduated from The Rayen School and holds a bachelor of arts degree
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from Youngstown State University. Her great great grandfather, the Rev. Pleasant Tucker, founded Youngstown’s Third Baptist Church in 1874.
Tuna and Bean Salad RECIPE BY MITCH LYNCH
INGREDIENTS
2 cans Italian tuna in olive oil 1 19-ounce can cannellini beans, drained and rinsed 2 tablespoons chopped cilantro or Italian flat leaf parsley 1 lb. fresh arugula, rinsed and dried ½ red onion, finely chopped 2 cloves garlic, finely chopped 3 tablespoons olive oil 3 tablespoons balsamic vinegar 1 tablespoon salted capers sea salt black pepper
PREPARATION
In a large bowl, whisk together oil and balsamic vinegar. Add onion, garlic, cilantro, beans and tuna. Carefully combine as not to break up the tuna. Add arugula and toss carefully to combine. Refrigerate for 1 hour. Serve on chilled plates with crusty French bread. Optional: Mash one anchovy into the olive oil and vinegar before adding the other ingredients. New Jersey native Mitch Lynch has impressive kitchen credentials. While earning a chef’s apprenticeship at the Breakers Hotel in Palm Beach, Fla., Mitch studied under classically trained European chefs. During this American
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Tuna and Bean Salad
Culinary Federation apprenticeship, he learned the cooking styles of many different countries. He is also a certified fitness and diet coach.
“Guten Appetit!” – Helga
PREPARATION Grate apples on a box grater or slice apples into thin slices. Sift together flour, sugar and salt. Using a rotary beater, whip eggs until they’re light and frothy. Turn flour mixture into beaten eggs. Use beater to whip until you have a smooth batter. Fold apples into batter. Set stove top to medium heat. Cover the bottom of a heated 10” to 12” frying pan with cooking oil. Using a serving spoon, scoop three spoonfuls of batter onto the frying pan. Cook with medium heat until pancakes are golden brown; turn pancakes and brown on the second side. This classic European-style pancake is easy to make and loaded with flavor. Serve with cinnamon sugar, powdered sugar, or a dollop of whipped cream. Also good plain. Perfect for breakfast or brunch and a nice treat for children of all ages. Makes 12 pancakes (3-4 inches in diameter). Helga Wengler is a native of Frankfurt, Germany. She learned to cook from her mother and loves to share her knowledge and expertise. She and her husband, Wolfgang, are very active in the community and also enjoy spending time with their daughters and grandchildren. Visit Metro Monthly’s Recipes & Food section for more great recipes!
METRO MONTHLY SEPTEMBER 2021 17
