Soul Food – DIY

Lisa Fernandez - The Des Moines RegisterLisa Fernandez - The Des Moines RegisterLisa Hernandez - Des Moines RegisterLisa hernandez - The Des Moines Register The Friends of the Forest Avenue Library recently had their annual Soul Food Festival. It was quite the success. So, we here at Mid City Connection thought you all might like a recipe to try your own soul food at home.

Jamaican Jerk Turkey Thighs

by Elvee O’Kelley via
Servings: 4
1/2 cup medium onion
1 large clove garlic
1 teaspoon fresh ginger peeled and thinly sliced
2 Jalapeno peppers seeded and ribs removed
1/3 cup red wine vinegar
1/4 cup orange juice
2 tablespoons each reduced-sodium soy sauce and olive oil
1 tablespoon maple syrup
1 teaspoon allspice
1/2 teaspoon each cinnamon, thyme, salt and pepper
1/4 teaspoon each cayenne and nutmeg
Skinned and excess fat removed

1. In processor fitted with metal blade or in blender, process onion, garlic, ginger, peppers, vinegar, orange juice, soy sauce, oil, syrup, allspice, cinnamon, thyme, salt, pepper, cayenne and nutmeg until smooth. Remove 1/3 cup; cover and refrigerate.
2. In self-closing plastic bag combine thighs and remaining marinade. Seal bag and refrigerate overnight, turning occasionally to marinate evenly.
3. Prepare grill for indirect heat cooking. Cook thighs over hot coals 25 to 30 minutes per side until meat thermometer, inserted in thickest portion of thigh, registers 180°F. during last 10 minutes, brush thighs with reserved marinade.
4. Serve with favorite rice dish and grilled vegetables, if desired.