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Ingredients

4 skinless, boneless chicken breast halves
2 teaspoons jerk paste
1 (12 ounce) package uncooked egg noodles
1 tablespoon olive oil
1 clove garlic, minced
1 cup chicken stock
1 tablespoon jerk paste
1/2 cup dry white wine
1/4 cup chopped fresh cilantro
2 limes, quartered
salt and pepper to taste
1/2 cup heavy whipping cream
4 sprigs fresh cilantro, for garnish

Directions

Rub each breast half with 1/2 teaspoon jerk paste, and place in a shallow dish. Cover, and refrigerate at least 1 hour.

Preheat the grill for high heat. Bring a large pot of lightly salted water to a boil, cook the egg noodles 6 to 8 minutes, until al dente, and drain.

Lightly oil the grill grate. Grill chicken 8 to 10 minutes on each side, until juices run clear.

Meanwhile, heat the olive oil in a large saucepan over medium heat, and cook the garlic for one minute. Mix in the chicken stock, 1 tablespoon jerk paste, white wine, chopped cilantro, juice of 1 lime, salt, and pepper. Bring to a boil, reduce heat to low, and stir in the heavy cream. Cook and stir until mixture is thickened, about 5 minutes. Do not allow it to boil.

Pour the cooked egg noodles into the saucepan, and toss with the cream sauce. Divide noodles onto 4 serving plates, and top with grilled chicken. Garnish each serving with a cilantro sprig and the juice of 1/4 lime.

Ingredients

10 pounds potatoes
1 cup water
1 cup white wine vinegar
1 cup white sugar
2 onions, diced
salt and pepper to taste
1 tablespoon celery seed
2 cups mayonnaise

Directions

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and allow to cool.

Slice cooled potatoes and layer in a large bowl or dish.

In a saucepan combine water, vinegar and sugar. Bring to a boil and cook for one minute. Remove from heat and pour over potatoes. Cover and chill for at least 12 hours.

Drain excess marinade and add onions, salt, pepper, celery seed and mayonnaise. Mix well and serve chilled.

Ingredients

1 1/2 pounds ground pork
1 cup chopped onion
2 garlic cloves, minced
4 cups shredded cabbage
1 (8 ounce) can tomato sauce
1 cup chicken broth
2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon fennel seed
1/4 teaspoon pepper
1/4 teaspoon sugar
3 cups cooked long-grain rice
6 bacon strips, cooked and crumbled
1/4 teaspoon crushed red pepper flakes
grated Parmesan cheese

Directions

In a large skillet, cook pork, onion and garlic until pork is browned; drain. Add the next nine ingredients; cover and simmer for 5 minutes. Stir in rice, bacon and red pepper flakes if desired; cover and simmer 5 minutes more or until cabbage is tender. Sprinkle with Parmesan cheese if desired.

Ingredients

1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 (4 ounce) boneless, skinless chicken breast halves
1/4 cup butter, cubed
1/4 cup white wine or chicken broth
1 tablespoon lemon juice

Directions

In a large resealable plastic bag, combine the flour, salt and pepper. Flatten chicken to 1/2-in. thickness; place in bag, one piece at a time, and shake to coat.

In a large skillet over medium heat, brown chicken in butter. Stir in wine or broth. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until chicken juices run clear. Drizzle with lemon juice.