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Sous Vide Jerk Chicken


  • 1/2 cup (120 ml) spiced rum
  • 1/4 cup (60 ml) soy sauce
  • 1/4 cup (60 ml) cider vinegar
  • Juice and zest of 4 limes
  • 1/4 cup (50 g) dark brown sugar
  • 1 tablespoon (15 ml) black peppercorns, cracked
  • 1 teaspoon (5 ml) ground allspice
  • 1 teaspoon (5 ml) ground nutmeg
  • 1 teaspoon (5 ml) ground cinnamon
  • 1/2 teaspoon (2.5 ml) ground cloves
  • 4 teaspoons (20 ml) minced garlic
  • 2 teaspoons (10 ml) minced ginger
  • 6 scallions (green and white parts) sliced
  • 2 Scotch bonnet chilies, coarsely chopped
  • 12 skin-on, bone-in chicken thighs
  • Cornstarch (as needed)


  • Fill and preheat the water circulator to 152F.
  • In a small saucepan, bring the rum to a low boil over medium heat. Immediately remove the pan from the heat and ignite the rum to burn off the alcohol. BE CAREFUL! Let the flame burn itself out. Allow to cool.
  • In a large bowl combine the rum and remaining ingredients.
  • Place the thighs into a gallon ziplock with the sauce. Using Archimedes Principle, remove all air from the bag and seal. Repeat with a second ziplock for additional protection.
  • Submerge in the water bath and cook for 4 hours.
  • Remove the chicken from the bag over a large saucepan. Collect all drippings and sauce. Heat saucepan to reduce sauce. When sufficiently concentrated to taste, add cornstarch until thickened as desired. Great on rice!
  • Quickly sear the chicken, skin side down, over a ripping hot grill for 3-4 minutes. Flip chicken once and sear for 1-2 minutes.
  • Serve immediately!

Beef Goulash

This stew like recipe comes from the American Test Kitchen. It’s best served with some buttered egg noodles.

Total prep time: 30 minutes
Total cook time: 10 hours

3 Onions, minced
1/4 cup Sweet Paprika
1/4 cup Tomato paste
3 TBSP Vegetable oil
6 Garlic cloves, minced
1/2 tsp Caraway seeds
2 cups Low-Sodium Chicken broth
1/3 cup Soy sauce
1/4 cup Minute Tapioca
2 Bay leaves
4 lbs Boneless Beef Chuck roast, trimmed and cut into 1 1/2 inch pieces
1/3 cup Sour cream
2 TBSP Parsley, minced


  • Microwave the Onions, Paprika, Tomato paste, Oil, Garlic, and Caraway seeds in a bowl, stirring occasionally for about 5 minutes, until onions are soft. Then, transfer to a the slow cooker.
  • Stir in Broth, Soy, Tapioca, and Bay leaves.
  • Season the Beef with salt and pepper then nestle into the slow cooker.
  • Cover and cook on low for 9-11 hours.
  • When done cooking, skim the fat from the surface. Discard the Bay leaves.
  • In a bowl combine 1 cup of stew liquid and Sour cream.  Then add this into the stew.
  • Add extra Broth to adjust the consistency of the stew.
  • Stir in Parsley, then salt and pepper to taste.

Crock Pot Jerk Chicken

This is one of those recipes that is just to die for. It reminds us of a one of our favorite places, Jamaica.  Friendly people, a slower pace, sunshine, and good food!  What could be better.  This recipe is perfect for a hot summer day when you don’t even want to think about turning on the stove, or for a cold summer day when you’re looking for a bit of heat to spice up the doldrums.  Either way, this recipe has a lot of spices, a lot of heat, and a lot of flavor.

Just a warning, this recipe needs to marinate. So we usually prepare it the night before in our crock pot dish then refrigerate overnight, and set it up to cook in the morning.

We serve with white rice, or Spanish rice.

Crock Pot Jerk Chicken (Makes: A LOT)

5-6 lbs of chicken thighs
1 large onion, chopped
3 green onions, chopped
2 scotch bonnet peppers, chopped

Grated ginger

3/4 cup white vinegar
1/2 cup orange juice
1/4 cup soy sauce
1/4 cup vegetable oil
2 TBSP lime juice

2 TBSP Garlic powder
2 TBSP Kosher salt
1 TBSP Granulated sugar
1 TBSP Ground allspice
1 TBSP Ground dried Thyme
2 Tsp Cayenne pepper
1 1/2 Tsp Ground Black pepper
1 1/2 Tsp Ground dried Sage
3/4 Tsp Ground Nutmeg
3/4 Tsp Ground Cinnamon

Combine everything, except the chicken, in a crock pot.  Add the chicken and coat well.  Cover and allow to marinate for at least 1 hour, but overnight is better.  Cook in the crock pot for 7 hours on low.  Eat up!

If you want to add a bit of a crisp, turn your oven to broil, place the chicken on a cookie sheet and put under the broiler quickly, just for a minute or two.  Keep a close eye on it so it doesn’t burn!