Putting the jerk back in its place

22 May

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I’m drowning in Netflix.

It started with a show here or there, and has worked itself up to a full-fledged addiction. Late nights with the residents of Grey’s Anatomy, afternoons with documentaries and foreign films, and now freakin Nip/Tuck.

I sit here with my mother, watching episode after episode, still despising Christian Troy after all these years. As if he’s an old boyfriend or a friend who betrayed me. He has to be one of the biggest jerks on the planet. Seriously.

And so to combat the attitude, evil and mayheim on the white screen in my living room, I prepared a special meal, jerk fish, inspired by a post over at Closet Cooking, coconut rice, and a weird little black bean/banana concoction that is supposed to gratify my craving for fried plantain. We’ll see how that goes.

So here’s to jerks and jerk fish. It all makes for a good time.

**This meal is dedicated to my Lion King who should be here enjoying this with me.

Jerk Marinade

Approximately 1 cup brown sugar

3 jalapeños

2 tbs white vinegar

1 tbsp olive oil

5 cloves garlic

3 bunches green onion

1 tsp cinammon

1/2 tsp nutmeg

3 tbsp tamari

knob ginger

Plantain Substitute

1 tbsp coconut oil

3 bananas

3/4 cup rice milk

1 can of black beans rinsed and drained

1 tbsp agave

juice of 1/2 lime

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3 Responses to “Putting the jerk back in its place”

  1. Yinsynchromy May 25, 2011 at 8:11 pm #

    Yes, yes, yes!!! Love this! And with fish no less. And love your writing here, darling.

    • ellespace May 27, 2011 at 1:20 pm #

      The mole sauce was super delicious. Even the beans and bananas were scrumptious over the coconut brown rice. I will have to find a way to keep the bananas from getting soggy though. But other than that, we ate well at Casa 321. 🙂

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