Archive for June, 2006

JAMAICAN JERK HUT

Tuesday, June 20th, 2006

jamaican jerk hut

We've been to Jamaican Jerk Hut twice, both times for outside gatherings on beautiful days. Although the inside of the restaurant is somewhat cramped, the patio and garden are spacious and welcoming. On our first visit, we were served free chips and some kind of spicy mango salsa-esque dip.

There aren't a ton of vegetarian options on the menu, but Messy lucked out on the first try with a delicious and just-spicy-enough vegetable Roti. She also had a super-strong, authentic ginger beer. (They also offer the less intense, and less expensive, bottled kind– but the homemade version is worth it.) On our second trip, Messy had just a vegetable pattie as a snack, but it was sadly mediocre. On second thought, Messy realized she should have ordered a side of cornbread instead — one of our group gobbled down three giant pieces. The side menu at Jamaican Jerk Hut offers plenty of smaller snacks, like bread baskets and fried plantains.

Picky had a jerk chicken breast — a large helping of chicken served with some nice and spicy Jamaican jerk seasoning. A bed of delicious rice and two sweet plantains joined the main portion on the plate. All of the items were served atop a steamed banana leaf. On the second visit, he tried a beef pattie which came out just about instantaneously. It too was nicely spiced. Just a little kick to add a little extra flavor to the treat. It's a good size as well. A good fulfilling snack if you've had a little to eat beforehand and are headed over with a six-pack to meet some friends who have already started munching.

Both of the groups we went with brought along beer, which our server gladly placed in buckets of ice. (There is an uncorking fee, and a 20% gratuity was included in the price for a large group. We didn't mind the extra charges that much, since we have no spacious garden of our own in which to entertain large groups of people.) Members of both groups enjoyed the jerk chicken and jerk shrimp, although some people found the jerk shrimp too spicy. The seafood cerviche did not receive such high praise. All in all, the quality of the food did not matter so much as the great atmosphere.

Messy ***1/2
Picky ***

The final word: A great outdoor space, especially in the summertime.

1436 South Street
Philadelphia, PA 19146
215-545-8644
Mon – Th: 11am – 11pm
Fri & Sat: 11am – 3pm
Sun: 5pm – 10pm

RECIPE #8

Monday, June 12th, 2006

pasta salad and greek salad

Artichoke Pasta Salad and Classic Greek Salad

We made this the other night, and it was fantastic. The pasta salad is enough to feed at least four hungry people. It might be even more delicious with the addition of oil-soaked sundried tomatoes.

Ingredients

7 Tbsp olive oil, more or less
1 red pepper, quartered, seeded and thinly sliced
1 onion, halved and thinly sliced
1 tsp dried thyme
3 Tbsp sherry vinegar
1 box penne
2 6 oz. jars marinated artichokes, drained and chopped
5 oz. cooked broccoli, chopped (the frozen kind worked great)
25 or so salt-cured black olives, stoned and chopped
2 Tbsp chopped fresh parsley
salt and fresh ground pepper

Heat 2 Tbsp olive oil in a nonstick pan. Add the red pepper and onion (and fresh garlic, if desired) and cook over low to medium heat until soft, about 8 minutes, stirring occasionally. Stir in the thyme, 1/4 tsp of the salt and the vinegar. Cook, stirring, for 30 seconds, then set aside. Cook the pasta until al dente. After draining and rinsing, transfer to a large bowl. Add 2 Tbsp of the oil and toss well. Add the artichokes, broccoli, olives, parsley and onion mixture. Add remaining oil, if desired (We didn't, we found it oily enough). Leave to stand for at least 1 hour before serving or chill overnight. Just before eating it, we added some grated parmesan cheese.

Greek Salad

1 head romaine lettuce, torn
1/2 cucumber, sliced
2 tomatoes, chopped
8 spring onions, sliced (We used chopped red onion instead)
1/3 cup cured black olives
4 oz. feta cheese

Toss ingredients together. Add dressing, if desired.

Dressing
1/2 cup olive oil
6 Tbsp white wine vinegar
salt and pepper

Whisk together in a small bowl. (We found this to be way too much dressing, and we saved some for another night's salad.)