Oh, the fun of quarantine cuisine - trying to stretch for ingredients as much as possible.
So the missus found a bottle of Jamaican wet jerk rub (the stuff you make jerked chicken out of) in the pantry, and the expiration date is...March 2020. Better kill it off but do it over 4+ meals.
So, what to do? Let's see. Garlic, onions, peppers, leftover Italian frozen meatballs, jerk seasoning, a little bit of coconut milk.
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I call this one rasta pasta, tossed with grated Romano cheese and scallions (ganked the recipe from a place in Toronto near Chinatown). Made enough for at least 3 lunches and tastes better the next day off the microwave oven.
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Next up, marinated some large chicken thighs (usually 89 cents/pound, now quoted at 1.59/pound) with the rest of the jerk rub...but after about 36 hours I took most of the rub and marinate out, fried up some onions and garlic, tossed in more scallions, added the marinate and some 21-25 shrimps in.
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Jerked shrimp, delicious on top of steamed rice. That's good for a meal.
And finally, the jerked chicken with some garlic collard greens. Made enough for at least 2 meals.
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