There's only one way of life and that's your own. Anticipating the post gig munchies attack - Blackened Chicken and Jerk Pork

Greetings people.

I am very much looking forward to a weekend of gigs. Starting with the Levellers tomorrow and finishing with Zodiac Mindwarp and the Love Reaction on Saturday means it's gonna be all go this weekend....poor me.

One of the dry spice rubs and a marinade I made on Sunday will be coating chicken breasts and pork steaks in anticipation of the post gig munchies attack. So, here is what will be cling wrapped in the fridge for Friday and Saturday suppers.

Blackened Chicken

A great New Orleans Cajun blackened rub

1 1/2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground dried thyme
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon dried basil
1 teaspoon dried oregano

Combine the paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, basil, and oregano in a bowl until evenly mixed. Lightly coat 4 chicken breasts in the mix, pressing in well. Store the remainding mix in an airtight container in a cool, dry place. 

Leave to marinade in the fridge for 1 hour or overnight. Cook the chicken as desired - bake, griddle or grill till cooked through. 

I'll be serving this late night supper, sliced, with flatbreads, Pico de Gallo (recipe listed), extra sliced onion and a bottle of  Louisiana Hot Sauce.

Jerk Pork Steaks

This jerk marinade will make about 3 cups and can be stored in the fridge for a month. Go easy on the marinade. You want to coat the meat, not completely drown it. Baste some of the marinade on the meat whilst grilling.

5 spring onions, roughly chopped
5 sprigs of fresh thyme, about 1 tablespoon chopped
2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon brown sugar
2 teaspoon ground allspice
1 teaspoon nutmeg
1 teaspoon cinnamon
2 scotch bonnet peppers, deseeded and chopped (for that true authentic Jamaican feel.. keep the seeds, if you dare)
1/3 cup soy sauce
2 tablespoon vegetable oil
1/4 cup white wine vinegar
1 onion, roughly chopped
1/2 cup orange juice
2 cloves garlic, roughly chopped
1 teaspoon grated ginger

Put all the ingredients in a food processor or blender and pulse to start then run at a puree speed until everything breaks down to a smooth consistency. This marinade can be used on chicken or fish but I will be pouring it over 6 pork steaks until evenly coated, refrigerated overnight to marinate, then grilled.

I'll be serving the jerk pork with panini bread, sauteed red pepper and onion, steamed buttered corn cobs and the habitual bottle of Jamaican Pepper Sauce.