Homemade Ginger Beer (non-alcoholic)

Concentrate:
2 lbs. Fresh Ginger, peeled and chopped.
4 Cups Water, divided
1/2 Tsp. Black Peppercorns
1 Tsp. Cayenne, divided
2 Cups Lime Juice, divided
18 oz. Agave Nectar In The Raw

To serve:
Club Soda
Lime wedges

It is much easier to make this in 2 batches, so basically cut everything in half, and follow the instructions twice! I keep my concentrate in a big growler, and supposedly it keeps for 3 weeks, but mine won’t last that long to find out!

Place the ginger & 1/4 Tsp. Black Peppercorns in a food processor with 1 cup of water, and blend for 3 minutes. Strain into a large bowl, and then put the ginger mash back in the food processor with another cup of water. Blend ag
ain for 1 minute. Strain into the large bowl over a mesh sieve, and then use your CLEAN hands to squeeze every last bit of liquid from the ginger mash. Throw out the mash. Strain the reserved liquid into the food processor, and add 1 cup lime juice, 1/2 Tsp. Cayenne, and half of the agave nectar. Blend for about 30 seconds, and then strain into whatever you plan to keep it in! Put it in the fridge and let it get cold!

To Serve: 
Pour 2-3 ounces into a glass over ice (optional) and then add club soda to top off. Serve with some lime wedges and you’re good to go!

Because Eating Good Is A Calling Of It's Own, 
The Fat Pastor

Jerk Chicken Fajitas W/ Trinidad Roti

Note: If you don't have the time or energy to make the roti, just sub in regular flour tortillas. But if you DO have the time, you really should take it to make them...

Ingredients:

2 Large Chicken Breasts

1 Large Orange Bell Pepper, sliced

1 Red Onion, sliced

1 Tsp. Salt

1 Tbl. Canola Oil

Jerk Seasoning (Recipe Follows)

Jerk Lime Mayo (Recipe Follows)

Roti Flatbread (Recipe Follows)

Lime wedges, to serve

Season the chicken with the some of the jerk seasoning, and grill until done (approx. 6-8 minutes per side over medium high heat depending on size of chicken breasts). Allow to rest for at least 5 minutes. Keep warm until ready to eat, and then thinly slice. 

Heat oil over medium high heat. Add the onion, bell pepper and salt and saute until starting to soften. Reduce heat to low, and allow to continue cooking until they begin to slightly char (not burn!) approximately 10 minutes. Remove from heat, and keep warm until ready to use. 

To serve, place a piece of Roti on a plate, and spoon some of peppers and onions into the middle. Layer the sliced grilled chicken on top, and then top with some of the sauce. Garnish with lime wedges, and check out one of my other posts for some homemade Ginger Beer. 

Jerk Seasoning:

Mix Together: 

1 Tbl. Salt

1 Tbl. Garlic Powder

2 Tsp. Sugar

2 Tsp. Onion Powder

1.5 Tsp. Cayenne Pepper

1 Tsp. Allspice

1/2 Tsp. Black Pepper

1/2 Tsp. Nutmeg

1 Tsp. Paprika

Jerk Lime Mayo:

Combine: 

1/2 Cup Mayo

1 Tbl. Jerk Seasoning (or more if desired)

3 Tbl. Lime Juice

Salt & Pepper to taste (optional)

Trinidad Roti Flatbread:

Combine:

1 tsp. salt

1 lb. Split peas (preferably yellow, but green works too)

1 clove garlic, crushed

5 cups water

Bring to boil and then reduce to simmer. Simmer until peas are cooked (al dente, not mushy). Anywhere from 30 minutes to an hour. After split peas are cooked, drain, and then blend with the garlic. After blended, mix with 1 Tbl. cumin. 

For the dough:

5 3/4 cups flour

2 Tbl. baking powder

1.5 tsp. salt

2 cups water

1 Tbl. oil

Combine all dough ingredients, and blend with a dough hook until a good dough comes together. It’s okay if it’s a little sticky, cause you’ll add flour when it’s time to roll them out. 

Roll out pieces of the dough and then fill with a heaping tbl. of the split pea mix. Shape into a ball and roll out as flat as possible. Add a little oil to a large pan, and cook the roti until brown on both sides over high heat.

Because Eating Good Is A Calling Of It's Own, 
The Fat Pastor