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Jamaican festival pie

Zippylip
Zippylip Posts: 4,768
in EggHead Forum

this started two days ago when I rubbed some leg quarters with Walker Woods to marinate overnight, not sure why as I ended up making a fresh batch of the same marinade so I ended up using that as the base for the finishing sauce.  Anyway, yesterday I seasoned the well soaked chicken with DP Firewalk right before it hit the grill, which was the kettle on a raised grid with lump & pecan in the center, direct, restricted the air to hold around 250, wanted some nice smoke on it so it went about an hour on side one then another on side two at closer to 300 before I pulled the lid & dropped it down to the main grid for some final sizzling & crisping up.



also soaked red kidney beans overnight, then added the rest of the ingredients for the rice & peas


for the finishing sauce, into the Vitamix went vinegar, soy sauce, garlic, fresh ginger, pimento berries, scallions, onion, scotch bonnet, fresh thyme & nutmeg which was pulsed into a real pungent & beautiful paste, then added varying amounts of ketchup, brown sugar & water to thin it out & a few dashes of browning for color.  Tweaked it until I had the flavor I was looking for then let it rip on ten allowing the blender to cook it for a few minutes to get the consistency right then squeeze-bottled it for the table.

this was the feast, the boy & his fiancé were my test subjects


I had festivals on my mind the whole time I was doing this but laziness got the better of me & I ended up not making them for the plate.  Today however I was thinking about what to do with the leftovers & thought what I always think, it would all be good on a pizza, but a regular plain wheat flour dough wouldn’t do proper justice so I made a batch of my perfected festival dough & rolled it out to a large disc & fried it as usual, both sides, then removed to a paper towel to absorb some of the oil, then onto a grid & topped with the finishing sauce, a bit of mozzarella, the chicken, sauteed scallions & plantains & into the Blackstone just long enough to melt everything together. 




On the plate with a bit more sauce, fresh scallions & a shake or two of Firewalk, freaky good. 


It felt almost sacrilegious to put these ingredients on a pizza with cheese; jerk is one of those stand-alone/world’s most perfect food type things on its own & fusing it to something like a pizza seems like going in the opposite direction.  Cheese itself isn’t a big thing in Jamaica, in fact I’m not sure I’ve seen it incorporated into anything there.  All that said, it worked.

happy in the hut
West Chester Pennsylvania
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