Jimmy Buffetts Salmon Barbecue Food

JIMMY BUFFETT'S BARBADOS STYLE CHICKEN

Steps:

• For the Sauce:
• In a food processor, combine onion, red pepper, Scotch bonnets, papaya, and garlic and pulse to chop.
• Transfer the finely chopped ingredients to a saucepan. Add lemon juice, malt vinegar, white wine, dry mustard, water, and sugar. Bring to a simmer over low heat. Cook slowly until the mixture is thickened, about 30 minutes. Remove from the heat and stir in the yellow mustard.
• For the chicken:
• Preheat the oven to 400 degrees F.
• Season the chicken well with salt and pepper on both sides. Place in a baking dish. Drizzle with olive oil and toss with thyme. Bake until the chicken is just cooked through, about 20 minutes.
• Remove from the oven.
• Cuban Bread:
• While the chicken is cooking, prepare the Cuban bread. Preheat a sandwich press or 2 cast iron skillets, 1 a little larger than the other. Slice the bread in 1/2 horizontally. Spread both cut sides with butter. Press the cut side together and place in the sandwich press. Close and toast until golden brown and the butter is melted. If using skillets, place the bread in the larger skillet. Top with the smaller, heated skillet and cook until both sides are golden brown and the butter is melted.
• Preheat the broiler.
• Brush the sauce on the chicken, coating well. Place in the broiler and broil until the sauce bubbles and starts to brown. Remove from the heat and serve with cuban bread, black beans, and yellow rice. Garnish with thyme sprigs.

BARBECUE-ROASTED SALMON

Steps:

• Preheat oven to 400 degrees F. Coat a shallow baking dish with cooking spray.
• In a small bowl, whisk together orange juice, lemon juice, brown sugar, chili powder, lemon zest, cumin, salt, and cayenne. Using tongs, add salmon fillets to the prepared pan. Pour the orange juice mixture over the salmon and turn to coat both sides. Roast for 15 minutes, until a fork can be easily inserted into the salmon.

JIMMY BUFFETT'S SALMON BARBECUE

Steps:

• Chop the onions fine and sauté in butter until brown, about five minutes.
• Add the wine, sauté five more minutes.
• Next add the parsley and Lawry's, go another minute.
• Next then squeeze in the juice from both lemons, and let go another minute.
• Lay the salmon on a piece of tin foil and pour the entire mixture into the cavity of the fish.
• Double wrap the entire salmon in foil and place on a medium grill for 12 minutes per side (15 if you like it a little more done).
• I suggest a Murphy -Goode fume blanc, Grgich Hills chardonnay or Hahn merlot.
• Enjoy!

JIMMY BUFFETT: A BUD LIGHT AND A PINK CRUSTACEAN

Steps:

• Boil the beer (2 cans or whatever volume is required to cook the shrimp - if you have any left over, I think you can figure a use for it) with the Cajun seasoning.
• Add the shrimp.
• When the shrimp is pink, remove and sauté in an iron skillet in a small amount of oil and the minced garlic.
• When done, add a cup of the beer and cook down for 5 minutes.
• Serve over rice.