S and S Brand Seasonings are the product of two chefs from Sanfancisco - Spencer O'Meara and Sarah Buchard. After a successfully offering southern BBQ in his restaurant to the city, there was a demand for the sauce. These chefs now bottle their barbecue sauce and seasonings and sell them online. I was offered two rubs - Coffee and Cocoa, and Jerk, to experiment with and these recipes were the result of that creative process. I made the soup because many homes have felt the recession and I wanted to offer a healthy meal that was also affordable. If you invest in wonderful seasonings cheaper cuts of meat and basic vegetables take on a new life. Jerk Chicken with Gravy is also a simple and budget friendly recipe. It is a remake of one of my most popular recipes, Butterflied Chicken. The S and S Brand Jerk Rub lends a new flavor and paired with the gravy it gives this familiar baked poultry a new flavor. Enjoy!
Pork and Cabbage Soup
(printer friendly version)
1 lb bulk sausage
1 onion, chopped
8 cups chicken broth
1 small cabbage, shredded
1 can black beans, drained
1 can kidney beans, drained
1 can petite cut tomatoes
1 teaspoon salt
2 tablespoons S and S Coffee and Cocoa Rub
Brown sausage and then drain well. Remove all of the sausage grease from the skillet, except one tablespoon. Place a few layers of paper towels on a cookie sheet, pour drained sausage over and use more paper towels to press remaining grease out of meat. Saute onions in skillet until translucent. Add onions, sausage and the remaining ingredients to a dutch oven and cook over medium heat until the cabbage is cooked. Allow to simmer, adding water as needed until ready to serve. The longer this simmers down the more flavorful it becomes. Just make sure to continue adding water to maintain the original level.
Jerk Butterflied Chicken and Gravy
(printer friendly version)
1 roasting hen
4 tablespoons butter
2 tablespoon Jerk Rub
Cut the back bone out of the chicken. Now this isn't hard so don't wig out on me, here. Just flip the bird upside down and use a sharp pair of kitchen shears to cut right down either side of the backbone. After this flip the bird back over and press down on the breast, to break the breast bone and produce a flat, or butterflied chicken. Dry completely and place in fridge on a grated roasting pan for one hour. This will allow the skin to dry, making it crispy in the roasting process.
While the bird chills set the butter out to warm up. When it is soft cream the butter with the S and S Jerk Rub.
Remove the hen from the fridge and run your fingers under the skin over the breast. Create a gap and then push the her butter up under the skin. Preheat oven to 500F.
Roast for about 40 minutes, rotating 1/2 way through cooking time. Use a thermometer and remove from oven when the breast reaches 160F.
Add 1/4 cup of the drippings from the chicken into a skillet. Over medium heat add 1/4 flour. Whisk until thoroughly combined. Add 4-5 cups of chicken broth, whisking constantly. Heat until thick and serve over chicken