From the episode: Hard Time at Josephine’s
2 cups dry pasta shells
1 lb pulled jerk chicken (see sub-recipe)
Cheese sauce (see sub-recipe)
Collard greens with smoked meat (see sub-recipe)
4 slices crispy fried onions
4 thin slices of green onion
1) Prepare the jerk chicken according to the sub-recipe below. Allow to cool, then pull the chicken.
2) Parboil (partially boil) the pasta for 10 minutes in 3-4 quarts of boiling salted water.
3) In a skillet, saute the pulled jerk chicken with the collards (see sub-recipe for collards).
4) Add the pasta and toss together.
5) Add the cheese sauce and combine. Bring to a quick boil, then add to serving bowl. Top with crispy fried onions and green onions.
CHEESE SAUCE RECIPE
1 cup heavy cream
8 oz sliced white American cheese
1) Bring the cream to medium heat and add the cheese slices in one at a time.
2) Using a whisk, slowly whisk in the cheese to incorporate and also to prevent from the cream burning. Season with salt and pepper.
JERK CHICKEN RECIPE
2 scotch bonnet peppers
2 garlic cloves
1 tbsp five spice
1 tbsp allspice
1 tbsp ground pepper
1 tsp dried thyme
1 tsp nutmeg
1 tsp salt
½ cup soy sauce
1 tbsp grapeseed oil
1) In a food processor, combine the onion, scallions, scotch bonnets, garlic, five-spice powder, allspice, pepper, thyme, nutmeg, and salt. Process to a coarse paste.
2) With the machine on, add the soy sauce and oil in a steady stream.
3) Pour the marinade in large, shallow dish. Add the chicken and turn to coat. Cover and refrigerate overnight. Bring the chicken to room temperature before cooking.
4) Preheat an oven to 425 degrees. Bake for 45 minutes or until internal temperature reaches 165 degrees in the thickest part of the breast.
COLLARD GREENS RECIPE
½ lb collard greens
6 oz smoked beef
1 tbsp hot sauce
1 tbsp butter
1) In a large pot, bring 3 quarts of water to a boil and add smoked meat, salt and pepper, and hot sauce. Reduce heat to medium and cook for 1 hour.
2) Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in one hand and stripping the leaf down with the other hand. The tender leaves in the heart of the collard don’t need to be stripped.
3) Stack 6-8 leaves on top of one another, rull up, and slice into ½ to 1-inch slices. Place greens in pot with meat and add butter. Cook for 45 to 60 minutes, stirring occasionally and tasting for seasoning.