All photos by Dena Porter
News from Greg
To VIP Members: To let you know, I had a wonderful Christmas with my two nieces Sarah and Emma, and my brother Rich and his wife Erin. I took them out for hot chocolate.
I got a lot of nice things for Christmas including an electronic dartboard, video game, wallet, shirts, binoculars and candy.
I watched the Times Square ball drop on New Year's eve. I stayed up til 2:00 am. It was a wonderful New Year's 2023. I did this painting at the day program.
Happy New Year!
Times Square, New York by Greg
McCaull’s Jerk Chicken
1 Package of chicken thighs (bone in) or breasts (about 1 1⁄2 pounds)
Jerk seasoning (Ida bought this from LeRoux in Vineyard Haven) 3 scallions, sliced
3 garlic cloves, minced
2 tsp cinnamon
1 onion, sliced
2 tsp salt
1 Scotch bonnet pepper, seeds removed and chopped
2 tsp nutmeg
1⁄3 cup vegetable oil
2 tsp allspice
1 tsp fresh ginger, minced
Prepare the marinade
Add chicken to a large bowl with the marinade. Mix together very well and then place in a large ziploc bag in the fridge for 9 - 20 hours.
The next day, put 2-4 Tbsp of veg oil in a large pan and heat. Place the chicken in the pan, bone side down, for 2 minutes. Flip to skin side for another 1 - 1 1⁄2 minutes to caramelize the skin side.
Add the marinade to your slow cooker, then lay the chicken, bone side down, on top of the marinade.
Cook on high for 2 hours until chicken is at least 165° internal temperature (don't worry - you can’t overcook the chicken, it will become more tender the more you cook it)