Chef JJ Johnson Recipes

JERK LAMB RIBS

Yields: Enough marinade for about 4-6 racks of lamb ribs

Ingredients:

• 4-6 racks of lamb ribs (about 2-3 pounds)
• 1/2 cup soy sauce
• 1/4 cup Worcestershire sauce
• 2 tablespoons fresh thyme leaves
• 1/2 cup chopped scallions
• 1/4 cup minced garlic
• 1-2 Scotch bonnet peppers or Habaneros, finely chopped (adjust to your spice preference)
• 1/2 cup chopped fresh ginger
• 1/4 cup ground allspice
• 2 tablespoons whole black peppercorns, lightly crushed
• 1 tablespoon salt
• 1/4 cup brown sugar or palm sugar

Method:

1. Start to prepare the marinade by first, blend all the wet ingredients and dry ingredients separately
2. Then, combine both dry and wet ingredients together and blend again until mixture is no longer course and has a smooth but thick consistency.
3. Marinate the lamb ribs by letting them sit for 1-2 hours to let the flavors come together.
4. Remove the lamb ribs from the marinade and place the ribs on the grill and grill until they are tender

:

BLACK RICE SALAD WITH COCONUT LIME DRESSING

FOR THE SALAD:

• 1 cup Forbidden rice or black pearl rice, rinsed
• 2 cups water
• 4 Belgian endives (preferably 2 red and 2 green), cut crosswise into 1-inch pieces
• 4 scallions, thinly sliced 11⁄2 cups grape tomatoes, halved
• 1 mango, peeled, pitted, and diced
• 1 cup roasted cashews
• 2 tablespoons chopped fresh Thai or other basil
• 1 teaspoon finely grated
• orange zest
• 1⁄2 teaspoon kosher salt (preferably Diamond Crystal)
• Freshly ground black pepper

FOR THE DRESSING:

• 1⁄2 cup full-fat canned coconut milk
• 1 1⁄2 tablespoons fresh lime juice
• 1 1⁄2 tablespoons seasoned rice vinegar
• 1 teaspoon finely grated fresh ginger
• 1 tablespoon honey
• Kosher salt (preferably Diamond Crystal) and freshly ground black pepper

This beautiful salad tastes as good as it looks. You’ve got the sweetness of honey and mango, the zing of rice wine vinegar, and the bitterness of endive, along with the classic combo of zesty lime and creamy coconut. I like to make this dish at home or present it at summer potluck cookouts.

Black rice is excellent in salads because it holds up well when you dress it (or overdress it, as we like to do at my house), and it has a nice bite to it.

1. Combine the rice and water in a medium saucepan. Bring to a boil, then reduce the heat to low and cook, covered, until all the water is absorbed and the rice is tender to the bite, 25 to 30 minutes. Spread the rice out on a sheet pan and set in the refrigerator to cool.
2. While the rice cools, make the dressing: In a small bowl, combine the

coconut milk, lime juice, vinegar, ginger, and honey and whisk to blend.

Season to taste with salt and pepper and set aside.

3. When the rice has cooled, add the endive, scallions, tomatoes, mango, and cashews to the bowl and toss gently to combine. Add the basil, orange zest, salt, and pepper to taste and toss again to mix well. Gradually add the dressing, tossing gently but thoroughly to coat the ingredients; you may not need all the dressing. Taste the salad and adjust the salt and pepper if necessary.

THYME PASSION FRUIT TEA

Yield 12 qts

• 6qts water
• 5 qt lime juice
• 2qt brown sugar thyme syrup
• 2qts passion fruit purée (you can sub for passion fruit pulp)

Mix all together and whisk.

Brown sugar thyme simple syrup

• 1:1 ratio water to sugar
• 1q brown sugar
• 1qt water
• 1bunch of loose packed thyme springs