Cooking For Sig

A Sous Chef and Her Stories


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For the Birds

jerkTonight, Matt and I are eating jerk chicken for dinner, which I’ve been making for years. I used to cheat and use a bottled sauce, but ever since I discovered the glories of homemade jerk, I will never go back. Habanero, fresh ginger, garlic, and scallions. The house smells like the Caribbean and the warm September weather has me tricked into believing that summer has just begun. Continue reading

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