Jerk Chicken Wings

Jerk Chicken Wings

Ingredients

  • 1/2 yellow onion, chopped
  • 1/2 cup green onions, sliced
  • 6 cloves garlic
  • 1-3 habanero peppers, seeded and chopped - heat level
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon kosher salt
  • 2 teaspoons ground black pepper
  • 2 teaspoons ground allspice
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon freshly grated nutmeg
  • 2 tablespoons vegetable oil
  • 3 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1/3 cup lime juice
  • 3 pounds chicken wing drumettes cooking spray
  • 1 tsp vanilla

Directions

1. Put yellow onion, green onions, garlic, habanero peppers, fresh thyme, kosher salt, black pepper, allspice, dried thyme, cinnamon, cumin, nutmeg, vegetable oil, soy sauce, brown sugar and lime juice, respectively, in a blender and blend until marinade is completely smooth.

2. Place chicken in a large bowl. Pour marinade over chicken and toss to coat completely. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 8 hours or overnight.

3. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray. Place chicken on baking sheet and save marinade left in the bowl. Bake for 25 minutes. Brush 1/2 the saved marinade onto chicken and turn wings over. Bake for 15 minutes. Turn chicken and brush on remaining marinade. Bake until tender and caramelized, 10 to 15 minutes more. Rest wings for 5 minutes and serve.

Enjoy!

Streusel-Filled Coffee Cake

This was my grandma Mary Stout's recipe and is best served warm with melted butter on top.

- Matt Stout

Streusel-Filled Coffee Cake

Cake Batter

  • 1 1/2 cup Sifted flour
  • 3 tsp. baking powder
  • 1/4 tsp salt
  • 1/4 cup sugar
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup shortening
  • 1 tsp vanilla

Streusel Topping

  • 3 tb butter
  • 3/4 cup brown sugar
  • 3 tb flour
  • 3/4 cup chopped walnuts or pecans

Directions

1. Streusel Topping: Melt butter in a sauce pan, stir in brown sugar, 3T flour, nuts and cinnamon. Set aside.

2. Batter Mix: In a separate bowl whisk 3 cups flour, baking powder, salt and sugar. Cut in shortening using a pastry blender or potato masher. Mix should look like fine corn meal. In a small bowl beat the egg with a fork then mix in with milk and vanilla. Pour into batter mix and stir together with a fork. Pre-Heat oven to 375 degrees.

3. Butter sides and bottom of 9 X 9 square pan. Drop globs of dough (half of it) into pan and press down as best you can. Use a piece of buttered Saran Wrap on your finger to press it out. Sprinkle with 1/2 the Streusel mix over batter. Then add 2nd layer of batter and top with remaining Streusel mixture.
Bake 25-30 minutes.

Enjoy!

Ugly Sweater Christmas Party Santa Pics

Thanks to everyone who came out!

Check out all the pics below ...

Deep Fried Turkey

Best Turkey Ever!!!

- Matt Stout

Deep Fried Turkey

  • 6 quarts hot water
  • 1 pound kosher salt
  • 1 pound dark brown sugar
  • 5 pounds ice
  • 1 (13 to 14 lbs MAX) turkey, with giblets removed
  • Approximately 4 to 4 1/2 gallons peanut oil*

Directions

1. Place the hot water, kosher salt and brown sugar into turkey fryer pot & stir until the salt and sugar dissolve completely. Add ice & stir until the mixture is cool, then add turkey making sure it is fully immersed in the brine. Cover & set in a cool dry place for 8-16 hours.

2. Remove from the brine, rinse and dry. Allow to sit at room temp for 30 min prior to cooking.

3.Heat oil in turkey fryer. Be sure to use one made for this that has a max fill line and be sure to read the directions! Bring the temp of the oil to 250 degrees F. Once the temp has reached 250, slowly lower the bird into the oil and bring the temp to 350 degrees F. Once it has reached 350, lower the heat in order to maintain 350 degrees F. After 35 minutes, check the temperature of the turkey using a probe thermometer. Once the breast reaches 151 degrees F, gently remove from the oil and allow to rest for a minimum of 30 minutes prior to carving. The bird will reach an internal temperature of 161 degrees F due to carry over cooking.

Cook’s Note:

*In order to determine the correct amount of oil, place the turkey into the pot that you will be frying it in, add water just until it barely covers the top of the turkey and is at least 4 to 5 inches below the top of the pot. This will be the amount of oil you use for frying the turkey.

Enjoy!

Alexander Muzio

Alexander Muzio

Alexander Muzio
January 8, 2018

"Matt and his team were on the ball. As a Realtor working this transaction, communication and efficiency are my main desires from a lender. This team has delivered. Thank you!"

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Jo Starks

Jo Starks

Jo Starks
January 15, 2018

"Working with The Green Team was great. They optimize using an on-line 'Portal' that allowed me to up-load documents from my own computer at any-ol-time that was good for me. They were also accommodating to my needs when I just needed to drop off hard copies to be scanned.
Kamila was very supportive and encouraging when my loan application got complicated. Every Friday afternoon, I could expect to get a call from her to give me updates or answer questions.
Thank you, Matt and Kamila, for your great service."

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Anna Sears

Anna Sears

Anna Sears
June 29, 2018

"Matt and his team are awesome! They are knowledgeable , informative, efficient and very timely. Matt is on top of any situation and keeps everything moving forward to help meet deadlines. He is always quick to respond and always available. I look forward to working with Matt again!"

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Labelmeinfinity

Labelmeinfinity

Lablemeinfinity
July 6, 2018

"Matt Stout and his team were amazing to work with. Matt is very patient and answered every question I had. I like how he sets up road maps for different options and they are presented in a way that are easy to understand. I would highly recommend Matt Stout and his team to anyone looking for financing, especially first time home buyers."

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Terry Halstengard

Terry Halstengard

July 8, 2018

"Matt and his team made things seamless, from making sure we knew what was going on weekly to giving us advice on the best options for us. They were not just there for the transaction they were there to make sure you were comfortable with the transaction."

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Easy Tri Tip

For those that think Tri Tip is too hard, here is an easy recipe!

- Matt Stout

Easy Tri Tip

  • 1 large tri tip (2-3 pounds)
  • 1/3 jar beef bullion paste
  • 10 cloves sliced garlic
  • 1 T onion powder
  • 1 T black pepper

Directions

Cut slits all over tri tip and insert slices of garlic all over. Rub with 4 T of bullion paste, then dust with onion powder and pepper. Turn grill on high and sear all sides 3 min. Reduce heat to low (190 deg) and cook for 11 min, then turn and cook another 11 min. Wrap in foil and return to grill for 23 min or until internal temperature is 145. Serve as is or make bullion into au jus and slice for French dips. For unique twist use garlic bread for the outsides of the French dips and quickly grill before serving.

Enjoy!