What a Jerk!

DEAR SOS: Cha Cha Cha restaurant in Long Beach absolutely has the best jerk chicken I have tasted. Do you think you could get the recipe? My mouth is watering just thinking about it.

RAMON SALAS-SARMIENTO

Commerce

DEAR RAMON: What a great idea for summer barbecues. At the restaurant, jerk chicken is served with a watercress salad and mashed yams or black beans.

Norma Laine of Cha Cha Cha suggests you read the instructions carefully before you begin so you don’t run the risk of finishing the recipe before the twice-heated chicken is fully cooked.

Cha Cha Cha Jerk Chicken

Active Work Time: 25 minutes * Total Preparation Time: 40 minutes plus 24 hours marinating

1/4 teaspoon ground allspice

1 tablespoon salt

4 teaspoons chili powder

1 tablespoon black pepper

1 1/2 tablespoons dried thyme

2 tablespoons minced garlic

4 teaspoons red pepper flakes, or to taste

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper

1 teaspoon turmeric

1 teaspoon curry powder

1 teaspoon ground ginger

1 teaspoon ground coriander

1 tablespoon dried oregano

1 cup Worcestershire sauce

2 cups orange juice

2 cups pineapple juice

6 to 8 boneless chicken breasts

* In a bowl large enough to hold marinade and chicken pieces, combine allspice, salt, chili powder, black pepper, thyme, garlic, pepper flakes, garlic powder, cayenne pepper, turmeric, curry powder, ginger, coriander, oregano, Worcestershire sauce and orange and pineapple juices. Mix well. Add chicken breasts, turning to coat with marinade. Cover and marinate in refrigerator 24 hours.

* Remove chicken from marinade and grill over medium heat until partially cooked, about 4 minutes a side. Remove from heat (jerk chicken is cooked twice). Let cool a few minutes, then cut each breast lengthwise into two pieces. Use brush to apply more marinade to each piece, then cook over low heat until chicken is done, 4 to 5 minutes, brushing frequently with marinade to keep moist.

6 servings. Each serving: 309 calories; 584 mg sodium; 109 mg cholesterol; 16 grams fat; 3 grams carbohydrates; 36 grams protein; 0.58 gram fiber.

Longing for Pudding

DEAR SOS: About 20 years ago, every box of vanilla wafers had a recipe for banana pudding. My sister and I have looked everywhere for a recipe ever since. Can you help?

PAT MEENAHAN

Irvine

DEAR PAT: You can always try contacting a product’s consumer service department; often a package will list a toll-free number, address or e-mail address. But here’s a recipe from our files that probably will be similar.

Old-Time Banana Pudding

Active Work and Total Preparation Time: 25 minutes plus 8 hours chilling

1 cup dark brown sugar, packed

1/3 cup flour

1/2 teaspoon salt

3 cups milk

2 eggs

3 tablespoons butter

1 1/2 teaspoons vanilla extract

45 vanilla wafers, plus more for garnish

6 large ripe bananas

1 cup whipping cream

* Stir together brown sugar, flour, salt and milk in medium saucepan. Bring to boil over low heat. Cook and stir until mixture begins to thicken, about 15 to 20 minutes. Lightly beat eggs in small bowl or cup. Add little hot pudding to eggs, whisking to blend well. Add egg mixture to remaining hot pudding and mix well. Cook and stir until mixture is thick and smooth, 2 to 3 minutes. Stir in butter and vanilla.

* Place about 2 heaping spoons of pudding in 1 1/2-quart shallow glass serving dish, then spread over bottom. Top with 15 vanilla wafers, slices from 2 bananas and a third of remaining pudding. Repeat layers twice. Cover and chill pudding 8 hours or overnight.

* Whip cream, then spread on top of pudding. Garnish with additional vanilla wafers stuck vertically around edge of bowl to form scalloped edges, or crush wafers and sprinkle over top.

6 servings. Each serving: 678 calories; 440 mg sodium; 162 mg cholesterol; 30 grams fat; 96 grams carbohydrates; 10 grams protein; 0.62 gram fiber.