Jerk Braised Beef Neckbones and Shanks

Ingredients
2.5-3 lbs beef neck bones
2 beef Hind shanks
1 green peppers, sliced
1/2 white onion, sliced
5 tbsp wet jerk seasoning
3 tbsp tomato paste
2 bay leaves
3 cups water
Onion powder
Garlic powder
Thyme
Black pepper
Cayenne pepper
Tony's spicy Cajun seasoning
Curry powder
Salt, to taste
Olive oil

Instructions
In large pot, add 2 tbsp olive oil and heat. Liberally season meat with seasonings (onion powder thru curry powder), to taste.

In a single layer, add seasoned meat to pot, browning on each side over medium heat. Brown in multiple batches if necessary. Remove and set aside.

Add another tbsp of olive oil and add sliced onions and peppers to pot, still over medium heat. Sauté until caramelized and tender.

Add meat back to pot with vegetables. Pour in water, less if necessary. Water should not completely cover all the meat. Add in wet jerk seasoning and tomato paste. Bring to boil.

Add in bay leaves and salt, to taste. Cover put with heavy lid and turn heat down to low.

Cook on low for 2.5-3 hours or until meat is tender and falls off bones.

For a thicker gravy, mix 1.5 tbsp of cornstarch in 2 tbsp of water. Add to pot while stirring. Continue to simmer on low for 5 mins to let thicken. Adjust as desired.

Thai BBQ Chicken

Thai BBQ Chicken

Ingredients:
- 10-12 boneless, skinless chicken thighs
- 12 cloves garlic, roughly crushed
- 2 tbsp lemongrass grated/paste
- 5 Thai chili peppers or 3 habanero peppers, chopped with seeds
- Generous handful of cilantro, roughly chopped
- approx 1.5 inch piece of fresh ginger, chopped
- 1 tbsp rice vinegar
- 1.5 tbsp light brown sugar
- 3 tbsp lime juice
- 2 tbsp honey
- 2 tbsp fish sauce
- 4 tbsp golden mountain seasoning sauce
- 1-12 ounce can of tamarind nectar, split into 1 cup and remaining 4 ounces, saved for glaze
- Onion power
- Garlic salt
- Cayenne

Glaze:
4 oz (1/2 cup) tamarind nectar
1 tbsp brown sugar
1 tsp fish sauce
1 tsp lime juice
2 tbsp honey

For the chicken:
Wash and pat dry chicken thighs and place in large glass bowl. Season meat liberally with onion powder, garlic salt, and cayenne pepper, to taste.

If using fresh lemongrass or grated lemon grass, add to a mortar along with the garlic and grind together to release the flavors. Once juices have been released, add to bowl with all remaining ingredients.

If using lemongrass paste, add paste and all remaining ingredients (excluding glaze ingredients) to bowl with chicken.

Mix well. Cover, refrigerate, and let marinate for at least 24 hours.

Prepare chicken by grilling on a charcoal or gas grill. When grill is heated, place chicken on grates in a single layer, leaving a little space between each piece. Let excess liquid drip off of chicken, but do not shake. Spoon herbs and vegetables from marinade on top of chicken, if desired.

Grill over indirect heat for about 7-10 minutes, turning once meat begins to brown. Then, place chicken over direct heat for the last 5 mins (approx) so that chicken becomes charred. This helps give it the flavor. Be sure to keep an eye on the chicken so that it does not dry out.

For the glaze:
Add all ingredients, except honey, to a small pot and bring to a boil over high heat. Let boil for approx. 2 mins. Turn heat down to medium and add in honey. Let cook for 3-4 additional mins. Add more honey if you desire a thicker glaze, but the glaze will thicken upon standing or after refrigerating. Pour glaze over chicken and top with more cilantro, to taste.