Chef Bill Fuller's Recipes: Kaya Jerked Wings, Ceviche & Mojitos

Chef Bill Fuller stopped by PTL today to show some more delicious recipes!

Kaya Jerked Wings, Ceviche, and Mojitos

Jerked Wings

• 5 # chicken wings, the largest you can buy
• 1 C. Walkers wood jerk seasoning
• 2 ea. Large Ziploc bags
• Cilantro Cream Sauce

1) At least three hours before cooking (and preferably the day before) marinate the wings by placing them into the bags and adding the jerk marinade. Use rubber gloves as the marinade can burn your skin.
2) Squish the bags around with vigor and joy.
3) Allow to marinate quietly.
4) If oven roasting, preheat oven to 400°. Place a sheet pan with a rack on it in the oven.
5) Spread wings out on the rack. Cook until done, about 40 minutes.
6) If grilling, fire up the grill. If charcoal, allow to burn down past super hot. If gas, heat to medium.
7) Pull wings out of bags and place on grill. Be prepared for flare-ups and sticking. Close cover so the wings roast.
8) Cook wings on one side. Turn. Close grill again.
9) When wings are done, dip and eat.

Cilantro Cream Sauce

• ½ C. Picked parsley
• 1 C. Picked cilantro
• ½ C. Spinach
• 1 ea. Large shallot, chopped
• Zest and juice of 2 lemons
• 3 ea. Scallions, cut into rings
• ½ C. Mayonnaise
• ½ C. Sour Cream
• Salt and pepper

1) Combine all ingredients except sour cream and mayonnaise in a blender. Puree well.
2) Add mayonnaise and sour cream. Puree until smooth.
3) Season with salt and pepper

Ceviche

• ½ # Very fresh bay scallops, side muscle removed
• ½ # Poached large shrimp, sliced in half
• Zest and juice of 2 limes
• Zest and juice of 1 orange
• 1 ea. Ripe papaya, peeled deeded and diced
• 1 ea. Avocado, Peeled seeded and diced
• 2-3 ea. Fresno chilis sliced thinly
• ½ ea. Red onion julienned and rinsed.
• 2 Tbs Extra virgin olive oil
• Salt and pepper to taste

1) Combine all scallops, shrimp and citrus juices. Allow to marinate for at least ½ hour.
2) Add remaining ingredients and mix gently.
3) Adjust seasonings.
4) Serve with chips or crackers on the side.

Mojito

Makes 2 drinks

• 2 Tbs. Turbinado sugar
• 6-8 Tbs. Mint leaves (2 ea. Nice ones reserved for garnishing)
• 2 ea. Lime, halved
• 4 oz. Don Q light rum
• Ice
• 3-4 oz. Club soda
• Lime wedges

1. Muddle together mint leaves and sugar.
2. Squeeze limes into mixture.
3. Add rum and ice. Shake well. Pour into rocks glass.
4. Top with club soda.
5. Garnish with wedges and mint leaves.