Tria's Mardi Gras Menu

Jamaican Jerk Chicken
1 pkg. chicken breasts (bone-on) with skin removed
4 tbsp. Jamaican Jerk Seasoning (McCormick or Gordon Food Service)
4 tbsp. olive oil
Put chicken, Jerk seasoning and olive oil in a zip lock bag. Shake well to coat. Grill over medium heat ‘til done

Mango Salsa – Ann’s famous Florida recipe
1 ripe mango (will be soft to squish it), peeled and cut off the core, chopped
2-3 fresh tomatoes (or 1 small can diced tomatoes, drained)
1 medium green pepper, chopped
1 green onion, chopped
1 tsp. red pepper flakes
Salt & pepper to taste
1 tbsp. vinegar (apple cider vinegar is best)
1 tbsp. lime juice*
Mix all ingredients in a bowl; refrigerate for 10 minutes – 1 hour; serve over Jerk Chicken
*secret ingredient

Beans ’n Rice, Cuban style
1 cup uncooked rice
2 cups water
1 can black beans (drained)
1/2 c chopped red onions
Cook rice ‘til done, heat black beans through, and spoon over rice. Garnish with red onions

Fried Plantain Chips – not for the faint of heart – they’re tricky to get ripened easily.
2 large plantains, left on the counter until their skins are black and icky looking (think of the worst looking banana peel you’ve ever seen, then they’re ripe). Takes a couple weeks, buy them early.
Peel plantains carefully, they will be gooey. Slice into rings and sauté in olive oil or deep fry ’til golden brown
Season with salt, enjoy!