Our home in Queens had a big yard by NYC standards.
Summers were for huge family parties.
On family trips to Haiti, we would pass the roadside vendors also selling this snack.
Photo:Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Addelyn Evans
We openedSousolright after openingKann, my wood-fired restaurant and love letter to Haitian history, culture and ingredients.
The underground pits served to hide the creation of smoke so as not to give away their location.
Traditionally the meats used were chicken and pork, and it was cooked over indigenous pimento wood.
Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Addelyn Evans
Today, jerk is loved worldwide and holds great meaning to the Caribbean diaspora.
Barbecueand grilling, in itselfrepresents important and often unsung history.
While jerk is a cooking method and not a sauce, sometimes modern conventions blur the line.
Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Addelyn Evans
To prepare corn:Heat a clean grill to medium-high heat; rub grates with avocado oil.
Rub corn ears lightly with 1 tablespoon avocado oil.
(Refrigerate the remaining sauce for another use.)
Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Addelyn Evans
Move to a platter and drizzle with olive oil.
Garnish with cilantro, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
