“Without Love, where would you be now?” The Doobie Brothers started our 2019 Jazz Fest off with a spirit of gratitude on Thursday. It rained real hard that first day and we huddled in the tents listening to Marsalis jazz and Meschiya Lake and the Little Bighorns; then just as the Doobie Brothers were starting, the blanket of clouds pulled back like a curtain and we stood in mud like happy crawfish, scuttling and curling our pincers to snap along.
What a delicious series of days followed. New discoveries for me were Robin Barnes (Songbird of New Orleans) and the Milk Carton Kids. Erica Falls did a tribute to Aretha Franklin that just about levelled Congo Square. And Santana seized the stage with a grand finale featuring Trombone Shorty.
My phone health app tells me that I’ve been dancing about 8-10 miles per day this year at Jazz Fest’s 50th anniversary. It is, therefore, important to have comfortable shoes. I was delighted to have an opportunity to try A’rcopedico’s Town shoes and Harley sandals. Both are easy to style in Jazz fest fashion and both pairs lasted full days of dancing and tromping about the festival grounds (with patches of sand!)
Another great discovery for mornings when we are hustling to get the bikes loaded up with chairs and tarps and umbrellas, Steeped Coffee: think tea bags meets pour over coffee. I was skeptical, but they are delicious and speedy! Nice also if you are having breakfast with a non-coffee drinker and want a quick single-serve cup.
This is perfect weather to grill and dine outside, and with my dad in town, we have been enjoying garden dinners. This spiced chicken and rice was delicious!
Jerk Chicken and Lime Coconut Rice
Adapted from Eating Well
1½ teaspoons extra-virgin olive oil
½ cup finely chopped yellow onion
2 tablespoons green curry paste
1 cup long-grain brown rice
1 (14 ounce) can light coconut milk
¾ cup water
2 teaspoons chopped fresh thyme
2 teaspoons garlic powder
1¼ teaspoons ground allspice
¾ teaspoon cayenne pepper
¼ teaspoon ground cinnamon
¾ teaspoon kosher salt, divided
1½ pounds boneless, skinless chicken thighs, trimmed
1 cup frozen green peas, thawed
¼ cup chopped fresh cilantro, plus leaves for garnish
1 tablespoon lime juice
Lime wedges for serving
Heat oil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add curry paste and cook, stirring constantly, until fragrant, about 1 minute. Add rice and stir to coat. Add coconut milk and water; bring to a boil over high heat. Cover, reduce heat to low, and simmer until the rice is tender and the liquid is absorbed, 40 to 50 minutes. Meanwhile, heat a grill pan over medium-high heat. Coat with cooking spray. Mix thyme, garlic powder, allspice, cayenne, cinnamon and ½ teaspoon salt in a medium bowl. Add chicken and toss to coat. Grill the chicken, turning once, until an instant-read thermometer inserted in the thickest part registers 165°F, about 12 minutes total. Transfer the chicken to a clean cutting board and let rest. When the rice is done, stir in peas, cilantro, lime juice and the remaining ¼ teaspoon salt with a fork. Cover and let stand for 3 minutes. Serve the chicken with the rice and more cilantro and lime wedges, if desired.
We await the second weekend with elan!