MAHOGANY CLAMS RECIPES

Steps:

• At least 1 day before cooking, pat chicken dry with paper towels. Combine remaining ingredients in a blender or food processor and grind to a coarse paste. Slather all over chicken, including under skin. Refrigerate 12 to 36 hours. Bring to room temperature before cooking and lightly sprinkle with more salt and ground allspice.
• Prepare a charcoal grill: Clean and oil grates, and preheat to medium heat using one chimney of charcoal. The temperature can start as high as 300 degrees and go as low as 250. For best results, coals should be at least 12 inches away from chicken. If necessary, push coals to one side of grill to create indirect heat. Add two large handfuls of soaked pimento (allspice) wood sticks and chips (see note) or other aromatic wood chips to coals, then close grill. When thick white smoke billows from grill, place chicken on grate, skin side up, and cover. Let cook undisturbed for 30 to 35 minutes.
• Uncover grill. Chicken will be golden and mahogany in places. Chicken thighs may already be cooked through. For other cuts, turn chicken over and add more wood chips, and charcoal if needed. Cover and continue cooking, checking and turning every 10 minutes. Jerk chicken is done when skin is burnished brown and chicken juices are completely clear, with no pink near the bone. For large pieces, this can take up to an hour. Serve hot or warm, with rice and beans.

Steps:

• Mix the ingredients in a small bowl.
• Cover and refrigerate.
• Add all of the ingredients to the bowl of a stand mixer and mix with the dough hook for about 7 minutes, until you have a smooth dough.
• Cover the bowl and let rise until doubled, about an hour.
• Line a 9 inch by 13 inch baking pan with parchment paper and spray with spray oil.
• Sprinkle your work surface with flour and turn out the risen dough.
• Divide the dough into 12 equal pieces and shape each piece into a ball. Place the balls in 3 rows lengthwise in the pan. Spray your hand lightly with spray oil and press down on the dough balls to flatten them in the pan. Cover the pan with plastic wrap and refrigerate overnight.
• The next day, remove the pan from the refrigerator and heat the oven to 350 degrees F.
• Bake the rolls for 20 minutes, until they are lightly browned and have reached an interior temperature of 195 degrees F.
• Remove the rolls from the pan, still attached to each other, to cool on a wire rack.
• Heat the oven to 350 degrees F.
• Combine the ground beef, eggs, 1/2 cup of the onion, the granulated garlic, salt, and pepper together in a bowl and mix with your hands, trying not to overwork the mixture.
• Press the mixture into a 9 inch by 13 inch baking pan or baking sheet.
• Bake the beef for 15 to 20 minutes, until the beef has reached an internal temperature of 160 degrees F.
• Remove the pan from the oven and blot up the excess fat from the meat with paper towels.
• Cover the meat with the cheese slices and return the pan to the oven until the cheese has melted.
• In the meantime, split the slider buns and spread the bottoms with the secret sauce.
• Cut the meat into 12 pieces (3x4 squares) and place the meat onto the bottom buns. Top the meat and cheese with pickles, minced onions, and shredded lettuce and add the top bun.