Dancin' in the Streets
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J. Fleming's Absolutely Delicious Restaurant & Catering
18 N. Cass Avenue
(630) 434-0224

Absolutely Delicious Green Rice
Makes 6 servings

2 Tablespoons oil
1/2 medium onion, finely chopped
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and minced
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 cup chopped fresh parsely
3 cups chicken broth
1 1/2 cup long-grain white rice

In a blender add 1/2 cup of broth, 1 Tablespoon of oil, jalapeno, cilantro, parsley and salt Blend until smooth and set aside for use later. Heat a large skillet over medium-high heat. Add the onion sauté till translucent. Add the garlic then the rice and cook, stirring, until translucent, 1 to 2 minutes. Add the remaining 2 1/2 cups broth, stir, cover, an reduce the heat to medium-low. Simmer, without stirring, until the rice is almost tender and the liquid is almost absorbed, about 12-15minutes. Add the herb puree and cook, stirring, to evaporate most of the liquid, about 2 to 3 minutes. Remove from the heat and let sit, covered, for 10 to 15 minutes. Fluff with a fork and serve.

Absolutely Delicious Mango Pineapple Chutney

1 Tablespoon vegetable oil
2 inch piece fresh ginger root, peeled and minced
2 large ripe mangoes, peeled, pitted, and diced
1/3 small pineapple, peeled and diced
1 cup small seedless red grapes
1/2 cup honey
1/2 teaspoon curry powder
1 Tablespoon chopped mint
1 1/2 oz spiced rum

Heat the vegetable oil in a large saucepan over medium heat, Stir in the ginger and Cook until the ginger is fragrant. Add the mangoes, pineapple, honey and curry powder and Rum, let the alcohol burn off then reduce to a low simmer and cook for 15 minutes, stirring occasionally. Stir in the grapes and mint. Cool the chutney completely when done and store in airtight containers in the refrigerator.

Absolutely Delicious Caribbean Jerk Spiced Tilapia
(Serve with Green Rice and Mango Pineapple Chutney)

1-8 oz tilapia filet
2 tablespoons Caribbean jerk spice
1 cup green rice
1/2 cup mango pineapple chutney
1 Tablespoon chopped parsley

Pat both sides of the tilapia filet with spices. Sauté fillet skin side up until just cooked through then flip to finish, about 3 minutes on each side.

Place 1 cup of green rice in the center of the plate, then place cooked tilapia on top of the rice then pour over mango pineapple chutney and sprinkle with chopped parsley to garnish.

Absolutely Delicious Caribbean Jerk Spice

1 Tablespoon onion powder
2 teaspoons cayenne pepper
2 Tablespoons granulated garlic
2 teaspoon ground allspice
1 1/2 tablespoons dry leaf thyme
1 1/2 tablespoons brown sugar
1 Tablespoon kosher salt
2 teaspoon grated fresh nutmeg
1/2 teaspoon ground cinnamon
2 teaspoons crushed red pepper
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground star anise

Combine all ingredients in a bowl, stirring well. Store in an airtight container up to 6 weeks