Chef at The Old Sage; Seattle, WA
“People tend to think of jerky as a prepackaged, to-go food. But jerky can be an inspired way to treat meat and a great conduit for flavors—in this case, Jamaican spices.” Serves 2
2tsp olive oil
Salt and pepper
2cups fresh snap peas
1cup rice noodles, crushed
1package Krave Basil Citrus Turkey Jerky, torn into small chunks
2Tbsp olive oil
½tsp ground ginger
1tsp chili flakes
4grinds coarse black
1tsp apple cidervinegar
4Tbsp dark rum
AT HOME Dry the scallions: Slice them into thin coins; toss with olive oil, salt, and pepper and dehydrate overnight at 130°F. (No dehydrator? Spread on a baking sheet. Dry in a 200°F oven, cracked open with a wooden spoon, for 1 hour, stirring once.) Let cool and pack in a zip-top bag. Infuse molasses Crush allspice, cloves, and star anises in a coffee grinder or with the bottom of a heavy pan. Combine all spices and molasses in a sauté pan; add cider vinegar and bring to a boil. Remove from heat, pour into small bowl, let cool, and add rum. Cover and let soak a minimum of 2 hours and up to overnight. Strain out spices with a fine mesh strainer and pour liquid into screw-top container.
IN CAMP Cook noodles and set aside. Shake molasses infusion; pour into pot with 1 cup water and jerky pieces. Bring to a boil and simmer for 6 minutes. Add peas and bring back to a boil; remove from heat, cover, and let sit 2 minutes. Serve over noodles.