The magic of a C3 Live!

The brilliant @cooking_comedy_chaos took down the interweb on last Sunday night with these super recipes! We see the magic when creativity hits the fan with three “Linda Approved” dishes; Hot Cajun Crab Dip, Jerk Chicken Lollipops, and NoWayJoseFusionCuisine’s Chicken Mole get the C3 spin

“That live was pure chaos! Linda took over but thankfully” says Desarae as she was able to pull in the reigns and complete three dishes from scratch in less than 90 minutes! Here’s the link if you’d like to watch the full live! https://youtu.be/cLEJx1n7wv4

A triple-header meal

Note from C3: The recipes below are approximate measurements so please adjust to taste.

Jerk Chicken Marinade

Ingredients

• 6- 8 pieces of chicken

• 2 tbsp olive oil

• 2 tbsp white vinegar

• 1 tbsp Worcestershire sauce

• 1.5 tbsp soy sauce

• 1 tbsp honey

• 2-3 drops liquid smoke

• 1 tbsp allspice

• 1 tbsp cinnamon

• 1/2 tbsp cloves

• 1/2 tbsp nutmeg

• 1/2 tbsp Shore Smoke Paradise Party

• 1/2 tbsp cayenne

• 2 tsp thyme

• Salt & Pepper to taste

• 1 habanero pepper or scotch bonnet minced

• 1 onion minced

• 2 inches fresh ginger root minced

• 6 cloves garlic minced

Preparation

1. Refer to live on YouTube to learn lollipop technique.

2. Dice chicken and add to a bowl

3. Add together ingredients to chicken pieces and toss well.

4. Marinate in the refrigerator for 4 hours or overnight is possible.

5. Cook to temperature at 375 - about 50 minutes for bone-in chicken.

6. Take remaining marinade, add water and cook to simmer to remove bacteria.

7. Use as a sauce over chicken once cooked.

South of the Border Crab Dip

Ingredients

• 4 oz room temperature cream cheese

• 4 oz mayo

• 4 oz sour cream

• 1/2 tbsp lemon juice

• 1/2 tbsp Worcestershire

• 2 cloves garlic minced

• 1 tbsp Shore Smoke South of the Border Seasoning (can substitute with Cajun)

• 1/2 tbsp Sea Shore Seafood Seasoning (can substitute Old Bay)

• 8 oz Shredded cheddar cheese

Preparation

1. Mix together room temperature cream cheese, mayo, sour cream, lemon juice, Worcestershire, garlic minced, Shore Smoke South of the Border Seasoning (can substitute with Cajun), Sea Shore Seafood Seasoning

2. Fold in 1 can lump crab meat and 4 oz shredded cheddar cheese.

3. Layer into a heat proof pan

4. Place more cheddar cheese on top and bake at 375 until top cheese is melted.

5. Garnish with Green onions

NoWayJoseFusionCuisine’s Chicken Mole

Ingredients

• 1/2 jar Dona Maria Mole Sauce

• 4 bone-in chicken thighs

• 1 tbsp Knorr Chicken Bouillon Seasoning

• 4 cups of water

• 3 tbsp Peanut Butter

• 2 Dehydrated Chili de Arbol with seeds removed - diced

• 1 Hershey’s Chocolate Bar

• 3 cloves of garlic

Preparation

1. Boil chicken thighs in 4 cups of water until fully cooked and remove chicken from pan.

2. Add Knorr Chicken Bouillon to the pan with Dona Maria Mole sauce and mix until fully incorporated.

3. Add the remaining ingredients to the broth

4. Remove skins from chicken then return to pan to simmer until thickened.

5. Serve over Spanish rice and garnish with Cilantro, Cotija, or Fresco Cheese.

Please be sure to follow our friend Jose for some amazing recipes and flavors!

Watch it on Youtube