I-House Weekly Menu June 30 – July 6, 2014 (pdf)

Try Nigerian cuisine at dinner on Wed. July 2, 6-8pm.

Please note On the 4th of July holiday, brunch will be the only meal served, from 9:30am – 1:30pm, Fri. July 4.

Jamaican Jerk Chicken will be served in the Dining Hall at brunch on Sun. July 6

Featured recipe of the week: Jamaican Jerk Chicken (100 Portions)
Ingredients:
• 2 cups fresh scotch bonnet or habanero chiles
• 3 bunches scallions
• 3 lb Shallots
• 2 cups Garlic cloves
• 1 cup Fresh Thyme
• ½ cup allspice
• ¼ cup fresh ground pepper
• ¼ cup kosher salt
• ½ cup fresh ginger
• 2 Tbsp ground cinnamon
• 2 Tbsp grated nutmeg
• 2 Tbsp ground cloves
• 3 cups Vegetable oil
• 40 lbs Chicken

Procedures:
1. Discard stems and seed from chiles and coarsely chop.
2. Combine all ingredients except for chicken in a food processor until a paste forms.
3. Cut several long slits on each piece of chicken and rub paste all over chicken.
4. Marinate for at least 30 minutes
5. Bake in a 375 degree oven for 20 to 30 minutes

Chef Liam Bonner

Try Jamaican Jerk Chicken at brunch on Sun. July 6th!

Weekly Menu: http://ihouse.berkeley.edu/dining/menu.php