When I was 18, I took my grandma to Jamaica. Grandma had never been anywhere outside of Oklahoma (let alone on an airplane), but she embraced her new surroundings. We snorkeled, danced at reggae clubs, and ate jerk chicken.

About a decade later, I was in Jamaica when I got a telegram informing me that my grandmother had passed away. When I got home, I found out that she left me 25 acres of land — which ended up being the main reason I ultimately returned to Oklahoma, moved to Stroud, and found my calling at the Rock Cafe. Needless to say, spicy jerk chicken has tagged a special place in my heart.

Chicken
8 bone-in, skin-on chicken thighs, trimmed of extra skin and fat

Marinade
3 scallions, coarsely chopped
1/2 small red onion, cut into large chunks (save the other half for the salsa)
Juice of 1/2 lime (save the other half for the salsa)
2 tablespoons olive oil + extra for greasing the baking sheet
1 1/2 teaspoons red pepper flakes
1 medium garlic clove, coarsely chopped
1 teaspoon grated fresh ginger
1 teaspoon dried thyme
1 teaspoon ground allspice
1 tablespoon sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper

Salsa
2 teaspoons canola oil
1 can pineapple rings in juice, drained, juices reserved
1/2 small red bell pepper, seeded and diced fine
1/2 small red onion, finely chopped (about 3 tablespoons)
2 scallions, trimmed and thinly sliced
Juice of 1/2 lime
1/4 teaspoon grated fresh ginger
1/4 teaspoon sugar
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
Freshly ground black pepper

Marinate the chicken. Cut 3 small slashes through the skin and into the meat of each chicken thigh, using a sharp knife, cutting all the way to the bone. Place the chicken in a large bowl. Combine the scallions, onion, lime juice, olive oil, red pepper flakes, garlic, ginger, thyme, allspice, sugar, salt, and pepper in a food processor and puree until smooth. Pour the mixture over the chicken thighs and coat them well, rubbing the marinade into the slashes. Set aside while you prepare the salsa (the chicken can be marinated up to 1 day in advance).

Make the salsa. Adjust an oven rack to the uppermost position (about 3″ from the broiler) and heat the broiler to high. Line a rimmed baking sheet with foil and grease lightly with 1/2 teaspoon of oil. Place the pineapple on the baking sheet, pat dry with paper towels, and brush lightly with half of the remaining oil. Broil until lightly charred, about 10 minutes, flip the rings over, brush with the remaining oil, and continue to broil until the second sides are lightly charred, about 5 minutes. Lower the oven rack to the lower-middle position (the rack should be about 7″ from the broiler) and heat the oven to 450°F. Cut the cooled pineapple into 1/4″ pieces and place in a large bowl. Add onion, scallions, lime juice, ginger, sugar, red pepper flakes, salt, and pepper, toss to combine, and set aside while you cook the chicken.

Bake the chicken. Line the bottom of a broiler pan with foil, set the top in place, and grease with 1/2 teaspoon of oil. Use a paring knife to cut slits through the openings in the broiler pan top. Remove the chicken from the marinade and place skin side up on the broiler pan. Bake until the surfaces are dry and the edges are beginning to brown, about 20 minutes, rotating the pan halfway through. Turn on the broiler and broil until the skin is crisped and deeply browned, about 5 minutes. Arrange the chicken thighs on a platter and serve with the salsa.

Take it Outside
The chicken and pineapple can also be cooked on a charcoal or gas grill. Build a 2-level fire with medium-high heat on one side and medium-low on the other, and a make sure that the grill grate is well oiled. Sear the chicken over the hotter side until well-browned, about 3 minutes on each side, then move the pieces over to the cooler side to finish cooking, 10 to 12 minutes longer. When the hotter side is free, char the pineapple rings (brush each side with oil first) on each side. The chicken is great served hot, but it can also be served warm or at room temperature.

D to D
The dollar store is a great resource for canned goods, oils, vinegars, and even cereals. Name brands are often marked down due to a printing error or a packaging snafu, but be sure to check the sell-by date too, just in case.

Cook Smart
If I have a few spare minutes to myself in the kitchen, I’ll marinate the chicken and pop it into a resealable freezer bag and freeze. Then all I have to do is defrost it in the microwave and it’s ready to cook.

Shop Smart
Dried ground spices stay fresh for 6 months, while whole spices (such as cinnamon sticks) stay fresh for a year. If you buy in bulk and think you have way more than you can use, invite some friends over and divvy the spices up. Don’t forget to split the cost! Little spice bottles can be purchased from kitchen stores or online, or just save your old ones (which are already labeled!). See page 00 for resources.

Flank and skirt steaks are two of my favorite low-cost, big-flavor meats. Turned into fajitas, one steak easily stretches into four servings (and the recipe can be doubled to serve more), especially when smothered with onions and peppers. Fajitas are super adaptable to nearly any situation, too — if you have tortillas in the fridge (quesadillas are a house favorite so we always do), you’re in the clear. If not, serve it as southwestern steak stir-fry alongside some red beans and rice.

Ingredients
21⁄2 tablespoons olive oil
2 limes, juiced
1⁄4 cup finely chopped cilantro
1⁄2 to 2 jalapeño chile peppers, ribbed, seeded, and finely diced (optional)
2 garlic cloves, finely minced or pressed through a garlic press
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
1⁄2 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
11⁄4 pounds flank or skirt steak, sliced crosswise into 1⁄4″-thick pieces
2 large green or red bell peppers or 1 cup of roasted pepper strips
1 large white onion
8 flour tortillas
Salsa, for serving

Marinate the meat. Whisk 11⁄2 tablespoons of the olive oil, the lime juice, cilantro, jalapeños (if using), garlic, cumin, paprika, oregano, salt, and black pepper together in a large bowl. Place the meat in the marinade and toss to coat. Set aside while you slice the peppers and onion into 1⁄4″-thick strips.

Sear the steak. Heat a heavy-bottomed skillet (cast iron works great) for 3 minutes over medium-high heat. Remove the steak from the marinade. Drizzle 1⁄2 tablespoon of the olive oil into the pan and then add half of the steak to the skillet. Cook, stirring occasionally, until the steak is nicely seared on all sides, about 2 minutes. Transfer the steak to a large plate and repeat with the remaining steak slices. Use tongs and a wad of paper towels to wipe out the skillet (be careful—it’s hot).

Brown the vegetables. Place the skillet back over the heat and drizzle in the remaining 1⁄2 tablespoon of olive oil in the pan. Add the onion and bell peppers to the pan and cook until charred and softened, about 5 minutes. Heat the tortIllas. While the onion and peppers cook, wrap the stack of tortillas in a kitchen towel or paper towels and place them on a plate. Microwave them until they are soft and supple, 20 to 30 seconds. Transfer the steak and vegetables to a large shallow dish and serve with the warm tortillas and the salsa.

If there was ever an econo-meal all-star, chili would win that title! Loaded with veggies, meat, and beans, a big pot of this chili serves 4 hungry people for less than $10, making it a real meal deal. Leftovers always get eaten up at my house—either as chili dogs with grated cheese and relish, or as chili-mac with elbow macaroni, cilantro, and scallions.

Ingredients
3 tablespoons chili powder
1 tablespoon canola oil
1 yellow onion, finely chopped
2 teaspoons salt
2 garlic cloves, finely minced or pressed through a garlic press
2 pounds ground beef (preferably 85% lean)
1 tablespoon all-purpose flour
1⁄4 teaspoon freshly ground black pepper
1 can (14 ounces) pinto beans, drained and rinsed, or 11⁄2 cups cooked pinto beans
1 can (6 ounces) tomato paste
2 tablespoons light brown sugar
Hot-pepper sauce, to taste (optional)

Make the chili broth. Bring 21⁄2 cups of water to a boil in a large saucepan over high heat. Whisk in the chili powder, cover, turn off the heat, and set aside.

Brown the veggies and meat. Heat the oil in a large Dutch oven or pot over medium-high heat. Add the onion and 1⁄2 teaspoon of salt and cook until the onion is soft and just starting to brown, about 5 minutes, stirring occasionally. Stir in the garlic and cook until it’s fragrant, about 30 seconds, then stir in the ground beef. Cook, stirring often, until browned, 3 to 4 minutes. Mix in the flour, the remaining 11⁄2 teaspoons of salt, and the pepper and cook, stirring constantly, for 1 minute.

Cook the chili. Whisk a little of the chili-water into the meat while stirring to work out any lumps. Add the rest of the chili-water, bring to a boil, reduce the heat to medium-low, and gently simmer for 1 hour. Pour in the beans and add the tomato paste (if the chili doesn’t look saucy enough for your taste, add 2⁄3 cup of water) and the sugar and simmer for another 30 minutes to bring the flavors together. Serve immediately with hot-pepper sauce on the side, if using, or cool and refrigerate for up to 5 days (or freeze in 2 quart-size resealable freezer bags for up to 3 months).

D2D
When I have just 1 serving of chili left, I’ll add a pound of pasta, some extra beans, chopped raw onions, grated cheese, and cilantro, and call it chili mac. everyone loves it, and it allows me to stretch one $2.20 serving out to feed 4 people.