When she has guests, the Jerk Shack’s chef, Nicola Blaque, relies on her favorite Jamaican recipe and some surprising accoutrement
Blaque’s determination to educate others on the flavors she grew up with applies to her guests at home, too. “Just because I’m Jamaican and I feel like a lot of people don’t have exposure to Caribbean food, I always make grilled jerk wings. It’s a spice that a lot of people are now just getting introduced to and it’s hotter than Buffalo, so that’s my favorite thing to make,” she says.If you want to serve Blaque’s grilled jerk chicken wings at your next dinner party, you’ll need to plan ahead.
Before serving the wings, which Blaque serves as a main course, she recommends putting out an appetizer spread. “I’m a huge fan of different dips,” she says. “I like intermixing flavors, so I would do tortilla chips and a dip made with cream cheese, ginger, scallion, soy sauce, and honey, topped off with some scallions.
To round out the meal, she likes to serve rum cake brownies — “rum cake is usually heavy, so I’ll make them into a small batch of brownie squares” — as well as a simple drinks spread. Mimosas made with guava or pineapple purée and some bubbly are refreshing alongside her spice-forward cooking. “I always do a citrus water just because we always have those people who don’t drink,” she explains.
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