Rubbed turkey breast with jerk spices and cooked sous vide at 145 degrees F for 3 hours. Fished the turkey by blackening the skin on the grill. Made a pan sauce for the meat with fat separated bag drippings along with scotch bonnet pepper, onion, garlic, fresh thyme, and orange juice.
Selected green plantains, cut 1" and fried in peanut oil at 325 degrees F for 1.5 minutes per side, placed in salt water bath with garlic for 1 minute, pressed to 1/2" and returned to the oil for 2 minutes per side.
Used black beans as a substitute for the rice and peas as since I like them better than kidney beans. Cooked the rice with scotch bonnet, coconut milk, chicken stock, onion, garlic, and fresh thyme.
