Black & Wright

Evolution of Southern Fare

Located in Chicago, Black & Wright is renowned for its culinary excellence and southern inspired dishes. We invite you to tour our site and discover the joys of cooking

Black & Wright offers private cooking and catering events in an array of styles perfect for a small group outing, power meetings, garden parties, sixth or sixtieth birthdays, bridal showers and anything else that may fall in between.

Whether you are looking to learn how to BBQ, cook a vegetarian feast or a gourmet dinner we will be happy to work with you to prepare a tantalizing menu.

Grilled Jerk Cornish Hens

4 Scotch bonnet or habanero chiles, stemmed and halved 5 small scallions, cut into 2-inch lengths

2 teaspoons chopped thyme

1 teaspoon garlic powder

1/4 cup light brown sugar

1 tablespoon soy sauce

1 tablespoon dark rum

2 tablespoons water

Salt and freshly ground pepper

4 Cornish game hens (about 2 pounds each)

In a blender, puree the Scotch bonnets with the scallions, thyme, garlic powder, brown sugar, soy sauce, dark rum and water. Season with 1 tablespoon of salt and 1/2 teaspoon of pepper.

Using kitchen scissors, cut out the backbone of each hen. Press down on the breasts to flatten the hens. Set them in a baking dish and coat them all over with the jerk paste. Cover and refrigerate overnight.

Preheat the oven to 300°. Set the hens on large rimmed baking sheets and bake for 45 minutes, until firm but not browned or cooked through.

Meanwhile, light a grill. Grill the hens over moderately high heat, turning occasionally, Basting the hens with extra jerk sauce until cooked through and lightly charred in spots, about 20 minutes. Transfer the hens to a platter and let rest before serving.