MARCH 8, 2013 | 1:27 PM BY ADMIN



My friend Steve hash was cooking. And when Steve cooks Jack eats well.

I met Steve many years ago in Tacoma Park, Maryland at my restaurant called The Savory.

Aside from being a “Foodie” Steve is a professional photographer and actually did the shoot for my book “SECRETS from the WHITE HOUSE KITCHENS”.


Well one night his friend Carolyn Sedwick called and invited my wife Debbie and me to dinner.

Having dinner at Carolyn’s home is like being entertained by Pearle Mesta and this time was no different except Steve did the cooking.

For the first time in my culinary life of 55 years I had the finest chicken dinner ever. The char broiled chicken on real charcoal was called Piri Piri chicken.


This is an African – Portuguese recipe that stands out like no other. Now there are several recipes and marinades but this one is by far the best.

Here comes the best dinner of your life:


  • Peppers - use 1 for Mild; 2 for Medium; 3 for Hot
  • 2 cloves of garlic
  • 1 tablespoon of kosher salt
  • 2 tablespoons of vegetable oil
  • 3 tablespoons of olive oil
  • 1 teaspoon of the chili powder Juice of lemon or lime



Cut up the chilies into tiny bits together with the garlic cloves grind in a pestle & mortar.

Get the vegetable oil smoking hot in a frying pan.

Add in the ground mixture from the pestle and fry stirring all the time for just a couple of minutes

Take off heat just before it wants to burn

Let cool and store in glass jar adding the olive oil and stir the mixture well

Also add the lemon or lime as this will tenderize the meat.

Leave in refrigerator for 24 hours Some people like to add white vinegar (I do)

The next day cover the chicken, be sure to make several slices in meat so marinade soaks in well.

Place on grill and do not cook fast. Let it take it’s time


This is also delicious on shrimp

Both meats should be served over heaps of white rice

A simple salad is in order some French bread and butter and that’s all you need

OH YES! Wine or beer for sure