A book and food pairing:

I’m betting that This is Where I Leave You by Jonathan Tropper will make my best reads of 09′ list, if such a list were to exist, which it probably will because 1. I love making lists 2. Lists give the world order and 3. You don’t need to compose complete sentences.
This is Where I Leave You is a novel starring Judd Foxman, a man who has just lost his job, wife, dignity and manhood, and is now forced to sit shiva for his dead father with family members he can’t stand. Hilarious. It didn’t have the emotional tug to make it super duper resonant for me, but I did laugh out loud, I grinned knowingly and I appreciated many sentences and sentiments. It was entertaining, drinkable and riddled with jerks. I like jerks. They always have good things to say and can enliven the characters we’re supposed to care about more effectively than the characters own introspection often does. Tropper did an excellent job of cooking up some highly likable assholes, which is hard to pull off. In other words, the book made me want jerk chicken. It’s not the prettiest of dishes, thanks to my version where I puree a stalk of green onions, but it’s layered and feisty, bold and savory, much like the novel.
Click ‘Read More’ for the recipe.
and if you, too, like lists you may also enjoy:

Thanks and No Thanks
10 Reasons Why I, Charlie Gibson, Want to Bitch Slap Sarah Palin
The Beat Down Foundation Awards

1 bunch scallions, chopped (1 1/2 cups)
4 garlic cloves, chopped
1 jalapeno chile (I used 3 circles of jarred jalapenos)
4 tablespoons freshly squeezed lime juice
4 tablespoons olive oil, plus more for grates
2 tablespoon light-brown sugar
3 teaspoons ground allspice
2 teaspoon dried thyme
1 teaspoon ground cinnamon
Coarse salt
8 pieces chicken (I like breasts and thighs. I’m sure you do, too)

Directions
Make marinade: In a blender combine scallions, garlic, jalapeno, lime juice, oil, sugar, allspice, thyme, cinnamon, 1 teaspoon salt, and 2 tablespoons water, soy sauce; blend until smooth. Set aside about 1/3 cup. I save a little more.
Place chicken in a shallow dish or a bag. season all over with salt. Pour marinade over chicken; toss, cover, refrigerate, turning at least 2 hours or overnight.
You can grill or bake. I like to grill it on high heat just to get the outside a little charred. Then I take it off the grill and put it in the oven at 350 for awhile, pouring some more marinade on. Garnish with lime, maybe some cilantro. I once served this with a little salad of avacado and cherry tomatoes, dolloped with sour cream and sprinkling of crushed pistachios, but it also goes well with Budweiser.