Jerk Recipe?!
I am looking for a good Jerk Recipe, like the one I had in the islands!., help!.Www@FoodAQ@Com
Answers:
1 T Ground Allspice
1 T Dried Thyme
11/2 tsp Cayenne
11/2 tsp Black pepper
11/2 tsp ground sage
3/4 tsp grated nutmeg
3/4 tsp ground cinn
2 T Garlic Powder
1 T Sugar
1/4 C Olive Oil
1/4 C Soy Sauce
3/4 C White Vinegar
1/2 C Orange Juice
1 Lime (juiced and zested)
1 Scotch Bonnet (Habanero) Seeded
3 Scallions (chopped)
1 C Onion (chopped)
Place all ingridents in a blender, puree!.
Pour over meat and allow to marinate 24 hrs!.
Grill and enjoy!.Www@FoodAQ@Com
1 T Dried Thyme
11/2 tsp Cayenne
11/2 tsp Black pepper
11/2 tsp ground sage
3/4 tsp grated nutmeg
3/4 tsp ground cinn
2 T Garlic Powder
1 T Sugar
1/4 C Olive Oil
1/4 C Soy Sauce
3/4 C White Vinegar
1/2 C Orange Juice
1 Lime (juiced and zested)
1 Scotch Bonnet (Habanero) Seeded
3 Scallions (chopped)
1 C Onion (chopped)
Place all ingridents in a blender, puree!.
Pour over meat and allow to marinate 24 hrs!.
Grill and enjoy!.Www@FoodAQ@Com
Thyme, allspice, scotch bonnet peppers, and garlic are key ingredients in this recipe!. Use this authentic spicy jerk rub on chicken, pork, fish, or vegetables!.
INGREDIENTS:
* 1/2 cup ground allspice berries
* 1/2+ cup packed brown sugar
* 6 to 8 garlic cloves
* 4 to 6 Scotch bonnet peppers
* 1 tablespoon ground thyme or 2 tablespoons thyme leaves
* 2 bunches escallions (green onions)
* 1 teaspoon cinnamon
* 1/2 teaspoon nutmeg
* Salt and pepper to taste
* 2 tablespoons soy sauce to moisten
PREPARATION:
Place allspice, brown sugar, garlic, scotch bonnet peppers, thyme, scallions, cinnamon, nutmeg, salt, pepper, and soy sauce in a food processor and blend until smooth!.
You may use allspice berries, if available, but use enough to give the equivalent of 1/2 cup ground!. (Allspice berries and scotch bonnets are key ingredients!.) Keep this sauce refrigerated and it will keep forever!. Feel free to increase the hot peppers and garlic!.
Rub the meat (chicken, pork or beef) with the seasoning!. If using a pork shoulder, score the fat and rub in!. With chicken, be sure to rub under skin and in cavities!. Can also be used with fish, but use a firm-fleshed fish like grouper!.
Marinate overnight!. Grill over a low fire until done!. Charcoal is best, but not essential!. Meat will be smoked "pinkish" when done, and the skin will be nice and dark!. Chop meat into pieces, and serve traditionally with hard-dough bread and Jamaican Red Stripe Beer!.
This is an authentic recipe that I swear by, awesome flavour!.
Enjoy!Www@FoodAQ@Com
INGREDIENTS:
* 1/2 cup ground allspice berries
* 1/2+ cup packed brown sugar
* 6 to 8 garlic cloves
* 4 to 6 Scotch bonnet peppers
* 1 tablespoon ground thyme or 2 tablespoons thyme leaves
* 2 bunches escallions (green onions)
* 1 teaspoon cinnamon
* 1/2 teaspoon nutmeg
* Salt and pepper to taste
* 2 tablespoons soy sauce to moisten
PREPARATION:
Place allspice, brown sugar, garlic, scotch bonnet peppers, thyme, scallions, cinnamon, nutmeg, salt, pepper, and soy sauce in a food processor and blend until smooth!.
You may use allspice berries, if available, but use enough to give the equivalent of 1/2 cup ground!. (Allspice berries and scotch bonnets are key ingredients!.) Keep this sauce refrigerated and it will keep forever!. Feel free to increase the hot peppers and garlic!.
Rub the meat (chicken, pork or beef) with the seasoning!. If using a pork shoulder, score the fat and rub in!. With chicken, be sure to rub under skin and in cavities!. Can also be used with fish, but use a firm-fleshed fish like grouper!.
Marinate overnight!. Grill over a low fire until done!. Charcoal is best, but not essential!. Meat will be smoked "pinkish" when done, and the skin will be nice and dark!. Chop meat into pieces, and serve traditionally with hard-dough bread and Jamaican Red Stripe Beer!.
This is an authentic recipe that I swear by, awesome flavour!.
Enjoy!Www@FoodAQ@Com
Here's my jerk chicken recipe i got from a jamacan friend!. i changed 2 ingredients as substitutions because their counterpart is not available in the states!. Good Luck we made it in cast iron dutch ovens for my cook book instead of cooking it on the grill!. He liked my way better than his!.
Jerk Chicken
? c!. whole allspice
1 1” cinnamon stick, broken
1 c!. red onion, chopped
? c!. green onions, chopped
? c!. dark rum
1 Tbs!. sugar
1 tsp!. dried thyme
3 Tbs!. peeled fresh ginger, grated
3 Tbs!. fresh lime juice
2 Tbs!. Worchestershire sauce
1 Tbs!. soy sauce
1 tsp!. fresh nutmeg, grated
4 Habanero or Scotch bonnet peppers, seeded and chopped
3 cloves garlic, chopped
2 skinless half chicken breasts
2 chicken leg quarters, skinned
? tsp!. salt
? tsp!. black pepper
1 Tbs!. vegetable oil
Cook allspice and cinnamon in a medium skillet over medium heat for 5 minutes or until toasted!. Place in a coffee grinder and process until finely ground!.
In a blander, add all ingredients (12) to chopped garlic, with allspice mixture and blend for 2 minutes until smooth!.
Sprinkle chicken with salt and pepper!. Place chicken in a ziplock bag with the spice mixture; seal and marinate 4 hours or over night in a refrigerator, turning occasionally!. Remove chicken and discard marinade!.
Heat oil in a 10” or 12” Dutch oven over high heat!. Add chicken, cook 2 minutes until browned, turn chicken over!. Bake for 15 to 20 minutes at 400o until chicken is cooked through!.
Serves 2 hungry adults or 4 smaller appetitesWww@FoodAQ@Com
Jerk Chicken
? c!. whole allspice
1 1” cinnamon stick, broken
1 c!. red onion, chopped
? c!. green onions, chopped
? c!. dark rum
1 Tbs!. sugar
1 tsp!. dried thyme
3 Tbs!. peeled fresh ginger, grated
3 Tbs!. fresh lime juice
2 Tbs!. Worchestershire sauce
1 Tbs!. soy sauce
1 tsp!. fresh nutmeg, grated
4 Habanero or Scotch bonnet peppers, seeded and chopped
3 cloves garlic, chopped
2 skinless half chicken breasts
2 chicken leg quarters, skinned
? tsp!. salt
? tsp!. black pepper
1 Tbs!. vegetable oil
Cook allspice and cinnamon in a medium skillet over medium heat for 5 minutes or until toasted!. Place in a coffee grinder and process until finely ground!.
In a blander, add all ingredients (12) to chopped garlic, with allspice mixture and blend for 2 minutes until smooth!.
Sprinkle chicken with salt and pepper!. Place chicken in a ziplock bag with the spice mixture; seal and marinate 4 hours or over night in a refrigerator, turning occasionally!. Remove chicken and discard marinade!.
Heat oil in a 10” or 12” Dutch oven over high heat!. Add chicken, cook 2 minutes until browned, turn chicken over!. Bake for 15 to 20 minutes at 400o until chicken is cooked through!.
Serves 2 hungry adults or 4 smaller appetitesWww@FoodAQ@Com
Like jerk chicken!? try the following web!. siteWww@FoodAQ@Com
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