[CH] Re:Jamaican Jerk Portabella Mushrooms

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Thought I had it and what do you know... here it is.. Along with many
others, it Can also be found on the Pepper Fools Recipe Web site:
http://home.earthlink.net/~rlusk12/

Cheers,
Robert L.

------------------------------

>Date: Mon, 29 Sep 1997 19:19:21 -0400
>From: =Mark <mstevens@exit109.com>
>Subject: Re: [CH] Hot Luck 97 Part Deux

Jamaican Jerk Portabella Mushrooms
Ingredients:
Jerk Marinade
Portabella mushrooms

Preparation:
First the marinade...
1 small bottle Kens Ceasar Salad Dressing
1 or 2 tbsp, Armadillo Crossing hotsauce, available from Armadillo
Crossing restaurant, South Belmar, NJ.
1 or 2 tsp "You Can't Handle this Hotsauce, Available from Peppers
restaurant, Dewey Beach, Delaware.
3 heaping Tbsp Tropical Pepper Co. Jerk seasoning (available in
supermarkets around here in the spicy condiment section)
Mix all thoroughly, and let stand, refrigerated, overnight.

An hour before grilling, brush the shrooms with the marinade (mix
vigorously as the oil will have separated), saving enough to brush on
while
grilling.   After the grill is fired up, toss the shrooms on, gill side
down and baste the tops with some more marinade.  Be careful to be
somewhat
frugal while basting the caps, as the oil in the marinade can flare up.

After about 5 minutes, flip them over.  You can be more generous when
basing the undersides, as the gills seem to soak up more marinade.  When

you begin to see the marinade in the gills and stem start to buble, flip

again and baste again.  Let cook another minute or 2 and remove to a
serving dish.

The marinade can be doctored to any level of heat, just taste it until
it
seems right.  You can substitute other sauces and seasonings, but
remember
that most traditional Jerk seasonings contain spices such as cinnamon,
clove and allspice with hot chiles to give it a distinct
"sweet/spicy/hot"
flavor.  Either seek out other jerk seasonings or hot sauces, or add
these
spices to what ingredients you can find.

Cooking is easy and fast, and marinated portabellas are very forgiving
whether under or overcooked.  If the caps or edges become singed, just
baste with more marinade.  The shroom will soak it up and give a meaty,
distinctly "grilled" flavor.  Just don't burn them to a crisp!

Hey Jim!  You ever thought of smoking portabellas?

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