[CH] Jerk recipes

Judy Howle (howle@ebicom.net)
Tue, 12 May 1998 22:06:04 -0500 

Here are some jerk recipes I have saved.  Most have probably been posted on
this list. 

JERK RUB by Jay B. McCarthy, in Fine Cooking #3.

The author suggests stuffing it under the skin of a turkey breast, or
chicken, or on fish. Delicious on pork. 

    30 scallions 
    5" piece fresh ginger, peeled 
    1/4 cup garlic cloves, peeled 
    6 bay leaves 
    6 to 8 Habanero or Scotch bonnet chiles, seeded, minced 
    2 t freshly ground nutmeg 
    2 t freshly ground cinnamon (approx. 1 stick) 
    1 T freshly ground allspice 
    2 T black peppercorns, ground 
    2 T whole coriander seeds, ground 
    1 T kosher salt 
    1 C fresh thyme leaves, chopped fine 

Optional:

    1/2 C oil (if using a blender) 
    1 t apricot jam or honey 

Chop the scallions, ginger, garlic, bay leaves, and chiles separately until
moderately fine. (by hand). Combine these ingredients and continue chopping
until fine. Place in a bowl and add ground spices. Stir in the chopped thyme
and mix well. The rub tastes best if allowed to sit for a few hours for the
flavors to meld.

JERK MARINADE by Dave DeWitt from The Habanero Cookbook. 

    4 scotch bonnets or habaneros, seeds and stems removed, diced 
    1/4 cup finely chopped onion 
    6 green onions, white part only, chopped 
    1/4 cup red wine vinegar 
    1/3 cup vegetable oil 
    2 TBS dark rum 
    1 TBS brown sugar 
    1 TBS minced fresh thyme 
    1 TSP freshly ground black pepper 
    1/2 TSP ground cloves 
    1/2 TSP ground nutmeg 
    1/2 TSP ground allspice 
    1/4 TSP ground cinnamon 

Combine all ingredients in a bowl and mix well, Let sit 1 hour to blend the
flavors.

BOSTON BEACH WET JERK RUB 

    1/2 cup fresh thyme leaves 
    2 bunches(about 13) green onions 
    4 tablespoons finely diced fresh ginger 
    3 Scotch bonnet or Habanero peppers, stemmed 
    1/4 cup peanut oil 
    5 garlic cloves chopped 
    3 Bay leaves 
    2 teaspoons freshly ground allspice 
    1 teaspoon freshly ground nutmeg 
    1 table spoon freshly ground pepper 
    1 tablespoon freshly ground coriander 
    1 teaspoon freshly ground cinnamon 
    2 teaspoons salt 
    Juice of 1 lime(of course!) 

Blend all ingredients in a food processor until a thick, chunky paste
results. Makes 2 and 1/2 cups of marinade, which can be stored in a tightly
sealed, refrigerated container for several months. Rub the meat thoroughly
with this paste. For larger cuts such as pork roasts, slash the meat at
two-inch intervals and force the jerk rub into the cavities. Allow the meat
to marinate overnight before smoking over a slow fire until well done. This
quantity of marinade is sufficient for two to three chickens or ten pounds
of pork. For an extra spicy taste, extra sauce can be used for basting.

NORTH COAST JERK MARINADE From Hot & Spicy Caribbean
by Dave DeWitt, Mary Jane Wilan, Melissa T Stock

    1/4 cup whole Jamaican pimento berries or 1/8 cup ground allspice 
    3 Scotch Bonnets or habs, stems & seeds removed, chopped 
    10 scallions, chopped 
    1/2 cup chopped onion 
    4 garlic cloves, chopped 
    4 bay leaves, crushed 
    1 3-inch ginger, peeled and chopped 
    1/3 cup fresh thyme 
    1 teaspoon ground nutmeg 
    1 teaspoon ground cinnamon 
    1 teaspoon salt or to taste 
    1 tablespoon ground black pepper 
    1/4 cup vegetable oil 
    1/4 cup lime juice 
    water 

Roast pimento berries in dry skillet until aromatic, about 2 minutes. Remove
and crush to a powder in a mortar or spice mill.

Add pimento powder and all remaining ingredients to a food processor and
blend with enough water to make a paste or sauce.

Store in 'fridge; keeps a month or more.

Yield: 2 - 3 cups
Heat: Hot

Chicken wings make great jerk appetizers. Cut off tips and marinate in jerk
seasoning overnight. Place on a rack and bake for 30 to 40 minutes in a 350
degree oven, basting frequently with the marinade. For a 3-4 lb. pork roast,
rub with jerk paste and marinate overnight. Cook on smoker or grill or bake
in the oven. 

Let roast come to room temperature. Place in a 400 degree oven and
immediately reduce the heat to 325 degrees. Bake for 1 hr. and 45 min. or to
an internal temperature of 180 degrees. 

Judy Howle
howle@ebicom.net

Flavors of the South		
Recipes for "heat lovers"		
http://www.ebicom.net/~howle	

Hot and Spicy Food Editor
Suite 101
http://www.suite101.com/topics/page.cfm/462