[CH] jerk reciepes
Chet Bacon (hcbacon@connix.com)
Tue, 29 Dec 1998 07:01:29 -0500
"Andy and Tina Laiho" <laiho@bytethis.com>
Subject: [CH] Jerk Pork Recipe.......and Dave's Salsa
I hope you find one that suits your needs
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* Exported from MasterCook *
Jamaican Jerk Rub #1
Recipe By : Dave DeWitt & Nancy Gerlach - The Whole Chile Pepper
Book
Serving Size : 1 Preparation Time :0:00
Categories : Chile-Heads Spice Blends
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 habanero chili peppers -- seeded and chopped
OR 7 jalapeno chiles
1/4 cup allspice -- ground
3 tablespoons lime juice
2 tablespoons scallion -- chopped
1 teaspoon cinnamon -- ground
1 teaspoon nutmeg -- ground
Pound or puree all the ingredients to make a thick paste. Spread paste
over meat and marinate for one hour or longer before grilling.
Busted by Christopher E. Eaves <cea260@airmail.net>
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NOTES : Seasoning paste for Jerk Pork
* Exported from MasterCook *
Jamaican Jerk Rub #2
Recipe By : From The Thrill of the Grill
Serving Size : 1 Preparation Time :0:00
Categories : Chile-Heads Spice Blends
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 whole scotch bonnet -- (or habanero) chile
-- peppers, seeded
OR -- (substitute 15 of
-- your favorite fresh
chile peppers or 1/4 cup caribbean hot
sauce)
2 tablespoons dried rosemary
2 tablespoons parsley -- chopped
2 tablespoons dried basil
2 tablespoons dried thyme
2 tablespoons mustard seed
3 whole scallions -- chopped fine
1 teaspoon salt
1 teaspoon black pepper
2 limes -- juice of
1/4 cup cheap yellow mustard
2 tablespoons orange juice
2 tablespoons white vinegar
Combine all ingredients in a food processor or blender, and blend them
into a paste, making sure that all the ingredients are fully
integrated. The paste should be approximately the consistency of a
thick tomato sauce. If it is too thick, thin it out with a little more
white vinegar. Cover the paste and let it sit in the refrigerator for
at least 2 hours for the flavors to blend together. Overnight is the
ideal amount of time to give them to get acquainted. (Note that if you
want to avoid making a fresh batch every time you make this dish, you
can multiply the amount of paste easily. Don't worry about it going
bad, since it keeps almost infinitely.)
Rub paste on meat and grill.
Busted by Christopher E. Eaves <cea260@airmail.net>
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* Exported from MasterCook *
Jamaican Jerk Rub #3
Recipe By : Helen Willinsky - Barbecue from Jamaica
Serving Size : 1 Preparation Time :0:00
Categories : Chile-Heads Spice Blends
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 whole onion -- finely chopped
1/2 cup scallions -- finely chopped
5 whole hot chile peppers -- (your favorite),
-- finely ground
2 teaspoons fresh thyme leaves
2 teaspoons salt
1 teaspoon jamaican pimiento -- (allspice berries),
-- ground
1/4 teaspoon nutmeg -- ground
1/2 teaspoon cinnamon -- ground
1 teaspoon black pepper -- ground
Mix together all the ingredients to make a paste. A food processor
fitted with a steel blade is ideal for this. Store leftovers in the
refrigerator in a tightly closed jar for about a month.
Yields about 1 cup.
Busted by Christopher E. Eaves <cea260@airmail.net>
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* Exported from MasterCook *
Jamaican Jerked Chicken
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chile-Heads Jamacian
Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 loin pork chops
3 chicken breasts -- split
6 chicken legs
1 whole allspice berries
1/4 teaspoon fresh grated nutmeg
1/2 teaspoon ground cinnamon
8 scallions -- chopped
1 large clov garlic -- chopped
1 teaspoon hot pepper -- chopped
3 tablespoons red wine vinegar
1/4 cup peanut or vegetable oil
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
2 bay leaves -- crumbled
Pickapeppa sauce -- see note
Jerked meat is one of the Caribbean's most famous spicy dishes. There
are a few tendencies which give Jamaican food its characteristic flavor,
but one of the main things is the preponderance of the allspice berry
among the spices used as a paste-type marinade.
Cut away rind and most fat from pork; remove all meat from bones, cut
into pieces about 1-1/2" thick and 3" to 4" long. Put pork pieces and
chicken in a large bowl, cover and refrigerate until needed.
To prepare seasoning, heat the allspice berries over medium heat in
small saucepan 3 to 4 min, stirring often; 2 tbs at a time, crush
berries in mortar and pestle. In medium bowl, combine berries, nutmeg,
cinnamon, scallions, garlic, pepper and 1 tbs vinegar; crush into pasty
mixture. Add rest of vinegar, oil, salt, pepper and bay leaves. Turn
mixture over pork and chicken and rub meat with seasoning, coating
evenly. Cover and refrigerate 2 hours or overnight.
Cook jerked pork and chicken on grill over hot coals or on gas barbecue
as far from heat as possible (6" or more); cover with lid; turn meat
every 10 minutes for about 1 hour, until done.
If desired, halfway through cooking time toss 1 tsp whole allspice
berries into fire. Cut cooked pork into 1/3" slices and serve with
chicken. Accompany with Pickapeppa sauce. Serves 6 to 8.
(Note: Can also be cooked in preheated 350 F oven on rack in roasting
pan about 1 hour, turning once, but you won't have the grill flavor.
(Pickapeppa sauce is a bottled Jamaican condiment available in better
supermarkets and gourmet stores.)
http://neptune.netimages.com/~chile/recipes.html
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