riacmt@ubvmsa.cc.buffalo.edu (Carol Miller-Tutzauer) (03/31/91)
My experience is that there are as many "Jerk seasoning" recipes as you
will find barbecue sauce recipes in the south. With that caveat, I
offer the following recipes from my own library:
Seasoning paste for Jerk Pork -- From The Whole Chile Pepper Book
----------------------------- by Dave DeWitt and Nancy Gerlach
Boston: Little, Brown, & Co.
ISBN# 0-316-18223-0
4 Habanero or 7 Jalapeno chiles, stems and seeds removed, chopped
2 ounces fresh pimiento berries (allspice berries), or substitute
1/4 c powdered allspice
3 T lime juice
2 T chopped scallions
1 t ground cinnamon
1 t ground nutmeg
Pound or puree all the ingredients to make a thick paste. Spread paste
over meat and marinate for one hour or longer before grilling.
Bajan seasoning -- From The Whole Chile Pepper Book (see citation,
--------------- above)
3 Habanero chiles, stems and seeds removed, finely chopped
6 scallions, finely chopped, including the greens
3 cloves garlic, minced
2 T lime juice
2 T chopped fresh parsley
1/2 t ground cloves
1/2 t freshly ground black pepper
Combine all ingredients. Cut deep gashes in meat and fill with
seasoning mixture. Cook as desired.
Jamaican Jerk Rub -- From The Thrill of the Grill by Chris
----------------- Schlesinger & John Willoughby, NY: Wm. Morrow,
ISBN # 0-688-08832-5
1/4 C Inner Beauty or other Caribbean hot sauce or 10 pureed
Scotch Bonnet (or Habanero) chile peppers (you may substitute
15 of your favorite fresh chile peppers)
2 T dried rosemary
2 T parsley, chopped
2 T dried basil
2 T dried thyme
2 T mustard seeds
3 scallions, finely chopped
1 t salt
1 t black pepper
juice of 2 limes
1/4 c cheap yellow mustard (we omit this)
2 T orange juice
2 T 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.
Jerk Rub -- From Jerk: Barbecue from Jamaica by Helen Willinsky
-------- Freedom, CA: The Crossing Press, ISBN# 0-89594-439-1
pbk (or hardcover ISBN# 0-89594-440-5)
1 onion, finely chopped
1/2 c finely chopped scallion
2 t fresh thyme leaves
2 t salt
1 t ground Jamaican pimiento (allspice berries)
1/4 t ground nutmeg
1/2 t ground cinnamon
4 to 6 hot peppers, finely ground
1 t ground black pepper
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.
Jerk Marinade -- From Jerk: Barbecue from Jamaica by Helen Willinsky
------------- (see citation, above)
1 onion, finely chopped
1/2 cup finely chopped scallion
2 t fresh thyme leaves
1 t salt
2 t sugar
1 t ground Jamaican pimento (allspice)
1/2 t ground nutmeg
1/2 t ground cinnamon
1 hot pepper, finely ground
1 t ground black pepper
3 T soy sauce
1 T cooking oil
1 T cider or white vinegar
Mix together all the ingredients. A food processor fitted with a steel
blade is ideal for chopping and combining. This will provide an
excellent marinade for chicken, beef, or pork. Store leftover marinade
in the refrigerator in a tightly closed jar for about 1 month.
Yields about 1 1/2 cups.
Dry Jerk Seasoning -- From Jerk: Barbecue from Jamaica by Helen
------------------ Willensky (see citation, above)
1 T onion flakes
1 T onion powder
2 t ground thyme
2 t salt
1 t ground pimento (allspice)
1/4 t ground nutmeg
1/4 t ground cinnamon
2 t sugar
1 t coarsely ground black pepper
1 t cayenne pepper
2 t dried chives or green onions
Mix together all the ingredients. Store leftovers in a tightly closed
glass jar. It will keep its pungency for over a month. Yields 5
tablespoons.
Jerk seasoning Sugar Reef Style -- From Sugar Reef Caribbean Cooking
------------------------------- by Devra Dedeaux, NY: Roundtable
Press (McGraw-Hill), ISBN # 0-07-062457-7
1 T ground allspice
1 T dried thyme
1 1/2 t cayenne pepper
1 1/2 t freshly ground black pepper
1 1/2 t ground sage
3/4 t ground nutmeg
3/4 t ground cinnamon
2 T salt
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
juice of 1 lime
1 scotch bonnet pepper, seeded and finely chopped
1 c chopped white onion
3 green onions, finely chopped
You can make a paste by combining in a food processor all the
ingredients listed above. OR you can mix the dry spices (the first
group), store away, and then combine with remaining ingredients just
prior to using.
In a large bowl, combine the first group of ingredients. With a wire
whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and
lime juice. Add the Scotch Bonnet pepper, onion, and green onions and
mix well. Marinate meat in mixture for at least 1 hour, longer if
possible. Then grill.
Enjoy --- Carol.