ms cesar posted 11-19-99 2:48
Basic Jerk Seasoning
Source: Caribbean cookbook called Island Cooking
2 oz. Jamaican pimento (allspice, crushed)
1/4 tsp. freshly grated nutmeg
1 tsp. ground cinnamon
12 scallions cleaned and chopped
12 jalapeno peppers halved with seeds
1/3 cup red wine vinegar
2 Tbsp. vegetable oil
1 Tbsp. salt
1 tsp. fresh ground black pepper
2 Tbsp. soy sauce
Hot pepper sauce (optional)
Combine all ingredients in a blender or food processor, adding hot pepper
sauce to taste. Process to liquefy for 1 minute. Pour into a jar and
refrigerate till ready to use. Makes about 1 cup.
Jerked Chicken, Pork, and Fish
6 to 8 loin pork chops cut 1 inch thick
6 chicken thighs
6 chicken drumsticks
6 to 8 fish filets or steaks
lime or lemon juice
1 recipe Basic jerk seasoning
Wash pork, chicken, and/or fish separately in lime or lemon juice. Rinse
under cold water and pat dry.
Place meat in a non-aluminum baking dish and pour half jerk over. Rub
seasoning evenly over all.
In another baking dish, use 1 Tbsp. of jerk for each pound of fish and rub in carefully. Cover and refrigerate 3 hours or overnight.
Slowly cook over hot coals or gas barbecue at least 6 inches from heat
source. Cover with aluminum foil or barbecue lid leaving vents slightly
open. Allow 2 hours for pork, 1 1/2 hours for chicken, and 20 minutes for fish depending on thickness of filet. Check meat for doneness and fish to see if it flakes easily before removing. Baste frequently, turn chicken and pork.
Remove meats from grill and allow to stand for 10 minutes.