Wet Jerk Seasonings Recipe
Yield: 1 1/2 cupsRecipe by luhu.jp
Ingredients:
2: , (to 12) Scotch bonnet
3 tbsp: Salt or to taste,
Chilies, stemmed
2 tsp: Thyme, chopped
1 medium: Onion, (s), coarsely chopped
Or dried thyme,
4: , (to 5) shallots,
2 tsp: Ground allspice,
Coarsely chopped,
1 tsp: Black pepper,
, abt 1/4 cup
1/2 tsp: Grated nutmeg,
2 bunch: Chives or scallions,
1/4 tsp: Ground cinnamon,
Trimmed to remove roots,
1/8 tsp: Ground cloves,
Coarsely chopped,
1/4 cup: Lime juice,
1 cup: Flat-leaf parsley,
Or white vinegar,
Coarsely chopped,
3 tbsp: Soy sauce,
4: Garlic clove, s
2 tbsp: Vegetable oil,
Coarsely chopped,
1 tbsp: Brown sugar,
1 tbsp: Ginger, finely chopped
2 tbsp: Water or as needed,
Directions:
Combine the chilies, onion, shallots, chives, parsley, and garlic in
a food processor and puree to a coarse paste. Work in the ginger,
salt, thyme, allspice, black pepper, nutmeg, cinnamon, cloves, lime
juice, soy sauce, vegetable oil, and brown sugar. Correct the
seasoning, adding soy sauce or salt to taste as needed. The mixture
should be very flavorful. Add water as needed to make a thick but
pourable paste.
Makes enough for 2 pounds meat, chicken, or seafood.
Marinating Time for Jerk
:Whole Chicken 12-24 hours
: (put some of the seasoning in the
: cavity, some under the skin, and
: rub the rest over the skin)
:Whole Pork Shoulder or Tenderloins 12-24 hours
: (make tiny holes in the meat with
: the tip of a knife and rub a little
: of the seasoning in each hole)
:Rack of Lamb and Beef Tenderloins 12-24 hours
: (make tiny holes in the meat with
: the tip of a knife and rub a little
: of the seasoning in each hole)
:Whole Fish 4-6 hours
: (put some of the seasoning in the
: cavity, some in slits in the flesh
: and rub the rest over the skin)
:Chicken Breasts, Steaks, Pork Chops 2-4 hours
:Shrimp and Fish Fillets 1/2-1 hour
The Caribbean Pantry Cookbook
by Steven Raichlen
ISBN 1-885183-10-0
pg 32-33
Submitted By DIANE LAZARUS On 12-13-95
Source from luhu.jp
a food processor and puree to a coarse paste. Work in the ginger,
salt, thyme, allspice, black pepper, nutmeg, cinnamon, cloves, lime
juice, soy sauce, vegetable oil, and brown sugar. Correct the
seasoning, adding soy sauce or salt to taste as needed. The mixture
should be very flavorful. Add water as needed to make a thick but
pourable paste.
Makes enough for 2 pounds meat, chicken, or seafood.
Marinating Time for Jerk
:Whole Chicken 12-24 hours
: (put some of the seasoning in the
: cavity, some under the skin, and
: rub the rest over the skin)
:Whole Pork Shoulder or Tenderloins 12-24 hours
: (make tiny holes in the meat with
: the tip of a knife and rub a little
: of the seasoning in each hole)
:Rack of Lamb and Beef Tenderloins 12-24 hours
: (make tiny holes in the meat with
: the tip of a knife and rub a little
: of the seasoning in each hole)
:Whole Fish 4-6 hours
: (put some of the seasoning in the
: cavity, some in slits in the flesh
: and rub the rest over the skin)
:Chicken Breasts, Steaks, Pork Chops 2-4 hours
:Shrimp and Fish Fillets 1/2-1 hour
The Caribbean Pantry Cookbook
by Steven Raichlen
ISBN 1-885183-10-0
pg 32-33
Submitted By DIANE LAZARUS On 12-13-95
Source from luhu.jp