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Sauce Jerk Seasonings
 
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raf
Şef Aşçıbaşı
Şef Aşçıbaşı


Joined: 15 Feb 2007
Posts: 672

PostPosted: Mon Oct 06, 2008 8:25 am    Post subject: Jerk Seasonings Reply with quote

Jerk Seasonings

1/2 cup ground allspice berries [not allspice powder; whole
allspice − ground (use a coffee grinder)]
1/2 cup packed brown sugar
6−8 garlic cloves
4−6 Scotch bonnet peppers (or jalapeno), stems and seeds removed
1 tablespoon ground thyme or 2 tablespoons thyme leaves
2 bunches escallions (green onions)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
salt and pepper to taste
2 tablespoon soy sauce to moisten

Put everything in a food processor and blend until smooth.
Feel free to adjust amount of peppers or garlic.
Rub the meat (chicken or beef) with the seasoning. If using shoulder, score the fat and rub in. With chicken, be sure to rub under skin and in cavities. Can also be used with fish, but use a firm−fleshed fish like grouper.
Marinate overnight. Grill over a low fire until done. Charcoal is best, but not essential. Meat will be smoked "pinkish" when done, and the skin will be nice and dark.

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Yemek Tarifleri
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Joined: 18 Jun 2006
Posts: Auto Post
Location: Turkey




Wet Jerk Rub

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