Bogus Chezz Hawg
is Blowin Smoke!
Ya Mon! Enjoy! Please let me know if you like 'em when you try 'em.
Use the paste or marinade recipes below for chicken, beef, or pork
(or whatever you like).
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Jerk Paste (My personal favorite)
Pastes made of spices, herbs, onions, and chiles are the authentic jerk flavoring method. Rub the paste into raw meat to add flavor. This is a medium hot paste. Remove the seeds & membranes from the chiles for a milder paste. Add more chiles for a hotter paste. Scotch bonnet or habanero chiles are preferred, but you can substitute with the milder jalapeno or serrano chiles.
1 onion, finely chopped
1/2 cup finely chopped scallion
2 teaspoons fresh thyme leaves
2 teaspoons table salt
1 teaspoon ground Jamaican pimento (allspice)
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
4 to 6 hot chiles, finely ground
1 teaspoon freshly ground black pepper
Mix together all the ingredients to make a paste. Pulsing in a food processor is ideal for this. I like to rub the raw meat with the paste the night before cooking. Leave the rubbed meat in the fridge until ready to cook. Store any leftovers in the fridge in a tightly closed glass jar up to 2 weeks. Yield: About 1 cup
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Jerk Marinade
Some people find marinades more convenient to use than pastes. This marinade is more liquid than a paste, but not as liquid as most marinades. The flavor of the marinade may taste a little harsh when you first mix it, but the flavors will all blend and mellow as the meat cooks. To adjust the heat of this rather mild marinade, use the guidelines as in the "Jerk Paste" recipe above.
1 onion, finely chopped
1/2 cup finely chopped scallion
2 teaspoons fresh thyme leaves
1 teaspoon table salt
2 teaspoons sugar
1 teaspoon ground Jamaican pimento (allspice)
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 hot chile, finely ground
1 teaspoon freshly ground black pepper
3 tablespoons soy sauce
1 tablespoon cooking oil
1 tablespoon cider or white vinegar
Mix together all the ingredients. Pulsing in a food processor is ideal for this.
Marinate raw meat in the fridge for about 4 to 6 hours. Store any leftovers in the fridge in a tightly closed glass jar up to 2 weeks. Yield: About 1-1/2 cups
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Jerk Dry Rub
This seasoning mix is good to have on hand. Use on fish, veggies, or snacks (or whatever you like). It does not have quite as strong a flavor as the Jerk paste or marinade recipes above. To increase the heat, add more cayenne pepper.
1 tablespoon onion flakes
1 tablespoon onion powder
2 teaspoons ground thyme
2 teaspoons table salt
1 teaspoon ground Jamaican pimento (allspice)
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
2 teaspoons sugar
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
2 teaspoons dried chives or green onions
Mix together all the ingredients. Store any leftovers in a tightly closed glass jar. It will keep its pungency for about 1 month.
Yield: About 5 tablespoons.
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Use the paste or marinade recipes below for chicken, beef, or pork
(or whatever you like).
<><><><><><><><><><><><><><><><><><><><><><><><><><><>
Jerk Paste (My personal favorite)
Pastes made of spices, herbs, onions, and chiles are the authentic jerk flavoring method. Rub the paste into raw meat to add flavor. This is a medium hot paste. Remove the seeds & membranes from the chiles for a milder paste. Add more chiles for a hotter paste. Scotch bonnet or habanero chiles are preferred, but you can substitute with the milder jalapeno or serrano chiles.
1 onion, finely chopped
1/2 cup finely chopped scallion
2 teaspoons fresh thyme leaves
2 teaspoons table salt
1 teaspoon ground Jamaican pimento (allspice)
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
4 to 6 hot chiles, finely ground
1 teaspoon freshly ground black pepper
Mix together all the ingredients to make a paste. Pulsing in a food processor is ideal for this. I like to rub the raw meat with the paste the night before cooking. Leave the rubbed meat in the fridge until ready to cook. Store any leftovers in the fridge in a tightly closed glass jar up to 2 weeks. Yield: About 1 cup
<><><><><><><><><><><><><><><><><><><><><><><><><><><>
Jerk Marinade
Some people find marinades more convenient to use than pastes. This marinade is more liquid than a paste, but not as liquid as most marinades. The flavor of the marinade may taste a little harsh when you first mix it, but the flavors will all blend and mellow as the meat cooks. To adjust the heat of this rather mild marinade, use the guidelines as in the "Jerk Paste" recipe above.
1 onion, finely chopped
1/2 cup finely chopped scallion
2 teaspoons fresh thyme leaves
1 teaspoon table salt
2 teaspoons sugar
1 teaspoon ground Jamaican pimento (allspice)
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 hot chile, finely ground
1 teaspoon freshly ground black pepper
3 tablespoons soy sauce
1 tablespoon cooking oil
1 tablespoon cider or white vinegar
Mix together all the ingredients. Pulsing in a food processor is ideal for this.
Marinate raw meat in the fridge for about 4 to 6 hours. Store any leftovers in the fridge in a tightly closed glass jar up to 2 weeks. Yield: About 1-1/2 cups
<><><><><><><><><><><><><><><><><><><><><><><><><><><>
Jerk Dry Rub
This seasoning mix is good to have on hand. Use on fish, veggies, or snacks (or whatever you like). It does not have quite as strong a flavor as the Jerk paste or marinade recipes above. To increase the heat, add more cayenne pepper.
1 tablespoon onion flakes
1 tablespoon onion powder
2 teaspoons ground thyme
2 teaspoons table salt
1 teaspoon ground Jamaican pimento (allspice)
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
2 teaspoons sugar
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
2 teaspoons dried chives or green onions
Mix together all the ingredients. Store any leftovers in a tightly closed glass jar. It will keep its pungency for about 1 month.
Yield: About 5 tablespoons.
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