• Jerk Recipe

[Phrasty]

Hey everyone, Thought I'd share this with you guys. Came across this today... It's a pretty good looking jerk recipe. Looks like it would go well with most meats, poultry & seafood. (I generally dont jerk beef, but as long as you think it tastes good, use it on whatever you'd like. :wink A nice tip for doing jerked ribs is glazing with honey towards the end! :thumb: Check it out...

Jerk marinade:
1 bunch of escallion
1 large onion
1 fat sprig of fresh thyme
2 Scotch bonnet peppers
1 tbsp kosher salt
1 tbsp brown sugar
1 tbsp whole pimento berries
1 tsp grated nutmeg
1 tsp ground cinnamon
1 tbsp olive oil
juice of 2 fat limes

Serve with extra honey, extra jerk marinade, a hot pepper sauce, roast corn, and a mixture of sweet potato and breadfruit chips plus hard-dough
bread.

Looks like a great base to me... adjust it however you'd like... a dash of rum, a bit of soy, some other herbs... make it yours. Enjoy! :thumb:

Cheers

 

[jaymo]

Thanks for sharing! I'll give it a try soon. :-D

 

[Cook]

1 tbsp whole pimento berries

For anyone that doesn't know...that would be allspice.

 

[Cook]

Oh...and if we find a decent breadfruit, we aren't wasting it on anything else but oildown. :-D

 

[Phrasty]

Oh...and if we find a decent breadfruit, we aren't wasting it on anything else but oildown. :-D

Oildown?? Whassat?

 

[deguerre]

Is there much of a flavor difference between a Scotch Bonnet and a Habanero? I'd have to substitute here.

 

[Phrasty]

Is there much of a flavor difference between a Scotch Bonnet and a Habanero? I'd have to substitute here.

Guerry, there is a flavor difference. But IMHO its the best substitute you can get so go for it Brother!

Cheers

 

[Cook]

Oildown?? Whassat?

Trinidad and Tobago...oil down



3 pimento peppers, finely chopped
1 tbsp fresh thyme leave
2 tbsp chopped chive
4 slices fish
4 tbsp of roucou liquid
1 small medium breadfruit
7 green figs (bananas), peeled

4 cups coconut milk

3 garlic onion bouillon cubes
1 hot pepper
5 dasheen leaves


Or..............

• ½ pound smoked ham, diced
• 1 tablespoon vegetable oil
• 1 large onion, minced
• 2 seasoning peppers (or substitute 2 Yellow Wax Hots), seeds and stems removed, chopped fine
• 1 clove garlic, minced
• ½ Congo pepper (Habanero), seeds and stem removed
• 1 bunch green onions, chopped fine including the tops
• 2 teaspoons fresh minced thyme or 1 teaspoon dried thyme
• 4 cups Coconut Milk
• 1 large breadfruit, peeled and cut into 8 sections (or substitute canned breadfruit)
• Salt and pepper to taste

METHOD / DIRECTIONS:
Place the ham in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 20 to 30 minutes, until the ham is tender, skimming off any foam that rises. Drain the ham and set it aside.
Heat the oil and sauté the onions, peppers, garlic, Congo pepper, green onions, and thyme for about 5 minutes, stirring constantly. Add the coconut milk, heat, and then add the breadfruit sections, the ham, and salt and pepper.
Simmer, covered, for about 30 minutes, or until the breadfruit has absorbed all the coconut milk. Serve hot.






Or...........


http://caribbeanpot.com/tag/breadfruit-oil-down/


Good stuff.

 

[PhilB]

Nice recipe. I still wish I could find some pimento wood locally for when I do jerk.