* Exported from MasterCook *
JAMAICAN JERK SAUCE
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Misc Sauces
Jelly/Jam Canning
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- --------MICHAEL GROSZ
VBFF60A-------------------
1/2 c Ground Allspice
1/2 c +Brown Sugar
6 To 8 garlic cloves
4 To 6 Scotch Bonnet Peppers
(or equivalent) seeds & all
1 tb Ground thyme
<<>>
2 tb Thyme leaves
2 bn Scallions
1 t Cinnamon
1/2 ts Nutmeg
2 tb Soy sauce to moisten
Put everything in a food processor and blend until
smooth. You may use allspice berries, if available,
but use enough to give the equivalent of 1/2 cup
ground. This will keep "forever" in the refrigerator.
Feel free to increase the garlic, and the hot peppers.
I do. The recipe doubles and triples very well. Rub
about 1/4 cup sauce into each chicken, halved, and get
under the skin and in all the cavities. If it is pork,
use a de-boned shoulder, score the fat, and rub the
sauce in, using 1/2 cup, or more, per 6-pound
shoulder. Use less for fish. Marinate, preferably
overnight, and grill over a low fire, until done.
Charcoalis ideal. The meat will be smoky pink when
done, and skin nice and dark. Chop the meat into
pieces, and serve traditionally with a hard-dough
bread, and LOTS of Red Stripe Beer! Comments: This is
the recipe for a Jamaican Jerk Sauce exactly as
Christine Morin posted it here some months agao. Chris
is a restaurant owner, caterer and chef from Jamaica
and this is her Jerk Sauce recipe and method. It can
be made in bulk, refrigerated, and used to marinate
chicken (whole, half or wings, pork (chops or deboned
shoulder, or fresh picknic), or a firm-fleshed fish
like grouper or dolphin. It is VERY popular Jamaican
eating.....and introduces a pepper called a
ScotchBonnet; an extremely flavorful and aromatic, and
HOT AS ALL HELL Jamaican pepper, that makes a jalapeno
seem tame, by comparison. The SB, as I know it, seems
to have "relatives" all over the Caribbean, Central
and South America and even into the West coast of the
US. One of them is the Habanero. MM Format Norma Wrenn
npxr56b
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