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Sunday, February 23, 2014

Jamaican Jerk Marinade--Revised

Jamaican Jerk Marinade

2 TB salt
1 onion
1/2tsp black pepper
1/2c orange juice (I had tangerine, so I just used that)
1 tsp cinnamon
1 tsp nutmeg
2 tsp ground allspice
1 tsp grated fresh ginger
¼ c White vinegar
4 scallions (I had only had two, so that's what I used)
5 sprigs fresh thyme or equivalent amount dried thyme (fresh is MUCH better!)
7 cloves garlic
2 TB soy sauce
1/2c packed brown sugar
2-3 habanero peppers
1/4c oil

1. Blend all ingredients in food processor until they form a smooth puree.  You can keep the marinade on hand for later use or freeze it.  It actually preserves well in the fridge.

2. In a foil-lined roasting pan, which you will also use for cooking, marinade chicken or pork for a minimum of two hours or up to overnight.  Let meat reach room temperature before placing in 400F oven or, even better, on a charcoal grill.  

3. If preparing meat in oven, cook uncovered for one hour then broil, turning meat occasionally for about 5 min, or so until you get charred edges on all sides.  You need the sugars to caramelize for a good jerk.


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