FoodReference.com (since 1999)

 

RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_& Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free_Magazines   |   Food Festivals & Events

You are here > Home

RECIPESSeasonings & Marinades 1 >  Jerk Seasoning, Moist

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

JERK SEASONING

 

Eat Caribbean by Virginia Burke
Jamaica: If you check out various brands and recipes for jerk seasoning and marinades, you will find a variety of ingredients in them that certainly did not exist when the Marooons were developing the method. I have seen soya sauce, rum, mustard and ketchup and it seems that everyone has their 'secret ingredient'. The following ingredients are the most essential and should be included: allspice berries, hot pepper (scotch bonnet and birdpepper), spring onion, ginger, cinnamon, thyme and black pepper.
     The recipe below is simple and based on research and repeated success. The amount of jerk to use can vary quite a bit and most people learn to use it through trial. You can make your seasoning mild or create a batch of 'lip remover'. Even the peppers vary in strength. Always use less rather than more until you get the hang of it.
Preparation time: 10 minutes.
Makes: about 2/3 cup


Ingredients

• 6 spring onions
• 1-3 scotch bonnet peppers (use 1 pepper if you don't want it seriously hot!)
• 2 tsp allspice berries or 1 tsp ground allspice
• 1 tbsp chopped fresh thyme or 1/2 tbsp dried thyme
• 2 tsp ground cinnamon
• 1 tsp grated nutmeg
• 1 tsp brown sugar
• 1 1/2 tsp salt
• 1 tsp freshly ground black pepper
• 1/4 cup cane vinegar or distilled (white) malt vinegar
• 1 tbsp oil

Directions
The traditional method is to crudely mash all the ingredients up with a mortar and pestle and use to marinate the meat, discarding any large bits of spring onion, etc, before cooking. To make it easier, you can use a blender to reduce all the ingredients to a thick paste.


HONEY JERK SEASONING
This recipe works particularly well with pork, lamb or chicken.
Makes 1/4 cup (enough to marinate 2 lb meat)


• 1/4 cup Jerk Seasoning (see above)
• 2 tsp finely minced fresh root ginger
• 2 tbsp honey

Mix all the ingredients together in a smalt bowl.
 

RELATED RECIPES

  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages