Ingredients
1/2 cup ground allspice
1/2 cup brown sugar -- or more
6 garlic cloves -- (6 to 8)
4 scotch bonnet peppers -- (4
1 to 6) seeds and all -- (or
1 equivalent)
1 tbsp ground thyme
1 (or 2 tb thyme
1 leaves)
2 bunch scallions
1 tsp cinnamon
1/2 tsp nutmeg
1 soy sauce to moisten
1 (2 tbsp)
Directions
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,
double, and triples very well.
Rub about 1/4 cup sauce into each chicken, halved, and get under
the skin and in all the cavities. It is pork, use a de-boned
shoulder, score the fat, and rub the sauce in, using 1/2 cup, or
more, per 6 lb shoulder. Use less for fish. Marinate, preferably
overnight, and grill over a low fire, until done. Charcoal is ideal.
The meat will be a smoky pink when done, and the skin nice and dark.
Chop the meat into pieces, and serve traditionally with a hard-dough
bread, and LOTS of Red Stripe Beer! This is the recipe for a Jamaican
Jerk Sauce exactly as Christine Morin posted it here some months ago.
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 picnic), or a firm- fleshed
fish like grouper or dolphin. It is VERY popular Jamaican eating.....
and introduces a pepper called a Scotch Bonnet; 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.
Recipe By :
Servings: 1 servings
Christine's Jamaican Jerk Sauce Recipe brought to you by Recipe Ideas
Categories: Jerky; Sauce
The History of Recipes
Historians have traced the existence of recipes back into ancient history, certainly as far as the Egyptians, and possibly even further than that. However, mostly, these old recipes were just primitive hieroglyphic recipes for meal preparation.
The truth of the matter is, the most ancient recipe found, according to experts in ancient history is a collection of stone tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. As we move into Roman times 25BC a roman called Apicius wrote a number of documents which described recipes enjoyed by the Romans. In his works, he recounts how the roman meals were split into hors d`oeuvre, main course and afters, something that is very familiar to us today. He also describes how the ancient Romans made use of a wide range of spices, including many that are still in use today like bay, rue and parsley. As we move on, we find a couple of interesting cookery books which were published in the 14th Century ; a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these are unconnected to the spicy food that appears on menues today, but rather recipes for the types of meals prepared by the cooks of the rich and wealthy people of that time. Later, in the fifteenth century, people returning from the crusades brought back many new foods and spices from the Middle-East, including parsley and basil. The introduction of these new culinary ideas prompted a torrent in manuscripts on cookery, some of which still exist in private collections. By the advent of the 20th century, cook books were increasing in popularity as a result of increased literacy, people having more spare time and a general increase in wealth. |
We hope you enjoy this Christine's Jamaican Jerk Sauce recipe.
