9:51 AM 3/2/98
rfr

Here's one for jerk sauce, and one for jerk marinades.

MMMMM----- Recipe via Meal-Master (tm) v8.02

    Title: Jerk Sauce
 Categories: Sauces
    Yield: 1 servings

    1 tb Allspice
1 1/2 ts Cayenne
1 1/2 ts Rubbed sage
  3/4 ts Cinnamon
    2 tb Garlic powder
  1/4 c  Oil
  3/4 c  White vinegar
         Juice of one lime
    1 c  Green onions, chopped
    1 tb Thyme
1 1/2 ts Fresh-grnd black pepper
  3/4 ts Nutmeg
    2 tb Salt
    1 tb Sugar
  1/4 c  Soy sauce
         Juice of one orange
    1    Hot pepper, seeded &
         Chopped

Toss all the ingredients in the blender and blend-away.

Enjoy, Terri St.Louis-Woltmon

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

    Title: Jerk Marinade
 Categories: Sauces
    Yield: 1 servings

    1    Onion, finely chopped
  1/2 c  Scallion, finely chopped
    2 ts Ground thyme
    1 ts Salt
    2 ts Sugar
    1 ts Allspice
  1/2 ts Ground nutmeg
    1    Hot pepper, finely ground
    1 ts Black pepper
    3 tb Soy sauce
    1 tb Cooking oil
    1 tb Vinegar

Mix together all the ingredients.  A food processor fitted with a steel
blade is ideal for chopping and grinding. This will provide an excellent
marinade for chicken, beef, or pork. Store leftover marinade in the
refrigerator in a tightly closed jar for about 1 month. 

MMMMM

Jerk Chicken   - (Surprisingly it's not very hot!)

2 tbsps garlic powder
1 tbsp each; ground allspice, thyme
1 1/2 tsps each; cayenne, black pepper, sage
3/4 tsp each; ground nutmeg, cinnamon
2 tbsps salt
1 tbsp granulated sugar
1/4 cup olive oil
1/4 cup soy sauce
3/4 cup white vinegar
1/2 cup orange juice
2 tbsps lime (or lemon)juice
1 Scotch bonnet pepper
OR
2 Jalapeno peppers, seeded and finely chopped
1 white onion, chopped
3 green onions, finely chopped
about 3-4 lbs chicken breasts and legs

In large bowl, combine spices, salt and sugar. Slowly whisk in oil, soy
sauce, vinegar and orange and lime juices. Stir in hot pepper, onion and
green onions; add chicken pieces, coating with marinade. Cover;
refrigerate for at least 1 hour, preferably longer. 
Preheat barbecue. Remove chicken from marinade. Grill, basting
frequently with marinade, about 25 to 30 minutes or until cooked,
turning occasionally. 
If you wish, boil any remaining marinade for 5 minutes and serve as
dipping sauce. Makes 8 servings. 


Jamaican Jerk BBQ Paste

This mixture was originally used to preserve meat. It was called "jerk"
because the meat was jerked around the fire as it cooked. In Jamaica,
jerked meat is cooked in pits for a long, slow time. Pork and chicken
are typical meats to use, but also good on steaks and lamb. Smear it on
and allow it to sit for 1/2 hour before barbecuing. If you do not like
your food too hot, use fewer chilies.

4 hot chilies, preferably Scotch Bonnet
1 tbsp Dijon mustard
1 tbsp white vinegar
1 tbsp lemon juice
1 tbsp brown sugar
1 tbsp chopped fresh parsley
2 cloves garlic, minced
1 tsp salt
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp dry mustard
1/2 tsp ground cumin
1/2 tsp chopped fresh rosemary

Very carefully cut hot chilies in half and remove seeds. (Do not touch
your faces or eyes) Chop chilies in food processor or blender; add
remaining ingredients and process into paste. Rub paste into food, the
more you use the spicier it will be. Makes about 1/2 cup. 
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Jerk Chicken - Serves 12  (half it if you wish)

3 whole chickens cut in halves
6 cloves of garlic, finely chopped

Jerk marinade:

2 tsp ground Jamaican pimento*
1/2 tsp grated nutmeg
1/2 tsp mace
1 tsp salt
1 tsp sugar
2 tsp thyme
1 tsp black pepper
1 1/2 cups escallions
2 onions 
2 scotch bonnet peppers
2 tbsp cooking oil

1. Cut 3 chickens in halves.  Rinse chicken in lime water, drain and season
with the garlic.

2. Blend all the ingredients for the marinade together in a blender or food
processor.  (To grind pimento, heat grains in a frying pan in a tablespoon
of oil until crisp and then blend.)

3.  Pour mixture on to seasoned chicken and leave to marinate for about 2
hours or overnight.

4.  Light barbecue grill, make sure coals are white before putting on meat.
 Put on chicken halves sides down, keep turning to prevent the chicken from
getting too dark.  Allow to cook slowly.

5.  Chop into small pieces.  Can be served with additional jerk sauce.

*  Known in North America as ALLSPICE - a blend of cinnamon, nutmeg, mace,
and cloves.
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JAMAICAN JERK - Jamaica
from Mike: makes about 1-1/2 cups

Jamaican Jerk is not only a spice mixture; it is a way of cooking meat. The
Arawak Indians first developed this method in Jamaica. You rub the Jerk
sauce into meats (chicken, pork, fish or beef), leaving it to marinate for
an hour at room temperature, and then barbecue. You should try it if you
like spicy hot food.

Jerk is a dark green sauce that starts out sweet on the tip of your tongue
and quickly bulldozes its way to the back while turning to Hot as Hell!

2 tbsp ground allspice
1 cup + brown sugar
6 - 8 garlic cloves
4 - 6 Habernaro (or equivalent) peppers seeds and all
1 tbsp ground thyme, or 2 tbsp thyme leaves
2 bunches green (spring) onions
1 tsp cinnamon, ground
1 tsp nutmeg
2 tbsp soy sauce

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 sauce into each piece of meat. (For chicken get
under the skin and in all the cavities.) If you are using pork, use a
de-boned shoulder, score the fat and rub the sauce in, using 1/2 cup, or
more, per 6-pound (3-kilogram) 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 hard
dough bread. Serve with your favorite ice-cold beer.

1998

This recipe is from the Laverty Family Cookbook helpfile. Copyright ) 1998.
Distribute freely without alteration. I accept no responsibility for any
errors or omissions in the recipes nor do I provide any support.
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Jerk Seasoning

1 tbl Chili powder
1 1/2 tsp curry powder
1 1/2 tsp dried thyme
1 tsp paprika 
1 tsp coarsley ground black pepper
1/2 tsp ground cumin
1/2 tsp granulated garlic
1/2 tsp salt
1/4 tsp ground allspice
1/4 tsp cayenne pepper

Chicken

4 boneless skinless chicken breast halves
3 tbl olive oil
1/2 cup finely diced fresh ginger
6 large slices red onion
2 tbl butter
3 tbl lemon juice
3 granny smith apples, peeled, cored and thinly sliced
1/3 cup firmly packed light brown sugar

Mix the seasonings for the jerk spices together in a small bowl.  Sprinkle over
chicken on both sides.  Heat olive oil in skillet over medium high heat.  Add
chicken and ginger to skillet and cook about 10 minutes until chicken is done. 
Remove chicken and keep warm.  Sprinkle onion slices  with a little of the
spice mix and fry in the same pan on both sides and fry about 3 minutes per
side or until tender.  Remove from pan and set aside.
Melt butter in the same pan, add lemon juice and apples.  Saute until apples
begin to soften.  Add brown sugar cook until liquid has reduced and starts to
thicken, coating the apples.

Place a slice of the onion on the plate, top with a piece of chicken and top
with 1/4 of rth apple mix.

