JERK MARINADE
"Pastes made of spices and herbs are the most popular and
authentic jerk flavoring method. Rub the paste all over the surface of the raw meat to add flavor."
6 spring onions
1 large ripe mango, peeled and chopped
1 Scotch bonnet pepper*
2 tablespoons dark rum
1 tablespoon oil
1 tablespoon white malt vinegar, distilled
1 tablespoon thyme, chopped
1 tablespoon garlic powder
2 teaspoons brown sugar
2 teaspoons dried sage
2 teaspoons ground cinnamon
2 teaspoons grated nutmeg
1 1/2 teaspoons salt
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon freshly ground pepper
Place the ingredients for the jerk marinade into a blender and blend into a thick paste.
Store leftover marinade in the refrigerator in a tightly closed jar for about one month.
*If you want less heat, remove the seeds and ribs of the chilies before grinding them. Scotch bonnet or Habanero chilies are traditional, but you can substitute the milder jalapeno or Serrano chilies.
Makes 1 1/2 cups
From Sur La Table
Source: Diane Peterson, NYT Regional Media Group, June 27, 2007
"Pastes made of spices and herbs are the most popular and
authentic jerk flavoring method. Rub the paste all over the surface of the raw meat to add flavor."
6 spring onions
1 large ripe mango, peeled and chopped
1 Scotch bonnet pepper*
2 tablespoons dark rum
1 tablespoon oil
1 tablespoon white malt vinegar, distilled
1 tablespoon thyme, chopped
1 tablespoon garlic powder
2 teaspoons brown sugar
2 teaspoons dried sage
2 teaspoons ground cinnamon
2 teaspoons grated nutmeg
1 1/2 teaspoons salt
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon freshly ground pepper
Place the ingredients for the jerk marinade into a blender and blend into a thick paste.
Store leftover marinade in the refrigerator in a tightly closed jar for about one month.
*If you want less heat, remove the seeds and ribs of the chilies before grinding them. Scotch bonnet or Habanero chilies are traditional, but you can substitute the milder jalapeno or Serrano chilies.
Makes 1 1/2 cups
From Sur La Table
Source: Diane Peterson, NYT Regional Media Group, June 27, 2007
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Toppings - Rubs and Marinades
Toppings - Rubs and Marinades
- Texas Roadhouse Meat Marinade (repost)
- Sweet Rib Rub
- Family Steak Marinade (Heinz Ketchup recipe, 1990's)
- Lemon, Garlic and Rosemary Grill Splash
- PF Chang's Spare Ribs - Some ideas about the dry rub used
- Indonesian Marinade
- Houston's Hawaiian Steak Marinade (apple cider vinegar version) (recipe updated 3-22-08)
- Hot Chili Rum Marinade (using Scotch Bonnet pepper, lime and cilantro)
- Que Queens' Prize-Winning Rib Rub
- The Best Marinade (for skirt steak - using lime and jalapenos)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute