Jerk Sauce

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Bubba-Q

Jerk Sauce

Post by Bubba-Q » Sat Apr 01, 2006 3:13 pm

I found this while reading "Ask Dr BBQ" over at the fiery-food site...I love anything jerk and this lady knows jerk.

Ray reccomends it. Havent tried it yet but I will sometime this week.

Jerk Sauce

Edyth James of Saffron's Restaurant grew up in Jamaica, and here she treats us to a traditional recipe from the Caribbean. This jerk sauce can be used as a marinade, dressing or sauce on many different dishes. Try experimenting with different meats. You can also use this jerk sauce as a marinade for chicken to be cooked on an open grill.

2 1/2 Scotch bonnet peppers, coarsely chopped

1 medium onion, coarsely chopped

2 bunches chives or scallions, trimmed to remove the roots, and coarsely chopped

1 cup freshly chopped flat-lear parsley

4 cloves garlic, coarsely chopped

1 tablespoon finely chopped fresh ginger

3 tablespoons salt, or to taste

2 tablespoons chopped fresh thyme

2 tablespoons ground allspice

1/2 teaspoon freshly grated nutmeg

1 teaspoon freshly ground black pepper

1/4 teaspoon freshly ground cinnamon

1/8 teaspoon freshly ground cloves

1/4 cup fresh lime juice or distilled white vinegar

3 tablespoons dark soy sauce

2 tablespoons vegetable oil

1 tablespoon brown sugar

2 tablespoons water, or as needed

Combine the peppers, onion, chive or scallions, parsley, and garlic in a food processor and puree to a coarse paste.

Work in the ginger, salt, thyme, allspice, nutmeg, black pepper, cinnamon, cloves, lime juice, soy sauce, vegetable oil, and brown sugar.

Add more soy sauce and salt, as needed, to taste. Add water to reach a thick but pourable consistency.


Yield: About 3 cups of sauce

Heat Scale: Hot

Peter

Post by Peter » Sat Apr 01, 2006 4:29 pm

Looks like a winner for sure. Gonna have to try it soon. Still got some habs in the freezer from last summer.

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Christopher
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Post by Christopher » Sat Mar 01, 2008 11:30 pm

I tried this recipe tonight. I cut up two 3 1/2 pound chickens into legs/thighs, breasts and wings and cooked them in a dutch oven. It's possibly the best jerk recipe I've tried.

I only used one habanero, seeds and all. It gave a hint of heat and was perfect for all who tried it. If you like more heat, I'd go with at least 2 habaneros.

I cooked the chicken at 350°F for 90 minutes, removing the cover after 45-50 minutes to brown the chicken.

I can't wait to try this recipe on the grill.

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