Jamaican Jerk Seasoning
Ingredients:
• 6 oz. Ground Allspice
• 6 Scallions
• 2 -3 Scotch Bonnet Peppers - optionally seeded
• 2 Cinnamon, Allspice or Bay leaves
• 2 cloves Garlic
• 3 Tbl. Vinegar
• 1 tsp. Salt
• Black pepper - to taste
• Water
Directions:
1. Cut scallions into medium sized pieces. Put Allspice, scallions, scotch bonnet peppers, garlic, broken cinnamon leaves, salt and pepper in food processor, and puree with metal blade. Add vinegar and enough water to make a spreadable paste. Seeded scotch bonnet peppers result in a milder flavored marinade.
2. The Jerk seasoning may be kept in a covered jar in refrigerator for several weeks.
3. To jerk pork or chicken: Rub one tablespoon of Jerk seasoning per pound into pork or cut-up chicken, and let marinate for 2 hours or more in refrigerator. Cook at lowest possible setting on barbecue; if possible add aromatic wood to the barbecue to enhance flavor. In Jamaica, allspice branches are added to the barbecue pit.
4. Wash chicken and dry thoroughly. Season with sliced onion, thyme, salt, pepper, powdered ginger and allspice. Cover and refrigerate for several hours or overnight, to allow the seasonings to permeate the chicken.
5. About an hour before cooking, remove the chicken from the refrigerator and bring to room temperature. Wipe away any of the marinade seasonings from the chicken, saving the thyme. Heat oil in a heavy skillet, and brown chicken on all sides over moderate heat. Lower heat and add chopped onions, tomatoes, garlic, salt, Scotch Bonnet pepper, paprika, and 2 Tbls. hot water. Also add sprigs of thyme saved from the marinade.
6. Cover and simmer, adding small amount of water to prevent chicken from drying out. When chicken is fork tender, add 1 Tbl. butter if desired, and serve hot.
• 6 oz. Ground Allspice
• 6 Scallions
• 2 -3 Scotch Bonnet Peppers - optionally seeded
• 2 Cinnamon, Allspice or Bay leaves
• 2 cloves Garlic
• 3 Tbl. Vinegar
• 1 tsp. Salt
• Black pepper - to taste
• Water
Directions:
1. Cut scallions into medium sized pieces. Put Allspice, scallions, scotch bonnet peppers, garlic, broken cinnamon leaves, salt and pepper in food processor, and puree with metal blade. Add vinegar and enough water to make a spreadable paste. Seeded scotch bonnet peppers result in a milder flavored marinade.
2. The Jerk seasoning may be kept in a covered jar in refrigerator for several weeks.
3. To jerk pork or chicken: Rub one tablespoon of Jerk seasoning per pound into pork or cut-up chicken, and let marinate for 2 hours or more in refrigerator. Cook at lowest possible setting on barbecue; if possible add aromatic wood to the barbecue to enhance flavor. In Jamaica, allspice branches are added to the barbecue pit.
4. Wash chicken and dry thoroughly. Season with sliced onion, thyme, salt, pepper, powdered ginger and allspice. Cover and refrigerate for several hours or overnight, to allow the seasonings to permeate the chicken.
5. About an hour before cooking, remove the chicken from the refrigerator and bring to room temperature. Wipe away any of the marinade seasonings from the chicken, saving the thyme. Heat oil in a heavy skillet, and brown chicken on all sides over moderate heat. Lower heat and add chopped onions, tomatoes, garlic, salt, Scotch Bonnet pepper, paprika, and 2 Tbls. hot water. Also add sprigs of thyme saved from the marinade.
6. Cover and simmer, adding small amount of water to prevent chicken from drying out. When chicken is fork tender, add 1 Tbl. butter if desired, and serve hot.