From royko@astral.magic.ca Wed Jun 25 15:59:04 1997 Date: 24 Jun 1997 04:00:08 -0600 From: paul royko Newsgroups: rec.food.recipes Subject: Jamaican Jerk Marinade Followup-To: rec.food.cooking JAMAICAN JERK MARINADE 1/4 cup whole allspice* 3 habaqero chiles**, seeded and chopped 10 green onions, chopped 1/2 cup chopped onion 4 cloves garlic, chopped 4 bayleaves, crushed 1 3-inch piece ginger, peeled and chopped 1/3 cup fresh thyme 1 teaspoon freshly-ground nutmeg 1 teaspoon freshly-ground cinnamon 1 teaspoon salt (to taste) 1 tablespoon freshly-ground black pepper 1/4 cup vegetable oil 1/4 cup lime juice. Roast the allspice in a dry skillet until they are aromatic, about 2 minutes. Remove and crush them to a powder in a mortar or spice mill. Add the powder and the remaining ingredients to a food processor and blend to make a paste or sauce. Remove and store in a jar in the refrigerator; it will keep for a month or more. * In Jamaica, allspice is called pimento. So, if you see pimento in a Caribbean recipe, don't reach for the sweet red peppers. **10 on the heat scale of 1-10. -- paul royko Obi-Wan Pierogi "May the sour cream be with you." Toronto, Canada ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.