From wight@odc.net Fri May 8 17:27:24 1998 Date: Mon, 04 May 1998 16:45:55 GMT From: Bill Wight Newsgroups: alt.food.barbecue Subject: Re: I need some help with Jamican jerk food! >Does someone know, which spices I need for real Jamican jerk food? After >my last visit on the island, I decided to try and make some jerk >chicken, but I really don't now how to do it. From my vast archives of spice recipes (or maybe it's only 'half-vast') here is what I have for jerk seasonings: =============== * Exported from MasterCook II * Jamaican Jerk Rub Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Rubs Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 dried habanero chiles -- ground 6 tablespoons onion powder 2 teaspoons salt 2 tablespoons ground allspice 2 tablespoons black pepper 4 teaspoons dried thyme 4 teaspoons dried cinnamon 2 teaspoons dried nutmeg 2 tablespoons cayenne Mix ingredients in a bowl. Store in a tightly sealed jar in a cool dark place. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Jerk Seasoning - 1 Recipe By : Frank Boyer Serving Size : 1 Preparation Time :0:00 Categories : Rubs Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon ground allspice 1 tablespoon dried thyme 1 1/2 teaspoons cayenne 1 1/2 teaspoons fresh ground black pepper 1 1/2 teaspoons ground sage 3/4 teaspoon ground nutmeg 3/4 teaspoon ground cinnamon 2 tablespoons garlic powder 2 tablespoons salt 1 tablespoon sugar 1/4 cup olive oil 1/4 cup soy sauce 3/4 cup white vinegar 1/2 cup orange juice one lime -- juice of 1 scotch bonnet pepper -- seeded -- finely -- chopped 1 cup white onions -- chopped 3 green onions -- finely chopped 4 8 ounce chicken breasts Mix it all in a glass bowl, not metal or wood, marinate the chicken for at least one hour, longer if possible. Grill for about 6 min to a side and baste with the marinade. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Jerk Seasoning - 2 Recipe By : Contributed By Frank Boyer Serving Size : 1 Preparation Time :0:00 Categories : Rubs Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cloves garlic 6 habaneros 2 bunches green onions -- cut in 1 inch -- pieces 1/2 cup allspice 1/2 cup brown sugar 1 tablespoon thyme 1 teaspoon cinnamon 1/2 teaspoon nutmeg 2 tablespoons soy sauce Blend all ingredients in a food processor and then refrigerate. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Jerk Seasoning - 3 Recipe By : Frank Boyer Serving Size : 1 Preparation Time :0:00 Categories : Rubs Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 green onions 1 clove garlic 1 hot pepper 1 tablespoon ground allspice 1 teaspoon dried thyme 1/2 teaspoon ground nutmeg 1/2 teaspoon cayenne 2 tablespoons fresh lime juice Combine all ingredients in blender; pulse to puree mixture. Store in covered glass container in refrigerator. Make 1/3 cup. To use, rub 2 teaspoons or more jerk seasoning over surface of meat. Let stand at least 1 hour before cooking. Flavor is enhanced if marinated overnight. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Jerk Seasoning - 4 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Rubs Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 green onions 1 garlic clove 1 hot pepper -- such as jalapeno -- or scotch bonnet, -- seeded 1 tablespoon ground allspice 1 teaspoon dried thyme 1/2 teaspoon ground nutmeg 1/2 teaspoon cayenne 2 tablespoons fresh lime juice Combine all ingredients in blender; pulse to puree mixture. Store in covered glass container in refrigerator. Make 1/3 cup. To use, rub 2 teaspoons or more jerk seasoning over surface of meat. Let stand at least 1 hour before cooking. Flavor is enhanced if marinated overnight. From: Larry Bibich By Jeff Lipsitt on Sep 23, 1997, converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Jerk Seasoning - 5 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Rubs Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 green onions 1 garlic clove 1 hot pepper -- such as jalapeno scotch bonnet -- seeded 1 tablespoon ground allspice 1 teaspoon dried thyme 1/2 teaspoon ground nutmeg 1/2 teaspoon cayenne (or to taste) 2 tablespoons fresh lime juice Combine all ingredients in blender; pulse to puree mixture. Store in covered glass container in refrigerator. Make 1/3 cup. To use, rub 2 teaspoons or more jerk seasoning over surface of meat. Let stand at least 1 hour before cooking. Flavor is enhanced if marinated overnight. From: Larry Bibich Submitted By KAREN MINTZIAS On 11-15-93 (11:02) - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Jerk Seasoning - 7 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Spice Mix Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 garlic cloves 6 habanero peppers 2 bunches green onions -- 1" pieces 1/2 cup allspice 1/2 cup brown sugar 1 tablespoon thyme 1 teaspoon cinnamon 1/2 teaspoon nutmeg 2 tablespoons soy sauce Blend all ingredients in a food processor and then refrigerate. - - - - - - - - - - - - - - - - - -