| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Seasoning | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Fresh thyme leaves |
| 2 | bn | (about 13) green onions |
| 4 | tb | Finely diced fresh ginger |
| 3 | Scotch bonnet or habanero peppers; stemmed | |
| 1/4 | c | Peanut oil |
| 5 | Cloves garlic chopped | |
| 3 | Bay leaves | |
| 2 | ts | Freshly ground allspice |
| 1 | ts | Freshly ground nutmeg |
| 1 | tb | Spoon frshly gound pepper |
| 1 | tb | Freshly ground coriander |
| 1 | ts | Freshly ground cinnamon |
| 2 | ts | Salt |
| 1 | Lime (of course!); juice of |
INSTRUCTIONS
From: John Scott Porterfield <johnscot@sylvania.sev.org> Date: Sun, 28 Jul 1996 18:29:12 -0400 In reading 8/96 Natural History, there is an article in there called "Summer and Smoke", about barbecuing, smoking meats, et cetera. The recipe they have for Marinade I just have to pass on. Credit to the author, Mr. Rob Walsh. Now go figure as to why a great recipe is in a magazine such as Natural History? Blend all ingredients in a food processor until a thick, chunky paste results. Makes 2 and 1/2 cups of marinade, which can be stored in a tightly sealed, refregerated container for several months. Rub the meat thorughtly with this paste. For larger cuts such as pork roasts, slash the meat at two-inch intervals and force the jerk rub into the cavities. Allow the meat to marinate overnight before smoking over a slow fire until well done. This quantity of marinade is sufficient for two to three chickens or ten pounds of pork. For an extra spicey taste, extra sauce can be used for basting. In my humble opinion, while good for smoking, it is great as a baste on spareribs. Enjoy!! CHILE-HEADS DIGEST V3 #056 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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