| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Jerk rub |
| 1 |
|
Chicken |
| 1 |
|
Onion; finely chopped |
| 1/2 |
c |
Finely chopped scallion |
| 2 |
ts |
Fresh thyme leaves |
| 2 |
ts |
Salt |
| 1 |
ts |
Allspice (BTW; in Jamaica, allspice is called "pimento") |
| 1/4 |
ts |
Ground nutmeg |
| 1/2 |
ts |
Cinammon (up to) |
| 6 |
|
Hot peppers; finely ground (Habanero ideal; otherwise Jalepeno) |
| 1 |
ts |
Black pepper |
INSTRUCTIONS
JERK RUB
Rub jerk on Chicken. Cook. Eat. Have plenty of cold beer handy, preferably
Red Stripe.
Now the trick is obviously in the jerk rub. You can make your own or buy a
jar. Jerk is available in Caribean stores. Watch out, there is some phony
stuff appearing in supermarkets which is nothing like real Jerk Seasoning.
To make your own jerk rub: Mix together to make a paste (food processor
ideal). Smear all over chicken pork fish whatever. Let sit for a while.
Keep leftover rub in a jar in the frig.
Charlie Byrne * University of Miami * Div of Marine Biology and Fisheries
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
A Message from our Provider:
“To ignore our Creator is the height of selfishness”