| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Miscellaneo |
24 |
Servings |
INGREDIENTS
| 4 |
c |
Pieces green onions, (1-inch) |
| 1/4 |
c |
Fresh thyme leaves |
| 2 |
tb |
Vegetable oil |
| 1 |
tb |
Freshly ground pepper |
| 1 |
tb |
Freshly ground coriander seeds |
| 3 |
tb |
Grated peeled gingerroot |
| 2 |
tb |
Fresh lime juice |
| 2 |
ts |
Salt |
| 2 |
ts |
Freshly ground allspice |
| 1 |
ts |
Freshly ground nutmeg |
| 1 |
ts |
Ground cinnamon |
| 5 |
|
Cloves garlic, peeled and halved |
| 3 |
|
Bay leaves |
| 1 |
|
Fresh Scotch bonnet or habanero peppers, (1 to 2) halved and seeded |
INSTRUCTIONS
Place all ingredients in a food processor, and process until a thick paste
forms, scraping the sides of the bowl once. Yield: 1-1/2 cups (serving
size: 1 tablespoon).
Per serving: 20 Calories; 1g Fat (50% calories from fat); 0g Protein; 2g
Carbohydrate; 0mg Cholesterol; 181mg Sodium
NOTES : This recipe is featured with BOSTON BEACH JERK CHICKEN on Page 120.
This rub resembles a paste that is "packed" onto the chicken. Use an
electric coffee grinder to grind whole allspice and nutmeg; freshly ground
spices will give much more flavor than bottled ones. Be sure to wear gloves
when you handle the chile peppers and pack on the rub; the oil in the
chiles will burn your skin. Substitute 2 to 3 serrano chile peppers for the
Scotch bonnet peppers, if desired.
Recipe by: Cooking Light, Sept 1994, page 91
Posted to MC-Recipe Digest V1 #395 by igor@digex.net on Jan 28, 1997.
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