Это предварительный просмотр рецепта "Jerk Paste".

Рецепт Jerk Paste
by Global Cookbook

Jerk Paste
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 6

Ингредиенты

  • 1 x Onion, finely minced
  • 1/4 tsp Grnd nutmeg
  • 1/2 c. Finely minced scallions
  • 1/2 tsp Grnd cinnamon
  • 2 tsp Fresh thyme leaves
  • 6 x Habanero chiles
  • 2 tsp Salt
  • 1 tsp Black pepper
  • 1 tsp Allspice

Инструкции

  1. Today for the jerk recipe, I thought I'd just go ahead and post it.
  2. I started with recipes from "Jerk: Barbecue from Jamaica" by Helen Willinsky- that seems to be a reasonable cookbook, though I haven't tried many of their recipes beyond the jerk marinades and jerk chicken. I've made some modifications of my own that I'll note as I go.
  3. Jerk seasoning can be made two ways: one is a marinade, one is a paste
  4. (more authentic, sez Willinsky) Mix all ingredients to create a paste
  5. (use a food processor).
  6. The recipe as I have been doing it lately uses dry habaneros (all I could find around here) and instead of the onion, a c. to a c. and a half of scallions including the bottom part (I think I used two bunches of six not-very-large scallions each; trim the little roots and the scraggly bit at the top of the stalk). Looks and smells just like the Jamaican Country Style jerk in the bottle. I also add in a little soy sauce for color, and a generous shot of cream sherry- seems to go well in the paste; I think the sweetness works well with the allspice.
  7. Jalapenos can't be substituted- the result will be MILD, I kid you not (I learned this the hard way the first time I tried to make jerk chicken for guests and couldn't get habaneros).
  8. Judi M. Phelps (Juphelps)