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Raciónes: 6

Ingredientes

Cost per serving $0.20 view details

Direcciones

  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)

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Nutrition Facts

Amount Per Serving %DV
Serving Size 27g
Recipe makes 6 servings
Calories 12  
Calories from Fat 1 8%
Total Fat 0.11g 0%
Saturated Fat 0.05g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 778mg 32%
Potassium 56mg 2%
Total Carbs 2.85g 1%
Dietary Fiber 0.8g 3%
Sugars 0.92g 1%
Protein 0.41g 1%
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