Learn how to make Dr. Tony Martin's famous Caribbean Chicken. Enjoy "A Taste of the Islands!" www.anntonys.com
Monday, December 26, 2011
Tuesday, December 20, 2011
SoGood.tv: Jerk Wings and Collard Greens
Heather Johnston, food and wine blogger at SoGood.TV, who has developed recipes for magazines such as Essence and Saveur, demonstrates a recipe in a minute: jerk chicken wings and collard greens.
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Thursday, December 15, 2011
How to Make Jerky - Step-by-Step Instructions
Before the invention of refrigeration and preservatives, the only way to preserve meat for long periods of time was to dry it into jerky. Drying meat into jerky is possibly the oldest way of preserving meat and jerky dates back to the earliest civilizations.
Traditionally, jerky was made from long, thin strips of meat that was salted and dried in the sun or over a small smokey fire. Although jerky can still be made in this way, techniques have become more sophisticated in our day. Jerky is still an extremely popular food and millions of people still enjoy jerky as a delicious, convenient, and healthy source of protein. Jerky is perfect for hikers, campers, or just an easy, non-messy snack.
Today, jerky is most commonly made from beef, but jerky can also be made from poultry, fish, and wild game such as deer (venison), elk, buffalo, bison, moose, caribou, antelope, and other game. Many varieties of seasonings can be used to make different flavors of jerky. Salt is traditionally used as the main preservative for jerky, but acids such as vinegar and citrus juice in marinades can also help to kill bacteria. Jerky can be made without salt, but its shelf life will be drastically reduced.
Store-bought jerky comes in many flavors with any number of chemicals, additives, and preservatives and can be surprisingly expensive. However, you can make your own jerky at home very easily. Most people are surprised at just how easy it is to make delicious jerky that is much cheaper and healthier than mass-produced jerky available in stores. So by making your own jerky, you not only control the ingredients, you also save money.
Jerky Making: Step-by-Step Instructions
Select a cut of meat. Choosing a lean cut will save time later. For beef jerky, cuts like like sirloin, top round, eye of round, etc. are good choices. You can also use venison or virtually any other type of meat to make jerky.
Trim all of the noticeable fat from your cut of meat because any fat will cause the jerky to spoil much faster.
Slice your meat into very thin strips from 1/8" to 1/4" thick. Cutting the meat into thin slices dramatically shortens drying time. You can cut jerky with just a knife and cutting board, but there are some convenient tools you can use for slicing meat, such as a Jerky Slicing Tray, a Hand-Crank Manual Jerky Slicer, or an electric meat slicer. Tip: Slicing meat is easier if you freeze the meat for about 30 to 60 minutes before slicing. You can cut with or against the grain, but some find that strips cut against the grain are easier to chew.
Marinate the meat in a marinade or solution of your choice. You can follow a recipe to make your own marinade or purchase any number of ready-made marinades. Marinating is optional because the additional moisture can make dehydration take longer, and the resulting jerky might be stickier. Soaking in soy sauce or teriyaki sauce is a favorite. Place in the refrigerator for 4 - 24 hours to allow the meat absorb the flavor.
Season the meat with the dry seasonings of your choice. You can follow a jerky recipe or choose from a wide variety of available dry jerky seasoning mixes. A mixture of salt, pepper, oregano, marjoram, basil and thyme is tasty. You will find that many seasonings work well and it is a personal preference. I personally enjoy jerky with a lot of pepper. You will need to experiment to find your favorites. Just sprinkle and rub the dry seasonings onto both sides of the sliced meat.
Dehydrate the meat. Meat is dehydrated by applying heat and continuous air flow. The control of both the temperature and the airflow is very important. If the humidity is too high and the temperature is too low, the jerky will dry too slowly and it could spoil. If the temperature is too high, the jerky will cook too fast, harden on the outside but still be too moist on the inside, and once again, it could spoil.
There are two common methods for drying jerky; in a conventional oven or in a food dehydrator. Whichever method you use, be sure to leave enough room between pieces to allow air to flow around the meat. Avoid letting the meat touch if possible.
Making Jerky in a Conventional Oven
Preheat your oven to 140 degrees. Remember you are not cooking the meat; you are simply removing the moisture. Spray all the racks you will use with a non stick cooking spray. Without this non-stick spray, you will be left with jerky that cannot be removed from the racks and that will essentially be inedible. Spread the meat evenly on wire racks in the oven. You can also use metal racks other than the oven racks with a drip pan underneath to make cleanup much faster.
Leave the oven door open slightly to permit moisture to escape. Since temperatures, humidity levels, and slice thickness will vary, there can be no set time for the process to complete. Usually jerky takes from 6 to 12 hours. Check the consistency of the jerky regularly after 6 hours until it meets your satisfaction. You might have to cut into the jerky to ensure that it is not raw inside. You want the jerky to be a deep brown or burgundy color and still be flexible. As jerky cools, it will get more stiff and brittle so you don't want to over dry.
Making Jerky in a Food Dehydrator
Food Dehydrators are excellent for making jerky. Dehydrators are inexpensive to buy and are safer and cheaper to use than the kitchen oven. Additionally dehydrators make less of a mess and are easier to clean up.
Spray the dehydrator trays with a non-stick cooking spray before placing on the strips of meat. This keeps the meat from sticking and helps in the clean up of the trays. Season the jerky strips just as above and drain them well before placing them on the dehydrator trays.
A full dehydrator can usually process a large batch of jerky in 6 to 12 hours. Just like with drying in a conventional oven, temperatures, humidity levels, and slice thickness will vary, so the drying time will vary. You will want to check the jerky regularly after 6 hours to see if its done. You want the jerky to be a deep brown or burgundy color and still be flexible. As jerky cools, it will get more stiff and brittle so you don't want to over dry. The thicker cuts will take more time, so as the thin pieces are done, just remove them. Tip: A rule of thumb is that 4 pounds of raw meat makes about one pound of jerky.
Store the finished jerky in plastic bags and store in the refrigerator or freezer until ready to eat. To be safe, it's best to enjoy the fresh homemade jerky within one week of its preparation. If you make it right, it's delicious!Tip: If you wish to store your jerky for longer, use a vacuum sealer to store the jerky in vacuum bags. Other storage methods allow exposure to oxygen and moisture, which encourages the growth of bacteria. In vacuum sealed bags, jerky can be kept for months. Vacuum sealed jerky stored in a freezer can last even longer.
Alternative: Jerky Snack Strips & Sticks
Instead of making jerky from sliced meat, a popular form of jerky is the jerky snack stick or snack strip, which is made from seasoned ground meat formed into strips or round sticks. To make this jerky snack, you first need to purchase extra lean ground meat or grind lean cuts of meat with a meat grinder. The next step is to mix the seasonings into the ground meat by hand or with a meat mixer. The seasoned ground meat can then be extruded into the snack sticks or strips using a Jerky Gun or Jerky Cannon. Finally, these jerky snacks are dehydrated on trays in a conventional oven or food dehydrator as described above.
Who knew it was so easy to make your own jerky? Enjoy!
Thursday, December 8, 2011
Smoking Meat Or Making Jerky - 3 Ways to Preserve Our Meat Naturally
I remember my mother when I was young saying; -"that meat is going to spoil, and you'll get sick"! It was a valid point when complimented by a healthy amount of hysteria and old wives tales.
Can you say phobia?
One that I cultivated well into my 30's and in some cases maybe saved my life. Not so good once I went into the meat processing business the clichés and fear mongering rang in my head causing nightmares to blossom, usually ending up with my business bankrupted from lawsuits brought on by a salmonella outbreak or maybe worse yet; a worldwide recall of our award winning beef jerky! However, with a little research, applied facts and reason, the paranoia is not necessary.
It is very important to me that our products are properly and safely preserved , of course, but I wanted it to be all natural, no sodium nitrites or nitrates. In this article I will give you some great ideas to do just this.
And still be safe!
Salt or salt and spices: For thousands of years and still, salt is the king. It is safe. If you are smoking ribs for instance it is not necessary but if making jerky, salt will be your key player. I don't have space to go into the science of salt as a preservative but basically, it slows the growth of harmful bacteria until the meat has reached the cooked stage, a temperature where the bad germs are dead. Spices such as garlic and pepper are also powerful anti oxidants and will help slow the spread of bacteria - but not alone, they only help. A great way to use salt is to make a dry rub and rub the meat completely, then let it sit overnight in a plastic bag or container. If you are doing barbecue, salt to taste but if you're smoking or making jerky, more is needed. I use a dry rub that has 4 tablespoons of salt regardless of the other spices. This will do up to 10 pounds. I will publish some cool recipes in subsequent articles, check them out.
Smoke and smoke seasoning: Smoking meat whether it is done slowly over water or dry needs smoke to inhibit the growth of bacteria until the meat reaches the cooked stage. Smoke is acidic and once your meat is acidic, bacteria growth is severely inhibited. One of the side effects is its distinctive taste. Initially, smoking was done for preservation not taste, now of course the main reason is taste. However, the fact still remains that if your meat is smoked you are imparting a strong natural preservative into the meat, one strong enough to eliminate the use of nitrites and nitrates. If making jerky, using a smoker is one way but if you are using a dehydrator oven such as an Excalibur or similar kind, liquid smoke will be needed and it will achieve the same preservative effect as physical smoke.
Wright's Liquid Smoke is natural. I recommend this brand because you are getting just that; liquid smoke. In very general terms, they make hickory smoke, and run water over filters while the smoke is blown through them so that the liquid takes on a smoky flavor. One benefit is that you get all the flavors including the acids but omit the tars that come from the smoke; our bodies don't like tar, so it is good.
Soy Sauce based marinades: Make any marinade you want adding any spices but make it a soy based marinade and you can omit the chemical preservatives. This guy packs a double punch, salt and acid. That is why soy sauce works so well. I prefer using enough to immerse your meat or at least completely coat the meat until you notice that it's dark brown and shiny.
Whether smoking your meat, ribs or making jerky these 3 kings of preservation are well proven to work. Remember; the meat MUST be fully cooked to 150 degrees Fahrenheit. When smoking meats on the grill or a smoker this is no problem but when making jerky, it can be. If you have a high power dehydrator that exceeds 150 degrees Fahrenheit you are safe, if not, try this; par boil your meat in a cooking bag, (the kind you use for turkeys) or a crock pot, skewer one piece of meat with a thermometer. When it reaches 150 degrees F you are done. Then place it in your dehydrator or your home oven. If using your oven, place the meat on the racks, prop the door open about an inch, on the lowest setting. -usually about 200 degrees F. Let the jerky dry until it cracks (usually about 8 hours or less) when bent, little white strings should be visible, but it shouldn't break.
These tips will net you some really good, safely preserved meats! To your success!
Thursday, December 1, 2011
JERK & BBQ STEAK Part 1 www.jamaicanmecrazysauces.com
Jamaican Jerk chicken is the Jamaica's number one food. It is usually slow cooked in modified oil drums and with spices native to the island. Now you can enjoy the tastes of Jamaica, here in Minnesota, with Jamaican Me Crazy Sauces. I'm not some fancy TV chef; I'm just a guy with a grill and one AWESOME SECRET recipe. Jamaican Me Crazy Sauces recipes are very simple and easy to follow. Our sauces are extremely versatile. Experiment with them, have fun and enjoy the taste. Please visit our site @ www.jamaicanmecrazysauces.con
Sunday, November 27, 2011
There's Nothing Caribbean About This Coleslaw.
Simple but wonderful creamy coleslaw recipe. Unlike the other recipes I've posted, this one is not typically Caribbean in origin, but it goes well with spicy foods, especially jerk chicken, pork, and beef. You'll love the way the rich creamy flavors compliment our Caribbean cuisine. Learn how to make this tasty home made coleslaw at: caribbeanpot.com
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Saturday, November 26, 2011
'Cuz You Had a Bad Day? 5 Tips to Snap Out of It Every Time
Yesterday I woke up and just knew it was going to be one of those days. You know one of "those" days? I hadn't even rolled out of bed and already I could feel that toxic mixture of being overwhelmed and underwhelming at the same time.
This is actually a fairly rare emotion for me to experience so when it blesses me with its presence I am always a little taken aback. I am generally pretty upbeat and contagious with positive energy but there was a general feeling that this wasn't that time, this wasn't that place, and this was not going to pass anytime soon.
What caused this feeling? To sum it up I would say life. If you want details, OK. My girlfriend and i got into a fight the day before over something stupid and I couldn't seem to shake it. (Probably because I was wrong.) I was in a weekly NFL survivor pool and had outlasted 5000 people, advancing to week ten, only to miss my window to make my upcoming pick and thus I was disqualified. Trying to make arrangements to fly my son down for Christmas vacation had not gone very smoothly with his mother, to say the least. Top that off with the typical disappointment that comes with feeling like I should be doing more and you have the recipe for a crabby asshole and a shitty day.
It's strange when you know you are being an ass (as I shot the cat a dirty look) but cant turn it off. I can actually remove my self from the situation and see myself acting like a jerk. Oddly, it feels like a spell has been cast over me and even though i know it is there i cant seem shake it (as I peer in the fridge and realize lots of healthy and expensive food is going bad).
I'm not sure the scientific term for the way I was feeling. Negative. Crabby. Grumpy. Pissy (glancing at the stack of dirty dishes piling up in the sink and wondering why the hell do the garbage trucks have to be so loud outside?) Yeah, I think "pissy" would sum up my behavior when I get in one of those moods and its no fun for anyone to be around, least of all myself.
So what did I do to snap out of the funk? Here are the five steps I took that worked for me and I think will work for you too. There may be more and you may need only one or two, but this was a particularly nasty bad mood and I knew it would take a massive action plan to exorcise this bitch.
First off, acknowledge the fact you are not in a productive state. "A and H" I like to call it. "A"wareness and "H"onesty. You have to be aware you're in a crappy state and there is no use lying to yourself. Its your bad mood, own it. And while your at it, if you want to be able to fix it, you better not blame it on anyone else. Why? because now you are depending on outside sources of your pain to be part of the solution, and often times that is unrealistic. If you own it and accept responsibility you can be the one to fix it. Make's sense doesn't it? Even if someone wronged you, hurt you, provoked you or screwed you over it doesn't matter. Your mood is a direct reflection of the meaning you attached to the "wrong doing" and only you can change what the meaning is. You certainly can not change others behaviors, so change the meaning you attach to it. That is empowering.
Now that you know you are in a pissy mood, you're aware the day can avalanche down from here, right? I bring this up because now you can get some leverage to actually deal with it instead of just plopping down on the couch, firing up the Xbox and escaping your reality. (Yes that ran through my head many times because my brain likes to throw out the "Ahh screw it" answer a lot and distraction is a great way.) So I resisted the sirens song of watching TV or goofing off. I allowed myself to be curious about my mood. Thats a healthy thing. I don't mean beating your self up and being hyper critical. Give yourself a break but use your internal dialogue to ask "what does this really mean?"
Second step was get moving. Move now. Right now. Start doing stuff. Objects in motion tend to stay in motion. Well the converse applies. Plop down and wallow in your sorrows and chances are you will feel even shittier and it will last longer. I started with something easy; turning on the computer. Threw open the blinds. Move in dynamic fashion. Motion creates emotion. Its hard to feel helpless and depressed when your moving around with your chest out, head held high and a sense of purpose. Focus on some easy but nagging tasks you can knock out.
I cleaned out the crap in the fridge. Stopped to apologize and pet the cat. Created a quick marinade for the chicken that needed to be cooked. Threw in a load of laundry. You know what I had now? Momentum. And I had made a decision not to distract myself, and not to play the victim. Know what was missing next?
What we needed to inject was the third step; Music. Play some music. Music that you love. Your favorite artist. (No depressing I lost my dog/car/girlfriend country music or sad whiney british rock) Something that takes you back to a happy time, a favorite summer or just makes you bob your head. Crank it up! Music is so powerful to change your state and that is what we are doing now. Louder. Now sing along! Why not? I cant sing at all. Seriously, its actually illegal for me to karaoke in 16 states an four countries. But so what. would you rather be a crabby asshole or Debbie Downer" Doesn't it feel good when you sing? In church, in the back seat of the car cruising with your friends, or even in the shower. Just sing. Still don't believe me? Ok then whistle. You can whistle can't you? Have you ever heard of the angry whistler? Me neither. Hum. Hum Rattle and Roll.
Music tames the savage beast; even the one inside you. At this point I really could feel some momentum. Answered a few emails I had been avoiding. Made a couple calls I had blown off. Ordered something online I really needed. Organized my work area and found some stuff i had misplaced months ago.
Now I was damn sure not feeling like working out when I rolled out of bed dragging my boorish behavior with me but I knew the thing I didn't want to do was probably exactly what i needed. I took the baby steps to just put on my sweats and do some light stretching. Again keep moving. I also knew since I was wearing my workout clothes i might as well go for a jog.
The fourth step is exercise vigorously. And before i went on my run...I meditated and stretched focusing on what I was grateful for. Abraham Lincoln said, "Appreciative people are generally happy people." I concur.
Its almost impossible to be depressed unless your focusing on yourself and what you don't have. Why not flip the script and focus on what you DO have. Keep it general. But really feel the attitude of gratitude. Focus equals feelings and this is a great way to snap out of your funk.
Focus on how you can turn a negating into a positive. Focus on how badly the person that wronged you is probably hurting inside. Focus on how maybe you are giving to much credibility to the disempowering emotions that were running rampant throughout your head. Focus on who does love you. Concentrate on the fact you can see, your heart works, you have clean drinking water and a roof over your head. Focus on great accomplishments you have achieved. Even pretty good ones. Focus on what is right, because what's wrong is always going to be available. (Ever watch the news or read the paper?)
After my run, I felt a lot better. I had reminded my self my problems weren't so bad. I actually am doing pretty damn good. I got my run in. I jammed to my favorite tunes. I really thanked my higher power for the blessings I have. I also started focusing on writing this article so maybe I could help others who were having a bad day or were stuck in a funk. Funny how you start concentrating your energy on helping others and your problems seem so much smaller. I actually called a buddy who is going through a divorce, and had a nice chat with him intending to cheer him up and I did, but you know what? He ended up cheering me up too.
Funny the more you give, the more you receive. When you want to feel love, give love.
Now in this state as I treated myself to a smoothie made with all my favorite stuff I noticed I was thinking so much more clearly. I mean it was like a fog had been lifted. I realized the fight with my girlfriend yesterday was not so much about what she did, but how I reacted. (Time to get some flowers and a heart felt card.)
I had a renewed sense of purpose and vigor. The shower after my workout seemed to cleanse my body both outside and in.
The bad mood only lasted a few hours, but i could feel this one could be a doozey. I mean, when I give the cat a "What're YOU looking at fuzz nuts?" to start my day, thats not a good sign.
Now I know that those feeling can come back at any time. And I feel that all emotions serve us if we use them in a curious fashion and don't wallow in them. But it felt so good to know i was going to piss my day away and ignore my phone ringing and my responsibilities and instead I manned up and snapped out of it.
I almost forgot, I also sent out a couple cards in the mail to loved ones I probably don't say "I love you and I appreciate you" enough to. Unbeknownst to me, I was planting the seeds to receive some loving calls in a few days from surprised yet appreciative people. Again, shift the focus away from your self and maybe focus on someone who would love a surprise in the mail. I am sure an email would work too, but there is something about getting an old fashioned handwritten note or card in the mail. Try it.
So to summarize, first you ned to be aware that you are in a foul mood and it could go downhill from here. You might snap at someone or say something hurtful so recognize that and get leverage to do something about it. A and H.
Secondly, MOVE! Get moving in a dynamic fashion. Unplug the TV, knock a few easy items off your to do list and get moving. heck drop down and do some pushups. Put on your workout clothes even if you aren't sure you are gonna work out. (Wink, wink.) Motion creates motion and even little accomplishments feel good, and they fuel even bigger ones.
Next it's time for tunes dude! Play your favorite artists who inspire or motivate you. And go ahead and sing. Its proven physiologically to make you feel good. Whistle, hum, play the bongos on your Tupperware. Kind of hard to be angry when your bobbing your head.
Nothing this side of the Mexican border releases endorphins and clears your head like exercise. Since you already have your workout gear on, go ahead and hit the gym or the running trail or that yoga class. You will feel like a brand new man or woman and your confidence will soar. As an added bonus workout to music you like. Double bonus points there for those scoring at home.
Finally its virtually impossible to be depressed when you are grateful. Focus your energy on all the blessings you have and even more importantly, reach out to someone and give them some love. Give yourself permission to feel good. This is huge. Sometimes we really subconsciously want to feel like crap to punish ourselves. Stop that, and instead focus on allowing your self to be grateful and to feel good. Help others who may be feeling lonely or having a bad day. Its amazing how your problems will seem so much more insignificant afterwords. Have an "I love me" moment. Remember times in the past you achieved greatness. Go look yourself in the mirror and say those magic words.
There are lots of ways to snap out of a funk. I just wanted to share some that worked for me while this was all fresh in my mind. As my day turned around, ironically so did my luck. The chips started falling my way and it was no coincidence.
Hopefully this article will help at least one person out there. Let me know your thoughts and if you have any others to add. I just may need them some time in the near future if I should happen to wake up in a lousy mood and kick the cat.
Heres to your success!
Charles
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Wednesday, November 23, 2011
Jerk Chicken - Notting Hill Carnival special
www.CarolineMiLiArtiss.com Learn how to make my famous jerk chicken marinade! This is perfect for any BBQ and if you want to make some ready for Notting Hill Carnival!
Tuesday, November 22, 2011
African Jerk Sauce Vs Caribbean - Is There a Difference?
Most people would say that Jamaican jerk sauce is African since the origins of jerk pork can be traced back to the pre-slavery days of the Cormantee hunters of West Africa. When the British invaded Jamaica in 1655 the Spanish colonists fled, leaving behind a large number of African slaves. Rather than be re-enslaved by the British, they escaped into Jamaica's mountainous regions where they mixed in with the local Taínos.
Though Jamaican jerk sauce certainly was derived from African ancestry, it is something that was adapted and modified over hundreds of years as various cultures added their influence. From the start, changes had to be made since the Cormantee slaves found themselves in new surroundings on the island of Jamaica and were forced to use what was available to them.
As a result, there was naturally a departure from some of the original spices used in jerk and new ingredients were added or substituted as necessary. One new addition to the recipe was the Scotch bonnet pepper, which is largely responsible for the heat found in Caribbean jerks. The Scotch bonnet is one of the hottest chile peppers around with a heat level similar to the habanero pepper.
Caribbean jerk often provides a blast of heat that follows with a tangy, vinegar taste. However, a sauce that uses authentic African ingredients has a very different flavor. African jerk provides a layered pallet of flavor. Rather than focusing on heat, the more traditional recipes offer a selection of spices that really enhance the taste of whatever the sauce is added to.
Another difference between the two sauces is in their composition. Jamaican jerk sauce is designed to be a marinade so it is much thinner with an "oil and water" type of consistency while an authentic African sauce tends to have a thicker, smoother body which gives it much more versatility in the kitchen. As an example, it is thick enough to be brushed onto meats on the grill. Try that with a marinade and you will find that the majority will simply run off because it is so thin.
Truly, traditional African jerk sauce differs from Jamaican jerk in flavor, composition and application.
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Saturday, November 19, 2011
Checkout Da Best tasting Jamaican Jerk Chicken in Brixton, South London
The Summers not over here's a little taste of whats cooking on Cold Harbour Lane , Brixton - Take 2wo serve tasty Jerk Chicken and Lamb. The South African fired drums kickout a sumptious spicy chicken smoke that just makes your mouth drool... Enjoy Felix.
Wednesday, November 16, 2011
How To Make Jerk Seasoning
About a month ago, friends of mine were asking about how to make some Caribbean Jerk chicken on the grill. I told them that the best way to get the flavor of the Caribbean would be to use a jerk seasoning and rub the chicken first before grilling. Of course, my friends had never heard of a Jerk seasoning and thought I was pulling their leg. After I convinced them that it was really a spice, they wanted to know the whole history behind it.
This much I do know. The origins of the word "jerk" in its application are obscure. Some say it's your bodies reaction as you eat jerked meat. Others have claimed it's the action to pull or jerk a portion of meat off the fire or the jerking action as the meat is being turned on the fire. The one thing that most people agree upon is that the origin of the name "jerk" comes from the Arawak Indian language. Jerked pork or chicken is fabulous, by any definition or origin. It is truly one of the great culinary delights of the world.
Now here is a great recipe that I learned directly from the Caribbean. It is authentic and will have your family and friends craving for more. You may want to hide this recipe in a safe place, it is the real deal, and I promise you, people will be begging you for it.
2 T. dried minced onion
1 T. garlic powder
4 tsp. dry thyme leaves, crushed
2 tsp. salt
2 tsp. ground allspice
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1 T. sugar
2 tsp. black pepper
1 tsp. cayenne pepper
In jar with tight−fitting lid, shake together all ingredients. Store tightly covered at
room temperature. Makes about 1/2 cup.
You can use this seasoning to rub on chicken, pork and even seafood. I like to place my meat in the fridge for at least two hours after rubbing. Once chilled, I remove from the fridge and let sit at room temperature for 30 minutes. Then I place on a very hot grill and cook. It doesn't get any better,
Eat Well!
Chef Brian
http://htbbqsaucemix.com
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Thursday, November 10, 2011
Spicy Barbecued Jamaican Jerk Chicken Recipe - Authentic Jerk Seasoning That Packs Some Sweet Heat
Jerk chicken, the classic Jamaican chicken dish, got its spicy beginnings from the Maroons of Jamaica. Maroons were descendants of slaves who escaped into the Blue Mountains of Jamaica. They pit-barbecued hog meat that was covered in spices and marinating liquids. Soon after, they began to sell the jerk pork and jerk chicken at island markets throughout the area.
Today that tradition continues. Roadside barbecues can be found all along the highway that runs from Montego Bay to Ocho Rios. Where there is smoke seen, there is jerk chicken being barbecued in Jamaica.
The key to making great jerk chicken, as most any Jamaican will tell you, is a long marinade, slow cooking, and abundant use of allspice. Allspice is the dried berry of the tropical tree known as the misnomer pimento tree. Along those roadside barbecues, branches of the misnomer pimento are often used as aromatic wood for the barbecue grills where the jerk is cooked.
This jerk chicken recipe is as authentic as it gets, and is packed with spicy flavor. All ingredients can be easily found in your local grocery store. Although every part of the chicken is used, special attention should be given to the breasts, as they can dry out if not cooked properly.
Ingredients:
2 whole chickens, cut into standard pieces of breasts, legs, and thighs
Jerk Marinade
2 tablespoons ground allspice
2 tablespoons dried thyme
2 tablespoons salt
1 tablespoon ground sage
1 tablespoon ground pepper
1 tablespoon sugar
1 tablespoon cayenne pepper
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
6 garlic cloves, peeled
2 cups chopped scallions
1 1-inch cube fresh ginger
1/2 bunch fresh cilantro, leaves only
3/4 cup fresh lime juice
1/2 cup fresh orange juice
1/4 cup soy sauce
1/4 cup peanut oil
4 habanero peppers, stems removed
Directions:
Place all jerk marinade ingredients in a blender and puree until smooth.
In a large bowl, toss the chicken pieces with the marinade. Divide the chicken and place in two large plastic zippered storage bags. Press out all the air and seal the bags. Place the bags in the refrigerator, and let the chicken marinade for at least 6 hours, and up to 2 days.
If using a charcoal grill, prepare a fire on one side of the grill. If using a gas grill, turn on both burners to high for 10 minutes, then turn on burner off.
Grill the chicken in small batches on the "cooler" side of the grill, turning occasionally, and basting with the leftover jerk marinade, for about 1 1/2 hours. Keep covered as much as possible. During the last 30 minutes of cooking, have the breasts skin side up to keep the meat further from the heat. The jerk chicken is ready when the skin is a golden brown, and with bits of blackened skin.
Transfer the jerk chicken to a platter and serve to up to 10 people.
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