DO THE JERK!

• 1/2 cup fresh thyme leaves
• 2 bunches(about 13) green onions
• 4 tablespoons finely diced fresh ginger
• 3 Scotch bonnet or Habanero peppers, stemmed
• 1/4 cup peanut oil
• 5 garlic cloves chopped
• 3 Bay leaves
• 2 teaspoons freshly ground allspice
• 1 teaspoon freshly ground nutmeg
• 1 table spoon freshly ground pepper
• 1 tablespoon freshly ground coriander
• 1 teaspoon freshly ground cinnamon
• 2 teaspoons salt
• Juice of 1 lime(of course!)

Blend all ingredients in a food processor until a thick, chunky paste results. Makes 2 and 1/2 cups of marinade, which can be stored in a tightly sealed, refrigerated container for several months. Rub the meat thoroughly with this paste. For larger cuts such as pork roasts, slash the meat at two-inch intervals and force the jerk rub into the cavities. Allow the meat to marinate overnight before smoking over a slow fire until well done. This quantity of marinade is sufficient for two to three chickens or ten pounds of pork. For an extra spicy taste, extra sauce can be used for basting.

NORTH COAST JERK MARINADE
From Hot & Spicy Caribbean
by Dave DeWitt, Mary Jane Wilan, Melissa T Stock

• 1/4 cup whole Jamaican pimento berries or 1/8 cup ground allspice
• 3 Scotch Bonnets or habs, stems & seeds removed, chopped
• 10 scallions, chopped
• 1/2 cup chopped onion
• 4 garlic cloves, chopped
• 4 bay leaves, crushed
• 1 3-inch ginger, peeled and chopped
• 1/3 cup fresh thyme
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 teaspoon salt or to taste
• 1 tablespoon ground black pepper
• 1/4 cup vegetable oil
• 1/4 cup lime juice
• water

Roast pimento berries in dry skillet until aromatic, about 2 minutes. Remove and crush to a powder in a mortar or spice mill.

Add pimento powder and all remaining ingredients to a food processor and blend with enough water to make a paste or sauce.

Store in fridge; keeps a month or more.

Yield: 2 - 3 cups
Heat: Hot

Chicken wings make great jerk appetizers. Cut off tips and marinate in jerk seasoning overnight. Place on a rack and bake for 30 to 40 minutes in a 350 degree oven, basting frequently with the marinade.

For a 3-4 lb. pork roast, rub with jerk paste and marinate overnight. Cook on smoker or grill or bake in the oven.

Let roast come to room temperature. Place in a 400 degree oven and immediately reduce the heat to 325 degrees. Bake for 1 hr. and 45 min. or to an internal temperature of 180 degrees.

For more information, check the Epicurious dictionary description of jerk seasoning and recipes.

Enjoy!

Judy Howle

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