Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Great recipe for Jamaican Jerk sauce please!?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Great recipe for Jamaican Jerk sauce please!?),it will help you,my kids.
I have bought several and my hubby and I even made our own last year..it was good, but I want to hear from someone as to what a true Jamaican Jerk sauce recipes is. The kind they use on the islands..We were in Antigua and there was an awesome sauce on the table that we were addicted to! THE HOTTER THE BETTER..We used Scotch Bonnet or Habaneros last time with Mango and other ingredients and it was good. Now we want to try something different to use on our grilling recipes..THank YOu..
Answers:
This is very easy and taste yummy
Jamaican Jerk Sauce
1 bunch green onions, chopped
3 tablespoons dried thyme
1 cup peanut oil
1 cup soy sauce
1 (3-inch) piece fresh ginger root , peeled and minced
10 cloves garlic , minced
8 haba?ero chile peppers, seeded and minced
6 bay leaves
1/2 bunch coriander , chopped
2 1/2 tablespoons ground black pepper
1 tablespoon nutmeg
1 tablespoon ground allspice
Combine all ingredients and mix well. Use as a marinade or rub before grilling meat.
Other Answers:
Take a look here: http://homecooking.about.com/od/condimentrecipes/r/blsauce13.htm
1/2 cup Ground Allspice
1/2+ cup Brown Sugar
6 - 8 Garlic cloves
4 - 6 Scotch Bonnet Peppers (or equivalent) seeds and all
1 TB ground Thyme, or 2 TB thyme leaves
2 bunches Scallions
1 tsp Cinnamon
1/2 tsp Nutmeg
Soy sauce to moisten (2 TBSP
Put everything in a food processor and blend until smooth. You may use allspice berries, if available, but use enough to give the equivalent of 1/2 cup ground. This will keep "forever" in the refrigerator. Feel free to increase the garlic, and the hot peppers. I do. The recipe, double, and triples very well. Rub about 1/4 cup sauce into each chicken, halved, and get under the skin and in all the cavities. It is pork, use a de-boned shoulder, score the fat, and rub the sauce in, using 1/2 cup, or more, per 6 lb shoulder. Use less for fish. Marinate, preferably overnight, and grill over a low fire, until done. Charcoal is ideal. The meat will be a smoky pink when done, and the skin nice and dark. Chop the meat into pieces, and serve traditionally with a hard-dough bread, and LOTS of Red Stripe Beer
Source(s):
Christine Morin - restaurant owner, caterer, and chef from Jamaica
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Great recipe for Jamaican Jerk sauce please!?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Great recipe for Jamaican Jerk sauce please!?),it will help you,my kids.
I have bought several and my hubby and I even made our own last year..it was good, but I want to hear from someone as to what a true Jamaican Jerk sauce recipes is. The kind they use on the islands..We were in Antigua and there was an awesome sauce on the table that we were addicted to! THE HOTTER THE BETTER..We used Scotch Bonnet or Habaneros last time with Mango and other ingredients and it was good. Now we want to try something different to use on our grilling recipes..THank YOu..
Answers:
This is very easy and taste yummy
Jamaican Jerk Sauce
1 bunch green onions, chopped
3 tablespoons dried thyme
1 cup peanut oil
1 cup soy sauce
1 (3-inch) piece fresh ginger root , peeled and minced
10 cloves garlic , minced
8 haba?ero chile peppers, seeded and minced
6 bay leaves
1/2 bunch coriander , chopped
2 1/2 tablespoons ground black pepper
1 tablespoon nutmeg
1 tablespoon ground allspice
Combine all ingredients and mix well. Use as a marinade or rub before grilling meat.
Other Answers:
Take a look here: http://homecooking.about.com/od/condimentrecipes/r/blsauce13.htm
1/2 cup Ground Allspice
1/2+ cup Brown Sugar
6 - 8 Garlic cloves
4 - 6 Scotch Bonnet Peppers (or equivalent) seeds and all
1 TB ground Thyme, or 2 TB thyme leaves
2 bunches Scallions
1 tsp Cinnamon
1/2 tsp Nutmeg
Soy sauce to moisten (2 TBSP
Put everything in a food processor and blend until smooth. You may use allspice berries, if available, but use enough to give the equivalent of 1/2 cup ground. This will keep "forever" in the refrigerator. Feel free to increase the garlic, and the hot peppers. I do. The recipe, double, and triples very well. Rub about 1/4 cup sauce into each chicken, halved, and get under the skin and in all the cavities. It is pork, use a de-boned shoulder, score the fat, and rub the sauce in, using 1/2 cup, or more, per 6 lb shoulder. Use less for fish. Marinate, preferably overnight, and grill over a low fire, until done. Charcoal is ideal. The meat will be a smoky pink when done, and the skin nice and dark. Chop the meat into pieces, and serve traditionally with a hard-dough bread, and LOTS of Red Stripe Beer
Source(s):
Christine Morin - restaurant owner, caterer, and chef from Jamaica
correctness,It's Non-profit and only for informational purposes.
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