|Jerk Chicken with Caribbean Rice and Fruit Salsa|
So, in that vein, I decided to make a Caribbean style meal all around. My choices were Jerk marinade for both lamb chops and chicken, alongside such things as Caribbean Rice and a most excellent Grilled Pineapple and Mango Salsa. As for the Jerk marinade, I had made Jerk chicken in the past. Some recipes I had used were so-so, to my taste buds, and others were a bit better. I had never used any chilies in the marinade, despite chilies being one of the main ingredients. My husband is not one who tolerates very highly spicy hot foods, and while I enjoy them, I also don't care to burn off my taste buds.
|Jerk Lamb Chops hot off the Grill|
|Jerk Chicken Meal with fried plantains|
- fresh thyme
- Scotch Bonnet chilies
- fresh ginger
- brown or white sugar
- soy sauce
Jerk Marinademakes 2 1/2 cups
|Jerk Lamb Chops with Grilled Asparagus|
1 tablespoon whole allspice berries
3-inches true (soft-quill) cinnamon stick, broken
1/2 of one whole nutmeg, broken
1 teaspoon black peppercorns
2 whole bay leaves, center vein removed, crumbled
8 - 10 scallions, with green tops, in 1-inch pieces
1 medium onion, cut in wedges
6 cloves fresh garlic
1 large knob fresh ginger
1 - 5 Habanero chilies (or Scotch Bonnet, if available)
1 1/2 tablespoon fresh thyme leaves
1 lime, juiced
1/4 cup brown sugar
1/4 cup soy sauce
1/4 cup olive oil or other cooking oil
1/2 teaspoon salt
Heat a dry skillet to quite hot and add in all the whole spices. Using a wooden spoon, stir the spices constantly until they are very fragrant but not browned. Immediately turn them out onto a plate to cool. Once cooled, pour into a blender container.
Add all the remaining ingredients into the blender and blend to a paste. Use this paste to marinate 2 whole chickens, cut up, or divide the marinade into two or three portions and marinate smaller amounts of pork (tenderloin or pork chops) or chicken, or lamb chops as desired. This marinade can be frozen for later use.
Marinate any meat for a minimum of 24 hours for best flavor. Grill the meats to desired doneness for best flavor, although it may also be baked or broiled.
My passion is to teach people how to create a harmony of flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me at A Harmony of Flavors Website, Tumblr, Facebook, Twitter, and Pinterest.