A Caribbean Meal to End the Grilling Season

Jerk Chicken with Caribbean Rice and Fruit Salsa

Up in these northern climes, we have been in full Fall mode since day-one of the Autumn solstice. It is imperative to make use of any day that it is nice enough to use the grill. Soon there will be snow and sub zero temperatures and it becomes less exciting (if even possible) to be outside. Period.

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

This time, however, I opted to use a couple of Habanero chilies (Scotch Bonnet were unavailable) in the jerk marinade, and was ultimately quite disappointed that there was really no heat at all in the finished food. Either this batch of Habaneros were duds, or they are breeding them with alternate levels of heat! I did remove the seeds, but even so, I had always been afraid to use these chilies in past, after all the hype. Despite the lack of chili-kick, there was nothing wrong with the flavor of the jerk marinade, and it came out great on both lamb chops and on chicken. 

Jerk Chicken Meal with fried plantains

As usual when I am researching for a new recipe, I first gather information, and then compare what is done. Another aspect is taking into account anything that can be found that would make a dish more authentic to an area. In this case of Jerk marinade, I found a site that gave a very few parameters, stating that the most famous of Jerk food restaurants do not divulge their recipes, so a lot is open to interpretation. What I gleaned was that absolute must-haves in a jerk marinade are:

• allspice
• fresh thyme
• Scotch Bonnet chilies
• scallions
• fresh ginger

Other things commonly added:

• cinnamon
• nutmeg
• brown or white sugar
• soy sauce 
• oil

With this list in mind, I also opted for a few other ingredients such as garlic, bay leaves, lime juice and black peppercorns. Ultimately, I feel that the sugar I used might have easily been left out altogether. While it tasted good, it was more sweet than I had ever tasted, so felt less "right". So, in my estimation, more chilies and less, if any, sugar. You may find this list of ingredients works for you, although it is always encouraged to make a recipe your own. Here is my jerk marinade recipe, which makes plenty enough to use for a meal with enough left over to freeze a couple of containers for later.

Jerk Chicken

Jerk Marinade

Makes 2½ cups

Jerk Lamb Chops with Grilled Asparagus

WHOLE SPICES:
1 tablespoon whole allspice berries 
3-inches true (soft-quill) cinnamon stick, broken
½ 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)
1½ tablespoon fresh thyme leaves

1 lime, juiced
¼ cup brown sugar
¼ cup soy sauce
¼ cup olive oil or other cooking oil
½ 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 teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Lamb Chops with Herb Marinade a Fiesta in the Mouth

Okay, we love lamb. Where we are living right now it is difficult to come by and terribly expensive, to boot. So last summer at the Farmers' Market when I saw a big whiteboard sign with "ASK ME ABOUT LAMB", I was excited and hopeful.

With good reason! A local woman was trying to drum up business selling the lambs they raise. They have them butchered and ready for you, included in the price. I was way happy and signed up for a lamb, ASAP! Ever since, we have been enjoying this wonderful lamb in so many ways. We have had curries, roasts, chops, burgers and much more. A couple of nights ago I got inspired, I guess, because outside of curry, I think the lamb chops I made were some of the tastiest lamb I have made, hands down. Our taste buds were doing a happy dance!

Grilled Lamb Chops with Herbed Marinade and Sauce

The concept was very simple: herbs and other things green for a marinade. Looking in the fridge I found a little mint, a little thyme and rosemary and parsley. Next I looked to see what other things green might give the piquant flavors I was imagining and added green peppercorns in brine, capers and some lime zest. Garlic, of course - that almost goes without saying.

Grilled Lamb Chops with Herbed Marinade & Sauce

As I was assembling ingredients to make this, I got thinking about how sometimes I have seen on The Chew they will make a marinade for a meat and then set aside part of the marinade to drizzle over the food once cooked.I decided right in the middle of mixing the marinade that this is what I would do, to give even more flavor. Once the meat was grilled, a little more olive oil added to the remaining marinade made a most excellent sauce (sort of a green sauce, if you will) for the meat. I had worried that I didn't have long to marinate the meat; only about 15 minutes. I will say that even without the extra marinade used as sauce, the meat was truly wonderful. The sauce just made the whole flavor profile stand up and make itself known. 

It is so nice to use a mortar and pestle to smash the garlic, salt and some of the soft ingredients. If you do not have a mortar and pestle, either just mince the garlic, peppercorns, capers and zest very finely and mix them together - or - to really meld the whole batch, use the back of a spoon to press it all together with the salt will help build the juiciness of the ingredients.

A Fiesta in the Mouth!

Lamb Chops with Herb Marinade & Sauce

Makes 2 servings

4 lamb chops

MARINADE:
2 - 4 fresh cloves garlic
½ teaspoon sea salt
1 teaspoon green peppercorns in brine
1 teaspoon capers
2 teaspoons lime or lemon zest
2 tablespoons fresh mint, finely minced
2 teaspoons fresh thyme, finely minced
2 teaspoons fresh rosemary, finely minced
1 tablespoon fresh parsley, finely minced
1 tablespoon olive oil

extra 1 - 2 tablespoons olive oil, for the sauce

Marinade and Sauce for Serving

Preferably in a mortar, set the garlic and salt and pound them together until it is a paste consistency. Add in the green peppercorns, capers and lime zest and pound some more, until these ingredients are also a paste. Add in the minced herbs and pound. Add the 1st tablespoon of olive oil and press the whole together. Divide half this mixture into another container. Use one half to coat the lamb chops on both sides. Allow them at least 15 minutes to marinate. Heat a grill on high, and grill the chops approximately 4 minutes per side with the lid open, for medium.

Add 1 or 2 tablespoons more olive oil to the reserved marinade and stir. Once the chops are grilled, drizzle this mixture over them to serve.



My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.