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Did sweet and spicy today


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Baby back ribs with a sweet bbq sauce and Jerk chicken.  I used to make Jerk chicken or pork pretty regularly but have not in a while for some reason.  Blended the jerk marinade in a food processor and let the chicken marinade in it for 4 hours.

Anyway, they both came together well with a salad, potatoes, and a rose wine.  Great meal for a summer afternoon.

 

 

 

 

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Here is the Jerk marinade.  I got it from somewhere, but it was like 15 years ago, so I don't remember where.

 

  • 2  cups  chopped green onions
  • 1/2  cup  chopped onion
  • 2  tablespoons  white vinegar
  • 1  tablespoon  soy sauce
  • 1  tablespoon  olive oil
  • 2  teaspoons  kosher salt
  • 2  teaspoons  fresh thyme
  • 2  teaspoons  brown sugar
  • 2  teaspoons  chopped peeled fresh ginger
  • 1  teaspoon  ground allspice
  • 1/4  teaspoon  ground nutmeg
  • 1/4  teaspoon  black pepper
  • 1/8  teaspoon  ground cinnamon
  • 2  garlic cloves, minced
  • 1  to 4 Scotch bonnet or habanero pepper (seeded)

The good thing is it is very forgiving of leaving something out or substituting.  I didn't have allspice this time, so I put in some cumin and ground cloves, and it still came out great.

I just blend everything in a food processor or blender.  Mix to you your own desired consistency.  I blend the above, and then add more olive oil until it is how I like it.  I do like it to be thick so it sticks to the meat better.   If someone reading this has not worked with Scotch Bonnets before (or habanero), be sure to use gloves.  Touching your face or rubbing your eyes after cutting these is going to give you a really bad day.

I used 3 habanero and we like it that way, but you can add more or less.  Don't be fooled by the way the chicken looks on my plate.  It may not look like much jerk is on there, but you can really taste it.

My favorite thing to make with this jerk marinade is pork tenderloin.  Just butterfly it lengthwise, and if ti is a thicker piece, butterfly each half again. It looks a little weird, but the ridges and valleys it produces work great to hold on to that marinade.  With it thinned out like that, it cooks fast and is really easy to make.  The leftovers go great in a sandwich, with eggs, or chopped up on a salad.

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9 minutes ago, Bgosnell151 said:

Thx smokey!!!

Any chance that name is due to the Vols?


Sent from my iPhone using Tapatalk

Good question.  I am not super creative, and I picked it cause:

- I like to smoke (food)

- My young nephews used to say I smelled smokey when they would come over to eat (too young at the time to understand why).  So to them I was the smokey one in the family.

- and my wife calls my car Smokey, cause it looks like the color of smoke.

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31 minutes ago, Dub said:

That looks great !!!!

 

 

Thanks for the recipe, too.

 

I'd like to try some jerk wings sometime soon.

Great idea.  I have not tried it on wings yet but it sounds great.  So many ideas, so little time....

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I'm going to be picking up the stuff I need for this jerk chicken when I head out later today.  

 

Do you see any problem with the raw chicken resting in the jerk seasoning in the fridge overnight ?

 

 

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39 minutes ago, Dub said:

I'm going to be picking up the stuff I need for this jerk chicken when I head out later today.  

 

Do you see any problem with the raw chicken resting in the jerk seasoning in the fridge overnight ?

 

 

Good question.  I did an overnight with the pork once, and I didn't really like what it did to the texture of the meat.  I have not tried it with chicken, but I wouldn't be inclined to.  Realy a few hours is going to give it a lot of flavor, I have done it anywhere from 2 - 8 hours, and it came out great.   But if you do decide to do it overnight, let us know how it goes.

 

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