Cooking Spice Blends: Jamaican Jerk Seasoning
Traditionally used for barbecuing chicken or pork, this is also great with white fish, rice, and squash.
Ingredients: Minced Garlic, Sea Salt, Brown Sugar, Paprika, Thyme, Cayenne Pepper, Cinnamon, Nutmeg, Ginger, Coriander, Pure Orange Extract (alcohol, water, & orange oil), Black Pepper, & Crushed Red Pepper.
In London I became very friendly with a Jamaican named David Palmer. Not your typical idea of a Jamaican, David dresses in Saville Row suits, wears his hair short, sports a goatee and plays in a jazz band. He is also a brilliant cook. When I recently visited him at his island home, we went to the back alleys of Kingston to where he gets his famous jerk seasoning. Apparently, the woman who blends it also practices voodoo. While our version of her masterpiece has nothing to do with the occult, it is sure to cast the same spell over your taste buds.
Recipes for our Jamaican Jerk Seasoning
PALMER JERK CHICKEN
- 2 tbsp JAMAICAN JERK
- 2 tbsp soy sauce
- 3 tbsp orange juice
- 4 chicken breasts
- 2 tbsp olive oil
- ¼ cup dark rum
- 1 tbsp lime juice
In large bowl, mix ingredients and add chicken. Let sit at least 1 hour. Prepare grill or saute pan. Cook each breast at least 6 min. on each side. Continually baste with the marinade while cooking. Serve hot.
VEGGIE OR CHIP DIP
- 1 tsp Jamaican Jerk Seasoning
- 1/3 cup sour cream, plain yogurt or cream cheese
Blend thoroughly. Best when left to sit 1 hour before enjoying.
Photo Credit: Julie Cecchini
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