Grilled Jerk Shrimp
1lbs Jumbo shrimp (peeled & de-veined)
2tbsp Jerk Seasoning
2tbsp Olive oil for Brushing
1 Ripe Plantain
Marinate shrimp in mixture of Jerk seasoning.
Place in refridgerator for 30 minutes
Peel Ripe Plantations and cut in thick slices (long way)
Thread on skewers with Shrimp and Platating.
Brush with Olive Oil and Grill for 3 minutes on each side.
Jamaican Jerk Chicken
1 tablespoon Ground allspice
1 tablespoon Dried thyme
1 1/2 teaspoons Cayenne pepper
1 1/2 teaspoons Freshly ground black pepper
1 1/2 teaspoons Ground sage
3/4 teaspoon Ground nutmeg
3/4 teaspoon Ground cinnamon
2 tablespoons Garlic powder or fresh
1 tablespoon Sugar
1/4 cup Olive oil
1/4 cup Soy sauce
3/4 cup White Vinegar
1/2 cup Orange juice
1 Lime juice
1 Scotch bonnet pepper (habanero)
3 Green onions -- finely chopped
1 cup Onion -- finely chopped
4 to 6 chicken breasts
Seed and finely chop Scotch Bonnet pepper. Trim chicken of fat. In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, say sauce, vinegar, orange juice, and lime juice.
Add the Scotch Bonnet pepper, onion, and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible.
Preheat an outdoor grill. Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade. Bring the leftover marinade to a boil and serve on the side for dipping.
Note: Scotch Bonnet peppers are the hottest of the capsicum peppers, they're truly incendiary. Substitute Serranos of Thai Bird Chiles if you can't find them.
3 chile peppers, seeded, diced
2 onions, finely chopped
1-inch piece ginger root, peeled, chopped
4 tablespoons chile paste
1/4 cup oil
1 teaspoon allspice
1 teaspoon dried oregano
4 tablespoons water
3 pounds pork fillets
Place the peppers, onions, and ginger in a jar of a food processor and pulse until smooth. Add the chile paste and oil and blend. Then add the allspice, oregano, and water. Rub this mixture all over the pork. Marinate overnight. Barbecue pork fillets or roast in a 400 degree oven.
1 1/2 lbs beef sirloin steaks, Trimmed and discard excess fat from steaks
2-3 teaspoons jamaican jerk spice (Jamaican Jerk Seasoning)
1Rinse steaks and pat dry. Let steak sit at room temperature for 20 minutes. Sprinkle lightly all over olive oil.
2Spread jerk seasoning over both sides of steak.
3Lay steaks on grill 4 to 6 inches above heat; close lid on gas barbecue. Cook until done to your liking, 4-6 minutes for medium-rare, turning once with a wide spatula or tongs halfway through cooking.
4Transfer to a board or platter and let rest about 5-10 minutes before serving. To allow the juices to redistribute.
Dry Jerk Seasoning
Yield: 3 tablespoons
1 tablespoon onion flakes
1 tablespoon onion powder
2 teaspoons ground thyme
2 teaspoons salt
1 teaspoon ground pimento (allspice)
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
2 teaspoons sugar
1 teaspoon coarsely ground black pepper
1 teaspoon cayenne pepper
2 teaspoons dried chives or green onions
Mix together all the ingredients. Store leftovers in a tightly closed glass jar. It will keep its pungency for over a month.
For a time-saving and equally delicious alternative, try Walkerswood Jerk Seasoning!!!