How To Create An Exotic Island Dinner With Jerk Seasoning
In reference to cooking, the term jerk is known for its use in spicy Caribbean dishes as a marinade or rub.
It also refers to the roasting process for meat.
Jerk seasoning and cooking methods were created in Jamaica by natives so that meat could be preserved in the tropical climate.
It is popular across the world today in restaurants and home recipes.
There are many varieties of spice rubs and marinades available for use.
Recipes may include as many as 15 or 20 types of spices.
To make an authentic version, most cooks agree that thyme, allspice, and Scotch bonnet peppers are needed.
Other additions to complement flavor may include onion, garlic, cinnamon, cloves, bay leaf, ginger, and other types of pepper.
Thyme is a common spice used in Caribbean cooking.
It mixes well with other spices and has a tendency to release its own flavor best over the course of a long cooking process.
Allspice is native to Jamaica and grows in the form of a small black berry.
It has rich, strong flavor almost like cinnamon and cloves mixed together.
Scotch bonnet peppers are small and orange, similar to habanero and extremely hot.
It is important to use fresh spices rather than dried versions to extract the richest flavor.
Pods can be toasted for a few minutes in a dry skillet, just until their aroma can be smelled.
Use a coffee grinder to break them into smaller pieces.
You can also use a mortar and pestle for grinding.
Because of extreme heat and oils in Scotch bonnet peppers, gloves should be used during preparation.
Seeds and inner white membranes can be removed if you prefer less heat.
You can also try milder peppers.
Combine spices and peppers in a food processor with liquid such as lime juice, rum or soy sauce to bind everything together.
Mix until you get a thick paste.
Most Caribbean dishes are prepared with pork or chicken, although beef, fish, or lamb work just as well.
Before marinating, cut shallow slices in all surfaces of the meat to allow spices to permeate better.
While still wearing gloves, rub the paste on all sides and seal tightly in plastic wrap.
The marinating process should last at least an hour.
For better flavor, place meat in the refrigerator overnight.
For cooking, use a barbecue or slow roasting method.
Meat may be placed on the side of a grill for several hours for indirect heat.
Wood chips help add a smoky flavor.
Any type of aromatic chips can be soaked in water for 30 minutes and placed directly on hot coals to smoke.
If you prefer not to use a grill, another option is to cook meat in the oven at low heat for 2-6 hours.
Common Caribbean style foods served with jerk seasoning meats include fried plantains, black or red beans, rice, and roasted sweet potatoes.
Tropical fruits are mango and pineapple.
These foods are high in starch and acid which go well with spicy meats.
Look for Jamaican recipes as a way to spice up meals and get a taste of the islands.
It also refers to the roasting process for meat.
Jerk seasoning and cooking methods were created in Jamaica by natives so that meat could be preserved in the tropical climate.
It is popular across the world today in restaurants and home recipes.
There are many varieties of spice rubs and marinades available for use.
Recipes may include as many as 15 or 20 types of spices.
To make an authentic version, most cooks agree that thyme, allspice, and Scotch bonnet peppers are needed.
Other additions to complement flavor may include onion, garlic, cinnamon, cloves, bay leaf, ginger, and other types of pepper.
Thyme is a common spice used in Caribbean cooking.
It mixes well with other spices and has a tendency to release its own flavor best over the course of a long cooking process.
Allspice is native to Jamaica and grows in the form of a small black berry.
It has rich, strong flavor almost like cinnamon and cloves mixed together.
Scotch bonnet peppers are small and orange, similar to habanero and extremely hot.
It is important to use fresh spices rather than dried versions to extract the richest flavor.
Pods can be toasted for a few minutes in a dry skillet, just until their aroma can be smelled.
Use a coffee grinder to break them into smaller pieces.
You can also use a mortar and pestle for grinding.
Because of extreme heat and oils in Scotch bonnet peppers, gloves should be used during preparation.
Seeds and inner white membranes can be removed if you prefer less heat.
You can also try milder peppers.
Combine spices and peppers in a food processor with liquid such as lime juice, rum or soy sauce to bind everything together.
Mix until you get a thick paste.
Most Caribbean dishes are prepared with pork or chicken, although beef, fish, or lamb work just as well.
Before marinating, cut shallow slices in all surfaces of the meat to allow spices to permeate better.
While still wearing gloves, rub the paste on all sides and seal tightly in plastic wrap.
The marinating process should last at least an hour.
For better flavor, place meat in the refrigerator overnight.
For cooking, use a barbecue or slow roasting method.
Meat may be placed on the side of a grill for several hours for indirect heat.
Wood chips help add a smoky flavor.
Any type of aromatic chips can be soaked in water for 30 minutes and placed directly on hot coals to smoke.
If you prefer not to use a grill, another option is to cook meat in the oven at low heat for 2-6 hours.
Common Caribbean style foods served with jerk seasoning meats include fried plantains, black or red beans, rice, and roasted sweet potatoes.
Tropical fruits are mango and pineapple.
These foods are high in starch and acid which go well with spicy meats.
Look for Jamaican recipes as a way to spice up meals and get a taste of the islands.