From: njs@scifi.uucp (Nicholas J. Simicich)
Subject: Re: Carribbean Jerk Seasoning
Keywords: jerk
Organization: Nick Simicich, Peekskill, NY
Distribution: na
Date: Fri, 11 Sep 1992 04:50:44 GMT

In article <1992Sep10.115404.5351@cbnewsm.cb.att.com> agg@cbnewsm.cb.att.com (arthur.g.gross) writes:
>
>While browsing at the Price Club market recently I purchased a
>container of Carribbean Jerk Seasoning.  I gather that it is something
>like Cajun Seasoning.
>Instructions on container are not very helpful.
>
>What is the seasoning good with?  What is it not good with?
>
>Any information will be appreciated.

Typically, 'jerk' is dry cooked meat or fish, done over an open fire.
It is also typically spicy.  There have been a couple of rounds of
jerk discussions on the net.  I saved some of the recipes below, and
here they are...based on the below, what you might have is a jerk rub.

-=-=-=-



I have not tried this myself, but it seems to be what you wanted.  From
the source.  Note that this is HOT!!  You can moderate the heat by cutting
down either the number of hot peppers or the time in the marinade.

    Jerk Rub -

     1 onion, finely chopped
     1/2 cup finely chopped scallion
     2 tsps fresh thyme leaves
     2 tsps salt
     1 tsp ground Jamaican Allspice (available in Spice Islands brand)
     1/4 tsp ground nutmeg
     1/2 tsp ground cinnamon
     4 to 6 hot peppers finely ground (Habaneros, aka Scotch Bonnets).
     1 tsp ground black pepper.

     Mix all the ingredients in a food processor, and process until it
    forms a paste.  Rub the paste on chicken, or pork and allow to marinate
    for several hours.  Grill, or smoke over barbeque.

    Here's a marinade which is a little more liquid than the rub, but not
    as liquid as other marinades:

     1 onion, finely chopped
     1/2 cup finely chopped scallion
     2 tsps fresh thyme leaves
     1 tsp salt
     1 tsp ground Jamaican Allspice (available in Spice Islands brand)
     1/2 tsp ground nutmeg
      1/2 tsp ground cinnamon
     1 hot pepper finely ground (Habaneros, aka Scotch Bonnets).
     1 tsp ground black pepper.
     3 tbsp soy sauce
     1 tbsp cooking oil
     1 tbsp cider or white vinegar

     Blend in a food processor until well combined.

:


From scifi!njs Fri Sep 20 19:08:39 EDT 1991
Date: Fri, 20 Sep 1991 02:44:47 GMT

In article <1991Sep19.064222.24212@csccat.cs.com> larry@csccat.cs.com (Larry Spence) writes:
>I would like a recipe for a jerk sauce or marinade.  So far, I've only
>used premade marinade and a so-called "table sauce."  The marinade is
>burning hot, but so little of it is required that it doesn't have quite
>the effect on the texture of the pork that I'd like.  In Jamaica, the
>roadside jerk I had had been marinated/cooked in more of a sauce, and the
>pork was coated with a nice layer of it.

I managed to do a fairly good chicken jerk sauce a while back.  It is
not nearly authentic, I did it based on tasting the jerk down in
Cayman, and attempting to duplicate it.  As I recall, I used more or
less the following, for 6-8 lbs of chicken:

1 CUP MATOUK SAUCE.  This is a prepared sauce based on the scotch
bonnet pepper, coarsely chopped.  I suspect that any similar sauce
would work.  This stuff is reasonably seriously hot, and provides most
of the heat in the recipe, although the fresh jalapeno is fairly warm
as well.

3 LARGE ONIONS, minced.  This thickens the sauce and helps it to
stick.  Toss in a 

HEAD OF GARLIC, peeled, and mince it with the onions.

1 BUNCH CILANTRO.  Chop coarsely with 

6 JALAPENOS, chopped coarsely.  The real heat comes from the Matouk,
but this adds to the pieces that you will find sticking to the chicken
or pork.

1 CUP FRANK'S OR DIXIE HOT SAUCE.  Adds salt and vinegar flavor, and a
little different, milder pepper flavor.

WHITE VINEGAR to make the sauce the right consistency for marination.

3 TBSPS BLACK PEPPER.

3 TBSPS DRIED OREGANO LEAVES.

It is somewhat critical to cut the chicken into small pieces, like for
example a leg separated from a thich with the backbone removed.  In my
opinion, a quarter is too big.  Marinate for a day or two, turning
every 8-12 hours so that the chicken is thoroughly exposed to the
marinade.  Cook in a slow smoker-cooker with hickory or mesquite or
other strongly flavored hardwood, for 6 hours.  Serve with large
quantities of ice cold Caribe beer, or Jamacian Red Stripe.  Rice will
help the faint-hearted absorb the heat.  But it will be hot.


Hi.  This is Karen Mills.  I've not been keeping up with the newsgroup 
lately, so if your request for jerk seasonings has been answered, 
I apologize for bringing up an old topic.

	These recipes came out of Jerk: Barbeque from Jamaica by
Helen Willinsky.

Jerk Marinade

1 onion, finely chopped
1/2c finely chopped scallion
2t freash thyme
1t salt
2t sugar
1t allspice
1/2t ground nutmeg
1/2t ground cinnamon
1 hot peeper finely ground
1t black pepper
3T soy sauce
1T oil
1T cider or white vinegar

	Mix together all ingredients in a food processor or blender.
Store in the refrigerator in a tightly closed jar for up to a month.


Dry Jerk Seasoning

1T onion flakes
1T onion powder
2t ground thyme
2t salt
1t ground allspice
1/4t ground cinnamon
2t sugar
1t coarsely ground black pepper
1t cayenne pepper
2t dried chives

	Mix together.  Keeps its zing for over a month.


	I've only tried the dry jerk seasoning.  It's quite good as a
rub for meats that you want to pan fry.  I hope these recipes help.

Karen-- 
                                   JCM
              ---------------------------------------------
              ---Mills_J@a1.mscf.upenn.edu (Jason Mills)---
              University of Pennsylvania School of Medicine
              ---------------------------------------------
-=-=-=-=-
Hello,

Thanks to all who sent their Jamaican Jerk recipes in response to
my request.  As a service to those who sent me email asking me to
forward them what I got, I am posting this compilation.  It is bit
long, so hit 'n' if you don't care.

A couple of comments:
Two responses mentioned the same cookbook as the source of their
recipes.  I haven't looked for it yet but I plan to this weekend.
Details on the book:
      Jerk: Barbecue from Jamaica, by Helen Willinsky 
      Available from:

      Crossing Press
      Freedom, CA, 95019
      800-777-1048

My 4th of july cookout was, of course, Jerk Chicken.  I sort of munged
together a recipe out of all the ones I got, and it turned out very
good, and very similar to what I had at the Reggae Cafe here in
Houston, except, not nearly as hot.  Which brings me to my next
comment.

Where the heck is a good place in Houston, TX to look for the Scotch
Bonnet pepper, also called a Habanero?  I used Jalepenos in place of it,
but I couldn't get an equivalent heat without ending with something that
was basically a pureed jalepeno sauce.

Finally, I've included the email addresseses of the persons who sent
me recipes.  grep for ^From: to find the start of each inclusion.

Steve.


------------------------------------
From: babs@jfwhome.FUNHOUSE.COM (Babs Woods)

Jerk: Barbecue from Jamaica, by Helen Willinsky 
Available from:

Crossing Press
Freedom, CA, 95019
800-777-1048

------------------------------------
From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)

  Subject: CONTAINS RECIPE
  To: Every One
  From: Sharon Stevens
  Date: 7/30/91 2:55:17 PM
  -------------------------------------------
  GRILLED JAMAICAN JERK CHICKEN

  1/4 cup Inner Beauty, or other Caribbean hot sauce, or 10 pureed Scotch 
          Bonnet chile pepper, or 15 of your favorite fresh chile peppers
  2 tbsp dried rosemary
  2 tbsp parsley, chopped
  2 tbsp dried basil
  2 tbsp dried thyme
  2 tbsp mustard seeds
  3 scallions, finely chopped
  1 tsp salt
  1 tsp black pepper
  juice of 2 limes
  1/4 cup cheap yellow mustard
  2 tbsp orange juice
  2 tbsp white vinegar
  6 chicken thighs, with legs attached

Combine all the rub ingredients in a food processor, or blender, and
blend them into a paste, making sure that all the ingredients are fully
integrated.  The paste should be approximately the consistency of a thick
tomato sauce.  If it is too thick, thin it out with a little more white
viegar.  Cover the paste and let it sit n the refrigerator for at least 2
hours for the flavors to blend together.  Overnight is the ideal amount
of time to give them to get acquainted. (**NOTE** If you want to avoid
making a fresh batch every time you make this dish, you can multiply the
amount of paste easily.  Don't worry about it going bad, since it keeps
almost infinetely.)

Rub the chicken thighs with paste and place them on the grill over very
low heat.  If you have a covered cooker, put the coals to one side and
the chicken on the other, and cover.

Cook about 1 hour without a cover or 1/2 hour if covered.  The key here
is to use a very low heat.  You need to be patient and give yourself
plenty of time.  The chicken is technically done when the meat is opaque
and the juices run clear.  However, the ideal is about 10-15 minutes past
that point, when the meat pulls away from the bone easily.  It is very
hard to overcook this.  In fact you can only screw it up if you burn the
paste by having the heat too high.  The longer the chicken stays on the
grill, the more superior the smoky flavor.  After cooking, separate the
leg from the thigh by cutting at the natural joint between them.  Serve
one leg or thigh per person accompanied by a few spoonfuls of
Banana-guava ketchup.

Serves 4 and as entree or 6 as a light meal.

Origin:  Cookbook Digest magazine,  July/Aug 1991

    Origin: PSICHOTIC CIRCUS, 101 Ways to Wok you dog. (1:359/600)


  Subject: Jerk Chicken
  To: Lonnie Wall
  From: Christine Morin
  Date: 12/20/91 12:49:00 PM
  -------------------------------------------
  Title: JAMAICAN JERK SAUCE

  1/2 cup Ground Allspice
  1/2+ cup Brown Sugar
  6 - 8 Garlic cloves
  4 - 6 Scotch Bonnet Peppers (or equivalent) seeds and all
  1 TB ground Thyme, or 2 TB thyme leaves
  2 bunches Scallions
  1 tsp Cinnamon
  1/2 tsp Nutmeg
  Soy sauce to moisten (2 TBS)

Put everything in a food processor and blend until smooth. You may
 use allspice berries, if available, but use enough to give the
 equivalent of 1/2 cup ground. This will keep "forever" in the
 refrigerator. Feel free to increase the garlic, and the hot peppers.
 I do. The recipe, double, and triples very well.

Rub about 1/4 cup sauce into each chicken, halved, and get under the
 skin and in all the cavities. It is is pork, use a de-boned
 shoulder, score the fat, and rub the sauce in, using 1/2 cup, or
 more, per 6 lb shoulder. Use less for fish.

Marinate, preferably overnight, and grill over a low fire, until
 done. Charcoal is ideal. The meat will be a smoky pink when done,
 and the skin nice and dark. Chop the meat into pieces, and serve
 traditionally with a hard-dough bread, and LOTS of Red Stripe Beer!

Christine

    Origin: The Guild Miami,FL (305) 751-0993 (1:135/315)


  From:    Fred Towner
  To:      Keith Ker                      Msg #238, 23-Jun-90 08:39pm
  Subject: Randy Farkas Jerked Chicken

  Randy Farkas Jerked Chicken

Number of Servings:   4


       1        ea    chicken - 1 lb - washed and quartered
       1/2      tsp   seasoned salt
       1/2      tsp   garlic powder
       1/2      tsp   black pepper
       1/2      tsp   crushed chili peppers
       2        tsp   soy sauce, dark
                      SAUCE:
       1/2      cup   breadcrumbs - dry
       1/2      tsp   seasoned salt
       1/2      tsp   thyme
       1        ea    onion - large
       1/2      tsp   pimento seed (allspice berries)
       2        ea    garlic cloves
       1        cup   water


Mix seasonings and soy sauce and rub over the chicken pieces. Cover and
refrigerate overnight to marinate.  The next day, bake marinated chicken in
350F
oven for 1-1/2 hours.  Meanwhile, make the sauce by blending all ingredients in
blender or food processor until smooth.  When chicken has cooked for 1-1/2
hours, remove from the oven and dip each piece in blended sauce mixture. 
Return
chicken to oven and bake an additional 15 minutes.  Meanwhile, boil remaining
sauce for 15 to 20 minutes, or until thickened. Serve hot sauce with the
chicken.

Serves 4.

>From Lloyd's Caribbean Bakery, Calgary, Alberta
Appeared in Calgary Sun, Monday, June 4, 1990

    Origin: GENERATIONS BBS of Calgary, Alberta (403) 251-5540 (1:134/8.0)

------------------------------------
From: adzhoss@deja-vu.aiss.uiuc.edu (Dutch)

     JERK recipes are from the book, JERK: Barbecue from Jamaica,
by Helen Willinsky.  Copyright 1990.

     For Jerk Rub and Jerk Marinade mix all ingredients in a food processor.
The Rub and Marinade should be on the chicken, beef, or pork for 2-4 hours
(or longer) before you grill.
     For Dry Jerk Seasoning just mix by hand (sprinkle over food).

     Store leftover jerk mix in the refrigerator in a tightly closed jar for
about a month.

--

Jerk Rub - Yield: about 1 cup

1         onion, finely chopped
1/2       cup finely chopped scallion
2 t       fresh thyme leaves
2 t       salt
1 t       ground Jamaican Pimento (Allspice)
1/4 t     ground nutmeg
1/2 t     ground cinnamon
4-6       hot peppers (Scotch Bonnets, or Habaneros)
1 t       ground black pepper

--

Jerk Marinade - Yield: about 1 1/2 cups

1         onion, finely chopped
1/2       cup finely chopped scallion
2 t       fresh thyme leaves
1 t       salt
2 t       sugar
1 t       ground Jamaican Pimento (Allspice)
1/2 t     ground nutmeg
1/2 t     ground cinnamon
1         hot pepper (Scotch Bonnet, or Habanero)
1 t       ground black pepper
3 T       soy sauce
1 T       cooking oil
1 T       cider or white vinegar

--

Dry Jerk Seasoning - Yield: 5 Tablespoons

1 T       onion flakes
1 T       onion powder
2 t       ground thyme
2 t       salt
1 t       ground Jamaican pimento (allspice)
1/4 t     ground nutmeg
1/4 t     ground cinnamon
2 t       sugar
1 t       coarsely ground black pepper
1 t       cayenne pepper
2 t       dried chives or green onions



------------------------------------
From: jemoor1@pacbell.com

JERK CHICKEN

1 tsp ground black pepper
1/4 tsp ground allspice berries
1/2 medium onion, minced
1 cup finely chopped scallions
2 Tbls chopped fresh thyme leaves
1/2 scotch bonnet pepper finely minced (or jalapenos to taste)
2 tsp Worcestershire
2 Tbls vegetable oil

Mix all ingredients in blender or food processor. You
will have a thick paste. Rub mixture well into meat
and marinate 1 to 3 hours in refrigerator. Do not
marinate much longer (definitely not overnight) as
the marinade is very strong and will overpower the
chicken. Grill or broil.
-- 
+      +      +      +      +      +      +    |snewton@oac.hsc.uth.tmc.edu
         The map is the territory/             |Nobody else speaks for me,
       The map is not the territory.           |and I speak for no one else.
                                               |     +     +     +     +     +



-- 
Nick Simicich - uunet!bywater!scifi!njs - njs@watson.ibm.com
SSI #AOWI 3958, HSA 318, NAUI #14065
Join the movement ---  turn 'to bush' into a verb.