The widely heralded renaissance of Miami has produced scores of lively, vibrant restaurants, fusing flavors from Cuba, the Carribbean and southern country cooking.
Jerk seasoning is the quintessential Jamaican fare.
You can vary the spiciness by adjusting the amount of jerk paste, which comes in jars and is available in the international aisle of most grocery stores these days. This wonderful preparation, from chef Cindy Hutson of Norman's on the Beach, comes with a papaya salsa to help cool things down. You can skip the roasted garlic and garlic oil steps of this recipe, which seem to offer little more than a grace note to the dish, but if you're in the mood to go whole hog, go for it. Begin by making the roasted garlic and garlic oil. Preheat the oven to 350 degrees.