Best Aaron Mccargo Jr Jerk Seasoning Recipes

JERK SEASONING

Jerk Seasoning image

This is a great seasoning for any meat. You can make more of it all at once and store it in an airtight container. Make sure you store it in a cool, dry place.

Provided by Celia

Categories Side Dish Sauces and Condiments Recipes

Time 10m

Yield 1

Number Of Ingredients 8

Ingredients

2 tablespoons dried minced onion
2 ½ teaspoons dried thyme
2 teaspoons ground allspice
2 teaspoons ground black pepper
½ teaspoon ground cinnamon
½ teaspoon cayenne pepper
½ teaspoon salt
2 tablespoons vegetable oil

Steps:

In a small bowl, stir together the dried onion, thyme, allspice, ground black pepper, cinnamon, cayenne pepper, and salt. Coat meat lightly with oil, then rub seasoning onto meat.

Nutrition Facts : Calories 303.8 calories, Carbohydrate 15 g, Fat 28.4 g, Fiber 4.8 g, Protein 1.8 g, SaturatedFat 3.8 g, Sodium 1171.3 mg, Sugar 2.8 g

JERK RIB-EYE WITH HONEY GLAZED PLANTAINS AND SAUTEED COLLARD GREENS

Jerk Rib-Eye with Honey Glazed Plantains and Sauteed Collard Greens image

Provided by Aaron McCargo Jr.

Categories main-dish

Time 2h45m

Yield 1 serving

Number Of Ingredients 25

Ingredients

1 (12-ounce) rib-eye steak
Jerk seasoning, recipe follows
Plantains, recipe follows
Collard Greens, recipe follows
1 tablespoon allspice
1/4 teaspoon ground cinnamon
1/4 cup light brown sugar
1 teaspoon red pepper flakes
1/4 teaspoon ground cloves
1/4 teaspoon ground cumin
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons canola oil
Canola oil
1 ripe plantain
4 ounces butter
1/4 cup finely chopped fresh scallions
1/4 cup honey
1/4 cup finely chopped fresh parsley leaves
12 ounces fresh collard greens, coarsely chopped
1 tablespoon butter
1/4 cup finely diced onion
Crushed red pepper flakes
1/4 cup chicken stock
Kosher salt and freshly cracked black pepper

Steps:

Preheat grill or grill pan on high heat.
Rub jerk seasoning on steak. Place steak in a plastic bag to marinate for 1 hour in the refrigerator. After marinating for 1 hour, remove steak from refrigerator and let sit for 15 minutes. Grill steak for 10-12 minutes (4-6 minutes on each side). Remove from grill with tongs and let rest for 8 to 12 minutes. Serve with plantains and collard greens.
In a medium bowl, combine all ingredients with 2 tablespoons of canola oil.
Preheat a medium frying pan and coat with canola oil. Slice plantains on bias, then saute until brown. Mix in butter and scallions. Then remove from the heat. Stir in honey and parsley with a large spoon.
Wash collard greens thoroughly. In a medium stock pot, place collards in hot water for 3 minutes, remove and drain.
In a large saute pan, melt 1 tablespoon of butter, then add onions and crushed red pepper, saute. Then add collards and chicken stock to saute pan. Cook on high heat, stirring occasionally for 5 to 7 minutes. Season with salt and pepper, to taste.

AARON MCCARGO, JR. JERK SEASONING

Aaron Mccargo, Jr. Jerk Seasoning image

This is from The Next Food Network Star, Season 4. I love this rub on steaks and i wanted to post it here for safekeeping

Provided by Xexe383

Categories Meat

Time 10m

Yield 1 piece of meat, 1 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon allspice
1/4 teaspoon ground cinnamon
1/4 cup light brown sugar
1 teaspoon red pepper flakes
1/4 teaspoon ground cloves
1/4 teaspoon ground cumin
2 teaspoons salt
1 teaspoon fresh ground black pepper
2 tablespoons canola oil

Steps:

In a medium bowl, combine all ingredient.

Nutrition Facts : Calories 487, Fat 29.1, SaturatedFat 2.3, Sodium 4680.9, Carbohydrate 61.3, Fiber 2.9, Sugar 53.1, Protein 1

CHICKEN PARMESAN - AARON MCCARGO, JR'S MASTERPIECE!

Chicken Parmesan - Aaron Mccargo, Jr's Masterpiece! image

This is, without question, the best chicken parmesan I've ever had. It's from Aaron McCargo, Jr of The Next Food Network Star competition. I love the way he seasons the chicken itself as well as the panko, making sure you get the seasonings instead of them falling off into the oil. The white sauce takes this completely over the top. Just when you think you've died and gone to blissful heaven, another dimension of magnificent flavor graces your awaiting tongue. Use your favorite store-bought marinara. I used Classico Cabernet Marinara with Herbs and it was DEEE-vine! I also used far less oil than Aaron's suggested 2 quarts and halved the recipe which turned out just fine. Diet, SCHMY-ET!

Provided by Sandi From CA

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

canola oil, for deep-frying (about 1-inch)
1 tablespoon kosher salt
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon cracked black pepper
4 (6 ounce) boneless skinless chicken breasts (pounded thin)
3 tablespoons freshly chopped fresh parsley leaves
2 cups panko breadcrumbs
1/4 cup all-purpose flour
2 eggs, slightly beaten
1 quart marinara sauce
8 slices mozzarella cheese
1 teaspoon chopped fresh garlic
1 cup heavy cream
1/4 cup butter
1 tablespoon chopped fresh parsley leaves
salt & freshly ground black pepper

Steps:

Heat oil to 350 degrees F.
Mix all seasonings together then divide into 2 parts.
Season chicken breast with half of the seasoning on both sides.
Add the remaining seasoning and 3 tablespoons of chopped fresh parsley to panko bread crumbs and mix.
Dip chicken in flour, then in eggs, then in bread crumbs.
Fry chicken until golden brown, about 3 to 5 minutes.
For the white sauce, heat the garlic and heavy cream in a medium saucepan, until simmering.
Turn off heat, add butter, and whisk vigorously until fully incorporated.
Add 1 tablespoon fresh parsley and season with salt and pepper.
Simmer the marinara sauce in saucepan over medium heat.
Place 2 slices of mozzarella cheese on each breast.
Pour the warmed marinara sauce over the cheese, drizzle with white sauce and serve.

Nutrition Facts : Calories 1150.5, Fat 60, SaturatedFat 31.4, Cholesterol 362.1, Sodium 3958.8, Carbohydrate 80.6, Fiber 4.5, Sugar 27.6, Protein 70.3