BRILLIANT JAMAICAN JERK MARINADE
This recipe comes from the cookbook, "Eat Caribbean" by Jamaican, Virginia Burke. Jerk is a style of cooking developed by the "maroons" (run away slaves ) of Jamaica. There are very many versions of Jamaican Jerk Marinades. It can be used on on pork, chicken or fish. A blender or food processor can be used to make quick work of all the chopping.
Provided by WizzyTheStick
Categories Caribbean
Time 15m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- In a bowl, combine scallion greens, shallots, garlic, ginger, and Scotch Bonnet pepper.
- In another bowl, combine allspice, black pepper, cayenne, cinnamon, nutmeg, thyme, dark-brown sugar, salt and pepper.
- Mix thoroughly.
- Whisk in orange juice, vinegar, lime juice, and soy sauce.
- Slowly drizzle in oil, whisking constantly.
- Add the reserved scallion mixture; stir to combine.
- Let rest at least one hour.
- Wash chicken, pork, or fish well, pat dry and place in a bowl.
- Add sauce; rub in well.
- Cover and refrigerate overnight.
- Before cooking, scrape paste off of the meat.
- Grill over charcoal.
- You may add water-soaked allspice berries to the coals for smoke and additional flavor.
- Serve with Jamaican "rice and peas".
Nutrition Facts : Calories 76.6, Fat 5.6, SaturatedFat 0.8, Sodium 406.2, Carbohydrate 6.1, Fiber 0.8, Sugar 2.9, Protein 1.3
JAMAICAN ESCOVITCH - FISH SERVED W/SPICY MARINADE AND VEGETABLES
Escovitch is the Jamaican version of the Spanish Escabéche (searing of meat or fish and adding to a vinegar salad, served cold or at room temperature). The fish is cooked and then a spicy marinade is added. I've used red snapper but you could use any other firm fish such as rainbow trout.
Provided by Deantini
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the snapper and pat dry with paper towels. With a sharp paring knife, score the fish 3 times on skin side. Season the fish with salt and pepper.
- Heat 2 tablespoons of the oil in a large non-stick sauté pan on medium-high heat. Sear fish (in batches if necessary), skin side up until fish is browned. Turn and sear for 1 minute on skin side. Place on a platter.
- Add remaining 2 tablespoons of oil to pan. Sauté leeks, carrots, thyme, scotch bonnet and allspice until leeks are soft, about 5 minutes.
- Add vinegar to pan and cook until evaporated. Season with salt and pepper.
- Pour vegetables over fish.
- Serve with lime wedges to squeeze over.
JAMAICAN JERK MARINADE
This is a good one for Turkey, Fish, pork and Chicken. You may want to double up on this one because it is only 6 servings. This is also for about 1-1/2 lbs of meat.
Provided by Gingerbear
Categories Sauces
Time 15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Mix all marinade ingredients in a shallow baking dish (I just use a large ziplock bag for all of my marinating).
- Reserve 1/2 cup to be used as a dipping sauce or baste.
- Add meat to marinade and refrigerate for 30 minutes to overnight.
- Then grill when you are ready.
Nutrition Facts : Calories 120.1, Fat 9.3, SaturatedFat 1.3, Sodium 1062.2, Carbohydrate 7.8, Fiber 1, Sugar 4.6, Protein 1.8
JAMAICAN MARINADE
Try this recipe as a marinade for the Jamaican Grilled Chicken Wings. Recipe courtesy of Bahama Breeze's Restaurant.
Provided by diner524
Categories Onions
Time 10m
Yield 1 1/2 cups, 12 serving(s)
Number Of Ingredients 12
Steps:
- Slowly add the olive oil to the jerk seasoning stirring with a wire whisk.
- Then add all remaining ingredients; stir. Refrigerate.
- Makes 1 ½ cups marinade, enough to marinate about 12 servings.
Nutrition Facts : Calories 54, Fat 4.5, SaturatedFat 0.6, Sodium 168.9, Carbohydrate 2.6, Fiber 0.4, Sugar 1.1, Protein 0.6
SMOKED HALIBUT WITH JAMAICAN MARINADE
Steps:
- Reserve 4 tbsp marinade for garnish. Rub the fish with the remainder of the sauce. Marinate from 3 to 5 hours in the refrigerator, turning fish occasionally to recoat. You can smoke your fish on a grill with a smoker box or on the stovetop with a stove top smoker. Preheat grill at a medium-low setting. I smoke the fish with the skin on, but you may want to skin the fish. Drain fish briefly to prevent excessive dripping. Place 2 tbsp very fine smoked alder chips into a grill top smoker. If using the outdoor grill, place smoker box on lowest level. Once the chips start smoking, place fish on smoker grill if on stovetop or directly on the highest level of the outdoor grill. Depending on the thickness of the halibut, smoke between 15-25 minutes. Check Chop meat into big chunks, garnish with sauce and serve with warmed crusty bread and butter at room temperature.
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