DIS JERK'LL GOBSMACK YA
Team Gobsmacked created this dish for a Caribbean challenge during Zaar World Tour III. Each team member suggested an ingredient. Then I added a few more and came up with what you see here. I relied on the fact that jerk seasoning typically includes allspice, Scotch Bonnet peppers, cloves, cinnamon, scallions, nutmeg, thyme and garlic-so all of these are here and more. I live in Australia and have never eaten jerk, so my irreverent team figured I was the logical choice (target) to create this dish. I have no way of knowing how authentic or tasty this is. I plan on making it in a few days and seeing whether it works. If you make this, you can tell me whether it works for you, and suggest revisions. Note: In Strine (Australian lingo), gobsmacked means surprised or stunned. You have been warned. Time does not include overnight marinating.
Provided by Leggy Peggy
Categories Meat
Time 35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Put all the ingredients (except the pork) in blender or food processor.
- Buzz these until they are well blended.
- Put the pork steaks in a non-reactive pan (such as glass).
- Pour the marinade over the steaks, turning each steak to coat it well.
- Cover the dish holding the steaks with plastic wrap and place in refrigerator.
- Leave steaks in marinade for 24 hours, turning them several times and swishing them around in the marinade.
- One hour prior to cooking, remove dish of steaks from the fridge.
- After the hour is up, drain off the marinade and reserve.
- Grill steaks on a hot BBQ until done, brushing occasionally with the reserved marinade.
- Serve with salsa, rice and any other accompaniments you like.
- If you have problems, speak to the management. And remember you were dealing with an amateur.
Nutrition Facts : Calories 354.2, Fat 22.8, SaturatedFat 8, Cholesterol 101.3, Sodium 475.8, Carbohydrate 6.7, Fiber 0.8, Sugar 3.9, Protein 29.4
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