JERK CREAM

Jerk Cream image

Provided by Food Network

Time 2h20m

Yield about 2 1/2 cups

Number Of Ingredients 47

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Ingredients

2 1/2 cups heavy whipping cream
1 tablespoon Jimmy's Jamaican Jerk Marinade, recipe follows
2 teaspoons Worcestershire sauce
1/2 teaspoon Roasted Garlic Puree, recipe follows
1/2 teaspoon kosher salt
1/4 teaspoon Hungarian paprika
1/4 teaspoon Spanish paprika
1/4 teaspoon chile powder
1/8 teaspoon Angel Dust Cajun Seasoning, recipe follows
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground white pepper
1/8 teaspoon crushed red pepper flakes
2 tablespoons unsalted butter, chilled and cut into pieces
2 tablespoons ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 1/4 teaspoon ground cloves
1/2 cup sliced green onion, white and green parts
1 tablespoon seeded, chopped habanero chile
1 1/2 teaspoons minced garlic
2 tablespoons fresh thyme leaves
2 tablespoons freshly squeezed Key lime, or regular lime juice
2 tablespoons canola oil
1 tablespoon soy sauce
1 tablespoon dark rum
1 1/2 teaspoons grated fresh ginger
1 1/2 teaspoons honey
1 1/2 teaspoons cane syrup or light molasses
1 1/2 teaspoons freshly ground black pepper
1 teaspoon dark brown sugar
3/4 teaspoon Worcestershire sauce
1/2 teaspoon habanero hot pepper sauce
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 cup peeled garlic cloves
1 cup extra virgin or regular olive oil
3 tablespoons Hungarian paprika
1 1/2 tablespoons Spanish paprika
5 teaspoons salt
1 1/4 teaspoons dried thyme leaves
1 1/4 teaspoons dried oregano
1 teaspoon ground white pepper
1/2 teaspoon dried basil
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder

Steps:

Combine all ingredients except butter in a medium saucepan over high heat. When the mixture comes to a boil, reduce the heat to medium and simmer, stirring occasionally, for 15 minutes. Strain the sauce through a fine -- mesh strainer, return it to the saucepan, and stir in the butter. Set aside. If refrigerating the sauce overnight, gently reheat for 1 minute, whisk in 1 tablespoon cold water, and continue whisking over low heat until sauce is heated through. Do not boil.
Prepare the marinade by adding the allspice, nutmeg, cinnamon, and cloves to a small skillet. Heat the spices over medium -- low heat for 45 to 60 seconds, stirring frequently. Transfer to a coffee grinder and grind to a fine powder. Put the spice mixture and the remaining ingredients into a blender and puree into a thick paste. Store in a covered container and refrigerate for up to a week.
ROASTED-GARLIC PUREE Preheat the oven to300 degrees.
Place the garlic in a small ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with aluminum foil and roast 1 hour, until garlic is soft and light golden brown.
Strain the garlic and place in a blender along with 2 tablespoons of the oil. Puree to a smooth consistency, adding a small amount of oil if necessary. Pour into a container and cover the top of the puree with a thin layer of the oil. Cover and store in the refrigerator.
Combine all ingredients in a small bowl until thoroughly mixed. Store in an airtight container. The spice mix keeps its best flavor for about 2 months.