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North Coast Jerk Marinade spice, marinades, caribbean 1/4 cup whole jamaican pimento 1 berries or 1/8 cup ground allspice 3 scotch bonnets or habs 1 stems & seeds removed 1 chopped 10 scallions, chopped 1/2 cup chopped onion 4 centiliter garlic, chopped 4 bay leaves, crushed 3 in ginger, peeled, chopped 1/3 cup fresh thyme 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 1 teaspoon salt 1 tablespoon ground black pepper 1/4 cup vegetable oil 1/4 cup lime juice 1 water Roast pimento berries in dry skillet until aromatic, about 2 minutes. Remove and crush to a powder in a mortar or spice mill. Add pimento powder and all remaining ingredients to a food processor and blend with enough water to make a paste or sauce. Store in 'fridge; keeps a month or more. Yield: 2 - 3 cups Heat: Hot From: Hot & Spicy Caribbean by Dave DeWitt, Mary Jane Wilan, Melissa T Stock I always use ground allspice, and just warm it gently until aromatic. I always substitute rum in place of water. I have used dried habs when I could not find fresh, and it worked just fine. I always double this, and have plenty for 5 lbs of "country style" pork ribs (the boneless kind). In my math, doubling 3 habs = 7! :-) It is best if made about a week or so in advance. Marinate the meat for a day or two before cooking. I have frozen leftover cooked sauce successfully. My favorite use for this is to marinate the boneless ribs 2 days, then put in a large covered casserole and slow cook in a 200 - 225 oven for a few hours. Serve over rice. YUM! Buffalo Sue "Mild is a four-letter word..." FROM: Chile-Heads Digest & Mailing List From: Dave Drum Date: 24 Sep 97 National Cooking Echo Ä Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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