This recipe
for jerk sauce is courtesy of Ray's Hideaway Restaurant and Taxi Stand in Montego Bay, Jamaica.
In the kitchen, Scotch bonnets are used primarily
for jerk sauces and seasonings.
Not exact matches
Grace
Jerk Seasoning - Mild - 1 Bottle 10 oz - Spicy Authentic Jamaican
Jerk Sauce - Caribbean Marinade Rub
for Chicken, Pork, Fish, Vegetables, Steak, Tofu and More - Bonus
Jerk Cooking Recipe eBook
Grace
Jerk Seasoning - Hot - 1 Bottle 10 oz - Spicy Authentic Jamaican
Jerk Sauce - Caribbean Marinade Rub
for Chicken, Pork, Fish, Vegetables, Steak, Tofu and More - Bonus
Jerk Cooking Recipe eBook
It combines my love
for sauteed callaloo and West Indian
jerk sauces (which I miss more than anything!)
Salt Plate Shrimp by The Mexitalian Jamaican
Jerk Chicken Burgers by Simple and Savory Roasted Vegetable Grilled Pizza with Garlic Herb Oil by Ciao Chow Bambina Memphis Style Pulled Pork by Two Places at Once Balsamic & Honey Chicken Skewers with Strawberry - Kiwi Salsa by No Spoon Necessary Amazing Basic Spice Rub
for Grilling by An Oregon Cottage Mediterranean Chicken Kebabs by PasadenaDaisy Smoked Porchetta Pork Loin by Tasty Ever After Pressure Cooker Pulled Pork by Appeasing a Food Geek Peach Barbecue
Sauce by The Beach House Kitchen Tuna Stuffed Sweet Peppers by SugarLoveSpices Herb Marinated Steak Gyros Plates with Tomato - Onion Salad and Green Tahini
Sauce by Feed Me Phoebe Marinated Skirt Steak with Sweet Corn and Cherry Salad by Domesticate ME!
The menu is a true inspiration
for anyone trying to get more vegetables into their diet — Grilled and Smoked Broccoli with Kraut and Mustard Barbeque
Sauce, Pickled and
Jerked Carrrots with Peanut Mole
Sauce on Carrot Waffles, and Butternut Squash Scallopini with Harissa and Green Chermoula and just a few of their offerings.
Ingredients 4 lean all natural center cut loin chops with bone about 3/4 inches thick 1 1/4 cups Baron's International Kitchen Caribbean Marinade (hot or mild
jerk sauce) 3/4 cups uncooked white rice 1/4 cup sliced scallions (keep white and green parts separate) 1 tablespoon water 1 cup chicken broth 1 29 oz can fruit cocktail or chunky mixed fruit in syrup 2 teaspoons lime juice Preparation Place marinade into large ziploc bag with pork chops and marinate
for 1/2 hour (discard marinade...
Ingredients 2 lb boneless chicken breast cutlets (or extra thin if you prefer not to have to pound chicken) 1 3/4 cup Baron's International Kitchen Caribbean Marinade (hot or mild
jerk sauce) 12 oz sweetened tamarind nectar 1/2 lb apricot preserves 2 tablespoons fresh chopped garlic 1 tablespoon cornstarch 1 tablespoon water Preparation Pound chicken cutlets with a mallet until thin then marinade in 1 3/4 cups of Caribbean Marinade in a gallon - sized ziploc bag
for 20 minutes (or longer if desired).
2 cans chickpeas, well drained 1/4 cup Jamaican
jerk sauce 1 tablespoon ground flax seed whisked with 1 tablespoon water and 1 tablespoon fresh lime juice 2 medium cooked beets, grated on the large holes of a box grater and squeezed dry (about 1/2 cup) 1/2 medium yellow onion, finely chopped (about 1/2 cup) 1 medium carrot, grated on the large holes of a box grater (about 1/2 cup) 1 fresh jalapeño pepper, finely minced 1/3 c. medium - coarse bulgur, cooked according to directions and well drained 1/2 c. whole wheat panko bread crumbs 1/4 cup tamari almonds, well chopped (I pulsed in food processor) 2 tablespoons chopped fresh cilantro 1/4 teaspoon salt or more to taste Generous amount of freshly ground black pepper Whole wheat buns, red onions and romaine lettuce,
for serving
Some allspice and carrots round out this
sauce, which is perfect
for jerk chicken or fish tacos Heat Level: Mild (Medium...
This
sauce is traditionally used as a marinade
for the Jamaican - style
jerk chicken.
At the 1991 National Association
for the Specialty Food Trade in New York (NASFT), an international gala convention of specialty foods produced around the world, Chuck's Jamaican
Jerk BBQ Marinade was the 1st
Jerk Sauce condiment to receive a FINALIST award in the Outstanding Savory Condiment, Dressing, or Cooking Enhancer category.
You can also use this
jerk sauce as a marinade
for chicken to be cooked on an open grill.
Almond - Crusted Tofu with Roasted Garlic and Fennel Puree Asian - Style Lettuce Tacos Asparagus and Seitan Stir - Fry Avocado Tostadas Baked Barbecue Tofu Baked Risotto with Butternut Squash Barbecue - Flavored Roast Tempeh Barbecued Tofu with Hoisin
Sauce Barbecue - Flavored Black - Eyed Peas and Collards Barbecue - Flavored Roasted Tempeh and Vegetables Bean Tostadas Beer - Battered Tempeh Black Bean Burritos Black Bean and Chipotle Burgers by Candle 79 Black Bean and Rice Cakes Black Bean and Sweet Potato Burritos Black Bean, Mushroom, and Quinoa - Stuffed Peppers Black - Eyed Peas and Rice Black - Eyed Peas with Butternut Squash Cajun Beans and Greens Caramelized Onion - Butternut Roast with Chestnuts Chicken - Free Nuggets Chickpea Broccoli Casserole Chickpea Tart Chick»n»n' Dumplings Chipotle Veggie - Bean Burritos Corn and Veggie Enchiladas Corned Beefless Brisket and Cabbage Crunchy Asian - Style Chicken Alternative Salad Delicata Squash Boats with Red Rice Stuffing Dijon Rice with Broccoli Don't Be Crabby Cakes Dragon Bowl with Miso - Tahini Dressing Easy Curried Sweet Potatoes Eggplant and Spicy Italian Qrunch Burger Stacks Eggplant - Wrapped Quinoa Faux Turkey Casserole Field Roast and Orzo Salad Field Roast Deluxe Wellington Fragrant Three - Mushroom Tofu Stir - Fry Ginger Hoisin Rice Noodles Greek - Style Stuffed Zucchini Grilled Eggplant and Scallions with Miso Rice by Mark Bittman Grilled Polenta Holiday Stuffed Gardein Scallopini Indian Eggplant Pilaf Kung Pao Tofu Lemony Couscous with Chickpeas Lentil Burgers Mac and Cheese Taco Casserole Mac and Cheezeburger Bake Magnificent Mixed Beans and Bulgur Meat - free Meatloaf Moroccan Chickpea Patties Mushroom - Pea Curry Mushroom Pita Fajita with Chimichurri Nutty Noodles Oven - Cooked Chickpeas with Orange and Lemon Oven - Fried «Chicken» Pad Thai Paella by Candle 79 Pilaf of Rice, Lentils, and Caramelized Onion Pineapple Not - so - Fried Rice Pinto Bean Sloppy Joes Pizza, Deep Dish with Vegan Pepperoni Pizza Mummies
for Halloween Portobello Mini-Pizzas Portobello Mushrooms Stuffed with Tofu Portobello Sloppy Joes Pot Pie Quinoa with Lentils, Butternut Squash, and Rapini Ratatouille and Quinoa Red Lentil Coconut Curry Savory Sweet Potato Tart Seitan and Polenta Skillet with Greens Seitan Cutlets Seitan Piccata Seitan «
Jerk» Style Snow Pea and Mint Risotto Soy - Mirin Tofu over Rice with Broccoli and Peanut
Sauce Spicy Peanut Noodles Street Tacos with Cilantro Cream
Sauce Stuffed Gardein Scallopini Summer Rolls with Peanut
Sauce Sweet and Sour Tofu with Broccoli and Almonds Sweet and Sour Veggie Skewers Sichuan Stir - fry with Fiery Peanut
Sauce Thanksgiving Day Tofu ThanksLiving «Turkey» The White Pig's «Good Shepherd's Pie» Tofurky Tempeh Apple Veggie Saute Tofu - Stuffed Portobello Mushroom Tuscan White Bean Pizza Two - Bean Taco Pizza Vegetable Casserole with Biscuit Topping Veggie Kebabs with Pomegranate - Peach
Sauce West Indian - Style Channa Wrap White Pizza with Caramelized Onions Wieners and Beans Wiener Wraps Wild Mushroom Risotto Wild Rice with Peas, Lemon Zest, and Tarragon Yakisoba Noodles with Tofu and Bok Choy Zucchini - Potato Casserole
Add cream, Bigfat's 4o8
Jerk sauce, and water then simmer
for 5 minutes, then add garlic and cheese and wisk quickly, heating through.
This spicy
sauce is traditionally used as a marinade
for the Jamaican - style BBQ simply known as «
JERK.»
With this compilation, the globe is covered; from Asia
for Chinese Stir - Fry Shrimp with Asparagus and Chile - Garlic
Sauce to New Orleans Shrimp Creole to Jamaican
Jerk Shrimp with a detour to Mexico
for Chipotle Shrimp.
Try a
Jerk Caribbean spice, sugar - free barbecue
sauce, orange zest or a tiny touch of molasses
for flavoring.