Thursday, August 12, 2004

More BBQ fodder

Jerk Marinade
This is an adaptation of a recipe I found on line (dianaskitchen.com). I added the molasses for sweetness and I played around with the ratio/amounts of spices. Please note that it's extremely important in this case to make sure you have the finest quality spices. If you like it hotter add an additional habenero, but beware!

2 habenero peppers chopped fine
2 jalepeno peppers chopped fine
4 Shallots chopped (1 large yellow onion will do in a pinch)
6 green onion stalks chopped
half a head of garlic pressed and chopped
4 tbsp of all spice
4 tbsp dried thyme (8 tbsp fresh) chopped
3 tbsp cinnamon
2 tbsp cayenne pepper
1 tbsp ground ginger
2 tsp ground nutmeg
1 tsp ground cardamon
1 tsp freshly ground pepper
1 tsp salt
1 c. soy sauce
1 c. white vinegar
1/2 c. olive oil
1/2 c. dark molasses
1 c. orange juice
the juice and zest from two limes

Mix all of the ingredients well. Pour into ziploc freezer bags and add the meat (chicken and pork work well) into the bags. Seal and make sure that the marinade is distributed evenly. Refrigerate for several hours. Turn the marinade packet over and knead again. Refrigerate again overnight. Cook the meat over a barbeque grill.

Mango & Peach Salsa

4 large peaches & one large mango cut into small cubes
3 medium sized very ripe tomatoes chopped
1 large vidallia or other sweet onion chopped
4 large cloves of garlic chopped fine
1-2 large fresh jalepenos chopped
1 c fresh cilantro chopped
1 small can (4 oz) chopped canned jalepenos with juice
4 tbsp white vinegar
1 tsp sea salt
juice of 2 large limes
freshly ground pepper

You know the drill add every thing together in a large bowl and chill for several hours. Serve with tortilla chips or on top of grilled fish with blackened seasoning.


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