Restaurant Recipe Reviews

The term jerk refers to a type of spicy Caribbean rub or marinade used in seasoning and cooking meat. The word is also associated with the method of cooking or roasting meat. The process was originally developed by natives of Jamaica as a way of preserving meat. Today jerk seasoning is popular in restaurants around the world.

There are many varieties of spice rubs and marinades available for use. Recipes may include as many as 15 or 20 types of spices. To make an authentic version, most cooks agree that thyme, allspice, and Scotch bonnet peppers are needed. Other additions to complement flavor may include onion, garlic, cinnamon, cloves, bay leaf, ginger, and other types of pepper.

Scotch bonnet peppers are small and have a distinctive orange color. They are part of the habanero family which means they are some of the hottest peppers in the world. Allspice is native to Jamaica and grows as a small black berry. It has a strong taste, reminiscent of both cinnamon and cloves. Thyme goes well with a number of other spices and is known for releasing flavor slowly during the cooking process.

Spices are most flavorful when they are fresh rather than dried. For richer flavor, add fresh pods to a hot dry skillet and toast for several minutes. Once you begin to smell their aroma, remove from the heat and grind pods in a coffee grinder or manually with a mortar and pestle.

When preparing Scotch bonnet peppers, gloves must be used since the peppers are so hot and may burn the skin. To decrease heat, seeds and white membranes inside the pepper can be removed. Milder peppers can be used if you are worried about the heat. To build the rub, add ground spices and peppers to a food processor. Lime juice, soy sauce, or rum are commonly added to help bind the mixture together. Mix all ingredients to form a thick paste.

Any type of meat can be used. Pork and chicken are most common, although lamb, beef, and pork are excellent alternatives. The surface of the meat should be scored with shallow cuts on all sides. This helps get spices into the meat. While wearing gloves, rub the jerk paste liberally on the meat and seal with plastic wrap for at least an hour. If possible, marinate in the refrigerator overnight.

Slow roasting is the best process for getting flavors distributed into the meat. One approach is to add the meat to the side of the grill so it gets indirect heat over several hours. Soak flavorful and aromatic wood chips in water for 30 minutes, and add to the coals for a smoky flavor. The roasting process can also be done in the oven at low heat, although it is difficult to replicate the smoky flavor in the oven.

To accompany your spicy main course, common side dishes served in the Caribbean are rice, black beans, fried plantains, and sweet potatoes. Add tropical fruits like pineapple or mango. The high starch and acid content in these foods helps counteract the heat in your spice rub. Using Jamaican jerk seasoning recipes is a great way to get an exotic flavor of the islands for dinners at home.

Jerk seasoning is one of those cultural spice and herb mixtures that define Caribbean foods. You can choose Jamaican recipes for a unique blend of sensations to your taste buds.