Executive Sous Chef Joseph and Executive
Chef
Mark
Jamaican Jerk Sauce Recipe Ingredients
1/2 cup ground allspice berries
1/2+ cup packed brown sugar
6 to 8 garlic cloves
4 to 6 Scotch bonnet peppers
1 tablespoon ground thyme or 2 tablespoons thyme leaves
2 bunches (green onions)
1 teaspoon cinnamon
1/2 teaspoon nutmeg Salt and pepper to taste
2 tablespoons soy sauce to moisten Instructions
Put everything in a food processor and blend until smooth. You may use allspice berries, if available, but use enough to give the equivalent of 1/2 cup ground. (Allspice berries and scotch bonnets are key ingredients.) Keep this sauce refrigerated and it will keep forever. Feel free to increase the hot peppers and garlic. Rub the meat (chicken, pork or beef) with the seasoning. If using a pork shoulder, score the fat and rub in. With chicken, be sure to rub under skin and in cavities. Can also be used with fish, but use a firm-fleshed fish like grouper. Marinate overnight. Grill over a low fire until done. Charcoal is best, but not essential. Meat will be smoked "pinkish" when done, and the skin will be nice and dark. Chop meat into pieces, and serve traditionally with hard-dough bread and Jamaican Red Stripe Beer.
Jamaican Oxtail
2 lb. Oxtail
1 Lg. Onion (chopped Stew Size)
2 Large Irish Potatoes Peeled and diced (Stew Size)
2 each. Scotch bonnet Pepper whole
1 tbsp Paprika
2 tbsp. Salt or Seasoned Salt
3 Carrots (cleaned and chopped) Stew Sized
1oz. Jamaican Browning
1 can Butter Beans
2 clove Garlic minced
2 Stalk Escallion
4 Stalks. Thyme
6 Pimento Berries (Allspice)
2 oz Jerk Seasoning
2 Quarts Beef stock
12- 15 Spinners
Method
Season chopped Ox Tail with Seasoned salt Browning and Jerk Seasoning,
Marinate overnight. Lay on Baking sheet pan in a single layer and braise in a 350-degree oven for 90 minuets,
Remove browned Oxtail and drain off the fat, Add Oxtail with out fat to a Pressure Cooker or large pot, add the 2 quarts of beef stock, Thyme Pimento berries and Scotch Bonnet Peppers and escallion.
Cook adding water to replace lost liquid and cook till tender approx 3 hours, 15 minuets before finished cooking add Potatoes, Carrot Onion, and Garlic Minced. Thicken with Spinners and a small amount of Flour to thicken to desired thickness, serve with Broad bean added at the time of service, Serve with Callaloo Coconut Rice of Gungo Rice, or Rice and Peas.
Serve with Ice Cold Red Stripe Beer.
ROASTED GARLIC SOUP
2-4 bulbs of garlic (we use 4) 8 cups chicken broth 1 large sweet onion, minced 1 stalk celery, minced 1 large potato, cubed ¼ cup sherry Salt and pepper to taste
½ cup heavy cream
Mix ½ pound Butter and flour for blound roux
Preheat oven to 350. Remove the superfluous skin from the garlic bulbs and cut the base of each in order for the bulbs to rest on a flat surface. Place heads in a baking dish and cover tightly with aluminum foil. Roast for an hour or until bulbs are soft. Remove skin and puree in a food processor. In a large saucepan, place garlic puree, onion, celery potato and bring to a boil. Cook until vegetables are tender, 10 to 15 minutes. Puree vegetables. Return to pan and bring to a boil. Add sherry, salt and pepper. (serves six).
Add Roux to thicken, strain and adjust seasoning. Add heavy cream to finish.
