Taste of the Caribbean
Source of Recipe
Grandpoohbah
Tropical summer temperatures make our minds wander to tropical climes awash with
ocean breezes, warm sand and cold, fruity beverages. A vacation to the Caribbean
may not be in the cards just now, but you can bring the flavors to you by barbequing
up some fragrant and spicy Jamaican jerk.
The word jerk refers to a seasoning blend, a cooking method, and to the meat that
has been treated to the jerk seasoning and cooking processes. Jerk was first created
by the Arawak Indians, the original natives of Jamaica. The liberal amounts of
indigenous spices and peppers preserved meats in the island heat, and also made
them taste delicious when cooked over an open fire. Some people think that the term
"jerk" came from the Spanish term "charqui" which means dried meat, and others
think that the word refers to the jerking motion of turning the meat as it roasts over
the fire. Come discover why jerk has been wildly popular for hundreds of years!
Island Blend
The number of recipes for jerk seasoning are infinite, and many have an ingredient list
a mile long, but most Jamaican food lovers agree that there are three ingredients that
all jerk seasoning mixes must have in order to taste authentic: allspice, Scotch bonnet
peppers and thyme. The allspice berry, also known as "Jamaica pepper" is native to
the island and has a rich, spicy flavor reminiscent of a mingling of cloves, cinnamon
and nutmeg. Scotch bonnet peppers are small, orange, wrinkly, and hot, hot, hot!
They are, in fact, among the hottest chiles you can get and they bring on that
trademark eye-watering euphoria that jerked meats are famous for. Thyme is widely
used in Caribbean cooking and adds complexity to the flavor of the meat. Additional
ingredients that are often added to jerk seasoning include garlic, brown sugar, green
onions, soy sauce, lime juice, orange juice, rum, bay leaves, ginger, cloves, nutmeg,
cinnamon and black pepper.
Do the Grind
For the most flavorful seasoning possible, buy the spices whole, toast them lightly in a
dry skillet, just until they begin to give off tantalizing aromas, and then grind them in a
clean coffee grinder or, if you want to be really authentic, a mortar and pestle.
Remove the stems from the peppers, and, if you want to decrease the heat, also
remove the white membranes and seeds from the inside. Do not handle Scotch
bonnet peppers without wearing plastic or latex gloves; the oils can cause serious
irritation and burning to your hands. If you're a bit apprehensive about eating
something that hot, you can substitute a milder pepper - your jerked meats will still
taste great! Place the peppers, the ground spices, and all the remaining ingredients in
the food processor and let it run until a smooth paste forms. You can add soy sauce,
lime juice, orange juice, rum or water if the mixture appears to need more moisture.
Rub it In
Pork and chicken are the two most traditional meats to jerk, but the seasoning is
wonderful on beef, lamb and fish as well. If you want to do an all-day, slow-cooked
barbeque, choose pork butt or whole chickens; for quick grilling, opt for boneless
chicken, fish or pork loin. Whichever meat you choose, start by making shallow
scores in the surface of it using a sharp knife, and then rub the seasoning paste
thoroughly over the surface of the meat. If you're using skin-on chicken, be sure to
rub the seasoning under the skin. Once again, it's a good idea to wear plastic or latex
gloves while handling the seasoning. Wrap the meat tightly in plastic and refrigerate
overnight to allow the spices to really permeate it.
Heat Meets Meat
True Jamaican jerk must be barbequed. The traditional way is to slow-roast the meat
at a low temperature for several hours over a fire fueled by allspice branches, which
give a sweet and spicy smoke flavor to the meat. You may be hard-put to find
allspice branches in your area, but you can use any kind of hardwood chips to add to
the flavor of your jerk barbeque. First prepare your grill for indirect heat, then place
a drip pan underneath the spot where you're going to be laying the meat.
Create billows of rich, sweet smoke by soaking your favorite food-friendly wood
chips in a bowl of water for 30 minutes or so, and then sprinkle them liberally over
the hot coals just before putting the meat on the grill. Follow our table of
Approximate Grilling Times to grill your meat of choice to juicy, tender perfection.
Ease the Burn
Now all that's left are the side dishes! Traditional accompaniments include black
beans and rice, mango salsa, roasted sweet potatoes, fried plantains and grilled
pineapple. Not only do these dishes round out an authentic menu, but they are high in
starchy and acidic ingredients, both of which will help to ease the blissful burn of that
delectable jerk seasoning.
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