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| This is a generic Jerk recipe that is simple, but tastes unbelievable! It was originally for Pork, but works well on chicken and beef as well. |
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| 1 tbsp |
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espresso coffee beans |
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| 1 1/4 tsp |
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whole allspice |
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| 3/4 tsp |
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mustard seeds |
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| 3/4 tsp |
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ground cinnamon |
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| 3/4 tsp |
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ground nutmeg |
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| 1 bunch |
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green onions, chopped |
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| 1 cup |
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parsley, chopped |
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| 1/4 cup |
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lime juice |
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| 1/4 cup |
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lemon juice |
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| 3 cloves |
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garlic, minced |
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| 2 tbsp |
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olive oil |
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| 1 tbsp |
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fresh oregano, chopped |
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| 2 tsp |
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fresh thyme, chopped |
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| 1 tsp |
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lemon peel, grated |
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| 1 tsp |
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habanero chile, chopped and seeded |
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| 1 |
Stir first 5 ingredients in a small skillet over medium heat until fragrant, about 30 seconds. Finely grind spice mixture in a spice grinder. Transfer to processor. Add all remaining ingredients except meat. Blend until wet paste forms. |
| 2 |
Place meat in a large glass baking dish and coat with paste. Cover and chill overnight. |
| 3 |
Grill meat, or bake at 400°. |
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| Servings: 6 |
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| Recipe Type |
| Main Dish, Meat |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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