In reference to cooking, the term jerk is known for its use in spicy Caribbean dishes as a marinade or rub. It also refers to the roasting process for meat. Jerk seasoning and cooking methods were created in Jamaica by natives so that meat could be preserved in the tropical climate. It is popular across the world today in restaurants and home recipes.
Many recipes are available for creating this spicy rub. Some may include up to 15 or 20 different spices. Three of the main ingredients are allspice, thyme, and very hot peppers called Scotch bonnet peppers. Additional ingredients to supplement the spicy flavor may include other types of pepper, garlic, cloves, cinnamon, ginger, onion, or bay leaves.
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.
To make a spice rub, it is best to get each spice in its fresh form rather than dried. This provides a richer flavor. To extract the best flavor, toast spice pods in a dry skillet for a few minutes until you can smell them, then use a grinder. Try a coffee grinder or mortar and pestle.
Because of extreme heat and oils in Scotch bonnet peppers, gloves should be used during preparation. Seeds and inner white membranes can be removed if you prefer less heat. You can also try milder peppers. Combine spices and peppers in a food processor with liquid such as lime juice, rum or soy sauce to bind everything together. Mix until you get a thick paste.
The most common meats used in the cooking process are chicken and pork. However, other options like beef, lamb, or fish are fine as well. To prepare for the rub, cut small lines across all surfaces of the meat about a quarter inch deep. This helps the spices permeate. For chicken, skip the cutting and add spices under the skin. Using gloves, rub the spicy paste over all sides and seal tightly in plastic wrap for several hours or 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.
Many recipes are available for creating this spicy rub. Some may include up to 15 or 20 different spices. Three of the main ingredients are allspice, thyme, and very hot peppers called Scotch bonnet peppers. Additional ingredients to supplement the spicy flavor may include other types of pepper, garlic, cloves, cinnamon, ginger, onion, or bay leaves.
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.
To make a spice rub, it is best to get each spice in its fresh form rather than dried. This provides a richer flavor. To extract the best flavor, toast spice pods in a dry skillet for a few minutes until you can smell them, then use a grinder. Try a coffee grinder or mortar and pestle.
Because of extreme heat and oils in Scotch bonnet peppers, gloves should be used during preparation. Seeds and inner white membranes can be removed if you prefer less heat. You can also try milder peppers. Combine spices and peppers in a food processor with liquid such as lime juice, rum or soy sauce to bind everything together. Mix until you get a thick paste.
The most common meats used in the cooking process are chicken and pork. However, other options like beef, lamb, or fish are fine as well. To prepare for the rub, cut small lines across all surfaces of the meat about a quarter inch deep. This helps the spices permeate. For chicken, skip the cutting and add spices under the skin. Using gloves, rub the spicy paste over all sides and seal tightly in plastic wrap for several hours or 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.
About the Author:
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.
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