Bier Meister 1,508 Posted July 22, 2015 jerk rub: either buy one or.... 3/4 c finely chopped scallion 1 tbs salt 1 tsp allspice 1/2 tsp nutmeg 1/4 tsp cinnamon 1/4 tsp ground clove 4 scotch bonnet halved (you choice on seeds=heat) 1 tsp black pepper mince in a food processor. add a small amount of apple cider vinegar to assist in blending. maque choux:8 medium ears of fresh corn1 medium onion, diced (1/2 cup)1 small yellow or red sweet pepper, diced (1/2 cup)2 tbs butter1 medium tomato, diced1/4 tsp salt1/4 tsp ground black pepper1/4 tsp ground red pepper 1 tbs sugar 1 tbs flourRemove the husks from corn; scrub with a stiff brush to remove silks (or use frozen). Rinse. Use a sharp knife to remove corn from cobs, cutting two-thirds of the way to the cob. Scrape cobs with a dull edge of a knife. (You should have about 4 cups.)In a 3-quart saucepan cook onion and pepper in butter until tender. Stir in corn, tomato, salt, black pepper, and red pepper flakes. Cover and cook over low heat about 15 minutes or until corn is tender. melt a little more butter, add sugar and flour...cook for 5 more min. Season to taste. Makes about 6 side-dish servings. glaze: 1/2 c pineapple juice 1/4 c tamarind nectar (i found tamarind paste at an asian market) 1/4 - 1/2 tsp ground clove 2 tbs lime juice 2 tbs molasses 1-2 shots of dark rum 1-2 oz of pickapeppa sauce combine in a sauce pan. heat/reduce until syrupy. cool. this will keep for a long time, so you can make decent size batches. as is...it makes about a cup. shrimp: 2 oz of butter, melted 2 pounds of 16/20 shrimp (bigger if you like) skewers (soak if bamboo for about 30 min to an hour) peel and clean shrimp. thread about 4 - 5 shrimp per skewer. brush with melted butter. season with jerk. grill. shrimp cook quickly on the grill. get a little sear. brush with glaze. caramelize. flip. caramelize the other side. good as tacos with asian slaw. Share this post Link to post Share on other sites
MTSkiBum 1,587 Posted July 22, 2015 This recipe looks good, I copied/pasted it and emailed it to my wife to print out and put in the recipe book. I will try it next time I grill. Share this post Link to post Share on other sites
Bier Meister 1,508 Posted July 22, 2015 these are a lot easier than they appear. everything i am posting is home cooking....for example, get the glaze going, then do the maque choux. when they are done, just set aside. rub takes no time and grilling shrimp is fast. Share this post Link to post Share on other sites
Bier Meister 1,508 Posted July 22, 2015 and the maque choux is vegetarian for our very own peener if you use a little more flour/butter, you can turn them into "cakes" Share this post Link to post Share on other sites
Bier Meister 1,508 Posted August 1, 2021 Jerk chicken, maque choux, watermelon salad tonight Share this post Link to post Share on other sites
Drizzay 638 Posted August 1, 2021 We had jerk chicken last night. It's hard to find scotch bonnets around here, so it didn't have the same 'umph'. Where do you get yours? Share this post Link to post Share on other sites
Bier Meister 1,508 Posted August 1, 2021 When I have to, I sub Serrano Share this post Link to post Share on other sites
Fireballer 2,352 Posted August 1, 2021 18 minutes ago, Bier Meister said: Jerk chicken, maque choux, watermelon salad tonight Give me your best jerk recipe. I'm at the beach and in the grilling mood. Or maybe a decent bottled jerk marinade? Share this post Link to post Share on other sites
Bier Meister 1,508 Posted August 1, 2021 6 minutes ago, Fireballer said: Give me your best jerk recipe. I'm at the beach and in the grilling mood. Or maybe a decent bottled jerk marinade? Cooking at the moment... will forward in a bit Share this post Link to post Share on other sites
Bier Meister 1,508 Posted August 2, 2021 Jerk 1 onion, coarsely chopped 3 gr onion, chopped 2 scotch bonnets, chopped 2 cloves of garlic, chopped 1 tbs five spice 1 tbs allspice 1 tbs gr cloves 1 tsp dry thyme 1 tsp gr nutmeg 1/2 C soy 1/4 C pickapeppa or Worcestershire 1 - 2 tbs veg oil add everything except oil to food processor. create paste. slowly add the oil. I like to marinate overnight. 1 Share this post Link to post Share on other sites
titans&bucs&bearsohmy! 2,745 Posted August 2, 2021 Sounds amazing. Wish I could try it. Share this post Link to post Share on other sites
Bier Meister 1,508 Posted August 2, 2021 4 minutes ago, titans&bucs&bearsohmy! said: Sounds amazing. Wish I could try it. ? Share this post Link to post Share on other sites
Drizzay 638 Posted August 2, 2021 6 minutes ago, Bier Meister said: ? Taste is outlawed in Ghina 1 Share this post Link to post Share on other sites
Bier Meister 1,508 Posted August 2, 2021 2 minutes ago, Drizzay said: Taste is outlawed in Ghina I would be happy to spend some time testing that out Share this post Link to post Share on other sites
titans&bucs&bearsohmy! 2,745 Posted August 2, 2021 7 minutes ago, Bier Meister said: ? Trying to find those ingredients (many of which I don't even know what they are) would be impossible here. Share this post Link to post Share on other sites
Bier Meister 1,508 Posted August 2, 2021 1 minute ago, titans&bucs&bearsohmy! said: Trying to find those ingredients (many of which I don't even know what they are) would be impossible here. Gotcha... I bet we could make a fun bastardized version based on what is available Share this post Link to post Share on other sites
titans&bucs&bearsohmy! 2,745 Posted August 2, 2021 4 minutes ago, Bier Meister said: Gotcha... I bet we could make a fun bastardized version based on what is available The quality of the seafood here generally blows too. Shrimp is tough and stringy. And given the lack of sanitation regulations, I try to avoid it. Think it would work with chicken? Share this post Link to post Share on other sites
Bier Meister 1,508 Posted August 2, 2021 Oh yeah... I typically use chicken Share this post Link to post Share on other sites
Utilit99 4,099 Posted August 2, 2021 Never been a jerk chicken fan. I love all kinds of recipes, that style just never appealed to me. I guess it's just the base spices for it. 1 tsp allspice 1/2 tsp nutmeg 1/4 tsp cinnamon 1/4 tsp ground clove Oh well. I'm sure it's a good recipe. Share this post Link to post Share on other sites
titans&bucs&bearsohmy! 2,745 Posted August 2, 2021 2 minutes ago, Utilit99 said: Never been a jerk chicken fan. I love all kinds of recipes, that style just never appealed to me. I guess it's just the base spices for it. 1 tsp allspice 1/2 tsp nutmeg 1/4 tsp cinnamon 1/4 tsp ground clove Oh well. I'm sure it's a good recipe. I love jerk chicken. There's a place in Nashville called calypso Cafe. Jerk chicken, black beans, sweet potatoes, damn good eating. I tried to make some here not too long ago. Bought some jerk sauce from a Jamaican girl who lives here and sells it online. It didn't turn out right. I'm not much of a cook :sad: 1 Share this post Link to post Share on other sites
Bier Meister 1,508 Posted August 2, 2021 Did the jerk marinade with bone in thighs. great recipe. Sometimes i add extra scotch bonnets and either/or pineapple/lime juice. I wish i made more of it. Share this post Link to post Share on other sites
Drizzay 638 Posted August 2, 2021 I found a pimento wood wholesaler here. Looking to get as authentic as possible. Share this post Link to post Share on other sites
titans&bucs&bearsohmy! 2,745 Posted August 2, 2021 1 minute ago, Bier Meister said: Did the jerk marinade with bone in thighs. great recipe. Sometimes i add extra scotch bonnets and either/or pineapple/lime juice. I wish i made more of it. Ooh... pineapple... that would have been a good add. 1 Share this post Link to post Share on other sites
titans&bucs&bearsohmy! 2,745 Posted August 2, 2021 I basically just marinated the chicken in the jerk sauce all night, cooked the black beans (not the right kind, can't find those here) and then served over rice with more sauce. It was pretty bland. Share this post Link to post Share on other sites
Bier Meister 1,508 Posted August 2, 2021 Just now, titans&bucs&bearsohmy! said: Ooh... pineapple... that would have been a good add. I can totally see a sichuan or thai version of this Share this post Link to post Share on other sites
Bier Meister 1,508 Posted August 2, 2021 1 minute ago, titans&bucs&bearsohmy! said: I basically just marinated the chicken in the jerk sauce all night, cooked the black beans (not the right kind, can't find those here) and then served over rice with more sauce. It was pretty bland. mrs and daughter often chuckle that I can't just leave a store-bought product alone. ....always doctor Share this post Link to post Share on other sites
titans&bucs&bearsohmy! 2,745 Posted August 2, 2021 Just now, Bier Meister said: I can totally see a sichuan or thai version of this Yeah. Yesterday, my friend and I made Indian tacos. Homemade roti (she's indian) killer chicken curry, and an Indian salad with yogurt mint dressing on top. Focking killer. I'm convinced that Mexican and Indian would fuse really well. Use jalepeno and black bean and such in Indian food, use curries and such in Mexican dishes... We were quite proud of ourselves. 1 Share this post Link to post Share on other sites
Bier Meister 1,508 Posted August 2, 2021 2 minutes ago, titans&bucs&bearsohmy! said: I'm convinced that Mexican and Indian would fuse really well. Use jalepeno and black bean and such in Indian food, use curries and such in Mexican dishes... We were quite proud of ourselves. When i consider fusion, I think about latitude and micro climates (or strong contrasts). you will see similarities in climate, growth, and harvesting in those similar zones Share this post Link to post Share on other sites
wiffleball 4,617 Posted August 2, 2021 Didn't Max Chow play Yemana on Barney Miller? Share this post Link to post Share on other sites