Good Morning Everyone!
Last night I shut off this blog to non members. I went back and forth on this decision because I obviously want to be seen and do business with as many as people as possible. But I also want to bring better content to my true readers (you) and with a forum open to the public, I felt like I was giving my secrets away to the whole world, in a way.
The recipes I share in these blog posts are near and dear to me and my family. Flavor memories and unique creations that are captured on paper and in story and I want to share them. I especially want to share these with you. Because in some cases you have been on the receiving end of these creations which in turn has made you a part of them just as much as the recipes themselves. Your feedback and hunger over the years was the demand for which I sought to supply. Without you there would be no recipes. There would have been no reason to create them.
Now that I don't cook professionally anymore I feel it only proper that I share these secrets with you, my diners (and my dad's diners) from over the years, so that you can re-create those flavors.
So THANK YOU for signing up as a member of my website. We are always excepting new members so just let your friends and family know they just need to sign up with an email address.
Now, ON WITH THE SHOW!!!
What's for dinner tonight?
I'm having Jerked Chicken. Not sure yet with what but I wanted to share with you two things;
My Jerk Spice Recipe and my Jerk Sauce Recipe.
If I were you, I would have both of these things on hand at all times. The spice blend has infinite shelf life. The sauce is kept refrigerated and is probably good for up to about 6 weeks. You need the spice to make the sauce so let's start there.
12g Black Pepper, Ground
12g White Pepper, Ground
24g Ginger Powder
12g Garlic Powder
12g Onion Powder
12g Ground Cumin
12g Ground Cinnamon
12g Ground Nutmeg
24g Kosher Salt
Directions: Mix all ingredients and place in an air tight container.
Some of my products that would be great with this Jerk Spice:
Lobster Tails, Halibut, Mahi Mahi, Shrimp, Chicken & Pork Products.
Season anything with this spice. For best results allow the spice to sit on whatever you are dry rubbing for at least an hour prior to cooking.
You need the Spice Blend to make the sauce, as I said above. But once you have that spice, the sauce is super easy. I bet you have most of the ingredients on hand already.
100g Jalapeno, Chopped
50g Garlic Cloves, Chopped
90mL Cider Vinegar
60mL Lime Juice
75g Jerk Spice
250mL Grape Seed Oil
Directions: Place all the ingredients except the oil in a blender. Blend until smooth, scraping the sides as needed. Then, with the blender running (on low) drizzle in the oil. Scrape the sides again as needed and store this in an air tight container in the refrigerator.
This Jerk Sauce can be used as a finishing agent for broth, sauce or soup. Or in a braise. Or as a finishing sauce for a dry rubbed piece of meat like we talked about above. Or as a wet marinade for a protein mentioned above. It's great with grilled vegetables or grilled pineapple. Find something else to use it on and send me some pictures!!
You can adjust the spice level by reducing the amount of jalapeño. You could add another type of pepper (habanero) if you wanted it to be more spicy.
It's a really great sauce and it's one of the first flavors I went searching for after my dad passed away.
Anyways, quick blog today to get you inspired for some Sunday cooking. Check over on my instagram page for follow up stories on this Jerked Chicken I am making for dinner tonight!