son of jerk.

I mentioned ze Barbecue Bible the other day, and yesterday I remembered the other reason I bought it: finally a reliable, refindable set of jerk recipes.

I've only made jerk a few times since living in Holland and frankly it's never really worked out, I guess b/c in America we used to tweak Penzey's jerk blend, which was easy and perfect, and dus I never had to develop my own recipe.

So I think the below recipe solves the problem. Last night I made some jerk chicken plus a pineapple-papaya salsa (pineapple, papaya, red onion, salt, lime, cilantro), something called "shogun slaw" with shredded carrots and ginger, and some sweet potatoes, oh yeah and some basic black beans. All good, and good together. Then we tried to watch Four Lions but failed b/c it wasn't what we were expecting or in the mood for, not to say it wasn't interesting.

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jerk marinade (in progress)

2 scotch bonnet chiles, deveined and deseeded
4 scallions, green and white
1 red onion
2 shallots
3 cloves garlic
1 tbsp grated ginger
2 tsp allspice
1 tsp dried thyme
2 tbsp brown sugar
1/2 tsp salt
1 tsp freshly ground black pepper
5 tbsp lime juice
3 tbsp soy sauce
1 cup water
3 tbsp neutral oil

Process all this shit. If you're marinating fish or shrimp, an hour or two is good. Chicken or pork more like 6. This is enough marinade for a kilo of something, including enough volume for you to boil the marinade and use as a sauce afterwards.

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